CN115152938A - Fish gelatin rice dumpling and preparation method thereof - Google Patents

Fish gelatin rice dumpling and preparation method thereof Download PDF

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Publication number
CN115152938A
CN115152938A CN202210826010.5A CN202210826010A CN115152938A CN 115152938 A CN115152938 A CN 115152938A CN 202210826010 A CN202210826010 A CN 202210826010A CN 115152938 A CN115152938 A CN 115152938A
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stuffing
fish
filling material
filling
fish gelatin
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黄永城
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Foshan Zhanqilou Food Co ltd
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Foshan Zhanqilou Food Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/62—Coating with a layer, stuffing or laminating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The invention discloses a fish glue rice dumpling and a preparation method thereof, and the fish glue rice dumpling comprises a bag-shaped fish glue, inner stuffing filled in the bag-shaped fish glue and rice dumpling leaves for coating the bag-shaped fish glue, wherein the bag-shaped fish glue is a bag-shaped object formed by soaking dried fish glue, the inner stuffing comprises glutinous rice stuffing, meat stuffing, bean stuffing and seasoning stuffing, wherein the seasoning stuffing is respectively mixed in the glutinous rice stuffing, the meat stuffing and the bean stuffing, the glutinous rice stuffing and the bean stuffing are mixed to form mixed stuffing and are filled in the bag-shaped fish glue to form a cavity, and the meat stuffing is filled in the cavity formed by the mixed stuffing; the fish gelatin rice dumpling and the preparation method thereof can reasonably utilize the shape of the fish gelatin to combine with the rice dumpling, and ensure the completeness and the taste of large fish gelatin while ensuring the cooking of the fish gelatin.

Description

Fish gelatin rice dumpling and preparation method thereof
Technical Field
The invention relates to a fish gelatin rice dumpling and a preparation method thereof.
Background
The rice dumpling is a food steamed by wrapping glutinous rice with rice dumpling leaves, and is one of the traditional festival foods in China.
Because of different regions, the zongzi leaves made of materials have great difference, and the zongzi leaves have great difference even in the shape of wrapping, for example, people in early days are predominantly worried with oxhorn, so the zongzi in the promotion of Han is mostly made into an angular shape and is one of the ancestor worries. In addition, various shapes such as regular triangle, regular quadrangle, sharp triangle, square, and long shape are also common.
Due to different dietary habits in different regions, the rice dumplings form a north-south flavor, wherein the representative variety of the rice dumplings in the south is Guangdong rice dumplings, and the shape of the Guangdong rice dumplings is pyramid, strip, triangular pyramid and the like. The varieties mainly comprise a bacon rice dumpling, a alkaline water rice dumpling, a sweetened bean paste rice dumpling and the like, wherein the bacon rice dumpling is most popular. The salty meat dumpling is prepared by mainly using sticky rice, streaky pork and mung bean, and adding salted egg yolk, dried mushrooms, dried shrimps, dried scallop, chestnuts, peanuts and the like into stuffing, and has salty and fresh taste and better flavor
And present southern zongzi when putting into of fish gelatin, adopt miniature or minced fish gelatin to put into to the zongzi more, and do not have to adopt large-scale fish gelatin to put into edible zongzi, on the one hand because large-scale fish gelatin leads to the problem of becoming ripe uneven easily after putting into, the taste is relatively poor, on the one hand because at present do not adopt large-scale fish gelatin to put into after the chopping and can destroy its commercial value by a wide margin in the zongzi, consequently, at present there is not a method that can guarantee the integrality of large-scale fish gelatin in the zongzi temporarily.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide the fish glue rice dumpling and the preparation method thereof, wherein the shape of the fish glue can be reasonably utilized to be combined with the rice dumpling, and the completeness and the taste of large fish glue are ensured while the cooking of the fish glue is ensured.
The technical scheme adopted by the invention for solving the technical problems is as follows:
the utility model provides a fish gelatin zongzi, including saccular fish gelatin, and fill in the interior filling material in saccular fish gelatin, and carry out the zongzi leaf of cladding to saccular fish gelatin, this saccular fish gelatin is for making the fish gelatin bubble dry and send out and form saccular thing, this interior filling material is including glutinous rice filling material, meat filling material, beans filling material and the filling material of flavouring, wherein, the filling material of flavouring is sneaked into respectively in glutinous rice filling material, meat filling material and beans filling material, glutinous rice filling material mixes the formation with beans filling material mutually and mixes the filling material, and fill in and form the cavity in saccular fish gelatin, the meat filling material is filled in the cavity that mixed filling material formed.
Preferably, the sticky rice filling and the bean filling are mixed according to the weight ratio of 20 to 2 to form the mixed filling.
Preferably, the mixed filling formed by mixing the sticky rice filling and the bean filling accounts for 4/5-3/5 of the total volume of the inner capsule cavity of the capsule-shaped fish glue.
Preferably, the seasoning stuffing comprises one or more of cooking wine, aromatic vinegar, ginger, garlic, starch, oyster sauce and vegetable oil.
Preferably, the flavored filling comprises 1-5% of the total weight of the inner filling.
Preferably, the meat stuffing is one or more of pork stuffing, beef stuffing, chicken stuffing and fish stuffing.
Preferably, the fish paste further comprises an outer filling, wherein the outer filling is glutinous rice filling, and the outer filling covers the outer part of the capsule-shaped fish glue.
Another technical problem to be solved by the present invention is to provide a preparation method of a fish gelatin rice dumpling, comprising the following steps:
cleaning dried saccular fish gelatin, and steaming for 15-20min after cleaning;
after the saccular fish gelatin is steamed, putting the saccular fish gelatin into mountain spring water for soaking and soaking for 10-14h;
after the sac-shaped fish glue is soaked and foamed, stuffing is inserted until the sac-shaped fish glue is foamed to expand;
and (3) after stuffing is stuffed into the stuffing, wrapping the rice dumpling leaves, and steaming the rice dumpling leaves after wrapping.
Preferably, the stuffing filling mode is as follows: firstly coating or putting seasoning stuffing on the surface of an inner capsule of the foamed capsule-shaped fish glue, then mixing glutinous rice stuffing and bean stuffing to form mixed stuffing and pouring the mixed stuffing into the inner capsule of the foamed capsule-shaped fish glue, then forming a finger-shaped cavity in the middle part of the mixed stuffing, coating or putting the seasoning stuffing in the finger-shaped cavity again, finally putting meat stuffing, and after putting the meat stuffing, continuously filling the inner capsule of the foamed capsule-shaped fish glue until the foamed capsule-shaped fish glue is expanded.
Preferably, the inner filling is filled in the vesicular fish glue, then the vesicular fish glue is placed in the combined cylindrical rice dumpling leaves, then the mixed filling is poured again until the vesicular fish glue is coated, the rice dumpling leaves are bound, and the rice dumpling leaves are steamed.
The invention has the beneficial effects that:
through the mode that adopts the saccular fish gelatin that the bubble was sent, before processing, at first steam the ripe with saccular fish gelatin, adopt mountain spring water to soak and send out after then, it can obtain to have certain toughness to wait to soak to send out one day, expanded saccular fish gelatin, fill in to saccular fish gelatin with interior filling material in after then, fill to slight expansion back until saccular fish gelatin, the rethread zongzi leaf is wrapped up and is steamed ripe, thereby guarantee the integrality of the saccular fish gelatin in the zongzi, and avoid the inhomogeneous condition of getting uncooked, in addition, to probably having the condition of broken saccular fish gelatin of rising after interior filling material is cooked, still can mix filling of filling material again in the outside of bubbling saccular fish gelatin, thereby make inside and outside effort balanced, guarantee the integrality of fish gelatin.
Drawings
FIG. 1 is a schematic view of the inner stuffing type process of a fish gelatin rice dumpling of the present invention;
fig. 2 is a schematic diagram of an outer filling type process of the fish glue zongzi of the invention.
Detailed Description
The present invention is further described with reference to the following drawings and specific examples so that those skilled in the art can better understand the present invention and can practice the present invention, but the examples are not intended to limit the present invention.
Example 1
Refer to and show in figure 1, fish glue zongzi of interior filling material formula, including saccular fish glue, and fill in the interior filling material in saccular fish glue, and carry out the zongzi leaf of cladding to saccular fish glue, this saccular fish glue is the dry system fish glue bubble and forms saccular thing, this interior filling material is including glutinous rice filling material, meat filling material, beans filling material and seasoning filling material, wherein, seasoning filling material is sneaked into respectively in glutinous rice filling material, meat filling material and beans filling material, glutinous rice filling material mixes mutually with beans filling material and forms mixed filling material, and fill in saccular fish glue and form the cavity, the meat filling material is filled in the cavity that mixed filling material formed.
This sticky rice filling mixes with beans filling according to the weight ratio of 20-2 and forms mixed filling, this sticky rice filling mixes the mixed filling that forms with beans filling and accounts for 4/5-3/5 of the interior capsule chamber total volume of saccular fish glue mutually, this beans filling generally is red bean, mung bean etc. of course also can select as required, sticky rice filling mixes the mixed filling that forms with beans filling and occupies the most of saccular fish glue interior capsule chamber mutually, and wherein reserve the stuffing of a small part for the meat filling, of course, also can increase this reservation part, thereby be convenient for more stuffing of meat fodder, but generally should not be too much, too much meat filling may lead to the not enough problem of degree of cooking.
The seasoning stuffing comprises one or more of cooking wine, aromatic vinegar, ginger, garlic, starch, oyster sauce and vegetable oil, the seasoning stuffing accounts for 1-5% of the total weight of the inner stuffing, the seasoning stuffing can be selected according to different tastes, and the seasoning stuffing is mainly formed by smashing into powder and mixing.
The meat stuffing is one or more of pork stuffing, beef stuffing, chicken stuffing and fish stuffing, and the meat stuffing is generally uncooked meat or cooked meat.
A preparation method of the fish gelatin rice dumpling comprises the following steps:
cleaning dried saccular fish gelatin, and steaming for 15-20min after cleaning;
after the saccular fish gelatin is steamed, putting the saccular fish gelatin into mountain spring water for soaking and soaking for 10-14h;
after the capsulorhexis fish glue is soaked and foamed, stuffing is stuffed until the foamed capsulorhexis fish glue is expanded;
and (3) after stuffing is stuffed, wrapping by adopting the reed leaves, and steaming after wrapping to obtain the rice dumpling.
The stuffing filling mode is as follows: firstly coating or putting seasoning stuffing on the surface of an inner capsule of the foamed capsule-shaped fish glue, then mixing glutinous rice stuffing and bean stuffing to form mixed stuffing and pouring the mixed stuffing into the inner capsule of the foamed capsule-shaped fish glue, then forming a finger-shaped cavity in the middle part of the mixed stuffing, coating or putting the seasoning stuffing in the finger-shaped cavity again, finally putting meat stuffing, and after putting the meat stuffing, continuously filling the inner capsule of the foamed capsule-shaped fish glue until the foamed capsule-shaped fish glue is expanded.
Example 2
Refer to and show in fig. 2, fish glue zongzi of outer filling material formula, including saccular fish glue, and fill in the interior filling material in saccular fish glue, and carry out the zongzi leaf of cladding to saccular fish glue, this saccular fish glue is the dry system fish glue bubble and is formed saccular thing, this interior filling material is including glutinous rice filling material, meat filling material, beans filling material and seasoning filling material, wherein, seasoning filling material is sneaked in glutinous rice filling material respectively, in meat filling material and the beans filling material, glutinous rice filling material mixes mutually with beans filling material and forms mixed filling material, and fill in saccular fish glue and form the cavity, the meat filling material is filled in the cavity that mixed filling material formed.
This sticky rice filling material mixes with beans filling material according to 20-2 weight ratio and forms mixed filling material, this sticky rice filling material mixes the mixed filling material that forms with beans filling material and accounts for 4/5-3/5 of the interior capsule chamber total volume of saccular fish glue, this beans filling material generally is red bean, mung bean etc. certainly also can select as required, sticky rice filling material mixes the mixed filling material that forms with beans filling material and occupies the most of saccular chamber in the fish glue, and wherein reserve the stuffing of a fraction for the meat filling material, of course, also can increase this reservation part, thereby be convenient for more filling in of meat feed, but generally should not be too much, too many meat filling material can lead to the not enough problem of degree of cooking.
The seasoning stuffing comprises one or more of cooking wine, aromatic vinegar, ginger, garlic, starch, oyster sauce and vegetable oil, the seasoning stuffing accounts for 1-5% of the total weight of the inner stuffing, the seasoning stuffing can be selected according to different tastes, and the seasoning stuffing is mainly formed by smashing the seasoning stuffing into powder and mixing the powder.
The meat stuffing is one or more of pork stuffing, beef stuffing, chicken stuffing and fish stuffing, and the meat stuffing is generally uncooked meat or cooked meat.
Still including outer filling material, this outer filling material is the glutinous rice filling material, and this outer filling material wraps the outside of saccular fish gelatin, and this outer filling material is used for protecting the outside of saccular fish gelatin, makes inside and outside atress even, avoids rising the broken condition, guarantees the integrality of saccular fish gelatin.
A preparation method of the fish gelatin rice dumpling comprises the following steps:
cleaning dried fish glue with capsule shape, and steaming for 15-20min;
after the saccular fish gelatin is steamed, putting the saccular fish gelatin into mountain spring water for soaking and soaking for 10-14h;
after the sac-shaped fish glue is soaked and foamed, stuffing is inserted until the sac-shaped fish glue is foamed to expand;
and (3) after stuffing is stuffed into the stuffing, wrapping the rice dumpling leaves, and steaming the rice dumpling leaves after wrapping.
The stuffing filling mode is as follows: firstly coating or putting seasoning stuffing on the surface of an inner capsule of the foamed capsule-shaped fish glue, then mixing glutinous rice stuffing and bean stuffing to form mixed stuffing and pouring the mixed stuffing into the inner capsule of the foamed capsule-shaped fish glue, then forming a finger-shaped cavity in the middle part of the mixed stuffing, coating or putting the seasoning stuffing in the finger-shaped cavity again, finally putting meat stuffing, and after putting the meat stuffing, continuously filling the inner capsule of the foamed capsule-shaped fish glue until the foamed capsule-shaped fish glue is expanded.
And filling inner stuffing into the foamed saccular fish gelatin, putting the foamed saccular fish gelatin into the combined barrel-shaped reed leaves, then pouring the mixed stuffing again until the foamed saccular fish gelatin is coated, binding the reed leaves, and steaming.
Comparative example 1
A fish glue rice dumpling comprises a bag-shaped fish glue, inner stuffing and rice dumpling leaves, wherein the inner stuffing comprises sticky rice stuffing, meat stuffing, bean stuffing and seasoning stuffing, the seasoning stuffing is respectively mixed into the sticky rice stuffing, the meat stuffing and the bean stuffing, and the sticky rice stuffing and the bean stuffing are mixed to form mixed stuffing.
Comparative example 2
A fish glue zongzi, including the minced fish glue, interior filling and zongzi leaf, this interior filling is including glutinous rice filling, meat filling, beans filling and the filling of flavouring, and wherein, the filling of flavouring is sneaked into respectively in glutinous rice filling, meat filling and beans filling, and glutinous rice filling mixes the formation with beans filling and mixes the filling mutually.
Examples of the experiments
Based on the test of the integrity of the cooked saccular fish gelatin, the experimental examples are the fish gelatin zongzi with inner stuffing type in the example 1 and the fish gelatin zongzi with outer stuffing type in the example 2 of the invention, and the fish gelatin zongzi with the proportion 1 and the proportion 2 are separated and compared with the inner stuffing after being steamed for 5-10min, and the experimental results are as the following table 1:
TABLE 1 cooked Fish gelatin completeness and cooking degree comparison
Degree of fish gelatin cooking Integrity of fish gelatin Degree of cooking of inner stuffing
Example 1 Completely cooking No damage condition Completely cooking
Example 2 Completely cooking No damage condition Completely cooking
Comparative example 1 Partially cooking No damage condition Completely cooking
Comparative example 2 Completely cooking / Completely cooking
Further, it is found that when the stuffing amount is increased to 1 to 1.1 times the expansion degree of the fish gelatin rice dumpling in example 1, breakage hardly occurs after cooking, but when the stuffing amount exceeds 1.2 times, breakage easily occurs after cooking, and when the stuffing amount is increased to 1 to 1.2 times the expansion degree of the fish gelatin rice dumpling in example 2, breakage hardly occurs after cooking, but when the stuffing amount exceeds 1.3 times, breakage easily occurs after cooking, and it is found that when the stuffing amount is increased to the same stuffing amount as in example 1, the more stuffing amount is added to the fish gelatin rice dumpling in comparative example 1, the lower the cooking degree of the fish gelatin is, but after long-time cooking for 1 to 2 hours, the fish gelatin can be still cooked.
The invention has the beneficial effects that:
through the mode that adopts the sacculus fish gelatin that the bubble was sent out, before processing, at first steam the sacculus fish gelatin, adopt mountain spring water to bubble and send out afterwards, it can obtain to have certain toughness to soak after sending a day, expanded sacculus fish gelatin, fill in to sacculus fish gelatin with interior filling material afterwards, fill to slight inflation back until sacculus fish gelatin, the rethread zongzi leaf is wrapped up and is steamed ripe, thereby guarantee the integrality of the sacculus fish gelatin in the zongzi, and avoid the inhomogeneous condition of getting ripe, in addition, to probably there is the condition of broken sacculus fish gelatin that rises after the ripe system of interior filling material, still can carry out the filling of mixed filling material again in the outside of bubbling sacculus fish gelatin, thereby make inside and outside effort balanced, guarantee the integrality of fish gelatin.
The above-described embodiments of the present invention are not intended to limit the scope of the present invention, and the embodiments of the present invention are not limited thereto, and various other modifications, substitutions and alterations can be made to the above-described structure of the present invention without departing from the basic technical concept of the present invention as described above, according to the common technical knowledge and conventional means in the field of the present invention.

Claims (10)

1. The utility model provides a fish gelatin zongzi, a serial communication port, including saccular fish gelatin, and fill in the interior filling material in saccular fish gelatin, and carry out the zongzi leaf of cladding to saccular fish gelatin, this saccular fish gelatin is for the dry system fish gelatin bubble to send out and forms saccular thing, this interior filling material is including glutinous rice filling material, meat filling material, beans filling material and the filling material of flavouring, wherein, the filling material of flavouring is sneaked in glutinous rice filling material respectively, in meat filling material and the beans filling material, glutinous rice filling material mixes the formation with beans filling material mutually and mixes the filling material, and fill in saccular fish gelatin and form the cavity, the meat filling material is filled in the cavity that mixes filling material formed.
2. The fish glue zongzi of claim 1, wherein: the sticky rice stuffing and the bean stuffing are mixed according to the weight ratio of 20 to 2 to form mixed stuffing.
3. The fish gelatin rice dumpling of claim 2, wherein: the mixed filling formed by mixing the glutinous rice filling and the bean filling accounts for 4/5-3/5 of the total volume of the inner capsule cavity of the capsule-shaped fish glue.
4. The fish glue zongzi of claim 1, wherein: the flavoring stuffing comprises one or more of cooking wine, aromatic vinegar, rhizoma Zingiberis recens, bulbus Allii, starch, oyster sauce, and vegetable oil.
5. The fish gelatin rice dumpling of claim 4, wherein: the seasoning stuffing accounts for 1-5% of the total weight of the inner stuffing.
6. The fish glue zongzi of claim 1, wherein: the meat stuffing is one or more of pork stuffing, beef stuffing, chicken stuffing and fish stuffing.
7. The fish gelatin rice dumpling according to any one of claims 1 to 6, wherein: the fish paste also comprises outer filling which is sticky rice filling and wraps the outside of the capsule fish glue.
8. A preparation method of the fish gelatin rice dumpling is characterized by comprising the following steps:
cleaning dried saccular fish gelatin, and steaming for 15-20min after cleaning;
after the saccular fish gelatin is steamed, putting the saccular fish gelatin into mountain spring water for soaking and soaking for 10-14h;
after the sac-shaped fish glue is soaked and foamed, stuffing is inserted until the sac-shaped fish glue is foamed to expand;
and (3) after stuffing is stuffed, wrapping by adopting the reed leaves, and steaming after wrapping to obtain the rice dumpling.
9. The preparation method of the fish glue rice dumpling according to claim 8, wherein the stuffing filling manner is as follows: firstly coating or putting seasoning stuffing on the surface of an inner capsule of the foamed capsule-shaped fish glue, then mixing glutinous rice stuffing and bean stuffing to form mixed stuffing and pouring the mixed stuffing into the inner capsule of the foamed capsule-shaped fish glue, then forming a finger-shaped cavity in the middle part of the mixed stuffing, coating or putting the seasoning stuffing in the finger-shaped cavity again, finally putting meat stuffing, and after putting the meat stuffing, continuously filling the inner capsule of the foamed capsule-shaped fish glue until the foamed capsule-shaped fish glue is expanded.
10. The method for preparing a fish gelatin rice dumpling according to claim 8 or 9, wherein the inner filling is inserted into the fish gelatin in the foamed capsule shape and then placed into the combined rice dumpling leaves in the barrel shape, and then the mixed filling is poured again until the fish gelatin in the foamed capsule shape is coated, and then the rice dumpling leaves are bound and steamed.
CN202210826010.5A 2022-07-13 2022-07-13 Fish gelatin rice dumpling and preparation method thereof Pending CN115152938A (en)

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JP2007143533A (en) * 2005-11-30 2007-06-14 Takaoki Anzai Deep-fried rice ball wrapped with minced meat, and method for producing the same
CN106234994A (en) * 2016-08-04 2016-12-21 秭归县屈姑食品有限公司 A kind of fish cream Citrus rice-pudding 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

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* Cited by examiner, † Cited by third party
Title
慧姐: ""潮汕鱼胶养生粽"", Retrieved from the Internet <URL:https://www.xiaohongshu.com/discovery/item/60ab759c00000000010015f6?app_platform=android&app_version=7.86.3&share_from_user_hidden=true&type=video&xhsshare=CopyLink&appuid=5df959c20000000001009ee2&apptime=1684375704> *
无: ""鱼胶饺子"", pages 1, Retrieved from the Internet <URL:https://zhidao.baidu.com/question/1738853960582464267.html> *

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Application publication date: 20221011