CN111772103A - Green tea bamboo tube rice and preparation method thereof - Google Patents

Green tea bamboo tube rice and preparation method thereof Download PDF

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Publication number
CN111772103A
CN111772103A CN202010654185.3A CN202010654185A CN111772103A CN 111772103 A CN111772103 A CN 111772103A CN 202010654185 A CN202010654185 A CN 202010654185A CN 111772103 A CN111772103 A CN 111772103A
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parts
green tea
bamboo tube
product
rice
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姚玉仙
尚寿欢
刘明芬
张明泽
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Qiannan Normal University for Nationalities
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Qiannan Normal University for Nationalities
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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Abstract

The invention discloses green tea bamboo tube rice which comprises, by weight, 40-60 parts of glutinous rice, 1-3 parts of green tea, 4-8 parts of corn, 4-10 parts of bacon, 4-8 parts of sausage, 3-5 parts of shiitake and 3-5 parts of carrot. The method for making the green tea bamboo tube rice comprises the following steps: a. soaking green tea in water to obtain product A; b. soaking Oryza Glutinosa in product A, and draining to obtain product B; c. dicing the preserved meat, the sausage, the shiitake and the carrot, taking corn grains, respectively scalding with water once, draining, and mixing to obtain a product C; d. mixing product B and product C, and placing into bamboo tube to obtain product D; e. wrapping the product D with folium indocalami tessellati, and steaming in a steaming barrel to obtain green tea bamboo tube rice. The green tea bamboo tube rice prepared by the invention not only has the flavor of tea, but also has the advantages of reducing greasy feeling and delaying mildew time.

Description

Green tea bamboo tube rice and preparation method thereof
Technical Field
The invention relates to the field of food, in particular to green tea bamboo tube rice and a preparation method thereof.
Background
The bamboo tube rice is a flavor rice frequently made by many nationalities such as Dai nationality, Hanni nationality, Lahu nationality, Brown nationality, Kino nationality and Jingpo nationality, and the rice is wrapped by the bamboo film, is fragrant, soft and delicious, and has the faint scent of bamboo and the fragrance of rice. Preparing bamboo tube rice, preparing fresh bamboo tube, placing the soaked rice into bamboo tube, adding appropriate amount of water and meat, sealing the bamboo tube with fresh leaves, and baking on fire or steaming in wooden barrel.
Bamboo tube rice is a precious folk culture heritage and needs to be inherited, but the traditional bamboo tube rice has the problems of single taste, greasy taste and short shelf life, so the improvement and innovation of the bamboo tube rice are necessary.
Disclosure of Invention
The invention aims to provide green tea bamboo tube rice and a preparation method thereof. The green tea bamboo tube rice prepared by the invention not only has the flavor of tea, but also has the advantages of reducing greasy feeling and delaying mildew time.
The technical scheme of the invention is as follows: a green tea bamboo tube rice comprises, by weight, 40-60 parts of glutinous rice, 1-3 parts of green tea, 4-8 parts of corn, 4-10 parts of bacon, 4-8 parts of sausage, 3-5 parts of shiitake and 3-5 parts of carrot.
In the green tea bamboo tube rice, the raw materials comprise 45-55 parts of glutinous rice, 1-2 parts of green tea, 5-7 parts of corn, 7-9 parts of bacon, 5-7 parts of sausage, 3.5-4.5 parts of shiitake and 3.5-4.5 parts of carrot.
In the green tea bamboo tube rice, the raw materials comprise 50 parts of glutinous rice, 1.5 parts of green tea, 6 parts of corn, 8 parts of bacon, 6 parts of sausage, 4 parts of mushroom and 4 parts of carrot.
A method for preparing green tea bamboo tube rice comprises the following steps:
a. soaking green tea in water to obtain product A;
b. soaking Oryza Glutinosa in product A, and draining to obtain product B
c. Dicing the preserved meat, the sausage, the shiitake and the carrot, taking corn grains, respectively scalding the corn grains with water once, draining, and mixing to obtain a product C;
d. mixing product B and product C, and placing into bamboo tube to obtain product D;
e. wrapping the product D with folium indocalami tessellati, and steaming in a steaming barrel to obtain green tea bamboo tube rice.
In the above method for making green tea bamboo tube rice, in the step a, the green tea is soaked in 95 ℃ water with the weight of 100% and 120% of that of the glutinous rice for 5-10 min.
In the preparation method of the green tea bamboo tube rice, in the step b, the glutinous rice is put into the product A to be soaked for 7-10h and then drained.
In the preparation method of the green tea bamboo tube rice, in the step c, the preserved meat, the sausage, the mushroom and the carrot are diced, the corn grains are taken out and respectively scalded with water of 100 ℃ for 2-4min, and then the corn grains are drained.
In the above method for cooking rice in green tea bamboo tube, in the step d, the product B and the product C are mixed uniformly and are filled into the bamboo tube according to the size of the bamboo tube and 15-300g of each part.
Compared with the prior art, the invention has the following beneficial effects:
1. through research, the tea has the effects of helping digestion and removing greasiness, resisting oxidation, reducing fat and losing weight, enhancing immunity, resisting inflammation, resisting and preventing cancer, resisting bacteria and viruses, reducing cholesterol and the like, and can prevent food from deteriorating, so the tea extract can be used for developing a novel food additive. Based on the above, the green tea bamboo tube rice and the preparation method thereof are provided by innovating tea in combination with bamboo tube rice, the green tea bamboo tube rice prepared by the method not only can keep the characteristics of the bamboo tube rice, but also adds light tea fragrance to the bamboo tube rice, increases the flavor of the bamboo tube rice, and has the advantages of helping digestion, reducing greasy feeling and prolonging the shelf life.
2. Through tests, the green tea bamboo tube rice manufactured according to the invention has the mildew time delay of about 2 days compared with common bamboo tube rice.
3. The green tea bamboo tube rice provided by the invention not only contains glutinous rice and green tea soup, but also comprises corn, bacon, sausage, mushroom and carrot, and has the advantages of rich nutrition and good taste.
4. According to the preparation method of the green tea bamboo tube rice provided by the invention, the green tea is firstly soaked in water to obtain the green tea soup, and then the glutinous rice is soaked in the green tea soup for 10 hours, so that the glutinous rice can fully absorb functional components of the green tea, the glutinous rice is promoted to swell, and the cooking time is shortened.
To confirm the advantageous effects of the present invention, the inventors made the following tests:
first, test purpose
The flavor bamboo tube rice with good taste, low greasiness and long shelf life is developed by taking the bamboo tube as a carrier and the glutinous rice as a main raw material and combining the flavor of tea leaves and the health care function.
Second, test contents
Through the research on the three aspects of the processing and manufacturing process, the taste detection and the mildew observation of the bamboo tube rice, 25 parts of each bamboo tube rice variety are prepared, wherein 20 parts of the bamboo tube rice variety are used for the taste detection, and 5 parts of the bamboo tube rice variety are used for the mildew observation.
Third, test materials
1. Test materials: 6.5kg of glutinous rice, 105g of black tea leaves, 105g of green tea leaves, 390g of corns, 520g of bacon, 390g of sausages, 260g of mushrooms, 260g of carrots, 650 bamboo tubes, a plurality of indocalamus leaves and the like.
2. Test tool: a wooden rice steaming barrel, an iron rice steaming pot, a stainless steel basin, an electronic scale, a small household flour mill, an induction cooker and the like.
Fourth, test procedure
1. Preparation work
(1) Cutting preserved meat, Lentinus Edodes, sausage, and radix Dauci Sativae into pieces, collecting semen Maydis, scalding with 100 deg.C water for 2-4min, and draining.
(2) Preparing tea soup: respectively adding 500mL of water with the temperature of 95 ℃ into 15g of green/black tea, 25g of green/black tea and 35g of green/black tea, and soaking for 10min to obtain green/black tea soup, green/black tea soup and green/black tea soup for later use.
(3) Tea powder preparation: the green tea and black tea were pulverized by a pulverizer to prepare green/black tea powders each 30g for use.
(4) Hot water is used to scald and wash the indocalamus leaf for standby.
2. Bamboo tube rice making method
(1) Product 1: weighing 250g of glutinous rice, adding 250mL of water, soaking for 10h, draining, and subpackaging into 25 bamboo tubes.
(2) Product 2: on the basis of the product 1, respectively adding 30g of corn kernels, 40g of diced bacon, 30g of diced sausage, 20g of diced mushroom and 20g of diced carrot, uniformly mixing and subpackaging the mixture into 25 bamboo tubes.
(3) 3-8 parts of product: weighing 6 parts (250 g/part) of glutinous rice, adding 250mL of green tea soup (product 3), green tea soup (product 4), green tea soup (product 5), black tea soup (product 6), black tea soup (product 7) and black tea soup (product 8) respectively, soaking for 10h, draining, and subpackaging to 25 bamboo tubes.
(4) Products 9-14: on the basis of 3-8 products, respectively adding 30g of corn kernels, 40g of diced bacon, 30g of diced sausage, 20g of diced mushroom and 20g of diced carrot, uniformly mixing, and subpackaging to 25 bamboo tubes.
(5) 15-20 parts of product: on the basis of the product 1, respectively adding 2.5g of green tea powder (product 15), 5g of green tea powder (product 16), 7.5g of green tea powder (product 17), 2.5g of black tea powder (product 18), 5g of black tea powder (product 19) and 7.5g of black tea powder (product 20), uniformly mixing, and then respectively subpackaging to 25 bamboo tubes.
(6) Products 21-26: on the basis of 15-20 products, respectively adding 30g of corn kernels, 40g of diced bacon, 30g of diced sausage, 20g of diced mushroom and 20g of diced carrot, uniformly mixing, and subpackaging to 25 bamboo tubes.
When the bamboo tube is filled with various products, the bamboo tube cannot be filled with too much water, a small amount of clear water can be put in the bamboo tube, the bamboo tube is wrapped by the softened indocalamus leaves, and the bamboo tube is slightly shaken, so that gaps among the glutinous rice are increased, and the bamboo tube is favorable for steaming. Boiling water, putting into wood bucket, steaming with strong fire for about 2 hr to obtain bamboo tube rice.
Through the development of the test, 650 bamboo tube rice with 26 different flavors is prepared in total, and the details are shown in table 1.
Table 1-26 table for compounding 650 parts of bamboo tube rice with different flavors
Figure BDA0002573475880000041
Figure BDA0002573475880000051
3. Taste detection
After 20 volunteers of different groups are randomly selected to taste, scoring is carried out according to the characteristics of the bamboo tube rice such as taste, color, softness and the like, and the average score of the bamboo tube rice with each flavor and the evaluation and suggestion of the volunteers are calculated and are shown in table 2.
TABLE 2 taste testing and evaluation table
Figure BDA0002573475880000052
Figure BDA0002573475880000061
A trend graph is plotted according to the evaluation score, see fig. 1.
As can be seen from table 2 and fig. 1, the 9-cone rice prepared by soaking glutinous rice in green tea soup with a tea-water ratio of 15g/500mL and adding ingredients such as corn, bacon and the like has the highest score, good taste and no greasiness; soaking sticky rice in black tea soup with a tea water ratio of 15g/500mL, and adding ingredients such as corn, preserved meat and the like to prepare a product 12 bamboo tube rice which is slightly greasy than the product 9; the product 20 bamboo tube rice added with 7.5g of black tea powder and without any ingredients has the worst score, and is bitter and astringent.
4. Observation of mildew
5 parts of each flavor of the rice in bamboo tube was stored at room temperature, and the beginning of the mildew on the next day was observed and recorded (see table 3) as a basis for the shelf life of the rice in bamboo tube.
TABLE 3-26 Moire appearance time of bamboo tube rice with different flavors (day x)
Figure BDA0002573475880000062
The onset of mildew time was plotted in a trend chart, see fig. 2.
As can be seen from table 3 and fig. 2, the time of occurrence of mold in the ordinary bamboo tube rice product 1 was day 5, and the time of occurrence of mold in the product 2 after addition of ingredients such as corn was day 4, which increased the mold probability after addition of the ingredients. The product obtained by soaking glutinous rice in green/black tea soup is 3-5/6-8, the mildew occurrence time is 7/6 days, compared with ordinary bamboo tube rice, the mildew occurrence time is delayed for 2/1 days, and the mildew delay effect of green tea soup is better than that of black tea soup. The mildew occurrence time of 9-11/12-14 products soaked in green/black tea soup and added with corn and other ingredients is 6/5 days, and compared with the mildew occurrence time of 2/1 days of products added with corn and other ingredients of common bamboo tube rice 2, the mildew occurrence time is delayed. 15-17/18-20 of products added with green/black tea powder, wherein the mildew occurrence time is 4/3 days, and the mildew occurrence time is 1/2 days earlier than that of common glutinous rice. The products 21-23/24-26 added with the green/black tea powder and the corn and other ingredients have mildew in 0/1 days earlier than the products 2 added with the corn and other ingredients in the common bamboo tube rice.
Fifth, conclusion of the experiment
Through the development of the test, 650 bamboo tube rice with 26 different tastes is produced, and the requirements of different consumer groups are met.
According to taste detection and consumer grading, the bamboo tube rice product obtained by soaking glutinous rice with green/black tea soup has a taste superior to that of a product directly added with green/black tea powder, and the bamboo tube rice product added with corn and other ingredients has a taste superior to that of a product without the added ingredients; the greasy feeling of the bamboo tube rice can be reduced by soaking glutinous rice in green tea soup or directly adding green tea powder, and the greasy feeling of the bamboo tube rice can be increased by soaking glutinous rice in black tea soup or directly adding red tea powder.
According to the mildew observation test, the mildew probability of the rice in the bamboo tube can be increased after the ingredients such as corn and the like are added. The glutinous rice is soaked in the green/black tea soup, so that the mildew occurrence time can be delayed, and the green tea soup has better effect than the black tea soup and can be prolonged by about 2 days. The test group added with the green/black tea powder has the mildew occurrence time equivalent to that of the common group, and even is more prone to mildew.
Research results show that the glutinous rice is soaked in the green tea soup with the tea water ratio of 15g/500mL, and 9-bamboo tube rice made by adding the corn, the preserved meat and other ingredients has high score, good taste and no greasiness, and can delay the mildew occurrence time for about 2 days. The test result provides a test basis for preparing the bamboo tube rice with different flavors, which has good taste, little greasy feeling and long shelf life.
Drawings
FIG. 1 shows the taste test and evaluation scores of 26 kinds of bamboo tube rice with different flavors;
FIG. 2 is the observation of the mildew occurrence time of 26 kinds of different flavor bamboo tube rice.
The present invention is further illustrated by the following examples, which are not to be construed as limiting the invention.
Example 1. A green tea bamboo tube rice comprises the following raw materials: 40kg of glutinous rice, 1kg of green tea, 4kg of corn, 4kg of bacon, 4kg of sausage, 3kg of shiitake and 3kg of carrot.
The method for making the green tea bamboo tube rice comprises the following steps:
a. soaking green tea in 95 deg.C water containing 100 wt% of Oryza Glutinosa for 5min to obtain product A;
b. soaking Oryza Glutinosa in product A for 7 hr, and draining to obtain product B;
c. cutting preserved meat, sausage, Lentinus Edodes and radix Dauci Sativae into pieces, collecting semen Maydis, scalding with 100 deg.C water for 2min, draining, and mixing to obtain product C;
d. mixing product B and product C, and placing into bamboo tube according to 15g per part to obtain product D;
e. wrapping the product D with folium indocalami tessellati, and steaming in a steaming barrel to obtain green tea bamboo tube rice.
Example 2. A green tea bamboo tube rice comprises the following raw materials: 60kg of glutinous rice, 3kg of green tea, 8kg of corn, 10kg of bacon, 8kg of sausage, 5kg of mushroom and 5kg of carrot.
The method for making the green tea bamboo tube rice comprises the following steps:
a. soaking green tea in 95 deg.C water containing 120% of glutinous rice for 10min to obtain product A;
b. soaking Oryza Glutinosa in product A for 10 hr, and draining to obtain product B;
c. cutting preserved meat, sausage, Lentinus Edodes and radix Dauci Sativae into pieces, collecting semen Maydis, scalding with 100 deg.C water for 4min, draining, and mixing to obtain product C;
d. mixing product B and product C, and packaging into bamboo tubes according to 300g per part to obtain product D;
e. wrapping the product D with folium indocalami tessellati, and steaming in a steaming barrel to obtain green tea bamboo tube rice.
Example 3. A green tea bamboo tube rice comprises the following raw materials: 45kg of glutinous rice, 1kg of green tea, 5kg of corn, 7kg of bacon, 5kg of sausage, 3.5kg of shiitake and 3.5kg of carrot.
The method for making the green tea bamboo tube rice comprises the following steps:
a. soaking green tea in 95 deg.C water containing 105 wt% of Oryza Glutinosa for 7min to obtain product A;
b. soaking Oryza Glutinosa in product A for 8 hr, and draining to obtain product B;
c. cutting preserved meat, sausage, Lentinus Edodes and radix Dauci Sativae into pieces, collecting semen Maydis, scalding with 100 deg.C water for 2.5min, draining, and mixing to obtain product C;
d. mixing product B and product C, and packaging into bamboo tubes at a weight ratio of 80g to obtain product D;
e. wrapping the product D with folium indocalami tessellati, and steaming in a steaming barrel to obtain green tea bamboo tube rice.
Example 4. A green tea bamboo tube rice comprises the following raw materials: 55kg of glutinous rice, 2kg of green tea, 7kg of corn, 9kg of bacon, 7kg of sausage, 4.5kg of shiitake and 4.5kg of carrot.
The method for making the green tea bamboo tube rice comprises the following steps:
a. soaking green tea in 95 deg.C water containing 110 wt% of Oryza Glutinosa for 9min to obtain product A;
b. soaking Oryza Glutinosa in product A for 9 hr, and draining to obtain product B;
c. cutting preserved meat, sausage, Lentinus Edodes and radix Dauci Sativae into pieces, collecting semen Maydis, scalding with 100 deg.C water for 3.5min, draining, and mixing to obtain product C;
d. mixing product B and product C, and packaging into bamboo tubes according to 200g per part to obtain product D;
e. wrapping the product D with folium indocalami tessellati, and steaming in a steaming barrel to obtain green tea bamboo tube rice.
Example 5. A green tea bamboo tube rice comprises the following raw materials: 50kg of glutinous rice, 1.5kg of green tea, 6kg of corn, 8kg of bacon, 6kg of sausage, 4kg of shiitake mushroom and 4kg of carrot.
The method for making the green tea bamboo tube rice comprises the following steps:
a. soaking green tea in 100 wt% of glutinous rice water for 10min to obtain product A;
b. soaking Oryza Glutinosa in product A for 10 hr, and draining to obtain product B;
c. cutting preserved meat, sausage, Lentinus Edodes and radix Dauci Sativae into pieces, collecting semen Maydis, scalding with 100 deg.C water for 3min, draining, and mixing to obtain product C;
d. mixing product B and product C, and packaging into bamboo tube according to 100g per part to obtain product D;
e. wrapping the product D with folium indocalami tessellati, and steaming in a steaming barrel to obtain green tea bamboo tube rice.

Claims (8)

1. A green tea bamboo tube rice is characterized in that: the raw materials comprise, by weight, 40-60 parts of glutinous rice, 1-3 parts of green tea, 4-8 parts of corn, 4-10 parts of bacon, 4-8 parts of sausage, 3-5 parts of shiitake and 3-5 parts of carrot.
2. The green tea bamboo tube rice according to claim 1, characterized in that: the raw materials comprise 45-55 parts of glutinous rice, 1-2 parts of green tea, 5-7 parts of corn, 7-9 parts of bacon, 5-7 parts of sausage, 3.5-4.5 parts of mushroom and 3.5-4.5 parts of carrot.
3. The green tea bamboo tube rice according to claim 2, characterized in that: the raw materials comprise 50 parts of glutinous rice, 1.5 parts of green tea, 6 parts of corn, 8 parts of bacon, 6 parts of sausage, 4 parts of mushroom and 4 parts of carrot.
4. A method for producing rice in green tea bamboo tube according to any one of claims 1 to 3, characterized in that: the method comprises the following steps:
a. soaking green tea in water to obtain product A;
b. soaking Oryza Glutinosa in product A, and draining to obtain product B
c. Dicing the preserved meat, the sausage, the shiitake and the carrot, taking corn grains, respectively scalding with water once, draining, and mixing to obtain a product C;
d. mixing product B and product C, and placing into bamboo tube to obtain product D;
e. wrapping the product D with folium indocalami tessellati, and steaming in a steaming barrel to obtain green tea bamboo tube rice.
5. The method for producing rice in green tea bamboo tube according to claim 4, characterized in that: in the step a, the green tea is put into 95 ℃ water with the weight of 100-.
6. The method for producing rice in green tea bamboo tube according to claim 4, characterized in that: and in the step b, the glutinous rice is put into the product A to be soaked for 7-10h and then drained.
7. The method for producing rice in green tea bamboo tube according to claim 4, characterized in that: in the step c, the preserved meat, the sausage, the mushroom and the carrot are diced, and the corn grains are taken and respectively scalded with water of 100 ℃ for 2-4min and then drained.
8. The method for producing rice in green tea bamboo tube according to claim 4, characterized in that: in the step d, the product B and the product C are uniformly mixed and are filled into a bamboo tube according to 15-300g per portion.
CN202010654185.3A 2020-07-07 2020-07-07 Green tea bamboo tube rice and preparation method thereof Pending CN111772103A (en)

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Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107518284A (en) * 2016-06-22 2017-12-29 卢峰 A kind of crucial way of seafood bamboo tube rice

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107518284A (en) * 2016-06-22 2017-12-29 卢峰 A kind of crucial way of seafood bamboo tube rice

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
"茶水烧饭好处多", 《老人天地》 *
未知: "竹筒饭的做法", 《百度，网址为HTTPS://WWW.28MS.CN/CAIPU/DONGWUCAIDAN/LAROU/387510.HTML》 *

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