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Dessert rice dumplings and preparation method thereof

A technology of zongzi and dim sum, which is applied in the field of dim sum zongzi and its preparation, which can solve the problems of children or the elderly who can’t finish eating, have no characteristics, and the zongzi is too big, and achieve the effect of increasing appetite, delicate taste and good taste

Inactive Publication Date: 2013-12-11
黄馨莹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are too many of these conventional zongzi in the market, nothing new, no special features
Moreover, the zongzi on the market today are too big, and children or the elderly may not be able to finish them, which is easy to cause waste
At present, there are very few small rice dumplings on the market, and even fewer rice dumplings that can be eaten as snacks

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A dim sum rice dumpling, the components are in parts by weight: 80 parts of sago, 80 parts of reed leaves, 10 parts of sugar and 40 parts of soft candy.

[0022] The preparation of above-mentioned dim sum zongzi comprises the following steps:

[0023] (1) Treatment of reed leaves: put 80 parts of reed leaves in water at 100°C for 28 minutes, and when the stems of the reed leaves are soft, remove the reed leaves and cool the reed leaves to room temperature with cooling water, and then treat the reed leaves Cleaning, sorting and pruning, and draining to obtain finished reed leaves;

[0024] (2) Sago treatment: After cleaning 80 parts of sago, put it into a dehydrator for 10 seconds, then add sugar and mix well to obtain dehydrated sago;

[0025] (3) Zongzi making: take the finished reed leaves, roll them into a tube, fill in a spoonful of dehydrated sago, put in three soft candies, then cover with a spoonful of dehydrated sago on top, wrap them into zongzi, and tie them ...

Embodiment 2

[0030] A kind of dim sum rice dumpling, its composition is calculated by weight: 90 parts of sago, 90 parts of banana leaves, 13 parts of salt, 45 parts of jam.

[0031] The preparation of above-mentioned dim sum zongzi comprises the following steps:

[0032] (1) Banana leaf treatment: put 90 parts of banana leaves in 100°C water and cook for 28-38 minutes. When the stems of the banana leaves are soft, remove the banana leaves and cool them to room temperature with cooling water. Leaves are cleaned, sorted and trimmed, and dried to obtain finished banana leaves;

[0033] (2) Sago treatment: After cleaning 90 parts of sago, put it into a dehydrator for dehydration for 12 minutes, then add salt and mix well to obtain dehydrated sago;

[0034] (3) Zongzi making: take a finished banana leaf, roll it into a tube, fill it with a spoonful of dehydrated sago, put in jam, then cover with a spoonful of dehydrated sago, wrap it into zongzi, and tie it with white thread. Thereby making ...

Embodiment 3

[0039] A kind of snack rice dumpling, its composition is calculated by weight: 100 parts of sago, 100 parts of bamboo leaves, 15 parts of edible alkali, 50 parts of jujube paste.

[0040] The preparation of appeal dim sum zongzi comprises the following steps:

[0041] (1) Treatment of bamboo leaves: steam 100 parts of bamboo leaves in water at 100°C for 28-38 minutes. Leaves are cleaned, sorted and trimmed, and dried to obtain finished bamboo leaves;

[0042] (2) Sago treatment: After cleaning 100 parts of sago, put it into a dehydrator for 15 seconds, then add edible alkali and mix evenly to obtain dehydrated sago;

[0043] (3) Zongzi making: Take a piece of finished bamboo leaf, roll it into a tube shape, fill in a spoonful of dehydrated sago, put in jujube paste, then cover with a spoonful of dehydrated sago on top, wrap it into rice dumplings, and tie it with white thread, Thereby making raw brown, the composition ratio of dehydrated sago and bamboo leaves is 1:1;

[00...

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Abstract

The invention discloses dessert rice dumplings and a preparation method of the dessert rice dumplings. The dessert rice dumplings comprise the following raw materials in parts by weight: 80-100 parts of sago, 80-100 parts of rice dumpling leaves, 10-15 parts of seasonings and 40-50 parts of fillings, wherein the seasonings can be sugar, salt or edible alkali; the fillings can be soft sweets, jam, sweetened bean paste or jujube paste. The preparation method comprises the following steps: processing the rice dumpling leaves, processing the sago, filling the rice dumpling leaves with the fillings, cooking, performing vacuum packaging, and sterilizing. The dessert rice dumplings have the characteristics that a traditional process is broken through, the sago is used instead of sticky rice, the prepared rice dumplings are glittering and translucent, and the appetite of people is improved; the rice dumplings are exquisite in taste, smooth, very thick in fragrance and very good in mouth feel; the rice dumplings are small, can serve as desserts or snacks after a meal, and are convenient to carry on a long journey.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a dim sum rice dumpling and a preparation method thereof. Background technique [0002] Zongzi is a traditional food that condenses a very profound national historical and cultural accumulation. It originated in commemoration of the ancient poet Qu Yuan's throwing into the river, and the purpose was to protect Qu Yuan's body from being eaten by fish. Zongzi has been around for a long time, and there are many styles, not only in China, but also in places with Chinese culture. Moreover, with the improvement of people's living standards, the popularity of zongzi has not decreased but increased. It is widely circulated in my country and has a huge market. [0003] Nowadays, zongzi on the market are mainly composed of glutinous rice, mung beans, chestnuts, pork and other raw materials. These conventional zongzi are too many in the market, and there is no novelty and no char...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L7/126
Inventor 黄馨莹
Owner 黄馨莹
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