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Method for steaming rice dumplings without touching with water by using high temperature and high pressure

A high-temperature, high-pressure, water-steaming technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of poor taste, energy consumption, and nutrient loss of zongzi, and achieve the effect of strong fragrance and better taste of zongzi

Inactive Publication Date: 2013-12-11
黄媛
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  • Summary
  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional rice dumplings are mostly wrapped and boiled in water. Because the rice dumplings are large and relatively strong, it takes 2 to 3 hours to cook. This process is not only time-consuming, but also energy-intensive.
The most noteworthy thing is that the rice dumplings are soaked in water for several hours until the water becomes thick, which means that the nutrients of the rice dumplings have been lost to the water. Moreover, the taste of rice dumplings after boiling is generally very bad

Method used

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Effect test

specific Embodiment approach

[0015] A kind of method utilizing high temperature and high pressure to steam rice dumplings, the specific implementation is as follows:

[0016] 1. Application tool: a pressure cooker with a working temperature of 121-130°C and a working pressure of 80-100kPa.

[0017] 2. Cooking process: Place a water-proof steaming rack in the pressure cooker, put the zongzi in the steaming rack, then pour water into the container, the water should not exceed the water-proof steaming rack, then close the pressure cooker lid tightly, and finally clean the pressure cooker. Heating, when the working temperature in the pressure cooker is 121~130 ℃, working pressure is 100kPa when continuing for 60~100 minutes, the zongzi can be boiled.

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Abstract

The invention belongs to the technical field of food post-processing, and specifically relates to a method for steaming rice dumplings without touching with water by using high temperature and high pressure. The method specifically comprises: selecting a pressure cooker with a working temperature of 121-130 DEG C and a working pressure of 80-100 KPa, and steaming the rice dumplings for only 60-100 min. Therefore, the nutrition of the rice dumplings is reserved furthest, and also the steamed rice dumplings are more fragrant in taste and better in mouthfeel. By employing the method, the steaming time from beginning to end of the cooked rice dumplings is less half of the time of a conventional water boiling method; and the method is best for industrialized large-scale intensive production of the rice dumplings.

Description

technical field [0001] The invention belongs to the technical field of food post-processing, and in particular relates to a method for steaming zongzi by using high temperature and high pressure and water isolation. technical background [0002] Zongzi is a traditional festival food for the Dragon Boat Festival and the Spring Festival, and it is the traditional food with the deepest cultural accumulation in Chinese history. Most traditional zongzi are wrapped and boiled in water. Because the zongzi is large and relatively strong, it takes 2 to 3 hours to cook. This process is not only time-consuming, but also energy-consuming. Most notably, zongzi are soaked in water for several hours until the water becomes thick, which indicates that the nutrients of the zongzi have been lost to the water. Moreover, the taste of zongzi after boiling is generally poor. Contents of the invention [0003] The purpose of the invention is to overcome the deficiencies in the prior art and pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/182A23L7/196
Inventor 黄媛
Owner 黄媛
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