Cattle meat stuffing formula and preparation process thereof

Abstract

The invention belongs to the technical field of pie formulas, and discloses a beef stuffing formula and a preparation process thereof, the beef stuffing formula comprises ingredients, main materials and seasonings, the main materials comprise 67 g of TongLiao yellow cattle meat and 41 g of high-quality wheat flour, the ingredients comprise 13 g of allium fistulosum, allium mongolicum regel, caraway and fennel which are equally divided and 29 g of water, and the seasonings comprise salt, paprika powder, dried ginger powder, pepper powder and soy sauce. According to the meat pie, green Chinese onion, allium mongolicum, coriander and fennel in ingredients are added in the making process, in the meat pie, the fishy smell of meat can be removed, the overall fragrance of the pie can be improved, Tongliao yellow cattle meat is a good source of high-quality protein, and the Tongliao yellow cattle meat also contains various mineral substances such as iron and zinc and nutritional ingredients such as vitamin B family, so that the meat pie is rich in nutrition. According to the method, the pie is delicious and has nutritional value, the pie has rich and mellow meat fragrance, and the natural beef fragrance is fully diffused in the cooking process, so that the pie has rich meat fragrance, the appetite of people is greatly improved, and actual application and operation are facilitated.

Description

Technical Field

[0001] The invention relates to the technical field of pie formulas, in particular to a beef filling formula and a preparation process thereof. Background Art

[0002] The history of pie can be traced back to the Neolithic Age around 2,000 BC, when people made pancakes with wheat flour or corn flour and sandwiched various stewed meats or vegetables in the middle as offerings, which was an early form of pie. Summary of the invention

[0003] One of the purposes of the present invention is to provide a beef filling formula and a preparation process thereof.

[0004] To achieve the above objectives, the technical solution adopted by the present invention is: a beef filling formula and a preparation process thereof, including ingredients, main ingredients and seasonings: the main ingredients include 67g of Tongliao yellow beef and 41g of high-quality wheat flour, the ingredients include 13g of equal parts of green onions, shallots, coriander, and fennel and 29g of water, and the seasonings include salt, pepper powder, dried ginger powder, pepper powder and soy sauce.

[0005] The following steps are involved:

[0006] Step 1: Put 41g of high-quality wheat flour in the main ingredients into a dough mixer, add the water in the ingredients, stir the high-quality wheat flour repeatedly and knead it into a soft dough, and brush an equal amount of cooking oil on the surface of the dough;

[0007] Step 2: Grind 67g of Tongliao yellow beef into minced meat, add equal proportions of salt, pepper powder, dried ginger powder, pepper powder and soy sauce and mix well;

[0008] Step 3: Add green onions, shallots, coriander and fennel into the minced meat and mix well;

[0009] Step 4: Use a rolling pin to flatten the dough into a pancake shape, brush the surface of the pancake with oil and sprinkle with high-quality wheat flour, then roll it into strips, and divide the strips into small doughs of 70g each;

[0010] Step 5: Hold 70g of small dough with one hand, wrap 80g of the prepared meat filling into the dough, seal it, and use a rolling pin to roll the wrapped pie into a round cake with a diameter of 18cm;

[0011] Step 6: Heat the pan to 260 degrees Celsius, place the rolled out round cake in the heated pan and flip it over until the surface of the round cake hardens, then apply cooking oil. After applying cooking oil, flip it over quickly until both sides are golden brown, then remove from the pan and serve on a plate.

[0012] Compared with the prior art, the present invention has the following beneficial effects:

[0013] (1) The present invention adds green onions, shallots, coriander and fennel to the ingredients during the production process through a formula. Green onions are spicy and sweet. In meat pies, they can remove the fishy smell of meat. At the same time, they have a certain fiber texture, which can bring a crisp taste to the pie, forming a contrast with the soft and tender fillings or crust, so that each bite has different layers. In addition, the green onions themselves contain a certain amount of moisture. During the process of making and baking the pie, the moisture can prevent the filling from being too dry and keep the filling at a certain degree of moisture. The shallots have a strong onion fragrance and a hint of the unique fragrance of grassland plants. At the same time, the shallots are green. Green, adding it to the filling can make the inner filling of the pie look more fresh and tempting, and increase appetite. Coriander has a special fragrance, which can enhance the overall aroma of the pie. The stems and leaves of coriander are relatively soft and have a delicate taste. Adding coriander to the filling can make the taste richer and softer. It will not have a distinct crisp feeling like green onions, but will bring a unique soft taste. Fennel has a strong aroma. In the pie filling, this aroma can enhance the flavor of the entire pie, allowing people to feel the rich fragrance as soon as they eat it. The texture of the fragrance is relatively soft and tender, which can add a delicate taste to the filling. At the same time, the taste of fennel is relatively long-lasting, allowing the taster to still savor its unique taste after chewing and swallowing;

[0014] Adding an appropriate amount of salt to the meat filling can cooperate with other seasonings to increase the layering of flavor. Pepper powder can effectively remove the fishy smell of meat in meat pie, while giving the filling a rich aroma. This numbing fragrance can stimulate the taste buds and increase appetite. Dried ginger powder can add a special spicy aroma to the pie. After mixing with other seasonings, it enriches the aroma of the filling. At the same time, this spicy feeling can also stimulate the mouth to a certain extent, making the taste more impactful. Pepper powder can increase the spiciness of the pie and make the taste more stimulating. The spiciness of black pepper is relatively strong and intense. Soy sauce contains a variety of amino acids, sugars and other ingredients, which can enhance the flavor of the filling. At the same time, the color of soy sauce can make the color of the filling more attractive. High-quality wheat flour can form the crust structure and provide a basis for the taste, while ensuring the formation of the pie. Tongliao yellow beef is a good source of high-quality protein. It also contains a variety of minerals such as iron and zinc, as well as nutrients such as B vitamins, which make the pie not only delicious but also nutritious. It itself has a rich and mellow meaty aroma. This natural beef aroma is fully dissipated during the cooking process, giving the pie a rich meaty aroma, which greatly increases appetite. Beef fibers are relatively coarse. After chopping or mincing, they are seasoned and processed to give the filling a certain firmness, so that it will not be too loose when eaten, and the internal structure of the pie will remain intact. DETAILED DESCRIPTION

[0015] The present invention is further described below in conjunction with specific implementation methods. It should be noted that, under the premise of no conflict, the various embodiments or technical features described below can be arbitrarily combined to form a new embodiment.

[0016] In the description of the present invention, it should be noted that directional words, such as the terms "center", "lateral", "longitudinal", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise", etc., indicating directions and positional relationships, are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the referred device or element must have a specific orientation, be constructed and operated in a specific orientation, and cannot be understood as limiting the specific scope of protection of the present invention.

[0017] It should be noted that the terms "first", "second", etc. in the description and claims of the present invention are used to distinguish similar objects, and are not necessarily used to describe a specific order or sequence.

[0018] One of the preferred embodiments of the present invention is a beef filling formula and a preparation process thereof, comprising ingredients, main ingredients and seasonings: the main ingredients include 67g of Tongliao yellow beef and 41g of high-quality wheat flour, the ingredients include 13g of green onions, shallots, coriander, and fennel in equal parts and 29g of water, and the seasonings include salt, pepper powder, dried ginger powder, pepper powder and soy sauce.

[0019] The following steps are involved:

[0020] Step 1: Put 41g of high-quality wheat flour in the main ingredients into a dough mixer, add the water in the ingredients, stir the high-quality wheat flour repeatedly and knead it into a soft dough, and brush an equal amount of cooking oil on the surface of the dough;

[0021] Step 2: Grind 67g of Tongliao yellow beef into minced meat, add equal proportions of salt, pepper powder, dried ginger powder, pepper powder and soy sauce and mix well;

[0022] Step 3: Add green onions, shallots, coriander and fennel into the minced meat and mix well;

[0023] Step 4: Use a rolling pin to flatten the dough into a pancake shape, brush the surface of the pancake with oil and sprinkle with high-quality wheat flour, then roll it into strips, and divide the strips into small doughs of 70g each;

[0024] Step 5: Hold 70g of small dough with one hand, wrap 80g of the prepared meat filling into the dough, seal it, and use a rolling pin to roll the wrapped pie into a round cake with a diameter of 18cm;

[0025] Step 6: Heat the pan to 260 degrees Celsius, place the rolled out round cake in the heated pan and flip it over until the surface of the round cake hardens, then apply cooking oil. After applying cooking oil, flip it over quickly until both sides are golden brown, then remove from the pan and serve on a plate.

[0026] Working principle:

[0027] When using, green onions, shallots, coriander and fennel are added in the ingredients during the production process. Green onions are spicy and sweet. In meat pies, they can remove the fishy smell of meat. At the same time, they have a certain fiber texture, which can bring a crisp taste to the pie, forming a contrast with the soft and tender fillings or crust, so that each bite has a different level. And it contains a certain amount of moisture. In the process of making and baking pies, these moisture can prevent the fillings from being too dry and keep the fillings at a certain degree of moisture. Sand onions have a strong onion fragrance and a hint of the unique fragrance of grassland plants. At the same time, sand onions are emerald green. Adding it to the filling can make the inner filling of the pie look more fresh and tempting, and increase appetite. Coriander has a special fragrance, which can enhance the overall aroma of the pie. The stems and leaves of coriander are relatively soft and have a delicate taste. Adding coriander to the filling can make the taste richer and softer. It will not have a distinct crisp feeling like green onions, but will bring a unique soft taste. Fennel has a strong aroma. In the pie filling, this aroma can enhance the flavor of the entire pie, allowing people to feel the rich fragrance as soon as they eat it. The texture of the fragrance is relatively soft and tender, which can add a delicate taste to the filling. At the same time, the taste of fennel is relatively long-lasting, allowing the taster to still savor its unique taste after chewing and swallowing;

[0028] Adding an appropriate amount of salt to the meat filling can cooperate with other seasonings to increase the layering of flavor. Pepper powder can effectively remove the fishy smell of meat in meat pie, while giving the filling a rich aroma. This numbing fragrance can stimulate the taste buds and increase appetite. Dried ginger powder can add a special spicy aroma to the pie. After mixing with other seasonings, it enriches the aroma of the filling. At the same time, this spicy feeling can also stimulate the mouth to a certain extent, making the taste more impactful. Pepper powder can increase the spiciness of the pie and make the taste more stimulating. The spiciness of black pepper is relatively strong and intense. Soy sauce contains a variety of amino acids, sugars and other ingredients, which can enhance the flavor of the filling. At the same time, the color of soy sauce can make the color of the filling more attractive. High-quality wheat flour can form the crust structure and provide a basis for the taste, while ensuring the formation of the pie. Tongliao yellow beef is a good source of high-quality protein. It also contains a variety of minerals such as iron and zinc, as well as nutrients such as B vitamins, which make the pie not only delicious but also nutritious. It itself has a rich and mellow meaty aroma. This natural beef aroma is fully dissipated during the cooking process, giving the pie a rich meaty aroma, which greatly increases appetite. Beef fibers are relatively coarse. After chopping or mincing, they are seasoned and processed to give the filling a certain firmness, so that it will not be too loose when eaten, and the internal structure of the pie will remain intact.

[0029] The above describes the basic principles, main features and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The above embodiments and descriptions only describe the principles of the present invention. The present invention may be subject to various changes and improvements without departing from the spirit and scope of the present invention. These changes and improvements fall within the scope of the present invention to be protected. The scope of protection claimed by the present invention is defined by the attached claims and their equivalents.

Claims

1. A beef filling formula and a preparation process thereof, characterized in that: It includes ingredients, main ingredients and seasonings: the main ingredients include 67g Tongliao yellow beef and 41g high-quality wheat flour, the ingredients include 13g of green onions, shallots, coriander, fennel and 29g of water in equal parts, and the seasonings include salt, pepper powder, dried ginger powder, pepper powder and soy sauce.

2. A beef filling formula and preparation process thereof as claimed in claim 1, characterized in that: The following steps are involved: Step 1: Put 41g of high-quality wheat flour in the main ingredients into a dough mixer, add the water in the ingredients, stir the high-quality wheat flour repeatedly and knead it into a soft dough, and brush an equal amount of cooking oil on the surface of the dough; Step 2: Grind 67g of Tongliao yellow beef into minced meat, add equal proportions of salt, pepper powder, dried ginger powder, pepper powder and soy sauce and mix well; Step 3: Add green onions, shallots, coriander and fennel into the minced meat and mix well; Step 4: Use a rolling pin to flatten the dough into a pancake shape, brush the surface of the pancake with oil and sprinkle with high-quality wheat flour, then roll it into strips, and divide the strips into small doughs of 70g each; Step 5: Hold 70g of small dough with one hand, wrap 80g of the prepared meat filling into the dough, seal it, and use a rolling pin to roll the wrapped pie into a round cake with a diameter of 18cm; Step 6: Heat the pan to 260 degrees Celsius, place the rolled out round cake in the heated pan and flip it over until the surface of the round cake hardens, then apply cooking oil. After applying cooking oil, flip it over quickly until both sides are golden brown, then remove from the pan and serve on a plate.