Method for making marinated pork Chinese hamburgers

A production method, the technique of stewed pork, which is applied in the processing of dough, baking, baked food, etc., can solve the problems that it is difficult to meet the taste requirements of ingredients, the processing time is not the same, and the taste of steamed buns is rough, so as to achieve a delicate and delicious taste , control processing conditions, facilitate the effect of processing conditions

Inactive Publication Date: 2017-06-23
卢峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Mobing can supplement starch, vitamin B, cellulose and other beneficial ingredients that are needed by the human body and are less contained in fine grains. However, the taste of the bun is rough, which is difficult to meet the public's requirements for the taste of food materials, and it is difficult to digest and takes a long time to process. Same, making it difficult to eat with other meals

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A. Making Baijimo

[0041] a. Put 250 grams of flour, 2 grams of dry yeast, 5 grams of baking powder, and 5 grams of edible alkali into a container, mix and mix evenly; pour 130 grams of warm water at 40 degrees Celsius, 30 grams of peanut oil and stir into snowflake-like flour flocs. Knead the stirred flour evenly to form a dough, seal the container tightly with plastic wrap, and leave it to ferment for 10 minutes.

[0042] b. Take the fermented dough and knead it evenly, divide it into 2 grams, flatten each portion slightly and roll it into strips. Roll up the dough from the top to form a cylinder, then place the cylinder vertically on the chopping board, and press the cylinder into a round cake with a grinding tool. Roll the round cake into a shaped round cake with a thickness of 0.8cm and a diameter of 12cm.

[0043]c. Preheat the pan, keep the temperature of the pan at about 60 degrees Celsius, take the round cake cover and bake until the surface of the round cak...

Embodiment 2

[0054] A. Making Baijimo

[0055] a. Put 300 grams of flour, 5 grams of dry yeast, 8 grams of baking powder, and 8 grams of edible alkali into a container, mix and mix evenly; pour 150 grams of warm water at 40 degrees Celsius, and 35 grams of peanut oil and stir into snowflake-like flour flocs. Knead the stirred flour evenly to form a dough, seal the container tightly with plastic wrap, and leave it to ferment for 15 minutes.

[0056] b. Take the fermented dough, knead it evenly, divide it into 5 grams, flatten each portion slightly and roll it into strips. Roll up the dough from the top to form a cylinder, then place the cylinder vertically on the chopping board, and press the cylinder into a round cake with a grinding tool. Roll the round cake into a shaped round cake with a thickness of 1cm and a diameter of 15cm.

[0057] c. Preheat the pan, keep the temperature of the pan at 70 degrees Celsius, take the round cake cover and bake until the surface of the round cake slig...

Embodiment 3

[0068] A. Making Baijimo

[0069] a. Put 220 grams of flour, 3 grams of dry yeast, 4 grams of baking powder, and 5 grams of edible alkali into a container, mix and mix evenly; pour 100 grams of warm water at 40 degrees Celsius, 25 grams of peanut oil and stir into snowflake-like flour flocs. Knead the stirred flour evenly to form a dough, seal the container tightly with plastic wrap, and leave it to ferment for 10 minutes.

[0070] b. Take the fermented dough and knead it evenly, divide it into 2 grams, flatten each portion slightly and roll it into strips. Roll up the dough from the top to form a cylinder, then place the cylinder vertically on the chopping board, and press the cylinder into a round cake with a grinding tool. Roll the round cake into a 0.6cm thick and 10cm diameter shaped round cake.

[0071] c. Preheat the pan, keep the temperature of the pan at about 60 degrees Celsius, take the round cake cover and bake until the surface of the round cake slightly expands...

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PUM

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Abstract

The invention relates to a method for making braised pork buns, which comprises the following steps: making baiji buns, selecting and processing side dish sauces, marinating and marinating main ingredients pork, main ingredients, side dish sauces, and meat buns The package is shaped to make a finished product. The invention has the characteristics of beautiful appearance, spicy and strong taste, delicious salty fragrance, balanced nutrition and other characteristics, and has unique flavor. The invention has the advantages of simple production process, wide selection range of ingredients, easy control of operating conditions, and is suitable for mass production.

Description

technical field [0001] The invention relates to the field of characteristic staple food processing, in particular to a method for preparing meat buns with sauce. Background technique [0002] Roujiamo: (Chinese hamburger) is the abbreviation of the ancient Chinese "meat sandwiched in the bun", one of the special foods of the Han nationality in Shaanxi Province, China. Roujiamo is actually a wonderful combination of two foods: cured meat and Baijimo. Roujiamo is combined with cured meat and Baijimo as a whole, complementing each other, and bringing their respective flavors to the extreme. It has the reputation of Chinese hamburger, famous both at home and abroad, and is deeply loved by people. The appearance of the steamed bun is burnt yellow, the stripes are clear, the inside is layered, the cake body is swollen, the skin is crispy and tender, and the fire is perfect. But not greasy, endless aftertaste. Roujiamo is carefully formulated with a variety of seasonings. With m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/02A21D2/14A23L13/10A23L13/40A23L25/10A23L27/60A23L17/40A23L17/50
CPCA21D2/02A21D2/14
Inventor 卢峰
Owner 卢峰
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