CN105285735A - Manufacturing method for steamed pork with rice flour - Google Patents
Manufacturing method for steamed pork with rice flour Download PDFInfo
- Publication number
- CN105285735A CN105285735A CN201510782646.4A CN201510782646A CN105285735A CN 105285735 A CN105285735 A CN 105285735A CN 201510782646 A CN201510782646 A CN 201510782646A CN 105285735 A CN105285735 A CN 105285735A
- Authority
- CN
- China
- Prior art keywords
- pork
- potato
- rice flour
- streaky
- steamed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015277 pork Nutrition 0.000 title claims abstract description 53
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 18
- 235000013312 flour Nutrition 0.000 title claims abstract description 18
- 235000009566 rice Nutrition 0.000 title claims abstract description 18
- 240000007594 Oryza sativa Species 0.000 title claims abstract 10
- 238000004519 manufacturing process Methods 0.000 title abstract description 6
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 29
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 29
- 238000003756 stirring Methods 0.000 claims abstract description 18
- 240000002234 Allium sativum Species 0.000 claims abstract description 12
- 235000013339 cereals Nutrition 0.000 claims abstract description 12
- 238000010411 cooking Methods 0.000 claims abstract description 12
- 235000004611 garlic Nutrition 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 12
- 239000008159 sesame oil Substances 0.000 claims abstract description 12
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 2
- 238000002360 preparation method Methods 0.000 claims description 18
- 239000003921 oil Substances 0.000 claims description 10
- 235000019198 oils Nutrition 0.000 claims description 10
- 235000021110 pickles Nutrition 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 230000029087 digestion Effects 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 238000009938 salting Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000036651 mood Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 241000237502 Ostreidae Species 0.000 abstract 2
- 235000020636 oyster Nutrition 0.000 abstract 2
- 235000015067 sauces Nutrition 0.000 abstract 2
- 235000002639 sodium chloride Nutrition 0.000 abstract 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000005520 cutting process Methods 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
A related manufacturing method for steamed pork with rice flour comprises the following steps: (1) respectively weighing the following compositions according to responding weight: streaky pork, oyster sauce, ginger, garlic, potato, light soy sauce, salt, sesame oil, cereals and cooking wine; (2) slicing streaky pork and putting in a bowl, adding minced garlic, salt and cooking wine and stirring; (3) then adding light soy sauce, oyster sauce and sesame oil, stirring uniformly, and standing for preserving; (4) adding cereals and stirring uniformly again; (5) cleaning potato and cutting into blocks; (6) putting potato at the bottom of a pan, and putting streaky pork on potato; and (7) putting the above raw materials in a pressure cooker for boiling. The provided manufacturing method for steamed pork with rice flour is simple and short in time, the prepared steamed pork with rice flour is abundant in nutrition, nutrition of streaky port is well kept and is not lost during manufacturing, and the prepared steamed pork with rice flour is delicious food and enables a eater to have extremely good mood.
Description
Technical field
The present invention relates to culinary area, be specifically related to a kind of preparation method of pork steamed with ground rice flour.
Background technology
Streaky pork is too rich, fries to eat to make people feel greasy, and a lot of people of preparation method of existing streaky pork feels dissatisfied at present, tastes and does not have fragrant and sweet delicious food, and the preparation method trouble of present streaky pork, and nutritional labeling is preserved not good.
Summary of the invention
For solving the problem, technical problem to be solved by this invention is to provide the preparation method of fried shredded pork.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of preparation method of pork steamed with ground rice flour, comprises following step:
(1) each composition is obtained respectively by following weight: streaky pork 200-220g, oil consumption 30-35g, ginger 22-30g, garlic 5-30g, potato 52-75g, light soy sauce 45-65g, salt 5-8g, sesame oil 20-28g, five cereals 55-60g, cooking wine 55-80g;
(2) streaky pork is thinly sliced and is put into bowl, adds garlic end, salt, cooking wine stirring;
(3) add light soy sauce, oil consumption and sesame oil stirring more even, place and pickle;
(4) add five cereals again to stir;
(5) potato washing clean after be cut into bulk;
(6) potato is put into the bottom of a pan, streaky pork is placed on potato;
(7) pressure cooker boiling put into by above raw material.
Further, the thin slice after step (2) streaky pork is cut into 2mm, mixing time are 5 minutes.
Further, step (3) salting period is 8 minutes.
Further, step (6) potato occupies the bottom of a pan, and streaky pork sprinkles even.
Further, step (7) digestion time is 20 minutes.
The invention has the beneficial effects as follows: the preparation method of a kind of pork steamed with ground rice flour provided by the invention, the preparation method of streaky pork is simple, used time is short, nutritious, in manufacturing process, the nutrition of streaky pork is intact, do not run off, the streaky pork of working it out is delicious delicacies, and mood is splendid to have allowed people eat.
Detailed description of the invention
Be described principle of the present invention and feature below in conjunction with instantiation, example, only for explaining the present invention, is not intended to limit scope of the present invention.
Embodiment 1
A preparation method for pork steamed with ground rice flour, comprises following step:
(1) each composition is obtained respectively by following weight: streaky pork 200g, oil consumption 30g, ginger 22g, garlic 5g, potato 52g, light soy sauce 45g, salt 5g, sesame oil 20g, five cereals 55g, cooking wine 55g.
(2) thin slice that streaky pork is cut into 2mm thick puts into bowl, adds garlic end, salt, cooking wine stirs 5 minutes;
(3) add light soy sauce, oil consumption and sesame oil stirring more even, place and pickle 8 minutes;
(4) add five cereals again to stir;
(5) potato washing clean after be cut into bulk;
(6) potato is put into the bottom of a pan, potato occupies the bottom of a pan, and be placed on by streaky pork on potato, streaky pork sprinkles even;
(7) above raw material puts into pressure cooker boiling 20 minutes.
Embodiment 2
A preparation method for pork steamed with ground rice flour, comprises following step:
(1) each composition is obtained respectively by following weight: streaky pork 210g, oil consumption 32g, ginger 28g, garlic 22g, potato 60g, light soy sauce 50g, salt 7g, sesame oil 25g, five cereals 58g, cooking wine 60g.
(2) thin slice that streaky pork is cut into 2mm thick puts into bowl, adds garlic end, salt, cooking wine stirs 5 minutes;
(3) add light soy sauce, oil consumption and sesame oil stirring more even, place and pickle 8 minutes;
(4) add five cereals again to stir;
(5) potato washing clean after be cut into bulk;
(6) potato is put into the bottom of a pan, potato occupies the bottom of a pan, and be placed on by streaky pork on potato, streaky pork sprinkles even;
(7) above raw material puts into pressure cooker boiling 20 minutes.
Embodiment 3
A preparation method for pork steamed with ground rice flour, comprises following step:
(1) each composition is obtained respectively by following weight: streaky pork 220g, oil consumption 35g, ginger 30g, garlic 30g, potato 75g, light soy sauce 65g, salt 8g, sesame oil 28g, five cereals 60g, cooking wine 80g.
(2) thin slice that streaky pork is cut into 2mm thick puts into bowl, adds garlic end, salt, cooking wine stirs 5 minutes;
(3) add light soy sauce, oil consumption and sesame oil stirring more even, place and pickle 8 minutes;
(4) add five cereals again to stir;
(5) potato washing clean after be cut into bulk;
(6) potato is put into the bottom of a pan, potato occupies the bottom of a pan, and be placed on by streaky pork on potato, streaky pork sprinkles even;
(7) above raw material puts into pressure cooker boiling 20 minutes.
The preparation method of a kind of pork steamed with ground rice flour provided by the invention, the preparation method of streaky pork is simple, and the used time is short, nutritious, in manufacturing process, the nutrition of streaky pork is intact, does not run off, the streaky pork of working it out is delicious delicacies, and mood is splendid to have allowed people eat.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (5)
1. a preparation method for pork steamed with ground rice flour, is characterized in that, comprises following step:
(1) each composition is obtained respectively by following weight: streaky pork 200-220g, oil consumption 30-35g, ginger 22-30g, garlic 5-30g, potato 52-75g, light soy sauce 45-65g, salt 5-8g, sesame oil 20-28g, five cereals 55-60g, cooking wine 55-80g;
(2) streaky pork is thinly sliced and is put into bowl, adds garlic end, salt, cooking wine stirring;
(3) add light soy sauce, oil consumption and sesame oil stirring more even, place and pickle;
(4) add five cereals again to stir;
(5) potato washing clean after be cut into bulk;
(6) potato is put into the bottom of a pan, streaky pork is placed on potato;
(7) pressure cooker boiling put into by above raw material.
2. the preparation method of a kind of pork steamed with ground rice flour according to claim 1, is characterized in that, the thin slice after step (2) streaky pork is cut into 2mm, mixing time are 5 minutes.
3. the preparation method of a kind of pork steamed with ground rice flour according to claim 1, is characterized in that, step (3) salting period is 8 minutes.
4. the preparation method of a kind of pork steamed with ground rice flour according to claim 1, is characterized in that, step (6) potato occupies the bottom of a pan, and streaky pork sprinkles even.
5. the preparation method of a kind of pork steamed with ground rice flour according to claim 1, is characterized in that, step (7) digestion time is 20 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510782646.4A CN105285735A (en) | 2015-11-16 | 2015-11-16 | Manufacturing method for steamed pork with rice flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510782646.4A CN105285735A (en) | 2015-11-16 | 2015-11-16 | Manufacturing method for steamed pork with rice flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105285735A true CN105285735A (en) | 2016-02-03 |
Family
ID=55184247
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510782646.4A Pending CN105285735A (en) | 2015-11-16 | 2015-11-16 | Manufacturing method for steamed pork with rice flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105285735A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072405A (en) * | 2016-06-21 | 2016-11-09 | 成都锦汇科技有限公司 | A kind of pork steamed with ground rice flour flavoring agent |
| CN106343372A (en) * | 2016-08-11 | 2017-01-25 | 河南老雒阳饮食服务有限公司 | Making method of steamed pork with rice flour |
| CN106690088A (en) * | 2016-12-30 | 2017-05-24 | 侯颍 | Steamed pork with rice flour and preparation method thereof |
| CN106722720A (en) * | 2016-12-28 | 2017-05-31 | 刘传星 | One kind nourishing pork steamed with ground rice flour condiment and preparation method thereof |
| CN107467521A (en) * | 2016-06-08 | 2017-12-15 | 南宁市生润科技有限公司 | A kind of streaky pork can and preparation method thereof |
| CN114532494A (en) * | 2021-12-31 | 2022-05-27 | 成都孔师傅食品有限公司 | Convenient steamed pork with pot-stewed pork powder and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101385544A (en) * | 2008-10-31 | 2009-03-18 | 华中农业大学 | Steamed pork with rice flour and preparation method thereof |
| CN101658301A (en) * | 2009-09-17 | 2010-03-03 | 李钦 | Making method of steamed pork with rice flour |
| CN102302171A (en) * | 2011-08-23 | 2012-01-04 | 安徽宝迪肉类食品有限公司 | Process for producing steamed pork with rice flour |
| CN103689619A (en) * | 2013-12-13 | 2014-04-02 | 尹华木 | Preparation method of steamed pork with rice flour |
-
2015
- 2015-11-16 CN CN201510782646.4A patent/CN105285735A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101385544A (en) * | 2008-10-31 | 2009-03-18 | 华中农业大学 | Steamed pork with rice flour and preparation method thereof |
| CN101658301A (en) * | 2009-09-17 | 2010-03-03 | 李钦 | Making method of steamed pork with rice flour |
| CN102302171A (en) * | 2011-08-23 | 2012-01-04 | 安徽宝迪肉类食品有限公司 | Process for producing steamed pork with rice flour |
| CN103689619A (en) * | 2013-12-13 | 2014-04-02 | 尹华木 | Preparation method of steamed pork with rice flour |
Non-Patent Citations (1)
| Title |
|---|
| 林冰儿: "粉蒸肉", 《HTTP://WWW.MEISHIJ.NET/ZUOFA/FENZHENGROU_17.HTML》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467521A (en) * | 2016-06-08 | 2017-12-15 | 南宁市生润科技有限公司 | A kind of streaky pork can and preparation method thereof |
| CN106072405A (en) * | 2016-06-21 | 2016-11-09 | 成都锦汇科技有限公司 | A kind of pork steamed with ground rice flour flavoring agent |
| CN106343372A (en) * | 2016-08-11 | 2017-01-25 | 河南老雒阳饮食服务有限公司 | Making method of steamed pork with rice flour |
| CN106722720A (en) * | 2016-12-28 | 2017-05-31 | 刘传星 | One kind nourishing pork steamed with ground rice flour condiment and preparation method thereof |
| CN106690088A (en) * | 2016-12-30 | 2017-05-24 | 侯颍 | Steamed pork with rice flour and preparation method thereof |
| CN114532494A (en) * | 2021-12-31 | 2022-05-27 | 成都孔师傅食品有限公司 | Convenient steamed pork with pot-stewed pork powder and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160203 |