Convenient steamed pork with lotus leaf rice flour and preparation method of convenient steamed pork with lotus leaf rice flour

A convenient technology of lotus leaf powder, applied in the field of convenient lotus leaf powder steamed meat and its preparation, can solve the problems of adhesion, viscosity, hardness, chewiness and the like, and achieve the effect of uniform taste

Pending Publication Date: 2022-04-01
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] A little carelessness during the processing of traditional steamed meat will lead to sticking and agglomeration, and the powder quality will have a great impact on the final viscosity, hardness and chewiness of the product

Method used

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  • Convenient steamed pork with lotus leaf rice flour and preparation method of convenient steamed pork with lotus leaf rice flour
  • Convenient steamed pork with lotus leaf rice flour and preparation method of convenient steamed pork with lotus leaf rice flour
  • Convenient steamed pork with lotus leaf rice flour and preparation method of convenient steamed pork with lotus leaf rice flour

Examples

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Effect test

Embodiment 1

[0025] A method for preparing steamed meat with lotus leaf powder, comprising flour treatment, pork marinating, and lotus leaf pretreatment, specifically comprising the following steps:

[0026] (1) Silty treatment: Add star anise, Chinese prickly ash, cinnamon bark, fragrant leaves, and lotus leaves to soak for 10-20 minutes before frying, then cool and crush;

[0027] (2) Pork marinating: Ningxiang pork belly with skin is used, cleaned and sliced, marinated for 1-2 days, and set aside;

[0028] (3) Lotus leaf pretreatment: clean the fresh lotus leaves, soak them in warm water for 30-60 minutes, remove them, put them in hot water and blanch them for 3-5 minutes, and then cool them for later use;

[0029] (4) Preparation of steamed meat with flour: coat the marinated pork belly evenly with flour, then wrap it evenly with the lotus leaf in step (3), steam it in a steamer for 30-45 minutes, and vacuum pack it after cooling to get a convenient lotus leaf. Steamed meat with leaf ...

Embodiment 2

[0032] A method for preparing steamed meat with lotus leaf powder, comprising flour treatment, pork marinating, and lotus leaf pretreatment, specifically comprising the following steps:

[0033] (1) Powder treatment: Add star anise, Chinese prickly ash, cinnamon bark, fragrant leaves, and lotus leaves in the process of powder treatment, soak for 10-20 minutes before frying, then cool and then crush; after crushing, the crushed rice noodles need to be processed Sieving treatment, divided into three grades of fine powder, medium powder and coarse powder, subdivided into 40-60 mesh, medium powder 20-40, and coarse powder less than 20 mesh; separate and set aside;

[0034] (2) Pork marinating: Ningxiang pork belly with skin is used, cleaned and sliced, marinated for 1-2 days, and set aside;

[0035] (3) Lotus leaf pretreatment: clean the fresh lotus leaves, soak them in warm water for 30-60 minutes, remove them, put them in hot water and blanch them for 3-5 minutes, and then cool ...

Embodiment 3

[0038] A method for preparing steamed meat with lotus leaf powder, comprising flour treatment, pork marinating, and lotus leaf pretreatment, specifically comprising the following steps:

[0039] (1) Powder treatment: Add star anise, Chinese prickly ash, cinnamon bark, fragrant leaves, and lotus leaves in the process of powder treatment, soak for 10-20 minutes before frying, then cool and then crush; after crushing, the crushed rice noodles need to be processed Sieving treatment, divided into three grades of fine powder, medium powder and coarse powder, subdivided into 40-60 mesh, medium powder 20-40, and coarse powder less than 20 mesh; separate and set aside;

[0040] (2) Pork marinating: Ningxiang pork belly with skin is used, cleaned and sliced, marinated for 1-2 days, and set aside;

[0041] (3) Lotus leaf pretreatment: clean the fresh lotus leaves, soak them in warm water for 30-60 minutes, remove them, put them in hot water and blanch them for 3-5 minutes, and then cool ...

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Abstract

The invention provides a preparation method of convenient lotus leaf rice flour steamed pork, which comprises powder treatment, pork pickling and lotus leaf pretreatment, and specifically comprises the following steps: (1) powder treatment: adding star anise, Chinese prickly ash, cinnamon, bay leaves and lotus leaves in the powder treatment process, soaking for 10-20 minutes, frying, cooling in the air, and crushing; (2) pickling the pork, namely cleaning and slicing the Ningxiang spotted pig streaky pork with skin, and pickling for 1-2 days for later use; (3) lotus leaf pretreatment: fresh lotus leaves are washed clean, soaked with warm water for 30-60 min, fished out, blanched in hot water for 3-5 min and then cooled for standby application; and (4) preparing steamed pork with rice flour: uniformly wrapping the pickled streaky pork with the rice flour, then uniformly wrapping the streaky pork with the lotus leaves in the step (3), steaming the streaky pork in a steamer for 30-45 minutes, cooling the steamed pork, and performing vacuum packaging to obtain the instant steamed pork with the lotus leaf rice flour for later use. The lotus leaf rice steamed pork prepared by the method disclosed by the invention is good in taste and moderate in viscosity, hardness and chewiness.

Description

technical field [0001] The invention belongs to the technical field of instant food processing, and in particular relates to a convenient steamed meat with lotus leaf powder and a preparation method thereof. Background technique [0002] Noodle steaming is a popular cooking method in Chinese cuisine. This method is to mix seasoned ingredients with five-spice rice noodles, and steam them to cook. The scope of application of steamed rice includes animals, aquatic products and plants, among which steamed meat with rice flour is the most famous. Steamed pork with good pork belly is the main ingredient, and the ingredients are fragrant cooked rice flour. The seasoning includes refined salt, soy sauce, red milk, ginger juice, Shaoxing wine, monosodium glutamate, pepper, etc., and then it is used together with lotus root or other side dishes. Steam over high heat. The characteristics of steamed pork with rice flour are that the meat is fat and thin, the rice noodles are oily, cri...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/70A23L5/20A23P20/10
Inventor 张志旭秦丹张伟明
Owner HUNAN AGRICULTURAL UNIV
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