Making method of smoked meat baozi
A production method and technology for steamed buns, applied in the field of food processing, can solve the problems of greasy, unavoidable taste, unfavorable repeated consumption for a long time, etc., and achieve the effects of ruddy color, soft and delicate skin, and rich aroma.
Active Publication Date: 2020-01-17
丰丽霞
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Problems solved by technology
But at present, the types of raw materials and the amount of raw materials used in bacon buns are all different. Some are in order to improve the taste and make the taste richer, but they cannot avoid the greasy taste, which is not conducive to repeated consumption for a long time; Greasy, lean and woody, unable to get a balanced taste with good taste but not greasy
Method used
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Embodiment 1
[0015] Embodiment 1: A method for making bacon buns provided by the present invention includes the following steps: 1. Cut 3,000 grams of pork belly, 1,500 grams of pork belly, and 500 grams of pork fat into 10-centimeter squares and soak in water. , remove the blood, remove and clean, add seasonings (20 grams of peppercorns, 25 grams of star anise, 10 grams of grass fruit, 10 grams of cinnamon, 5 grams of bay leaves, 10 grams of fennel, 20 grams of pepper, 10 grams of Angelica dahurica, soybean soy sauce 100 grams, 50 grams of sugar, 50 grams of salt, 30 grams of monosodium glutamate, 100 grams of green onions, 100 grams of ginger slices.) Cook for 60 minutes and soak for 20 minutes. Make the meat more delicious, the surface and the inside are one, the color is bright, and the taste is mellow.
[0016] 2. Using the smoking process, add 20 grams of white sugar, 3 grams of tea leaves, and 10 grams of cypress sawdust, put them in an iron pot, heat them on low heat until smoke is...
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The invention provides a making method of smoked meat baozi, comprising the steps of (1) quick-boiling pork, removing blood froth, taking out, cleaning, adding boiling condiments, boiling, and soakingfor use; (2) heating a smoking condiment to produce smoke so as to smoke the pork treated in the step (1); (3) skinning the smoked pork, cutting the skinned pork and the skin into small dices, addingstuffing condiments to the cut dices, adding the stock that is used to boil the pork with the boiling condiments in the step (1), and mixing well for use; (4) adding yeast, baking powder, dietary alkali and water into flour, making dough, pressing with a dough press, making dough wrappers, adding stuffing made in the step (3), leavening, and steaming. The making method has the advantages that thestuffing and wrapper of the baozi made herein are agreeably greasy, the aroma is strong, the color is red and mellow, the wrappers are soft and fine, and more consumer tastes can be satisfied.
Description
technical field [0001] The invention belongs to the technical field of food processing, in particular to a preparation method of bacon buns. Background technique [0002] Bacon is a traditional delicacy in the north and is deeply loved by consumers. Steamed buns made of bacon are more competitive in the market than buns made directly with raw meat fillings in the prior art. But at present, the types of raw materials and the amount of raw materials used in bacon buns are different. Some are in order to improve the taste and make the taste more intense, but they cannot avoid the greasy taste, which is not conducive to repeated consumption for a long time; Greasy, lean and cheesy, you can't get a balanced taste that's good but not greasy. SUMMARY OF THE INVENTION [0003] In order to solve the above-mentioned technical problems, the present invention provides a method for making bacon buns, which achieves the purpose of making the meat stuffing and noodles fat but not greasy...
Claims
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Login to View More IPC IPC(8): A23P20/25A23L13/00A23L7/104
CPCA23L7/104A23L13/00A23P20/25
Inventor 丰丽霞
Owner 丰丽霞