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Rice flour for steamed meat and preparation method

A technology for steamed meat rice noodles and rice, which is applied in the field of rice noodles for steamed meat and its preparation, and can solve the problems of single taste, insufficient aroma and low nutritional content.

Inactive Publication Date: 2007-02-21
成都孔师傅食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Above-mentioned two kinds of rice noodles have only utilized the original light taste of raw material rice, and other required tastes all rely on condiment to adjust, and taste is single, and fragrance is not enough, and nutritional labeling is not high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] a. Preparation of clean rice

[0018] The fresh rice is selected to remove impurities, washed and put into a dryer to dry at a temperature of 45° C. for 80 minutes to obtain clean rice A for production with a moisture content of 8%;

[0019] b. Preparation of fried rice

[0020] Select the broken rice of the processed rice to remove impurities, wash it, put it in the dryer and bake it at 60°C for 45 minutes, then dry fry it in a mechanical rotating wok for 60 minutes, and fry it until it is golden brown, then use an electric fan to cool it to room temperature to prepare fried rice B with a moisture content of 0.5%;

[0021] c, preparation of cooked soybeans

[0022] Select the raw soybeans to remove impurities, wash them, put them in the dryer and bake them at 70°C for 35 minutes, then fry them in a mechanical rotary frying pan for 50 minutes until they are crispy, and then cool them to room temperature with an electric fan to obtain a moisture content of 1.5. % cook...

Embodiment 2

[0029] a. Preparation of clean rice

[0030] Select the broken rice of the fresh processed rice to remove impurities, put it into a dryer and dry it at a temperature of 60 degrees for 45 minutes after washing, and obtain the clean rice A for production with a moisture content of 10%;

[0031] b. Preparation of fried rice

[0032] Select the fresh rice to remove impurities, wash it, put it in the dryer and bake it at 45 degrees for 80 minutes, then dry fry it in a mechanical rotating wok for 55 minutes, fry it until it is light yellow, and then use an electric fan to cool it to room temperature. Prepare fried rice B with a moisture content of 1.5%;

[0033] c, preparation of cooked peanuts

[0034] Select fresh peeled peanuts to remove impurities, put them in a dryer and dry them at 55 degrees for 40 minutes, then fry them in a mechanical rotary frying pan until they are crispy, and then use an electric fan to cool them to room temperature. The moisture content is 3% cooked ...

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Abstract

A rice flour used for steaming pork to make the steamed pork have a certain adhesion for shaping, additional small and taste and rich nutrients is prepared from the clean rice, parched rice, flavouring and parched seeds of plant (peanut, soybean, sesame and sunflower).

Description

technical field [0001] The invention relates to a food auxiliary material and a preparation method thereof, in particular to a rice flour for steaming meat and a preparation method thereof. Background technique [0002] Steamed meat with rice noodles is a traditional dish in southern my country. It is to cut pork belly with skin into slices of about half a centimeter, and then mix it with pre-made steamed meat and rice noodles. Season, and finally put the meat slices mixed with rice noodles into the tableware neatly with the skin down, put them in the steamer and steam them, then turn the tableware so that the skins are all arranged upwards and the whole shape is as it was when steamed in the original pot. The bottom shape of the tableware is neat and beautiful. In this dish, the rice noodles used for steaming meat are the factors that determine the taste and quality of the dish. Existing rice noodles for steaming meat, such as the technology disclosed in No. 01133547.5 pate...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/176A23L7/157
Inventor 孔凡学
Owner 成都孔师傅食品有限公司
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