Wormwood zongzi with dietary therapy effect and preparation method of wormwood zongzi

Abstract

The invention provides wormwood zongzi with a dietary therapy effect and a preparation method thereof, and relates to the technical field of manufacturing of wormwood zongzi. The wormwood zongzi with the dietary therapy effect is prepared from the following raw materials by weight: 450-550 g of glutinous rice, 1-3 g of wormwood powder, 3-5 g of spinach powder, 4-6 g of edible salt, 6-10 g of chicken essence, 12-16 g of oyster sauce, 45-55 g of white sugar, a proper amount of water and taste stuffing, the taste stuffing is vegetarian stuffing or meat stuffing, the vegetarian stuffing is composed of 15-25 g of red beans and 4-6 g of candied dates, and the meat stuffing is spare ribs or 20-30 g of salted egg yolk or 20-30 g of streaky pork. According to the present invention, the wormwood component is added to the raw materials, such that the characteristics are milder, the absorption by the human body is easily achieved through the effects of the components, and the health-care effects of cold dispelling, dampness removing, channel warming, bleeding stopping, heat removing and itching relieving can be achieved, and the rice dumpling has characteristics of unique aroma, unique flavor, emerald green color, delicious taste, non-greasy taste and rich nutrition value, the food therapy effects of relieving exterior syndrome, dispelling cold, removing rheumatism, promoting the circulation of qi, harmonizing the stomach and the like are achieved.

Description

Technical Field

[0001] The invention relates to the technical field of making wormwood fragrant rice dumplings, in particular to wormwood rice dumplings with therapeutic effects and a preparation method thereof.

[0002] Background technology (For the background technology, the client provided a video of the TV show, and the engineer wrote a background based on the video to highlight the medicinal and dietary functions of the wormwood ingredient)

[0003] Zongzi is a festival food of the Dragon Boat Festival. Legend has it that it was created to commemorate Qu Yuan who threw himself into the river. During the Dragon Boat Festival, the wrapped zongzi is thrown into the river to commemorate Qu Yuan. Zongzi, also known as "jiaoshu" or "tongzong", is a traditional festival food of the Han nationality during the Dragon Boat Festival. It is made of glutinous rice wrapped in zong leaves and steamed. Legend has it that it was spread to commemorate Qu Yuan. It is the traditional food with the deepest cultural accumulation in Chinese history. "Tongzong" appeared as early as the Spring and Autumn Period. Until now, every Chinese family soaks glutinous rice, washes zong leaves, and wraps zongzi on the fifth day of May every year.

[0004] Mugwort is a traditional Chinese medicinal material that has been widely used in ancient China. It contains a variety of ingredients that are beneficial to the human body, such as volatile oils, flavonoids, polysaccharides, etc. Among them, the volatile oil components have antibacterial and antiviral effects. In traditional medicine, mugwort is used to prevent and treat some diseases caused by exogenous evil spirits. For example, fumigating with mugwort boiled water in the early stage of a cold can relieve symptoms to a certain extent. Flavonoids have antioxidant effects, can help remove free radicals in the body, and protect the cells and tissues of the human body. From the perspective of diet therapy, mugwort is warm in nature and belongs to the liver, spleen, and kidney meridians. It can warm the meridians to stop bleeding, dispel cold and relieve pain, and remove dampness and relieve itching. Among the people, there is a tradition of eating food made from mugwort to regulate the body. For example, when women have abdominal pain during menstruation, they eat mugwort boiled eggs to relieve dysmenorrhea; in seasons with heavy humidity, eating mugwort food helps to remove moisture from the body.

[0005] In recent years, with the development of frozen food industry, quick-frozen rice dumplings have appeared on the market. Quick-frozen rice dumplings are loved by more and more people for their delicious taste and convenient eating. Existing rice dumplings are mainly made of glutinous rice, and different auxiliary materials such as red dates, fresh meat, bacon, bean paste, etc. are added to form rice dumplings with different flavors.

[0006] With the continuous improvement of living standards, people pay more and more attention to diet. At present, there are still some problems with the rice dumplings on the market, such as the following:

[0007] 1. It only satisfies people's pursuit of taste, but the nutritional structure is simple and lacks the effect of food therapy and health care;

[0008] 2. In order to make the rice dumplings look delicious, some merchants add dyes that are harmful to the body;

[0009] 3. Some rice dumplings are too greasy and difficult to digest. Eating too much can easily cause bloating and sore throat.

[0010] Therefore, those skilled in the art provide a kind of mugwort rice dumpling with therapeutic effect and its preparation method, in order to solve the problems raised in the above-mentioned background technology. Summary of the invention

[0011] 1. Technical issues to be resolved

[0012] In view of the deficiencies in the prior art, the present invention provides a mugwort rice dumpling with therapeutic efficacy and a preparation method thereof, which solves the problem that the existing rice dumplings only satisfy people's pursuit of taste but have a simple nutritional structure and lack therapeutic health care efficacy.

[0013] (II) Technical solution

[0014] To achieve the above objectives, the present invention is implemented through the following technical solutions:

[0015] A mugwort rice dumpling with therapeutic effects, comprising the following raw materials by weight: 450-550 grams of glutinous rice, 1-3 grams of mugwort powder, 3-5 grams of spinach powder, 4-6 grams of edible salt, 6-10 grams of chicken essence, 12-16 grams of cooking oil, 45-55 grams of white sugar, an appropriate amount of water, and flavor fillings;

[0016] The fillings can be vegetarian or meat. The vegetarian filling is made up of 15-25 grams of red beans and 4-6 grams of candied dates. The meat filling is made up of spare ribs, 20-30 grams of salted egg yolk or 20-30 grams of pork belly.

[0017] Preferably, the ingredients are composed of the following weights: 450 grams of glutinous rice, 1 gram of wormwood powder, 3 grams of spinach powder, 4 grams of edible salt, 6 grams of chicken essence, 12 grams of oyster sauce, 45 grams of sugar, an appropriate amount of water, and flavor fillings;

[0018] The fillings can be vegetarian or meat. The vegetarian filling is made up of 15 grams of red beans and 4 grams of candied dates, while the meat filling is made up of 20 grams of spare ribs, salted egg yolk or pork belly.

[0019] Preferably, the mixture is composed of the following raw materials by weight: 500 grams of glutinous rice, 2 grams of wormwood powder, 4 grams of spinach powder, 5 grams of edible salt, 8 grams of chicken essence, 14 grams of oyster sauce, 50 grams of sugar, an appropriate amount of water, and flavor fillings;

[0020] The fillings can be vegetarian or meat. The vegetarian filling is made up of 20 grams of red beans and 5 grams of candied dates, while the meat filling is made up of ribs, 25 grams of salted egg yolk or 25 grams of pork belly.

[0021] Preferably, it is composed of the following raw materials by weight: 550 grams of glutinous rice, 3 grams of wormwood powder, 5 grams of spinach powder, 6 grams of edible salt, 10 grams of chicken essence, 15 grams of oyster sauce, 55 grams of sugar, an appropriate amount of water, and flavor fillings;

[0022] The fillings can be vegetarian or meat. The vegetarian filling is made up of 25 grams of red beans and 6 grams of candied dates, while the meat filling is made up of ribs, 30 grams of salted egg yolk or 30 grams of pork belly.

[0023] Preferably, the materials of the mugwort rice dumplings also include rice dumpling leaves and rice dumpling strings. The rice dumpling leaves are fresh and need to be purchased in advance for standby use. The rice dumpling strings are 1.5 mm thick rolled cotton threads, and at least 3 different colors are selected.

[0024] Preferably, the salted egg yolk is made from freshly taken salted duck egg yolks, and the salted duck eggs need to be manually pickled two months in advance. The gray egg yolks are large and have a high yolk utilization rate, but are slightly more expensive than white shell salted duck eggs. The ribs are made from fresh cold ribs, which are cut into 5-6 cm / segments. The pork belly is made from pork belly with more lean meat and less fat, and is cut into 0.8*6 cm slices.

[0025] Preferably, the present invention also provides a method for preparing the above-mentioned mugwort rice dumplings with therapeutic efficacy, comprising the following steps:

[0026] Step S1. Picking and processing mugwort

[0027] Pick fresh mugwort leaves one day in advance, select the tender leaves in the middle and upper parts of the whole plant, remove the yellow leaves, then wash and drain the fresh mugwort leaves, cut them into small pieces of about 5 cm, add 200 ml of water and crush them into mugwort juice;

[0028] Step S2. Glutinous rice processing

[0029] Filter the wormwood juice to remove the residue, prepare fresh glutinous rice, soak it in wormwood juice for three hours, and when it is completely soft, remove it and drain it;

[0030] Step S3. preparing zongzi filling

[0031] a. When preparing the vegetarian filling, wash the red beans and candied dates, soak the red beans for 4-6 hours, then add the soaked red beans and an appropriate amount of sugar to the glutinous rice;

[0032] b. When preparing the meat filling, cut the fresh pork belly into 0.8*6 cm slices, weighing 10-15 grams, add chicken essence, oyster sauce, salt and cooking wine and marinate for 1-2 days;

[0033] Step S4. Processing Zongye

[0034] Blanch the raw zong leaves in boiling water for 3-5 minutes, remove them and rinse them with cold water for later use. Wash the zong ropes with clean water for later use.

[0035] Step S5: Wrapping Zongzi

[0036] Take the clean zongzi leaves prepared in advance and lay them flat, adopt the conventional steps of making zongzi, put candied dates in the case of making vegetarian zongzi, put salted egg yolk, pork belly or spare ribs in the case of making meat zongzi;

[0037] Step S6: Cook the Zongzi

[0038] Put the wrapped dumplings into the pressure cooker, add water to cover the dumplings by 25cm, turn on the fire and cook until the water boils, then turn off the heat and continue cooking. Turn off the heat after the pressure in the pressure cooker drops, and check whether the dumplings are cooked. If they are soft and chewy, they are cooked. Otherwise, add water and continue cooking.

[0039] Step S7: Zongzi packaging

[0040] Take out the cooked rice dumplings, wait for them to cool, dry the moisture on the surface, use vacuum bags to vacuum pack them, and use ultra-high pressure sterilization to obtain the finished product.

[0041] Preferably, the step of wrapping the rice dumplings in step S5 is to take two rice leaves, half of which are overlapped together, roll one end of the head into a pointed funnel shape, hold the tail of the rice leaves and wrap half a circle from above, fix the funnel mouth, fill half of the glutinous rice into the funnel, plug it tightly, put salted egg yolk, pork belly, spare ribs or candied dates, and then fill glutinous rice to seal the mouth, plug it tightly, cover the funnel mouth with the extra rice leaves at the tail, take another rice leaf to completely seal the mouth, and tie it tightly with white cotton thread.

[0042] Preferably, the rice dumplings can be wrapped into triangle, quadrangular pyramid, pillow or round stick shapes.

[0043] (III) Beneficial effects

[0044] The present invention provides a mugwort rice dumpling with therapeutic effect and a preparation method thereof. The invention has the following beneficial effects:

[0045] 1. The present invention provides a mugwort rice dumpling with therapeutic effects and a preparation method thereof. The present invention adds mugwort ingredients to the raw materials. Through the action of the above ingredients, the rice dumpling has a milder property and is very beneficial for human absorption. It can play the health care effects of dispelling cold and dampness, warming the meridians and stopping bleeding, and removing heat and relieving itching.

[0046] 2. The present invention provides a kind of mugwort rice dumpling with therapeutic effect and its preparation method. The rice dumpling has unique fragrance, unique flavor, beautiful golden color, delicious and not greasy, rich nutritional value, and also has the therapeutic effects of relieving exterior symptoms and cold, eliminating rheumatism, promoting qi and harmonizing the stomach.

[0047] 3. The present invention provides a mugwort rice dumpling with therapeutic effects and a preparation method thereof. The mugwort rice dumpling ensures a perfect combination of health and deliciousness. The rice dumpling maintains the original sweet and soft taste, has the effects of beautifying the skin, moisturizing the intestines and facilitating bowel movements after consumption, and can effectively enhance the body's resistance to diseases. DETAILED DESCRIPTION

[0048] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0049] The relevant characteristics of some raw materials in the present invention are as follows:

[0050] Mugwort: bitter, pungent, warm in nature. Enters the liver, spleen, and kidney meridians. It is mainly used to treat irregular menstruation, cold pain in the abdomen, bleeding from the fetus, restless fetuses, cold uterus and infertility. It is one of the most commonly used medicines in Chinese gynecology. It can be used as a hemostatic agent when taken internally. The charcoal-fried one has excellent hemostatic power and can treat vomiting blood, diarrhea, and epistaxis. Mashed juice can be taken to stop bleeding, kill roundworms, treat leucorrhea, stop cholera cramps, and chills and fever after diarrhea. It can be used externally to treat skin itching, vulvar itching eczema, and scabies.

[0051] Embodiment 1:

[0052] The embodiment of the present invention provides a mugwort rice dumpling with therapeutic effect, which is composed of the following raw materials by weight: 450 grams of glutinous rice, 1 gram of mugwort powder, 3 grams of spinach powder, 4 grams of edible salt, 6 grams of chicken essence, 12 grams of cooking oil, 45 grams of white sugar, an appropriate amount of water, and flavor fillings;

[0053] The fillings can be vegetarian or meat. The vegetarian filling is made up of 15 grams of red beans and 4 grams of candied dates, while the meat filling is made up of 20 grams of spare ribs, salted egg yolk or pork belly.

[0054] The preparation method comprises the following steps:

[0055] Step S1. Picking and processing mugwort

[0056] Pick fresh mugwort leaves one day in advance, select the tender leaves in the middle and upper parts of the whole plant, remove the yellow leaves, then wash and drain the fresh mugwort leaves, cut them into small pieces of about 5 cm, add 200 ml of water and crush them into mugwort juice;

[0057] Step S2. Glutinous rice processing

[0058] Filter the wormwood juice to remove the residue, prepare fresh glutinous rice, soak it in wormwood juice for three hours, and when it is completely soft, remove it and drain it;

[0059] Step S3. preparing zongzi filling

[0060] a. When preparing the vegetarian filling, wash the red beans and candied dates, soak the red beans for 4 hours, then add the soaked red beans and an appropriate amount of sugar to the glutinous rice;

[0061] b. When preparing the meat filling, cut the fresh pork belly into 0.8*6 cm slices, weighing 12 grams, add chicken essence, oyster sauce, salt and cooking wine and marinate for 1 day;

[0062] Step S4. Processing Zongye

[0063] Blanch the raw zong leaves in boiling water for 3 minutes, remove them and rinse them with cold water for later use. Wash the zong ropes with clean water for later use.

[0064] Step S5: Wrapping Zongzi

[0065] Take the clean zongzi leaves prepared in advance and lay them flat, adopt the conventional steps of making zongzi, put candied dates in the case of making vegetarian zongzi, put salted egg yolk, pork belly or spare ribs in the case of making meat zongzi;

[0066] Step S6: Cook the Zongzi

[0067] Put the wrapped dumplings into the pressure cooker, add water to cover the dumplings by 25cm, turn on the fire and cook until the water boils, then turn off the heat and continue cooking. Turn off the heat after the pressure in the pressure cooker drops, and check whether the dumplings are cooked. If they are soft and chewy, they are cooked. Otherwise, add water and continue cooking.

[0068] Step S7: Zongzi packaging

[0069] Take out the cooked rice dumplings, wait for them to cool, dry the moisture on the surface, use vacuum bags to vacuum pack them, and use ultra-high pressure sterilization to obtain the finished product.

[0070] Embodiment 2:

[0071] The embodiment of the present invention provides a mugwort rice dumpling with therapeutic effect, which is composed of the following raw materials by weight: 500 grams of glutinous rice, 2 grams of mugwort powder, 4 grams of spinach powder, 5 grams of edible salt, 8 grams of chicken essence, 14 grams of cooking oil, 50 grams of white sugar, an appropriate amount of water, and flavor fillings;

[0072] The fillings can be vegetarian or meat. The vegetarian filling is made up of 20 grams of red beans and 5 grams of candied dates, while the meat filling is made up of ribs, 25 grams of salted egg yolk or 25 grams of pork belly.

[0073] The preparation method comprises the following steps:

[0074] Step S1. Picking and processing mugwort

[0075] Pick fresh mugwort leaves one day in advance, select the tender leaves in the middle and upper parts of the whole plant, remove the yellow leaves, then wash and drain the fresh mugwort leaves, cut them into small pieces of about 5 cm, add 200 ml of water and crush them into mugwort juice;

[0076] Step S2. Glutinous rice processing

[0077] Filter the wormwood juice to remove the residue, prepare fresh glutinous rice, soak it in wormwood juice for three hours, and when it is completely soft, remove it and drain it;

[0078] Step S3. preparing zongzi filling

[0079] a. When preparing the vegetarian filling, wash the red beans and candied dates, soak the red beans for 5 hours, then add the soaked red beans and an appropriate amount of sugar to the glutinous rice;

[0080] b. When preparing the meat filling, cut the fresh pork belly into 0.8*6 cm slices, weighing 12 grams, add chicken essence, oyster sauce, salt and cooking wine and marinate for 1.5 days;

[0081] Step S4. Processing Zongye

[0082] Blanch the raw zong leaves in boiling water for 4 minutes, remove them and rinse them with cold water for later use. Wash the zong ropes with clean water for later use.

[0083] Step S5: Wrapping Zongzi

[0084] Take the clean zongzi leaves prepared in advance and lay them flat, adopt the conventional steps of making zongzi, put candied dates in the case of making vegetarian zongzi, put salted egg yolk, pork belly or spare ribs in the case of making meat zongzi;

[0085] Step S6: Cook the Zongzi

[0086] Put the wrapped dumplings into the pressure cooker, add water to cover the dumplings by 25cm, turn on the fire and cook until the water boils, then turn off the heat and continue cooking. Turn off the heat after the pressure in the pressure cooker drops, and check whether the dumplings are cooked. If they are soft and chewy, they are cooked. Otherwise, add water and continue cooking.

[0087] Step S7: Zongzi packaging

[0088] Take out the cooked rice dumplings, wait for them to cool, dry the moisture on the surface, use vacuum bags to vacuum pack them, and use ultra-high pressure sterilization to obtain the finished product.

[0089] Embodiment 3:

[0090] The embodiment of the present invention provides a mugwort rice dumpling with therapeutic effect, which is composed of the following raw materials by weight: 550 grams of glutinous rice, 3 grams of mugwort powder, 5 grams of spinach powder, 6 grams of edible salt, 10 grams of chicken essence, 15 grams of cooking oil, 55 grams of white sugar, an appropriate amount of water, and flavor fillings;

[0091] The fillings can be vegetarian or meat. The vegetarian filling is made up of 25 grams of red beans and 6 grams of candied dates, while the meat filling is made up of ribs, 30 grams of salted egg yolk or 30 grams of pork belly.

[0092] The preparation method comprises the following steps:

[0093] Step S1. Picking and processing mugwort

[0094] Pick fresh mugwort leaves one day in advance, select the tender leaves in the middle and upper parts of the whole plant, remove the yellow leaves, then wash and drain the fresh mugwort leaves, cut them into small pieces of about 5 cm, add 200 ml of water and crush them into mugwort juice;

[0095] Step S2. Glutinous rice processing

[0096] Filter the wormwood juice to remove the residue, prepare fresh glutinous rice, soak it in wormwood juice for three hours, and when it is completely soft, remove it and drain it;

[0097] Step S3. preparing zongzi filling

[0098] a. When preparing the vegetarian filling, wash the red beans and candied dates, soak the red beans for 6 hours, then add the soaked red beans and an appropriate amount of sugar to the glutinous rice;

[0099] b. When preparing the meat filling, cut the fresh pork belly into 0.8*6 cm slices, weighing 12 grams, add chicken essence, oyster sauce, salt and cooking wine and marinate for 2 days;

[0100] Step S4. Processing Zongye

[0101] Blanch the raw zong leaves in boiling water for 5 minutes, remove them and rinse them with cold water for later use. Also wash the zong ropes with clean water for later use.

[0102] Step S5: Wrapping Zongzi

[0103] Take the clean zongzi leaves prepared in advance and lay them flat, adopt the conventional steps of making zongzi, put candied dates in the case of making vegetarian zongzi, put salted egg yolk, pork belly or spare ribs in the case of making meat zongzi;

[0104] Step S6: Cook the Zongzi

[0105] Put the wrapped dumplings into the pressure cooker, add water to cover the dumplings by 25cm, turn on the fire and cook until the water boils, then turn off the heat and continue cooking. Turn off the heat after the pressure in the pressure cooker drops, and check whether the dumplings are cooked. If they are soft and chewy, they are cooked. Otherwise, add water and continue cooking.

[0106] Step S7: Zongzi packaging

[0107] Take out the cooked rice dumplings, wait for them to cool, dry the moisture on the surface, use vacuum bags to vacuum pack them, and use ultra-high pressure sterilization to obtain the finished product.

[0108] When making salty rice dumplings, the raw materials used are: 500 grams of glutinous rice, 4 grams of spinach powder, 2 grams of wormwood powder, 5 grams of edible salt, 8 grams of chicken essence, 14 grams of oyster sauce, appropriate amount of water, and meat filling;

[0109] When making sweet rice dumplings, the raw materials used are: 500 grams of glutinous rice, 4 grams of spinach powder, 2 grams of mugwort powder, 55 grams of white sugar, an appropriate amount of water, and vegetarian filling.

[0110] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A mugwort rice dumpling with therapeutic effect, characterized in that: The ingredients are as follows: 450-550 grams of glutinous rice, 1-3 grams of wormwood powder, 3-5 grams of spinach powder, 4-6 grams of edible salt, 6-10 grams of chicken essence, 12-16 grams of oyster sauce, 45-55 grams of sugar, appropriate amount of water, and flavor fillings; The fillings can be vegetarian or meat. The vegetarian filling is made up of 15-25 grams of red beans and 4-6 grams of candied dates. The meat filling is made up of ribs, 20-30 grams of salted egg yolk or 20-30 grams of pork belly.

2. The wormwood rice dumpling with therapeutic efficacy according to claim 1, characterized in that: The ingredients are as follows: 450g glutinous rice, 1g mugwort powder, 3g spinach powder, 4g edible salt, 6g chicken powder, 12g oyster sauce, 45g sugar, appropriate amount of water, and flavored fillings; The fillings can be vegetarian or meat. The vegetarian filling is made up of 15 grams of red beans and 4 grams of candied dates, while the meat filling is made up of ribs, 20 grams of salted egg yolk or 20 grams of pork belly.

3. The wormwood rice dumpling with therapeutic efficacy according to claim 1, characterized in that: The ingredients are as follows: 500g glutinous rice, 2g mugwort powder, 4g spinach powder, 5g edible salt, 8g chicken powder, 14g oyster sauce, 50g sugar, appropriate amount of water, and flavor fillings; The fillings can be vegetarian or meat. The vegetarian filling is made up of 20 grams of red beans and 5 grams of candied dates, while the meat filling is made up of ribs, 25 grams of salted egg yolk or 25 grams of pork belly.

4. The wormwood rice dumpling with therapeutic efficacy according to claim 1, characterized in that: The ingredients are as follows: 550g glutinous rice, 3g mugwort powder, 5g spinach powder, 6g edible salt, 10g chicken powder, 15g oyster sauce, 55g sugar, appropriate amount of water, and flavor fillings; The fillings can be vegetarian or meat. The vegetarian filling is made up of 25 grams of red beans and 6 grams of candied dates, while the meat filling is made up of ribs, 30 grams of salted egg yolk or 30 grams of pork belly.

5. The wormwood rice dumpling with therapeutic effect according to claim 1, characterized in that: The materials of the mugwort rice dumplings also include rice dumpling leaves and rice dumpling strings. The rice dumpling leaves are fresh and need to be purchased in advance for backup. The rice dumpling strings are 1.5 mm thick rolled cotton threads, and at least 3 different colors are selected.

6. The mugwort rice dumpling with therapeutic efficacy according to claim 1, characterized in that: The salted egg yolks are made from freshly taken salted duck eggs, which need to be manually pickled two months in advance. The gray egg yolks are large and have a high yolk utilization rate, but are slightly more expensive than white-shell salted duck eggs. The ribs are made from fresh cold ribs, which are cut into 5-6 cm / segments. The pork belly is made from pork belly with more lean meat and less fat, which is cut into 0.8*6 cm slices.

7. A method for preparing mugwort rice dumplings with therapeutic effects, characterized in that: The following steps are involved: Step S1. Picking and processing mugwort Pick fresh mugwort leaves one day in advance, select the tender leaves in the middle and upper parts of the whole plant, remove the yellow leaves, then wash and drain the fresh mugwort leaves, cut them into small pieces of about 5 cm, add 200 ml of water and crush them into mugwort juice; Step S2. Glutinous rice processing Filter the beaten wormwood juice to remove the residue, prepare fresh glutinous rice, soak it in wormwood juice for three hours, and when it is completely soft, remove it and drain it; Step S3. preparing zongzi filling a. When preparing the vegetarian filling, wash the red beans and candied dates, soak the red beans for 4-6 hours, then add the soaked red beans and an appropriate amount of sugar to the glutinous rice; b. When preparing the meat filling, cut the fresh pork belly into 0.8*6 cm slices, weighing 10-15 grams, add chicken essence, oyster sauce, salt and cooking wine and marinate for 1-2 days; Step S4. Processing Zongye Blanch the raw zong leaves in boiling water for 3-5 minutes, remove them and rinse them with cold water for later use. Also wash the zong ropes with clean water for later use. Step S5: Wrapping Zongzi Take the clean zongzi leaves prepared in advance and lay them flat, adopt the conventional steps of making zongzi, put candied dates in the case of making vegetarian zongzi, put salted egg yolk, pork belly or spare ribs in the case of making meat zongzi; Step S6: Cook the Zongzi Put the wrapped dumplings into the pressure cooker, add water to cover the dumplings by 25cm, turn on the fire and cook until the water boils, then turn off the heat and continue cooking. Turn off the heat after the pressure in the pressure cooker drops, and check whether the dumplings are cooked. If they are soft and chewy, they are cooked. Otherwise, add water and continue cooking. Step S7: Zongzi packaging Take out the cooked rice dumplings, wait for them to cool, dry the moisture on the surface, use vacuum bags to vacuum pack them, and use ultra-high pressure sterilization to obtain the finished product.

8. The method for preparing the mugwort rice dumplings with therapeutic efficacy according to claim 7, characterized in that: The step of wrapping the rice dumplings in step S5 is as follows: take two rice leaves, overlap half of them, roll one end of the head into a pointed funnel shape, hold the tail of the rice leaf and wrap it half a circle from the top, fix the funnel mouth, fill half of the glutinous rice into the funnel, plug it tightly, put salted egg yolk, pork belly, spare ribs or candied dates, and then fill the glutinous rice to seal the mouth, plug it tightly, put the extra rice leaf at the tail to cover the funnel mouth, take another rice leaf to completely seal the mouth, and tie it tightly with white cotton thread.

9. The method for preparing the mugwort rice dumplings with therapeutic efficacy according to claim 7, characterized in that: The rice dumplings can be wrapped into triangle, quadrangular pyramid, pillow or round stick shapes.