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Instant black truffle fresh meat zongzi and preparation method thereof

A production method and fresh meat technology, applied in food science, food preservation, application, etc., can solve the problems of food transportation and storage burden, and achieve the effect of soft and glutinous taste, slowing down the aging degree of starch, and delaying the aging of starch

Inactive Publication Date: 2021-04-23
广州市锦华食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Generally, the most suitable temperature for starch denaturation and aging is 2-10°C. Starch aging will not occur when the temperature is lower than -20°C or higher than 60°C, which poses a certain burden on food transportation and storage.

Method used

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  • Instant black truffle fresh meat zongzi and preparation method thereof
  • Instant black truffle fresh meat zongzi and preparation method thereof
  • Instant black truffle fresh meat zongzi and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A preparation method of instant black truffle fresh meat dumpling, comprising the following contents:

[0031] 1) Wash 65kg of glutinous rice, soak it at room temperature for 2 hours, put it into a nylon polyethylene bag, seal it with a vacuum sealing machine, put the vacuum-packed glutinous rice into a high static pressure device, and treat it at 500MPa for 20 minutes;

[0032] 2) Take out the treated glutinous rice, add 4kg trehalose and mix well, set aside;

[0033] 3) Wash 20kg of pork hind legs, slice them into slices, add 6kg of soy sauce and 1kg of salt, mix well, and set aside;

[0034] 4) Wash the zong leaves, blanch in boiling water at 100°C for 10 minutes, remove, rinse with cold water, and set aside;

[0035] 5) Wash 5kg of black truffle, drain, cut into cubes, and set aside;

[0036] 6) Mix the diced black truffle and pork hind leg well to form a filling and set aside;

[0037] 7) Take 2 zongzi leaves, wrap them into a funnel shape, fill them with half t...

Embodiment 2

[0040] A kind of ready-to-eat fresh meat dumpling with black truffle, ingredients are made up of 60kg of glutinous rice, 15kg of pork hind leg, 5kg of soy sauce, 5kg of black truffle, 5kg of trehalose, and 1.5kg of salt. The preparation method is the same as in Example 1.

Embodiment 3

[0042] A kind of ready-to-eat fresh meat dumpling with black truffle, ingredients are made up of 70kg of glutinous rice, 25kg of pork hind leg, 7kg of soy sauce, 10kg of black truffle, 6kg of trehalose, and 2kg of salt. The preparation method is the same as in Example 1.

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Abstract

The invention discloses an instant black truffle fresh meat zongzi and a preparation method thereof. The black truffle fresh meat zongzi consists of glutinous rice and stuffing; the glutinous rice is subjected to high-static-pressure treatment at 500 MPa for 20 minutes, and then trehalose is added; in parts by weight, 60-70 parts of glutinous rice is mixed with 4-6 parts of trehalose; the stuffing is prepared from 15-25 parts of pork, 5-7 parts of soy sauce, 5-10 parts of black truffle and 1-2 parts of edible salt. The black truffle fresh meat zongzi disclosed by the invention is subjected to high-static-pressure treatment, so that the starch aging degree is obviously reduced in a food storage period, and the zongzi is ready-to-eat and soft and glutinous in taste. According to the invention, trehalose and black truffle polysaccharide both have the effect of delaying starch aging. Vacuum packaging after high-temperature steaming can quickly lock the moisture and reduce the increase in hardness of the glutinous rice zongzi caused by the evaporation of moisture. The instant black truffle fresh meat zongzi disclosed by the invention can be stored at normal temperature, is ready to eat at normal temperature, still tastes soft, glutinous, salty and fragrant and is easy to digest.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to an instant black truffle fresh meat dumpling and a preparation method thereof. Background technique [0002] Black truffle, also known as "truffle" and "Mu Niangguo", is a wild edible fungus that lives under the tree. It is a small protrusion with light black texture and a unique smell. Black truffles are rich in protein, 18 kinds of amino acids (including 8 kinds of essential amino acids that cannot be synthesized by the human body), unsaturated fatty acids, vitamins, trace elements, truffle polysaccharides and polypeptides, triterpenes, androsterone, sterols and other nutrients. Oxidation, enhance immunity, anti-aging, anti-fatigue, anti-tumor effect, can also regulate endocrine, prevent senile dementia, prevent atherosclerosis, and have high nutritional value. [0003] Zongzi is one of the traditional festival foods in China. It is basically steamed and cooked from ...

Claims

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Application Information

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IPC IPC(8): A23L7/126A23L13/70A23L29/30A23L31/00A23L33/00A23L5/30A23L3/015A23L3/3562A23L3/3418
CPCA23L7/126A23L13/72A23L29/30A23L31/00A23L33/00A23L5/30A23L3/0155A23L3/3562A23L3/3418A23V2002/00
Inventor 张芬
Owner 广州市锦华食品有限公司
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