Making process of steamed pork with rice flour
By mixing spices such as angelica and pork belly with high temperature, and adding seasonings to the sauce for marination, the problem of steamed meat condensed in an environment of about 20℃ is solved, and the effect of non-condensation in an environment above 3℃ is achieved, and the taste and quality of steamed meat is improved.
Patent Information
- Application Number
- CN202411879332.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-19
- Publication Date
- 2025-03-11
AI Technical Summary
Steamed pork with rice flour is prone to condense in an environment of around 20℃, causing the oil to precipitate and wrap the mixture of rice flour and meat, causing the dishes to lose their loose and delicate texture, and the appearance becomes mottled and uneven, seriously affecting the quality and edible experience.
By mixing angelica, cinnamon, star anise, bay leaves, hawthorn, pepper and chin pepper in a sealed state and sterilizing at high temperature, then putting it in the oven to heat it at 160 degrees Celsius, lowering the heat at 120 degrees Celsius, stir-fry until golden brown and crushing it. It is used to marinate pork belly, and add seasonings such as coriander, celery, onion and other seasonings to the sauce to make a sauce for marination to ensure that the pork belly is fully flavored.
The steamed balsamic meat is not condensed in an environment above 3℃, maintaining a loose and delicate texture and a rich traditional flavor. The product processing time is short and suitable for all kinds of tastes, improving the quality and edible experience of the steamed balsamic meat.
Smart Images
Figure CN119586729A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of making steamed pork with rice flour, in particular to a making process of steamed pork with rice flour. Background Art
[0002] Steamed pork with rice flour (also known as mianmian meat) is a traditional Chinese dish for entertaining guests. Steamed pork with rice flour is glutinous and fragrant, crispy and refreshing, soft, tender, sweet, fragrant and salty, with rich taste and mild eating nature. It is made with the main ingredient of pork belly with skin, rice and other seasonings. "Steamed pork with rice flour" is fat and lean, red and white, tender but not rotten, the rice flour is oily and has a strong five-spice flavor. When the dish is cooked, old lotus root is used as the base, which is pink in color, glutinous and fragrant, which adds color. Steamed pork with rice flour is a fat but not greasy, salty and sweet meat dish. It is popular in a wide area in China, especially in southern China. It is very common in Sichuan, Fujian, Hubei, Hunan, Zhejiang, Jiangxi and other places in China. There are traditional methods of steamed pork with rice flour, but the ingredients chosen by people in different regions when making steamed pork with rice flour are different. Taro, green beans and pumpkin can all be used as ingredients for steamed pork with rice flour. The unique color, aroma and taste of steamed pork with rice flour make consumers very happy.
[0003] The main ingredient of steamed pork with rice flour is pork ribs, which is what we usually call pork belly. It is rich in protein and fatty acids, can provide the human body with hemoglobin and cysteine that promotes iron absorption, effectively improve iron deficiency anemia, and play a good role in nourishing the kidney and blood, nourishing yin and moistening dryness. The auxiliary ingredients of steamed pork with rice flour are mainly rice, lotus root, sweet potato, pumpkin, etc. Rice is the basic food for human body to supplement nutrients, can increase B vitamins, and has the effects of tonifying the middle and replenishing qi, strengthening the spleen and stomach, and harmonizing the five internal organs. Lotus root, pumpkin, sweet potato, etc. can replenish qi and blood, enhance immunity, and moisturize the intestines and laxatives. They are good health ingredients. Put these ingredients together and steam them. There are fat and lean, red and white, tender but not rotten, exuding a rich five-spice flavor, which can undoubtedly greatly increase people's appetite.
[0004] At present, the production process of steamed pork with rice flour has been very extensive. Steamed pork with rice flour is a traditional Chinese delicacy. However, this traditional delicacy exposes the difficulties of production process at a specific temperature. In an environment of 20℃ above zero, steamed pork with rice flour is often easy to condense. However, when most people make steamed meat, the delicate texture formed by mixing and stirring various raw materials should present a soft, glutinous and fragrant taste and loose structure after steaming. However, when it is at 20℃, the originally evenly dispersed oil, rice noodles and gravy begin to intertwine and clumping with each other. The solidification point of fat is touched at this temperature, and the oil gradually precipitates and wraps the mixture of rice noodles and meat, making the whole dish lose its due looseness and delicacy, and the appearance becomes mottled and uneven, and the taste is greatly reduced, which seriously affects the quality and eating experience of steamed pork with rice flour. Summary of the invention
[0005] In view of the deficiencies in the prior art, the present invention provides a production process for steamed pork with rice flour, which has the advantages of being easy to cook and suitable for the tastes of various groups of people, and solves the problem that when most people make steamed meat, various raw materials are mixed and stirred to form a delicate texture, which should present a soft, glutinous, fragrant taste and a loose structure after steaming. However, when it is at 20°C, the originally evenly dispersed oil, rice noodles and gravy begin to intertwine and clump together, and the solidification point of the fat is reached at this temperature. The oil gradually precipitates and wraps the mixture of rice noodles and meat, causing the whole dish to lose its due looseness and delicacy, and the appearance becomes mottled and uneven, and the taste is greatly reduced, which seriously affects the quality and eating experience of the delicacy of steamed pork with rice flour.
[0006] In order to achieve the above-mentioned purpose of facilitating cooking and suiting the tastes of various groups of people, the present invention provides the following technical solution: a production process of steamed pork with rice flour, comprising the following steps: Step 1: Prepare spices: Angelica dahurica: 50g, Cinnamon: 100g, Star anise: 100g, Bay leaf: 15g, Hawthorn: 50g, Sichuan pepper: 100g, Peppercorn: 50g; Raw materials: 10 jin of glutinous rice, 1 kg of peanuts, 1 kg of soybeans, 1 kg of sesame seeds, 50 jin of pork belly; Step 2: Spice processing: Mix the above spices and place them in a sealed state for high temperature sterilization, then put them in the oven and fry until golden, then take them out and grind them for later use; Raw material processing: Wash the above raw materials with clean water, and soak the pork belly after washing for later use; Step 3: Sauce making: Take appropriate amount of soybean soy sauce, add coriander, celery, onion, cinnamon, bay leaves, star anise, ginger, boil into finished product, let cool for later use; Step 4: Pork belly processing: Slice 50 catties of pork belly into slices, soak in the cooled sauce for 24 hours, then remove and drain, add homemade rice noodles and mix well; Step 5: Steaming: Place the pork belly mixed with rice noodles in a bowl, put it into a steamer and steam for 90 minutes.
[0007] Preferably, the temperature during the spice treatment in step 2 is 160 degrees Celsius for the upper fire and 120 degrees Celsius for the lower fire.
[0008] Preferably, during the raw material processing in step 2, the pork belly is soaked in brine with a concentration of 0.5-1.5%, and the brine temperature is 25°C.
[0009] Preferably, when making the sauce in step three, coriander, celery, onion, cinnamon, bay leaves, star anise and ginger are added in a ratio of 10:1:1.
[0010] Compared with the prior art, the present invention provides a production process for steamed pork with rice flour, which has the following beneficial effects: The production process of the steamed pork with rice flour is as follows: the mixture is placed in a sealed state for high-temperature sterilization, and then put into the oven at 160 degrees Celsius on the upper fire and 120 degrees Celsius on the lower fire, and fried until golden brown and then crushed. This not only makes the steamed pork with rice flour fully flavored and has a strong traditional flavor with a pure taste, but also shortens the product processing time. The steamed pork with rice flour will not coagulate in an environment above 3°C. This achievement is undoubtedly a major innovation in the history of the production process of steamed pork with rice flour. It will lay a solid foundation for the widespread circulation and diversified presentation of steamed pork with rice flour in the catering market. Whether it is the timeliness of dine-in supply or the quality assurance of take-out delivery, it can bring consumers a better experience, allowing the classic traditional food of steamed pork with rice flour to glow with new vitality, and also provides a valuable reference example for the catering industry to solve similar problems. BRIEF DESCRIPTION OF THE DRAWINGS
[0011] Figure 1 A schematic diagram of the production process of the present invention; Figure 2 It is a schematic diagram of the production method of the present invention. DETAILED DESCRIPTION
[0012] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0013] See also Figure 1-2 A production process of steamed pork with rice flour comprises the following steps: Step 1: Prepare spices: Angelica dahurica: 50g, Cinnamon: 100g, Star anise: 100g, Bay leaf: 15g, Hawthorn: 50g, Sichuan pepper: 100g, Peppercorn: 50g; Raw materials: 10 jin of glutinous rice, 1 kg of peanuts, 1 kg of soybeans, 1 kg of sesame seeds, 50 jin of pork belly; Step 2: Spice processing: Mix the above spices and place them in a sealed state for high temperature sterilization, then put them in the oven and fry until golden, then take them out and grind them for later use; Raw material processing: Wash the above raw materials with clean water, and soak the pork belly after washing for later use; Step 3: Sauce making: Take appropriate amount of soybean soy sauce, add coriander, celery, onion, cinnamon, bay leaves, star anise, ginger, boil into finished product, let cool for later use; Step 4: Pork belly processing: Slice 50 catties of pork belly into slices, soak in the cooled sauce for 24 hours, then remove and drain, add homemade rice noodles and mix well; Step 5: Steaming: Place the pork belly mixed with rice noodles in a bowl, put it into a steamer and steam for 90 minutes.
[0014] In the implementation of the case, the heat for spice processing in step two is 160 degrees Celsius for upper heat and 120 degrees Celsius for lower heat. After mixing angelica, cinnamon, star anise, bay leaves, hawthorn, pepper and pepper, they are sealed and sterilized at high temperature. Then they are put into the oven at 160 degrees Celsius for upper heat and 120 degrees Celsius for lower heat. After frying until golden brown, they are crushed. This allows the steamed pork with rice flour to be fully flavored and have a strong traditional flavor with a pure taste.
[0015] In the implementation of the case, in step 2, when processing the raw materials, the pork belly is soaked in brine with a concentration of 0.5-1.5% and a temperature of 25°C, which can make the pork belly more flavorful.
[0016] In the case implementation, in step three, when making the sauce, coriander, celery, onion, cinnamon, bay leaves, star anise, and ginger are added in a ratio of 10:1:1. The sauce can make the pork belly more flavorful and the processing time is short. At the same time, the steamed pork with rice flour will not coagulate in an environment above 3°C.
[0017] To sum up, the production process of the steamed pork with rice flour is as follows: by mixing angelica dahurica, cinnamon, star anise, bay leaves, hawthorn, pepper and Qin pepper, placing the mixture in a sealed state for high-temperature sterilization, and then putting it into the oven at 160 degrees Celsius on the upper fire and 120 degrees Celsius on the lower fire, frying it until golden brown and then crushing it. This can not only make the steamed pork with rice flour fully flavored and have a strong traditional flavor with a pure taste, but also shorten the product processing time, and can also ensure that the steamed pork with rice flour will not condense in an environment above 3°C. This achievement is undoubtedly a major innovation in the history of the production process of steamed pork with rice flour. It will lay a solid foundation for the widespread circulation and diversified presentation of steamed pork with rice flour in the catering market. Whether it is the timeliness of dine-in supply or the quality assurance of take-out delivery, it can bring consumers a better experience, allowing the classic traditional food of steamed pork with rice flour to glow with new vitality, and also provide a valuable reference example for the catering industry to solve similar problems.
[0018] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device. In the absence of further restrictions, the elements defined by the sentence "comprise a ..." do not exclude the existence of other identical elements in the process, method, article or device including the elements.
[0019] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.
Claims
1. A production process for steamed pork with rice flour, characterized in that: The steps include: Step 1: Prepare spices: Angelica dahurica: 50g, Cinnamon: 100g, Star anise: 100g, Bay leaf: 15g, Hawthorn: 50g, Sichuan pepper: 100g, Peppercorn: 50g; Raw materials: 10 jin of glutinous rice, 1 kg of peanuts, 1 kg of soybeans, 1 kg of sesame seeds, 50 jin of pork belly; Step 2: Spice processing: Mix the above spices and place them in a sealed state for high temperature sterilization, then put them in the oven and fry until golden, then take them out and grind them for later use; Raw material processing: Wash the above raw materials with clean water, and soak the pork belly after washing for later use; Step 3: Sauce making: Take appropriate amount of soybean soy sauce, add coriander, celery, onion, cinnamon, bay leaves, star anise, ginger, boil into finished product, let cool for later use; Step 4: Pork belly processing: Slice 50 catties of pork belly into slices, soak in the cooled sauce for 24 hours, then remove and drain, add homemade rice noodles and mix well; Step 5: Steaming: Place the pork belly mixed with rice noodles in a bowl, put it into a steamer and steam for 90 minutes.
2. The production process of steamed pork with rice flour according to claim 1, characterized in that: In step 2, the temperature for the spice treatment is 160 degrees Celsius for the upper fire and 120 degrees Celsius for the lower fire.
3. The production process of steamed pork with rice flour according to claim 1, characterized in that: In step 2, when processing the raw materials, the pork belly is soaked in brine with a concentration of 0.5-1.5%, and the brine temperature is 25°C.
4. The production process of steamed pork with rice flour according to claim 1, characterized in that: When making the sauce in step 3, add coriander, celery, onion, cinnamon, bay leaves, star anise and ginger in a ratio of 10:1:1.