Preparation method of seasoning for steamed pork with rice flour

A technology for steamed meat and seasoning, which is applied in the functions of food ingredients, food ingredients as taste improvers, food science and other directions, can solve the problem of low nutritional value of steamed meat seasonings, and achieve the effects of better taste, improved nutritional value and rich aroma.

Inactive Publication Date: 2016-10-26
CHENGDU JINHUI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention aims to solve the problem that the nutritional value of the tamales seasoning is not high in the prior art, and proposes a new preparation method of the tamales seasoning, in which raw materials such as shiitake mushrooms, bamboo fungus, and millet are added to prepare the tamales seasoning , can improve the fresh and fragrant taste of steamed meat, ensure the intake of various vitamins and trace elements in the human body, and improve its nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The preparation method of tamales seasoning comprises the following steps:

[0027] A. Powder package preparation

[0028] Stir-fry rice, millet, glutinous rice, and spices for 3 minutes on low heat, take 20 parts of fried rice, 5 parts of millet, 15 parts of glutinous rice, 0.2 parts of green pepper, 0.2 parts of dried chili, 0.2 parts of spices, and 0.01 parts of black pepper Add 1 part to a pulverizer for crushing, pass through a 40-mesh sieve, add 0.5 parts of white granulated sugar, 2 parts of table salt, mix well, and pack;

[0029] B. Sauce Packet Preparation

[0030] Crush 0.5 parts of dried shiitake mushrooms and 0.5 parts of dried bamboo fungus to a fineness of 60 mesh, then add 12 parts of bean paste, 5 parts of vegetable oil, 5 parts of soy sauce, 0.5 parts of chicken essence, 0.5 parts of rice vinegar, 0.02 parts of ginger powder and 0.05 parts of sorbic acid After the potassium is stirred evenly, it can be packaged.

Embodiment 2

[0032] The preparation method of tamales seasoning comprises the following steps:

[0033] A. Powder package preparation

[0034] Stir-fry the rice, millet, glutinous rice, and spices on low heat for 8 minutes, take 45 parts of fried rice, 10 parts of millet, 25 parts of glutinous rice, 0.5 parts of green pepper, 0.5 parts of dried chili, 0.5 parts of spices, and 0.1 parts of black pepper. Add 1.5 parts of white granulated sugar and 5 parts of table salt to the pulverizer for crushing, pass through a 60-mesh sieve, and then pack it after mixing evenly;

[0035] B. Sauce Packet Preparation

[0036] Grind 2 parts of dried shiitake mushrooms and 2 parts of dried bamboo fungus to a fineness of 80 mesh, add 28 parts of bean paste, 10 parts of vegetable oil, 10 parts of soy sauce, 1 part of chicken essence, 2 parts of rice vinegar, 0.1 part of ginger powder and 0.2 part of sorbic acid After the potassium is stirred evenly, it can be packaged.

Embodiment 3

[0038] The preparation method of tamales seasoning comprises the following steps:

[0039] A. Powder package preparation

[0040] Stir-fry the rice, millet, glutinous rice, and spices over low heat for 4 minutes, take 25 parts of fried rice, 6 parts of millet, 15-25 parts of glutinous rice, 0.3 parts of green pepper, 0.3 parts of dried chili, 0.3 parts of spices, black Add 0.05 parts of pepper to the pulverizer for crushing, pass through a 50-mesh sieve, add 0.8 parts of white sugar, 2-53 parts of table salt, mix well, and pack it;

[0041] B. Sauce Packet Preparation

[0042] Crush 0.6 parts of dried shiitake mushrooms and 0.8 parts of dried bamboo shoots to a fineness of 70 meshes, then add 20 parts of bean paste, 8 parts of vegetable oil, 6 parts of soy sauce, 0.8 parts of chicken essence, 0.8 parts of rice vinegar, 0.05 parts of ginger powder and 1.5 parts of sorbic acid After the potassium is stirred evenly, it can be packaged.

[0043] In this embodiment, the spices a...

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PUM

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Abstract

The invention discloses a preparation method of seasoning for steamed pork with rice flour, belonging to the technical field of food. The method comprises the steps of A. preparing powdered seasoning: respectively frying rice, millet, sticky rice and spices for 3-8min by using small fire, putting the fried rice, millet and sticky rice, starch, green prickleyash, dried chillis, the spices and black pepper into a crusher for crushing, screening the product by using a 40-60-mesh sieve, adding white granulated sugar and table salt into the screened product, evenly mixing and packaging; B. preparing a sauce package, specifically, grinding dried mushroom and dried bamboo fungus into 60-80 meshes, then adding bean sauce, vegetable oil, soy sauce, chicken essence, rice vinegar, ginger powder and potassium sorbate, evenly stirring, and packaging. The steamed pork with rice flour made by using the seasoning prepared by the method is rich in fresh and delicious taste and high in nutritive value; the seasoning has the advantage of enabling the steamed pork with rice flour to be well tasty.

Description

technical field [0001] The invention relates to a preparation method of steamed pork seasoning, and belongs to the technical field of food. Background technique [0002] Tamale is a dish that many people like to eat, but the process of homemade tamales is complicated and there are many kinds of raw materials. There are ready-made tamales seasoning packets on the market to satisfy people's love for food. [0003] For example, the publication number is CN103689516A, and the name is an invention patent of a kind of steamed meat seasoning and its preparation method. The seasoning disclosed in this patent includes: (1) powder package: 50-70 parts of rice; 30-45 parts of glutinous rice; 3-5 parts of white granulated sugar; 0.1-1 part of pepper; 0.1-1 part of Chinese prickly ash; 0.1-1 part of star anise; 0.1-1 part of cumin; (2) Sauce package: 10-35 parts of soybean paste; 10-30 parts of hot sauce; 12-20 parts of vegetable oil; 12-20 parts of soy sauce; 3-5 parts of cooking wine;...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L33/10
CPCA23V2002/00A23V2200/14A23V2200/30A23V2200/32A23V2250/5116A23V2250/1592A23V2250/7042
Inventor 张一帆
Owner CHENGDU JINHUI TECH
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