Deep-fried pork wonton

A technology for meat buns and chicken, applied in food science, food coating, application, etc., can solve the problems of dry taste, low fat content of chicken, and inability to ensure refreshing and crispy fragrance.

Inactive Publication Date: 2017-05-31
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

[0018] A kind of deep-fried meat bun, comprising outer skin and stuffing wrapped in the outer skin, the outer skin is made of chicken mixed seasoning, the stuffing is made of pork mixed seasoning, and the stuffing is pressed into Sheet shape, the outer skin is cut into the first cortex and the second cortex. The edge parts of the first skin layer and the second skin layer are bonded together so that the stuffing is completely wrapped in the outer skin, the stuffing is steamed, and the outer skin is fried. The frying process is the same as the frying process of our company's Hechuan pork slices. The outer skin is steamed before frying. The thickness of the first skin layer and the second skin layer is 2-4 mm, the thickness of the stuffing is 2-4 mm, the width of the first skin layer and the second skin layer is 15-50 mm, the first skin layer, the second skin layer The length of the second cortex is 30-100mm.

[0019] In order to firmly bond the first skin layer and the secon...

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PUM

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Abstract

The invention discloses a deep-fried pork wonton which is both tasty and crisp. The deep-fried pork wonton comprises an outer wrapper and stuffing wrapped in the outer wrapper, wherein a manufacturing material of the outer wrapper is a mixture of chicken and seasonings, and a manufacturing material of the stuffing is a mixture of pork and the seasonings; the stuffing is pressed into flake-shaped; the outer wrapper comprises a first wrapper layer and a second wrapper layer; the edge parts of the first wrapper layer and the second wrapper layer are adhered together so that the stuffing is completely wrapped in the outer wrapper. The stuffing is steamed, and the outer wrapper is deep-fried.

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): A23L13/10A23L13/40A23L13/50A23P20/25
Inventor 李念
Owner CHONGQING NIANJI FOOD
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