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Processing method of beef zongzi

A processing method and beef technology, which is applied in the processing field of beef zongzi, can solve the problems affecting the sensory properties of zongzi, loss of rice flavor of glutinous rice, and toxicological effects, so as to improve tenderness and nutritional value, reduce bacterial influence, and have a good taste Effect

Inactive Publication Date: 2017-10-24
贵州清味极食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Therefore, in the prior art, it is usually to prevent indigestion by adding adjuvant substances with invigorating stomach and eliminating food effects or reducing the gluttony rate of zongzi, but all can make glutinous rice lose the original rice fragrance and affect the sensory properties of zongzi. In addition, The addition of auxiliary materials will improve the nutritional structure of zongzi. For example, traditional Chinese medicinal materials such as tangerine peel and grass crocodile will not only change the nutritional structure of zongzi, but also change the medicinal value of zongzi. It will cause the material to have toxic effects on the body. Therefore, in order to improve the deficiencies in the prior art, the applicant directly processes the glutinous rice to improve the problem of glutinous rice indigestibility, and to ensure the nutritional value of glutinous rice and the taste of rice dumplings.

Method used

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  • Processing method of beef zongzi
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  • Processing method of beef zongzi

Examples

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Embodiment 1

[0029] A processing method for beef zongzi mainly comprises the following steps:

[0030] (1) heat-treating the glutinous rice to a half-cooked state under the condition that the steam temperature is 110°C;

[0031] (2) The half-cooked glutinous rice is cooled, and the bacillus licheniformis or Clostridium butyricum liquid of 0.010% of the glutinous rice total amount is added (its inoculum size is 10 5 cfu / mL), microbial treatment at 25°C for 1-3 days;

[0032] (3) Under the condition that the magnetic field intensity is 14T, the glutinous rice after microbial treatment is subjected to pulsed magnetic field action 15 times;

[0033] (4) Take the beef, according to the weight ratio: the mixture of salt and ginger water is 1:4, pickle for 0.5h, and then smear oyster sauce on the surface; among them, the mixture of salt and ginger water is 1.5kg by weight Salt, 18kg ginger water, oyster sauce, the dosage is 10% of the beef weight;

[0034] (5) Weigh 25kg glutinous rice, 3kg be...

Embodiment 2

[0042] A processing method for beef zongzi mainly comprises the following steps:

[0043] (1) heat-treating the glutinous rice to a half-cooked state under the condition that the steam temperature is 100°C;

[0044] (2) The half-cooked glutinous rice is cooled, and the bacillus licheniformis or Clostridium butyricum liquid of 0.006% of the glutinous rice total amount is added (its inoculum size is 10 5 cfu / mL), microbial treatment at 20°C for 1-3 days;

[0045] (3) Under the condition that the magnetic field strength is 12T, the glutinous rice after microbial treatment is subjected to pulsed magnetic field action 12 times;

[0046] (4) Take beef, according to the weight ratio: the mixture of salt and ginger water is 1:3, pickle for 0.5h, and smear oyster sauce on the surface; among them, the mixture of salt and ginger water is: 1kg salt , 15kg ginger water, oyster sauce, the dosage is 10% of the beef weight;

[0047] (5) Weigh 20kg of glutinous rice, 2kg of beef, and 1kg of...

Embodiment 3

[0050] A processing method for beef zongzi mainly comprises the following steps:

[0051] (1) heat-treating the glutinous rice to a half-cooked state under the condition that the steam temperature is 120°C;

[0052] (2) The semi-cooked glutinous rice is cooled, and the bacillus licheniformis or Clostridium butyricum liquid of 0.014% of the glutinous rice total amount is added (its inoculum size is 10 6 cfu / mL), microbial treatment at 28°C for 1-3 days;

[0053] (3) Under the condition that the magnetic field intensity is 15.4T, the glutinous rice after microbial treatment is subjected to pulsed magnetic field action 18 times;

[0054] (4) Take beef, which is beef according to the weight ratio: the mixture of salt and ginger water is 1:5, and after pickling for 1 hour, the surface is smeared with oyster sauce; wherein, the mixture of salt and ginger water is proportioned by weight: 2kg of salt, 20kg of ginger water and oyster sauce, the dosage is 16% of the weight of beef;

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Abstract

The invention relates to a processing method of zongzi and particularly relates to a processing method of beef zongzi, which can solve a problem that zongzi causes dyspepsia and guarantee the original rice fragrance and sense property of the zongzi. The processing method includes the steps of: 1) steaming glutinous rice with water steam until the glutinous rice is softened to semi-cooked; 2) cooling the semi-cooked glutinous rice, adding bacillus liquid to perform microbial treatment; 3) performing pulse magnetic field treatment to the microbially treated glutinous rice, uniformly mixing beef, scallion and the glutinous rice, and packing the mixture of beef, scallion and glutinous rice with zongzi leaves, and steam-cooking the zongzi.

Description

technical field [0001] The invention relates to a processing method of rice dumplings, in particular to a processing method of beef rice dumplings. Background technique [0002] Zongzi is a much-loved food. As a traditional food in the customs of the Chinese nation, it has rich historical deposits and cultural heritage. With the advancement of science and technology, the processing of Zongzi has changed from a self-sufficient individual labor mode to Developed to the form of industrial production, it has also become a commercial product that is convenient to carry, store and eat. [0003] Although there are many kinds of zongzi in existence, the main raw material is glutinous rice, but according to the difference of auxiliary materials, it is named as many kinds of zongzi with different tastes, such as bean paste zongzi, pork zongzi, beef zongzi, egg yolk zongzi, red date zongzi and so on. Zongzi made from glutinous rice can easily cause indigestion if eaten too much, as we...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L7/126A23L13/10A23L13/70A23L3/005A23L5/20A23L5/30
CPCA23L7/126A23L3/005A23L5/27A23L5/30A23L7/104A23L13/10A23L13/72
Inventor 丁晓娟
Owner 贵州清味极食品有限责任公司