Method for making pork-chicken patties

A production method and technology of lion head, applied in food preparation, food preservation, heating and preservation of meat/fish, etc., can solve the problems of inconvenient consumption and large limitations of consumption for consumers

Inactive Publication Date: 2012-04-04
山西百世特食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Luoyang water banquet is one of the treasures of Chinese catering culture. Luoyang lion head, also known as burnt croquettes, is the 16th dish in Luoyang water banquet. Now some restaurants in Luoyang sell it, but the consumption is very limited, and it is for consumers to eat bring great inconvenience

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 40kg of selected healthy pork and 40kg of chicken, washed, drained, chopped, with 10kg of starch, 3kg of minced green onion, 3kg of minced ginger, 3kg of salt, 1kg of soy sauce, 2kg of pork bone paste, five spices Mix 1 kg of flour and 2 kg of soybean protein isolate into a thick and moderate filling, form a ball with a diameter of about 4 cm, fry in 8 kg of palm oil at 120 ° C for 3-5 minutes, cool to below 24 ° C, press each bag Pack 2 pills filled with nitrogen, sterilize at 85°C for 2 minutes, at 100°C for 3 minutes, at 110°C for 5 minutes, and at 121°C for 5 minutes. Cook with 4 kg of edible oil, 3 kg of minced green onion, 1.5 kg of minced ginger, 2 kg of soy sauce, 2 kg of white pepper powder, 2 kg of salt, 0.3 kg of monosodium glutamate, 2 kg of cooking wine, 2 kg of sesame oil, 2 kg of modified starch and 80 kg of water. Prepare Luoyang lion head unique seasoning sauce, pack 150 grams of seasoning sauce with nitrogen gas per bag, sterilize at 85°C for 2 minutes...

Embodiment 2

[0019] 45 kg of selected healthy pork and 35 kg of chicken, washed, drained, chopped, with 12 kg of starch, 2 kg of minced green onion, 4 kg of minced ginger, 2 kg of salt, 2 kg of soy sauce, 1 kg of pork bone paste, five spices Mix 2 kg of flour and 1 kg of soybean protein isolate into a thick and moderate filling, form a ball with a diameter of about 4 cm, fry in 10 kg of palm oil at 120 ° C for 3-5 minutes, cool to below 24 ° C, press each bag Pack 4 pellets filled with nitrogen, sterilize at 85°C for 2 minutes, at 100°C for 3 minutes, at 110°C for 5 minutes, and at 121°C for 5 minutes. Cook with 5 kg of edible oil, 2.5 kg of minced green onion, 2 kg of minced ginger, 1.5 kg of soy sauce, 3 kg of white pepper, 3 kg of salt, 0.2 kg of monosodium glutamate, 3 kg of cooking wine, 1 kg of sesame oil, 3 kg of modified starch and 75 kg of water. Prepare Luoyang lion head unique seasoning sauce, pack with nitrogen gas in each bag of 300 grams of seasoning sauce, sterilize at 85°C ...

Embodiment 3

[0021] 40kg of selected healthy pork and 40kg of chicken, washed, drained, chopped, with 10kg of starch, 3kg of minced green onion, 3kg of minced ginger, 2kg of salt, 1kg of soy sauce, 1kg of pork bone paste, five spices Mix 2 kg of powder and 2 kg of soybean protein isolate into a thick and moderate filling, form a ball with a diameter of about 4 cm, fry in 10 kg of palm oil at 120 ° C for 3-5 minutes, cool to below 24 ° C, press each bag Pack 4 pellets filled with nitrogen, sterilize at 85°C for 2 minutes, at 100°C for 3 minutes, at 110°C for 5 minutes, and at 121°C for 5 minutes. Cook with 5 kg of edible oil, 3 kg of minced green onion, 2 kg of minced ginger, 1.5 kg of soy sauce, 2 kg of white pepper powder, 2 kg of salt, 0.2 kg of monosodium glutamate, 2 kg of cooking wine, 1 kg of sesame oil, 2 kg of modified starch and 80 kg of water. Prepare Luoyang lion head unique seasoning sauce, pack with nitrogen gas in each bag of 300 grams of seasoning sauce, sterilize at 85°C fo...

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PUM

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Abstract

The invention discloses a method for making pork-chicken patties. The pork-chicken patties made with the method have the advantages of instance for eating, convenience, original taste and flavor and rich nutrition. According to the technical scheme of the invention, the method comprises the following steps of: cleaning pork and chicken, draining to dryness, mincing, mixing with starch, bruised scallion, bruised ginger, table salt, soy sauce, pig bone cream, five-spice powder and isolated soy protein into stuffing with moderate consistency; making into pills, frying with oil for 3-5 minutes, cooling, filling nitrogen gas for packaging, and sterilizing; and cooking special seasoning juice by using edible oil, bruised scallion, bruised ginger, soy sauce, white pepper powder, table salt, monosodium glutamate, cooking wine, sesame oil, modified starch and water, filling nitrogen gas into every bag which is 150-300 grams for packaging, sterilizing, and putting a pork-chicken patty bag and a seasoning bag into a large bag or box according to the proportion 1:1 to obtain a finished product.

Description

technical field [0001] The invention relates to a method for making a dish, in particular to a method for making a lion's head. Background technique [0002] Luoyang water banquet is one of the treasures of Chinese catering culture. Luoyang lion head, also known as burnt croquettes, is the 16th dish in Luoyang water banquet. Now some restaurants in Luoyang sell it, but the consumption is very limited, and it is for consumers to eat Bring great inconvenience. Contents of the invention [0003] The purpose of the present invention is to provide a method for making lion head, which has the advantages of instant, convenient, original taste and rich nutrition. [0004] The technical scheme of the present invention is to first wash, drain and chop pork and chicken, and then mix them with starch, diced green onion, diced ginger, salt, soy sauce, pork bone paste, five-spice powder, and soybean protein isolate to form a thin and moderate mixture. Stuffing, rolled into pellets, de...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/315A23B4/005A23B4/16A23L3/3418A23L13/60A23L13/50
Inventor 崔保国陈联平陈晶亮
Owner 山西百世特食品有限公司
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