Health-care barbecued pork bun steamed by double barrel lids and preparation method thereof

A technology for health food and barbecued pork buns, which is applied in the field of condiments or flavored foods, can solve the problems of unstable product quality and no evaluation standards, and achieve the effects of white and shiny color, beautiful appearance and high economic benefits.

Inactive Publication Date: 2016-04-20
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Through the inheritance and evolution of folk crafts, pastry chefs have long-term practice and innovative exchanges, and have formed a series of pastry varieties. Both require proficient mastery. It is technically difficult to achieve the quality requirements of the finished product with smooth texture, sweet and crisp taste, moderate hardness and elasticity.
[0004] At present, the production of barbecued pork buns still adopts traditional processing techniques, most of which are based on manual work and experience, so the product quality is unstable and there is no unified evaluation standard

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Ingredients: 120g lean pork, 120g semi-fat pork roast pork, 10g old yeast, 150g low-gluten flour, 10g borneol sugar, 10g baking powder, 10g olive oil, 5g honey, 5g refined salt, 10g soy sauce, appropriate amount of water, 100g wine

[0030] The specific steps of the production process include:

[0031] (1) Choose high-quality, clean and fresh lean pork and semi-fat lean barbecued pork, wash and cut into small pieces;

[0032] (2) Take a clean and smooth bamboo tube with a bamboo bottom and place it in olive oil for preheating for 5-30 minutes; take a bamboo tube with a larger diameter and fit tightly to the bottom of the bamboo tube and place it at 90~95℃ Heat it in clean water for 5-10 minutes; then take another bamboo tube top cover with a slightly larger caliber that can fit tightly on the middle cover of the bamboo tube;

[0033] (3) Add the diced lean pork, half-fat lean barbecued pork, soy sauce, wine, borneol sugar, and a little water to the bottom bamboo tube, and stir ...

Embodiment 2

[0043] Ingredients: 120g lean pork, 120g semi-fat pork roast pork, 10g old yeast, 150g low-gluten flour, 10g borneol sugar, 10g baking powder, 10g olive oil, 5g honey, 5g refined salt, 10g soy sauce, appropriate amount of water, 100g wine

[0044] The specific steps of the production process include:

[0045] (1) Choose high-quality, clean and fresh lean pork and semi-fat lean barbecued pork, wash and cut into small pieces;

[0046] (2) Take a clean and smooth bamboo tube with a bamboo bottom and place it in olive oil for preheating for 5-30 minutes; take a bamboo tube with a larger diameter and fit tightly to the bottom of the bamboo tube and place it at 90~95℃ Heat it in clean water for 5-10 minutes; then take another bamboo tube top cover with a slightly larger caliber that can fit tightly on the middle cover of the bamboo tube;

[0047] (3) Add the diced lean pork, half-fat lean barbecued pork, soy sauce, wine, borneol sugar, and a little water to the bottom bamboo tube, and stir ...

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PUM

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Abstract

The invention discloses a health-care barbecued pork bun steamed by double barrel lids and a preparation method of the health-care barbecued pork bun. The finished product has beautiful appearance, is crystal clear, is pure white and shiny, has snow-like and thin skin without exposing stuffing, has spongy texture, is soft, sweet and fragrant, non-sticky and nutritional, and is suitable for both the old and young. In particular, the barbecued pork bun is steamed by bamboo barrels, has smooth mouthfeel, and also has bamboo faint scent in addition to having delicious flavor. The production of barbecued pork bun requires no large equipment on the basis of common production, therefore, management is easy, production line can be changed easily and the economic benefit is high.

Description

Technical field [0001] The invention relates to condiments or flavored foods, in particular to a double-cylinder lid steamed barbecued pork bun health food and a preparation method thereof. Background technique [0002] Steamed bun is a traditional Chinese pastry, generally hemispherical with a diameter of 5-10cm, and can contain different types of fillings to provide a variety of taste. Among them, the Cantonese-style barbecued pork bun is one of the representative Han traditional famous spots in Guangdong Province. It is one of the "four heavenly kings (shrimp dumplings, steamed siu mai, barbecued pork buns, egg tarts)" of Cantonese morning tea. Barbecued pork bun is named because the dough is filled with pork meat. The Cantonese-style barbecued pork bun is made by cutting, shaping and rolling the soft fermented dough into a dough. It is packed with the filling made of the superior barbecued pork and the smooth noodles, and kneaded into a round shape with clear folds. bun. B...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L5/00A23L13/10
CPCA23V2002/00A23V2250/76
Inventor 张政毛瑞丰卿明义吕权峰
Owner GUANGXI UNIV
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