Purple rice eight-treasure zongzi and preparation method thereof
By using the unique recipe and preparation process of purple rice eight-treasure rice dumplings, the problem of the monotonous flavor of traditional rice dumplings has been solved, achieving flavor diversity and increasing consumer appeal.
Patent Information
- Application Number
- CN202512019173.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-12-30
- Publication Date
- 2026-04-03
AI Technical Summary
Traditional zongzi (sticky rice dumplings) have a limited variety of flavors and cannot meet the modern consumer's demand for diversity.
The glutinous rice dough is made from ingredients such as purple rice, black rice, Job's tears, glutinous rice, white sugar, candied beans, melon seeds, and pine nuts. It is then combined with ingredients such as lotus seeds, dates, and chestnuts as fillings. The dough is wrapped and steamed using specific techniques to create a variety of purple rice eight-treasure rice dumplings.
This has increased the variety of flavors available for zongzi (sticky rice dumplings) and made them more popular with consumers.
Abstract
Description
Technical Field
[0001] This invention relates to the field of food technology, specifically to a purple rice eight-treasure zongzi and its preparation method. Background Technology
[0002] Traditional zongzi (sticky rice dumplings) have a limited variety of flavors and cannot cater to the diverse tastes of today's consumers. Therefore, designing various new flavors of zongzi is crucial to gain wider consumer appeal. Summary of the Invention
[0003] To overcome the shortcomings of the prior art, this invention provides a purple rice eight-treasure rice dumpling and its preparation method.
[0004] To achieve the above objectives, a purple rice eight-treasure zongzi is designed, comprising glutinous rice dough, filling, and accessories. The glutinous rice dough comprises the following ingredients by weight: glutinous rice 49.94%, black rice 9.93%, Job's tears 4.95%, purple rice 2.38%, white sugar 5.66%, candied beans 20.01%, soybean oil 2.38%, melon seeds 2.38%, and pine nuts 2.38%. The filling comprises the following ingredients by weight: lotus seeds 12.28%, dates 29.24%, and chestnuts 58.48%. The accessories include zongzi leaves and wrapping rope.
[0005] The glutinous rice mentioned is Wuchang glutinous rice or Taihu glutinous rice.
[0006] The honey-soaked beans mentioned are red bean honey-soaked beans.
[0007] The melon seeds mentioned are those from Inner Mongolia.
[0008] The dates mentioned are Xinjiang hollow dates.
[0009] The chestnuts mentioned are canned chestnuts.
[0010] A method for preparing purple rice eight-treasure rice dumplings, characterized by the following steps: S1. Soak glutinous rice, Job's tears, and purple rice in pure water for 14±2 hours, then rinse 3-4 times until clean to obtain material A for later use. S2. After washing the black rice, soak it in pure water for 14±2 hours. Then, add the soaking water to the reaction vessel and steam for 30 minutes until the water is absorbed. This will produce material B for later use. S3, put glutinous rice and soybean oil into the reaction pot and stir evenly. Then add melon seeds, pine nuts, Job's tears and purple rice in order, stirring while adding. Then put part B of the material into the pot and stir evenly. Then add white sugar and candied beans to ensure that all the ingredients are stirred evenly and the white sugar is completely dissolved. S4. After steaming for 30±2 minutes, open the steamer door and spray an appropriate amount of boiling water on the surface with a watering can. Continue steaming for another 30±2 minutes to obtain material C for later use. S5. Soak lotus seeds in pure water for 12±2 hours, then boil them in a reaction vessel for 5-10 minutes, drain, and set aside. S6. Rinse the dates with clean water to remove surface dust, then drain and set aside. S7. Open the canned chestnuts and drain the syrup. S8. Place lotus seeds in a baking pan and steam for 20-30 minutes, then set aside; place dates in a baking pan and steam for 18 minutes, then set aside. S9. Boil the bamboo leaves in boiling water until soft, then soak them in clean water for 10-12 hours. Clean them with clean water and a brush and set aside. Cut the tying rope into 50±5cm pieces and set aside. S10, divide material C into equal portions and wrap lotus seeds, dates, and chestnuts into material balls; S11. Place two bamboo leaves side by side with their ends overlapping, wrap the pre-formed material ball inside, and tie it with a binding rope to make a finished product that is a triangular pyramid with four corners. S12. Place the rice dumplings in a steamer with a steam pressure of 0.1~0.15MPa and steam for about 40 minutes. Remove the dumplings and steam until the center temperature is above 85℃. Then, place them in a turnover box and freeze them quickly. S13. Pack the frozen purple rice eight-treasure rice dumplings into packaging, pass them through a metal detector, and print the production date and packing information on the packaging.
[0011] In step S2, the ratio of black rice to water is 1:1.65.
[0012] In step S9, the bamboo leaves are boiled for 4 hours.
[0013] Compared with the prior art, the present invention provides a purple rice eight-treasure zongzi and its preparation method, which enhances the diversity of zongzi flavors and increases its popularity. Detailed Implementation Example
[0014] This embodiment is a purple rice eight-treasure zongzi, including glutinous rice dough, filling, and accessories. The glutinous rice dough includes the following ingredients by weight: Wuchang glutinous rice, Taihu glutinous rice 49.94%, black rice 9.93%, Job's tears 4.95%, purple rice 2.38%, white sugar 5.66%, candied red beans 20.01%, soybean oil 2.38%, Inner Mongolia watermelon seeds 2.38%, and pine nuts 2.38%. The filling includes the following ingredients by weight: lotus seeds 12.28%, Xinjiang jujubes 29.24%, and chestnuts 58.48%. The accessories include zongzi leaves and wrapping rope.
[0015] The preparation method of purple rice eight-treasure rice dumpling in this embodiment includes the following steps: S1. Soak glutinous rice, Job's tears, and purple rice in pure water for 14±2 hours, then rinse 3-4 times until clean to obtain material A for later use. S2. After cleaning the black rice, soak it in pure water for 14±2 hours. The ratio of black rice to water is 1:1.65. Then, add the soaking water to the reaction vessel and steam for 30 minutes until the water is absorbed. The resulting material B is ready for use. S3, put glutinous rice and soybean oil into the reaction pot and stir evenly. Then add melon seeds, pine nuts, Job's tears and purple rice in order, stirring while adding. Then put part B of the material into the pot and stir evenly. Then add white sugar and candied beans to ensure that all the ingredients are stirred evenly and the white sugar is completely dissolved. S4. After steaming for 30±2 minutes, open the steamer door and spray an appropriate amount of boiling water on the surface with a watering can. Continue steaming for another 30±2 minutes to obtain material C for later use. S5. Soak lotus seeds in pure water for 12±2 hours, then boil them in a reaction vessel for 5-10 minutes, drain, and set aside. S6. Rinse the dates with clean water to remove surface dust, then drain and set aside. S7. Open the canned chestnuts and drain the syrup. S8. Place lotus seeds in a baking pan and steam for 20-30 minutes, then set aside; place dates in a baking pan and steam for 18 minutes, then set aside. S9. After softening the bamboo leaves by boiling them in boiling water, boil them for 4 hours, then soak them in clean water for 10-12 hours. Clean them with clean water and a brush and set aside. Cut the tying rope into 50±5cm pieces and set aside. S10, divide material C into equal portions and wrap lotus seeds, dates, and chestnuts into material balls; S11. Place two bamboo leaves side by side with their ends overlapping, wrap the pre-formed material ball inside, and tie it with a binding rope to make a finished product that is a triangular pyramid with four corners. S12. Place the rice dumplings in a steamer with a steam pressure of 0.1~0.15MPa and steam for about 40 minutes. Remove the dumplings and steam until the center temperature is above 85℃. Then, place them in a turnover box and freeze them quickly. S13. Pack the frozen purple rice eight-treasure rice dumplings into packaging, pass them through a metal detector, and print the production date and packing information on the packaging.
[0016] This has increased the diversity of zongzi flavors and enhanced their popularity among the general public.
Claims
1. A purple rice eight-treasure zongzi, comprising glutinous rice dough, filling, and accessories, characterized in that: The glutinous rice dough comprises the following ingredients by weight: 49.94% glutinous rice, 9.93% black rice, 4.95% Job's tears, 2.38% purple rice, 5.66% white sugar, 20.01% candied beans, 2.38% soybean oil, 2.38% melon seeds, and 2.38% pine nuts; the filling comprises the following ingredients by weight: 12.28% lotus seeds, 29.24% dates, and 58.48% chestnuts; the accessories include bamboo leaves and wrapping rope.
2. The purple rice eight-treasure zongzi according to claim 1, characterized in that: The glutinous rice mentioned is Wuchang glutinous rice or Taihu glutinous rice.
3. The purple rice eight-treasure zongzi according to claim 1, characterized in that: The honey-soaked beans mentioned are red bean honey-soaked beans.
4. The purple rice eight-treasure zongzi according to claim 1, characterized in that: The melon seeds mentioned are those from Inner Mongolia.
5. The purple rice eight-treasure zongzi according to claim 1, characterized in that: The dates mentioned are Xinjiang hollow dates.
6. The purple rice eight-treasure zongzi according to claim 1, characterized in that: The chestnuts mentioned are canned chestnuts.
7. A method for preparing purple rice eight-treasure rice dumpling according to any one of claims 1 to 6, characterized in that: Includes the following steps: S1. Soak glutinous rice, Job's tears, and purple rice in pure water for 14±2 hours, then rinse 3-4 times until clean to obtain material A for later use. S2. After washing the black rice, soak it in pure water for 14±2 hours. Then, add the soaking water to the reaction vessel and steam for 30 minutes until the water is absorbed. This will produce material B for later use. S3, put glutinous rice and soybean oil into the reaction pot and stir evenly. Then add melon seeds, pine nuts, Job's tears and purple rice in order, stirring while adding. Then put part B of the material into the pot and stir evenly. Then add white sugar and candied beans to ensure that all the ingredients are stirred evenly and the white sugar is completely dissolved. S4. After steaming for 30±2 minutes, open the steamer door and spray an appropriate amount of boiling water on the surface with a watering can. Continue steaming for another 30±2 minutes to obtain material C for later use. S5. Soak lotus seeds in pure water for 12±2 hours, then boil them in a reaction vessel for 5-10 minutes, drain, and set aside. S6. Rinse the dates with clean water to remove surface dust, then drain and set aside. S7. Open the canned chestnuts and drain the syrup. S8. Place lotus seeds in a baking pan and steam for 20-30 minutes, then set aside; place dates in a baking pan and steam for 18 minutes, then set aside. S9. Boil the bamboo leaves in boiling water until soft, then soak them in clean water for 10-12 hours. Clean them with clean water and a brush and set aside. Cut the tying rope into 50±5cm pieces and set aside. S10, divide material C into equal portions and wrap lotus seeds, dates, and chestnuts into material balls; S11. Place two bamboo leaves side by side with their ends overlapping, wrap the pre-formed material ball inside, and tie it with a binding rope to make a finished product that is a triangular pyramid with four corners. S12. Place the rice dumplings in a steamer with a steam pressure of 0.1~0.15MPa and steam for about 40 minutes. Remove the dumplings and steam until the center temperature is above 85℃. Then, place them in a turnover box and freeze them quickly. S13. Pack the frozen purple rice eight-treasure rice dumplings into packaging, pass them through a metal detector, and print the production date and packing information on the packaging.
8. The method for preparing a purple rice eight-treasure zongzi according to claim 7, characterized in that: In step S2, the ratio of black rice to water is 1:1.
65.
9. The method for preparing a purple rice eight-treasure zongzi according to claim 7, characterized in that: In step S9, the bamboo leaves are boiled for 4 hours.