Fried meat wrapper-stuffed meat

A meat bun and chicken technology, applied in food science, food coating, application, etc., can solve the problems of low fat content in chicken, high fat content in pork, and coexistence

Inactive Publication Date: 2017-02-22
CHONGQING NIANJI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Ordinary meat products can no longer meet people's needs
[0003] Among conventional fried foods, chicken has low fat content and is suitable for frying. It is very fragrant after frying, crispy but not greasy, but after frying, it tastes dry, scratches the mouth, and is not refreshing. Pork has high fat content and is greasy but not crispy. , it is very greasy after frying, not suitable for frying, but the pork is very refreshing due to the high fat content. The existing fried meat is pure chicken, pork or fried together, but it cannot guarantee the refreshing and crispy taste coexist

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0017] A kind of deep-fried meat bun, comprising outer skin and stuffing wrapped in the outer skin, the making material of the outer skin is chicken mixed seasoning, the making material of the stuffing is pork mixed seasoning, and the outer skin is in the shape of a tube , the stuffing is columnar, the stuffing fills the middle part of the outer skin columnar cavity, the stuffing is made by steaming, the outer skin is fried, and the two ends of the outer skin columnar cavity Fill with fondant. The frying process is the same as the frying process of our company's Hechuan pork slices. The thickness of the outer skin is 2-4mm, the outer diameter of the outer skin is 8-16mm, the length of the outer skin is 30-100mm, the outer skin is steamed, then immersed in the soup, and then bent into a C shape. Then wrap the stainless steel tube in the outer skin, and the outer skin is bonded to the stainless steel tube through the soup liquid. The outer diameter of the stainless steel tube i...

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PUM

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Abstract

The invention discloses fried meat wrapper-stuffed meat; the meat wrapper-stuffed meat is tasty and refreshing as well as crisp and fragrant. The fried meat wrapper-stuffed meat comprises wrappers and stuffing wrapped in the wrappers, wherein the wrappers are prepared from chicken and mixed seasonings, and the filling is prepared from pork and mixed seasonings; the wrappers are in barrel shapes, and the stuffing is in a column shape; the middle parts of column-shaped inner cavities of the wrappers are filled with the stuffing; the stuffing is prepared by cooking, and the wrappers are prepared by frying; the two end parts of the column-shaped inner cavities of the wrappers are filled with soft sweets.

Description

technical field [0001] The invention relates to a fried processed food, in particular to a kind of fried meat wrapped in meat. Background technique [0002] Meat is rich in protein and trace elements, and is an indispensable food in people's daily life. However, with the improvement of living standards, people's requirements for the taste of meat products are also getting higher and higher. Common meat products can no longer satisfy people's needs. [0003] Among conventional fried foods, chicken has low fat content and is suitable for frying. It is very fragrant after frying, crispy but not greasy, but after frying, it tastes dry, scratches the mouth, and is not refreshing. Pork has high fat content and is greasy but not crispy. , it is very greasy after frying, not suitable for frying, but the pork is very refreshing due to the high fat content. The existing fried meat is pure chicken, pork or fried together, but it cannot guarantee the refreshing and crispy taste coexis...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/50A23L13/70A23L13/40A23L5/10A23P20/25A23L13/10
Inventor 李念
Owner CHONGQING NIANJI FOOD
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