Stuffing for making rice dumplings, preparation method of stuffing and rice dumplings

A technology for stuffing and raw materials, which is applied in the field of stuffing and preparation for making glutinous rice balls, which can solve the problems of affecting the taste of glutinous rice balls, short storage time in refrigeration, and poor taste of glutinous rice balls, so as to inhibit the growth of bacteria and reduce the cracking of glutinous rice balls , Increase the effect of aroma and taste

Pending Publication Date: 2021-07-30
武汉家乐美食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the glutinous rice balls currently sold in the market have poor taste, bad aftertaste, short storage time in cold storage, and are easy to crack. When cooking glutinous rice balls, the fillings in the glutinous rice balls tend to flow out, which affects the taste of glutinous rice balls.

Method used

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  • Stuffing for making rice dumplings, preparation method of stuffing and rice dumplings
  • Stuffing for making rice dumplings, preparation method of stuffing and rice dumplings
  • Stuffing for making rice dumplings, preparation method of stuffing and rice dumplings

Examples

Experimental program
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Effect test

preparation example Construction

[0042] Preparation Examples of Raw Materials and Intermediates

[0043] The sources of raw materials used in this application are as follows:

[0044] Table 1 source of raw materials

[0045] raw material name source solid lard Hebei Dahongmen Jinsheng Oil black sesame powder Dongxing Sihaitong Agricultural Trade Co., Ltd. white sesame powder Dongxing Sihaitong Agricultural Trade Co., Ltd. powdered sugar Guangxi Fengtang Rongshuihehe Sugar Industry Improver YL3081--Yanlin Biology frozen oil Palm Oil Yihaijiali

[0046] All raw materials except osmanthus sauce and the raw materials listed in the above table are commercially available, and there is no special requirement.

[0047] The osmanthus sauce is made from the following raw materials in parts by weight: 10Kg of dried osmanthus, 10Kg of maltose, 20Kg of malt syrup, 5Kg of white sugar powder, and 2Kg of white wine.

[0048] The preparation steps of sweet-scented osm...

Embodiment

[0056] The filling is prepared as follows:

[0057] S1: Put black sesame powder, white sesame powder, white sugar powder and edible salt into the blender and mix;

[0058] S2: put the orange cake into a pulverizer for pulverization, and then put it into a mixer together with the sweet-scented osmanthus sauce prepared in the preparation example for mixing to obtain a mixture A;

[0059] S3: Finally, the mixture A obtained by mixing S2 is evenly divided into three parts, and added into solid lard three times for mixing and stirring, and the stirring time is 1-2 min each time, and finally mixed and stirred evenly.

[0060] Raw material and content table (unit: Kg) in the embodiment of table 3 and comparative example filling

[0061]

[0062]

[0063] *4.5(1) in the column of osmanthus sauce in the above table means: the sweet-scented osmanthus sauce prepared by preparation (1), and the added weight of osmanthus sauce is 4.5Kg.

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Abstract

The invention relates to the technical field of food processing, and particularly discloses stuffing for making rice dumplings, a preparation method of the stuffing and the rice dumplings. The stuffing is prepared from the following raw materials in parts by weight: 200 to 250 parts of solid lard oil, 150 to 200 parts of black sesame seed powder, 20 to 30 parts of white sesame seed powder, 450 to 600 parts of white sugar powder, 20 to 30 parts of orange cakes, 40 to 65 parts of sweet-scented osmanthus sauce and 0.8 to 1.5 parts of edible salt. The preparation method of the stuffing for making the rice dumplings comprises the following steps: stirring and mixing the raw materials in batches. The prepared rice dumplings have the advantages of being smooth in taste, few in cracks and long in preservation time and are more suitable for refrigeration, and the preparation method has the advantages of being easy to operate, high in efficiency and suitable for mass production.

Description

technical field [0001] The application relates to the field of food processing, more specifically, it relates to a stuffing for making glutinous rice balls, a preparation method thereof, and glutinous rice balls. Background technique [0002] Tangyuan is one of the representative snacks in China and has a very long history. Tangyuan originated in the Song Dynasty. It was a novelty food that emerged in Mingzhou (now Ningbo City) at that time. "Floating Yuanzi", with the later development, "Fu Yuanzi" was renamed Tangyuan or Yuanxiao. In addition, Tangyuan or Yuanxiao also symbolizes the meaning of family reunion. Eating Tangyuan or Yuanxiao means family happiness and good luck in the new year. [0003] With the continuous development of society, people's pace of life is constantly accelerating, and people are more fond of quick-frozen food, especially quick-frozen glutinous rice balls. However, the glutinous rice balls currently sold in the market have poor mouthfeel, bad ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L19/00A23L27/60A23L33/10A23L29/00A23L3/3562A23L7/10A23P20/25
CPCA23L25/30A23L19/09A23L27/60A23L33/10A23L29/04A23L3/3562A23L7/10A23P20/25A23V2002/00A23V2200/10A23V2200/30A23V2250/18A23V2250/082A23V2250/616
Inventor 刘重新王宇
Owner 武汉家乐美食品有限公司
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