Sweet, salty, fragrant and glutinous rice flavored zongzi and preparation method thereof

Abstract

The preparation method comprises the following steps: pickling meat, pretreating red dates and glutinous rice, wrapping, pickling fresh meat by a compound formula of table salt, white spirit, amomum tsao-ko, pepper and Chinese prickly ash, and ensuring that the permeability of pickling liquid is greater than or equal to 90%. And wrapping according to a structure of glutinous rice layer-meat layer-red date layer-glutinous rice layer, and steaming under high pressure after wrapping and forming to obtain the finished product of the rice dumpling. According to the technical scheme, through layered treatment in the wrapping process and in cooperation with the cooking process, the sweet taste of the red dates and the salty and fresh taste of the pickled meat form gradient fusion through permeation, the gelatinization degree of the sticky rice reaches 85% or above through high-pressure cooking, and meanwhile the tenderness of the meat is kept; in the pretreatment process of the raw materials, a Maillard reaction is generated through a pickling process, and a composite aroma is formed with the fruit aroma of the red dates.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, more particularly to a sweet and salty glutinous flavor rice dumpling and a preparation method thereof. BACKGROUND

[0002] Traditional rice dumplings are mostly limited to single sweet taste (such as bean paste dumplings) or salty taste (such as meat dumplings), and although there are attempts to combine sweet and salty in the prior art (such as egg yolk and meat dumplings), there are the following defects: (1) The mixture of sweet ingredients (such as bean paste) and salty ingredients is prone to flavor separation, and the taste is not coordinated; (2) The process standardization of marinated meat is insufficient, resulting in dry or overly salty finished products; (3) There is a lack of a synergistic effect scheme for sweet and salty glutinous flavor through optimization of ingredient ratio and process.

[0003] There is a lack of rice dumpling products that perfectly combine the salty and sweet flavors of fresh pork and jujube on the market, and how to fill this market gap and provide consumers with a new taste experience has become a problem that needs to be solved by technical personnel in this field. SUMMARY

[0004] Therefore, the present application provides a rice dumpling with rich taste, sweet and salty glutinous flavor, and a simple and feasible preparation method, which meets the needs of consumers for innovative rice dumpling flavors.

[0005] To achieve the above-mentioned purpose, the present application adopts the following technical solutions: A preparation method of a sweet and salty glutinous flavor rice dumpling, comprising the following steps: Step 1: Meat pretreatment After cutting the fresh meat into pieces, add salt, pepper powder, cardamom powder, white pepper powder and liquor and mix well, then low-temperature marinate for 18h; Step 2: Glutinous rice pretreatment Soak the glutinous rice in warm water containing salt for 2h, then drain the water and set aside; Step 3: Jujube pretreatment Wash and core the jujube and set aside; Step 4: Packaging Use rice leaves as wrapping material, package according to the structure of glutinous rice layer-meat layer-jujube layer-glutinous rice layer, and high-pressure steam cook for 1.5-2h after shaping.

[0006] Preferably, the meat in step 1 is pork, more preferably pork hind leg meat, cut into 20g pieces.

[0007] Preferably, the liquor in step 1 has an alcohol content of ≥53°, and the liquor is a clear liquor.

[0008] Preferably, the mass ratio of meat: salt: pepper: white pepper: Amomum tsao-ko powder: baijiu is 100:(5-8):(1-2):(1-2):(1-2):(4-6).

[0009] Preferably, the low temperature in step one is 4°C.

[0010] Preferably, the mass ratio of glutinous rice to salt in step two is 300:1, and the temperature of the warm water is 40°C.

[0011] Preferably, the mass ratio of glutinous rice: meat: red dates in step four is 6:2:1.

[0012] Preferably, the high pressure in step four is 0.07-0.1 MPa, and the cooking temperature is 115-120°C, so as to cause the oil in the meat and the sugar in the red dates to penetrate in both directions.

[0013] The application also provides a sweet and salty glutinous rice-flavored zongzi prepared by the method.

[0014] Compared with the prior art, the application provides a sweet and salty glutinous rice-flavored zongzi and a preparation method thereof, which have the following beneficial effects: The technical scheme of the application forms a gradient fusion of the sweetness of the red dates and the salty flavor of the cured meat through penetration by means of the layered treatment in the wrapping process and the cooking process. The high-pressure cooking makes the gelatinization degree of the glutinous rice reach more than 85%, while the tenderness of the meat is maintained. In the pretreatment process of the raw materials, the application forms a composite aroma by means of the Maillard reaction generated by the curing process and the fruit aroma of the red dates. DETAILED DESCRIPTION

[0015] The technical scheme of the application will be described clearly and completely below with reference to the embodiments of the application. Obviously, the described embodiments are only some of the embodiments of the application, rather than all the embodiments. Based on the embodiments in the application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of the application.

[0016] Embodiment 1 Step one: curing pork Take 1000g of fresh pork leg meat, cut into 20g pieces, add 50g of salt and 20g of pepper, 20g of Amomum tsao-ko powder, 20g of white pepper, and 60g of 53-degree fragrant baijiu, mix well, and then cure at 4°C for 18 hours; Step two: pretreatment of glutinous rice Soak 3000g of glutinous rice in 40°C warm water containing 10g of salt for 2 hours, and then drain and reserve; Step three: pretreatment of red dates Wash 500g of red dates and remove the pits, and then reserve; Step four: packaging With rice leaves as wrapping, according to the structure of glutinous rice layer-meat layer-red date layer-glutinous rice layer, each zongzi is filled with 60g glutinous rice, 20g pork, and 10g red dates, and is high-pressure cooked at 0.08MPa and 118°C for 1.7 hours to obtain sweet and salty glutinous rice-flavored zongzi.

[0017] Example 2 Step one: marinating pork Take 1000g of fresh pork hind leg meat, cut into 20g pieces, add 60g of salt, 15g of pepper powder, 15g of white pepper powder, 15g of cardamom powder, and 50g of 53° clear fragrance type baijiu, mix well, and marinate at 4°C for 18h; Step two: pretreatment of glutinous rice Soak 3000g of glutinous rice in 40°C warm water containing 10g of salt for 2h, and drain the water for standby; Step three: pretreatment of red dates Wash 500g of red dates and remove the pits for standby; Step four: packaging With rice leaves as wrapping, according to the structure of glutinous rice layer-meat layer-red date layer-glutinous rice layer, each zongzi is filled with 60g glutinous rice, 20g pork, and 10g red dates, and is high-pressure cooked at 0.08MPa and 118°C for 1.7 hours to obtain sweet and salty glutinous rice-flavored zongzi.

[0018] Example 3 Step one: marinating pork Take 1000g of fresh pork hind leg meat, cut into 20g pieces, add 80g of salt, 10g of pepper powder, 10g of white pepper powder, 10g of cardamom powder, and 40g of 53° clear fragrance type baijiu, mix well, and marinate at 4°C for 18h; Step two: pretreatment of glutinous rice Soak 3000g of glutinous rice in 40°C warm water containing 10g of salt for 2h, and drain the water for standby; Step three: pretreatment of red dates Wash 500g of red dates and remove the pits for standby; Step four: packaging With rice leaves as wrapping, according to the structure of glutinous rice layer-meat layer-red date layer-glutinous rice layer, each zongzi is filled with 60g glutinous rice, 20g pork, and 10g red dates, and is high-pressure cooked at 0.08MPa and 118°C for 1.7 hours to obtain sweet and salty glutinous rice-flavored zongzi.

[0019] Example 4 Step one: marinating pork Take 1000g of fresh pork hind leg meat, cut into 20g pieces, add 50g of salt, 10g of pepper powder, 10g of white pepper powder, 10g of cardamom powder, and 60g of 53° clear fragrance type baijiu, mix well, and marinate at 4°C for 18h; Step two: Pre-treatment of glutinous rice Soak 3000g of glutinous rice in 40℃ warm water containing 10g of salt for 2h, and drain the water for later use; Step three: Pre-treatment of red dates Wash 500g of red dates and remove the pits, and reserve for later use; Step four: Packaging Use rice leaves as the wrapping material, and package according to the structure of glutinous rice layer-meat layer-red date layer-glutinous rice layer. Fill each zongzi with 60g of glutinous rice, 20g of pork, and 10g of red dates, and high-pressure cook at 0.1MPa and 120℃ for 1.5h to obtain sweet and salty glutinous rice-flavored zongzi.

[0020] Comparative example 1 The difference from example 2 is that: Step four: Packaging Use rice leaves as the wrapping material, and fill each zongzi with 60g of glutinous rice, 20g of pork, and 10g of red dates. Mix the glutinous rice, pork, and red dates together, and directly package them. High-pressure cook at 118℃ for 1.7h to obtain zongzi products.

[0021] Comparative example 2 The difference from example 2 is that: Step one: Marinating pork Take 1000g of fresh pork hind leg meat, cut it into 20g pieces, and add 30g of salt, 15g of pepper powder, 15g of white pepper powder, 15g of cardamom powder, and 30g of 38° strong-flavor baijiu. Mix well and marinate at 4℃ for 18h; Step four: Packaging Use rice leaves as the wrapping material, and package according to the structure of glutinous rice layer-meat layer-red date layer-glutinous rice layer. Fill each zongzi with 60g of glutinous rice, 20g of pork, and 10g of red dates. After shaping, cook at 100℃ under normal pressure for 3h to obtain zongzi products.

[0022] Experimental example Effect detection of products I. Detection indicators and methods (1) Penetration rate of marinating liquid Use the weighing method: respectively weigh the total mass of the meat pieces before marinating m1, the total mass of the meat pieces after marinating and absorbing the surface marinating liquid m2, and record the total amount of marinating liquid added m. The penetration rate calculation formula is: Penetration rate = (m2-m1) / m x 100% (2) Tenderness of meat Use a texture analyzer to measure the shear force: take a piece of pork from the zongzi, and use a texture analyzer to test the shear force at a speed of 1mm / s. Record the shear force value (unit: N). The smaller the shear force, the more tender the meat.

[0023] (3) Degree of Maillard reaction Browning degree was determined by spectrophotometer: a sample of cured pork was homogenized, diluted and the absorbance was measured at a wavelength of 420 nm. The higher the absorbance, the more complete the Maillard reaction.

[0024] (4) Sensory evaluation Using a nine-point scale, 20 food professionals were invited to rate the food based on four dimensions: sweet and savory flavor, glutinous texture, meat texture, and complex aroma (out of 10 points). The average score was then taken. The scoring criteria are as follows: Sweet and salty fusion: 1-3 points indicate flavor separation, 4-6 points indicate basic fusion, and 7-10 points indicate gradient fusion and harmonious taste. Glutinous rice texture: 1-3 points for hard, 4-6 points for soft and moderately sticky, 7-10 points for soft, sticky and chewy; Meat texture: 1-3 points is dry / too salty, 4-6 points is average, 7-10 points is tender and juicy; Complex aroma: 1-3 points indicate a single aroma, 4-6 points indicate a light aroma, and 7-10 points indicate a rich blend of meat and date aromas.

[0025] (5) Microbiological and physicochemical indicators Total bacterial count: Tested according to GB 4789.2-2016 "National Food Safety Standard - Microbiological Examination of Food - Determination of Total Bacterial Count"; Moisture content: Tested according to GB 5009.3-2016 "National Food Safety Standard - Determination of Moisture in Food".

[0026] Test results Table 1. Permeability of pickling solution Group Pickling liquid penetration rate (%) Example 1 94.7 Example 2 95.2 Example 3 96.8 Example 4 94.5 Comparative Example 1 95.0 Comparative Example 2 78.3 Table 2. Meat tenderness and Maillard reaction degree Group Pork shear force (N) Maillard reaction absorbance Example 1 29.1 0.91 Example 2 28.6 0.89 Example 3 27.9 0.92 Example 4 29.3 0.87 Comparative Example 1 28.4 0.88 Comparative Example 2 45.7 0.52 Table 3 Sensory evaluation results Group Sweet-salty fusion degree (points) Waxy rice waxy (points) Meat texture (points) Compound aroma (points) Total score (points) Example 1 9.0 9.2 9.1 9.1 9.10 Example 2 9.2 9.3 9.1 9.0 9.15 Example 3 9.0 9.1 9.2 9.3 9.15 Example 4 9.1 9.4 9.0 8.9 9.10 Comparative Example 1 5.2 7.0 9.0 6.5 6.93 Comparative Example 2 6.0 5.8 4.5 5.2 5.38 Table 4 Microbiological and Physicochemical Indicators Group Total number of colonies (CFU / g) Moisture content (%) Room temperature shelf life (days) Example 1 77 57.9 31 Example 2 85 58.2 30 Example 3 79 57.5 32 Example 4 82 59.1 29 Comparative Example 1 88 58.5 28 Comparative Example 2 156 62.3 15 The above results show that the permeability of the marinating liquid in Examples 1-4 of the present invention is ≥94%; the permeability of the marinating liquid in Comparative Example 2 is significantly reduced due to deviations in the marinating formula and steaming process from the present invention. The shear force of the pork in Examples 1-4 is ≤30N, and the Maillard reaction absorbance is ≥0.87, indicating tender meat and a full Maillard reaction; the meat in Comparative Example 2 is dry (shear force 45.7N) due to improper salt and liquor ratio and excessively low steaming temperature, resulting in a significantly reduced Maillard reaction. The total sensory score of Examples 1-4 is ≥9 points, demonstrating excellent performance in sweet-salty fusion, glutinous rice texture, meat texture, and complex aroma; the sweet-salty flavor separation in Comparative Example 1 is due to the lack of a layered structure, while the scores in all dimensions of Comparative Example 2 are low due to defects in the process and formula. Examples 1-4 have a total bacterial count of <100 CFU / g and a moisture content of ≤60%, with a shelf life of more than 29 days at room temperature; Comparative Example 2, due to insufficient sterilization by cooking at normal pressure, has an excessive total bacterial count and a shelf life of only 15 days.

[0027] The above description of the disclosed embodiments enables those skilled in the art to make or use the invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for preparing a sweet, savory, fragrant, and glutinous rice dumpling, characterized in that, Includes the following steps: Step 1: Meat Pre-treatment After cutting fresh meat into chunks, add salt, Sichuan peppercorn powder, cardamom powder, white pepper powder and white wine, mix well and marinate at low temperature for 18 hours; Step 2: Pre-treatment of glutinous rice Soak glutinous rice in warm water containing salt for 2 hours, then drain and set aside. Step 3: Pre-treatment of red dates Wash the red dates, remove the pits, and set aside. Step 4: Packaging Wrap the filling in bamboo leaves, and arrange the filling in layers of glutinous rice, meat, red dates, and glutinous rice. After wrapping, steam under high pressure for 1.5-2 hours.

2. The method for preparing a sweet and savory glutinous rice dumpling according to claim 1, characterized in that, The meat mentioned in step one is pork.

3. The method for preparing a sweet and savory glutinous rice dumpling according to claim 1, characterized in that, The alcohol content of the liquor mentioned in step one is ≥53°, and the liquor is a light-aroma type of liquor.

4. The method for preparing a sweet and savory glutinous rice dumpling according to claim 1, characterized in that, By mass ratio, meat: salt: Sichuan pepper powder: white pepper powder: cardamom powder: liquor = 100: (5-8): (1-2): (1-2): (1-2): (4-6).

5. The method for preparing a sweet and savory glutinous rice dumpling according to claim 1, characterized in that, The low temperature mentioned in step one is 4°C.

6. The method for preparing a sweet and savory glutinous rice dumpling according to claim 1, characterized in that, In step two, the mass ratio of glutinous rice to salt is 300:1, and the temperature of the warm water is 40℃.

7. The method for preparing a sweet and savory glutinous rice dumpling according to claim 1, characterized in that, In step four, the mass ratio of glutinous rice: meat: red dates is 6:2:

1.

8. The method for preparing a sweet and savory glutinous rice dumpling according to claim 1, characterized in that, In step four, the high pressure is 0.07-0.1 MPa and the cooking temperature is 115-120℃.

9. A sweet and savory glutinous rice dumpling prepared by the method according to any one of claims 1-8.