CN112450374A - Mulberry leaf rice dumpling and preparation method thereof - Google Patents
Mulberry leaf rice dumpling and preparation method thereof Download PDFInfo
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- CN112450374A CN112450374A CN202011201616.7A CN202011201616A CN112450374A CN 112450374 A CN112450374 A CN 112450374A CN 202011201616 A CN202011201616 A CN 202011201616A CN 112450374 A CN112450374 A CN 112450374A
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- rice
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- mulberry leaf
- rice dumpling
- leaves
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 126
- 235000009566 rice Nutrition 0.000 title claims abstract description 126
- 240000000249 Morus alba Species 0.000 title claims abstract description 47
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title description 6
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 125
- 239000000843 powder Substances 0.000 claims abstract description 17
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 12
- 235000006679 Mentha X verticillata Nutrition 0.000 claims abstract description 11
- 235000002899 Mentha suaveolens Nutrition 0.000 claims abstract description 11
- 235000001636 Mentha x rotundifolia Nutrition 0.000 claims abstract description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- 238000011049 filling Methods 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 9
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000014676 Phragmites communis Nutrition 0.000 claims description 14
- 238000002791 soaking Methods 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 11
- 238000010025 steaming Methods 0.000 claims description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 239000012153 distilled water Substances 0.000 claims description 7
- 229920000742 Cotton Polymers 0.000 claims description 4
- 206010033546 Pallor Diseases 0.000 claims description 3
- 238000005201 scrubbing Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 abstract description 9
- 229910052711 selenium Inorganic materials 0.000 abstract description 9
- 239000011669 selenium Substances 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 206010028980 Neoplasm Diseases 0.000 description 3
- 201000011510 cancer Diseases 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 206010017758 gastric cancer Diseases 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 201000007270 liver cancer Diseases 0.000 description 1
- 208000014018 liver neoplasm Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000004165 myocardium Anatomy 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 201000011549 stomach cancer Diseases 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The utility model provides a mulberry leaf zongzi, is in including zongzi leaf and parcel filling in the zongzi leaf, filling comprises the raw materials of following parts by weight: 80-100 parts of sticky rice, 15-30 parts of white sugar, 6-12 parts of edible oil, 10-25 parts of mulberry leaf powder and 3-8 parts of mint liquid. Compared with the prior art, the mulberry leaf rice dumpling provided by the invention effectively prevents the loss of organic selenium in mulberry leaves, thereby ensuring the nutrition and health care effect of the mulberry leaf rice dumpling and providing a wider food material selection space for rice dumpling varieties.
Description
Technical Field
The invention relates to the technical field of food production, in particular to a mulberry leaf rice dumpling and a preparation method thereof.
Background
The traditional rice dumpling is also called horn millet and tube rice dumpling, is a traditional festival food of the Han nationality in the noon festival, is prepared by steaming a glutinous rice ball made of glutinous rice wrapped by rice dumpling leaves, is popular for commemoration and originally is the traditional food with the most deep postnatal accumulation in history in China. The traditional Chinese rice dumpling has the advantages that the 'rice dumpling tube' appears early in spring and autumn, until the first five fifths of the year, families of people in China all need to be soaked with glutinous rice, washed with rice dumpling leaves and wrapped with rice dumplings, the folk custom also flows to the countries of Korea, Japan and the countries of southeast Asia, the current rice dumplings are single in variety, only the rice dumplings with traditional tastes such as pork rice dumplings, sweetened bean paste rice dumplings and candied date rice dumplings are available, and the greasy and sweet tastes of the rice dumplings make people eager to increase new selection space.
Disclosure of Invention
The invention aims to provide a mulberry leaf rice dumpling and a preparation method thereof, and aims to solve the problems in the background art.
The technical solution of the invention is as follows: the utility model provides a mulberry leaf zongzi, is in including zongzi leaf and parcel filling in the zongzi leaf, filling comprises the raw materials of following parts by weight: 80-100 parts of sticky rice, 15-30 parts of white sugar, 6-12 parts of edible oil, 10-25 parts of mulberry leaf powder and 3-8 parts of mint liquid.
Preferably, the stuffing consists of the following raw materials in parts by weight: 90 parts of glutinous rice, 20 parts of white sugar, 8 parts of edible oil, 15-20 parts of mulberry leaf powder and 4-6 parts of mint.
A preparation method of a mulberry leaf rice dumpling comprises the following steps,
firstly, soaking the reed leaves in a basin, scrubbing the reed leaves one by one in a positive and negative way, removing unqualified reed leaves, blanching the cleaned qualified reed leaves for 10-14 min at the temperature of 60-80 ℃, rinsing the cleaned qualified reed leaves for 4-5min by using clean water, and draining for later use;
secondly, adding the mulberry leaf powder into distilled water in an amount which is 10 times that of the mulberry leaf powder, adding white sugar and mint liquid, and stirring to obtain juice for later use;
elutriating glutinous rice for 3-5 times, pouring water and surface suspended matters, draining the elutriated glutinous rice, adding the drained glutinous rice into distilled water in an amount of 4-6 times the amount of the glutinous rice, placing the glutinous rice into microwave power for microwave treatment for 5-8min, taking out and draining for later use;
fourthly, adding the sticky rice reserved in the third step into the juice reserved in the second step for soaking for 5-12 hours, taking out the soaked sticky rice, and draining for later use;
fifthly, adding the glutinous rice in the fourth step into the edible oil and uniformly stirring to obtain rice materials for later use;
sixthly, folding the rice dumpling leaves reserved in the first step into a funnel shape, then filling the rice materials reserved in the fifth step into the rice dumpling leaves, tightly wrapping the rice dumpling leaves, and tightly binding the rice dumpling leaves with cotton threads to obtain raw rice dumplings for later use;
seventhly, putting the raw rice dumplings prepared in the sixth step into a steam box at the temperature of 100-110 ℃ for steaming, wherein the raw rice dumplings are stacked up in order, gaps of 2-4 cm are reserved between every two rows, hot gas quickly passes through each raw rice dumpling, the steaming time is 20-25 min, and cooked rice dumplings are obtained after steaming;
preferably, in the third step, the irradiation dose is 4 kGy.
Preferably, in the fourth step, the soaking temperature of the glutinous rice is 6-9 ℃.
Preferably, in the fourth step, the soaking temperature of the glutinous rice is 8 ℃.
Preferably, in the fourth step, the glutinous rice is stirred once every 30 min.
The invention has the beneficial effects that:
compared with the prior art, the mulberry leaf rice dumpling provided by the invention effectively prevents loss of organic selenium in mulberry leaves, thereby ensuring the nutrition and health care effect of the mulberry leaf rice dumpling and providing a wider food material selection space for rice dumpling varieties.
Detailed Description
The present invention is further illustrated by the following examples.
The present embodiment is only for explaining the present invention, and it is not limited to the present invention, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present invention.
The embodiment of the invention provides a mulberry leaf rice dumpling, which comprises rice dumpling leaves and stuffing wrapped in the rice dumpling leaves, wherein the stuffing consists of the following raw materials in parts by weight: 80-100 parts of sticky rice, 15-30 parts of white sugar, 6-12 parts of edible oil, 10-25 parts of mulberry leaf powder and 3-8 parts of mint liquid.
Further, the stuffing comprises the following raw materials in parts by weight: 90 parts of glutinous rice, 20 parts of white sugar, 8 parts of edible oil, 15-20 parts of mulberry leaf powder and 4-6 parts of mint.
The mulberry leaf is rich in rare elements, namely organic selenium and germanium, is a natural strong antioxidant, can increase oxygen content in blood, promote metabolism, and has a good health care function, selenium is an 'anticancer king', is easy to be absorbed by a human body, effectively remains in serum, repairs cardiac muscle, enhances immunity of an organism, eliminates free radicals generating cancers in vivo, inhibits synthesis of DNA in cancer cells and division and growth of the cancer cells, and prevents diseases such as gastric cancer, liver cancer and the like, and the technical difficulty for preparing the mulberry leaf rice dumpling is that the organic selenium with the health care effect is unstable in combination with glutinous rice, and is easy to cause loss of the organic selenium in the steaming process. The mulberry leaf rice dumpling provided by the invention is prepared by adding mulberry leaf powder into distilled water in an amount which is 10 times that of the mulberry leaf rice dumpling, adding white sugar and mint liquid, stirring to obtain juice, pouring sticky rice subjected to microwave treatment into the juice, soaking for 5-12h, enabling the sticky rice to fully absorb the mulberry leaf powder, enabling organic selenium in the mulberry leaf powder to be stably combined with the sticky rice, stirring the soaked sticky rice and edible oil, wrapping the surface of the sticky rice with the edible oil to further prevent the loss of the organic selenium, finally filling the sticky rice into the rice dumpling, tightly wrapping, tightly binding with cotton threads, and steaming to obtain the mulberry leaf rice dumpling.
The mulberry leaf rice dumpling provided by the invention effectively prevents loss of organic selenium in mulberry leaves, thereby ensuring the nutrition and health care effect of the mulberry leaf rice dumpling and providing a wider food material selection space for rice dumpling varieties.
A preparation method of a mulberry leaf rice dumpling comprises the following steps,
firstly, soaking the reed leaves in a basin, scrubbing the reed leaves one by one in a positive and negative way, removing unqualified reed leaves, blanching the cleaned qualified reed leaves for 10-14 min at the temperature of 60-80 ℃, rinsing the cleaned qualified reed leaves for 4-5min by using clean water, and draining for later use;
secondly, adding the mulberry leaf powder into distilled water in an amount which is 10 times that of the mulberry leaf powder, adding white sugar and mint liquid, and stirring to obtain juice for later use;
elutriating glutinous rice for 3-5 times, pouring water and surface suspended matters, draining the elutriated glutinous rice, adding the drained glutinous rice into distilled water in an amount of 4-6 times the amount of the glutinous rice, placing the glutinous rice into microwave power for microwave treatment for 5-8min, taking out and draining for later use;
fourthly, adding the sticky rice reserved in the third step into the juice reserved in the second step for soaking for 5-12 hours, taking out the soaked sticky rice, and draining for later use;
fifthly, adding the glutinous rice in the fourth step into the edible oil and uniformly stirring to obtain rice materials for later use;
sixthly, folding the rice dumpling leaves reserved in the first step into a funnel shape, then filling the rice materials reserved in the fifth step into the rice dumpling leaves, tightly wrapping the rice dumpling leaves, and tightly binding the rice dumpling leaves with cotton threads to obtain raw rice dumplings for later use;
seventhly, putting the raw rice dumplings prepared in the sixth step into a steam box at the temperature of 100-110 ℃ for steaming, wherein the raw rice dumplings are stacked up in order, gaps of 2-4 cm are reserved between every two rows, hot gas quickly passes through each raw rice dumpling, the steaming time is 20-25 min, and cooked rice dumplings are obtained after steaming;
further, in the third step, the irradiation dose is 4 kGy.
Further, in the fourth step, the soaking temperature of the sticky rice is 6-9 ℃.
Further, in the fourth step, the soaking temperature of the sticky rice is 8 ℃.
Further, in the fourth step, in order to sufficiently combine the sticky rice and the mulberry leaf powder, the sticky rice is stirred once every 30 min.
Claims (7)
1. A mulberry leaf rice dumpling is characterized in that: including zongzi leaf and parcel are in filling in the zongzi leaf, the filling comprises the raw materials of following parts by weight: 80-100 parts of sticky rice, 15-30 parts of white sugar, 6-12 parts of edible oil, 10-25 parts of mulberry leaf powder and 3-8 parts of mint liquid.
2. The mulberry leaf rice dumpling according to claim 1, wherein: the stuffing comprises the following raw materials in parts by weight: 90 parts of glutinous rice, 20 parts of white sugar, 8 parts of edible oil, 15-20 parts of mulberry leaf powder and 4-6 parts of mint.
3. The method for preparing a mulberry leaf rice dumpling according to claim 1, wherein the method comprises the following steps: comprises the following steps of (a) carrying out,
firstly, soaking the reed leaves in a basin, scrubbing the reed leaves one by one in a positive and negative way, removing unqualified reed leaves, blanching the qualified reed leaves after cleaning for 10-14 min at the temperature of 60-80 ℃, rinsing for 4-5min by using clean water, and draining for later use;
secondly, adding the mulberry leaf powder into distilled water in an amount which is 10 times that of the mulberry leaf powder, adding white sugar and mint liquid, and stirring to obtain juice for later use;
elutriating the glutinous rice for 3-5 times, then pouring water and surface suspended matters, draining the elutriated glutinous rice, adding the drained glutinous rice into distilled water of 4-6 times of the amount, placing the glutinous rice into microwave power for microwave treatment for 5-8min, taking out and draining for later use;
fourthly, adding the sticky rice reserved in the third step into the juice reserved in the second step for soaking for 5-12 hours, taking out the soaked sticky rice, and draining for later use;
fifthly, adding the glutinous rice in the fourth step into the edible oil and uniformly stirring to obtain rice materials for later use;
sixthly, folding the rice dumpling leaves reserved in the first step into a funnel shape, then filling the rice materials reserved in the fifth step into the rice dumpling leaves, tightly wrapping the rice dumpling leaves, and tightly binding the rice dumpling leaves with cotton threads to obtain raw rice dumplings for later use;
seventhly, the raw rice dumplings reserved in the sixth step are placed into a steam box with the temperature of 100-110 ℃ to be steamed, the raw rice dumplings are stacked up and placed in order, gaps of 2-4 cm are reserved between every two rows, hot air can rapidly pass through the raw rice dumplings, the steaming time is 20-25 min, and cooked rice dumplings are obtained after steaming.
4. The method for preparing a mulberry leaf rice dumpling according to claim 3, wherein the method comprises the following steps: in the third step, the irradiation dose is 4 kGy.
5. The method for preparing a mulberry leaf rice dumpling according to claim 3, wherein the method comprises the following steps: in the fourth step, the soaking temperature of the sticky rice is 6-9 ℃.
6. The method for preparing a mulberry leaf rice dumpling according to claim 5, wherein the method comprises the following steps: in the fourth step, the soaking temperature of the sticky rice is 8 ℃.
7. The method for preparing a mulberry leaf rice dumpling according to claim 3, wherein the method comprises the following steps: in the fourth step, the glutinous rice is stirred once every 30 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011201616.7A CN112450374A (en) | 2020-11-02 | 2020-11-02 | Mulberry leaf rice dumpling and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011201616.7A CN112450374A (en) | 2020-11-02 | 2020-11-02 | Mulberry leaf rice dumpling and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN112450374A true CN112450374A (en) | 2021-03-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011201616.7A Pending CN112450374A (en) | 2020-11-02 | 2020-11-02 | Mulberry leaf rice dumpling and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112450374A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039855A (en) * | 2012-12-31 | 2013-04-17 | 陈慧珊 | Three-leaf cake and preparing method thereof |
| CN103431299A (en) * | 2013-08-05 | 2013-12-11 | 柳培健 | Processing method of green bean rice dumpling |
| CN107223869A (en) * | 2017-05-12 | 2017-10-03 | 江苏长寿集团股份有限公司 | A kind of purple rice Zongzi and its processing technology |
| CN108617947A (en) * | 2018-05-10 | 2018-10-09 | 李仕华 | A kind of jelly cake and its manufacture craft containing element of mulberry leaf |
-
2020
- 2020-11-02 CN CN202011201616.7A patent/CN112450374A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039855A (en) * | 2012-12-31 | 2013-04-17 | 陈慧珊 | Three-leaf cake and preparing method thereof |
| CN103431299A (en) * | 2013-08-05 | 2013-12-11 | 柳培健 | Processing method of green bean rice dumpling |
| CN107223869A (en) * | 2017-05-12 | 2017-10-03 | 江苏长寿集团股份有限公司 | A kind of purple rice Zongzi and its processing technology |
| CN108617947A (en) * | 2018-05-10 | 2018-10-09 | 李仕华 | A kind of jelly cake and its manufacture craft containing element of mulberry leaf |
Non-Patent Citations (1)
| Title |
|---|
| 李林等: "桑叶在食品中的应用研究" * |
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Application publication date: 20210309 |