Quick-frozen meat pie and preparation method thereof

A technology of quick-frozen meat and fire, which is applied in baking, baked food, food science, etc. It can solve the problems of affecting the taste, unfavorable storage and batch production, and long baking time, so as to improve production efficiency and product quality, and facilitate Off-site transportation and sales, the effect of uniform thickness

Inactive Publication Date: 2010-11-24
王吉山
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the difference in geographical conditions, the preparation method of Huoshao stuffing and the production method of Huoshao are different. There are many ways to make Huoshao, but the more common method is very similar to the method of making steamed buns, that is, the surrounding of Huoshao dough is gradually gathered, kneaded and pressed At the center of the fire, the fire-fired dough made in this way is thicker in the center of the fire, and the other side is thinner. When baking, the thicker side needs to be baked for a longer time, and the thinner side is easy to burn due to long Baking for a long time will make the burnt skin scorched, and when it is picked up with tweezers, it will break the scorched burnt skin, thereby exposing the internal fire filling, and the aroma of fire will also be emitted, which will affect the taste.
Moreover, at present, the fire is all handmade and ready to eat, which is not conducive to storage and mass production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] First, choose 500 grams of national standard flour, and take 300 grams of water according to the proportion. Generally, warm water at 40-45°C should be used for production. While adding water, the flour should be stirred in one direction continuously. For thin and soft dough, apply soybean oil on the outer surface of the dough, buckle it and place it, let it rest for 30 minutes, and set aside;

[0019] Then select fresh fatty pork, lean pork and assorted fillings in proportion. In this example, 240 grams of fatty pork, 560 grams of lean pork, and 500 grams of assorted fillings are selected. Wash and chop the pork and put it in a container , and keep stirring in one direction, add various auxiliary materials according to the proportion during the stirring process, that is, add 20 grams of monosodium glutamate, 20 grams of ginger, 100 grams of pepper water, 20 grams of refined salt, 100 grams of chopped green onion, 15 grams of sesame oil, 30 grams of soy sauce, stir well...

Embodiment 2

[0024] The difference between the present embodiment and the first embodiment is that according to the method of the first embodiment, the pork stuffing and auxiliary materials are selected and prepared in proportion for later use, and then 500 grams of colored fillings are selected, and the colored fillings are dehydrated fungus, vermicelli, One or more combinations of tofu, shrimp, vegetables or chicken cakes are added to the fire stuffing and stirred evenly before use, wherein the chicken cakes are diced eggs cut into egg cakes. The purpose of adding some colorful stuffing is to adjust the hardness of the meat stuffing during the fire, so that the fire stuffing is softer and more delicious, and it is helpful for digestion.

[0025] The volume and weight of this embodiment are different from that of Embodiment 1: in this embodiment, the fire-fired dough is adjusted to 30 grams per piece, the fire-fired stuffing is adjusted to 60 grams per piece, and a mold with an inner diame...

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PUM

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Abstract

The invention discloses a quick-frozen meat pie. The quick-frozen meat pie comprises a flour wrapper, wherein a stuffing is wrapped in the flour wrapper; the weight ratio of the flour wrapper to the stuffing is 1:1.5-2.5; the weight of the quick-frozen meat pie is 80 to 150 grams; the diameter of a formed green pie body is 70 to 130 mm; and the thickness of the formed green pie body is 12 to 18 mm. The invention also discloses a method for preparing the quick-frozen meat pie. In the method, assembly line automatic batch production of quick-frozen meat pies is realized; the production efficiency and the product quality are improved; the thickness of the flour wrapper of the quick-frozen meat pie is uniform, which contributes to baking the quick-frozen meat pies; and the quick-frozen meat pies can be stored for long time, usually can be stored in cold for more than eight months, which ensures that the quick-frozen meat pies can be transported and sold conveniently at different places.

Description

technical field [0001] The invention relates to a food, in particular to a quick-frozen meat roast and a method for mass-producing the quick-frozen meat roast. Background technique [0002] Huoshao is a flavor snack with many years of history. It is made by wrapping Huoshao stuffing with Huoshao dough and then roasting it with open fire. Due to the difference in geographical conditions, the preparation method of Huoshao stuffing and the production method of Huoshao are different. There are many ways to make Huoshao, but the more common method is very similar to the method of making buns. At the center of the fire, the fire-fired dough made in this way is thicker in the center of the fire, and the other side is thinner. When baking, the thicker side needs to be baked for a longer time, and the thinner side is easy to burn due to long Baking for a long time will make the burnt dough scorched, and when it is picked up with tweezers, it will break the scorched burnt dough, ther...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00
Inventor 王吉山
Owner 王吉山
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