CN113491317A - Black truffle seafood rice dumpling and preparation method thereof - Google Patents

Black truffle seafood rice dumpling and preparation method thereof Download PDF

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CN113491317A
CN113491317A CN202110586048.5A CN202110586048A CN113491317A CN 113491317 A CN113491317 A CN 113491317A CN 202110586048 A CN202110586048 A CN 202110586048A CN 113491317 A CN113491317 A CN 113491317A
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zongzi
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truffle
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张芬
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Guangzhou Kamwah Food Co ltd
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Guangzhou Kamwah Food Co ltd
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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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • 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
    • A23L17/40—Shell-fish
    • 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
    • A23L17/50—Molluscs
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; 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
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The invention discloses a black pine dew seafood zongzi which consists of zongzi leaves and zongzi stuffing and is characterized in that the zongzi stuffing comprises sticky rice, pork, dried scallop, shelled shrimp, soy sauce, black pine dew, salt, white sugar and white spirit. The rice dumpling has fresh sweet taste of scallop and shelled shrimp and fragrance of truffle, and is nutritious, healthy and unique in flavor. Compared with the traditional rice dumpling, because no salted egg yolk, ham and other salting materials are added, the fat content and the salt content are greatly reduced. The preparation method of the black truffle seafood zongzi comprises the steps of adding the black truffle, the pork, the dried scallop, the shrimp meat, the soy sauce, the salt, the white sugar and the white spirit, frying, wrapping in the glutinous rice, wrapping in the leaves of the zongzi, frying the raw materials except the glutinous rice, and dispersing the fresh fragrance of the pork, the dried scallop and the shrimp meat and the fragrance of the black truffle into the glutinous rice in a follow-up steaming process.

Description

Black truffle seafood rice dumpling and preparation method thereof
Technical Field
The invention relates to the technical field of food processing, in particular to a black pine syrup seafood rice dumpling and a preparation method thereof.
Background
Truffle (Truffle), also known as Truffle, swine archipella and myrtle, is a general name of mushrooms, belongs to the genus of the family of the tuber of the phylum ascomycete, the family of the western trufflae, and is a rare edible fungus used as both medicine and food which is symbiotic with trees. China is mainly distributed in Yunnan, Sichuan, Xinjiang, Tibet and the like, and Europe mainly comprises Italy, France, Spain and the like. The black truffle contains abundant proteins, 18 amino acids (including 8 essential amino acids which can not be synthesized by human bodies), unsaturated fatty acid, multiple vitamins, zinc, manganese, iron, calcium, phosphorus, selenium and other essential trace elements, and a large amount of metabolites such as sphingolipids, cerebroside, ceramide, triterpenes, male ketones, adenosine, truffle acid, sterols, truffle polysaccharide, truffle polypeptide and the like, and has extremely high nutritional and health-care values. Wherein, the male ketone has the obvious effects of supporting yang and regulating endocrine; the sphingolipid compound has obvious activity in preventing senile dementia, atherosclerosis and tumor cell toxicity; the polysaccharide, polypeptide and triterpene have effects of enhancing immunity, resisting aging and fatigue, and can be used for health promotion.
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 traditional Chinese rice dumpling is one of the deepest traditional foods of Chinese historical culture deposition and is far from spreading. The types of rice dumplings are various, but the rice dumplings are generally divided into salty taste and sweet taste. Common raw materials of the rice dumplings are generally streaky pork, ham, salted duck eggs and the like, and the rice dumplings are high in fat content and salt content and are not suitable for the old and children.
Disclosure of Invention
In order to overcome the defects of the prior art, one of the purposes of the invention is to provide the black truffle seafood zongzi which is rich in nutrition and unique in flavor by adding seafood and black truffle; the second purpose of the invention is to provide a preparation method of the black truffle seafood zongzi, which has simple steps and is suitable for large-scale production.
One of the purposes of the invention is realized by adopting the following technical scheme:
the black truffle seafood zongzi comprises zongzi leaves and zongzi stuffing, wherein the zongzi stuffing comprises the following raw materials in parts by weight: 50-60 parts of glutinous rice, 10-20 parts of pork, 2-8 parts of dried scallop, 5-15 parts of shelled shrimp, 1-2 parts of soy sauce, 5-15 parts of black truffle, 0.5-0.8 part of salt, 2-4 parts of white sugar and 0.5-2 parts of white spirit.
Further, the black truffle seafood zongzi also comprises 0.01-0.06 part of monosodium glutamate.
And furthermore, the black truffle seafood zongzi also comprises 0.05-0.2 parts of chicken essence.
Further, the rice dumpling stuffing comprises the following raw materials in parts by weight: 55-60 parts of glutinous rice, 10-15 parts of pork, 2-5 parts of dried scallop, 10-15 parts of shelled shrimp, 1-1.5 parts of soy sauce, 5-10 parts of black truffle, 0.5-0.6 part of salt, 2-3 parts of white sugar and 0.5-1 part of white spirit.
The second purpose of the invention is realized by adopting the following technical scheme:
the preparation method of the dark truffle seafood zongzi comprises the following steps:
1) washing black pine dew, pulverizing, placing into a pot, adding pork, dried scallop, shelled shrimp, soy sauce, salt, white sugar and Chinese liquor, parching, and stirring to obtain black pine dew stuffing;
2) washing glutinous rice with clear water, adding the black truffle stuffing obtained in the step 1), and wrapping the black truffle stuffing in the glutinous rice to obtain the rice dumpling stuffing;
3) wrapping the rice dumpling stuffing obtained in the step 2) with rice dumpling leaves, cooking after wrapping the rice dumpling, cooling and packaging to obtain the black truffle seafood rice dumpling.
Further, in the step 1), the truffle is crushed to the particle size of 2-4 mm. Can feel granular feeling and layered feeling when being chewed.
Further, in the step 1), after the black truffle is washed, the black truffle is baked at 45-60 ℃ for 10-20 min, and redundant water on the surface of the black truffle is removed.
Further, in the step 1), the frying temperature is 120-170 ℃ and the time is 5-10 min.
Further, in the step 3), the reed leaves are washed by clean water and then fished out, soaked in water to be boiled for 15-20 min, fished out and soaked in cold water until the reed leaves are soft and not broken.
Further, in the step 3), the steaming temperature is 100-120 ℃, and the steaming time is 0.5-2 h.
Compared with the prior art, the invention has the beneficial effects that:
(1) the black truffle seafood rice dumpling disclosed by the invention develops the new taste of the rice dumpling, has the fresh sweet tastes of scallop and shrimp meat and the fragrance of black truffle, is nutritional and healthy, and has a unique flavor. The dried scallop has the edible effects of nourishing yin, tonifying liver and kidney, benefiting essence and marrow, activating blood, resolving masses, regulating middle-jiao and promoting digestion. The shrimp meat has high protein content, low fat content, soft meat and easy digestion. The black truffle contains rich protein, 18 kinds of amino acids, vitamins and essential trace elements and has high nutritious value and health value. Compared with the traditional rice dumpling, because no salted egg yolk, ham and other salting materials are added, the fat content and the salt content are greatly reduced.
(2) The preparation method of the black truffle seafood zongzi comprises the steps of adding the black truffle, the pork, the dried scallop, the shrimp meat, the soy sauce, the salt, the white sugar and the white spirit, frying, wrapping in the glutinous rice, wrapping in the leaves of the zongzi, frying the raw materials except the glutinous rice, and dispersing the fresh fragrance of the pork, the dried scallop and the shrimp meat and the fragrance of the black truffle into the glutinous rice in a follow-up steaming process.
Detailed Description
The present invention is further described below with reference to specific embodiments, and it should be noted that, without conflict, any combination between the embodiments or technical features described below may form a new embodiment.
The black truffle seafood zongzi comprises zongzi leaves and zongzi stuffing, wherein the zongzi stuffing comprises the following raw materials in parts by weight: 50-60 parts of glutinous rice, 10-20 parts of pork, 2-8 parts of dried scallop, 5-15 parts of shelled shrimp, 1-2 parts of soy sauce, 5-15 parts of black truffle, 0.5-0.8 part of salt, 2-4 parts of white sugar and 0.5-2 parts of white spirit.
The pork in the invention is streaky pork, and does not need to be salted by salt. The traditional bacon rice dumpling needs to be salted for one day after streaky pork is cut, and salted foods such as salted egg yolk, ham and the like are also added, so that the salt content is high. It has been found that excessive salt intake (more than 10 g/day) is directly related to the occurrence of hypertension, heart disease, kidney disease and induced cerebral hemorrhage. Therefore, the invention does not add the salted egg yolk and the ham, the streaky pork does not need to be pickled, the fresh salty taste is provided by the seafood such as the dried scallop and the shrimp meat, and the addition amount of seasonings such as soy sauce, salt and the like is greatly reduced.
Further, the black truffle seafood zongzi also comprises 0.01-0.06 part of monosodium glutamate.
And furthermore, the black truffle seafood zongzi also comprises 0.05-0.2 parts of chicken essence.
Example 1
The black truffle seafood zongzi comprises zongzi leaves and zongzi stuffing, wherein the zongzi stuffing comprises the following raw materials in parts by weight: 57 parts of glutinous rice, 15 parts of pork, 5 parts of dried scallop, 10 parts of shrimp meat, 1.5 parts of soy sauce, 10 parts of black truffle, 0.5 part of salt, 3 parts of white sugar, 1 part of white spirit, 0.05 part of monosodium glutamate and 0.1 part of chicken essence.
The preparation method of the dark truffle seafood zongzi comprises the following steps:
1) washing black truffle, pulverizing to 2mm, placing into a pot, adding pork, dried scallop, shelled shrimp, soy sauce, salt, white sugar, Chinese liquor, monosodium glutamate and chicken essence, parching at 170 deg.C for 5min, and stirring to obtain black truffle stuffing; wherein, after the black truffle is washed, the black truffle is baked for 10min at the temperature of 45 ℃.
2) Washing glutinous rice with clear water, adding a little water until the glutinous rice is just submerged, soaking for 2min, taking out and draining, adding the black truffle stuffing obtained in the step 1), and wrapping the black truffle stuffing in the glutinous rice to obtain the rice dumpling stuffing;
3) wrapping the rice dumpling stuffing obtained in the step 2) with rice dumpling leaves, cooking for 2h at 100 ℃ after wrapping the rice dumpling, cooling and packaging to obtain the black truffle seafood rice dumpling. Wherein the rice dumpling leaf is cleaned by clear water, fished out, soaked in water and boiled for 15min, fished out and soaked in cold water until the rice dumpling leaf is soft and not broken.
Example 2
The black truffle seafood zongzi comprises zongzi leaves and zongzi stuffing, wherein the zongzi stuffing comprises the following raw materials in parts by weight: 50 parts of glutinous rice, 10 parts of pork, 2 parts of dried scallop, 5 parts of shrimp meat, 1 part of soy sauce, 5 parts of black truffle, 0.5 part of salt, 2 parts of white sugar and 0.5 part of white spirit.
The preparation method of the dark truffle seafood zongzi comprises the following steps:
1) washing black pine dew, pulverizing to 3mm, placing into a pan, adding pork, dried scallop, shelled shrimp, soy sauce, salt, white sugar and Chinese liquor, parching at 120 deg.C for 10min, and stirring to obtain black pine dew stuffing; wherein, after the black truffle is washed, the black truffle is baked for 20min at the temperature of 60 ℃.
2) Washing glutinous rice with clear water, adding a little water until the glutinous rice is just submerged, soaking for 2min, taking out and draining, adding the black truffle stuffing obtained in the step 1), and wrapping the black truffle stuffing in the glutinous rice to obtain the rice dumpling stuffing;
3) wrapping the rice dumpling stuffing obtained in the step 2) with rice dumpling leaves, cooking for 0.5h at 120 ℃ after wrapping the rice dumpling, cooling and packaging to obtain the black truffle seafood rice dumpling. Wherein the rice dumpling leaf is cleaned by clear water, fished out, soaked in water and boiled for 15min, fished out and soaked in cold water until the rice dumpling leaf is soft and not broken.
Example 3
The black truffle seafood zongzi comprises zongzi leaves and zongzi stuffing, wherein the zongzi stuffing comprises the following raw materials in parts by weight: 60 parts of glutinous rice, 20 parts of pork, 8 parts of dried scallop, 15 parts of shrimp meat, 2 parts of soy sauce, 15 parts of black truffle, 0.8 part of salt, 4 parts of white sugar, 2 parts of white spirit and 0.2 part of chicken essence.
The preparation method of the dark truffle seafood zongzi comprises the following steps:
1) washing black pine dew, pulverizing to 4mm, placing into a pan, adding pork, dried scallop, shelled shrimp, soy sauce, salt, white sugar, Chinese liquor and chicken essence, parching at 110 deg.C for 8min, and stirring to obtain black pine dew stuffing; wherein, after the black truffle is washed, the black truffle is baked for 15min at 50 ℃.
2) Washing glutinous rice with clear water, adding a little water until the glutinous rice is just submerged, soaking for 2min, taking out and draining, adding the black truffle stuffing obtained in the step 1), and wrapping the black truffle stuffing in the glutinous rice to obtain the rice dumpling stuffing;
3) wrapping the rice dumpling stuffing obtained in the step 2) with rice dumpling leaves, cooking for 1h at 100 ℃ after wrapping the rice dumpling, and cooling and packaging to obtain the black truffle seafood rice dumpling. Wherein the rice dumpling leaf is cleaned by clear water, fished out, soaked in water and boiled for 15min, fished out and soaked in cold water until the rice dumpling leaf is soft and not broken.
Example 4
The black truffle seafood zongzi comprises zongzi leaves and zongzi stuffing, wherein the zongzi stuffing comprises the following raw materials in parts by weight: 55 parts of glutinous rice, 18 parts of pork, 4 parts of dried scallop, 13 parts of shrimp meat, 1.5 parts of soy sauce, 12 parts of black truffle, 0.5 part of salt, 2 parts of white sugar, 1.5 parts of white spirit and 0.05 part of monosodium glutamate.
The preparation method of the dark truffle seafood zongzi comprises the following steps:
1) washing black pine dew, pulverizing to 2mm, placing into a pan, adding pork, dried scallop, shelled shrimp, soy sauce, salt, white sugar, Chinese liquor and monosodium glutamate, parching at 150 deg.C for 5min, and stirring to obtain black pine dew stuffing; wherein, after the black truffle is washed, the black truffle is baked for 20min at the temperature of 60 ℃.
2) Washing glutinous rice with clear water, adding a little water until the glutinous rice is just submerged, soaking for 2min, taking out and draining, adding the black truffle stuffing obtained in the step 1), and wrapping the black truffle stuffing in the glutinous rice to obtain the rice dumpling stuffing;
3) wrapping the rice dumpling stuffing obtained in the step 2) with rice dumpling leaves, cooking for 1h at 120 ℃ after wrapping the rice dumpling, and cooling and packaging to obtain the black pine dew seafood rice dumpling. Wherein the rice dumpling leaf is cleaned by clear water, fished out, soaked in water to be boiled for 16min, fished out and soaked in cold water until the rice dumpling leaf is soft and not broken.
Comparative example 1
Comparative example 1 differs from example 1 in that: in the step 1), the pork, the dried scallop, the shrimp meat, the soy sauce, the salt, the white sugar, the white spirit, the chicken essence and the monosodium glutamate are directly mixed without being fried. The remaining components and procedure were the same as in example 1.
Comparative example 2
The yolk fresh meat rice dumpling is produced from Jiaxing in Zhejiang, and the main components of the yolk fresh meat rice dumpling are pork ham, sticky rice, salted yolk and ham.
Evaluation test
Firstly, evaluating the black pine dew seafood zongzi of the embodiments 1-4 and the zongzi of the comparative examples 1-2 according to the standard of 'zongzi' SB/T10377-once 2004 to form a 10-person evaluation group, evaluating the zongzi of the embodiments 1-3 and the comparative examples 1-2 respectively, gargling with purified water three times before tasting the zongzi of different groups, and comprehensively evaluating by the evaluation group to finally obtain a sensory evaluation result, which is specifically shown in the table 2.
And secondly, detecting the drying weight loss mass fraction, the protein mass fraction, the fat mass fraction and the salt content of the rice dumpling body (namely the exposed rice dumpling after the rice dumpling leaves are removed).
TABLE 1 sensory index of stuffed rice dumpling
Figure BDA0003087445880000071
TABLE 2 sensory scores for examples 1-4 and comparative examples 1-2
Figure BDA0003087445880000072
Figure BDA0003087445880000081
Figure BDA0003087445880000091
TABLE 3 parameters of Zongzi in examples 1-4 and comparative examples 1-2
Figure BDA0003087445880000092
According to tables 1-2, the surface morphology, color and tissue morphology of the rice dumplings of examples 1-4 and comparative examples 1-2 all meet the requirements, and the formula of the rice dumpling stuffing only affects the flavor and taste, but does not affect the parameters. Embodiment 1 ~ 4 black pine dew seafood zongzi before the package zongzi, each component except that the glutinous rice all goes through high temperature and fries fast and explode fragrant, can give out fragrant smell better, when waiting to accomplish the package zongzi and steams, the fragrant smell of meat fragrant smell, seafood flavor and black pine dew can give out in the glutinous rice better. Comparative example 1, however, did not undergo the stir-frying step, so the glutinous rice which did not contact the black pine reveal filling had a weak taste.
As can be seen from table 3, examples 1 to 4 and comparative example 2 belong to zongzi with different flavors, and the tastes thereof cannot be compared. The ingredients rich in high protein, such as dried scallop, shelled shrimp and black truffle, are added into the black truffle seafood zongzi in the embodiments 1 to 4, so that the protein content is higher than that of the yolk fresh meat zongzi in the comparison ratio 2, and the nutritional value of the black truffle seafood zongzi in the embodiments 1 to 4 is high. In the yolk fresh meat rice dumpling of the comparative example 2, due to the addition of the salted yolk, the salted ham and the streaky pork, the salt content is obviously higher than that of the black truffle seafood rice dumpling of the examples 1-4. Therefore, the black truffle seafood rice dumplings prepared in the embodiments 1 to 4 have high nutritive value and unique flavor, and have meat flavor, seafood flavor and black truffle flavor.
The above embodiments are only preferred embodiments of the present invention, and the protection scope of the present invention is not limited thereby, and any insubstantial changes and substitutions made by those skilled in the art based on the present invention are within the protection scope of the present invention.

Claims (10)

1. The utility model provides a dark pine dew seafood zongzi comprises zongzi leaf and zongzi filling, its characterized in that, zongzi filling includes the raw materials of following parts by weight: 50-60 parts of glutinous rice, 10-20 parts of pork, 2-8 parts of dried scallop, 5-15 parts of shelled shrimp, 1-2 parts of soy sauce, 5-15 parts of black truffle, 0.5-0.8 part of salt, 2-4 parts of white sugar and 0.5-2 parts of white spirit.
2. The black truffle seafood zongzi of claim 1, wherein the black truffle seafood zongzi further comprises 0.01 to 0.06 parts of monosodium glutamate.
3. The black truffle seafood zongzi of claim 1, wherein the black truffle seafood zongzi further comprises 0.05 to 0.2 parts of chicken essence.
4. The black pine dew seafood zongzi of claim 1, wherein the zongzi filling comprises the following raw materials by weight: 55-60 parts of glutinous rice, 10-15 parts of pork, 2-5 parts of dried scallop, 10-15 parts of shelled shrimp, 1-1.5 parts of soy sauce, 5-10 parts of black truffle, 0.5-0.6 part of salt, 2-3 parts of white sugar and 0.5-1 part of white spirit.
5. The preparation method of the dark soy sauce seafood zongzi as claimed in any one of claims 1 to 4, characterized by comprising the following steps:
1) washing black pine dew, pulverizing, placing into a pot, adding pork, dried scallop, shelled shrimp, soy sauce, salt, white sugar and Chinese liquor, parching, and stirring to obtain black pine dew stuffing;
2) washing glutinous rice with clear water, adding the black truffle stuffing obtained in the step 1), and wrapping the black truffle stuffing in the glutinous rice to obtain the rice dumpling stuffing;
3) wrapping the rice dumpling stuffing obtained in the step 2) with rice dumpling leaves, cooking after wrapping the rice dumpling, cooling and packaging to obtain the black truffle seafood rice dumpling.
6. The preparation method of the truffle seafood zongzi as claimed in claim 5, characterized in that in step 1), the truffle is crushed to a particle size of 2mm to 4 mm.
7. The preparation method of the black truffle seafood zongzi as claimed in claim 5, wherein in the step 1), the black truffle is baked for 10-20 min at 45-60 ℃ after being washed.
8. The preparation method of the dark pine dew seafood zongzi as claimed in claim 5, characterized in that in step 1), the frying temperature is 120-170 ℃ and the time is 5-10 min.
9. The preparation method of the dark pine dew seafood zongzi as claimed in claim 5, wherein in step 3), the zongzi leaves are washed with clear water and then fished out, soaked in water to be boiled for 15-20 min, fished out and soaked in cold water until the zongzi leaves are soft and do not break.
10. The preparation method of the dark pine dew seafood zongzi as claimed in claim 5, wherein in the step 3), the steaming temperature is 100-120 ℃ and the steaming time is 0.5-2 h.
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CN112690445A (en) * 2020-12-25 2021-04-23 广州市锦华食品有限公司 Black truffle flowing core stuffing, preparation method thereof and food containing stuffing
CN112690402A (en) * 2020-12-25 2021-04-23 广州市锦华食品有限公司 Instant black truffle fresh meat rice dumpling and making method thereof

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CN103082279A (en) * 2011-11-07 2013-05-08 刘保兴 Preparation method of dried orange peel and beef rice dumpling
CN107173691A (en) * 2017-06-12 2017-09-19 惠民县魏集四合院食品有限公司 A kind of donkey meat Zongzi and preparation method thereof
CN112690445A (en) * 2020-12-25 2021-04-23 广州市锦华食品有限公司 Black truffle flowing core stuffing, preparation method thereof and food containing stuffing
CN112690402A (en) * 2020-12-25 2021-04-23 广州市锦华食品有限公司 Instant black truffle fresh meat rice dumpling and making method thereof

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Application publication date: 20211012