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Seafood zongzi and manufacturing method thereof

A technology for rice dumplings and seafood, which is applied in food preparation, food ingredients as odor improvers, and the function of food ingredients, etc. It can solve the problems of poor control of maturity, and achieve the increase of unsaturated fatty acids, the fragrance of rice, the pure and thick meat, and the quality of meat. crispy and tender 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

[0039] Seafood Zongzi consists of the following raw materials in parts by weight:

[0040] Lingshan Daxiang waxy 8000g, fresh dace 6000g, lean pork 4000g, squid 1800g, shrimp 1200g, abalone 600g, big oyster 400g, scallop 120g, mung bean 5000g, shiitake mushroom 250g, ginkgo 250g, ginger 150g, green onion 120g.

[0041] The making method of seafood zongzi comprises the steps:

[0042] (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;

[0043] (2) Remove the viscera of dace, clean it, marinate it with abalone and big oyster with cooking wine, salt, rice wine, ginger and onion puree, and soy sauce for 2 hours and set aside;

[0044] (3) Marinate lean pork with cooking wine, salt, five-spice powder, soy sauce, and rice wine for 2 hours; fry squid, shrimp, shiitake mushrooms, ginkgo, and scallops for later use; peel mung beans, wash and soak for 5 hours, and use Peanut oil and salt are m...

Embodiment 2

[0052] Seafood Zongzi consists of the following raw materials in parts by weight:

[0053] 12000g Thai fragrant glutinous rice, 4000g frozen dace, 6000g lean pork with plum head from Lingshan local pig, 1200g squid, 1800g shrimp, 400g abalone, 600g big oyster, 80g scallop, 4000g mung bean, 350g shiitake mushroom, 150g ginkgo, ginger 250g, green onion 80g.

[0054] The making method of seafood zongzi comprises the steps:

[0055] (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;

[0056] (2) Remove the viscera of dace, clean it, marinate it with abalone and big oyster with cooking wine, salt, rice wine, ginger and onion puree, and soy sauce for 2 hours and set aside;

[0057] (3) Marinate lean pork with cooking wine, salt, five-spice powder, soy sauce, and rice wine for 2 hours; fry squid, shrimp, shiitake mushrooms, ginkgo, and scallops for later use; peel mung beans, wash and soak ...

Embodiment 3

[0065] Seafood Zongzi consists of the following raw materials in parts by weight:

[0066] Lingshan Daxiang glutinous rice 10000g, fresh dace 5000g, Lingshan local pork plum head lean pork 5000g, squid 1500g, shrimp 1500g, abalone 500g, big oyster 500g, scallop 100g, mung bean 4500g, mushroom 300g, ginkgo 200g, ginger 200g , green onion 100g.

[0067] The making method of seafood zongzi comprises the steps:

[0068] (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;

[0069] (2) Remove the viscera of dace, clean it, marinate it with abalone and big oyster with cooking wine, salt, rice wine, ginger and onion puree, and soy sauce for 2 hours and set aside;

[0070] (3) Marinate lean pork with cooking wine, salt, five-spice powder, soy sauce, and rice wine for 2 hours; fry squid, shrimp, shiitake mushrooms, ginkgo, and scallops for later use; peel mung beans, wash and soak for 5 hours, ...

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Abstract

The invention discloses a seafood zongzi which is prepared from the following raw materials in parts by weight: 800-1200 parts of glutinous rice, 400-600 parts of dace, 400-600 parts of lean pork, 120-180 parts of squid, 120-180 parts of peeled shrimp, 40-60 parts of abalone, 40-60 parts of oyster, 8-12 parts of dried scallop, 400-500 parts of mung bean, 25-35 parts of shiitake, 15-25 parts of ginkgo, 15-25 parts of ginger and 8-12 parts of shallot. 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 seafood zongzi 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 easy to con...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/326A23L1/311A23L1/29A23L13/10A23L17/10A23L33/00
CPCA23L7/126A23L13/10A23L17/10A23L33/00A23V2002/00A23V2200/30A23V2200/15
Inventor 张龙芬张明芳叶鹏
Owner 广西灵山桂味食品有限公司
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