Preparation method of green soybean and fresh meat rice dumplings

A technology for green beans and fresh meat, applied in the functions of food ingredients, preservation of meat/fish with chemicals, preservation of food ingredients as antimicrobials, etc., can solve problems such as being unsuitable for industrial production, short shelf life of zongzi, etc., to shorten the preparation Time, preparation method is simple and feasible, and the effect of unique fragrance

Inactive Publication Date: 2018-03-06
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 green soybean and fresh meat rice dumplings
  • Preparation method of green soybean and fresh meat rice dumplings

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The preparation method of green peas fresh meat dumplings includes pretreatment of zong leaves, glutinous rice soaking, green peas preparation, meat preparation, wrapping, pre-cooking, cold water soaking, sterilization and quick freezing. The specific steps of the preparation method are:

[0019] 1) Pretreatment of zong leaves: wash the zong leaves and put them in an aqueous solution with a sodium carbonate concentration of 0.015%, boil for 18 minutes, wash and dry, and use them for later use. This step can not only disinfect and sterilize zongzi leaves, and soften the leaves of the zong leaves. Fiber, so that it does not break, and can make the surface of the rice dumplings smoother, thereby reducing the stickiness of glutinous rice to the surface of the rice dumplings, and at the same time, it does not affect the aroma components in the rice dumplings, so that the aroma components in the rice dumplings can still be used. Into the rice dumplings, enhance the flavor of the ...

Embodiment 2

[0028] The preparation method of green bean fresh meat dumplings, the specific steps of the preparation method are:

[0029] Pretreatment of zong leaves: wash the zong leaves and put them in an aqueous solution with a sodium carbonate concentration of 0.013%, boil for 25 minutes, wash and dry, and set aside;

[0030] Soak glutinous rice: wash the glutinous rice clean, add water according to the weight ratio of rice to water of 1:1.8, and then the water contains 0.025% functional protein by weight of glutinous rice, soak for 55 minutes, drain, and then add 0.1% sodium diacetate by weight of glutinous rice, and mix well , Spare, the amino acid sequence of the above functional protein is: TDHAAKCYLLHPGKLCVCVKQDNAYASAIPRDCHTCEGICADATATMDRYSDTGGPLSTARCVNAFHFYKGCSLYEENVSYKPFVVSWKYGVAGFYTHCGPNFCCCIS;

[0031] Green peas preparation: soak the cleaned green peas according to the green peas to water weight ratio of 1:2.5 for 12 hours, drain and set aside;

[0032] Meat preparation: cut the fres...

Embodiment 3

[0038] The preparation method of green peas and fresh meat dumplings is:

[0039] 1) Wash the zong leaves and put them in an aqueous solution with a sodium carbonate concentration of 0.013%, boil for 20 minutes, wash and dry, and set aside;

[0040] 2) Wash the glutinous rice, add water according to the weight ratio of rice to water of 1:2.0, and then the water contains functional protein of 0.022-0.025% of the weight of glutinous rice, soak for 60 minutes, drain, and then add sodium diacetate of 0.09% of the weight of glutinous rice, mix Evenly, spare

[0041] 3) The washed green beans are soaked in water for 14 hours according to the weight ratio of green beans to water of 1:2.4, drained and set aside;

[0042] 4) Cut the fresh meat into 12g / piece, then marinate the meat with flavoring agent for 1.5h, and set aside. The ingredients and weight of the flavoring agent are: 7 parts of cooking wine, 1.5 parts of salt, 2.5 parts of five-spice powder, 2 parts of soy sauce Parts, 2.5 parts...

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Abstract

The invention discloses a preparation method of green soybean and fresh meat rice dumplings. The preparation method comprises the following specific steps: cleaning reed leaves, putting the reed leaves into a sodium carbonate aqueous solution for boiling, cleaning the reed leaves, and drying the reed leaves in air; adding water into clean sticky rice for soaking, draining off the sticky rice, andadding sodium diacetate; adding water into cleaned green soybeans for soaking, and draining off the green soybeans; cutting fresh meat into blocks, and salting the fresh meat; wrapping the sticky rice, the meat blocks and the green soybeans with two reed leaves, and binding the two reed leaves; putting the rice dumpling into boiled water for precooking; feeding the rice dumpling into water for soaking, and carrying out vacuum packaging; finally, sterilizing the rice dumpling, and carrying out vacuum cooling and quick freezing, thereby obtaining the green soybean and fresh meat rice dumpling. The preparation method has the beneficial effects that the preparation method is simple, feasible, high in production efficiency, low in energy consumption, free of adverse effects on the environment,applicable to industrial production and easy to popularize. The rice dumplings obtained by the preparation method have unique smell, are sticky but not pasted, are fat but not greasy, have rich nutrition, taste delicious, and are relatively long in storage period and shelf life; the sticky rice is non-stuck to the reed leaves.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of green bean and fresh meat dumplings. Background technique [0002] Zongzi is made by using reed leaves or ruo leaves to wrap glutinous rice and other auxiliary materials, and then put them in water and cook them. Zongzi, as one of the representatives of traditional Chinese cuisine, is said to have originated in the Han Dynasty and is related to the commemoration of the ancient poet Qu Yuan’s throwing into the river. It is one of the occasional foods during the Dragon Boat Festival. Eating zongzi on the Dragon Boat Festival has become an everlasting traditional custom of our people. On the fifth day of the Dragon Boat Festival on the fifth day of May every year, every household has to soak glutinous rice, wash zong leaves, and make zongzi. There are many kinds of colors. The north is mostly sweet, mainly red dates, red bean paste dumplings, etc.; the south is mo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/126A23L29/00A23L11/00A23L13/40A23L13/70A23L5/20A23L3/36A23B4/20
CPCA23B4/20A23L3/36A23L5/27A23L7/126A23L11/03A23L13/428A23L13/72A23L29/045A23V2002/00A23V2200/02A23V2200/048A23V2200/10A23V2200/14A23V2200/16A23V2300/20
Inventor 薄高峰费星星
Owner ZHEJIANG QINGLIAN FOOD
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