CN111802584A - South fat intestine dry rice dumpling formula - Google Patents
South fat intestine dry rice dumpling formula Download PDFInfo
- Publication number
- CN111802584A CN111802584A CN202010754087.7A CN202010754087A CN111802584A CN 111802584 A CN111802584 A CN 111802584A CN 202010754087 A CN202010754087 A CN 202010754087A CN 111802584 A CN111802584 A CN 111802584A
- Authority
- CN
- China
- Prior art keywords
- fat
- rice dumpling
- salt
- kelp
- formula
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 57
- 235000009566 rice Nutrition 0.000 title claims abstract description 54
- 210000000936 intestine Anatomy 0.000 title claims abstract description 37
- 240000007594 Oryza sativa Species 0.000 title claims description 4
- 241000209094 Oryza Species 0.000 claims abstract description 53
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 18
- 241000287828 Gallus gallus Species 0.000 claims abstract description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 10
- 239000004615 ingredient Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims description 8
- 235000013580 sausages Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 4
- 235000014347 soups Nutrition 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 235000019600 saltiness Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
Abstract
The invention discloses a southern fat intestine dry rice dumpling formula which comprises the following ingredients, 2000 g of fat intestine, 12 g of kelp, chicken essence, 6 g of monosodium glutamate, 10000 g of red oil and water and salt, wherein the proper amount of the kelp and the red oil is added into 5-10 g, the salt is added according to proper amount of salt, and the salt amount is 3-6 g if a light taste rice dumpling is prepared; if the rice dumpling with heavy taste is made, the amount of salt is 7 to 10 grams, the rice dumpling formula of the southern fat intestine dry rice dumpling is rich in ingredients by adding 2000 grams of the fat intestine, 12 grams of kelp, chicken essence, 6 grams of monosodium glutamate, 10000 grams of red oil, water and salt, the rice dumpling is placed into a pot to be boiled for two hours and fished out, then the rice dumpling is placed into a cold bag for one night to be vacuumized, and finally the vacuumized rice dumpling is sterilized for 60 minutes, so that the rice dumpling can be tasty, clean and sanitary, and the placing time is longer.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to a formula of a southern fat intestine dried rice dumpling.
Background
The ingredients in the traditional Chinese rice dumpling in the current market are single and are not tasty.
Aiming at the problems in the related art, no effective solution is provided at present, and therefore, a formula of the southern fat intestine dry rice dumpling is provided.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a south fat intestine dry rice dumpling formula, which solves the problems in the background art.
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme: a southern fat intestine dry rice dumpling formula comprises the following ingredients of 2000 g of fat intestine, 12 g of kelp, chicken essence, 6 g of monosodium glutamate, 10000 g of red oil, water and salt.
Preferably, the kelp and the red oil are added in an appropriate amount of 5 to 10 grams.
Preferably, the amount of the salt is added according to proper saltiness, and if the rice dumpling with light taste is made, the amount of the salt is 3 to 6 grams; if the rice dumplings with heavy taste are made, the amount of the salt is 7 to 10 grams.
A south fat intestine dried rice dumpling formula comprises the following preparation steps:
a. cleaning bought fat intestines and cutting the fat intestines into sections for later use;
b. putting the cut fat intestines into the prepared soup and boiling for half an hour (adding the kelp);
c. adding the chicken essence monosodium glutamate with red oil when the pan is lifted;
d. selecting the boiled fat intestine sections for later use;
e. dicing the kelp for later use;
f. adding herba Zosterae Marinae into Oryza Glutinosa, and stirring
g. Adding a fat sausage section for molding when wrapping the rice dumplings;
h. putting the wrapped rice dumplings into a pot, boiling for two hours, and fishing out;
i. cooling the rice dumplings taken out, bagging and vacuumizing the rice dumplings one night;
j. and (5) sterilizing the vacuumized rice dumplings for 60 minutes.
(III) advantageous effects
Compared with the prior art, the invention provides a south fat intestine dried rice dumpling formula, which has the following beneficial effects:
according to the south fat intestine dry rice dumpling formula, 2000 g of fat intestine, 12 g of chicken essence, 6 g of monosodium glutamate, 10000 g of red oil, water and salt are added, so that the rice dumpling is richer in ingredients, the rice dumpling is placed in a pot to be boiled for two hours and then fished out, the rice dumpling is placed in a cool and cold bag for one night to be vacuumized, and finally the vacuumized rice dumpling is sterilized for 60 minutes, so that the rice dumpling is tasty, clean and sanitary, and the placing time is longer.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The utility model provides a technical scheme: the formula of the rice dumpling comprises 2000 g of fat sausage, 12 g of kelp, 12 g of chicken essence, 6 g of monosodium glutamate, 10000 g of red oil, water and salt.
Preferably, the kelp and the red oil are added in an appropriate amount of 5 to 10 grams.
Preferably, the amount of the salt is added according to proper saltiness, and if the rice dumpling with light taste is made, the amount of the salt is 3 to 6 grams; if the rice dumplings with heavy taste are made, the amount of the salt is 7 to 10 grams.
A south fat intestine dried rice dumpling formula comprises the following preparation steps:
a. cleaning bought fat intestines and cutting the fat intestines into sections for later use;
b. putting the cut fat intestines into the prepared soup and boiling for half an hour (adding the kelp);
c. adding the chicken essence monosodium glutamate with red oil when the pan is lifted;
d. selecting the boiled fat intestine sections for later use;
e. dicing the kelp for later use;
f. adding herba Zosterae Marinae into Oryza Glutinosa, and stirring
g. Adding a fat sausage section for molding when wrapping the rice dumplings;
h. putting the wrapped rice dumplings into a pot, boiling for two hours, and fishing out;
i. cooling the rice dumplings taken out, bagging and vacuumizing the rice dumplings one night;
j. and (5) sterilizing the vacuumized rice dumplings for 60 minutes.
The working principle is as follows: cleaning bought fat intestines, cutting into sections for later use, putting the cut fat intestines into prepared soup, boiling for half an hour (adding kelp in addition), adding a proper amount of chilli oil chicken essence monosodium glutamate when taking out from a pot, selecting the boiled fat intestines sections, putting the selected fat intestines sections on a plate for later use, cutting the kelp into pieces for later use, adding the kelp into glutinous rice, uniformly stirring, adding the fat intestines sections for forming when wrapping the rice dumplings, putting the wrapped rice dumplings into the pot, boiling for two hours, fishing out, putting the fished rice dumplings into a cold-packed bag for one night, vacuumizing, and finally sterilizing the vacuumized rice dumplings for 60 minutes
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
In the description of the present invention, it should be noted that the terms "upper", "lower", "inner", "outer", "front", "rear", "both ends", "one end", "the other end", and the like indicate orientations or positional relationships only for convenience in describing the present invention and simplifying the description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and be operated, and thus, should not be construed as limiting the present invention.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (4)
1. The formula of the southern fat intestine dry rice dumpling is characterized in that: comprises the following ingredients of 2000 g of sausage, 12 g of kelp, 12 g of chicken essence, 6 g of monosodium glutamate, 10000 g of red oil, water and salt.
2. The south China fat intestine cooked rice dumpling formula according to claim 1, wherein the formula comprises the following components in percentage by weight: the kelp and the red oil are added in an appropriate amount of 5 to 10 grams.
3. The south China fat intestine cooked rice dumpling formula according to claim 1, wherein the formula comprises the following components in percentage by weight: the salt is added according to proper saltiness, and the amount of the salt is 3 to 6 grams if the rice dumpling with light taste is made; if the rice dumplings with heavy taste are made, the amount of the salt is 7 to 10 grams.
4. The formula of the southern fat intestine cooked rice dumpling according to claim 1, comprising the following steps:
a. cleaning bought fat intestines and cutting the fat intestines into sections for later use;
b. putting the cut fat intestines into the prepared soup and boiling for half an hour (adding the kelp);
c. adding the chicken essence monosodium glutamate with red oil when the pan is lifted;
d. selecting the boiled fat intestine sections for later use;
e. dicing the kelp for later use;
f. adding herba Zosterae Marinae into Oryza Glutinosa, and stirring
g. Adding a fat sausage section for molding when wrapping the rice dumplings;
h. putting the wrapped rice dumplings into a pot, boiling for two hours, and fishing out;
i. cooling the fished zongzi overnight, bagging and vacuumizing;
j. and (5) sterilizing the vacuumized rice dumplings for 60 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010754087.7A CN111802584A (en) | 2020-07-30 | 2020-07-30 | South fat intestine dry rice dumpling formula |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010754087.7A CN111802584A (en) | 2020-07-30 | 2020-07-30 | South fat intestine dry rice dumpling formula |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111802584A true CN111802584A (en) | 2020-10-23 |
Family
ID=72862881
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010754087.7A Pending CN111802584A (en) | 2020-07-30 | 2020-07-30 | South fat intestine dry rice dumpling formula |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111802584A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005302A (en) * | 2012-12-28 | 2013-04-03 | 禤永明 | Preparation method of sticky rice dumplings |
| CN106689840A (en) * | 2015-08-05 | 2017-05-24 | 哈尔滨天生态农副产品有限公司 | Glutinous rice dumpling with kelp-mulberry stuffing and preparation method thereof |
| CN110419673A (en) * | 2019-09-10 | 2019-11-08 | 东莞市华美食品有限公司 | A kind of crow rice rice-pudding and preparation method thereof |
-
2020
- 2020-07-30 CN CN202010754087.7A patent/CN111802584A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005302A (en) * | 2012-12-28 | 2013-04-03 | 禤永明 | Preparation method of sticky rice dumplings |
| CN106689840A (en) * | 2015-08-05 | 2017-05-24 | 哈尔滨天生态农副产品有限公司 | Glutinous rice dumpling with kelp-mulberry stuffing and preparation method thereof |
| CN110419673A (en) * | 2019-09-10 | 2019-11-08 | 东莞市华美食品有限公司 | A kind of crow rice rice-pudding and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 郭玉华: "《中国南北特色粽》", 31 December 2015, 金盾出版社 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20201023 |
|
| RJ01 | Rejection of invention patent application after publication |