Deep-fried pork wonton

A meat bun and wrapping technology, which is applied in the field of fried meat buns, can solve the problems of dry taste, coexistence, and high fat content in pork

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

[0017] 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 outer skin is in a cylindrical shape , the stuffing is columnar, the stuffing fills the columnar inner cavity of the outer skin, the stuffing is made by steaming, the outer skin is fried, and the frying process is the same as that of the company’s Hechuan pork slices. The process is the same. 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 the steamed stuffing is wrapped in the outer skin, and the outer skin is bonded with the stuffing through the soup liquid. Mix water, fresh eggs, starch, flour, and salt according to the weight ratio of 23:15:30:30:2, and prepare a soup.

[0018] The skin is chicken, s...

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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 outer wrapper is barrel-shaped, and the stuffing is cylindrical; a cylindrical cavity of the outer wrapper is filled with the stuffing, 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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