CN104886407A - Sweet soup ball with ginkgo fruits and lily and preparation method of sweet soup ball - Google Patents
Sweet soup ball with ginkgo fruits and lily and preparation method of sweet soup ball Download PDFInfo
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- CN104886407A CN104886407A CN201510385383.3A CN201510385383A CN104886407A CN 104886407 A CN104886407 A CN 104886407A CN 201510385383 A CN201510385383 A CN 201510385383A CN 104886407 A CN104886407 A CN 104886407A
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Classifications
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- 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
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- Cereal-Derived Products (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to the technical field of sweet soup balls, in particular to a sweet soup ball with ginkgo fruits and lily and a preparation method of the sweet soup ball. Stuffing of the sweet soup ball comprises ginkgo fruits, lily and medlar. The preparation method comprises the following steps of firstly, respectively steaming, cooling and grinding the ginkgo fruits and the lily into paste for later use, and processing the medlar into a uniform granular shape; secondly, mixing ginkgo fruit paste, lily paste and medlar particles which are obtained in the first step according to the weight part, then adding white sugar and an emulsifying agent for uniformly stirring, adding edible oil and uniformly stirring to obtain the sweet soup ball with the ginkgo fruits and the lily. The sweet soup ball provided by the invention has the advantages of unique, sweet, savoury and mellow and non-greasy taste, better flavor and extremely-high nutritive value. The preparation method disclosed by the invention is simpler and more convenient, and is easy to industrialize; in addition, medlar is diced first and then is used for preparing the stuffing; by using the diced medlar, the granular sensation of the stuffing of the sweet soup ball is increased, the mouthfeel of the sweet soup ball is better and the sweet soup ball becomes chewy.
Description
Technical field
The present invention relates to rice dumpling technical field, be specifically related to a kind of ginkgo lily rice dumpling and preparation method thereof.
Background technology
The rice dumpling are special rabbit meat, and its primary raw material is glutinous rice flour, sugar and grease etc., and do dumplings stuffings with lard traditionally, south lard cooks salty rice ball with meat, adds that various kernel does the sweet rice dumpling with lard.Develop again the product with butter, but from saturated fat angle, content is more far more than lard later.New fashion is over the years with margarine, or perhaps hydrogenated vegetable oil products substitution butter and lard, but the health effect that this product brings, than lard and butter also much bad.Sesame, peanut, nut etc. are all high-fat raw materials.Add the grease mixing filling, its grease is very high, and the solid grease put in rice dumpling stuffing is more than the sweetened bean paste in past, hawthorn, five kernel filling, in a bite rice dumpling, almost has 1/1 to two/3rd to be grease.Eat 3 rice dumpling, be just equivalent to the oil eating 1 dish cooking.This is very unfavorable for health, can bring the problems such as a series of such as obesity, hyperglycaemia, highs fat of blood.Meanwhile, rice dumpling musculus cutaneus primary raw material is glutinous rice flour, and glutinous rice flour originally just sticks greasy indigestibility, adds fillings height fat content, makes the rice dumpling more be difficult to digestion.
Sugar content and oil content higher, nutrition arrangement is more unreasonable, and glutinous rice flour is not easily digested, and the thus current rice dumpling should not be eaten more, is not a kind of healthy food meeting modern's demand.In addition, current existing dumplings stuffings many one-tenth pasty state, granular sensation is poor, and mouthfeel is without new meaning.
Summary of the invention
An object of the present invention is to provide a kind of ginkgo lily rice dumpling, this rice dumpling special taste, fresh and sweet, aromatic, non-greasy, and local flavor is better, and high nutritive value.The present invention also aims to the preparation method providing a kind of ginkgo lily rice dumpling, this preparation method is better simple, convenient, is easy to industrialization, and matrimony vine is first diced by the present invention, and then for the preparation of fillings, matrimony vine fourth adds the granular sensation of dumplings stuffings, make rice dumpling mouthfeel better, chew strength.
In order to realize above object, the present invention adopts following technical scheme:
A kind of ginkgo lily rice dumpling, comprise musculus cutaneus and fillings, described fillings comprises ginkgo nut, lily, matrimony vine, and the weight percentage of three kinds of components is ginkgo nut: 25-35%, lily: 15-20%, matrimony vine: 6-12%.
Described fillings also comprises white sugar, edible oil, emulsifying agent.
Described fillings is composed as follows by weight percentage:
Ginkgo nut: 25-35%, lily: 15-20%, matrimony vine: 6-12%, white sugar: 10-20%, edible oil: 10-20%, emulsifying agent: 2-5%.
Described musculus cutaneus is made up of the raw material of following percentage by weight:
Glutinous rice flour: 50-60%, edible oil: 2-5%, converted starch: 1-3%, rice ball modifier: 0.4-0.6%, water: 32-45%.
A preparation method for the above-mentioned ginkgo lily rice dumpling, the preparation method of described fillings comprises the following steps:
(1) ginkgo nut, lily steamed respectively, cool, to be twisted into mud for subsequent use, by matrimony vine process to single-size shape;
(2) ginkgo puree, lily mud and Walfberry fruit particle mixing step (1) obtained by weight, then adds white sugar, emulsifying agent, adds edible oil again after stirring, stir and get final product.
Steam as steaming 15-20min under 0.15-0.2MPa condition described in step (1).
In step (1), lily needs the 2-3h that is soaked in water before steaming, and fully absorbs water to lily.
The meat grinder that mud adopts aperture 6mm is twisted into described in step (1).
The process of matrimony vine adopts cutter spacing to be that the dicer of 5mm processes in step (1).
Carry out freezing after the described rice dumpling pack.
Described freezing for being refrigerated to rice dumpling central temperature lower than-12 DEG C.
Ginkgo, also known as " gingko ", is a kind of nutritious high tonic, containing crude protein, crude fat, reduced sugar, nucleoprotein, mineral matter, crude fibre and multivitamin and the nutrition such as ginkgoic acid, bilobol.Ginkgo has unobstructed blood vessel, improves cerebral function, delays the elderly's brain aging, strengthens memory capability, treats the effect such as senile dementia and cerebral blood supply insufficiency.
Lily contains the nutrient such as protein, fat, reduced sugar, starch and calcium, phosphorus, iron, Cobastab, vitamin C, also containing some special nutritional labelings, as multiple alkaloids such as colchicins, these composition comprehensive functions in human body, have moisten the lung and relieve the cough, the effect such as antitoxic heart-soothing and sedative, beautifying face and moistering lotion, cancer-resisting.
Matrimony vine contains abundant carrotene, retinol1, B1, B2, C, the nutrient such as calcium, iron, has to nourish the liver to improve visual acuity, hypoglycemic, hypotensive, reducing blood lipid, prevent artery congee from hardening, improve the effects such as immunity of organisms.
Ginkgo nut, lily, matrimony vine are combined with traditional rice dumpling by the present invention, adopt high-quality ginkgo nut, lily and matrimony vine to be the rice dumpling that primary raw material makes a kind of new mouthfeel, novel taste, have both enriched rice dumpling category, and turn increased the nutritive value of the rice dumpling.This rice dumpling special taste, fresh and sweet, aromatic, non-greasy, local flavor is better, and high nutritive value.In addition, the ginkgo nut in dumplings stuffings and lily pulp can also promote gastrointestinal peristalsis, compensate for the stodgy shortcoming of the rice dumpling, add matrimony vine fourth except increasing the nutrition of the rice dumpling simultaneously, more impart the good mouthfeel of the rice dumpling and color and luster collocation.
Preparation method of the present invention is better simple, convenient, be easy to industrialization, and matrimony vine is first diced by the present invention, and then for the preparation of fillings, matrimony vine fourth adds the granular sensation of dumplings stuffings, makes rice dumpling mouthfeel better, chews strength.
Detailed description of the invention
Embodiment 1
A kind of ginkgo lily rice dumpling, comprise musculus cutaneus and fillings, its fillings is composed as follows by weight percentage:
Ginkgo nut: 25%, lily: 20%, matrimony vine: 12%, white sugar: 18%, edible oil: 20%, emulsifying agent: 5%.
Its musculus cutaneus is made up of the raw material of following percentage by weight:
Glutinous rice flour: 50%, edible oil: 2%, converted starch: 2.6%, rice ball modifier: 0.4%, water: 45%.
The preparation method of the above-mentioned ginkgo lily rice dumpling, comprises the following steps:
(1) by the high-quality stoning coring ginkgo nut taken with soak 2h through room temperature water and steam 20min under the condition of the lily steamer of fully water suction at 0.15MPa, cook, then take out, be cooled to room temperature, be that the meat grinder of 6mm is stranding into mud to cooled ginkgo nut and lily again by aperture diameter, for subsequent use;
(2) by matrimony vine cutter spacing be the dicer process one time of 5mm, even to Walfberry fruit particle, for subsequent use;
(3) the matrimony vine mixing that ginkgo nut step (1) processed, lily and step (2) processed, then add white sugar, emulsifying agent, stir 2min, be uniformly dispersed to matrimony vine, then adding edible oil to continue to stir 4min to mixing, obtaining fillings;
(4) make musculus cutaneus: take needed raw material by weight, carried out by the raw material taken mixing, stirring, obtain dough, then dough is suppressed, cut, obtain musculus cutaneus;
(5) pack: described fillings is positioned in musculus cutaneus, packs, after packing, the rice dumpling are refrigerated to rice dumpling central temperature and are-20 DEG C.
Embodiment 2
A kind of ginkgo lily rice dumpling, comprise musculus cutaneus and fillings, its fillings is composed as follows by weight percentage:
Ginkgo nut: 35%, lily: 15%, matrimony vine: 9%, white sugar: 20%, edible oil: 17%, emulsifying agent: 4%.
Its musculus cutaneus is made up of the raw material of following percentage by weight:
Glutinous rice flour: 60%, edible oil: 5%, converted starch: 2.4%, rice ball modifier: 0.6%, water: 32%.
The preparation method of the above-mentioned ginkgo lily rice dumpling, comprises the following steps:
(1) by the high-quality stoning coring ginkgo nut taken with soak 2.2h through room temperature water and steam 15min under the condition of the lily steamer of fully water suction at 0.17MPa, cook, then take out, be cooled to room temperature, be that the meat grinder of 6mm is stranding into mud to cooled ginkgo nut and lily again by aperture diameter, for subsequent use;
(2) by matrimony vine cutter spacing be the dicer process one time of 5mm, even to Walfberry fruit particle, for subsequent use;
(3) the matrimony vine mixing that ginkgo nut step (1) processed, lily and step (2) processed, then add white sugar, emulsifying agent, stir 3min, be uniformly dispersed to matrimony vine, then adding edible oil to continue to stir 2min to mixing, obtaining fillings;
(4) make musculus cutaneus: take needed raw material by weight, carried out by the raw material taken mixing, stirring, obtain dough, then dough is suppressed, cut, obtain musculus cutaneus;
(5) pack: described fillings is positioned in musculus cutaneus, packs, after packing, the rice dumpling are refrigerated to rice dumpling central temperature and are-18 DEG C.
Embodiment 3
A kind of ginkgo lily rice dumpling, comprise musculus cutaneus and fillings, its fillings is composed as follows by weight percentage:
Ginkgo nut: 32%, lily: 18%, matrimony vine: 10%, white sugar: 20%, edible oil: 18%, emulsifying agent: 2%.
Its musculus cutaneus is made up of the raw material of following percentage by weight:
Glutinous rice flour: 55%, edible oil: 3.5%, converted starch: 1%, rice ball modifier: 0.5%, water: 40%.
The preparation method of the above-mentioned ginkgo lily rice dumpling, comprises the following steps:
(1) by the high-quality stoning coring ginkgo nut taken with soak 2.5h through room temperature water and steam 18min under the condition of the lily steamer of fully water suction at 0.2MPa, cook, then take out, be cooled to room temperature, be that the meat grinder of 6mm is stranding into mud to cooled ginkgo nut and lily again by aperture diameter, for subsequent use;
(2) by matrimony vine cutter spacing be the dicer process one time of 5mm, even to Walfberry fruit particle, for subsequent use;
(3) the matrimony vine mixing that ginkgo nut step (1) processed, lily and step (2) processed, then add white sugar, emulsifying agent, stir 5min, be uniformly dispersed to matrimony vine, then adding edible oil to continue to stir 3min to mixing, obtaining fillings;
(4) make musculus cutaneus: take needed raw material by weight, carried out by the raw material taken mixing, stirring, obtain dough, then dough is suppressed, cut, obtain musculus cutaneus;
(5) pack: described fillings is positioned in musculus cutaneus, packs, after packing, the rice dumpling are refrigerated to rice dumpling central temperature and are-23 DEG C.
Embodiment 4
A kind of ginkgo lily rice dumpling, comprise musculus cutaneus and fillings, its fillings is composed as follows by weight percentage:
Ginkgo nut: 35%, lily: 20%, matrimony vine: 11%, white sugar: 15%, edible oil: 14%, emulsifying agent: 5%.
Its musculus cutaneus is made up of the raw material of following percentage by weight:
Glutinous rice flour: 58%, edible oil: 4.5%, converted starch: 3%, rice ball modifier: 0.5%, water: 34%.
The preparation method of the above-mentioned ginkgo lily rice dumpling, comprises the following steps:
(1) by the high-quality stoning coring ginkgo nut taken with soak 3h through room temperature water and steam 16min under the condition of the lily steamer of fully water suction at 0.18MPa, cook, then take out, be cooled to room temperature, be that the meat grinder of 6mm is stranding into mud to cooled ginkgo nut and lily again by aperture diameter, for subsequent use;
(2) by matrimony vine cutter spacing be the dicer process one time of 5mm, even to Walfberry fruit particle, for subsequent use;
(3) the matrimony vine mixing that ginkgo nut step (1) processed, lily and step (2) processed, then add white sugar, emulsifying agent, stir 4min, be uniformly dispersed to matrimony vine, then adding edible oil to continue to stir 5min to mixing, obtaining fillings;
(4) make musculus cutaneus: take needed raw material by weight, carried out by the raw material taken mixing, stirring, obtain dough, then dough is suppressed, cut, obtain musculus cutaneus;
(5) pack: described fillings is positioned in musculus cutaneus, packs, after packing, the rice dumpling are refrigerated to rice dumpling central temperature and are-13 DEG C.
Claims (9)
1. ginkgo lily rice dumpling, comprise musculus cutaneus and fillings, it is characterized in that, described fillings comprises ginkgo nut, lily, matrimony vine, and the weight percentage of three kinds of components is ginkgo nut: 25-35%, lily: 15-20%, matrimony vine: 6-12%.
2. the ginkgo lily rice dumpling according to claim 1, it is characterized in that, described fillings also comprises white sugar, edible oil, emulsifying agent;
Described fillings is composed as follows by weight percentage:
Ginkgo nut: 25-35%, lily: 15-20%, matrimony vine: 6-12%, white sugar: 10-20%, edible oil: 10-20%, emulsifying agent: 2-5%.
3. the ginkgo lily rice dumpling according to claim 2, it is characterized in that, described musculus cutaneus is made up of the raw material of following percentage by weight:
Glutinous rice flour: 50-60%, edible oil: 2-5%, converted starch: 1-3%, rice ball modifier: 0.4-0.6%, water: 32-45%.
4. a preparation method for the ginkgo lily rice dumpling described in Claims 2 or 3, it is characterized in that, the preparation method of described fillings comprises the following steps:
(1) ginkgo nut, lily steamed respectively, cool, to be twisted into mud for subsequent use, by matrimony vine process to single-size shape;
(2) ginkgo puree, lily mud and Walfberry fruit particle mixing step (1) obtained by weight, then adds white sugar, emulsifying agent, adds edible oil again after stirring, stir and get final product.
5. the preparation method of the ginkgo lily rice dumpling according to claim 4, is characterized in that, steams as steaming 15-20min under 0.15-0.2MPa condition described in step (1).
6. the ginkgo lily rice dumpling according to claim 4, is characterized in that, in step (1), lily needs the 2-3h that is soaked in water before steaming, and fully absorbs water to lily.
7. the preparation method of the ginkgo lily rice dumpling according to claim 4, is characterized in that, is twisted into mud and adopts the meat grinder of aperture 6mm described in step (1), and the process of matrimony vine adopts cutter spacing to be that the dicer of 5mm processes.
8. ginkgo lily rice dumpling preparation method according to claim 4, is characterized in that, carry out freezing after the described rice dumpling pack.
9. the preparation method of the ginkgo lily rice dumpling according to claim 8, is characterized in that, described freezing for being refrigerated to rice dumpling central temperature lower than-12 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510385383.3A CN104886407A (en) | 2015-06-30 | 2015-06-30 | Sweet soup ball with ginkgo fruits and lily and preparation method of sweet soup ball |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510385383.3A CN104886407A (en) | 2015-06-30 | 2015-06-30 | Sweet soup ball with ginkgo fruits and lily and preparation method of sweet soup ball |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927556A (en) * | 2017-12-28 | 2018-04-20 | 吴昊宝 | A kind of rice dumpling for bronchial asthma and preparation method thereof |
| CN107997222A (en) * | 2017-12-14 | 2018-05-08 | 安徽阜阳双宇食品科技有限公司 | A kind of quick-frozen shredded coconut stuffing durian rice dumpling and preparation method thereof |
| CN111165722A (en) * | 2019-12-27 | 2020-05-19 | 江苏农牧科技职业学院 | Fermented white fruit powder rice dumpling and preparation method thereof |
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| CN111165722A (en) * | 2019-12-27 | 2020-05-19 | 江苏农牧科技职业学院 | Fermented white fruit powder rice dumpling and preparation method thereof |
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