CN1411744A - 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
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- CN1411744A CN1411744A CN01133547A CN01133547A CN1411744A CN 1411744 A CN1411744 A CN 1411744A CN 01133547 A CN01133547 A CN 01133547A CN 01133547 A CN01133547 A CN 01133547A CN 1411744 A CN1411744 A CN 1411744A
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Abstract
The prsent invention discloses a ground rice for steaming pork with fermented bean curd juice flaouring material and its production method. It is formed from ground rice bag consisting of rice flour, star anise powder and cinnamon bark powder and flavouring liquor bag containing red rice flour, fermented bean curd, monosodium glutamate, sweet fermented flour paste and salt. The above-mentioend ground rice bag and flavouring liquor bag are packaged together for use. Said product can be stored for a long period, and can retain its complete nutrients and flavour.
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 packing 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, should cross 60 mesh sieves if any particle.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:
Adding suitable quantity of water such as fermented bean curd, sweet fermented flour sauce, thick broad-bean sauce, yellow bean sauce are worn into muddy with refining equipment such as colloid mill or emery wheel, other solid granulates shape object is ground into Powdered with pulverizer, by stirring in the seasoned liquid bag proportion scale adding fermentation vat (cylinder), 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.
Anise, the selected removal impurity of cassia bark is ground into Powderedly with pulverizer, cross 60 mesh sieves.
Red kojic rice powder is broken into Powdered, if there is graininess should cross 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 is after mixing 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.The not enough water yield in the supplement formula stirs, and cover lid begin should sooner or later respectively to stir 1 time every day in 5 days by its spontaneous fermentation, later on every day or stir every other day 1 time according to circumstances, makes its fermentation even.After fermenting 1 month summer, liquid level does not have bubble and produces, and fermentation is promptly ripe.Behind colloid mill, get final product filling and sealing again, 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 being mixed with rice again, and the particulate powdery is worn into pulverizer in the cooling back.
Cassia bark after selected and Hongqu powder (red colouring agent) 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 specification 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, goes into fermentation vat, adds liquor, edible alcohol, yellow rice wine, Hongqu powder (red colouring agent) 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 (8)
1. glutinous rice flour for steaming pork with fermented bean curd juice, its principal character is made up of the ground rice bag of certain specification and the seasoned liquid bag of certain specification, and both lump together and pack, use.
2. according to the ground rice bag in the claim 1, it is characterized in that proportion scale is:
Rice meal 100 cinnamomi cortex pulveratus 0.5-1.5 red kojic rice powder 1-3
Star aniseed powder 0.2-1.0 monosodium glutamate 0.2-0.6
3. according to the seasoned liquid bag in the claim 1, it is characterized in that raw material and the proportioning used are:
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 liquor 1-3 thick broad-bean sauce 2-10 yellow rice wine 0.8-1.5 is edible
Alcohol 0.5-1.2 yellow bean sauce 10-30 water 10-40 anticorrisive agent meets
The GB2760 regulation
4. the preparation method of glutinous rice flour for steaming pork with fermented bean curd juice, the principal character of its ground rice bag is that production technology is earlier rice to be carried out drying, make its moisture be lower than 12%, after be ground into the powder shape, anise, cassia bark, red kojic rice powder are ground into powder (if particle more slightly should pass through 60 mesh sieves) respectively.Mix by the proportion scale in the claim 2, be packaged into the ground rice bag of certain specification again.
5. carry out drying according to the rice in the claim 4, it is characterized in that drying can be earlier rice to be added raw materials such as pigment or condiment to carry out after the boiling dry again; Also can be directly rice to be dried or fried dried, or dry or fry dried with its auxiliary material.
6. the preparation method of glutinous rice flour for steaming pork with fermented bean curd juice, the principal character of its seasoned liquid bag is that production technology is with fermented bean curd, adding such as sweet fermented flour sauce, yellow bean sauce suitable quantity of water is worn into muddy, other solid-state corporeal thing is ground into Powdered with pulverizer, prepare burden by the material rate in the claim 3, carry out spontaneous fermentation after stirring, will repeatedly stir therebetween, make its fermentation evenly.Wear into muddy behind the fermenting-ripening once more, can carry out packing of certain specification.
7. according to the raw material proportioning in the claim 3, it is characterized in that main local flavor proportion of raw materials is wherein increased.Can form differently flavoured glutinous rice flour for steaming pork with kind.As materials such as sweet fermented flour sauce, thick broad-bean sauce, yellow bean sauce and ratio are increased, the fermented bean curd amount reduces, and can be made into to be the bright dip glutinous rice flour for steaming pork with based on sauce perfume (or spice).
8. according to the certain specification in the claim 1, it is characterized in that the product that ground rice bag or liquid Bao Jike are packaged into certain specification respectively independently uses, but also both are packaged into supporting use behind the certain specification.
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 |
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| Publication Number | Publication Date |
|---|---|
| CN1411744A true CN1411744A (en) | 2003-04-23 |
| CN1181752C CN1181752C (en) | 2004-12-29 |
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| 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 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102240024A (en) * | 2011-08-08 | 2011-11-16 | 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 |
| CN103932018A (en) * | 2014-03-25 | 2014-07-23 | 合肥市金乡味工贸有限责任公司 | Rose beautifying rice flour for steaming meat |
| 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 |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
-
2001
- 2001-10-11 CN CNB011335475A patent/CN1181752C/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102240024A (en) * | 2011-08-08 | 2011-11-16 | 谈应刚 | Miscellaneous grain steamed meat powder and production method thereof |
| 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 |
| CN103932018A (en) * | 2014-03-25 | 2014-07-23 | 合肥市金乡味工贸有限责任公司 | Rose beautifying rice flour for steaming meat |
| 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 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1181752C (en) | 2004-12-29 |
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