CN106036486A - Preparation method of seasoning of steamed pork with rice flour - Google Patents
Preparation method of seasoning of steamed pork with rice flour Download PDFInfo
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- CN106036486A CN106036486A CN201610446052.0A CN201610446052A CN106036486A CN 106036486 A CN106036486 A CN 106036486A CN 201610446052 A CN201610446052 A CN 201610446052A CN 106036486 A CN106036486 A CN 106036486A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 86
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 77
- 235000009566 rice Nutrition 0.000 title claims abstract description 66
- 235000015277 pork Nutrition 0.000 title claims abstract description 33
- 235000013312 flour Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 5
- 239000000843 powder Substances 0.000 claims abstract description 33
- 235000013599 spices Nutrition 0.000 claims abstract description 29
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 16
- 235000015067 sauces Nutrition 0.000 claims abstract description 13
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 11
- 241000287828 Gallus gallus Species 0.000 claims abstract description 11
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 11
- 240000006677 Vicia faba Species 0.000 claims abstract description 11
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 11
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 11
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 11
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 11
- 235000021419 vinegar Nutrition 0.000 claims abstract description 11
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 10
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 10
- 235000019698 starch Nutrition 0.000 claims abstract description 10
- 239000008107 starch Substances 0.000 claims abstract description 10
- 244000203593 Piper nigrum Species 0.000 claims abstract description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 9
- 239000000052 vinegar Substances 0.000 claims abstract description 8
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 6
- 239000000796 flavoring agent Substances 0.000 claims description 28
- 235000013355 food flavoring agent Nutrition 0.000 claims description 25
- 241001313710 Dictyophora indusiata Species 0.000 claims description 14
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 14
- 239000008158 vegetable oil Substances 0.000 claims description 14
- 241001079064 Zanthoxylum schinifolium Species 0.000 claims description 12
- 229930006000 Sucrose Natural products 0.000 claims description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 9
- 235000013614 black pepper Nutrition 0.000 claims description 8
- 101000740205 Homo sapiens Sal-like protein 1 Proteins 0.000 claims description 4
- 102100037204 Sal-like protein 1 Human genes 0.000 claims description 4
- 239000004006 olive oil Substances 0.000 claims description 3
- 235000008390 olive oil Nutrition 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 241000209094 Oryza Species 0.000 claims 9
- 235000019082 Osmanthus Nutrition 0.000 claims 1
- 241000333181 Osmanthus Species 0.000 claims 1
- 230000000050 nutritive effect Effects 0.000 abstract description 6
- 239000000463 material Substances 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 238000004806 packaging method and process Methods 0.000 abstract description 3
- 244000273928 Zingiber officinale Species 0.000 abstract description 2
- 235000006886 Zingiber officinale Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000008397 ginger Nutrition 0.000 abstract description 2
- 238000010298 pulverizing process Methods 0.000 abstract description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 abstract 1
- 235000017491 Bambusa tulda Nutrition 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 240000008574 Capsicum frutescens Species 0.000 abstract 1
- 241000233866 Fungi Species 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 241000949456 Zanthoxylum Species 0.000 abstract 1
- 239000011425 bamboo Substances 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 239000010773 plant oil Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 4
- 240000000599 Lentinula edodes Species 0.000 description 3
- 235000001715 Lentinula edodes Nutrition 0.000 description 3
- 102100037205 Sal-like protein 2 Human genes 0.000 description 3
- 101710192308 Sal-like protein 2 Proteins 0.000 description 3
- 244000061456 Solanum tuberosum Species 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 241000628997 Flos Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 101000740206 Mus musculus Sal-like protein 1 Proteins 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 244000113306 Monascus purpureus Species 0.000 description 1
- 235000002322 Monascus purpureus Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 229940057059 monascus purpureus Drugs 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000003672 processing method Methods 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
Landscapes
- Seasonings (AREA)
Abstract
The invention discloses a preparation method of seasoning of steamed pork with rice flour, and belongs to the technical field of food. The method comprises the following steps of A, powder material bag preparation: rice, sticky rice and spice are stir-fried by soft fire for 5 to 10min, the stir-fried rice and sticky rice, starch, green prickleyash, hot pepper, spice and pepper are added into a pulverizing machine to be pulverized; the materials pass through a 40-60 mesh sieve; after white granulated sugar, common salt and maltodextrin are added and uniformly mixed, packaging is performed; B, sauce bag preparation: dry mushrooms and dry bamboo funguses are pulverized to reach the fineness being 60 to 80 meshes; then, broad bean paste, plant oil, soy sauce, chicken essence, rice vinegar, ginger powder and potassium sorbate are added and are uniformly stirred; packaging is performed. The seasoning has the advantages that the seasoning is fresh, fragrant and palateful; the nutritive value is high; the tasty capability of the seasoning is good.
Description
Technical field
The present invention relates to the preparation method of a kind of pork steamed with ground rice flour flavoring agent, belong to food technology field.
Background technology
Pork steamed with ground rice flour is the course that a lot of people likes eating, but self-control pork steamed with ground rice flour complex procedures, raw material type is various, on the market
Occur in that ready-made pork steamed with ground rice flour flavor pack, meet people and cuisines are had deep love for.
Such as Publication No. CN103689516A, the patent of invention of entitled a kind of pork steamed with ground rice flour flavoring agent and preparation method thereof, it is somebody's turn to do
Disclosed in patent, flavoring agent includes: (1) powder bag: rice 50～70 parts；Oryza glutinosa 30～45 parts；White sugar 3～5 parts；Fructus Capsici 0.1～1
Part；Pericarpium Zanthoxyli 0.1～1 part；Anistree 0.1～1 part；Fructus Foeniculi 0.1～1 part；Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.1～1 part；Flos Caryophylli 0.01～0.1 part；BAIHU
Green pepper 0.01～0.1 part；Rhizoma Kaempferiae 0.01～0.1 part；(2) sauce bag: soya sauce 10～35 parts；Chilli sauce 10～30 parts；Vegetable oil 12～20
Part；Soy sauce 12～20 parts；Cooking wine 3～5 parts；Monosodium glutamate 3～5 parts；Rhizoma Zingiberis powder 1～3 parts；Vinegar 1～3 parts；Chinese liquor 1～3 parts；Carnis Gallus domesticus is fragrant
Essence 1～3 part；Potassium sorbate 0.01～0.1 part.
And for example, Publication No. CN104055130A, entitled a kind of potato full-powder steamed meat and the invention of processing method thereof
Patent, potato full-powder steamed meat disclosed in this patent is prepared from by major ingredient and the flavouring agent of following weight portion: streaky pork 80-
120, potato full-powder 10-45, Sal 0.5-1, white sugar 2-3,3 monosodium glutamate 0.1-0.4, light soy sauce-4, broad bean paste 1-2, cooking wine 1-2,
Preserved beancurd juice 1-2, Herba Alii fistulosi end 1-3, bruised ginger 1-3, Cortex cinnamomi japonici powder 0.1-0.2, star aniseed powder 0.1-0.2, Zanthoxyli Bungeani powder 0.1-0.2, Flos Caryophylli powder
0.01-0.02, Fructus Foeniculi XIANGFEN 0.05-0.1, Fructus Tsaoko powder 0.05-0.1 and tangerine peel powder 0.01-0.02.
The pork steamed with ground rice flour flavoring agent nutritive value of above-mentioned patent documentation is the highest, is only a kind of flavoring agent.
Summary of the invention
Present invention seek to address that in prior art, the problem that the nutritive value of pork steamed with ground rice flour flavoring agent is the highest, propose a kind of new
The preparation method of pork steamed with ground rice flour flavoring agent, by adding the raw material such as Lentinus Edodes, Caulis Bambusae In Taeniam, prepared pork steamed with ground rice flour flavoring agent in the method, can improve
The fresh fragrant mouthfeel of pork steamed with ground rice flour, it is ensured that human body multivitamin and the absorption of trace element, improves its nutritive value.
In order to realize foregoing invention purpose, technical scheme is as follows:
The preparation method of a kind of pork steamed with ground rice flour flavoring agent, comprises the following steps:
A. powder packs standby
Respectively rice, Oryza glutinosa, spice are stir-fried after 5～10min with little fire, take the rice 20～45 parts fried, Oryza glutinosa 10～
25 parts, starch 1～3 parts and Zanthoxylum schinifolium 0.2～0.8 part, Fructus Capsici 0.1～0.5 part, spice 0.1～0.5 part, Fructus Piperis 0.05
～0.1 part join in pulverizer and pulverize, cross 40～60 mesh sieves, and add white sugar 0.1～1.5 parts, Sal 1～3 parts,
After maltodextrin 0.05～0.2 part of mix homogeneously, pack；
B. prepared by sauce bag
Dried thin mushroom 0.5～2 parts, dry Dictyophora Indusiata 0.5～2 parts are crushed to fineness be add after 60～80 mesh 12～28 portions of broad bean paste, 8
～15 portions of vegetable oil, 5～10 portions of soy sauce, 0.5～1 portion of chicken essence, 0.5～2 portion of rice vinegar, 0.05～0.1 part of Rhizoma Zingiberis powder and 0.05～0.2
After part potassium sorbate stirs, pack.
In order to the present invention is better achieved, described spice is anistree and Cortex cinnamomi japonici (Ramulus Cinnamomi), and mixed proportion is 2～4:1.
Described Fructus Piperis is black pepper.
The moisture ＜ 5% of described dried thin mushroom.
Moisture ＜ 5% of described dry Dictyophora Indusiata.
Described vegetable oil is soybean oil or olive oil.
The present invention compared with prior art, has the advantages that
(1) by adding Lentinus Edodes, Caulis Bambusae In Taeniam in the present invention, the fresh fragrant mouthfeel of pork steamed with ground rice flour can be improved, it is ensured that human body multivitamin and
The absorption of trace element, improves the nutritive value of pork steamed with ground rice flour；It addition, by adding spice, Pericarpium Zanthoxyli, Fructus Piperis and specifically joining
Than combination, the fragrance of abundant pork steamed with ground rice flour；The present invention is also by the Monas cuspurpureus Went powder added, except having safe nothing for pork steamed with ground rice flour coloring
Poison effect outside, also have help digestion, effect of spleen invigorating.Pericarpium Zanthoxyli in the present invention selects Zanthoxylum schinifolium, Zanthoxylum schinifolium compared with pericarpium zanthoxyli bungeani,
Fragrant is heavier, and the numb taste of pericarpium zanthoxyli bungeani is heavier, and the delicate fragrance of Zanthoxylum schinifolium can enrich the taste of pork steamed with ground rice flour, improves the appetite of people.
Powder pack standby in, before raw material pulverizing, carried out the parch of little fire, there is after rice and Oryza glutinosa parch special fragrance, and fragrant pungent
After material parch, fragrance is excited out, and effective rate of utilization is higher.Generally speaking, the present invention has fresh aromatic flavor, nutritive value
Height, the feature that the tasty ability of flavoring agent is good.
(2) spice of the present invention is preferably anistree and Cortex cinnamomi japonici (Ramulus Cinnamomi), and composition is simple, more can highlight the delicate flavour of Lentinus Edodes and Caulis Bambusae In Taeniam.
(3) currently preferred Fructus Piperis is black pepper, and compared with Radix orixae japonicae, black pepper is more suitable for eating, and has temperature compensation spleen
The effect of kidney.
(4) dried thin mushroom of the present invention, dry Dictyophora Indusiata moisture Control within 5%, moisture is the lowest, and its quality is the highest, mouth
Sense is more preferably.
Detailed description of the invention
Embodiment 1
The preparation method of a kind of pork steamed with ground rice flour flavoring agent, comprises the following steps:
A. powder packs standby
Respectively rice, Oryza glutinosa, spice are stir-fried after 5min with little fire, take 20 parts of the rice fried, 10 parts of Oryza glutinosa, starch 1 part
And Zanthoxylum schinifolium 0.2 part, 0.1 part of Fructus Capsici, spice 0.1 part, 0.05 part of Fructus Piperis joins in pulverizer pulverizes, and crosses 40 mesh
Sieve, and add white sugar 0.1 part, Sal 1 part, after 0.05 part of mix homogeneously of maltodextrin, pack；
B. prepared by sauce bag
It is to add 12 parts of broad bean paste, 8 parts of vegetable oil, 5 parts of beans after 60 mesh that dried thin mushroom 0.5 part, dry Dictyophora Indusiata 0.5 part are crushed to fineness
After oil, 0.5 portion of chicken essence, 0.5 portion of rice vinegar, 0.05 part of Rhizoma Zingiberis powder and 0.05 part of potassium sorbate stir, pack.
Embodiment 2
The preparation method of a kind of pork steamed with ground rice flour flavoring agent, comprises the following steps:
A. powder packs standby
Respectively rice, Oryza glutinosa, spice are stir-fried after 10min with little fire, take 45 parts of the rice fried, 25 parts of Oryza glutinosa, starch 3 parts
And Zanthoxylum schinifolium 0.8 part, 0.5 part of Fructus Capsici, spice 0.5 part, 0.1 part of Fructus Piperis joins in pulverizer pulverizes, and crosses 60 mesh
Sieve, and add white sugar 1.5 parts, Sal 3 parts, after 0.2 part of mix homogeneously of maltodextrin, pack；
B. prepared by sauce bag
It is to add 28 parts of broad bean paste, 15 parts of vegetable oil, 10 parts of beans after 80 mesh that dried thin mushroom 2 parts, dry Dictyophora Indusiata 2 parts are crushed to fineness
After oil, 1 portion of chicken essence, 2 portions of rice vinegars, 0.1 part of Rhizoma Zingiberis powder and 0.2 part of potassium sorbate stir, pack.
Embodiment 3
The preparation method of a kind of pork steamed with ground rice flour flavoring agent, comprises the following steps:
A. powder packs standby
Respectively rice, Oryza glutinosa, spice are stir-fried after 8min with little fire, take 30 parts of the rice fried, 15 parts of Oryza glutinosa, starch 2 parts
And Zanthoxylum schinifolium 0.5 part, 0.3 part of Fructus Capsici, spice 0.3 part, 0.08 part of Fructus Piperis joins in pulverizer pulverizes, and crosses 50 mesh
Sieve, and add white sugar 0.12 part, Sal 2 parts, after 0.08 part of mix homogeneously of maltodextrin, pack；
B. prepared by sauce bag
It is to add 20 parts of broad bean paste, 10 parts of vegetable oil, 8 parts of beans after 70 mesh that dried thin mushroom 1.5 parts, dry Dictyophora Indusiata 1 part are crushed to fineness
After oil, 0.8 portion of chicken essence, 0.8 portion of rice vinegar, 0.09 part of Rhizoma Zingiberis powder and 0.15 part of potassium sorbate stir, pack.
In the present embodiment, spice is anistree and Cortex cinnamomi japonici (Ramulus Cinnamomi), and mixed proportion is 2:1.
Embodiment 4
The preparation method of a kind of pork steamed with ground rice flour flavoring agent, comprises the following steps:
A. powder packs standby
Respectively rice, Oryza glutinosa, spice are stir-fried after 10min with little fire, take 45 parts of the rice fried, 10 parts of Oryza glutinosa, starch 1 part
And Zanthoxylum schinifolium 0.6 part, 0.3 part of Fructus Capsici, spice 0.2 part, black pepper 0.06 part joins in pulverizer pulverizes, and crosses 40
Mesh sieve, and add white sugar 0.1 part, Sal 3 parts, after 0.05 part of mix homogeneously of maltodextrin, pack；
B. prepared by sauce bag
It is to add 15 parts of broad bean paste, 11 parts of vegetable oil, 7 parts of beans after 80 mesh that dried thin mushroom 2 parts, dry Dictyophora Indusiata 1.2 parts are crushed to fineness
After oil, 0.7 portion of chicken essence, 0.8 portion of rice vinegar, 0.08 part of Rhizoma Zingiberis powder and 0.15 part of potassium sorbate stir, pack.
In the present embodiment, spice is anistree and Cortex cinnamomi japonici (Ramulus Cinnamomi), and mixed proportion is 3:1.
Embodiment 5
The preparation method of a kind of pork steamed with ground rice flour flavoring agent, comprises the following steps:
A. powder packs standby
Respectively rice, Oryza glutinosa, spice are stir-fried after 8min with little fire, take 40 parts of the rice fried, 22 parts of Oryza glutinosa, starch 2 parts
And Zanthoxylum schinifolium 0.5 part, 0.3 part of Fructus Capsici, spice 0.3 part, black pepper 0.09 part joins in pulverizer pulverizes, and crosses 40
Mesh sieve, and add white sugar 0.12 part, Sal 1 part, after 0.08 part of mix homogeneously of maltodextrin, pack；
B. prepared by sauce bag
Dried thin mushroom 1.2 parts, dry Dictyophora Indusiata 1.5 parts are crushed to fineness be add after 80 mesh 12～28 portions of broad bean paste, 11 parts of vegetable oil,
After 7 portions of soy sauce, 0.8 portion of chicken essence, 1.2 portions of rice vinegars, 0.09 part of Rhizoma Zingiberis powder and 0.05～0.2 part of potassium sorbate stir, packaging is i.e.
Can.
In the present embodiment, spice is anistree and Cortex cinnamomi japonici (Ramulus Cinnamomi), and mixed proportion is 4:1；The moisture ＜ 5% of described dried thin mushroom.
Embodiment 6
The preparation method of a kind of pork steamed with ground rice flour flavoring agent, comprises the following steps:
A. powder packs standby
Respectively rice, Oryza glutinosa, spice are stir-fried after 6min with little fire, take 30 parts of the rice fried, 12 parts of Oryza glutinosa, starch 1.5
Part and Zanthoxylum schinifolium 0.8 part, 0.1 part of Fructus Capsici, spice 0.1 part, black pepper 0.05 part joins in pulverizer pulverizes, mistake
60 mesh sieves, and add white sugar 0.15 part, Sal 2 parts, after 0.08 part of mix homogeneously of maltodextrin, pack；
B. prepared by sauce bag
Dried thin mushroom 0.5 part, dry Dictyophora Indusiata 0.5 part are crushed to fineness be add after 80 mesh 16 portions of broad bean paste, 11 parts of vegetable oil, 5 parts
After soy sauce, 0.7 portion of chicken essence, 0.5～2 portion of rice vinegar, 0.07 part of Rhizoma Zingiberis powder and 0.18 part of potassium sorbate stir, pack.
In the present embodiment, spice is anistree and Cortex cinnamomi japonici (Ramulus Cinnamomi), and mixed proportion is 4:1；The moisture ＜ 5% of described dried thin mushroom, described
Moisture ＜ 5% of dry Dictyophora Indusiata.
Embodiment 7
The preparation method of a kind of pork steamed with ground rice flour flavoring agent, comprises the following steps:
A. powder packs standby
Respectively rice, Oryza glutinosa, spice are stir-fried after 7min with little fire, take 25 parts of the rice fried, 20 parts of Oryza glutinosa, starch 2 parts
And Zanthoxylum schinifolium 0.5 part, 0.3 part of Fructus Capsici, spice 0.3 part, black pepper 0.08 part joins in pulverizer pulverizes, and crosses 50
Mesh sieve, and add white sugar 0.12 part, Sal 2 parts, after 0.12 part of mix homogeneously of maltodextrin, pack；
B. prepared by sauce bag
It is to add 20 parts of broad bean paste, 12 parts of vegetable oil, 6 parts of beans after 70 mesh that dried thin mushroom 1 part, dry Dictyophora Indusiata 1.5 parts are crushed to fineness
After oil, 0.8 portion of chicken essence, 1.2 portions of rice vinegars, 0.08 part of Rhizoma Zingiberis powder and 0.18 part of potassium sorbate stir, pack.
In the present embodiment, spice is anistree and Cortex cinnamomi japonici (Ramulus Cinnamomi), and mixed proportion is 3:1；The moisture ＜ 5% of described dried thin mushroom, described
Moisture ＜ 5% of dry Dictyophora Indusiata, described vegetable oil is soybean oil.
Embodiment 8
The present embodiment is olive oil with the described vegetable oil that is distinguished as of embodiment 7.
Claims (6)
1. the preparation method of a pork steamed with ground rice flour flavoring agent, it is characterised in that: comprise the following steps:
A. powder packs standby
Respectively rice, Oryza glutinosa, spice are stir-fried after 5～10min with little fire, take the rice 20～45 parts fried, Oryza glutinosa 10～
25 parts, starch 1～3 parts and Zanthoxylum schinifolium 0.2～0.8 part, Fructus Capsici 0.1～0.5 part, spice 0.1～0.5 part, Fructus Piperis 0.05
～0.1 part join in pulverizer and pulverize, cross 40～60 mesh sieves, and add white sugar 0.1～1.5 parts, Sal 1～3 parts,
After maltodextrin 0.05～0.2 part of mix homogeneously, pack；
B. prepared by sauce bag
Dried thin mushroom 0.5～2 parts, dry Dictyophora Indusiata 0.5～2 parts are crushed to fineness be add after 60～80 mesh 12～28 portions of broad bean paste, 8
～15 portions of vegetable oil, 5～10 portions of soy sauce, 0.5～1 portion of chicken essence, 0.5～2 portion of rice vinegar, 0.05～0.1 part of Rhizoma Zingiberis powder and 0.05～0.2
After part potassium sorbate stirs, pack.
2. the preparation method of pork steamed with ground rice flour flavoring agent as claimed in claim 1, it is characterised in that: described spice is anistree and osmanthus
Skin, mixed proportion is 2～4:1.
3. the preparation method of pork steamed with ground rice flour flavoring agent as claimed in claim 1, it is characterised in that: described Fructus Piperis is black pepper.
4. the preparation method of pork steamed with ground rice flour flavoring agent as claimed in claim 1, it is characterised in that: the moisture ＜ 5% of described dried thin mushroom.
5. the preparation method of the pork steamed with ground rice flour flavoring agent as described in claim 1 or 4, it is characterised in that: the moisture of described dry Dictyophora Indusiata contains
Amount ＜ 5%.
6. the preparation method of pork steamed with ground rice flour flavoring agent as claimed in claim 1, it is characterised in that: described vegetable oil be soybean oil or
Olive oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610446052.0A CN106036486A (en) | 2016-06-21 | 2016-06-21 | Preparation method of seasoning of steamed pork with rice flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689516A (en) * | 2013-12-18 | 2014-04-02 | 天津市利民调料有限公司 | Seasoning for steamed pork with rice flour and making method of seasoning |
| CN103989056A (en) * | 2014-06-11 | 2014-08-20 | 陈�峰 | Steamed pork with rice flavor in lotus leaves and preparation method thereof |
| CN104171011A (en) * | 2014-07-09 | 2014-12-03 | 安徽人人福豆业有限公司 | Fruit-flavored steamed meat dried beancurd and preparation method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689516A (en) * | 2013-12-18 | 2014-04-02 | 天津市利民调料有限公司 | Seasoning for steamed pork with rice flour and making method of seasoning |
| CN103989056A (en) * | 2014-06-11 | 2014-08-20 | 陈�峰 | Steamed pork with rice flavor in lotus leaves and preparation method thereof |
| CN104171011A (en) * | 2014-07-09 | 2014-12-03 | 安徽人人福豆业有限公司 | Fruit-flavored steamed meat dried beancurd and preparation method thereof |
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