CN1181752C - Glutinous rice flour for steaming pork with fermented bean curd juice and its production method - Google Patents
Glutinous rice flour for steaming pork with fermented bean curd juice and its production method Download PDFInfo
- Publication number
- CN1181752C CN1181752C CNB011335475A CN01133547A CN1181752C CN 1181752 C CN1181752 C CN 1181752C CN B011335475 A CNB011335475 A CN B011335475A CN 01133547 A CN01133547 A CN 01133547A CN 1181752 C CN1181752 C CN 1181752C
- Authority
- CN
- China
- Prior art keywords
- bag
- rice
- bean curd
- rice flour
- glutinous rice
- 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.)
- Expired - Fee Related
Links
Landscapes
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to glutinous rice flour for steaming pork with fermented bean curd juice and a production method, and belongs to the technical field of food processing. The present invention particularly relates to glutinous rice flour for steaming pork with fermented bean curd juice and a production method. The glutinous rice flour for steaming pork with fermented bean curd juice is characterized in that the glutinous rice flour for steaming pork with fermented bean curd juice is composed of a glutinous rice flour bag and a flavoring liquid bag; the glutinous rice flour bag is composed of 100 of rice flour, 0.2 to 1.0 of anise, 0.5 to 1.5 of cassia bark, etc.; the flavoring liquid bag is composed of 1 to 3 of red glutinous rice flour, 2 to 20 of fermented bean curd, 0.8 to 1.5 of gourmet powder, 15 to 40 of sweet flour paste, 12 to 16 of common salt, etc. The production method of the glutinous rice flour for steaming pork with fermented bean curd juice is characterized in that after auxiliary material, such as solid rice, etc., is processed, the auxiliary material is sealed and packed into the glutinous rice flour bag with a certain specification; the fermented bean curd, the paste and other condiments are prepared into thick liquid, and the thick liquid is processed by a specific technology into the flavoring liquid bag with a certain specification; the glutinous rice flour bag and the flavoring liquid bag are combined to be packed and used. The method does not need to adopt a high temperature sterilization technology, and requirements that no gas occurs, a product can not be bad, and the storage life is long for the product can be satisfied. The completeness of the nutrient substances and the natural flavor of the product is better kept.
Description
The invention belongs to food processing technology field, specially refer to glutinous rice flour for steaming pork with fermented bean curd juice and preparation method thereof.
The glutinous rice flour for steaming pork with fermented bean curd juice that the present invention makes is auxiliary material and a flavoring of making the daily edible pork steamed with ground rice flour special use of people.
The pork steamed with ground rice flour that past people is edible, conventional method all are family (restaurant, dining room) self-controls.In its manufacturing process, the processing of rice and the collection of batching are all inconvenient with processing.Though existing have some manufacturer production glutinous rice flour for steaming pork with commodity, brings convenience to the consumer.But, and wherein lack in the conventional formulation through primary raw materials such as natural fermented fermented bean curd and sauce product, so the rice flour for steamed meat that nutriment and taste and conventional method are made differs very big because this kind glutinous rice flour for steaming pork with is the solid attitude.Be head it off, attempting of having adds natural fermented raw materials such as fermented bean curd juice and sauce product, but all is dried to solid-stately because of reaching in the process, and makes flavor loss totally.Also have with flexible package punch fermented bean curd and sauce product, again because fermented product aerogenesis very easily in packing, and make product rotten.If through high-temperature sterilization, then nutriment and natural flavour mountaineous loss are bigger.Glutinous rice flour for steaming pork with fermented bean curd juice with preparation method of the present invention is produced has thoroughly solved the problems referred to above.And have following characteristics:
1. solid-state auxiliary material and liquid condiment are separated packing, mix and use.It is complete to reach flavoring, need not add the purpose of other flavoring during use.
With products such as natural fermented fermented bean curd and sauce product as liquid bag condiment.Remedy solid-state glutinous rice flour for steaming pork with that the existing market produces and wrapped in deficiency on the local flavor, intactly kept the local flavor of traditional steamed meat band fermented bean curd flavor.
3. work simplification, easy operating is convenient to suitability for industrialized production.
4. the seasoned liquid bag of making of this inventive method without the heat sterilization operation, gets final product sealed storage, and aerogenesis does not never degenerate, and has kept nutriment and natural flavour mountaineous complete.
The present invention can intactly keep nutriment and natural flavour mountaineous, its technology characteristics be with the auxiliary materials such as rice of solid after certain processing, be sealed to the ground rice bag of certain specification with flexible package; And fermented bean curd, sauce category and other flavoring are made into the seasoned liquid bag that thick liquid sealed packet after specific prescription and PROCESS FOR TREATMENT is dressed up certain specification.After two kinds of packings lumped together be packaged into commodity, during use two kinds of materials are mixed, and boil with major ingredient, can form pork steamed with ground rice flour with traditional fermented bean curd juice local flavor.
The batching of ground rice bag of the present invention (mass parts) is:
Dried rice powder 100 star aniseed powder 0.2-1.0 cinnamomi cortex pulveratus 0.5-1.5
Monosodium glutamate 0.2-0.6 red kojic rice powder 1-3
Ground rice bag of the present invention is to make like this:
With high quality white rice adopt after the first boiling dry or directly oven dry or frying carry out drying, make moisture be lower than 12%, after be ground into the powder shape; Be ground into Powderedly after anistree, cassia bark is selected, all particles should be crossed 60 mesh sieves.Red kojic rice powder is broken into Powdered, and above-mentioned four kinds of materials are mixed by proportion scale, can carry out the packing of certain specification.
The batching of seasoned liquid bag of the present invention (mass parts) is:
Red kojic rice powder 1-3 sweet fermented flour sauce 15-40 thick broad-bean sauce 2-10 yellow bean sauce 10-30
Fermented bean curd 2-20 salt 12-16 yellow rice wine 0.8-1.5 monosodium glutamate 0.8-1.5
Liquor 1-3 edible alcohol 0.5-1.2 potassium sorbate 0.6% water 10-40
Seasoned liquid bag of the present invention is to make like this:
Fermented bean curd, sweet fermented flour sauce, thick broad-bean sauce and yellow bean sauce are added suitable quantity of water wear into muddy with refining equipment such as colloid mill or emery wheel, red yeast rice is ground into Powdered with pulverizer, add behind salt, the monosodium glutamate water impulsive motion, potassium sorbate melts the back with hot water and adds, the not enough water yield in the supplement formula, add in the fermentation vat (cylinder) by seasoned liquid bag proportion scale and to stir, cover pond (cylinder) lid, allow its spontaneous fermentation maturation.Will stir between yeast phase, make its fermentation evenly, fermentation time summer is about one month, and be about two months spring and autumn, and be about three months winter.Can carry out can behind the fermenting-ripening.Must stir before the can and get material again, its feed liquid is carried out can after also need using colloid mill (or emery wheel mill) to carry out levigate one time again again.
Embodiment 1
1, the making of ground rice bag
Get rice 1000kg, utilize Steam Heating, fluidizing fluid-bed drying, the particulate powdery is worn into flour mill in the cooling back.Anistree, the selected removal impurity of cassia bark are ground into Powderedly with pulverizer, cross 60 mesh sieves.
Red kojic rice powder is broken into Powdered, and all graininess should be crossed 60 mesh sieves, gets its powder and uses.
Take by weighing dried rice powder 500kg, star aniseed powder 2.5kg, cinnamomi cortex pulveratus 5kg, red kojic rice powder 7.5kg, monosodium glutamate 2.5kg mixes with mixer, with the can of polyethylene complex pocket, every bag heavy 90g, seal with automatic sealing the back, or be packaged into the ground rice bag of every bag of heavy 90g with automatic packaging machine.
2, fermented bean curd juice seasoned liquid packs work
The raw material proportioning:
Fermented bean curd 80kg sweet fermented flour sauce 100kg thick broad-bean sauce 20kg Hongqu powder (red colouring agent) 10kg
Liquor (being higher than 42 degree) 12.5kg edible alcohol 5kg yellow rice wine 5.5kg
Salt 60kg monosodium glutamate 6kg water 160kg potassium sorbate 0.3kg
Taking by weighing fermented bean curd, sweet fermented flour sauce, thick broad-bean sauce by the prescription consumption, to add suitable quantity of water levigate with colloid mill, goes into fermentation vat, adds liquor, edible alcohol, yellow rice wine, red kojic rice powder by the prescription consumption again, adds behind salt, the monosodium glutamate water impulsive motion.Potassium sorbate melts the back with hot water and adds, and the water yield of deficiency stirs in the supplement formula, cover lid is by its spontaneous fermentation, begin should every day sooner or later respectively to stir 1 time in 5 days, later on every day or stir every other day 1 time according to circumstances, make its fermentation evenly, after fermenting 1 month summer, liquid level does not have bubble and produces, and fermentation is promptly ripe, again after colloid mill is milled, get final product filling and sealing, every bag of weight is 50g.
Each inclusion of packaged ground rice bag and fermented bean curd juice flavoring liquid bag packed into together have in the packaging bag of Commercial goods labels.
Embodiment 2
1, the making of ground rice bag
Get rice 500kg, anistree 1.2kg takes out with pot frying rice band burnt odor flavor after mixing with rice again, and the particulate powdery is worn into pulverizer in the cooling back.
Cassia bark after selected and red yeast rice are ground into Powdered respectively with pulverizer.
Take by weighing and fry the dry rice meal 400kg of smoked bean curd, cinnamomi cortex pulveratus 4kg, red kojic rice powder 6kg, monosodium glutamate 2kg after mixing with mixer, is packaged into the ground rice bag of certain regulation with automatic packaging machine.
2, the making of dip seasoned liquid bag
Dip seasoned liquid bag raw material proportioning is:
Sweet fermented flour sauce 280kg thick broad-bean sauce 120kg yellow bean sauce 160kg red kojic rice powder 16kg
Fermented bean curd 28kg liquor 20kg edible alcohol 8kg yellow rice wine 18kg
Salt 40kg monosodium glutamate 20kg water 100kg potassium sorbate 0.5kg
By above-mentioned prescription, earlier with sweet fermented flour sauce, it is levigate with colloid mill that thick broad-bean sauce, yellow bean sauce add suitable quantity of water,
Go into fermentation vat, add liquor, edible alcohol, yellow rice wine, red kojic rice powder again.Add behind salt, the monosodium glutamate water impulsive motion, potassium sorbate melts the back with hot water and adds, and the not enough water yield stirs in the supplement formula, and cover lid is by its spontaneous fermentation.Begin should every day sooner or later respectively to stir 1 time in 5 days, later on every day or stir every other day 1 time according to circumstances, make its fermentation evenly, fermented approximately winter 2-3 month, and treated that liquid level did not have bubble and produces, fermentation this moment is ripe, behind the colloid mill mill, can be packaged into the dip seasoned liquid bag of certain specification again.
Ground rice bag and each inclusion of seasoned liquid bag of packaging and specification is supporting are fitted together.
Claims (3)
1, a kind of glutinous rice flour for steaming pork with fermented bean curd juice, it is characterized in that being made up of ground rice bag and liquid seasoning bag, wherein the weight portion ratio of ground rice bag batching is: dried rice powder 100, cinnamomi cortex pulveratus 0.5-1.5, red kojic rice powder 1-3, star aniseed powder 0.2-1.0 and monosodium glutamate 0.2-0.6; The weight portion ratio of liquid seasoning bag batching is: red kojic rice powder 1-3, fermented bean curd 2-20, monosodium glutamate 0.8-1.5, sweet fermented flour sauce 15-40, salt 12-16, from wine 1-3, thick broad-bean sauce 2-10, yellow rice wine 0.8-1.5, edible alcohol 0.5-1.2, yellow bean sauce 10-30 and water 10-40, and be equipped with 0.6% potassium sorbate of above-mentioned batching gross weight; Its preparation method is: the production technology of (1) ground rice bag is: rice, anise, cassia bark, red kojic rice powder are ground into powder respectively, and particle passes through 60 mesh sieves, and mixes by said ratio, is packaged into the ground rice bag; (2) production technology of liquid seasoning bag is: fermented bean curd, sweet fermented flour sauce, yellow bean sauce and thick broad-bean sauce are added suitable quantity of water wear into muddy, red yeast rice is ground into Powdered with pulverizer, add behind salt, the monosodium glutamate water impulsive motion, potassium sorbate melts the back with hot water and adds, the not enough water yield in the supplement formula is prepared burden according to the ratio of above-mentioned ingredients by weight part, carries out after stirring spontaneous fermentation 1-3 month, wear into muddy behind the fermenting-ripening once more, can dress up the liquid flavouring bag by sealed packet.
2, the preparation method of glutinous rice flour for steaming pork with fermented bean curd juice according to claim 1, it is characterized in that: the production technology of (1) ground rice bag is: earlier rice is carried out drying, make its moisture be lower than 12%, after be ground into the powder shape, anise, cassia bark, red yeast rice are ground into powder respectively, particle passes through 60 mesh sieves, and mixes by said ratio, is packaged into the ground rice bag of certain specification again; (2) production technology of liquid seasoning bag is: fermented bean curd, sweet fermented flour sauce, yellow bean sauce and thick broad-bean sauce are added suitable quantity of water wear into muddy, red yeast rice is ground into Powdered with pulverizer, ratio according to above-mentioned ingredients by weight part is prepared burden, carried out after stirring spontaneous fermentation 1-3 month, to repeatedly stir therebetween, make its fermentation evenly, wear into muddy behind the fermenting-ripening once more, can carry out packing of certain specification.
3. glutinous rice flour for steaming pork with fermented bean curd juice according to claim 1 is characterized in that wherein ground rice bag and seasoned liquid bag are after being packaged into the product of certain specification respectively, both auxiliary packages is used again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011335475A CN1181752C (en) | 2001-10-11 | 2001-10-11 | Glutinous rice flour for steaming pork with fermented bean curd juice and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011335475A CN1181752C (en) | 2001-10-11 | 2001-10-11 | Glutinous rice flour for steaming pork with fermented bean curd juice and its production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1411744A CN1411744A (en) | 2003-04-23 |
| CN1181752C true CN1181752C (en) | 2004-12-29 |
Family
ID=4671908
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB011335475A Expired - Fee Related CN1181752C (en) | 2001-10-11 | 2001-10-11 | Glutinous rice flour for steaming pork with fermented bean curd juice and its production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1181752C (en) |
Cited By (1)
| 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 |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102240024B (en) * | 2011-08-08 | 2013-08-07 | 谈应刚 | Miscellaneous grain steamed meat powder and production method thereof |
| CN102894374A (en) * | 2012-10-23 | 2013-01-30 | 安徽宝迪肉类食品有限公司 | Mastic steamed meat and making method thereof |
| CN103932018B (en) * | 2014-03-25 | 2016-01-20 | 合肥市金乡味工贸有限责任公司 | The U.S. face rice flour for steamed meat of a kind of rose |
| CN104432120A (en) * | 2014-10-29 | 2015-03-25 | 周仁祥 | High-calcium bone-strengthening steamed meat and preparation method thereof |
| CN104489600A (en) * | 2014-12-14 | 2015-04-08 | 天津市利民调料有限公司 | Preserved bean curd sauce and preparation method thereof |
| CN110236097A (en) * | 2019-06-21 | 2019-09-17 | 文泽天 | The new process of vegetable powder is steamed in a kind of brewing |
-
2001
- 2001-10-11 CN CNB011335475A patent/CN1181752C/en not_active Expired - Fee Related
Cited By (2)
| 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 |
| CN103689516B (en) * | 2013-12-18 | 2015-04-22 | 天津市利民调料有限公司 | Seasoning for steamed pork with rice flour and making method of seasoning |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1411744A (en) | 2003-04-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101390601B (en) | Soup block compound flavorings | |
| CN103689516B (en) | Seasoning for steamed pork with rice flour and making method of seasoning | |
| US4143162A (en) | Encapsulated foodstuff | |
| CN101396104A (en) | Production method of flavoring sauce of steamed pork | |
| CN101982106A (en) | Chilli sauce and preparation method thereof | |
| CN1181752C (en) | Glutinous rice flour for steaming pork with fermented bean curd juice and its production method | |
| CN102232491A (en) | Pet food | |
| CN105918892A (en) | Production method of pork braised in brown sauce by performing vacuum low-temperature processing | |
| CN1220105A (en) | Red oil thick chilli sauce made from fermented soya beans | |
| CN101224014A (en) | Ready meat ball | |
| CN110179090A (en) | A kind of gold soup sauerkraut flavoring and preparation method thereof | |
| CN109699993A (en) | A kind of high-nutrition chicken juice flavoring and preparation method thereof | |
| CN101116491B (en) | Method for preparing three delicacies vegetables pickled in soy sauce using bright red hot pepper as the main material | |
| US5786009A (en) | Process for preparing low-viscous pasta sauce contained in container | |
| CN1117362A (en) | Fragrant hot meat paste and method for producing same | |
| CN1046448A (en) | The preparation technology of puffed serial food | |
| JPH08266253A (en) | Production of pasta sauce | |
| CN107927726A (en) | Thick chilli sauce and its preparation process | |
| CN1589655A (en) | Manufacturing method of concentrated delicious component | |
| CN1186623A (en) | Natural full nutrient seasoning and its preparing method and use | |
| CN106983124A (en) | A kind of production method of Islamic meat powdered flavor | |
| CN1200888A (en) | Thick-gravy material and preparation method therefor | |
| CN108936521A (en) | Low peppery compound seasoner of one kind and preparation method thereof | |
| CN104687096A (en) | Fermented glutinous rice and egg convenient food and manufacturing method thereof | |
| CN109043358A (en) | A kind of shrimp fillings and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C57 | Notification of unclear or unknown address | ||
| DD01 | Delivery of document by public notice |
Addressee: Zhang Zhengsheng Document name: payment instructions |
|
| C57 | Notification of unclear or unknown address | ||
| DD01 | Delivery of document by public notice |
Addressee: Zhang Zhengsheng Document name: Notification of Termination of Patent Right |
|
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |