Rabbit meat rice dumpling processing process

A processing technology, rabbit meat technology, which is applied in the field of rabbit meat zongzi processing technology, can solve the problems that the flavor of glutinous rice and rabbit meat cannot be integrated, affecting the nutritional value of rabbit meat zongzi, etc.

Inactive Publication Date: 2018-12-28
刘雪琴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies in the prior art, the present invention provides a processing technology for rabbit meat dumplings, which has the advantages of better combining the fragrance of glutinous rice and the deliciousness of rabbit meat, and solves the problem of rabbit meat in the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The invention discloses a processing technology of rabbit meat zongzi, which comprises the following raw materials in proportion by weight: 40 parts of glutinous rice, 3 parts of sweet-scented osmanthus, 20 parts of rabbit meat and some zongzi leaves.

[0022] A kind of rabbit meat rice dumpling processing technology is characterized in that, comprises the following steps:

[0023] 1) First take 40 portions of glutinous rice, put them in a soaking container, add 3 cm of water submerged into the container, seal the opening of the soaking container with plastic wrap, soak at room temperature for 10 hours, and pour it out of the container water, take out the glutinous rice and set aside;

[0024] 2) After the soaking time in 1) is up, take 3 parts of sweet-scented osmanthus and put them in a clear water basin, then put the clear water basin in water at 50°C, heat for 5 minutes, and set aside;

[0025] 3) Next, take 20 parts of rabbit meat, use a slicer to slice the rabbit...

Embodiment 2

[0028] The invention discloses a processing technology of rabbit meat zongzi, which comprises the following raw materials in proportion by weight: 50 parts of glutinous rice, 4 parts of sweet-scented osmanthus, 25 parts of rabbit meat and some zongzi leaves.

[0029] A kind of rabbit meat rice dumpling processing technology is characterized in that, comprises the following steps:

[0030] 1) First take 50 portions of glutinous rice, put them in a soaking container, add 4 cm of water that has not covered the glutinous rice into the container, seal the opening of the soaking container with plastic wrap, place it at room temperature for 11 hours, and pour it out of the container water, take out the glutinous rice and set aside;

[0031] 2) After the soaking time in 1) is reached, take 3-6 parts of sweet-scented osmanthus and put them in a clear water basin, then put the clear water basin in water at 60°C, heat for 8 minutes, and set aside;

[0032] 3) Then take 25 parts of rabbi...

Embodiment 3

[0035] The invention relates to a processing technology of rabbit meat zongzi, which comprises the following raw materials in proportion by weight: 60 parts of glutinous rice, 6 parts of sweet-scented osmanthus, 30 parts of rabbit meat and some zongzi leaves.

[0036] A kind of rabbit meat rice dumpling processing technology is characterized in that, comprises the following steps:

[0037] 1) First take 60 portions of glutinous rice, put them in a soaking container, add 5 cm of water that has not covered the glutinous rice into the container, seal the opening of the soaking container with plastic wrap, place it at room temperature for 12 hours, and pour it out of the container water, take out the glutinous rice and set aside;

[0038] 2) After the soaking time in 1) is reached, take 6 parts of sweet-scented osmanthus and put them in a clear water basin, then put the clear water basin in water at 65°C, heat for 10 minutes, and set aside;

[0039] 3) Then take 30 portions of ra...

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PUM

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Abstract

The invention relates to the technical field of rice dumpling processing and discloses a rabbit meat rice dumpling processing process. The rabbit meat rice dumpling processing process is characterizedin that a rabbit meat rice dumpling includes, by weight parts, 40-60 parts of glutinous rice, 3-6 parts of sweet-scented osmanthus, 20-30 of rabbit meat and a plurality of reed leaves. According to the rabbit meat rice dumpling processing process, through slicing of rabbit meat, bloody water in the meat can be scalded out in warm water, the nutritional value of the rabbit meat is ensured, the fragrance of the rabbit meat is further increased after the marinating of the rabbit meat, a steamer is adopted for steaming, the loss of nutrients by direct boiling with water is effectively avoided, astarch structure in glutinous rice can further be damaged, so that moisture and beneficial components of the glutinous rice are fully absorbed, the fragrance of the made rice dumpling is obvious and uniformly distributed, the color is bright and evenly distributed, the rice dumpling has moderate hardness and high viscosity, gelation and digestibility, which improves the taste, the retrogradation does not occur easily, and the rice dumpling can better fuse with smells of the rabbit meat and the sweet-scented osmanthus in the steaming process.

Description

technical field [0001] The invention relates to the technical field of rice dumpling processing, in particular to a processing technology of rabbit meat rice dumplings. Background technique [0002] In a broad sense, zong leaves include reed leaves, reed leaves, and lotus leaves. They are not only a packaging material, but also a "natural green food". It has great medicinal value. It has been recorded in "Compendium of Materia Medica" that Ruoye has the effects of clearing away heat and stopping bleeding, detoxifying and reducing swelling, and treating hematemesis, bleeding, dysuria, and carbuncle. Studies in recent years have proved that reed leaf polysaccharides have anti-cancer effects, and have strong anti-oxidation, antibacterial, and antibacterial effects. Reed leaves contain rich pharmacological components such as pentosan, coixin, vitamin B1, and vitamin B2. The leaves contain a variety of alkaloids such as lotusine, protonuciferine and nuciferine, as well as vitami...

Claims

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Application Information

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IPC IPC(8): A23L7/126A23L13/10A23L13/40A23L13/70A23L5/10A23L5/20
CPCA23L5/13A23L5/20A23L7/126A23L13/10A23L13/428A23L13/72
Inventor 刘雪琴
Owner 刘雪琴
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