Preparation method for stuffing-in-stuffing rice dumpling

Abstract

The invention discloses a preparation method for a stuffing-in-stuffing rice dumpling. The preparation method comprises the following steps that (1) the raw materials are weighed, specifically, raw materials of a wrapper and stuffing of each layer are weighed according to a ratio for later use; (2) the wrapper is prepared, specifically, the weighed raw materials of the wrapper is prepared into thewrapper for later use; (3) the stuffing is prepared, specifically, an additive is added into the stuffing of each layer, stirring is carried out separately, and the stuffing of each layer is put intoa corresponding feeding hopper of a stuffing injecting machine for later use; (4) stuffing injecting and forming are carried out, specifically, the stuffing injecting machine is started, the wrapperand the stuffing of each layer flow out of a corresponding layer of stuffing injecting pipe which is connected to the corresponding feeding hopper so as to form an oval semi-finished product, and thenthe semi-finished product is conveyed into a mold for pressing molding; and (5) packaging is carried out with a wrapping leaf, specifically, the rice dumpling leaf is wrapped around the rice dumplingsubjected to pressing molding, sterilizing is carried out, and then vacuum packaging is carried out so as to obtain a finished product. The preparation method for the stuffing-in-stuffing rice dumpling has the advantages that the rice dumpling is automatically made by using mechanical equipment, the production speed is high, the efficiency is high, and manpower and material resources are saved.

Description

technical field [0001] The invention relates to the technical field of making zongzi, in particular to a method for preparing zongzi stuffed with stuffing. 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. Although there are many kinds of zongzi in the market, the main raw material is glutinous rice, but according to the different auxiliary materials, it is named for many kinds of zongzi with different flavors, such as bean paste rice dumplings, pork rice dumplings, beef rice dumplings, egg yolk rice dumplings, red date rice dumplings, etc. Zongzi made from glutinous rice can easily cause ind...

AI Technical Summary

Problems solved by technology

Zongzi made from glutinous rice can easily cause indigestion if eaten too much, and the resulting symptoms such as hyperacidity, bloating, abdominal pain, and diarrhea. Therefore, it is not suitable for the elderly, children, diabetics, and people with poor gastrointestinal function. edible

So now there are more and more zongzi made of flour, but they are made with dough, which needs to be rolled out to wrap the stuffing, and the filling is made layer by layer. The process is complicated and the production is slow; and most of the existing zongzi are made by mixing the filling. Internally, the filling will affect the taste of the stuffing itself after mixing, so it is necessary to find a mechanized method of making multi-layer stuffed dumplings

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