CN113331344A - Glutinous rice dumpling and preparation method thereof - Google Patents
Glutinous rice dumpling and preparation method thereof Download PDFInfo
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- CN113331344A CN113331344A CN202110453876.1A CN202110453876A CN113331344A CN 113331344 A CN113331344 A CN 113331344A CN 202110453876 A CN202110453876 A CN 202110453876A CN 113331344 A CN113331344 A CN 113331344A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 189
- 235000009566 rice Nutrition 0.000 title claims abstract description 189
- 238000002360 preparation method Methods 0.000 title abstract description 24
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 188
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 54
- 239000000843 powder Substances 0.000 claims abstract description 40
- 235000013312 flour Nutrition 0.000 claims abstract description 35
- 244000068988 Glycine max Species 0.000 claims abstract description 29
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 29
- 235000000346 sugar Nutrition 0.000 claims abstract description 26
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 239000003292 glue Substances 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims description 29
- 238000003756 stirring Methods 0.000 claims description 27
- 238000004898 kneading Methods 0.000 claims description 23
- 238000009835 boiling Methods 0.000 claims description 18
- 241000207961 Sesamum Species 0.000 claims description 16
- 230000008014 freezing Effects 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 13
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 10
- 235000007215 black sesame Nutrition 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 9
- 239000003205 fragrance Substances 0.000 claims description 9
- 238000000227 grinding Methods 0.000 claims description 9
- 238000005096 rolling process Methods 0.000 claims description 9
- 238000007790 scraping Methods 0.000 claims description 9
- 210000000582 semen Anatomy 0.000 claims description 6
- 150000002333 glycines Chemical class 0.000 claims description 4
- 238000007605 air drying Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 12
- 235000013373 food additive Nutrition 0.000 abstract description 6
- 239000002778 food additive Substances 0.000 abstract description 6
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 244000000231 Sesamum indicum Species 0.000 abstract 2
- 235000011962 puddings Nutrition 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 description 7
- 238000011068 loading method Methods 0.000 description 7
- 229930006000 Sucrose Natural products 0.000 description 2
- 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 description 2
- 230000036541 health Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses glutinous rice glue pudding and a preparation method thereof, relating to the technical field of food processing, wherein the glutinous rice glue pudding comprises the following raw materials in parts by weight: 800 portions of glutinous rice powder, 800 portions of rice powder, 300 portions of water, 1000 portions of water, 400 portions of soybean, 800 portions of sugar and 500 portions of sesame. The glutinous rice dumpling disclosed by the invention is prepared from natural food materials such as glutinous rice flour, water, soybeans, sugar and sesame, no food additive is added in the preparation process, the safety of food is ensured, and people are healthier when eating the glutinous rice dumpling. When the glutinous rice dumpling disclosed by the invention is eaten, the glutinous rice dumpling is cooked firstly, and then the cooked glutinous rice dumpling is matched with the dumpling seasoning powder for eating, so that the glutinous rice dumpling is sweet after being eaten, is novel in eating mode, develops the space for processing and consuming the glutinous rice dumpling, enriches the food types of people, and has a wide market popularization prospect.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to glutinous rice dumplings and a preparation method thereof.
Background
A large amount of food additives (such as double starch phosphate, shortening, a compound stabilizer, beet red, guar gum, xanthan gum, sodium glutamate, flavour nucleotide disodium, a puffed bean product, edible essence and spice and the like) are added into the existing sweet dumpling food, and the food additives can bring health hidden troubles to human bodies after being eaten for a long time.
Disclosure of Invention
Therefore, the invention provides glutinous rice dumplings and a preparation method thereof, and aims to solve the problem that a large amount of food additives added in the existing dumplings can bring health hidden troubles to human bodies.
In order to achieve the above purpose, the invention provides the following technical scheme:
according to the first aspect of the invention, the glutinous rice dumpling comprises the following raw materials in parts by weight: 800 portions of glutinous rice powder, 800 portions of rice powder, 300 portions of water, 1000 portions of water, 400 portions of soybean, 800 portions of sugar and 500 portions of sesame.
Further, the glutinous rice dumpling comprises the following raw materials in parts by weight: 500 portions of glutinous rice powder, 600 portions of 400 portions of rice powder, 800 portions of water, 500 portions of soybean, 600 portions of sugar and 400 portions of sesame.
Further, the sesame is black sesame or white sesame. Still further, the sugar may be white sugar or brown sugar or white sugar.
According to a second aspect of the present invention, the above glutinous rice dumpling preparation method comprises the following steps:
uniformly stirring glutinous rice flour and rice flour, adding water to knead the mixture into dough, evenly dividing the dough into a plurality of small dough after kneading, kneading the dough into balls, and quickly freezing the balls in a quick freezing cabinet for later use to prepare glutinous rice glue balls;
cleaning semen glycines, air drying, parching with slow fire for 15-25 min until bean fragrance overflows, grinding parched semen glycines into powder, adding sugar and semen Sesami, stirring, and making into glutinous rice ball powder.
Further, the temperature of quick freezing is minus 30 degrees to minus 18 degrees.
Further, the small dough weighs 15-25 grams.
Further, the eating method of the glutinous rice dumplings is as follows:
taking the prepared glutinous rice dumplings out of the quick-freezing cabinet, taking another pot, pouring a proper amount of clear water into the pot, pouring the glutinous rice dumplings after the water is boiled, scraping the bottom of the pot with a turner to prevent the glutinous rice dumplings from sticking to the pot, continuously boiling with strong fire, and stirring the glutinous rice dumplings with the turner at proper time to prevent the glutinous rice dumplings from being adhered; when all glutinous rice dumplings float, adding a proper amount of cold water and the like, boiling again, taking out, putting into a proportioning disk, and rolling with the glutinous rice dumpling proportioning powder for eating.
The invention has the following advantages:
the glutinous rice dumpling disclosed by the invention is prepared from natural food materials such as glutinous rice flour, water, soybeans, sugar and sesame, no food additive is added in the preparation process, the safety of food is ensured, and people are healthier when eating the glutinous rice dumpling. When the glutinous rice dumpling disclosed by the invention is eaten, the glutinous rice dumpling is cooked firstly, and then the cooked glutinous rice dumpling is matched with the dumpling seasoning powder for eating, so that the glutinous rice dumpling is sweet after being eaten, is novel in eating mode, develops the space for processing and consuming the glutinous rice dumpling, enriches the food types of people, and has a wide market popularization prospect.
The glutinous rice dumpling disclosed by the invention is simple in preparation method and easy to widely popularize.
Detailed Description
The present invention is described in terms of particular embodiments, other advantages and features of the invention will become apparent to those skilled in the art from the following disclosure, and it is to be understood that the described embodiments are merely exemplary of the invention and that it is not intended to limit the invention to the particular embodiments disclosed. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The glutinous rice dumpling comprises the following preparation raw materials: 400g of glutinous rice flour, 300g of rice flour, 500g of water, 400g of soybeans, 400g of sugar and 100g of black sesame seeds.
The preparation method of the glutinous rice dumplings comprises the following steps:
uniformly stirring 400g of glutinous rice flour and 300g of rice flour, adding 500g of water, kneading into dough, evenly dividing the dough into a plurality of 25 g of small dough, kneading into balls, and quickly freezing at minus 30-minus 18 degrees in a quick-freezing cabinet for later use to prepare glutinous rice dumplings;
cleaning 400g of soybeans, airing, frying for 20 minutes with slow fire until bean fragrance overflows, grinding the fried soybeans into powder, adding 400g of sugar and 100g of black sesame, stirring uniformly, and finally loading into a tray for later use to prepare the rice dumpling ingredient powder.
The eating method of the glutinous rice dumplings comprises the following steps:
taking the prepared glutinous rice dumplings out of the quick-freezing cabinet, taking another pot, pouring a proper amount of clear water into the pot, pouring the glutinous rice dumplings after the water is boiled, scraping the bottom of the pot with a turner to prevent the glutinous rice dumplings from sticking to the pot, continuously boiling with strong fire, and stirring the glutinous rice dumplings with the turner at proper time to prevent the glutinous rice dumplings from being adhered; when all glutinous rice dumplings float, adding a proper amount of cold water and the like, boiling again, taking out, putting into a proportioning disk, and rolling with the glutinous rice dumpling proportioning powder for eating.
Example 2
The glutinous rice dumpling comprises the following preparation raw materials: 800g of glutinous rice flour, 800g of rice flour, 1000g of water, 800g of soybeans, 800g of sugar and 500g of white sesame seeds.
The preparation method of the glutinous rice dumplings comprises the following steps:
uniformly stirring 800g of glutinous rice flour and 800g of rice flour, adding 1000g of water, kneading into dough, evenly dividing the dough into a plurality of small 15 g of dough, kneading into balls, and quickly freezing at minus 30-minus 18 degrees in a quick-freezing cabinet for later use to prepare glutinous rice dumplings;
cleaning 800g of soybeans, airing, stir-frying for 20 minutes with soft fire until the bean fragrance overflows, grinding the stir-fried soybeans into powder, adding 800g of sugar and 500g of white sesame seeds, stirring uniformly, and finally loading into a tray for later use to prepare the rice dumpling ingredient powder.
The eating method of the glutinous rice dumplings comprises the following steps:
taking the prepared glutinous rice dumplings out of the quick-freezing cabinet, taking another pot, pouring a proper amount of clear water into the pot, pouring the glutinous rice dumplings after the water is boiled, scraping the bottom of the pot with a turner to prevent the glutinous rice dumplings from sticking to the pot, continuously boiling with strong fire, and stirring the glutinous rice dumplings with the turner at proper time to prevent the glutinous rice dumplings from being adhered; when all glutinous rice dumplings float, adding a proper amount of cold water and the like, boiling again, taking out, putting into a proportioning disk, and rolling with the glutinous rice dumpling proportioning powder for eating.
Example 3
The glutinous rice dumpling comprises the following preparation raw materials: 500g of glutinous rice flour, 400g of rice flour, 600g of water, 500g of soybeans, 500g of sugar and 200g of black sesame seeds.
The preparation method of the glutinous rice dumplings comprises the following steps:
uniformly stirring 500g of glutinous rice flour and 400g of rice flour, adding 600g of water, kneading into dough, evenly dividing the dough into a plurality of small 20 g doughs after kneading, kneading into balls, and quickly freezing at minus 30-minus 18 degrees in a quick-freezing cabinet for later use to prepare the glutinous rice balls;
cleaning 500g of soybeans, airing, stir-frying for 25 minutes with slow fire until bean fragrance overflows, grinding the stir-fried soybeans into powder, adding 500g of sugar and 200g of black sesame, stirring uniformly, and finally loading into a tray for later use to prepare the rice dumpling ingredient powder.
The eating method of the glutinous rice dumplings comprises the following steps:
taking the prepared glutinous rice dumplings out of the quick-freezing cabinet, taking another pot, pouring a proper amount of clear water into the pot, pouring the glutinous rice dumplings after the water is boiled, scraping the bottom of the pot with a turner to prevent the glutinous rice dumplings from sticking to the pot, continuously boiling with strong fire, and stirring the glutinous rice dumplings with the turner at proper time to prevent the glutinous rice dumplings from being adhered; when all glutinous rice dumplings float, adding a proper amount of cold water and the like, boiling again, taking out, putting into a proportioning disk, and rolling with the glutinous rice dumpling proportioning powder for eating.
Example 4
The glutinous rice dumpling comprises the following preparation raw materials: 600g of glutinous rice flour, 600g of rice flour, 800g of water, 600g of soybeans, 600g of sugar and 400g of white sesame seeds.
The preparation method of the glutinous rice dumplings comprises the following steps:
uniformly stirring 600g of glutinous rice flour and 600g of rice flour, adding 800g of water, kneading into dough, evenly dividing the dough into a plurality of small 20 g doughs after kneading, kneading into balls, and quickly freezing at minus 30-minus 18 degrees in a quick-freezing cabinet for later use to prepare the glutinous rice balls;
cleaning 600g of soybeans, airing, frying for 20 minutes with slow fire until the bean fragrance overflows, grinding the fried soybeans into powder, adding 600g of sugar and 400g of white sesame seeds, stirring uniformly, and finally loading into a tray for later use to prepare the glutinous rice ball ingredient powder.
The eating method of the glutinous rice dumplings comprises the following steps:
taking the prepared glutinous rice dumplings out of the quick-freezing cabinet, taking another pot, pouring a proper amount of clear water into the pot, pouring the glutinous rice dumplings after the water is boiled, scraping the bottom of the pot with a turner to prevent the glutinous rice dumplings from sticking to the pot, continuously boiling with strong fire, and stirring the glutinous rice dumplings with the turner at proper time to prevent the glutinous rice dumplings from being adhered; when all glutinous rice dumplings float, adding a proper amount of cold water and the like, boiling again, taking out, putting into a proportioning disk, and rolling with the glutinous rice dumpling proportioning powder for eating.
Example 5
The glutinous rice dumpling comprises the following preparation raw materials: 550g of glutinous rice flour, 500g of rice flour, 700g of water, 550g of soybeans, 550g of sugar and 300g of black sesame seeds.
The preparation method of the glutinous rice dumplings comprises the following steps:
uniformly stirring 550g of glutinous rice flour and 500g of rice flour, adding 700g of water, kneading into dough, evenly dividing the dough into a plurality of small 20 g doughs after kneading, kneading into balls, and quickly freezing at minus 30-minus 18 degrees in a quick-freezing cabinet for later use to prepare the glutinous rice balls;
cleaning 550g of soybeans, airing, frying for 20 minutes with slow fire until bean fragrance overflows, grinding the fried soybeans into powder, adding 550g of sugar and 300g of black sesame, stirring uniformly, and finally loading into a tray for later use to prepare the rice dumpling ingredient powder.
The eating method of the glutinous rice dumplings comprises the following steps:
taking the prepared glutinous rice dumplings out of the quick-freezing cabinet, taking another pot, pouring a proper amount of clear water into the pot, pouring the glutinous rice dumplings after the water is boiled, scraping the bottom of the pot with a turner to prevent the glutinous rice dumplings from sticking to the pot, continuously boiling with strong fire, and stirring the glutinous rice dumplings with the turner at proper time to prevent the glutinous rice dumplings from being adhered; when all glutinous rice dumplings float, adding a proper amount of cold water and the like, boiling again, taking out, putting into a proportioning disk, and rolling with the glutinous rice dumpling proportioning powder for eating.
Example 6
The glutinous rice dumpling comprises the following preparation raw materials: 550g of glutinous rice flour, 500g of rice flour, 700g of water, 550g of soybeans, 550g of sugar and 150g of black sesame seeds.
The preparation method of the glutinous rice dumplings comprises the following steps:
uniformly stirring 550g of glutinous rice flour and 500g of rice flour, adding 700g of water, kneading into dough, evenly dividing the dough into a plurality of small 20 g doughs after kneading, kneading into balls, and quickly freezing at minus 30-minus 18 degrees in a quick-freezing cabinet for later use to prepare the glutinous rice balls;
cleaning 550g of soybeans, airing, frying for 20 minutes with slow fire until bean fragrance overflows, grinding the fried soybeans into powder, adding 550g of sugar and 150g of black sesame, stirring uniformly, and finally loading into a tray for later use to prepare the rice dumpling ingredient powder.
The eating method of the glutinous rice dumplings comprises the following steps:
taking the prepared glutinous rice dumplings out of the quick-freezing cabinet, taking another pot, pouring a proper amount of clear water into the pot, pouring the glutinous rice dumplings after the water is boiled, scraping the bottom of the pot with a turner to prevent the glutinous rice dumplings from sticking to the pot, continuously boiling with strong fire, and stirring the glutinous rice dumplings with the turner at proper time to prevent the glutinous rice dumplings from being adhered; when all glutinous rice dumplings float, adding a proper amount of cold water and the like, boiling again, taking out, putting into a proportioning disk, and rolling with the glutinous rice dumpling proportioning powder for eating.
Example 7
The glutinous rice dumpling comprises the following preparation raw materials: 550g of glutinous rice flour, 500g of rice flour, 700g of water, 550g of soybeans, 550g of sugar and 450g of white sesame seeds.
The preparation method of the glutinous rice dumplings comprises the following steps:
uniformly stirring 550g of glutinous rice flour and 500g of rice flour, adding 700g of water, kneading into dough, evenly dividing the dough into a plurality of small 20 g doughs after kneading, kneading into balls, and quickly freezing at minus 30-minus 18 degrees in a quick-freezing cabinet for later use to prepare the glutinous rice balls;
cleaning 550g of soybeans, airing, frying for 20 minutes with slow fire until bean fragrance overflows, grinding the fried soybeans into powder, adding 550g of sugar and 450g of white sesame seeds, stirring uniformly, and finally loading into a tray for later use to prepare the glutinous rice ball ingredient powder.
The eating method of the glutinous rice dumplings comprises the following steps:
taking the prepared glutinous rice dumplings out of the quick-freezing cabinet, taking another pot, pouring a proper amount of clear water into the pot, pouring the glutinous rice dumplings after the water is boiled, scraping the bottom of the pot with a turner to prevent the glutinous rice dumplings from sticking to the pot, continuously boiling with strong fire, and stirring the glutinous rice dumplings with the turner at proper time to prevent the glutinous rice dumplings from being adhered; when all glutinous rice dumplings float, adding a proper amount of cold water and the like, boiling again, taking out, putting into a proportioning disk, and rolling with the glutinous rice dumpling proportioning powder for eating.
The glutinous rice dumpling disclosed by the invention is prepared from natural food materials such as glutinous rice flour, water, soybeans, sugar and sesame, no food additive is added in the preparation process, the safety of food is ensured, and people are healthier when eating the glutinous rice dumpling. When the glutinous rice dumpling disclosed by the invention is eaten, the glutinous rice dumpling is cooked firstly, and then the cooked glutinous rice dumpling is matched with the dumpling seasoning powder for eating, so that the glutinous rice dumpling is sweet after being eaten, is novel in eating mode, develops the space for processing and consuming the glutinous rice dumpling, enriches the food types of people, and has a wide market popularization prospect.
Although the invention has been described in detail above with reference to a general description and specific examples, it will be apparent to one skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (7)
1. The glutinous rice dumpling is characterized in that the glutinous rice dumpling comprises the following raw materials in parts by weight: 800 portions of glutinous rice powder, 800 portions of rice powder, 300 portions of water, 1000 portions of water, 400 portions of soybean, 800 portions of sugar and 500 portions of sesame.
2. The glutinous rice dumpling of claim 1, wherein the glutinous rice dumpling is prepared from the following raw materials in parts by weight: 500 portions of glutinous rice powder, 600 portions of 400 portions of rice powder, 800 portions of water, 500 portions of soybean, 600 portions of sugar and 400 portions of sesame.
3. The glutinous rice dumpling of claim 1, wherein the sesame is black sesame or white sesame.
4. The method for preparing glutinous rice dumplings as claimed in any one of claims 1 to 3, comprising the steps of:
uniformly stirring glutinous rice flour and rice flour, adding water to knead the mixture into dough, evenly dividing the dough into a plurality of small dough after kneading, kneading the dough into balls, and quickly freezing the balls in a quick freezing cabinet for later use to prepare glutinous rice glue balls;
cleaning semen glycines, air drying, parching with slow fire for 15-25 min until bean fragrance overflows, grinding parched semen glycines into powder, adding sugar and semen Sesami, stirring, and making into glutinous rice ball powder.
5. The method for preparing glutinous rice dumplings as claimed in claim 4, wherein the temperature of quick freezing is-30 ° to-18 °.
6. The method of preparing the glutinous rice dumpling of claim 4, wherein the small dough has a weight of 15 to 25 g.
7. The method for preparing the glutinous rice dumpling of claim 4, wherein the glutinous rice dumpling is eaten by the following method:
taking the prepared glutinous rice dumplings out of the quick-freezing cabinet, taking another pot, pouring a proper amount of clear water into the pot, pouring the glutinous rice dumplings after the water is boiled, scraping the bottom of the pot with a turner to prevent the glutinous rice dumplings from sticking to the pot, continuously boiling with strong fire, and stirring the glutinous rice dumplings with the turner at proper time to prevent the glutinous rice dumplings from being adhered; when all glutinous rice dumplings float, adding a proper amount of cold water and the like, boiling again, taking out, putting into a proportioning disk, and rolling with the glutinous rice dumpling proportioning powder for eating.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011188838A (en) * | 2010-03-16 | 2011-09-29 | Chizuko Watanabe | Rice dumpling and method for producing the same |
| CN103181503A (en) * | 2013-04-26 | 2013-07-03 | 江南大学 | Canned black sesame paste rice dumpling and preparation method thereof |
| CN110637973A (en) * | 2019-09-26 | 2020-01-03 | 潢川县裕丰粮业有限责任公司 | Compound powder for making quick-frozen glue pudding, preparation method of compound powder and preparation method of quick-frozen glue pudding |
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2021
- 2021-04-26 CN CN202110453876.1A patent/CN113331344A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011188838A (en) * | 2010-03-16 | 2011-09-29 | Chizuko Watanabe | Rice dumpling and method for producing the same |
| CN103181503A (en) * | 2013-04-26 | 2013-07-03 | 江南大学 | Canned black sesame paste rice dumpling and preparation method thereof |
| CN110637973A (en) * | 2019-09-26 | 2020-01-03 | 潢川县裕丰粮业有限责任公司 | Compound powder for making quick-frozen glue pudding, preparation method of compound powder and preparation method of quick-frozen glue pudding |
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