Method for preparing rice-grain sprout dumplings

Abstract

The invention relates to a method for preparing rice-grain sprout dumplings. The method comprises the following steps: (1) rice-grain sprout preparation; (2) rice-grain sprout frying; (3) rice-grain sprout milling; (4) dumpling skin preparation; (5) stuffing preparation; and (6) dumpling preparation: preparing the dumplings by the dumpling skin obtained from step (4) and the stuffing obtained from step (5), treating the dumplings by an ultra-high pressure sterilization technology, bagging in vacuum, and storing at room temperature. Glutinous rice is selected, the chaff is removed, and the rice is only a dormant body, but is an activated body after germination, so that the problem that the dumplings are difficult to digest is solved; haws used as the stuffing taste sweet and sour and help digestion, so that the prepared dumplings promote digestion and invigorate the stomach, are sweet and sour, and are suitable for people of all ages; and the haws contain acid and can be anti-corrosive, so that the obtained dumplings are not easy to deteriorate. The dumplings are thoroughly sterilized by using the room-temperature ultra-high pressure technology before leaving the factory, and then are vacuumized to be bagged, so that the rich nutrition can be retained, and the dumplings can also be kept at room temperature.

Description

technical field [0001] The invention relates to the technical field of grain food processing and storage, in particular to a method for processing rice bud glutinous rice balls with whole grain rice as raw material and ultra-high pressure technology. Background technique [0002] Tangyuan is one of the representatives of traditional snacks. It is a spherical food made of glutinous rice flour. It usually has fillings. It is cooked and eaten with soup. It is also the most distinctive food of the Lantern Festival. But the stickiness of existing glutinous rice flour is strong, is unfavorable for digestion, increases stomach burden, thereby has influenced the sales volume of glutinous rice balls. [0003] In the era of advocating nature, pursuing nutrition, and emphasizing health care, the utilization of whole grain food raw materials represented by rice is bound to enter a new era. In addition, in the current era of Internet + e-commerce, the new generation of consumers are more...

AI Technical Summary

Problems solved by technology

But the stickiness of existing glutinous rice flour is strong, is unfavorable for digestion, increases gastrointestinal burden, thereby has influenced the sales volume of glutinous rice balls

[0003] In the era of advocating nature, pursuing nutrition, and emphasizing health care, the utilization of whole grain food raw materials represented by rice is bound to enter a new era. In addition, in the current era of Internet + e-commerce, the new generation of consumers are more inclined to online shopping , but traditional glutinous rice balls generally need to be frozen, which brings great inconvenience during online shopping and transportation