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Litchi/longan zongzi and manufacturing method thereof

A technology of zongzi and longan, which is applied in food preparation, food ingredients as taste improvers, functions of food ingredients, etc. It can solve the problems of poor control of maturity and achieve unique flavor, pure and thick fragrance, crispy and tender meat Effect

Active Publication Date: 2014-07-16
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

[0040] The lychee longan rice dumpling consists of the following raw materials in parts by weight:

[0041] Lingshan Daxiang glutinous rice 12000g, pork belly meat 6000g, mung beans 4000g, dried lychee meat 1200g, dried longan meat 800g, sausage 1200g, shiitake mushrooms 800g, dried squid 900g, ganoderma lucidum 400g, dried shrimp 600g, onion 400g.

[0042] The making method of lychee longan rice dumpling comprises the following steps:

[0043] (1) Wash the glutinous rice, soak it in water for 6-8 hours to make it soft, pick up and drain the water, add peanut oil and salt and mix well;

[0044] (2) Peel mung beans, wash and soak for 5 hours, mix well with peanut oil and salt and set aside; soak mushrooms, ganoderma lucidum, squid, and dried shrimp in water, fry in oil for a while and set aside;

[0045] (3) Cut the fresh pork belly meat into strips of about 150 grams, mix sausage, squid, dried shrimp, and shiitake mushrooms, add cooking wine, sesame oil, refined salt, peanut ...

Embodiment 2

[0053] The lychee longan rice dumpling consists of the following raw materials in parts by weight:

[0054] 18000g Thai glutinous rice, 4000g pork belly, 6000g mung beans, 800g fresh lychee meat, 1200g fresh longan meat, 800g sausage, 1200g shiitake mushroom, 700g dried squid, 600g ganoderma lucidum, 400g dried shrimp, 600g onion.

[0055] The making method of lychee longan rice dumpling comprises the following steps:

[0056] (1) Wash the glutinous rice, soak it in water for 6-8 hours to make it soft, pick up and drain the water, add peanut oil and salt and mix well;

[0057] (2) Peel mung beans, wash and soak for 5 hours, mix well with peanut oil and salt and set aside; soak mushrooms, ganoderma lucidum, squid, and dried shrimp in water, fry in oil for a while and set aside;

[0058] (3) Cut the fresh pork belly meat into strips of about 150 grams, mix sausage, squid, dried shrimp, and shiitake mushrooms, add cooking wine, sesame oil, refined salt, peanut oil, and shallots ...

Embodiment 3

[0066] The lychee longan rice dumpling consists of the following raw materials in parts by weight:

[0067] Lingshan Daxiang glutinous rice 15000g, Lingshan local pork belly meat 5000g, mung beans 5000g, dried lychee meat 1000g, dried longan meat 1000g, sausage 1000g, shiitake mushrooms 1000g, dried squid 800g, ganoderma lucidum 500g, dried shrimp 500g, onions 500g.

[0068] The making method of lychee longan rice dumpling comprises the following steps:

[0069] (1) Wash the glutinous rice, soak it in water for 6-8 hours to make it soft, pick up and drain the water, add peanut oil and salt and mix well;

[0070] (2) Peel mung beans, wash and soak for 5 hours, mix well with peanut oil and salt and set aside; soak mushrooms, ganoderma lucidum, squid, and dried shrimp in water, fry in oil for a while and set aside;

[0071] (3) Cut the fresh pork belly meat into strips of about 150 grams, mix sausage, squid, dried shrimp, and shiitake mushrooms, add cooking wine, sesame oil, ref...

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Abstract

The invention discloses a litchi / longan zongzi which is prepared from the following raw materials in parts by weight: 1200-1800 parts of glutinous rice, 400-600 parts of pork belly, 400-600 parts of mung bean, 80-120 parts of litchi flesh, 80-120 parts of longan flesh, 80-120 parts of sausage, 80-120 parts of shiitake, 70-90 parts of dried squid, 40-60 parts of ganoderma lucidum, 40-60 parts of shelled shrimp and 40-60 parts of onion. 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 litchi longan rice 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 no...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/29A23L7/10A23L33/00
CPCA23L7/126A23L13/428A23L27/10A23L33/10A23P10/10A23V2002/00A23V2200/08A23V2200/30A23V2200/16A23V2250/21
Inventor 张龙芬
Owner 广西灵山桂味食品有限公司
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