CN105639476A - Bamboo-flavor lotus leaf sticky rice chicken health-care food and preparation method thereof - Google Patents
Bamboo-flavor lotus leaf sticky rice chicken health-care food and preparation method thereof Download PDFInfo
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- CN105639476A CN105639476A CN201511022685.0A CN201511022685A CN105639476A CN 105639476 A CN105639476 A CN 105639476A CN 201511022685 A CN201511022685 A CN 201511022685A CN 105639476 A CN105639476 A CN 105639476A
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Abstract
The invention discloses bamboo-flavor lotus leaf sticky rice chicken health-care food and a preparation method thereof. The bamboo-flavor lotus leaf sticky rice chicken health-care food is prepared from raw materials including sticky rice, chicken blocks, white spirit, bruised ginger, curry powder, light soy sauce, five-spice powder, sesame oil and the like. The color and the luster of the finished product are attractive; the texture is loose and soft; the soft, smooth, sweet and fragrant effects are achieved; the favor is tasty and refreshing but is not greasy; the nutrition is rich; the food is suitable for both young and old people. Particularly, the sticky rice and the chicken blocks are simultaneously steamed by a bamboo tube; after eating, the health-care food is soft, thoroughly cooked, fresh, fragrant, sticky and tender; the specific fragrance favor of the bamboo is also realized when the fragrance is realized; smoothness is realized while the lubricating mouthfeel is achieved. For the product production, the addition of other large-scale equipment is not needed on the basis of ordinary production; the management is easy; the production line change is easy; the economic benefits are high.
Description
Technical field
The present invention relates to healthy flavor food, be specifically related to a kind of bamboo perfume (or spice) Folium Nelumbinis sticky rice in lotus leaf health food and preparation method thereof.
Background technology
Sticky rice in lotus leaf is one of Han nationality's tradition name point in Guangdong Province's early morning tea, belongs to the Guangdong dishes among eight big cuisines. Be usually and make major ingredient with Oryza glutinosa sugaring, salt, soy sauce, Adeps Sus domestica, Oleum Sesami, chicken essence etc., chicken nugget, thin pork, Radix Crotalariae szemoensis silk, Flammulina velutipes, peeled shrimp, roast pork, egg, etc. make stuffing material, after be put into steamed tool cook so that Folium Nelumbinis bag be real. Pass on from one to another the night market originating from the Guangzhou pre-peaceful liberation period, have hotel owner to be clipped in rice dumpling by stuffing material at first, fall to cover with bowl, steamed and form, plentiful tasty and refreshing, rather well received later, have pedlar to carry sale for convenience on the shoulder, teabowl with a cover making into Folium Nelumbinis bag assist, delicate fragrance is completely full of on the contrary, more characteristic. Stuffing material in sticky rice in lotus leaf is several times development and change also, and ancient times, sticky rice in lotus leaf was with Oryza glutinosa, Dried Scallop, dried shrimps grain, or the chicken wing etc. boned is made, and stuffing material is refining to be formed. The deal of traditional sticky rice in lotus leaf is relatively big, and foot has 34 two meters, and eating a sticky rice in lotus leaf is almost half appetite.
Through folk art succession and differentiation, pastry chefs' long-term practice exchanges with innovation, define a series of sticky rice in lotus leaf kind, such as Wuhan sticky rice in lotus leaf, delicate fragrance sticky rice in lotus leaf, Korean style Oryza glutinosa chicken rice, trendy styles from Hong Kong sticky rice in lotus leaf, minced meat element filling sticky rice in lotus leaf, Margarita sticky rice in lotus leaf, pocket sticky rice in lotus leaf, fruit king's sticky rice in lotus leaf etc. Owing to its processing technology is exquisite, unique, complicated. Reach its finished product have quality fine and smooth pliable and tough, that mouthfeel is fresh and sweet is sharp and clear, soft or hard is appropriate, whippy prescription, has certain technical difficulty.
Summary of the invention
It is an object of the invention to provide that a kind of technique is simple, unique flavor, rich in taste are fresh and sweet, the bamboo perfume (or spice) Folium Nelumbinis sticky rice in lotus leaf health food of health care.
It is a further object of the present invention to provide bamboo perfume (or spice) Folium Nelumbinis sticky rice in lotus leaf health food simple to operate, with low cost, easy to spread and preparation method thereof preparation method.
Technical solution of the present invention is a kind of bamboo perfume (or spice) Folium Nelumbinis sticky rice in lotus leaf health food and preparation method thereof specifically, it is characterised in that including:
Oryza glutinosa 1000��3000 weight portion, chicken block 500��1000 weight portion, Chinese liquor 100��500 weight portion, soy sauce 50��100 weight portion, bruised ginger 50��100 weight portion, coffee twines powder 10��50 weight portion, light soy sauce 10��50 weight portion, five spice powder 10��50 weight portion, Oleum sesami 10��50 weight portion;
Production technology concrete steps include:
(1) select high-quality, pure, fine and smooth, pure white Oryza glutinosa, after soaking 3h, drain away the water standby;
(2) take thick bamboo tube at the bottom of clean smooth smooth Germinatus Bambusae sinospinosae, be placed in olive oil and preheat 5��30min; Separately take that a bore is slightly larger and the thick bamboo tube middle cover of the lucky thick bamboo tube at the bottom of Germinatus Bambusae sinospinosae that can link closely, be placed in 90��95 DEG C of clear water heating 5��10min; Separately take that a bore is slightly larger and the thick bamboo tube top cover of the lucky thick bamboo tube middle cover that can link closely again;
(3) after end thick bamboo tube inwall is coated with last layer olive oil, addition chicken block, Chinese liquor, light soy sauce, bruised ginger, curry powder, five spice powder, white sugar, Oleum sesami are mixed thoroughly, end thick bamboo tube is vertically placed in boiling water, first with thick bamboo tube at the bottom of thick bamboo tube middle cover upper shield, it is vertically placed in boiling water to heat 50min with thick bamboo tube top cover upper shield thick bamboo tube middle cover again, the height of boiling water water flooding is just slightly above the position of thick bamboo tube top cover base opening, and with pipeline, olive oil is passed into the lower floor of thick bamboo tube, lower floor toward thick bamboo tube passes into as far as possible many olive oil, common heating, continues steaming and decocting 35��40min;
(4) it is stamped after the thick bamboo tube of thick bamboo tube lid heats 5min in boiling water, turn down boiling water height, boiling water is made just to flood the height of thick bamboo tube slightly above the height of ring in the middle of thick bamboo tube, make to add the olive oil of a layer 95 DEG C on boiling water, olive oil oil reservoir can flood just slightly above the position of thick bamboo tube top cover base opening just, continuous steaming and decocting 20��30min;
(5) removing Fructus Canarii albi oil reservoir, open thick bamboo tube lid, take out chicken block and be placed on the clean Folium Nelumbinis spread out, every Folium Nelumbinis places 2��3 pieces of Carnis Gallus domesticus and appropriate Oryza glutinosa, and wraparound rectangularity puts into the thick bamboo tube upper strata after preheating;
(6) thick bamboo tube lid is covered again, it is vertically placed in boiling water and heats, regulate boiling water height, boiling water is made just to flood the height of thick bamboo tube slightly above the height of ring in the middle of thick bamboo tube, make to add the olive oil of a layer 95 DEG C on boiling water, olive oil oil reservoir can flood just slightly above the position of thick bamboo tube top cover base opening just, continues steaming and decocting 35��40min;
(7) thick bamboo tube being stamped thick bamboo tube lid being taken out cooling, taken out by cold Folium Nelumbinis sticky rice in lotus leaf from cylinder, packaging is finished product.
Further, thick bamboo tube of the described end is divided into upper and lower two-layer, has a ring interlayer in the middle of end thick bamboo tube; Thick bamboo tube upper strata, the end digestion process contain respectively meat material and half a lifetime ripe powder slurry.
Further, described thick bamboo tube middle cover is divided into upper and lower two-layer, has a ring interlayer in the middle of thick bamboo tube middle cover; Thick bamboo tube middle cover lower floor thick bamboo tube at the bottom of upper shield; Thick bamboo tube middle cover upper strata contains cooking wine at digestion process.
Further, the be nested degree of depth of end thick bamboo tube of described thick bamboo tube middle cover lower floor is longer than the end thick bamboo tube top opening height to middle ring interlayer.
Further, described thick bamboo tube top cover is that one end open one end is closed.
Further, olive oil can be added in the lower floor of thick bamboo tube of the described end in the process of boiling water heating jointly to heat. Finished product color and luster of the present invention is attractive in appearance, and quality is soft, and soft profit is fragrant and sweet, tasty and refreshing oiliness, nutritious, and old children is all suitable. Especially Oryza glutinosa and chicken nugget are used thick bamboo tube with steaming by the present invention, eat soft rotten fresh perfume (or spice), glutinous soft delicacy, also have the distinctive delicate fragrance local flavor of bamboo, have smooth in lubrication after perfume is ice-cold. The production of product of the present invention need not add other main equipments on the basis of common production, it is easy to management, it is easy to change the line of production, high financial profit.
Detailed description of the invention
Hereinafter the preferred embodiment of the application is illustrated, it will be appreciated that preferred embodiment described herein is merely to illustrate and explains the application, be not used to limit the application.
Embodiment 1:
Fresh Horse hoof 100g, Oryza glutinosa 1000g, chicken block 500g, Chinese liquor 100g, soy sauce 50g, bruised ginger 50g, coffee twines powder 10g, light soy sauce 10g, five spice powder 10g, Oleum sesami 10g;
Production technology concrete steps include:
(1) select high-quality, pure, fine and smooth, pure white Oryza glutinosa, after soaking 3h, drain away the water standby;
(2) take thick bamboo tube at the bottom of clean smooth smooth Germinatus Bambusae sinospinosae, be placed in olive oil and preheat 5��30min; Separately take that a bore is slightly larger and the thick bamboo tube middle cover of the lucky thick bamboo tube at the bottom of Germinatus Bambusae sinospinosae that can link closely, be placed in 90��95 DEG C of clear water heating 5��10min; Separately take that a bore is slightly larger and the thick bamboo tube top cover of the lucky thick bamboo tube middle cover that can link closely again;
(3) after end thick bamboo tube inwall is coated with last layer olive oil, addition chicken block, Chinese liquor, light soy sauce, bruised ginger, curry powder, five spice powder, white sugar, Oleum sesami are mixed thoroughly, end thick bamboo tube is vertically placed in boiling water, first with thick bamboo tube at the bottom of thick bamboo tube middle cover upper shield, it is vertically placed in boiling water to heat 50min with thick bamboo tube top cover upper shield thick bamboo tube middle cover again, the height of boiling water water flooding is just slightly above the position of thick bamboo tube top cover base opening, and with pipeline, olive oil is passed into the lower floor of thick bamboo tube, lower floor toward thick bamboo tube passes into as far as possible many olive oil, common heating, continues steaming and decocting 35��40min;
(4) it is stamped after the thick bamboo tube of thick bamboo tube lid heats 5min in boiling water, turn down boiling water height, boiling water is made just to flood the height of thick bamboo tube slightly above the height of ring in the middle of thick bamboo tube, make to add the olive oil of a layer 95 DEG C on boiling water, olive oil oil reservoir can flood just slightly above the position of thick bamboo tube top cover base opening just, continuous steaming and decocting 20��30min;
(5) removing Fructus Canarii albi oil reservoir, open thick bamboo tube lid, take out chicken block and be placed on the clean Folium Nelumbinis spread out, every Folium Nelumbinis places 2��3 pieces of Carnis Gallus domesticus and appropriate Oryza glutinosa, and wraparound rectangularity puts into the thick bamboo tube upper strata after preheating;
(6) thick bamboo tube lid is covered again, it is vertically placed in boiling water and heats, regulate boiling water height, boiling water is made just to flood the height of thick bamboo tube slightly above the height of ring in the middle of thick bamboo tube, make to add the olive oil of a layer 95 DEG C on boiling water, olive oil oil reservoir can flood just slightly above the position of thick bamboo tube top cover base opening just, continues steaming and decocting 35��40min;
(7) thick bamboo tube being stamped thick bamboo tube lid being taken out cooling, taken out by cold Folium Nelumbinis sticky rice in lotus leaf from cylinder, packaging is finished product.
Last it is noted that these are only the preferred embodiment of the application; it is not limited to the application; although with reference to embodiment to present application has been detailed description; for a person skilled in the art; technical scheme described in foregoing embodiments still can be modified by it; or wherein portion of techniques feature is carried out equivalent replacement; but it is all within spirit herein and principle; any amendment of being made, equivalent replacement, improvement etc., should be included within the protection domain of the application.
Claims (5)
1. bamboo perfume (or spice) Folium Nelumbinis sticky rice in lotus leaf health food and preparation method thereof, including: Oryza glutinosa 1000��3000 weight portion, chicken block 500��1000 weight portion, Chinese liquor 100��500 weight portion, soy sauce 50��100 weight portion, bruised ginger 50��100 weight portion, coffee twines powder 10��50 weight portion, light soy sauce 10��50 weight portion, five spice powder 10��50 weight portion, Oleum sesami 10��50 weight portion;
It is characterized in that preparation method concretely comprises the following steps:
(1) select high-quality, pure, fine and smooth, pure white Oryza glutinosa, after soaking 3h, drain away the water standby;
(2) take thick bamboo tube at the bottom of clean smooth smooth Germinatus Bambusae sinospinosae, be placed in olive oil and preheat 5��30min; Separately take that a bore is slightly larger and the thick bamboo tube middle cover of the lucky thick bamboo tube at the bottom of Germinatus Bambusae sinospinosae that can link closely, be placed in 90��95 DEG C of clear water heating 5��10min;Separately take that a bore is slightly larger and the thick bamboo tube top cover of the lucky thick bamboo tube middle cover that can link closely again;
(3) after end thick bamboo tube inwall is coated with last layer olive oil, addition chicken block, Chinese liquor, light soy sauce, bruised ginger, curry powder, five spice powder, white sugar, Oleum sesami are mixed thoroughly, end thick bamboo tube is vertically placed in boiling water, first with thick bamboo tube at the bottom of thick bamboo tube middle cover upper shield, being vertically placed in boiling water to heat 50min with thick bamboo tube top cover upper shield thick bamboo tube middle cover again, the height of boiling water water flooding is just slightly above the position of thick bamboo tube top cover base opening;
(4) it is stamped after the thick bamboo tube of thick bamboo tube lid heats 5min in boiling water, turn down boiling water height, boiling water is made just to flood the height of thick bamboo tube slightly above the height of ring in the middle of thick bamboo tube, make to add the olive oil of a layer 95 DEG C on boiling water, olive oil oil reservoir can flood just slightly above the position of thick bamboo tube top cover base opening just, continuous steaming and decocting 20��30min;
(5) removing Fructus Canarii albi oil reservoir, open thick bamboo tube lid, take out chicken block and be placed on the clean Folium Nelumbinis spread out, every Folium Nelumbinis places 2��3 pieces of Carnis Gallus domesticus and appropriate Oryza glutinosa, and wraparound rectangularity puts into the thick bamboo tube upper strata after preheating;
(6) thick bamboo tube lid is covered again, it is vertically placed in boiling water and heats, regulate boiling water height, boiling water is made just to flood the height of thick bamboo tube slightly above the height of ring in the middle of thick bamboo tube, make to add the olive oil of a layer 95 DEG C on boiling water, olive oil oil reservoir can flood just slightly above the position of thick bamboo tube top cover base opening just, continues steaming and decocting 35��40min;
(7) thick bamboo tube being stamped thick bamboo tube lid being taken out cooling, taken out by cold Folium Nelumbinis sticky rice in lotus leaf from cylinder, packaging is finished product.
2. bamboo perfume (or spice) Folium Nelumbinis sticky rice in lotus leaf health food as claimed in claim 1 and preparation method thereof, it is characterised in that described thick bamboo tube middle cover is divided into upper and lower two-layer, has a ring interlayer in the middle of thick bamboo tube middle cover; Thick bamboo tube middle cover lower floor thick bamboo tube at the bottom of upper shield; Thick bamboo tube middle cover upper strata contains cooking wine at digestion process.
3. bamboo perfume (or spice) Folium Nelumbinis sticky rice in lotus leaf health food as claimed in claim 1 and preparation method thereof, the be nested degree of depth of end thick bamboo tube of described thick bamboo tube middle cover lower floor is longer than the end thick bamboo tube top opening height to centre ring interlayer.
4. bamboo perfume (or spice) Folium Nelumbinis sticky rice in lotus leaf health food as claimed in claim 1 and preparation method thereof, described thick bamboo tube top cover is that one end open one end is closed.
5. bamboo perfume (or spice) Folium Nelumbinis sticky rice in lotus leaf health food as claimed in claim 1 and preparation method thereof, can add olive oil in the lower floor of thick bamboo tube of the described end in the process of boiling water heating and jointly heat.
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| CN201511022685.0A CN105639476A (en) | 2015-12-31 | 2015-12-31 | Bamboo-flavor lotus leaf sticky rice chicken health-care food and preparation method thereof |
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Cited By (12)
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| CN106616393A (en) * | 2016-11-30 | 2017-05-10 | 广西大学 | Luchuan pork and glutinous rice steamed food |
| CN106690090A (en) * | 2016-11-30 | 2017-05-24 | 广西大学 | Fragrant and glutinous Luchuan pork skin jelly product |
| CN106690059A (en) * | 2016-11-30 | 2017-05-24 | 广西大学 | Fragrant and sticky product of Liangting chicken and rice |
| CN106722304A (en) * | 2016-11-30 | 2017-05-31 | 广西大学 | A kind of passion fruit is coated with pilau sticky rice food |
| CN106901219A (en) * | 2017-02-28 | 2017-06-30 | 肖德高 | Raw material thick bamboo tube chicken for making steaming dish |
| CN108112959A (en) * | 2016-11-30 | 2018-06-05 | 广西大学 | A kind of faint scent shrimp paste processing technology |
| CN108117949A (en) * | 2016-11-30 | 2018-06-05 | 广西大学 | A kind of Angel distiller's yeast wine making process |
| CN108117950A (en) * | 2016-11-30 | 2018-06-05 | 广西大学 | A kind of fragrant and sweet wine brewing allotment zymotechnique of pilose antler |
| CN108117948A (en) * | 2016-11-30 | 2018-06-05 | 广西大学 | A kind of glutinous fragrant and sweet liquor method for making |
| CN108125142A (en) * | 2016-11-30 | 2018-06-08 | 广西大学 | A kind of pearl meatball product |
| CN108130258A (en) * | 2016-11-30 | 2018-06-08 | 广西大学 | A kind of cordyceps sinensis allocates pilose antler fermentation technique |
| CN108125106A (en) * | 2016-11-30 | 2018-06-08 | 广西大学 | A kind of glutinous steamed rice food of Shatian shaddock meat |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616393A (en) * | 2016-11-30 | 2017-05-10 | 广西大学 | Luchuan pork and glutinous rice steamed food |
| CN106690090A (en) * | 2016-11-30 | 2017-05-24 | 广西大学 | Fragrant and glutinous Luchuan pork skin jelly product |
| CN106690059A (en) * | 2016-11-30 | 2017-05-24 | 广西大学 | Fragrant and sticky product of Liangting chicken and rice |
| CN106722304A (en) * | 2016-11-30 | 2017-05-31 | 广西大学 | A kind of passion fruit is coated with pilau sticky rice food |
| CN108112959A (en) * | 2016-11-30 | 2018-06-05 | 广西大学 | A kind of faint scent shrimp paste processing technology |
| CN108117949A (en) * | 2016-11-30 | 2018-06-05 | 广西大学 | A kind of Angel distiller's yeast wine making process |
| CN108117950A (en) * | 2016-11-30 | 2018-06-05 | 广西大学 | A kind of fragrant and sweet wine brewing allotment zymotechnique of pilose antler |
| CN108117948A (en) * | 2016-11-30 | 2018-06-05 | 广西大学 | A kind of glutinous fragrant and sweet liquor method for making |
| CN108125142A (en) * | 2016-11-30 | 2018-06-08 | 广西大学 | A kind of pearl meatball product |
| CN108130258A (en) * | 2016-11-30 | 2018-06-08 | 广西大学 | A kind of cordyceps sinensis allocates pilose antler fermentation technique |
| CN108125106A (en) * | 2016-11-30 | 2018-06-08 | 广西大学 | A kind of glutinous steamed rice food of Shatian shaddock meat |
| CN106901219A (en) * | 2017-02-28 | 2017-06-30 | 肖德高 | Raw material thick bamboo tube chicken for making steaming dish |
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Application publication date: 20160608 |