Crispy round meat pie and making method thereof

Abstract

The invention discloses a round crispy meat pie and a making method thereof, and relates to the technical field of stuffing pastry processing, and the round crispy meat pie adopts carefully selected high-quality frozen fresh pork which is oily but not greasy; adding the red-square fermented bean curd juice and the pine nut kernels, and frying with multi-stage fire until the flavor is fragrant and glutinous. In the round crisp meat pie, sauced meat stuffing is prepared from 469 parts of refined lard, 3000 parts of frozen fresh pork, 2265 parts of white granulated sugar, 2100 parts of fermented bean curd, 635 parts of pine nuts, 650 parts of glutinous rice flour, 250 parts of pure fat meat, 30 parts of wheat starch, 69 parts of dried shiitake mushrooms, 18 parts of dried onion, 70 parts of gold-labeled light soy sauce, 61 parts of straw mushroom dark soy sauce, 51 parts of yellow rice wine, 19 parts of mature vinegar, 28 parts of refined salt, 18 parts of black pepper powder, 18 parts of chicken essence and 15 parts of five spice powder.

Description

Technical Field

[0001] The invention relates to the technical field of filling pastry processing, in particular to a reunion crispy meat pie and a production method thereof. Background Art

[0002] Crispy meat pie is a delicacy. The main ingredients are dough, pork, etc., and the seasonings are salt, chopped green onion, chicken essence, etc. Summary of the invention

[0003] The invention aims to provide a reunion crispy meat pie and a preparation method thereof. The meat pie adopts selected high-quality frozen fresh pork, which is oily and not greasy; red fermented bean curd juice and pine nuts are added, and the meat pie is fried in multiple stages to make the meat pie fragrant and glutinous.

[0004] In order to achieve the above object, the present invention adopts the following technical scheme: A reunion crispy meat pie comprises: braised meat filling, which comprises: 469 parts of refined lard, 3000 parts of frozen fresh pork, 2265 parts of white granulated sugar, 2100 parts of fermented bean curd, 635 parts of pine nuts, 650 parts of glutinous rice flour, 250 parts of pure fat meat, 30 parts of wheat starch, 69 parts of dried shiitake mushrooms, 18 parts of dried pearl onions, 70 parts of gold label light soy sauce, 61 parts of straw mushroom dark soy sauce, 51 parts of rice wine, 19 parts of aged vinegar, 28 parts of refined salt, 18 parts of black pepper powder, 18 parts of chicken powder and 15 parts of five-spice powder.

[0005] In actual application, cut frozen fresh pork and pure fat meat, put them into a large white bag, add straw mushroom dark soy sauce, gold label light soy sauce, rice wine, aged vinegar, and wheat starch, and marinate for 2 hours respectively; Soak the dried mushrooms and cut them into strips; sauté the dried shallots and mushroom strips with refined lard, add the marinated pork, stir-fry over high heat, and serve; Put sugar and fermented bean curd into the pot, mix and cook; add fried pork and five-spice powder, stir and serve.

[0006] A method for making a reunion crispy meat pie comprises the following steps: Stir-fry the marinated pork filling: cut the frozen fresh pork and pure fat meat, put them into a large white bag, add straw mushroom dark soy sauce, gold label light soy sauce, rice wine, aged vinegar, and wheat starch, marinate for 2 hours respectively; soak the dried mushrooms and cut into strips; use refined lard to sauté the dried shallots and mushroom strips, pour in the marinated pork, stir-fry over high heat, and serve; add white sugar and fermented bean curd into the pot, mix and stir, and cook; add the fried pork and five-spice powder, stir, and serve; Crust production: put unsalted butter, white sugar powder, mascarpone cheese, almond powder, maltose, egg liquid, wheat starch, wheat flour, refined salt into a blender and mix well; Cake shaping: put the prepared sauced meat stuffing and outer skin into the stuffing machine, adjust the skin to 24±1g / piece, the stuffing to 13±1g / piece; the raw dough to 37±2g / piece, to ensure that the skin and stuffing are evenly wrapped and no stuffing leaks out.

[0007] Wherein, the cake body forming further comprises the following steps: Arrange 40 molds in a baking tray in a 5*8 matrix; then gently press the raw dough into the mold to shape it, without breaking the skin or exposing the filling, with the front side facing up and the surface flat, and the raw dough does not fill the mold; Tunnel oven set the upper heating of zone 1 to 185℃ and the lower heating to 220℃, the upper heating of zone 2 to 180℃ and the lower heating to 220℃, the upper heating of zone 3 to 190℃ and the lower heating to 200℃; bake for 12±1 minutes; After taking out of the oven, remove the mold and brush the surface of the cooked dough with egg liquid once. After the surface egg liquid is left to stand, brush it again; the center temperature is ≥90℃, and it is sent to a clean area to stand and cool down after taking out of the oven; the cooked weight of the finished product is 35±2g / piece, and the cooked dough is required to be no less than 33g.

[0008] Specifically, the method for making the reunion crispy meat pie also includes the following steps: Packaging cakes: Cool the products and reduce the center temperature to below 35℃ before placing them in trays; pass through metal detectors and use automatic packaging machines to package them, with deoxidizers placed at the bottom of plastic trays. The seals must be tight and flat without air leakage; Store at room temperature in a cool, dry place. Shelf life is 90 days.

[0009] Furthermore, timed side leakage was performed: interval ≤ 5 minutes, 5 to 6 samples each time, immersion time ≥ 1 minute, water pressure 6 kg.

[0010] Compared with the prior art, the reunion crispy meat pie and the production method thereof of the present invention have the following advantages: In the reunion crispy meat pie and the preparation method thereof provided by the invention, selected high-quality frozen fresh pork is used, which is oily and not greasy; red fermented bean curd juice and pine nuts are added, and the meat is fried in multiple stages until fragrant, and the filling is fragrant and glutinous. DETAILED DESCRIPTION

[0011] The embodiment of the present invention provides a reunion crispy meat pie, comprising: sauced meat filling, which comprises: 469 parts of refined lard, 3000 parts of frozen fresh pork, 2265 parts of white granulated sugar, 2100 parts of fermented bean curd, 635 parts of pine nuts, 650 parts of glutinous rice flour, 250 parts of pure fat meat, 30 parts of wheat starch, 69 parts of dried shiitake mushrooms, 18 parts of dried pearl onions, 70 parts of gold label light soy sauce, 61 parts of straw mushroom dark soy sauce, 51 parts of rice wine, 19 parts of aged vinegar, 28 parts of refined salt, 18 parts of black pepper powder, 18 parts of chicken powder, and 15 parts of five-spice powder.

[0012] The embodiment of the present invention further provides a method for making a reunion crispy meat pie, comprising the following steps: Stir-fry the marinated pork filling: cut the frozen fresh pork and pure fat meat, put them into a large white bag, add straw mushroom dark soy sauce, gold label light soy sauce, rice wine, aged vinegar, and wheat starch, marinate for 2 hours respectively; soak the dried mushrooms and cut into strips; use refined lard to sauté the dried shallots and mushroom strips, pour in the marinated pork, stir-fry over high heat, and serve; add white sugar and fermented bean curd into the pot, mix and stir, and cook; add the fried pork and five-spice powder, stir, and serve; Crust production: put unsalted butter, white sugar powder, mascarpone cheese, almond powder, maltose, egg liquid, wheat starch, wheat flour, refined salt into a blender and mix well; Cake shaping: put the prepared sauced meat stuffing and outer skin into the stuffing machine, adjust the skin to 24±1g / piece, the stuffing to 13±1g / piece; the raw dough to 37±2g / piece, to ensure that the skin and stuffing are evenly wrapped and no stuffing leaks out.

[0013] Compared with the prior art, the reunion crispy meat pie and the production method thereof according to the embodiment of the present invention have the following advantages: The reunion crispy meat pie and the preparation method thereof provided by the embodiment of the present invention use selected high-quality frozen fresh pork, which is moist and not greasy; red fermented bean curd juice and pine nuts are added, and the meat is stir-fried in multiple stages until fragrant, and the filling is fragrant and glutinous.

[0014] In actual application, the above-mentioned sauced meat filling can be prepared as follows: Cut frozen fresh pork and pure fat meat, put them into a large white bag, add straw mushroom dark soy sauce, gold label light soy sauce, rice wine, aged vinegar, and wheat starch, and marinate for 2 hours respectively; Soak the dried mushrooms and cut them into strips; sauté the dried shallots and mushroom strips with refined lard, add the marinated pork, stir-fry over high heat, and serve; Put sugar and fermented bean curd into the pot, mix and cook; add fried pork and five-spice powder, stir and serve.

[0015] The cake forming process may further include the following steps: 40 molds can be arranged in a baking tray, and can be arranged in a 5*8 matrix; then the raw dough is gently pressed into the mold to shape, without breaking the skin or exposing the filling, with the front side facing up and the surface flat, and the raw dough does not fill the mold; The tunnel oven can be set to 185℃ for the upper heating in zone 1 and 220℃ for the lower heating in zone 2, 180℃ for the upper heating in zone 2 and 220℃ for the lower heating in zone 3, 190℃ for the upper heating in zone 3 and 200℃ for the lower heating in zone 3; bake for 12±1 minutes; After taking out of the oven, remove from the mold and brush the surface of the cooked dough with egg liquid once. After the surface egg liquid has been left to stand, brush it again; the center temperature is ≥90℃, and it is sent to a clean area to stand and cool down after taking out of the oven; the cooked weight of the finished product can be 35±2g / piece, and the cooked dough is required to be no less than 33g.

[0016] Specifically, the method for making the reunion crispy meat pie provided by the embodiment of the present invention may further include the following steps: Packaging cakes: Cool the products and reduce the center temperature to below 35℃ before placing them in trays; pass through metal detectors and use automatic packaging machines to package them, with deoxidizers placed at the bottom of plastic trays. The seals must be tight and flat without air leakage; Store at room temperature in a cool, dry place. Shelf life is 90 days.

[0017] Furthermore, the timed side leakage operation can be: interval ≤ 5 minutes, 5 to 6 samples each time, immersion time ≥ 1 minute, water pressure 6 kg.

[0018] The above is only a specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any person skilled in the art can easily think of changes or substitutions within the technical scope disclosed by the present invention, which should be included in the protection scope of the present invention. Therefore, the protection scope of the present invention should be based on the protection scope of the claims.

Claims

1. A reunion crispy meat pie, characterized in that: include: The sauced pork filling includes: 469 parts of refined lard, 3000 parts of frozen fresh pork, 2265 parts of white granulated sugar, 2100 parts of fermented bean curd, 635 parts of pine nuts, 650 parts of glutinous rice flour, 250 parts of pure fat meat, 30 parts of wheat starch, 69 parts of dried shiitake mushrooms, 18 parts of dried pearl onions, 70 parts of gold label light soy sauce, 61 parts of straw mushroom dark soy sauce, 51 parts of rice wine, 19 parts of aged vinegar, 28 parts of refined salt, 18 parts of black pepper powder, 18 parts of chicken essence, and 15 parts of five-spice powder.

2. The reunion crispy meat pie according to claim 1, characterized in that: Cut frozen fresh pork and pure fat meat, put them into a large white bag, add straw mushroom dark soy sauce, gold label light soy sauce, rice wine, aged vinegar, and wheat starch, and marinate for 2 hours respectively; Soak the dried mushrooms and cut them into strips; sauté the dried shallots and mushroom strips with refined lard, add the marinated pork, stir-fry over high heat, and serve; Put sugar and fermented bean curd into the pot, mix and cook; add fried pork and five-spice powder, stir and serve.

3. A method for making a reunion crispy meat pie, characterized in that: The following steps are involved: Stir-fry the marinated pork filling: cut the frozen fresh pork and pure fat meat, put them into a large white bag, add straw mushroom dark soy sauce, gold label light soy sauce, rice wine, aged vinegar, and wheat starch, marinate for 2 hours respectively; soak the dried mushrooms and cut into strips; use refined lard to sauté the dried shallots and mushroom strips, pour in the marinated pork, stir-fry over high heat, and serve; add white sugar and fermented bean curd into the pot, mix and stir and cook; add the fried pork and five-spice powder, stir and serve; Crust production: put unsalted butter, white sugar powder, mascarpone cheese, almond powder, maltose, whole egg liquid, wheat starch, wheat flour, refined salt into a blender and mix well; Cake shaping: put the prepared sauced meat stuffing and outer skin into the stuffing machine, adjust the skin to 24±1g / piece, the stuffing to 13±1g / piece; the raw dough to 37±2g / piece, to ensure that the skin and stuffing are evenly wrapped and no stuffing leaks out.

4. The method for making the reunion crispy meat pie according to claim 3, characterized in that: The cake body forming further comprises the following steps: Arrange 40 molds in a baking tray in a 5*8 matrix; then gently press the raw dough into the mold to shape it, without breaking the skin or exposing the filling, with the front side facing up and the surface flat, and the raw dough does not fill the mold; Tunnel oven set the upper heating of zone 1 to 185℃ and the lower heating to 220℃, the upper heating of zone 2 to 180℃ and the lower heating to 220℃, the upper heating of zone 3 to 190℃ and the lower heating to 200℃; bake for 12±1 minutes; After taking out of the oven, remove the mold and brush the surface of the cooked dough with egg liquid once. After the surface egg liquid is left to stand, brush it again; the center temperature is ≥90℃, and it is sent to a clean area to stand and cool down after taking out of the oven; the cooked weight of the finished product is 35±2g / piece, and the cooked dough is required to be no less than 33g.

5. The method for making the reunion crispy meat pie according to claim 4, characterized in that: The following steps are also included: Packaging cakes: Cool the products and reduce the center temperature to below 35℃ before placing them in trays; pass through metal detectors and use automatic packaging machines to package them, with deoxidizers placed at the bottom of plastic trays. The seals must be tight and flat without air leakage; Store at room temperature in a cool, dry place. Shelf life is 90 days.

6. The method for making the reunion crispy meat pie according to claim 5, characterized in that: Carry out timed side leakage: interval ≤5 minutes, 5 to 6 samples each time, immersion time ≥1 minute, water pressure 6kg.