CN1653962A - Sticky rice ball - Google Patents
Sticky rice ball Download PDFInfo
- Publication number
- CN1653962A CN1653962A CNA2004100100561A CN200410010056A CN1653962A CN 1653962 A CN1653962 A CN 1653962A CN A2004100100561 A CNA2004100100561 A CN A2004100100561A CN 200410010056 A CN200410010056 A CN 200410010056A CN 1653962 A CN1653962 A CN 1653962A
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- China
- Prior art keywords
- glutinous rice
- sesame
- raisins
- hawthorn
- minute
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
The glutinous rice ball is produced through cooking glutinous rice, kneading to form ball, adding stuffing, frying in oil for 3-5 min, fast freezing for 15-20 min, packing and cold storing. The glutinous rice ball thus produced has the advantages of instant eating after simple heating and easy storing in refrigerator.
Description
(1) technical field: the present invention relates to food, further is a ball of making of glutinous rice (glutinous rice), a quick-frozen ball of especially using glutinous rice (glutinous rice) to make.
(2) background is held art: at present, the various quick-frozen foods market of selling well is as boiled dumpling, glutinous rice flour dumplings, Glutinous rice sesame balls etc.But, be raw product mostly, need boiling when edible.
(3) summary of the invention: the objective of the invention is to be to provide a kind of simple heating is the glutinous rice of conveniently edible (glutinous rice) ball.
The objective of the invention is to realize: a kind of glutinous rice (glutinous rice) ball by following scheme, select glutinous rice (glutinous rice), water, sucrose, shelled peanut, hawthorn, raisins, sesame, walnut kernel, be characterized in making: glutinous rice (glutinous rice): water: sucrose: shelled peanut: hawthorn: raisins: sesame: walnut kernel=32～38: 100～120: 8～12: 8～12: 4～6: 4～6: 2～4: 2～4 by the following weight proportion raw material, take following method during making: earlier with shelled peanut, hawthorn, raisins, sesame, it is standby that walnut kernel is pulverized back adding sucrose formation filling, glutinous rice (glutinous rice) adds water under 100 ℃ of situations, boiled 25～35 minutes, after boiling, carry out and glue, reunite again, after wrapping, in being 180～220 ℃ oil, oily temperature carried out fried 3-5 minute, afterwards, quick-frozen 15-20 minute, at quick-frozen 15-20 below-35 ℃ minute, packing back-15 with a ℃ refrigeration down.
" glutinous rice (glutinous rice) ball " that adopts method provided by the invention to make has the following advantages: 1, instant, and simple heating is an edible; 2, easily preserve, in refrigerator, preserve and get final product.
(4) specific embodiment:, the present invention is done further narration below in conjunction with embodiment.
Embodiment 1: a kind of glutinous rice (glutinous rice) ball, select glutinous rice (glutinous rice), water, sucrose, shelled peanut, hawthorn, raisins, sesame, walnut kernel, by weight glutinous rice (glutinous rice): water: sucrose: shelled peanut: hawthorn: raisins: sesame: walnut kernel=32: 100: 8: 8: 4: 4: 2: 2, take following method during making: earlier with shelled peanut, hawthorn, raisins, sesame, it is standby that walnut kernel is pulverized back adding sucrose formation filling, glutinous rice (glutinous rice) adds water under 100 ℃ of situations, boiled 25～35 minutes, after boiling, carry out and glue, reunite again, promptly roll into a ball into spherical shape, stay a hole to add filling, after integral body is wrapped again, in being 180～220 ℃ oil, oily temperature carried out fried 3-5 minute, afterwards, at quick-frozen 15-20 below-35 ℃ minute, the packing back was in refrigeration below-15 ℃.
Embodiment 2: a kind of glutinous rice (glutinous rice) ball, select glutinous rice (glutinous rice), water, sucrose, shelled peanut, hawthorn, raisins, sesame, walnut kernel, by weight glutinous rice (glutinous rice): water: sucrose: shelled peanut: hawthorn: raisins: sesame: walnut kernel=38: 120: 12: 12: 6: 6: 4: 4, take following method during making: earlier with shelled peanut, hawthorn, raisins, sesame, it is standby to go into sucrose formation filling in after walnut kernel is pulverized, glutinous rice (glutinous rice) adds water under 100 ℃ of situations, boiled 25～35 minutes, after boiling, carry out and glue, reunite again, promptly roll into a ball into spherical shape, stay a hole to add filling, after integral body is wrapped again, in being 180～220 ℃ oil, oily temperature carried out fried 3-5 minute, afterwards, at quick-frozen 15-20 below-35 ℃ minute, the packing back was in refrigeration below-15 ℃.
Embodiment 3: a kind of glutinous rice (glutinous rice) ball, select glutinous rice (glutinous rice), water, sucrose, shelled peanut, hawthorn, raisins, sesame, walnut kernel, raw material is made by the following weight proportion raw material: glutinous rice (glutinous rice): water: sucrose: shelled peanut: hawthorn: raisins: sesame: walnut kernel=34: 105: 9: 9: 4.5: 4.5: 2.5: 2.5, take following method during making: earlier with shelled peanut, hawthorn, raisins, sesame, it is standby that walnut kernel is pulverized back adding sucrose formation filling, glutinous rice (glutinous rice) adds water under 100 ℃ of situations, boiled 25～35 minutes, after boiling, carry out and glue, reunite again, promptly roll into a ball into spherical shape, stay a hole to add filling, after integral body is wrapped again, in being 180～220 ℃ oil, oily temperature carried out fried 3-5 minute, afterwards, whole freezing 15-20 minute below-35 ℃, the packing back is in refrigeration below-15 ℃.
Embodiment 4: a kind of glutinous rice (glutinous rice) ball, select glutinous rice (glutinous rice), water, sucrose, shelled peanut, hawthorn, raisins, sesame, walnut kernel, raw material is made by the following weight proportion raw material: glutinous rice (glutinous rice): water: sucrose: shelled peanut: hawthorn: raisins: sesame: walnut kernel=36: 115: 11: 11: 5.5: 5.5: 3.5: 3.5, take following method during making: earlier with shelled peanut, hawthorn, raisins, sesame, it is standby that walnut kernel is pulverized back adding sucrose formation filling, glutinous rice (glutinous rice) adds water under 100 ℃ of situations, boiled 25～35 minutes, after boiling, carry out and glue, reunite again, promptly roll into a ball into spherical shape, stay a hole to add filling, after integral body is wrapped again, in being 180～220 ℃ oil, oily temperature carried out fried 3-5 minute, afterwards, at quick-frozen 15-20 below-35 ℃ minute, the packing back was in refrigeration below-15 ℃.
Among the present invention, filling can be selected other combination.
Claims (2)
1, a kind of sticky rice balls preparation method, it is characterized in that, raw material is made by the following weight proportion raw material: glutinous rice, water, sucrose, shelled peanut, hawthorn, raisins, sesame, walnut kernel=32～38: 100～120: 8～12: 8～12: 4～6: 4～6: 2～4: 2～4, take following method during making: earlier with shelled peanut, hawthorn, raisins, sesame, it is standby that walnut kernel is pulverized back adding sucrose formation filling, glutinous rice (glutinous rice) adds water under 100 ℃ of situations, boiled 25～35 minutes, after boiling, carry out and glue, reunite again, it is spherical promptly to reunite, and stays a hole to add filling, after integral body is wrapped again, in being 180～220 ℃ oil, oily temperature carried out fried 3-5 minute, afterwards, at quick-frozen 15-20 below-35 ℃ minute, packing back-15 with a ℃ refrigeration down.
2, a kind of sticky rice balls preparation method according to claim 1, it is characterized in that: raw material is made by the following weight proportion raw material: glutinous rice: water: sucrose: shelled peanut: hawthorn: raisins: sesame: walnut kernel=34～36: 105～115: 9～11: 9～11: 4.5～5.5: 4.5～5.5: 2.5～3.5: 2.5～3.5, take following method during making: earlier with shelled peanut, hawthorn, raisins, sesame, it is standby that walnut kernel is pulverized back adding sucrose formation filling, glutinous rice (glutinous rice) adds water under 100 ℃ of situations, boiled 25～35 minutes, after boiling, carry out and glue, reunite again, promptly roll into a ball into spherical shape, stay a hole to add filling, after integral body is wrapped again, in being 180～220 ℃ oil, oily temperature carried out fried 3-5 minute, afterwards, at quick-frozen 15-20 below-35 ℃ minute, the packing back was in refrigeration below-15 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100100561A CN1653962A (en) | 2004-02-12 | 2004-02-12 | Sticky rice ball |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100100561A CN1653962A (en) | 2004-02-12 | 2004-02-12 | Sticky rice ball |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1653962A true CN1653962A (en) | 2005-08-17 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2004100100561A Pending CN1653962A (en) | 2004-02-12 | 2004-02-12 | Sticky rice ball |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102204687A (en) * | 2010-03-30 | 2011-10-05 | 河南众品食业股份有限公司 | Coloring method for croruette |
| CN102919692A (en) * | 2012-11-16 | 2013-02-13 | 张俊景 | Fried rice ball |
| CN103637046A (en) * | 2013-11-07 | 2014-03-19 | 青岛文创科技有限公司 | Millet-flour fruit ball and processing technology thereof |
| CN103931698A (en) * | 2014-03-25 | 2014-07-23 | 贵港市五穗振丰食品有限公司 | Fried glutinous rice ball with sesame and preparation method thereof |
| CN104146214A (en) * | 2013-04-29 | 2014-11-19 | 胡敏 | Production method for preserved meat sticky rice balls |
| CN104770673A (en) * | 2014-01-10 | 2015-07-15 | 覃家禹 | Method used for preparing rice product named Baisan |
| CN106259632A (en) * | 2016-08-18 | 2017-01-04 | 梁相斌 | A kind of water oil heap and preparation method thereof |
-
2004
- 2004-02-12 CN CNA2004100100561A patent/CN1653962A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102204687A (en) * | 2010-03-30 | 2011-10-05 | 河南众品食业股份有限公司 | Coloring method for croruette |
| CN102919692A (en) * | 2012-11-16 | 2013-02-13 | 张俊景 | Fried rice ball |
| CN104146214A (en) * | 2013-04-29 | 2014-11-19 | 胡敏 | Production method for preserved meat sticky rice balls |
| CN103637046A (en) * | 2013-11-07 | 2014-03-19 | 青岛文创科技有限公司 | Millet-flour fruit ball and processing technology thereof |
| CN104770673A (en) * | 2014-01-10 | 2015-07-15 | 覃家禹 | Method used for preparing rice product named Baisan |
| CN103931698A (en) * | 2014-03-25 | 2014-07-23 | 贵港市五穗振丰食品有限公司 | Fried glutinous rice ball with sesame and preparation method thereof |
| CN106259632A (en) * | 2016-08-18 | 2017-01-04 | 梁相斌 | A kind of water oil heap and preparation method thereof |
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| C06 | Publication | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |