Dumplings made of sticky rice and pickle and preparation method thereof

A technology of glutinous rice and kimchi, which is applied in the field of glutinous rice kimchi dumplings and its preparation, which can solve the problems of dumpling stuffing without soup, poor taste, and loss of texture and taste, and achieve the effect of rich soup

Active Publication Date: 2012-07-11
SANQUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the dumplings containing glutinous rice made in the prior art, because the cooked glutinous rice absorbs the soup in the fillin

Method used

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  • Dumplings made of sticky rice and pickle and preparation method thereof
  • Dumplings made of sticky rice and pickle and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0038] The stuffing includes glutinous rice, pork, spicy cabbage, Chinese cabbage, pickle juice, egg white, maltodextrin, vegetable oil and seasoning; steamed and cooled glutinous rice 150g, add egg white 28g, maltodextrin 20g, and stir well. Take out 200g of pork ground through a meat grinder from the cold store, put into a blender and stir quickly, add seasonings such as salt and monosodium glutamate, stir quickly, add 160g of clear water and 120g of pickle juice in three times, stir quickly each time, and Stir in one direction while stirring until the meat paste is fine and elastic after all the water has been washed. Add 130g of chopped kimchi granules, 120g of Chinese cabbage granules, and 25g of salad oil, and mix at a slow speed for 3 minutes to make the filling and make dumplings.

Embodiment 2

[0040] The stuffing includes glutinous rice, pork, cowpea kimchi, fresh cowpea, cowpea pickle juice, egg white, maltodextrin, vegetable oil and seasoning; steamed and cooled glutinous rice 200g, add egg white 37g, maltodextrin 26g, and stir well. Take out 150g of pork ground through the meat grinder from the cold store, put it into a blender and stir quickly, add seasonings such as salt and monosodium glutamate, stir quickly, add 170g of clear water and 130g of cowpea pickle juice in three times, stir quickly each time, And when stirring, stir in one direction until the meat paste is fine and elastic after all the water is washed. Add 120g of chopped cowpea kimchi granules, 130g of fresh cowpea granules, and 30g of salad oil, and mix at a slow speed for 3 minutes to make the filling and make dumplings.

Embodiment 3

[0042] The stuffing includes glutinous rice, pork, cucumber pickle, fresh cucumber, cucumber pickle juice, egg white, maltodextrin, vegetable oil and seasoning; steamed and cooled glutinous rice 100g, add egg white 20g, maltodextrin 10g, stir well. Take out 250g of pork that has been minced by a meat grinder from the cold store, put it into a blender for rapid stirring, add salt, monosodium glutamate and other seasonings, and carry out rapid stirring, add 180g of clear water and 130g of cucumber pickle juice in three times, and stir quickly each time, And when stirring, stir in one direction until the meat paste is fine and elastic after all the water is washed. Add 120g of chopped cucumber vegetable granules, 130g of fresh cucumber granules, and 20g of salad oil, and mix at a slow speed for 3 minutes to make the filling and make dumplings.

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PUM

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Abstract

The invention provides dumplings made of sticky rice and pickle and a preparation method thereof. The components for preparing the dumpling comprise cooked sticky rice, egg white and maltodextrin at the mass ratio of (10-20):(2-5):(1-3). The preparation method of the dumplings made of sticky rice and pickle comprises the following steps: cleaning and dipping the sticky rice in water, steaming the sticky rice after dipping, and cooling; stirring the cooked sticky rice with egg white and maltodextrin uniformly at the mass ratio of (10-20):(2-5):(1-3); and adding pickle grains and the uniformly stirred cooked sticky rice, egg white and maltodextrin into pork twisted into meat stuffing, stirring the materials into stuffings, and wrapping into the dumplings. According to the dumplings made of sticky rice and pickle and the preparation method thereof, the prepared dumplings have the advantages of chewy taste of sticky rice, crisp flavor of pickle and abundant cooking liquor.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a glutinous rice pickled vegetable dumpling and a preparation method thereof. Background technique [0002] With the quickening pace of life, quick-frozen dumplings have become the first choice for family food because of their quickness and convenience. But now the dumplings that people eat generally all use the meat of various vegetables or domestic animals as fillings, and there are limitations in mouthfeel and nutritional value. [0003] Glutinous rice contains protein, fat, sugar, niacin, vitamin B1, vitamin B2 and other nutrients, and has a glutinous taste. Kimchi is a spicy dish made by marinating cabbage or sour cowpea, radish, cucumber, etc. with salt, garlic, onion, ginger, red pepper and seafood. It is a fermented food that is delicious, refreshing and nutritious. [0004] However, the dumplings containing glutinous rice made in the prior art, because the cooked glutino...

Claims

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Application Information

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IPC IPC(8): A23L1/164
Inventor 王霞苏利霞程开鹏李瑞光
Owner SANQUAN FOOD
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