White seedling rice core ball and preparation method thereof

Abstract

The invention discloses a white seedling rice core ball and a making method thereof, and relates to the technical field of food making, and the white seedling rice core ball comprises the following components in parts by weight: 100-130 parts of glutinous rice, 22-27 parts of pork, 45-55 parts of flour, 1.5-2 parts of medicinal and edible traditional Chinese medicinal materials, 1-3 parts of fragrant sauce and 0.5-0.7 part of table salt. The white seedling rice core ball belongs to folk characteristic snacks of Miao branch white seedlings, is a leisure and nourishing medicinal and edible snack food, has an elastic and smooth outer layer and a unique flavor, has an inner layer ball core made of glutinous rice and is soft, glutinous and dense, is rich in taste level, has a function of discovering food on the premise of achieving the effect of discovering food on food, and has a very good market prospect. The effects of nourishing, preserving health and conditioning the body can also be achieved.

Description

Technical Field

[0001] The invention relates to the technical field of preparing food with medicinal and edible properties, and in particular to a white seedling rice core pill and a preparation method thereof. Background Art

[0002] "Medicine and food have the same origin" means that food is medicine, and there is no absolute dividing line between them. Ancient medical scientists applied the theory of "four properties" and "five flavors" of traditional Chinese medicine to food, and believed that each food also has "four properties" and "five flavors". "Medicine and food have the same origin" means that traditional Chinese medicine and food originated at the same time. "Huainanzi Xiuwu Xun" said: "Shennong tasted the flavors of hundreds of herbs and the sweetness and bitterness of springs, so that people knew what to avoid and what to take. At that time, 70 poisons were encountered in one day." It can be seen that in the Shennong era, medicine and food were not distinguished, and poisonous ones should be avoided, while non-toxic ones could be taken.

[0003] In modern society, these traditional cultures of medicine and food still have important value. They not only reflect people's understanding and utilization of nature, but also reflect people's pursuit of health and a better life, providing rich choices and references for people's health and well-being. Traditional Chinese medicine culture has a long history. Many common foods such as wolfberry, red dates, and yam can not only be used as part of daily diet, but also play a role in nourishing health and conditioning the body. For example, wolfberry has the effects of nourishing the liver and improving eyesight, nourishing the kidney and benefiting essence; red dates can nourish the middle and replenish qi, nourish blood and calm the mind; the Mongolians live on the vast grasslands. They are good at using dairy products and beef and mutton. Mare's milk is not only a drink, but also has the effects of expelling cold, relaxing muscles and activating blood circulation. Mutton is warm in nature. Eating it in the cold winter can play a role in warming the body; Tibetans live in high-altitude areas. Butter tea and highland barley are their main foods. Highland barley is rich in dietary fiber and a variety of nutrients, and has the effects of regulating blood sugar and lowering cholesterol; the Yi people add some herbs to sour soup, which has the effects of appetizing, strengthening the spleen, and removing dampness.

[0004] However, the current way of consuming medicinal materials that can be used as food and medicine is relatively simple. Most of them are eaten directly without any processing. There are also few reports on ethnic minority folk snacks that can be used as food and medicine in the market. Summary of the invention

[0005] In view of the above shortcomings, the present invention provides a white Miao rice ball and a preparation method thereof. The rice ball has a unique flavor and is a special snack of the Bai Miao ethnic minority. While satisfying the craving, it can also achieve the effects of nourishing and conditioning the body. The specific technical scheme is as follows:

[0006] A white rice ball with a core, the formula of which comprises, by weight: 100-130 parts of glutinous rice, 22-27 parts of pork, 45-55 parts of flour, 1.5-2 parts of Chinese medicinal materials that are both medicinal and edible, 1-3 parts of fragrant sauce, and 0.5-0.7 parts of salt;

[0007] The Chinese medicinal material with both medicinal and edible properties is one of perilla, tsaoko, shallot, yam, lotus seed, papaya, black plum, licorice, cinnamon, wolfberry, red dates, honey, angelica dahurica, cassava, hemp seed, and red bean.

[0008] Preferably, the formula of the white seedling rice balls comprises, by weight: 120 parts of glutinous rice, 25 parts of pork, 50 parts of flour, 1.8 parts of Chinese medicinal materials that are both medicinal and edible, 2 parts of fragrant sauce, and 0.6 parts of salt.

[0009] The formula of the fragrant sauce comprises, by weight: 10-15 parts of soybeans, 4-7 parts of wheat bran, 1-2 parts of garlic, 1-2 parts of apples, and 0.5-1 part of lemon.

[0010] The preparation method of the fragrant sauce comprises the following steps:

[0011] Wash soybeans, soak them in water for 10-12 hours until they swell, put the soaked soybeans into a steamer and steam them until the soybeans are cooked, filter out the water, cool them, add wheat bran and soy sauce koji, the amount of soy sauce koji is 2‰-5‰ of the total mass of soybeans and wheat bran, mix them well, move them to a clean container and ferment them at 28℃-32℃ for 3-5 days to prepare soy sauce koji; remove the seeds from lemons and apples and mash them together with garlic, retain the juice, add rapeseed oil 1% of the mass of the soy sauce koji and the mashed garlic, apples and lemons into the soy sauce koji, stir them well, add edible salt into water and stir until it is completely dissolved, then add it into the soy sauce koji, the mixing ratio of soy sauce koji to salt water is 1:1-1.5, the ratio of salt in the salt water is 10%-12%, mix them well and inoculate brewer's yeast and baker's yeast, after the inoculation is completed, move them to a sterilized fermentation tank and seal them in a dark place for fermentation for 1-2 months.

[0012] In the method for making the fragrant sauce, the inoculation amounts of beer mother bacteria and baker's yeast are both 1‰-3‰ of the total mass of soybeans, wheat bran, garlic, apples and lemons.

[0013] The fragrant sauce prepared by the fragrant sauce making method of the present invention has a unique taste and a strong sauce aroma, wherein lemon and apple are added, which not only adds the fresh aroma of the fruit, but also introduces a sweet and sour taste and a layered sense of pulp particles, and has a unique flavor. The method can also help remove the fishy smell of pork and alleviate the greasy feeling brought by pork, and is highly compatible with the white rice core pills of the present invention and complement each other.

[0014] Preferably, the fat-to-lean ratio of the pork is 1:2-3.

[0015] The diameter of the white rice ball is between 3cm and 4cm.

[0016] The present invention also provides a method for making white rice balls, comprising the following steps:

[0017] S1. Processing Chinese medicinal materials that are both edible and medicinal

[0018] The method for processing the tsaoko comprises: washing the tsaoko, soaking the tsaoko in a solution containing 0.05-0.1% ascorbic acid, 1-2% salt and 2-5% white sugar for 3-6 hours, taking the tsaoko out after soaking, draining the water, frying the tsaoko under low heat and crushing the tsaoko into 80-120 meshes;

[0019] The processing method of the chives, perilla, yam, lotus seeds, papaya, black plum, licorice, cinnamon, wolfberry, red dates, angelica, cassava, hemp seeds or red beans is as follows: washing the selected Chinese medicinal materials that are both medicinal and edible, baking at 200-500° C. for 2-30 minutes, and crushing to 80-120 meshes;

[0020] The honey processing method is as follows: freezing the honey at 13°C to 15°C for 5 to 14 days until it is fully crystallized, so that the taste is more layered;

[0021] S2, processing pork, grinding the pork into minced pork, and marinating with fragrant sauce and appropriate amount of cooking wine to obtain fragrant sauce minced pork;

[0022] S3, processing glutinous rice, steaming the glutinous rice until it is cooked, repeatedly pounding the cooked glutinous rice until there are no particles, and then manually kneading it into a ball shape to make a glutinous rice ball core;

[0023] S4, making balls, mixing flour, the processed Chinese medicinal materials and salt processed in step S1, adding water and rolling the dough to obtain dough, mixing the dough with minced pork with fragrant sauce, wrapping the dough with glutinous rice balls, and rolling the balls manually to make white rice balls;

[0024] S5, frying, baking or steaming the prepared white rice core balls to obtain white rice core balls.

[0025] The temperature of the frying treatment is 100°C to 230°C, and the time is 3min to 10min; the temperature of the baking treatment is 100°C to 200°C, and the time is 10min to 20min; the temperature of the steaming treatment is 140°C to 160°C, and the time is 15min to 20min.

[0026] Preferably, the frying treatment is frying at 180°C to 230°C for 1min to 4min, and then keeping warm at 100°C to 150°C for 2min to 6min; the baking treatment is baking at 170°C to 200°C for 3min to 7min, and then keeping warm at 100°C to 150°C for 7min to 13min; the steaming treatment is steaming at 145°C to 155°C for 16min to 17min.

[0027] The diameter of the glutinous rice ball core is between 1.5cm and 2cm.

[0028] The white seedling rice core balls of the present invention belong to the category of snacks and are best eaten three times a day, with 3 to 5 balls being best eaten each time. The white seedling rice core balls will not be greasy in the mouth and will not ingest excessive amounts of Chinese medicinal materials that are both edible and medicinal.

[0029] The beneficial effects of the present invention are:

[0030] The white Miao rice core balls of the present invention are folk specialty snacks of the Bai Miao, a branch of the Miao ethnic group, and are snacks of both medicinal and edible origin for entertainment, leisure and nourishment. The outer layer is springy and smooth with a unique flavor, and the inner layer of the balls is made of glutinous rice, which is soft, sticky and dense. The white Miao rice core balls of the present invention have rich taste layers, and while satisfying the craving, they can also achieve the effects of nourishing, maintaining health and conditioning the body.

[0031] The fragrant sauce prepared by the fragrant sauce making method of the present invention has a unique taste and a strong sauce aroma, wherein the wheat bran adds a different strong sauce aroma to the soybean, the garlic enhances the flavor of the pork, and the lemon and apple are added, which not only adds the fresh aroma of the fruit, but also introduces a sour and sweet taste and a layered sense of pulp particles, and has a unique flavor. It can also help remove the fishy smell of the pork and alleviate the greasy feeling brought by the pork, and is highly compatible with the white rice core pills of the present invention and complements each other, and the addition of brewer's yeast and baker's yeast can better help the fermentation of apples and lemons, so that the fruit aroma can be better stimulated without being covered by the garlic aroma. In the processing of the cardamom, the cardamom is soaked in a solution containing ascorbic acid, salt and white sugar, which can remove the bitterness of the cardamom and the excessive spiciness of the cardamom without affecting its medicinal efficacy. Slow fire frying can also stimulate the unique fragrance of the cardamom. In the processing of the honey, the honey is frozen at 13°C to 15°C for 5d to 14d to a fully crystallized state, which can make the taste of the honey more layered, thereby increasing the flavor of the white seedling rice heart pills.

[0032] The white rice balls are prepared by frying, baking and steaming. The frying process is set to fry at 180°C to 230°C for 1min to 4min, and then keep warm at 100°C to 150°C for 2min to 6min. The baking process is set to bake at 170°C to 200°C for 3min to 7min, and then keep warm at 100°C to 150°C for 7min to 13min. The steaming process is set to steam at 145°C to 155°C for 16min to 17min. Too high or too low temperature, too long or too short time will affect the taste of the white rice balls with core. Too low temperature and too short time will make the white rice balls with core feel too soft and the skin not crispy enough, and may also cause the white rice balls with core to be undercooked. Too high temperature and too long time will make the white rice balls with core taste too woody and bitter. The frying and baking treatments use a multi-stage heat preservation method to use high temperature to form crispy skin on the surface of the white rice balls, and then cool down to slowly ripen the balls. The crispy surface can lock in moisture inside, reduce moisture loss, and keep the white rice balls fluffy and not shrink. The setting of the frying, baking and steaming conditions of the present invention is the optimal result after a large number of tests. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required for describing the embodiments are briefly introduced below.

[0034] Figure 1 This is a diagram of the white rice heart pill of the present invention;

[0035] Figure 2 The fried white rice balls of the present invention;

[0036] Figure 3 This is a finished product picture of the white rice core pills of the present invention. DETAILED DESCRIPTION

[0037] The specific embodiments of the present invention are described in detail below, but it should be understood that the protection scope of the present invention is not limited by the specific embodiments.

[0038] Example 1

[0039] The formula of the white rice balls in this embodiment includes, by weight: 120 parts of glutinous rice, 25 parts of pork, 50 parts of flour, 1.8 parts of cardamom, 2 parts of fragrant sauce, and 0.6 part of salt.

[0040] The recipe of the fragrant sauce in this embodiment includes, by weight: 12 parts of soybeans, 5 parts of wheat bran, 1.5 parts of garlic, 1.5 parts of apples, and 0.8 parts of lemon.

[0041] The preparation method of the fragrant sauce of this embodiment comprises the following steps:

[0042] Wash soybeans and soak them in water for 11 hours until they swell. Put the soaked soybeans into a steamer and steam until the soybeans are cooked. Filter out the water, cool, add wheat bran and soy sauce koji, the amount of soy sauce koji is 3.5‰ of the total mass of soybeans and wheat bran, mix well, move to a clean container and ferment at 30℃ for 4 days to obtain soy sauce koji; remove the seeds from lemons and apples and mash them together with garlic, retain the juice, add 1% rapeseed oil by mass of soy sauce koji and mashed garlic, apples and lemons to the soy sauce koji, stir well, add edible salt to water and stir until completely dissolved, then add to the soy sauce koji, the mixing ratio of soy sauce koji to brine is 1:1.2, the proportion of salt in the brine is 11%, mix well, inoculate brewer's yeast and baker's yeast, the inoculation amount of beer mother bacteria and baker's yeast is 2‰ of the total mass of soybeans, wheat bran, garlic, apples and lemons, and after inoculation, move to a sterilized fermentation tank and seal it in a dark place for fermentation for 1.5 months.

[0043] The method for making the white rice balls of this embodiment comprises the following steps:

[0044] S1. Processing Chinese medicinal materials that are both edible and medicinal, washing the Amomum villosum, soaking it in a solution containing 0.08% ascorbic acid, 1.5% salt, and 3% white sugar for 4 hours, taking it out after soaking, draining the water, frying it over low heat for 30 minutes, and crushing it into 100 mesh;

[0045] S2. Process the pork, grind the pork into minced pork, and beat the minced pork with a wooden mallet for 45 minutes to make the meat elastic, and then marinate it with fragrant sauce and appropriate amount of cooking wine to obtain fragrant sauce minced pork, wherein the fat-to-lean ratio of the pork is 1:2.5;

[0046] S3, processing glutinous rice, steaming glutinous rice for 45min until cooked, repeatedly pounding the cooked glutinous rice until there are no particles, and beating the cooked glutinous rice with a mallet for 45min to make the rice elastic, and then manually kneading it into a ball shape to make a glutinous rice ball core, the diameter of the glutinous rice ball core is 1.8cm;

[0047] S4, making balls, mixing flour, the cardamom and salt processed in step S1 evenly, and placing in a rolling machine, rolling the dough while adding warm water, the warm water being not too hot, rolling the dough until there is no sticky or powdery substance on the machine wall to obtain dough, mixing the dough evenly with minced pork with fragrant sauce, wrapping the dough with glutinous rice balls, and rolling the balls manually, with a diameter of 3.5 cm, to make white rice balls;

[0048] S5. Fry the prepared white rice core balls at 200° C. for 3 min, and then keep them at 120° C. for 4 min to obtain white rice core balls.

[0049] Example 2

[0050] The formula of the white rice balls in this embodiment includes, by weight: 100 parts of glutinous rice, 22 parts of pork, 45 parts of flour, 1.5 parts of cardamom, 1 part of fragrant sauce, and 0.5 part of salt;

[0051] The recipe of the fragrant sauce in this embodiment includes, by weight: 10 parts of soybeans, 4 parts of wheat bran, 1 part of garlic, 1 part of apple, and 0.5 part of lemon.

[0052] The preparation method of the fragrant sauce of this embodiment comprises the following steps:

[0053] Wash soybeans, soak them in water for 10 hours until they swell, put the soaked soybeans into a steamer and steam them until the soybeans are cooked, filter out the water, cool them, add wheat bran and soy sauce koji, the amount of soy sauce koji is 2‰ of the total mass of soybeans and wheat bran, mix them well, move them to a clean container and ferment them at 28°C for 3 days to obtain soy sauce koji; remove the seeds from lemons and apples and mash them together with garlic, retain the juice, add rapeseed oil 1% of the mass of the soy sauce koji and mashed garlic, apples and lemons to the soy sauce koji, stir them well, add edible salt to water and stir until it is completely dissolved, then add it to the soy sauce koji, the mixing ratio of soy sauce koji to salt water is 1:1, the proportion of salt in the salt water is 10%, mix them well, inoculate brewer's yeast and baker's yeast, the inoculation amount of beer mother bacteria and baker's yeast is 1‰ of the total mass of soybeans, wheat bran, garlic, apples and lemons, and after the inoculation is completed, move them to a sterilized fermentation tank and seal them in a dark place for fermentation for 1 month.

[0054] The method for making the white rice balls of this embodiment comprises the following steps:

[0055] S1. Processing Chinese medicinal materials with both medicinal and edible properties: wash the Amomum villosum, soak it in a solution containing 0.05% ascorbic acid, 1% salt, and 3% white sugar for 3 hours, remove it from the water after soaking, stir-fry it over low heat for 30 minutes, and crush it into 80 mesh;

[0056] S2. Process the pork, grind the pork into minced pork, and beat the minced pork with a wooden mallet for 30 minutes to make the meat elastic, and then marinate it with fragrant sauce and appropriate amount of cooking wine to obtain fragrant sauce minced pork, wherein the fat-to-lean ratio of the pork is 1:2;

[0057] S3, processing glutinous rice, steaming the glutinous rice for 30 minutes until it is cooked, repeatedly pounding the cooked glutinous rice until there are no particles, and beating the cooked glutinous rice with a mallet for 30 minutes to make the rice elastic, and then manually kneading it into a ball shape to make a glutinous rice ball core, the diameter of the glutinous rice ball core is 1.5 cm;

[0058] S4, making balls, mixing flour, the cardamom and salt processed in step S1 evenly, and placing in a rolling machine, rolling the dough while adding warm water, the warm water being not too hot, rolling the dough until there is no sticky or powdery substance on the machine wall to obtain dough, mixing the dough evenly with minced pork with fragrant sauce, and then wrapping the glutinous rice balls, rolling the balls manually, and the diameter is 3 cm, to make white rice balls;

[0059] S5, baking the prepared white rice core balls at 185° C. for 5 min, and then keeping the temperature at 120° C. for 10 min, to obtain white rice core balls.

[0060] Example 3

[0061] The formula of the white rice balls in this embodiment includes, by weight: 130 parts of glutinous rice, 27 parts of pork, 55 parts of flour, 2 parts of cardamom, 3 parts of fragrant sauce, and 0.7 parts of salt;

[0062] The recipe of the fragrant sauce in this embodiment includes, by weight: 15 parts of soybeans, 7 parts of wheat bran, 2 parts of garlic, 2 parts of apples, and 1 part of lemon.

[0063] The preparation method of the fragrant sauce of this embodiment comprises the following steps:

[0064] Wash soybeans and soak them in water for 12 hours until they swell. Put the soaked soybeans into a steamer and steam until the soybeans are cooked. Filter out the water, cool, add wheat bran and soy sauce koji, the amount of soy sauce koji is 5‰ of the total mass of soybeans and wheat bran, mix well, move to a clean container and ferment at 32°C for 5 days to obtain soy sauce koji; remove the seeds from lemons and apples and mash them together with garlic, retain the juice, add 1% rapeseed oil by mass of soy sauce koji and mashed garlic, apples and lemons to the soy sauce koji, stir well, add edible salt to water and stir until completely dissolved, then add to the soy sauce koji, the mixing ratio of soy sauce koji to brine is 1:1.5, the proportion of salt in the brine is 12%, mix well, inoculate brewer's yeast and baker's yeast, the inoculation amount of beer mother bacteria and baker's yeast is 3‰ of the total mass of soybeans, wheat bran, garlic, apples and lemons, and after inoculation, move to a sterilized fermentation tank and seal it in a dark place for fermentation for 2 months.

[0065] The method for making the white rice balls of this embodiment comprises the following steps:

[0066] S1. Processing Chinese medicinal materials with both medicinal and edible properties: wash the Amomum villosum, soak it in a solution containing 0.1% ascorbic acid, 2% salt, and 5% white sugar for 6 hours, remove it from the water after soaking, stir-fry it over low heat, and crush it into 120 mesh;

[0067] S2. Process the pork, grind the pork into minced pork, and beat the minced pork with a wooden mallet for 60 minutes to make the meat elastic, and then marinate it with fragrant sauce and appropriate amount of cooking wine to obtain fragrant sauce minced pork, wherein the fat-to-lean ratio of the pork is 1:3;

[0068] S3, processing glutinous rice, steaming the glutinous rice for 60 minutes until it is cooked, repeatedly pounding the cooked glutinous rice until there are no particles, and beating the cooked glutinous rice with a mallet for 60 minutes to make the rice elastic, and then manually kneading it into a ball shape to make a glutinous rice ball core, the diameter of the glutinous rice ball core is 2cm;

[0069] S4, making balls, mixing flour, the processed Chinese medicinal and edible Chinese medicinal materials processed in step S1, and salt, and placing them in a rolling machine, rolling the noodles while adding warm water, the warm water being not too hot, rolling the noodles until there is no sticky or powdery substance on the machine wall to obtain dough, mixing the dough with minced pork with fragrant sauce, and then wrapping the dough with glutinous rice balls, rolling the balls manually, and making the balls with a diameter of 4 cm to make white rice balls;

[0070] S5. Steam the prepared white rice core balls at 150° C. for 16 min to obtain white rice core balls.

[0071] Comparative Example 1: The difference from Example 1 is that the amount of cardamom in Comparative Example 1 is changed to 4 parts, and the other conditions are the same as those in Example 1.

[0072] Comparative Example 2: Different from Example 1, the amount of pork in Comparative Example 2 is changed to 50 portions, and the other conditions are the same as those in Example 1.

[0073] Comparative Example 3: Different from Example 1, the amount of flour in Comparative Example 3 is changed to 100 parts, the diameter of the white rice ball is 5 cm, and the other conditions are the same as Example 1.

[0074] Comparative Example 4: Different from Example 1, the amount of fragrant sauce in Comparative Example 4 is changed to 5 parts, the amount of salt is changed to 1 part, and the other conditions are the same as those in Example 1.

[0075] Comparative Example 5: Different from Example 1, the amount of glutinous rice in Comparative Example 5 is changed to 240 portions, the core of the glutinous rice ball is 3 cm, the diameter of the white rice core ball is 4.5 cm, and the other conditions are the same as Example 1.

[0076] Comparative Example 6: Different from Example 1, the method for processing the cardamom in Comparative Example 6 is to stir-fry over low heat for 30 minutes and crush to 100 mesh. The other conditions are the same as those in Example 1.

[0077] Comparative Example 7: Different from Example 1, in Comparative Example 7, the fragrant sauce is replaced with commercially available Haitian Weixiangxiang soy sauce, and the other conditions are the same as those in Example 1.

[0078] Comparative Example 8: Different from Example 1, Comparative Example 8 does not add fragrant sauce, changes the amount of salt to 2 parts, and the other conditions are the same as Example 1.

[0079] Comparative Example 9: Different from Example 1, the frying treatment in Comparative Example 9 is frying at 150° C. for 12 min without heat preservation treatment, and the other conditions are the same as those in Example 1.

[0080] Comparative Example 10: Different from Example 1, the frying treatment in Comparative Example 10 is frying at 250° C. for 5 min without heat preservation treatment, and the other conditions are the same as those in Example 1.

[0081] Comparative Example 11: Different from Example 1, the frying treatment in Comparative Example 11 is frying at 120°C for 7 minutes without heat preservation treatment, and the other conditions are the same as those in Example 1.

[0082] Comparative Example 12: Different from Example 1, the frying treatment in Comparative Example 12 is frying at 200°C for 3 minutes without heat preservation treatment, and the other conditions are the same as those in Example 1.

[0083] The temperature of the frying treatment is 100°C to 230°C, and the time is 3min to 10min; the temperature of the baking treatment is 100°C to 200°C, and the time is 10min to 20min; the temperature of the steaming treatment is 140°C to 160°C, and the time is 15min to 20min.

[0084] 30 testers aged 12-50 were selected to evaluate the white seedling rice core pills prepared in Examples 1-3 and Comparative Examples 1-12.

[0085]

[0086]

[0087]

[0088] It can be seen from the above table that the white rice balls prepared in Examples 1-3 of the present invention have a smooth and elastic outer layer and a unique flavor, the glutinous rice balls are soft and dense, have a fresh fruity aroma, and the tsaoko is spicy and not pungent, and the saltiness is appropriate with sourness and sweetness, and the taste is rich. While relieving greasiness and cravings, it can also achieve the effects of nourishing health and conditioning the body; the dosage of the formula is changed in Comparative Examples 1-5, and the evaluation given by the testers is lower than that of Examples 1-3, which shows that the dosage of the formula of the present invention is the optimal dosage after experimental exploration; the tsaoko processing method of Comparative Example 6 makes the tsaoko taste too bitter and spicy, and the sensory evaluation is poor, and the satisfaction is poor. The percentage of people is low; it can be seen from the comparison of comparative examples 7 and 8 with embodiments 1-3 that the fragrant sauce of the present invention is an exclusive secret recipe, and has richer taste layers than the commercially available Haitian Wei Jixian soy sauce, and is compatible with the white rice core balls, which is the key to adding unique flavor to the white rice core balls; comparative examples 9-12 change the frying conditions, so that the taste of the white rice core balls becomes woody or soft, not refreshing and elastic enough, tastes bitter, and the frying time is too short, resulting in the skin being not crispy enough and the balls shrinking. It can be seen that the multi-stage insulation technology of the present invention is an excellent processing method tested for the production of white rice core balls.

[0089] The foregoing description of specific exemplary embodiments of the present invention is for the purpose of illustration and demonstration. These descriptions are not intended to limit the present invention to the precise form disclosed, and it is clear that many changes and variations can be made based on the above teachings. The purpose of selecting and describing the exemplary embodiments is to explain the specific principles of the present invention and its practical application, so that those skilled in the art can realize and utilize various different exemplary embodiments of the present invention and various different selections and changes. The scope of the present invention is intended to be limited by the claims and their equivalents.

Claims

1. A white rice ball, characterized in that: The formula of the white seedling rice balls includes, by weight: 100-130 parts of glutinous rice, 22-27 parts of pork, 45-55 parts of flour, 1.5-2 parts of Chinese medicinal materials that are both medicinal and edible, 1-3 parts of fragrant sauce, and 0.5-0.7 parts of salt; The Chinese medicinal material with both medicinal and edible properties is one of perilla, tsaoko, shallot, yam, lotus seed, papaya, black plum, licorice, cinnamon, wolfberry, red dates, honey, angelica dahurica, cassava, hemp seed and adzuki bean.

2. The white rice ball according to claim 1, characterized in that: The formula of the white seedling rice balls includes, by weight: 120 parts of glutinous rice, 25 parts of pork, 50 parts of flour, 1.8 parts of Chinese medicinal materials that are both medicinal and edible, 2 parts of fragrant sauce, and 0.6 parts of salt.

3. The white rice ball according to claim 1, characterized in that: The formula of the fragrant sauce includes, by weight: 10-15 parts of soybeans, 4-7 parts of wheat bran, 1-2 parts of garlic, 1-2 parts of apples, and 0.5-1 part of lemon; The preparation method of the fragrant sauce comprises the following steps: The soybeans are soaked in water until they swell and become cooked, the water is filtered out, the soybeans are cooled, wheat bran and soy sauce koji are added, the amount of soy sauce koji is 2‰-5‰ of the total mass of the soybeans and wheat bran, the mixture is evenly mixed, the mixture is transferred to a clean container, and the mixture is fermented at 28℃-32℃ for 3-5 days to obtain soy sauce koji; rapeseed oil of 1% of the mass of the soy sauce koji and crushed garlic, apple and lemon are added to the soy sauce koji, salt water is added, the mass ratio of the soy sauce koji to the salt water is 1:1-1.5, the proportion of salt in the salt water is 10%-12%, the mixture is evenly mixed, beer yeast and baker yeast are inoculated, and after the inoculation is completed, the mixture is transferred to a fermentation tank and sealed for fermentation for 1-2 months.

4. The white rice ball according to claim 3, characterized in that: In the method for making the fragrant sauce, the inoculation amounts of beer mother bacteria and baker's yeast are both 1‰-3‰ of the total mass of soybeans, wheat bran, garlic, apples and lemons.

5. The white rice ball according to claim 1, characterized in that: The fat-to-lean ratio of the pork is 1:2-3.

6. The white rice ball according to claim 1, characterized in that: The diameter of the white rice ball is between 3cm and 4cm.

7. A method for making white rice balls according to any one of claims 1 to 6, characterized in that: The steps include: S1. Processing Chinese medicinal materials that are both edible and medicinal The method for processing the tsaoko comprises: washing the tsaoko, soaking the tsaoko in a solution containing 0.05-0.1% ascorbic acid, 1-2% salt and 2-5% white sugar for 3-6 hours, taking the tsaoko out after soaking, draining the water, frying the tsaoko under low heat and crushing the tsaoko into 80-120 meshes; The processing method of the shallot, perilla, yam, lotus seed, papaya, black plum, liquorice, cinnamon, wolfberry, red dates, angelica, cassava, hemp seed or red bean is as follows: the selected raw materials are washed, dried and crushed into 80-120 meshes; The honey processing method comprises: freezing the honey at 13° C. to 15° C. for 5 to 14 days until the honey is in a fully crystallized state; S2, processing pork, grinding the pork into minced pork, and marinating with fragrant sauce to obtain fragrant sauce minced pork; S3, processing glutinous rice, steaming the glutinous rice until it is cooked, repeatedly pounding the cooked glutinous rice until there are no particles, and then manually kneading it into a ball shape to make a glutinous rice ball core; S4, making balls, mixing flour, the processed Chinese medicinal materials and salt processed in step S1, adding water and rolling the dough to obtain dough, mixing the dough with minced pork with fragrant sauce, wrapping the dough with glutinous rice balls, and rolling the balls manually to make white rice balls; S5, frying, baking or steaming the prepared white rice core balls to obtain white rice core balls.

8. The method for making white rice balls according to claim 7, characterized in that: The temperature of the frying treatment is 100°C to 230°C, and the time is 3min to 10min; the temperature of the baking treatment is 100°C to 200°C, and the time is 10min to 20min; the temperature of the steaming treatment is 140°C to 160°C, and the time is 15min to 20min.

9. The method for making white rice balls according to claim 7, characterized in that: The frying treatment comprises frying at 180°C to 230°C for 1min to 4min, and then keeping warm at 100°C to 150°C for 2min to 6min; the baking treatment comprises baking at 170°C to 200°C for 3min to 7min, and then keeping warm at 100°C to 150°C for 7min to 13min; the steaming treatment comprises steaming at 145°C to 155°C for 16min to 17min.

10. The method for making white rice balls according to claim 7, characterized in that: The diameter of the glutinous rice ball core is between 1.5cm and 2cm.

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