阅读说明：本技术 一种贵州黄粽的生产工艺 (Production process of Guizhou yellow rice dumpling ) 是由 吴茂云 于 2020-05-15 设计创作，主要内容包括：本发明涉及粽子生产技术领域,特别涉及一种贵州黄粽的生产工艺,糯米25kg,黄豆2.5kg,猪油0.5kg,生抽0.25kg,老抽0.25kg,盐0.5kg,清洗浸料,准备粽叶,加料炒制,混合搅拌,包制蒸煮五个步骤,经过猪油和酱油炒制后的糯米,糯米会把猪油和酱油的香味吸收进去,再配合豆浆混合搅拌,使得黄豆的鲜香味融入到糯米中去,提高粽子整体的口感；向糯米中加入猪油、生抽、老抽和盐进行炒制,炒制糯米至断生,由于糯米泡后易碎,不利于后续的包制,而炒制后的糯米会有部分水分被炒出,更加利于成型。(The invention relates to the technical field of rice dumpling production, in particular to a production process of Guizhou yellow rice dumpling, which comprises the following five steps of 25kg of glutinous rice, 2.5kg of soybean, 0.5kg of lard, 0.25kg of light soy sauce, 0.25kg of dark soy sauce and 0.5kg of salt, cleaning and soaking materials, preparing rice dumpling leaves, adding materials, frying, mixing and stirring, and making and cooking, wherein the glutinous rice fried by the lard and the soy sauce can absorb the fragrance of the lard and the soy sauce, and then is matched with soybean milk for mixing and stirring, so that the fresh fragrance of the soybean is blended into the glutinous rice, and the integral taste of the rice dumpling is improved; add lard, light soy sauce, dark soy sauce and salt in to the glutinous rice and fry, fry system glutinous rice to disconnected living, because glutinous rice is breakable after soaking, be unfavorable for subsequent package system, and the glutinous rice after frying has partial moisture to be fried out, does benefit to the shaping more.)

1. The production process of the Guizhou yellow rice dumpling is characterized by comprising the following raw materials in parts by weight: 25kg of glutinous rice, 2.5kg of soybeans, 0.5kg of lard oil, 0.25kg of light soy sauce, 0.25kg of dark soy sauce and 0.5kg of salt, and the production process comprises the following steps:

the method comprises the following steps: cleaning soaking materials, respectively cleaning the sticky rice and the soybeans, then grinding the cleaned soybeans into soybean milk, and draining the sticky rice after soaking;

step two: preparing reed leaves, cleaning the reed leaves, then putting the reed leaves into boiling water for cooking to fully sterilize the reed leaves, and quickly putting the reed leaves into cold water for cooling after cooking;

step three: adding materials and frying, namely frying the soaked sticky rice for 1-2 minutes, frying part of water in the sticky rice, adding the lard, the light soy sauce, the dark soy sauce and the salt into the sticky rice and frying the sticky rice until the sticky rice is cut off;

step four: mixing and stirring, namely adding the polished soybean milk into the fried glutinous rice for mixing and stirring after the glutinous rice is fried;

step five: and (3) steaming, namely fishing out the rice dumpling leaves from cold water to make rice dumplings, and then putting the well-made rice dumplings into a steaming cabinet to steam.

2. The production process of Guizhou yellow rice dumpling according to claim 1, characterized in that: in the first step, the soaking time of the cleaned glutinous rice is 8 hours.

3. The production process of Guizhou yellow rice dumpling according to claim 1, characterized in that: in the second step, the boiling time of the rice dumpling leaves is 5-10 minutes.

4. The production process of Guizhou yellow rice dumpling according to claim 1, characterized in that: in the third step, the frying time of the sticky rice is 8-12 minutes.

5. The production process of Guizhou yellow rice dumpling according to claim 1, characterized in that: in the fourth step, the soybean milk and the glutinous rice are stirred in a unidirectional manual stirring mode.

6. The production process of Guizhou yellow rice dumpling according to claim 1, characterized in that: in the fifth step, the weight of the wrapped rice dumplings is 90-110 g, the weight of materials in the rice dumplings is 70-90 g, and the steaming time of the rice dumplings in the steaming cabinet is 12 hours.

Technical Field

The invention relates to the technical field of rice dumpling production, in particular to a production process of Guizhou yellow rice dumpling.

Background

The rice dumpling is formed by wrapping glutinous rice with rice dumpling leaves and steaming, and is one of the traditional festival foods of Chinese nationality. The main materials of the rice dumpling are glutinous rice, stuffing, indocalamus leaf and the like. 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. In the popular way of eating the traditional Chinese rice-puddings, during the noon festival of the first five of the lunar calendar every century, the families of Chinese people should be soaked with glutinous rice, washed with rice-pudding leaves and wrapped with rice-puddings.

The production process of the glutinous rice dumpling in different styles is different, but each step in the production process influences the final taste of the glutinous rice dumpling, such as the frying time, the steaming time, the stirring time and the like of glutinous rice dumpling, and the production process of the Guizhou yellow glutinous rice dumpling is provided.

Disclosure of Invention

The invention aims to provide a production process of Guizhou yellow rice dumplings, which aims to solve the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme: the raw material ratio is as follows: 25kg of glutinous rice, 2.5kg of soybeans, 0.5kg of lard oil, 0.25kg of light soy sauce, 0.25kg of dark soy sauce and 0.5kg of salt, and the production process comprises the following steps:

the method comprises the following steps: cleaning soaking materials, respectively cleaning the sticky rice and the soybeans, then grinding the cleaned soybeans into soybean milk, and draining the sticky rice after soaking;

step two: preparing reed leaves, cleaning the reed leaves, then putting the reed leaves into boiling water for cooking to fully sterilize the reed leaves, and quickly putting the reed leaves into cold water for cooling after cooking;

step three: adding materials and frying, namely frying the soaked sticky rice for 1-2 minutes, frying part of water in the sticky rice, adding the lard, the light soy sauce, the dark soy sauce and the salt into the sticky rice and frying the sticky rice until the sticky rice is cut off;

step four: mixing and stirring, namely adding the polished soybean milk into the fried glutinous rice for mixing and stirring after the glutinous rice is fried;

step five: and (3) steaming, namely fishing out the rice dumpling leaves from cold water to make rice dumplings, and then putting the well-made rice dumplings into a steaming cabinet to steam.

Preferably, in the step one, the soaking time after the washing of the sticky rice is 8 hours.

Preferably, in the second step, the boiling time of the rice dumpling leaves is 5-10 minutes.

Preferably, in the third step, the frying time of the glutinous rice is 8 to 12 minutes.

Preferably, in the fourth step, the stirring direction of the soybean milk and the glutinous rice is one direction.

Preferably, in the fifth step, the weight of the wrapped rice dumpling is 90-110 g, the weight of the materials in the rice dumpling is 70-90 g, and the steaming time of the rice dumpling in the steaming cabinet is 12 hours.

The invention has the technical effects and advantages that:

glutinous rice fried by lard and soy sauce absorbs the fragrance of the lard and the soy sauce, and is mixed with soybean milk for stirring, so that the fresh fragrance of soybeans is blended into the glutinous rice, and the integral taste of the rice dumpling is improved; add lard, light soy sauce, dark soy sauce and salt in to the glutinous rice and fry, fry system glutinous rice to disconnected living, because glutinous rice is breakable after soaking, be unfavorable for subsequent package system, and the glutinous rice after frying has partial moisture to be fried out, does benefit to the shaping more.

Drawings

FIG. 1 is a schematic diagram of the steps of the present invention.

FIG. 2 is a schematic diagram of the raw material ratio of the present invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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 production process of Guizhou yellow rice dumpling as shown in figures 1-2, which comprises the following raw materials in parts by weight: 25kg of glutinous rice, 2.5kg of soybeans, 0.5kg of lard, 0.25kg of light soy sauce, 0.25kg of dark soy sauce and 0.5kg of salt, wherein in the preparation stage of materials, the glutinous rice must be high-quality glutinous rice produced in the same year and cannot be old glutinous rice for many years, and impurities in the glutinous rice are preferably screened before the glutinous rice is soaked, because the glutinous rice can be mixed with yellow or green glutinous rice grains, and the deteriorated glutinous rice grains can seriously influence the taste of the zongzi.

The production process comprises the following steps:

the method comprises the following steps: cleaning the soaking material, respectively cleaning the sticky rice and the soybeans, grinding the cleaned soybeans into soybean milk, and draining the sticky rice after soaking.

Step two: prepare zongzi leaf, wash zongzi leaf and then put into boiling water and cook, make zongzi leaf fully disinfect, put into cold aquatic cooling with zongzi leaf rapidly after cooking, in this step, when selecting zongzi leaf, guarantee the size of every zongzi leaf the same as far as possible, the length of zongzi leaf is at 30-32cm, the width is 6-8cm, and can not be damaged zongzi leaf, it is fresh green to should guarantee as far as possible to the colour of zongzi leaf, can not be the colour of dry yellow, dry yellow colour explains that zongzi leaf is older, split easily after cooking, influence the quality of finished product zongzi.

Step three: adding materials and frying, wherein the soaked glutinous rice is firstly fried for 1-2 minutes, part of water in the glutinous rice is fried, then lard, light soy sauce, dark soy sauce and salt are added into the glutinous rice for frying, the glutinous rice is fried till the glutinous rice is cut off, the glutinous rice is easy to break after being soaked, the subsequent package is not facilitated, part of water in the fried glutinous rice is fried, the molding is facilitated, the flavor of the subsequent soybean milk is convenient to dip into the glutinous rice, and the soybean, the lard, the light soy sauce, the dark soy sauce and the salt are added in the process, so that the fresh flavor of the soybean, the flavor of the lard and the flavor of the light soy sauce are fused with the flavor of the glutinous rice, and the mouthfeel is better.

Step four: mixing and stirring, adding the polished soybean milk into the fried glutinous rice for mixing and stirring after the glutinous rice is fried, firstly putting the glutinous rice into a stirring pot, and then adding the soybean milk into the stirring pot, wherein the stirring pot can be an automatic stirring pot or a manual stirring pot, and the stirring speed is not too high, and the stirring is carried out for 8-12 times/minute.

Step five: the steamed rice dumpling is made by fishing out the rice dumpling leaves from the cold water to make the rice dumpling, other materials such as candied date, egg yolk, meat products or other materials can be added into the rice dumpling, or any other materials can not be added, the practical pure glutinous rice is made, and then the made rice dumpling is put into a steaming cabinet to be steamed.

In the first step, the soaking time of the cleaned glutinous rice is 8 hours, the soaked glutinous rice absorbs water, and glutinous rice grains are full and bright.

In the second step, the boiling time of the rice dumpling leaves is 5-10 minutes, the boiling can enable the surfaces of the rice dumpling leaves to be thoroughly sterilized, the rice dumpling leaves are properly softened, and the rice dumpling leaves can be easier to wrap the rice dumpling in the subsequent wrapping process.

In the third step, the frying time of the glutinous rice is 8-12 minutes, and the seasonings of lard, light soy sauce, dark soy sauce and salt added into the glutinous rice can be fully blended into the glutinous rice in the frying process of the glutinous rice.

In the fourth step, the stirring direction of the soybean milk and the glutinous rice is one direction, clockwise or anticlockwise along one direction, the rice dumpling and the soybean milk can be fully mixed by stirring in one direction, and materials such as lard, soy sauce, salt and the like in the frying stage are also fully mixed.

In the fifth step, the weight of the wrapped rice dumpling is 90-110 g, the weight of the material in the rice dumpling is 70-90 g, and the weight of the material in the rice dumpling is in the optimal density range, because different wrapping densities have an influence on the average moisture content and the taste of the rice dumpling in the cooking process, the larger the density of the material in the rice dumpling is, the longer the time required for cooking the rice dumpling is, and the cooking time of the rice dumpling in the steam cabinet is 12 hours.

Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.