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A kind of rice dumpling and its preparation method

A technology of zongzi and zongzi, which is applied in the direction of food preparation, food ingredients as odor improvers, and the function of food ingredients, etc. It can solve the problems of glutinous rice that are not easy to digest, and achieve the effect of promoting ripening and rottenness, and promoting digestion and absorption

Active Publication Date: 2015-12-30
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. Especially for people with weak gastrointestinal function, zongzi has become a delicacy that they want to eat but cannot eat.

Method used

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  • A kind of rice dumpling and its preparation method

Examples

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Effect test

Embodiment 1

[0046] 20 parts glutinous rice, 1 part pork belly, 2 parts coconut meat, 1 part salt, 5 parts garlic oil, 1 part white sugar, 1 part pepper, 1 part soy sauce, 1 part oil consumption, 0.2 part grass stalk, 0.0002 part sand ginger And 1 part of rice dumpling leaves.

Embodiment 2

[0048] 30 parts glutinous rice, 2 parts pork belly, 3 parts coconut meat, 2 parts salt, 8 parts garlic oil, 2 parts white sugar, 1.5 parts pepper, 2 parts soy sauce, 1.5 parts oil consumption, 0.3 parts grass stalks, 0.0025 parts sand ginger And 1.5 servings of zong leaves.

Embodiment 3

[0050] 40 parts glutinous rice, 3 parts pork belly, 5 parts coconut meat, 3 parts salt, 10 parts garlic oil, 3 parts white sugar, 2 parts pepper, 3 parts soy sauce, 2 parts oil consumption, 0.5 parts herb stem, 0.0003 parts sand ginger And 2 servings of rice dumplings.

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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 "corn millet" and "tube dumpling", is a traditional holiday food of the Han people during the Dragon Boat Festival. It is made by steaming glutinous rice wrapped in zong leaves. The legend is passed down to commemorate Qu Yuan, and it is the traditional food with the deepest cultural accumulation in Chinese history. Depending on the region, the raw materials and taste of zongzi are also different. Usually, jujube or red beans are added to glutinous rice, and then wrapped tightly with zong leaves (zong leaves), and tied with a rope to form the initial raw material. Zongzi. When it needs to be cooked into cooked rice dumplings, put the wrapped raw rice dumplings in a steamer to steam / boil for about half an hour. [0003] Specifically, the general cooking method of zongzi is: [0004] Wash the gl...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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