CN112137021A - Rice dumpling containing straw ash and preparation method of rice dumpling - Google Patents
Rice dumpling containing straw ash and preparation method of rice dumpling Download PDFInfo
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- CN112137021A CN112137021A CN202010977116.6A CN202010977116A CN112137021A CN 112137021 A CN112137021 A CN 112137021A CN 202010977116 A CN202010977116 A CN 202010977116A CN 112137021 A CN112137021 A CN 112137021A
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Classifications
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Abstract
The invention provides a straw ash rice dumpling and a preparation method thereof, wherein the preparation method comprises the following steps: s1, binding camphor wood roots growing for more than 5 years with gauze, soaking in water until the water is light golden yellow, and taking out; s2, soaking the rice straw ash in water in which camphor wood roots are soaked, precipitating and filtering; s3, soaking the sticky rice in the filtered water, and filtering; s4, wrapping sticky rice and stuffing with rice dumpling leaves; and S5, cooking the rice dumplings by using the filtrate, sterilizing and vacuum-packaging to obtain the rice dumplings made of straw ash. The invention adopts the water soaked with the camphorwood roots, the straw ash and the sticky rice to cook the rice dumplings, and simultaneously, the water soaked with the sticky rice is soaked with the water soaked with the camphorwood roots and the straw ash, so that the prepared rice dumplings have stronger fragrance than the traditional one, more fragrant and glutinous taste, and the preservation time can reach 3-5 days (2-3 days of the traditional one) at normal temperature, and simultaneously, the invention has the drug effects of the added camphorwood roots and the second root and can have the effect of food therapy.
Description
Technical Field
The invention relates to the technical field of food, in particular to a rice dumpling containing straw ash and a preparation method thereof.
Background
The rice dumpling has appeared early in the spring and autumn, and is originally used for sacrifice ancestors and spirit. In the jin generation, the zongzi becomes the food for festival at noon. The traditional Chinese rice dumpling is one of the most deep traditional foods in Chinese historical culture deposition and is also spread far away. There are also custom customs for eating rice dumplings in Japan, Vietnam, Singapore where people live together, Malaysia, Burma, etc.
The common types of rice dumplings are: the traditional Chinese medicine composition comprises a Piper betel and streaky pork rice dumpling, a preserved meat sausage rice dumpling, a mint fragrant rice dumpling, a sweetened bean paste rice dumpling, a lotus seed rice dumpling, a pine nut rice dumpling, an egg yolk rice dumpling, a fresh meat rice dumpling, a ham rice dumpling, a bamboo leaf rice dumpling, a moxa fragrant rice dumpling, a sweet tea rice dumpling and the like.
At present, the living standard of people is continuously improved, and more attention is paid to health preservation, therefore, the zongzi with health preservation effect is also more and more popular, and when making the zongzi, different materials and different proportions all can make the zongzi have different tastes, have medicinal efficiency even a bit, play good medicinal value.
Disclosure of Invention
The invention aims to provide a rice dumpling with rice straw ash and a preparation method thereof, wherein the rice dumpling is boiled by water soaked with camphorwood roots, rice straw ash and sticky rice, and simultaneously, the water soaked with the sticky rice is soaked with the water soaked with the camphorwood roots and the rice straw ash, so that the prepared rice dumpling has stronger fragrance than the traditional rice dumpling, more fragrant and glutinous taste, and the preservation time can reach 3-5 days (2-3 days of the traditional rice dumpling) at normal temperature, and simultaneously, the rice dumpling has the drug effects of the added camphorwood roots and the second-planed roots, and has the effect of food therapy.
The technical scheme of the invention is realized as follows:
the invention provides a preparation method of rice dumpling with straw ash, which comprises the following steps:
s1, binding 1-3kg of camphor wood roots growing for more than 5 years with gauze, soaking in 70-120kg of water for 2-4 hours until the water is light golden yellow, and taking out;
s2, soaking 2-5kg of rice straw ash in the water soaked with the camphor wood roots in the step S1, precipitating and filtering;
s3, soaking 5-10kg of glutinous rice in the water filtered in the step S2 for 1-2h, and filtering;
s4, wrapping sticky rice and stuffing with rice dumpling leaves;
and S5, cooking the rice dumplings by using the filtrate obtained in the step S3, taking the rice dumplings out of the pot after 5-10 hours, and sterilizing and vacuum-packaging the rice dumplings to obtain the rice dumpling with rice straw ash.
As a further improvement of the present invention, the water in step S1 is well water, spring water or glacier water.
As a further improvement of the present invention, the straw ash in step S2 is obtained by pulverizing ash obtained by drying straw and burning.
As a further improvement of the present invention, the stuffing in step S4 includes, but is not limited to, egg yolk, red bean, Chinese chestnut, peanut, sparerib, red date, medlar, sweetened bean paste, preserved meat, henry steudnera tuber, abalone, chicken, duck meat, and beef.
As a further improvement of the invention, the reed leaves in the step S4 are fresh leaves naturally dried, and are soaked in boiled water and boiled for 10-20 min.
As a further improvement of the invention, the cooking temperature in step S5 is 120-150 ℃.
As a further improvement of the invention, the sterilization temperature in the step S5 is 110-120 ℃, and the time is 15-20 min.
As a further improvement of the invention, the method comprises the following steps:
s1, binding 2kg of camphor wood roots growing for more than 5 years with gauze, soaking in 100kg of water for 3 hours until the water is light golden yellow, and taking out;
s2, soaking 3kg of rice straw ash in the water soaked with the camphor wood roots in the step S1, precipitating and filtering;
s3, putting 7kg of glutinous rice into the water filtered in the step S2, soaking for 1 hour, and filtering;
s4, wrapping sticky rice and stuffing with rice dumpling leaves, wherein the rice dumpling leaves are naturally dried fresh leaves, and soaking and boiling the fresh leaves in boiled water for 15 min;
s5, cooking the rice dumplings by using the filtrate obtained in the step S3, wherein the cooking temperature is 135 ℃, the rice dumplings are taken out of the pot after 8 hours, and are sterilized and vacuum-packaged, wherein the sterilization temperature is 115 ℃, and the sterilization time is 17min, so that the rice dumplings made of the rice straws are obtained.
The invention further protects the rice dumpling made of the rice straw ash.
The invention has the following beneficial effects: the invention adopts the water soaked with the camphorwood roots, the straw ash and the sticky rice to cook the rice dumplings, and simultaneously, the water soaked with the sticky rice is soaked with the water soaked with the camphorwood roots and the straw ash, so that the prepared rice dumplings have stronger fragrance than the traditional one, more fragrant and glutinous taste, and the preservation time can reach 3-5 days (2-3 days of the traditional one) at normal temperature, and simultaneously have the drug effects of the added camphorwood roots and the first planed roots, and have the effect of food therapy; lignum Cinnamomi Camphorae has effects of dispelling pathogenic wind and removing dampness, dredging channels and collaterals, relieving pain, and resolving food stagnation. Can be used for treating rheumatic arthralgia, heart and abdominal psychroalgia, cholera abdominal distention, dyspepsia, and traumatic injury. Inducing resuscitation, benefiting qi stagnation, removing filth, killing parasites, relieving itching, and relieving swelling and pain. The traditional Chinese medicine composition has the effects of dispelling wind and dredging orifices, promoting qi circulation and removing stagnation, relieving pain and diminishing swelling, and is mainly used for treating symptoms such as abdominal pain and vomiting, cold and abdominal psychroalgia, eructation swelling and vomiting and abdominal pain, cold-dampness beriberi, scabies stubborn tinea, alopecia, chilblain, ecthyma, water-fire scald, traumatic injury pain, toothache and wind-fire red eyes.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all 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.
Example 1
The rice dumpling with rice straw ash comprises the following steps:
s1, binding 2kg of camphor wood roots growing for more than 5 years with gauze, soaking in 100kg of glacier water for 3 hours until the water is light golden yellow, and taking out;
s2, soaking 3kg of rice straw ash in the water soaked with the camphor wood roots in the step S1, precipitating and filtering;
the straw ash is obtained by crushing ash obtained by drying and burning straw;
s3, putting 7kg of glutinous rice into the water filtered in the step S2, soaking for 1 hour, and filtering;
s4, wrapping sticky rice and stuffing with rice dumpling leaves, wherein the rice dumpling leaves are naturally dried fresh leaves, and soaking and boiling the fresh leaves in boiled water for 15 min;
s5, cooking the rice dumplings by using the filtrate obtained in the step S3, wherein the cooking temperature is 135 ℃, the rice dumplings are taken out of the pot after 8 hours, and are sterilized and vacuum-packaged, wherein the sterilization temperature is 115 ℃, and the sterilization time is 17min, so that the rice dumplings made of the rice straws are obtained.
Example 2
The preparation method of the rice dumpling with rice straw ash comprises the following steps:
s1, binding 1kg of camphor wood roots growing for more than 5 years with gauze, soaking in 70kg of well water for 2 hours until the water is light golden yellow, and taking out;
s2, soaking 2kg of rice straw ash in the water soaked with the camphor wood roots in the step S1, precipitating and filtering;
the straw ash is obtained by crushing ash obtained by drying and burning straw;
s3, soaking 5kg of glutinous rice in the water filtered in the step S2 for 1 hour, and filtering;
s4, wrapping sticky rice and stuffing with rice dumpling leaves, wherein the rice dumpling leaves are naturally dried fresh leaves, and soaking and boiling the fresh leaves in boiled water for 10 min;
and S5, cooking the rice dumplings by using the filtrate obtained in the step S3, wherein the cooking temperature is 120 ℃, taking the rice dumplings out of the pot after 5 hours, and carrying out sterilization and vacuum packaging at the sterilization temperature of 110 ℃ for 15min to obtain the rice dumpling with rice straw ash.
Example 3
The preparation method of the rice dumpling with rice straw ash comprises the following steps:
s1, binding 3kg of camphor wood roots growing for more than 5 years with gauze, soaking in 120kg of well water for 4 hours until the water is light golden yellow, and taking out;
s2, soaking 5kg of rice straw ash in the water soaked with the camphor wood roots in the step S1, precipitating and filtering;
the straw ash is obtained by crushing ash obtained by drying and burning straw;
s3, putting 10kg of glutinous rice into the water filtered in the step S2, soaking for 2 hours, and filtering;
s4, wrapping sticky rice and stuffing with rice dumpling leaves, wherein the rice dumpling leaves are naturally dried fresh leaves, and soaking and boiling the fresh leaves with boiled water for 20 min;
s5, cooking the rice dumplings by using the filtrate obtained in the step S3, wherein the cooking temperature is 150 ℃, the rice dumplings are taken out of the pot after 10 hours, and are sterilized and vacuum-packaged, wherein the sterilization temperature is 120 ℃, and the sterilization time is 20min, so that the rice dumplings made of the rice straw ash are obtained.
Comparative example 1
Compared with example 3, the camphor wood root is not soaked, and other conditions are not changed.
The preparation method of the rice dumpling with rice straw ash comprises the following steps:
s1, soaking 5kg of rice straw ash in 120kg of well water, precipitating and filtering;
the straw ash is obtained by crushing ash obtained by drying and burning straw;
s2, putting 10kg of glutinous rice into the water filtered in the step S1, soaking for 2 hours, and filtering;
s3, wrapping the sticky rice and the stuffing with rice dumpling leaves, wherein the rice dumpling leaves are naturally dried fresh leaves, and soaking and boiling the fresh leaves in boiled water for 20 min;
and S4, cooking the rice dumplings by using the filtrate obtained in the step S2, taking the rice dumplings out of the pot after 10 hours at the cooking temperature of 150 ℃, and sterilizing and vacuum-packaging the rice dumplings at the sterilization temperature of 120 ℃ for 20min to obtain the rice dumpling with straw ash.
Comparative example 2
Compared with example 3, the rice straw ash is not soaked, and other conditions are not changed.
The preparation method of the rice dumpling with rice straw ash comprises the following steps:
s1, binding 3kg of camphor wood roots growing for more than 5 years with gauze, soaking in 120kg of well water for 4 hours until the water is light golden yellow, and taking out;
s2, putting 10kg of glutinous rice into the water obtained in the step S1, soaking for 2 hours, and filtering;
s3, wrapping the sticky rice and the stuffing with rice dumpling leaves, wherein the rice dumpling leaves are naturally dried fresh leaves, and soaking and boiling the fresh leaves in boiled water for 20 min;
and S4, cooking the rice dumplings by using the filtrate obtained in the step S2, taking the rice dumplings out of the pot after 10 hours at the cooking temperature of 150 ℃, and sterilizing and vacuum-packaging the rice dumplings at the sterilization temperature of 120 ℃ for 20min to obtain the rice dumpling with straw ash.
Test example 1
The rice dumpling with straw ash prepared in examples 1-3 and comparative examples 1-2 of the present invention was subjected to shelf life test, and the results are shown in table 1.
TABLE 1
| Group of | Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 3 |
| Shelf life (Tian) | 4 | 5 | 5 | 1 | 2 |
As can be seen from the above table, the rice dumpling made of the straw ash has a longer shelf life.
Compared with the prior art, the invention adopts the water soaked with the camphorwood roots, the rice straw ash and the sticky rice to boil the rice dumplings, and simultaneously, the water soaked with the sticky rice is soaked with the water soaked with the camphorwood roots and the rice straw ash, so that the prepared rice dumplings have stronger fragrance than the traditional one, more fragrant and glutinous taste, and fresh-keeping time of 3-5 days (2-3 days in the traditional) at normal temperature, and simultaneously have the drug effects of the added camphorwood roots and the second planed roots, and have the food therapy effect; lignum Cinnamomi Camphorae has effects of dispelling pathogenic wind and removing dampness, dredging channels and collaterals, relieving pain, and resolving food stagnation. Can be used for treating rheumatic arthralgia, heart and abdominal psychroalgia, cholera abdominal distention, dyspepsia, and traumatic injury. Inducing resuscitation, benefiting qi stagnation, removing filth, killing parasites, relieving itching, and relieving swelling and pain. The traditional Chinese medicine composition has the effects of dispelling wind and dredging orifices, promoting qi circulation and removing stagnation, relieving pain and diminishing swelling, and is mainly used for treating symptoms such as abdominal pain and vomiting, cold and abdominal psychroalgia, eructation swelling and vomiting and abdominal pain, cold-dampness beriberi, scabies stubborn tinea, alopecia, chilblain, ecthyma, water-fire scald, traumatic injury pain, toothache and wind-fire red eyes.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (9)
1. A preparation method of rice dumpling with straw ash is characterized by comprising the following steps:
s1, binding 1-3kg of camphor wood roots growing for more than 5 years with gauze, soaking in 70-120kg of water for 2-4 hours until the water is light golden yellow, and taking out;
s2, soaking 2-5kg of rice straw ash in the water soaked with the camphor wood roots in the step S1, precipitating and filtering;
s3, soaking 5-10kg of glutinous rice in the water filtered in the step S2 for 1-2h, and filtering;
s4, wrapping sticky rice and stuffing with rice dumpling leaves;
and S5, cooking the rice dumplings by using the filtrate obtained in the step S3, taking the rice dumplings out of the pot after 5-10 hours, and sterilizing and vacuum-packaging the rice dumplings to obtain the rice dumpling with rice straw ash.
2. The method according to claim 1, wherein the water in step S1 is well water, spring water, or glacier water.
3. The method as claimed in claim 1, wherein the straw ash in step S2 is obtained by pulverizing ash obtained by drying straw and burning.
4. The method according to claim 1, wherein the stuffing of step S4 includes, but is not limited to, egg yolk, red bean, Chinese chestnut, peanut, sparerib, red date, medlar, sweetened bean paste, bacon, henry steudnera, abalone, chicken, duck, beef.
5. The preparation method according to claim 1, wherein the reed leaves in step S4 are naturally air dried fresh leaves, and are soaked in boiling water and boiled for 10-20 min.
6. The method according to claim 1, wherein the cooking temperature in step S5 is 120 to 150 ℃.
7. The method as set forth in claim 1, wherein the sterilizing temperature in step S5 is 110 to 120 ℃ for 15 to 20 min.
8. The method of claim 1, comprising the steps of:
s1, binding 2kg of camphor wood roots growing for more than 5 years with gauze, soaking in 100kg of water for 3 hours until the water is light golden yellow, and taking out;
s2, soaking 3kg of rice straw ash in the water soaked with the camphor wood roots in the step S1, precipitating and filtering;
s3, putting 7kg of glutinous rice into the water filtered in the step S2, soaking for 1 hour, and filtering;
s4, wrapping sticky rice and stuffing with rice dumpling leaves, wherein the rice dumpling leaves are naturally dried fresh leaves, and soaking and boiling the fresh leaves in boiled water for 15 min;
s5, cooking the rice dumplings by using the filtrate obtained in the step S3, wherein the cooking temperature is 135 ℃, the rice dumplings are taken out of the pot after 8 hours, and are sterilized and vacuum-packaged, wherein the sterilization temperature is 115 ℃, and the sterilization time is 17min, so that the rice dumplings made of the rice straws are obtained.
9. A rice dumpling of rice straw ash obtained by the process according to any one of claims 1 to 8.
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| CN202010977116.6A CN112137021A (en) | 2020-09-17 | 2020-09-17 | Rice dumpling containing straw ash and preparation method of rice dumpling |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105379823A (en) * | 2015-12-15 | 2016-03-09 | 云南普洱磨黑八千方食品有限公司 | Manufacturing method of tea-fragrant preserved meat |
| CN107625054A (en) * | 2017-11-02 | 2018-01-26 | 郴州联想策划有限公司 | Nut yolk meat glutinous rice dumpling and preparation method thereof |
| CN107801914A (en) * | 2017-10-14 | 2018-03-16 | 从江县任氏民族特色食品加工作坊 | A kind of preparation method of fragrant standing grain Zongzi |
| CN110692922A (en) * | 2019-11-26 | 2020-01-17 | 祁东农交汇食品有限公司 | Cooking method of rice dumplings |
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| CN105379823A (en) * | 2015-12-15 | 2016-03-09 | 云南普洱磨黑八千方食品有限公司 | Manufacturing method of tea-fragrant preserved meat |
| CN107801914A (en) * | 2017-10-14 | 2018-03-16 | 从江县任氏民族特色食品加工作坊 | A kind of preparation method of fragrant standing grain Zongzi |
| CN107625054A (en) * | 2017-11-02 | 2018-01-26 | 郴州联想策划有限公司 | Nut yolk meat glutinous rice dumpling and preparation method thereof |
| CN110692922A (en) * | 2019-11-26 | 2020-01-17 | 祁东农交汇食品有限公司 | Cooking method of rice dumplings |
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