Bamboo shoot barbecued pork sweet soup ball and preparation method thereof

A technology for bamboo shoots and broth, which is applied in the food field, can solve the problems of insufficient fiber and protein content, unbalanced nutritional components of glutinous rice balls, and inability to eat more glutinous rice balls, so as to increase high-quality protein, make up for indigestion, and meet particle size and The effect of taste requirements

Active Publication Date: 2014-12-17
SANQUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the fillings for glutinous rice balls currently available on the market are sweet, and the variety is relatively single, which cannot meet the needs of consumers with different tastes; Unbalanced nutritional components, insufficient fiber and protein content, and the glutinous rice flour used to make glutinous rice balls are not easy to digest. For people with poor gastrointestinal digestion, glutinous rice balls are not a reasonable food. Good but can't eat too much

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] For the glutinous rice balls with bamboo shoots and roasted meat provided in this example, the fillings of the glutinous rice balls with bamboo shoots and roasted meat are made of the following raw materials in percentage by weight: 42.66% of extra-grade pork belly with skin, 40% of bamboo shoots, 5% of broth, anhydrous quick-frozen 5% oil, 1% green onion, 0.6% ginger, 0.05% star anise, 0.08% cinnamon, 0.01% pepper, 0.8% edible salt, 0.5% rock sugar, 0.3% cooking wine, 1% caramel, 3% soy sauce.

[0028] Described broth is prepared by following method:

[0029] (1) Weigh the following raw materials by weight: 1000 parts of pig skin, 30 parts of green onion, 5 parts of ginger slices, 2 parts of star anise, 10 parts of cinnamon bark, 2 parts of Chinese prickly ash, 20 parts of table salt, and 6000 parts of water;

[0030] (2) After mixing the raw materials in step (1), boil for 3-4 hours, and then filter to obtain broth.

[0031] The glutinous rice balls with bamboo shoot...

Embodiment 2

[0038] For the glutinous rice balls with bamboo shoots and roasted meat provided in this example, the fillings of the glutinous rice balls with bamboo shoots and roasted meat are made from the following raw materials in percentage by weight: 40% pork belly with skin, 20% bamboo shoots, 15.48% broth, anhydrous quick-frozen 10% oil, 3% green onion, 1.2% ginger, 0.1% star anise, 0.1% cinnamon, 0.02% pepper, 1.5% edible salt, 1% rock sugar, 0.6% cooking wine, 2% caramel, 5% soy sauce.

[0039] Described broth is prepared by following method:

[0040] (1) Weigh the following raw materials by weight: 1500 parts of pig skin, 40 parts of scallions, 8 parts of ginger slices, 4 parts of star anise, 15 parts of cinnamon bark, 5 parts of Chinese prickly ash, 30 parts of table salt, and 8000 parts of water;

[0041] (2) After mixing the raw materials in step (1), boil for 3-4 hours, and then filter to obtain broth.

[0042] The glutinous rice balls with bamboo shoots and roasted meat prov...

Embodiment 3

[0049] For the glutinous rice balls with bamboo shoots and meat provided in this example, the fillings of the dumplings with bamboo shoots and meat are made of the following raw materials in percentage by weight: 60% pork belly with skin, 20% bamboo shoots, 5% broth, anhydrous quick-frozen 5% oil, 1% green onion, 1.2% ginger, 0.1% star anise, 0.1% cinnamon, 0.02% pepper, 1.5% edible salt, 1% rock sugar, 0.6% cooking wine, 1% caramel, 3.48% soy sauce.

[0050] Described broth is prepared by following method:

[0051] (1) Weigh the following raw materials by weight: 1200 parts of pigskin, 35 parts of scallions, 7 parts of ginger slices, 3 parts of star anise, 12 parts of cinnamon, 3 parts of Chinese prickly ash, 25 parts of table salt, and 7000 parts of water;

[0052] (2) After mixing the raw materials in step (1), boil for 3-4 hours, and then filter to obtain broth.

[0053] The glutinous rice balls with bamboo shoots and roasted meat provided in this embodiment are prepared ...

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PUM

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Abstract

The invention discloses a bamboo shoot barbecued pork sweet soup ball. Stuffing of the bamboo shoot barbecued pork sweet soup ball is prepared from the following raw materials in percentage by weight: 40-60% of streaky pork, 20-40% of bamboo shoot, 5-20% of broth, 5-15% of edible oil, 1-3% of green onion, 0.6-1.2% of ginger, 0.05-0.1% of anise, 0.08-0.1% of cassis bark, 0.01-0.02% of pepper, 0.8-1.5% of edible salt, 0.5-1.0% of rock sugar, 0.3-0.6% of cooking wine, 1-2% of caramelized sugar and 3-5% of soybean sauce. The bamboo shoot barbecued pork sweet soup ball initially combines classic taste of the Chinese traditional dish bamboo shoot barbecued pork with delicate mellow of high-quality sticky rice in a transboundary manner, the defects of the traditional sweet soup ball in the aspects of fiber, protein and the like are overcome, and perfect fusion of delicacy and health is realized.

Description

technical field [0001] The present invention relates to the field of food, in particular to a kind of stewed meat glutinous rice balls with bamboo shoots; the present invention also relates to a preparation method of stewed meat glutinous rice balls with bamboo shoots. Background technique [0002] Tangyuan is a traditional delicacy in my country. The main raw materials are glutinous rice flour, sugar and oil. Most of the fillings for glutinous rice balls currently available on the market are sweet, and the variety is relatively single, which cannot meet the needs of consumers with different tastes; Unbalanced nutritional components, insufficient fiber and protein content, and the glutinous rice flour used to make glutinous rice balls are not easy to digest. For people with poor gastrointestinal digestion, glutinous rice balls are not a reasonable food. It's good but you can't eat too much. Contents of the invention [0003] The purpose of the present invention is to pro...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/00A23L1/10A23L5/00A23L33/00
CPCA23L7/10A23L13/42A23L13/60A23L19/01A23L33/10A23P20/25A23V2002/00A23V2200/08A23V2200/30
Inventor 孙建伟宋文英刘苗种俊魁刘翔马杰王孝杰
Owner SANQUAN FOOD
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