Ficus microcarpa ash water zongzi stuffed with sweet osmanthus, pandan and streaky pork, and preparation method thereof

A technology for pork belly and gray water dumplings, which is applied in the field of food processing, can solve problems such as dumplings with few nutritional and health care functions, and achieve the effects of good color, flavor, shape and rich nutrition.

Inactive Publication Date: 2018-12-07
GUANGDONG FOOD & DRUG VOCATIONAL COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Compared with the traditional zongzi, although there are many kinds of zongzi nowadays, there are few zongzi with nutritional and health functions.

Method used

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  • Ficus microcarpa ash water zongzi stuffed with sweet osmanthus, pandan and streaky pork, and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A banyan gray water rice dumpling stuffed with sweet-scented osmanthus and colorful pork belly, prepared by the following method:

[0031] S1. Soak the reed leaves and mat grass in warm water at 30°C for about 1-2 hours, until they soften and fold back and are not easy to break, and set aside;

[0032] S2. Production of banyan gray water:

[0033] Take 250g of banyan ash and place it in a deep groove stainless steel basin (it can be stored in a sealed bag for one year), then pour boiled water into the basin while it is hot, and stir well until the banyan ash is completely dissolved and the color becomes dark. Yellow, let it stand for 3-4 hours, filter it several times with gauze, collect the supernatant liquid, get banyan ash water, and set aside;

[0034] S3. Production of colorful juice:

[0035] Put the variegated leaves and water into the juicer at a ratio of 1:2, squeeze the juice at high speed for 20 minutes, pour it out, filter it several times with gauze, coll...

Embodiment 2

[0046] Compared with Example 1, the amount of banyan leaves, banyan juice and banyan ash in the banyan gray rice dumpling stuffed with sweet-scented osmanthus flowers and pork belly in this example is reduced by half, and the rest of the raw materials remain unchanged. The preparation method is the same as in Example 1.

Embodiment 3

[0048] In this example, the banyan gray rice dumpling stuffed with sweet-scented osmanthus and colorful pork belly, compared with Example 1, the banyan juice increased by 20g, the banyan ash increased by 150g, the lemon juice decreased by 13ml, the water was about 1000g, and the rest of the raw materials remained unchanged. The preparation method and implementation Example 1 is the same.

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Abstract

The present invention discloses ficus microcarpa ash water zongzi stuffed with sweet osmanthus, pandan and streaky pork, and a preparation method thereof. The ficus microcarpa ash water zongzi is prepared from the following raw materials: 15-60g of sweet osmanthus, 35-140g of pandan, 20-80g of pandan juice, 125-500g of ficus microcarpa ash, 300-1200g of streaky pork, 250-1000g of glutinous rice, 12-50ml of lemon juice, 10-40g of starch, 17-70g of cooked sesame, 15-60ml of peanut oil, 5-20g of salt, 2-14g of chicken essence, 1000-4000g of boiled water, and a proper amount of common aspidistra leaves and mat grass. The method matches ficus microcarpa ash water with stuffing made of pandan, sweet osmanthus and streaky pork, optimizes the formula, and overcomes the above problems so as to obtain the ash water zongzi which is mellow in fragrance, full in stuffing core, oily but not greasy, unique in mouth feel, rich in food materials and high in nutritive value. The acceptance degree by people is improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to banyan gray rice dumpling stuffed with sweet-scented osmanthus and streaky pork belly and a preparation method thereof. Background technique [0002] Zongzi is a festive food for the Han people during the "Dragon Boat Festival". It was called "corner millet" and "tube rice dumpling" in ancient times. It is steamed from glutinous rice wrapped in zongzi leaves. The legend is passed down to commemorate Qu Yuan who threw himself into the river. It is the traditional food with the deepest cultural accumulation in Chinese history. There are many kinds of zongzi. From the perspective of fillings, there are Beijing jujube palm wrapped with small dates in the north; red bean paste, fresh meat, eight treasures, ham, egg yolk and other fillings in the south, among which Jiaxing zongzi in Zhejiang is the representative. [0003] Compared with the traditional zongzi, although there are many ki...

Claims

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Application Information

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IPC IPC(8): A23L7/126A23L27/00A23L27/10
CPCA23L7/126A23L27/00A23L27/10
Inventor 李剑黄国平李银花马丽萍
Owner GUANGDONG FOOD & DRUG VOCATIONAL COLLEGE
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