Pigeon chicken rice dumpling and its preparation method

A pigeon and chicken technology, applied in the direction of food preparation, food ingredients as odor improvers, functions of food ingredients, etc., can solve the problems of poor control of maturity, etc., and achieve unique fragrance, beautiful and unique shape, pure and strong fragrance Effect

Active Publication Date: 2015-12-02
广西灵山桂味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the zongzi on the market are generally relatively small, about tens of grams to 200 grams, because the zongzi is in this weight range, and it is easy to control the maturity when steaming. If the zongzi exceeds this weight range, the maturity is not easy to control

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Pigeon chicken dumplings, consisting of the following ingredients by weight:

[0042] Lingshan Daxiang glutinous rice 7000g, waxed pigeon 3500g, chicken 7000g, bacon 1800g, pork belly 800g, mung bean 6000g, shrimp 150g, ham and barbecued pork 250g.

[0043] The preparation method of pigeon chicken rice dumpling comprises the following steps:

[0044] (1) Wash glutinous rice, soak in water for 6-8 hours to make it soft, remove and drain, add peanut oil and salt and mix well; peel mung beans, wash and soak for 5 hours, mix well with peanut oil and salt for later use;

[0045] (2) Remove the hair and viscera of the pigeon, wash and drain, add cooking wine, refined salt, soy sauce, sauce, rice wine, honey, sugar, ginger garlic juice and other seasonings, marinate for 3 days, remove and dry in the shade for 60 days. Sweet and sour pigeon;

[0046] Cut plum head lean pork into long strips weighing about 300-400g, mix well with cooking wine, soy sauce, refined salt, five-spi...

Embodiment 2

[0055] Pigeon chicken dumplings, consisting of the following ingredients by weight:

[0056] Thai fragrant glutinous rice 9000g, waxed pigeon 2500g, chicken 9000g, bacon 1200g, pork belly 1200g, mung bean 4000g, shrimp 250g, ham and barbecued pork 150g.

[0057] The preparation method of pigeon chicken rice dumpling comprises the following steps:

[0058] (1) Wash glutinous rice, soak in water for 6-8 hours to make it soft, remove and drain, add peanut oil and salt and mix well; peel mung beans, wash and soak for 5 hours, mix well with peanut oil and salt for later use;

[0059] (2) Remove the hair and viscera of the pigeon, wash and drain, add cooking wine, refined salt, soy sauce, sauce, rice wine, honey, sugar, ginger garlic juice and other seasonings, marinate for 3 days, remove and dry in the shade for 60 days. Sweet and sour pigeon;

[0060] Cut plum head lean pork into long strips weighing about 300-400g, mix well with cooking wine, soy sauce, refined salt, five-spice...

Embodiment 3

[0069] Pigeon chicken dumplings, consisting of the following ingredients by weight:

[0070] Lingshan Daxiang glutinous rice 8000g, waxed pigeon 3000g, chicken 8000g, bacon 1500g, pork belly 1000g, mung bean 5000g, shrimp 200g, ham and barbecued pork 200g.

[0071] The preparation method of pigeon chicken rice dumpling comprises the following steps:

[0072] (1) Wash glutinous rice, soak in water for 6-8 hours to make it soft, remove and drain, add peanut oil and salt and mix well; peel mung beans, wash and soak for 5 hours, mix well with peanut oil and salt for later use;

[0073] (2) Remove the hair and viscera of the pigeon, wash and drain, add cooking wine, refined salt, soy sauce, sauce, rice wine, honey, sugar, ginger garlic juice and other seasonings, marinate for 3 days, remove and dry in the shade for 60 days. Sweet and sour pigeon;

[0074] Cut plum head lean pork into long strips weighing about 300-400g, mix well with cooking wine, soy sauce, refined salt, five-sp...

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PUM

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Abstract

The invention discloses a pigeon / chicken zongzi which is prepared from the following raw materials in parts by weight: 700-900 parts of glutinous rice, 250-350 parts of preserved pigeon, 700-900 parts of chicken, 120-180 parts of preserved pork, 80-120 parts of pork belly, 400-600 parts of mung bean, 15-25 parts of peeled shrimp and 15-25 parts of roasted ham. The zongzi is soft, thick, pure and plump, has the advantages of beautiful and special shape, pure and thick bamboo aroma, soft and aromatic flesh, mild fragrance, is fatty and glutinous without too greasy, and has aftertaste that lingers.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a pigeon chicken dumpling and a preparation method thereof. Background technique [0002] Zongzi is a festive food for the Dragon Boat Festival. It was called "corner millet" and "tube rice dumpling" in ancient times. It is said that it was born to worship Qu Yuan who threw himself into the river. The deepest traditional food has a long history and various patterns. Due to the different customs in different places, people have different meanings for zongzi, and there are big differences between the south and the north. Eating zongzi on the Dragon Boat Festival is another traditional custom of the Chinese people. [0003] At present, the zongzi on the market are generally relatively small, about tens of grams to 200 grams, because the zongzi is in this weight range, and it is easy to control the maturity when steaming. If the zongzi exceeds this weight range, the maturity is not ea...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/164A23L1/315A23L1/312A23L1/318A23L1/29A23L13/20A23L13/50A23L13/70A23L33/00
CPCA23L7/126A23L13/428A23L13/50A23L13/70A23L33/00A23V2002/00A23V2200/30A23V2200/308A23V2200/15
Inventor 张龙芬
Owner 广西灵山桂味食品有限公司
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