CN113907248A - Making method of rice dumplings - Google Patents
Making method of rice dumplings Download PDFInfo
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- CN113907248A CN113907248A CN202010875497.7A CN202010875497A CN113907248A CN 113907248 A CN113907248 A CN 113907248A CN 202010875497 A CN202010875497 A CN 202010875497A CN 113907248 A CN113907248 A CN 113907248A
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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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
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Abstract
The invention discloses a method for making rice dumplings, which is characterized by comprising the following steps: the manufacturing method comprises the following steps: (1) washing the rice dumpling leaves to prepare wet rice dumpling leaves; (2) grinding the wet leaves of the zongzi into crushed leaves of the zongzi, and processing to obtain zongzi leaf juice; (3) mixing at least one of the wet leaves, the broken leaves and the leaf juice of the rice dumplings with the rice dumplings and adding water for cooking until the rice dumplings are cooked to obtain rice dumplings; (4) and packaging or bulk packaging the rice dumplings. Cooking to obtain rice dumplings; 4) and packaging or bulk packaging the rice dumplings. The invention has the advantages of high rice dumpling making speed, short time and low cost.
Description
Technical Field
The invention relates to a method for making food, in particular to a method for making rice dumplings.
Background
The zongzi is good to eat, but the preparation technology of zongzi is very complicated, wastes time and energy, soaks the water with the zongzi leaf, and the bubble is soft, then puts into a zongzi leaf of rolling up hourglass shape with the zongzi filling that has prepared, and it is good to roll up the package, and the reuse rope is tied up the zongzi. The making of the rice dumpling needs one or two minutes, and the rice dumpling can not be wrapped in one hour. Because the zongzi is wrapped in thick zongzi leaves, the zongzi rice is thick, the rice is cooked more slowly than the steamed rice, two to three hours are needed, and the time is long. The storage time of the rice dumpling is only two or three days, which is very inconvenient.
Disclosure of Invention
In order to solve the technical defects of time and labor waste in the traditional rice dumpling processing, the invention provides a method for cooking and making rice dumplings by mixing wet leaves of the rice dumplings, crushed leaves of the rice dumplings and leaf juice of the rice dumplings with rice dumplings and adding water, and then extruding the rice dumplings by using a container mold to form and make the rice dumplings.
The technical scheme adopted by the invention for realizing the aim of the invention is as follows:
a method for making rice dumplings is characterized by comprising the following steps: the manufacturing method comprises the following steps:
1. cleaning the leaves of the zongzi to prepare wet leaves of the zongzi;
2. grinding the wet leaves of the zongzi into crushed leaves of the zongzi, and processing to obtain zongzi leaf juice;
3. mixing at least one of the wet leaves, broken leaves and juice of the zongzi with the zongzi rice and adding water for cooking until the zongzi rice is cooked to obtain rice zongzi;
4. and packaging or bulk packaging the rice dumplings.
And putting the cooked rice dumpling steamed from the cooking pot into a mold, extruding the cooked rice dumpling inwards from the notch of the mold, carrying out extrusion forming, taking out, or inserting the extruded cooked rice dumpling into wood chips of a small stick, and finally packaging the finished product.
When the rice dumpling is cooked in the step 3, the crushed rice dumpling leaves are placed in a sealed perforated container, and the particle size of the crushed rice dumpling leaves is larger than the aperture of the sealed perforated container; the rice dumpling leaf juice is directly added into the cooking pot and cooked together with the rice dumpling.
When the cooking pot is a flat-plate groove-shaped open container, the cooking pot is used for cooking a plurality of rice dumplings at one time; cutting the rice dumpling into small blocks at least in a square body or a round cake body; and (5) filling the small rice dumplings into a packaging box and sealing.
When a plurality of deep grooves are formed in the cooking pot, the rice dumplings and water are placed in the deep grooves for cooking; and after the rice dumplings are cooked, the rice dumplings in the deep grooves are respectively taken out.
The height in the flat disc of the cooking pan is 3-22 cm, and the heater of the cooking pan is an electric cooker type dry-burning-resistant self-power-off heater; during cooking, part of water is evaporated, and water is added for continuous cooking until the water is cooked thoroughly.
The depth of the deep groove is 3-25 cm; inserting a small stick or a small wood chip into the obtained rice dumpling; then sealing and packaging, including a mode of packaging by using a heat shrinkage film, so as to obtain the rice dumpling; then, the mixture is externally packaged and stored at normal temperature or in a freezing way.
Spreading the wet reed leaves at the bottom of the cooking pot; pressing a layer of net frame above the wet leaves of the zongzi, placing the zongzi rice above the net frame, and isolating the wet leaves of the zongzi from the zongzi rice by the net frame; the outer contour of the net frame is a frame, a net is arranged in the frame, and the mesh of the net is 60-80 meshes; when the rice dumpling is packaged into a box, the wet rice dumpling leaves are flatly laid in the packaging box below the rice dumpling, or the wet rice dumpling leaves are covered above the rice dumpling.
Cooperating with said mould is an extruded sheet; the front part of the extrusion sheet is a metal sheet, the outer contour of the metal sheet is matched with the inner contour of the die, and the rear part of the extrusion sheet is a push rod; the top of the cavity of the die is a cylindrical hole, and the extrusion sheet moves up and down in the hole; the middle-lower part of the cavity of the mold is a rice dumpling cavity.
The rice dumpling comprises granular raw rice and rice flour; at least one of jujube, peanut, bean, meat, pure vegetable and fried vegetable is added into the rice dumpling.
Compared with the prior art, the invention has the beneficial effects that:
1. processing zongzi no longer wastes time and energy, need not roll up zongzi, wraps the zongzi, and directly boils zongzi rice and the wet leaf of zongzi, the garrulous leaf of zongzi, zongzi leaf juice, boils thoroughly, packs again.
2. The rice dumpling is extruded by the container mold to be formed, so that the efficiency is high and the operation is fast.
3. The rice dumplings are not boiled for two or three hours, the time is almost the same as that of an electric rice cooker, the rice dumplings are quickly boiled, and the production efficiency is high.
4. The rice dumpling has low production cost.
5. The rice dumpling can be made into various shapes.
6. The zongzi is sealed and packaged conveniently, is packaged very conveniently by a heat-shrinkable film, is packaged by a plastic packaging box, and is not easy to extrude and deform in transportation.
7. The boiled rice dumpling has stronger taste, the boiling soup is reserved when the rice dumpling is boiled, the rice dumpling also contains rice dumpling leaf juice, and the rice dumpling leaf juice is not absorbed completely.
8. The rice dumpling is inserted with a small stick or a small wood chip, so that the rice dumpling is convenient for consumers to hold and eat by hands and is not taken by hands.
9. The rice dumplings are cut into one piece, so that the rice dumplings are convenient to take out and split-package, and a square disposable plastic box is very convenient to contain, so that the cost is low; the product can be stored for a long time by using adhesive sealed package box (such as barrel-type noodles, cup yogurt, etc.).
10. The rice dumplings can not be extruded and deformed during frozen transportation.
Drawings
Fig. 1 is a schematic structural view of a rice dumpling of embodiment 1 of the present invention;
FIG. 2 is a schematic sectional view of a mold of example 1 of the present invention;
FIG. 3 is a schematic view showing the structure of an extruded sheet of example 1 of the present invention
FIG. 4 is a schematic cross-sectional view of a digester of embodiment 2 of the invention;
fig. 5 is a schematic front view of a digester according to embodiment 2 of the present invention;
FIG. 6 is a schematic cross-sectional view of a digester of embodiment 3 of the invention;
FIG. 7 is a schematic front view of a digester according to embodiment 3 of the present invention;
fig. 8 is a schematic front view of a mold of example 1 of the present invention.
1. A cooking pot, 2, a mold, 3, a deep groove, 4, rice dumplings, 5, an extrusion sheet, 6 and holes.
Detailed Description
The present invention will be described in further detail with reference to the following examples and the accompanying drawings.
In example 1, as shown in fig. 1 and 2, fig. 3 and 8, fig. 1 is a schematic structural view of a rice dumpling 4 in example 1 of the present invention, which is in a truncated cone shape and is in a state without a shrink film package, and small wood pieces are inserted. The rice dumpling is divided into granular raw rice and rice flour. At least one of jujube, peanut, bean, meat, pure vegetable and fried vegetable is added into the rice dumpling. The rice dumpling can be at least glutinous rice, millet and glutinous rice.
The manufacturing method comprises the following steps:
1. cleaning the leaves of the zongzi, and soaking the leaves into wet leaves of the zongzi;
2. grinding the wet leaves of the zongzi into crushed leaves of the zongzi, and processing to obtain zongzi leaf juice;
3. mixing at least one of the wet leaves, broken leaves and juice with rice, adding water, and steaming until the water is partially evaporated, adding water and continuously boiling to increase the absorption rate of the juice until the rice is cooked to obtain rice or weighing in bulk;
4. putting the rice dumpling steamed from the cooking pot 1 into a mold 2, extruding the rice dumpling inwards from an orifice of the mold 2, carrying out extrusion forming, and taking out to obtain a rice dumpling 4, wherein enough rice dumpling needs to be put into the rice dumpling 4 because the extruded body shape becomes small;
5. rice dumpling made of extruded rice or wood stick (wood chip) is inserted;
6. resealing the package, including sealing with a shrink-wrap film, which is the preferred method, conveniently with a shrink-wrap film, and then packaging into a transportation product (including a box package);
7. storing at normal temperature or freezing.
The rice dumpling is placed in the mold 2, the cavity of the mold is of an approximate truncated cone shape, the rice dumpling 4 is manufactured by extrusion, and the rice dumpling 4 can be manufactured into various shapes according to different molds. Fig. 3 shows the extruded sheet 5 in cooperation with the die 2. The front part of the extrusion sheet 5 is a metal sheet, the outer contour of the metal sheet is matched with the inner contour of the cavity of the die 2, and the rear part of the extrusion sheet 5 is a push rod. The top of the cavity of the die 2 is a cylindrical hole 6, and the extrusion piece 5 moves up and down in the hole 6, and the space is an area where the extrusion piece 5 can move up and down. The middle lower part of the cavity of the mold 2 is a rice dumpling cavity, and the cavity of the hole 6 is connected with the rice dumpling cavity.
The rice dumpling can be tightly extruded and formed by pushing the hand-held extrusion piece 5 towards the hole of the die 2. After extrusion, the extrusion sheet 5 is pushed into the bottom of the hole 6, and the extrusion action is finished. The shape of each rice dumpling 4 is substantially completely consistent because of the molding of the mold 2. The mold 2 is buckled downwards, and then the rice dumpling 4 can be taken out and packaged.
Some pattern forming wheaten food is made, and some moulds 2 are used, but the mould opening is bigger, and the mould is buckled on the chopping board to extrude the face material. Thus, the rice dumpling 4 is made with high working efficiency and fast.
The rice dumpling has moderate water content, too much water, no forming and water extrusion during extrusion, too little water and too dry water, and the rice dumpling cannot be stuck together and cannot be shaped. Before the water is dried, namely before the tripping of the dry heating prevention (electric cooker type tripping), the heater needs to be powered off, and the water of the rice dumpling part is reserved. The heater can not be burnt, and waste is avoided.
The rice dumpling 4 can be cooked for two or three hours, the time is about the same as that of an electric rice cooker, the cooking is fast, and the production efficiency is high.
And (3) putting the crushed zongzi leaves into a sealed container with holes when cooking in the step 3. The sealed container with holes is a woven bag or a metal mesh bag, and the metal mesh bag is used in industrial production and can be quickly and conveniently opened and buckled. The broken leaf particles of the rice dumpling are larger than the aperture of the sealed container with the hole, and the broken leaf particles cannot run into rice dumpling. The rice dumpling leaf juice is directly added into the cooking pot 1 and cooked together with the rice dumpling. And (4) processing the soaked rice dumpling leaves to obtain crushed rice dumpling leaves and rice dumpling leaf juice.
The outer package is plastic box or plastic tray, and plastic packing bag is added outside.
In example 2, as shown in fig. 4 and 5,
the first three steps of the manufacturing method of the present invention are substantially the same as those of example 1.
The differences are as follows.
When the cooking pan 1 is a flat-plate-groove-shaped open container (the flat-plate cooking pan 1 is used for cooking rice in the current canteen, the plane shape is mostly square), and the height in the flat plate of the cooking pan 1 is 3-22 cm. The heater of the cooking pan 1 is an electric cooker type dry-burning-resistant self-power-off heater.
The bottom of the cooking pot 1 is tiled with the wet leaves of the rice dumplings, and the rice dumplings are placed above the wet leaves of the rice dumplings. One layer of net frame is pressed above the wet leaves of the rice dumplings at the bottom of the cooking pot 1, and the net frame isolates the wet leaves of the rice dumplings from the rice dumplings. The outer contour of the net frame is a frame, a net is arranged in the frame, and the mesh is 60-80. By using the net frame, the boiled rice dumpling can be quickly, neatly and conveniently taken out from the cooking pot 1 without wet leaves of the dumpling. The net frame is made of wood or metal, and the net is made of metal or plastic.
At least one piece of rice dumpling can be cooked in the cooking pot 1 at one time, and in the actual rice making process, a flat plate is the whole rice dumpling. The rice dumpling is cut into blocks (cut by a # -shaped frame cutter or cut by a metal wide-strip cutter at one time), and the rice dumpling is at least square or round, and each block has the same weight. And finally, filling the small rice dumplings into a packaging box and sealing.
The rice dumplings are cut into one piece, so that the rice dumplings are convenient to take out and split-package, and a square disposable plastic box is very convenient to contain, so that the cost is low; the adhesive sealing type packaging box (such as barrel type instant noodles and cup type yoghurt) is used, and the storage time is long. It may also be weighed in bulk.
And the wet rice dumpling leaves are flatly laid in the packaging box below the rice dumpling, or the wet rice dumpling leaves are covered above the rice dumpling. According to the invention, the zongzi 4 appears in front of consumers, and the zongzi leaves are seen, so that people feel more zongzi 4.
In example 3, as shown in fig. 6 and 7,
the first three steps of the manufacturing method of the present invention are substantially the same as those of example 1.
The differences are as follows.
When a plurality of deep grooves 3 are arranged in the cooking pot 1 (which is square but not limited to square), the depth of each deep groove 3 is 3-25 cm. Will zongzi rice and water are put into deep groove 3 and are cooked, and water does not exceed deep groove 3's top, and zongzi 4 that otherwise boiled out can not stereotype, no longer is the shape that deep groove 3 gave. And after the rice dumplings are cooked, the rice dumplings in the deep grooves 3 are respectively taken out. The cooking pot 1 is turned upside down.
And inserting a small stick or a small wood chip into the obtained rice dumpling. And hermetically packaging the rice dumpling, preferably by using a heat-shrinkable film packaging mode to obtain the rice dumpling 4. Then, the mixture is externally packaged and stored at normal temperature or in a freezing way. The outer package is plastic box or plastic tray, and plastic packing bag is added outside.
Claims (10)
1. A method for making rice dumplings is characterized by comprising the following steps: the manufacturing method comprises the following steps:
(1) washing the rice dumpling leaves to prepare wet rice dumpling leaves;
(2) grinding the wet leaves of the zongzi into crushed leaves of the zongzi, and processing to obtain zongzi leaf juice;
(3) mixing at least one of the wet leaves, the broken leaves and the leaf juice of the rice dumplings with the rice dumplings and adding water for cooking until the rice dumplings are cooked to obtain rice dumplings;
(4) and packaging or bulk packaging the rice dumplings.
2. The method of claim 1, wherein the step of making the rice dumpling comprises: and putting the cooked rice dumpling steamed from the cooking pot into a mold, extruding the cooked rice dumpling inwards from the notch of the mold, carrying out extrusion forming, taking out, or inserting the extruded cooked rice dumpling into the small wood stick and the small wood chip, and finally packaging the finished product.
3. The method of claim 1, wherein the step of making the rice dumpling comprises: when the rice dumpling is cooked in the step (3), the crushed rice dumpling leaves are placed in a sealed perforated container, and the particle size of the crushed rice dumpling leaves is larger than the aperture of the sealed perforated container; the rice dumpling leaf juice is directly added into the cooking pot and cooked together with the rice dumpling.
4. The method of claim 1, wherein the step of making the rice dumpling comprises: when the cooking pot is a flat-plate groove-shaped open container, the cooking pot is used for cooking a plurality of rice dumplings at one time; cutting the rice dumpling into small blocks at least in a square body or a round cake body; and (5) filling the small rice dumplings into a packaging box and sealing.
5. The method of claim 1 or 4, wherein the step of making the rice dumpling comprises: when a plurality of deep grooves are formed in the cooking pot, the rice dumplings and water are placed in the deep grooves for cooking; and after the rice dumplings are cooked, the rice dumplings in the deep grooves are respectively taken out.
6. The method of claim 1 or 4, wherein the step of making the rice dumpling comprises: the height in the flat disc of the cooking pan is 3-22 cm, and the heater of the cooking pan is an electric cooker type dry-burning-resistant self-power-off heater; during cooking, part of water is evaporated, and water is added for continuous cooking until the water is cooked thoroughly.
7. The method of claim 5, wherein the step of making the rice dumpling comprises: the depth of the deep groove is 3-25 cm; inserting a small stick or a small wood chip into the obtained rice dumpling; then sealing and packaging, including a mode of packaging by using a heat shrinkage film, so as to obtain the rice dumpling; then, the mixture is externally packaged and stored at normal temperature or in a freezing way.
8. The method of claim 1 or 4, wherein the step of making the rice dumpling comprises: spreading the wet reed leaves at the bottom of the cooking pot; pressing a layer of net frame above the wet leaves of the zongzi, placing the zongzi rice above the net frame, and isolating the wet leaves of the zongzi from the zongzi rice by the net frame; the outer contour of the net frame is a frame, a net is arranged in the frame, and the mesh of the net is 60-80 meshes; when the rice dumpling is packaged into a box, the wet rice dumpling leaves are flatly laid in the packaging box below the rice dumpling, or the wet rice dumpling leaves are covered above the rice dumpling.
9. The method of claim 1 or 2, wherein the method comprises: cooperating with said mould is an extruded sheet; the front part of the extrusion sheet is a metal sheet, the outer contour of the metal sheet is matched with the inner contour of the die, and the rear part of the extrusion sheet is a push rod; the top of the cavity of the die is a cylindrical hole, and the extrusion sheet moves up and down in the hole; the middle-lower part of the cavity of the mold is a rice dumpling cavity.
10. The method of claim 1, wherein the step of making the rice dumpling comprises: the rice dumpling comprises granular raw rice and rice flour; at least one of jujube, peanut, bean, meat, pure vegetable and fried vegetable is added into the rice dumpling.
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| CN2020215756667 | 2020-07-11 | ||
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| CN105639451A (en) * | 2016-01-12 | 2016-06-08 | 湖南省时银生物科技有限责任公司 | Steamed rice dumplings and preparation method thereof |
| CN106261695A (en) * | 2016-08-08 | 2017-01-04 | 浙江农林大学 | A kind of manufacture method of instant rice-pudding |
| CN106819844A (en) * | 2016-12-26 | 2017-06-13 | 阜阳市春天食品有限公司 | A kind of fresh flower jujube Zongzi |
| CN108850833A (en) * | 2017-05-12 | 2018-11-23 | 天津市月坛学生营养餐配送有限公司 | A kind of rose honey beans Zongzi rice dumpling rationally keeping each food materials nutrition-allocated proportion |
| CN108552453A (en) * | 2018-03-16 | 2018-09-21 | 安徽科技学院 | A kind of production method of rice-pudding Flavor preboiled rice |
| CN108902739A (en) * | 2018-04-23 | 2018-11-30 | 浙江五芳斋实业股份有限公司 | A kind of production technology and equipments of no bundling type Zongzi |
| CN209171357U (en) * | 2018-04-23 | 2019-07-30 | 浙江五芳斋实业股份有限公司 | A kind of Zongzi of no strapping |
| CN110692904A (en) * | 2019-11-26 | 2020-01-17 | 衡阳市君玲传统食品科技发展有限责任公司 | Prevent ventilation unit of zongzi double-layered raw |
| CN111053193A (en) * | 2020-02-15 | 2020-04-24 | 浙江五芳斋实业股份有限公司 | Production process and equipment of strapless rice dumplings |
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