CN111296534A - Making process of frozen pie - Google Patents
Making process of frozen pie Download PDFInfo
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- CN111296534A CN111296534A CN202010160422.0A CN202010160422A CN111296534A CN 111296534 A CN111296534 A CN 111296534A CN 202010160422 A CN202010160422 A CN 202010160422A CN 111296534 A CN111296534 A CN 111296534A
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- 238000000034 method Methods 0.000 title claims abstract description 38
- 235000013311 vegetables Nutrition 0.000 claims abstract description 50
- 238000004140 cleaning Methods 0.000 claims abstract description 27
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims abstract description 13
- 240000006108 Allium ampeloprasum Species 0.000 claims abstract description 13
- 240000007087 Apium graveolens Species 0.000 claims abstract description 13
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- 235000011305 Capsella bursa pastoris Nutrition 0.000 claims abstract description 13
- 240000008867 Capsella bursa-pastoris Species 0.000 claims abstract description 13
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 13
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 13
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 13
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 claims abstract description 8
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- 239000002699 waste material Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 59
- 235000015108 pies Nutrition 0.000 claims description 54
- 235000013312 flour Nutrition 0.000 claims description 42
- 235000015277 pork Nutrition 0.000 claims description 25
- 238000003756 stirring Methods 0.000 claims description 25
- 239000012634 fragment Substances 0.000 claims description 23
- 235000013372 meat Nutrition 0.000 claims description 19
- 238000004806 packaging method and process Methods 0.000 claims description 18
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 15
- 229930006000 Sucrose Natural products 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 15
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 12
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 12
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 12
- 238000011049 filling Methods 0.000 claims description 12
- 240000002234 Allium sativum Species 0.000 claims description 10
- 108010068370 Glutens Proteins 0.000 claims description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 10
- 238000007605 air drying Methods 0.000 claims description 10
- 238000005520 cutting process Methods 0.000 claims description 10
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- 235000021312 gluten Nutrition 0.000 claims description 10
- 238000005554 pickling Methods 0.000 claims description 10
- 238000003825 pressing Methods 0.000 claims description 10
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- 206010033546 Pallor Diseases 0.000 claims description 9
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- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 6
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 5
- 241001137251 Corvidae Species 0.000 claims description 5
- 102000002322 Egg Proteins Human genes 0.000 claims description 5
- 108010000912 Egg Proteins Proteins 0.000 claims description 5
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- 238000009835 boiling Methods 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 235000014103 egg white Nutrition 0.000 claims description 5
- 210000000969 egg white Anatomy 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 239000006260 foam Substances 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000005457 ice water Substances 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 5
- 239000008158 vegetable oil Substances 0.000 claims description 5
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- 239000000796 flavoring agent Substances 0.000 abstract description 6
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- 230000000717 retained effect Effects 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 description 6
- 239000010699 lard oil Substances 0.000 description 4
- 238000005360 mashing Methods 0.000 description 4
- 238000007789 sealing Methods 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- 229940041514 candida albicans extract Drugs 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 3
- 235000013923 monosodium glutamate Nutrition 0.000 description 3
- 239000004223 monosodium glutamate Substances 0.000 description 3
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 description 3
- 239000012138 yeast extract Substances 0.000 description 3
- 241000219469 Nyctaginaceae Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a process for preparing frozen pie, which is characterized in that after the pie prepared by the process is thawed and baked, the color, the flavor and the taste of the stuffing are comparable to those of the pie prepared by fresh, the original flavor of the pie is retained to the maximum extent, the frozen pie prepared by the method can be baked at one time when being eaten, in order to overcome the defects of time and labor waste, high cost and poor taste of the prior art, the selecting range of red pepper, cabbage, shepherd's purse, leek or celery and the like is large, the selecting method can select the optimal choice according to the geographical position of a franchisee, or the current vegetable varieties on the market and the local vegetable price, the cost is convenient to control, the mechanical cleaning speed is higher, the cost is lower, the competitiveness is improved, customers are attracted, the stuffing prepared by the method has delicious taste, pleasant taste, the dough skin processing elasticity is moderate, the taste is good, the batch production can be realized, the yield is high, the taste is consistent, and the customers are stable.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a making process of frozen pies.
Background
The pie is a layered pie which is just called as stuffing zygote as the name implies, the box in Tianjin is similar to big dumplings in Ji county, the three rivers in Dagong are just called as fried big dumplings, the box is turned over, the vegetable roll is also a box which is just difficult to make and is less than four layers of wrappers and is just called as a box, and the Chinese folk home food. The preparation method comprises frying, baking, etc., and the stuffing is wrapped by the cake crust. The stuffing can be various food materials, such as meat, vegetables, seafood, eggs and the like, and the taste is mainly salty, fragrant and fresh in north.
At present, the pie industry in China has three major problems, and the development of the pie industry is severely restricted. Firstly, the mode of making now and burning in place that the single shop was managed as the owner to it is fresh to sell the point, but intensity of labour is big, and product quality is difficult to control, and the quality is uneven two unified delivery filling material is on-the-spot to be made now and is burnt in place again, and the shortcoming is that the filling material quality is difficult to guarantee, and the binding power of chain store and brand merchant is not strong, and operating time is unusual, and three four o' clock get up the preparation every morning, and the human cost is high. Accordingly, one skilled in the art provides a process for making frozen patties that solves the problems set forth in the background above.
Disclosure of Invention
The invention aims to provide a process for making frozen pies, which aims to solve the problems in the prior art.
In order to achieve the purpose, the invention provides the following technical scheme:
a process for making frozen patties, the process comprising the steps of:
1) selecting, cleaning and draining one of red pepper, Chinese cabbage, shepherd's purse, leek or celery, cutting the selected red pepper, Chinese cabbage, shepherd's purse, leek or celery into 6-10mm vegetable fragments, containing the vegetable fragments, and pickling the vegetable fragments in salt for later use, wherein the vegetable fragments are various in taste;
2) cleaning pork, cutting into pieces for later use, adding water, blanching for two minutes, finally putting the pork into a meat grinder, grinding the pork into minced meat, putting the minced meat into salt, and pickling for later use;
3) pouring vegetable oil into a pot, heating to 165-;
4) filling the stuffing, cooling, adding egg white, stirring uniformly, and placing in a refrigerator for safe storage for later use;
5) making dough sheets, taking 1000-1500 g of medium gluten flour, 5-15 g of semi-dry yeast, 30-100 g of white sugar, 60-80 g of lard and 800 g of water, preparing a basin, placing the basin on a cooking bench, preheating for about 10 seconds, reducing sticky dough on the basin, judging and adding quantitative gluten flour according to the size of a packaging bag, pouring prepared white sugar into the basin, uniformly mixing the prepared white sugar with chopsticks, taking a measuring cup for measuring the milliliter of water, mixing the semi-dry yeast into the water, uniformly stirring, pouring the mixed water into the flour little by little, stirring while stirring to ensure the stirring uniformity of the dough and the water until the flour is stirred into flocculent dough, manually kneading the dough, pressing the flocculent dough with palm center to the middle to knead the dough while rubbing the sticky dough on the basin, avoiding waste and also reducing the complexity degree in subsequent cleaning, the lard is added in the pressing process, so that the adhesion of the dough to the washbasin can be reduced, the taste and fragrance of the processed dough can be improved, the dough is not easy to stick to the hands when being pressed, the dough is pressed into a ball, and the surface is smooth and has no pits and cracks;
6) gathering the well-blended flour into a spherical or rectangular shape, putting the dough in the middle of a basin, covering the dough with a piece of wet cloth or a plastic bag to prevent air drying, waiting for fermentation and proofing for 20-60 minutes, wherein the step is to ensure that the flour and water have a sufficient blending time process and the taste of the dough skin is ensured;
7) the proofed dough is pressed and tanned, then cut into a plurality of small-sized dough, and put into a dough skin machine in sequence to rapidly make dough skins;
8) taking out the prepared stuffing, wrapping the stuffing with the prepared wrapper to prepare pie, filling the pie into a packaging bag, putting the pie into a refrigerator for quick-freezing preservation, and finally sending the pie to each member shop in batches.
As a further scheme of the invention: in the step 1), the green vegetables are intensively put into a bubble wave-turning cleaning machine for cleaning for at least 10 minutes, silt is cleaned, variegated green vegetables, rotten and deteriorated green vegetables and foreign matters are selected, the cleaned green vegetables are sent to an air-drying water remover to remove clear water, and then the green vegetables are sent to a crushing device through a conveying belt to be cut into fragments.
As a still further scheme of the invention: and in the step 2), the pork is scalded by a boiling water blanching method, namely water in the pot is boiled first, the pork is placed into the pot, the water is turned to a small fire after being boiled again, floating foam is removed, then ice water is fished out, bloodiness is washed away, and the batch production is circularly operated in sequence.
As a still further scheme of the invention: in the step 3), the ginger is sliced in advance, and the garlic is peeled and smashed by using an electric garlic mashing machine.
As a still further scheme of the invention: and 8), weighing the pie filled into the packaging bag by using an electronic scale, if one jin is quantified into one pie, selling and calculating the money return conveniently, sealing the weighed packaging bag, sticking labels such as production date and the like, and then sending the pie into a refrigerated cabinet.
Compared with the prior art, the invention has the beneficial effects that:
the method has the advantages that the red pepper, the Chinese cabbage, the shepherd's purse, the leek or the celery and the like can be selected in a large selection range, the selection can be carried out preferentially according to the geographical position of a franchise shop, or the current vegetable varieties on the market and the local vegetable prices, the cost is convenient to control, the mechanical cleaning speed is higher, the cost is lower, the competitiveness is improved, customers are attracted, the stuffing prepared by the preparation method is delicious in taste, pleasant in taste, moderate in wrapper processing elasticity, good in taste, capable of being produced in batches, high in yield, consistent in taste and stable in customers, after the pie prepared by the preparation method is thawed and baked, the color, the stuffing flavor and the taste are comparable to those of a fresh pie, the original flavor of the pie is reserved to the maximum extent, the frozen pie prepared by the method can be prepared at one time, and labor are wasted in processing in order to overcome the defects of the prior art, the cost.
Detailed Description
The technical solution of the present invention will be described in further detail with reference to specific embodiments.
The first embodiment is as follows:
a process for making frozen patties, the process comprising the steps of:
1) selecting, cleaning and draining one of red pepper, Chinese cabbage, shepherd's purse, leek or celery, cutting the selected red pepper, Chinese cabbage, shepherd's purse, leek or celery into 6mm vegetable fragments, containing the vegetable fragments, and placing salt for pickling for later use, wherein the taste of the vegetable fragments is diversified;
2) cleaning pork, cutting into pieces for later use, adding water, blanching for two minutes, finally putting the pork into a meat grinder, grinding the pork into minced meat, putting the minced meat into salt, and pickling for later use;
3) heating vegetable oil to 170 deg.C, adding rhizoma Zingiberis recens and Bulbus Allii, stirring, parching for 40 s, continuously parching the preserved minced meat for 0.5 min, adding the chopped vegetables, parching rapidly, adding white sugar, monosodium glutamate, yeast extract and chicken powder flavoring, and parching until fragrance overflows to obtain stuffing;
4) filling the stuffing, cooling, adding egg white, stirring uniformly, and placing in a refrigerator for safe storage for later use;
5) preparing dough sheets, taking 1250 g of medium gluten flour, 10 g of semi-dry yeast, 50 g of white sugar, 80 g of lard oil and 700 g of water, preparing a basin, putting the basin on a cooking bench, preheating for about 10 seconds, reducing sticky flour on the basin, judging and adding quantitative gluten flour according to the size of a packaging bag, pouring prepared white sugar into the basin, uniformly mixing with chopsticks, taking a measuring cup for measuring the milliliter of water, mixing the semi-dry yeast into the water, uniformly stirring, pouring the mixed water into the flour little by little, stirring while pouring, ensuring the stirring uniformity of the flour and the water until the flour is stirred into a dough shape, starting manual dough kneading, pressing the dough wadding with a palm center to the middle to knead the dough while rubbing off the sticky flour on the basin, avoiding waste, reducing the complexity degree during subsequent cleaning, and adding the lard oil during the pressing process to reduce the adhesion of the dough to the basin, the taste and fragrance of the processed dough can be improved, the dough is not easy to stick hands when being pressed and is pressed into a dough, and the surface is smooth and has no pits and cracks;
6) gathering the well-blended flour into a spherical or rectangular shape, putting the dough in the middle of a basin, covering the dough with a piece of wet cloth or a plastic bag to prevent air drying, waiting for fermentation and proofing for 40 minutes, wherein the step is to ensure that the flour and water have a sufficient blending time process and the taste of the dough skin is ensured;
7) the proofed dough is pressed and tanned, then cut into a plurality of small-sized dough, and put into a dough skin machine in sequence to rapidly make dough skins;
8) taking out the prepared stuffing, wrapping the stuffing with the prepared wrapper to prepare pie, filling the pie into a packaging bag, putting the pie into a refrigerator for quick-freezing preservation, and finally sending the pie to each member shop in batches.
In the step 1), the green vegetables are intensively put into a bubble wave-turning cleaning machine for cleaning for at least 10 minutes, silt is cleaned, variegated green vegetables, rotten and deteriorated green vegetables and foreign matters are selected, the cleaned green vegetables are sent to an air-drying water remover to remove clear water, and then the green vegetables are sent to a crushing device through a conveying belt to be cut into fragments.
And in the step 2), the pork is scalded by a boiling water blanching method, namely water in the pot is boiled first, the pork is placed into the pot, the water is turned to a small fire after being boiled again, floating foam is removed, then ice water is fished out, bloodiness is washed away, and the batch production is circularly operated in sequence.
In the step 3), the ginger is sliced in advance, and the garlic is peeled and smashed by using an electric garlic mashing machine.
And 8), weighing the pie filled into the packaging bag by using an electronic scale, if one jin is quantified into one pie, selling and calculating the money return conveniently, sealing the weighed packaging bag, sticking labels such as production date and the like, and then sending the pie into a refrigerated cabinet.
Example two:
a process for making frozen patties, the process comprising the steps of:
1) selecting, cleaning and draining one of red pepper, Chinese cabbage, shepherd's purse, leek or celery, cutting the selected red pepper, Chinese cabbage, shepherd's purse, leek or celery into 6-10mm vegetable fragments, containing the vegetable fragments, and pickling the vegetable fragments in salt for later use, wherein the vegetable fragments are various in taste;
2) cleaning pork, cutting into pieces for later use, adding water, blanching for two minutes, finally putting the pork into a meat grinder, grinding the pork into minced meat, putting the minced meat into salt, and pickling for later use;
3) heating vegetable oil to 165 deg.C, adding rhizoma Zingiberis recens and Bulbus Allii, stirring, parching for 20 s, adding the preserved minced meat, parching for 1 min, adding the chopped vegetables, parching rapidly, adding white sugar, monosodium glutamate, yeast extract and chicken powder flavoring, and parching until fragrance overflows to obtain stuffing;
4) filling the stuffing, cooling, adding egg white, stirring uniformly, and placing in a refrigerator for safe storage for later use;
5) making dough sheets, taking 1300 g of medium gluten flour, 11 g of semi-dry yeast, 40 g of white sugar, 70 g of lard and 600 g of water, preparing a basin, putting the basin on a cooking bench, preheating for about 10 seconds, reducing sticky flour on the basin, judging and adding quantitative gluten flour according to the size of a packaging bag, pouring prepared white sugar into the basin, uniformly mixing with chopsticks, taking a measuring cup for measuring the milliliter of water, mixing the semi-dry yeast into the water, uniformly stirring, pouring the mixed water into the flour little by little, stirring while pouring, ensuring the stirring uniformity of the flour and the water until the flour is stirred into a dough shape, starting manual kneading, pressing the dough wadding with a palm center to the middle to knead the dough while rubbing off sticky flour on the basin, avoiding waste, reducing the complexity of subsequent cleaning, and adding the lard dough in the pressing process to reduce the adhesion of the dough to the basin, the taste and fragrance of the processed dough can be improved, the dough is not easy to stick hands when being pressed and is pressed into a dough, and the surface is smooth and has no pits and cracks;
6) gathering the well-blended flour into a spherical or rectangular shape, putting the dough in the middle of a basin, covering the dough with a piece of wet cloth or a plastic bag to prevent air drying, waiting for fermentation and fermentation for 60 minutes, wherein the step is to ensure that the flour and water have a sufficient blending time process and the taste of the dough skin is ensured;
7) the proofed dough is pressed and tanned, then cut into a plurality of small-sized dough, and put into a dough skin machine in sequence to rapidly make dough skins;
8) taking out the prepared stuffing, wrapping the stuffing with the prepared wrapper to prepare pie, filling the pie into a packaging bag, putting the pie into a refrigerator for quick-freezing preservation, and finally sending the pie to each member shop in batches.
In the step 1), the green vegetables are intensively put into a bubble wave-turning cleaning machine for cleaning for at least 10 minutes, silt is cleaned, variegated green vegetables, rotten and deteriorated green vegetables and foreign matters are selected, the cleaned green vegetables are sent to an air-drying water remover to remove clear water, and then the green vegetables are sent to a crushing device through a conveying belt to be cut into fragments.
And in the step 2), the pork is scalded by a boiling water blanching method, namely water in the pot is boiled first, the pork is placed into the pot, the water is turned to a small fire after being boiled again, floating foam is removed, then ice water is fished out, bloodiness is washed away, and the batch production is circularly operated in sequence.
In the step 3), the ginger is sliced in advance, and the garlic is peeled and smashed by using an electric garlic mashing machine.
And 8), weighing the pie filled into the packaging bag by using an electronic scale, if one jin is quantified into one pie, selling and calculating the money return conveniently, sealing the weighed packaging bag, sticking labels such as production date and the like, and then sending the pie into a refrigerated cabinet.
Example three:
a process for making frozen patties, the process comprising the steps of:
1) selecting, cleaning and draining one of red pepper, Chinese cabbage, shepherd's purse, leek or celery, cutting the selected red pepper, Chinese cabbage, shepherd's purse, leek or celery into 6-10mm vegetable fragments, containing the vegetable fragments, and pickling the vegetable fragments in salt for later use, wherein the vegetable fragments are various in taste;
2) cleaning pork, cutting into pieces for later use, adding water, blanching for two minutes, finally putting the pork into a meat grinder, grinding the pork into minced meat, putting the minced meat into salt, and pickling for later use;
3) heating vegetable oil to 175 deg.C, adding rhizoma Zingiberis recens and Bulbus Allii, stirring, parching for 20 s, adding the preserved minced meat, parching for 1 min, adding the chopped vegetables, parching rapidly, adding white sugar, monosodium glutamate, yeast extract and chicken powder flavoring, and parching until fragrance overflows to obtain stuffing;
4) filling the stuffing, cooling, adding egg white, stirring uniformly, and placing in a refrigerator for safe storage for later use;
5) making dough sheets, taking 1500 g of medium gluten flour, 14 g of semi-dry yeast, 60 g of white sugar, 80 g of lard oil and 750 g of water, preparing a basin, putting the basin on a cooking bench, preheating for about 10 seconds, reducing sticky flour on the basin, judging and adding quantitative gluten flour according to the size of a packaging bag, pouring prepared white sugar into the basin, uniformly mixing with chopsticks, taking a measuring cup for measuring the milliliter of water, mixing the semi-dry yeast into the water, uniformly stirring, pouring the mixed water into the flour little by little, stirring while pouring, ensuring the stirring uniformity of the flour and the water until the flour is stirred into flocculent flour, starting manual kneading, pressing the flocculent flour with a palm center, kneading the flour while rubbing off sticky flour on the basin, avoiding waste, reducing the complexity of subsequent cleaning, and adding the lard oil during the pressing process to reduce the adhesion of the dough to the basin, the taste and fragrance of the processed dough can be improved, the dough is not easy to stick hands when being pressed and is pressed into a dough, and the surface is smooth and has no pits and cracks;
6) gathering the well-blended flour into a spherical or rectangular shape, putting the dough in the middle of a basin, covering the dough with a piece of wet cloth or a plastic bag to prevent air drying, waiting for fermentation and proofing for 50 minutes, wherein the step is to ensure that the flour and water have a sufficient blending time process and the taste of the dough skin is ensured;
7) the proofed dough is pressed and tanned, then cut into a plurality of small-sized dough, and put into a dough skin machine in sequence to rapidly make dough skins;
8) taking out the prepared stuffing, wrapping the stuffing with the prepared wrapper to prepare pie, filling the pie into a packaging bag, putting the pie into a refrigerator for quick-freezing preservation, and finally sending the pie to each member shop in batches.
In the step 1), the green vegetables are intensively put into a bubble wave-turning cleaning machine for cleaning for at least 10 minutes, silt is cleaned, variegated green vegetables, rotten and deteriorated green vegetables and foreign matters are selected, the cleaned green vegetables are sent to an air-drying water remover to remove clear water, and then the green vegetables are sent to a crushing device through a conveying belt to be cut into fragments.
And in the step 2), the pork is scalded by a boiling water blanching method, namely water in the pot is boiled first, the pork is placed into the pot, the water is turned to a small fire after being boiled again, floating foam is removed, then ice water is fished out, bloodiness is washed away, and the batch production is circularly operated in sequence.
In the step 3), the ginger is sliced in advance, and the garlic is peeled and smashed by using an electric garlic mashing machine.
And 8), weighing the pie filled into the packaging bag by using an electronic scale, if one jin is quantified into one pie, selling and calculating the money return conveniently, sealing the weighed packaging bag, sticking labels such as production date and the like, and then sending the pie into a refrigerated cabinet.
The working principle of the invention is as follows:
the method has the advantages that the red pepper, the Chinese cabbage, the shepherd's purse, the leek or the celery and the like can be selected in a large selection range, the selection can be carried out preferentially according to the geographical position of a franchise shop, or the current vegetable varieties on the market and the local vegetable prices, the cost is convenient to control, the mechanical cleaning speed is higher, the cost is lower, the competitiveness is improved, customers are attracted, the stuffing prepared by the preparation method is delicious in taste, pleasant in taste, moderate in wrapper processing elasticity, good in taste, capable of being produced in batches, high in yield, consistent in taste and stable in customers, after the pie prepared by the preparation method is thawed and baked, the color, the stuffing flavor and the taste are comparable to those of a fresh pie, the original flavor of the pie is reserved to the maximum extent, the frozen pie prepared by the method can be prepared at one time, and labor are wasted in processing in order to overcome the defects of the prior art, the cost.
While the preferred embodiments of the present invention have been described in detail, the present invention is not limited to the above embodiments, and various changes can be made without departing from the spirit of the present invention within the knowledge of those skilled in the art.
Claims (5)
1. A process for making frozen patties, comprising the steps of:
1) selecting, cleaning and draining one of red pepper, Chinese cabbage, shepherd's purse, leek or celery, cutting the selected red pepper, Chinese cabbage, shepherd's purse, leek or celery into 6-10mm vegetable fragments, containing the vegetable fragments, and pickling the vegetable fragments in salt for later use, wherein the vegetable fragments are various in taste;
2) cleaning pork, cutting into pieces for later use, adding water, blanching for two minutes, finally putting the pork into a meat grinder, grinding the pork into minced meat, putting the minced meat into salt, and pickling for later use;
3) pouring vegetable oil into a pot, heating to 165-;
4) filling the stuffing, cooling, adding egg white, stirring uniformly, and placing in a refrigerator for safe storage for later use;
5) making dough sheets, taking 1000-1500 g of medium gluten flour, 5-15 g of semi-dry yeast, 30-100 g of white sugar, 60-80 g of lard and 800 g of water, preparing a basin, placing the basin on a cooking bench, preheating for about 10 seconds, reducing sticky dough on the basin, judging and adding quantitative gluten flour according to the size of a packaging bag, pouring prepared white sugar into the basin, uniformly mixing the prepared white sugar with chopsticks, taking a measuring cup for measuring the milliliter of water, mixing the semi-dry yeast into the water, uniformly stirring, pouring the mixed water into the flour little by little, stirring while stirring to ensure the stirring uniformity of the dough and the water until the flour is stirred into flocculent dough, manually kneading the dough, pressing the flocculent dough with palm center to the middle to knead the dough while rubbing the sticky dough on the basin, avoiding waste and also reducing the complexity degree in subsequent cleaning, the lard is added in the pressing process, so that the adhesion of the dough to the washbasin can be reduced, the taste and fragrance of the processed dough can be improved, the dough is not easy to stick to the hands when being pressed, the dough is pressed into a ball, and the surface is smooth and has no pits and cracks;
6) gathering the well-blended flour into a spherical or rectangular shape, putting the dough in the middle of a basin, covering the dough with a piece of wet cloth or a plastic bag to prevent air drying, waiting for fermentation and proofing for 20-60 minutes, wherein the step is to ensure that the flour and water have a sufficient blending time process and the taste of the dough skin is ensured;
7) the proofed dough is pressed and tanned, then cut into a plurality of small-sized dough, and put into a dough skin machine in sequence to rapidly make dough skins;
8) taking out the prepared stuffing, wrapping the stuffing with the prepared wrapper to prepare pie, filling the pie into a packaging bag, putting the pie into a refrigerator for quick-freezing preservation, and finally sending the pie to each member shop in batches.
2. The process for making frozen pies according to claim 1 wherein in step 1) the cleaning step is to concentrate the greengroceries into a bubble wave washer to clean for at least 10 minutes, clean the silt, then pick out the variegated greengroceries, rot and deteriorate the greengroceries and foreign objects, then send the cleaned greengroceries to an air-drying and dewatering machine to remove the clear water, and then send the greengroceries to a crushing device to be cut into pieces.
3. The process for making frozen pies according to claim 1, wherein in step 2), pork is blanched in boiling water, that is, water in a pot is boiled first, pork is placed in the pot, the water is boiled again, then the pot is turned to small fire, floating foam is skimmed, then ice water is fished out, bloodiness is washed away, and the batch production is performed in a circulating operation in sequence.
4. The process for preparing frozen pies according to claim 1 wherein in step 3), ginger is sliced beforehand and garlic is peeled and crushed by an electric mashed garlic machine.
5. A process for preparing frozen pie according to claim 1, wherein in step 8), the pie packed in the packing bag is weighed by an electronic scale, for example, a pack of pie is weighed, the packing bag is sold and calculated for money return, the weighed packing bag is sealed, and the pie is sent to a refrigerator after being labeled with date of manufacture and the like.
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| CN202010160422.0A CN111296534A (en) | 2020-03-10 | 2020-03-10 | Making process of frozen pie |
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| CN202010160422.0A CN111296534A (en) | 2020-03-10 | 2020-03-10 | Making process of frozen pie |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112136851A (en) * | 2020-10-10 | 2020-12-29 | 郑州思念食品有限公司 | Preserved juice meat and golden silk crispy pie and making method thereof |
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|---|---|---|---|---|
| US4608262A (en) * | 1985-01-03 | 1986-08-26 | J. R. Simplot Company | Method of making frozen potato patties and the products formed thereby |
| CN1298668A (en) * | 1999-12-03 | 2001-06-13 | 崔春清 | Quickly frozen, meat pie and its preparing method |
| CN101073424A (en) * | 2007-06-29 | 2007-11-21 | 崔润涛 | Quick-frozen beef pie and its production |
| CN101884344A (en) * | 2009-05-11 | 2010-11-17 | 佳木斯希波集团有限公司 | Quick-frozen pie and preparation method thereof |
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2020
- 2020-03-10 CN CN202010160422.0A patent/CN111296534A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4608262A (en) * | 1985-01-03 | 1986-08-26 | J. R. Simplot Company | Method of making frozen potato patties and the products formed thereby |
| CN1298668A (en) * | 1999-12-03 | 2001-06-13 | 崔春清 | Quickly frozen, meat pie and its preparing method |
| CN101073424A (en) * | 2007-06-29 | 2007-11-21 | 崔润涛 | Quick-frozen beef pie and its production |
| CN101884344A (en) * | 2009-05-11 | 2010-11-17 | 佳木斯希波集团有限公司 | Quick-frozen pie and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112136851A (en) * | 2020-10-10 | 2020-12-29 | 郑州思念食品有限公司 | Preserved juice meat and golden silk crispy pie and making method thereof |
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Application publication date: 20200619 |