CN114391632A - Method for making low-colloid low-fiber fresh fruit and vegetable rice dumplings - Google Patents
Method for making low-colloid low-fiber fresh fruit and vegetable rice dumplings Download PDFInfo
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- CN114391632A CN114391632A CN202210100559.6A CN202210100559A CN114391632A CN 114391632 A CN114391632 A CN 114391632A CN 202210100559 A CN202210100559 A CN 202210100559A CN 114391632 A CN114391632 A CN 114391632A
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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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
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- 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 discloses a method for preparing low-colloid low-fiber fresh fruit and vegetable rice dumplings, which relates to the technical field of food processing and comprises the following steps: a1, washing glutinous rice, soaking in water for 6-8 hr to soften it, taking out and draining off water. According to the invention, the technology of making the rice dumplings by adopting the semi-cooked rice is adopted, so that the production time is shortened, the production efficiency is improved, the energy consumption is reduced, the phenomenon of half-cooked rice dumplings caused by soft stuffing rice dumplings such as bean paste and mashed sand is avoided, and the fresh fruits and vegetables are used in the making method, so that the nutrition loss of the fruits and vegetables is further avoided, and therefore, the problems that the making time is long and the rice dumplings are often half-cooked in most of the existing making methods for the fruit and vegetable rice dumplings, the flavor and nutrition loss of raw materials is often caused, and the cost for making the fruit and vegetable rice dumplings is increased to a certain extent are solved.
Description
Technical Field
The invention relates to a method for making rice dumplings, in particular to a method for making low-colloid and low-fiber fresh fruit and vegetable rice dumplings.
Background
The rice dumpling is one of traditional festival foods of Chinese Han nationality, is one of the deepest traditional foods of Chinese historical culture deposition, is various in types, and is characterized in that a Beijing jujube rice dumpling wrapping small jujubes is arranged in the north as seen from fillings, and a plurality of fillings such as mung beans, streaky pork, bean paste, eight treasures, ham, mushroom, egg yolks and the like are arranged in the south, wherein the rice dumpling is represented by Guangdong bacon rice dumpling and Zhejiang Jiaxing rice dumpling, and fruit and vegetable rice dumplings appear along with the increase of the types of foods, so that the taste requirements of different crowds are met.
At present, the fruit and vegetable rice dumplings have some defects and shortcomings in the production process, and the places needing improvement are as follows:
1. most of the existing methods for making the fruit and vegetable rice dumplings have long cooking time and the rice dumplings are not fresh, so that the normal eating of the fruit and vegetable rice dumplings is influenced, and the cost for making the fruit and vegetable rice dumplings is increased to a certain extent;
2. most of the existing methods for making the fruit and vegetable rice dumplings only use pickled or air-dried fruits and vegetables instead of fresh fruits and vegetables, so that the flavor and nutrition of raw materials are lost frequently, and the delicious degree of the fruit and vegetable rice dumplings is reduced to a certain extent.
Disclosure of Invention
The invention aims to provide a method for manufacturing low-colloid and low-fiber fresh fruit and vegetable zongzi, which aims to solve the problems that most of the existing methods for manufacturing fruit and vegetable zongzi in the background art are long in cooking time and often have the phenomenon that zongzi rice is half-cooked, so that the normal eating of the fruit and vegetable zongzi is influenced, and the cost for manufacturing the fruit and vegetable zongzi is increased to a certain extent.
In order to achieve the purpose, the invention provides the following technical scheme: the preparation method of the low-colloid low-fiber fresh fruit and vegetable rice dumpling comprises the following steps:
a1, washing glutinous rice, soaking in water for 6-8 hr to soften it, taking out and draining off water.
A2, grinding the black currant into paste with a wall breaking machine, and pouring into a container.
A3 heating the pulp of fructus Ribes nigrum to 70-80 deg.C, sequentially adding white sugar and carrageenan powder to dissolve, adding cake powder and soybean oil, and stirring.
A4, filling the uniformly mixed fluid stuffing into each 30 g mould, cooling to normal temperature, and putting into a freezer for freezing for later use.
A5, filling the glutinous rice with water, and steaming for about 40 min.
A6, placing the steamed sticky rice on a chopping board, spraying corn oil on the sticky rice, quickly stirring the sticky rice until the sticky rice is loose and is not adhered, and cooling to normal temperature for later use.
A7 scalding fresh folium Zongzi with boiling water for 3-5 min, taking out, washing with clear water, draining, cutting off petioles of folium Zongzi, and washing with rice dumpling rope.
A8, 2 pieces of reed leaves are folded in half, then folded into a nest shape, held, sequentially placed with glutinous rice, frozen stuffing and glutinous rice, lightly tapped for a few times to make all materials tighter and denser, the reed leaves are folded in half towards the center and tied tightly by a reed rope.
A9, vacuum packaging the wrapped rice dumplings, and steaming the rice dumplings for 40 minutes at 100 ℃ in an autoclave until the rice dumplings are completely cooked and achieve the sterilization effect at the same time to obtain the finished product.
As a preferable technical scheme of the invention, the A1-A5 comprises the following raw materials in parts by weight: 8050g of glutinous rice, 800g of white granulated sugar, 1450g of black currant, 200g of soybean oil, 1000g of cake mix and 13g of carrageenan.
As a preferable technical scheme of the invention, the cake flour is cooked glutinous rice flour, and the half-cooked state of the A5 is based on that 2 to 1 white core is formed by twisting rice by hands.
As a preferable technical scheme of the invention, the dosage of the soybean oil in A3 is 1.6-2.0% of the weight of the raw materials to be treated.
As a preferable technical solution of the present invention, the fastening manner by the zongzi rope in A8 is: get zongzi rope after handling, hold up the zongzi and press rope one end at zongzi body middle part, the wiring begins to transversely tighten the zongzi rope to 2 centimeters in both ends interval in proper order from the centre, and vertical zongzi body is around tying up 5 zongzi ropes again, until tie up the zongzi tightly, beat the knot with that end that is pressing afterwards.
As a preferable technical scheme of the invention, the carrageenan in the A3 can be replaced by agar or gilidine, and the cake powder in the A3 can be replaced by puffed powder.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the invention, the cake flour, namely the cooked glutinous rice flour and the carrageenan are used as the thickening agent and the adhesion agent, the operable zongzi stuffing still retaining the flavor of the raw materials is prepared from the low-colloid and cellulosic fruits and vegetables or the fruit and vegetable juice, meanwhile, the technology of preparing the zongzi from the semi-cooked rice shortens the production time, improves the production efficiency, reduces the energy consumption, and the soft stuffing zongzi such as bean paste and mashed sand are prevented from being half-cooked by using the semi-cooked rice;
2. according to the invention, the cake flour, namely the cooked glutinous rice flour and the carrageenan are used as the thickening agent and the adhesion agent to prepare the operable zongzi stuffing with the raw material flavor still reserved from the low-colloid and cellulosic fruits and vegetables or the fruit and vegetable juice, and meanwhile, the fresh fruits and vegetables are also used in the preparation method, so that the loss of the nutrition of the fruits and vegetables and the flavor of the zongzi is further avoided, and the problem that the flavor and nutrition of the raw materials are lost due to the fact that most of the existing fruit and vegetable zongzi preparation methods only use pickled or air-dried fruits and vegetables instead of fresh fruits and vegetables is solved, and the problem that the delicious degree of the fruit and vegetable zongzi is reduced to a certain extent is solved.
Drawings
FIG. 1 is a schematic structural diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, the present invention provides a technical solution of a method for making a low-colloid, low-fiber fresh fruit and vegetable rice dumpling, comprising: the method comprises the following steps:
a1, washing glutinous rice, soaking in water for 6-8 hr to soften it, taking out and draining off water.
A2, pulping the black currant with a wall breaking machine, and pouring into a container for preparing low-colloid and low-fiber fruits and vegetables.
A3 heating the pulp of fructus Ribes nigrum to 70-80 deg.C, sequentially adding white sugar and carrageenan powder to dissolve, adding cake powder and soybean oil, and stirring.
A4, filling the uniformly mixed fluid stuffing into each 30 g mould, cooling to normal temperature, and putting into a freezer for freezing for later use.
A5, filling the glutinous rice with water, and steaming for about 40 min.
A6, placing the steamed sticky rice on a chopping board, spraying corn oil on the sticky rice, quickly stirring the sticky rice until the sticky rice is loose and is not adhered, and cooling to normal temperature for later use.
A7 scalding fresh folium Zongzi with boiling water for 3-5 min, taking out, washing with clear water, draining, cutting off petioles of folium Zongzi, and washing with rice dumpling rope.
A8, 2 pieces of reed leaves are folded in half, then folded into a nest shape, held, sequentially placed with glutinous rice, frozen stuffing and glutinous rice, lightly tapped for a few times to make all materials tighter and denser, the reed leaves are folded in half towards the center and tied tightly by a reed rope.
A9, vacuum packaging the wrapped rice dumplings, and steaming the rice dumplings for 40 minutes at 100 ℃ in an autoclave until the rice dumplings are completely cooked and achieve the sterilization effect at the same time to obtain the finished product.
The A1-A5 comprises the following raw materials in parts by weight: 8050g of glutinous rice, 800g of white granulated sugar, 1450g of black currant, 200g of soybean oil, 1000g of cake mix and 13g of carrageenan.
The cake flour is cooked glutinous rice flour, and the half-cooked state of the A5 is based on that 2 to 1 white core is formed by twisting rice by hands.
The amount of the soybean oil in the A3 is 1.6-2.0% of the weight of the treated raw material.
The A8 is tied by a zongzi rope in the following way: get zongzi rope after handling, hold up the zongzi and press rope one end at zongzi body middle part, the wiring begins to transversely tighten the zongzi rope to 2 centimeters in both ends interval in proper order from the centre, and vertical zongzi body is around tying up 5 zongzi ropes again, until tie up the zongzi tightly, beat the knot with that end that is pressing afterwards.
The carrageenan in the A3 can be replaced by agar or gilidine, and the cake powder in the A3 can be replaced by puffed powder.
The first embodiment is as follows:
firstly, 8050g of glutinous rice, 800g of white granulated sugar, 1450g of white currant, 200g of soybean oil, 1000g of cake powder and 13g of carrageenan are prepared, then the glutinous rice is cleaned, soaked in water for 6-8 hours to be soft, then the glutinous rice is fished up and drained for standby, then the white currant is beaten into pulp by a wall breaking machine, the pulp is poured into a container, then the white currant pulp is heated to 70-80 ℃, the white granulated sugar and the carrageenan powder are sequentially added to fully dissolve the white currant pulp, then the cake powder and the soybean oil are added to be uniformly mixed, then the uniformly mixed fluid filling is respectively put into 30 g moulds to be cooled to normal temperature and then put into a freezer to be frozen for standby, then the glutinous rice with water drained is respectively put into a steaming tray and steamed to be half-cooked by a steaming box for about 40 minutes, then the steamed glutinous rice is placed on a chopping board to be quickly stirred by boiling corn oil to be in a loose and non-adhesion state and cooled to be standby at normal temperature, and then the fresh rice dumpling leaves are boiled for 3-5 minutes, fishing out, washing with clear water, draining, cutting off petioles of the leaves, washing with ropes, folding 2 leaves, folding into nest, holding, sequentially adding Oryza Glutinosa, frozen stuffing and Oryza Glutinosa, lightly beating for several times to make all the materials tighter and denser, folding the reed leaves towards the center, binding the reed leaves with a reed rope, finally vacuum-packaging the wrapped reed, steaming the reed leaves for 40 minutes at the temperature of 100 ℃ by a high-pressure cooking pot until the reed leaves are completely cooked and the sterilization effect is achieved at the same time to obtain a finished product, wherein the finished product utilizes the thickening effect of the carrageenan and the thickening effect of the cake powder as technical supports, simultaneously, the low-colloid and cellulose fruits and vegetables are mixed with the raw materials according to a certain proportion to ensure that the raw materials have colloid and cellulose states, furthermore, the stuffing has operability, the raw materials of the rice dumplings after being cooked have the original flavor, and the black currant is represented by low-colloid and cellulosic fruits and vegetables.
Claims (6)
1. The preparation method of the low-colloid low-fiber fresh fruit and vegetable rice dumpling is characterized by comprising the following steps of: the method comprises the following steps:
a1, washing the sticky rice, soaking the sticky rice in water for 6 to 8 hours to soften the sticky rice, fishing out the sticky rice and draining the water for later use;
a2, pulping the black currant into paste by using a wall breaking machine, and pouring into a container;
a3, heating the black currant pulp to 70-80 ℃, adding white granulated sugar and carrageenan powder in sequence to fully dissolve the white currant pulp, adding cake powder and soybean oil, and uniformly mixing;
a4, filling the uniformly mixed fluid stuffing into each 30 g mold, cooling to normal temperature, and then putting into a freezer for freezing for later use;
a5, filling the sticky rice with water drained off into steaming trays, steaming the sticky rice to a half-cooked state by a steaming box, and steaming for about 40 minutes;
a6, placing the steamed sticky rice on a chopping board, spraying corn oil on the sticky rice, quickly stirring the sticky rice until the sticky rice is loose and is not adhered, and cooling to normal temperature for later use;
a7, scalding fresh leaves of rice dumpling with boiling water for 3-5 minutes, taking out, washing with clear water, draining, cutting off petioles of the leaves of rice dumpling for later use, and washing rice dumpling ropes for later use;
a8, folding 2 reed leaves, folding into a nest shape, supporting, sequentially placing glutinous rice, frozen stuffing and the glutinous rice, lightly patting for a few times to make all materials tighter and denser, folding the reed leaves towards the center, and fastening by a reed rope;
a9, vacuum packaging the wrapped rice dumplings, and steaming the rice dumplings for 40 minutes at 100 ℃ in an autoclave until the rice dumplings are completely cooked and achieve the sterilization effect at the same time to obtain the finished product.
2. The method for making the low-pectin, low-fiber fresh fruit and vegetable rice dumpling according to claim 1, wherein the method comprises the following steps: the A1-A5 comprises the following raw materials in parts by weight: 8050g of glutinous rice, 800g of white granulated sugar, 1450g of black currant, 200g of soybean oil, 1000g of cake mix and 13g of carrageenan.
3. The method for making the low-pectin, low-fiber fresh fruit and vegetable rice dumpling according to claim 2, wherein the method comprises the following steps: the cake flour is cooked glutinous rice flour, and the half-cooked state of the A5 is based on that 2 to 1 white core is formed by twisting rice by hands.
4. The method for making the low-pectin low-fiber fresh fruit and vegetable rice dumpling according to claim 3, wherein the method comprises the following steps: the amount of the soybean oil in the A3 is 1.6-2.0% of the weight of the treated raw material.
5. The method for making the low-pectin, low-fiber fresh fruit and vegetable rice dumpling according to claim 4, wherein the method comprises the following steps: the A8 is tied by a zongzi rope in the following way: get zongzi rope after handling, hold up the zongzi and press rope one end at zongzi body middle part, the wiring begins to transversely tighten the zongzi rope to 2 centimeters in both ends interval in proper order from the centre, and vertical zongzi body is around tying up 5 zongzi ropes again, until tie up the zongzi tightly, beat the knot with that end that is pressing afterwards.
6. The method for making the low-pectin low-fiber fresh fruit and vegetable rice dumpling according to claim 5, wherein the method comprises the following steps: the carrageenan in the A3 can be replaced by agar or gilidine, and the cake powder in the A3 can be replaced by puffed powder.
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| CN202210100559.6A CN114391632A (en) | 2022-01-27 | 2022-01-27 | Method for making low-colloid low-fiber fresh fruit and vegetable rice dumplings |
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Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550965A (en) * | 2012-03-06 | 2012-07-11 | 郑州三全食品股份有限公司 | Fruit rice dumpling and preparation method thereof |
| CN103082203A (en) * | 2011-11-08 | 2013-05-08 | 刘保兴 | Making method of mango rice dumplings |
| CN103919047A (en) * | 2014-04-24 | 2014-07-16 | 灵山县龙润工贸有限公司 | Fruit rice dumplings and making method thereof |
| CN106071826A (en) * | 2016-07-11 | 2016-11-09 | 凯里市富龙湾农业发展有限公司 | A kind of manufacture method of Fructus Fragariae Ananssae rice tamale |
| CN106993772A (en) * | 2016-01-25 | 2017-08-01 | 华中农业大学 | A kind of full fruit fillings of low-sugar low-fat persimmon and preparation method |
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| CN107432423A (en) * | 2016-05-27 | 2017-12-05 | 熊婷婷 | A kind of fruit rice dumpling and preparation method thereof |
| CN107484806A (en) * | 2017-08-22 | 2017-12-19 | 贵州馥香斋蔡氏食品有限公司 | One seed pod formula moon cake and preparation method thereof |
| KR101950153B1 (en) * | 2018-10-17 | 2019-02-19 | 마영모 | Fruit and Vegetable Dumpling and Method for Manufacturing the same |
| CN113925159A (en) * | 2020-07-14 | 2022-01-14 | 安熤 | Ice rice dumpling |
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2022
- 2022-01-27 CN CN202210100559.6A patent/CN114391632A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082203A (en) * | 2011-11-08 | 2013-05-08 | 刘保兴 | Making method of mango rice dumplings |
| CN102550965A (en) * | 2012-03-06 | 2012-07-11 | 郑州三全食品股份有限公司 | Fruit rice dumpling and preparation method thereof |
| CN103919047A (en) * | 2014-04-24 | 2014-07-16 | 灵山县龙润工贸有限公司 | Fruit rice dumplings and making method thereof |
| CN106993772A (en) * | 2016-01-25 | 2017-08-01 | 华中农业大学 | A kind of full fruit fillings of low-sugar low-fat persimmon and preparation method |
| CN107432423A (en) * | 2016-05-27 | 2017-12-05 | 熊婷婷 | A kind of fruit rice dumpling and preparation method thereof |
| CN106071826A (en) * | 2016-07-11 | 2016-11-09 | 凯里市富龙湾农业发展有限公司 | A kind of manufacture method of Fructus Fragariae Ananssae rice tamale |
| CN107319324A (en) * | 2017-05-12 | 2017-11-07 | 江苏长寿集团股份有限公司 | A kind of processing technology of meat jujube Zongzi |
| CN107484806A (en) * | 2017-08-22 | 2017-12-19 | 贵州馥香斋蔡氏食品有限公司 | One seed pod formula moon cake and preparation method thereof |
| KR101950153B1 (en) * | 2018-10-17 | 2019-02-19 | 마영모 | Fruit and Vegetable Dumpling and Method for Manufacturing the same |
| CN113925159A (en) * | 2020-07-14 | 2022-01-14 | 安熤 | Ice rice dumpling |
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