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Method for manufacturing pan-fried dumplings

A production method and technology of frying buns, applied in baking, baked food, food science, etc., can solve the problems of changing, breaking away from the original appearance of traditional snacks, and limited improvement of food taste

Inactive Publication Date: 2013-06-26
占志南
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Such as Chinese patent CN1387801 discloses a kind of fried bun processing method, but this method just solves the problem of fried bun preservation, but very limited to the taste improvement of food; It only increases the health effects of fried buns on human lungs, spleen and kidneys, but it greatly changes the inherent taste of fried buns, thus breaking away from the original appearance of traditional snacks in people's minds

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0005] a. Making stuffing: the stuffing is prepared from the following raw materials in parts by weight: pork 4700, salt 45, monosodium glutamate 50, sugar 80, chicken powder 15, meat flavor enhancer 10, garlic 60, ginger 60 , green onion 140, tube bone soup 1200, soy sauce 35, the preparation method of the filling is as follows: first peel the pork and grind it, then grind the ginger and garlic, and finally mix the ground pork, ginger, garlic and salt , monosodium glutamate, white sugar, chicken powder, meat flavor enhancer, green onion, tube bone soup, soy sauce mix together and promptly make the stuffing of the present invention; The raw material preparation is formed: white sugar 12, salt 12, monosodium glutamate 8, chicken essence 12, cornstarch 170, water 4800; Mix and stir the above-mentioned good raw material and can make soup stock of the present invention; c. The prepared stuffing is pinched with dough to make fried buns; d. Cooking: Put the fried buns into the pot, ...

Embodiment 2

[0007] a. Making stuffing: the filling is prepared from the following raw materials in parts by weight: pork 5300, salt 55, monosodium glutamate 56, sugar 105, chicken powder 25, meat flavor enhancer 14, garlic 70, ginger 70 , green onion 160, tube bone soup 1400, soy sauce 45, the preparation method of the filling is as follows: first peel the pork and grind it, then grind the ginger and garlic, and finally mix the ground pork, ginger, garlic and salt , monosodium glutamate, white sugar, chicken powder, meat flavor enhancer, green onion, tube bone soup, soy sauce mix together and promptly make the stuffing of the present invention; The raw material preparation is formed: white sugar 18, salt 18, monosodium glutamate 12, chicken essence 18, cornstarch 190, water 5200, the raw material of above-mentioned configuration is mixed and stirred and can be made into the soup base of the present invention; c. The prepared stuffing is pinched with dough to make fried buns; d. Cooking: P...

Embodiment 3

[0009] a. Making stuffing: the stuffing is prepared from the following raw materials in parts by weight: pork 5000, salt 50, monosodium glutamate 53, sugar 95, chicken powder 20, meat flavor enhancer 12, garlic 65, ginger 65 , green onion 150, tube bone soup 1300, soy sauce 40, the preparation method of the filling is as follows: first peel the pork and grind it, then grind the ginger and garlic, and finally mix the ground pork, ginger, garlic and salt , monosodium glutamate, white sugar, chicken powder, meat flavor enhancer, green onion, tube bone soup, soy sauce mix together and promptly make the stuffing of the present invention; The raw material preparation is formed: white sugar 15, salt 15, monosodium glutamate 10, chicken essence 15, cornstarch 180, water 5000, the raw material of above-mentioned configuration is mixed and stirred and can be made into the soup base of the present invention; c. The prepared stuffing is pinched with dough to make fried buns; d. Cooking: P...

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PUM

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Abstract

The invention provides a method for manufacturing pan-fried dumplings. The method comprises the following steps: a, making stuffing, wherein the stuffing is made from the raw materials including pork, salt, monosodium glutamate, white sugar, chicken powder, meat flavor enhancer, garlic, ginger, green onion, bone soup and soy sauce; b, making soup base, wherein the soup base is made from white sugar, salt, monosodium glutamate, chicken powder, corn starch, water and the like; c, packing the stuffing, namely filling the produced stuffing into the wrapper to form green bodies of pan-fried dumplings; and d, cooking, namely putting the green bodies of pan-fried dumplings into a pan, pouring a proper amount of soup base, covering the pan with the pan cover, cooking for 3-5 minutes, removing the pan cover, pouring a proper amount of salad oil, turning down the stove fire, continuing to cook, and allowing the pan-fried dumplings to leave the pan and dishing up the pan-fried dumplings when the moisture in the pan is completely evaporated and golden yellow rice crusts are formed at the bottoms of the pan-fried dumplings. The produced pan-fried dumplings have the characteristics of being rick in nutriments, crisp and delicious, good in taste and the like.

Description

technical field [0001] The invention relates to a fried bun. Background technique [0002] Fried buns are popular among the masses because of their good taste. In order to make fried buns taste better and have more nutrition, people have made a series of improvements to the formula of the stuffing core. Such as Chinese patent CN1387801 discloses a kind of fried bun processing method, but this method just solves the problem of fried bun preservation, but very limited to the taste improvement of food; It only increases the health effects of fried buns on nourishing the lungs, invigorating the spleen, and benefiting the kidneys, but it greatly changes the inherent taste of the fried buns, thus breaking away from the original appearance of traditional snacks in people's minds. Contents of the invention [0003] The purpose of the present invention is exactly to provide a kind of mouthfeel better, the preparation method of more nutritious fried bun for above-mentioned situatio...

Claims

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Application Information

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IPC IPC(8): A21D13/00
Inventor 占志南
Owner 占志南