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Rice dumpling made of unpolished rice or malted unpolished rice and processing method thereof

A technology of germinated brown rice and a processing method, which is applied in the field of food processing, can solve the problems of low nutritional value, unsuitable food, indigestion and the like, and achieves the effects of improving utilization rate, improving nutritional value, health care efficacy and good taste.

Active Publication Date: 2010-10-06
无锡市嘟嗳吃食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Zongzi prepared from refined white glutinous rice not only has low nutritional value, but also is too sticky. If you eat too much, it is easy to cause indigestion, and the resulting symptoms such as hyperacidity, abdominal distension, abdominal pain, and diarrhea
Therefore, it is not suitable for the elderly, children and people with poor gastrointestinal function.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Hull 10kg (or other appropriate weight) of glutinous rice to make brown rice, wash the brown rice and soak it in tap water for 2 hours, wash the leaves of the rice dumpling and boil them in boiling water for 15-20 minutes. Soak the leaves in clear water for later use; mix 95 parts of glutinous brown rice drained of water and 5 parts of meat to make zongzi stuffing; take two pieces of zongzi leaves, build a funnel shape, put the prepared zongzi stuffing into it, and wrap it into the desired shape. Then put the wrapped zongzi into a high-temperature retort bag, add an equal amount of water and then vacuum pack and seal; finally put the packaged zongzi into a pressure cooker, cook and sterilize under high temperature and high pressure for 40 minutes.

Embodiment 2

[0029] Hustle 10 kg of glutinous rice to make brown rice, rinse the prepared brown rice with tap water and soak it in tap water for 12 hours at 30°C; then, germinate the brown rice for 18 hours at 30°C, After 1 hour, wash with water and soak for 2 hours; then the prepared germinated brown rice is cleaned, drained and spread out to let it air for 30 minutes, then 90 parts of germinated brown rice and 10 parts of auxiliary materials (2-8 parts of jujube and / or 2 parts of red bean paste) -8 parts) mix evenly; take two zongzi leaves, build a funnel shape, put the prepared raw and auxiliary materials in, wrap into the desired shape, compact and tie tightly; then put the wrapped zongzi into the high temperature resistant Add the same amount of water to the retort bag, then vacuum pack and seal it; finally put the packaged zongzi into a pressure cooker, cook and sterilize at high temperature and high pressure for 40 minutes.

Embodiment 3

[0031] Hustle 10 kg of glutinous rice to make brown rice, rinse the prepared brown rice with tap water and soak it in tap water for 12 hours at 30°C; then, germinate the brown rice for 18 hours at 30°C, After 1 hour, wash with water and soak for 2 hours; then the prepared germinated brown rice is cleaned, drained and spread out to air for 30 minutes, then 90 parts of germinated brown rice and 10 parts of auxiliary materials (2-8 parts of jujube and / or 2 parts of meat -8 parts) mix evenly; take two zongzi leaves, build a funnel shape, put the prepared raw and auxiliary materials in, wrap into the desired shape, compact and tie tightly; then put the wrapped zongzi into the pot , cook at normal pressure for 60 minutes, and wrap it with a vacuum packaging machine.

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PUM

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Abstract

The invention relates to a rice dumpling made of unpolished rice or malted unpolished rice and a processing method thereof, which belong to the technical field of food processing. The invention adopts unpolished rice or malted unpolished rice as major raw materials to be matched with one or several kinds of materials in sweetened bean paste, jujube, meal, egg yolk, vegetables and nuts for making the rice dumpling, the nutritive value and the health care effect of the rice dumpling are greatly improved, in addition, the cost is saved, and the utilization ratio of unhulled rice and the added value of the rice are improved. In addition, the husk flavor of the ordinary unpolished rice is covered by the fragrance of reed leaves, and the mouth feeling of the rice dumpling made of unpolished rice is similar to or even superior to that of the rice dumpling made of refined sticky rice as major raw materials. The color of the rice dumpling made of unpolished rice is similar to the color of the rice dumpling made of white rice with the addition of coloring seasoning such as soy sauce and the like, so the meal rice dumpling made of unpolished rice reaches the attractive color of the meal ricedumpling made of white rice after the addition of the seasoning without adding the soy sauce and monosodium glutamate. Besides the advantages, the rice dumpling made of malted unpolished rice as major raw materials has better mouth feeling and stronger nutritive and health care function.

Description

technical field [0001] The invention relates to a rice dumpling mainly made of brown rice or germinated brown rice and a processing method of the rice dumpling, belonging to the technical field of food processing. Background technique [0002] Zongzi, as a traditional food in the customs of the Chinese nation, has rich historical and cultural deposits. Zongzi is usually a festive food that people taste during the Dragon Boat Festival. It has also been used as a sacrificial food in the past, and it has always been a kind of ceremonial food given as a gift, with special cultural connotations. With the advancement of science and technology and the improvement of people's living standards, zongzi from all over the country has developed from family production to making it in an industrialized form. Zongzi also enters the market in the form of commodities and becomes a Chinese-style convenience food. Many, different flavors. [0003] Although there are many kinds of zongzi, the ...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/29A23L1/185A23L7/126
Inventor 吴凤凤徐学明杨哪金征宇谢正军赵建伟
Owner 无锡市嘟嗳吃食品有限公司
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