Seasoning of steamed pork with rice flour

A technology for steamed meat and seasoning, which is applied in the direction of food science and the like, can solve the problem of low nutritional value of steamed meat seasoning, and achieve the effects of rich taste, high effective utilization rate, and improved nutritional value.

Inactive Publication Date: 2016-11-09
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 in the prior art that the nutritional value of the tamales seasoning is not high, and proposes a new tamales seasoning, by adding raw materials such as shiitake mushrooms and bamboo fungus, the fresh and fragrant taste of the tamales can be improved, and multiple vitamins and vitamins can be guaranteed for the human body. Intake of trace elements to improve its nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A seasoning for tamales, comprising the following raw materials in parts by weight:

[0025] a. Powder package

[0026] 30 parts of rice, 15 parts of glutinous rice, 1 part of starch, 1 part of red yeast rice flour, 0.1 part of pepper, 0.1 part of pepper, 0.1 part of spice, 0.05 part of pepper, 0.5 part of white sugar, 1 part of table salt, 0.01 part of maltodextrin;

[0027] b. Sauce bag

[0028] 12 parts of bean paste, 8 parts of vegetable oil, 5 parts of soy sauce, 0.5 parts of chicken essence, 0.5 parts of rice vinegar, 0.5 parts of shiitake mushrooms, 0.5 parts of bamboo fungus, and 0.05 parts of potassium sorbate.

Embodiment 2

[0030] A seasoning for tamales, comprising the following raw materials in parts by weight:

[0031] a. Powder package

[0032] 55 parts of rice, 25 parts of glutinous rice, 5 parts of starch, 3 parts of red yeast rice flour, 0.8 parts of pepper, 0.5 parts of pepper, 0.5 parts of spices, 0.1 parts of pepper, 2 parts of white sugar, 3 parts of salt, 0.1 part of maltodextrin;

[0033] b. Sauce bag

[0034] 28 parts of bean paste, 15 parts of vegetable oil, 10 parts of soy sauce, 1 part of chicken essence, 2 parts of rice vinegar, 2 parts of shiitake mushrooms, 2 parts of bamboo fungus, and 0.2 parts of potassium sorbate.

Embodiment 3

[0036] A seasoning for tamales, comprising the following raw materials in parts by weight:

[0037] a. Powder package

[0038] 40 parts of rice, 20 parts of glutinous rice, 3 parts of starch, 2 parts of red yeast rice flour, 0.5 parts of pepper, 0.3 parts of pepper, 0.3 parts of spices, 0.08 parts of pepper, 0.8 parts of white sugar, 2 parts of table salt, 0.05 parts of maltodextrin;

[0039] b. Sauce bag

[0040] 20 parts of bean paste, 10 parts of vegetable oil, 8 parts of soy sauce, 0.6 parts of chicken essence, 0.9 parts of rice vinegar, 1 part of shiitake mushrooms, 1 part of bamboo fungus, and 0.1 parts of potassium sorbate.

[0041] In this embodiment, the Zanthoxylum bungeanum is green Zanthoxylum bungeanum.

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PUM

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Abstract

The invention discloses a seasoning of steamed pork with rice flour, and belongs to the technical field of food. The seasoning is prepared from the following raw materials in parts by weight: a. a rice flouring bag: 30-55 parts of rice, 15-25 parts of sticky rice, 1-5 parts of starch, 1-3 parts of red rice yeast powder, 0.1-0.8 part of zanthoxylum bungeanum pepper, 0.1-0.5 part of chili, 0.1-0.5 part of spice, 0.05-0.1 part of piper nigrum, 0.5-2 parts of white sugar, 1-3 parts of salt and 0.01-0.1 part of maltodextrin; b. a sauce bag: 12-28 parts of thick broad-bean sauce, 8-15 parts of plant oil, 5-10 parts of soybean sauce, 0.5-1 part of chicken essence, 0.5-2 parts of rice vinegar, 0.5-2 parts of lentinus edodes, 0.5-2 parts of bamboo fungus and 0.05-0.2 part of potassium sorbate. Compared with a seasoning of steamed pork with rice flour of the prior art, the seasoning has the advantages of good tasty effect, fresh and fragrant in taste and rich nutrition.

Description

technical field [0001] The invention relates to a seasoning for steamed meat with rice flour, which 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): A23L27/20
Inventor 张一帆
Owner CHENGDU JINHUI TECH
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