Crispy fried stuffed bun, preparation method and pan dedicated therefor

A frying and crispy technology, applied in frying pans, appliances, household utensils, etc., can solve problems such as easy sticking to the pan, thin bottom of the pan, and not crispy enough

Inactive Publication Date: 2007-07-11
张友军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention mainly solves the technical problems existing in the prior art fried buns such as large size, thin rice crust, not crispy enough to eat, and insufficient characteristics.
[0005] At the same time, ...

Method used

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  • Crispy fried stuffed bun, preparation method and pan dedicated therefor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Take 500g of sandwich pork with 80% lean meat rate and 40g of ginger, chop into minced meat, add 50g of eggs, 50g of cornstarch, 75g of flavoring agent, and add 200g of water at the same time, stir quickly and vigorously, put it in the freezer and freeze until semi-solidified for later use.

[0018] The flavoring agent consists of the following ingredients (weight ratio): 18g sugar, 11g salt, 9g chicken essence, 4g monosodium glutamate, 2g soy sauce, 2g sweet noodle sauce, 2.5g oyster sauce, 3g Sichuan flavor seasoning, 1.5g thirteen spice seasoning, 2g pepper powder, sesame oil 20g prepared.

[0019] Mix 500g of flour, 5g of fresh yeast, and 8g of sweet baking powder evenly, add water and knead into a dough. After it has fermented into yeast dough, knead 10g of cooked oil into the dough until the dough is soft, smooth and non-sticky.

[0020] Make the above dough into several 7-9g small skins, then take the stuffing out of the freezer, sprinkle with chopped green onion...

Embodiment 2

[0023] Take 500g of sandwich pork with 85% lean meat rate and 35g of ginger, chop into minced meat, add 70g of eggs, 40g of cornstarch, 70g of flavoring agent, and add 200g of water at the same time, stir quickly, put into the freezer and freeze until semi-solidified for later use.

[0024] The flavoring agent consists of the following ingredients (weight ratio): 15g of sugar, 12g of salt, 10g of chicken essence, 6g of monosodium glutamate, 2.5g of soy sauce, 1.5g of sweet noodle sauce, 1.5g of oyster sauce, 2g of Sichuan flavor seasoning, 2g of thirteen spice seasoning, 1g of pepper powder, Made from 15g of sesame oil.

[0025] The following steps are the same as in Example 1.

Embodiment 3

[0027] Take 500g of sandwich pork with a lean meat rate of 70% and 50g of ginger, chop into minced meat, add 40g of eggs, 45g of cornstarch, 85g of flavoring agent, and add 200g of water at the same time, stir quickly, put it in the freezer and freeze until semi-solidified for later use.

[0028] The flavoring agent contains the following ingredients (weight ratio): 20g of sugar, 10g of salt, 9g of chicken essence, 5g of monosodium glutamate, 1.5g of soy sauce, 2.5g of sweet noodle sauce, 2g of oyster sauce, 5.5g of Sichuan flavor seasoning, 1g of thirteen spice seasoning, 2g of pepper powder, Made from 25g of sesame oil.

[0029] The following steps are the same as in Example 1.

[0030] Using the above method to make fried buns requires a special frying pan, which is made of integral casting of aluminum. The bottom 1 of the pan is flat, and the edge 3 of the pan is perpendicular to the bottom 1 of the pan. Symmetrical handles2. There are two specifications for the size of ...

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PUM

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Abstract

The invention relates to a method for producing fried bread, wherein said bread comprises skin and stuff. The stuff comprises 500g pork, 40-70g egg, 40-60g fecula, and 35-50g ginger, 70-85g flavoring agent, some green onion, and some water. The bottom of bread is thick with yellow skin. The invention also provides an aluminum pot, which can produce 300 breads at one time, with uniform temperature.

Description

technical field [0001] The invention relates to a fried bun, in particular to a crispy fried bun, a method for making the crispy fried bun, and a special frying pan. Background technique [0002] Traditional pan-fried buns are relatively large, usually more than 40 grams, and are fried in an iron pan. There is a thin layer of crispy skin (crispy crust) on the bottom. Because the taste is not bad, it has a certain market among the masses. In order to make fried buns more delicious and distinctive, people have made a series of improvements to the formula and production methods of the stuffing core. For example, Chinese patent CN1387801 discloses a method for processing fried buns. The steps of the method are as follows: preparing materials, dividing and stuffing, placing all raw fried buns for fermentation, cooking, cooling, freezing, and decocting with water. This method just relates to solving the problem of fresh-keeping of decocted bag, but very limited to the improvement...

Claims

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Application Information

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IPC IPC(8): A21D13/08A23L1/48A23P1/08A23L1/01A23L1/317A47J37/10A23L5/10A23L13/60A23L35/00A23P20/25
Inventor 张友军
Owner 张友军
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