Method for making red wine mutton chop Chinese hamburgers

A production method, the technology of Roujiamo, which is applied in the fields of baking, baked food, food science, etc., can solve the problems that it is difficult to meet the requirements of the taste of ingredients, the processing time is not the same, and the taste of steamed buns is rough, so as to help the spleen and stomach digest , repair gastric mucosa, strengthen the effect of unique flavor

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

[0040] A. Making Baiji Mo

[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 well; pour 130 grams of warm water at 40 degrees Celsius, and stir 30 grams of peanut oil to form a snowflake-like dough. Knead the kneaded flour evenly to form a dough, seal the container tightly with plastic wrap, and let it stand for 10 minutes to ferment.

[0042] b. Take the fermented dough, knead it and cut it into 2 grams, flatten each portion and roll it into strips. Roll up the dough sheet from the top and roll it into a cylinder, then place the cylinder upright on the chopping board, and press the cylinder into a round cake with a grinder. Roll out 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 fry it until the surface of the round cake is...

Embodiment 2

[0054] A. Making Baiji Mo

[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 well; pour 150 grams of warm water at 40 degrees Celsius, and stir 35 grams of peanut oil to form a snowflake-like dough. Knead the kneaded flour evenly to form a dough, seal the container tightly with plastic wrap, and let it rest for 15 minutes to ferment.

[0056] b. Take the fermented dough, knead it and cut it into 5 grams, flatten each portion and roll it into strips. Roll up the dough sheet from the top and roll it into a cylinder, then place the cylinder upright on the chopping board, and press the cylinder into a round cake with a grinder. Roll out the round cake into a shaped round cake with a thickness of 1 cm and a diameter of 15 cm.

[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 is slightly...

Embodiment 3

[0068] A. Making Baiji Mo

[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 well; pour in 100 grams of warm water at 40 degrees Celsius, and stir 25 grams of peanut oil to form a snowflake-like dough. Knead the kneaded flour evenly to form a dough, seal the container tightly with plastic wrap, and let it stand for 10 minutes to ferment.

[0070] b. Take the fermented dough, knead it and cut it into 2 grams, flatten each portion and roll it into strips. Roll up the dough sheet from the top and roll it into a cylinder, then place the cylinder upright on the chopping board, and press the cylinder into a round cake with a grinder. Roll out the round cake into a shaped round cake with a thickness of 0.6cm and a diameter of 10cm.

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

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PUM

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Abstract

The invention relates to a method for making red wine mutton chop meat sandwiches, comprising the following steps: making baiji buns, selecting and processing side dish sauces, pickling red wine lamb chops as the main ingredient, main ingredients, side dish sauces, The finished product is obtained by wrapping and shaping the Roujiamo. The invention has the characteristics of beautiful appearance, spicy and strong taste, slightly 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 mass production.

Description

technical field [0001] The invention relates to the field of characteristic staple food processing, in particular to a method for making buns with sauce. Background technique [0002] Roujiamo: (Chinese hamburger) is the abbreviation of "Rougao in Mo" in ancient Chinese, and one of the special foods of the Han nationality in Shaanxi Province, China. Roujiamo is actually a wonderful combination of two kinds of food: pork in bacon and white jimo. Roujiamo is a combination of bacon and white buns, which complement each other and bring out their respective tastes to the extreme. The appearance of the bun is browned, the stripes are clear, the interior is layered, the cake body is swollen, the skin is crispy and tender, and the fire is at home. Not greasy, endless aftertaste. Roujiamo is carefully prepared from a variety of seasonings. With modern times, it has a combination of various techniques of marinating, roasting and simmering with a variety of meaty main ingredients, p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/32A21D13/38
Inventor 卢峰
Owner 卢峰
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