CN113170858A - Plant-based salted egg yolk and marinated meat rice dumplings and preparation method thereof - Google Patents
Plant-based salted egg yolk and marinated meat rice dumplings and preparation method thereof Download PDFInfo
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- CN113170858A CN113170858A CN202110641167.6A CN202110641167A CN113170858A CN 113170858 A CN113170858 A CN 113170858A CN 202110641167 A CN202110641167 A CN 202110641167A CN 113170858 A CN113170858 A CN 113170858A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
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- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
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Abstract
The invention discloses a plant-based salted egg yolk marinated meat rice dumpling and a preparation method thereof, wherein the plant-based salted egg yolk marinated meat rice dumpling is prepared from the following raw materials in parts by weight: 3000 parts of glutinous rice 2000-containing materials, 24-32 parts of salt, 11-13 parts of plant-based egg yolk and 2-3 parts of plant-based marinated meat. The preparation method comprises soaking Oryza Glutinosa, cleaning, filtering, adding salt, mixing to obtain rice grains, respectively taking rice grains, plant-based yolk and plant-based marinated meat, wrapping with rice dumpling leaf, steaming, and sterilizing. The product adopts plant-based yolk and plant-based marinated meat to replace animal protein used in the existing rice dumpling product, and has low saturated fat content, cholesterol content of 0, and rich nutrient elements.
Description
Technical Field
The invention relates to a rice dumpling containing plant-based salted egg yolk and marinated meat and a preparation method thereof, in particular to a rice dumpling containing plant-based salted egg yolk and plant-based marinated meat and a preparation method thereof, and belongs to the technical field of food processing.
Background
China has a popular style of eating traditional Chinese rice-puddings at noon, and the traditional Chinese rice-puddings are the most profound traditional food in the historical culture deposit of China. The steamed glutinous rice is generally prepared by wrapping glutinous rice with glutinous rice and steaming, and the steamed glutinous rice is various, wherein the most popular among the glutinous rice, the steamed glutinous rice and the glutinous rice is salted egg yolk meat rice dumplings. The raw materials for preparing the salted egg yolk meat rice dumpling mainly comprise sticky rice, streaky pork, egg yolk and the like, and the fresh rice dumpling leaves are mixed with the fragrance of fresh meat and the fragrance brought by the salted egg yolk, so that the salted egg yolk meat rice dumpling has unique flavor. However, due to the fact that egg yolk has high cholesterol content and contains streaky pork, the rice dumpling is not suitable for being eaten by people with hypercholesterolemia and vegetarian food, and therefore, the development of the rice dumpling which is edible for the vegetarian food and the hypercholesterolemia is urgently needed.
In the food field, the plant-based food is a food prepared by replacing animal protein with plant protein, has high nutritive value, has the advantages of low cholesterol, low fat and the like compared with the animal protein food, and can also be prepared into a product for imitating or replacing meat. In recent years, with the continuous development of food processing technology and the pursuit of health ideas of consumers, more and more plant-based products emerge in the food field, and mature plant-based dairy products, plant-based meat analogues, plant eggs and the like are developed in the plant-based food in the market at present.
For example, the invention patent with the publication number of CN110338230A discloses a method for preparing bionic meat by using a plant base as a raw material, which takes soybean tissue protein, water, spices and seasonings as raw materials and prepares the bionic meat by marinating, dehalogenating, frying, stir-frying, packaging, sterilizing, cleaning and hot air drying, thereby replacing the traditional meat catering, reducing fat and cholesterol and having the health care function and the nutritional value.
For example, the invention patent with the publication number of CN109430516A discloses a method for preparing an artificial yolk, which is prepared by uniformly mixing a plant protein raw material prepared by taking wheat protein, soybean protein, corn protein, rice protein, peanut protein and pea protein as raw materials, a carbohydrate and a buffer solution according to a proportion, and then carrying out freeze drying, crushing, vacuum baking, emulsification and enzyme treatment.
However, no plant-based salted yolk meat zongzi appears in the market at present, so the invention is produced by the market.
Disclosure of Invention
The invention aims to provide a plant-based salted egg yolk marinated meat zongzi and a preparation method thereof, the product adopts plant-based egg yolk and plant-based marinated meat to replace animal protein used in the existing zongzi product, wherein the use of the plant-based marinated meat can reduce the fat content, particularly the saturated fat content of the product, and accords with the characteristics of modern blood sugar and blood fat reduction; the use of the plant-based egg yolk can ensure that the cholesterol content of the product is 0, and simultaneously, a plurality of plant proteins are added, so that the nutrient elements of the product are richer.
The invention is realized by the following technical scheme: a plant-based salted egg yolk marinated meat rice dumpling comprises the following raw materials in parts by weight: 3000 parts of glutinous rice 2000-containing materials, 24-32 parts of salt, 11-13 parts of plant-based egg yolk and 2-3 parts of plant-based marinated meat.
Also comprises at least one of the following raw materials: millet, black rice, oyster sauce, soy sauce, mung bean and purple sweet potato powder.
The plant-based egg yolk is prepared from the following raw materials in parts by weight: 480-520 parts of pea antler, 151 parts of vegetable oil, 18-21 parts of salt, 13-17 parts of wheat gluten, 4-6 parts of salted egg yolk powder, 4-5 parts of lecithin, 2-2.5 parts of yeast powder, 5-6 parts of carotene, 0.8-1.3 parts of betanin, 10-13g of salted egg yolk paste essence, 8-11g of salted egg yolk semi-solid essence and 4-5 parts of egg yolk flavor oily essence.
The vegetable-based marinated meat is prepared from the following raw materials in parts by weight: 220 parts of wiredrawing protein, 2500 parts of clear water, 2000 parts of brine, 15-18 parts of ginger, 14-18 parts of cooking wine, 30-40 parts of vegetable oil, 3-5 parts of white sugar, 3-5 parts of soy sauce, 3-4 parts of konjac glucomannan, 20-25 parts of meat-flavor paste, 5-6 parts of marinated flavor paste and 8-10 parts of meat-flavor essence.
According to the weight parts, 2000-3000 parts of glutinous rice are soaked, cleaned, filtered, added with 24-32 parts of salt and mixed to obtain rice grains, 70-80 parts of rice grains, 11-13 parts of plant-based egg yolk and 2-3 parts of plant-based marinated meat are put into rice dumpling leaves and wrapped, and the plant-based rice dumpling is prepared after steaming, vacuum packaging, sterilization and cooling.
A preparation method of a plant-based salted egg yolk stewed meat rice dumpling comprises the following steps of:
A. putting 480 plus 520 parts of pea antler into a pot, stir-frying until sand is turned over, and then turning off the fire;
B. stirring ingredients, namely dissolving 5-6 parts of carotene and 0.8-1.3 parts of betacyanin by using water, and then putting the dissolved carotene, the 0.8-1.3 parts of betacyanin, 151 parts of vegetable oil 133-containing materials, 18-21 parts of salt, 13-17 parts of wheat gluten powder, 4-6 parts of salted egg yolk powder, 4-5 parts of lecithin, 2-2.5 parts of yeast powder, 10-13g of salted egg yolk paste essence, 8-11g of salted egg yolk semi-solid essence and 4-5 parts of yolk flavor oily essence into a stirrer to stir for 3-5 min;
C. adding the stir-fried mashed peas and the stirred ingredients into a stirrer to stir for 7-9min to obtain a base material;
D. and forming the base material into spherical plant-based egg yolk, wherein each plant-based egg yolk is 11-13 parts.
In the step A, peas are used as raw materials, soaked in water overnight, and subjected to washing, boiling, peeling and water filtering to obtain the pea puree.
The preparation method of the vegetable-based marinated meat comprises the following steps of:
A. adding 15-18 parts of ginger and 14-18 parts of cooking wine into 2200-;
B. adding 30-40 parts of vegetable oil, 3-5 parts of white sugar, 3-5 parts of soy sauce, 3-4 parts of konjac glucomannan, 20-25 parts of meat paste, 5-6 parts of marinated balm and 8-10 parts of meat essence into 2000-2200 parts of brine, uniformly stirring, heating, adding standby wiredrawing protein, boiling for 18-20mim, taking out the wiredrawing protein, and squeezing out brine;
C. cutting the wire-drawing protein after brine squeezing into pieces, and drying at 60-65 ℃ for 50-60 min;
D. smoking the dried wiredrawing protein at 85-90 ℃ for 55-65 min to obtain the plant-based marinated meat.
The sticky rice is soaked in water with the temperature of more than 40 ℃, and the soaking time is more than 4 h.
The steaming is carried out in an autoclave for 40-50min, and the sterilizing is carried out in an autoclave for 25-30 min under the pressure of 0.18-0.2 MPa and the temperature of 115-121 ℃.
Compared with the prior art, the invention has the following advantages and beneficial effects:
(1) the raw materials for preparing the rice dumpling product are all derived from plants, wherein the vegetable-based egg yolk is prepared by taking the pea antler as the main raw material, the cholesterol content is 0, the product is healthy and rich in nutrition, and meanwhile, the vegetable-based marinated meat is prepared by taking the plant wiredrawing protein as the main raw material, so that the fat content of the product is reduced.
(2) According to the invention, by adding various raw materials such as black rice, yellow rice, glutinous rice and the like, the nutrition collocation of the product is more uniform, the diversity of the product can be increased, and the product has a more market popularization prospect.
(3) The preparation method separates the preparation processes of the plant-based yolk, the plant-based marinated meat and the rice dumpling, and prepares the semi-finished products of the plant-based yolk and the plant-based marinated meat respectively and then combines the semi-finished products to obtain the finished product, so that each part has better controllability, the automatic production is easier to realize than the traditional process in industrial production, and the preparation method is suitable for the existing large-scale batch production and is beneficial to the control of the process cost.
(4) According to the invention, when the plant-based yolk and the plant-based marinated meat are prepared, the cooking wine is adopted to soak the wiredrawing egg white, so that a good fishy smell removing effect is achieved, meanwhile, the processing state of the product is mild by adopting low-temperature drying, and the loss of nutrients such as protein is effectively ensured.
Detailed Description
The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.
Example 1:
this example relates to a plant-based egg yolk.
The raw material formula of the plant-based egg yolk product is as follows:
480g of peas, 110g of soybean oil, 23g of olive oil, 18g of salt, 13g of wheat gluten, 4g of salted egg yolk powder, 4g of lecithin, 2g of yeast powder, 5g of carotene, 0.8g of betanin, 10g of salted egg yolk paste essence, 8g of salted egg yolk semi-solid essence and 4g of yolk-flavor oily essence.
The plant-based egg yolk is prepared according to the raw material formula, and the preparation steps are as follows:
s1: soaking, namely completely submerging 480g of peas in water and soaking overnight.
S2: cooking, washing soaked semen Pisi Sativi, and decocting in boiling water for 20min until the shell can be easily removed by hand.
S3: peeling, sequentially peeling the cooked peas, and filtering off excessive moisture to obtain the pea mash.
S4: and (4) stir-frying, namely putting the mashed peas into a pot after filtering excessive water, continuously collecting water, stir-frying continuously to avoid pasting the pot until the mashed peas are fried to have the sand-turning feeling of egg yolks, and turning off the fire.
S5, stirring ingredients, dissolving carotene and betacyanin in 20g of water according to the raw material formula, diluting, mixing with soybean oil, olive oil, salt, vital gluten, salted egg yolk powder, lecithin, yeast powder, salted egg yolk paste essence, salted egg yolk semisolid essence and yolk flavor oily essence, and stirring in a stirrer for 5 min.
S6, stirring the mashed pea and the ingredients, adding the stir-fried mashed pea and the stirred ingredients into the stirrer, stirring for 7min to obtain a base material, and placing the base material into a container for later use.
S7, forming, kneading the uniformly mixed base materials into spherical vegetable-based egg yolk, wherein each vegetable-based egg yolk is about 11.3g, and the total amount is 52.
Example 2:
this example relates to a plant-based egg yolk.
The raw material formula of the plant-based egg yolk product is as follows:
520g of peas, 125g of soybean oil, 26g of olive oil, 21g of salt, 17g of vital gluten, 6g of salted egg yolk powder, 5g of lecithin, 2.5g of yeast powder, 6g of carotene, 1.3g of betanin, 13g of salted egg yolk paste essence, 11g of salted egg yolk semi-solid essence and 5g of yolk flavor oily essence.
The plant-based egg yolk is prepared according to the raw material formula, and the preparation steps are as follows:
s1: soaking, soaking 520g of peas in water completely, and soaking overnight.
S2: cooking, washing soaked semen Pisi Sativi, and decocting in boiling water for 20min until the shell can be easily removed by hand.
S3: peeling, sequentially peeling the cooked peas, and filtering off excessive water to obtain the wet mashed peas.
S4: and (3) stir-frying, namely putting the wet mashed peas into a pot after excessive water is filtered, continuously collecting water, stir-frying continuously to avoid pasting the pot until the mashed peas are fried to have the sand-turning feeling of egg yolks, and turning off the fire.
S5, stirring ingredients, dissolving carotene and betacyanin in 15g of water according to the raw material formula, diluting, mixing with soybean oil, olive oil, salt, vital gluten, salted egg yolk powder, lecithin, yeast powder, salted egg yolk paste essence, salted egg yolk semisolid essence and yolk flavor oily essence, and stirring in a stirrer for 3 min.
S6, stirring the mashed pea and the ingredients, adding the stir-fried mashed pea and the stirred ingredients into the stirrer, stirring for 9min to obtain a base material, and placing the base material into a container for later use.
S7, forming, kneading the uniformly mixed base materials into spherical vegetable-based egg yolk, wherein each vegetable-based egg yolk is about 12.5g, and the total amount is 68.
Example 3:
this example relates to a plant-based egg yolk.
The raw material formula of the plant-based egg yolk product is as follows:
500g of peas, 120g of soybean oil, 25g of olive oil, 20g of salt, 15g of vital gluten, 5g of salted egg yolk powder, 5g of lecithin, 2g of yeast powder, 6g of carotene, 1g of betanin, 11g of salted egg yolk paste essence, 10g of salted egg yolk semi-solid essence and 5g of yolk flavor oily essence.
The plant-based egg yolk is prepared according to the raw material formula, and the preparation steps are as follows:
s1: soaking, soaking 500g of peas in water completely, and soaking overnight.
S2: cooking, washing soaked semen Pisi Sativi, and decocting in boiling water (15 min) until the shell can be easily removed by hand.
S3: peeling, sequentially peeling the cooked peas, and filtering off excessive moisture to obtain the pea mash.
S4: and (4) stir-frying, namely putting the mashed peas into a pot after filtering excessive water, continuously collecting water, stir-frying continuously to avoid pasting the pot until the mashed peas are fried to have the sand-turning feeling of egg yolks, and turning off the fire.
S5, stirring ingredients, dissolving carotene and betacyanin in 16g of water according to the raw material formula, diluting, mixing with soybean oil, olive oil, salt, vital gluten, salted egg yolk powder, lecithin, yeast powder, salted egg yolk paste essence, salted egg yolk semisolid essence and yolk flavor oily essence, and stirring for 4min in a stirrer.
S6, stirring the mashed pea and the ingredients, adding the stir-fried mashed pea and the stirred ingredients into the stirrer, stirring for 8min to obtain a base material, and placing the base material into a container for later use.
S7, forming, kneading the uniformly mixed base materials into spherical vegetable-based egg yolk, wherein each vegetable-based egg yolk is about 11.8g, and the total number is 63.
Example 4:
the present embodiments relate to a plant-based marinated meat.
The raw material formula of the plant-based marinated meat is as follows:
180g of wiredrawing protein, 2200g of clear water, 2000g of brine, 15g of ginger, 14g of cooking wine, 30g of soybean oil, 3g of white sugar, 3g of soy sauce, 3g of konjac glucomannan, 20g of meat paste, 5g of marinated balsam and 8g of meat essence.
The plant-based marinated meat is prepared according to the raw material formula, and the preparation steps are as follows:
s1: soaking, collecting 2200g clear water, adding rhizoma Zingiberis recens and cooking wine, stirring, soaking in wiredrawing protein until soft (soaking for 15 min), taking out, washing with water twice, and squeezing to dry.
S2: cooking ingredients, pouring bittern into a pot, adding soybean oil, white sugar, soy sauce, konjac glucomannan, meat paste, meat essence and marinated balm into the pot, stirring, heating, adding the prepared wiredrawing protein, covering, cooking with slow fire for 18 min, and squeezing to dry bittern.
S3: and (3) drying, namely cutting the drawn proteins after brine is squeezed into small pieces, putting the small pieces into an air energy heat pump drying all-in-one machine for drying, and slowly raising the drying temperature from 24 ℃ to 60 ℃ for 60 min.
S4: smoking, putting the dried wiredrawing protein into a smoking box, smoking for 65min at 85 ℃ to obtain the vegetable-based marinated meat.
Example 5:
the present embodiments relate to a plant-based marinated meat.
The raw material formula of the plant-based marinated meat is as follows:
220g of wiredrawing protein, 2500g of clear water, 2200g of brine, 18g of ginger, 18g of cooking wine, 40g of soybean oil, 5g of white sugar, 5g of soy sauce, 4g of konjac glucomannan, 25g of meat paste, 6g of marinated balsam and 10g of meat essence.
The plant-based marinated meat is prepared according to the raw material formula, and the preparation steps are as follows:
s1: soaking, collecting 2500g of clear water, adding rhizoma Zingiberis recens and cooking wine, stirring, adding wiredrawing protein, soaking for 20min, taking out, washing with water twice, and squeezing to dry.
S2: cooking ingredients, pouring bittern into a pot, adding soybean oil, white sugar, soy sauce, konjac glucomannan, meat paste, meat essence and marinated balm into the pot, stirring, heating, adding the prepared wiredrawing protein, covering, cooking with slow fire for 20min, and squeezing to dry bittern.
S3: and (3) drying, namely cutting the drawn protein after brine is squeezed into small pieces, putting the small pieces into an air energy heat pump drying all-in-one machine for drying, and slowly raising the drying temperature from 24 ℃ to 65 ℃ for 50 min.
S4: smoking, putting the dried wiredrawing protein into a smoking box, and smoking at 90 ℃ for 55min to obtain the vegetable-based marinated meat.
Example 6:
the present embodiments relate to a plant-based marinated meat.
The raw material formula of the plant-based marinated meat is as follows:
200g of wiredrawing protein, 2400g of clear water, 2000g of brine, 16g of ginger, 16g of cooking wine, 35g of soybean oil, 4g of white sugar, 3g of soy sauce, 3.5g of konjac glucomannan, 24g of meat paste, 5g of marinated balsam and 8g of meat essence.
The plant-based marinated meat is prepared according to the raw material formula, and the preparation steps are as follows:
s1: soaking, adding 2400g of clear water into the fresh ginger and cooking wine, stirring uniformly, adding the wiredrawing protein, soaking until the mixture is soft (soaking for 20 min), taking out, washing with water twice, and squeezing to dry for later use.
S2: cooking ingredients, pouring bittern into a pot, adding soybean oil, white sugar, soy sauce, konjac glucomannan, meat paste, meat essence and marinated balm into the pot, stirring, heating, adding the prepared wiredrawing protein, covering, cooking with slow fire for 20min, and squeezing to dry bittern.
S3: and (3) drying, namely cutting the drawn proteins after brine is squeezed into small pieces, putting the small pieces into an air energy heat pump drying all-in-one machine for drying, and slowly raising the drying temperature from 24 ℃ to 60 ℃ for 60 min.
S4: smoking, putting the dried wiredrawing protein into a smoking box, and smoking for 60min at 90 ℃ to obtain the vegetable-based marinated meat.
Example 7:
the embodiment relates to a plant-based stewed meat and yolk rice dumpling.
The raw material formula of the plant-based stewed meat yolk rice dumpling comprises the following raw materials: 2000g of glutinous rice, 30g of salt, 100g of millet, 50g of black rice, 11.3g of plant-based egg yolk and 2g of plant-based marinated meat, wherein the plant-based egg yolk and the plant-based marinated meat are prepared by the raw material formula and the method in the embodiment 1 and the embodiment 4 respectively.
The plant-based stewed meat yolk zongzi is prepared according to the raw material formula, and the preparation steps are as follows:
s1: soaking, namely soaking the sticky rice, the yellow rice and the black rice in warm water at the temperature of more than 40 ℃ until the rice absorbs enough water, wherein the soaking time is more than 4 hours.
S2: and (4) cleaning, namely cleaning the soaked rice grains with water for three times, and filtering the water.
S3: adding the materials, namely adding the salt into the rice grains, and fully and uniformly mixing.
S4: and (4) packaging the rice dumpling leaves with the added rice grains, plant-based egg yolk (one grain) and plant-based marinated meat.
S5: steaming, namely putting the rice dumplings wrapped with the rice dumpling leaves into a pressure cooker, and steaming for 40min by using medium fire.
S6: and (3) cooking, namely putting the steamed rice dumplings into a high-pressure sterilization pot, and sterilizing for 30min at the temperature of 115 ℃ under the pressure of 0.18MPa to ensure that the rice grains are soft and glutinous and the shelf life is prolonged. 81 rice dumplings can be prepared.
Example 8:
the embodiment relates to a plant-based stewed meat and yolk rice dumpling.
The raw material formula of the plant-based stewed meat yolk rice dumpling comprises the following raw materials: 3000g of glutinous rice, 32g of salt, 30g of oyster sauce, 10g of soy sauce, 12.5g of plant-based egg yolk and 3g of plant-based marinated meat, wherein the plant-based egg yolk and the plant-based marinated meat are prepared by the raw material formula and the method in the embodiment 2 and the embodiment 5 respectively.
The plant-based stewed meat yolk zongzi is prepared according to the raw material formula, and the preparation steps are as follows:
s1: soaking, namely soaking the sticky rice in warm water of more than 40 ℃ until the rice absorbs enough water, wherein the soaking time is more than 4 hours.
S2: and (4) cleaning, namely cleaning the soaked rice grains with water for three times, and filtering the water.
S3: adding materials, adding salt, oil consumption and soy sauce into rice grains, and mixing completely.
S4: and (4) packaging the rice dumpling leaves with the added rice grains, plant-based egg yolk (one grain) and plant-based marinated meat.
S5: steaming, namely putting the rice dumplings wrapped with the rice dumpling leaves into a pressure cooker, and steaming for 50min by using medium fire.
S6: and (3) cooking, namely putting the steamed rice dumplings into a high-pressure sterilization pot, and sterilizing for 25min at the temperature of 121 ℃ under the pressure of 0.2MPa to ensure that the rice grains are soft and glutinous and the shelf life is prolonged. 85 rice dumplings can be prepared.
Example 9
The embodiment relates to a plant-based stewed meat and yolk rice dumpling.
The raw material formula of the plant-based stewed meat yolk rice dumpling comprises the following raw materials: 2000g of glutinous rice, 25g of salt, 200g of mung bean, 20g of purple sweet potato powder, 11.8g of plant-based egg yolk and 2g of plant-based marinated meat, wherein the plant-based egg yolk and the plant-based marinated meat are prepared by the raw material formula and the method in the embodiment 3 and the embodiment 6 respectively.
The plant-based stewed meat yolk zongzi is prepared according to the raw material formula, and the preparation steps are as follows:
s1: soaking, namely soaking the sticky rice and the mung beans in warm water at the temperature of more than 40 ℃ until enough water is absorbed, wherein the soaking time is more than 4 hours.
S2: cleaning, soaking, cleaning with water for three times, and filtering.
S3: adding materials, adding salt and purple sweet potato powder, and mixing completely.
S4: and packaging the steamed rice dumpling leaves with the food, the plant-based egg yolk (one) and the plant-based marinated meat after the food is added.
S5: steaming, namely putting the rice dumplings wrapped with the rice dumpling leaves into a pressure cooker, and steaming for 40min by using medium fire.
S6: and (3) cooking, namely putting the steamed rice dumplings into a high-pressure sterilization pot, and sterilizing for 30min at the temperature of 121 ℃ under the pressure of 0.18MPa to ensure that the rice grains are soft and glutinous and the shelf life is prolonged.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way, and all simple modifications and equivalent variations of the above embodiments according to the technical spirit of the present invention are included in the scope of the present invention.
Claims (10)
1. A plant-based salted egg yolk marinated meat rice dumpling is characterized in that: the composite material comprises the following raw materials in parts by weight: 3000 parts of glutinous rice 2000-containing materials, 24-32 parts of salt, 11-13 parts of plant-based egg yolk and 2-3 parts of plant-based marinated meat.
2. The plant-based salted egg yolk marinated meat rice dumpling of claim 1, wherein: also comprises at least one of the following raw materials: millet, black rice, oyster sauce, soy sauce, mung bean and purple sweet potato powder.
3. The plant-based salted egg yolk marinated meat rice dumpling of claim 1, wherein: the plant-based egg yolk is prepared from the following raw materials in parts by weight: 480-520 parts of pea antler, 151 parts of vegetable oil, 18-21 parts of salt, 13-17 parts of wheat gluten, 4-6 parts of salted egg yolk powder, 4-5 parts of lecithin, 2-2.5 parts of yeast powder, 5-6 parts of carotene, 0.8-1.3 parts of betanin, 10-13g of salted egg yolk paste essence, 8-11g of salted egg yolk semi-solid essence and 4-5 parts of egg yolk flavor oily essence.
4. The plant-based salted egg yolk marinated meat rice dumpling of claim 1, wherein: the vegetable-based marinated meat is prepared from the following raw materials in parts by weight: 220 parts of wiredrawing protein, 2500 parts of clear water, 2000 parts of brine, 15-18 parts of ginger, 14-18 parts of cooking wine, 30-40 parts of vegetable oil, 3-5 parts of white sugar, 3-5 parts of soy sauce, 3-4 parts of konjac glucomannan, 20-25 parts of meat-flavor paste, 5-6 parts of marinated flavor paste and 8-10 parts of meat-flavor essence.
5. A preparation method of a plant-based salted egg yolk marinated meat rice dumpling is characterized by comprising the following steps: according to the weight parts, 2000-3000 parts of glutinous rice are soaked, cleaned, filtered, added with 24-32 parts of salt and mixed to obtain rice grains, 70-80 parts of rice grains, 11-13 parts of plant-based egg yolk and 2-3 parts of plant-based marinated meat are put into rice dumpling leaves and wrapped, and the plant-based rice dumpling is prepared after steaming, vacuum packaging, sterilization and cooling.
6. The method for preparing the plant-based salted egg yolk marinated meat rice dumpling according to claim 5, wherein the method comprises the following steps: the preparation method of the plant-based egg yolk comprises the following steps of:
A. putting 480 plus 520 parts of pea antler into a pot, stir-frying until sand is turned over, and then turning off the fire;
B. stirring ingredients, namely dissolving 5-6 parts of carotene and 0.8-1.3 parts of betacyanin by using water, and then putting the dissolved carotene, the 0.8-1.3 parts of betacyanin, 151 parts of vegetable oil 133-containing materials, 18-21 parts of salt, 13-17 parts of wheat gluten powder, 4-6 parts of salted egg yolk powder, 4-5 parts of lecithin, 2-2.5 parts of yeast powder, 10-13g of salted egg yolk paste essence, 8-11g of salted egg yolk semi-solid essence and 4-5 parts of yolk flavor oily essence into a stirrer to stir for 3-5 min;
C. adding the stir-fried mashed peas and the stirred ingredients into a stirrer to stir for 7-9min to obtain a base material;
D. and forming the base material into spherical plant-based egg yolk, wherein each plant-based egg yolk is 11-13 parts.
7. The method for preparing the plant-based salted egg yolk marinated meat rice dumpling according to claim 6, wherein the method comprises the following steps: in the step A, peas are used as raw materials, soaked in water overnight, and subjected to washing, boiling, peeling and water filtering to obtain the pea puree.
8. The method for preparing the plant-based salted egg yolk marinated meat rice dumpling according to claim 5, wherein the method comprises the following steps: the preparation method of the vegetable-based marinated meat comprises the following steps of:
A. adding 15-18 parts of ginger and 14-18 parts of cooking wine into 2200-;
B. adding 30-40 parts of vegetable oil, 3-5 parts of white sugar, 3-5 parts of soy sauce, 3-4 parts of konjac glucomannan, 20-25 parts of meat paste, 5-6 parts of marinated balm and 8-10 parts of meat essence into 2000-2200 parts of brine, uniformly stirring, heating, adding standby wiredrawing protein, boiling for 18-20mim, taking out the wiredrawing protein, and squeezing out brine;
C. cutting the wire-drawing protein after brine squeezing into pieces, and drying at 60-65 ℃ for 50-60 min;
D. smoking the dried wiredrawing protein at 85-90 ℃ for 55-65 min to obtain the plant-based marinated meat.
9. The method for preparing the plant-based salted egg yolk marinated meat rice dumpling according to claim 5, wherein the method comprises the following steps: the sticky rice is soaked in water with the temperature of more than 40 ℃, and the soaking time is more than 4 h.
10. The method for preparing the plant-based salted egg yolk marinated meat rice dumpling according to claim 5, wherein the method comprises the following steps: the steaming is carried out in an autoclave for 40-50min, and the sterilizing is carried out in an autoclave for 25-30 min under the pressure of 0.18-0.2 MPa and the temperature of 115-121 ℃.
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Application publication date: 20210727 |
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