Rice dumpling and production method thereof

A production method and zongzi technology are applied in the directions of food preparation, food ingredients as odor modifiers, and functions of food ingredients, etc., which can solve problems such as indigestion of glutinous rice, and achieve the effects of promoting ripening and promoting digestion and absorption.

Active Publication Date: 2014-03-19
温国辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] The problem is that the main ingredient of zongzi is glutinous rice, and glutinous rice is not easy to digest. Esp

Method used

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  • Rice dumpling and production method thereof

Examples

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Effect test

Embodiment 1

[0046] 20 parts of glutinous rice, 1 part of pork belly, 2 parts of coconut meat, 1 part of table salt, 5 parts of garlic oil, 1 part of white sugar, 1 part of pepper, 1 part of soy sauce, 1 part of oyster sauce, 0.2 part of grass bandage stem, 0.0002 part of sand ginger and 1 serving of Zong Ye.

Embodiment 2

[0048] 30 parts of glutinous rice, 2 parts of pork belly, 3 parts of coconut meat, 2 parts of table salt, 8 parts of garlic oil, 2 parts of white sugar, 1.5 parts of pepper, 2 parts of soy sauce, 1.5 parts of oyster sauce, 0.3 parts of grass bandage stems, 0.0025 parts of sand ginger and 1.5 parts of Zong Ye.

Embodiment 3

[0050] 40 parts of glutinous rice, 3 parts of pork belly, 5 parts of coconut meat, 3 parts of table salt, 10 parts of garlic oil, 3 parts of white sugar, 2 parts of pepper, 3 parts of soy sauce, 2 parts of oyster sauce, 0.5 parts of grass bandage stems, 0.0003 parts of sand ginger and 2 zong leaves.

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Abstract

The invention relates to the field of food processing, and in particular relates to a rice dumpling and a production method thereof. The rice dumpling is prepared from the following raw materials in parts by weight: 20-40 parts of sticky rice, 1-3 parts of streaky pork, 2-5 parts of copra, 1-3 parts of salt, 5-10 parts of garlic oil, 1-3 parts of white sugar, 1-2 parts of ground pepper, 1-3 parts of soy sauce, 1-2 parts of oyster sauce, 0.2-0.5 parts of stem of nutmeg, 0.0002-0.0003 parts of sand ginger and 1-2 parts of leaf of rice dumpling. The production method of the rice dumpling comprises the following steps: getting the leaf of rice dumpling, preparing stuffing, preparing a crude rice dumpling and preparing a cooked rice dumpling. The rice dumpling provided by the invention can be easily digested and absorbed. By adopting the production method, the rice dumpling has the characteristics of unique fragrance of the copra and strong aroma of the streaky pork, and can be easily digested and absorbed.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a zongzi and a preparation method thereof. Background technique [0002] Zongzi, also known as "corner millet" and "tube rice dumpling", is a traditional festival food of the Han nationality during the Dragon Boat Festival. It is made by steaming glutinous rice wrapped in zongzi leaves. The legend is spread in memory of Qu Yuan, and it is the traditional food with the deepest cultural accumulation in Chinese history. According to different regions, the raw materials and taste of zongzi are also different. The usual zongzi is to add jujube or red beans to the glutinous rice, then wrap it tightly with chopsticks (zong leaves), and tie it tightly with a rope, that is, it is formed into the initial raw. Zongzi. When it is necessary to cook cooked zongzi, steam / cook the wrapped raw zongzi in a steamer for about half an hour, and then take it out of the pot. [0003] Specifically, the...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/30A23L33/10
CPCA23L7/126A23L33/105A23V2002/00A23V2200/15A23V2200/32A23V2250/21
Inventor 温国辉
Owner 温国辉
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