Production method of dried zongzi convenient to store, transport and carry

A production method and technology of zongzi, which is applied in food drying, food science, food preservation, etc., can solve the problems of high transportation and storage cost of frozen zongzi, high moisture content of zongzi, inconvenient portability, etc., so as to be convenient to carry when going out and keep the taste and flavor, reducing storage and distribution costs

Active Publication Date: 2020-04-24
LUDONG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the problems of high moisture content, heavy weight, high transportation and storage cost of frozen zongzi, and inconvenient portability of existing zongzi, the present invention uses a vacuum freezing method to dry and vacuum-pack the zongzi, thereby reducing the moisture content and weight of the zongzi, making it easy to carry and easy to carry. Requires frozen storage and transportation to reduce logistics and sales costs

Method used

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  • Production method of dried zongzi convenient to store, transport and carry
  • Production method of dried zongzi convenient to store, transport and carry
  • Production method of dried zongzi convenient to store, transport and carry

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] A kind of production method of the dried glutinous rice dumpling that is convenient to store, transport, carry comprises the steps:

[0051] (1) Choose fresh glutinous rice with no insects and complete individuals as the material, wash the raw glutinous rice twice with tap water to remove impurities, soak the glutinous rice in tap water for 2 hours, drain the water for later use; wash the zong leaves and put them in tap water Boil, remove the zong leaves, drain and cool;

[0052] (2) Add 20wt% soybean protein isolate aqueous solution by weight to the soaked raw material obtained in step (1) and mix uniformly, drain the water to obtain the prepared raw material; the concentration of the soybean protein isolate aqueous solution is 20wt% ;

[0053] (3) Take 40g of the blended raw materials obtained in step (2), wrap them with zong leaves to make triangular zongzi with a thickness of 1cm, and tie them tightly with cotton rope; put the zongzi in a pot and immerse them in wa...

Embodiment 2

[0062] A kind of production method of the dried red bean rice dumpling that is convenient to store, transport, carry comprises the steps:

[0063] (1) Choose fresh glutinous rice, yellow rice, red beans, and mung beans that are free from moths and have individual integrity as materials, wash the glutinous rice raw materials twice with tap water to remove impurities, soak glutinous rice, yellow rice in tap water for 2 hours, and soak red beans and mung beans 6h, drain the water and set aside; wash the zong leaves and boil them in tap water, remove the zong leaves, drain the water and cool;

[0064] (2) Mix the soaked glutinous rice, yellow rice, red beans and mung beans obtained in step (1) according to the ratio of 40:10:5:5 by weight, then add 40wt% soybean protein isolate aqueous solution by weight and mix well , drain the water to obtain the deployment raw materials; the concentration of the isolated soybean protein aqueous solution is 30wt%;

[0065] (3) Take 55g of the b...

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Abstract

The invention discloses a production method of dried zongzi convenient to store, transport and carry. The production method comprises the following steps: (1) cleaning and soaking sticky rice and other auxiliary materials; (2) adding 20wt%-40wt% of a soybean protein isolate aqueous solution into the soaked raw materials obtained in the step (1), uniformly mixing, and draining off water to obtain blended raw materials; wherein the concentration of the soybean protein isolate aqueous solution is 15 wt%-30 wt%; (3) wrapping the blended raw materials obtained in the step (2) with zongzi leaves toobtain zongzi, and cooking the zongzi; (4) peeling off the leaves of the zongzi obtained in the step (3), and freezing for 1-2 hours at -30 DEG C to -40 DEG C; (5) performing vacuum freeze drying on the frozen zongzi obtained in the step (4); and (6) performing vacuum packaging on the zongzi dried in the step (5). The moisture content and the weight of zongzi are reduced by adopting a vacuum freezing method, the zongzi is convenient to carry, freezing preservation and transportation are not needed, and the logistics and sales cost is reduced.

Description

technical field [0001] The invention relates to a production method of dried zongzi which is convenient for storage, transportation and carrying. Background technique [0002] Zongzi is steamed from glutinous rice wrapped in zongzi leaves, and is one of the traditional festival foods of the Chinese nation. [0003] At present, commercialized zongzi mainly contains room temperature zongzi and frozen zongzi according to the preservation temperature. Whether it is normal temperature rice dumplings or frozen rice dumplings, the water content can reach 60%-70%, the logistics cost is relatively large, and it is inconvenient to carry a large amount for special types of work such as field operations or navigation personnel. Frozen rice dumplings need to be stored at -18°C during transportation, storage and sales, which greatly increases logistics costs and sales costs. Dried zongzi can greatly reduce its own weight, which is beneficial to preservation and reduces its logistics cos...

Claims

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Application Information

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IPC IPC(8): A23L7/126A23L29/281A23L29/00A23L3/44
CPCA23L7/126A23L29/281A23L29/045A23L3/44A23V2002/00A23V2200/14A23V2200/228A23V2250/5488A23V2300/10A23V2300/20Y02A40/90
Inventor 刘岩龙张彩丽贡汉生
Owner LUDONG UNIVERSITY
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