CN102187967A - Sago dumplings - Google Patents
Sago dumplings Download PDFInfo
- Publication number
- CN102187967A CN102187967A CN2011101355939A CN201110135593A CN102187967A CN 102187967 A CN102187967 A CN 102187967A CN 2011101355939 A CN2011101355939 A CN 2011101355939A CN 201110135593 A CN201110135593 A CN 201110135593A CN 102187967 A CN102187967 A CN 102187967A
- Authority
- CN
- China
- Prior art keywords
- sago
- pudding
- rice
- fragrance
- filling
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Confectionery (AREA)
Abstract
The invention discloses sago dumplings, belonging to the technical field of food and food processing. Sago is the main material of the sago dumplings, red bean paste or the mixture of the bean paste and auxiliary fragrant materials is used as stuff, and the outer wrapping layers of the sago dumplings are made of fragrant bamboo leaf. The sago dumplings are not oily and sticky to the mouth, have fragrant and smooth taste, good elasticity, very good mouthfeel, higher nutritional value and health-care value.
Description
Technical field
The present invention relates to a kind of sago rice-pudding, belong to food and processing technique field thereof.
Background technology
Pyramid-shaped dumpling has become the indispensable food that people celebrate the Spring Festival or the Dragon Boat Festival.Traditional pyramid-shaped dumpling is interior filling with pork often, and is as sublevel, outer with the glutinous rice work with mung bean, and again with rice-pudding leaf parcel, after restricting in a down-to-earth manner, the bubble boiling becomes.Raising day by day along with people's living standard, people improve this traditional food, some new kinds have appearred, as being black glutinous rice rice-pudding, scented rice rice-pudding, purple rice rice-pudding of major ingredient with black glutinous rice, black scented rice, purple rice, five cereals etc., five cereals rice-pudding etc., and filling also becomes abundant in it, as with red date, jujube paste, sweetened bean paste etc. as sweet rice-pudding of interior filling etc.
Traditional pyramid-shaped dumpling, interior filling mostly is pork or fat meat, its cholesterol and heat are higher, along with people improve constantly the demand of the health nutrient function aspects of the rich and varied property of food and food, " sago rice-pudding " this notion, develop into the continuity of today as traditional food, the sago rice-pudding with certain alimentary health-care function is lower with its heat, and the filling material is abundant, special taste, obtained extensively liking of people.As make sago rice-pudding crust with kudzuvine root starch, interior with filling in the sour-sweet sour milk, crust is lubricated, transparent, the mouthfeel uniqueness, and the filling material is special, can be as the little food of the dessert of relieving summer heat summer; Be wrapped with well-bedded sweetened bean paste and salted egg's yellow mud in the sago rice-pudding rice-pudding body that also has, distribute strong coffee perfume (or spice), the mouthfeel uniqueness.
Sago is called western paddy rice again, and the most traditional is from the starch of the pith portion extraction of western paddy cocoanut tree, is processed into through manual.West paddy rice originates in the South Sea Islands one band, is the pith portion of getting the babassu Shenmue, with common system starch method, produce starch through processes such as pulverizing, screening the pulp filtration, rinsing repeatedly, precipitation, dryings, when starch shines to partial desiccation, shake beading, row dries again, promptly gets western paddy rice.Sago is warm in nature, flavor is sweet, fair and clear cunning is glutinous, nutrition is rich, the effect of have invigorating the spleen, tonifying lung, reducing phlegm, control weakness of the spleen and the stomach and dyspeptic effect, make skin recover natural moist function in addition, commonly be used to make drink, sweets such as pawpaw sago custard, taro mud tapioca, sago milk tea, and utilize sago to make sago rice-pudding comparatively rare on the market.With the sago is major ingredient, is made into sago rice-pudding, removes and can develop the sago rice-pudding kind that makes new advances, and also can satisfy the demand of people to sago rice-pudding nourishing healthy.
Summary of the invention
The purpose of this invention is to provide a kind of sago rice-pudding, described sago rice-pudding is to make as major ingredient with sago, has good mouthfeel, and has higher healthy nutritive value and health efficacy.
The present invention realizes by adopting following technical scheme: sago rice-pudding of the present invention with sago as filling in the skin parcel, with the fragrant leaf of bamboo as the outer wrap layer.
The weight ratio of filling and sago is in described: 1 ~ 2 part on interior filling, 3 ~ 5 parts of sagos.
Filling is a sweetened bean paste stuffing or by the fragrance filling material of making after sweetened bean paste stuffing and the fragrance batch mixes in described.
The weight ratio of fragrance batching and sweetened bean paste stuffing is in the described fragrance filling material: 1 ~ 2 part of fragrance batching, 6 ~ 8 parts of sweetened bean paste stuffings.
A kind of in green tea, edible rose flower and the lily-lotus seed food of described fragrance batching.
Sago rice-pudding of the present invention when described interior filling is sweetened bean paste stuffing, is made original flavor sago rice-pudding in the preparation; Described in filling be sweetened bean paste stuffing and green tea make fragrance filling material the time, make green tea fragrance sago rice-pudding; Described in filling be sweetened bean paste stuffing and edible rose flower make fragrance filling material the time, make rose fragrance sago rice-pudding; Described in filling be sweetened bean paste stuffing and lily-lotus seed food make fragrance filling material the time, make lily-lotus seed food fragrance sago rice-pudding.
The present invention with respect to the beneficial effect of prior art is:
1, utilizes sago to make sago rice-pudding, give traditional food higher healthy nutritive value as major ingredient.Because sago has invigorating the spleen incessantly, tonifying lung, the effect of reducing phlegm is controlled weakness of the spleen and the stomach and dyspeptic effect, and makes skin recover natural moist function in addition, gives sago rice-pudding good health efficacy;
2, the major part of sago consists of starch, makes sago rice-pudding, is that sago rice-pudding of major ingredient is compared with traditional glutinous rice, and sago rice-pudding of the present invention has the fragrant sliding and high resilience of inlet, oiliness, glutinous mouthful good mouthfeel;
3, sago rice-pudding of the present invention be made as pollution-free food, its prescription does not use any additives, pure green formula, green production;
4, sago rice-pudding of the present invention is with the major ingredient of sago as pyramid-shaped dumpling, simultaneously by adding the fragrance batching, especially pyramid-shaped dumpling has been made the dessert taste, realized with traditional culture and the modern life perfect adaptation demand to the health nutrient function aspects of the rich and varied property of food and food that can satisfy that people improve constantly.
The specific embodiment
Below by embodiment the present invention is described in further details, these embodiment only are used for illustrating the present invention, do not limit the scope of the invention.
Embodiment 1: get 1 part of sweetened bean paste stuffing, with 3 parts of the sagos after the condiment immersions such as clear water, edible Jian Shui, sugar, salt, with sweetened bean paste stuffing as interior filling, sago wraps in its outside, with fragrant leaf of bamboo parcel, be wrapped in the outside with the pyramid-shaped dumpling line again, parcel is shaped, place special-purpose boiling container then, steep to boil and made original flavor sago rice-pudding in 3 hours.
Embodiment 2: get 2 parts of sweetened bean paste stuffings, with 5 parts of the sagos after the condiment immersions such as clear water, edible Jian Shui, sugar, salt, with sweetened bean paste stuffing as interior filling, sago wraps in its outside, with fragrant leaf of bamboo parcel, be wrapped in the outside with the pyramid-shaped dumpling line again, parcel is shaped, place special-purpose boiling container then, steep to boil and made original flavor sago rice-pudding in 3 hours.
Embodiment 3: get 1 part of green tea, 6 parts of sweetened bean paste stuffings, be mixed and made into interior filling, get with 4 parts of the sagos (with respect to interior filling) after the condiment immersions such as clear water, edible Jian Shui, sugar, salt, filling outside in sago wraps in is with fragrant leaf of bamboo parcel again, be wrapped in the outside with the pyramid-shaped dumpling line again, parcel is shaped, and places special-purpose boiling container then, steeps to boil and makes green tea fragrance sago rice-pudding in 3 hours.
Embodiment 4: get edible rose and spend 2 parts, 8 parts of sweetened bean paste stuffings, be mixed and made into interior filling, get again with 4 parts of the sagos (with respect to interior filling) after the condiment immersions such as clear water, edible Jian Shui, sugar, salt, the filling outside was wrapped in the outside with the pyramid-shaped dumpling line again with fragrant leaf of bamboo parcel in sago wrapped in, and parcel is shaped, place special-purpose boiling container then, steep to boil and made rose fragrance sago rice-pudding in 3 hours.
Embodiment 5: get 1 part of lily-lotus seed food, 7 parts of sweetened bean paste stuffings, be mixed and made into interior filling, get again with 5 parts of the sagos (with respect to interior filling) after the condiment immersions such as clear water, edible Jian Shui, sugar, salt, the filling outside was wrapped in the outside with the pyramid-shaped dumpling line again with fragrant leaf of bamboo parcel in sago wrapped in, and parcel is shaped, place special-purpose boiling container then, steep to boil and made lily-lotus seed food fragrance sago rice-pudding in 3 hours.
Claims (10)
1. sago rice-pudding has the interior filling and the fragrant leaf of bamboo, it is characterized in that having sago, wherein with sago as filling in the skin parcel, with the fragrant leaf of bamboo as the outer wrap layer.
2. a kind of sago rice-pudding according to claim 1 is characterized in that the weight ratio of described interior filling and sago is: 1 ~ 2 part on interior filling, 3 ~ 5 parts of sagos.
3. according to claim 1,2 described a kind of sago rice-puddings, it is characterized in that described in filling be sweetened bean paste stuffing or by the fragrance filling material of making after sweetened bean paste stuffing and the fragrance batch mixes.
4. according to the described a kind of sago rice-pudding of claim 1 ~ 3, it is characterized in that the weight ratio of fragrance batching and sweetened bean paste stuffing is in the described fragrance filling material: fragrance is prepared burden 1 ~ 2 part, 6 ~ 8 parts of sweetened bean paste stuffings.
5. according to the described a kind of sago rice-pudding of claim 1 ~ 4, it is characterized in that a kind of in green tea, edible rose flower and the lily-lotus seed food of described fragrance batching.
6. according to the described a kind of sago rice-pudding of claim 1 ~ 5, it is characterized in that a kind of in green tea, edible rose flower and the lily-lotus seed food of described fragrance batching.
7. according to the described a kind of sago rice-pudding of claim 1 ~ 6, when it is characterized in that described interior filling is sweetened bean paste stuffing, make original flavor sago rice-pudding.
8. according to the described a kind of sago rice-pudding of claim 1 ~ 6, it is characterized in that described in filling be sweetened bean paste stuffing and green tea make fragrance filling material the time, make green tea fragrance sago rice-pudding.
9. according to the described a kind of sago rice-pudding of claim 1 ~ 6, it is characterized in that described in filling be sweetened bean paste stuffing and edible rose flower make fragrance filling material the time, make rose fragrance sago rice-pudding.
10. according to the described a kind of sago rice-pudding of claim 1 ~ 6, it is characterized in that described in filling be sweetened bean paste stuffing and lily-lotus seed food make fragrance filling material the time, make lily-lotus seed food fragrance sago rice-pudding.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101355939A CN102187967A (en) | 2011-05-25 | 2011-05-25 | Sago dumplings |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101355939A CN102187967A (en) | 2011-05-25 | 2011-05-25 | Sago dumplings |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102187967A true CN102187967A (en) | 2011-09-21 |
Family
ID=44597489
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101355939A Pending CN102187967A (en) | 2011-05-25 | 2011-05-25 | Sago dumplings |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102187967A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271279A (en) * | 2013-06-27 | 2013-09-04 | 唐德利 | Making method of pumpkin rice dumpling |
| CN103271299A (en) * | 2013-06-27 | 2013-09-04 | 唐德利 | Making method of vegetable and fruit nutrient rice dumpling |
| CN103416676A (en) * | 2013-07-18 | 2013-12-04 | 张开会 | Lotus seed lily rice dumpling and preparation method thereof |
| CN103431302A (en) * | 2013-08-30 | 2013-12-11 | 黄馨莹 | Dessert rice dumplings and preparation method thereof |
| CN105815758A (en) * | 2016-03-26 | 2016-08-03 | 李春姗 | Crystal steamed rice dumpling making method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101473913A (en) * | 2008-11-25 | 2009-07-08 | 谈发来 | Method for making pyramid-shaped glutinous rice dumpling containing red bean paste |
| CN101606570A (en) * | 2009-05-21 | 2009-12-23 | 祐康食品（杭州）有限公司 | A kind of method for making honeyed sagos |
| CN101849640A (en) * | 2010-05-21 | 2010-10-06 | 江南大学 | Rice dumpling made of unpolished rice or malted unpolished rice and processing method thereof |
-
2011
- 2011-05-25 CN CN2011101355939A patent/CN102187967A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101473913A (en) * | 2008-11-25 | 2009-07-08 | 谈发来 | Method for making pyramid-shaped glutinous rice dumpling containing red bean paste |
| CN101606570A (en) * | 2009-05-21 | 2009-12-23 | 祐康食品（杭州）有限公司 | A kind of method for making honeyed sagos |
| CN101849640A (en) * | 2010-05-21 | 2010-10-06 | 江南大学 | Rice dumpling made of unpolished rice or malted unpolished rice and processing method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 《新浪博客》 20100613 小弯月--为食小厨房 无 http://blog.sina.com.cn/s/blog_68d77e8e0100jbny.html 1-10 , * |
| 《百度空间》 20100614 ggng 晶莹剔透，超Q弹-西米豆沙粽（粽子的另种吃法） http://hi.***.com/nicol555/blog/item/033b918216f86c9df703a657.html 1-10 , * |
| 张梅焯等: "《风味小吃600种（下）》", 31 January 1991, 北京科学技术出版社 * |
| 马岩: "《家常菜谱999例》", 31 August 2009, 广东经济出版社 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271279A (en) * | 2013-06-27 | 2013-09-04 | 唐德利 | Making method of pumpkin rice dumpling |
| CN103271299A (en) * | 2013-06-27 | 2013-09-04 | 唐德利 | Making method of vegetable and fruit nutrient rice dumpling |
| CN103416676A (en) * | 2013-07-18 | 2013-12-04 | 张开会 | Lotus seed lily rice dumpling and preparation method thereof |
| CN103431302A (en) * | 2013-08-30 | 2013-12-11 | 黄馨莹 | Dessert rice dumplings and preparation method thereof |
| CN105815758A (en) * | 2016-03-26 | 2016-08-03 | 李春姗 | Crystal steamed rice dumpling making method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105146021A (en) | Making method of apple soft sweets | |
| CN103766678A (en) | Method for manufacturing health-care pumpkin jellies | |
| CN102987342A (en) | Method for preparing spicy food containing kelp and sour bamboo shoots | |
| CN102187967A (en) | Sago dumplings | |
| CN101322565B (en) | Spicy squid and method of processing the same | |
| KR20140013708A (en) | Method for preparation of functional walnut steamed bread having blueberry | |
| KR20150005506A (en) | Tea Cereal Calcium and Nuts | |
| KR20180128772A (en) | Composition for hot dog and method for preparing hot dog using the same | |
| CN104172051B (en) | A kind of local flavor acid soup dips in water and preparation method thereof | |
| KR101974061B1 (en) | Rice Cake having Sausage in Center Portion and Manufacturing Method of thereof | |
| CN111466553A (en) | Spleen-tonifying and appetite-promoting Chinese wampee-sour porridge seasoning sauce and preparation method thereof | |
| KR101320377B1 (en) | Containing sugars injeolmi and Its manufacturing method | |
| CN104839348A (en) | Mildewed tofu and preparation method thereof | |
| KR20200105108A (en) | Manufacturing method of grain syrup using oat and chrysanthemum | |
| CN102754869A (en) | Production process of freeze dried bean-sprout soup base rich in GABA and product thereof | |
| CN107950968A (en) | A kind of green fruit of sea salt draft | |
| CN106418198A (en) | Rice dumpling containing preserved date-mung bean stuffing and making method of rice dumpling | |
| CN105309878A (en) | Comprehensive nutritive dumpling | |
| KR20150037776A (en) | Calcium, Honey and Cereal, mixtures Tea | |
| CN106376783A (en) | Chinese yam-Chinese olive-stuffed Zongzi and preparation method thereof | |
| KR930002179B1 (en) | Method for preparing kimchi using ginseng | |
| CN104171831A (en) | Milk fragrant shrimp meat rice dumpling and preparation method thereof | |
| KR19990064432A (en) | How to prepare honey candle red pepper paste | |
| CN108740975A (en) | A kind of thick chilli sauce to reduce internal heat and production method | |
| CN110477321A (en) | A kind of naturally toning and jam flavor ivy gourd foodstuff base material and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20110921 |