阅读说明：本技术 一种腊肉板栗粽子及其制作方法 (Preserved meat and Chinese chestnut rice dumpling and making method thereof ) 是由 梁阿团 罗飞燕 于 2019-11-25 设计创作，主要内容包括：本发明公开了一种腊肉板栗粽子,按重量份计包括以下组分：糯米50-70份、粳米15-25份、腊肉15-30份、板栗10-15份、荸荠10-15份、添加剂1-5份、食盐1-5份、耗油5-10份、绿豆10-15份、红枣10-15份。本发明的粽子制作简单、易于消化,口感好,具有腊肉和板栗独特的香味,提高了粽子的食用品质和营养品质。(The invention discloses a preserved meat Chinese chestnut rice dumpling which comprises the following components in parts by weight: 50-70 parts of glutinous rice, 15-25 parts of polished round-grained rice, 15-30 parts of preserved meat, 10-15 parts of Chinese chestnuts, 10-15 parts of water chestnuts, 1-5 parts of additives, 1-5 parts of salt, 5-10 parts of oyster sauce, 10-15 parts of mung beans and 10-15 parts of red dates. The rice dumpling disclosed by the invention is simple to prepare, easy to digest and good in taste, has the unique fragrance of preserved meat and Chinese chestnut, and improves the edible quality and the nutritional quality of the rice dumpling.)

1. A preserved meat Chinese chestnut zongzi is characterized in that: the paint comprises the following components in parts by weight: 50-70 parts of glutinous rice, 15-25 parts of polished round-grained rice, 15-30 parts of preserved meat, 10-15 parts of Chinese chestnuts, 10-15 parts of water chestnuts, 1-5 parts of additives, 1-5 parts of salt, 5-10 parts of oyster sauce, 10-15 parts of mung beans and 10-15 parts of red dates.

2. The preserved meat Chinese chestnut rice dumpling of claim 1, wherein: the paint comprises the following components in parts by weight: 55-70 parts of glutinous rice, 20-25 parts of polished round-grained rice, 20-30 parts of preserved meat, 12-15 parts of Chinese chestnuts, 12-15 parts of water chestnuts, 2-5 parts of additives, 2-5 parts of salt, 6-8 parts of oyster sauce, 12-15 parts of mung beans and 12-15 parts of red dates.

3. The preserved meat Chinese chestnut rice dumpling of claim 2, wherein: the paint comprises the following components in parts by weight: 65 parts of glutinous rice, 20 parts of polished round-grained rice, 25 parts of bacon, 13 parts of Chinese chestnuts, 14 parts of water chestnuts, 4 parts of additives, 4 parts of salt, 6 parts of oyster sauce, 14 parts of mung beans and 14 parts of red dates.

4. The preserved meat Chinese chestnut rice dumpling of claim 1, wherein: the additive comprises: 30-45 parts of propolis extract, 5-10 parts of curcumin, 10-20 parts of vitamin C, 10-20 parts of tea polyphenol and 10-15 parts of tulip extract.

5. The preserved meat Chinese chestnut rice dumpling of claim 4, wherein: the additive comprises: 40 parts of propolis extract, 8 parts of curcumin, 15 parts of vitamin C, 15 parts of tea polyphenol and 12 parts of tulip extract.

6. A method for making the preserved meat-chestnut rice dumpling as claimed in claim 1, which is characterized in that: the method comprises the following steps:

1) preparing the reed leaves, the sticky rice, the polished round-grained rice and the mung beans: cleaning the leaves of the rice dumpling, putting the leaves into water with the temperature of 98-100 ℃ for boiling for 10-12 minutes, taking out the leaves for standby, and putting the sticky rice, the japonica rice and the mung bean into water with the temperature of 70-80 ℃ for soaking for 60-80 minutes for standby;

2) pretreatment of raw materials: selecting fresh Chinese chestnuts and water chestnuts, cleaning, peeling, removing shells of red dates, weighing the Chinese chestnuts, the water chestnuts and the red dates in proportion, chopping preserved meat, mixing the chopped Chinese chestnuts, the water chestnuts, the red dates and the soaked sticky rice, polished round-grained rice and mung beans, and uniformly stirring to obtain a premix;

3) preparation of the additive: according to the material-liquid ratio of 1: 30-50 adding curcumin, vitamin C and tea polyphenols into water, shaking in water bath at 40-50 deg.C for 30-40min, adding propolis extract and flos Tulipae Gesnerianae extract, shaking in water bath at 80-90 deg.C for 80-100min, drying to water content of 1-2%, and freezing in refrigerator to obtain additive;

4) preparing stuffing: cutting the additive into small pieces, and uniformly stirring the small pieces with the premix, the salt and the oil consumption to prepare stuffing;

5) and (3) wrapping: wrapping the stuffing with the treated rice dumpling leaves to form raw rice dumplings;

6) preparation of a fresh-keeping solution: according to the material-liquid ratio of 1: 30-50 adding apple peel extract, shaddock peel extract, citric acid, radix astragali and green tea extract into water, stirring at rotation speed of 90-120r/min for 10-15min, and mixing to obtain fresh-keeping solution;

7) curing: adding tea into water to obtain tea water, steaming the raw rice dumpling in the tea water at 80-100 deg.C for 3-4 hr, and cooling in fresh-keeping solution to obtain rice dumpling.

7. The method for making the preserved meat Chinese chestnut rice dumpling according to claim 6, wherein the method comprises the following steps: 30-45 parts of apple peel extracting solution, 30-45 parts of shaddock peel extracting solution, 5-15 parts of citric acid, 5-10 parts of astragalus membranaceus and 20-40 parts of green tea extracting solution.

8. The method for making the preserved meat Chinese chestnut rice dumpling according to claim 6, wherein the method comprises the following steps: the preparation method of the propolis extract comprises the following steps: freezing and crushing the propolis raw material, extracting with supercritical carbon dioxide at 65-70 deg.C under 15-20MPa for 1-2h, using entrainer as 95% ethanol solution 15-20% of the weight of the extraction tower, separating at 55-60 deg.C under 10-15MPa to obtain propolis extract; the preparation method of the tulip extract comprises the following steps: taking fresh tulip petals, cleaning, drying and cutting into pieces according to a material-liquid ratio of 1: 20-40 adding 95% ethanol with pH of 1.0, extracting at 60-70 deg.C for 20-30min, filtering, concentrating the filtrate under reduced pressure to 1/3 volume, eluting with 95% ethanol, and concentrating the eluate under reduced pressure to obtain tulip extract.

9. The method for making the preserved meat Chinese chestnut rice dumpling according to claim 6, wherein the method comprises the following steps: the preparation method of the apple peel extracting solution and the shaddock peel extracting solution comprises the following steps: respectively selecting fresh apples and shaddock peels, peeling, respectively cleaning the apple peels and the shaddock peels, drying and crushing to obtain apple peel powder and shaddock peel powder; adding apple peel powder and grapefruit peel powder into the mixture according to the material-liquid ratio of 1: extracting with 80-90% ethanol water solution 8-15, filtering, and concentrating the filtrate under reduced pressure to 1/3 volume to obtain extractive solution of apple peel and pericarpium Citri Grandis.

10. The method for making the preserved meat Chinese chestnut rice dumpling according to claim 6, wherein the method comprises the following steps: the preparation method of the green tea extracting solution comprises the following steps: cleaning and drying fresh green tea, and then crushing, wherein the material-liquid ratio is 1: 30-50 adding 30-90% ethanol, extracting at 50-80 deg.C, recovering filtrate, and concentrating the filtrate under reduced pressure to 1/3 volume to obtain green tea extractive solution.

Technical Field

The invention relates to the technical field of food processing, in particular to a preserved meat and Chinese chestnut rice dumpling and a preparation method thereof.

Background

The traditional Chinese rice dumpling is eaten at noon, which is another traditional custom of Chinese people and is a support for cultural psychology. The traditional Chinese rice-pudding is developed to the present day and becomes one of popular foods in China, not only has a plurality of shapes and various varieties, but also has different local flavors, and is mainly sweet and salty. Due to the spread of food culture, the rice dumplings become one of common foods in the market, although the rice dumplings have various patterns, the shape of the rice dumplings is simple to sum up, but the shape of the rice dumplings is different from that of stuffing.

Patent application No. CN201710633468.8 discloses a method for making beef rice dumplings, which comprises placing glutinous rice in water containing additives, treating with pulsed magnetic field, soaking for 1-2h, and draining out the glutinous rice; uniformly mixing glutinous rice, scallion, oyster sauce, salt and fennel powder, and wrapping the rice dumpling leaves into rice dumplings; steaming the rice dumpling, cooling to 75-90 deg.C, injecting beef juice into the rice dumpling, and rapidly freeze-drying. The beef rice dumpling added with the beef juice can improve the nutritional quality of the rice dumpling, but the beef juice is easy to cause greasiness for users, is easy to cause dyspepsia if the users eat too much, and is not suitable for the old, children, diabetes patients and people with poor gastrointestinal function. Meanwhile, as the beef extract contains more fat, the color and the quality of the rice dumpling are changed due to the growth of microorganisms and the oxidation of the fat, and the storage life of the rice dumpling is shortened.

Disclosure of Invention

The technical problem to be solved by the invention is as follows: overcomes the defects of the prior art, and provides the preserved meat Chinese chestnut rice dumpling with fine taste and long storage period and the preparation method thereof.

The technical scheme adopted by the invention for solving the technical problems is as follows: the preserved meat Chinese chestnut rice dumpling comprises the following components in parts by weight: 50-70 parts of glutinous rice, 15-25 parts of polished round-grained rice, 15-30 parts of preserved meat, 10-15 parts of Chinese chestnuts, 10-15 parts of water chestnuts, 1-5 parts of additives, 1-5 parts of salt, 5-10 parts of oyster sauce, 10-15 parts of mung beans and 10-15 parts of red dates.

Preferably, the composition comprises the following components in parts by weight: 55-70 parts of glutinous rice, 20-25 parts of polished round-grained rice, 20-30 parts of preserved meat, 12-15 parts of Chinese chestnuts, 12-15 parts of water chestnuts, 2-5 parts of additives, 2-5 parts of salt, 6-8 parts of oyster sauce, 12-15 parts of mung beans and 12-15 parts of red dates.

Preferably, the composition comprises the following components in parts by weight: 65 parts of glutinous rice, 20 parts of polished round-grained rice, 25 parts of bacon, 13 parts of Chinese chestnuts, 14 parts of water chestnuts, 4 parts of additives, 4 parts of salt, 6 parts of oyster sauce, 14 parts of mung beans and 14 parts of red dates.

Further, the additive comprises: 30-45 parts of propolis extract, 5-10 parts of curcumin, 10-20 parts of vitamin C, 10-20 parts of tea polyphenol and 10-15 parts of tulip extract.

Further, the additive comprises: 40 parts of propolis extract, 8 parts of curcumin, 15 parts of vitamin C, 15 parts of tea polyphenol and 12 parts of tulip extract.

The invention also provides a preparation method of the preserved meat Chinese chestnut zongzi, which comprises the following steps:

1) preparing the reed leaves, the sticky rice, the polished round-grained rice and the mung beans: cleaning the leaves of the rice dumpling, putting the leaves into water with the temperature of 98-100 ℃ for boiling for 10-12 minutes, taking out the leaves for standby, and putting the sticky rice, the japonica rice and the mung bean into water with the temperature of 70-80 ℃ for soaking for 60-80 minutes for standby;

2) pretreatment of raw materials: selecting fresh Chinese chestnuts and water chestnuts, cleaning, peeling, removing shells of red dates, weighing the Chinese chestnuts, the water chestnuts and the red dates in proportion, chopping preserved meat, mixing the chopped Chinese chestnuts, the water chestnuts, the red dates and the soaked sticky rice, polished round-grained rice and mung beans, and uniformly stirring to obtain a premix;

3) preparation of the additive: according to the material-liquid ratio of 1: 30-50 adding curcumin, vitamin C and tea polyphenols into water, shaking in water bath at 40-50 deg.C for 30-40min, adding propolis extract and flos Tulipae Gesnerianae extract, shaking in water bath at 80-90 deg.C for 80-100min, drying to water content of 1-2%, and freezing in refrigerator to obtain additive;

4) preparing stuffing: cutting the additive into small pieces, and uniformly stirring the small pieces with the premix, the salt and the oil consumption to prepare stuffing;

5) and (3) wrapping: wrapping the stuffing with the treated rice dumpling leaves to form raw rice dumplings;

6) preparation of a fresh-keeping solution: according to the material-liquid ratio of 1: 30-50 adding apple peel extract, shaddock peel extract, citric acid, radix astragali and green tea extract into water, stirring at rotation speed of 90-120r/min for 10-15min, and mixing to obtain fresh-keeping solution;

7) curing: adding tea into water to obtain tea water, steaming the raw rice dumpling in the tea water at 80-100 deg.C for 3-4 hr, and cooling in fresh-keeping solution to obtain rice dumpling.

Further, the apple peel extracting solution accounts for 30-45 parts, the shaddock peel extracting solution accounts for 30-45 parts, the citric acid accounts for 5-15 parts, the astragalus membranaceus accounts for 5-10 parts, and the green tea extracting solution accounts for 20-40 parts.

Further, the preparation method of the propolis extract comprises the following steps: freezing and crushing the propolis raw material, extracting with supercritical carbon dioxide at 65-70 deg.C under 15-20MPa for 1-2h, using entrainer as 95% ethanol solution 15-20% of the weight of the extraction tower, separating at 55-60 deg.C under 10-15MPa to obtain propolis extract; the preparation method of the tulip extract comprises the following steps: taking fresh tulip petals, cleaning, drying and cutting into pieces according to a material-liquid ratio of 1: 20-40 adding 95% ethanol with pH of 1.0, extracting at 60-70 deg.C for 20-30min, filtering, concentrating the filtrate under reduced pressure to 1/3 volume, eluting with 95% ethanol, and concentrating the eluate under reduced pressure to obtain tulip extract.

Further, the preparation method of the apple peel extracting solution and the shaddock peel extracting solution comprises the following steps: respectively selecting fresh apples and shaddock peels, peeling, respectively cleaning the apple peels and the shaddock peels, drying and crushing to obtain apple peel powder and shaddock peel powder; adding apple peel powder and grapefruit peel powder into the mixture according to the material-liquid ratio of 1: extracting with 80-90% ethanol water solution 8-15, filtering, and concentrating the filtrate under reduced pressure to 1/3 volume to obtain extractive solution of apple peel and pericarpium Citri Grandis.

Further, the preparation method of the green tea extract comprises the following steps: cleaning and drying fresh green tea, and then crushing, wherein the material-liquid ratio is 1: 30-50 adding 30-90% ethanol, extracting at 50-80 deg.C, recovering filtrate, and concentrating the filtrate under reduced pressure to 1/3 volume to obtain green tea extractive solution.

The preserved meat chestnut boiled rice dumpling and the preparation method thereof have the beneficial effects that:

(1) the rice dumpling disclosed by the invention is simple to prepare, easy to digest and good in taste, has the unique fragrance of preserved meat and Chinese chestnut, and improves the edible quality and the nutritional quality of the rice dumpling;

(2) according to the invention, the preserved meat is added into the rice dumpling, so that the cured meat in the preserved meat is blended into the glutinous rice, and the flavor of the rice dumpling is improved; compared with the traditional Chinese rice-pudding added with fresh meat, the preserved meat has less water content and is not easy to cause the breeding of microorganisms, so that the preservation period of the traditional Chinese rice-pudding is prolonged; moreover, the Chinese chestnut is added into the rice dumpling, so that the rice dumpling is fine in meat quality, fragrant, sweet and palatable, and the taste of the rice dumpling is improved;

(3) according to the rice dumpling disclosed by the invention, the water chestnuts are added, so that the rice dumpling is sweet and juicy, crisp and delicious, and rich in nutrients such as protein, fat, crude fiber, carotene, vitamin B, vitamin C and trace elements, and the nutritional value of the rice dumpling is improved; the water chestnuts have the effects of stimulating appetite and helping digestion, can reduce the greasy feeling of the rice dumplings, and are suitable for the old, children, diabetics and people with poor gastrointestinal functions;

(4) the additive added into the rice dumpling has bacteriostatic and antioxidant energy supply, and the rice dumpling is placed in the fresh-keeping liquid for cooling after being cooked, so that the breeding of microorganisms inside and outside the rice dumpling is avoided, the mildew phenomenon on the rice dumpling leaves after the rice dumpling is stored for a long time is prevented, and the storage period and the freshness of the rice dumpling are improved.

Detailed Description

The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention in any way.