JPS623742A - Production of sasadango (dumpling wrapped in bamboo leaves) capable of keeping color of fresh bamboo leaf - Google Patents

Abstract

PURPOSE:To obtain the titled product, by using bamboo leaves which are rapidly frozen and preserved in cold storage, wrapping dumpling prepared by packing bean jam into steamed pastry of dumpling in the leaves and steaming and sterilizing the bean jam-containing dumpling in a shorter time than steaming time of raw pastry of dumpling. CONSTITUTION:Pastry of dumpling is kneaded and steamed by the use of a steaming and kneading machine in a kneading process for pasty of dumpling for SASADANGO for 20min and bean jam is packed into the steamed and kneaded pastry of dumpling to make dumpling. On the other hand, harvested bamboo leaves are washed with water, rapidly frozen and preserved in cold storage at <=-20 deg.C. A required amount of the bamboo leaves is thawed, the dumpling is wrapped in the bamboo leaves and steamed for about 10min to carry out sterilization. After the sterilization is over, the heat is removed, the dumpling is rapidly frozen, preserved in cold storage at <=-20 deg.C and shipped properly.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention provides delicious-looking bamboo dumplings wrapped in green, fragrant raw bamboo leaves all year round. This invention relates to a method for producing bamboo dumplings that can maintain its color.

[Prior art and inventions The inevitable point that is about to be decided]

Traditionally, sasa dango is made by adding water to the raw material rice flour and kneading it to make raw dango skin, then stuffing the raw dango skin with red bean paste to form raw dango, while the harvested bamboo leaves are left in the sun or dried. Bamboo leaves that have been dried and preserved in a dryer are washed in boiling water to soften them and wrapped around the raw bamboo balls, and the raw bamboo balls wrapped in the bamboo leaves are steamed for about 20 minutes to produce the raw bamboo balls. ing.

The bamboo leaves used at this time are dried either in the air or in a dryer to enable long-term storage, so the original color of fresh bamboo leaves disappears, and the brownish color characteristic of dried bamboo leaves is retained. Moreover, the unique scent of fresh bamboo leaves is gone.

Sasa dango made from such dried bamboo leaves are extremely inferior in commercial value to the green and fragrant sasa dango made from raw bamboo leaves.

[Means for solving problems]

The present invention has solved this problem, and in the kneading process of the dango skin in the manufacturing process of sasa dango, steaming is performed simultaneously with the kneading process of the dango skin using a steamer. Make dango by stuffing the kneaded dango skin with red bean paste. Meanwhile, the harvested bamboo leaves are frozen and stored, and each time the frozen bamboo leaves are thawed, the amount to be used is thawed. This method is characterized by wrapping the dumplings in leaves of E. chinensis and subjecting them to a final sterilization and steaming treatment.

〔Example〕

In the process of kneading the dango skin in the manufacturing process of sasa dango,
Using a steamer, the dumpling skin is kneaded and steamed at the same time.

The processing time varies depending on the distribution of non-glutinous rice powder and glutinous rice powder as raw material flour, but for example, the processing time is about 20 minutes.

Through this steaming process, the steamed dango skin is stuffed with red bean paste to make dango.

On the other hand, the harvested bamboo leaves are washed with water and quickly frozen (L)-2
Store frozen at below 0°C.

Thaw the frozen bamboo leaves in the amount you need.

Wrap the dumplings in the thawed bamboo leaves.

These bamboo dumplings wrapped in bamboo leaves are steamed for 10 minutes to sterilize them.
Do quantiles.

Next, after sterilization, remove heat and quickly freeze at -20℃.
Store frozen in the following manner and ship at any time.

〔Effect of the invention〕

In the conventional method for producing sasa dango, raw dango skin was wrapped in bamboo, but in this respect, the present invention uses a steamer to wrap the dango skin in the kneading process of the dango skin during the sasa dango manufacturing process. Because the steaming process is done at the same time as the kneading process, the dango is ready to eat before it is wrapped in bamboo leaves.

On the other hand, the harvested bamboo leaves are frozen and stored, and thawed only for the amount used each time, so they do not lose their original green color like bamboo leaves dried in the sun or in a dryer. It is now possible to wrap dumplings in bamboo leaves that are as raw as they were when they were harvested, without losing the color or aroma of the leaves, which are as green as they were when they were harvested. It becomes a bamboo dumpling wrapped in good bamboo leaves.

Furthermore, the present invention involves sterilizing already completed dumplings by wrapping them in bamboo leaves after thawing, so instead of the long steaming process that is required to turn raw dumplings into products as in the past, it is a short process. Because only a long steaming process is required, the lush color and unique fragrance of the bamboo leaves are not lost through the steaming process, and the bamboo leaves remain lush and fragrant throughout the year, which was impossible with conventional methods. This method provides a method for producing sasa dango that retains the color of raw bamboo leaves, exhibiting excellent characteristics that can provide delicious-tasting Echigo specialty sasa dango wrapped in fine straight leaves.

June 291, 1985]

Claims (1)

[Claims] In the process of kneading the dango skin in the manufacturing process of sasa dango,
Using a steamer, the dango skin is kneaded and steamed at the same time, and the steamed dango skin is stuffed with red bean paste to make dango, while the harvested bamboo leaves are frozen. and save it.
This frozen bamboo leaf is thawed in the amount to be used each time, the dango is wrapped in the thawed bamboo leaf, and sterilized and finished steamed in a shorter time than the conventional steaming time of raw dango skin. A method for producing bamboo dumplings that can retain the color of raw bamboo leaves.