CN112956643A - Stock for rice dumplings and method for producing rice dumplings by using same - Google Patents
Stock for rice dumplings and method for producing rice dumplings by using same Download PDFInfo
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
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- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to a method for producing rice dumplings, in particular to a stock for rice dumplings and a method for producing the rice dumplings by using the stock. A method for preparing stock for rice dumplings comprises the following steps: s1, batching: s2, mixing the whole main material chicken, the chicken fat and the water together, stewing for 1-2 hours at the high pressure of 0.02-0.08MPa and the temperature of 100-; s3, filtering the feed liquid obtained in the step S2 for later use, adding protease into residues for enzymolysis, filtering to remove residues, and mixing the enzymolysis liquid with the filtrate; s4, adding auxiliary materials except the food essence into the mixed liquid obtained in the step S2, mixing, blending, heating to 90-100 ℃, mixing and stirring for 20-30 minutes; s5, cooling to room temperature, adding the food essence, and packaging. The raw soup for the rice dumplings prepared by the invention can ensure that the rice dumplings are soft and glutinous in taste after being used, and the whole rice dumplings are salty, fresh and delicious, have palatable taste and can reduce the fishy smell of meat.
Description
Technical Field
The invention relates to a method for producing rice dumplings, in particular to a stock for rice dumplings and a method for producing the rice dumplings by using the stock.
Background
The rice dumpling is a food steamed by wrapping glutinous rice with rice dumpling leaves, and is one of traditional festival foods in Chinese Han nationality. The traditional Chinese rice dumpling is one of the most deep traditional foods in Chinese historical culture deposition and is far from spreading. The popular way of eating traditional Chinese rice-puddings at noon is that the traditional Chinese rice-puddings have been popular in China for hundreds of years and are spread to korea, Japan and the countries of southeast Asia.
The zongzi, namely the zongzi , commonly called as zongzi, is mainly made of glutinous rice and stuffing, and is wrapped by indocalamus leaves (or Holly Osmanthus leaves, Acanthopanax trifoliatus Gu cotyledon, etc.), and has various shapes, mainly having a cuspate shape, a quadrangle shape, etc. The zongzi is a long-term source and originally used as a tribute of the ancestors of sacrifice. The south-north is different in law, millet is produced in the north, husked millet is used for making rice dumplings, and the millet is called as corny millet in the north in ancient times. Due to different dietary habits of different regions, the rice dumplings form a north-south flavor; in terms of taste, the zongzi includes two categories, i.e., salty zongzi and sweet zongzi.
The rice dumplings are various in types, and from the viewpoint of filling, the Beijing jujube rice dumplings wrapping the jujube are arranged in the north, and the mung bean, streaky pork, sweetened bean paste, eight treasures, ham, dried mushroom, egg yolk and other fillings are arranged in the south, wherein the Beijing jujube rice dumplings are represented by Guangdong bacon rice dumplings and Zhejiang Jiaxing rice dumplings. The rice dumpling in 2012 was selected as one of the gourmets in the series of the second set of the story of staple food of the Chinese materia medica on the tongue tip.
Disclosure of Invention
The invention aims to provide the stock for the rice dumplings, which can ensure that the rice dumplings have soft and glutinous mouthfeel after being used, are salty and delicious in whole and palatable in taste, and can reduce the fishy smell of meat.
The technical scheme adopted by the invention for solving the technical problems is as follows:
a method for preparing stock for rice dumplings comprises the following steps:
s1, batching: preparing the following raw materials in parts by weight,
main materials: 35-45 parts of water, 20-30 parts of chicken oil, 20-30 parts of whole chicken,
auxiliary materials: 10-20 parts of edible salt, 1-10 parts of white granulated sugar, 1-10 parts of monosodium glutamate, 1-10 parts of acetylated distarch adipate, 0.5-2 parts of edible corn starch, 0.5-2 parts of xanthan gum, 0.5-2 parts of 5' -flavour nucleotide disodium, 0.5-2 parts of spices, 0.1-0.5 part of food essence, 0.01-0.05 part of potassium sorbate and 0-0.03 part of rosemary extract;
s2, mixing the whole main material chicken, the chicken fat and the water together, stewing for 1-2 hours at the high pressure of 0.02-0.08MPa and the temperature of 100-;
s3, filtering the feed liquid obtained in the step S2 for later use, adding protease into residues for enzymolysis, filtering to remove residues, and mixing the enzymolysis liquid with the filtrate;
s4, adding auxiliary materials except the food essence into the mixed liquid obtained in the step S2, mixing, blending, heating to 90-100 ℃, mixing and stirring for 20-30 minutes;
s5, cooling to room temperature, adding the food essence, and packaging.
The method for producing the rice dumplings uses the stock for the rice dumplings in the preparation of rice dumplings-wrapped rice dumplings or in the preparation of stuffing.
Preferably, the method comprises the steps of:
a. pretreatment of raw materials:
the dried rice dumpling leaves are drained after being rehydrated and cleaned,
the dried glutinous rice is rinsed and drained, the stock soup and the seasoning are added and stirred evenly to prepare the rice material for wrapping the rice dumplings,
adding the raw soup and the seasonings into the cut meat pieces to prepare stuffing;
b. wrapping the rice dumplings: wrapping the raw soup rice dumplings according to specifications;
c. cooking: 100-122 ℃ and 0.03-0.12MPa for 1-2 hours;
d. packaging: cooling fresh rice dumplings, filling bags after cooling the vacuum rice dumplings, and performing vacuum sterilization.
After the dry glutinous rice is absorbed into the stock for rice dumplings, the chicken soup with fresh and fragrant taste has rich flavor and oily mouthfeel; when the stock soup for the rice dumplings is not added, the flavor of chicken soup is lacking on the whole, and the taste is only salty and delicious. The stuffing is mixed with the raw soup, so that the chicken has rich flavor; when the original soup is not added, the taste is only salty and fresh.
Preferably, when the rice material is treated, firstly, the glutinous rice is rinsed and dried, the raw soup is added after the glutinous rice is drained, the use amount of the raw soup is 5-15 percent based on 100 percent of the weight of the drained glutinous rice, and after the raw soup is fully absorbed by the rice, the rice is added with seasonings and is stirred uniformly for wrapping the rice dumplings;
when stuffing is treated, meat is cut into meat blocks with proper size, and raw soup and seasonings are added, wherein the raw soup and the seasonings are fully stirred and absorbed according to 100% of the weight of the meat blocks and 5-15% of the use amount of the raw soup, and the raw soup is used for wrapping the rice dumplings.
Preferably, the addition amount of the stock in the rice material is 10%.
Preferably, in the step a, the dried glutinous rice is rinsed and drained, and then the stock soup and the seasonings are added and stirred uniformly to prepare the rice seasoning for wrapping the rice dumplings, wherein the rice seasoning consists of salt, sugar and chicken essence, and 1-3% of the rice seasoning is added per 100 g of rice.
Preferably, in the step a, the meat is cut into pieces, and the raw soup and the seasonings are added to prepare the stuffing; the meat flavoring is distilled spirit, and 1-3% of meat flavoring is added into every 100 g of meat.
The invention has the beneficial effects that:
1. after the stock is applied to the rice dumpling product, the product has soft soup-stock fragrance, soft and glutinous taste, salty and fresh taste of the whole rice dumpling and palatable taste;
2. the stock solution can be combined with other food materials, so that the base taste of the Zongzi products is improved, the special flavor of the products is increased, and the fishy smell of meat can be weakened.
Detailed Description
The technical solution of the present invention will be further specifically described below by way of specific examples. It is to be understood that the practice of the invention is not limited to the following examples, and that any variations and/or modifications may be made thereto without departing from the scope of the invention.
In the present invention, all parts and percentages are by weight, unless otherwise specified, and the equipment and materials used are commercially available or commonly used in the art. The methods in the following examples are conventional in the art unless otherwise specified.
Example 1: preparation of stock for rice dumplings
A method for preparing stock for rice dumplings comprises the following steps:
s1, batching: preparing the following raw materials in parts by weight,
main materials: 35-45 parts of water, 20-30 parts of chicken oil, 20-30 parts of whole chicken,
auxiliary materials: 10-20 parts of edible salt, 1-10 parts of white granulated sugar, 1-10 parts of monosodium glutamate, 1-10 parts of acetylated distarch adipate, 0.5-2 parts of edible corn starch, 0.5-2 parts of xanthan gum, 0.5-2 parts of 5' -flavour nucleotide disodium, 0.5-2 parts of spices, 0.1-0.5 part of food essence, 0.01-0.05 part of potassium sorbate and 0-0.03 part of rosemary extract;
s2, mixing the whole main material chicken, the chicken fat and the water together, stewing for 1-2 hours at the high pressure of 0.02-0.08MPa and the temperature of 100-;
s3, filtering the feed liquid obtained in the step S2 for later use, adding protease into residues for enzymolysis, filtering to remove residues, and mixing the enzymolysis liquid with the filtrate;
s4, adding auxiliary materials except the food essence into the mixed liquid obtained in the step S2, mixing, blending, heating to 90-100 ℃, mixing and stirring for 20-30 minutes;
s5, cooling to room temperature, adding the food essence, and packaging.
The physical and chemical indexes of the prepared stock are as follows:
color: the color of the yellow-golden yellow,
taste and smell: the flavor of the chicken soup is stewed in clear soup,
the form is as follows: the juice is in the shape of juice,
foreign matter: no foreign bodies can be seen by naked eyes,
solid content: more than or equal to 35 percent,
salt content: 15 +/-2 percent.
Example 2: preparation of stock for rice dumplings
A method for preparing stock for rice dumplings comprises the following steps:
s1, batching: preparing the following raw materials in parts by weight,
main materials: 40 parts of water, 25 parts of chicken oil, 25 parts of whole chicken,
auxiliary materials: 15 parts of edible salt, 6 parts of white granulated sugar, 5 parts of monosodium glutamate, 8 parts of acetylated distarch adipate, 1 part of edible corn starch, 1 part of xanthan gum, 1 part of disodium 5' -ribonucleotide, 1 part of spice, 0.5 part of food essence, 0.05 part of potassium sorbate and 0.03 part of rosemary extract;
s2, mixing the whole main material chicken, the chicken fat and the water together, stewing for 2 hours at the high pressure of 0.02-0.08MPa and the temperature of 100-;
s3, filtering the feed liquid obtained in the step S2 for later use, adding protease into residues for enzymolysis, filtering to remove residues, and mixing the enzymolysis liquid with the filtrate;
s4, adding auxiliary materials except the food essence into the mixed liquid obtained in the step S2, mixing, blending, heating to 100 ℃, mixing and stirring for 30 minutes;
s5, cooling to room temperature, adding the food essence, and packaging.
Example 3: preparation of stock for rice dumplings
A method for preparing stock for rice dumplings comprises the following steps:
s1, batching: preparing the following raw materials in parts by weight,
main materials: 45 parts of water, 20 parts of chicken oil, 30 parts of whole chicken,
auxiliary materials: 20 parts of edible salt, 8 parts of white granulated sugar, 5 parts of monosodium glutamate, 3 parts of acetylated distarch adipate, 0.5 part of edible corn starch, 0.5 part of xanthan gum, 2 parts of disodium 5' -ribonucleotide, 2 parts of spices, 0.1 part of food essence and 0.05 part of potassium sorbate;
s2, mixing the whole main material chicken, the chicken fat and the water together, stewing for 2 hours at the high pressure of 0.02-0.08MPa and the temperature of 100-;
s3, filtering the feed liquid obtained in the step S2 for later use, adding protease into residues for enzymolysis, filtering to remove residues, and mixing the enzymolysis liquid with the filtrate;
s4, adding auxiliary materials except the food essence into the mixed liquid obtained in the step S2, mixing, blending, heating to 95 ℃, mixing and stirring for 28 minutes;
s5, cooling to room temperature, adding the food essence, and packaging.
Example 4: preparation of stock for rice dumplings
A method for preparing stock for rice dumplings comprises the following steps:
s1, batching: preparing the following raw materials in parts by weight,
main materials: 35-45 parts of water, 20-30 parts of chicken oil, 20-30 parts of whole chicken,
auxiliary materials: 10 parts of edible salt, 5 parts of white granulated sugar, 8 parts of monosodium glutamate, 8 parts of acetylated distarch adipate, 2 parts of edible corn starch, 0.5 part of xanthan gum, 2 parts of disodium 5' -ribonucleotide, 2 parts of spices, 0.35 part of food essence, 0.025 part of potassium sorbate and 0.03 part of rosemary extract;
s2, mixing the whole main material chicken, the chicken fat and the water together, stewing for 2 hours at the high pressure of 0.02-0.08MPa and the temperature of 100-;
s3, filtering the feed liquid obtained in the step S2 for later use, adding protease into residues for enzymolysis, filtering to remove residues, and mixing the enzymolysis liquid with the filtrate;
s4, adding auxiliary materials except the food essence into the mixed liquid obtained in the step S2, mixing, blending, heating to 100 ℃, mixing and stirring for 30 minutes;
s5, cooling to room temperature, adding the food essence, and packaging.
Example 5: method for producing rice dumplings
A method for producing the rice dumpling by using the stock for the rice dumpling comprises the following steps:
a. pretreatment of raw materials:
the dried rice dumpling leaves are drained after being rehydrated and cleaned,
the dried glutinous rice is rinsed and drained, the stock soup and the seasoning are added and stirred evenly to prepare the rice material for wrapping the rice dumplings,
adding the raw soup and the seasonings into the cut meat pieces to prepare stuffing;
when the rice material is treated, firstly, the glutinous rice is rinsed and dried, the raw soup is added after draining, the weight of the drained glutinous rice is 100 percent, the using amount of the raw soup is 5 to 15 percent, and after the raw soup is fully absorbed by the rice, the rice is added with seasonings and is stirred uniformly for wrapping the rice dumplings;
when stuffing is treated, meat is cut into meat blocks with proper size, and raw soup and seasonings are added, wherein the raw soup and the seasonings are fully stirred and absorbed according to 100% of the weight of the meat blocks and 5-15% of the use amount of the raw soup, and the raw soup is used for wrapping the rice dumplings.
b. Wrapping the rice dumplings: wrapping the raw soup rice dumplings according to specifications;
c. cooking: 100-122 ℃ and 0.03-0.12MPa for 1-2 hours;
d. packaging: cooling fresh rice dumplings, filling bags after cooling the vacuum rice dumplings, and performing vacuum sterilization.
Example 6: method for producing rice dumplings
A method for producing a rice dumpling using the stock solution for rice dumplings of example 2, comprising the steps of:
a. pretreatment of raw materials:
the dried rice dumpling leaves are drained after being rehydrated and cleaned,
the dry glutinous rice is rinsed and drained, and then the stock soup and the seasonings are added and stirred uniformly to prepare the rice seasoning for wrapping the rice dumplings, wherein the rice seasoning consists of salt, sugar and chicken essence, and 3 percent of the rice seasoning is added per 100 grams of rice.
Adding the raw soup and the seasonings into the cut meat pieces to prepare stuffing; the meat flavoring is distilled spirit, and 2% of the meat flavoring is added into every 100 g of meat.
When the rice material is treated, firstly, the glutinous rice is rinsed and dried, the stock soup is added after draining, the using amount of the stock soup is 10 percent, and after the rice fully absorbs the stock soup, the seasoning is added and uniformly stirred for wrapping the rice dumplings;
when stuffing is treated, meat is cut into meat blocks with proper size, and stock soup and seasonings are added, wherein the use amount of the stock soup is 10%, and the stock soup is fully stirred uniformly and absorbed for wrapping the rice dumplings.
b. Wrapping the rice dumplings: wrapping the raw soup rice dumplings according to specifications;
c. cooking: cooking at 120 deg.C under 0.03-0.12MPa for 2 hr;
d. packaging: cooling fresh rice dumplings, filling bags after cooling the vacuum rice dumplings, and performing vacuum sterilization.
Example 7: method for producing rice dumplings
A method for producing a rice dumpling using the stock solution for rice dumplings of example 4, comprising the steps of:
a. pretreatment of raw materials:
the dried rice dumpling leaves are drained after being rehydrated and cleaned,
the dry glutinous rice is rinsed and drained, and then the stock soup and the seasonings are added and stirred uniformly to prepare the rice seasoning for wrapping the rice dumplings, wherein the rice seasoning consists of salt, sugar and chicken essence, and 1 percent of the rice seasoning is added per 100 grams of rice.
Adding the raw soup and the seasonings into the cut meat pieces to prepare stuffing; the meat flavoring is distilled spirit, and 3% of the meat flavoring is added into every 100 g of meat.
When the rice material is treated, firstly, the glutinous rice is rinsed and dried, the stock soup is added after draining, the using amount of the stock soup is 10 percent, and after the rice fully absorbs the stock soup, the seasoning is added and uniformly stirred for wrapping the rice dumplings;
when stuffing is treated, meat is cut into meat blocks with proper size, and stock soup and seasonings are added, wherein the use amount of the stock soup is 10%, and the stock soup is fully stirred uniformly and absorbed for wrapping the rice dumplings.
b. Wrapping the rice dumplings: wrapping the raw soup rice dumplings according to specifications;
c. cooking: cooking at 110 deg.C under high pressure of 0.03-0.12MPa for 1 hr;
d. packaging: cooling fresh rice dumplings, filling bags after cooling the vacuum rice dumplings, and performing vacuum sterilization.
Sensory evaluation experiment for raw soup rice dumplings
Firstly, sensory evaluation purpose:
the method has the advantages that the effect of the addition amount of the stock soup on the sensory quality of the stock soup rice dumplings is explored, and the optimum addition amount of the stock soup is found, so that a sensory evaluation experiment is carried out, and preference degree investigation is carried out on the stock soup rice dumplings with different addition amounts of the stock soup.
Secondly, evaluating sensory samples:
sample 1: the rice material is conventional rice material (without adding stock), the meat material is conventional meat material (without adding stock),
sample 2: the rice material contains 5% of the original soup, the meat is conventional meat (without original soup),
sample 3: the rice material contains 10% of the original soup, the meat is conventional meat (without original soup),
sample 4: the rice material contains 15% of stock, the meat is conventional meat (without stock),
sample 5: the rice material is conventional rice material (without stock), and the stock is added in the meat.
Thirdly, sensory evaluation items and evaluation standards:
the scoring items and criteria are shown in tables 1 and 2, respectively.
TABLE 1 Scoring items
| Index (I) | Form of the composition | Appearance of the product | Taste and flavor |
| Evaluation criteria | The appearance of the rice dumpling is complete and straight and does not collapse | Has good color and luster, and can stimulate appetite | Salty and sweet, moderate and prominent flavor |
TABLE 2 Scoring criteria
| 5 points of | 4 is divided into | 3 points of | 2 is divided into | 1 minute (1) |
| Very much like | Somewhat like | Neutral (neutral) | Do not like much | Is very dislike |
Fourthly, evaluating the result in a sensory mode
The sensory evaluation results of the 5 samples are shown in Table 3.
Sensory evaluation results of 35 samples in Table
| Sensory evaluation member | Sample 1 score | Sample 2 score | Sample 3 score | Sample 4 score | Sample 5 score |
| Assessor 1 | 3.8 | 4.5 | 4.8 | 4 | 4.2 |
| Appraiser 2 | 3.7 | 4.4 | 4.6 | 4.1 | 4 |
| Appraiser 3 | 3.5 | 4.4 | 4.7 | 4 | 4.2 |
| Assessor 4 | 3.8 | 4.2 | 4.6 | 4.1 | 4 |
| Appraiser 5 | 4 | 4.4 | 4.8 | 4.3 | 4.1 |
| Appraiser 6 | 3.9 | 4.3 | 4.5 | 4 | 4.2 |
| Appraiser 7 | 3.7 | 4.4 | 4.7 | 4 | 4 |
| Appraiser 8 | 3.5 | 4.3 | 4.7 | 4.1 | 4 |
| Appraiser 9 | 3.6 | 4.5 | 4.8 | 4 | 4.3 |
| Appraiser 10 | 3.7 | 4.4 | 4.5 | 3.9 | 4.2 |
| Appraiser 11 | 3.7 | 4.3 | 4.6 | 3.8 | 4 |
| Appraiser 12 | 3.8 | 4.5 | 4.6 | 3.9 | 4.1 |
| Appraiser 13 | 4.2 | 4.7 | 4.9 | 4.1 | 4.3 |
| Appraiser 14 | 4.2 | 4.5 | 4.7 | 4.1 | 4.4 |
| Appraiser 15 | 4 | 4.6 | 4.8 | 4.3 | 4.4 |
| Appraiser 16 | 4.2 | 4.4 | 4.6 | 4.1 | 4.5 |
| Appraiser 17 | 4.2 | 4.6 | 4.8 | 4.2 | 4.5 |
| Appraiser 18 | 4.1 | 4.5 | 4.6 | 4 | 4.4 |
The sensory evaluation results of the 18 sensory evaluators on the 5 zongzi samples are as follows:
the average of the sensory evaluation scores of sample 1 (both the rice and the meat were the conventional dressing materials) was 3.87, the average score of sample 2 (the amount of the stock in the rice material was 5% and the meat was the conventional meat) was 4.44, the average score of sample 3 (the amount of the stock in the rice material was 10% and the meat was the conventional meat) was 4.68, the average score of sample 4 (the amount of the stock in the rice material was 15% and the meat was the conventional meat) was 4.06, and the average score of sample 5 (the amount of the stock in the rice material was the conventional rice material and the meat was 10%) was 4.21.
Compared with the sample 1, the scores of the samples 2, 3 and 4 are higher than that of the sample 1, which shows that the effect of adding the stock in the rice material is better than that of not adding the stock; the effect of the ratio of the stock added in the rice material is that the sample 3 is larger than the sample 2 is larger than the sample 4, which shows that the effect of the stock added in the rice material is larger than 10% and larger than 5% and larger than 15%.
Compared with sample 1, sample 5 had a higher score than sample 1, indicating that the effect of adding stock to the meat was better than without.
Therefore, the quality of the rice dumplings can be obviously improved when the stock is applied to the rice dumplings, and the addition amount of the stock can be controlled within a proper range to achieve a good effect.
The embodiments are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same or similar parts among the embodiments are referred to each other. The device disclosed by the embodiment corresponds to the method disclosed by the embodiment, so that the description is simple, and the relevant points can be referred to the method part for description.
The stock solution for rice dumplings and the method for producing rice dumplings by using the same are described in detail above. The principles and embodiments of the present invention are explained herein using specific examples, which are presented only to assist in understanding the method and its core concepts. It should be noted that, for those skilled in the art, it is possible to make various improvements and modifications to the present invention without departing from the principle of the present invention, and those improvements and modifications also fall within the scope of the claims of the present invention.
Claims (8)
1. A method for preparing stock for rice dumplings is characterized by comprising the following steps:
s1, batching: preparing the following raw materials in parts by weight,
main materials: 35-45 parts of water, 20-30 parts of chicken oil, 20-30 parts of whole chicken,
auxiliary materials: 10-20 parts of edible salt, 1-10 parts of white granulated sugar, 1-10 parts of monosodium glutamate, 1-10 parts of acetylated distarch adipate, 0.5-2 parts of edible corn starch, 0.5-2 parts of xanthan gum, 0.5-2 parts of 5' -flavour nucleotide disodium, 0.5-2 parts of spices, 0.1-0.5 part of food essence, 0.01-0.05 part of potassium sorbate and 0-0.03 part of rosemary extract;
s2, mixing the whole main material chicken, the chicken fat and the water together, stewing for 1-2 hours at the high pressure of 0.02-0.08MPa and the temperature of 100-;
s3, filtering the feed liquid obtained in the step S2 for later use, adding protease into residues for enzymolysis, filtering to remove residues, and mixing the enzymolysis liquid with the filtrate;
s4, adding auxiliary materials except the food essence into the mixed liquid obtained in the step S2, mixing, blending, heating to 90-100 ℃, mixing and stirring for 20-30 minutes;
s5, cooling to room temperature, adding the food essence, and packaging.
2. A method for producing the rice dumplings is characterized by comprising the following steps: the stock for rice dumplings as claimed in claim 1 is used for preparing rice dumplings wrapped with rice or for preparing stuffing.
3. A method according to claim 2, characterized in that the method comprises the steps of:
a. pretreatment of raw materials:
the dried rice dumpling leaves are drained after being rehydrated and cleaned,
the dried glutinous rice is rinsed and drained, the stock soup and the seasoning are added and stirred evenly to prepare the rice material for wrapping the rice dumplings,
adding the raw soup and the seasonings into the cut meat pieces to prepare stuffing;
b. wrapping the rice dumplings: wrapping the raw soup rice dumplings according to specifications;
c. cooking: 100-122 ℃ and 0.03-0.12MPa for 1-2 hours;
d. packaging: cooling fresh rice dumplings, filling bags after cooling the vacuum rice dumplings, and performing vacuum sterilization.
4. The method of claim 3, wherein: when the rice material is treated, firstly, the glutinous rice is rinsed and dried, the raw soup is added after draining, the weight of the drained glutinous rice is 100 percent, the using amount of the raw soup is 5 to 15 percent, and after the raw soup is fully absorbed by the rice, the rice is added with seasonings and is stirred uniformly for wrapping the rice dumplings;
when stuffing is treated, meat is cut into meat blocks with proper size, and raw soup and seasonings are added, wherein the raw soup and the seasonings are fully stirred and absorbed according to 100% of the weight of the meat blocks and 5-15% of the use amount of the raw soup, and the raw soup is used for wrapping the rice dumplings.
5. The method of claim 3, wherein: the adding amount of the stock in the rice material is 10 percent.
6. The method of claim 3, wherein: in the step a, the step (c),
the dry glutinous rice is rinsed and drained, and then the stock soup and the seasonings are added and stirred uniformly to prepare the rice seasoning for wrapping the rice dumplings, wherein the rice seasoning consists of salt, sugar and chicken essence, and 1-3% of the rice seasoning is added per 100 g of rice.
7. The method of claim 3, wherein: in the step a, the step (c),
adding the raw soup and the seasonings into the cut meat pieces to prepare stuffing; the meat flavoring is distilled spirit, and 1-3% of meat flavoring is added into every 100 g of meat.
8. A stock for rice dumplings produced by the method of claim 1.
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| CN113974069A (en) * | 2021-10-09 | 2022-01-28 | 浙江五芳斋实业股份有限公司 | Two-in-one making process of raw soup rice dumplings |
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