CN111567742A - Making method of Sichuan-style rice dumplings with steamed pork with rice flour - Google Patents

Making method of Sichuan-style rice dumplings with steamed pork with rice flour Download PDF

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CN111567742A
CN111567742A CN202010471236.9A CN202010471236A CN111567742A CN 111567742 A CN111567742 A CN 111567742A CN 202010471236 A CN202010471236 A CN 202010471236A CN 111567742 A CN111567742 A CN 111567742A
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rice
steamed
pork
meat
flour
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张柯
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Sichuan Nantaiyue Food Co ltd
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Sichuan Nantaiyue Food Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
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  • Mycology (AREA)
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  • Cereal-Derived Products (AREA)

Abstract

The invention discloses a manufacturing method of Sichuan-style rice dumplings steamed with rice flour and meat, which comprises the following steps: the formula of the steamed meat powder comprises: 300g of long-shaped rice, 100g of glutinous rice, 20g of dried fructus Viticis negundo, 10g of star anise, 5g of dried pepper and 5g of fennel; preparing the steamed meat powder: A. heating in a standby pot, and pouring long-shaped rice, glutinous rice, dried hot pepper, star anise, pepper and fennel; parching with middle fire; parching semen oryzae and Oryza Glutinosa to slight yellow, and making into food; B. cooling the fried raw materials for later use; C. crushing the cooled raw materials into rice flour with particles; the invention has the beneficial effects that: the parching process of glutinous rice and long-shaped rice and the baking process of spices solve the problem of the marketThe problem of insufficient fragrance of the steamed pork powder on the noodles; the streaky pork adopts the fine streaky pork three-line pork, so that the problems that the streaky pork is not hard and has poor chewing feeling are solved; fresh green beans are added into the glutinous rice to increase the faint scent of beans, so that the rice dumpling flour steamed meat is successfully embodied
Figure DDA0002514362250000011
Sticky and not greasy; the nut meat is added into the glutinous rice, which is helpful for increasing the health preserving effect of the Sichuan-flavor steamed rice dumpling with flour.

Description

Making method of Sichuan-style rice dumplings with steamed pork with rice flour
Technical Field
The invention belongs to the technical field of rice dumpling making, and particularly relates to a method for making rice dumplings steamed with Sichuan style flour and meat.
Background
The rice dumpling is formed by wrapping glutinous rice with rice dumpling leaves and steaming, and is one of the traditional festival foods of Chinese nationality.
The steamed pork is Sichuan-style home dish, is prepared from pork with skin and streaky pork as main material, and Pixiao-style dish cooked with bean cotyledon, cooking wine, pricklyash peel, chili, anise, fennel, etc. as auxiliary material
Figure BDA0002514362230000011
Glutinous, aromatic flavor, brownish red color, fat but not greasy, and melting in the mouth.
The existing making method of the rice dumpling steamed with Sichuan flavor powder comprises the following steps:
preparing the steamed meat powder: grinding the spices such as glutinous rice, long-shaped rice, dried hot pepper, aniseed, fennel and the like into mixed rice flour with certain grains;
cleaning streaky pork, and cutting into strips (length 10 cm; width 6 cm; thickness 0.6 cm);
preparing a streaky pork raw embryo: adding adjuvants such as Pixian bean paste, brewed soy sauce, cooking wine, ginger granule, white sugar, monosodium glutamate, etc. into streaky pork, and stirring;
cleaning glutinous rice, air drying, adding brewed soy sauce and edible salt, and keeping the flavor for later use;
wrapping the rice dumplings: wrapping the stacked glutinous rice and streaky pork into rice dumplings for later use;
boiling the rice dumplings: putting the wrapped rice dumplings into a pot for cooking thoroughly;
and (3) finished product: and (5) packaging the boiled rice dumplings or not packaging the rice dumplings with bags for sale.
The existing Sichuan-style rice dumplings steamed with rice flour have the following disadvantages:
preparing the steamed meat powder: the main materials of glutinous rice and long-shaped rice are not fried, and the spices are not baked, so that the flavor of the steamed meat powder is insufficient;
selecting streaky pork: the method is characterized in that each family prepares streaky pork or considers the cost or the operation, and the selected streaky pork has good and uneven quality, which is one of the disadvantages of preparing steamed pork with rice flour;
taste grading of streaky pork: the seasoning for preparing the steamed pork with rice flour has different materials, and the prepared steamed pork with rice flour has different tastes;
the steamed pork rice dumpling with rice flour is difficult to chew due to the streaky pork and the lean meat firewood after boiling and sterilization, and has extremely poor taste.
Aiming at solving the problem of insufficient fragrance of the rice dumpling flour in the market, the rice dumpling flour is used for steaming meat
Figure BDA0002514362230000021
The glutinous rice dumpling is characterized by being glutinous but not greasy, and solves the problems that the streaky pork and lean meat are not cooked and the chewing feeling is poor, so that the making method of the Sichuan-flavor rice dumpling with steamed meat by using the rice flour is provided.
Disclosure of Invention
The invention aims to provide a method for making Sichuan-style rice dumplings steamed with rice flour and aims to solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme: a manufacturing method of Sichuan-style rice dumplings steamed with rice flour and meat comprises the following steps:
the method comprises the following steps: the formula of the steamed meat powder comprises: 300g of long-shaped rice, 100g of glutinous rice, 20g of dried fructus Viticis negundo, 10g of star anise, 5g of dried pepper and 5g of fennel;
preparing the steamed meat powder:
A. heating in a standby pot, and pouring long-shaped rice, glutinous rice, dried hot pepper, star anise, pepper and fennel; parching with middle fire; parching semen oryzae and Oryza Glutinosa to slight yellow, and making into food;
B. cooling the fried raw materials for later use;
C. crushing the cooled raw materials into rice flour with particles;
step two: selecting streaky pork: only selecting fine pork three-line streaky pork;
step three: the formula of the steamed pork rice dumpling with rice flour comprises the following components: 500g of glutinous rice, 300g of streaky pork, 100g of steamed meat powder, 75g of fresh green beans, 30g of Pixian bean paste, 30g of soy sauce, 20g of bean curd juice, 20g of white sugar, 15g of edible salt, 15g of cooking wine, 20 pieces of rice dumpling leaves and 75g of nut kernels;
step four: preparing rice material of the steamed pork rice dumpling with rice flour: washing glutinous rice; soaking the mixture in clear water for 15 minutes, and draining off water for later use; uniformly mixing the sticky rice with the drained water with fresh green beans, nut kernels, soy sauce and edible salt for later use;
step five: making steamed pork with rice flour: cutting streaky pork into meat strips with the net weight of 35g for later use; adding cooking wine, Pixian bean paste, fermented bean curd juice, white sugar and brewed soy sauce, uniformly mixing, uniformly wrapping with steamed meat powder, and standing for later use;
step six: wrapping the rice dumplings: wrapping the stacking material into rice dumplings for later use;
step seven: boiling the rice dumplings: cooking the rice dumplings by adopting a vacuum high-temperature cooking process, and cooking the rice dumplings thoroughly;
step eight: vacuum packaging and sterilizing: sterilizing by adopting a vacuum high-temperature sterilization process;
step nine: and (3) finished product: and putting into a box or a bag or a gift box.
In the second step, the pig rib is removed from the fifth and sixth thoracic vertebrae to the lumbar vertebrae, and the five-layer belly meat with flowers is obtained to obtain the fine pig meat with three-line streaky pork.
In the third step, the nut kernel is one or more of walnut kernel, cashew kernel, almond kernel and hazelnut kernel.
And as a preferable technical scheme of the invention, in the fifth step, wrapping the steamed pork powder and standing for 2 hours for later use.
And as a preferable technical scheme of the invention, in the seventh step, the rice dumpling is cooked for 45min by adopting a vacuum high-temperature (121 ℃) cooking process.
In the eighth step, a vacuum high-temperature (121 ℃) sterilization process is adopted for sterilization for 20 min.
Compared with the prior art, the invention has the beneficial effects that:
(1) the frying process of glutinous rice and long-shaped rice and the spice baking process solve the problem of insufficient fragrance of the steamed pork powder in the market;
(2) the streaky pork adopts the fine streaky pork three-line pork, so that the problems that the streaky pork is not hard and has poor chewing feeling are solved;
(3) fresh green beans are added into the glutinous rice to increase the faint scent of beans, so that the rice dumpling flour steamed meat is successfully embodied
Figure BDA0002514362230000031
Sticky and not greasy;
(4) the nut meat is added into the glutinous rice, which is helpful for increasing the health preserving effect of the Sichuan-flavor steamed rice dumpling with flour.
Drawings
FIG. 1 is a manufacturing process diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, the present invention provides a technical solution: a manufacturing method of Sichuan-style rice dumplings with steamed pork with rice flour comprises the following steps:
the method comprises the following steps: the formula of the steamed meat powder comprises: 300g of long-shaped rice, 100g of glutinous rice, 20g of dried fructus Viticis negundo, 10g of star anise, 5g of dried pepper and 5g of fennel; the dried pricklyash peel adopts Chinese source dried pricklyash peel;
preparing the steamed meat powder:
A. heating in a standby pot, and pouring long-shaped rice, glutinous rice, dried hot pepper, star anise, pepper and fennel; parching with middle fire; parching semen oryzae and Oryza Glutinosa to slight yellow, and making into food;
B. cooling the fried raw materials for later use;
C. crushing the cooled raw materials into rice flour with particles;
step two: selecting streaky pork: only selecting fine pork three-line streaky pork; cutting from the fifth and sixth thoracic vertebrae to lumbar vertebrae of pig, removing pig rib and rib, and obtaining five-layer belly meat with flowers to obtain fine pig meat with three-line streaky pork;
step three: the formula of the steamed pork rice dumpling with rice flour comprises the following components: 500g of glutinous rice, 300g of streaky pork, 100g of steamed meat powder, 75g of fresh green beans, 30g of Pixian bean paste, 30g of soy sauce, 20g of bean curd juice, 20g of white sugar, 15g of edible salt, 15g of cooking wine, 20 pieces of rice dumpling leaves and 75g of nut kernels; the nut kernel is one or more of walnut kernel, cashew kernel, almond kernel and hazelnut kernel; corresponding nut kernels can be added according to preference; the nuts are rich in unsaturated fat and other nutrients, and the nutrients can help to improve the balance of blood sugar and insulin; the nuts contain vitamins B1, B2 and B6 which are beneficial to brain nerve cells, vitamin E, calcium, phosphorus, iron and zinc, and eating the Sichuan flavor powder steamed rice dumpling containing the nuts is beneficial to improving brain nutrition;
step four: preparing rice material of the steamed pork rice dumpling with rice flour: washing glutinous rice; soaking the mixture in clear water for 15 minutes, and draining off water for later use; uniformly mixing the sticky rice with the drained water with fresh green beans, nut kernels, soy sauce and edible salt for later use;
step five: making steamed pork with rice flour: cutting streaky pork into meat strips with the net weight of 35g for later use; adding cooking wine, Pixian bean paste, fermented bean curd juice, white sugar and brewed soy sauce, uniformly mixing, uniformly wrapping with steamed meat powder, and standing for 2h for later use;
step six: wrapping the rice dumplings: wrapping the stacking material into rice dumplings for later use;
step seven: boiling the rice dumplings: cooking the rice dumpling for 45min by adopting a vacuum high-temperature (121 ℃) cooking process, and cooking the rice dumpling thoroughly;
step eight: vacuum packaging and sterilizing: sterilizing for 20min by vacuum high temperature (121 deg.C) sterilization process;
step nine: and (3) finished product: and putting into a box or a bag or a gift box.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims (6)

1. A manufacturing method of Sichuan-style rice dumplings steamed with rice flour and meat is characterized by comprising the following steps: the manufacturing method comprises the following steps:
the method comprises the following steps: the formula of the steamed meat powder comprises: 300g of long-shaped rice, 100g of glutinous rice, 20g of dried fructus Viticis negundo, 10g of star anise, 5g of dried pepper and 5g of fennel;
preparing the steamed meat powder:
A. heating in a standby pot, and pouring long-shaped rice, glutinous rice, dried hot pepper, star anise, pepper and fennel; parching with middle fire; parching semen oryzae and Oryza Glutinosa to slight yellow, and making into food;
B. cooling the fried raw materials for later use;
C. crushing the cooled raw materials into rice flour with particles;
step two: selecting streaky pork: only selecting fine pork three-line streaky pork;
step three: the formula of the steamed pork rice dumpling with rice flour comprises the following components: 500g of glutinous rice, 300g of streaky pork, 100g of steamed meat powder, 75g of fresh green beans, 30g of Pixian bean paste, 30g of soy sauce, 20g of bean curd juice, 20g of white sugar, 15g of edible salt, 15g of cooking wine, 20 pieces of rice dumpling leaves and 75g of nut kernels;
step four: preparing rice material of the steamed pork rice dumpling with rice flour: washing glutinous rice; soaking the mixture in clear water for 15 minutes, and draining off water for later use; uniformly mixing the sticky rice with the drained water with fresh green beans, nut kernels, soy sauce and edible salt for later use;
step five: making steamed pork with rice flour: cutting streaky pork into meat strips with the net weight of 35g for later use; adding cooking wine, Pixian bean paste, fermented bean curd juice, white sugar and brewed soy sauce, uniformly mixing, uniformly wrapping with steamed meat powder, and standing for later use;
step six: wrapping the rice dumplings: wrapping the stacking material into rice dumplings for later use;
step seven: boiling the rice dumplings: cooking the rice dumplings by adopting a vacuum high-temperature cooking process, and cooking the rice dumplings thoroughly;
step eight: vacuum packaging and sterilizing: sterilizing by adopting a vacuum high-temperature sterilization process;
step nine: and (3) finished product: and putting into a box or a bag or a gift box.
2. The method for making Sichuan-style rice dumplings stuffed with rice flour and steamed meat according to claim 1, wherein the method comprises the following steps: and in the second step, cutting the fifth and sixth thoracic vertebrae to the lumbar vertebrae of the pig, removing the rib cage of the pig to obtain five layers of belly meat with flowers, and obtaining the fine pig meat with the three lines of streaky pork.
3. The method for making Sichuan-style rice dumplings stuffed with rice flour and steamed meat according to claim 1, wherein the method comprises the following steps: in the third step, the nut kernel is one or more of walnut kernel, cashew kernel, almond kernel and hazelnut kernel.
4. The method for making Sichuan-style rice dumplings stuffed with rice flour and steamed meat according to claim 1, wherein the method comprises the following steps: and in the fifth step, wrapping the steamed pork powder and standing for 2 hours for later use.
5. The method for making Sichuan-style rice dumplings stuffed with rice flour and steamed meat according to claim 1, wherein the method comprises the following steps: and in the seventh step, the rice dumplings are cooked for 45min by adopting a vacuum high-temperature (121 ℃) cooking process.
6. The method for making Sichuan-style rice dumplings stuffed with rice flour and steamed meat according to claim 1, wherein the method comprises the following steps: and in the step eight, sterilizing for 20min by adopting a vacuum high-temperature (121 ℃) sterilization process.
CN202010471236.9A 2020-05-29 2020-05-29 Making method of Sichuan-style rice dumplings with steamed pork with rice flour Pending CN111567742A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113208047A (en) * 2021-05-15 2021-08-06 吴思利 Making process of glucan glutinous rice dumpling
CN113208046A (en) * 2021-04-26 2021-08-06 吴思利 Production and preparation method of cooking-free modified atmosphere fresh-keeping rice dumplings
CN113693196A (en) * 2021-08-09 2021-11-26 四川飘香居食品有限公司 Dongpo pork rice dumpling and making method thereof

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Publication number Priority date Publication date Assignee Title
KR20030005656A (en) * 2001-07-09 2003-01-23 신영천 Steamed meat with pine needles
CN103919025A (en) * 2014-04-24 2014-07-16 灵山县龙润工贸有限公司 Streaky bacon zongzi and manufacturing method thereof

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Publication number Priority date Publication date Assignee Title
KR20030005656A (en) * 2001-07-09 2003-01-23 신영천 Steamed meat with pine needles
CN103919025A (en) * 2014-04-24 2014-07-16 灵山县龙润工贸有限公司 Streaky bacon zongzi and manufacturing method thereof

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113208046A (en) * 2021-04-26 2021-08-06 吴思利 Production and preparation method of cooking-free modified atmosphere fresh-keeping rice dumplings
CN113208047A (en) * 2021-05-15 2021-08-06 吴思利 Making process of glucan glutinous rice dumpling
CN113693196A (en) * 2021-08-09 2021-11-26 四川飘香居食品有限公司 Dongpo pork rice dumpling and making method thereof
CN113693196B (en) * 2021-08-09 2023-08-29 四川飘香居食品有限公司 Dongpo pork rice dumplings and making method thereof

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