CN104542814A - Preparation technological method of meat pie - Google Patents

Abstract

The invention relates to foods and a preparation method, and belongs to the field of foods. A preparation technological method of a meat pie comprises the steps of 1, selecting raw meats including 60 to 70% of fat meat and 30 to 40% of lean meat, cutting and crushing; 2, adding corresponding seasonings according to different tastes, and agitating for 20 to 40min; 3, shaping, namely, quickly transferring into a quick-freezing house at temperature less than 33 DEG C below zero, and maintaining for more than 24h; 4, slicing the shaped meat pie through a slicing machine according to the specification of diameter of 3 to 7cm and thickness of 7 to 12mm; 5, sequentially coating flour, juice of an egg and breadcrumbs on the outer surface of each slice; 6, quickly freezing, namely, quickly freezing for 20 to 30 minutes through the quick-freezing house at temperature less than 33 DEG C below zero; 7, packaging. The meat pie is free of any additive and preservative, and fills a vacancy of Muslim foods in the current market; the meat pie is simple to prepare, and tastes soft and smooth.

Description

Meat pie process for making

Technical field

The present invention relates to a kind of food and preparation method, belong to field of food.

Background technology

Chinese Patent Application No. 2012101116947 discloses one " minced beef cutlet preparation method ", mainly comprises the following steps: onion is put into the egg accomplished fluently and forms egg liquid after dicing, and the weight ratio of onion and egg is 10: 30; In Minced Beef, add lemon juice, salt, white granulated sugar, soy sauce, fermented soya bean mud successively, the weight ratio between them is 100: 5: 6: 15: 10: 10, stirs in the same direction; In the fillings be stirred, add water, Chinese yam mud, flour and above-mentioned egg liquid successively, between fillings, water, Chinese yam mud, flour, egg liquid, weight ratio is 100: 100: 50: 150: 70, and when wherein adding flour, limit edged stirs.The minced beef cutlet that meat and vegetables is arranged in pairs or groups, nutritious, taste is outstanding can be produced by above-mentioned steps.

Chinese Patent Application No. 2011102127535 discloses one " preparation method of meat pie ", and belong to food processing field, the taste that it effectively can solve general pastries is more single, lacks the shortcoming of the effect of driving away summer heat.Flour is put in case, adds yeast and appropriate water and become dough, being then placed on case top fermentation 15 minutes; Dough is cut into the fritter of rice dumpling size, is placed in case for subsequent use after dough being rolled flakiness one by one with rolling pin; Pork is thinly sliced, then puts into basin, knead with hand after adding salt, five-spice powder; Be placed on by dough sheet in case, then put the ready-made pork of one deck and Radix agastaches, then cover one deck dough sheet, be then put on food steamer and put neatly, steaming of then heating can be taken out edible after 35 minutes.

Chinese Patent Application No. 2010105736846 discloses one " preparation method of minced beef cutlet ", first the skin of beef is removed, and then remove Cowhells and bone, remaining beef is put in the middle of mixer and stirs into beef paste, spiced beef sauce is put in the middle of basin, then white sugar is added, lard, beef, for subsequent use after stirring with spoon, flour is put in case, then dough is kneaded into after adding appropriate water and yeast, then the musculus cutaneus of 6 millimeters thick is pressed into rolling pin, the beef paste made is layered on musculus cutaneus uniformly, then after the upper cover last layer musculus cutaneus of beef paste, one deck sesame is sprinkled again, then compress with rolling pin, the fritter of rhombus is cut into cutter, the rhombus fritter cut was put into oven for baking after 15 minutes.

Chinese Patent Application No. 2013101636128 discloses " a kind of preparation method of meat pie ", and the preparation method of this meat pie, is characterized in that: first steep by salted dried mustard cabbage cold water, then extracted by moisture; Again by streaky pork chopping, shredded meat cooking wine is mixed well, add monosodium glutamate, white sugar, chicken essence powder, sesame oil, peanut oil mixes well, then add salted dried mustard cabbage to mix well, flour is added appropriate cold water and live into neither too hard, nor too soft dough, make face agent, pancake is rolled in face agent, fillings is wrapped into, pie is made in closing in, and ready-made meat pie is put into electric baking pan, and temperature is adjusted to warm 160 degree, lower temperature 180 degree, irons 12 minutes.Its beneficial effect is: make simple, nutritious, the thin filling of skin is many, crisp outside tender inside, and crisp-fried is good to eat, and mouthfeel is unique, can enoughly satisfy the demands of consumers.

Summary of the invention

Object of the present invention aims to provide a kind of industrial mass meat pie process for making.

Meat pie process for making of the present invention is made up of following steps:

One, choose meat raw material, account for 60-70%, lean meat accounts for 30-40% according to fat meat, segmentation, grinds;

Two, add corresponding flavoring according to different taste, stir 20-40 minute;

Three, shape, put into the quick-frozen storehouse that temperature is less than-33 DEG C fast, continue more than 24 hours;

Four, sizing after meat pie veneer sawing machine, according to diameter be 3-7cm, thickness be 7-12mm specification section;

Five, the outer surface of every a slice is stained with flour successively, is stained with egg liquid, is stained with breadcrumbs;

Six, quick-frozen, puts into the quick-frozen storehouse that temperature is less than-33 DEG C fast, continues 20-30 minute;

Seven, pack.

This meat pie is without any additive, anticorrisive agent; There is no similar halal food in the market to occur; This meat pie cooking methods is simple, and the soft cunning of mouthfeel of food is tender.

This meat pie makes simple, and nutritious, the thin filling of skin is many, crisp outside tender inside, and crisp-fried is good to eat, and mouthfeel is unique, is applicable to very much fast pace and the modern metropolitan cities crowd consumption pursuing ecological, environmental protective, health, nutrition, grade.

Detailed description of the invention

Embodiment:

Choose acid discharge beef, according to fat meat: lean meat is the ratio of 7:3, segmentation, wears into minced meat, adds various flavoring according to required taste, stir 30 minutes, allow flavoring and minced meat fully mix, tasty; Be shaped into required shape, as: circular, square etc., enter the quick-frozen of quick-frozen storehouse fast ,-33 DEG C, 24 hours, the meat pie veneer sawing machine after sizing, according to diameter be 3-7cm, thickness be 7-12mm specification section, as; Diameter: 6.5cm ± 0.3cm, thickness: 9mm ± 1mm, weight: 35 grams-40 grams or diameter: 4cm ± 0.3cm, thickness: 9mm ± 1mm, weight: 18 grams-20 grams.Be stained with flour successively at the outer surface of every a slice, be stained with egg liquid, be stained with breadcrumbs; Then quick-frozen ,-33 DEG C, 30 minutes.Pack.

Technological process:

Acid discharge beef-split-grind-stir-shape-flour of cutting into slices-be stained with-be stained with egg liquid-be stained with breadcrumbs-quick-frozen-packaging.

Claims (1)

1. a meat pie process for making, is characterized in that being made up of following steps:

One, choose meat raw material, account for 60-70%, lean meat accounts for 30-40% according to fat meat, segmentation, grinds;

Two, add corresponding flavoring according to different taste, stir 20-40 minute;

Three, shape, put into the quick-frozen storehouse that temperature is less than-33 DEG C fast, continue more than 24 hours;

Four, sizing after meat pie veneer sawing machine, according to diameter be 3-7cm, thickness be 7-12mm specification section;

Five, the outer surface of every a slice is stained with flour successively, is stained with egg liquid, is stained with breadcrumbs;

Six, quick-frozen, puts into the quick-frozen storehouse that temperature is less than-33 DEG C fast, continues 20-30 minute;

Seven, pack.