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A technology of sago and fragrance, applied in the field of sago
Inactive Publication Date: 2011-09-21
ZHAOQING DINGHU HAOJU FOOD
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Sago is warm in nature, sweet in taste, white and smooth, and rich in nutrition. It has the effects of invigorating the spleen, nourishing the lungs, and reducing phlegm. It is used to make drinks and desserts such as papaya sago soup, taro puree sago dew, sago milk tea, etc. It is relatively rare to use sago to make sago dumplings in the market
Method used
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Embodiment 1
[0018] Embodiment 1: get 1 part of bean paste filling, 3 parts of sago soaked with seasonings such as clear water, edible soap water, sugar, salt, etc., use bean paste filling as inner filling, sago wraps outside it, wraps with fragrant bamboo leaves, Then wind the outside with rice dumpling thread, wrap it into shape, then put it in a special steaming container, and boil it for 3 hours to make the original flavor sago rice dumpling.
Embodiment 2
[0019] Embodiment 2: get 2 parts of sweetened bean paste, 5 parts of sago soaked with seasonings such as clear water, edible soap water, sugar, salt, take red bean paste as inner filling, wrap sago outside it, wrap with fragrant bamboo leaves, Then wind the outside with rice dumpling thread, wrap it into shape, then put it in a special steaming container, and boil it for 3 hours to make the original flavor sago rice dumpling.
Embodiment 3
[0020] Example 3: Take 1 part of green tea, 6 parts of red bean paste, mix and make the inner filling, then take 4 parts of sago soaked with seasonings such as clear water, edible liquid soap, sugar, salt (relative to the inner filling), sago Wrap the stuffing outside, wrap it with fragrant bamboo leaves, wrap it with rice dumpling thread, wrap it into shape, then put it in a special steaming container, and cook it for 3 hours to make green tea flavored sago rice dumpling.
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Abstract
The invention discloses sago dumplings, belonging to the technical field of food and food processing. Sago is the main material of the sago dumplings, red bean paste or the mixture of the bean paste and auxiliary fragrant materials is used as stuff, and the outer wrapping layers of the sago dumplings are made of fragrant bamboo leaf. The sago dumplings are not oily and sticky to the mouth, have fragrant and smooth taste, good elasticity, very good mouthfeel, higher nutritional value and health-care value.
Description
technical field [0001] The invention relates to sago rice dumpling, which belongs to the technical field of food and its processing. Background technique [0002] Zongzi has become a must-have food for people celebrating the Lunar New Year or the Dragon Boat Festival. Traditional zongzi are usually stuffed with pork, mung beans as the second layer, glutinous rice as the outer layer, wrapped in zongzi leaves, tied tightly with rope, and then boiled. With the improvement of people's living standards, people have improved this traditional food, and some new varieties have appeared, such as black glutinous rice dumplings, fragrant rice dumplings, and fragrant rice, which are mainly made of black glutinous rice, black fragrant rice, purple rice, and miscellaneous grains. Rice dumplings, purple rice dumplings, whole grain rice dumplings, etc., and their fillings have also become richer, such as sweet rice dumplings with red dates, jujube paste, bean paste, etc. as fillings. [0...
Claims
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Application Information
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