Rice dumpling capable of reducing rice on reed leaf and preparation method of rice dumpling

A technology of zongzi leaves and zongzi, which is applied in the field of zongzi and its preparation that can reduce the stickiness of zongzi leaves, and can solve the problems of glutinous rice sticking, inconvenient eating of glutinous rice, waste of food, etc.

Inactive Publication Date: 2014-09-03
徐旭波
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Eating zongzi on the Dragon Boat Festival is a Chinese tradition. Zongzi is a kind of food that carries the food culture of China for thousands of years. However, when people eat zongzi, they

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0056] A kind of rice dumpling that can reduce rice dumpling leaves sticking to the rice is made by the preparation method comprising the following steps:

[0057] Step 1, put the zong leaves into the white vinegar and water mixture;

[0058] Step 2, put 3 liters of tap water in a stainless steel pot, and boil the water to 100°C or boil;

[0059] In the third step, put 500 grams of the zong leaves obtained in the first step into the water obtained in the second step, and cook for 10 minutes when the temperature of the water reaches 100°C or the water boils;

[0060] In the 4th step, put sodium carbonate into the water obtained in the 3rd step and the zong leaves, and cook for 20 minutes when the temperature of the water reaches 100°C or the water boils;

[0061] Step 5, add sesame oil to the mixture obtained in step 4, cook for 2 minutes when the temperature of the water reaches 100°C or the water boils;

[0062] Step 6, stop the heating, and put the straw rope that binds th...

Embodiment approach 2

[0099] A kind of rice dumpling that can reduce rice dumpling leaves sticking to the rice is made by the preparation method comprising the following steps:

[0100] Step 1, put the zong leaves into the white vinegar and water mixture;

[0101] Step 2, put 3 liters of tap water in a stainless steel pot, and boil the water to 100°C or boil;

[0102] In the third step, put 500 grams of the zong leaves obtained in the first step into the water obtained in the second step, and cook for 14 minutes when the temperature of the water reaches 100°C or the water boils;

[0103] In the 4th step, put sodium carbonate into the water obtained in the 3rd step and the zong leaves, and cook for 24 minutes when the temperature of the water reaches 100°C or the water boils;

[0104] Step 5, add sesame oil to the mixture obtained in step 4, cook for 4 minutes when the temperature of the water reaches 100°C or the water boils;

[0105] Step 6, stop the heating, and put the straw rope that binds th...

Embodiment approach 3

[0142] A kind of rice dumpling that can reduce rice dumpling leaves sticking to the rice is made by the preparation method comprising the following steps:

[0143] Step 1, put the zong leaves into the white vinegar and water mixture;

[0144] Step 2, put 3 liters of tap water in a stainless steel pot, and boil the water to 100°C or boil;

[0145] In the third step, put 500 grams of the zong leaves obtained in the first step into the water obtained in the second step, and cook for 16 minutes when the temperature of the water reaches 100°C or the water boils;

[0146] In the 4th step, put sodium carbonate into the water obtained in the 3rd step and the zong leaves, and cook for 25 minutes when the temperature of the water reaches 100°C or the water boils;

[0147] Step 5, add sesame oil to the mixture obtained in step 4, cook for 5 minutes when the temperature of the water reaches 100°C or the water boils;

[0148] Step 6, stop the heating, and put the straw rope that binds th...

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PUM

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Abstract

The invention relates to a food and a preparation method thereof, and in particular relates to a rice dumpling capable of reducing rice on reed leaf and a preparation method of the rice dumpling. The method comprises the following steps: previously preparing raw materials: water, sticky rice, sodium carbonate, sesame oil, corn powder, sodium diacetate and calcium bicarbonate, cooking reed leaves, making rice dumpling, and soaking the rice dumpling. The invention aims at effectively reducing the rice on the reed leaf.

Description

technical field [0001] The invention relates to a food and a preparation method thereof, in particular to a zongzi capable of reducing rice-sticking leaves of the zongzi and a preparation method thereof. Background technique [0002] Eating zongzi on the Dragon Boat Festival is a Chinese tradition. Zongzi is a food that has carried China's food culture for thousands of years. However, when people eat zongzi, they often find that when they peel off the leaves, some glutinous rice sticks to the leaves. , These glutinous rice sticking to the leaves are inconvenient to eat, throwing them away is a waste of food. This is a drawback of the prior art. Contents of the invention [0003] Aiming at the defects existing in the prior art, the object of the present invention is to provide a kind of zongzi which can reduce the rice-sticking of zongzi leaves and its preparation method. [0004] The object of the present invention is also to provide a kind of preparation method of the z...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/00A23L7/10A23L29/00
CPCA23L7/126A23V2002/00A23V2300/24
Inventor 吴金玉
Owner 徐旭波
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