CN103461743A - Artemisia selengensis-containing glutinous rice dumpling making method - Google Patents
Artemisia selengensis-containing glutinous rice dumpling making method Download PDFInfo
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- CN103461743A CN103461743A CN2013103483362A CN201310348336A CN103461743A CN 103461743 A CN103461743 A CN 103461743A CN 2013103483362 A CN2013103483362 A CN 2013103483362A CN 201310348336 A CN201310348336 A CN 201310348336A CN 103461743 A CN103461743 A CN 103461743A
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- wormwood artemisia
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- reed wormwood
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Abstract
The invention discloses an Artemisia selengensis-containing glutinous rice dumpling making method. The method comprises the following steps: 1, cleaning fresh Artemisia selengensis tender stems, air-drying, and refrigerating for later use; 2, elutriating glutinous rice, and draining; 3, mixing Artemisia selengensis tender stems obtained in step 1 with the drained glutinous rice, and crushing; 4, adding water to Artemisia selengensis and glutinous rice mixed powder obtained in step 3, stirring, and kneading according to a different weight to form dough; 5, preparing a stuffing; 6, directly processing the dough to form solid rice dumplings or wrapping the stuffing as rice dumpling wrappers to prepare rice dumplings having different stuffing cores; and 7, refrigerating obtained rice dumplings for sale. The rice dumplings made through the making method are pea green in color, have a delicate and pleasant fragrance, have a plurality of nutrition of the Artemisia selengensis and the glutinous rice, contain a plurality of vitamins and a plurality of mineral matter elements comprising Ca, P, Fe, Zn and the like, and have a certain dietotherapy effect to realize blood pressure reduction, blood fat reduction and cardiovascular disease alleviation. The rice dumplings made through wrapping the stuffing by the wrappers contain abundant nutrition, and the sales volume of the Artemisia selengensis is increased, so it is in favor of the peasant income increase.
Description
Technical field
The present invention relates to a kind of rice dumpling preparation method, specifically a kind of reed wormwood artemisia glutinous rice flour rice dumpling preparation method, belong to food processing technology field.
Background technology
The reed wormwood artemisia, have another name called beach wormwood wormwood artemisia, water Chinese mugwort, water wormwood artemisia etc., is composite family artemisia herbaceos perennial.Reed wormwood artemisia delicate fragrance is pleasant, outer crisp inner tender, and unique flavor is the vegetables good merchantable brand that people like.The reed wormwood artemisia is nutritious, contains the multi mineral prime elements such as much vitamin and calcium, phosphorus, iron, zinc.The tender stem of every hectogram contains protein 3.6 grams, ash content 1.5 grams, 730 milligrams of calcium, 10.2 milligrams, phosphorus, 2.9 milligrams of iron, 1.4 milligrams of carrotene, 49 milligrams of vitamin Cs, 20.4 milligrams of asparatates, 34.3 milligrams, glutamic acid, 0.97 milligram of lysine.The reed wormwood artemisia, at rare disease and pest in growth period, is a kind of efficient, non-harmful pollution-free food.The effects such as that the reed wormwood artemisia has is refrigerant, stabilize irascibility, pre-preventing tooth diseases, laryngalgia and constipation.The reed wormwood artemisia has peculiar flavour because containing arbor-vitae lotus ketone aromatic oil (C10H10O).Modern study shows, the vitamin in the reed wormwood artemisia, amino acid, fragrant fat and Mineral Elements Content are abundant, and the content per kilogram 23Ug of Anticancer Element Selenium selenium is to generally acknowledge more than ten times of anticancer food asparagus.In addition, in the reed wormwood artemisia, general flavone content is higher, and to hypotensive, reducing blood lipid, alleviate angiocardiopathy and all there is dietary function preferably, be a kind of typical health-care vegetable.The method of the edible reed wormwood artemisia of people is mainly cold and dressed with sauce or fast stir-fry.Because sales season of reed wormwood artemisia is mainly winter and spring, and should not take care of for a long time, in the busy season, only with cold and dressed with sauce or fry soon mode and often can not in time the reed wormwood artemisia of listing consume, can cause unsalable or waste.
Summary of the invention
The technical problem to be solved in the present invention be to provide a kind of preparation method simple, be of high nutritive value and can increase the reed wormwood artemisia glutinous rice flour rice dumpling preparation method of sales volume.
In order to solve the problems of the technologies described above, reed wormwood artemisia glutinous rice flour rice dumpling preparation method of the present invention comprises the following steps:
(1) by the tender stem cleaning of fresh reed wormwood artemisia, control, after doing, refrigerate standby;
(2) glutinous rice is eluriated, drained;
(3) by the tender stem of standby reed wormwood artemisia with after the collocation of the glutinous rice that drains together with pulverize;
(4) gained reed wormwood artemisia glutinous rice mixed powder is added to water, stirring, by Different Weight, be kneaded into dough;
(5) fillings is prepared;
(6) described dough directly made to the solid rice dumpling or, as rice dumpling suitcase filling, made the rice dumpling of the different filling hearts;
(7) rice dumpling are freezing for sale.
In described step (3), the weight ratio of the tender stem of reed wormwood artemisia and glutinous rice collocation is 1:5; Described in described step (4), the weight of dough is 10g, 15g, 20g, 25g or 30g; The rice dumpling skin of the rice dumpling described in described step (6) and filling heart weight ratio are 1:0.5～0.6.Freezing temperature described in described step (7) is-16～-20 ℃.
The invention has the beneficial effects as follows:
Utilize the rice dumpling that the present invention makes to be light green, delicate fragrance is pleasant, multiple nutrients with reed wormwood artemisia and glutinous rice, contain the multi mineral prime elements such as much vitamin and calcium, phosphorus, iron, zinc, and hypotensive, reducing blood lipid, alleviation angiocardiopathy are all had to certain dietary function.The rice dumpling nutrition that filling suitcase filling is made is abundanter, can increase the sales volume of reed wormwood artemisia simultaneously, is conducive to increasing peasant income.
The specific embodiment
Below in conjunction with specific embodiment, reed wormwood artemisia glutinous rice flour rice dumpling preparation method of the present invention is described in further detail:
Embodiment mono-:
Reed wormwood artemisia glutinous rice flour rice dumpling preparation method of the present invention comprises the following steps:
(1), in spring, the tender stem of the reed wormwood artemisia of fresh high-quality is cleaned, controls dry rear refrigeration standby;
(2) quality glutinous rice is eluriated, drained;
(3) by 10kg step (1) the tender stem of gained reed wormwood artemisia and 50kg step (2) gained glutinous rice, pulverize together, namely press pulverizing together after the weight ratio collocation of 1:5; Add man-hour, throw a part of glutinous rice and throw again a reed wormwood artemisia, process rear and stir;
(4) step (3) gained reed wormwood artemisia glutinous rice mixed powder is added to water, stirring, by Different Weight, be kneaded into suitable, the ganoid dough of soft or hard; The weight of dough is 10g, 15g, 20g, 25g or 30g;
(5) fillings is prepared, and makes sweetened bean paste stuffing;
(6), using described dough as rice dumpling suitcase filling, make the rice dumpling of the different filling hearts; The jizi for making dumplings of the substance 20g in the present embodiment, dough in step (4) is cut into, make the sweetened bean paste rice dumpling with artificial or food encrusting machine, the heavy 11g of each rice dumpling stuffing heart, and making the rice dumpling skin of the rice dumpling and filling heart weight ratio is 1:0.5～0.6;
(7) rice dumpling are freezing for sale, described freezing temperature is-16～-20 ℃, is preferably-18 ℃.
Embodiment bis-:
Reed wormwood artemisia glutinous rice flour rice dumpling preparation method of the present invention comprises the following steps:
(1), in spring, the tender stem of the reed wormwood artemisia of fresh high-quality is cleaned, controls dry rear refrigeration standby;
(2) quality glutinous rice is eluriated, drained;
(3) by 10kg step (1) the tender stem of gained reed wormwood artemisia and 50kg step (2) gained glutinous rice, pulverize together, namely press pulverizing together after the weight ratio collocation of 1:5; Add man-hour, throw a part of glutinous rice and throw again a reed wormwood artemisia, process rear and stir;
(4) step (3) gained reed wormwood artemisia glutinous rice mixed powder is added to water, stirring, by Different Weight, be kneaded into suitable, the ganoid dough of soft or hard; The weight of dough is 10g, 15g, 20g, 25g or 30g;
(5) fillings is prepared, and makes the sesame filling;
(6), using described dough as rice dumpling suitcase filling, make the rice dumpling of the different filling hearts; The jizi for making dumplings of the substance 20g in the present embodiment, dough in step (4) is cut into, make sweet rice balls with sesame filling with artificial or food encrusting machine, the heavy 11g of each rice dumpling stuffing heart, and making the rice dumpling skin of the rice dumpling and filling heart weight ratio is 1:0.5～0.6;
(7) rice dumpling are freezing for sale, described freezing temperature is-16～-20 ℃, is preferably-18 ℃.
Embodiment tri-:
Reed wormwood artemisia glutinous rice flour rice dumpling preparation method of the present invention comprises the following steps:
(1), in spring, the tender stem of the reed wormwood artemisia of fresh high-quality is cleaned, controls dry rear refrigeration standby;
(2) quality glutinous rice is eluriated, drained;
(3) by 10kg step (1) the tender stem of gained reed wormwood artemisia and 50kg step (2) gained glutinous rice, pulverize together, namely press pulverizing together after the weight ratio collocation of 1:5; Add man-hour, throw a part of glutinous rice and throw again a reed wormwood artemisia, process rear and stir;
(4) step (3) gained reed wormwood artemisia glutinous rice mixed powder is added to water, stirring, by Different Weight, be kneaded into suitable, the ganoid dough of soft or hard; The weight of dough is 10g, 15g, 20g, 25g or 30g;
(5) described dough is directly made to the solid rice dumpling, the filling heart not processed; In the present embodiment, dough in step (4) is cut into to the jizi for making dumplings of substance 20g, with artificial or food special-purpose machinery, described jizi for making dumplings is processed into to the solid rice dumpling.
(6) rice dumpling are freezing for sale, described freezing temperature is-16～-20 ℃, is preferably-18 ℃.
Claims (5)
1. a reed wormwood artemisia glutinous rice flour rice dumpling preparation method, is characterized in that, comprises the following steps:
(1) by the tender stem cleaning of fresh reed wormwood artemisia, control, after doing, refrigerate standby;
(2) glutinous rice is eluriated, drained;
(3) by the tender stem of standby reed wormwood artemisia with after the collocation of the glutinous rice that drains together with pulverize;
(4) gained reed wormwood artemisia glutinous rice mixed powder is added to water, stirring, by Different Weight, be kneaded into dough;
(5) fillings is prepared;
(6) described dough directly made to the solid rice dumpling or, as rice dumpling suitcase filling, made the rice dumpling of the different filling hearts;
(7) rice dumpling are freezing for sale.
2. according to reed wormwood artemisia glutinous rice flour rice dumpling preparation method claimed in claim 1, it is characterized in that: in described step (3), the weight ratio of the tender stem of reed wormwood artemisia and glutinous rice collocation is 1:5.
3. according to reed wormwood artemisia glutinous rice flour rice dumpling preparation method claimed in claim 1, it is characterized in that: described in described step (4), the weight of dough is 10g, 15g, 20g, 25g or 30g.
4. according to reed wormwood artemisia glutinous rice flour rice dumpling preparation method claimed in claim 1, it is characterized in that: the rice dumpling skin of the rice dumpling described in described step (6) and filling heart weight ratio are 1:0.5～0.6.
5. according to reed wormwood artemisia glutinous rice flour rice dumpling preparation method claimed in claim 1, it is characterized in that: described in described step (7), freezing temperature is-16～-20 ℃.
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| CN2013103483362A CN103461743A (en) | 2013-08-12 | 2013-08-12 | Artemisia selengensis-containing glutinous rice dumpling making method |
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| CN2013103483362A CN103461743A (en) | 2013-08-12 | 2013-08-12 | Artemisia selengensis-containing glutinous rice dumpling making method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103859429A (en) * | 2014-03-31 | 2014-06-18 | 南京财经大学 | Processing method of artemisia selengensis low-temperature common macrocarpium fruit rich in dietary fiber |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1191087A (en) * | 1998-02-20 | 1998-08-26 | 罗定超 | Vegetable glutinous rice flour for dumpling and its production method |
| CN1860922A (en) * | 2006-06-12 | 2006-11-15 | 吴信福 | Processing method and application of Artemisia selengensis powder |
| CN101467606A (en) * | 2007-12-24 | 2009-07-01 | 天津市中英保健食品有限公司 | Colorful rice glue ball and method for producing the same |
| CN101623075A (en) * | 2009-08-05 | 2010-01-13 | 王矛 | Edible wild herb vermicelli and production method thereof |
| CN102440380A (en) * | 2010-10-15 | 2012-05-09 | 南通玺路贸易有限公司 | Matcha health-care rice dumpling and preparation method thereof |
-
2013
- 2013-08-12 CN CN2013103483362A patent/CN103461743A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1191087A (en) * | 1998-02-20 | 1998-08-26 | 罗定超 | Vegetable glutinous rice flour for dumpling and its production method |
| CN1860922A (en) * | 2006-06-12 | 2006-11-15 | 吴信福 | Processing method and application of Artemisia selengensis powder |
| CN101467606A (en) * | 2007-12-24 | 2009-07-01 | 天津市中英保健食品有限公司 | Colorful rice glue ball and method for producing the same |
| CN101623075A (en) * | 2009-08-05 | 2010-01-13 | 王矛 | Edible wild herb vermicelli and production method thereof |
| CN102440380A (en) * | 2010-10-15 | 2012-05-09 | 南通玺路贸易有限公司 | Matcha health-care rice dumpling and preparation method thereof |
Non-Patent Citations (2)
| Title |
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| 刘伟等: "芦蒿的开发利用", 《中国食物与营养》 * |
| 鲁卉: "速冻汤圆生产工艺的探讨", 《冷饮与速冻食品工业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103859429A (en) * | 2014-03-31 | 2014-06-18 | 南京财经大学 | Processing method of artemisia selengensis low-temperature common macrocarpium fruit rich in dietary fiber |
| CN103859429B (en) * | 2014-03-31 | 2015-05-27 | 南京财经大学 | Processing method of artemisia selengensis low-temperature common macrocarpium fruit rich in dietary fiber |
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Application publication date: 20131225 |