CN1451297A - Rice ball with novel taste and producing process thereof - Google Patents
Rice ball with novel taste and producing process thereof Download PDFInfo
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- CN1451297A CN1451297A CN03130834A CN03130834A CN1451297A CN 1451297 A CN1451297 A CN 1451297A CN 03130834 A CN03130834 A CN 03130834A CN 03130834 A CN03130834 A CN 03130834A CN 1451297 A CN1451297 A CN 1451297A
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Abstract
A rice round with various tastes is prepared from glutinous rice and stuffing through soaking rice in clean water at 40 deg.C for 4 hr., steaming with proper fire for 35 min, moulding, baking, frying in oil at 250 deg.C, coating stuffing and roasting for 35 min. Its advantages are crisp, rich protein and amino acids, and various tastes.
Description
Technical field
The present invention relates to a kind of leisure food of novel taste, refer to a kind of rice dumpling of brand-new taste especially, the invention still further relates to the manufacturing process of this rice dumpling.
Background technology
Significantly raising along with China's living standards of the people, people have been not content with simply and have had enough to eat and wear aspect eating, so diversified leisure food begins to appear on the market, as the dilated food of various tastes, crispy rice, instant noodles, mixed congee etc., leisure food is replenishing and adjusting daily dinner, people also can get its convenience and bring when dinner usefulness when busy especially sometimes, these leisure food when releasing except considering its trophism, more pay attention to taste, unusual making new advances in appearance, buy in the hope of attracting the consumer.
The leisure food rice dumpling of the present invention's a kind of brand-new taste that to be the applicant develop according to the new-product development of being engaged in food service industry for many years and knowhow, is convenient to the whole body at its collection delicious food, nutrition, can meet the need of market better.
Summary of the invention
A kind of rice dumpling of brand-new taste is characterized in that it is is raw material with pure glutinous rice and filling material, through bubble rice, steam, become mould oven dry, palm fried, be coated with filling, roasting six procedures are made, wherein glutinous rice is 10: 4 with the ratio of filling material.
Contain 3/1000ths antioxidant in the used brown tung oil.
Said antioxidant is n-propyl gallate or L-ascorbic acid or sodium thiosulfate.
Said rice dumpling can be made into various tastes among the present invention, used filling material composition and the weight of different taste is as follows: making the employed filling material of this original flavor rice dumpling is to form by following composition and weight allotment: peanut butter 300 grams, white granulated sugar 80 grams, mushroom powder 50 grams, fried shallot 50 grams, cayenne pepper 6 grams, monosodium glutamate 5 grams, edible salt 5 grams, dried meat floss 250 grams.
Making the employed filling material of this spicy flavor rice dumpling is to form by following composition and weight allotment: mushroom powder 50 grams, white granulated sugar 20 grams, fried shallot 30 grams, cayenne pepper 20 grams, monosodium glutamate 10 grams, edible salt 10 grams, zanthoxylum powder 10 grams, analysis for soybean powder 120 grams, dried meat floss 140 grams.
Making the employed filling material of this matrimony vine flavor rice dumpling is to form by following composition and weight allotment: 2.4 kilograms of white granulated sugars, cream 650 grams, milk powder 300 grams, 10 milliliters of saccharifying agents, matrimony vine 1200 grams, white 250 grams of egg, wherein saccharifying agent is a DC160 starch: Citric Acid Mono: distilled water=9: 90: 901 is formulated.
Make the employed filling material of this grape flavor rice dumpling and distinguish the flavor of, just replace matrimony vine with grape with matrimony vine.
A kind of technology of making the rice dumpling of above-mentioned brand-new taste, it comprises the steps:
A. steep rice: with 40C ° water purification glutinous rice is cleaned back immersion 8 hours, clean filter with water purification again and do;
B. steam: will filter the glutinous rice of doing contain meal steam in steaming 35 minutes, used moderate heat in preceding 20 minutes, used big fire in back 15 minutes;
C. become mould oven dry: steamed sticky rice is positioned on the work top flattens, make the rice dumpling of definite shape afterwards with mould, the barn of again rice dumpling being put into 50C ° is dried;
D. fried: as the rice dumpling of oven dry to be put into 250C ° fried 20 seconds of oil, obtain dilated rice krispies cake;
E. be coated with filling: deployed filling material is spread upon on the rice krispies cake;
F. roasting: the rice krispies cake that will smear the filling material is put into baking box again, in the 130C ° of baking packing of coming out of the stove after 35 minutes.
Clearly, the invention provides a kind of technology that realizes that industrialization, standardization, quantification are produced the glutinous rice leisure food, facts have proved, form and the rice dumpling of the brand-new taste that manufacture craft is made according to raw material provided by the present invention, not only mouthfeel is good, crisply do not stick to one's teeth, no solids, contain rich in protein and amino acid, and have original glutinous rice fragrance, can form the product of various tastes, as original flavor, spicy flavor, matrimony vine flavor, grape flavor etc., rich and varied, and product specification obviously promotes.
Description of drawings
Fig. 1 is a process chart of the present invention.
The specific embodiment
Ask for an interview shown in Figure 1, the manufacture craft of the rice dumpling of brand-new taste of the present invention mainly comprises six procedures, this six procedure is in regular turn: bubble rice 1, steam 2, become mould oven dry 3, fried 4, be coated with filling 5, bake 6, wherein 1 concrete operations of first procedure bubble rice are to soak 8 hours after with 40C ° water purification glutinous rice being cleaned, and the glutinous rice of bubble foot is cleaned to filter with water purification again do; It is the glutinous rice that filter is done to be contained meal steamed 35 minutes in steaming that second operation work is steamed 2 concrete operations, uses moderate heat in preceding 20 minutes, uses big fire in back 15 minutes; It is steamed sticky rice to be positioned over flatten on the work top that three process becomes mould to dry 3 concrete operations, and making its thickness is 0.8cm, and making thickness with mould afterwards is 0.8cm, and diameter is the cylindrical rice dumpling of 5cm, and the barn of again rice dumpling being put into 50C ° is dried; The 4th procedure is the cylindrical rice dumpling of oven dry to be put into 250C ° oil cauldron (oil included 3/1000ths antioxidant n-propyl gallate in fried 20 seconds with fried 4 concrete operations, also available L-ascorbic acid or sodium thiosulfate, but it is better with n-propyl gallate), prove through test of many times, use the palm oil best results, a reason is that the palm oil cost is lower, Another reason is that palm oil does not have peculiar taste, can not hide or influence and eat the exclusive fragrance of glutinous rice, fried back rice dumpling is expanded to the rice krispies cake of diameter 8cm, thickness 1.2cm; It is that deployed filling material is spread upon on the rice krispies cake that five processes is coated with filling 5 concrete operations; The 6th procedure is that the baking equipment gymnastics does is that rice krispies cake with the surface coats the filling material is put into baking box, in the 130C ° of baking packing of coming out of the stove after 35 minutes.
For providing more taste satisfying different consumer demands, the present invention actually studies, tastes, relatively sums up and can produce the filling material that extensively is subjected to popular four kinds of taste rice dumplings by a large amount of, and it is as follows that the spy provides.But need to prove that employed filling material is not limited only to these four kinds among the present invention.
The filling material batching of using when 1, making the original flavor rice dumpling is: peanut butter 300 grams, white granulated sugar 80 grams, mushroom powder 50 grams, fried shallot 50 grams, cayenne pepper 6 grams, monosodium glutamate 5 grams, edible salt 5 gram, dried meat floss 250 grams, wherein fried shallot is that the delicatessen food flavoring (is a kind ofly made through fried by the onion end, green onion fragrance is provided), the fried shallot that uses Quanzhou, Fujian grand fragrant material company to produce among the present invention.Above-mentioned batching mixes and mixes well into thick sauce shape, is coated in five processes on the rice krispies cake, and filling material applying amount is with respect to about 40% of pure glutinous rice raw material weight.
The filling material batching of using when 2, making spicy rice dumpling is: mushroom powder 50 grams, white granulated sugar 20 grams, fried shallot 30 grams, cayenne pepper 20 grams, monosodium glutamate 10 grams, edible salt 10 grams, zanthoxylum powder 10 grams, analysis for soybean powder 120 grams, dried meat floss 140 grams.
The filling material batching of using when 3, making matrimony vine flavor rice dumpling is: 2.4 kilograms of white granulated sugars, cream 650 grams, milk powder 300 grams, 10 milliliters of saccharifying agents, matrimony vine 1200 grams, white 250 grams of egg.Saccharifying agent is by DC160 starch: Citric Acid Mono: distilled water=9: 90: 901 is formulated, use its main purpose to be to prevent that liquid glucose from sand return (sugar is separated out) occurring and phenomenons such as a melt, the moisture absorption occurring with product in storage life in the process of boiling, egg is the egg white after egg is removed yolk in vain.
The filling material batching of using when 4, making grape flavor rice dumpling is: 2.4 kilograms of white granulated sugars, cream 650 grams, milk powder 300 grams, 10 milliliters of saccharifying agents, grape 1200 grams, white 250 grams of egg.
Example 1
Take by weighing 1000 kilograms of pure glutinous rice, carry out processing step of the present invention successively, and make original flavor filling material by original flavor filling material batching and amount, 1000 kilograms pure glutinous rice correspondingly need be with about 400 kilograms original flavor filling material.
Claims (10)
1, a kind of rice dumpling of brand-new taste is characterized in that it is is raw material with pure glutinous rice and filling material, through bubble rice, steam, become the mould oven dry, fried, be coated with filling, roasting six procedures are made, wherein glutinous rice is 10: 4 with the ratio of filling material.
2, rice dumpling according to claim 1 is characterized in that containing in the palm oil 3/1000ths antioxidant.
3 rice dumplings according to claim 2 is characterized in that said antioxidant is n-propyl gallate or L-ascorbic acid or sodium thiosulfate.
4, the rice dumpling of brand-new taste according to claim 1, it is characterized in that said rice dumpling is the original flavor rice dumpling, making the employed filling material of this original flavor rice dumpling is to form by following composition and weight allotment: peanut butter 300 grams, white granulated sugar 80 grams, mushroom powder 50 grams, fried shallot 50 grams, capsicum 6 grams, monosodium glutamate 5 grams, edible salt 5 grams, dried meat floss 250 grams.
5, the rice dumpling of brand-new taste according to claim 1, it is characterized in that said rice dumpling is spicy flavor rice dumpling, making the employed filling material of this spicy flavor rice dumpling is to form by following composition and weight allotment: mushroom powder 50 grams, white granulated sugar 20 grams, fried shallot 30 grams, capsicum 20 grams, monosodium glutamate 10 grams, edible salt 10 grams, zanthoxylum powder 10 grams, analysis for soybean powder 120 grams, dried meat floss 140 grams.
6, the rice dumpling of brand-new taste according to claim 1, it is characterized in that said rice dumpling is a matrimony vine flavor rice dumpling, making the employed filling material of this matrimony vine flavor rice dumpling is to form by following composition and weight allotment: 2.4 kilograms of white granulated sugars, cream 650 grams, milk powder 300 grams, 10 milliliters of saccharifying agents, matrimony vine 1200 grams, white 250 grams of egg, wherein saccharifying agent is a DC160 starch: Citric Acid Mono: distilled water=9: 90: 901 is formulated.
7, the rice dumpling of brand-new taste according to claim 1, it is characterized in that said rice dumpling is a grape flavor rice dumpling, making the employed filling material of this grape flavor rice dumpling is to form by following composition and weight allotment: 2.4 kilograms of white granulated sugars, cream 650 grams, milk powder 300 grams, 10 milliliters of saccharifying agents, grape 1200 grams, white 250 grams of egg, wherein saccharifying agent is a DC160 starch: Citric Acid Mono: distilled water=9: 90: 901 is formulated.
8, the technology of each described brand-new taste rice dumpling in a kind of production claim 1 to 7 is characterized in that it comprises the steps:
A. steep rice: with 40C ° water purification glutinous rice is cleaned back immersion 8 hours, clean filter with water purification again and do:
B. steam: will filter the glutinous rice of doing contain meal steam in steaming 35 minutes, used moderate heat in preceding 20 minutes, used big fire in back 15 minutes;
C. become mould oven dry: steamed sticky rice is positioned on the work top flattens, make the rice dumpling of definite shape afterwards with mould, the barn of again rice dumpling being put into 50C ° is dried;
D. fried: as the rice dumpling of oven dry to be put into 250C ° fried 20 seconds of oil, obtain dilated rice krispies cake;
E. be coated with filling: deployed filling material is spread upon on the rice krispies cake;
F. roasting: the rice krispies cake that will smear the filling material is put into baking box again, in the 130C ° of baking packing of coming out of the stove after 35 minutes.
9, technology according to claim 8 is characterized in that oil used among the step D is palm oil, and contains 3/1000ths antioxidant in the palm oil.
10, technology according to claim 9 is characterized in that said antioxidant is a n-propyl gallate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN03130834A CN1451297A (en) | 2003-05-08 | 2003-05-08 | Rice ball with novel taste and producing process thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN03130834A CN1451297A (en) | 2003-05-08 | 2003-05-08 | Rice ball with novel taste and producing process thereof |
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| CN1451297A true CN1451297A (en) | 2003-10-29 |
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| CN03130834A Pending CN1451297A (en) | 2003-05-08 | 2003-05-08 | Rice ball with novel taste and producing process thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669238A (en) * | 2012-05-19 | 2012-09-19 | 马胜清 | Fried glutinous rice balls stuffed with eggs |
| CN102669235A (en) * | 2012-05-28 | 2012-09-19 | 宁夏天瑞产业集团现代农业有限公司 | Processing method of functional glutinous rice flaky pastries |
| CN103099130A (en) * | 2012-12-07 | 2013-05-15 | 李红 | Method for making old Shanghai glutinous rice ball |
| CN103349048A (en) * | 2012-04-13 | 2013-10-16 | 江苏华磊机电有限公司 | Nutrient glutinous rice ball and manufacture method thereof |
| CN103598497A (en) * | 2013-09-30 | 2014-02-26 | 贵州省黎平县侗乡米业有限公司 | Manufacturing method for Liping xianghe sticky-rice popcorn |
| CN103876049A (en) * | 2014-03-13 | 2014-06-25 | 蓬莱京鲁渔业有限公司 | Method for processing coarse cereal pie |
| CN104095168A (en) * | 2013-04-10 | 2014-10-15 | 浙江一鸣食品股份有限公司 | Rice ball and producing method thereof |
| CN105831785A (en) * | 2016-03-30 | 2016-08-10 | 薛霞 | Salted duck egg filled with glutinous rice and preparation method thereof |
| CN107072265A (en) * | 2014-09-26 | 2017-08-18 | 崔硕孝 | The manufacture method of capsicum kimbap and the capsicum kimbap thus manufactured |
| CN108378292A (en) * | 2017-10-20 | 2018-08-10 | 蒋米娜 | A kind of production method of roasting sea sedge sushi |
-
2003
- 2003-05-08 CN CN03130834A patent/CN1451297A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349048A (en) * | 2012-04-13 | 2013-10-16 | 江苏华磊机电有限公司 | Nutrient glutinous rice ball and manufacture method thereof |
| CN102669238A (en) * | 2012-05-19 | 2012-09-19 | 马胜清 | Fried glutinous rice balls stuffed with eggs |
| CN102669235A (en) * | 2012-05-28 | 2012-09-19 | 宁夏天瑞产业集团现代农业有限公司 | Processing method of functional glutinous rice flaky pastries |
| CN102669235B (en) * | 2012-05-28 | 2014-03-26 | 宁夏天瑞产业集团现代农业有限公司 | Processing method of functional glutinous rice flaky pastries |
| CN103099130A (en) * | 2012-12-07 | 2013-05-15 | 李红 | Method for making old Shanghai glutinous rice ball |
| CN104095168A (en) * | 2013-04-10 | 2014-10-15 | 浙江一鸣食品股份有限公司 | Rice ball and producing method thereof |
| CN103598497A (en) * | 2013-09-30 | 2014-02-26 | 贵州省黎平县侗乡米业有限公司 | Manufacturing method for Liping xianghe sticky-rice popcorn |
| CN103876049A (en) * | 2014-03-13 | 2014-06-25 | 蓬莱京鲁渔业有限公司 | Method for processing coarse cereal pie |
| CN103876049B (en) * | 2014-03-13 | 2015-12-02 | 蓬莱京鲁渔业有限公司 | A kind of processing method of coarse cereals group |
| CN107072265A (en) * | 2014-09-26 | 2017-08-18 | 崔硕孝 | The manufacture method of capsicum kimbap and the capsicum kimbap thus manufactured |
| CN105831785A (en) * | 2016-03-30 | 2016-08-10 | 薛霞 | Salted duck egg filled with glutinous rice and preparation method thereof |
| CN108378292A (en) * | 2017-10-20 | 2018-08-10 | 蒋米娜 | A kind of production method of roasting sea sedge sushi |
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