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Method for making Kung Pao Chicken Chinese hamburgers

Kung Pao Chicken and its production method are applied in the fields of dough processing, baking, and baked food with modified ingredients, etc. It can solve the difficulty in satisfying the taste requirements of food materials, different processing times, and rough taste of steamed buns, etc. problem, to achieve the effect of delicate and delicious taste, control of processing conditions, and convenient 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

[0005] 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

[0036] A. Making Baijimo

[0037] 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.

[0038] 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.

[0039] 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 ca...

Embodiment 2

[0048] A. Making Baijimo

[0049] 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.

[0050] b. Take the fermented dough and knead it evenly, divide it into 5 parts, flatten each part 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.

[0051] 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

[0060] A. Making Baijimo

[0061] 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.

[0062] 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.

[0063] 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 kung pao chicken diced meat sandwiches, comprising the following steps: making baiji buns, selecting and processing sauces for side dishes, marinating kung pao chicken as the main ingredient, and making the main ingredients and side dishes The finished product is made by wrapping and shaping the sauce and Roujiamo. The invention has the characteristics of beautiful appearance, strong salty and spicy taste, sweet and sour taste, 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 batch 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): A21D13/06A21D13/32A21D13/38
CPCA21D2/02A21D2/08A23V2002/00
Inventor 卢峰
Owner 卢峰
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