Rice dumpling cooking process in industrial large-scale production

A large-scale, Zongzi technology, applied in climate change adaptation, food science, food preservation, etc., can solve problems such as extending the shelf life of Zongzi, affecting the appearance, taste and flavor of Zongzi, etc.

Pending Publication Date: 2019-05-14
嘉兴市真真老老食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using this method can prolong the shelf life of zongzi to a certain extent, but it has some influence on the appearance, taste and flavor of zongzi.

Method used

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  • Rice dumpling cooking process in industrial large-scale production
  • Rice dumpling cooking process in industrial large-scale production
  • Rice dumpling cooking process in industrial large-scale production

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Zongzi cooking process in industrialized large-scale production, including:

[0047] A. Preparation: Prepare glutinous rice, fillings, seasonings and zong leaves;

[0048] B, Zongye cleaning: Utilize the cleaning solution to clean and drain the Zongye, the cleaning solution is a mixture of water and edible alkali,

[0049] Wherein, the weight ratio of water and edible alkali is 100:0.5-2, water, edible alkali and zong leaves are placed in a cooking pot, simmered until the water boils, and then boiled for 10-20 minutes;

[0050] C. Ingredients: mix the glutinous rice, fillings and seasonings evenly;

[0051] D, the step of making zongzi: fold the zong leaves obtained in step B into a funnel shape, then fill the zong leaves with the glutinous rice with fillings obtained in step C, then wrap them into zongzi, and tie them tightly with a thread;

[0052] E) steaming: cooking with wrapped rice dumplings as raw material;

[0053] F) cooling: the steamed rice dumplings are ...

Embodiment 2

[0060] Zongzi cooking process in industrialized large-scale production, including:

[0061] A. Preparation: Prepare glutinous rice, fillings, seasonings and zong leaves;

[0062] B, Zongye cleaning: Utilize the cleaning solution to clean and drain the Zongye, the cleaning solution is a mixture of water and edible alkali,

[0063] Wherein, the weight ratio of water and edible alkali is 100:0.5-2, water, edible alkali and zong leaves are placed in a cooking pot, simmered until the water boils, and then boiled for 10-20 minutes;

[0064] C. Ingredients: mix the glutinous rice, fillings and seasonings evenly;

[0065] D, the step of making zongzi: fold the zong leaves obtained in step B into a funnel shape, then fill the zong leaves with the glutinous rice with fillings obtained in step C, then wrap them into zongzi, and tie them tightly with a thread;

[0066] E) steaming: cooking with wrapped rice dumplings as raw material;

[0067] F) cooling: the steamed rice dumplings are ...

Embodiment 3

[0075] Zongzi cooking process in industrialized large-scale production, including:

[0076] A. Preparation: Prepare glutinous rice, fillings, seasonings and zong leaves;

[0077] B, Zongye cleaning: Utilize the cleaning solution to clean and drain the Zongye, the cleaning solution is a mixture of water and edible alkali,

[0078] Wherein, the weight ratio of water and edible alkali is 100:0.5-2, water, edible alkali and zong leaves are placed in a cooking pot, simmered until the water boils, and then boiled for 10-20 minutes;

[0079] C. Ingredients: mix the glutinous rice, fillings and seasonings evenly;

[0080] D, the step of making zongzi: fold the zong leaves obtained in step B into a funnel shape, then fill the zong leaves with the glutinous rice with fillings obtained in step C, then wrap them into zongzi, and tie them tightly with a thread;

[0081] E) steaming: cooking with wrapped rice dumplings as raw material;

[0082] F) cooling: the steamed rice dumplings are ...

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Abstract

The invention discloses a rice dumpling cooking process in industrial large-scale production, which comprises the following steps of: A, preparing, namely preparing glutinous rice, stuffing, seasoningand rice dumpling leaves; B, cleaning rice dumpling leaves, namely cleaning and draining rice dumpling leaves by using cleaning solution, wherein cleaning solution is a mixture of water and edible alkali; C, batching, namely uniformly mixing and stirring glutinous rice, stuffing and seasoning; D, rice dumpling wrapping, namely folding rice dumpling leaves obtained in the step B into funnel shapes, filling leaves with glutinous rice stuffing obtained in the step C, then wrapping into rice dumplings, and tightly binding rice dumplings with threads; E) steaming and boiling, namely steaming and boiling wrapped and formed rice dumplings serving as raw materials; F) cooling, namely cooling steamed rice dumplings; G) coating, namely coating cooled rice dumplings with viscous fresh-keeping materials; H) packaging, namely packaging rice dumplings coated with fresh-keeping materials by using vacuum packaging bags after air drying.

Description

technical field [0001] The invention relates to the production technology of zongzi, in particular to a steaming and cooking process of zongzi in industrialized large-scale production. Background technique [0002] Zongzi is made by steaming glutinous rice wrapped in zong leaves and other accessories, such as meat, bean paste, egg yolk, dates, chestnuts, etc. The traditional production process of zongzi determines that it requires a lot of manual operations from the introduction of raw materials to the packaging of finished products. Human factors are greatly affected, easy to be polluted, and the quality is not suitable for control. Moreover, the peak season for production and consumption of zongzi is the traditional "Dragon Boat Festival" season , the environment is high in temperature and humidity, prone to mold and deterioration, coupled with the high water activity of fresh rice dumplings, and simple packaging, resulting in a short shelf life of fresh rice dumplings and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/126A23L5/10A23L3/3463A23L3/3472A23L3/3499A23L3/3508A23L3/3526
CPCY02A40/90
Inventor 顾凤
Owner 嘉兴市真真老老食品有限公司
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