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Chinese wolfberry leaf traditional Chinese rice-puddings

A technology of wolfberry leaves and zongzi, which is applied in food science and other fields, can solve the problems of being greasy and getting angry, and achieve the effects of energy saving, pure and pure taste, and saving cooking time

Inactive Publication Date: 2016-12-07
罗盈
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Eating zongzi on the Dragon Boat Festival is a traditional custom of the Chinese people. There is also such a custom in Guangxi, but Guangxi people not only eat zongzi on the Dragon Boat Festival, but also like to make zongzi during the festivals. Local people in Guangxi like to make zongzi with pork belly, Add some auxiliary materials to the stuffing with five-spice powder. The rice dumplings made by this method are sweet and soft, but they are easy to be greasy and get angry, which will cause problems such as red eyes, dizziness, pain, heat and sores.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Lycium barbarum leaf rice dumplings are prepared from the following raw materials in parts by weight:

[0032] 800 servings of glutinous rice, 600 servings of wolfberry leaves, 600 servings of pork belly, 200 servings of red beans, 80 servings of pinto beans, 60 servings of black sesame seeds, 60 servings of peanut kernels, 40 servings of fresh shiitake mushrooms, 20 servings of five-spice powder, 40 servings of dried shrimp, 40 servings of taro stems .

[0033] Above-mentioned wolfberry leaf rice dumpling comprises the steps:

[0034] A, picking fresh wolfberry leaves, washing with clear water, drying, and crushing it into powder with a pulverizer;

[0035] B. Wash the glutinous rice three times with water, then soak it in water for 5 hours, and drain the water after it is completely soft;

[0036] C. Wash and soak the red beans and pinto beans for 5 hours, add the wolfberry leaf powder prepared in step A, the glutinous rice treated in step B, then add allspice powde...

Embodiment 2

[0045] Lycium barbarum leaf rice dumplings are prepared from the following raw materials in parts by weight:

[0046] 1000 servings of glutinous rice, 700 servings of wolfberry leaves, 700 servings of pork belly, 250 servings of red beans, 100 servings of pinto beans, 70 servings of black sesame seeds, 70 servings of peanut kernels, 50 servings of fresh shiitake mushrooms, 25 servings of five-spice powder, 50 servings of dried shrimp, 50 servings of taro stalks .

[0047] Above-mentioned wolfberry leaf rice dumpling comprises the steps:

[0048] A, picking fresh wolfberry leaves, washing with clear water, drying, and crushing it into powder with a pulverizer;

[0049] B. Wash the glutinous rice three times with water, then soak it in water for 5.5 hours, and drain the water after it is completely soft;

[0050] C. Wash and soak the red beans and pinto beans for 5 hours, add the wolfberry leaf powder prepared in step A, the glutinous rice treated in step B, then add allspice ...

Embodiment 3

[0059] Lycium barbarum leaf rice dumplings are prepared from the following raw materials in parts by weight:

[0060] 1200 servings of glutinous rice, 800 servings of wolfberry leaves, 800 servings of pork belly, 300 servings of red beans, 120 servings of pinto beans, 80 servings of black sesame seeds, 80 servings of peanut kernels, 60 servings of fresh shiitake mushrooms, 30 servings of five-spice powder, 60 servings of dried shrimp, 60 servings of taro stalks .

[0061] Above-mentioned wolfberry leaf rice dumpling comprises the steps:

[0062] A, picking fresh wolfberry leaves, washing with clear water, drying, and crushing it into powder with a pulverizer;

[0063] B. Wash the glutinous rice three times with water, then soak it in water for 6 hours, and drain the water after it is completely soft;

[0064] C. Wash and soak the red beans and pinto beans for 5 hours, add the wolfberry leaf powder prepared in step A, the glutinous rice treated in step B, then add allspice po...

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PUM

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Abstract

The present invention discloses Chinese wolfberry leaf traditional Chinese rice-puddings. The traditional Chinese rice-puddings are prepared from glutinous rice, Chinese wolfberry leaves, streaky pork, red beans, phaseolus coccineus, black sesame seeds, peanut kernels, fresh shii-take, five spice powder, dried peeled shrimps and colocasia esculenta petioles as raw materials. The traditional Chinese rice-puddings are fragrant, glutinous and tasty, also have a delicate fragrance of the Chinese wolfberry leaves, also have functions of supplementing deficiency and benefiting essences, clearing heat, stopping thirst, dispelling wind and improving eyesight, effectively removing hot eyes and faint pains, heat toxins and swollen sores, etc. The manufactured traditional Chinese rice-puddings are moderate in sizes, so that the boiling time can be saved. Besides, the traditional Chinese rice-puddings are boiled with a high pressure cooker, which can effectively save energy.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a Chinese wolfberry leaf zongzi. technical background [0002] Zongzi, known as "corner millet" and "tube rice dumpling" in ancient times, is a festive food for the Dragon Boat Festival. Legend has it that it was born to sacrifice Qu Yuan who threw himself into the river. Zongzi is still the traditional food with the deepest cultural accumulation in Chinese history. It has a long history and various patterns. Due to the different customs of different places, the cooking and eating methods of Zongzi are very different. Eating zongzi on the Dragon Boat Festival is a traditional custom of the Chinese people. There is also such a custom in Guangxi, but Guangxi people not only eat zongzi on the Dragon Boat Festival, but also like to make zongzi during the festivals. Local people in Guangxi like to make zongzi with pork belly, Add some auxiliary materials to the stuffing with five-spice ...

Claims

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Application Information

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IPC IPC(8): A23L7/126A23L33/00
Inventor 罗盈
Owner 罗盈
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