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Production method of rice dumplings with beef

A production method and technology of zongzi, which is applied in the production field of beef zongzi, can solve the problems of indigestion, toxic effects of materials, and changing the nutritional content of zongzi, and achieve the effect of sufficient aroma, high nutritional value, and shortening the production process

Inactive Publication Date: 2017-11-03
贵州清味极食品有限责任公司
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Therefore, in the prior art, the indigestion phenomenon is usually prevented by adding Chinese medicinal materials with invigorating stomach and eliminating food effects, but due to the synergistic antagonism of the pharmacological components of Chinese medicinal materials, the nutritional labeling of zongzi will be changed. In addition, although Chinese medicinal materials have health care effect, but the medicine is three-point poisonous, and unreasonable intake will cause the material to have toxicological effects on the body. Therefore, in order to improve the deficiencies in the prior art, the applicant improves the problem of indigestible glutinous rice by directly treating glutinous rice. problems, but also to ensure the nutritional value of glutinous rice and the taste of rice dumplings

Method used

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  • Production method of rice dumplings with beef
  • Production method of rice dumplings with beef

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A kind of production method of beef zongzi mainly comprises the following steps:

[0041] (1) Place the glutinous rice in water containing additives, after pulsed magnetic field treatment, then soak for 1.5 hours, and drain the glutinous rice;

[0042] (2) Mix glutinous rice, green onions, oyster sauce, salt, and fennel powder evenly, and take zongzi leaves to make zongzi;

[0043] (3) Steam the zongzi, and when the temperature of the zongzi is 85° C., inject the beef juice into the zongzi, and freeze-dry the zongzi quickly.

[0044] The additive is xylitol, and the additive accounts for 1% of the total amount of the system (additive and water).

[0045] The pulsed magnetic field has a magnetic field strength of 9.5T and a pulse number of 8 times.

[0046] The glutinous rice, shallot, oyster sauce, salt and fennel powder are proportioned according to the following weights: 30kg of glutinous rice, 3kg of shallot, 9kg of oyster sauce, 4kg of salt and 2kg of fennel powde...

Embodiment 2

[0052] A kind of production method of beef zongzi mainly comprises the following steps:

[0053] (1) Place the glutinous rice in water containing additives, after pulsed magnetic field treatment, then soak for 1.5 hours, and drain the glutinous rice;

[0054] (2) Mix glutinous rice, green onions, oyster sauce, salt, and fennel powder evenly, and take zongzi leaves to make zongzi;

[0055] (3) Steam the zongzi, and when the temperature of the zongzi is 75° C., inject the beef juice into the zongzi, and freeze-dry the zongzi quickly.

[0056] The additives are xylitol and sorbitol, and the additives account for 1.5% of the total amount of the system (additives and water).

[0057] The pulsed magnetic field has a magnetic field strength of 10T and a pulse number of 7 times.

[0058] The glutinous rice, green onion, oyster sauce, salt, and fennel powder are proportioned according to the following weights: 40kg of glutinous rice, 2kg of green onion, 11kg of oyster sauce, 5kg of s...

Embodiment 3

[0064] A kind of production method of beef zongzi mainly comprises the following steps:

[0065] (1) Place the glutinous rice in water containing additives, after being treated with a pulsed magnetic field, soak for 1 hour, and drain the glutinous rice;

[0066] (2) Mix glutinous rice, green onions, oyster sauce, salt, and fennel powder evenly, and take zongzi leaves to make zongzi;

[0067] (3) Steam the zongzi, and when the temperature of the zongzi is 75° C., inject the beef juice into the zongzi, and freeze-dry the zongzi quickly.

[0068] The additives are xylitol, sorbitol, and maleic anhydride, and the additives account for 0.5% of the total amount of the system (additives and water).

[0069] The pulsed magnetic field has a magnetic field strength of 11.2T and 10 pulses.

[0070] The glutinous rice, green onion, oyster sauce, salt, and fennel powder are proportioned according to the following weights: 25kg of glutinous rice, 4kg of onion, 10.5kg of oyster sauce, 4.8k...

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Abstract

The invention relates to a making method of rice dumplings, in particular to a production method of rice dumplings with beef, aiming at overcoming the defects in the prior art, solving the problem that glutinous rice is difficult to digest by directly treating the glutinous rice, and guaranteeing the nutritional value of the glutinous rice and the taste of the rice dumplings. The production method concretely comprises the following steps: putting the glutinous rice into water containing additives, treating the glutinous rice by using a pulsed magnetic field, then soaking for 1-2h, and draining the glutinous rice; evenly mixing the glutinous rice, scallions, oyster sauce, table salt and fennel powder, and wrapping the mixture with steamed rice dumpling leaves to obtain rice dumplings; steaming the rice dumplings, cooling until the temperature of the rice dumplings is 75-90 DEG C, injecting beef juice into the rice dumplings, and rapidly freeze-drying the rice dumplings.

Description

technical field [0001] The invention relates to a method for making zongzi, in particular to a method for producing beef zongzi. 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 well as the resulting...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/126A23L13/30A23F3/14
CPCA23L7/126A23F3/14A23L13/30
Inventor 丁晓娟
Owner 贵州清味极食品有限责任公司
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