Production process of traditional Chinese rice-puddings

A technology for making zongzi, which is applied in the direction of food science, etc., can solve problems such as easy eating and abdominal distension of eaters, glutinous rice is not easy to digest, and is not easy to digest, so as to achieve the effect of strengthening heat-clearing and detoxifying, strengthening efficacy, and high nutritional value

Inactive Publication Date: 2017-08-29
陆川县人民政府招待所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although zongzi tastes good, some eaters do not digest zongzi after eating zongzi, and often experience abdominal distension and food accumulation. This is related to glutinous rice, the main raw material used in zongzi. People get angry, and glutinous rice is not easy to digest, because of the non-digestible effect of glutinous rice, it makes people easy to eat and have abdominal distension, and it is gradually disliked by people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A kind of making technology of rice dumpling, comprises the steps:

[0040] 1) Material preparation

[0041] Take by weight the glutinous rice of 20g, the peeled soybean of 2g, the peeled mung bean of 2g, the pork belly of 2g, the taro of 1g, the water chestnut of 1g, the chestnut of 1g and the Chinese medicine composition of 0.3g, wherein, the Chinese medicine composition The product is mainly obtained by mixing the following raw materials by weight after crushing: 2g of hawthorn, 1g of bayberry, 2g of thorn pear, 1g of water hyacinth, 1g of spinosa, 2g of enteromorpha, 1g of sargassum, 1g of sea fungus, and rice bud 1g, jellyfish 1g, eleuthero 1g, tomato leaf 0.8g, vetch 0.6g and snakeberry 1g;

[0042] 2) Material pretreatment

[0043] Wash and drain the weighed glutinous rice, soybeans, mung beans, pork belly, taro, water chestnut and chestnut; then put the glutinous rice in lotus leaf water, soak soybeans and mung beans in clean water for 3 hours, take out and dr...

Embodiment 2

[0049] A kind of making technology of rice dumpling, comprises the steps:

[0050] 1) Material preparation

[0051] Take by weight the glutinous rice of 22g, the peeled soybean of 2.2g, the peeled mung bean of 2.2g, the pork belly of 2.5g, the taro of 1.2g, the water chestnut of 1.2g, the Chinese chestnut of 1.5g and the Chinese medicine composition of 0.35g, Wherein, the traditional Chinese medicine composition is mainly obtained by mixing the following raw materials in parts by weight after crushing: Hawthorn 2.5g, Waxberry 1.5g, Rosa roxburghii 2.5g, Water hyacinth 1.2g, Echinococcus 1.5g, Enteromorpha 2.2g g. Sargassum 1.2g, sea fungus 1.2g, rice bud 1.5g, jellyfish 1.5g, eleuthero 1.2g, peach leaf 0.9g, fennel 0.8g and snakeberry 1.2g;

[0052] 2) Material pretreatment

[0053] Wash and drain the weighed glutinous rice, soybeans, mung beans, pork belly, taro, water chestnut and chestnut; then put the glutinous rice in lotus leaf water, soak soybeans and mung beans in cl...

Embodiment 3

[0059] A kind of making technology of rice dumpling, comprises the steps:

[0060] 1) Material preparation

[0061] Take by weight the glutinous rice of 25g, the peeled soybean of 2.5g, the peeled mung bean of 2.5g, the pork belly of 3g, the taro of 1.5g, the water chestnut of 1.5g, the Chinese chestnut of 2g and the Chinese medicine composition of 0.4g, wherein, The traditional Chinese medicine composition is mainly obtained by crushing and mixing the following raw materials in parts by weight: 3g hawthorn, 2g bayberry, 3g pear, 1.5g water hyacinth, 2g spinosa, 2.5g enteromorpha, 1.5g sargasso , 1.5g of sea fungus, 2g of rice bud, 2g of jellyfish, 1.5g of Acanthopanax, 1g of tomato leaf, 1g of pomegranate and 1.5g of snakeberry;

[0062] 2) Material pretreatment

[0063] Wash and drain the weighed glutinous rice, soybeans, mung beans, pork belly, taro, water chestnut and chestnut; put the glutinous rice in lotus leaf water, soak soybeans and mung beans in clean water for 3....

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PUM

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Abstract

The invention provides a production process of traditional Chinese rice-puddings and belongs to the field of production of traditional Chinese rice-puddings. The production process comprises the following steps: preparing materials, pre-treating the materials and producing the traditional Chinese rice-puddings. The materials used by the production process comprise glutinous rice, soybeans, mung beans, streaky pork, taros, water chestnuts, Chinese chestnuts and a traditional Chinese medicine composition; the traditional Chinese medicine composition has the effects of invigorating the stomach and helping to digest, and promoting digestion, so that the prepared traditional Chinese rice-puddings have the advantages of good taste, excellent mouthfeel and abundant nutrients; after eaters eat the traditional Chinese rice-puddings, phenomena of getting internal heat and causing abdominal distension and dyspepsia are not caused.

Description

【Technical field】 [0001] The invention relates to the field of zongzi production, in particular to a production process of zongzi. 【Background technique】 [0002] Zongzi is a traditional delicacy in my country. The main raw material is glutinous rice, and then different auxiliary materials are added, such as red dates, raisins, ham, fresh meat, bacon, red beans, soybeans, mung beans, etc., to form zongzi with different tastes. Although zongzi tastes good, some eaters do not digest zongzi after eating zongzi, and often experience abdominal distension and food accumulation. This is related to glutinous rice, the main raw material used in zongzi. People get angry, and glutinous rice is not easy to digest. It is because of the non-digestible effect of glutinous rice that people tend to eat and develop abdominal distension, which is gradually disliked by people. 【Content of invention】 [0003] In view of the above, it is necessary to provide a production process for rice dumpl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/126A23L11/00A23L13/10A23L19/10A23L25/00A23L19/00A23L17/60A23L17/00A23L33/10
CPCA23L7/126A23L11/01A23L11/03A23L13/10A23L17/60A23L17/70A23L19/09A23L19/10A23L25/20A23L33/10A23V2002/00A23V2200/30
Inventor 陈思超
Owner 陆川县人民政府招待所
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