CN113854483A - Rice dumpling containing wild fungi and preparation method thereof - Google Patents
Rice dumpling containing wild fungi and preparation method thereof 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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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Abstract
The invention discloses a rice dumpling containing wild fungi and a preparation method thereof, wherein the wild fungi rice dumpling is prepared from the following components in parts by weight: 70-90 parts of glutinous rice, 12-18 parts of wild fungi, 5-10 parts of peanuts and 5-10 parts of small red beans. The invention takes pure natural rare and rare tricholoma matsutake, tremella mesenterica, bolete and glutinous rice as raw materials, and prepares a new rice dumpling product with rich fungus fragrance, non-greasy taste and rich nutrition by combining wild fungi in a specific ratio.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a rice dumpling containing wild fungi and a preparation method thereof.
Background
The traditional Chinese rice dumpling is the most profound cultural food in history, in recent years, the development of the rice dumpling industry is rapid, the market demand is greatly increased, and the rice dumplings of various varieties emerge endlessly. The tricholoma matsutake is umbrella-shaped, bright in color, brown in pileus, white in stipe, and rich and unique in flavor, and has fibrous villous scales, white, tender and thick mushroom flesh; the tremellodon gelatinosum pileus is protruded in the initial stage, flat in the back, umbilicus-shaped or concave in the middle part, sometimes in a shallow funnel shape, light pink gray, large scales from dark gray to black brown on the surface, thick scales, tile-shaped, extremely large and tilted towards the center, concentrically and annularly arranged, and the diameter of the pileus is 6-10 cm; the bolete has larger thallus, fleshy meat, stout handle, fragrant and sweet taste, delicious taste and rich nutrition. The three kinds of fungi are all natural rare and rare edible fungi and are more delicious fungus food materials. Meanwhile, the tricholoma matsutake is rich in nutrition, has higher medicinal value, is rich in nutrient substances such as polysaccharide, polypeptide, amino acid, unsaturated fatty acid, mineral substances, trace elements and the like, is rich in essential amino acid and trace elements of a human body, and has obvious effect of inhibiting bacteria; has effects in inhibiting cancer cell growth; can also help the human body to resist radiation and reduce mutation. The product has effects of promoting gastrointestinal peristalsis, preventing liver injury, enhancing immunity, delaying cell aging, and reducing epidermal cell pigmentation.
The rice dumplings in the market contain less wild fungi, most varieties of the rice dumplings are sweet rice dumplings or have sweet and salty taste, the main salty taste of the rice dumplings with the sweet and salty taste is from heavy salt foods such as salted egg yolks and salted hams, and the salted foods contain too much salt and are not good for health when being eaten too much.
Disclosure of Invention
In order to solve the problems, the invention aims to prepare a new rice dumpling product which is rich in fungus fragrance, soft, glutinous, fragrant and sweet taste, non-greasy taste and rich in nutrition by taking pure natural rare and rare tricholoma matsutake, tremella tigerinum, boletus and sticky rice as raw materials.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
the utility model provides a zongzi that contains wild fungus, includes zongzi leaf and zongzi filling, and the zongzi filling includes the component of following part by weight: 70-90 parts of glutinous rice, 12-18 parts of wild fungi, 5-10 parts of peanuts and 5-10 parts of small red beans.
Preferably, the seasoning also comprises 0-2 parts of salt, 0-2 parts of dark soy sauce and 0-2 parts of monosodium glutamate.
Preferably, the wild fungus is at least one selected from fresh Tricholoma matsutake, fresh Rhizopus sanctus and fresh Boletus.
Preferably, the mass ratio of the fresh tricholoma matsutake, the fresh tremella tigerina and the fresh bolete is 1-5: 1-5.
In addition, the invention also provides a method for preparing the rice dumpling containing the wild fungi, which comprises the following steps:
(1) pretreatment: according to the formula, respectively weighing the sticky rice, the peanuts and the small red beans, cleaning, soaking and uniformly mixing to obtain a rice dumpling base material;
(2) molding: folding the rice dumpling leaves into a bucket shape, filling the rice dumpling base material, adding the wild mushroom, and making and forming to obtain raw rice dumplings;
(3) cooking and cooling: and (3) putting the raw rice dumplings into a steam box, heating for 45-60 minutes at the temperature of 90-110 ℃, then cooling to below 25 ℃, carrying out vacuum packaging, sterilizing and cooling to obtain the finished product.
Preferably, the soaking time of the small red beans in the step (1) is more than 24 hours.
Preferably, the wild mushroom is washed and the surface water is drained; cutting into thick slices with the thickness of 3-4 mm; brushing a layer of butter on the bottom of a baking tray, and baking the wild fungi in the baking oven at the baking temperature of 100-115 ℃ for 3-5 minutes; taking out the baked wild mushroom, and cooling; wrapping with gauze, placing on a lotus leaf tea pad, pressing on a stone plate for 1-1.5 hours, taking out after pressing, placing on oil absorption paper, spreading and keeping flat for later use.
Preferably, the processing method of the lotus leaf tea comprises the following steps: picking fresh lotus leaves, scalding with boiled water, cooling, cutting into thick strips with the width of 1.5-2 cm, and drying until the water content is lower than 10% for later use.
Preferably, the zongzi leaves are selected from one of dry zongzi leaves or fresh zongzi leaves; the processing method of the steamed rice dumpling leaves comprises the following steps: soaking the dry reed leaves in warm water at 40-50 ℃ until the dry reed leaves become soft, and cleaning the dry reed leaves for later use; boiling the fresh reed leaves with 0.5% of light saline water, cleaning with clear water, and cooling for later use.
Wild mushroom tastes delicious, but needs curing. In the prior art, the processing mode of wild fungi is not only frying and steaming. The frying process causes the water content of wild mushroom to lose too much, and in the subsequent processing process, if too much external water is absorbed, the fragrance of the wild mushroom is greatly influenced, and the fragrance of the mushroom is insufficient.
The steamed wild mushroom is generally steamed by steam, and the wild mushroom is excessively contacted with water in the steaming process, so that the fragrance loss of the wild mushroom is large, and the fragrance of the mushroom is insufficient.
The baking method adopts a baking tray for coating butter and baking, the baking temperature is 100-115 ℃, the baking time is 3-5 minutes, the butter can not only lock the moisture in a small part of wild fungi, but also can further excite the fungus fragrance of the wild fungi, and the wild fungi can emit natural mellow fragrance when encountering the butter and being slightly heated. The wild mushroom baked by the method has strong mushroom fragrance, and can well keep the fragrance characteristics of the wild mushroom.
In order to prevent the excessive grease from affecting the taste of the rice dumplings after the baking process, the grease needs to be removed. The traditional grease removing mode is not limited to technical means such as centrifugation and filter screen filtration. However, for the aged wild fungus, the invention adopts the steps of picking fresh lotus leaves, scalding with boiled water, cooling, cutting into thick strips with the width of 1.5-2 cm, drying until the water content is lower than 10%, paving into a cushion, wrapping the baked wild fungus with gauze, pressing with a stone plate, and placing on a lotus leaf tea cushion. The function is as follows: firstly, the lotus leaf tea can absorb redundant grease pressed out of the stone slab; secondly, the faint scent of the lotus leaf tea can further enrich the fragrance of the rice dumplings through the processing process.
Each wild fungus has unique fungus fragrance, and the mixture of the three wild fungi can better excite the fungus fragrance of the wild fungi, so that the three fungus fragrances are better fused, the fungus fragrance of the rice dumpling is stronger, and the taste is more delicious.
The dried leaves of the rice dumpling have a fragrance which is not possessed by the fresh leaves of the rice dumpling. The fragrant smell of zongzi leaf package zongzi is more strong, and when the zongzi leaf was dried in the sun, the faint scent original flavor of bamboo leaf can be advanced in the zongzi leaf by "lock", so use dry zongzi leaf package zongzi, the faint scent original flavor of bamboo leaf can permeate in the middle of the zongzi more, and the zongzi of cooking out is more fragrant. However, the dry reed leaves are not easy to form and need to be soaked in warm water at 40-50 ℃ to be softened.
The fresh reed leaves have dust and various microorganisms on the surfaces, are heavy in green and astringent taste, and can remove various bacteria and eliminate the green and astringent taste by boiling the reed leaves with 0.5 percent of light saline water and simultaneously keep the faint scent of the reed leaves. (in the present invention, unless otherwise specified,% are mass%)
The invention has the following beneficial effects:
the tricholoma matsutake is umbrella-shaped, bright in color, brown in pileus, white in stipe, and rich and unique in flavor, and has fibrous villous scales, white, tender and thick mushroom flesh; the tremellodon gelatinosum pileus is protruded in the initial stage, flat in the back, umbilicus-shaped or concave in the middle part, sometimes in a shallow funnel shape, light pink gray, large scales from dark gray to black brown on the surface, thick scales, tile-shaped, extremely large and tilted towards the center, concentrically and annularly arranged, and the diameter of the pileus is 6-10 cm; the bolete has larger thallus, fleshy meat, stout handle, fragrant and sweet taste, delicious taste and rich nutrition. The three kinds of fungi are all natural rare and rare edible fungi and are more delicious fungus food materials. Meanwhile, the tricholoma matsutake is rich in nutrition, has higher medicinal value, is rich in nutrient substances such as polysaccharide, polypeptide, amino acid, unsaturated fatty acid, mineral substances, trace elements and the like, is rich in essential amino acid and trace elements of a human body, and has obvious effect of inhibiting bacteria; has effects in inhibiting cancer cell growth; can also help the human body to resist radiation and reduce mutation. The product has effects of promoting gastrointestinal peristalsis, preventing liver injury, enhancing immunity, delaying cell aging, and reducing epidermal cell pigmentation.
The invention takes pure natural rare and rare tricholoma matsutake, tremella mesenterica, boletus and glutinous rice as raw materials to prepare a new rice dumpling product with rich fungus aroma, soft and glutinous taste, sweet taste, non-greasy taste and rich nutrition.
Detailed Description
The following further describes the embodiments of the present invention. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
Example 1
The embodiment provides a method for making rice dumplings containing wild fungi, which comprises the following steps: respectively weighing 70 parts of glutinous rice, 5 parts of peanuts and 5 parts of small red beans (the soaking time of the small red beans is 24 hours) according to the mass fraction, cleaning, soaking and uniformly mixing to obtain a rice dumpling base material; soaking dry folium Zongzi in 40 deg.C warm water until it becomes soft, and cleaning; folding into a bucket shape, filling the base material of the rice dumpling, and then adding 12 parts of wild fungi to obtain the raw rice dumpling. The wild mushroom is composed of fresh tricholoma matsutake, fresh tremella mesenterica and fresh bolete, the mass ratio of the fresh tricholoma matsutake to the fresh tremella mesenterica to the fresh bolete is 1:3:5, the fresh tremella mesenterica and the fresh bolete are cleaned and cut into thick slices with the thickness of 3-4 mm, and the wild mushroom is not cured. Putting the raw rice dumplings into a steam box, heating for 45 minutes at the temperature of 90 ℃, then cooling to below 25 ℃, carrying out vacuum packaging, sterilizing and cooling to obtain the finished product.
Example 2
The embodiment provides a method for making rice dumplings containing wild fungi, which comprises the following steps: respectively weighing 90 parts of glutinous rice, 10 parts of peanuts and 10 parts of small red beans (the soaking time of the small red beans is 30 hours) according to the mass fraction, cleaning, soaking and uniformly mixing to obtain a rice dumpling base material; soaking dry folium Zongzi in 50 deg.C warm water until it becomes soft, and cleaning; folding into a bucket shape, filling the base material of the rice dumpling, and then adding 18 parts of wild fungi to obtain the raw rice dumpling. The wild mushroom is composed of fresh tricholoma matsutake, fresh tremella mesenterica and fresh bolete, the mass ratio of the fresh tricholoma matsutake to the fresh tremella mesenterica to the fresh bolete is 5:1:3, the fresh tremella mesenterica and the fresh bolete are cleaned and cut into thick slices with the thickness of 3-4 mm, and the wild mushroom is not cured. Putting the raw rice dumplings into a steam box, heating for 60 minutes at the temperature of 110 ℃, then cooling to below 25 ℃, carrying out vacuum packaging, sterilizing and cooling to obtain the finished product.
Example 3
The embodiment provides a method for making rice dumplings containing wild fungi, which comprises the following steps: respectively weighing 80 parts of glutinous rice, 8 parts of peanuts and 8 parts of small red beans (the soaking time of the small red beans is 24 hours) according to the mass fraction, cleaning, soaking and uniformly mixing to obtain a rice dumpling base material; soaking dry folium Zongzi in 45 deg.C warm water until it becomes soft, and cleaning; folding into a bucket shape, filling the base material of the rice dumpling, and then adding 15 parts of wild fungi to obtain the raw rice dumpling. The wild mushroom is composed of fresh tricholoma matsutake, fresh tremella mesenterica and fresh bolete, the mass ratio of the fresh tricholoma matsutake to the fresh tremella mesenterica to the fresh bolete is 3:1:5, the fresh tricholoma matsutake, the fresh tremella mesenterica and the fresh bolete are cleaned and cut into thick slices with the thickness of 3-4 mm, and the wild mushroom is not cured. Putting the raw rice dumplings into a steam box, heating for 50 minutes at the temperature of 100 ℃, then cooling to below 25 ℃, carrying out vacuum packaging, sterilizing and cooling to obtain the finished product.
Example 4
The embodiment provides a method for making rice dumplings containing wild fungi, which comprises the following steps: weighing 70 parts of glutinous rice, 5 parts of peanuts and 5 parts of small red beans (the soaking time of the small red beans is 24 hours) respectively according to the mass fraction, cleaning, soaking, adding 2 parts of salt, 2 parts of dark soy sauce and 2 parts of monosodium glutamate, and uniformly mixing to obtain a rice dumpling base material; soaking dry folium Zongzi in 40 deg.C warm water until it becomes soft, and cleaning; folding into a bucket shape, filling the base material of the rice dumpling, and then adding 12 parts of wild fungi to obtain the raw rice dumpling. The wild fungi comprise fresh tricholoma matsutake, fresh tremella mesenterica and fresh bolete, the mass ratio of the fresh tricholoma matsutake to the fresh tremella mesenterica to the fresh bolete is 1:1:1, the fresh tremella mesenterica and the fresh bolete are cleaned and cut into thick slices with the thickness of 3-4 mm, and the wild fungi are not cured. Putting the raw rice dumplings into a steam box, heating for 45 minutes at the temperature of 90 ℃, then cooling to below 25 ℃, carrying out vacuum packaging, sterilizing and cooling to obtain the finished product.
Example 5
The embodiment provides a method for making rice dumplings containing wild fungi, which comprises the following steps: respectively weighing 90 parts of glutinous rice, 10 parts of peanuts and 10 parts of small red beans (the soaking time of the small red beans is 30 hours) according to the mass fraction, cleaning, soaking, adding 2 parts of salt, 2 parts of dark soy sauce and 2 parts of monosodium glutamate, and uniformly mixing to obtain a rice dumpling base material; soaking dry folium Zongzi in 50 deg.C warm water until it becomes soft, and cleaning; folding into a bucket shape, filling the base material of the rice dumpling, and then adding 18 parts of wild fungi to obtain the raw rice dumpling. The wild fungi comprise fresh tricholoma matsutake, fresh tremella mesenterica and fresh bolete, the mass ratio of the fresh tricholoma matsutake to the fresh tremella mesenterica to the fresh bolete is 1:1:1, the fresh tremella mesenterica and the fresh bolete are cleaned and cut into thick slices with the thickness of 3-4 mm, and the wild fungi are not cured. Putting the raw rice dumplings into a steam box, heating for 60 minutes at the temperature of 110 ℃, then cooling to below 25 ℃, carrying out vacuum packaging, sterilizing and cooling to obtain the finished product.
Example 6
The embodiment provides a method for making rice dumplings containing wild fungi, which comprises the following steps: respectively weighing 80 parts of glutinous rice, 8 parts of peanuts and 8 parts of small red beans (the soaking time of the small red beans is 24 hours) according to the mass fraction, cleaning, soaking, adding 2 parts of salt, 2 parts of dark soy sauce and 2 parts of monosodium glutamate, and uniformly mixing to obtain a rice dumpling base material; soaking dry folium Zongzi in 45 deg.C warm water until it becomes soft, and cleaning; folding into a bucket shape, filling the base material of the rice dumpling, and then adding 15 parts of wild fungi to obtain the raw rice dumpling. The wild mushroom is composed of fresh tricholoma matsutake, fresh tremella mesenterica and fresh bolete, the mass ratio of the fresh tricholoma matsutake to the fresh tremella mesenterica to the fresh bolete is 2:3:3, the fresh tremella mesenterica and the fresh bolete are cleaned and cut into thick slices with the thickness of 3-4 mm, and the wild mushroom is not cured. Putting the raw rice dumplings into a steam box, heating for 50 minutes at the temperature of 100 ℃, then cooling to below 25 ℃, carrying out vacuum packaging, sterilizing and cooling to obtain the finished product.
Example 7
The embodiment provides a method for making rice dumplings containing wild fungi, which comprises the following steps: respectively weighing 90 parts of glutinous rice, 10 parts of peanuts and 10 parts of small red beans (the soaking time of the small red beans is 30 hours) according to the mass fraction, cleaning, soaking, adding 2 parts of salt, 2 parts of dark soy sauce and 2 parts of monosodium glutamate, and uniformly mixing to obtain a rice dumpling base material; soaking dry folium Zongzi in 50 deg.C warm water until it becomes soft, and cleaning; folding into a bucket shape, filling the base material of the rice dumpling, and then adding 18 parts of wild fungi to obtain the raw rice dumpling. The wild mushroom is composed of fresh tricholoma matsutake, fresh tremella mesenterica and fresh bolete, the mass ratio of the fresh tricholoma matsutake to the fresh tremella mesenterica to the fresh bolete is 2:3:3, the fresh tremella mesenterica and the fresh bolete are cleaned and cut into thick slices with the thickness of 3-4 mm, and the wild mushroom is not cured. Putting the raw rice dumplings into a steam box, heating for 60 minutes at the temperature of 110 ℃, then cooling to below 25 ℃, carrying out vacuum packaging, sterilizing and cooling to obtain the finished product.
Example 8
The embodiment provides a method for making rice dumplings containing wild fungi, which comprises the following steps: respectively weighing 70 parts of glutinous rice, 5 parts of peanuts and 5 parts of small red beans (the soaking time of the small red beans is 24 hours) according to the mass fraction, cleaning, soaking and uniformly mixing to obtain a rice dumpling base material; boiling fresh leaves of the rice dumpling with 0.5% of light saline water, cleaning with clear water, and cooling; folding into a bucket shape, filling the base material of the rice dumpling, and then adding 12 parts of wild fungi to obtain the raw rice dumpling. Wherein the wild fungus consists of fresh tricholoma matsutake, fresh tremella mesenterica and fresh bolete, and the mass ratio of the fresh tricholoma matsutake, the fresh tremella mesenterica and the fresh bolete is 1:3: 5; cleaning the wild mushroom, and draining the surface water; cutting into thick slices with the thickness of 3-4 mm; brushing a layer of butter on the bottom of a baking tray, and baking the wild fungi in an oven at 100 ℃ for 3 minutes; taking out the baked wild mushroom, and cooling; wrapping with gauze, placing on a lotus leaf tea pad, pressing on a stone plate for 1 hour, taking out after pressing, placing on oil absorption paper, spreading and keeping flat for later use. The preparation method of the lotus leaf tea comprises the steps of picking fresh lotus leaves, scalding the lotus leaves with boiled water, cooling the lotus leaves, cutting the lotus leaves into thick strips with the width of 1.5 cm-2 cm, and drying the lotus leaves in the sun until the water content is lower than 10% for later use. Putting the raw rice dumplings into a steam box, heating for 45 minutes at the temperature of 90 ℃, then cooling to below 25 ℃, carrying out vacuum packaging, sterilizing and cooling to obtain the finished product.
Example 9
The embodiment provides a method for making rice dumplings containing wild fungi, which comprises the following steps: respectively weighing 90 parts of glutinous rice, 10 parts of peanuts and 10 parts of small red beans (the soaking time of the small red beans is 30 hours) according to the mass fraction, cleaning, soaking and uniformly mixing to obtain a rice dumpling base material; boiling fresh leaves of the rice dumpling with 0.5% of light saline water, cleaning with clear water, and cooling; folding into a bucket shape, filling the base material of the rice dumpling, and then adding 12 parts of wild fungi to obtain the raw rice dumpling. Wherein the wild fungus consists of fresh tricholoma matsutake, fresh tremella mesenterica and fresh bolete, and the mass ratio of the fresh tricholoma matsutake, the fresh tremella mesenterica and the fresh bolete is 5:1: 3; cleaning the wild mushroom, and draining the surface water; cutting into thick slices with the thickness of 3-4 mm; brushing a layer of butter on the bottom of a baking tray, and baking wild fungi in an oven at the baking temperature of 110 ℃ for 3 minutes; taking out the baked wild mushroom, and cooling; wrapping with gauze, placing on a lotus leaf tea pad, pressing on a stone plate for 1 hour, taking out after pressing, placing on oil absorption paper, spreading and keeping flat for later use. The preparation method of the lotus leaf tea comprises the steps of picking fresh lotus leaves, scalding the lotus leaves with boiled water, cooling the lotus leaves, cutting the lotus leaves into thick strips with the width of 1.5 cm-2 cm, and drying the lotus leaves in the sun until the water content is lower than 10% for later use. Putting the raw rice dumplings into a steam box, heating for 60 minutes at the temperature of 110 ℃, then cooling to below 25 ℃, carrying out vacuum packaging, sterilizing and cooling to obtain the finished product.
Example 10
The embodiment provides a method for making rice dumplings containing wild fungi, which comprises the following steps: respectively weighing 80 parts of glutinous rice, 8 parts of peanuts and 8 parts of small red beans (the soaking time of the small red beans is 24 hours) according to the mass fraction, cleaning, soaking and uniformly mixing to obtain a rice dumpling base material; boiling fresh leaves of the rice dumpling with 0.5% of light saline water, cleaning with clear water, and cooling; folding into a bucket shape, filling the base material of the rice dumpling, and then adding 12 parts of wild fungi to obtain the raw rice dumpling. Wherein the wild fungus consists of fresh tricholoma matsutake, fresh tremella mesenterica and fresh bolete, and the mass ratio of the fresh tricholoma matsutake, the fresh tremella mesenterica and the fresh bolete is 3:1: 5; cleaning the wild mushroom, and draining the surface water; cutting into thick slices with the thickness of 3-4 mm; brushing a layer of butter on the bottom of a baking tray, and baking the wild mushrooms in an oven at 90 ℃ for 5 minutes; taking out the baked wild mushroom, and cooling; wrapping with gauze, placing on a lotus leaf tea pad, pressing on a stone plate for 1 hour, taking out after pressing, placing on oil absorption paper, spreading and keeping flat for later use. The preparation method of the lotus leaf tea comprises the steps of picking fresh lotus leaves, scalding the lotus leaves with boiled water, cooling the lotus leaves, cutting the lotus leaves into thick strips with the width of 1.5 cm-2 cm, and drying the lotus leaves in the sun until the water content is lower than 10% for later use. Putting the raw rice dumplings into a steam box, heating for 50 minutes at the temperature of 100 ℃, then cooling to below 25 ℃, carrying out vacuum packaging, sterilizing and cooling to obtain the finished product.
Example 11
The embodiment provides a method for making rice dumplings containing wild fungi, which comprises the following steps: weighing 70 parts of glutinous rice, 5 parts of peanuts and 5 parts of small red beans (the soaking time of the small red beans is 24 hours) respectively according to the mass fraction, cleaning, soaking, adding 2 parts of salt, 2 parts of dark soy sauce and 2 parts of monosodium glutamate, and uniformly mixing to obtain a rice dumpling base material; boiling fresh leaves of the rice dumpling with 0.5% of light saline water, cleaning with clear water, and cooling; folding into a bucket shape, filling the base material of the rice dumpling, and then adding 12 parts of wild fungi to obtain the raw rice dumpling. Wherein the wild fungus consists of fresh tricholoma matsutake, fresh tremella mesenterica and fresh bolete, and the mass ratio of the fresh tricholoma matsutake, the fresh tremella mesenterica and the fresh bolete is 1:1: 1; cleaning the wild mushroom, and draining the surface water; cutting into thick slices with the thickness of 3-4 mm; brushing a layer of butter on the bottom of a baking tray, and baking the wild fungi in an oven at 100 ℃ for 3 minutes; taking out the baked wild mushroom, and cooling; wrapping with gauze, placing on a lotus leaf tea pad, pressing on a stone plate for 1.5 hours, taking out after pressing, placing on oil absorption paper, spreading and keeping flat for later use. The preparation method of the lotus leaf tea comprises the steps of picking fresh lotus leaves, scalding the lotus leaves with boiled water, cooling the lotus leaves, cutting the lotus leaves into thick strips with the width of 1.5 cm-2 cm, and drying the lotus leaves in the sun until the water content is lower than 10% for later use. Putting the raw rice dumplings into a steam box, heating for 45 minutes at the temperature of 90 ℃, then cooling to below 25 ℃, carrying out vacuum packaging, sterilizing and cooling to obtain the finished product.
Example 12
The embodiment provides a method for making rice dumplings containing wild fungi, which comprises the following steps: respectively weighing 90 parts of glutinous rice, 10 parts of peanuts and 10 parts of small red beans (the soaking time of the small red beans is 30 hours) according to the mass fraction, cleaning, soaking, adding 2 parts of salt, 2 parts of dark soy sauce and 2 parts of monosodium glutamate, and uniformly mixing to obtain a rice dumpling base material; boiling fresh leaves of the rice dumpling with 0.5% of light saline water, cleaning with clear water, and cooling; folding into a bucket shape, filling the base material of the rice dumpling, and then adding 12 parts of wild fungi to obtain the raw rice dumpling. Wherein the wild fungus consists of fresh tricholoma matsutake, fresh tremella mesenterica and fresh bolete, and the mass ratio of the fresh tricholoma matsutake, the fresh tremella mesenterica and the fresh bolete is 1:1: 1; cleaning the wild mushroom, and draining the surface water; cutting into thick slices with the thickness of 3-4 mm; brushing a layer of butter on the bottom of a baking tray, and baking wild fungi in an oven at the baking temperature of 110 ℃ for 3 minutes; taking out the baked wild mushroom, and cooling; wrapping with gauze, placing on a lotus leaf tea pad, pressing on a stone plate for 1.5 hours, taking out after pressing, placing on oil absorption paper, spreading and keeping flat for later use. The preparation method of the lotus leaf tea comprises the steps of picking fresh lotus leaves, scalding the lotus leaves with boiled water, cooling the lotus leaves, cutting the lotus leaves into thick strips with the width of 1.5 cm-2 cm, and drying the lotus leaves in the sun until the water content is lower than 10% for later use. Putting the raw rice dumplings into a steam box, heating for 60 minutes at the temperature of 110 ℃, then cooling to below 25 ℃, carrying out vacuum packaging, sterilizing and cooling to obtain the finished product.
Example 13
The embodiment provides a method for making rice dumplings containing wild fungi, which comprises the following steps: respectively weighing 80 parts of glutinous rice, 8 parts of peanuts and 8 parts of small red beans (the soaking time of the small red beans is 24 hours) according to the mass fraction, cleaning, soaking, adding 2 parts of salt, 2 parts of dark soy sauce and 2 parts of monosodium glutamate, and uniformly mixing to obtain a rice dumpling base material; boiling fresh leaves of the rice dumpling with 0.5% of light saline water, cleaning with clear water, and cooling; folding into a bucket shape, filling the base material of the rice dumpling, and then adding 12 parts of wild fungi to obtain the raw rice dumpling. Wherein the wild fungus consists of fresh tricholoma matsutake, fresh tremella mesenterica and fresh bolete, and the mass ratio of the fresh tricholoma matsutake, the fresh tremella mesenterica and the fresh bolete is 2:3: 3; cleaning the wild mushroom, and draining the surface water; cutting into thick slices with the thickness of 3-4 mm; brushing a layer of butter on the bottom of a baking tray, and baking the wild mushrooms in an oven at 90 ℃ for 5 minutes; taking out the baked wild mushroom, and cooling; wrapping with gauze, placing on a lotus leaf tea pad, pressing on a stone plate for 1.5 hours, taking out after pressing, placing on oil absorption paper, spreading and keeping flat for later use. The preparation method of the lotus leaf tea comprises the steps of picking fresh lotus leaves, scalding the lotus leaves with boiled water, cooling the lotus leaves, cutting the lotus leaves into thick strips with the width of 1.5 cm-2 cm, and drying the lotus leaves in the sun until the water content is lower than 10% for later use. Putting the raw rice dumplings into a steam box, heating for 50 minutes at the temperature of 100 ℃, then cooling to below 25 ℃, carrying out vacuum packaging, sterilizing and cooling to obtain the finished product.
Example 14
The embodiment provides a method for making rice dumplings containing wild fungi, which comprises the following steps: respectively weighing 90 parts of glutinous rice, 10 parts of peanuts and 10 parts of small red beans (the soaking time of the small red beans is 30 hours) according to the mass fraction, cleaning, soaking, adding 2 parts of salt, 2 parts of dark soy sauce and 2 parts of monosodium glutamate, and uniformly mixing to obtain a rice dumpling base material; boiling fresh leaves of the rice dumpling with 0.5% of light saline water, cleaning with clear water, and cooling; folding into a bucket shape, filling the base material of the rice dumpling, and then adding 18 parts of wild fungi to obtain the raw rice dumpling. Wherein the wild fungus consists of fresh tricholoma matsutake, fresh tremella mesenterica and fresh bolete, and the mass ratio of the fresh tricholoma matsutake, the fresh tremella mesenterica and the fresh bolete is 2:3: 3; cleaning the wild mushroom, and draining the surface water; cutting into thick slices with the thickness of 3-4 mm; brushing a layer of butter on the bottom of a baking tray, and baking the wild fungi in an oven at 100 ℃ for 5 minutes; taking out the baked wild mushroom, and cooling; wrapping with gauze, placing on a lotus leaf tea pad, pressing on a stone plate for 1.5 hours, taking out after pressing, placing on oil absorption paper, spreading and keeping flat for later use. The preparation method of the lotus leaf tea comprises the steps of picking fresh lotus leaves, scalding the lotus leaves with boiled water, cooling the lotus leaves, cutting the lotus leaves into thick strips with the width of 1.5 cm-2 cm, and drying the lotus leaves in the sun until the water content is lower than 10% for later use. Putting the raw rice dumplings into a steam box, heating for 60 minutes at the temperature of 110 ℃, then cooling to below 25 ℃, carrying out vacuum packaging, sterilizing and cooling to obtain the finished product.
The zongzi prepared in the embodiments are tasted and evaluated, the items are verified to be rich color, taste and mouthfeel and bacterial aroma and overall evaluation, the number of tested persons is 30 (adults are 25-45 years old), 10 persons in production, research and development and quality in the industry are selected, each index of 10 persons is fully divided into 10 points (1: particularly not good to 10: particularly good), and the corresponding test results are shown in the following table:
TABLE 1 sensory evaluation Table for Zongzi
| Color | Fragrance of rice dumpling | Taste and mouthfeel | Comprehensive evaluation | |
| Example 1 | 8.6 | 8.8 | 8.7 | 8.7 |
| Example 2 | 8.5 | 8.7 | 8.8 | 8.7 |
| Example 3 | 8.7 | 8.8 | 8.6 | 8.7 |
| Example 4 | 9.0 | 8.9 | 8.7 | 8.9 |
| Example 5 | 8.9 | 8.9 | 8.8 | 8.9 |
| Example 6 | 8.9 | 8.9 | 8.8 | 8.9 |
| Example 7 | 8.9 | 9.0 | 8.9 | 8.9 |
| Example 8 | 8.6 | 8.9 | 9.0 | 8.8 |
| Example 9 | 8.7 | 8.8 | 9.1 | 8.9 |
| Example 10 | 8.6 | 8.7 | 9.2 | 8.8 |
| Example 11 | 8.9 | 9.3 | 9.5 | 9.3 |
| Example 12 | 8.9 | 9.1 | 9.3 | 9.2 |
| Example 13 | 8.8 | 9.1 | 9.1 | 9.0 |
| Example 14 | 8.9 | 9.0 | 9.2 | 9.1 |
As can be seen from the above table, the color of the rice dumpling without the salt, dark soy sauce and monosodium glutamate is brighter; the rice dumpling made of the non-cured wild fungi has the fungus fragrance not strong enough, and the score of comprehensive evaluation is not very high. The rice dumpling made of baked and deoiled mature wild fungi is rich in fragrance. Particularly, the rice dumpling prepared by mixing the three wild bacteria can better excite the bacteria fragrance of the wild bacteria, so that the bacteria fragrance of the three wild bacteria is better combined together, the bacteria fragrance of the rice dumpling is stronger, and the taste is more delicious. Compared with the prior art, the method has the advantages of obtaining remarkable technical effect.
The embodiments of the present invention have been described in detail, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, and the scope of protection is still within the scope of the invention.
Claims (9)
1. The utility model provides a zongzi that contains wild fungus, includes zongzi leaf and zongzi filling, its characterized in that, zongzi filling include the component of following part by weight: 70-90 parts of glutinous rice, 12-18 parts of wild fungi, 5-10 parts of peanuts and 5-10 parts of small red beans.
2. The rice dumpling containing wild fungi of claim 1, further comprising 0-2 parts of salt, 0-2 parts of dark soy sauce and 0-2 parts of monosodium glutamate.
3. The rice dumpling containing wild fungi according to claim 1, wherein the wild fungi is at least one of fresh tricholoma matsutake, fresh tremella tigerini or fresh boletus.
4. The rice dumpling containing wild fungi according to claim 3, wherein the mass ratio of fresh tricholoma matsutake, fresh tremella mesenterica and fresh bolete is 1-5: 1-5.
5. The method for preparing the rice dumpling containing the wild fungi according to claim 1, which is characterized by comprising the following steps:
(1) pretreatment: according to the formula, respectively weighing the sticky rice, the peanuts and the small red beans, cleaning, soaking and uniformly mixing to obtain a rice dumpling base material;
(2) molding: folding the rice dumpling leaves into a bucket shape, filling the rice dumpling base material, adding the wild mushroom, and making and forming to obtain raw rice dumplings;
(3) cooking and cooling: and (3) putting the raw rice dumplings into a steam box, heating for 45-60 minutes at the temperature of 90-110 ℃, then cooling to below 25 ℃, carrying out vacuum packaging, sterilizing and cooling to obtain the finished product.
6. The method according to claim 5, wherein the soaking time of the small red beans in the step (1) is 24 hours or more.
7. The method for making rice dumpling containing wild mushroom according to claim 3 or 4, wherein the wild mushroom is washed and the surface water is drained; cutting into thick slices with the thickness of 3-4 mm; brushing a layer of butter on the bottom of a baking tray, and baking the wild fungi in the baking oven at the baking temperature of 100-115 ℃ for 3-5 minutes; taking out the baked wild mushroom, and cooling; the lotus leaf tea is wrapped by gauze, placed on a lotus leaf tea laying mat, pressed by a stone plate for 1-1.5 hours, taken out after being pressed, placed on oil absorption paper, and spread and kept flat for later use.
8. The method for preparing the rice dumpling containing the wild fungi as claimed in claim 7, wherein the processing method of the lotus leaf tea comprises the following steps: picking fresh lotus leaves, scalding with boiled water, cooling, cutting into thick strips with the width of 1.5-2 cm, and drying until the water content is lower than 10% for later use.
9. The method according to claim 5, wherein the leaf is selected from one of dry leaf or fresh leaf; the processing method of the steamed rice dumpling leaves comprises the following steps: soaking the dry reed leaves in warm water at 40-50 ℃ until the dry reed leaves become soft, and cleaning the dry reed leaves for later use; boiling the fresh reed leaves with 0.5% of light saline water, cleaning with clear water, and cooling for later use.
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