阅读说明：本技术 一种新型的山蒌乌米粽 (Novel Piper hancei and black rice zongzi ) 是由 古颖欣 于 2021-06-12 设计创作，主要内容包括：本发明公开了一种新型的山蒌乌米粽,包括下列重量份的原料制成：虾米10-30份、咸鸭蛋黄1-2个、香菇10-30份、咸猪肉40-60份、红豆30-50份、绿豆30-50份、眉豆10-30份、花生10-30份、山娄叶子10-30份、乌米40-60份、白糯米120-140份。本发明在主料糯米中添加红豆、绿豆、眉豆、花生五谷杂粮作为辅料,本发明的五谷杂粮的总含量与糯米几乎对等,不仅使得粽子食用起来更加美味香甜,而且由于减少了糯米的比重,摄入的糯米含量降低,从而减少了胃部对糯米的消化负担,对于肠胃不好的人群或者幼儿也可以放心食用,并且在主料糯米中添加山蒌叶,山蒌叶含有丰富的维生素、蛋白质、氨基酸以及矿质营养元素,消除猪肉的肥腻,中和糯米的湿热,祛热毒。(The invention discloses a novel Piper hancei and black-rice dumpling, which is prepared from the following raw materials in parts by weight: 10-30 parts of dried shrimps, 1-2 parts of salted duck egg yolk, 10-30 parts of mushroom, 40-60 parts of salted pork, 30-50 parts of red bean, 30-50 parts of mung bean, 10-30 parts of brow bean, 10-30 parts of peanut, 10-30 parts of snakegourd leaf, 40-60 parts of black rice and 140 parts of white glutinous rice. According to the invention, red beans, mung beans, eyebrow beans and peanut coarse cereals are added into the main material glutinous rice as auxiliary materials, the total content of the coarse cereals is almost equal to that of the glutinous rice, so that the rice dumpling is delicious and sweet to eat, the content of the ingested glutinous rice is reduced due to the reduction of the specific gravity of the glutinous rice, the digestion burden of the stomach on the glutinous rice is reduced, the rice dumpling can be eaten by people with bad intestines and stomach or infants, and the Piper hancei is added into the main material glutinous rice, contains rich vitamins, proteins, amino acids and mineral nutrient elements, eliminates fatness of pork, damp heat neutralized by the glutinous rice and removes heat toxin.)

1. The utility model provides a novel mountain trichosanthes black rice zongzi which characterized in that: the feed is prepared from the following raw materials in parts by weight: 10-30 parts of dried shrimps, 1-2 parts of salted duck egg yolk, 10-30 parts of mushroom, 40-60 parts of salted pork, 30-50 parts of red bean, 30-50 parts of mung bean, 10-30 parts of brow bean, 10-30 parts of peanut, 10-30 parts of snakegourd leaf, 40-60 parts of black rice and 140 parts of white glutinous rice.

2. The novel Piper sarmentosum-black rice dumpling as claimed in claim 1, wherein: the feed is prepared from the following raw materials in parts by weight: 10 parts of dried shrimps, 1 part of salted duck egg yolk, 10 parts of mushroom, 40 parts of salted pork, 30 parts of red beans, 30 parts of mung beans, 10 parts of brow beans, 10 parts of peanuts, 10 parts of Mongolian snakegourd leaves, 40 parts of black rice and 120 parts of white glutinous rice.

3. The novel Piper sarmentosum-black rice dumpling as claimed in claim 1, wherein: the feed is prepared from the following raw materials in parts by weight: 20 parts of dried shrimp, 2 parts of salted duck egg yolk, 20 parts of mushroom, 50 parts of salted pork, 40 parts of red bean, 40 parts of mung bean, 20 parts of brow bean, 20 parts of peanut, 20 parts of snakegourd leaf, 50 parts of black rice and 130 parts of white glutinous rice.

4. The novel Piper sarmentosum-black rice dumpling as claimed in claim 1, wherein: the feed is prepared from the following raw materials in parts by weight: 30 parts of dried shrimps, 2 parts of salted duck egg yolks, 30 parts of mushrooms, 60 parts of salted pork, 50 parts of red beans, 50 parts of mung beans, 30 parts of brow beans, 30 parts of peanuts, 30 parts of snakegourd leaves, 60 parts of black rice and 140 parts of white glutinous rice.

5. A method for making the new type mountain snakehead black rice dumpling in any one of claims 1 to 4, which is characterized in that: the method comprises the following operation steps:

s1, washing the mountain snakegourd leaves, drying in the air and cutting into pieces for later use;

s2, soaking black rice and white glutinous rice in cold water for two hours, soaking red beans, mung beans, eyebrow beans and peanuts for two hours, then putting the soaked black rice, white glutinous rice, red beans, mung beans, eyebrow beans, peanuts and chopped Mongolian snakegourd leaves into salt, sugar, chicken powder and edible alkaline water, and adding peanut oil for seasoning for later use;

s3, cleaning and cutting pork, and adding salt, sugar, five spice powder and white spirit for seasoning for later use;

s4, putting the banana leaves into a pot, boiling to be soft, fishing out the banana leaves, and airing for later use;

s5, adding seasoned black rice, white sticky rice, coarse cereals, minced Mongolian snakegourd, pork, shiitake and salted duck eggs into the banana leaves, and wrapping, wherein the weight of each Zongzi is 600-650 g;

s6, after wrapping the zongzi, putting the zongzi into boiled water, boiling for 9-10 hours, adding the boiled water every 90 minutes to prevent dry water, boiling for 9-10 hours, and then turning off the fire for soaking to keep the taste of the zongzi as the raw material, so that the nutrition cannot be lost, and the finished product of the mountain snakehead black rice zongzi is obtained.

Technical Field

The invention relates to the technical field of rice dumplings, in particular to a novel Piper hancei and black rice dumpling.

Background

The zongzi is a food steamed by wrapping sticky rice with zongzi leaves, is one of traditional festival foods, and is a zongzi, namely zongzi, commonly called zongzi, the main materials are sticky rice and stuffing, and the zongzi is wrapped by indocalamus leaves (or Holly Osmanthus leaves, Ilicifolia Guye Ye and the like), has various shapes and mainly has a pointed angle shape, a tetragonal shape and the like. The Zongzi is a long-lived source, and originally is a tribute for sacrifice ancestors' Shenling. The south-north is different in law, millet is produced in the north, husked millet is used for making rice dumplings, and the millet is called as corny millet in the north in ancient times. Due to different dietary habits of different regions, the rice dumplings form a north-south flavor; in terms of taste, the zongzi includes two categories, i.e., salty zongzi and sweet zongzi.

At present, meat in common salty rice dumplings in the market is relatively high in fatness, so that the salty rice dumplings are poor in taste and can generate adverse effects on body health when being eaten, and glutinous rice has damp heat and relatively high heat toxicity. In addition, the salty rice dumplings are not rich in fragrance, the taste of eating is affected, and therefore a novel Piper hancei and dark rice dumpling is provided.

Disclosure of Invention

The invention aims to provide a novel Piper hancei dark rice dumpling to solve the problems in the background art.

In order to achieve the purpose, the invention provides the following technical scheme: a novel Piper hancei and black rice dumpling comprises the following raw materials in parts by weight: 10-30 parts of dried shrimps, 1-2 parts of salted duck egg yolk, 10-30 parts of mushroom, 40-60 parts of salted pork, 30-50 parts of red bean, 30-50 parts of mung bean, 10-30 parts of brow bean, 10-30 parts of peanut, 10-30 parts of snakegourd leaf, 40-60 parts of black rice and 140 parts of white glutinous rice.

Preferably, the novel mountain snakegourd-black rice dumpling comprises the following raw materials in parts by weight: 10 parts of dried shrimps, 1 part of salted duck egg yolk, 10 parts of mushroom, 40 parts of salted pork, 30 parts of red beans, 30 parts of mung beans, 10 parts of brow beans, 10 parts of peanuts, 10 parts of Mongolian snakegourd leaves, 40 parts of black rice and 120 parts of white glutinous rice.

Preferably, the novel mountain snakegourd-black rice dumpling comprises the following raw materials in parts by weight: 20 parts of dried shrimp, 2 parts of salted duck egg yolk, 20 parts of mushroom, 50 parts of salted pork, 40 parts of red bean, 40 parts of mung bean, 20 parts of brow bean, 20 parts of peanut, 20 parts of snakegourd leaf, 50 parts of black rice and 130 parts of white glutinous rice.

Preferably, the novel mountain snakegourd-black rice dumpling comprises the following raw materials in parts by weight: 30 parts of dried shrimps, 2 parts of salted duck egg yolks, 30 parts of mushrooms, 60 parts of salted pork, 50 parts of red beans, 50 parts of mung beans, 30 parts of brow beans, 30 parts of peanuts, 30 parts of snakegourd leaves, 60 parts of black rice and 140 parts of white glutinous rice.

A novel making method of Piper hancei and black rice dumplings comprises the following operation steps:

s1, washing the mountain snakegourd leaves, drying in the air and cutting into pieces for later use;

s2, soaking black rice and white glutinous rice in cold water for two hours, soaking red beans, mung beans, eyebrow beans and peanuts for two hours, then putting the soaked black rice, white glutinous rice, red beans, mung beans, eyebrow beans, peanuts and chopped Mongolian snakegourd leaves into salt, sugar, chicken powder and edible alkaline water, and adding peanut oil for seasoning for later use;

s3, cleaning and cutting pork, and adding salt, sugar, five spice powder and white spirit for seasoning for later use;

s4, putting the banana leaves into a pot, boiling to be soft, fishing out the banana leaves, and airing for later use;

s5, adding seasoned black rice, white sticky rice, coarse cereals, minced Mongolian snakegourd, pork, shiitake and salted duck eggs into the banana leaves, and wrapping, wherein the weight of each Zongzi is 600-650 g;

s6, after wrapping the zongzi, putting the zongzi into boiled water, boiling for 9-10 hours, adding the boiled water every 90 minutes to prevent dry water, boiling for 9-10 hours, and then turning off the fire for soaking to keep the taste of the zongzi as the raw material, so that the nutrition cannot be lost, and the finished product of the mountain snakehead black rice zongzi is obtained.

Compared with the prior art, the invention has the beneficial effects that: .

The invention adopts dried shrimps, salted duck egg yolk, mushrooms, salted pork, red beans, mung beans, eyebrow beans, peanuts, Mongolian snakegourd leaves, black rice and white glutinous rice as raw materials to prepare the zongzi, and the red beans, the mung beans, the eyebrow beans and the peanut coarse cereals are added into the main material glutinous rice as auxiliary materials, the total content of the coarse cereals is almost equal to that of the glutinous rice, so that the zongzi is delicious and sweet to eat, the content of the ingested glutinous rice is reduced due to the reduction of the specific gravity of the glutinous rice, the digestion burden of the stomach on the glutinous rice is reduced, people with bad intestines and stomach or infants can eat safely, Piper hancei leaves are added into the main material glutinous rice, the Piper hancei leaves contain rich vitamins, proteins, amino acids and mineral nutrient elements, the fatness of the pork can be eliminated, the damp heat and toxin can be neutralized, the rice has special fragrance, and the fragrance of the zongzi is strong, the taste is fresh and tender, the taste is fragrant, and the tea is deeply welcomed by eaters.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The invention provides a technical scheme that: a novel Piper hancei and black rice dumpling comprises the following raw materials in parts by weight: 10-30 parts of dried shrimps, 1-2 parts of salted duck egg yolk, 10-30 parts of mushroom, 40-60 parts of salted pork, 30-50 parts of red bean, 30-50 parts of mung bean, 10-30 parts of brow bean, 10-30 parts of peanut, 10-30 parts of snakegourd leaf, 40-60 parts of black rice and 140 parts of white glutinous rice.

In the specific implementation, the novel mountain snakehead black rice dumpling comprises the following raw materials in parts by weight: 10 parts of dried shrimps, 1 part of salted duck egg yolk, 10 parts of mushroom, 40 parts of salted pork, 30 parts of red beans, 30 parts of mung beans, 10 parts of brow beans, 10 parts of peanuts, 10 parts of Mongolian snakegourd leaves, 40 parts of black rice and 120 parts of white glutinous rice.

In the specific implementation, the novel mountain snakehead black rice dumpling comprises the following raw materials in parts by weight: 20 parts of dried shrimp, 2 parts of salted duck egg yolk, 20 parts of mushroom, 50 parts of salted pork, 40 parts of red bean, 40 parts of mung bean, 20 parts of brow bean, 20 parts of peanut, 20 parts of snakegourd leaf, 50 parts of black rice and 130 parts of white glutinous rice.

In the specific implementation, the novel mountain snakehead black rice dumpling comprises the following raw materials in parts by weight: 30 parts of dried shrimps, 2 parts of salted duck egg yolks, 30 parts of mushrooms, 60 parts of salted pork, 50 parts of red beans, 50 parts of mung beans, 30 parts of brow beans, 30 parts of peanuts, 30 parts of snakegourd leaves, 60 parts of black rice and 140 parts of white glutinous rice.

A novel making method of Piper hancei and black rice dumplings comprises the following operation steps:

s1, washing the mountain snakegourd leaf, drying in the air and cutting into pieces for later use.

S2, soaking black rice and white glutinous rice in cold water for two hours, soaking red bean, mung bean, eyebrow bean and peanut in cold water for two hours, then adding salt, sugar, chicken powder and edible alkaline water into the soaked black rice, white glutinous rice, red bean, mung bean, eyebrow bean and peanut and the chopped Mongolian snakegourd leaf, and adding peanut oil for seasoning for later use.

S3, cleaning and cutting pork, and adding salt, sugar, five spice powder and white spirit for seasoning for later use;

s4, putting the banana leaves into the pot, boiling to be soft, fishing out the banana leaves, and airing for later use.

S5, adding seasoned black rice, white sticky rice, coarse cereals, minced Mongolian snakegourd, pork, shiitake and salted duck eggs into the banana leaves, and wrapping, wherein the weight of each Zongzi is 600-650 g.

S6, after wrapping the zongzi, putting the zongzi into boiled water, boiling for 9-10 hours, adding the boiled water every 90 minutes to prevent dry water, boiling for 9-10 hours, and then turning off the fire for soaking to keep the taste of the zongzi as the raw material, so that the nutrition cannot be lost, and the finished product of the mountain snakehead black rice zongzi is obtained.

Example 1

The mountain snakegourd-black rice dumpling comprises the following raw materials: 10 parts of dried shrimps, 1 part of salted duck egg yolk, 10 parts of mushroom, 40 parts of salted pork, 30 parts of red beans, 30 parts of mung beans, 10 parts of brow beans, 10 parts of peanuts, 10 parts of Mongolian snakegourd leaves, 40 parts of black rice and 120 parts of white glutinous rice.

The manufacturing method of the mountain snakehead black rice dumpling comprises the following steps: washing Melandrium firmum leaves, air drying, and cutting into pieces; soaking black rice and white glutinous rice in cold water for two hours, soaking red bean, mung bean, eyebrow bean and peanut in cold water for two hours, then putting the soaked black rice, white glutinous rice, red bean, mung bean, eyebrow bean and peanut and chopped Mongolian snakegourd leaf into salt, sugar, chicken powder and edible alkaline water, and adding peanut oil for seasoning for later use; cleaning pork, cutting, adding salt, sugar, five spice powder and Chinese liquor, and flavoring; placing the banana leaves into a pot, boiling to be soft, fishing out the banana leaves, and airing for later use; adding flavored black rice, white glutinous rice, coarse cereals, chopped Mongolian snakegourd fruit, pork, shiitake mushroom and salted duck eggs into the banana leaves, and wrapping, wherein the weight of each rice dumpling is 600 g; after the zongzi is wrapped, putting the zongzi into boiled water, boiling for 9 hours, adding the boiled water every 90 minutes to prevent the water from drying, and after the zongzi is boiled for 9 hours, turning off the fire for soaking to keep the taste of the raw materials, so that the nutrition cannot be lost, and the finished product of the mountain snakegourd-black rice zongzi is obtained.

Example 2

The mountain snakegourd-black rice dumpling comprises the following raw materials: 20 parts of dried shrimp, 2 parts of salted duck egg yolk, 20 parts of mushroom, 50 parts of salted pork, 40 parts of red bean, 40 parts of mung bean, 20 parts of brow bean, 20 parts of peanut, 20 parts of snakegourd leaf, 50 parts of black rice and 130 parts of white glutinous rice.

The manufacturing method of the mountain snakehead black rice dumpling comprises the following steps: washing Melandrium firmum leaves, air drying, and cutting into pieces; soaking black rice and white glutinous rice in cold water for two hours, soaking red bean, mung bean, eyebrow bean and peanut in cold water for two hours, then putting the soaked black rice, white glutinous rice, red bean, mung bean, eyebrow bean and peanut and chopped Mongolian snakegourd leaf into salt, sugar, chicken powder and edible alkaline water, and adding peanut oil for seasoning for later use; cleaning pork, cutting, adding salt, sugar, five spice powder and Chinese liquor, and flavoring; placing the banana leaves into a pot, boiling to be soft, fishing out the banana leaves, and airing for later use; adding flavored black rice, white glutinous rice, coarse cereals, minced Mongolian snakegourd fruit, pork, shiitake mushroom and salted duck eggs into the banana leaves, and wrapping, wherein the weight of each rice dumpling is 65 g; after the zongzi is wrapped, putting the zongzi into boiled water, boiling for 9 hours, adding the boiled water every 90 minutes to prevent the water from drying, and after the zongzi is boiled for 9 hours, turning off the fire for soaking to keep the taste of the raw materials, so that the nutrition cannot be lost, and the finished product of the mountain snakegourd-black rice zongzi is obtained.

Example 3

The mountain snakegourd-black rice dumpling comprises the following raw materials: 30 parts of dried shrimps, 2 parts of salted duck egg yolks, 30 parts of mushrooms, 60 parts of salted pork, 50 parts of red beans, 50 parts of mung beans, 30 parts of brow beans, 30 parts of peanuts, 30 parts of snakegourd leaves, 60 parts of black rice and 140 parts of white glutinous rice.

The manufacturing method of the mountain snakehead black rice dumpling comprises the following steps: washing Melandrium firmum leaves, air drying, and cutting into pieces; soaking black rice and white glutinous rice in cold water for two hours, soaking red bean, mung bean, eyebrow bean and peanut in cold water for two hours, then putting the soaked black rice, white glutinous rice, red bean, mung bean, eyebrow bean and peanut and chopped Mongolian snakegourd leaf into salt, sugar, chicken powder and edible alkaline water, and adding peanut oil for seasoning for later use; cleaning pork, cutting, adding salt, sugar, five spice powder and Chinese liquor, and flavoring; placing the banana leaves into a pot, boiling to be soft, fishing out the banana leaves, and airing for later use; adding flavored black rice, white glutinous rice, coarse cereals, chopped Mongolian snakegourd fruit, pork, shiitake mushroom and salted duck eggs into the banana leaves, and wrapping, wherein the weight of each rice dumpling is 640 g; after the Zongzi is wrapped, putting the Zongzi into boiled water, boiling for 10 hours, adding the boiled water every 90 minutes to prevent the water from drying, and after boiling for 10 hours, turning off the fire for soaking to keep the taste of the raw materials, so that the nutrition can not be lost, and the finished product of the Shanrowu rice Zongzi is obtained.

In conclusion, the invention adopts the dried shrimps, the salted duck egg yolks, the mushrooms, the salted pork, the red beans, the mung beans, the eyebrow beans, the peanuts, the Mongolian snakegourd leaves, the black rice and the white sticky rice as raw materials to manufacture the rice dumplings, the red beans, the mung beans, the eyebrow beans and the peanut coarse cereals are added into the main material sticky rice as auxiliary materials, the total content of the coarse cereals is almost equal to that of the sticky rice, so that the rice dumplings are delicious and sweet to eat, the content of the ingested sticky rice is reduced due to the reduction of the specific gravity of the sticky rice, the digestion burden of the stomach on the sticky rice is reduced, the rice dumplings can be reassured to people with bad intestines and stomach or children, and the Piper hancei leaves are added into the main material sticky rice, the Piper hancei leaves contain abundant vitamins, proteins, amino acids and mineral nutrient elements, the greasiness of the pork can be eliminated, the damp and hot poison of the sticky rice is removed, the glutinous rice is provided with special fragrance, and the flavor of the rice dumplings is strong, the taste is fresh and tender, the taste is fragrant, and the tea is deeply welcomed by eaters.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.