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Preparation method for seasoning of bean sauce steamed pork with rice flour

A technology for steamed meat and seasoning, which is applied in the field of preparation of seasoning for steamed meat with watercress powder, 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.

Inactive Publication Date: 2019-05-28
袁媛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention aims to solve the problem in the prior art that the nutritional value of the tamales seasoning is not high, and proposes a new preparation method for the tamales seasoning. In the method, the prepared tamales seasoning can be prepared by adding raw materials such as shiitake mushrooms and bamboo fungus. Improve the fresh and fragrant taste of steamed meat, ensure the intake of various vitamins and trace elements in the human body, and improve its nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method for watercress powder steamed meat seasoning, comprising the following steps:

[0025] A. Powder package preparation

[0026] Stir-fry the rice, glutinous rice and spices for 5 minutes on low heat, take 20 parts of fried rice, 10 parts of glutinous rice, 1 part of starch, 0.2 parts of green pepper, 0.1 part of pepper, 0.1 part of spices, and 0.05 parts of pepper into the crushed Crush in the machine, pass through a 40-mesh sieve, add 0.1 part of rock sugar powder, 1 part of salt, and 0.05 part of maltodextrin, mix well, and pack it;

[0027] B. Sauce Packet Preparation

[0028] Crush 0.5 parts of dried shiitake mushrooms and 0.5 parts of dried bamboo fungus to a fineness of 60 mesh, then add 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 white vinegar, 0.05 parts of ginger powder and 0.05 parts of sorbic acid After the potassium is stirred evenly, it can be packaged.

Embodiment 2

[0030] A preparation method for watercress powder steamed meat seasoning, comprising the following steps:

[0031] A. Powder package preparation

[0032] Stir-fry the rice, glutinous rice and spices separately for 10 minutes on low heat, take 45 parts of fried rice, 25 parts of glutinous rice, 3 parts of starch, 0.8 parts of green pepper, 0.5 parts of pepper, 0.5 parts of spices, and 0.1 parts of pepper into the crushed Crush in the machine, pass through a 60-mesh sieve, add 1.5 parts of rock sugar powder, 3 parts of salt, and 0.2 parts of maltodextrin, mix well, and then pack it;

[0033] B. Sauce Packet Preparation

[0034] Crush 2 parts of dried shiitake mushrooms and 2 parts of dried bamboo fungus to a fineness of 80 mesh, add 28 parts of bean paste, 15 parts of vegetable oil, 10 parts of soy sauce, 1 part of chicken essence, 2 parts of white vinegar, 0.1 part of ginger powder and 0.2 part of sorbic acid After the potassium is stirred evenly, it can be packaged.

Embodiment 3

[0036] A preparation method for watercress powder steamed meat seasoning, comprising the following steps:

[0037] A. Powder package preparation

[0038] Stir-fry the rice, glutinous rice and spices for 8 minutes on low heat, take 30 parts of fried rice, 15 parts of glutinous rice, 2 parts of starch, 0.5 parts of green pepper, 0.3 parts of pepper, 0.3 parts of spices, and 0.08 parts of pepper into the crushed Crush in the machine, pass through a 50-mesh sieve, add 0.12 parts of rock sugar powder, 2 parts of table salt, and 0.08 parts of maltodextrin, mix evenly, and pack it;

[0039] B. Sauce Packet Preparation

[0040] Crush 1.5 parts of dried shiitake mushrooms and 1 part of dried bamboo fungus to a fineness of 70 meshes, then add 20 parts of bean paste, 10 parts of vegetable oil, 8 parts of soy sauce, 0.8 parts of chicken essence, 0.8 parts of white vinegar, 0.09 parts of ginger powder and 0.15 parts of sorbic acid After the potassium is stirred evenly, it can be packaged...

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PUM

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Abstract

The invention discloses a preparation method for seasoning of bean sauce steamed pork with rice flour, and belongs to the technical field of food. The method comprises the following steps: A, preparing a powder bag: stir-frying rice, glutinous rice and spices respectively for 5-15 min by using small fire, taking the stir-fried rice and glutinous rice, starch, green pepper, chilies, spices and pepper, adding to a pulverizer for smashing, sieving by 40-60 meshes of a sieve, and adding rock candy powder, salt, and maltodextrin, after uniformly mixing, packaging to obtain the powder bag; and B, preparing a sauce bag: smashing dry dried mushroom and dried bamboo fungus until fineness is 60-80 meshes, adding broad bean sauce, vegetable oil, soy sauce, chicken powder, white vinegar, ginger powderand potassium sorbate, after uniformly stirring, packaging to obtain the sauce bag. The seasoning of the bean sauce steamed pork with rice flour has the advantages of strong fresh aromatic flavor, ahigh nutritive value, and good tasty capacity.

Description

technical field [0001] The invention relates to a preparation method of watercress powder steamed meat seasoning, which belongs to the technical field of food. Background technique [0002] Tamale is a dish that many people like to eat, but the process of homemade tamales is complicated and there are many kinds of raw materials. There are ready-made tamales seasoning packets on the market to satisfy people's love for food. [0003] For example, the publication number is CN103689516A, and the name is an invention patent of a kind of steamed meat seasoning and its preparation method. The seasoning disclosed in this patent includes: (1) powder package: 50-70 parts of rice; 30-45 parts of glutinous rice; 3-5 parts of rock sugar powder; 0.1-1 part of pepper; 0.1-1 part of Chinese prickly ash; 0.1-1 part of star anise; 0.1-1 part of cumin; (2) Sauce package: 10-35 parts of soybean paste; 10-30 parts of hot sauce; 12-20 parts of vegetable oil; 12-20 parts of soy sauce; 3-5 parts o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L33/00A23L13/40A23L5/10
Inventor 袁媛
Owner 袁媛
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