Ham Zongzi and processing technology thereof

Abstract

The invention relates to a ham Zongzi and a processing technology thereof. The ham Zongzi is prepared from the following raw materials by weight: 100 to 300 parts of glutinous rice, 7 to 21 parts of ham, 10 to 30 parts of oil, 0.5 to 1.5 parts of monosodium glutamate, 0.2 to 0.6 part of salt, 1 to 3 parts of white sugar, 4 to 12 parts of Micong (a kind of chive) and 8 to 24 parts of carrots. The processing technology for the ham Zongzi comprises the following successive steps: pretreatment of bamboo leaves; pretreatment of Micong (a kind of chive) and carrots; pretreatment of glutinous rice; mixing of rice materials; preparation of a raw Zongzi; preparation of a cooked Zongzi; precooling; quick-freezing; and warehousing and refrigeration. The invention has the following advantages: with the processing technology in the invention, the cooking time for the raw Zongzi can be shortened, so the sensory and flavor quality of the ham Zongzi can be improved, the phenomenon of retrogradation of the ham Zongzi can be alleviated, and the viscosity and gelling properties of the Zongzi can be enhanced; meanwhile, the processing technology substantially reduces the deterioration rate of the ham Zongzi, so economic benefits are increased.

Description

technical field [0001] The invention belongs to the field of food production, and in particular relates to a ham dumpling and a processing technology thereof. Background technique [0002] Eating zongzi on the Dragon Boat Festival is a traditional custom in China. The existing zongzi in the market are mostly traditional flavors, such as meat dumplings, bean paste dumplings, and jujube dumplings. With the development of the frozen food industry, frozen zongzi is accepted by more and more people, and zongzi is not only eaten during the Dragon Boat Festival, but zongzi has become a food that people eat. [0003] The ham tastes delicious, and making zongzi with ham not only enriches the taste of existing zongzi, but also meets people's nutritional needs for zongzi products. However, the reasons that plague the quality of ham dumplings in the industrial production process are as follows: firstly, the raw zongzi that has been made is directly steamed at a high temperature, which ...

AI Technical Summary

Problems solved by technology

However, the reasons that plague the quality of ham dumplings in the industrial production process are as follows: firstly, the raw zongzi that has been made is directly steamed at a high temperature, which requires a long steaming time, and the ham meat becomes hard when the time is too long. At the same time, with this method, some zongzi may be sandwiched due to insufficient steaming time, which makes the stickiness and stickiness of the zongzi relatively low; The zongzi is directly frozen at a lower temperature, resulting in uneven freezing of the cooked zongzi, thereby destroying the flavor quality of the ham dumplings; third, during the freezing and refrigerating process, the zongzi is stacked and discharged, and there is no gap between the zongzi or the gap between the zongzi is small. The zongzi is frozen unevenly, causing some zongzi to deteriorate and cannot be eaten

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