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Pyramid-shaped dumpling and its making process

A processing method, the technology of Zongzi, which is applied in food preparation, food science, application, etc., can solve the problems that the processing method cannot be produced in large quantities, is not suitable for brand sales, and the formula and taste are single, so as to achieve rich internal quality and enhance immunity , The effect of precise processing operation technology

Inactive Publication Date: 2005-04-27
YANTAI HAILONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Zongzi, as an ancient traditional food in China, has entered thousands of households. The current Zongzi is generally processed using traditional techniques and formulas. Although the traditional characteristics are preserved, the formula and taste are single, and the nutritional structure is simple and unreasonable. With the improvement of people's living standards, the existing formula can no longer meet people's needs. At the same time, as zongzi is recognized by consumers, it has not only appeared in specific festivals as a traditional festival food, so traditional processing methods cannot be greatly improved. Mass production, and the produced zongzi, due to the limitation of processing methods, have inconsistent taste, are not suitable for brand sales, and cannot be scaled

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] Embodiment 1, a kind of Zongzi, is made of meat 20%-60%, dry glutinous rice 14.8%-44.5%, dried mushroom 0.54%-1.65%, fresh flat mushroom 0.54%-1.65%, fresh mushroom 1.83%-5.5% %, fresh carrot 0.8%-2.4%, snow pea 0.8%-2.4%, fresh ginger 0.22%-0.68%, white sesame 0.045%-0.13%, scallop 0.0045%-0.013%, fine flour 0.64%-1.92%, Mushroom water 1.46%-4.4%, mirin 1.37%-4.1%, monosodium glutamate 0.13%-0.41%, soy sauce 0.87%-2.61%, glucose 0.36%-1.1%, salad oil 0.54%-1.65%, salt 0.27%-. 082% and 0.87%-2.61% of clear water, the present embodiment takes 43.6 grams of meat, 32.4 grams of dry glutinous rice, 1.2 grams of dried shiitake mushrooms, 1.2 grams of fresh oyster mushrooms, 4 grams of fresh pheasant mushrooms, 1.8 grams of fresh carrots, and 1.8 grams of snow peas , 0.5 grams of fresh ginger, 0.1 grams of white sesame, 0.01 grams of scallops, 1.4 grams of refined flour, 3.2 grams of mushroom water, 3 grams of mirin, 0.3 grams of monosodium glutamate, 1.9 grams of soy sauce, ...

Embodiment 2

[0066] Embodiment 2, a kind of zongzi, is made up of 40 grams of meat, 36 grams of dry glutinous rice, 1 gram of dried shiitake mushrooms, 1.4 grams of fresh oyster mushrooms, 3 grams of fresh mushrooms, 2.8 grams of fresh carrots, 1.8 grams of snow peas, and 0.5 grams of fresh ginger , white sesame 0.1g, scallop 0.01g, fine flour 1.6g, mushroom water 3g, mirin 2g, monosodium glutamate 0.8g, soy sauce 2.4g, glucose 0.6g, salad oil 1.4g, salt 0.5g and water 2g Composition, the present embodiment adopts eel meat, and eel meat processing method comprises the following steps: configuration seasoning: get 20% soy sauce, 12% white granulated sugar, 8% salt, 0.6% monosodium glutamate, 0.2% spiced noodles, 4% % ginger slices and 56% clear water were prepared to make fish seasoning soup, then boiled in a pot for 20 minutes, cooled for later use; steaming: soak the clean fish body in seasoning soup for 1-3 hours, then put Steam in the steam cabinet for more than 18 minutes, and put it i...

Embodiment 3

[0067]Embodiment 3, a kind of zongzi, is made up of 36 grams of meat, 40 grams of dry glutinous rice, 1.6 grams of dried shiitake mushrooms, 08 grams of fresh oyster mushrooms, 5 grams of fresh mushrooms, 0.8 grams of fresh carrots, 1 gram of snow peas, and 1.3 grams of fresh ginger , 0.1 grams of white sesame, 0.01 grams of scallops, 1 gram of refined flour, 3.6 grams of mushroom water, 4 grams of mirin, 0.2 grams of monosodium glutamate, 1 gram of soy sauce, 1 gram of glucose, 1 gram of salad oil, 0.8 grams of salt and 1.7 grams of water Composition, this example uses dried shrimps. The processing method of dried shrimps is to soak the dried shrimps in clear water for two hours to make them expand slightly, wash away impurities such as sediment, and then put them into an oil pan with an oil temperature above 170°C and fry them for 15 seconds. Take it out for later use; other processing steps are exactly the same as in Example 1.

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Abstract

The pyramid-shaped dumpling is produced with meat, glutinous rice, dry Xianggu mushroom, fresh oyster mushroom, fresh Agaricus blazrei murrill, fresh corrot, tonka bean, fresh ginger, white sesame, dried scallop, flour, Xianggu mushroom water, sodium glutamate, sauce, glucose, salad oil, salt and water. The production process includes processing meat, steam glutinous rice, cooking Xianggu mushroom, fresh oyster mushroom and fresh Agaricus blazrei murrill, and other steps. The present invention has reasonable composition, rich nutrients and health functions.

Description

1. Technical field [0001] The invention belongs to the technical field of food, and in particular relates to a rice dumpling and a processing method thereof. 2. Background technology [0002] Zongzi, as an ancient traditional food in China, has entered thousands of households. The current Zongzi is generally processed using traditional techniques and formulas. Although the traditional characteristics are preserved, the formula and taste are single, and the nutritional structure is simple and unreasonable. With the improvement of people's living standards, the existing formula can no longer meet people's needs. At the same time, as zongzi is recognized by consumers, it has not only appeared in specific festivals as a traditional festival food, so traditional processing methods cannot be greatly improved. Mass production, and the zongzi produced, due to the limitation of processing methods, have inconsistent taste, are not suitable for brand sales, and cannot be scaled. 3. C...

Claims

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Application Information

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IPC IPC(8): A23D9/00A23L31/00
Inventor 胡军民西村直起周良先宫少玲
Owner YANTAI HAILONG FOOD
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