CN102187885A - Cotton rose pie - Google Patents
Cotton rose pie Download PDFInfo
- Publication number
- CN102187885A CN102187885A CN2011101360547A CN201110136054A CN102187885A CN 102187885 A CN102187885 A CN 102187885A CN 2011101360547 A CN2011101360547 A CN 2011101360547A CN 201110136054 A CN201110136054 A CN 201110136054A CN 102187885 A CN102187885 A CN 102187885A
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- pie
- filling
- condiment
- sauce
- major ingredient
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Abstract
The invention discloses a cotton rose pie which mainly comprises a pie main material, pie seasonings and a wrapper coating the pie main material and the pie seasonings. The invention adopts the technical key points that the pie seasonings comprise sesame oil, monosodium glutamate, sesame paste and salt; the wrapper is formed by mixing refined flour with water according to weight part ratio of 0.5:(0.2-0.25); the weight part ratios of the pie main material to various seasonings are respectively 1:(0.05-0.015); and covering layers are also uniformly scattered on the upper surface of the wrapper and are selected from at least one of sauce, fruits, dried fruits, vegetables and meat. The cotton rose pie is produced from various raw materials by a simple process and has diversified flavors, abundant nutrition and wide application prospect.
Description
Technical field
The invention belongs to food processing technology field, a kind of lotus pie of specifically optional majority kind raw material and condiment.
Background technology
As everyone knows, in state-owned sentence old saying " bread is the staff of life ", no matter rich and honour poor, people will have a meal every day, so how to have enough and the health of how eating, eating, the happiness of eating become the problem that everyone is concerned about gradually, but because the fast pace of modern society, majority are difficult in the expensive time on the diet, select the simple food of some production processes when cooking in order to save time as far as possible.In some traditional foods of China, dumpling, steamed stuffed bun, won ton are ignorant, pie etc. some need mix the food of system filling material, though taste is subjected to people's welcome very much, the selection general range of its raw material is limited, causes its taste can not adapt to all kinds of crowds.
Summary of the invention
The purpose of this invention is to provide a kind of lotus pie, it selects plurality of raw materials and condiment, adapts to all kinds of crowds' needs.
The object of the present invention is achieved like this: it includes filling major ingredient, filling condiment, coats the skin of filling major ingredient and filling condiment, it is characterized in that: described filling condiment includes sesame oil, monosodium glutamate, sesame paste, salt, described suitcase is 0.5:(0.2～0.25 by ratio of weight and number) refined flour and water mix, the ratio of weight and number of described filling major ingredient and various filling condiment is 1:(0.005～0.015); Also evenly spread cover layer at the skin upper surface, this cover layer is sauce, fruit, work, at least a in the green vegetables, meat.
Described filling condiment also includes green onion end, bruised ginger, garlic end, soy sauce, cooking wine, pepper powder, chickens' extract, fermented bean curd.
Described tectal sauce is at least a in sesame paste, fermented bean curd sauce, thick chilli sauce, catsup, the mayonnaise; Described tectal fruit is at least a in apple, banana, orange, peach, watermelon, strawberry, the pawpaw; Described tectal dry fruit is at least a in sesame, melon seeds, walnut, chestnut, peanut, red date, the dateplum persimmon; Described tectal green vegetables are at least a in caraway, romaine lettuce, cucumber, tomato, Chinese yam, carrot, the auricularia auriculajudae; Described tectal meat is at least a in beef, chicken, pork, the flesh of fish, shrimp, mutton, the crab meat.
The present invention makes with plurality of raw materials, multiple tastesization, nutritious, make simple, market application foreground is extensive.
The specific embodiment
Example 1
The present invention includes the skin of filling major ingredient, filling condiment, coating filling major ingredient and filling condiment, filling condiment includes sesame oil, monosodium glutamate, sesame paste, salt, green onion end, bruised ginger, garlic end, soy sauce, cooking wine, pepper powder, chickens' extract, fermented bean curd, suitcase is mixed by refined flour 500 grams and water 200 grams, each 5 gram of filling major ingredient 1000 grams and various filling condiment; Also evenly spread cover layer at the skin upper surface, this cover layer is an apple, every square centimeter 6 gram of the cover layer materials standard of this skin upper surface.
During making, according to the above-mentioned raw materials proportion ingredient, filling major ingredient and filling condiment stir, wrap in two circular skins, use bag box gimmick traditional in the similar dumpling that the edge of two skins is pinched then, apple is sprinkling upon on the upper surface of skin, can cooks then, the mode of culinary art can adopt steaming, explodes, iron or the like.
Example 2
The present invention includes the skin of filling major ingredient, filling condiment, coating filling major ingredient and filling condiment, filling condiment includes sesame oil, monosodium glutamate, sesame paste, salt, green onion end, bruised ginger, garlic end, soy sauce, cooking wine, pepper powder, chickens' extract, fermented bean curd, suitcase is mixed by refined flour 500 grams and water 250 grams, each 15 gram of filling major ingredient 1000 grams and various filling condiment; Also evenly spread cover layer at the skin upper surface, this cover layer is a sesame paste, every square centimeter 9 gram of the cover layer materials standard of this skin upper surface.
Preparation method is consistent with example 1, the Therefore, omited.
Example 3
The present invention includes the skin of filling major ingredient, filling condiment, coating filling major ingredient and filling condiment, filling condiment includes sesame oil, monosodium glutamate, sesame paste, salt, green onion end, bruised ginger, garlic end, soy sauce, cooking wine, pepper powder, chickens' extract, fermented bean curd, suitcase is mixed by refined flour 500 grams and water 225 grams, each 10 gram of filling major ingredient 1000 grams and various filling condiment; Also evenly spread cover layer at the skin upper surface, this cover layer is a tomato, every square centimeter 8 gram of the cover layer materials standard of this skin upper surface.
Preparation method is consistent with example 1, the Therefore, omited.
Above-mentioned cover layer can also be selected for use, at least a in the fermented bean curd sauce, thick chilli sauce, catsup, mayonnaise, banana, orange, peach, watermelon, strawberry, pawpaw, sesame, melon seeds, walnut, chestnut, peanut, red date, dateplum persimmon, in the caraway, romaine lettuce, cucumber, Chinese yam, carrot, auricularia auriculajudae, beef, chicken, pork, the flesh of fish, shrimp, mutton, crab meat.
Claims (3)
1. lotus pie, it includes filling major ingredient, filling condiment, coats the skin of filling major ingredient and filling condiment, it is characterized in that: described filling condiment includes sesame oil, monosodium glutamate, sesame paste, salt, described suitcase is 0.5:(0.2～0.25 by ratio of weight and number) refined flour and water mix, the ratio of weight and number of described filling major ingredient and various filling condiment is 1:(0.005～0.015); Also evenly spread cover layer at the skin upper surface, this cover layer is sauce, fruit, work, at least a in the green vegetables, meat.
2. lotus pie according to claim 1 is characterized in that: described filling condiment also includes green onion end, bruised ginger, garlic end, soy sauce, cooking wine, pepper powder, chickens' extract, fermented bean curd.
3. lotus pie according to claim 1 is characterized in that: described tectal sauce is at least a in sesame paste, fermented bean curd sauce, thick chilli sauce, catsup, the mayonnaise; Described tectal fruit is at least a in apple, banana, orange, peach, watermelon, strawberry, the pawpaw; Described tectal dry fruit is at least a in sesame, melon seeds, walnut, chestnut, peanut, red date, the dateplum persimmon; Described tectal green vegetables are at least a in caraway, romaine lettuce, cucumber, tomato, Chinese yam, carrot, the auricularia auriculajudae; Described tectal meat is at least a in beef, chicken, pork, the flesh of fish, shrimp, mutton, the crab meat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101360547A CN102187885A (en) | 2011-05-25 | 2011-05-25 | Cotton rose pie |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101360547A CN102187885A (en) | 2011-05-25 | 2011-05-25 | Cotton rose pie |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102187885A true CN102187885A (en) | 2011-09-21 |
Family
ID=44597408
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101360547A Pending CN102187885A (en) | 2011-05-25 | 2011-05-25 | Cotton rose pie |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102187885A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103875775A (en) * | 2014-03-03 | 2014-06-25 | 何传化 | Strawberry filling flavor pastry and preparation method thereof |
| CN103875774A (en) * | 2014-03-03 | 2014-06-25 | 何传化 | Strawberry-flavor purple yam pastry with fish steak skin and preparation method thereof |
| CN105661449A (en) * | 2016-01-14 | 2016-06-15 | 天津市利民调料有限公司 | Baozi sauce and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101828586A (en) * | 2009-12-25 | 2010-09-15 | 李绍仟 | Making method of sesame cake |
-
2011
- 2011-05-25 CN CN2011101360547A patent/CN102187885A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101828586A (en) * | 2009-12-25 | 2010-09-15 | 李绍仟 | Making method of sesame cake |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103875775A (en) * | 2014-03-03 | 2014-06-25 | 何传化 | Strawberry filling flavor pastry and preparation method thereof |
| CN103875774A (en) * | 2014-03-03 | 2014-06-25 | 何传化 | Strawberry-flavor purple yam pastry with fish steak skin and preparation method thereof |
| CN103875775B (en) * | 2014-03-03 | 2016-04-06 | 何传化 | Local flavor cake of a kind of strawberry filling and preparation method thereof |
| CN103875774B (en) * | 2014-03-03 | 2016-04-06 | 何传化 | Strawberry flavor Henry steudnera tuber cake point of a kind of steck epidermis and preparation method thereof |
| CN105661449A (en) * | 2016-01-14 | 2016-06-15 | 天津市利民调料有限公司 | Baozi sauce and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110921 |