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Processing method of zongzi without zongzi leaf wrapping

A processing method and technology of zongzi, which is applied in the field of zongzi processing without zongzi leaves, can solve the problems of high labor intensity, low production efficiency, and difficulty in mechanized production, so as to reduce the labor intensity of workers, improve production efficiency and taste soft waxy effect

Inactive Publication Date: 2016-04-13
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this traditional food faces the following two major problems in the process of industrialized production: 1. The traditional production method of wrapping zongzi with zongzi leaves has the problems of high labor intensity and low production efficiency, and it is difficult to realize mechanized production; 2. The storage of finished products It will regenerate and harden in less than a week, and the product needs to be heated before eating, which cannot meet the needs of instant food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Preparation of zongye liquid: immerse 10 kg of fresh Ruo bamboo leaves in 40 kg of clear water containing 0.04% edible alkali, boil for 15 minutes, pour out the first leachate, and then add 40 kg of 0.04% edible alkali Clear water was boiled for 10 minutes to obtain the second leaching liquid, and the two leaching liquids were combined to obtain the Zongye liquid containing the composition and flavor of the bamboo leaves.

[0025] (2) Deploy zongye liquid: add 30 kg of caramel to 50 kg of zongye liquid and mix well.

[0026] (3) Soak the glutinous rice: Add 50 kg of glutinous rice and 75 kg of prepared Zongye liquid into the vacuum dipping tank, soak for 25 minutes at a vacuum of 0.05 MPa and 25°C until the water content of the glutinous rice is 52%, take out the glutinous rice , drain off the excess zongzi leaf liquid.

[0027] (4) Packaging: Put 100 grams of soaked glutinous rice into a triangular food cooking bag, compact it, and seal it near the edge of the glu...

Embodiment 2

[0032] (1) Preparation of zongye liquid: immerse 10 kg of fresh reed leaves in 50 kg of water, boil for 15 minutes, pour out the first leachate, then add 50 kg of water, boil for 10 minutes to obtain the second leachate , combined 2 leach solutions to obtain Zongye liquid containing reed leaf components and local flavor.

[0033] (2) Deploy Zongye liquid: Add 2.5 kg of soluble dextrin and 0.1 kg of sucrose ester to 50 kg of Zongye liquid, and mix well.

[0034] (3) Soak glutinous rice: Add 75 kg of prepared rice dumpling leaf liquid to 50 kg of glutinous rice, soak at room temperature for 3 hours until the water content of the glutinous rice is 56%, take out the glutinous rice, and drain the excess rice dumpling leaf liquid.

[0035] (4) Packing: Put 80 grams of soaked glutinous rice into a triangular food cooking bag, add 1 salted egg yolk, continue to add glutinous rice to 150 grams, compact it, and use a vacuum packaging machine to seal near the edge of the glutinous rice ...

Embodiment 3

[0040] (1) Preparation of zongye liquid: immerse 10 kg of fresh reed leaves in 40 kg of clean water containing 0.04% edible alkali, boil for 15 minutes, pour out the first leaching solution, and then add 40 kg of clear water containing 0.04% edible alkali , boiled for 10 minutes to obtain the second leaching solution, and combined the 2 leaching solutions to obtain the Zongye liquid containing reed leaf components and local flavor.

[0041] (2) Deploy zongye liquid: add 20 kg of starch syrup and 8 kg of xylitol to 50 kg of zongye liquid, and mix well.

[0042] (3) Soak the glutinous rice: Add 50 kg of glutinous rice and 75 kg of prepared Zongye liquid into the vacuum dipping tank, soak for 25 minutes at a vacuum of 0.05 MPa and 25°C until the water content of the glutinous rice is 52%, take out the glutinous rice , drain off the excess zongzi leaf liquid.

[0043] (4) Soak mung bean: Add 10 kg of mixed zongye liquid to 5 kg of mung bean, soak at room temperature for 6 hours u...

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Abstract

A method for processing zongzi without wrapping leaf comprises the following steps: immersing a zongzi wrapping leaf in clear water, and boiling and extracting twice to prepare a zongzi wrapping leaf liquid; adding one or more than two components containing 2-10wt% of soluble dextrin, 0.05-1.0wt% of liquid sucrose ester or 10-100wt% of sweetener into the zongzi wrapping leaf liquid to blend the zongzi wrapping leaf liquid, calculated by the weight of the zongzi wrapping leaf liquid; adding the blended zongzi wrapping leaf liquid 1.5 times of the weight of glutinous rice, and immersing the glutinous rice to a water content of 50-60%; filling the soaked rice quantitatively into a triangle food cooking bag, compacting, and vacuumizing; cooking the glutinous rice in a high-pressure digester to a cooked state, carrying out back pressure cooling to the temperature of the zongzi reaching 50 DEG C, and taking the zongzi out of the digester; and compacting the zongzi in a conical die for molding. The finished product provided by the invention has leaf nutrition and flavor better than those of a traditional zongzi wrapped by leaf, and greatly reduces the labor intensity, improves the production efficiency, and can realize the mechanization, automation and mass production; and after storing at room temperature for 12 months, the finished product still has soft and waxy taste, can be eaten instantly without heating, and is suitable for usage in tourism, leisure, outdoor, aviation and space.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for processing zongzi without wrapping zongzi leaves. Background technique [0002] Zongzi is a traditional food in my country. It is usually made by wrapping glutinous rice with bamboo leaves or reed leaves, and then steamed to make the finished product contain the special flavor of zongzi leaves. In recent years, with the development of society and the improvement of people's living standards and quality, zongzi has gradually changed from family workshop processing to industrial production. However, this traditional food faces the following two major problems in the process of industrialized production: 1. The traditional production method of wrapping zongzi with zongzi leaves has the problems of high labor intensity and low production efficiency, and it is difficult to realize mechanized production; 2. The storage of finished products It will rege...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/126
Inventor 刘晓华曹郁生徐晖
Owner NANCHANG UNIV
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