CN116530648A - Formula of cured rice dumplings - Google Patents
Formula of cured rice dumplings Download PDFInfo
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- CN116530648A CN116530648A CN202310432063.3A CN202310432063A CN116530648A CN 116530648 A CN116530648 A CN 116530648A CN 202310432063 A CN202310432063 A CN 202310432063A CN 116530648 A CN116530648 A CN 116530648A
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- Prior art keywords
- rice
- diced
- cured
- meat
- sausage
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 93
- 235000009566 rice Nutrition 0.000 title claims abstract description 90
- 240000007594 Oryza sativa Species 0.000 title claims description 4
- 241000209094 Oryza Species 0.000 claims abstract description 89
- 235000013372 meat Nutrition 0.000 claims abstract description 31
- 235000013580 sausages Nutrition 0.000 claims abstract description 30
- 235000019542 Cured Meats Nutrition 0.000 claims abstract description 23
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 23
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 19
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 10
- 238000009472 formulation Methods 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- 241000237502 Ostreidae Species 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 235000020636 oyster Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000015067 sauces Nutrition 0.000 claims abstract description 7
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 7
- 239000003549 soybean oil Substances 0.000 claims abstract description 7
- 239000003921 oil Substances 0.000 claims abstract description 6
- 235000019198 oils Nutrition 0.000 claims abstract description 6
- 240000000599 Lentinula edodes Species 0.000 claims description 28
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 28
- 239000000463 material Substances 0.000 claims description 10
- 235000015241 bacon Nutrition 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000000796 flavoring agent Substances 0.000 claims description 8
- 239000004278 EU approved seasoning Substances 0.000 claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 235000019634 flavors Nutrition 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 235000013355 food flavoring agent Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 235000013311 vegetables Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 description 5
- 239000004519 grease Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000029087 digestion Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000006467 substitution reaction Methods 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
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
-
- 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
- A23L13/65—Sausages
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted 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
- A23L31/00—Edible extracts or preparations of fungi; 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
- 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
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A formulation of a cured rice dumpling relates to the technical field of food processing, and has the advantages of strong cured meat, oil, no greasy taste, rich mouthfeel, matched meat and vegetables, rich nutrition and suitability for eating. In the formula of the cured rice dumplings, 1000 g of glutinous rice, 35 g of soybean oil, 20 g of oyster sauce, 10 g of light soy sauce, 10.5 g of dark soy sauce, 35 g of white granulated sugar, 12.5 g of monosodium glutamate, 12.5 g of chicken essence, 9.5 g of edible salt, 6.4 g of white spirit, 224 g of cured meat, 208 g of sausage and 35 g of diced mushrooms.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a formula of a cured rice dumpling.
Background
The rice dumpling is made of glutinous rice, the fragrance of the glutinous rice and the rice dumpling leaves enriches the characteristics of the rice dumpling, and the cured rice dumpling is characterized in that the selected raw materials are high-quality Cantonese style preserved meat and Cantonese style preserved sausage, the Cantonese style preserved meat and the Cantonese style preserved sausage have unique wine fragrance and sweetness, and meanwhile, the wine fragrance and the cured taste of the preserved meat and the preserved sausage can be excited through a special process technology, and meanwhile, the mushroom subjected to the process treatment is matched, so that the nutrition of the rice dumpling is increased, the taste of the rice dumpling is enriched, and digestion is promoted.
Disclosure of Invention
The invention aims to provide a formulation of a cured rice dumpling, which has thick cured meat, is oily but not greasy, has rich mouthfeel, is matched with meat and vegetables, has rich nutrition and is suitable for eating.
In order to achieve the above purpose, the invention adopts the following technical scheme:
a cured rice dumpling formulation comprising: diced Lentinus edodes, diced cured meat, and sausage, wherein the diced Lentinus edodes and the diced cured meat are used as mixed rice, and the cured meat and the sausage are used as invaginations; the diced Lentinus edodes is prepared by soaking dried Lentinus edodes in water for more than 4 hours, removing the whole root, washing with clear water, dewatering, cutting into diced Lentinus edodes, and marinating, wherein marinating seasonings comprise soybean oil, light soy sauce, water, white granulated sugar, chicken powder seasonings and dark soy sauce; the diced bacon is steamed after being uniformly mixed with wine and white granulated sugar, the bacon is steamed after being uniformly mixed with wine and white granulated sugar, and the sausage is obliquely cut into slices; the mixed rice material comprises glutinous rice, white granulated sugar, edible salt, monosodium glutamate, chicken essence, light soy sauce, dark soy sauce, oyster sauce, soy sauce, and the diced mushrooms and the diced bacon are uniformly mixed;
80 g of mixed rice material, 12-14 g of preserved meat and 12-14 g of sausage are wrapped according to the appearance of the rice dumplings, and the rice dumplings are cooked under the conditions of 0.05Mpa of precooking pressure, 25min of precooking time, 0.15 Mpa of heat preservation pressure and 16+/-2 min of heat preservation time, then are placed into a cooling area for normal-temperature cooling, and then are placed into an instant freezer at-36 ℃ for cooling to enable the center temperature to be below-12 ℃ and are kept in a freezer at-18 ℃.
When in practical application, the cured rice dumpling formula comprises: 1000 g of glutinous rice, 35 g of soya bean oil, 20 g of oyster sauce, 10 g of light soy sauce, 10.5 g of dark soy sauce, 35 g of white granulated sugar, 12.5 g of monosodium glutamate, 12.5 g of chicken essence, 9.5 g of edible salt, 6.4 g of white spirit, 224 g of preserved meat, 208 g of sausage and 35 g of diced mushrooms.
During actual production, the preserved meat is soaked in white spirit, white granulated sugar is added after soaking, and the preserved meat is stirred uniformly and is put into a steam cabinet to be steamed for 30min, so that the flavor of the preserved meat is fully released;
cleaning Lentinus Edodes, dicing, adding soybean oil into the pan, heating, adding Lentinus Edodes dices, parching for 30s, and adding the rest flavoring agent, parching to flavoring;
diced Lentinus edodes and preserved meat Ding Banru in Oryza Glutinosa;
and (3) firstly putting 1/3 of glutinous rice into the rice dumpling leaves, adding preserved meat and sausage, then putting another 2/3 of glutinous rice into the rice dumpling leaves to be wrapped into a triangular rice dumpling, and finally putting the wrapped rice dumpling into a rice dumpling cooking pot to cook the rice dumpling.
Compared with the prior art, the cured rice dumpling formula provided by the invention has the following advantages:
according to the formula of the cured rice dumpling, the materials are reasonably matched, the smell is soft, the taste is rich, the taste is good, the cured meat subjected to special treatment can be puffed to give out thick wine fragrance and cured meat taste after being steamed, the grease of the cured meat and sausage permeates into the rice dumpling to keep the oil degree of the rice dumpling, and meanwhile, the addition of the diced lentinus edodes just neutralizes the excessive greasy feeling, so that the rice dumpling is ensured to taste oily but not greasy; in addition, the glutinous rice, the preserved meat and the sausage are used as main components, the mushroom Ding Banru glutinous rice is used as an auxiliary material component, meat and vegetables are reasonably matched, and the layering sense of the rice dumplings is maintained; in addition, the glutinous rice with warm property is matched with the lentinus edodes with cool property, and the preserved meat and sausage with flat property, so that the properties can be exactly neutralized, and meanwhile, the addition of the preserved meat and sausage promotes the flavor of the cured meat and the wine of the rice dumplings, so that the glutinous rice dumplings are fragrant and delicious, are rich in taste, are distinct in level, are rich in nutrition and are suitable for eating.
Description of the embodiments
For easy understanding, the formulation of the cured rice dumpling provided by the embodiment of the invention is described in detail below.
The embodiment of the invention provides a formulation of a cured rice dumpling, which comprises the following components: diced Lentinus edodes, diced cured meat, and sausage, wherein the diced Lentinus edodes and the diced cured meat are used as mixed rice, and the cured meat and the sausage are used as invaginations; the diced Lentinus edodes is prepared by soaking dried Lentinus edodes in water for more than 4 hours, removing the whole root, washing with clear water, dewatering, cutting into diced Lentinus edodes, and marinating, wherein marinating seasonings comprise soybean oil, light soy sauce, water, white granulated sugar, chicken powder seasonings and dark soy sauce; the diced bacon is steamed after being uniformly mixed with wine and white granulated sugar, the bacon is steamed after being uniformly mixed with wine and white granulated sugar, and the sausage is obliquely cut into slices; the mixed rice material comprises glutinous rice, white granulated sugar, edible salt, monosodium glutamate, chicken essence, light soy sauce, dark soy sauce, oyster sauce, soy sauce, and the diced mushrooms and the diced bacon are uniformly mixed;
80 g of mixed rice material, 12-14 g of preserved meat and 12-14 g of sausage are wrapped according to the appearance of the rice dumplings, and the rice dumplings are cooked under the conditions of 0.05Mpa of precooking pressure, 25min of precooking time, 0.15 Mpa of heat preservation pressure and 16+/-2 min of heat preservation time, then are placed into a cooling area for normal-temperature cooling, and then are placed into an instant freezer at-36 ℃ for cooling to enable the center temperature to be below-12 ℃ and are kept in a freezer at-18 ℃.
Compared with the prior art, the cured rice dumpling formula provided by the embodiment of the invention has the following advantages:
according to the formula of the cured rice dumpling provided by the embodiment of the invention, the materials are reasonably matched, the smell is soft, the taste is rich, the taste is good, the specially treated cured meat can be puffed to give out thick wine fragrance and cured meat taste after being steamed, the cured meat and the grease of sausage penetrate into the rice dumpling to keep the degree of oil of the rice dumpling, and meanwhile, the addition of the diced lentinus edodes just neutralizes the excessive greasy feeling, so that the rice dumpling is ensured to taste oily but not greasy; in addition, the glutinous rice, the preserved meat and the sausage are used as main components, the mushroom Ding Banru glutinous rice is used as an auxiliary material component, meat and vegetables are reasonably matched, and the layering sense of the rice dumplings is maintained; in addition, the glutinous rice with warm property is matched with the lentinus edodes with cool property, and the preserved meat and sausage with flat property, so that the properties can be exactly neutralized, and meanwhile, the addition of the preserved meat and sausage promotes the flavor of the cured meat and the wine of the rice dumplings, so that the glutinous rice dumplings are fragrant and delicious, are rich in taste, are distinct in level, are rich in nutrition and are suitable for eating.
In practical application, the cured rice dumpling formula provided by the embodiment of the invention comprises the following components: 1000 g of glutinous rice, 35 g of soya bean oil, 20 g of oyster sauce, 10 g of light soy sauce, 10.5 g of dark soy sauce, 35 g of white granulated sugar, 12.5 g of monosodium glutamate, 12.5 g of chicken essence, 9.5 g of edible salt, 6.4 g of white spirit, 224 g of preserved meat, 208 g of sausage and 35 g of diced mushrooms.
During actual production, the preserved meat is soaked in white spirit, white granulated sugar is added after soaking, and the preserved meat is stirred uniformly and is put into a steam cabinet to be steamed for 30min, so that the flavor of the preserved meat is fully released;
cleaning Lentinus Edodes, dicing, adding soybean oil into the pan, heating, adding Lentinus Edodes dices, parching for 30s, and adding the rest flavoring agent, parching to flavoring;
diced Lentinus edodes and preserved meat Ding Banru in Oryza Glutinosa;
and (3) firstly putting 1/3 of glutinous rice into the rice dumpling leaves, adding preserved meat and sausage, then putting another 2/3 of glutinous rice into the rice dumpling leaves to be wrapped into a triangular rice dumpling, and finally putting the wrapped rice dumpling into a rice dumpling cooking pot to cook the rice dumpling.
The foregoing is merely illustrative of the present invention, and the present invention is not limited thereto, and any person skilled in the art will readily recognize that variations or substitutions are within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (3)
1. A cured rice dumpling formulation comprising: diced Lentinus edodes, diced cured meat, and sausage, wherein the diced Lentinus edodes and the diced cured meat are used as mixed rice, and the cured meat and the sausage are used as invaginations; the diced Lentinus edodes is prepared by soaking dried Lentinus edodes in water for more than 4 hours, removing the whole root, washing with clear water, dewatering, cutting into diced Lentinus edodes, and marinating, wherein marinating seasonings comprise soybean oil, light soy sauce, water, white granulated sugar, chicken powder seasonings and dark soy sauce; the diced bacon is steamed after being uniformly mixed with wine and white granulated sugar, the bacon is steamed after being uniformly mixed with wine and white granulated sugar, and the sausage is obliquely cut into slices; the mixed rice material comprises glutinous rice, white granulated sugar, edible salt, monosodium glutamate, chicken essence, light soy sauce, dark soy sauce, oyster sauce, soy sauce, and the diced mushrooms and the diced bacon are uniformly mixed;
80 g of mixed rice material, 12-14 g of preserved meat and 12-14 g of sausage are wrapped according to the appearance of the rice dumplings, and the rice dumplings are cooked under the conditions of 0.05Mpa of precooking pressure, 25min of precooking time, 0.15 Mpa of heat preservation pressure and 16+/-2 min of heat preservation time, then are placed into a cooling area for normal-temperature cooling, and then are placed into an instant freezer at-36 ℃ for cooling to enable the center temperature to be below-12 ℃ and are kept in a freezer at-18 ℃.
2. A cured rice dumpling formulation as claimed in claim 1, comprising: 1000 g of glutinous rice, 35 g of soya bean oil, 20 g of oyster sauce, 10 g of light soy sauce, 10.5 g of dark soy sauce, 35 g of white granulated sugar, 12.5 g of monosodium glutamate, 12.5 g of chicken essence, 9.5 g of edible salt, 6.4 g of white spirit, 224 g of preserved meat, 208 g of sausage and 35 g of diced mushrooms.
3. A cured rice dumpling formulation according to claim 1 or claim 2, wherein the cured meat is soaked in white spirit, and white granulated sugar is added after soaking, and the cured meat is stirred uniformly and put into a steam chest for steaming for 30min so as to fully release the flavor of the cured meat;
cleaning Lentinus Edodes, dicing, adding soybean oil into the pan, heating, adding Lentinus Edodes dices, parching for 30s, and adding the rest flavoring agent, parching to flavoring;
diced Lentinus edodes and preserved meat Ding Banru in Oryza Glutinosa;
and (3) firstly putting 1/3 of glutinous rice into the rice dumpling leaves, adding preserved meat and sausage, then putting another 2/3 of glutinous rice into the rice dumpling leaves to be wrapped into a triangular rice dumpling, and finally putting the wrapped rice dumpling into a rice dumpling cooking pot to cook the rice dumpling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310432063.3A CN116530648A (en) | 2023-04-21 | 2023-04-21 | Formula of cured rice dumplings |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310432063.3A CN116530648A (en) | 2023-04-21 | 2023-04-21 | Formula of cured rice dumplings |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116530648A true CN116530648A (en) | 2023-08-04 |
Family
ID=87442732
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310432063.3A Pending CN116530648A (en) | 2023-04-21 | 2023-04-21 | Formula of cured rice dumplings |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116530648A (en) |
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2023
- 2023-04-21 CN CN202310432063.3A patent/CN116530648A/en active Pending
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