CN103815426A - Preparation method of fragrant crisp lamp-like pastry - Google Patents

Abstract

The invention discloses a preparation method of a fragrant crisp lamp-like pastry. The preparation method comprises the following steps: (1) preparing raw materials of the pastry; (2) cutting chicken legs or pork lean into pieces, adding a honeydew-flavored seasoning salting material, salt and sugar, tumbling for salting, mixing soybean milk, rice milk, radishes and onions, putting into a round egg tart grinding tool, adding the chicken legs or the pork lean, adding a mixture of the soybean milk, the rice milk, the radishes and the onions, forming, pre-cooling a formed product in an environment with the temperature less than -18 DEG C until the surface shape is fixed, taking out the product from the grinding tool, frying the product at 180 DEG C for 40-60 seconds, steaming and roasting the fried product in a steaming and roasting box for 7-8 minutes, quickly freezing, and packaging to prepare the fragrant crisp lamp-like pastry. The fragrant crisp lamp-like pastry (convenient dish) is fragrant, tender and juicy in meat quality, refreshing, palatable, unique in flavor, nutritional, convenient and attractive, and has the characteristics of crisp skin, soft and delicious meat stuffing and unique authentic flavor.

Description

The preparation method of crisp-fried oil lamp

Technical field

The present invention relates to a kind of preparation method of the crisp-fried oil lamp with nutrition, health, delicious food.

Background technology

Existing Wenzhou oil lamp cake, is one of little food of the Hakkas's ten communication classics, is only confined to now fried cash sale of terminal brand shop field fabrication but eat, and makes troubles to mass consumption, and simple suitability for industrialized production and the family of facilitating of this preparation method operates.

Summary of the invention

The object of this invention is to provide a kind of preparation method of crisp-fried oil lamp, the method adopts the features such as five cereals vegetables meat is reasonably combined and moulding prefrying quick-frozen operation is grown the product storage time, mouthfeel crisp-fried is glutinous.

Realize the preparation method that technical scheme of the present invention is crisp-fried oil lamp (convenient dish), it is characterized in that first primary raw material das Beinfleisch being pickled, soybean, rice wear into slurry, green onion and radish chopping, mix, fill circular oil lamp shape mould molding in operation ratio, then after precooling, slough mould, prefrying colouring sizing, scorch after shortening quick-frozen packing finished product.

A preparation method for crisp-fried oil lamp, its step is as follows:

(1) by the raw material of following parts by weight preparation crisp-fried oil lamp: soya-bean milk 29-35, Rice & peanut milk 25-30, chicken leg meat or lean pork 20-30, radish 5-8, green onion 3-4, honeydew local flavor seasoning pickling material 0.8-1, salt 0.1, sugar 0.1;

(2) by chicken leg meat or lean pork stripping and slicing, add honeydew local flavor seasoning pickling material, salt, sugar tumbling is pickled, by soya-bean milk, Rice & peanut milk, radish, green onion packs in circular Egg Tarts grinding tool after mixing, then add chicken leg meat or lean pork, finally water again soya-bean milk, Rice & peanut milk, radish, the mixture of green onion, moulding, product after moulding is placed in the following environment of-18 degree and is chilled in advance surface sizing, product is detached to grinding tool, then product is exploded under the condition of 180 degrees Celsius to 40-60 second, product after fried is packed into steaming and baking box, the set temperature of steaming and baking box is 120 degrees Celsius, quantity of steam is 80%, scorch 7-8 minute, central temperature is 74-75 degree Celsius, after quick-frozen, pack, make crisp-fried oil lamp.

The present invention is take food and drink oil lamp cake as basis, prior restaurant technology and Food Engineering Development are organically combined, through special process operation, not containing any chemical addition agent and anticorrisive agent, 1 year stored under refrigeration shelf-life, both guaranteed the fragrant tender succulence of crisp-fried oil lamp (convenient dish) meat, salubrious happy mouthful, unique flavor, nutrition again, convenience, attractive in appearance; The feature of this product is the crisp pine of crust, and meat stuffing is soft good to eat, unique genuine characteristic local flavor.

The specific embodiment

Embodiment 1

A preparation method for crisp-fried oil lamp, its step is as follows:

(1) by the raw material of following parts by weight preparation crisp-fried oil lamp: soya-bean milk 35 kg, Rice & peanut milk 30 kg, chicken leg meat or lean pork 30 kg, radish 8 kg, green onion 4 kg, honeydew local flavor seasoning pickling material 1 kg, salt 0.1 kg, sugared 0.1 kg;

(2) by chicken leg meat or lean pork stripping and slicing, add honeydew local flavor seasoning pickling material, salt, sugar tumbling is pickled, by soya-bean milk, Rice & peanut milk, radish, green onion packs in circular Egg Tarts grinding tool after mixing, then add chicken leg meat or lean pork, finally water again soya-bean milk, Rice & peanut milk, radish, the mixture of green onion, moulding, product after moulding is placed in the following environment of-18 degree and is chilled in advance surface sizing, product is detached to grinding tool, then product is exploded 60 seconds under the condition of 180 degrees Celsius, product after fried is packed into steaming and baking box, the set temperature of steaming and baking box is 120 degrees Celsius, quantity of steam is 80%, scorch 8 minutes, central temperature is 75 degrees Celsius, after quick-frozen, pack, make crisp-fried oil lamp.

Embodiment 2

A preparation method for crisp-fried oil lamp, its step is as follows:

(1) by the raw material of following parts by weight preparation crisp-fried oil lamp: soya-bean milk 29 kg, Rice & peanut milk 25 kg, chicken leg meat or lean pork 20 kg, radish 5 kg, green onion 3 kg, honeydew local flavor seasoning pickling material 0.8 kg, salt 0.1 kg, sugared 0.1 kg;

(2) by chicken leg meat or lean pork stripping and slicing, add honeydew local flavor seasoning pickling material, salt, sugar tumbling is pickled, by soya-bean milk, Rice & peanut milk, radish, green onion packs in circular Egg Tarts grinding tool after mixing, then add chicken leg meat or lean pork, finally water again soya-bean milk, Rice & peanut milk, radish, the mixture of green onion, moulding, product after moulding is placed in the following environment of-18 degree and is chilled in advance surface sizing, product is detached to grinding tool, then product is exploded 40 seconds under the condition of 180 degrees Celsius, product after fried is packed into steaming and baking box, the set temperature of steaming and baking box is 120 degrees Celsius, quantity of steam is 80%, scorch 7 minutes, central temperature is 74 degrees Celsius, after quick-frozen, pack, make crisp-fried oil lamp.

Embodiment 3

A preparation method for crisp-fried oil lamp, its step is as follows:

(1) by the raw material of following parts by weight preparation crisp-fried oil lamp: soya-bean milk 30 kg, Rice & peanut milk 26 kg, chicken leg meat or lean pork 25 kg, radish 6 kg, green onion 3 kg, honeydew local flavor seasoning pickling material 0.9 kg, salt 0.1 kg, sugared 0.1 kg;

(2) by chicken leg meat or lean pork stripping and slicing, add honeydew local flavor seasoning pickling material, salt, sugar tumbling is pickled, by soya-bean milk, Rice & peanut milk, radish, green onion packs in circular Egg Tarts grinding tool after mixing, then add chicken leg meat or lean pork, finally water again soya-bean milk, Rice & peanut milk, radish, the mixture of green onion, moulding, product after moulding is placed in the following environment of-18 degree and is chilled in advance surface sizing, product is detached to grinding tool, then product is exploded under the condition of 180 degrees Celsius to 40-60 second, product after fried is packed into steaming and baking box, the set temperature of steaming and baking box is 120 degrees Celsius, quantity of steam is 80%, scorch 7-8 minute, central temperature is 74-75 degree Celsius, after quick-frozen, pack, make crisp-fried oil lamp.

Embodiment 4

A preparation method for crisp-fried oil lamp, its step is as follows:

(1) by the raw material of following parts by weight preparation crisp-fried oil lamp: soya-bean milk 30 kg, Rice & peanut milk 26 kg, chicken leg meat or lean pork 25 kg, radish 6 kg, green onion 3 kg, honeydew local flavor seasoning pickling material 0.9 kg, salt 0.1 kg, sugared 0.1 kg;

(2) peeling chicken leg meat or lean pork arrange, clean, and are cut into 0.5CM left and right bulk; Use honeydew cure; By pickled its tumbling tasty, quiet salt down for subsequent use; Soybean was soaked in water about 8 hours, and rice was soaked in water about 3 hours, took out draining, cut and mixed rice, soybean breaks into thickness Rice & peanut milk, soya-bean milk; Shallot and radish chopping end, place 0-5 degree environment and save backup; Soya-bean milk, Rice & peanut milk, radish, green onion end are mixed in 3:2.5:1:1 ratio, get 10 grams, mixture and pack in circular Egg Tarts grinding tool (oil lamp shape), get 8 grams of meat and add, finally water 10 grammeter slurry soya-bean milk mixtures in meat top, just in time cover meat stuffing; Product after moulding is placed to low temperature (18 degree are following) environment and be chilled in advance surface sizing, product is detached to grinding tool, then product is dropped into 180 degree deep fryer fried about 50 seconds, the micro-Huang of product after prefrying sizing, typical crisp-fried oil lamp is; Crisp-fried oil lamp after fried is packed into steaming and baking box, 120 degree, 80% steam, scorches 7 minutes central temperatures 74 and spends shortening; After crisp-fried oil lamp quick-frozen immediately after shortening, pack, finished product.

Claims (1)

1. a preparation method for crisp-fried oil lamp, is characterized in that, its step is as follows:

(1) by the raw material of following parts by weight preparation crisp-fried oil lamp: soya-bean milk 29-35, Rice & peanut milk 25-30, chicken leg meat or lean pork 20-30, radish 5-8, green onion 3-4, honeydew local flavor seasoning pickling material 0.8-1, salt 0.1, sugar 0.1;

(2) by chicken leg meat or lean pork stripping and slicing, add honeydew local flavor seasoning pickling material, salt, sugar tumbling is pickled, by soya-bean milk, Rice & peanut milk, radish, green onion packs in circular Egg Tarts grinding tool after mixing, then add chicken leg meat or lean pork, finally water again soya-bean milk, Rice & peanut milk, radish, the mixture of green onion, moulding, product after moulding is placed in the following environment of-18 degree and is chilled in advance surface sizing, product is detached to grinding tool, then product is exploded under the condition of 180 degrees Celsius to 40-60 second, product after fried is packed into steaming and baking box, the set temperature of steaming and baking box is 120 degrees Celsius, quantity of steam is 80%, scorch 7-8 minute, central temperature is 74-75 degree Celsius, after quick-frozen, pack, make crisp-fried oil lamp.