Waxy corn rice dumplings and preparation method thereof

A technology of waxy corn and rice dumplings, which is applied in the field of waxy corn dumplings and its preparation, can solve the problems of long-term storage, short shelf life, and not delicious taste, etc., and achieve the effects of high added value, convenient storage and transportation, and convenient consumption

Inactive Publication Date: 2015-01-14
济南金王食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the zongzi products sold on the market generally adopt conventional production methods, the taste is not delicious enough, and it is inconvenient to carry, the shelf life is short, and it cannot be stored for a long time, which brings inconvenience to people's eating

Method used

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  • Waxy corn rice dumplings and preparation method thereof

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Experimental program
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Effect test

Embodiment

[0025] (1) Raw material inspection

[0026] The raw materials and auxiliary materials are checked and accepted according to the company's internal acceptance standards for waxy corn, glutinous rice, zong leaves, and related filling materials.

[0027] (2) Soaked rice

[0028] Select a certain amount of white glutinous rice first, and remove impurities such as variegated, insect-eaten rice grains, stone grains, etc., rinse with cold water three times, soak in water with a water temperature of 10-25°C, soak until the rice absorbs enough water, and it is easy to pinch by hand. Break, that is, every 50kg of dry rice absorbs water to about 65kg, and the soaking time is between 25-35 minutes.

[0029] When soaking, it is required to put enough water first and then put the rice, it must be submerged white glutinous rice, drain after soaking. Drain the soaked rice in time until there are no water droplets dripping down in a line. After the water is drained, mix the ingredients accor...

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Abstract

The invention relates to the technical field of processing of foods and particularly discloses waxy corn rice dumplings and a preparation method thereof. The waxy corn rice dumplings are characterized by being prepared from the following raw materials in parts by weight through adding water and bamboo leaves: 20-30 parts of waxy corn kernels, 40-50 parts of glutinous rice, 10-15 parts of white granulated sugar and 10-20 parts of stuffing. The waxy corn rice dumplings are suitable for standardized, mechanical and modern industrial production; the addition value of the product is high, the profit is great and the technological content is high; and any chemical coloring agent and preservative are not added and the products meet national food sanitation monitoring standards.

Description

(1) Technical field [0001] The invention relates to the technical field of food processing, in particular to a waxy corn dumpling and a preparation method thereof. (2) Background technology [0002] Waxy corn, also known as waxy corn, is a nutritious food with great development potential. With the excellent characteristics of 100% amylopectin in the endosperm of waxy corn, it can well satisfy the nutrition and taste of modern people, and pursue the preference of coarse grains and delicate food. Therefore, as a new type of healthy food, the consumption of waxy corn deep-processed food will increase year by year. Because its grain is soft and sticky and fragrant, its skin is thin and slag-free, and contains a lot of vitamins and trace elements, eating waxy corn often can help prevent hardening of blood vessels, reduce blood cholesterol levels, and prevent intestinal diseases and cancer. Good food for the weak and infants. [0003] Glutinous rice, also called glutinous r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L7/126
CPCA23L33/10A23L7/126A23V2002/00A23V2200/30
Inventor 王怀清张洁王承堃赵骞刘真真
Owner 济南金王食品股份有限公司
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