Rice dumpling and preparation method thereof

Abstract

The invention discloses a zongzi and a preparation method thereof. The zongzi is prepared from the following raw materials in parts by weight: 70-120 parts of glutinous rice, 60-80 parts of sliced meat, 3.5-5.7 parts of a seasoning I and 3.3-5.2 parts of a seasoning II. The preparation method disclosed by the invention is realized by the following steps: S1, pre-treating the reed leaves; s2, glutinous rice treatment; s3, preparing sliced meat; s4, wrapping the zongzi; and S5, boiling the rice dumplings. The edible value, the health-care value and the economic value of the zongzi are improved, and the prepared zongzi tastes good and soft and is fresh, tender, not greasy and delicious.

Description

Technical Field

[0001] The invention relates to the technical field of food, in particular to a rice dumpling and a preparation method thereof. Background Art

[0002] Zongzi, also known as Zongzang, is a kind of Zongzi, also known as "Jiaoshu" or "Tongzong". It is made of glutinous rice wrapped in zong leaves and steamed. It is one of the traditional festival foods of the Chinese nation. Zongzi appeared before the Spring and Autumn Period and was originally used to worship ancestors and gods. In the Jin Dynasty, zongzi became a food for the Dragon Boat Festival. The custom of eating zongzi has been popular in China for thousands of years and has spread to Japan and Southeast Asian countries.

[0003] According to folklore, eating zongzi is to commemorate Qu Yuan. It is said that zongzi was passed down to commemorate Qu Yuan who committed suicide by jumping into the river. Zongzi is one of the traditional foods with the deepest historical and cultural heritage in China, and it has spread far and wide. There is also a custom of eating zongzi in Japan, Vietnam, Singapore, Malaysia, Myanmar and other places where Chinese people live.

[0004] There are many kinds of zongzi. In terms of fillings, there are Beijing jujube zongzi with small dates in the north, and in the south there are mung beans, pork belly, red bean paste, eight treasures, ham, mushrooms, egg yolks and other fillings, among which Guangdong salty pork zongzi and Zhejiang Jiaxing zongzi are the most representative. The custom of eating zongzi has been around for thousands of years. Every year on the fifth day of the fifth lunar month, during the Dragon Boat Festival, every Chinese family soaks glutinous rice, washes zong leaves and makes zongzi.

[0005] However, the existing zongzi has the problem of single form and raw materials, which cannot meet the taste needs of more people.

[0006] Therefore, a kind of rice dumpling and preparation method thereof are proposed to solve the current deficiencies. Summary of the invention

[0007] The technical problem to be solved by the present invention is to overcome the defects of the above-mentioned technology and provide a rice dumpling and a preparation method thereof.

[0008] To solve the above technical problems, the technical solution provided by the present invention is a rice dumpling made of the following raw materials in weight ratio: 70-120 parts of glutinous rice, 60-80 parts of meat slices, 3.5-5.7 parts of seasoning one, and 3.3-5.2 parts of seasoning two.

[0009] As an improvement, it is made from the following raw materials in the following weight ratio: 95 parts of glutinous rice, 70 parts of meat, 4.6 parts of seasoning one, and 4.1 parts of seasoning two.

[0010] As an improvement, the seasoning one includes white sugar, chicken essence, edible salt, five spices, pepper, monosodium glutamate, dark soy sauce, light soy sauce, oyster sauce, and cooking wine, and the usage ratio of white sugar, chicken essence, edible salt, five spices, pepper, monosodium glutamate, dark soy sauce, light soy sauce, oyster sauce, and cooking wine is 3:2:6:1.5:2:2:10:10:5:6 by mass.

[0011] As an improvement, the second seasoning includes white sugar, chicken essence, red yeast rice, edible salt, dark soy sauce, light soy sauce, oyster sauce and rapeseed oil, and the usage ratio of white sugar, chicken essence, red yeast rice, edible salt, dark soy sauce, light soy sauce, oyster sauce and rapeseed oil is 4:2:0.5:6.5:10:10:6:4 by mass.

[0012] A method for preparing zongzi comprises the following steps:

[0013] S1, pretreatment of rice dumpling leaves: After the rice dumpling leaves and rice dumpling ropes are cleaned, they are put into boiling water at 100 degrees Celsius and boiled for 2 to 3 minutes, then taken out and soaked in cold water until soft, until the rice dumpling leaves become soft and not easy to break;

[0014] S2, glutinous rice processing: wash the glutinous rice with hot water at a temperature of 70-90°C, drain the water with a sieve, then add seasoning to the glutinous rice, stir evenly and let it stand for 2-3 hours;

[0015] S3, meat slice preparation: cut the meat into 3 fat slices and 2 lean slices, while ensuring that the thickness of the lean slices is greater than that of the fat slices, then mix the meat slices and seasoning 2 evenly and marinate for 2 to 3 hours;

[0016] S4, making zongzi: take the prepared zongzi leaves, overlap two zongzi leaves, with the smooth side facing up, roll the zongzi leaves into a funnel shape, fold the lower part to seal, then lay one-third of glutinous rice on the bottom of the zongzi leaves, then lay the meat slices in a fat-lean pattern, evenly spread the remaining two-thirds of glutinous rice on the meat slices and compact them, finally pinch the edge of the zongzi and press the upper zongzi leaves down to cover the glutinous rice, and at the same time wrap the zongzi with a zongzi rope to make a square zongzi;

[0017] S5, cooking the rice dumplings: put the wrapped rice dumplings into a pot with cold water, add water to cover the rice dumplings, cook over low heat for 4 hours, and then simmer for 1 hour to obtain the rice dumplings of the present invention.

[0018] As an improvement, in step S3, the length of the meat slice is 5 to 8 cm, the width is 2 to 4 cm, and the thickness is 2 to 4 cm.

[0019] As an improvement, in step S5, the wrapped rice dumplings are square rice dumplings of 8 to 16 cm.

[0020] The advantages of the present invention compared with the prior art are:

[0021] 1. The rice dumpling not only effectively improves its taste, but also is rich in various nutrients, such as rich protein, fat, carbohydrate, vitamin B1, vitamin B2, niacin, and trace elements such as calcium, iron, and phosphorus, making its content comprehensive and balanced. At the same time, its rich vitamin content makes the rice dumpling have high dietary fiber content, rich resistant starch, and comprehensive nutrition, which can well regulate gastrointestinal function, improve intestinal flora, and enhance metabolism.

[0022] 2. The glutinous rice dumplings have improved edible value, health value and economic value, and the prepared glutinous rice dumplings have good taste, are soft, and taste fresh and non-greasy. DETAILED DESCRIPTION

[0023] The content of the present invention can be more easily understood by selecting the following detailed description of the preferred implementation method of the present invention and the embodiments included. Unless otherwise specified, all technical and scientific terms used herein have the same meanings as those of ordinary skill in the art to which the present invention belongs. When there is a conflict, the definition in this specification shall prevail.

[0024] As used herein, the term "prepared from" is synonymous with "comprising." As used herein, the terms "comprising," "including," "having," "containing," or any other variation thereof, are intended to cover a non-exclusive inclusion. For example, a composition, process, method, article, or apparatus that comprises the listed elements is not necessarily limited to only those elements but may include other elements not expressly listed or inherent to such composition, process, method, article, or apparatus.

[0025] The conjunction "consisting of excludes any unspecified element, step, or component. If used in a claim, this phrase renders the claim closed-ended so that it does not include materials other than those described, except for conventional impurities associated therewith. When the phrase "consisting of" appears in a clause of the body of a claim rather than immediately following the subject matter, it limits only the elements described in that clause; other elements are not excluded from the claim as a whole.

[0026] When amount, concentration or other value or parameter is expressed as range, preferred range or a series of upper preferred value and lower preferred value limit range, this should be understood as specifically disclosing all ranges formed by any pairing of any range upper limit or preferred value and any range lower limit or preferred value, regardless of whether the range is disclosed separately. For example, when disclosing range "1 to 5", described range should be interpreted as including range "1 to 4", "1 to 3", "1 to 2", "1 to 2 and 4 to 5", "1 to 3 and 5" etc. When numerical range is described in this article, unless otherwise stated, the range is intended to include its end value and all integers and fractions within the range.

[0027] Singular forms include plural references unless the context clearly indicates otherwise. "Optional" or "either" means that the subsequently described event or incident may or may not occur, and that the description includes instances where the event occurs and instances where it does not.

[0028] Approximate terms in the specification and claims are used to modify quantities, indicating that the present invention is not limited to the specific quantity, but also includes acceptable and modified parts close to the quantity without causing changes in the relevant basic functions. Accordingly, the use of "about", "approximately", etc. to modify a numerical value means that the present invention is not limited to the exact numerical value. In some examples, the approximate terms may correspond to the accuracy of the instrument for measuring the numerical value. In the specification and claims of this application, range limitations can be combined and / or interchanged, and if not otherwise stated, these ranges include all subranges contained therein.

[0029] In addition, the indefinite articles "a" and "an" before the elements or components of the present invention have no restrictions on the quantity requirements (i.e. the number of occurrences) of the elements or components. Therefore, "a" or "an" should be interpreted as including one or at least one, and the elements or components in the singular form also include the plural form, unless the number is obviously intended to be in the singular form.

[0030] "Polymer" means a polymeric compound prepared by polymerizing monomers of the same or different types. The general term "polymer" includes the terms "homopolymer", "copolymer", "terpolymer" and "interpolymer". "Interpolymer" means a polymer prepared by polymerizing at least two different monomers. The general term "interpolymer" includes the term "copolymer" (which is generally used to refer to a polymer prepared from two different monomers) and the term "terpolymer" (which is generally used to refer to a polymer prepared from three different monomers). It also includes polymers made by polymerizing more monomers. "Blend" means a polymer formed by mixing two or more polymers together by physical or chemical methods.

[0031] In addition, any methods and materials similar or equivalent to those described herein can be applied to the present invention. The preferred implementation methods and materials described herein are for demonstration purposes only and cannot limit the content of this application.

[0032] The experimental methods in the following examples are conventional methods unless otherwise specified; the experimental materials and test strains used in the following examples are purchased from commercial channels unless otherwise specified.

[0033] Embodiment 1

[0034] A rice dumpling is made from the following raw materials in the following weight ratio: 70 parts of glutinous rice, 60 parts of meat slices, 3.5 parts of seasoning one, and 3.3 parts of seasoning two.

[0035] Specifically, the seasoning one includes white sugar, chicken essence, edible salt, five spices, pepper, monosodium glutamate, dark soy sauce, light soy sauce, oyster sauce, and cooking wine, and the usage ratio of the white sugar, chicken essence, edible salt, five spices, pepper, monosodium glutamate, dark soy sauce, light soy sauce, oyster sauce, and cooking wine is 3:2:6:1.5:2:2:10:10:5:6 by mass.

[0036] Specifically, the second seasoning includes white sugar, chicken essence, red yeast rice, edible salt, dark soy sauce, light soy sauce, oyster sauce, and rapeseed oil, and the usage ratio of the white sugar, chicken essence, red yeast rice, edible salt, dark soy sauce, light soy sauce, oyster sauce, and rapeseed oil is 4:2:0.5:6.5:10:10:6:4 by mass.

[0037] A method for preparing zongzi, characterized in that it comprises the following steps:

[0038] S1, pretreatment of rice dumpling leaves: After the rice dumpling leaves and rice dumpling ropes are cleaned, put them into 100 degrees Celsius boiling water and boil for 2 minutes, then take them out and soak them in cold water until they are soft, until the rice dumpling leaves become soft and not easy to break;

[0039] S2, glutinous rice processing: wash the glutinous rice with hot water at a temperature of 70°C and drain the water with a sieve, then add seasoning to the glutinous rice, stir evenly and let it stand for 2 hours;

[0040] S3, meat slice preparation: cut the meat into 3 slices of fat and 2 slices of lean, while ensuring that the thickness of the lean slices is greater than the thickness of the fat, then mix the meat slices and seasoning 2 evenly and marinate for 2 hours;

[0041] Specifically, the length of the meat slice is 5 cm, the width is 2 cm, and the thickness is 2 cm.

[0042] S4, making zongzi: take the prepared zongzi leaves, overlap two zongzi leaves, with the smooth side facing up, roll the zongzi leaves into a funnel shape, fold the lower part to seal, then lay one-third of glutinous rice on the bottom of the zongzi leaves, then lay the meat slices in a fat-lean pattern, evenly spread the remaining two-thirds of glutinous rice on the meat slices and compact them, finally pinch the edge of the zongzi and press the upper zongzi leaves down to cover the glutinous rice, and at the same time wrap the zongzi with a zongzi rope to make a square zongzi;

[0043] S5, cooking the rice dumplings: put the wrapped rice dumplings into a pot with cold water, add water to cover the rice dumplings, cook over low heat for 4 hours, and then simmer for 1 hour to obtain the rice dumplings of the present invention.

[0044] Specifically, the wrapped rice dumplings are 8cm square rice dumplings.

[0045] Embodiment 2

[0046] A rice dumpling is made from the following raw materials in the following weight ratios: 95 parts of glutinous rice, 70 parts of meat, 4.6 parts of seasoning 1, and 4.1 parts of seasoning 2

[0047] Specifically, the seasoning one includes white sugar, chicken essence, edible salt, five spices, pepper, monosodium glutamate, dark soy sauce, light soy sauce, oyster sauce, and cooking wine, and the usage ratio of the white sugar, chicken essence, edible salt, five spices, pepper, monosodium glutamate, dark soy sauce, light soy sauce, oyster sauce, and cooking wine is 3:2:6:1.5:2:2:10:10:5:6 by mass.

[0048] Specifically, the second seasoning includes white sugar, chicken essence, red yeast rice, edible salt, dark soy sauce, light soy sauce, oyster sauce, and rapeseed oil, and the usage ratio of the white sugar, chicken essence, red yeast rice, edible salt, dark soy sauce, light soy sauce, oyster sauce, and rapeseed oil is 4:2:0.5:6.5:10:10:6:4 by mass.

[0049] A method for preparing zongzi comprises the following steps:

[0050] S1, pretreatment of rice dumpling leaves: After the rice dumpling leaves and rice dumpling ropes are cleaned, put them into boiling water at 100 degrees Celsius and boil for 2.5 minutes, then take them out and soak them in cold water until they are soft, so that the rice dumpling leaves become soft and are not easy to break;

[0051] S2, glutinous rice processing: wash the glutinous rice with hot water at a temperature of 80°C and drain the water with a sieve, then add seasoning to the glutinous rice, stir evenly and let it stand for 2.5 hours;

[0052] S3, meat slice preparation: cut the meat into 3 slices of fat and 2 slices of lean, while ensuring that the thickness of the lean slices is greater than that of the fat, then mix the meat slices and seasoning 2 evenly and marinate for 2.5 hours;

[0053] Specifically, the length of the meat slice is 6 cm, the width is 3 cm, and the thickness is 3 cm.

[0054] S4, making zongzi: take the prepared zongzi leaves, overlap two zongzi leaves, with the smooth side facing up, roll the zongzi leaves into a funnel shape, fold the lower part to seal, then lay one-third of glutinous rice on the bottom of the zongzi leaves, then lay the meat slices in a fat-lean pattern, evenly spread the remaining two-thirds of glutinous rice on the meat slices and compact them, finally pinch the edge of the zongzi and press the upper zongzi leaves down to cover the glutinous rice, and at the same time wrap the zongzi with a zongzi rope to make a square zongzi;

[0055] S5, cooking the rice dumplings: put the wrapped rice dumplings into a pot with cold water, add water to cover the rice dumplings, cook over low heat for 4 hours, and then simmer for 1 hour to obtain the rice dumplings of the present invention.

[0056] Specifically, the wrapped rice dumplings are 12 cm square rice dumplings.

[0057] Embodiment 3

[0058] A rice dumpling is made from the following raw materials in the following weight ratio: 120 parts of glutinous rice, 80 parts of meat slices, 5.7 parts of seasoning one, and 5.2 parts of seasoning two.

[0059] Specifically, the seasoning one includes white sugar, chicken essence, edible salt, five spices, pepper, monosodium glutamate, dark soy sauce, light soy sauce, oyster sauce, and cooking wine, and the usage ratio of the white sugar, chicken essence, edible salt, five spices, pepper, monosodium glutamate, dark soy sauce, light soy sauce, oyster sauce, and cooking wine is 3:2:6:1.5:2:2:10:10:5:6 by mass.

[0060] Specifically, the second seasoning includes white sugar, chicken essence, red yeast rice, edible salt, dark soy sauce, light soy sauce, oyster sauce, and rapeseed oil, and the usage ratio of the white sugar, chicken essence, red yeast rice, edible salt, dark soy sauce, light soy sauce, oyster sauce, and rapeseed oil is 4:2:0.5:6.5:10:10:6:4 by mass.

[0061] A method for preparing zongzi comprises the following steps:

[0062] S1, pretreatment of rice dumpling leaves: After the rice dumpling leaves and rice dumpling ropes are cleaned, put them into 100 degrees Celsius boiling water and boil for 3 minutes, then take them out and soak them in cold water until they are soft, until the rice dumpling leaves become soft and not easy to break;

[0063] S2, glutinous rice processing: wash the glutinous rice with hot water at a temperature of 90°C and drain the water with a sieve, then add seasoning to the glutinous rice, stir evenly and let it stand for 3 hours;

[0064] S3, meat slice preparation: cut the meat into 3 fat slices and 2 lean slices, while ensuring that the thickness of the lean slices is greater than the thickness of the fat slices, then mix the meat slices and seasoning 2 evenly and marinate for 3 hours;

[0065] Specifically, the length of the meat slice is 8 cm, the width is 4 cm, and the thickness is 4 cm.

[0066] S4, making zongzi: take the prepared zongzi leaves, overlap two zongzi leaves, with the smooth side facing up, roll the zongzi leaves into a funnel shape, fold the lower part to seal, then lay one-third of glutinous rice on the bottom of the zongzi leaves, then lay the meat slices in a fat-lean pattern, evenly spread the remaining two-thirds of glutinous rice on the meat slices and compact them, finally pinch the edge of the zongzi and press the upper zongzi leaves down to cover the glutinous rice, and at the same time wrap the zongzi with a zongzi rope to make a square zongzi;

[0067] S5, cooking the rice dumplings: put the wrapped rice dumplings into a pot with cold water, add water to cover the rice dumplings, cook over low heat for 4 hours, and then simmer for 1 hour to obtain the rice dumplings of the present invention.

[0068] Specifically, the wrapped rice dumplings are 16 cm square rice dumplings.

[0069] The present invention and its implementation methods are described above, but such description is not restrictive, and what is shown is only one of the implementation methods of the present invention, and the actual structure is not limited thereto. In short, if ordinary technicians in the field are inspired by it, without departing from the purpose of the invention, they can design a structure and embodiment similar to the technical solution without creativity, which should belong to the protection scope of the present invention.

Claims

1. A rice dumpling, characterized in that: The invention is prepared from the following raw materials in the following weight proportions: 70-120 parts of glutinous rice, 60-80 parts of meat slices, 3.5-5.7 parts of seasoning one, and 3.3-5.2 parts of seasoning two.

2. A rice dumpling according to claim 1, characterized in that: The invention is prepared from the following raw materials in the following weight proportions: 95 parts of glutinous rice, 70 parts of meat, 4.6 parts of seasoning one and 4.1 parts of seasoning two.

3. A rice dumpling according to claim 1, characterized in that: The seasoning one includes white sugar, chicken essence, edible salt, five spices, pepper, monosodium glutamate, dark soy sauce, light soy sauce, oyster sauce and cooking wine, and the usage ratio of the white sugar, chicken essence, edible salt, five spices, pepper, monosodium glutamate, dark soy sauce, light soy sauce, oyster sauce and cooking wine is 3:2:6:1.5:2:2:10:10:5:6 by mass.

4. A rice dumpling according to claim 1, characterized in that: The second seasoning includes white sugar, chicken essence, red yeast rice, edible salt, dark soy sauce, light soy sauce, oyster sauce and rapeseed oil, and the usage ratio of the white sugar, chicken essence, red yeast rice, edible salt, dark soy sauce, light soy sauce, oyster sauce and rapeseed oil is 4:2:0.5:6.5:10:10:6:4 by mass.

5. A method for preparing zongzi, characterized in that: The following steps are involved: S1, pretreatment of rice dumpling leaves: After the rice dumpling leaves and rice dumpling ropes are cleaned, they are put into boiling water at 100 degrees Celsius and boiled for 2 to 3 minutes, then taken out and soaked in cold water until soft, until the rice dumpling leaves become soft and not easy to break; S2, glutinous rice processing: wash the glutinous rice with hot water at a temperature of 70-90°C, drain the water with a sieve, then add seasoning to the glutinous rice, stir evenly and let it stand for 2-3 hours; S3, meat slice preparation: cut the meat into 3 fat slices and 2 lean slices, while ensuring that the thickness of the lean slices is greater than that of the fat slices, then mix the meat slices and seasoning 2 evenly and marinate for 2 to 3 hours; S4, making zongzi: take the prepared zongzi leaves, overlap two zongzi leaves, with the smooth side facing up, roll the zongzi leaves into a funnel shape, fold the lower part to seal, then lay one-third of glutinous rice on the bottom of the zongzi leaves, then lay the meat slices in fat and lean alternation, evenly spread the remaining two-thirds of glutinous rice on the meat slices and compact them, finally pinch the edge of the zongzi and press the upper zongzi leaves down to cover the glutinous rice, and at the same time wrap the zongzi with a zongzi rope to make a square zongzi; S5, cooking the rice dumplings: put the wrapped rice dumplings into a pot with cold water, add water to cover the rice dumplings, cook over low heat for 4 hours, and then simmer for 1 hour to obtain the rice dumplings of the present invention.

6. The method for preparing zongzi according to claim 5, characterized in that: In step S3, the length of the meat slice is 5 to 8 cm, the width is 2 to 4 cm, and the thickness is 2 to 4 cm.

7. The method for preparing zongzi according to claim 5, characterized in that: In step S5, the wrapped rice dumplings are square rice dumplings with a size of 8 to 16 cm.