Pork steamed with total potato flour and processing method of pork steamed with total potato flour

Abstract

The invention discloses pork steamed with total potato flour and a processing method of the pork steamed with total potato flour. The pork steamed with the total potato flour is prepared from the following main materials and condiments in parts by weight: 80-120 parts of streaky pork, 10-45 parts of the total potato flour, 0.5-1 part of edible salt, 2-3 parts of white sugar, 0.1-0.4 part of aginomoto, 3-4 parts of light soy sauce, 1-2 parts of bean paste, 1-2 parts of cooking wine, 1-2 parts of fermented bean curd juice, 1-3 parts of bruised shallot, 1-3 parts of bruised ginger, 0.1-0.2 part of cinnamon powder, 0.1-0.2 part of star aniseed powder, 0.1-0.2 part of pepper powder, 0.01-0.02 part of ground cloves powder, 0.05-0.1 part of fennel powder, 0.05-0.1 part of amomum tsaoko powder and 0.01-0.02 part of dried tangerine or orange peel powder, wherein the total potato flour is formed by roasting and frying potato flour with spices.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a whole potato flour steamed meat and a processing method thereof. Background technique [0002] Potatoes are a vegetable with both grain and vegetable functions, and together with rice, wheat, corn, and sorghum, they are called the top five crops in the world. Potatoes are rich in vitamin A, vitamin C and minerals. The content of high-quality starch is about 16.5%, and it also contains a lot of lignin. It is known as the "second bread" of human beings. The vitamins it contains are twice that of carrots, three times that of Chinese cabbage, and four times that of tomatoes, and the content of vitamin C is the highest among vegetables. In addition, potatoes have special effects on mediating indigestion, and are good medicine and high-quality health care products for patients with stomach problems and heart diseases. Potato starch has a slow absorption rate in the human body and is ...

AI Technical Summary

Problems solved by technology

However, the traditional steamed meat has high fat content and is not easy to digest, so it is not suitable for dieters or people with weak spleen and stomach. On the other hand, because the flavor of potato flour is not as good as rice flour, it is not used in the production of steamed meat

In addition, the traditional tamales are processed by families or restaurants and directly served on the dining table, which cannot be popularized on a large scale.

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