Processing method of tartary buckwheat vacuum zongzi

Abstract

The invention relates to a processing method of a tartary buckwheat vacuum zongzi. The processing method comprises the following steps: firstly, elutriating sticky rice for 2-3 times, and fishing out and then removing moisture; then, soaking tartary buckwheat with warm cold water for 5 hours, and fishing out and removing moisture; uniformly paving tartary buckwheat on a food steamer, brushing black rice and millets, paving a layer of sliced streaky pork above, steaming for 15 minutes with big fire, transferring and taking away sliced streaky pork, and taking out steamed tartary buckwheat for later use; steaming ormosia, mung beans, peanuts and the like by a pressure cooker for later use; after wrapping, directly cooking the zongzi; after cooking, packaging and sealing; placing the packaged zongzi into an ultra-high temperature retort pouch; adding a certain amount of water; sealing the vacuum package and then re-boiling. The processing method provided by the invention has the beneficial effects that the tartary buckwheat is added into the sliced meat to be steamed for 15 minutes, so that oil in the sliced meat penetrates into the tartary buckwheat to increase the viscidity of the viscidity; then sticky rice is added to be continuously steamed, so that the zongzi is not diffused to eat, and the taste is purer and richer.

Description

Technical field [0001] The invention relates to a method for processing tartary buckwheat vacuum rice dumplings. Background technique [0002] The first choice for the processing of zongzi is glutinous rice. In order to improve the taste of zongzi, the traditional improvement of zongzi is to put bacon, red dates, sausage, etc. into the stuffing of zongzi, so that the zongzi presents a variety of flavors. However, the main raw material is still glutinous rice. Many young people use zongzi as breakfast or small dessert, and its nutritional value is slightly simple. Moreover, the zongzi prepared with refined white glutinous rice not only has low nutritional value, but also is too viscous. If you eat too much, it is easy to cause indigestion, and the resulting symptoms such as hyperacidity, bloating, abdominal pain, and diarrhea. Therefore, it is not suitable for the elderly, children and people with poor gastrointestinal function. [0003] The applicant hopes to add tartary buckwh...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the invention is to solve the mouthfeel of tartary buckwheat zongzi, solve the problem that the processed zongzi in the processing process is scattered and not agglomerated, and a new solution is provided: