Rice dumpling and preparation process thereof

Abstract

The invention discloses a rice dumpling which, from inside to outside, sequentially comprises a dumpling body, an inner plastic film, a dumpling leaf and an outer plastic film. The invention also discloses a preparation process of the rice dumpling, which comprises the following steps of hermetically wrapping the dumpling leaf between the inner plastic film and the outer plastic film, taking the cooked dumpling body, attaching the inner plastic film of the dumpling leaf to the dumpling body, folding, and sealing so as to obtain the rice dumpling. According to the invention, through pre-wrapping the dumpling leaf between food-grade plastic films with an easily-torn tape, the dumpling leaf is kept in a clean state; no poaching process is required to be performed, so that the delicate fragrance of the dumpling leaf is kept more completely, and before the rice dumpling is eaten, through a short-term reheating process, the delicate fragrance of the dumpling leaf is emitted; and when the rice dumpling is eaten, an operation of removing the easily-torn tapes is only required to be performed, thereby not only realizing the easy stripping of the dumpling leaf, but also keeping the delicate fragrance of the dumpling leaf well, so that the dumpling leaf is kept in a clean state, and the rice dumpling is eaten more conveniently; and the whole technological process can achieve automated production.

Description

technical field [0001] The invention relates to the production field of zongzi, in particular to a zongzi and a production process thereof. Background technique [0002] As a traditional food, Zongzi can not only wrap the stomach, but also have the fragrance of Zong leaves. It is a traditional festival food with the deepest cultural accumulation in Chinese history. At present, zongzi has gradually developed from a seasonal food to a daily fast-moving consumer product, and has become a part of consumers' daily table food in Jiangsu, Zhejiang, Guangdong, Guangxi and other regions. [0003] However, the common problem with the zongzi on the market is that the zongzi needs to be peeled off before eating, which is more difficult to eat than other types of convenience foods, and the surface of the zongzi often adheres to the oil and starch brought in during the cooking of the zongzi The viscous substances etc. produced after gelatinization are not very clean, and the convenience ...

AI Technical Summary

Problems solved by technology

[0003] However, the common problem with the zongzi on the market is that the zongzi needs to be peeled off before eating, which is more difficult to eat than other types of convenience foods, and the surface of the zongzi often adheres to the oil and starch brought in during the cooking of the zongzi The viscous substances produced after gelatinization are not very clean, and the convenience of eating is not enough

But this method only improves the problem that the zongzi occurs in the vacuum packaging process, and does not solve the problem that the zongzi leaves that are difficult to peel off and stick to the surface of the zongzi leaves such as grease and the like during the eating process of the zongzi

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