CN105475817A - Sticky rice in tea leaf, and making method thereof - Google Patents
Sticky rice in tea leaf, and making method thereof Download PDFInfo
- Publication number
- CN105475817A CN105475817A CN201510831538.1A CN201510831538A CN105475817A CN 105475817 A CN105475817 A CN 105475817A CN 201510831538 A CN201510831538 A CN 201510831538A CN 105475817 A CN105475817 A CN 105475817A
- Authority
- CN
- China
- Prior art keywords
- parts
- chicken
- glutinous rice
- tea
- green tea
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- Pending
Links
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 70
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 59
- 235000009566 rice Nutrition 0.000 title claims abstract description 59
- 238000000034 method Methods 0.000 title claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 58
- 241000287828 Gallus gallus Species 0.000 claims abstract description 39
- 235000009569 green tea Nutrition 0.000 claims abstract description 37
- 235000013616 tea Nutrition 0.000 claims abstract description 28
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 16
- 229930006000 Sucrose Natural products 0.000 claims abstract description 16
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 15
- 235000012907 honey Nutrition 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims description 10
- 240000002853 Nelumbo nucifera Species 0.000 claims description 9
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 9
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 abstract description 7
- 230000009286 beneficial effect Effects 0.000 abstract 2
- 239000000126 substance Substances 0.000 abstract 2
- 238000009835 boiling Methods 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 4
- 239000002932 luster Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- SNICXCGAKADSCV-JTQLQIEISA-N (-)-Nicotine Chemical compound CN1CCC[C@H]1C1=CC=CN=C1 SNICXCGAKADSCV-JTQLQIEISA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 1
- 240000003553 Leptospermum scoparium Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 238000013475 authorization Methods 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 229960002715 nicotine Drugs 0.000 description 1
- SNICXCGAKADSCV-UHFFFAOYSA-N nicotine Natural products CN1CCCC1C1=CC=CN=C1 SNICXCGAKADSCV-UHFFFAOYSA-N 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a sticky rice in tea leaf, and making method thereof. The sticky rice in tea leaf comprises, by weight, 60-80 parts of sticky rice, 20-30 parts of chicken, 5-10 parts of rapeseed oil, 10-20 parts of green tea, 2-5 parts of edible salt, 5-10 parts of honey and 3-7 parts of white sugar. The making method comprises the following steps: preparing materials, stir-frying the materials until uniformity, boiling the stir-fried materials, and cooling the boiled materials to make the sticky rice in tea leaf. The sticky rice in tea leaf made in the invention has good color and rich tea fragrance; the green tea is added to realize fragrant mouthfeel, solves the greasiness of sticky rice in tea leaf, and facilitates digestion; beneficial substances in the green tea are fully combined with sticky rice and chicken, so the beneficial substances can be absorbed by human bodies after the sticky rice in tea leaf is eaten; and the sticky rice in tea leaf has protruding original ecology characteristics, and has strong operability.
Description
Technical field
The present invention relates to field of food, relate in particular to a kind of tea leaf glutinous rice chicken and preparation method thereof.
Background technology
Green tea (GreenTea), is one of main teas of China, refers to the young leaves or bud of taking tea tree, without fermentation, through completing, shaping, the technique such as oven dry and the drink that makes.The color and luster of its manufactured goods and the more green style saving fresh tea passes of the millet paste after brewing.Normal drink green tea can give protection against cancer, lipopenicillinase and fat-reducing, also can alleviate its nicotine injury be subject to smoker.
Sticky rice in lotus leaf is the one of Chinese Guangdong Han nationality characteristic dessert, belongs to the Guangdong dishes style of cooking, and method for making is inside glutinous rice, put into the fillingss such as chicken, skewer-roasted pork, preserved egg yellow, dried mushroom.Then be put into steamed tool in fact with lotus leaf bag to cook.The main component of traditional sticky rice in lotus leaf is glutinous rice, meat and oil, tastes also more greasy, overeats nondigestible, therefore, eats and is restricted.
Chinese patent, Authorization Notice No.: CN102919693A, name is called a kind of preparation method of waxy rice tea cake, disclose a kind of preparation method of waxy rice tea cake: the content of this patent comprises: select materials, batching, stir, shaping, heating, cooling, packaging process, selected raw material is glutinous rice flour, tea powder, potato, egg, white sugar, water, tea powder, nutritious, color is good-looking, there is tea smell, people can be allowed to absorb biological health composition abundant in tealeaves more fully, but, in tealeaves, benefit materials is not easily absorbed by the body, ordinary tea leaves, potassium content is not high, not fine for human consumption's function aspects after edible, should not eat more.
Summary of the invention
The object of the invention is to overcome above-mentioned technological deficiency, provide a kind of mouthfeel good, bright in colour, make simple, have the tea leaf glutinous rice chicken of health care and dietary function concurrently.
Realizing technical scheme of the present invention is: a kind of tea leaf glutinous rice chicken, and it is made up of following parts by weight: glutinous rice 60-80 part, chicken 20-30 part, rapeseed oil 5-10 part, green tea 10-20 part, salt 2-5 part, honey 5-10 part, white sugar 3-7 part.
As preferably, its various parts by weight consist of: glutinous rice 70-75 part, chicken 25-30 part, rapeseed oil 6-8 part, green tea 15-20 part, salt 4-5 part, honey 6-8 part, white sugar 4-6 part.
More preferably, its various parts by weight consist of: 75 parts, glutinous rice, 25 parts, chicken, rapeseed oil 8 parts, green tea 20 parts, salt 5 parts, honey 7 parts, white sugar 5 parts.
Present invention also offers the preparation method of a kind of tea leaf glutinous rice chicken, the method step is as follows:
(1) get green tea in proportion, increase water soaking 2 hours, leach green tea through fried dry, for subsequent use; Getting glutinous rice eluriates clean, is filtered dry, and puts into green tea tea and soaks 30 minutes, be filtered dry for subsequent use; Get chicken, be cut into bulk, put salt 2 grams and pickle 2-3 minute, for subsequent use.
(2) put into rapeseed oil in pot, heating 2-3 minute, chicken is put into pot and fry loose, add through fried dry green tea after being filtered dry in step (1) successively, the glutinous rice after being filtered dry, fries even, adds white sugar, salt, honey mixing fry even.
(3) glutinous rice will fried, chicken, green tea mixture is put into food steamer and is steamed 20 minutes, after cooling, pinches into sticky rice in lotus leaf group.
As preferably, in described step (1), block specification is: 0.5cm × 0.5cm × 0.5cm.
Compared with prior art, the tea leaf glutinous rice chicken that the present invention makes, color and luster is better, and tea smell is denseer; After adding green tea, mouthfeel is more fragrant, solves sticky rice in lotus leaf greasy feeling in conventional procedure; Benefit materials in green tea is fully combined with glutinous rice, chicken, more can be absorbed by the body after edible; The present invention is workable, not high for producers' technical requirement.
Detailed description of the invention
Below the technical scheme in the embodiment of the present invention is clearly and completely described.Based on the embodiment in the present invention, those skilled in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1:
Raw material: 75 parts, glutinous rice, 25 parts, chicken, rapeseed oil 8 parts, green tea 20 parts, salt 5 parts, honey 7 parts, white sugar 5 parts.
Preparation method is as follows:
(1) get green tea in proportion, increase water soaking 2 hours, leach green tea through fried dry, for subsequent use; Getting glutinous rice eluriates clean, is filtered dry, and puts into green tea tea and soaks 30 minutes, be filtered dry for subsequent use; Get chicken, be cut into bulk, block specification is: 0.5cm × 0.5cm × 0.5cm, then puts salt 2 grams and pickles 2-3 minute, for subsequent use.
(2) put into rapeseed oil in pot, heating 2-3 minute, chicken is put into pot and fry loose, add through fried dry green tea after being filtered dry in step (1) successively, the glutinous rice after being filtered dry, fries even, adds white sugar, salt, honey mixing fry even.
(3) glutinous rice will fried, chicken, green tea mixture is put into food steamer and is steamed 20 minutes, after cooling, pinches into sticky rice in lotus leaf group.
Embodiment 2:
Raw material: 60 parts, glutinous rice, 20 parts, chicken, rapeseed oil 5 parts, green tea 10 parts, salt 2 parts, honey 5 parts, white sugar 3 parts.
Preparation method is as follows:
(1) get green tea in proportion, increase water soaking 2 hours, leach green tea through fried dry, for subsequent use; Getting glutinous rice eluriates clean, is filtered dry, and puts into green tea tea and soaks 30 minutes, be filtered dry for subsequent use; Get chicken, be cut into bulk, block specification is: 0.5cm × 0.5cm × 0.5cm, then puts salt 2 grams and pickles 2-3 minute, for subsequent use.
(2) put into rapeseed oil in pot, heating 2-3 minute, chicken is put into pot and fry loose, add through fried dry green tea after being filtered dry in step (1) successively, the glutinous rice after being filtered dry, fries even, adds white sugar, salt, honey mixing fry even.
(3) glutinous rice will fried, chicken, green tea mixture is put into food steamer and is steamed 20 minutes, after cooling, pinches into sticky rice in lotus leaf group.
Embodiment 3:
Raw material: 80 parts, glutinous rice, 30 parts, chicken, rapeseed oil 10 parts, green tea 20 parts, salt 5 parts, honey 10 parts, white sugar 7 parts.
Preparation method is as follows:
(1) get green tea in proportion, increase water soaking 2 hours, leach green tea through fried dry, for subsequent use; Getting glutinous rice eluriates clean, is filtered dry, and puts into green tea tea and soaks 30 minutes, be filtered dry for subsequent use; Get chicken, be cut into bulk, block specification is: 0.5cm × 0.5cm × 0.5cm, then puts salt 2 grams and pickles 2-3 minute, for subsequent use.
(2) put into rapeseed oil in pot, heating 2-3 minute, chicken is put into pot and fry loose, add through fried dry green tea after being filtered dry in step (1) successively, the glutinous rice after being filtered dry, fries even, adds white sugar, salt, honey mixing fry even.
(3) glutinous rice will fried, chicken, green tea mixture is put into food steamer and is steamed 20 minutes, after cooling, pinches into sticky rice in lotus leaf group.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (5)
1. a tea leaf glutinous rice chicken, is characterized in that: it is made up of following parts by weight: glutinous rice 60-80 part, chicken 20-30 part, rapeseed oil 5-10 part, green tea 10-20 part, salt 2-5 part, honey 5-10 part, white sugar 3-7 part.
2. tea leaf glutinous rice chicken according to claim 1, is characterized in that, its various parts by weight consist of: glutinous rice 70-75 part, chicken 25-30 part, rapeseed oil 6-8 part, green tea 15-20 part, salt 4-5 part, honey 6-8 part, white sugar 4-6 part.
3. tea leaf glutinous rice chicken according to claim 1 and 2, is characterized in that, its various parts by weight consist of: 75 parts, glutinous rice, 25 parts, chicken, rapeseed oil 8 parts, green tea 20 parts, salt 5 parts, honey 7 parts, white sugar 5 parts.
4. a preparation method for tea leaf glutinous rice chicken described in claim 3, it is characterized in that, the method comprises the steps:
(1) get green tea in proportion, increase water soaking 2 hours, leach green tea through fried dry, for subsequent use; Getting glutinous rice eluriates clean, is filtered dry, and puts into green tea tea and soaks 30 minutes, be filtered dry for subsequent use; Get chicken, be cut into bulk, put salt 2 grams and pickle 2-3 minute, for subsequent use.
(2) put into rapeseed oil in pot, heating 2-3 minute, chicken is put into pot and fry loose, add through fried dry green tea after being filtered dry in step (1) successively, the glutinous rice after being filtered dry, fries even, adds white sugar, salt, honey mixing fry even.
(3) glutinous rice will fried, chicken, green tea mixture is put into food steamer and is steamed 20 minutes, after cooling, pinches into sticky rice in lotus leaf group.
5. the preparation method of tea leaf glutinous rice chicken according to claim 4, it is characterized in that, in described step (1), block specification is: 0.5cm × 0.5cm × 0.5cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510831538.1A CN105475817A (en) | 2015-11-25 | 2015-11-25 | Sticky rice in tea leaf, and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510831538.1A CN105475817A (en) | 2015-11-25 | 2015-11-25 | Sticky rice in tea leaf, and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105475817A true CN105475817A (en) | 2016-04-13 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510831538.1A Pending CN105475817A (en) | 2015-11-25 | 2015-11-25 | Sticky rice in tea leaf, and making method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105475817A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107625066A (en) * | 2017-07-28 | 2018-01-26 | 贵州杨老奶食品有限公司 | A kind of lotus leaf sticky rice in lotus leaf and preparation method thereof |
-
2015
- 2015-11-25 CN CN201510831538.1A patent/CN105475817A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107625066A (en) * | 2017-07-28 | 2018-01-26 | 贵州杨老奶食品有限公司 | A kind of lotus leaf sticky rice in lotus leaf and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160413 |