Manufacturing method of Miao three-color rice dumplings
By soaking the juice of red and blue grass, maple leaves and turmeric, and combining the marinating process of pork belly and salted egg yolk, a three-color colored rice dumpling is formed in Miao people, which solves the problem of insufficient taste and nutritional balance of existing rice dumplings, achieving bright colors and strong health care effects, and using edible films to ensure the beauty and taste of the rice dumplings.
Patent Information
- Application Number
- CN202510257733.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-05
- Publication Date
- 2025-06-06
AI Technical Summary
The existing rice dumplings have insufficient balance in taste and nutrition, and there is a lack of brightly colored and health-conscious rice dumpling products on the market.
A method of making three-color Miao rice dumplings is adopted. By soaking the juices of red and blue grass, maple leaves and turmeric, respectively, and combining the marinating process of pork belly and salted egg yolk, glutinous rice of three different colors: red, black and yellow, and wrapping the glutinous rice with edible film to prevent the glutinous rice from scattering and mixing colors.
The rice dumplings have soft and glutinous texture, bright colors, rich nutrition and strong health care. At the same time, the use of edible films ensures the beauty and taste of the rice dumplings, and the market prospects are good.
Smart Images
Figure CN120092903A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of food processing and relates to a method for making a three-color rice dumpling of the Miao ethnic group. Background Art
[0002] At present, with the development of society, in order to meet people's needs, the form of zongzi has also evolved into a variety of styles, and the raw materials used are also diverse. Common zongzi on the market are mainly glutinous rice, and various improved flavors of zongzi are also added with various fillings in glutinous rice to form different flavors. Summary of the invention
[0003] The technical problem to be solved by the invention is to provide a method for preparing a Miao tricolor rice dumpling which has a soft and sticky texture, bright colors, rich nutrition, strong health care and good market prospects.
[0004] In order to achieve the above object, the present invention provides the following technical solutions:
[0005] A method for making a Miao tricolor colored rice dumpling comprises the following steps:
[0006] (1) Dry Zongzi leaves are soaked in cold water until soft, and the clean water washing removes dirt and is immersed in clean drinking water for standby use;
[0007] (2) screening the glutinous rice, removing the inedible parts such as sand, stones, and grass seeds, washing it clean, and setting it aside;
[0008] (3) Wash the red and blue grass with clean water, cut it into 3-5 cm long segments, put it in a pot, add clean water, the mass ratio of red and blue grass to clean water is 1:5, boil it until it boils and then continue to boil for 20 minutes, filter out the red and blue grass juice, soak the glutinous rice obtained in step (2) with 70° C. red and blue grass juice, keep it warm in a water bath for 35 minutes, change it to room temperature and continue soaking for 8 hours to obtain red glutinous rice. During the soaking process, the amount of water should be enough to cover the glutinous rice, and drain the surface water for later use;
[0009] (4) crushing tender green maple leaves, soaking them in clean water at room temperature for 3 to 5 days, with the mass ratio of maple leaves to clean water being 1:5, filtering out maple leaf juice, pouring the maple leaf juice into a pot and heating it to 85° C., repeatedly kneading the maple leaves during the heating process to allow the melanin in the maple leaves to seep out, filtering out the maple leaf water and injecting it into the glutinous rice obtained in step (2), soaking until naturally cooled, changing to room temperature and continuing to soak for 8 hours to obtain black glutinous rice, and during the soaking process, the amount of water should be sufficient to cover the glutinous rice, and the surface water should be drained for later use;
[0010] (5) Clean and crush the turmeric, soak it in clean water for 30 minutes, the mass ratio of turmeric to clean water is 1:8, filter and obtain ginger juice, pour the ginger juice water into a pot and heat it to 65° C., soak the glutinous rice obtained in step (2) in the ginger juice water, keep it warm in a water bath for 35 minutes, change to room temperature and continue soaking for 6 hours to obtain yellow glutinous rice. During the soaking process, the amount of water should be sufficient to cover the glutinous rice, and drain the surface water for later use;
[0011] (6) Cut the pork belly into pieces, add cooking wine, salt, soy sauce, and pepper powder, mix well, and marinate for 24 to 36 hours, and set aside; spray the salted egg yolk with white wine to remove the fishy smell, and set aside;
[0012] (7) laying out the rice dumplings leaves obtained by step (1), laying out the glutinous rice of three different colors of red, black and yellow obtained by steps (3), (4) and (5) on the rice dumplings leaves, wrapping the glutinous rice of different colors with an edible film before laying them on the rice dumplings leaves, laying pickled pork belly and salted egg yolk between the two colors of glutinous rice, and finally folding the rice dumplings leaves to wrap the glutinous rice and tying them into a boat shape with ropes;
[0013] (8) Cook the boat-shaped rice dumplings to obtain finished rice dumplings.
[0014] Furthermore, in step (7), the edible film comprises an edible starch film.
[0015] Beneficial effects of the present invention:
[0016] The Miao tricolor rice dumpling made by the method has a soft and sticky taste, bright colors, rich nutrition, strong health care and good market prospects. In addition, the present invention uses an edible film, which is edible and degradable for human body and harmless to human body. After wrapping the colored glutinous rice, the glutinous rice is made into rice dumplings. The boundary of the glutinous rice is closed by the edible film, and the glutinous rice will not be scattered or dropped. When the rice dumplings are wrapped, the glutinous rice of various colors will not be mixed due to squeezing. The glutinous rice is edible and degradable for human body and harmless to human body. BRIEF DESCRIPTION OF THE DRAWINGS
[0017] Figure 1 It is a boat-shaped rice dumpling. DETAILED DESCRIPTION
[0018] The specific implementation modes of the present invention are described below so that those skilled in the art can understand the present invention. However, it should be clear that the present invention is not limited to the scope of the specific implementation modes. For those of ordinary skill in the art, as long as various changes are within the spirit and scope of the present invention as defined and determined by the attached claims, these changes are obvious, and all inventions and creations utilizing the concept of the present invention are protected.
[0019] Example 1 Obtaining the Liquid Agent
[0020] (1) Red and blue grass juice: Wash the red and blue grass with clean water, cut it into 3-5 cm long segments, put it in a pot and add clean water. The mass ratio of red and blue grass to clean water is 1:5. Bring it to a boil and continue to boil for 20 minutes. Filter and take the red and blue grass juice;
[0021] (2) Maple leaf juice: Crush the tender green maple leaves and soak them in clean water at room temperature for 3-5 days. The mass ratio of maple leaves to clean water is 1:5. Filter and extract the maple leaf juice. Pour the maple leaf juice into a pot and heat it to 85°C. During the heating process, rub the maple leaves repeatedly to make the melanin in the maple leaves seep out, and filter out the maple leaf water.
[0022] (3) Turmeric juice: Clean and mash the turmeric, soak it in clean water for 30 minutes. The mass ratio of turmeric to water is 1:8. Filter and take the ginger juice.
[0023] Embodiment 2 glutinous rice dyeing
[0024] (1) Screen the glutinous rice, remove the inedible parts such as sand, stones, and grass seeds, wash it clean and set aside.
[0025] (2) Take red and blue grass juice, soak glutinous rice in 70°C red and blue grass juice, keep warm in a water bath for 35 minutes, change to room temperature and continue soaking for 8 hours to obtain red glutinous rice. During the soaking process, the amount of water should be enough to cover the glutinous rice, and drain the surface water for later use.
[0026] (3) Pour maple leaf juice into glutinous rice and soak the glutinous rice until the filtered maple leaf juice cools naturally. Then continue soaking at room temperature for 8 hours to obtain black glutinous rice. During the soaking process, the amount of water should be enough to cover the glutinous rice. Drain the surface water and set aside.
[0027] (4) Pour ginger juice into a pot and heat it to 65°C. Soak the glutinous rice in the ginger juice and keep it warm in a water bath for 35 minutes. Then change it to room temperature and continue soaking for 6 hours to obtain yellow glutinous rice. During the soaking process, the amount of water must be sufficient to cover the glutinous rice.
[0028] The preparation of embodiment 3 Zongzi
[0029] (1) Dry Zongzi leaves are soaked in cold water until soft, and the clean water washing removes dirt and is immersed in clean drinking water for standby use;
[0030] (2) Cut the pork belly into pieces, add cooking wine, salt, soy sauce, and pepper powder, mix well, and marinate for 24 to 36 hours, and set aside; spray the salted egg yolk with white wine to remove the fishy smell, and set aside;
[0031] (3) laying out the rice dumplings leaves obtained by step (1), laying out the glutinous rice of three different colors of red, black and yellow obtained in Example 2 on the rice dumplings leaves, wrapping the glutinous rice of different colors with an edible film before laying them on the rice dumplings leaves, laying pickled pork belly and salted egg yolks between the two colors of glutinous rice, and finally folding the rice dumplings leaves to wrap the glutinous rice and tying them into a boat shape with ropes;
[0032] (8) Cook the boat-shaped rice dumplings to obtain finished rice dumplings.
[0033] The present invention uses specific embodiments to illustrate the principles and implementation methods of the present invention. The description of the above embodiments is only used to help understand the method of the present invention and its core idea. At the same time, for those skilled in the art, according to the idea of the present invention, there will be changes in the specific implementation methods and application scope. In summary, the content of this specification should not be understood as a limitation on the present invention.
Claims
1. A method for making a Miao tricolor rice dumpling, characterized in that: The following steps are involved: (1) Dry Zongzi leaves are soaked in cold water until soft, and the clean water washing removes dirt and is immersed in clean drinking water for standby use; (2) screening the glutinous rice, removing the inedible parts such as sand, stones, and grass seeds, washing it clean, and setting it aside; (3) Wash the red and blue grass with clean water, cut it into 3-5 cm long segments, put it in a pot, add clean water, the mass ratio of red and blue grass to clean water is 1:5, boil it until it boils and then continue to boil for 20 minutes, filter out the red and blue grass juice, soak the glutinous rice obtained in step (2) with 70° C. red and blue grass juice, keep it warm in a water bath for 35 minutes, change it to room temperature and continue soaking for 8 hours to obtain red glutinous rice. During the soaking process, the amount of water should be enough to cover the glutinous rice, and drain the surface water for later use; (4) crushing tender green maple leaves, soaking them in clean water at room temperature for 3 to 5 days, with the mass ratio of maple leaves to clean water being 1:5, filtering out maple leaf juice, pouring the maple leaf juice into a pot and heating it to 85° C., repeatedly kneading the maple leaves during the heating process to allow the melanin in the maple leaves to seep out, filtering out the maple leaf water and injecting it into the glutinous rice obtained in step (2), soaking until naturally cooled, changing to room temperature and continuing to soak for 8 hours to obtain black glutinous rice, and during the soaking process, the amount of water should be sufficient to cover the glutinous rice, and the surface water should be drained for later use; (5) Clean and crush the turmeric, soak it in clean water for 30 minutes, the mass ratio of turmeric to clean water is 1:8, filter and obtain ginger juice, pour the ginger juice water into a pot and heat it to 65° C., soak the glutinous rice obtained in step (2) in the ginger juice water, keep it warm in a water bath for 35 minutes, change to room temperature and continue soaking for 6 hours to obtain yellow glutinous rice. During the soaking process, the amount of water should be sufficient to cover the glutinous rice, and drain the surface water for later use; (6) After scalding the pork belly with boiling water, cut it into pieces, add cooking wine, salt, soy sauce, and pepper powder, mix well, and marinate for 24 to 36 hours, and set aside; spray the salted egg yolk with white wine to remove the fishy smell, and set aside; (7) laying out the rice dumplings leaves obtained by step (1), laying out the glutinous rice of three different colors of red, black and yellow obtained by steps (3), (4) and (5) on the rice dumplings leaves, wrapping the glutinous rice of different colors with an edible film before laying them on the rice dumplings leaves, laying pickled pork belly and salted egg yolk between the two colors of glutinous rice, and finally folding the rice dumplings leaves to wrap the glutinous rice and tying them into a boat shape with ropes; (8) Cook the boat-shaped rice dumplings to obtain finished rice dumplings.
2. The method for making Miao tricolor colored rice dumplings according to claim 1, wherein in step (7), the edible film is an edible starch film.