CN112136851A - Preserved juice meat and golden silk crispy pie and making method thereof - Google Patents
Preserved juice meat and golden silk crispy pie and making method thereof Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 14
- 235000015277 pork Nutrition 0.000 claims abstract description 50
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 36
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 36
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- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 15
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 15
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- 235000014594 pastries Nutrition 0.000 claims description 12
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Classifications
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- 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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- General Health & Medical Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a bacon meat and golden silk crispy cake, which comprises a cake crust and stuffing, wherein the cake crust comprises the following raw materials in percentage by weight: 0.1-1.8% of salt, 0.13-1.5% of monosodium glutamate and the balance of wheat flour; the stuffing comprises the following raw materials in percentage by weight: 40-70% of pork, 10-35% of green pepper, 0.1-1.2% of salt, 0.1-1.5% of chicken essence, 0.3-1.8% of compound marinated meat seasoning, 0.2-2% of light soy sauce, 0.15-1.6% of dark soy sauce and 0.12-1.2% of spice. Meanwhile, the invention also discloses a method for making the preserved juice meat and golden silk crispy pie, which has the advantages of high degree of mechanization, shortened making period, saved labor cost, high safety degree, simplicity, convenience, easy operation and suitability for industrial production; the pie disclosed by the invention contains abundant protein and fat, is matched with green pepper, is rich and balanced in nutrition, has fresh mouthfeel, leaves fragrance on lips and teeth, and meets the requirements of the public on the color, fragrance, taste and shape of food.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preserved juice meat and golden silk crispy pie and a making method thereof.
Background
Chinese hamburger is a traditional snack, and its filling material bacon is a famous local special snack in Shaanxi (xi' an), and it is called cold meat as bacon in the early war nation, and it is called bacon in Tang Dynasty. The preserved juice is red in meat color, glittering and translucent, fat but not greasy to eat, no residue in lean meat, strong fragrance and durability after eating.
The traditional method for making the preserved juice Chinese hamburger comprises the following steps: cleaning pork with moderate fat and thin meat with cold water, cutting into strips, adding a proper amount of water, salt, cooking wine, sugar color, aniseed, cassia bark, pepper, clove and other major ingredients, boiling, stewing with slow fire after the soup material is boiled, keeping a soup pot small, stewing for 3-4 hours after boiling for 2 hours, directly cutting the meat into small meat blocks, adding green pepper particles, spraying brine soup, and clamping into the Baiji steamed bread for eating.
The existing Chinese hamburgers cannot be stored for a long time in the quality guarantee time after being manufactured, even if the Chinese hamburgers are stored in a freezing way, the taste is influenced after a long time, the taste is changed, nutrient components in the Chinese hamburgers stored for a long time are damaged, the nutrition is unbalanced, and the requirements of the public on the color, the fragrance, the taste and the type of the food cannot be met.
Disclosure of Invention
In order to solve the defects in the prior art, the invention aims to provide the bacon meat golden silk crispy pie. The preserved juice meat golden silk crispy skin pie has the advantages that the skin golden silk is wound, the taste is crisp, the stuffing is moist but not greasy, the juice is thick, and the traditional local characteristics are realized.
The second purpose of the invention is to provide a method for making the preserved juice meat and golden silk crispy pie. The invention adopts a unique preparation method to pickle the pork with the seasoning, and the pork is matched with the green pepper, so that the appearance, color, luster, flavor and taste of the pork are equivalent to those of the marinated preserved juice meat, the operation is simple, the pork can be stored for a long time without damaging the nutritional ingredients of the preserved juice meat golden silk crispy skin pie, and the requirements of people on the color, the fragrance, the taste and the shape of the food are met.
In order to achieve the two purposes, the invention adopts the following technical scheme:
the bacon meat and golden silk crispy skin pie comprises pie crusts and stuffing, wherein the pie crusts are prepared from the following raw materials in percentage by weight: 0.1-1.8% of salt, 0.13-1.5% of monosodium glutamate and the balance of wheat flour; the stuffing comprises the following raw materials in percentage by weight: 40-70% of pork, 10-35% of green pepper, 0.1-1.2% of salt, 0.1-1.5% of chicken essence, 0.3-1.8% of compound marinated meat seasoning, 0.2-2% of light soy sauce, 0.15-1.6% of dark soy sauce and 0.12-1.2% of spice.
Further, the cake crust comprises the following raw materials in percentage by weight: 0.5-1.5% of salt, 0.4-1% of monosodium glutamate and the balance of wheat flour; the stuffing comprises the following raw materials in percentage by weight: 50-70% of pork, 20-35% of green pepper, 0.6-1% of salt, 0.5-1% of chicken essence, 0.8-1.8% of compound marinated meat seasoning, 0.7-1.6% of light soy sauce, 0.6-1.2% of dark soy sauce and 0.3-0.9% of spice.
Further, the cake crust comprises the following raw materials in percentage by weight: 1.2% of salt, 0.6% of monosodium glutamate and the balance of wheat flour; the stuffing comprises the following raw materials in percentage by weight: 64% of pork, 30% of green pepper, 0.8% of salt, 0.7% of chicken essence, 1.6% of compound marinated meat seasoning, 1.3% of light soy sauce, 0.9% of dark soy sauce and 0.7% of spice.
Further, the pork is quick-frozen pork with moderate fat and thin meat.
Further, the method for making the preserved juice meat and golden silk crispy pie comprises the following steps:
(1) pretreatment of pork: unfreezing the quick-frozen pork, and then placing the quick-frozen pork into a meat grinder to grind for later use;
(2) pretreating green peppers: cleaning green pepper, removing pedicel and seed, blanching for 1-3min, cooling, controlling water, dicing, and dehydrating for 2-5min until green pepper particles are loose for use;
(3) preparing stuffing: pouring the minced pork in the step (1) into a stuffing mixing pot, stirring until gelatin is formed, adding salt, chicken essence, compound marinated meat seasoning, light soy sauce, dark soy sauce and spices, continuously stirring until gelatin is formed, adding a proper amount of water, continuously stirring until gelatin is formed, adding the green pepper processed in the step (2), and uniformly stirring to obtain the preserved juice meat stuffing for later use;
(4) kneading: pouring flour into a dough kneading pot, adding a proper amount of salt, monosodium glutamate and water, uniformly stirring, kneading until dough is smooth, taking out of the pot, and coating a film for standing for 30 minutes;
(5) molding: putting the dough proofed in the step (4) and the preserved juice meat stuffing prepared in the step (3) into a forming machine, and performing machine-loading forming, loosening and cake pressing to prepare preserved juice meat golden silk crispy pie with golden silk on the surface;
(6) quick-freezing and packaging: and (5) putting the pressed juicy meat and golden silk crispy skin pie in the step (5) into a tunnel, freezing for a certain time, and packaging the juicy meat pie according to the weight and the packaging number to obtain the juicy meat and golden silk crispy skin pie.
Further, the stirring in the first three times in the step (3) is divided into low-speed stirring and high-speed stirring, wherein the low-speed stirring speed is 60-80r/min, and the stirring time is 3-5 min; the high-speed stirring speed is 00-150r/min, and the stirring time is 6-10 min.
Further, the stirring in the step (4) is divided into low-speed stirring and high-speed stirring, wherein the speed of each low-speed stirring is 60-80r/min, and the stirring time is 3-5 min; the speed of each high-speed stirring is 100-150r/min, and the stirring time is 6-10 min.
Further, the cake pressing time of the forming machine in the step (5) is 2-6 min.
Further, the temperature in the tunnel in the step (6) is-30 to-35 ℃,
further, the step (6) of freezing requires that the central temperature of the juice meat golden-silk crispy pie is up to-18 ℃ within 40-75 min.
Compared with the prior art, the invention has the beneficial effects that: (1) the prior bacon pie is provided with a single pie skin and cooked stuffing, and the cooked stuffing is put into the pie skin for eating. The preserved juice meat and golden silk crispy skin pie provided by the invention has golden wrapped pie skin appearance and crisp taste, the stuffing is not marinated, raw pork is minced and pickled by unique seasonings and is uniformly stirred with green pepper particles to prepare raw stuffing which is wrapped in the pie, the raw stuffing can be eaten after being heated to be ripe, the cooked cake golden silk is wrapped, the mouthfeel is crisp, the small stuffing is moist and not greasy, the juice is thick, and the aftertaste is endless
(2) The bacon and golden silk crispy skin pie disclosed by the invention can be stored for a long time after being frozen after being manufactured, the edible taste and the pie flavor are not influenced, meanwhile, the nutritional ingredients in the bacon and golden silk crispy skin pie after being stored for a long time are not lost, and the bacon and golden silk crispy skin pie disclosed by the invention contains abundant protein and fat, is matched with green pepper, is rich and balanced in nutrition and fresh in taste, can keep fragrance on human labial teeth, and meets the requirements of the public on the color, fragrance, taste and shape of food.
(3) The method for making the bacon meat and golden silk crispy skin pie has high degree of mechanization, can shorten the preparation period, save the labor cost, has high safety degree, is simple and convenient, is easy to operate, and is suitable for industrial production.
Drawings
FIG. 1 is a flow chart of the process for making the bacon meat-gold wire pastry pie of the present invention.
Detailed Description
The present invention is further described below with reference to specific embodiments, and it should be noted that, without conflict, any combination between the embodiments or technical features described below may form a new embodiment.
Example 1
The bacon meat and golden silk crispy skin pie comprises pie crusts and stuffing, wherein the pie crusts are prepared from the following raw materials in percentage by weight: the cake crust comprises the following raw materials in percentage by weight: 1.2% of salt, 0.6% of monosodium glutamate and the balance of wheat flour; the stuffing comprises the following raw materials in percentage by weight: 64% of pork, 30% of green pepper, 0.8% of salt, 0.7% of chicken essence, 1.6% of compound marinated meat seasoning, 1.3% of light soy sauce, 0.9% of dark soy sauce and 0.7% of spice.
The preparation method of the preserved juice meat golden silk crispy pie comprises the following steps:
(1) pretreatment of pork: unfreezing quick-frozen pork with fat and lean meat uniformly, and then placing the pork into a meat grinder to grind until the pork does not have blocks or particles for later use;
(2) pretreating green peppers: cleaning green pepper, removing pedicel and seed, blanching for 1-3min, cooling, controlling water, dicing, and dehydrating for 2-5min until green pepper particles are loose for use;
(3) preparing stuffing: pouring the minced pork in the step (1) into a stuffing mixing pot, beginning to stir at a low speed of 80r/min for 3min, continuing to stir at a high speed of 150r/min until the pork becomes gelatinized, stirring for 6min, adding salt, chicken essence, compound marinated meat flavoring, light soy sauce, dark soy sauce and spice into the pork, beginning to stir at a low speed of 80r/min for 3min, continuing to stir at a high speed of 150r/min until the stuffing becomes gelatinized, stirring for 6min, adding appropriate amount of water into the stuffing, beginning to stir at a low speed of 80r/min for 3min, continuing to stir at a high speed of 150r/min until the stuffing becomes gelatinized, stirring for 6min, adding the green pepper treated in the step (2), and uniformly stirring to obtain the preserved meat stuffing for later use;
(4) kneading: pouring flour into a dough kneading pot, adding a proper amount of salt, monosodium glutamate and water, stirring at a low speed of 75r/min for 3.5min, stirring at a high speed of 180r/min for 5min, starting kneading until dough is smooth after uniform stirring, taking out of the pot, covering with a preservative film, and standing for later use;
(5) molding: putting the dough proofed in the step (4) and the preserved juice meat stuffing prepared in the step (3) into a forming machine, and performing machine-loading forming, loosening and cake pressing for 4min to prepare preserved juice meat golden silk crispy pie with a golden silk surrounding surface;
(6) quick-freezing and packaging: and (3) putting the pressed preserved juice meat golden silk crispy skin pie in the step (5) into a special freezing tunnel, wherein the temperature in the tunnel is-32 ℃, the freezing time is 45min, and when the central temperature of the preserved juice meat golden silk crispy skin pie reaches-18 ℃, the preserved juice meat crispy skin pie is packaged according to the weight and the packaging number to obtain the preserved juice meat golden silk crispy skin pie.
Example 2
The bacon meat and golden silk crispy skin pie comprises pie crusts and stuffing, wherein the pie crusts are prepared from the following raw materials in percentage by weight: the cake crust comprises the following raw materials in percentage by weight: 0.9% of salt, 0.8% of monosodium glutamate and the balance of wheat flour; the stuffing comprises the following raw materials in percentage by weight: 60% of pork, 33% of green pepper, 1% of salt, 1% of chicken essence, 1.5% of compound marinated meat seasoning, 1.5% of light soy sauce, 1.1% of dark soy sauce and 0.9% of spice.
The preparation method of the preserved juice meat golden silk crispy pie comprises the following steps:
(1) pretreatment of pork: unfreezing quick-frozen pork with fat and lean meat uniformly, and then placing the pork into a meat grinder to grind until the pork does not have blocks or particles for later use;
(2) pretreating green peppers: cleaning green pepper, removing pedicel and seed, blanching for 1-3min, cooling, controlling water, dicing, and dehydrating for 2-5min until green pepper particles are loose for use;
(3) preparing stuffing: pouring the minced pork in the step (1) into a stuffing mixing pot, starting to stir at a low speed of 70r/min for 4min, continuing to stir at a high speed of 120r/min until the pork becomes gelatinized, stirring for 8min, adding salt, chicken essence, compound marinated meat seasoning, light soy sauce, dark soy sauce and spice into the pork, starting to stir at a low speed of 70r/min for 4min, continuing to stir at a high speed of 120r/min until the stuffing becomes gelatinized, stirring for 8min, adding appropriate amount of water into the stuffing, starting to stir at a low speed of 70r/min for 4min, continuing to stir at a high speed of 120r/min until the stuffing becomes gelatinized, stirring for 8min, adding the green pepper treated in the step (2), and uniformly stirring to obtain the preserved meat stuffing for later use;
(4) kneading: pouring flour into a dough kneading pot, adding a proper amount of salt, monosodium glutamate and water, stirring at a low speed of 62r/min for 4min, stirring at a high speed of 156r/min for 7min, starting kneading until dough is smooth after uniform stirring, taking out of the pot, covering with a preservative film, and standing for 30 min;
(5) molding: putting the dough proofed in the step (4) and the preserved juice meat stuffing prepared in the step (3) into a forming machine, and performing machine-loading forming, loosening and cake pressing for 5min to prepare preserved juice meat golden silk crispy pie with a golden silk surrounding surface;
(6) quick-freezing and packaging: and (3) putting the pressed preserved juice meat golden silk crispy skin pie in the step (5) into a special freezing tunnel, wherein the temperature in the tunnel is-30 ℃, the freezing time is 72min, and when the central temperature of the preserved juice meat golden silk crispy skin pie reaches-18 ℃, the preserved juice meat pie is packaged according to the weight and the packaging number to obtain the preserved juice meat golden silk crispy skin pie.
Example 3
The bacon meat and golden silk crispy skin pie comprises pie crusts and stuffing, wherein the pie crusts are prepared from the following raw materials in percentage by weight: the cake crust comprises the following raw materials in percentage by weight: 0.5% of salt, 1.2% of monosodium glutamate and the balance of wheat flour; the stuffing comprises the following raw materials in percentage by weight: 57% of pork, 35% of green pepper, 0.7% of salt, 1.3% of chicken essence, 1.6% of compound marinated meat seasoning, 1.8% of light soy sauce, 1.4% of dark soy sauce and 1.2% of spice.
The preparation method of the preserved juice meat golden silk crispy pie comprises the following steps:
(1) pretreatment of pork: unfreezing quick-frozen pork with fat and lean meat uniformly, and then placing the pork into a meat grinder to grind until the pork does not have blocks or particles for later use;
(2) pretreating green peppers: cleaning green pepper, removing pedicel and seed, blanching for 1-3min, cooling, controlling water, dicing, and dehydrating for 2-5min until green pepper particles are loose for use;
(3) preparing stuffing: pouring the minced pork in the step (1) into a stuffing mixing pot, starting 60r/min low-speed stirring for 5min, continuing 102r/min high-speed stirring until the pork becomes gelatinized, wherein the stirring time is 10min, adding salt, chicken essence, compound marinated meat flavoring, light soy sauce, dark soy sauce and spice into the pork, starting 60r/min low-speed stirring, continuing 102r/min high-speed stirring until the stuffing becomes gelatinized, wherein the stirring time is 10min, adding appropriate amount of water into the stuffing, starting 60r/min low-speed stirring, wherein the stirring time is 5min, continuing 102r/min high-speed stirring until the stuffing becomes gelatinized, wherein the stirring time is 10min, adding the green pepper treated in the step (2), and uniformly stirring to obtain the preserved juice meat stuffing for later use;
(4) kneading: pouring flour into a dough kneading pot, adding a proper amount of salt, monosodium glutamate and water, firstly stirring at a low speed of 50r/min for 5min, then stirring at a high speed of 125r/min for 9.5min, starting kneading until dough is smooth after uniform stirring, then taking out of the pot, covering with a preservative film, and standing for later use;
(5) molding: putting the dough proofed in the step (4) and the preserved juice meat stuffing prepared in the step (3) into a forming machine, and performing machine-loading forming, loosening and cake pressing for 6min to prepare preserved juice meat golden silk crispy skin pie with a golden silk surrounding surface;
(6) quick-freezing and packaging: and (3) putting the pressed preserved juice meat golden silk crispy skin pie in the step (5) into a special freezing tunnel, wherein the temperature in the tunnel is-35 ℃, the freezing time is 40min, and when the central temperature of the preserved juice meat golden silk crispy skin pie reaches-18 ℃, the preserved juice meat crispy skin pie is packaged according to the weight and the packaging number to obtain the preserved juice meat golden silk crispy skin pie.
Comparative example
A traditional preserved juice Chinese hamburger comprises stuffing and Chinese hamburger, wherein the stuffing comprises pork with moderate weight and thinness, salt, cooking wine, sugar color, aniseed, cassia bark, pepper and clove.
The traditional preserved juice Chinese hamburger is prepared by cleaning pork with moderate fat and thin, cutting into strips, putting into a saucepan, adding appropriate amount of water, salt, cooking wine, sugar color, aniseed, cassia bark, pepper and clove into the saucepan, boiling, stewing with slow fire after soup material is boiled, keeping the saucepan small, stewing for 4-6 hours after boiling for 2-4 hours, wherein the meat is completely soft and rotten, directly cutting into small meat blocks, adding green pepper particles, spraying brine soup, and sandwiching into Chinese hamburger for eating.
Test examples
The bacon meat golden silk pastry pie made in the embodiment of the invention and the traditional bacon Chinese hamburger made in the comparative example are placed in the same freezing environment to be frozen for 30 days, then taken out from the freezing chamber and put into the same baking oven to be baked thoroughly. Inviting 50 delicious food trial eaters with rich experience to respectively trial eat the preserved juice meat golden silk crispy cake before and after freezing and the traditional preserved juice Chinese hamburgers in comparison examples, wherein 47 trial eaters show that the preserved juice meat golden silk crispy cake has the advantages of strong flavor, oil but not greasy taste and delicious taste, and the taste and the mouthfeel are almost not different compared with the preserved juice meat golden silk crispy cake which is not frozen; the traditional Chinese hamburger with the preserved juice has no frozen taste, strong fragrance and delicious taste, while the frozen taste of the traditional Chinese hamburger with the preserved juice is sour, bitter and greasy, and poor in taste, and compared with the traditional Chinese hamburger which is not frozen, the taste and the taste are far from each other; 3 trial eaters show that the preserved juice meat golden silk crispy cake has almost the same taste and mouthfeel before and after freezing, the taste is strong in fragrance, oily but not greasy, and delicious in mouthfeel; before and after freezing, the taste and the mouthfeel of the traditional preserved juice Chinese hamburger are similar, and the taste and the mouthfeel are delicious. According to the statistics, the bacon juice meat golden silk pastry pie disclosed by the invention is frozen for a long time, so that the taste and the mouthfeel of the pie are not influenced, the taste and the mouthfeel of the traditional bacon juice hamburgers are greatly changed after the traditional bacon juice hamburgers are frozen for a long time, the frozen bacon juice meat golden silk pastry is sour, bitter and greasy in taste and not delicious in mouthfeel, and further the nutritional ingredients of the hamburgers are influenced. Therefore, the preserved juice meat golden silk crispy skin pie can be stored for a long time, the storage period is long, and the taste and the mouthfeel of the preserved juice meat golden silk crispy skin pie are not influenced, so that the nutritional ingredients of the preserved juice meat golden silk crispy skin pie are not damaged, and the preserved juice meat golden silk crispy skin pie is suitable for large-scale industrial mass production; however, the traditional Chinese hamburgers cannot be stored for a long time, have short storage period and are not suitable for large-batch industrial production.
Although the present invention has been described in detail with reference to the embodiments, it will be understood by those skilled in the art that various changes in the specific parameters of the embodiments may be made without departing from the spirit of the present invention, and a plurality of specific embodiments are formed, which are common variations of the present invention, and will not be described in detail herein.
Claims (10)
1. The bacon meat and golden silk crispy skin pie is characterized by comprising pie crusts and stuffing, wherein the pie crusts are prepared from the following raw materials in percentage by weight: 0.1-1.8% of salt, 0.13-1.5% of monosodium glutamate and the balance of wheat flour; the stuffing comprises the following raw materials in percentage by weight: 40-70% of pork, 10-35% of green pepper, 0.1-1.2% of salt, 0.1-1.5% of chicken essence, 0.3-1.8% of compound marinated meat seasoning, 0.2-2% of light soy sauce, 0.15-1.6% of dark soy sauce and 0.12-1.2% of spice.
2. The bacon-meat-gold-wire pastry pie of claim 1, wherein the pastry is composed of the following raw materials in percentage by weight: 0.5-1.5% of salt, 0.4-1% of monosodium glutamate and the balance of wheat flour; the stuffing comprises the following raw materials in percentage by weight: 50-70% of pork, 20-35% of green pepper, 0.6-1% of salt, 0.5-1% of chicken essence, 0.8-1.8% of compound marinated meat seasoning, 0.7-1.6% of light soy sauce, 0.6-1.2% of dark soy sauce and 0.3-0.9% of spice.
3. The bacon-shredded crispy meat pie of claim 1 or 2 wherein the crust comprises the following raw materials in weight percent: 1.2% of salt, 0.6% of monosodium glutamate and the balance of wheat flour; the stuffing comprises the following raw materials in percentage by weight: 64% of pork, 30% of green pepper, 0.8% of salt, 0.7% of chicken essence, 1.6% of compound marinated meat seasoning, 1.3% of light soy sauce, 0.9% of dark soy sauce and 0.7% of spice.
4. The bacon-meat-gold-wire pastry pie of any one of claims 1 to 3, wherein the pork is a moderately fat pork which has been frozen quickly.
5. A method of making the bacon meat-gold wire pastry pie as claimed in any one of claims 1 to 3, including the steps of:
(1) pretreatment of pork: unfreezing the quick-frozen pork, and then placing the quick-frozen pork into a meat grinder to grind for later use;
(2) pretreating green peppers: cleaning green pepper, removing pedicel and seed, blanching for 1-3min, cooling, controlling water, dicing, and dehydrating for 2-5min until green pepper particles are loose for use;
(3) preparing stuffing: pouring the minced pork in the step (1) into a stuffing mixing pot, stirring until gelatin is formed, adding salt, chicken essence, compound marinated meat seasoning, light soy sauce, dark soy sauce and spices, continuously stirring until gelatin is formed, adding a proper amount of water, continuously stirring until gelatin is formed, adding the green pepper processed in the step (2), and uniformly stirring to obtain the preserved juice meat stuffing for later use;
(4) kneading: pouring flour into a dough kneading pot, adding a proper amount of salt, monosodium glutamate and water, uniformly stirring, kneading until dough is smooth, taking out of the pot, and coating a film for standing for 30 minutes;
(5) molding: putting the dough proofed in the step (4) and the preserved juice meat stuffing prepared in the step (3) into a forming machine, and performing machine-loading forming, loosening and cake pressing to prepare preserved juice meat golden silk crispy pie with golden silk on the surface;
(6) quick-freezing and packaging: and (5) putting the pressed preserved juice meat golden silk crispy cake in the step (5) into a tunnel, freezing for a certain time, and packaging according to the weight and the packaging number to obtain the preserved juice meat golden silk crispy cake.
6. The method for making the bacon meat-gold wire pastry pie as claimed in claim 5, wherein the first three times of stirring in the step (3) are divided into low-speed stirring and high-speed stirring, the low-speed stirring speed is 60-80r/min, and the stirring time is 3-5 min; the high-speed stirring speed is 100-150r/min, and the stirring time is 6-10 min.
7. The method for making the bacon meat-gold wire pastry pie according to claim 5, wherein the stirring in the step (4) is divided into low-speed stirring and high-speed stirring, wherein the speed of each low-speed stirring is 60-80r/min, and the stirring time is 3-5 min; the speed of each high-speed stirring is 100-150r/min, and the stirring time is 6-10 min.
8. The method of claim 5, wherein the pressing time of the forming machine in the step (5) is 2-6 min.
9. The method for making the bacon meat-gold wire pastry pie as claimed in claim 5, wherein the temperature in the tunnel in the step (6) is-30 to-35 ℃.
10. The method of claim 5, wherein the freezing requirement of step (6) is to bring the center temperature of the bacon-golden silk pastry pie to-18 ℃ within 40-75 min.
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| CN112970810A (en) * | 2021-03-20 | 2021-06-18 | 任书亮 | Preparation method of golden wire fire burn |
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