CN104621448A - Flower stuffed rice ball and preparation method thereof - Google Patents
Flower stuffed rice ball and preparation method thereof Download PDFInfo
- Publication number
- CN104621448A CN104621448A CN201510056884.7A CN201510056884A CN104621448A CN 104621448 A CN104621448 A CN 104621448A CN 201510056884 A CN201510056884 A CN 201510056884A CN 104621448 A CN104621448 A CN 104621448A
- Authority
- CN
- China
- Prior art keywords
- flower
- rice dumpling
- stuffing
- iron rod
- 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
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 51
- 235000009566 rice Nutrition 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 240000007594 Oryza sativa Species 0.000 title abstract description 38
- 238000011049 filling Methods 0.000 claims abstract description 41
- 235000013305 food Nutrition 0.000 claims abstract description 22
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 11
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 11
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 11
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 82
- 229910052742 iron Inorganic materials 0.000 claims description 41
- 235000004879 dioscorea Nutrition 0.000 claims description 40
- 238000003756 stirring Methods 0.000 claims description 23
- 235000000346 sugar Nutrition 0.000 claims description 18
- 239000000463 material Substances 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 17
- 239000003921 oil Substances 0.000 claims description 16
- 229920002774 Maltodextrin Polymers 0.000 claims description 15
- 239000005913 Maltodextrin Substances 0.000 claims description 15
- 241000220317 Rosa Species 0.000 claims description 15
- 229940035034 maltodextrin Drugs 0.000 claims description 15
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 10
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 10
- 240000005385 Jasminum sambac Species 0.000 claims description 10
- 244000242564 Osmanthus fragrans Species 0.000 claims description 10
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 229920001817 Agar Polymers 0.000 claims description 9
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 9
- 241000234435 Lilium Species 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 9
- 239000008272 agar Substances 0.000 claims description 9
- 235000015067 sauces Nutrition 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 230000008014 freezing Effects 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 2
- 241000209094 Oryza Species 0.000 claims 13
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 239000003205 fragrance Substances 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 description 10
- 241000723353 Chrysanthemum Species 0.000 description 8
- 235000015097 nutrients Nutrition 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 238000010025 steaming Methods 0.000 description 5
- 238000010257 thawing Methods 0.000 description 5
- 206010062717 Increased upper airway secretion Diseases 0.000 description 3
- 208000002193 Pain Diseases 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 210000004185 liver Anatomy 0.000 description 3
- 239000006210 lotion Substances 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 208000026435 phlegm Diseases 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 239000011573 trace mineral Substances 0.000 description 3
- 235000013619 trace mineral Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000005881 Calendula officinalis Nutrition 0.000 description 2
- 240000000785 Tagetes erecta Species 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 235000012680 lutein Nutrition 0.000 description 2
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 description 2
- 229960005375 lutein Drugs 0.000 description 2
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 description 2
- 239000001656 lutein Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 description 2
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 1
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 1
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 206010006326 Breath odour Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 208000032139 Halitosis Diseases 0.000 description 1
- XMLSXPIVAXONDL-PLNGDYQASA-N Jasmone Chemical compound CC\C=C/CC1=C(C)CCC1=O XMLSXPIVAXONDL-PLNGDYQASA-N 0.000 description 1
- BTJXBZZBBNNTOV-UHFFFAOYSA-N Linalyl benzoate Chemical compound CC(C)=CCCC(C)(C=C)OC(=O)C1=CC=CC=C1 BTJXBZZBBNNTOV-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000026535 de-etiolation Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 230000004907 flux Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000001675 jasminum grandiflorum l. oil Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000008141 laxative Substances 0.000 description 1
- 230000002475 laxative effect Effects 0.000 description 1
- 229930007744 linalool Natural products 0.000 description 1
- 208000002780 macular degeneration Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229910052573 porcelain Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 208000004371 toothache Diseases 0.000 description 1
- XMLSXPIVAXONDL-UHFFFAOYSA-N trans-jasmone Natural products CCC=CCC1=C(C)CCC1=O XMLSXPIVAXONDL-UHFFFAOYSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Cereal-Derived Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
The invention belongs to the technical field of foods, and particularly relates to a flower stuffed rice ball and a preparation method thereof. The stuffing comprises dioscorea opposita thunb and flower stuffing. The flower flavored rice ball with natural flower taste, nutrition, health and proper fragrance and sweet is comprehensive in nutrition combination, little in nutrition loss and unique in flavor, can be used for filling the market blank, and is widely accepted.
Description
Technical field
The invention belongs to food technology field, particularly a kind of flower stuffing rice dumpling and preparation method thereof.
Background technology
The fillings of the tradition rice dumpling makes the rice dumpling with white granulated sugar, lard, sesame, kernel filling powder ball of arranging in pairs or groups, and to be good to eatly loved by the people with fragrant and sweet.Along with the raising of people's living standard, people propose higher demand to the quality of food, taste, outward appearance, and traditional Semen sesami nigrum, peanut rice dumpling heat are higher, have not been well positioned to meet rice dumpling consumer to nutrition, healthy pursuit; And some young men after 80s become rice dumpling consumption main force gradually, personalized demand highlights, and obviously amplifies the demand of the emerging taste rice dumpling, and consumer expects that the traditional new product of new breakthrough goes to meet the demand of its personalization.
Summary of the invention
The object of this invention is to provide a kind of flower stuffing rice dumpling and preparation method thereof, to meet the demand of consumer to the novel taste rice dumpling.
The technical solution used in the present invention is as follows:
A kind of flower stuffing rice dumpling, comprise fillings, containing iron rod yam and fresh flower flower filling in described fillings.
Preferably, described fillings is made up of iron rod yam, fresh flower flower filling and auxiliary material, and the mass parts of described fillings is composed as follows:
Iron rod yam: 40-50 part
Fresh flower flower filling: 10-15 part
Auxiliary material: 25-45 part.
Preferably, described fresh flower is rose, Jasmine, lily, chrysanthemum or sweet osmanthus.
Preferably, described auxiliary material is composed as follows: special oils for quick-frozen food: 10-15 part, maltodextrin: 5-10 part, powdered sugar: 10-20 part.
The present invention still further provides a kind of preparation method of the flower stuffing rice dumpling, can carry out as follows: first carried out by iron rod yam processing, frying, then mixes with fresh flower flower filling and auxiliary material, then packs into the rice dumpling.
Preferably, the mode of Chinese yam process is as follows: iron rod yam is steamed 20-25min, is then cooled to less than 30 DEG C, makes mud.
Preferably, during frying, add agar powder stir-fry and reach 99 DEG C to frying pan central temperature, stop heating, add the mixture of converted starch and water, stir, take the dish out of the pot, cool, obtain iron rod yam sauce; The quality that agar powder, converted starch and water add is respectively 0.5-1%, 1-2% and 2-4% of iron rod yam shale amount.
Preferably, when mixing filling, first special oils for quick-frozen food, maltodextrin, powdered sugar are put into stuffing mixer structure and stirred, then iron rod yam sauce is put into stuffing mixer structure stir, finally add fresh flower flower filling and stir.
Preferably, fresh flower flower filling both can select commercially available prod, also can to adopt fresh flower through picking, the base of a fruit of deflorating, mixing, fermentation make fresh flower flower filling.
Concrete, fresh flower flower filling, for rose filling, can adopt laxative remedy to make:
(1) fresh flower is plucked: generally pluck the just open dew of the band as cup-shaped flower before 8:00 in the morning, now flower is the best in quality.Openness is too small, and fragrance component and nutritional labeling are not fully formed; Openness is excessive as plate-like, and expose yellow pistil, then fragrance volatilizees mostly, and nutritive value decreases.
(2) fresh flower is selected: the rose of plucking is removed bud, blade etc.When quantity is large, naturally stacked in short-term by flower, allow it slightly generate heat, now petal just departs from holder, petal dustpan can be winnowed with a dustpan out; When quantity is few, directly take the petal on flower with hand, then with the pistil of sieve sieve de-etiolation look, petal is for subsequent use.
(3) rub mixing: petal is weighed, then add the sugar (preferably brown sugar) accounting for petal quality 3 times, then add the fine salt of 5%, carry out rubbing until petal becomes sticky shape cake body.Preferably add a little honey in this process.
(4) ferment and deposit: the product that step (3) obtains being loaded sealing in suitable container (preferably glass or porcelain container), be allowed to condition at spontaneous fermentation under room temperature, stir after fortnight 1 time, can break a seal after 1 month use.If the fermentation time of half can be shortened under being placed on the sun, but need stir 1 time every 3-5 days.
The colored filling that said method obtains maintains genuineness and the nutrition of fresh flower, has the natural delicate fragrance of fresh flower.
The preparation method of other flower fillings is substantially identical with the preparation method of rose filling.
Preferably, the rice dumpling packed reach subzero 18 DEG C in subzero 30 DEG C-40 DEG C freezing 30min of being no more than to rice dumpling central temperature.
The invention provides and a kind of there are nature fresh flower taste, nutrient health, the fragrant and sweet agreeable to the taste fresh flower taste rice dumpling (comprising rose, Jasmine, sweet osmanthus, chrysanthemum, lily).Its with iron rod yam through processing process after for bed material, add the flower stuffing made with fresh petal, be equipped with the auxiliary materials such as quick-frozen oil, powdered sugar, maltodextrin, break traditions, do things creatively, allow consumer conscientiously experience the natural delicate fragrance of fresh petal and flower, also ensure that nutrient health simultaneously, suitable all kinds of crowd uses.The present invention is the unique taste combined by tradition and innovation, brings different cuisines to enjoy to consumer.
Wherein, edible rose is rich in various trace elements and vitamin C, is the better source of the trace element of needed by human.Normal food rose goods can soft liver wake up stomach, have a respite invigorate blood circulation, beautifying face and moistering lotion.Jasmine can extract jasmin oil, and in oil, main component is phenmethylol and ester class, jasmone, linalool, benzoic acid linalool ester, has promoting qi circulation and relieving pain, separates the effect of strongly fragrant dissipating bind, can alleviate the symptom such as chest and abdomen swelling and pain, is the dietotherapy good merchantable brand of pain relieving.
The preferred marigold of chrysanthemum, marigold contains abundant lutein.Lutein is a kind of natural colouring matter be extensively present in vegetables, flowers, fruit and some algae bio, it can delay vision degeneration that the elderly causes because of macular degeneration and blind disease, and the cardiovascula arteriosclerosis, coronary heart disease and the tumor disease that cause because of body aging.
Sweet osmanthus is a kind of crude drug food materials, and sweet osmanthus taste warm in nature is pungent, there is stomach invigorating, reduce phlegm, promote the production of body fluid, loose phlegm, flat liver effect, can control the many coughs of phlegm, intestines wind bloody flux, toothache halitosis, poor appetite, through closing stomachache.
Lily is rich in protein, sugar, phosphorus, iron and various trace elements, has high medical value and edibility.
Iron rod yam one side nutritive value as bed material is higher, and in addition, the bed material of white coordinates with bright-coloured petal, more attractive in appearance on sense organ, also can increase the appetite of consumer.
The present invention except the natural delicate fragrance of outstanding fresh flower, is also particular about nutrition, health care and nourishing especially in the selection and collocation of fillings.Select the iron rod yam be of high nutritive value as bed material, iron rod yam is rich in rich in protein, vitamin and several amino acids and mineral matter, can the gas of tonifying spleen lung kidney, and can nourish again the moon of spleen lung kidney, be the treasure of reinforcing both QI and YIN.And flower stuffing selects the edible fresh flowers (rose, Jasmine, sweet osmanthus, chrysanthemum, lily) meeting national standard, the techniques such as process is picked, the base of a fruit of deflorating, cleaning, mixing, fermentation are made, save colored Normal juice, original flavor, and the edible rose selected, Jasmine, chrysanthemum, sweet osmanthus, lily itself nutritious, be rich in the material such as vitamin, mineral matter, be natural beautifying face and moistering lotion health-care good product.
Except the selection of fillings, the present invention is also with great breakthrough with innovation in processing technology.Tradition frying fillings, all by the long-time frying of high temperature, causes nutrient loss serious.And the application adopts high temperature, short time, and (Chinese yam whole frying time when frying is no more than 30min, generally be no more than 20min, the common frying filling frying time is more than 1 hour) frying, maintain the nutrient of food materials to greatest extent, and the genuineness of fresh food petal can be kept, pure taste, fresh and clean.
Compared with prior art, tool has the following advantages in the present invention:
The invention provides and a kind ofly have nature fresh flower taste, nutrient health, the fragrant and sweet agreeable to the taste fresh flower taste rice dumpling, nutrition arrangement is comprehensive, nutrient loss is few, special taste, has filled up the blank in market, Shou Zhongguang.
Detailed description of the invention
With specific embodiment, technical scheme of the present invention is described below, but protection scope of the present invention is not limited thereto:
Embodiment 1
The flower stuffing rice dumpling, preparation method step is as follows:
1) frying of iron rod yam: freezing iron rod yam, without the need to thawing, directly puts into steamer, steams 20-25min, is cooled to less than 30 DEG C after steaming, put into cutmixer and cut into pureed, and put into electric frying pan; Add the agar powder of pureed Chinese yam quality 1%, fry central temperature to pot and reach 99 DEG C, stop heating, add the mixture of the converted starch of pureed Chinese yam quality 2% and the water of pureed Chinese yam quality 4%, stir, take the dish out of the pot, cool;
2) raw material is taken: according to iron rod yam 40 parts, 15 parts, rose filling, special oils for quick-frozen food 15 parts, maltodextrin 10 parts, powdered sugar 20 parts configuration raw material;
3) mix filling: first load weighted special oils for quick-frozen food, maltodextrin, powdered sugar are put into stuffing mixer and stirred, then iron rod yam sauce is put into mix filling pot and stir; Finally add rose filling to stir.
4) quick-frozen: the rice dumpling packed are refrigerated to rice dumpling central temperature in subzero 30 DEG C-40 DEG C and reach subzero 18 DEG C.
The mouthfeel evaluation of product is as follows: rose rice dumpling musculus cutaneus is soft glutinous, and fillings is clearly fine and smooth, and true petal bursts forth in fillings, and rose local flavor is fresh and clean.
Normal food rose goods can soft liver wake up stomach, have a respite invigorate blood circulation, beautifying face and moistering lotion.
Embodiment 2
The flower stuffing rice dumpling, preparation method step is as follows:
1) frying of iron rod yam: freezing iron rod yam, without the need to thawing, directly puts into steamer, steams 20-25min, is cooled to less than 30 DEG C after steaming, put into cutmixer and cut into pureed, and put into electric frying pan; Add the agar powder of pureed Chinese yam quality 1%, fry central temperature to pot and reach 99 DEG C, stop heating, add the mixture of 2% converted starch and 4% water, stir, take the dish out of the pot, cool;
2) raw material is taken: according to iron rod yam 50 parts, Jasmine flower 12 parts, filling, special oils for quick-frozen food 15 parts, maltodextrin 8 parts, powdered sugar 15 parts configuration raw material;
3) mix filling: first load weighted special oils for quick-frozen food, maltodextrin, powdered sugar are put into stuffing mixer and stirred, then iron rod yam sauce is put into mix filling pot and stir; Finally add Jasmine flower filling to stir.
4) quick-frozen: the rice dumpling packed are refrigerated to rice dumpling central temperature in subzero 30 DEG C-40 DEG C and reach subzero 18 DEG C.
The mouthfeel evaluation of product is as follows: Jasmine rice dumpling musculus cutaneus is soft glutinous, and fillings is clearly fine and smooth, and true petal bursts forth in fillings, and Jasmine local flavor is fresh and clean.
Embodiment 3
The flower stuffing rice dumpling, preparation method step is as follows:
1) frying of iron rod yam: freezing iron rod yam, without the need to thawing, directly puts into steamer, steams 20-25min, is cooled to less than 30 DEG C after steaming, put into cutmixer and cut into pureed, and put into electric frying pan; Add the agar powder of pureed Chinese yam quality 1%, fry central temperature to pot and reach 99 DEG C, stop heating, add the mixture of 2% converted starch and 4% water, stir, take the dish out of the pot, cool;
2) raw material is taken: according to iron rod yam 46 parts, 12 parts, chrysanthemum flowers filling, special oils for quick-frozen food 15 parts, maltodextrin 10 parts, powdered sugar 20 parts configuration raw material;
3) mix filling: first load weighted special oils for quick-frozen food, maltodextrin, powdered sugar are put into stuffing mixer and stirred, then iron rod yam sauce is put into mix filling pot and stir; Finally add chrysanthemum flowers filling to stir.
4) quick-frozen: the rice dumpling packed are refrigerated to rice dumpling central temperature in subzero 30 DEG C-40 DEG C and reach subzero 18 DEG C.
The mouthfeel evaluation of product is as follows: chrysanthemum rice dumpling musculus cutaneus is soft glutinous, and fillings is clearly fine and smooth, and true petal bursts forth in fillings, and chrysanthemum-flavored is fresh and clean.
Embodiment 4
The flower stuffing rice dumpling, preparation method step is as follows:
1) frying of iron rod yam: freezing iron rod yam, without the need to thawing, directly puts into steamer, steams 20-25min, is cooled to less than 30 DEG C after steaming, put into cutmixer and cut into pureed, and put into electric frying pan; Add the agar powder of pureed Chinese yam quality 1%, fry central temperature to pot and reach 99 DEG C, stop heating, add the mixture of 2% converted starch and 4% water, stir, take the dish out of the pot, cool;
2) raw material is taken: according to iron rod yam 50 parts, 15 parts, sweet osmanthus filling, special oils for quick-frozen food 15 parts, maltodextrin 10 parts, powdered sugar 10 parts configuration raw material;
3) mix filling: first load weighted special oils for quick-frozen food, maltodextrin, powdered sugar are put into stuffing mixer and stirred, then iron rod yam sauce is put into mix filling pot and stir; Finally add sweet osmanthus filling to stir.
4) quick-frozen: the rice dumpling packed are refrigerated to rice dumpling central temperature in subzero 30 DEG C-40 DEG C and reach subzero 18 DEG C.
The mouthfeel evaluation of product is as follows: musculus cutaneus is soft glutinous smooth, intersperses the sweet osmanthus petal of golden color in the bed material that white is smooth, full of fragrance.
Embodiment 5
The flower stuffing rice dumpling, preparation method step is as follows:
1) frying of iron rod yam: freezing iron rod yam, without the need to thawing, directly puts into steamer, steams 20-25min, is cooled to less than 30 DEG C after steaming, put into cutmixer and cut into pureed, and put into electric frying pan; Add the agar powder of pureed Chinese yam quality 1%, fry central temperature to pot and reach 99 DEG C, stop heating, add the mixture of 2% converted starch and 4% water, stir, take the dish out of the pot, cool;
2) raw material is taken: according to iron rod yam 45 parts, 15 parts, lily filling, special oils for quick-frozen food 15 parts, maltodextrin 5 parts, powdered sugar 20 parts configuration raw material;
3) mix filling: first load weighted special oils for quick-frozen food, maltodextrin, powdered sugar are put into stuffing mixer and stirred, then iron rod yam sauce is put into mix filling pot and stir; Finally add lily filling to stir.
4) quick-frozen: the rice dumpling packed are refrigerated to rice dumpling central temperature in subzero 30 DEG C-40 DEG C and reach subzero 18 DEG C.
The mouthfeel evaluation of product is as follows: musculus cutaneus is soft glutinous smooth, and fillings is clearly fine and smooth, and true petal bursts forth in fillings, and lily local flavor is fresh and clean.
Claims (10)
1. flower stuffing rice dumpling, comprise fillings, it is characterized in that, containing iron rod yam and fresh flower flower filling in described fillings.
2. the flower stuffing rice dumpling as claimed in claim 1, is characterized in that, described fillings is made up of iron rod yam, fresh flower flower filling and auxiliary material, and the mass parts of described fillings is composed as follows:
Iron rod yam: 40-50 part
Fresh flower flower filling: 10-15 part
Auxiliary material: 25-45 part.
3. the flower stuffing rice dumpling as claimed in claim 2, it is characterized in that, described fresh flower is rose, Jasmine, lily, chrysanthemum or sweet osmanthus.
4. the flower stuffing rice dumpling as described in as arbitrary in claim 1-3, it is characterized in that, described auxiliary material is composed as follows: special oils for quick-frozen food: 10-15 part, maltodextrin: 5-10 part, powdered sugar: 10-20 part.
5. the preparation method of the flower stuffing rice dumpling described in claim 1-4, is characterized in that, is first carried out by iron rod yam processing, frying, then mixes with fresh flower flower filling and auxiliary material, then packs into the rice dumpling.
6. the preparation method of the flower stuffing rice dumpling as claimed in claim 5, it is characterized in that, the mode of Chinese yam process is as follows: iron rod yam is steamed 20-25min, is then cooled to less than 30 DEG C, makes mud.
7. the preparation method of the flower stuffing rice dumpling as claimed in claim 6, is characterized in that, during frying, add agar powder stir-fry and reach 99 DEG C to frying pan central temperature, stop heating, add the mixture of converted starch and water, stir, take the dish out of the pot, cool, obtain iron rod yam sauce; The quality that agar powder, converted starch and water add is respectively 0.5-1%, 1-2% and 2-4% of iron rod yam shale amount.
8. the preparation method of the flower stuffing rice dumpling as claimed in claim 7, it is characterized in that, first special oils for quick-frozen food, maltodextrin, powdered sugar are put into stuffing mixer structure and stirred, then iron rod yam sauce is put into stuffing mixer structure stir, finally add fresh flower flower filling and stir.
9. the preparation method of the flower stuffing rice dumpling as claimed in claim 5, is characterized in that, by fresh flower through picking, the base of a fruit of deflorating, cleaning, mixing, fermentation make fresh flower flower filling.
10. the preparation method of the flower stuffing rice dumpling as claimed in claim 5, it is characterized in that, the rice dumpling packed reach subzero 18 DEG C in subzero 30 DEG C-40 DEG C freezing 30min of being no more than to rice dumpling central temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510056884.7A CN104621448A (en) | 2015-01-30 | 2015-01-30 | Flower stuffed rice ball and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510056884.7A CN104621448A (en) | 2015-01-30 | 2015-01-30 | Flower stuffed rice ball and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104621448A true CN104621448A (en) | 2015-05-20 |
Family
ID=53201097
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510056884.7A Pending CN104621448A (en) | 2015-01-30 | 2015-01-30 | Flower stuffed rice ball and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104621448A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105010899A (en) * | 2015-07-30 | 2015-11-04 | 河南洛阳红牡丹产业研发有限公司 | Paeonia suffruticosa rice glue ball and preparation method thereof |
| CN106819315A (en) * | 2017-02-24 | 2017-06-13 | 郑州怡洋食品有限公司 | A kind of quick-frozen sugared cake and preparation method thereof |
| CN107319289A (en) * | 2017-07-12 | 2017-11-07 | 宁波大学 | A kind of preparation method of quick frozen rose health dumplings |
| CN109566833A (en) * | 2019-01-08 | 2019-04-05 | 广西大学 | A kind of preparation method and application of tremella flower stuffing |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053912A (en) * | 2011-10-21 | 2013-04-24 | 南通市通州区五接豆豆编织袋厂 | Sweet-scented osmanthus rice dumpling |
-
2015
- 2015-01-30 CN CN201510056884.7A patent/CN104621448A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053912A (en) * | 2011-10-21 | 2013-04-24 | 南通市通州区五接豆豆编织袋厂 | Sweet-scented osmanthus rice dumpling |
Non-Patent Citations (3)
| Title |
|---|
| 刘树栋，等: "《米类糕点 小食品（上）681例》", 31 January 2006, 科学技术文献出版社 * |
| 张胜文: "《中国地方特色风味.主食篇》", 28 February 2002, 吉林科学技术出版社 * |
| 颜金满: "《馅料轻松做》", 30 November 2011, 化学工业出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105010899A (en) * | 2015-07-30 | 2015-11-04 | 河南洛阳红牡丹产业研发有限公司 | Paeonia suffruticosa rice glue ball and preparation method thereof |
| CN106819315A (en) * | 2017-02-24 | 2017-06-13 | 郑州怡洋食品有限公司 | A kind of quick-frozen sugared cake and preparation method thereof |
| CN107319289A (en) * | 2017-07-12 | 2017-11-07 | 宁波大学 | A kind of preparation method of quick frozen rose health dumplings |
| CN109566833A (en) * | 2019-01-08 | 2019-04-05 | 广西大学 | A kind of preparation method and application of tremella flower stuffing |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102090668B (en) | Nutritional dried squids and processing method thereof | |
| CN101637276A (en) | Instant bath chap product and production method thereof | |
| CN104489224A (en) | Process for processing sweetened lotus root health preserved fruit | |
| CN104621448A (en) | Flower stuffed rice ball and preparation method thereof | |
| CN110150578A (en) | A kind of lotus flower blood duck and preparation method thereof | |
| CN105962351A (en) | Preparation method of health-care mooncakes | |
| Belleme et al. | Japanese Foods That Heal: Using Traditional Japanese Ingredients to Promote Health, Longevity, & Well-Being | |
| CN106360342A (en) | Durian snow skin mooncakes and preparation method thereof | |
| CN105831652A (en) | Multi-flavored radix puerariae food and production method thereof | |
| CN113068821A (en) | Preparation method of whitebait-purple-crab-flavor barbecue sauce | |
| CN106212849A (en) | A kind of compound dried meat of sterculia nobilis's core body-building fruit and preparation method thereof | |
| CN104472645A (en) | Blueberry mooncake and making method thereof | |
| CN103948055A (en) | Chestnut pork and making method thereof | |
| KR20190090563A (en) | Beef sundae method for including indian madder and green tea powder | |
| CN106259663A (en) | A kind of compound dried meat of Fructus Jujubae body-building fruit and preparation method thereof | |
| CN106259679A (en) | A kind of compound dried meat of Semen Coicis body-building fruit and preparation method thereof | |
| CN106342974A (en) | Aloe and lonicera fragrantissima fruit combined preserved fruit and preparation method thereof | |
| CN106259696A (en) | A kind of compound dried meat of cranberry body-building fruit and preparation method thereof | |
| CN105212081A (en) | A kind of pumpkin Beef sausage and processing method thereof | |
| CN104642825A (en) | Sprouting vegetable assorted dumplings and preparation method thereof | |
| CN105212088A (en) | A kind of kudzuvine root starch Beef sausage and processing method thereof | |
| CN103960685A (en) | Marinated peanut diced chicken and preparation method thereof | |
| CN105146571A (en) | Wheat-fragrant nutrient sausage and processing method thereof | |
| CN107647259A (en) | A kind of preparation method of mustard taste freshness-retaining corn | |
| CN107647263A (en) | A kind of mustard taste freshness-retaining corn |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150520 |