阅读说明：本技术 一种火锅粽子及其制作方法 (Rice dumpling with chafing dish and preparation method thereof ) 是由 蒲晓东 于 2020-05-26 设计创作，主要内容包括：本发明公开了一种火锅粽子及其制作方法,其制作方法包括以下步骤：步骤A,调味料准备；步骤B,主料准备：将糯米在25～28℃的水温中浸泡8～12小时,静置并沥干水分,待糯米10%自然醒发蓬松后待用；步骤C,炒制调味料；步骤D,拌料；步骤E,码料；步骤F,包裹；步骤G,煮粽；步骤H,冷却；步骤I,真空包装和消毒杀菌。本发明制备的火锅粽通过借鉴于餐饮川菜火锅工艺,将糯米通过特殊工艺处理,再经过火锅调味工艺技术处理后嫁接于部分传统粽子工艺而成就独特川式风味粽—火锅粽。(The invention discloses a chafing dish rice dumpling and a preparation method thereof, wherein the preparation method comprises the following steps: step A, preparing seasonings; step B, preparing main materials: soaking the sticky rice in water at the temperature of 25-28 ℃ for 8-12 hours, standing and draining off water, and standing until 10% of the sticky rice is naturally proofed and fluffed for later use; step C, frying the seasonings; d, stirring materials; e, stacking materials; step F, wrapping; step G, cooking the rice dumplings; step H, cooling; and step I, vacuum packaging and sterilizing. The prepared chafing dish rice dumpling is prepared by processing sticky rice by a special process in consideration of a chafing dish process of a food and a sichuan dish, and grafting the processed sticky rice to a part of the traditional rice dumpling process after being processed by a chafing dish seasoning process technology.)

1. The preparation method of the chafing dish rice dumpling is characterized by comprising the following steps:

step A, preparing seasonings: rapeseed oil, soybean oil, pepper, bean paste, pepper, fermented soya beans, ginger, garlic, chicken essence seasoning, monosodium glutamate, salt, white granulated sugar, spices, edible spices and disodium 5' -ribonucleotide;

step B, preparing main materials: soaking the sticky rice in water at the temperature of 25-28 ℃ for 8-12 hours, standing and draining off water, and standing until 10% of the sticky rice is naturally proofed and fluffed for later use;

step C, frying the seasoning: pouring rapeseed oil and soybean oil into a frying pan, heating to 90-100 ℃, adding spices, quickly frying the pretreated pepper for 6-14 minutes, adding bean paste, quickly frying for 6-10 minutes, adding fermented soya beans, ginger and garlic after the strong flavor of the bean paste is exploded, continuously frying for 10-20 minutes with medium fire, then adding the pretreated pepper, keeping the medium fire for continuously frying for 10-20 minutes, adding salt, chicken essence seasoning, monosodium glutamate, white granulated sugar, edible spice and disodium 5' -ribonucleotide, continuously frying for 25-35 minutes with low fire at low speed, turning off the fire, and naturally cooling to 40 ℃ for later use to obtain fried materials;

step D, mixing materials: taking 20-40 parts of the fried material obtained in the step C, 0.6-1.4 parts of salt and 80-120 parts of the sticky rice obtained in the step B, putting the materials into a frying pan, stir-frying at a low temperature of 42-58 ℃ for 1-3 minutes, and standing in a constant temperature room at a temperature of 20-25 ℃ for 2 hours for later use;

step E, stacking materials: placing 25-45 parts of stuffing and 22-34 parts of fried material obtained in the step C in a frying pan at 36-45 ℃ for stir-frying for 3-8 minutes, and placing in a thermostatic chamber at 20-25 ℃ for standing for 2 hours for later use to obtain auxiliary materials;

step F, wrapping: mixing 15 g-25 g of the auxiliary material obtained in the step E in 55 g-70 g of the glutinous rice obtained in the step D, wrapping and forming the mixture by using natural indocalamus leaves, and fastening the mixture by using cotton threads;

step G, boiling the rice dumplings: placing the wrapped rice dumplings into a stainless steel cooking basket, placing the rice dumplings into a cooking pot with high-temperature and high-pressure boiling water, cooking for 20-40 minutes under the conditions of 0.1MPa and 105-115 ℃, keeping for 30 minutes under the conditions of constant temperature and constant pressure, and taking out of the pot;

step H, cooling: cooling the boiled rice dumplings in a cooling chamber at the temperature of 20 ℃ for 10 hours;

step I, vacuum packaging and sterilization: filling the cooled rice dumplings into a composite cooking bag for vacuum packaging, placing the bag into a sterilization kettle, keeping the bag in high-temperature and high-pressure water with the pressure of 0.15MPa and the temperature of 121 ℃ for 30 minutes, reducing the temperature to room temperature at constant pressure, reducing the pressure to normal pressure, taking out the bag and cooling the bag to room temperature to obtain the rice dumplings.

2. The method for making a chafing dish rice dumpling according to claim 1, wherein in the step A, the seasoning comprises the following components in parts by weight: 20-35 parts of rapeseed oil, 15-24 parts of soybean oil, 8.5-14.5 parts of pretreated pepper, 6-16 parts of bean paste, 10-17 parts of pretreated pepper, 7.8-12.8 parts of fermented soya beans, 5-9 parts of ginger, 4-6 parts of garlic, 0.7-1.3 parts of chicken essence seasoning, 0.5-1.2 parts of monosodium glutamate, 1.2-2.0 parts of salt, 0.5-1.0 part of white granulated sugar, 0.2-1.2 parts of spice, 0.05-0.1 part of edible spice and 0.04-0.08 part of disodium 5' -ribonucleotide.

3. The method for making a chafing dish rice dumpling according to claim 2, wherein the seasoning comprises the following components in parts by weight: 30 parts of rapeseed oil, 20 parts of soybean oil, 11.5 parts of pretreated pepper, 11 parts of broad bean, 13.5 parts of pretreated pepper, 9.8 parts of fermented soya beans, 7 parts of ginger, 5 parts of garlic, 1.0 part of chicken essence seasoning, 0.8 part of monosodium glutamate, 1.6 parts of salt, 0.7 part of white granulated sugar, 0.7 part of spice, 0.08 part of edible spice and 0.06 part of 5' -flavor nucleotide disodium.

4. The method for making chafing dish rice dumpling according to claim 1, wherein in the step A, the preparation process of the pretreated pepper comprises the following steps: and (3) stir-frying the pepper in an iron pan at the temperature of 100-125 ℃ for 15-30 minutes until the strong pungent fragrance is exploded out, and taking out for later use.

5. The method for making chafing dish rice dumpling according to claim 1, wherein in the step A, the preparation process of the pretreated pepper is as follows: and (3) stir-frying the hot pepper in an iron pan at the temperature of 100-125 ℃ for 15-30 minutes until the strong pungent flavor is exploded out, and taking out for later use.

6. The method for making a chafing dish rice dumpling according to claim 1, wherein in the step C, the temperature when the bean is added is 118-124 ℃.

7. The method of claim 1, wherein in step E, the filling is selected from any one of peeled streaky pork, marinated pork, bacon, chicken, beef, and seafood.

8. A chafing dish rice dumpling, characterized by being prepared according to the preparation method of any one of claims 1 to 7.

Technical Field

The invention relates to the technical field of food processing, in particular to a chafing dish rice dumpling and a preparation method thereof.

Background

The rice dumpling is one of the traditional festival food of Chinese nation. Due to different dietary habits in different regions, the rice dumplings form a north-south flavor, jujube rice dumplings wrapped with jujube are arranged in the north, and bean paste, fresh meat, eight treasures, ham, egg yolk and other various fillings are arranged in the south, wherein the Jiangxing rice dumplings in Zhejiang are the most representative. The traditional Jiaxing traditional Chinese rice dumplings are generally distributed all over the country, the taste and the mouthfeel of the Jiaxing flavor Chinese rice dumplings are generally similar or similar, and the pursuit of people for rich taste cannot be met. In addition, the fresh raw glutinous rice for making the rice dumplings is hard in texture and high in starch content, and has the characteristics of difficulty in short-time water intake, oil locking and flavor locking at normal temperature, so that the processed and produced rice dumplings are poor in taste.

Disclosure of Invention

Aiming at the problems, in order to create a Sichuan special flavor product, a Sichuan dish-chafing dish process which is originally created from Sichuan Yu is grafted to a traditional manual rice dumpling process to develop a 'Sichuan rice dumpling-chafing dish rice dumpling' with unique flavor, and a manufacturing method of the 'Sichuan rice dumpling-chafing dish rice dumpling' are provided.

The technical scheme adopted by the invention for solving the problems is as follows: a manufacturing method of a chafing dish rice dumpling comprises the following steps:

step A, preparing seasonings: rapeseed oil, soybean oil, pepper, bean paste, pepper, fermented soya beans, ginger, garlic, chicken essence seasoning, monosodium glutamate, salt, white granulated sugar, spices, edible spices and disodium 5' -ribonucleotide;

step B, preparing main materials: soaking the sticky rice in water at the temperature of 25-28 ℃ for 8-12 hours, standing and draining off water, and standing until 10% of the sticky rice is naturally proofed and fluffed for later use;

step C, frying the seasoning: pouring rapeseed oil and soybean oil into a frying pan, heating to 90-100 ℃, adding spices, quickly frying the pretreated pepper for 6-14 minutes, adding bean paste, quickly frying for 6-10 minutes, adding fermented soya beans, ginger and garlic after the strong flavor of the bean paste is exploded, continuously frying for 10-20 minutes with medium fire, then adding the pretreated pepper, keeping the medium fire for continuously frying for 10-20 minutes, adding salt, chicken essence seasoning, monosodium glutamate, white granulated sugar, edible spice and disodium 5' -ribonucleotide, continuously frying for 25-35 minutes with low fire at low speed, turning off the fire, and naturally cooling to 40 ℃ for later use to obtain fried materials; the ginger is chopped ginger particles, and the garlic is chopped garlic particles;

step D, mixing materials: taking 20-40 parts of the fried material obtained in the step C, 0.6-1.4 parts of salt and 80-120 parts of the sticky rice obtained in the step B, putting the materials into a frying pan, stir-frying at a low temperature of 42-58 ℃ for 1-3 minutes, and standing in a constant temperature room at a temperature of 20-25 ℃ for 2 hours for later use;

step E, stacking materials: placing 25-45 parts of stuffing and 22-34 parts of fried material obtained in the step C in a frying pan at 36-45 ℃ for stir-frying for 3-8 minutes, and placing in a thermostatic chamber at 20-25 ℃ for standing for 2 hours for later use to obtain auxiliary materials;

step F, wrapping: mixing 15 g-25 g of the auxiliary material obtained in the step E in 55 g-70 g of the glutinous rice obtained in the step D, wrapping and forming the mixture by using natural indocalamus leaves, and fastening the mixture by using cotton threads;

step G, boiling the rice dumplings: placing the wrapped rice dumplings into a stainless steel cooking basket, placing the rice dumplings into a cooking pot with high-temperature and high-pressure boiling water, cooking for 20-40 minutes under the conditions of 0.1MPa and 105-115 ℃, keeping for 30 minutes under the conditions of constant temperature and constant pressure, and taking out of the pot;

step H, cooling: cooling the boiled rice dumplings in a cooling chamber at the temperature of 20 ℃ for 10 hours;

step I, vacuum packaging and sterilization: filling the cooled rice dumplings into a composite cooking bag for vacuum packaging, placing the bag into a sterilization kettle, keeping the bag in high-temperature and high-pressure water with the pressure of 0.15MPa and the temperature of 121 ℃ for 30 minutes, reducing the temperature to room temperature at constant pressure, reducing the pressure to normal pressure, taking out the bag and cooling the bag to room temperature to obtain the rice dumplings.

Further, in the step A, the seasoning comprises the following components in parts by weight: 20-35 parts of rapeseed oil, 15-24 parts of soybean oil, 8.5-14.5 parts of pretreated pepper, 6-16 parts of bean paste, 10-17 parts of pretreated pepper, 7.8-12.8 parts of fermented soya beans, 5-9 parts of ginger, 4-6 parts of garlic, 0.7-1.3 parts of chicken essence seasoning, 0.5-1.2 parts of monosodium glutamate, 1.2-2.0 parts of salt, 0.5-1.0 part of white granulated sugar, 0.2-1.2 parts of spice, 0.05-0.1 part of edible spice and 0.04-0.08 part of disodium 5' -ribonucleotide.

Further, the seasoning comprises the following components in parts by weight: 30 parts of rapeseed oil, 20 parts of soybean oil, 11.5 parts of pretreated pepper, 11 parts of broad bean, 13.5 parts of pretreated pepper, 9.8 parts of fermented soya beans, 7 parts of ginger, 5 parts of garlic, 1.0 part of chicken essence seasoning, 0.8 part of monosodium glutamate, 1.6 parts of salt, 0.7 part of white granulated sugar, 0.7 part of spice, 0.08 part of edible spice and 0.06 part of 5' -flavor nucleotide disodium.

Further, in the step B, the preparation process of the pretreated pepper comprises the following steps: and (3) stir-frying the pepper in an iron pan at the temperature of 100-125 ℃ for 15-30 minutes until the strong pungent fragrance is exploded out, and taking out for later use.

Further, in the step B, the preparation process of the pretreated pepper is as follows: and (3) stir-frying the hot pepper in an iron pan at the temperature of 100-125 ℃ for 15-30 minutes until the strong pungent flavor is exploded out, and taking out for later use.

Further, in the step C, the temperature of the bean paste is 118-124 ℃.

Further, in the step E, the stuffing is selected from any one of peeled streaky pork, marinated meat, preserved meat, chicken, spareribs, beef and seafood.

The invention also aims to provide the rice dumpling with the chafing dish, which is prepared according to the preparation method.

The invention has the advantages that:

(1) according to the characteristics that fresh raw glutinous rice is hard in texture, high in starch content and difficult to eat, lock oil and lock taste at normal temperature for a short time, the glutinous rice is treated by a special process in consideration of a hot pot process of eating Sichuan dishes, and is grafted to part of the traditional rice dumpling process after being treated by a hot pot seasoning process technology to form the unique Sichuan-style flavor rice dumpling-hot pot rice dumpling;

(2) the chafing dish rice dumpling prepared by the invention is different from the traditional Jiaxing rice dumpling in the aspects of taste, texture, color, aroma and taste, is a new product with unique flavor, and has outstanding regional characteristics and obvious regional product characteristics;

(3) through years of research, development and experiments, the process technology of the hot pot rice dumpling prepared by the invention is perfect and stable, the product quality meets the requirements of national relevant standards and laws and regulations, the product with unique flavor is deeply favored by Sichuan style flavor lovers at home and abroad, the sale amount of single products in domestic market breaks through 200 thousands, the export of single products at foreign countries reaches more than 15 thousands, the economic benefit is high, and the market prospect is wide.

In addition to the objects, features and advantages described above, other objects, features and advantages of the present invention are also provided. The present invention will be described in further detail below with reference to the drawings.

Drawings

FIG. 1 is a process flow chart of the invention for making chafing dish rice-pudding.

Detailed Description

The following detailed description of embodiments of the invention, but the invention can be practiced in many different ways, as defined and covered by the claims.

Example 1

Rice dumpling with chafing dish and preparation method thereof

The chafing dish rice dumpling is prepared by the following method:

step A, preparing seasonings: 30kg of rapeseed oil, 20kg of soybean oil, 11.5kg of pretreated pepper, 11kg of bean cotyledon, 13.5kg of pretreated pepper, 9.8kg of fermented soya bean, 7kg of ginger, 5kg of garlic, 1.0kg of chicken essence seasoning, 0.8kg of monosodium glutamate, 1.6kg of salt, 0.7kg of white granulated sugar, 0.7kg of spice, 0.08kg of edible spice and 0.06kg of 5' -flavor nucleotide disodium; the preparation process of the pretreated pepper comprises the following steps: parching fructus Zanthoxyli in 110 deg.C iron pan for 20 min until strong pungent flavor is exploded, and taking out; the preparation process of the pretreated pepper comprises the following steps: stir-frying the hot pepper in an iron pan at 110 ℃ for 20 minutes until the strong pungent flavor is exploded out, and taking out for later use; the bean paste is Chengdu Pi county bean paste;

step B, preparing main materials: soaking the sticky rice in water at the temperature of 27-28 ℃ for 10 hours, standing, draining, naturally fermenting and puffing the sticky rice by 10%, wherein the surface of the rice grains has no obvious moisture, the sticky rice is not adhered by hand, and the sticky rice is used when two fingers are twisted and kneaded into powder; the glutinous rice is selected northeast Heilongjiang glutinous rice;

step C, frying the seasoning: pouring rapeseed oil and soybean oil into a frying pan, heating to 95 ℃, adding spices, quickly frying the pretreated pepper for 10 minutes, adding bean sauce, quickly frying for 8 minutes, adding fermented soya beans, ginger and garlic after the strong flavor of the bean sauce is exploded, continuously frying for 18 minutes with medium fire, then adding the pretreated pepper, keeping the medium fire, continuously frying for 15 minutes, adding salt, chicken essence seasoning, monosodium glutamate, white granulated sugar, edible spice and 5' -flavor nucleotide disodium, quickly frying for 30 minutes with low fire, turning off the fire, and naturally cooling to 40 ℃ for later use to obtain fried materials; the ginger is chopped ginger particles, and the garlic is chopped garlic particles;

step D, mixing materials: c, putting 30kg of the fried materials obtained in the step C, 1.0kg of salt and 100kg of sticky rice obtained in the step B into a frying pan, frying for 2 minutes at a low temperature of 50 ℃, and standing for 2 hours in a constant temperature room at a temperature of 20-25 ℃ for later use;

step E, stacking materials: c, putting 35kg of peeled fine streaky pork and 28kg of fried material obtained in the step C into a frying pan at 40 ℃, stir-frying for 5 minutes, and standing in a constant temperature room at 20-25 ℃ for 2 hours for later use to obtain auxiliary materials;

step F, wrapping: mixing 20g of the auxiliary material obtained in the step E with 68g of the glutinous rice obtained in the step D, wrapping the glutinous rice into a regular quadrangular pyramid shape by using the indocalamus leaf, and fastening the regular quadrangular pyramid shape by using a cotton thread;

step G, boiling the rice dumplings: placing the wrapped rice dumplings into a stainless steel cooking basket, placing the rice dumplings into a cooking pot with high-temperature and high-pressure boiling water, cooking for 30 minutes under the conditions of 0.1MPa and 110 ℃, keeping for 30 minutes under the conditions of constant temperature and constant pressure, and taking the rice dumplings out of the pot;

step H, cooling: cooling the boiled rice dumplings in a cooling chamber at the temperature of 20 ℃ for 10 hours;

step I, vacuum packaging and sterilization: filling the cooled rice dumplings into a composite cooking bag for vacuum packaging, placing the bag into a sterilization kettle, keeping the bag in high-temperature and high-pressure water with the pressure of 0.15MPa and the temperature of 121 ℃ for 30 minutes, reducing the temperature to room temperature at constant pressure, reducing the pressure to normal pressure, taking out the bag and cooling the bag to room temperature to obtain the rice dumplings.

Example 2

Rice dumpling with chafing dish and preparation method thereof

The chafing dish rice dumpling is prepared by the following method:

step A, preparing seasonings: 20kg of rapeseed oil, 15kg of soybean oil, 8.5kg of pretreated pepper, 6kg of bean cotyledon, 10kg of pretreated pepper, 7.8kg of fermented soya bean, 5kg of ginger, 4kg of garlic, 0.7kg of chicken essence seasoning, 0.5kg of monosodium glutamate, 1.2kg of salt, 0.5kg of white granulated sugar, 0.2kg of spice, 0.05kg of edible spice and 0.04kg of 5' -ribonucleotide disodium; the preparation process of the pretreated pepper comprises the following steps: parching fructus Zanthoxyli in 100 deg.C iron pan for 15 min until strong pungent flavor is exploded, and taking out; the preparation process of the pretreated pepper comprises the following steps: stir-frying the hot pepper in an iron pan at 100 ℃ for 15 minutes until the strong pungent flavor is exploded out, and taking out for later use; the bean paste is Chengdu Pi county bean paste;

step B, preparing main materials: soaking glutinous rice in water at 25 deg.C for 8 hr, standing, draining water, naturally fermenting 10% glutinous rice to be fluffy, and kneading with fingers into powder; the glutinous rice is selected northeast Heilongjiang glutinous rice;

step C, frying the seasoning: pouring rapeseed oil and soybean oil into a frying pan, heating to 90 ℃, adding spices and pretreated pepper, quickly stir-frying and stir-frying for 6 minutes, adding bean sauce, quickly stir-frying for 6 minutes, adding fermented soya beans, ginger and garlic after the strong flavor of the bean sauce is exploded, continuously stir-frying for 10 minutes with medium fire, then adding pretreated pepper, keeping the medium fire for continuously stir-frying for 10 minutes, adding salt, chicken essence seasoning, monosodium glutamate, white granulated sugar, edible spice and 5' -flavor nucleotide disodium, slowly stir-frying for 25 minutes with low fire, turning off the fire, and naturally cooling to 40 ℃ for later use to obtain fried materials; the ginger is chopped ginger particles, and the garlic is chopped garlic particles;

step D, mixing materials: taking 20kg of the fried material obtained in the step C, 0.6kg of salt and 80kg of sticky rice obtained in the step B, putting the fried material, the salt and the sticky rice into a frying pan, stir-frying at a low temperature of 42 ℃ for 1 minute, and standing in a constant temperature room at a temperature of 20 ℃ for 2 hours for later use;

step E, stacking materials: c, stir-frying 25kg of spareribs and 22kg of the fried material obtained in the step C in a frying pan at 36 ℃ for 3 minutes, and standing in a constant temperature room at 20 ℃ for 2 hours for later use to obtain auxiliary materials;

step F, wrapping: mixing 15g of the auxiliary material obtained in the step E with 55g of the glutinous rice obtained in the step D, wrapping the glutinous rice into a regular quadrangular pyramid shape by using the indocalamus leaf, and fastening the regular quadrangular pyramid shape by using a cotton thread;

step G, boiling the rice dumplings: placing the wrapped rice dumplings into a stainless steel cooking basket, placing the rice dumplings into a cooking pot with high-temperature and high-pressure boiling water, cooking for 20 minutes under the conditions of 0.1MPa and 105 ℃, keeping for 30 minutes under the conditions of constant temperature and constant pressure, and taking the rice dumplings out of the pot;

step H, cooling: cooling the boiled rice dumplings in a cooling chamber at the temperature of 20 ℃ for 10 hours;

step I, vacuum packaging and sterilization: filling the cooled rice dumplings into a composite cooking bag for vacuum packaging, placing the bag into a sterilization kettle, keeping the bag in high-temperature and high-pressure water with the pressure of 0.15MPa and the temperature of 121 ℃ for 30 minutes, reducing the temperature to room temperature at constant pressure, reducing the pressure to normal pressure, taking out the bag and cooling the bag to room temperature to obtain the rice dumplings.

Example 3

Rice dumpling with chafing dish and preparation method thereof

The chafing dish rice dumpling is prepared by the following method:

step A, preparing seasonings: 35kg of rapeseed oil, 24kg of soybean oil, 14.5kg of pretreated pepper, 16kg of bean paste, 17kg of pretreated pepper, 12.8kg of fermented soya beans, 9kg of ginger, 6kg of garlic, 1.3kg of chicken essence seasoning, 1.2kg of monosodium glutamate, 2.0kg of salt, 1.0kg of white granulated sugar, 1.2kg of spice, 0.1kg of edible spice and 0.08kg of 5' -flavor nucleotide disodium; the preparation process of the pretreated pepper comprises the following steps: stir-frying the pepper in an iron pan at 125 ℃ for 30 minutes until the strong pungent flavor is exploded out, and taking out for later use; the preparation process of the pretreated pepper comprises the following steps: stir-frying the hot pepper in an iron pan at 125 ℃ for 30 minutes until the strong pungent flavor is exploded out, and taking out for later use; the bean paste is Chengdu Pi county bean paste;

step B, preparing main materials: soaking glutinous rice in water at 28 deg.C for 12 hr, standing, draining water, naturally fermenting to get fluffy glutinous rice 10%, no obvious water on the surface of rice grains, and kneading with fingers to obtain powder; the glutinous rice is selected northeast Heilongjiang glutinous rice;

step C, frying the seasoning: pouring rapeseed oil and soybean oil into a frying pan, heating to 100 ℃, adding spices and pretreated pepper, quickly stir-frying and stir-frying for 14 minutes, adding bean sauce, quickly stir-frying for 10 minutes, adding fermented soya beans, ginger and garlic after the strong flavor of the bean sauce is exploded, continuously stir-frying for 20 minutes with medium fire, then adding pretreated pepper, keeping the medium fire for continuously stir-frying for 20 minutes, adding salt, chicken essence seasoning, monosodium glutamate, white granulated sugar, edible spice and 5' -flavor nucleotide disodium, quickly stir-frying for 35 minutes with small fire at low speed, turning off the fire, and naturally cooling to 40 ℃ for later use to obtain fried materials; the ginger is chopped ginger particles, and the garlic is chopped garlic particles;

step D, mixing materials: taking 40kg of the fried material obtained in the step C, 1.4kg of salt and 120kg of the sticky rice obtained in the step B, putting the fried material, the salt and the sticky rice into a frying pan, frying for 3 minutes at a low temperature of 58 ℃, and standing for 2 hours in a constant temperature room at a temperature of 25 ℃ for later use;

step E, stacking materials: c, putting 45kg of beef and 34kg of the fried material obtained in the step C into a frying pan at 45 ℃, stir-frying for 8 minutes, and standing in a thermostatic chamber at 25 ℃ for 2 hours for later use to obtain auxiliary materials;

step F, wrapping: mixing 25g of the auxiliary material obtained in the step E with 70g of the glutinous rice obtained in the step D, wrapping the glutinous rice into a regular quadrangular pyramid shape by using the indocalamus leaf, and fastening the regular quadrangular pyramid shape by using a cotton thread;

step G, boiling the rice dumplings: placing the wrapped rice dumplings into a stainless steel cooking basket, placing the rice dumplings into a cooking pot with high-temperature and high-pressure boiling water, cooking for 40 minutes under the conditions of 0.1MPa and 115 ℃, keeping for 30 minutes under the conditions of constant temperature and constant pressure, and taking the rice dumplings out of the pot;

step H, cooling: cooling the boiled rice dumplings in a cooling chamber at the temperature of 20 ℃ for 10 hours;

step I, vacuum packaging and sterilization: filling the cooled rice dumplings into a composite cooking bag for vacuum packaging, placing the bag into a sterilization kettle, keeping the bag in high-temperature and high-pressure water with the pressure of 0.15MPa and the temperature of 121 ℃ for 30 minutes, reducing the temperature to room temperature at constant pressure, reducing the pressure to normal pressure, taking out the bag and cooling the bag to room temperature to obtain the rice dumplings.

Example 4

Rice dumpling with chafing dish and preparation method thereof

The chafing dish rice dumpling is prepared by the following method:

step A, preparing seasonings: 25kg of rapeseed oil, 18kg of soybean oil, 10kg of pretreated pepper, 8kg of bean sauce, 12kg of pretreated pepper, 10kg of fermented soya beans, 6kg of ginger, 4.5kg of garlic, 0.8kg of chicken essence seasoning, 0.7kg of monosodium glutamate, 1.5kg of salt, 0.9kg of white granulated sugar, 0.4kg of spice, 0.06kg of edible spice and 0.07kg of 5' -flavor nucleotide disodium; the preparation process of the pretreated pepper comprises the following steps: parching fructus Zanthoxyli in 115 deg.C iron pan for 20 min until strong pungent flavor is exploded, and taking out; the preparation process of the pretreated pepper comprises the following steps: stir-frying the hot pepper in an iron pan at 105 ℃ for 20 minutes until the strong pungent flavor is exploded out, and taking out for later use; the bean paste is Chengdu Pi county bean paste;

step B, preparing main materials: soaking glutinous rice in water at 27 deg.C for 11 hr, standing, draining water, naturally fermenting 10% glutinous rice to be fluffy, and kneading with fingers to obtain powder; the glutinous rice is selected northeast Heilongjiang glutinous rice;

step C, frying the seasoning: pouring rapeseed oil and soybean oil into a frying pan, heating to 98 ℃, adding spices and pretreated pepper, quickly stir-frying and stir-frying for 8 minutes, adding bean sauce, quickly stir-frying for 7 minutes, adding fermented soya beans, ginger and garlic after the strong flavor of the bean sauce is exploded, continuously stir-frying for 18 minutes with medium fire, then adding pretreated pepper, keeping the medium fire for continuously stir-frying for 12 minutes, adding salt, chicken essence seasoning, monosodium glutamate, white granulated sugar, edible spice and 5' -flavor nucleotide disodium, quickly stir-frying for 28 minutes with small fire at low speed, turning off the fire, and naturally cooling to 40 ℃ for later use to obtain fried materials; the ginger is chopped ginger particles, and the garlic is chopped garlic particles;

step D, mixing materials: taking 25kg of the fried material obtained in the step C, 0.7kg of salt and 110kg of the sticky rice obtained in the step B, putting the fried material, the salt and the sticky rice into a frying pan, stir-frying at the low temperature of 55 ℃ for 3 minutes, and standing in a constant temperature room at the temperature of 21 ℃ for 2 hours for later use;

step E, stacking materials: c, putting 40kg of seafood and 25kg of fried materials obtained in the step C into a frying pan at 38 ℃, stir-frying for 4 minutes, and standing in a thermostatic chamber at 24 ℃ for 2 hours for later use to obtain auxiliary materials;

step F, wrapping: mixing 18g of the auxiliary materials obtained in the step E with 60g of the glutinous rice obtained in the step D, wrapping the glutinous rice into a regular quadrangular pyramid shape by using the indocalamus leaf, and fastening the regular quadrangular pyramid shape by using a cotton thread;

step G, boiling the rice dumplings: placing the wrapped rice dumplings into a stainless steel cooking basket, placing the rice dumplings into a cooking pot with high-temperature and high-pressure boiling water, cooking the rice dumplings for 25 minutes under the conditions of 0.1MPa and 108 ℃, keeping the rice dumplings for 30 minutes under the conditions of constant temperature and constant pressure, and taking the rice dumplings out of the pot;

step H, cooling: cooling the boiled rice dumplings in a cooling chamber at the temperature of 20 ℃ for 10 hours;

step I, vacuum packaging and sterilization: filling the cooled rice dumplings into a composite cooking bag for vacuum packaging, placing the bag into a sterilization kettle, keeping the bag in high-temperature and high-pressure water with the pressure of 0.15MPa and the temperature of 121 ℃ for 30 minutes, reducing the temperature to room temperature at constant pressure, reducing the pressure to normal pressure, taking out the bag and cooling the bag to room temperature to obtain the rice dumplings.

The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.