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Seafood glutinous-rice dumplings and making method thereof

A technology for zongzi and seafood, which is applied to the field of seafood zongzi and its preparation, can solve problems such as lack of efficacy of dietary therapy and health care, and achieve the effects of lowering blood pressure, regulating blood sugar, and preventing and controlling cholesterol.

Inactive Publication Date: 2016-01-20
张立涛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The zongzi currently on the market only satisfies people's pursuit of taste, but lacks the effect of dietotherapy and health care. Therefore, it has become a market demand to develop a kind of zongzi with unique taste and health care effect.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A seafood dumpling, which is made of the following raw materials in proportions by weight: 100-200 parts of glutinous rice, 10-12 parts of cumin powder, 30-50 parts of mussels, 5-7 parts of table salt, and 20 parts of mackerel -40 parts, 4-6 parts of soy sauce, 15-25 parts of crab-flavored mushrooms, 8-12 parts of cooking wine, 10-12 parts of peanut oil, and 100-200 parts of water.

Embodiment 2

[0015] A seafood dumpling, which is made from the following raw materials in parts by weight: 100 parts of glutinous rice, 10 parts of cumin powder, 30 parts of mussels, 5 parts of salt, 20 parts of mackerel, 4 parts of soy sauce, crab flavor 15 parts of mushrooms, 8 parts of cooking wine, 10 parts of peanut oil, and 100 parts of water.

Embodiment 3

[0017] A seafood dumpling, which is made from the following raw materials in parts by weight: 150 parts of glutinous rice, 11 parts of cumin powder, 40 parts of mussels, 6 parts of table salt, 30 parts of mackerel, 5 parts of soy sauce, crab flavor 20 parts of mushrooms, 10 parts of cooking wine, 11 parts of peanut oil, and 150 parts of water.

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Abstract

The invention discloses seafood glutinous-rice dumplings and a making method thereof. The seafood glutinous-rice dumplings are made from, by weight, 100-200 parts of glutinous rice, 10-12 parts of cumin powder, 30-50 parts of mussels, 5-7 parts of salt, 20-40 parts of Spanish mackerels, 4-6 parts of soybean sauce, 15-25 parts of crab-flavored mushrooms, 8-12 parts of cooking wine, 10-12 parts of peanut oil and 100-200 parts of water. The seafood glutinous-rice dumplings develop new taste, the seafood contains plenty of protein and carbohydrates and is mixed with the glutinous rice to make the glutinous-rice dumplings both having rice flavor and mellow seafood flavor, the seafood glutinous-rice dumplings are suitable for most people to eat, and the added Spanish mackerels have the functions of lowering blood pressure and cholesterol and preventing and treating cardiovascular diseases and facilitate strengthening of tendons and bones and regulation of blood sugar after being eaten for a long time.

Description

technical field [0001] The invention relates to a rice dumpling, in particular to a seafood rice dumpling and a preparation method thereof. Background technique [0002] Zongzi, also known as "corner millet" and "tube rice dumpling", is a traditional festival food of the Han nationality during the Dragon Boat Festival. It is made by steaming glutinous rice wrapped in zongzi leaves. The legend is spread in memory of Qu Yuan, and it is the traditional food with the deepest cultural accumulation in Chinese history. The main raw material of zongzi is glutinous rice, and then add different auxiliary materials, such as red dates, raisins, ham, fresh meat, bacon, red beans, etc., to form zongzi with different tastes. Zongzi on the market only only satisfies people's pursuit of taste, but lacks the effect of dietotherapy and health care. Therefore, developing a kind of Zongzi with unique taste and health care function has become a kind of market demand. [0003] The zongzi obtaine...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/126A23L17/10A23L17/50A23L17/40A23L33/00
CPCA23V2002/00
Inventor 张立涛
Owner 张立涛
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