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Making method for rice dumplings with meat

A production method, the technology of brown meat, which is applied in the field of food processing, can solve the problems of long cooking time, fire and energy consumption, etc., and achieve the effect of short cooking time, long taste time and good taste

Inactive Publication Date: 2013-01-16
马荣华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Zongzi is delicious, but eating fire consumes energy, and it takes a long time to cook

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The making method of meat palm comprises the following steps:

[0017] Step 1 Marinate the brown meat, cut the streaky pork that is seven points thin and three points fat into small pieces of 2.5cm square, add dark soy sauce, refined salt, monosodium glutamate, cooking wine, sugar, cover the container and place it in a cool place at room temperature Marinate for 24 hours and set aside (observable during operation, the appearance of the meat after marinating for 24 hours is dark brown, and the meat will be dehydrated and hardened due to the high-concentration salt solution);

[0018] Step 2 Soften the palm leaves, select intact and undamaged dry palm leaves, wash them with water, and boil them in a pot for 10 minutes; (the softened palm leaves turn from light green to dark green completely, indicating that they are completely wetted by water, reaching For the purpose of softening, otherwise it will be cracked longitudinally due to the crisp texture when used), take out t...

Embodiment 2

[0026] The making method of meat palm comprises the following steps:

[0027] Step 1: marinate the brown meat, cut the streaky pork that is seven points thin and three points fat into small pieces of 3 cm square, add dark soy sauce, refined salt, monosodium glutamate, cooking wine, sugar, cover the container and place it in a cool place at room temperature Marinate for 30 hours and set aside (observable during operation, the appearance of the meat after marinating for 30 hours is dark brown, and the meat will be dehydrated and hardened due to the high-concentration salt solution);

[0028] Step 2 Soften the palm leaves, select intact and undamaged dry palm leaves, wash them with water, and boil them in a pot for 10 minutes; (the softened palm leaves turn from light green to dark green completely, indicating that they are completely wetted by water, reaching For the purpose of softening, otherwise it will be cracked longitudinally due to the crisp texture when used), take out t...

Embodiment 3

[0036] The making method of meat palm comprises the following steps:

[0037] Step 1: marinate the brown meat, cut the streaky pork that is 70% lean and 300% fat into 3.5cm cubes, add dark soy sauce, refined salt, monosodium glutamate, cooking wine, sugar, cover the container and place it in a cool place at room temperature Marinate for 36 hours and set aside (observable during operation, the appearance of the meat after marinating for 36 hours is dark brown, and the meat will be dehydrated and hardened due to the high-concentration salt solution);

[0038] Step 2 Soften the palm leaves, select intact and undamaged dry palm leaves, wash them with water, and boil them in a pot for 10 minutes; (the softened palm leaves turn from light green to dark green completely, indicating that they are completely wetted by water, reaching For the purpose of softening, otherwise it will be cracked longitudinally due to the crisp texture when used), take out the palm leaves, soak them in cold...

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PUM

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Abstract

The invention relates to a making method for rice dumplings with meat, which belongs to the technical field of food processing. The making method for the rice dumplings with meat is characterized in that the making method for the rice dumplings with meat includes the following steps: (step 1) pickling of rice dumpling meat: streaky pork is cut into dices which is 2.5cm to 3.5cm, added with dark soy sauce, refined salt, monosodium glutamate, cooking wine and white sugar and pickled in a shady and cool place for 24 to 36 hours for later use; (step 2) softening of bamboo leaves: the bamboo leaves are boiled in a wok for 10 minutes; and the soup of the softened bamboo leaves is cooled to room temperature for later use; (step 3) preparation of glutinous rice: the glutinous rice is washed and soaked in the soup of the cold boiled bamboo leaves for 12 to 14 hours; (step 4) wrapping of rice dumplings: one or two prepared softened bamboo leaves are taken and rolled into the shape of a funnel, and the glutinous rice and the pickled meat dices are put into the bamboo leaves, wrapped into the shape of a quadrangular and circular arc-shaped tetrahedron and tied up; (step 5) cooking of the meat rice dumplings: the meat rice dumplings are put into a pressure cooker and heated, and after the pressure in the pressure cooker reaches the rated pressure of the pressure cooker, the pressure is kept and the meat rice dumplings are cooked for 25 to 35 minutes. The making method for the rice dumplings with meat is characterized in that: the cooking time is short, and the meat rice dumplings are rich in aroma.

Description

technical field [0001] The invention relates to the processing and production of brown rice, and belongs to the technical field of food processing. Background technique [0002] Zongzi is a traditional food of the motherland. Various colors mainly include jujube brown, ham brown, sugar brown, meat brown, salted egg yolk brown, hibiscus brown, crystal brown, candied brown and so on. However, the palms are wrapped by thick palm leaves, which have poor water permeability, and the water intake of the rice is insufficient. If the cooking time is short, raw palms will be formed. Usually, it takes several hours or even ten hours of cooking to thoroughly cook the rice. In the invention patent application 200710034711.0, boil the water for 5-10 minutes with fire, then change to medium heat and cook for 4-5 hours to start the pot. Application number is 200910020413.5 described in the invention application and soaking time is 10~15 hours. Zongzi is delicious, but it consumes fire an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/318A23L7/10A23L13/70
Inventor 马荣华马晶凌骢
Owner 马荣华