Meat stuffing seasoning for pan-fried pork buns

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...

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.

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