Although the vacuum-packed boxed or quick-frozen zongzi bought in the supermarket are already cooked, it takes at least 20 minutes to half an hour, or even longer, to be completely steamed and heated by boiling or steaming through water.
How long do you cook unfrozen rice dumplings?
About 10-20 minutes.
If the zongzi is just taken out of the freezer and cooked directly, it generally takes a long time, because it must first be heated by water temperature until the zongzi thaw, and then the process of heating the zongzi to cooking, during which if you cook in an ordinary pot, it takes about 20 minutes to cook, and if you cook it in a pressure cooker, it can be cooked in 10 minutes.
Do you have to defrost quick-frozen rice dumplings when boiled?
It is best to thaw it before cooking.
The rice dumplings preserved in the quick-frozen layer, the temperature is stored at about minus 18 degrees, the zongzi is taken out like a hard jumping stone, and it is also an ultra-low temperature frozen hard state, at this time, if you throw it directly into the hot water pot and start cooking, it is easy to have a cold and hot stimulation explosion reaction, resulting in the explosion of frozen zongzi, it is best to thaw the quick-frozen zongzi first and then cook, do not see the soft and glutinous taste of cooking, but also avoid the above dangers.
How long does it take to steam cooked quick-frozen rice dumplings
Steam for 15 minutes.
The zongzi itself is cooked before being put into the quick-frozen layer for preservation, so the quick-frozen zongzi steaming is a heating process, not a steaming process, and its time is relatively much faster than steaming raw zongzi, usually the quick-frozen zongzi is thawed at room temperature, and it can be steamed in the steamer, and it should be slowly heated and steamed with cold water, so that the inside of the zongzi can be evenly heated, and the taste is delicate and soft.
How to heat quick-frozen rice dumplings to cook the fastest
Microwave oven.
Many people think that the microwave oven can only be used to heat meals, but in fact, it has many functions, such as cooking quick-frozen rice dumplings, which can be heated to cooking in just 5 minutes by using the microwave oven, because the temperature of the microwave oven can rise sharply in a short period of time, and the microwave energy can be evenly distributed in the cooking chamber, so that the food can be cooked quickly and evenly.
The process of quick-frozen zongzi is inseparable from the liquid nitrogen quick-freezer, freezing is to extract the heat or energy in the product, until the latent heat of melting of free water molecules in the product is eliminated, and the water becomes an ice crystal structure of a preservation method, which can effectively inhibit the activity of microorganisms and enzymes, and is a freezing and preservation method that occupies an important position in the modern fruit and vegetable processing industry.
Ice crystals are produced only when the rice dumplings are below 0°C, and the temperature at which the ice crystals begin to appear, is the so-called freezing point or freezing point. When the temperature of the liquid drops to the freezing point, the liquid phase and the crystalline phase are in equilibrium, and in order for the liquid to become crystalline, this equilibrium state must be broken, that is, the temperature of the liquid phase must be reduced to a temperature slightly lower than the freezing point. When the liquid is in a supercooled state, a crystalline center is produced due to a certain stimulus, and after the formation of a stable crystalline center, if it continues to lose heat, the ice crystal will continue to increase, and the heat released by the phase change during crystallization will cause the temperature of water or aqueous solution to rise from the supercooled temperature to the freezing point temperature, and the liquid state will become solid, which is called freezing. Icing consists of 2 processes, namely the formation of crystal nuclei and the enlargement of crystal nuclei. Crystal nucleation is a fraction of a very small number of water molecules that combine into granular particles in a regular and orderly manner. The size of crystal formation is related to the number of nuclei and the speed of freezing.
Transferred from Guangzhou Speed