Preserved-egg-containing rice dumpling and making method thereof

A production method and technology of preserved eggs, which are applied in the field of food processing, can solve the problems of easy food accumulation, indigestion, and inability to arouse consumers' appetite and freshness, and achieve the effects of promoting digestion and absorption, increasing appetite, and rich taste levels

Inactive Publication Date: 2015-12-30
HUBEI SHENDAN HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the main raw materials of salty rice dumplings are usually glutinous rice, pork, ham,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preserved egg zongzi, the raw materials of which are calculated in parts by weight: 475 parts of preserved eggs, 910 parts of glutinous rice, 2.2 parts of edible soda ash, 21 parts of light soy sauce, 2.7 parts of table salt, 1 part of white sugar, 4 parts of cooking wine, 12 parts of curry sauce, 1 part curry powder.

[0019] The preparation method of above-mentioned preserved egg zongzi comprises the steps:

[0020] (1) Raw material preparation: by weight, weigh 475 parts of preserved eggs, 910 parts of glutinous rice, 2.2 parts of edible soda ash, 21 parts of light soy sauce, 2.7 parts of table salt, 1 part of white sugar, 4 parts of cooking wine, 12 parts of curry sauce, 1 part curry powder, set aside;

[0021] (2) Pour the glutinous rice into a container, wash it with water, soak it for 5 hours, drain it, and then mix it with edible soda ash, soy sauce, salt, white sugar, cooking wine, curry sauce, and curry powder to obtain seasoned glutinous rice;

[0022] (3...

Embodiment 2

[0027] A preserved egg zongzi, the raw materials of which are calculated in parts by weight: 580 parts of preserved eggs, 1160 parts of glutinous rice, 4.5 parts of edible soda ash, 30 parts of soy sauce, 4.8 parts of salt, 2.5 parts of white sugar, 6 parts of cooking wine, 14 parts of curry sauce, 3 servings of curry powder.

[0028] The preparation method of above-mentioned preserved egg zongzi comprises the steps:

[0029] (1) Preparation of raw materials: by weight, weigh 580 parts of preserved eggs, 1160 parts of glutinous rice, 4.5 parts of edible soda ash, 30 parts of light soy sauce, 4.8 parts of table salt, 2.5 parts of white sugar, 6 parts of cooking wine, 14 parts of curry sauce, 3 parts curry powder, set aside;

[0030] (2) Pour the glutinous rice into a container, wash it with water, soak it for 5 hours, drain it, and then mix it with edible soda ash, soy sauce, salt, white sugar, cooking wine, curry sauce, and curry powder to obtain seasoned glutinous rice;

[...

Embodiment 3

[0036] A preserved egg zongzi, the raw materials of which are calculated in parts by weight: 530 parts of preserved eggs, 1050 parts of glutinous rice, 3 parts of edible soda ash, 28 parts of soy sauce, 3 parts of salt, 2.3 parts of white sugar, 4.7 parts of cooking wine, 12 parts of curry sauce, 2 parts curry powder.

[0037] The preparation method of the above-mentioned red bean coarse grain waffle comprises the following steps:

[0038] (1) Raw material preparation: by weight, weigh

[0039] A preserved egg zongzi, the raw materials of which are calculated in parts by weight: 530 parts of preserved eggs, 1050 parts of glutinous rice, 3 parts of edible soda ash, 28 parts of soy sauce, 3 parts of salt, 2.3 parts of white sugar, 4.7 parts of cooking wine, 12 parts of curry sauce, 2 parts curry powder;

[0040] (2) Pour the glutinous rice into a container, wash it with water, soak it for 5 hours, drain it, and then mix it with edible soda ash, soy sauce, salt, white sugar, co...

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PUM

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Abstract

The invention relates to a preserved-egg-containing rice dumpling and a making method thereof. The preserved-egg-containing rice dumpling comprises raw materials in parts by weight as follows: 450-600 parts of preserved eggs, 900-1,200 parts of glutinous rice, 2-5 parts of sodium carbonate anhydrous, 20-35 parts of light soy sauce, 2-5 parts of edible salt, 1-3 parts of white granulated sugar, 4-6 parts of cooking wine, 10-15 parts of curry paste and 1-3 parts of curry powder. According to the preserved-egg-containing rice dumpling prepared with a good formula and technology, the rice dumpling with a new taste is created, the variety of the rice dumplings is enriched, the appetite can be stimulated, and the flavor is unique.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preserved egg zongzi. Background technique [0002] Zongzi, a traditional festival food of the Dragon Boat Festival, is made by steaming glutinous rice wrapped in zong leaves. Nowadays, there are many varieties of zongzi with different flavors. The main flavors are sweet and salty. The famous ones include longan zongzi, meat zongzi, crystal zongzi, lotus paste zongzi, candied fruit zongzi, ham zongzi, salted egg zongzi and so on. Among them, the main raw materials of salty rice dumplings are usually glutinous rice, pork, ham, etc., which gradually fail to arouse consumers' appetite and freshness, and are not easy to digest. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a preserved egg zongzi and a production method thereof, which retains the glutinous rice aroma and taste of the zongzi, and the preserve...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/32
Inventor 刘华桥戴淑香肖翼
Owner HUBEI SHENDAN HEALTHY FOOD
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