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Preparation method of traditional Chinese rice-puddings with yolk and fresh meat

The technology of fresh meat and egg yolk is applied in the field of preparation of egg yolk fresh meat dumplings, can solve problems such as short shelf life of dumplings, unsuitable for industrialized production and the like, and achieve the effects of simple and feasible preparation method, shortening cooking time and reducing production energy consumption.

Inactive Publication Date: 2018-01-26
ZHEJIANG QINGLIAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the shelf life of this zongzi is short, not suitable for industrialized production

Method used

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  • Preparation method of traditional Chinese rice-puddings with yolk and fresh meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The preparation method of egg yolk fresh meat rice dumpling comprises preparation of rice dumpling leaves, preparation of glutinous rice, preparation of fresh meat, packaging of raw rice dumpling, precooking of raw rice dumpling, sterilization and quick freezing, and the specific steps are as follows:

[0017] 1) Preparation of zongzi leaves: Wash zongzi leaves and put them in an aqueous solution with a concentration of 0.015% sodium carbonate, boil for 18 minutes, wash and dry, and set aside. This step can not only disinfect and sterilize zongzi leaves, but also soften the leaf fibers of zongzi leaves , so that it does not break, and can make the surface of the zong leaves smoother, thereby reducing the stickiness of the glutinous rice to the surface of the zong leaves, while not affecting the aroma components in the zong leaves, so that the aroma components in the zong leaves can still enter into the zongzi to enhance the aroma of the zongzi;

[0018] 2) Glutinous ric...

Embodiment 2

[0024] The preparation method of egg yolk fresh meat dumpling, its concrete steps are:

[0025] Preparation of zong leaves: wash zong leaves and put them in an aqueous solution with a concentration of 0.013% sodium carbonate, boil for 25 minutes, wash and dry, and set aside;

[0026] Preparation of glutinous rice: Wash the glutinous rice, add water according to the weight ratio of rice to water at 1:1.8, and then add 0.025% functional protein of glutinous rice weight in the water, soak for 55 minutes, drain, then add sodium diacetate 0.1% of glutinous rice weight, mix well , set aside, then mix the glutinous rice with seasoning, the amount of seasoning added is 5% of the weight of glutinous rice, the ingredients and parts by weight of the seasoning: 2.0 parts of salt, 1.4 parts of oil consumption, 1.7 parts of soy sauce, 1.1 parts of five-spice powder, 1.1 parts of white sugar, 0.3 parts of sodium diacetate, the amino acid sequence of the above functional protein is: TDHAAKCYL...

Embodiment 3

[0032] The preparation method of egg yolk fresh meat dumplings is as follows: wash the leaves of the dumplings and put them in an aqueous solution with a sodium carbonate concentration of 0.013%, boil them for 20 minutes, wash and dry them, and set them aside; wash the glutinous rice, and use the weight ratio of rice to water as 1: 2.0 Add water, the water contains 0.024% of the weight of glutinous rice functional protein, soak for 60 minutes, drain, then mix the glutinous rice with seasoning, the amount of seasoning added is 4% of the weight of glutinous rice, set aside; cut the fresh meat into pieces, and then Marinate the meat pieces with flavoring agent for 60 minutes, set aside, the amount of seasoning agent added is 2.5% of the weight of the meat piece, set aside, take 25 parts of glutinous rice, 5 parts of fresh meat, 3 parts of cooked salted egg yolk by weight, and take two slices Zong leaves are folded into a cone shape and placed in a mould, put glutinous rice, fresh ...

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Abstract

The invention discloses a preparation method of traditional Chinese rice-puddings with yolk and fresh meat. The preparation method of the traditional Chinese rice-puddings with the yolk and the freshmeat comprises the following steps of preparing dried bamboo leaves or reed leaves used for wrapping traditional Chinese rice-puddings, preparing glutinous rice, preparing fresh meat, making raw traditional Chinese rice-puddings, pre-cooking the raw traditional Chinese rice-puddings, and carrying out sterilization and quick freezing. The preparation method of the traditional Chinese rice-puddingswith the yolk and the fresh meat specifically comprises the following steps of putting thoroughly washed dried bamboo leaves or reed leaves used for wrapping traditional Chinese rice-puddings into a sodium carbonate aqueous solution, carrying out cooking with the sodium carbonate aqueous solution boiling, and then, carrying out washing and thorough air-drying so as to obtain a material ready for using; thoroughly washing the glutinous rice, soaking the washed glutinous rice with water, carrying out thorough draining, and uniformly mixing the glutinous rice with seasonings; dicing fresh meat, and marinating the diced fresh meat by using seasonings so as to obtain a material ready for using; containing the glutinous rice, the marinated meat, cooked salted yolk and the glutinous rice in the bamboo leaves or reed leaves, carrying out wrapping, and carrying out strapping so as to obtain raw traditional Chinese rice-puddings; putting the raw traditional Chinese rice-puddings into boiling water so as to carry out pre-cooking, fishing the pre-cooked traditional Chinese rice-puddings out, carrying out soaking by using cold water, and carrying out packaging so as to obtain materials ready for using; and then, performing sterilization on the traditional Chinese rice-puddings, and carrying out vacuum cooling and quick freezing so as to obtain the traditional Chinese rice-puddings with theyolk and the fresh meat. The invention has the following beneficial effects: the preparation method disclosed by the invention is simple and feasible. Compared with conventional methods, the preparation method is capable of saving half of the time, and thus, production efficiency of the traditional Chinese rice-puddings is improved with energy consumption during the production processes reduced; moreover, the preparation method is free of adverse influence on the environment, as well as suitable for industrialized production, so that sustainable development of the traditional Chinese rice-pudding industry is facilitated.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of egg yolk fresh meat dumpling. Background technique [0002] Zongzi is made by wrapping glutinous rice and other auxiliary materials with reed leaves or reed leaves, and then boiled in water. Zongzi, as one of the representatives of traditional Chinese food, is said to have originated from the Han Dynasty and is related to commemorating the ancient poet Qu Yuan’s throwing into the river. Eating zongzi on the Dragon Boat Festival has become an eternal traditional custom of the Chinese people. Every year during the Dragon Boat Festival on the fifth day of May, every household has to soak glutinous rice, wash zong leaves, and make zongzi. There are many kinds of patterns and colors. The north is mostly sweet, mainly red dates, bean paste dumplings, etc.; the south is mostly salty, mainly ham, bean paste, fresh meat, egg yolk dumplings, etc. In recent years, t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/36A23L5/10A23L7/126A23L13/40A23L13/70A23L15/00
CPCY02P60/85
Inventor 王秀芝薄高峰费星星
Owner ZHEJIANG QINGLIAN FOOD
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