Method of preparing products made of dough having a filling of byproducts.

Abstract

The invention relates to the food industry and catering, including the fast food field. A method includes mixing a yeast dough by the straight dough method from flour, yeast, sugar, salt and water, letting it stand for 20 minutes to obtain a semi-liquid dough, and making it up on a surface oiled with a vegetable oil; and making a filler from the offal of livestock or poultry, adding onions, salt and peppers according to taste, and the weight accounts for 10-20%. The filler making process includes boiling the offal in water with spices, and then sending the offal to a meat grinder to grind intomeat filler, and then marinating in vegetable oil for 10-20 minutes; and after marinating, adding onion, salt and pepper, and then shaping the meat filler into a 3cm-6cm ball. The finished product isfried in cooked oil. The oil used is high-grade animal oil and vegetable oil. The latter accounts for 40% by weight, or a 3:1 ratio of vegetable oil and refined butter, which is added to the frying oil citric acid prevents the fat from being oxidized during the frying process, and also removes the fishy smell of animal fat. The method of the present invention has optimal process conditions, and the finished product has high nutritional value, soft waxy, juicy, and rich milk flavor.

Description

technical field [0001] The invention relates to the field of food industry, in particular to the catering industry which meets the needs of people's lives, and can also be used in the field of fast food. The method relates to the technology of processing dough stuffed with animal viscera, and the dough is fried in cooked oil before eating. The method includes making dough, making stuffing, forming dough, frying the formed dough with cooked oil containing animal oil and adding citric acid, and freezing and airtightly packing the finished product. Background technique [0002] There are several methods of frying and processing stuffed dough. [0003] The invention discloses a method for producing deep-fried pies filled with fish meat. Firstly, fermented dough and fish meat stuffing are made, the dough is cut, a embryo of fish meat pies is made, the dough is rested and deep-fried. For fish stuffing, the ingredients are prepared according to the recipe, the sea bass is pre-ste...

AI Technical Summary

Problems solved by technology

[0004] The weak point of above-mentioned invention is that its fish stuffing manufacture craft is complicated, and step is many, and required time is long

[0006] The weak point of above-mentioned invention is that its fish stuffing manufacture craft is complicated, and step is many, and required time is long

[0008] The disadvantage of the above invention is that the taste of the finished product is insufficient, because the filling loses its beneficial food properties during dehydration of 20%-60% and drying to a humidity of 6-12%

[0010] The disadvantage of this prototype method is that the beneficial dietary properties are not high enough, because 15% of the dough weight is simple sugars, making the finished product low in dietary properties and high in calories, but if the same amount of polysaccharide mixture is used, the finished product Produces a rubber-like skin, which is of poor quality and does not look good

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