CN113875934A - Dongting and preparation method thereof - Google Patents
Dongting and preparation method thereof Download PDFInfo
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- CN113875934A CN113875934A CN202111245506.5A CN202111245506A CN113875934A CN 113875934 A CN113875934 A CN 113875934A CN 202111245506 A CN202111245506 A CN 202111245506A CN 113875934 A CN113875934 A CN 113875934A
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- parts
- rice flour
- glutinous rice
- leaves
- mud
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- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 58
- 241000209094 Oryza Species 0.000 claims abstract description 57
- 235000009566 rice Nutrition 0.000 claims abstract description 57
- 235000013312 flour Nutrition 0.000 claims abstract description 54
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- PXFBZOLANLWPMH-UHFFFAOYSA-N 16-Epiaffinine Natural products C1C(C2=CC=CC=C2N2)=C2C(=O)CC2C(=CC)CN(C)C1C2CO PXFBZOLANLWPMH-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000015763 Artemisia ludoviciana Nutrition 0.000 claims abstract description 16
- 241000608847 Gnaphalium Species 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000012907 honey Nutrition 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 7
- 241000675108 Citrus tangerina Species 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims description 21
- 238000003756 stirring Methods 0.000 claims description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 13
- 238000005520 cutting process Methods 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- 238000007873 sieving Methods 0.000 claims description 10
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 8
- 238000010025 steaming Methods 0.000 claims description 7
- 238000004898 kneading Methods 0.000 claims description 6
- 241000756137 Hemerocallis Species 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 210000002837 heart atrium Anatomy 0.000 claims description 3
- 239000011259 mixed solution Substances 0.000 claims description 2
- 238000012216 screening Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 2
- 238000009826 distribution Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000002245 particle Substances 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 8
- 239000000203 mixture Substances 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 230000001680 brushing effect Effects 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 206010033546 Pallor Diseases 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000010261 cell growth Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 239000010271 massa medicata fermentata Substances 0.000 description 1
- 230000018984 mastication Effects 0.000 description 1
- 238000010077 mastication Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 231100000167 toxic agent Toxicity 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to the field of food processing, in particular to a dongting and a preparation method thereof, wherein the dongting is prepared from the following raw materials in parts by weight: main materials: 20-30 parts of fresh orange leaves; 45-55 parts of affine cudweed (mud); 80-100 parts of glutinous rice flour; 54-66 parts of glutinous rice flour; 26-34 parts of water; 50-60 parts of honey; wherein the mass ratio of the glutinous rice flour to the glutinous rice flour is 3: 2; wrapping material: 18-22 fresh tangerine leaves (with complete leaves). The rice flour is sieved twice, so that the particle size distribution of the rice flour is more uniform, and the appearance, the texture and the taste of the product are improved; by determining the dosage and proportion of the raw materials in the formula, the quality characteristics of the product, such as texture, mouthfeel and the like, are improved, and the stability of the product quality is improved.
Description
Technical Field
The invention relates to the field of food processing, in particular to a Dongting and a preparation method thereof.
Background
Dongting is from Song dynasty, and is a cake-like rice product prepared from Oryza glutinosa powder and glutinous rice powder as main raw materials, and folium Citri Tangerinae juice and Massa Medicata Fermentata mud as adjuvants by mixing, stirring into dough, wrapping with folium Citri Tangerinae, and steaming. In the used raw materials, the rice is rich in high-quality protein and mineral substances; the affine cudweed is used as a medicinal material and has the functions of reducing phlegm and relieving cough, dispelling wind and removing dampness, detoxifying and the like; the folium Citri Gangerinae has effects of inhibiting cancer cell growth, reducing cholesterol, lowering blood pressure, caring skin, etc.; the honey has effects of invigorating spleen, moistening dryness, relieving pain, and removing toxic substance. Therefore, the Dongting prepared from the raw materials has certain health care function and is a health food beneficial to human health.
The preparation method is from Shanjia Qing supply of Song Dynasty forest flood: mashing folium Nelumbinis and folium Citri Gangerinae into paste, mixing with Mel and rice flour, kneading into dough, wrapping with folium Citri Gangerinae, and steaming. The dosage of each raw material is not clear enough, the preparation process (preparation steps, time used in each step and the like) is not clear, the main raw material (rice flour) is not screened, the texture and the taste of the product are influenced to a certain extent, and the quality of the product cannot be ensured.
Disclosure of Invention
In order to solve the problems, the invention provides an atrium and a preparation method thereof.
In order to achieve the purpose, the invention adopts the technical scheme that: dongting is prepared from the following raw materials in parts by weight: main materials: 20-30 parts of fresh orange leaves; 45-55 parts of affine cudweed (mud); 80-100 parts of glutinous rice flour; 54-66 parts of glutinous rice flour; 26-34 parts of water; 50-60 parts of honey; wherein the mass ratio of the glutinous rice flour to the glutinous rice flour is 3: 2; wrapping material: 18-22 fresh tangerine leaves (with complete leaves).
The invention also provides a manufacturing method of the atrium , which comprises the following steps:
s1, preparing the orange leaf juice: taking fresh orange leaves, cutting off leaf stalks, washing the rest parts with clear water, repeatedly cutting into powder by a knife, placing in a wall breaking machine, and stirring to be mud-shaped to obtain orange leaf juice;
s2, preparation of the affine cudweed mud: removing old leaves, daylily and the like of the affine cudweed, only keeping tender leaves, cleaning with clear water, draining, blanching for 2min, cooling, stirring with a wall breaking machine to be in a mud shape, filtering, removing filtrate, and taking filter residue for later use;
s3, screening rice flour: sieving the glutinous rice flour and the sticky rice flour for two times by a 120-mesh and 180-mesh sieve respectively, and combining undersize obtained by the two-time sieving for later use;
s4, taking 84-100 parts of sieved glutinous rice flour and 54-66 parts of glutinous rice flour, wherein the mass ratio of the glutinous rice flour to the glutinous rice flour is 3: 2, uniformly mixing to obtain mixed rice flour for later use;
s5, taking 20-30 parts of orange leaf juice, 45-55 parts of affine cudweed mud and 13-17 parts of water, mixing, heating and stirring with big fire, and immediately stopping heating after boiling;
s6, rapidly adding the heated mixed solution of the orange leaf juice and the affine cudweed into the mixed rice flour within 0.5min, stirring continuously to mix uniformly, adding 50-60 parts of honey and 13-17 parts of water, and slightly kneading to form a smooth and tough dough;
and S7, dividing the kneaded powder dough into 18-22 equal parts, respectively wrapping with fresh orange leaves, respectively placing in tinfoil moulds with oil applied to the inner surfaces, and steaming with strong fire for about 10 min.
In the scheme, the rice flour is sieved twice, so that the particle size distribution of the rice flour is more uniform, and the appearance, the texture and the taste of the product are improved; by determining the dosage and proportion of the raw materials in the formula, the quality characteristics of the product, such as texture, mouthfeel and the like, are improved, and the stability of the product quality is improved.
Detailed Description
In order that the objects and advantages of the invention will be more clearly understood, the invention is further described in detail below with reference to examples. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
Taking fresh orange leaves, cutting off leaf stalks, washing the rest parts with clear water, repeatedly cutting into powder by using a knife, placing the powder in a wall breaking machine, and stirring until the powder is in a mud shape to prepare orange leaf juice; removing old leaves, daylily and the like of the affine cudweed, only keeping tender leaves, cleaning with clear water, draining, blanching for 2min, properly cooling, stirring with a wall breaking machine to be in a mud shape, filtering, removing filtrate, and taking filter residue for later use; sieving glutinous rice flour and glutinous rice flour with 150 mesh sieve twice, respectively, and mixing the sieved substances obtained by sieving twice for use.
And (3) uniformly mixing 90 parts of glutinous rice flour and 60 parts of sticky rice flour to obtain mixed rice flour for later use. Taking 25 parts of orange leaf juice, 50 parts of affine cudweed mud and 15 parts of water, mixing, heating and stirring with strong fire, stopping heating immediately after boiling, then quickly adding the mixture into the mixed rice flour within 0.5min, stirring continuously to mix the mixture uniformly, adding 55 parts of honey and 15 parts of water, and slightly kneading to form smooth and tough dough. Dividing the kneaded powder dough into 20 equal parts, wrapping with fresh folium Citri Gangerinae, placing in tinfoil mold (brushing oil on inner surface of tinfoil mold), and steaming with strong fire for about 10 min.
Example 2
Taking fresh orange leaves, cutting off leaf stalks, washing the rest parts with clear water, repeatedly cutting into powder by using a knife, placing the powder in a wall breaking machine, and stirring until the powder is in a mud shape to obtain the orange leaf juice. Removing old leaves and daylily of herba Gnaphalii affinis, only keeping tender leaves, cleaning with clear water, draining, scalding for 2min, cooling, stirring with wall breaking machine to obtain paste, filtering, removing filtrate, and collecting residue. Sieving glutinous rice flour and glutinous rice flour with 140 mesh sieve twice, respectively, and mixing the sieved substances obtained by sieving twice for use.
And uniformly mixing 84 parts of glutinous rice flour and 56 parts of sticky rice flour to obtain mixed rice flour for later use. Taking 22 parts of orange leaf juice, 46 parts of affine cudweed mud and 14 parts of water, heating and stirring with strong fire, stopping heating immediately after boiling, then quickly adding the orange leaf juice, the affine cudweed mud and the water into the mixed rice flour within 0.5min, stirring continuously to mix the mixture evenly, adding 52 parts of honey and 16 parts of water, and slightly kneading to form smooth and tough dough. Dividing the kneaded powder dough into 19 equal parts, wrapping with fresh folium Citri Gangerinae, placing in tinfoil mold (brushing oil on inner surface of tinfoil mold), and steaming with strong fire for 10 min.
Example 3
Taking fresh orange leaves, cutting off leaf stalks, washing the rest parts with clear water, repeatedly cutting into powder by using a knife, placing the powder in a wall breaking machine, and stirring until the powder is in a mud shape to obtain the orange leaf juice. Removing old leaves and daylily of herba Gnaphalii affinis, only keeping tender leaves, cleaning with clear water, draining, scalding for 2min, cooling, stirring with wall breaking machine to obtain paste, filtering, removing filtrate, and collecting residue. Sieving glutinous rice flour and glutinous rice flour with 180 mesh sieve twice, respectively, and mixing the sieved substances obtained by sieving twice for use.
And (3) uniformly mixing 96 parts of glutinous rice flour and 64 parts of sticky rice flour to obtain mixed rice flour for later use. Taking 28 parts of orange leaf juice, 53 parts of affine cudweed mud and 17 parts of water, heating and stirring with strong fire, stopping heating immediately after boiling, then quickly adding the mixture into the mixed rice flour within 0.5min, stirring continuously to mix the mixture evenly, adding 58 parts of honey and 13 parts of water, and slightly kneading to form a smooth and tough dough. Dividing the kneaded powder dough into 22 equal parts, wrapping with fresh folium Citri Gangerinae, placing in tinfoil mold (brushing oil on inner surface of tinfoil mold), and steaming with strong fire for 10 min.
And (3) detecting the product quality:
the quality of the product was evaluated by a sensory evaluation method, and the evaluation criteria are as follows in table 1, and are classified into color (20 points), hardness (20 points), mastication viscosity (20 points), sweetness (20 points), palatability (10 points), and elasticity (10 points).
TABLE 1 organoleptic evaluation Table of Dongting
The sensory evaluation score of the traditional preparation method and the invention is changed from 74.2 +/-1.9 to 88.4 +/-3.4, and the sensory quality of the traditional preparation method and the invention is found to be remarkably improved through statistical analysis.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that those skilled in the art can make various improvements and modifications without departing from the principle of the present invention, and these improvements and modifications should also be construed as the protection scope of the present invention.
Claims (2)
1. An atrium , comprising: the feed is prepared from the following raw materials in parts by weight: main materials: 20-30 parts of fresh orange leaves; 45-55 parts of affine cudweed (mud); 80-100 parts of glutinous rice flour; 54-66 parts of glutinous rice flour; 26-34 parts of water; 50-60 parts of honey; wherein the mass ratio of the glutinous rice flour to the glutinous rice flour is 3: 2; wrapping material: 18-22 fresh tangerine leaves (with complete leaves).
2. The method for making a tunnel as claimed in claim 1, wherein: the method comprises the following steps:
s1, preparing the orange leaf juice: taking fresh orange leaves, cutting off leaf stalks, washing the rest parts with clear water, repeatedly cutting into powder by a knife, placing in a wall breaking machine, and stirring to be mud-shaped to obtain orange leaf juice;
s2, preparation of the affine cudweed mud: removing old leaves and daylily of herba Gnaphalii affinis, only keeping tender leaves, cleaning with clear water, draining, scalding for 2min, cooling, stirring with wall breaking machine to paste, filtering, removing filtrate, and collecting residue;
s3, screening rice flour: sieving the glutinous rice flour and the sticky rice flour for two times by a 120-mesh and 180-mesh sieve respectively, and combining undersize obtained by the two-time sieving for later use;
s4, taking 84-100 parts of sieved glutinous rice flour and 54-66 parts of glutinous rice flour, wherein the mass ratio of the glutinous rice flour to the glutinous rice flour is 3: 2, uniformly mixing to obtain mixed rice flour for later use;
s5, taking 20-30 parts of orange leaf juice, 45-55 parts of affine cudweed mud and 13-17 parts of water, mixing, heating and stirring with big fire, and immediately stopping heating after boiling;
s6, rapidly adding the heated mixed solution of the orange leaf juice and the affine cudweed into the mixed rice flour within 0.5min, stirring continuously to mix uniformly, adding 50-60 parts of honey and 13-17 parts of water, and slightly kneading to form a smooth and tough dough;
and S7, dividing the kneaded powder dough into 18-22 equal parts, wrapping the powder dough with fresh orange leaves, placing the powder dough into tinfoil moulds with the inner surfaces brushed with oil, and steaming the powder dough for 10min with strong fire.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111245506.5A CN113875934A (en) | 2021-10-26 | 2021-10-26 | Dongting and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111245506.5A CN113875934A (en) | 2021-10-26 | 2021-10-26 | Dongting and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113875934A true CN113875934A (en) | 2022-01-04 |
Family
ID=79014238
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111245506.5A Pending CN113875934A (en) | 2021-10-26 | 2021-10-26 | Dongting and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113875934A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187301A (en) * | 2014-07-23 | 2014-12-10 | 安徽省怀远县三源食品有限责任公司 | Life-nourishing meat-flavor glutinous rice flour and processing method thereof |
| CN104366206A (en) * | 2014-10-28 | 2015-02-25 | 五河童师傅食品有限公司 | Blue algae pastry capable of clearing liver and improving vision and preparation method of blue algae pastry capable of clearing liver and improving vision |
| CN104381867A (en) * | 2014-10-30 | 2015-03-04 | 昆明理工大学 | Method for preparing composite fruit-vegetable glutinous rice cake |
-
2021
- 2021-10-26 CN CN202111245506.5A patent/CN113875934A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187301A (en) * | 2014-07-23 | 2014-12-10 | 安徽省怀远县三源食品有限责任公司 | Life-nourishing meat-flavor glutinous rice flour and processing method thereof |
| CN104366206A (en) * | 2014-10-28 | 2015-02-25 | 五河童师傅食品有限公司 | Blue algae pastry capable of clearing liver and improving vision and preparation method of blue algae pastry capable of clearing liver and improving vision |
| CN104381867A (en) * | 2014-10-30 | 2015-03-04 | 昆明理工大学 | Method for preparing composite fruit-vegetable glutinous rice cake |
Non-Patent Citations (1)
| Title |
|---|
| 徐鲤等, 北京：新星出版社 * |
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