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Preservation technology of zongzi

A kind of zongzi and technology, applied in the field of zongzi preservation technology, can solve the problems of the appearance, taste and flavor of the zongzi being evenly affected, prolonging the shelf life of the zongzi, and the like

Inactive Publication Date: 2019-05-07
嘉兴市真真老老食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using this method can prolong the shelf life of zongzi to a certain extent, but it has some influence on the appearance, taste and flavor of zongzi.

Method used

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  • Preservation technology of zongzi
  • Preservation technology of zongzi
  • Preservation technology of zongzi

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Zongzi preservation process, including:

[0036] A) steaming: steaming the steamed dumplings as raw material;

[0037] B) cooling: the steamed rice dumplings are cooled;

[0038] C) coating: coating the viscous fresh-keeping material on the surface of the zongzi after cooling,

[0039] Among them, the fresh-keeping material includes the following parts by weight of component A, component B, and component A: 5 parts of grape seed essential oil, 4 parts of fennel essential oil, 1 part of ascorbic acid, 5 parts of citric acid, 5 parts of glacial acetic acid, zein 30 parts of film, the slurry that A component is made of is coated on the surface of described zongzi to form film layer,

[0040] Component B: 18 parts of straw ash, 10 parts of water, 5 parts of glycerin, and 4 parts of konjac flour. The slurry composed of the B component is coated on the surface of the A component to form a protective layer with a bactericidal function;

[0041] D) packing: the zongzi coated...

Embodiment 2

[0044] Zongzi preservation process, including:

[0045] A) steaming: steaming the steamed dumplings as raw material;

[0046] B) cooling: the steamed rice dumplings are cooled;

[0047] C) coating: coating the viscous fresh-keeping material on the surface of the zongzi after cooling,

[0048] Among them, the fresh-keeping material includes the following parts by weight of component A, component B, and component A: 8 parts of grape seed essential oil, 6 parts of fennel essential oil, 2 parts of ascorbic acid, 7 parts of citric acid, 7 parts of glacial acetic acid, zein 35 parts of film, the slurry that A component is made of is coated on the surface of described zongzi to form film layer,

[0049] Component B: 25 parts of straw ash, 15 parts of water, 10 parts of glycerin, and 6 parts of konjac flour. The slurry composed of the B component is coated on the surface of the A component to form a protective layer with a bactericidal function;

[0050] D) packing: the zongzi coat...

Embodiment 3

[0054] Zongzi preservation process, including:

[0055] A) steaming: steaming the steamed dumplings as raw material;

[0056] B) cooling: the steamed rice dumplings are cooled;

[0057]C) coating: coating the viscous fresh-keeping material on the surface of the zongzi after cooling,

[0058] Among them, the fresh-keeping material includes the following parts by weight of component A, component B, and component A: 6 parts of grape seed essential oil, 5 parts of fennel essential oil, 1.5 parts of ascorbic acid, 6 parts of citric acid, 6 parts of glacial acetic acid, zein 33 parts of film, the slurry that A component is made of is coated on the surface of described rice dumpling to form film layer,

[0059] Component B: 20 ​​parts of straw ash, 12 parts of water, 8 parts of glycerin, and 5 parts of konjac flour. The slurry composed of the B component is coated on the surface of the A component to form a protective layer with a bactericidal function;

[0060] D) packing: the zo...

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Abstract

The present invention discloses a preservation technology of zongzi. The preservation technology of the zongzi comprises the following steps: A) cooking is conducted: a wrapped and shaped zongzi is used as a raw material for cooking; B) cooling is conducted: the cooked zongzi is cooled; C) coating is conducted: a thick preservation material is coated on surface of the cooled zongzi, wherein the preservation material comprises a component A and a component B in the following parts by weight and the A component comprises: 5-8 parts of grape seed essential oil, 4-6 parts of fennel essential oil,1-2 parts of ascorbic acid, 5-7 parts of citric acid, 5-7 parts of glacial acetic acid, 30-35 parts of zein thin film, and a slurry material composed of the component A is coated on the surface of thezongzi to form a film layer, wherein the component B comprises 18-25 parts of straw ash, 10-15 parts of water, 5-10 parts of glycerin and 4-6 parts of konjac flour, and a slurry material composed ofthe component B is coated on the surface of the component A to form a protective layer having a sterilization function; and D) packaging is conducted: the zongzi coated with the preservation materialis air-dried and the air-dried zongzi is packaged in vacuum packaging bags.

Description

technical field [0001] The invention relates to a technology for keeping freshness of rice dumplings in vacuum, in particular to a technology for keeping freshness of rice dumplings. Background technique [0002] Zongzi is made by steaming glutinous rice wrapped in zong leaves and other accessories, such as meat, bean paste, egg yolk, dates, chestnuts, etc. The traditional production process of zongzi determines that it requires a lot of manual operations from the introduction of raw materials to the packaging of finished products. Human factors are greatly affected, easy to be polluted, and the quality is not suitable for control. Moreover, the peak season for production and consumption of zongzi is the traditional "Dragon Boat Festival" season , the environment is high in temperature and humidity, prone to mold and deterioration, coupled with the high water activity of fresh rice dumplings, and simple packaging, resulting in a short shelf life of fresh rice dumplings and a...

Claims

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Application Information

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IPC IPC(8): A23L3/3463A23L3/3472A23L3/3499A23L3/3508A23L3/3526
CPCY02A40/90
Inventor 邵建国
Owner 嘉兴市真真老老食品有限公司
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