Instant coconut-fragrant sticky rice food in lotus leaf and preparation method thereof

A technology of convenience food and production method, which is applied in the field of food processing, can solve the problems of poor storage resistance and no sterilization process, etc., and achieve the effect of strong operability and simple production process

Inactive Publication Date: 2011-04-06
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The "Nutritious and Healthy Glutinous Rice Chicken Fast Food Series" published on December 11, 1997 (publication number) mainly involves steaming and packaging glutinous rice, chicken, jujube, carrots, salt and white sugar. The food has not gone through the subsequent sterilization process, and the storage resistance is not strong, and the storage period is only about 6 days

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) Selection and processing of coconut

[0034] Coconuts are required to be fresh, moderately aged and tender. Coconut shells and coconut palms are removed and cleaned, and they are classified according to diameter.

[0035] (2) Pretreatment of glutinous rice and ingredients

[0036] Pretreatment of glutinous rice: Wash the glutinous rice and remove the sand and stones.

[0037] Pretreatment of ingredients: According to the ingredients used in the recipe, the ingredients are cleaned one by one, cut into pieces, and then mixed with the flavoring agent and then added to the cleaned glutinous rice to become a mixed rice ingredient.

[0038] 1kg of mixed rice ingredients contains: 0.78kg of glutinous rice, 0.12kg of mushrooms, 60g of Chinese sausage, 20g of dried shrimp, 12g of salt, 15g of sucrose, 1.5g of monosodium glutamate, 5′-sodium inosinate and 5′-sodium guanylate according to the ratio of 1:1 The complex (I+G) 0.12g.

[0039] (3) Loading

[0040] The two cocon...

Embodiment 2

[0048] (1) Selection and processing of coconut

[0049] Coconuts are required to be fresh, moderately aged and tender. Coconut shells and coconut palms are removed and cleaned, and they are classified according to diameter.

[0050] (2) Pretreatment of glutinous rice and ingredients

[0051] Pretreatment of glutinous rice: Wash the glutinous rice and remove the sand and stones.

[0052] Pretreatment of ingredients: According to the ingredients used in the recipe, the ingredients are cleaned one by one, cut into pieces, and then mixed with the flavoring agent and then added to the cleaned glutinous rice to become a mixed rice ingredient.

[0053] 1kg of mixed rice ingredients contains: 0.88kg of glutinous rice, 0.08kg of mushrooms, 45g of Chinese sausage, 30g of dried shrimp, 18g of salt, 20g of sucrose, 2.5g of monosodium glutamate, and 0.07g of I+G.

[0054] (3) Loading

[0055] The two coconut holes on the top of the cleaned peeled coconut are pierced, and different weigh...

Embodiment 3

[0063] (1) Selection and processing of coconut

[0064] Coconuts are required to be fresh, moderately aged and tender. Coconut shells and coconut palms are removed and cleaned, and they are classified according to diameter.

[0065] (2) Pretreatment of glutinous rice and ingredients

[0066] Pretreatment of glutinous rice: Wash the glutinous rice and remove the sand and stones.

[0067] Pretreatment of ingredients: According to the ingredients used in the recipe, the ingredients are cleaned one by one, cut into pieces, and then mixed with the flavoring agent and then added to the cleaned glutinous rice to become a mixed rice ingredient.

[0068] 1kg of mixed rice ingredients contains: 0.85kg of glutinous rice, 0.10kg of mushrooms, 55g of Chinese sausage, 20g of dried shrimp, 15g of salt, 17g of sucrose, 2g of monosodium glutamate, and 0.09g of I+G.

[0069] (3) Loading

[0070] The two coconut holes on the top of the cleaned peeled coconut are pierced, and different weights...

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PUM

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Abstract

The invention discloses a preparation method of an instant coconut-fragrance sticky rice food in lotus leaf. The method comprises the following steps of: puncturing two holes at the top of a cleaned peeled coconut; loading mixed prepared rice in different weights to the holes according to the size of the coconut; and then, stewing, cooling, peeling a coconut husk, bagging, sealing, sterilizing and cooling to obtain the instant coconut-braised sticky rice food. The invention adds the coconut-fragrance flavor of the sticky rice food in lotus leaf and improves the feeding formulation of the sticky rice food in lotus leaf by utilizing coconut pulp, produces a sticky rice food with the delicious coconut flavors of mushrooms and sausage in lotus leaf and has the advantages of simple production process, strong operability and storage life of 6 months for the product without going bad.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a coconut-flavored glutinous rice chicken instant food and a production method thereof. Background technique [0002] The nutritional value of coconut is very high. According to traditional Chinese medicine in my country, coconut meat is sweet in taste and flat in nature, and has the effects of nourishing the spleen and stomach, killing insects and eliminating malnutrition; Modern medical research shows that coconut meat contains protein and carbohydrates; coconut oil contains sugar, vitamin B1, vitamin B2, vitamin C, etc.; coconut milk contains more nutrients, such as fructose, glucose, sucrose, protein, fat , vitamin B, vitamin C and calcium, phosphorus, iron and other trace elements and minerals. Coconuts are cultivated in many provinces in southern my country, among which the coconuts in Hainan Province are the most famous, with an annual output of about 200 million....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/29A23L1/176A23L13/50A23L7/157A23L33/00
Inventor 张立彦芮汉明
Owner SOUTH CHINA UNIV OF TECH
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