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Preparation method of pork rice

A technology for pork rice and pork, which is applied in the direction of food science, can solve the problems of poor taste and the fragrance of pork rice cannot be deeply combined with each other, so as to achieve the effects of improving taste, increasing appetite, and having complete color and aroma.

Inactive Publication Date: 2017-08-15
邓勇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But in this method, because the pork and the rice are only stirred and mixed, the fragrance of the pork and the fragrance of the rice cannot be deeply combined with each other, resulting in poor mouthfeel

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of pork rice, comprising the following steps:

[0020] (1) Add water to the rice and put it in an iron pot. After the water boils for 1 minute, filter it to get half-cooked rice.

[0021] (2) Prepare pork granules, then add seasoning and raw eggs to the pork granules, stir well, then add half-cooked rice and stir well. Among them, the raw egg needs to be stirred evenly before adding, and its function is to provide a cohesive force for the pork particles and the rice, so that the pork particles and the rice will not be easily scattered after being combined.

[0022] In this step, the mass ratio of the pork granules to the half-cooked rice is 1:10, the pork granules include lean meat granules and fatty meat granules, and the mass ratio of the lean meat granules to the fatty meat granules is 4:0.5.

[0023] (3) Select fresh banana leaves, wash them, and then wrap the half-cooked rice mixed with pork particles into the banana leaves.

[0024] (4) Put ...

Embodiment 2

[0027] A preparation method of pork rice, comprising the following steps:

[0028] (1) Add water to the rice and put it in an iron pot. After the water boils for 5 minutes, filter it to get half-cooked rice.

[0029] (2) Prepare pork granules, then add seasoning and raw eggs to the pork granules, stir well, then add half-cooked rice and stir well. Among them, the raw egg needs to be stirred evenly before adding, and its function is to provide a cohesive force for the pork particles and the rice, so that the pork particles and the rice will not be easily scattered after being combined.

[0030] In this step, the mass ratio of the pork granules to the half-cooked rice is 3:14, the pork granules include lean meat granules and fatty meat granules, and the mass ratio of the lean meat granules to the fatty meat granules is 8:2.

[0031] (3) Select fresh banana leaves, wash them, and then wrap the half-cooked rice mixed with pork particles into the banana leaves.

[0032] (4) Put t...

Embodiment 3

[0034] A preparation method of pork rice, comprising the following steps:

[0035] (1) Add water to the rice and put it in an iron pot. After the water boils for 3 minutes, filter it to get half-cooked rice.

[0036] (2) Prepare pork granules, then add seasoning and raw eggs to the pork granules, stir well, then add half-cooked rice and stir well. Among them, the raw egg needs to be stirred evenly before adding, and its function is to provide a cohesive force for the pork particles and the rice, so that the pork particles and the rice will not be easily scattered after being combined.

[0037] In this step, the mass ratio of the pork granules to the half-cooked rice is 2:12, the pork granules include lean meat granules and fatty meat granules, and the mass ratio of the lean meat granules to the fatty meat granules is 6:1.

[0038] (3) Select fresh banana leaves, wash them, and then wrap the half-cooked rice mixed with pork particles into the banana leaves.

[0039] (4) Put t...

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PUM

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Abstract

The invention discloses a preparation method of pork rice. The method is characterized by comprising the following steps: (1) adding water, putting rice into an iron pan, boiling the water for 1-5min and then filtering to obtain half-cooked rice; (2) preparing pork particles, adding spices and raw eggs to the pork particles, stirring evenly, adding the half-cooked rice and stirring evenly; (3) selecting fresh Japanese banana leaves, cleaning and wrapping the half-cooked rice mixed with the pork particles with the Japanese banana leaves; and (4) putting the Japanese banana leaves wrapping the half-cooked rice into the pan, cooking for 10-30min and serving immediately. According to the preparation method, the fragrance of pork and faint scent of the rice can be deeply combined to achieve the target of improving the taste.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing pork rice. Background technique [0002] Rice is a kind of staple food that people often eat. In the existing technology, rice is generally eaten as a staple food. Its traditional nutritional ingredients and composition can no longer meet people's consumption needs in eating and health. Moreover, it has a single taste and a single function. There is no unique taste feature, so it is not attractive to people who ask for taste. [0003] We know that pork has softer fiber, less connective tissue, more intermuscular fat in the muscle, and rich in protein, carbohydrates, calcium, phosphorus, iron and other components. The meat tastes particularly delicious after cooking and processing. One of the most important animal foods on people's table. [0004] At present, in order to increase the taste and function of rice, people often combine pork and rice to make pork rice for c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L13/10
Inventor 邓勇
Owner 邓勇