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Truffle seafood zongzi and preparation method thereof

A technology of seafood and zong leaves, which is applied in food ingredients as odor improvers, functions of food ingredients, food science, etc. It can solve the problems of high fat content and salt content, and achieve low fat content, high protein content and unique flavor Effect

Inactive Publication Date: 2021-10-12
广州市锦华食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The raw materials of common zongzi are pork belly, ham and salted duck eggs and other raw materials, which have high fat and salt content and are not suitable for the elderly and children.

Method used

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  • Truffle seafood zongzi and preparation method thereof
  • Truffle seafood zongzi and preparation method thereof
  • Truffle seafood zongzi and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of black truffle seafood dumpling, which is composed of dumpling leaves and dumpling filling, and the dumpling filling includes the following raw materials by weight: 57 parts of glutinous rice, 15 parts of pork, 5 parts of dried scallops, 10 parts of shrimp, 1.5 parts of soy sauce, and 10 parts of black truffles. 0.5 parts of salt, 3 parts of sugar, 1 part of white wine, 0.05 part of monosodium glutamate and 0.1 part of chicken essence.

[0030] The preparation method of black truffle seafood dumplings comprises the following steps:

[0031] 1) Rinse the black truffle, crush it to 2mm, put it in a pot, add pork, scallops, shrimp, soy sauce, salt, sugar, white wine, monosodium glutamate and chicken essence, fry at 170°C for 5 minutes, stir well, and get black Truffle filling; wherein, after the black truffle is rinsed, the black truffle is baked at 45° C. for 10 minutes.

[0032] 2) After washing the glutinous rice with clear water, put a little water until the ...

Embodiment 2

[0035] A kind of black truffle seafood dumpling, which is composed of dumpling leaves and dumpling filling, and the dumpling filling includes the following raw materials by weight: 50 parts of glutinous rice, 10 parts of pork, 2 parts of dried scallops, 5 parts of shrimp meat, 1 part of soy sauce, and 5 parts of black truffle. portion, 0.5 portion of salt, 2 portion of sugar, and 0.5 portion of white wine.

[0036] The preparation method of black truffle seafood dumplings comprises the following steps:

[0037] 1) Rinse the black truffle, crush it to 3mm, put it in a pot, add pork, scallops, shrimp, soy sauce, salt, white sugar and white wine, fry at 120°C for 10 minutes, stir evenly, and obtain black truffle filling; , after rinsing the black truffle, bake the black truffle at 60°C for 20 minutes.

[0038] 2) After washing the glutinous rice with clear water, put a little water until the glutinous rice is just submerged, soak for 2 minutes, take out and drain the water, put ...

Embodiment 3

[0041] A kind of black truffle seafood dumpling, which is composed of dumpling leaves and dumpling filling, and the dumpling filling includes the following raw materials by weight: 60 parts of glutinous rice, 20 parts of pork, 8 parts of dried scallops, 15 parts of shrimp, 2 parts of soy sauce, and 15 parts of black truffle. 0.8 parts of salt, 4 parts of sugar, 2 parts of white wine and 0.2 parts of chicken essence.

[0042] The preparation method of black truffle seafood dumplings comprises the following steps:

[0043] 1) Rinse the black truffle, crush it to 4mm, put it in a pot, add pork, scallops, shrimp, soy sauce, salt, sugar, white wine and chicken essence, fry at 110°C for 8 minutes, stir well, and get the black truffle filling ; Among them, after the black truffle was rinsed, the black truffle was baked at 50°C for 15 minutes.

[0044] 2) After washing the glutinous rice with clear water, put a little water until the glutinous rice is just submerged, soak for 2 minut...

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Abstract

The invention discloses truffle seafood zongzi. The truffle seafood zongzi consists of zongzi leaves and zongzi stuffing, and is characterized in that the zongzi stuffing comprises glutinous rice, pork, dried scallops, shrimp meat, soy sauce, truffle, table salt, white sugar and white spirit. The zongzi has the fresh and sweet tastes of the dried scallops and the shrimp meat and the fragrance of the truffle, and is nutritional, healthy and unique in flavor. Compared with traditional zongzi, the truffle seafood zongzi has the advantages that the fat content and the salt content are greatly reduced because salted substances such as salted egg yolk and ham are not added. According to a preparation method of the truffle seafood zongzi, firstly the truffle, the pork, the dried scallops, the shrimp meat, the soy sauce, the table salt, the white sugar and the white spirit are added, stir-frying is performed to be fragrant, then the raw materials are wrapped in the sticky rice, and finally the sticky rice is wrapped in the zongzi leaves. All the raw materials except the sticky rice are stir-fried to enable the fragrance of the pork, the fresh fragrance of the dried scallops and the shrimp meat and the fragrance of the truffle to be emitted, and in the subsequent steaming process, the fragrance can be better emitted into the sticky rice.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a black truffle seafood dumpling and a preparation method thereof. Background technique [0002] Black Truffle (Truffle), also known as truffle, tuber mushroom, arched suis and non-girl fruit, etc., is a general term for a class of mushrooms, belonging to the genus Ascomycota Treasure precious edible fungi for both medicinal and edible purposes. my country's Yunnan, Sichuan, Xinjiang and Tibet are the main distribution areas, and Europe is dominated by Italy, France and Spain. Black truffles are rich in protein, 18 kinds of amino acids (including 8 kinds of essential amino acids that the human body cannot synthesize), unsaturated fatty acids, various vitamins, zinc, manganese, iron, calcium, phosphorus, selenium and other essential trace elements, as well as sphingolipids , cerebroside, ceramide, triterpenoid, androgenic ketone, adenosine, truffle acid, sterol, truffle ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/126A23L31/00A23L17/40A23L17/50A23L33/10A23L13/70
CPCA23L7/126A23L31/00A23L17/40A23L17/50A23L33/10A23L13/72A23V2002/00A23V2200/15A23V2200/30
Inventor 张芬
Owner 广州市锦华食品有限公司
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