Seasoning of steamed pork with rice flour
A technology for steamed meat and seasoning, which is applied in the direction of food science and the like, can solve the problem of low nutritional value of steamed meat seasoning, and achieve the effects of rich taste, high effective utilization rate, and improved nutritional value.
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Embodiment 1
[0024] A seasoning for tamales, comprising the following raw materials in parts by weight:
[0026] 30 parts of rice, 15 parts of glutinous rice, 1 part of starch, 1 part of red yeast rice flour, 0.1 part of pepper, 0.1 part of pepper, 0.1 part of spice, 0.05 part of pepper, 0.5 part of white sugar, 1 part of table salt, 0.01 part of maltodextrin;
[0027] b. Sauce bag
[0028] 12 parts of bean paste, 8 parts of vegetable oil, 5 parts of soy sauce, 0.5 parts of chicken essence, 0.5 parts of rice vinegar, 0.5 parts of shiitake mushrooms, 0.5 parts of bamboo fungus, and 0.05 parts of potassium sorbate.
Embodiment 2
[0030] A seasoning for tamales, comprising the following raw materials in parts by weight:
[0031] a. Powder package
[0032] 55 parts of rice, 25 parts of glutinous rice, 5 parts of starch, 3 parts of red yeast rice flour, 0.8 parts of pepper, 0.5 parts of pepper, 0.5 parts of spices, 0.1 parts of pepper, 2 parts of white sugar, 3 parts of salt, 0.1 part of maltodextrin;
[0033] b. Sauce bag
[0034] 28 parts of bean paste, 15 parts of vegetable oil, 10 parts of soy sauce, 1 part of chicken essence, 2 parts of rice vinegar, 2 parts of shiitake mushrooms, 2 parts of bamboo fungus, and 0.2 parts of potassium sorbate.
Embodiment 3
[0036] A seasoning for tamales, comprising the following raw materials in parts by weight:
[0037] a. Powder package
[0038] 40 parts of rice, 20 parts of glutinous rice, 3 parts of starch, 2 parts of red yeast rice flour, 0.5 parts of pepper, 0.3 parts of pepper, 0.3 parts of spices, 0.08 parts of pepper, 0.8 parts of white sugar, 2 parts of table salt, 0.05 parts of maltodextrin;
[0039] b. Sauce bag
[0040] 20 parts of bean paste, 10 parts of vegetable oil, 8 parts of soy sauce, 0.6 parts of chicken essence, 0.9 parts of rice vinegar, 1 part of shiitake mushrooms, 1 part of bamboo fungus, and 0.1 parts of potassium sorbate.
[0041] In this embodiment, the Zanthoxylum bungeanum is green Zanthoxylum bungeanum.
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