Making method of pastry mutton pie

Abstract

The invention provides a making method of a crispy mutton pie, which relates to the field of food making, and is characterized in that the crispy mutton pie comprises 1000g of mutton (the fat-lean ratio is 3: 7), 150-200g of green Chinese onion, 100-150g of onion, 80-120g of leek, 8-12g of salt, 5-8g of cumin powder and 3-5g of fennel powder; the auxiliary materials of 5g of bruised ginger, 2g of white pepper and 10ml of sesame oil can be selected. The method has the advantages that by scientifically proportioning the mutton and the auxiliary materials (such as green Chinese onion, onion, leek and various spices), the mutton smell is effectively removed, and the overall flavor is improved; meanwhile, a multi-layer pastry structure is constructed by adopting the processes of multiple times of rolling, oil brushing, rolling and coiling, so that the finished product crust is distinct in gradation, crisp and delicious, and the problems that a traditional mutton pie is single in taste and not crisp in crust are remarkably solved. The method gives consideration to coordination of mutton smell removal, aroma enhancement and pastry forming, is high in operability and suitable for household or industrial production, and the prepared pie has nutrition, flavor and sensory quality and has a good market application prospect.

Description

Technical Field

[0001] This invention relates to the field of food production, and in particular to a method for making a flaky mutton pie. Background Technology

[0002] Lamb, a high-protein, low-fat, and nutritious meat, is rich in easily absorbed iron, zinc, and B vitamins, and has always been considered a nourishing and warming food. Its tender texture and unique flavor, ranging from rich and savory to refreshing and not greasy, have played multiple roles in Chinese culinary culture. Whether wrapped in soft dough to make juicy lamb buns, mixed with scallions, ginger, and vegetables to make delicious and chewy lamb dumplings, or marinated in spices, skewered, and grilled to become crispy on the outside and tender on the inside lamb skewers, all these dishes deeply tantalize the taste buds of diners.

[0003] Currently, traditional mutton pies are mostly made by wrapping the filling in a single layer of dough and then pan-frying it. This results in a monotonous texture, insufficient crispness of the crust, and a lack of layering. Although some existing technologies exist for making puff pastry, they are mostly used for desserts or fillings such as pork or beef, making it difficult to balance the treatment of the unique muttony smell with the shaping of the puff pastry.

[0004] Therefore, there is an urgent need to develop a method for making mutton pies that can effectively remove the muttony smell and enhance the aroma, while also forming a multi-layered, crispy outer crust. Summary of the Invention

[0005] The purpose of this invention is to provide a method for making flaky mutton pies, which solves the problems of monotonous taste, non-crispy crust, insufficient layering, and difficulty in coordinating the removal of muttony smell and shaping in existing flaky pastry processes.

[0006] To achieve the above-mentioned objectives, the technical solution adopted by this invention is as follows:

[0007] A method for making a crispy mutton pie includes: 1000g mutton (lean to fat ratio 3:7), 150-200g scallions, 100-150g onions, 80-120g chives, 8-12g salt, 5-8g cumin powder, and 3-5g fennel powder; optional ingredients include 5g minced ginger, 2g white pepper, and 10ml sesame oil.

[0008] As an improvement, mince the lamb, chop the scallions and onions, and cut the chives into evenly sized pieces.

[0009] A method for making a crispy mutton pie, characterized by comprising: filling preparation: mixing minced mutton with scallions, onions, chives, salt, cumin powder, fennel powder and other auxiliary ingredients thoroughly and then marinating;

[0010] Puff pastry preparation: Mix flour and water to form a dough, and then roll, brush with oil, roll up and coil the dough multiple times to form a multi-layered dough;

[0011] Filling and shaping: Divide the puff pastry into small dough portions, roll them out, wrap the filling inside, and shape them into pastry blanks;

[0012] Cooking process: The dough is baked, pan-fried, or deep-fried to make the finished product.

[0013] As an improvement, the marinating process for the filling needs to be 15-30 minutes.

[0014] As an improvement, in the process of making the puff pastry, take 500g of all-purpose flour, add 220-250mL of room temperature water and knead into a smooth dough. Let it rest for 20-30 minutes before proceeding with the subsequent operations.

[0015] As an improvement, the thickness of the rolled sheet is controlled at 1-2mm, and a layer of edible oil or vegetable oil is evenly brushed on the surface;

[0016] In the layering and rolling steps, the oiled dough sheet is rolled up along the long side into a cylindrical shape, and then coiled into a spiral dough.

[0017] Roll out the spiral dough again to a thickness of 1-2mm, and repeat the steps of brushing with oil, rolling up, and coiling 1-2 times to increase the flaky layers.

[0018] As an improvement, the final dough is divided into small dough portions of 30-50g each, rolled into round wrappers, filled with 30-40g of filling, pinched closed, and pressed into a disc with a diameter of 8-10cm.

[0019] As an improvement, in the surface treatment step, egg wash or sesame seeds can be lightly brushed onto the surface of the dough to enhance its color and flavor.

[0020] As an improvement, one of the cooking methods is to bake the dough in an oven preheated to 180-200°C for 15-20 minutes.

[0021] As an improvement, the cooking method also includes heating a frying pan over low heat and searing each side for 5-8 minutes until golden brown and crispy, or adding a small amount of cooking oil to the pan and frying over medium-low heat until both sides are golden brown and the inside is cooked through.

[0022] The beneficial effects of this invention are as follows: By scientifically proportioning mutton and auxiliary ingredients (such as scallions, onions, chives, and various spices), the mutton's gamey smell is effectively removed and the overall flavor is enhanced. Simultaneously, the use of multiple rolling, oiling, rolling, and coiling processes to construct a multi-layered flaky crust structure results in a distinct, crispy, and delicious outer layer, significantly improving the problem of traditional mutton pies having a monotonous texture and a lack of crispness. This method balances the removal of the gamey smell and the enhancement of aroma with the shaping of the flaky crust, is highly operable, and suitable for home or industrial production. The resulting pies possess nutritional value, flavor, and sensory quality, and have promising market application prospects. Detailed Implementation

[0023] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as a limitation of the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0024] It should be understood that the terminology used in this invention is merely for describing particular embodiments and is not intended to limit the invention. Furthermore, with respect to numerical ranges in this invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Every smaller range between any stated value or intermediate value within a stated range, and any other stated value or intermediate value within said range, is also included in this invention. The upper and lower limits of these smaller ranges may be independently included or excluded from the range.

[0025] Unless otherwise stated, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. While only preferred methods and materials have been described herein, any methods and materials similar or equivalent to those described herein may be used in the implementation or testing of this invention. All references to this specification are incorporated by way of citation to disclose and describe methods and / or materials associated with those references. In the event of any conflict with any incorporated reference, the content of this specification shall prevail.

[0026] Various modifications and variations can be made to the specific embodiments described in this specification without departing from the scope or spirit of the invention, as will be apparent to those skilled in the art. Other embodiments derived from this specification will also be obvious to those skilled in the art. This application specification and embodiments are merely exemplary.

[0027] A method for making a crispy mutton pie includes: 1000g mutton (lean to fat ratio 3:7), 150-200g scallions, 100-150g onions, 80-120g chives, 8-12g salt, 5-8g cumin powder, and 3-5g fennel powder; optional seasonings include 5g minced ginger, 2g white pepper, and 10ml sesame oil. Mince the mutton, finely chop the scallions and onions, and cut the chives into evenly sized pieces.

[0028] A method for making a flaky mutton pie, characterized by the following steps: Filling preparation: Finely chopped mutton is thoroughly mixed with scallions, onions, chives, salt, cumin powder, fennel powder, and other seasonings, and then marinated; Flaky pastry preparation: Flour is mixed with water to form a dough, which is then rolled out, brushed with oil, rolled up, and coiled multiple times to form a multi-layered dough; Filling and shaping: The flaky pastry is divided into small dough portions, rolled out, and filled with the filling to form the pie dough; Cooking: The pie dough is baked, pan-fried, or deep-fried to produce the finished product. The marinating process for the filling requires 15-30 minutes.

[0029] In the process of making the puff pastry, 500g of all-purpose flour is added to 220-250mL of room temperature water and kneaded into a smooth dough. After resting for 20-30 minutes, the subsequent operations are carried out. The thickness of the rolled-out sheet is controlled at 1-2mm, and a layer of edible oil or vegetable oil is evenly brushed on the surface. In the layering and rolling steps, the oiled dough sheet is rolled up along the long side into a cylindrical shape, and then coiled into a spiral dough. The spiral dough is rolled out again to a thickness of 1-2mm, and the steps of brushing oil, rolling, and coiling are repeated 1-2 times to increase the number of puff layers.

[0030] Additionally, divide the final dough into small portions of 30-50g each, roll them into round wrappers, fill each with 30-40g of filling, pinch the edges closed, and press them into 8-10cm diameter discs. During the surface treatment step, the discs can be lightly brushed with egg wash or sprinkled with sesame seeds to enhance color and flavor. One cooking method is to bake the discs in a preheated oven at 180-200℃ for 15-20 minutes. Another cooking method is to pan-fry over low heat for 5-8 minutes on each side until golden brown and crispy, or add a small amount of cooking oil to a pan and pan-fry over medium-low heat until golden brown on both sides and cooked through inside.

[0031] In the process of using this filling, first, mince 1000g of lamb with a fat-to-lean ratio of 3:7, and mix it with 150-200g of minced scallions, 100-150g of onions, 80-120g of chopped chives, 8-12g of salt, 5-8g of cumin powder, and 3-5g of fennel powder. Marinate for 15-30 minutes to make the filling. Meanwhile, take 500g of all-purpose flour, add 220-250mL of room temperature water, knead into a smooth dough, let it rest for 20-30 minutes, roll it out into a 1-2mm thick sheet, brush it evenly with oil, and then roll it up along the long side. Shape the dough into a cylinder, then coil it into a spiral. Repeat this layering process 1–2 times to enhance the flaky layers. Divide the final dough into small portions of 30–50g each, roll them into round wrappers, wrap 30–40g of filling inside, pinch the edges closed, and press them into 8–10cm diameter patties. The surface can be brushed with egg wash or sprinkled with sesame seeds. Finally, cook the patties by baking in an oven (180–200℃ for 15–20 minutes), pan-frying (5–8 minutes per side), or lightly frying in oil (over medium-low heat until golden brown on both sides) to obtain a crispy on the outside and tender on the inside flaky lamb pie with a rich aroma.

[0032] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A recipe for a savory puff pastry lamb pie, characterized in that, Ingredients include: 1000g mutton (3:7 fat ratio), 150-200g green onions, 100-150g onions, 80-120g leeks, 8-12g salt, 5-8g cumin, 3-5g fennel powder; optional ginger 5g, white pepper 2g, sesame oil 10ml.

2. A recipe for a flaky pastry lamb pie according to claim 1, characterised in that, Mutton is chopped, green onions and onions are chopped into small pieces, and leeks are chopped into small pieces.

3. The method for making a flaky mutton pie according to claim 2, characterized in that, Preparation of stuffing: chopped mutton, green onions, onions, leeks, salt, cumin, fennel powder and other ingredients are thoroughly mixed and marinated; Preparation of crisp skin: flour is mixed with water to form a dough, which is rolled out, brushed with oil, rolled up and coiled to form a multi-layered dough; Forming: The dough is divided into small pieces, rolled out and wrapped around the stuffing to form a pie crust; Cooking: The pie crust is baked, grilled or fried to make the finished product.

4. The method of claim 3, wherein the pastry is a puff pastry. The marinating process takes 15-30 minutes.

5. The method of claim 3, wherein the pastry is a puff pastry. During the preparation of the crisp skin, 500g of medium-strength flour is added to 220-250ml of room temperature water to form a smooth dough, which is left to rise for 20-30 minutes before further processing.

6. The method of claim 5, wherein the pastry is a puff pastry. The thickness of the rolled sheet is controlled at 1-2mm, and a layer of edible oil or vegetable oil is evenly brushed on the surface; In the layering and rolling step, the oiled dough sheet is rolled up into a cylindrical shape along the long edge and then coiled into a spiral-shaped dough; The spiral-shaped dough is rolled out to 1-2mm thick and the oiling, rolling and coiling steps are repeated 1-2 times to increase the crispness of the layers.

7. The method of claim 3, wherein the pastry is a puff pastry. The final dough is divided into 30-50g small pieces, rolled into a circular shape, wrapped around 30-40g of stuffing, and sealed tightly to form a pie crust with a diameter of 8-10cm.

8. The method of claim 3, wherein the crisp pastry pie is a lamb pie. In the surface treatment step, the pie crust can be lightly brushed with egg liquid or sprinkled with sesame seeds to enhance color and flavor.

9. The method for making a flaky mutton pie according to claim 3, characterized in that, One of the cooking methods is to place the pie crust in a preheated oven at 180-200°C for 15-20 minutes.

10. The method of claim 3, wherein the crisp pastry pie is a lamb pie. The cooking method also includes heating the pie crust in a flat-bottomed pan over low heat for 5-8 minutes on both sides until it is golden and crispy, or adding a small amount of cooking oil to the pan and frying it over medium heat until it is brown on both sides and fully cooked on the inside.