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Chicken stuffed bun and preparation method

A technology for chicken and chicken powder, applied in the field of chicken buns and preparation, can solve the problems of single taste, easy to have fishy smell, not rich in layers, etc., and achieve the effects of rich nutrition and taste and removing fishy smell.

Inactive Publication Date: 2020-04-03
广东华饮食品供应链管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, buns are loved by the public because of their delicious taste and rich nutrition. The existing chicken bun fillings have a single taste, are not rich in layers, and are prone to fishy smell. At the same time, the ginger has a strong graininess and affects eating. It is necessary to prepare methods to solve the above problems

Method used

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  • Chicken stuffed bun and preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A chicken bun, comprising skin and stuffing, the ratio of the skin to the stuffing is 1:1, the skin is selected from wheat flour, yeast, sugar and water in a ratio of 80:1:1:40, the stuffing includes A component, B component and C component, the formula of A component includes Knorr chicken powder, sugar, Orleans powder, light soy sauce, dark soy sauce and salt, and the parts by weight of each raw material of component A are: 8 1 part of Knorr chicken powder, 12 parts of sugar, 45 parts of Orleans powder, 48 parts of light soy sauce, 1 part of dark soy sauce and 0.5 part of salt; the formula of component B includes ice water and cornstarch, and the The parts by weight of each raw material are respectively: 180 parts of ice water and 4 parts of cornstarch; the formula of component C includes chicken breast, fatty pork, ginger grains and cooking wine, and the parts by weight of each raw material of component C are respectively It is: 450 parts of chicken breast, 250 parts...

Embodiment 2

[0048] A chicken bun, comprising skin and stuffing, the ratio of the skin to the stuffing is 1:1, the skin is selected from wheat flour, yeast, sugar and water in a ratio of 80:1:1:40, the stuffing includes A component, B component and C component, the formula of A component includes Knorr chicken powder, sugar, Orleans powder, light soy sauce, dark soy sauce and salt, and the parts by weight of each raw material of component A are: 10 Knorr chicken powder, 15 parts of sugar, 50 parts of Orleans powder, 50 parts of light soy sauce, 2 parts of dark soy sauce and 1 part of salt; the formula of component B includes ice water and cornstarch, and the The parts by weight of each raw material are: 200 parts of ice water and 5 parts of cornstarch; the formula of component C includes chicken breast, fatty pork, ginger grains and cooking wine, and the parts by weight of each raw material of component C are respectively It is: 500 parts of chicken breast, 300 parts of fatty pork, 10 part...

Embodiment 3

[0066] A chicken bun, comprising skin and stuffing, the ratio of the skin to the stuffing is 1:1, the skin is selected from wheat flour, yeast, sugar and water in a ratio of 80:1:1:40, the stuffing includes A component, B component and C component, the formula of A component includes Knorr chicken powder, sugar, Orleans powder, light soy sauce, dark soy sauce and salt, and the parts by weight of each raw material of component A are: 12 Knorr chicken powder, 18 parts of sugar, 55 parts of Orleans powder, 53 parts of light soy sauce, 3 parts of dark soy sauce and 1.5 parts of salt; the formula of component B includes ice water and cornstarch, and the The parts by weight of each raw material are respectively: 220 parts of ice water and 6 parts of cornstarch; the formula of component C includes chicken breast, fat pork, ginger grains and cooking wine, and the parts by weight of each raw material of component C are respectively It is: 550 parts of chicken breast, 350 parts of fatty...

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PUM

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Abstract

The invention discloses a chicken stuffed bun and a preparation method. The chicken stuffed bun comprises a skin material and a filling material. The filling material comprises a component A, a component B and a component C, and the formula of the component A comprises knorr chicken powder, sugar, Orleans powder, light soy sauce, dark soy sauce and salt; the formula of the component B comprises ice water and corn starch; and the formula of the component C comprises chicken breast, fatty pork, raw ginger grains and cooking wine. The preparation method comprises the following steps: step one, raw material selecting; step two, meat mincing; step three, filling stirring and seasoning; step four, skin material making; step five, stuffed bun making; and step six, packaging and preserving. According to the chicken stuffed bun and the preparation, fatty pork is added to the filling material so that the filling material is more succulent and has the flavor of chicken meat and the flavor of lardat the same time, knorr chicken powder and Orleans powder are added to the filling material so that the filling material is more chicken-flavored, fresh and delicious, at the same time, raw ginger and meat are stirred simultaneously, which eliminates the fishy smell and does not affect the taste, and the chicken stuffed bun is rich in nutrition and taste.

Description

technical field [0001] The invention relates to the technical field of pasta, in particular to a chicken bun and a preparation method thereof. Background technique [0002] Pasta refers to food mainly made of flour. There are different types of pasta all over the world. Chinese pasta snacks have a long history, different flavors, and a wide variety. Dumplings, buns, wontons, twists, etc. Western food includes bread, various scones, etc. Among them, buns are loved by the public because of their delicious taste and rich nutrition. The existing chicken bun fillings have a single taste, are not rich in layers, and are prone to fishy smell. At the same time, the ginger has a strong graininess and affects eating. It is necessary to prepare methods to solve the above problems. Contents of the invention [0003] The object of the present invention is to provide a chicken bun and a preparation method to solve the problems raised in the above-mentioned background technology. [0...

Claims

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Application Information

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IPC IPC(8): A23P20/25A23L7/104A23L13/40A23L13/50A23L13/60
CPCA23L7/104A23L13/428A23L13/52A23L13/60A23P20/25
Inventor 段智飞罗观清段超
Owner 广东华饮食品供应链管理有限公司