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Novel Piper sarmentosum black rice rice dumpling

Umi, a new type of technology, applied in the functions of food ingredients, food ingredients as odor modifiers, food science and other directions, can solve the problems of salty rice dumplings with less strong aroma, adverse health effects, and high fatness of meat, etc. To achieve the effect of reducing digestive burden, reducing content and eliminating fat

Inactive Publication Date: 2021-10-22
中山市古氏蟠龙餐饮有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the meat in the common salty rice dumplings on the market is relatively fatty, resulting in poor taste when eaten, and will have adverse effects on health, and glutinous rice has damp heat and high heat toxicity
And the fragrance of salty rice dumplings is not too strong, which affects the taste of eating, so we propose a new type of rice dumplings

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The raw materials of Shanlou black rice dumpling are: 10 parts of dried shrimps, 1 salted duck egg yolk, 10 parts of shiitake mushrooms, 40 parts of salted pork, 30 parts of red beans, 30 parts of mung beans, 10 parts of eyebrow beans, 10 parts of peanuts, and 10 parts of Shanlou leaves , 40 parts of black rice, 120 parts of white glutinous rice.

[0032] The method of making Shanlou black rice dumpling: wash the Shanlou leaves, dry them and chop them for use; soak the black rice and white glutinous rice in cold water for two hours, soak the red beans, mung beans, eyebrow beans, and peanuts for two hours, then put Put soaked black rice, white glutinous rice, red beans, mung beans, eyebrow beans, peanuts and chopped sage leaves into salt, sugar, chicken powder, edible liquid, and then add peanut oil for seasoning, set aside; wash the pork After cutting, add salt, sugar, five-spice powder and white wine to season and set aside; put the banana leaves in a pot and boil unti...

Embodiment 2

[0034] The raw materials of Shanlou black rice dumpling are: 20 parts of dried shrimp, 2 salted duck egg yolks, 20 parts of shiitake mushrooms, 50 parts of salted pork, 40 parts of red beans, 40 parts of mung beans, 20 parts of eyebrow beans, 20 parts of peanuts, and 20 parts of Shanlou leaves , 50 parts of black rice, 130 parts of white glutinous rice.

[0035] The method of making Shanlou black rice dumpling: wash the Shanlou leaves, dry them and chop them for use; soak the black rice and white glutinous rice in cold water for two hours, soak the red beans, mung beans, eyebrow beans, and peanuts for two hours, then put Put soaked black rice, white glutinous rice, red beans, mung beans, eyebrow beans, peanuts and chopped sage leaves into salt, sugar, chicken powder, edible liquid, and then add peanut oil for seasoning, set aside; wash the pork After cutting, add salt, sugar, five-spice powder and white wine to season and set aside; put the banana leaves in a pot and boil unti...

Embodiment 3

[0037] The raw materials of Shanlou black rice dumpling are: 30 parts of dried shrimp, 2 salted duck egg yolks, 30 parts of shiitake mushrooms, 60 parts of salted pork, 50 parts of red beans, 50 parts of mung beans, 30 parts of eyebrow beans, 30 parts of peanuts, and 30 parts of Shanlou leaves , 60 parts of black rice, 140 parts of white glutinous rice.

[0038]The method of making Shanlou black rice dumpling: wash the Shanlou leaves, dry them and chop them for use; soak the black rice and white glutinous rice in cold water for two hours, soak the red beans, mung beans, eyebrow beans, and peanuts for two hours, then put Put soaked black rice, white glutinous rice, red beans, mung beans, eyebrow beans, peanuts and chopped sage leaves into salt, sugar, chicken powder, edible liquid, and then add peanut oil for seasoning, set aside; wash the pork After cutting, add salt, sugar, five-spice powder and white wine to season and set aside; put the banana leaves in a pot and boil until...

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PUM

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Abstract

The invention discloses a novel Piper sarmentosum black rice rice dumpling which is prepared from the following raw materials in parts by weight: 10-30 parts of dried shrimps, 1-2 pieces of salted duck egg yolk, 10-30 parts of shiitake mushrooms, 40-60 parts of salted pork, 30-50 parts of red beans, 30-50 parts of mung beans, 10-30 parts of Lablab purpureus, 10-30 parts of peanuts, 10-30 parts of leaves of Piper sarmentosum, 40-60 parts of black rice and 120-140 parts of white glutinous rice. The red beans, the mung beans, the Lablab purpureus and the peanuts are added into the main material glutinous rice to serve as auxiliary materials, the total content of the whole grains is almost equal to that of the glutinous rice, so that the rice dumplings are more delicious, fragrant and sweet to eat, the specific gravity of the glutinous rice is reduced, the content of the ingested glutinous rice is reduced, and the digestion burden of the stomach on the glutinous rice is reduced; and moreover, the betel leaves are added into the glutinous rice serving as the main material, and the Piper sarmentosum leaves are rich in vitamins, proteins, amino acids and mineral nutrient elements, so that the greasy taste of pork is eliminated, the damp heat of the glutinous rice is neutralized, and heat toxin is removed.

Description

technical field [0001] The invention relates to the technical field of zongzi, in particular to a new type of rice dumpling made from Chinese betel. Background technique [0002] Zongzi, a food made by steaming glutinous rice wrapped in zong leaves, is one of the traditional festival foods. ) wrapped in a variety of shapes, mainly sharp-edged, square-shaped, etc. Zongzi has a long history. It was originally a tribute used to sacrifice ancestors and gods. There are different names in the north and the south. Millet is produced in the north, and millet is used to make zongzi, which is horn-shaped. In ancient times, it was called "corner millet" in the north. Due to the different eating habits of different places, zongzi has formed a north-south flavor; in terms of taste, there are two types of zongzi: salty zongzi and sweet zongzi. [0003] At present, the meat in the common salty rice dumplings on the market is relatively fatty, resulting in poor taste when eaten, and will...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/126A23L17/40A23L31/00A23L13/00A23L11/00A23L25/00A23L33/10A23L27/10
CPCA23L7/126A23L17/40A23L31/00A23L13/00A23L11/01A23L25/20A23L33/10A23L27/10A23V2002/00A23V2200/30A23V2200/15
Inventor 古颖欣
Owner 中山市古氏蟠龙餐饮有限公司