Making method of flavored preserved vegetable shortbreads

A plum vegetable and flavor technology, which is applied in the field of preparation of flavored plum chowder, can solve problems such as poor taste of the shortbread, and achieve the effects of not greasy, satisfying taste and crispy taste.

Inactive Publication Date: 2019-03-19
惠州市益点食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many kinds of existing shortbread products, with different ingredients and different tastes, which bring food enjoyment to people.
However, there is no one who adds preserved vegetables to shortbread, and does not treat it accordingly. Therefore, the obtained shortbread often has a bad taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The present invention proposes a kind of preparation method of flavor plum vegetable crisp, comprising the following steps:

[0023] S1: Pork pretreatment, the specific steps are as follows:

[0024] A1. Select 185 parts of pork, and cut the pork into small pieces according to actual needs, then place the obtained small pieces in a boiling water pot, and blanch them at 80 degrees Celsius;

[0025] A2. Put the processed pork in A1 in a container, add 15 parts of white wine and 23 parts of white sugar into the container, mix and stir them for 4 minutes, and then place them in a sterile normal temperature environment Marinated for more than 7 days, after the completion of curing, you can get marinated pork;

[0026] S2: Filling preparation: Weigh 240 parts of marinated pork, 30 parts of finished dried plum vegetables, 0.1 part of spices, 0.1 part of soy sauce and 0.002 parts of antioxidant, and put the above raw materials in a blender, and then mix them at 40 Mix and sti...

Embodiment 2

[0038] The present invention proposes a kind of preparation method of flavor plum vegetable crisp, comprising the following steps:

[0039] S1: Pork pretreatment, the specific steps are as follows:

[0040] A1, select 195 parts of pork, and cut the pork into small pieces according to actual needs, then place the obtained small pieces in a boiling water pot, and blanch them at 85 degrees Celsius;

[0041] A2. Put the processed pork in A1 in a container, add 16 parts of white wine and 24 parts of white sugar to the container, mix and stir them for 5 minutes, and then place them in a sterile normal temperature environment Marinated for more than 7 days, after the completion of curing, you can get marinated pork;

[0042] S2: Filling preparation: Weigh 250 parts of marinated pork, 34 parts of finished dried plum vegetables, 0.14 parts of spices, 0.1 part of soy sauce and 0.002 parts of antioxidant, and put the above raw materials in a blender, and then mix them at 45 Mix and sti...

Embodiment 3

[0054] The present invention proposes a kind of preparation method of flavor plum vegetable crisp, comprising the following steps:

[0055] S1: Pork pretreatment, the specific steps are as follows:

[0056]A1, select 205 parts of pork, and cut the pork into small pieces according to actual needs, then place the obtained small pieces in a boiling water pot, and blanch them at 90 degrees Celsius;

[0057] A2. Put the processed pork in A1 in a container, add 17 parts of white wine and 25 parts of white sugar into the container, mix and stir them for 6 minutes, and then place them in a sterile normal temperature environment Marinated for more than 7 days, after the completion of curing, you can get marinated pork;

[0058] S2: Filling preparation: Weigh 260 parts of marinated pork, 37 parts of finished dried plum vegetables, 0.17 parts of spices, 0.1 part of soy sauce and 0.002 parts of antioxidants, and put the above raw materials in a blender, and then mix them at 50 Mix and s...

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PUM

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Abstract

The invention discloses a making method of flavored preserved vegetable shortbreads. The making method comprises the following steps of cutting pork into small blocks according to actual demands, performing water blanching treatment under the condition of 80-95 DEG C, adding 15-18 parts of Baijiu and 23-26 parts of white sugar, performing mixing and stirring to obtain a mixture, then placing the mixture in sterile normal temperature environment, and performing preserving for 7 days or above; weighing preserved pork, finished dried preserved vegetables, spice, a soy sauce and an antioxidant, and performing mixing and stirring under the condition of 40-55 DEG C; then weighing flour, eggs, shortening, soybean oil, salt and sugar, performing uniform mixing and stirring, adding water, performing mixing and stirring for 5-8min, and performing standing for 35-50min; and making wrappers from fermented dough, then selecting an appropriate quantity of fillings, placing the selected fillings in the wrappers, placing preserved vegetable pastry semi-finished products in an oven, and performing baking. According to the making method disclosed by the invention, fat of pork can be removed, and then the pork without fat can be preserved once again, so that the preserved vegetable shortbreads have unique flavor.

Description

technical field [0001] The invention relates to the technical field of tea tree planting, in particular to a method for preparing flavored plum vegetable crisps. Background technique [0002] Shortbread is named after the special fat baked shortbread. Use high-quality lard for fat baked crisps, mix with appropriate amount of steamed flour, add appropriate amount of pepper and cinnamon when turning into oil, pick out the fried pepper and cinnamon after oiling, and then knead the noodles to make stuffing. The fire-burned skin is made by mixing noodles with sesame oil, wrapping them in the furnace, and baking them with a slow fire. Its characteristic is that the skin is crispy, and the flesh is fragrant but not greasy. Existing shortbread products are of a great variety, with different ingredients and different tastes, which bring food enjoyment to people. But there is no one who adds preserved vegetables to the shortbread, and it is not treated accordingly. Therefore, the o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/31A21D13/38A21D2/34
CPCA21D13/31A21D2/34A21D13/38
Inventor 杨红权包琴
Owner 惠州市益点食品有限公司
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