CN103082279A - Preparation method of dried orange peel and beef rice dumpling - Google Patents
Preparation method of dried orange peel and beef rice dumpling Download PDFInfo
- Publication number
- CN103082279A CN103082279A CN201110350940XA CN201110350940A CN103082279A CN 103082279 A CN103082279 A CN 103082279A CN 201110350940X A CN201110350940X A CN 201110350940XA CN 201110350940 A CN201110350940 A CN 201110350940A CN 103082279 A CN103082279 A CN 103082279A
- Authority
- CN
- China
- Prior art keywords
- rice
- orange peel
- beef
- pudding
- funnel
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 23
- 235000009566 rice Nutrition 0.000 title claims abstract description 23
- 235000015278 beef Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 240000007594 Oryza sativa Species 0.000 title claims description 14
- 244000291564 Allium cepa Species 0.000 claims abstract description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 8
- 240000004922 Vigna radiata Species 0.000 claims abstract description 4
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 4
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 239000008159 sesame oil Substances 0.000 claims abstract description 4
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000012467 final product Substances 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 abstract 9
- 235000014676 Phragmites communis Nutrition 0.000 abstract 6
- 238000004140 cleaning Methods 0.000 abstract 2
- 238000010411 cooking Methods 0.000 abstract 1
- 239000010699 lard oil Substances 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 11
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
Abstract
The invention relates to a preparation method of dried orange peel and beef rice dumpling. The preparation method of the dried orange peel and beef rice dumpling is characterized by comprising the following steps of (1) preparing following materials: 1000g of soaked sticky rice, 1000g of mung bean, 100g of beef, 100g of dried orange peel, 50g of porkburger, proper amount of spring onions, proper amount of bruised ginger, proper amount of salt, reed leaves and reed ropes respectively; (2) cleaning the sticky rice and soaking for 3 hours for use, frying the spring onions by lard oil, orderly putting the beef, the dried orange peel and the porkburger to fry for 30 seconds and sprinkling sesame oil to form stuffing; (3) cleaning the reed leaves and the reed ropes; taking two reed leaves, and folding into a funnel shape at the 1/3 part; scooping up the stuffing in the funnel, adding the sticky rice to fully fill, and then folding the residual reed leaves to cover a funnel and wrap the funnel well; tightening and knotting by the rope at the waist of the rice dumpling; putting the rice dumpling into a pan, covering the rice dumpling by water; and cooking for 2 hours by medium baking temperature until the rice dumpling is cooked thoroughly; cooling and then packaging in vacuum.
Description
Technical field
The present invention relates to field of food, particularly relate to a kind of preparation method of Beef with orange peel pyramid-shaped dumpling.
Background technology
Along with improving constantly of people's living standard, people also constantly promote for the pursuit of the variation of diet, best quality, nutrient laden.Pyramid-shaped dumpling is the daily often edible food of people, especially every household bag pyramid-shaped dumpling especially before and after the Dragon Boat Festival." pyramid-shaped dumpling is the comprehensive food that main non-staple food is arranged in pairs or groups together and made, and special nutritive value is arranged." with the health viewpoint of traditional Chinese medical science diet, pyramid-shaped dumpling has the effect of clearing away summerheat, nourishing generate fluid, nourishing blood and tranquilization.Vast territory and abundant resources due to China, and the various places custom is different, and pyramid-shaped dumpling also has the different way of many kinds.
Summary of the invention
The preparation method that the purpose of this invention is to provide a kind of Beef with orange peel pyramid-shaped dumpling.
The present invention relates to a kind of preparation method of Beef with orange peel pyramid-shaped dumpling, it is characterized in that comprising following steps:
1) prepare material: the glutinous rice that steep, each 1000 grams of mung bean, beef, dried orange peel be 100 grams respectively, porkburger 50 grams, green onion end, bruised ginger, salt in right amount, rice-pudding leaf, rice-pudding rope;
2) glutinous rice is cleaned, steep 3 hours standby, with green onion end stir-bake to yellowish, put into successively beef, dried orange peel, porkburger after stir-fry half a minute with lard, spoon sesame oil filling;
3) clean rice-pudding leaf and rice-pudding rope, get 2 rice-pudding leaves, be converted into funnel-form at 1/3rd places, be scooped into fillings in funnel, adding glutinous rice fills up, then unnecessary rice-pudding leaf being turned back covers funnel and wraps, and tightens knotting with rope at rice-pudding waist place, puts into pot after carrying out, cross pyramid-shaped dumpling with water cover, boiled 2 hours with moderate heat, well-done just can, after cooling in addition vacuum packaging get final product.
The nutritive value of pyramid-shaped dumpling is also very high, specific as follows: glutinous rice contains abundant carbohydrate, is the main source of supplying machine body heat content.The protein that glutinous rice contains is less, and extremely lack lysine, tryptophan, also contain high-quality unrighted acid, cellulose and vitamin E, but content is few, C, vitamin D and vitamin A are deficient in vitamin, the content of carrotene also seldom, calcium content is higher but be difficult for being absorbed by the body.Therefore, glutinous rice and the collocation of other food are edible, and nutrition just more comprehensively.The leaf of parcel pyramid-shaped dumpling except Reed Leaves, also has lotus leaf, false yellow pears leaf and the leaf of bamboo.Wherein contain the multiple nutrients such as abundant chlorophyll, vitamin A, C.As packaging for foodstuff, rice-pudding leaf possesses pollution-free and " disposable " that use.Therefore, be referred to as " natural green food " by current nutritionist.With these natural leaf encasing foods, particularly rice class, the delicate fragrance of leaf and nutrition also can enter in food thereupon.Add pass through thermophilic digestion together with food after, these nutrition and fragrance can be impregnated in food more fully, eat mouthfeel good, clearing away heat and removing summer, can also absorb the nutritional labeling of various food more comprehensively, fully again.
The specific embodiment
Below in conjunction with concrete example, the present invention is described further, but the present invention is not limited to this specific examples.Embodiment 1 production method of the present invention comprises following steps:
The present invention relates to a kind of preparation method of Beef with orange peel pyramid-shaped dumpling, it is characterized in that comprising following steps:
1) prepare material: the glutinous rice that steep, each 1000 grams of mung bean, beef, dried orange peel be 100 grams respectively, porkburger 50 grams, green onion end, bruised ginger, salt in right amount, rice-pudding leaf, rice-pudding rope;
2) glutinous rice is cleaned, steep 3 hours standby, with green onion end stir-bake to yellowish, put into successively beef, dried orange peel, porkburger after stir-fry half a minute with lard, spoon sesame oil filling;
3) clean rice-pudding leaf and rice-pudding rope, get 2 rice-pudding leaves, be converted into funnel-form at 1/3rd places, be scooped into fillings in funnel, adding glutinous rice fills up, then unnecessary rice-pudding leaf being turned back covers funnel and wraps, and tightens knotting with rope at rice-pudding waist place, puts into pot after carrying out, cross pyramid-shaped dumpling with water cover, boiled 2 hours with moderate heat, well-done just can, after cooling in addition vacuum packaging get final product.
Claims (1)
1. the present invention relates to a kind of preparation method of Beef with orange peel pyramid-shaped dumpling, it is characterized in that comprising following steps:
1) prepare material: the glutinous rice that steep, each 1000 grams of mung bean, beef, dried orange peel be 100 grams respectively, porkburger 50 grams, green onion end, bruised ginger, salt in right amount, rice-pudding leaf, rice-pudding rope;
2) glutinous rice is cleaned, steep 3 hours standby, with green onion end stir-bake to yellowish, put into successively beef, dried orange peel, porkburger after stir-fry half a minute with lard, spoon sesame oil filling;
3) clean rice-pudding leaf and rice-pudding rope, get 2 rice-pudding leaves, be converted into funnel-form at 1/3rd places, be scooped into fillings in funnel, adding glutinous rice fills up, then unnecessary rice-pudding leaf being turned back covers funnel and wraps, and tightens knotting with rope at rice-pudding waist place, puts into pot after carrying out, cross pyramid-shaped dumpling with water cover, boiled 2 hours with moderate heat, well-done just can, after cooling in addition vacuum packaging get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110350940XA CN103082279A (en) | 2011-11-07 | 2011-11-07 | Preparation method of dried orange peel and beef rice dumpling |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110350940XA CN103082279A (en) | 2011-11-07 | 2011-11-07 | Preparation method of dried orange peel and beef rice dumpling |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103082279A true CN103082279A (en) | 2013-05-08 |
Family
ID=48195817
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110350940XA Pending CN103082279A (en) | 2011-11-07 | 2011-11-07 | Preparation method of dried orange peel and beef rice dumpling |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103082279A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300387A (en) * | 2013-06-26 | 2013-09-18 | 陈键 | Beef balls with glutinous rice and manufacturing method thereof |
| CN103431299A (en) * | 2013-08-05 | 2013-12-11 | 柳培健 | Processing method of green bean rice dumpling |
| CN103829136A (en) * | 2014-02-28 | 2014-06-04 | 江门丽宫国际食品有限公司 | Rice dumplings with Xinhui dried orange peels and preparation method thereof |
| CN106260857A (en) * | 2015-06-11 | 2017-01-04 | 郑浩生 | A kind of manufacture method of farmers''s rice tamale |
| CN113491317A (en) * | 2021-05-27 | 2021-10-12 | 广州市锦华食品有限公司 | Black truffle seafood rice dumpling and preparation method thereof |
-
2011
- 2011-11-07 CN CN201110350940XA patent/CN103082279A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300387A (en) * | 2013-06-26 | 2013-09-18 | 陈键 | Beef balls with glutinous rice and manufacturing method thereof |
| CN103431299A (en) * | 2013-08-05 | 2013-12-11 | 柳培健 | Processing method of green bean rice dumpling |
| CN103829136A (en) * | 2014-02-28 | 2014-06-04 | 江门丽宫国际食品有限公司 | Rice dumplings with Xinhui dried orange peels and preparation method thereof |
| CN103829136B (en) * | 2014-02-28 | 2016-03-02 | 江门丽宫国际食品有限公司 | Xinhui tangerine peel pyramid-shaped dumpling and preparation method thereof |
| CN106260857A (en) * | 2015-06-11 | 2017-01-04 | 郑浩生 | A kind of manufacture method of farmers''s rice tamale |
| CN113491317A (en) * | 2021-05-27 | 2021-10-12 | 广州市锦华食品有限公司 | Black truffle seafood rice dumpling and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103099121A (en) | Manufacturing method of cereal Zongzi | |
| CN103082166A (en) | Manufacturing method of yolk meat glutinous rice dumpling | |
| CN103099118A (en) | Preparation method of corn zongzi | |
| CN101843330A (en) | Spicy pleurotus eryngii | |
| CN104305292A (en) | Sweet-scented osmanthus honey fragrant and crisp roast duck and making method thereof | |
| CN103082175A (en) | Making method of curry chicken rice dumplings | |
| CN103099091A (en) | Preparation method of orange beef zongzi | |
| CN103082165A (en) | Manufacturing method of eight-treasure glutinous rice dumpling | |
| CN103082279A (en) | Preparation method of dried orange peel and beef rice dumpling | |
| CN102845730A (en) | Sichuan-style pickle seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof | |
| CN103704814A (en) | Milk flavor enoki mushroom health drink and preparation method thereof | |
| CN103099119A (en) | Preparation method of mini mushroom meat zongzi | |
| CN103082204A (en) | Making method of rice dumplings with lotus seeds and lily | |
| CN102228261A (en) | Method for preparing steamed oxtail in clear soup | |
| CN104187578B (en) | A kind of delicacy incense beans and preparation method | |
| CN101856106B (en) | Multi-taste fruit juice sweet potato can | |
| CN103099096A (en) | Manufacturing method of Taiwan Zongzi | |
| CN102934770A (en) | Method for making fruit and vegetable nutritious rice | |
| CN102132908A (en) | Ready-to-eat canned shellfish and processing method thereof | |
| CN103099120A (en) | Method for manufacturing vegetarian zongzi | |
| CN103099092A (en) | Preparation method of cumin pork zongzi | |
| CN103082201A (en) | Making method of rice dumplings with red beans and honey dates | |
| CN103082203A (en) | Making method of mango rice dumplings | |
| CN104757520A (en) | Preparation technology of agrocybe cylindracea instant vegetable | |
| CN103082174A (en) | Making method of rice dumplings with red beans |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| DD01 | Delivery of document by public notice |
Addressee: Liu Baoxing Document name: Notification of Publication of the Application for Invention |
|
| DD01 | Delivery of document by public notice |
Addressee: Liu Baoxing Document name: Notification of before Expiration of Request of Examination as to Substance |
|
| DD01 | Delivery of document by public notice |
Addressee: Liu Baoxing Document name: Notification that Application Deemed to be Withdrawn |
|
| C05 | Deemed withdrawal (patent law before 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130508 |