Production method of refrigerated Dongpo pork and vegetable bun
A technology of Dongpo meat and vegetable buns and a production method, which is applied in the field of frozen food, can solve the problems of high rent investment and increased costs of fast food restaurants, and achieve the effects of facilitating promotion, reducing expenses, and saving time
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[0026] A method for making frozen Dongpo meat and vegetable buns is characterized by:
[0027] (1) material preparation
[0028] 4-5 parts by weight of pepper powder, 1-2 parts by weight of star anise, 86-88 parts by weight of light soy sauce, 1-2 parts by weight of pepper, 82-84 parts by weight of oyster sauce, 1-2 parts by weight of cinnamon, 9-11 parts by weight of rock sugar , 1-2 parts by weight of fragrant leaves, 19-21 parts by weight of salt, 3-5 parts by weight of spring onion, 7-9 parts by weight of chicken essence, 3-5 parts by weight of sliced ginger, 47-49 parts by weight of cooking wine, 18-20 parts by weight of pork belly parts by weight, dark soy sauce 14-16 parts by weight, dried tofu 250-260 parts by weight, white sugar 26-28 parts by weight, xanthan gum 11-12 parts by weight, water 2240-2260 parts by weight,
[0029] According to the above formula, weigh the raw and auxiliary materials and seasonings, place them in different bowls, and set aside.
[0030...
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