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Making method of corn Zongzi

A production method and technology of Zongzi, applied in food preparation, application, food science, etc., can solve the problems of difficult storage of raw materials and complicated production, and achieve the effects of easy mastery, simple production method, high viscosity and digestibility

Inactive Publication Date: 2014-12-03
MAIZE RES INST GUANGXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for making corn dumplings, using cornmeal as the main raw material, thereby overcoming the disadvantages of difficult storage of raw materials and complicated production when fresh corn is used as raw material

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of preparation method of tamales, comprises the following steps:

[0021] (1) Prepare raw materials, 600g cornmeal, 300ml warm water, 100g oil, 10g dry onion powder, 5g cumin powder, 5g chili powder, 100g beef, cut into strips and marinate, 50 pieces of corn bracts;

[0022] (2) prepare zong leaves, place corn leaves in boiling water and cook for 10 minutes, then soak for 40 minutes after cease-fire to obtain zong leaves;

[0023] (3) Soften the cornmeal, fully stir the prepared cornmeal and 40°C water, and let stand for 20 minutes;

[0024] (4) and corn balls, knead the softened corn flour in step (3), lard, onion dry powder, cumin powder, chili powder, etc. to make corn balls, cover the kneaded corn balls and put them in Place in a refrigerator at 4°C for 15 hours;

[0025] (5) To make zongzi, spread a piece of corn leaf flatly, spread 30g of corn balls on the corn leaf, then put a piece of marinated beef on the corn ball, and then wrap the rice dumpling leav...

Embodiment 2

[0028] A kind of preparation method of tamales, comprises the following steps:

[0029] (1) Prepare raw materials, 650g cornmeal, 350ml warm water, 110g oil, 12g dry onion powder, 8g cumin powder, 8g chili powder, 120g beef, cut into strips and marinate, 50 pieces of corn bracts;

[0030] (2) prepare zong leaves, place corn leaves in boiling water and cook for 10 minutes, then soak for 40 minutes after cease-fire to obtain zong leaves;

[0031] (3) Soften the cornmeal, fully stir the prepared cornmeal and 30°C water, and let stand for 30 minutes;

[0032] (4) and corn balls, knead the softened corn flour in step (3), lard, onion dry powder, cumin powder, chili powder, etc. to make corn balls, cover the kneaded corn balls and put them in Place in a refrigerator at 4°C for 20 hours;

[0033] (5) To make zongzi, spread a piece of corn leaf evenly, spread 35g of corn balls on the corn leaf, then put a piece of marinated beef on the corn ball, and then wrap the zong leaves;

[0...

Embodiment 3

[0036] A kind of preparation method of tamales, comprises the following steps:

[0037] (1) Prepare raw materials, 700g cornmeal, 450ml warm water, 120g oil, 15g dry onion powder, 10g cumin powder, 10g chili powder, 150g beef, cut into strips and marinate, 50 pieces of corn bract leaves;

[0038] (2) prepare zong leaves, place corn leaves in boiling water and cook for 10 minutes, then soak for 40 minutes after cease-fire to obtain zong leaves;

[0039] (3) Soften the cornmeal, fully stir the prepared cornmeal and 50°C water, and let stand for 10 minutes;

[0040] (4) and corn balls, knead the softened corn flour in step (3), lard, onion dry powder, cumin powder, chili powder, etc. to make corn balls, cover the kneaded corn balls and put them in Place in a refrigerator at 4°C for 24 hours;

[0041] (5) To make zongzi, spread a piece of corn leaf flatly, spread 30g of corn balls on the corn leaf, then put a piece of marinated beef on the corn ball, and then wrap the rice dumpl...

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Abstract

The invention discloses a making method of a corn Zongzi. The making method comprises the following steps: (1) softening corn flour, namely fully stirring the prepared corn flour and water with a temperature of 30-50 DEG C, placing the mixture for 10min-30min; (2) kneading a corn dough, namely mutually kneading the corn flour softened in the step (1) and oil to make the corn dough, and placing the corn dough for 15h-24h; (3), wrapping the Zongzi, namely wrapping the kneaded corn dough into the Zongzi by using a reed leaf; and (4) steaming the Zongzi, namely cooking the wrapped Zongzi until being cooked. According to the making method of the corn Zongzi, disclosed by the invention, relatively high viscosity and digestibility of the made Zongzi are achieved, the corn Zongzi is smooth in mouth feel, and relatively good in mouth feel; and the making method is simple, and is easy to hold.

Description

technical field [0001] The invention relates to a food processing technology, in particular to a method for making corn dumplings. Background technique [0002] With the development of agricultural production, the food problem in our country has basically been solved. However, with the improvement of people's living standards and the enhancement of nutrition and health care awareness, more and more people have realized that although food products such as rice and flour have a good taste, their nutrition is not as rich as corn and other coarse grains. Therefore, many people have consciously increased the consumption of corn products. Although cornmeal is richer and more comprehensive in nutrition than rice and white flour, it is difficult to make many tricks in the family. Usually, it is made into foods such as corn paste, polenta and corn cakes, but these varieties are becoming more and more single and cannot be used. Satisfy people's ever-increasing demand for corn food v...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164
CPCA23L7/126
Inventor 吴永升邹成林黄开健莫芳华黄爱花谭华韦新兴郑德波莫润秀莫伟健
Owner MAIZE RES INST GUANGXI ACADEMY OF AGRI SCI
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