Meat stuffing seasoning for pan-fried pork buns

A technology of fried buns and stuffed meat, which is applied in the field of food flavoring agents, can solve the problem that fried buns cannot meet the taste needs of people in different regions, and achieve the effect of rich nutritional value and high nutritional value

Inactive Publication Date: 2019-05-28
占志南
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the improvement of people's living standards, consumers have higher and higher demands for the freshness and variety of fried buns. Previously, single-flavored fried buns could not meet the taste needs of people in different regions, especially those who prefer spicy food. regions (such as Sichuan, Hunan, Chongqing, etc.), so the applicant has developed a kind of seasoning with spicy and spicy taste, delicious taste and rich nutritional value.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Meat stuffing seasoning for pan-fried pork buns
  • Meat stuffing seasoning for pan-fried pork buns
  • Meat stuffing seasoning for pan-fried pork buns

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] With 45000g meat filling as raw material, meat filling seasoning includes: 500g sugar, 500g ginger, 500g garlic, 500g green onion, 1500g sweet bean paste, 1000g bean paste, 400g pepper, 400g pepper, 50g salt, 100g chicken essence, 100g monosodium glutamate, 100g chicken powder, Bone marrow extract 300g, aftertaste paste 50g, pork skin 500g, soup 1000g.

[0012] The method of pan-fried buns is as follows: firstly, knead the noodles, add sugar, salt, baking powder, improver and yeast to the flour, then add water, stir to form a soft dough, wake up for 5-10 minutes and set aside, then proceed Roll out the dough and make the dough into a skin; then add sugar, ginger, garlic, onion, sweet noodle sauce, bean paste, pepper, pepper, salt, monosodium glutamate, chicken essence, chicken powder, bone marrow extract, aftertaste paste, pork skin and For the soup, stir the meat stuffing evenly and set aside; finally take an appropriate amount of meat stuffing and wrap it into buns, t...

Embodiment 2

[0014] With 45000g of minced meat as the raw material, seasonings for the minced meat include: 1500g of sugar, 1500g of ginger, 1500g of garlic, 1500g of onion, 3000g of sweet noodle sauce, 2000g of bean paste, 800g of Chinese prickly ash, 800g of pepper, 200g of salt, 300g of chicken essence, 300g of monosodium glutamate, 200g of chicken powder, Bone marrow extract 500g, aftertaste paste 150g, pork skin 1500g, soup 2000g.

[0015] The method of pan-fried buns is as follows: firstly, knead the noodles, add sugar, salt, baking powder, improver and yeast to the flour, then add water, stir to form a soft dough, wake up for 5-10 minutes and set aside, then proceed Roll out the dough and make the dough into a skin; then add sugar, ginger, garlic, onion, sweet noodle sauce, bean paste, pepper, pepper, salt, monosodium glutamate, chicken essence, chicken powder, bone marrow extract, aftertaste paste, pork skin and For the soup, stir the meat stuffing evenly and set aside; finally tak...

Embodiment 3

[0017] With 45000g meat filling as raw material, meat filling seasoning includes: 2500g sugar, 2500g ginger, 2500g garlic, 2500g green onion, 4500g sweet noodle sauce, 3000g bean paste, 100g pepper, 100g pepper, 400g salt, 500g chicken essence, 400g monosodium glutamate, 450g chicken powder, Bone marrow extract 800g, aftertaste paste 300g, pork skin 3000g, soup 4000g.

[0018] The method of pan-fried buns is as follows: firstly, knead the noodles, add sugar, salt, baking powder, improver and yeast to the flour, then add water, stir to form a soft dough, wake up for 5-10 minutes and set aside, then proceed Roll out the dough and make the dough into a skin; then add sugar, ginger, garlic, onion, sweet noodle sauce, bean paste, pepper, pepper, salt, monosodium glutamate, chicken essence, chicken powder, bone marrow extract, aftertaste paste, pork skin and For the soup, stir the meat stuffing evenly and set aside; finally take an appropriate amount of meat stuffing and wrap it int...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a meat stuffing seasoning for pan-fried pork buns. The meat stuffing seasoning is characterized by being prepared from the following components in parts by weight: 5 to 25 parts of white sugar, 5 to 25 parts of fresh ginger, 5 to 25 parts of garlic, 5 to 25 parts of green onion, 15 to 45 parts of sweet soybean paste, 10 to 30 parts of thick broad-bean sauce, 4 to 10 parts of Chinese prickly ash, 4 to 10 parts of chili, 0.5 to 4 parts of salt, 1 to 5 parts of chicken essence, 1 to 4 parts of monosodium glutamate, 1 to 4.5 parts of chicken powder, 3 to 8 parts of bone marrow extract, 5 to 30 parts of pork skin and 10 to 40 parts of soup. According to the meat stuffing seasoning disclosed by the invention, the thick broad-bean sauce, the Chinese prickly ash and the chili are added so that meat stuffing of the pan-fried pork buns has a spicy taste and more diversified tastes, and can be favored by people of more regions; the bone marrow extract is added into the meat stuffing so that the pork flavor of the pan-fried pork buns is richer and the nutrient value is more abundant; furthermore, the crushed pork skin is further added into the meat stuffing and the mouthfeel of the meat stuffing is smoother after the pork skin is used.

Description

technical field [0001] The invention belongs to the technical field of food flavoring agents, and in particular relates to a seasoning for raw fried meat stuffing. Background technique [0002] Pan-fried buns are a characteristic traditional snack popular in Shanghai, Zhejiang, Jiangsu and Guangdong. They are referred to as pan-fried buns for short. Because of the characteristics of crispy skin, thick juice, fragrant meat, and exquisiteness, pan-fried buns are favored by people in more regions. favorite. The method of making pan-fried buns is to knead the noodles first, then add sugar, salt, baking powder, yeast and water to the flour, stir to form a soft dough and wake up for later use; then add minced ginger, pepper, soy sauce, salt, monosodium glutamate, White sugar, sesame oil and other seasonings, stir well and set aside; finally take the dough to make dough, stuffing to make buns, then fry in a frying pan until the bottom is golden brown, add soup, cover and fry for 6...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L27/20A23L27/24A23L27/26
Inventor 占志南
Owner 占志南
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap