Preparation method of nourishing steamed pork with rice flour

Abstract

The invention discloses a preparation method of nourishing steamed pork with rice flour. The preparation method includes following steps: (1) preparing raw material: weighing streaky pork, and cutting the streaky pork into slices 5-7cm in length, 3-5cm in width and 0.4-0.7cm in thickness for standby use; (2) preparing accessory materials; (3) strengthening fragrance of the pork; (4) marinating the pork; (5) steaming the pork: placing the pork after being marinated in a dish, and then placing the dish in a pressure cooker to obtain the nourishing steamed pork with the rice flour after stewing. The nourishing steamed pork with the rice flour is prepared by selecting the various materials according to a scientific proportion, is rich in fragrance and abundant in nutrition, and has nourishing and health care efficacy. The obtained nourishing steamed pork with the rice flour is nutrient and convenient, and delicious and healthful. The preparation method of the nourishing steamed pork with the rice flour is simple in process and high in efficiency, enables inexperienced producers to rapidly produce the nourishing steamed pork with the rice flour, good in color, aroma and taste, and meets market demands.

Description

technical field

[0001] The invention relates to the technical field of food processing, in particular to a method for preparing steamed meat with nourishing powder. Background technique

[0002] Steamed pork with flour is a traditional Chinese dish for entertaining guests. Steamed meat with flour is glutinous and fragrant, crisp and refreshing, soft, tender, sweet, fragrant, salty, rich in taste, and mild in eating habits. It is made from pork belly with skin, rice noodles and other seasonings. Steamed pork with rice noodles is fat and thin, red and white, fat but not greasy, tender but not emaciated, rice noodles are oily, rich in fragrance and lingering aftertaste.

[0003] With the acceleration of the pace of life and the improvement of living standards, people's material living standards have undergone fundamental changes. Today, food safety issues are becoming more and more prominent. More and more people choose to make tamales by themselves, and the taste is relative...

Examples

Embodiment 1

[0012] A method for making steamed meat with nourishing flour, comprising the following steps: (1) raw material preparation: weighing pork belly, cutting it into slices with a length of 5 cm, a width of 3 cm, and a thickness of 0.4 cm for use; (2) preparation of ingredients: The weight of the powder and the sauce is 8% and 5% of the weight of the pork respectively. The components of the powder and their parts by weight are: rice 20, glutinous rice 15, brown rice 15, rock sugar powder 3, Chinese prickly ash 1, pepper 1 , sand ginger powder 1, star anise 0.4, cinnamon bark 0.4, kudingcha powder 0.2, lotus leaf 3, astragalus 2, wolfberry 2, Scutellaria barbata 1, vetex root 1, coix seed oil 0.2; components of the sauce and composition by weight For: bean paste 30, olive oil 8, chicken essence 3, rice vinegar 3, shiitake mushroom 3; (3) Pork aroma: add lotus leaf, astragalus, wolfberry, banzhilian, and Vitex root in an appropriate amount of water to decoct to obtain a decoction. C...

Embodiment 2

[0014] A method for making steamed meat with nourishing flour, comprising the following steps: (1) raw material preparation: weighing pork belly, cutting it into slices with a length of 7 cm, a width of 5 cm, and a thickness of 0.7 cm for use; (2) preparation of ingredients: The weight of the powder and the sauce is 10% and 8% of the weight of the pork respectively. The components of the powder and their parts by weight are: rice 25, glutinous rice 18, brown rice 18, rock sugar powder 5, Chinese prickly ash 3, pepper 3 , sand ginger powder 3, star anise 0.6, cinnamon bark 0.6, kudingcha powder 0.4, lotus leaf 5, astragalus 4, medlar 4, barbata 3, vetex root 3, coix seed oil 0.4; components of the sauce and composition by weight For: bean paste 35, olive oil 10, chicken essence 5, rice vinegar 5, mushroom 5; (3) Pork flavoring: add lotus leaf, astragalus, wolfberry, banzhilian, and Vitex root in an appropriate amount of water to decoct to obtain a decoction. Cooking liquid, 8°C...

Embodiment 3

[0016] A method for making steamed meat with nourishing flour, comprising the following steps: (1) Raw material preparation: weighing pork belly, cutting it into slices with a length of 6 cm, a width of 4 cm, and a thickness of 0.5 cm for use; (2) Preparation of ingredients: The weight of the powder and the sauce is 9% and 6% of the weight of the pork respectively. The components of the powder and their parts by weight are: rice 22, glutinous rice 17, brown rice 17, rock sugar powder 4, Chinese prickly ash 2, pepper 2 , sand ginger powder 2, star anise 0.5, cinnamon bark 0.5, kudingcha powder 0.3, lotus leaf 4, astragalus 3, wolfberry 3, barbata 2, vetex root 2, coix seed oil 0.3; components of the sauce and composition by weight For: bean paste 33, olive oil 9, chicken essence 4, rice vinegar 4, shiitake mushrooms 4; (3) Pork flavoring: add lotus leaf, astragalus, wolfberry, banzhilian, and Vitex root in an appropriate amount of water to decoct to obtain a decoction. Cooking ...

technical field

[0001] The invention relates to the technical field of food processing, in particular to a method for preparing steamed meat with nourishing powder. Background technique

[0002] Steamed pork with flour is a traditional Chinese dish for entertaining guests. Steamed meat with flour is glutinous and fragrant, crisp and refreshing, soft, tender, sweet, fragrant, salty, rich in taste, and mild in eating habits. It is made from pork belly with skin, rice noodles and other seasonings. Steamed pork with rice noodles is fat and thin, red and white, fat but not greasy, tender but not emaciated, rice noodles are oily, rich in fragrance and lingering aftertaste.

[0003] With the acceleration of the pace of life and the improvement of living standards, people's material living standards have undergone fundamental changes. Today, food safety issues are becoming more and more prominent. More and more people choose to make tamales by themselves, and the taste is relative...

Examples

Embodiment 1

[0012] A method for making steamed meat with nourishing flour, comprising the following steps: (1) raw material preparation: weighing pork belly, cutting it into slices with a length of 5 cm, a width of 3 cm, and a thickness of 0.4 cm for use; (2) preparation of ingredients: The weight of the powder and the sauce is 8% and 5% of the weight of the pork respectively. The components of the powder and their parts by weight are: rice 20, glutinous rice 15, brown rice 15, rock sugar powder 3, Chinese prickly ash 1, pepper 1 , sand ginger powder 1, star anise 0.4, cinnamon bark 0.4, kudingcha powder 0.2, lotus leaf 3, astragalus 2, wolfberry 2, Scutellaria barbata 1, vetex root 1, coix seed oil 0.2; components of the sauce and composition by weight For: bean paste 30, olive oil 8, chicken essence 3, rice vinegar 3, shiitake mushroom 3; (3) Pork aroma: add lotus leaf, astragalus, wolfberry, banzhilian, and Vitex root in an appropriate amount of water to decoct to obtain a decoction. C...

Embodiment 2

[0014] A method for making steamed meat with nourishing flour, comprising the following steps: (1) raw material preparation: weighing pork belly, cutting it into slices with a length of 7 cm, a width of 5 cm, and a thickness of 0.7 cm for use; (2) preparation of ingredients: The weight of the powder and the sauce is 10% and 8% of the weight of the pork respectively. The components of the powder and their parts by weight are: rice 25, glutinous rice 18, brown rice 18, rock sugar powder 5, Chinese prickly ash 3, pepper 3 , sand ginger powder 3, star anise 0.6, cinnamon bark 0.6, kudingcha powder 0.4, lotus leaf 5, astragalus 4, medlar 4, barbata 3, vetex root 3, coix seed oil 0.4; components of the sauce and composition by weight For: bean paste 35, olive oil 10, chicken essence 5, rice vinegar 5, mushroom 5; (3) Pork flavoring: add lotus leaf, astragalus, wolfberry, banzhilian, and Vitex root in an appropriate amount of water to decoct to obtain a decoction. Cooking liquid, 8°C...

Embodiment 3

[0016] A method for making steamed meat with nourishing flour, comprising the following steps: (1) Raw material preparation: weighing pork belly, cutting it into slices with a length of 6 cm, a width of 4 cm, and a thickness of 0.5 cm for use; (2) Preparation of ingredients: The weight of the powder and the sauce is 9% and 6% of the weight of the pork respectively. The components of the powder and their parts by weight are: rice 22, glutinous rice 17, brown rice 17, rock sugar powder 4, Chinese prickly ash 2, pepper 2 , sand ginger powder 2, star anise 0.5, cinnamon bark 0.5, kudingcha powder 0.3, lotus leaf 4, astragalus 3, wolfberry 3, barbata 2, vetex root 2, coix seed oil 0.3; components of the sauce and composition by weight For: bean paste 33, olive oil 9, chicken essence 4, rice vinegar 4, shiitake mushrooms 4; (3) Pork flavoring: add lotus leaf, astragalus, wolfberry, banzhilian, and Vitex root in an appropriate amount of water to decoct to obtain a decoction. Cooking ...