Rice dumpling preparation method

Abstract

The invention discloses a rice dumpling preparation method which is capable of shortening preparation time with taste of prepared rice dumplings kept unchanged. The rice dumpling preparation method comprises the following steps: 1) performing pretreatment on leaves used for packing rice dumplings; 2) soaking glutinous rice; 3) carrying out packing, namely putting two leaves folded into a cone intoa mould, putting 100 g of duly soaked glutinous rice into the cone, and carrying out tying by using a rice thread, wherein the package densities of the rice dumplings are 0.7-0.9 g / ml; 4) carrying out first cooking, namely putting the rice dumplings into a pot, adding a certain amount of water so as to have the rice dumplings immersed by water, and carrying out steaming at 105-125 DEG C for 30 minutes; 5) carrying out soaking with cold water, namely putting the rice dumplings after the first cooking into cold water of which the temperature is 25 DEG so as to have the rice dumplings immersed by water, and carrying out soaking for 5-10 minutes; 6) carrying out vacuum packing, namely carrying out draining so as to have spare water on the surfaces of the rice dumplings dried after the soakingby the cold water, putting the rice dumplings into vacuum cooking package, and carrying out vacuum packing; and 7) carrying out second cooking, namely putting the rice dumplings in the vacuum packages into a counter pressure sterilization pot so as to carry out cooking and sterilizing, and carrying out cooking at 120 DEG C so as to carry out sterilization for 30-45 minutes.

Description

Technical field [0001] The invention belongs to the technical field of zongzi, and specifically relates to a method for making zongzi. Background technique [0002] Zongzi, made from glutinous rice wrapped in zong leaves and steamed, is one of the traditional festival foods of the Chinese nation. Zongzi appeared as early as the Spring and Autumn Period. In the Jin Dynasty, Zongzi became the food for the Dragon Boat Festival. The custom of eating rice dumplings during the Dragon Boat Festival has prevailed in China for thousands of years, and has spread to North Korea, Japan, and Southeast Asian countries. [0003] They can be classified according to production process, preservation method, taste and region. Production process: 1. There are stuffing, there are stuffed dumplings in the production process; 2. No stuffing, the dumplings are only wrapped in glutinous rice during the production process, such as white rice dumplings; 3. Mixed types, there are two types in the productio...

AI Technical Summary

Problems solved by technology

[0004] There are two heat treatment processes of cooking and sterilization in the processing technology of modern rice dumplings. The usual production process is that the rice dumplings are first steamed and boiled for a long period of time under normal pressure or high pressure, and then vacuum packed after the rice dumplings are cooked, and then put into the sterilization Sterilization is carried out in the pot, and the whole time is as long as 3 to 4 hours, and some zongzi are even as high as 8 hours. Not only the production efficiency is low, but also the production capacity of the enterprise is limited during the peak season of zongzi sales, and energy is wasted, which increases production costs. Cooking, the water content is too high, which will affect the taste of the rice dumplings

Images