TWM589450U - Yakiniku bun - Google Patents
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- TWM589450U TWM589450U TW108212151U TW108212151U TWM589450U TW M589450 U TWM589450 U TW M589450U TW 108212151 U TW108212151 U TW 108212151U TW 108212151 U TW108212151 U TW 108212151U TW M589450 U TWM589450 U TW M589450U
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Abstract
本新型公開了一種日式燒肉包。日式燒肉包包含了一燒肉結構、一日式醬油層、一外皮層及一饅頭紙。依照本新型所製成的日式燒肉包保持了原型肉外觀，可使消費者享受咀嚼完整日式燒肉塊的口感。其次，日式燒肉包使用日式醬油，可真正呈現日式燒肉的味道。最後，日式燒肉包的外型異於傳統，可增加消費者飲食的慾望。The present invention discloses a Japanese-style roasted pork bun. The Japanese-style roasted meat package includes a roasted meat structure, a Japanese-style soy sauce layer, a skin layer and a bun paper. The Japanese-style roasted pork buns made according to the present invention maintain the appearance of the prototype meat, allowing consumers to enjoy the taste of chewing a complete Japanese-style roast pork. Secondly, the Japanese-style roasted pork bun uses Japanese-style soy sauce, which can truly show the taste of Japanese-style roasted pork. Finally, the appearance of Japanese-style roasted pork buns is different from traditional ones, which can increase consumers' desire for diet.
Description
本新型關於一種日式燒肉包，特別是一種具有完整肉片、具有特殊風味的日式燒肉包。The present invention relates to a Japanese-style roasted pork bun, especially a Japanese-style roasted pork bun with complete slices and special flavor.
日式燒肉是非常可口的食物，不只在日本，世界各地的人們都很喜歡日式燒肉及其延伸料理。日式燒肉通常使用炭火將肉類（一般包括和牛肉、牛舌、五花肉等）烤熟，佐以日式醬油調製而成的醬汁，使得燒肉本身增加了鮮美的味道。Yakitori is a very delicious food. Not only in Japan, people all over the world love it and its extended dishes. Japanese-style roasted meat is usually grilled with charcoal fire (generally including beef, beef tongue, pork belly, etc.), and served with a sauce prepared with Japanese soy sauce, which makes the roasted meat itself add a delicious taste.
以日式燒肉作為內餡而製作的包子，一般都是冷凍食品，需要食用時蒸熱或微波加熱。在傳統的日式燒肉包製作過程中，為了加工方便，肉餡通常使用絞肉，甚至使用廢棄肉，從而無法辨識原型肉，更無法讓消費者享受咀嚼完整日式燒肉塊的口感。其次，傳統台灣的日式燒肉並不使用日式醬油，以台式醬油或化學醬油替代，省了成本卻失去了日式燒肉的味道。最後，一般日式燒肉包的外型都是圓形，沒有特別吸引人們的外觀。Buns made with Japanese-style roasted meat as filling are generally frozen foods that need to be steamed or microwaved when eaten. In the traditional Japanese-style roasted pork bun making process, for the convenience of processing, ground meat is usually made of ground meat or even discarded meat, which makes it impossible to identify the prototype meat and let consumers enjoy the taste of chewing a complete Japanese-style roast pork. Secondly, the traditional Japanese-style roast pork does not use Japanese-style soy sauce. It is replaced with table-top soy sauce or chemical soy sauce, which saves cost but loses the taste of Japanese-style roast meat. Finally, the general appearance of the Japanese-style roasted pork buns is round, and there is no particularly attractive appearance.
因此，為了改進以上日式燒肉包存在的問題，讓日式燒肉包能夠更真實地回復原味口感，提升食品加工的工藝，從而有本新型的日式燒肉包及其製作方法之提出。Therefore, in order to improve the above-mentioned problems with the Japanese-style roasted pork buns, the Japanese-style roasted pork buns can be more authentically restored to the original taste, and the food processing technology is improved. .
本段文字提取和編譯本新型的某些特點。其它特點將被揭露於後續段落中。其目的在涵蓋附加的申請專利範圍之精神和範圍中，各式的修改和類似的排列。This paragraph extracts and compiles certain features of this new model. Other features will be revealed in subsequent paragraphs. Its purpose is to cover the spirit and scope of the additional patent application scope, various modifications and similar arrangements.
本新型提出一種日式燒肉包，包含：一燒肉結構，由疊置數層規格片狀肉組成，重量為16~17g，其中該些規格片狀肉由豬腹脅肉除去骨頭、筋膜、瘀血及毛髮所製成，實質寬度3.5cm，厚3.5~4.0mm，側方表面含有木糖液，內部均勻分布複數種添加物；一日式醬油層，部分包覆該燒肉結構；一外皮層，由中筋麵粉混合麵皮加工料與水所製成，包覆該日式醬油層及部分燒肉結構，重量為50~53g，外形具有接近方形的底部及瓦房屋頂形狀的頂部；及一饅頭紙，附著於該外皮層的底部。The present invention proposes a Japanese-style roasted meat package, which includes: a roasted meat structure, which is composed of stacked layers of flaky meat with a weight of 16-17g, wherein the flaked meat of these specifications is made of pork belly flank to remove bones and tendons It is made of membrane, blood stasis and hair, with a substantial width of 3.5cm and a thickness of 3.5~4.0mm. The side surface contains xylose liquid, and a plurality of additives are evenly distributed inside; a day-type soy sauce layer, partially covering the roasted meat structure An outer skin layer, made of mixed gluten flour processing material and water, covers the Japanese-style soy sauce layer and part of the roasted meat structure, weighs 50~53g, and has a shape that is close to a square bottom and a tile roof roof ; And a bun paper attached to the bottom of the outer skin layer.
依照本新型，該添加物可包含大豆沙拉油、馬鈴薯澱粉、乙醯化己二酸二澱粉、L-麩酸鈉、5’-鳥嘌呤核苷磷酸二鈉、5’-次黃嘌呤核苷磷酸二鈉、辣椒及碘鹽。According to the present invention, the additive may include soybean salad oil, potato starch, acetylated adipic acid distarch, L-sodium glutamate, 5'-guanine nucleoside phosphate disodium, 5'-hypoxanthine nucleoside phosphate Disodium, chilli and iodized salt.
依照本新型，該木糖液中木糖與水的比例可高於1：9。According to the present invention, the ratio of xylose to water in the xylose liquid may be higher than 1:9.
依照本新型，其中該麵皮加工料可包含糖、海藻糖、陳年紹興酒、豬油、酵母、鹽、泡打粉、小麥蛋白、奶精與改良劑。According to the present invention, the dough processing material may contain sugar, trehalose, aged Shaoxing wine, lard, yeast, salt, baking powder, wheat protein, creamer and improver.
本新型亦提出一種日式燒肉包的製作方法，包含步驟：原料肉處理步驟：於0~7℃的環境下將豬腹脅肉的骨頭、筋膜、瘀血及毛髮去除，以肉品注射機將添加物於豬腹脅肉上下兩面注射進入豬腹脅肉中，將豬腹脅肉置於真空按摩機中以每分鐘8轉的頻率轉60分鐘，停機休息30分鐘後再轉60分鐘，並將處理後的豬腹脅肉於5±2℃的環境中靜置一天；烘烤步驟：在豬腹脅肉的兩側面塗上木糖液，將豬腹脅肉的脂肪面朝上，置於烤箱中以170℃烘烤實質60分鐘；冷藏步驟：將冷卻後的豬腹脅肉於-1~5℃冷藏環境中降溫，直至豬腹脅肉內部溫度低於10℃；分切步驟：將豬腹脅肉分切成寬度實質3.5cm的條狀肉，再將每一條狀肉切成3.5~4.0mm厚的片狀肉，最後將片狀肉裁斷成規格片狀肉，疊置數層規格片狀肉，實質重量為17g；麵皮製作步驟：將中筋麵粉過篩，加入麵皮加工料及水後混合攪拌實質8分鐘，以形成麵糰，再將麵糰分割成實質重量53g的小團塊，整形滾圓成麵皮後靜置5~6分鐘發酵；成型步驟：將疊置的數層規格片狀肉放置於該麵皮上，澆置日式醬油實質5g，將該麵皮沿該疊置的數層規格片狀肉邊緣向上包覆，形成接近方形的底部及瓦房屋頂形狀的頂部的日式燒肉包外皮層，並將日式燒肉包置於饅頭紙上；蒸煮步驟：將日式燒肉包在實質100℃環境中蒸煮25分鐘；及冷卻結凍步驟：將日式燒肉包在-25±5℃環境下結凍形成冷凍的日式燒肉包。The present invention also proposes a method for making Japanese-style roasted pork buns, including the steps of: raw meat processing steps: removing bones, fascia, blood stasis, and hair of pork belly flank meat under the environment of 0~7℃, using meat products The injection machine injects the additive into the pork belly flank on the upper and lower sides of the pork belly flank, puts the pork belly flank in a vacuum massage machine and rotates at a frequency of 8 revolutions per minute for 60 minutes, and then turns 60 after a 30-minute shutdown and rest Minutes, and leave the treated pork belly flank in a 5±2℃ environment for one day; roasting step: apply xylose liquid on both sides of the pork belly flank, facing the fat side of the pork belly flank Put it in the oven and bake at 170℃ for 60 minutes; Refrigeration step: Cool the cooled pork belly flank in a refrigerated environment of -1~5℃ until the internal temperature of the pork belly flank is lower than 10℃; Cutting steps: cut the pork belly flank into strips with a width of 3.5cm, then cut each strip into 3.5~4.0mm thick slices, and finally cut the slices into standard slices. Stack several layers of flaky meat, the actual weight is 17g; the dough making step: sieve the gluten flour, add the dough processing material and water, mix and stir for 8 minutes to form the dough, and then divide the dough into 53g Crumbs, rounded into dough and left to stand for 5 to 6 minutes to ferment; molding step: place several layers of sliced meat on the dough, pour 5g of Japanese soy sauce, and place the dough along the stack The edges of several layers of sliced meat are wrapped up to form the outer skin layer of the Japanese-style roasted meat package close to the bottom of the square and the roof shape of the tile roof, and the Japanese-style roasted meat package is placed on the steamed bun paper; The steamed pork buns are cooked for 25 minutes in a substantially 100°C environment; and the cooling and freezing step: freeze the steamed pork buns in a -25±5°C environment to form a frozen steamed pork bun.
本新型所揭露的日式燒肉包的製作方法可進一步於成型步驟與蒸煮步驟間包含步驟：二次發酵步驟：將日式燒肉包在實質溫度40℃、實質濕度70%下靜置50±10分鐘。The manufacturing method of the Japanese-style roasted meat package disclosed in the present invention may further include a step between the forming step and the cooking step: a secondary fermentation step: the Japanese-style roasted meat package is allowed to stand at a substantial temperature of 40°C and a substantial humidity of 70% for 50 ±10 minutes.
本新型所揭露的日式燒肉包的製作方法可進一步於冷卻結凍步驟後包含步驟：金屬檢查步驟：以金屬探測器探測日式燒肉包，若發現任一冷凍的日式燒肉包內含鐵質物質長度超過1.5mm、含不鏽鋼物質長度超過2.5mm或含非鐵金屬物質長度超過2.5mm時，銷毀該冷凍的日式燒肉包。The manufacturing method of the Japanese-style pork bun disclosed in the present invention may further include the steps after the cooling and freezing step: a metal inspection step: detecting the Japanese-style pork bun with a metal detector, if any frozen Japanese-style pork bun is found When the length of the iron-containing substance exceeds 1.5 mm, the length of the stainless steel-containing substance exceeds 2.5 mm, or the length of the non-ferrous metal-containing substance exceeds 2.5 mm, the frozen Japanese-style roasted pork bun is destroyed.
依照本新型，該添加物可包含大豆沙拉油、馬鈴薯澱粉、乙醯化己二酸二澱粉、L-麩酸鈉、5’-鳥嘌呤核苷磷酸二鈉、5’-次黃嘌呤核苷磷酸二鈉、辣椒及碘鹽。According to the present invention, the additive may include soybean salad oil, potato starch, acetylated adipic acid distarch, L-sodium glutamate, 5'-guanine nucleoside phosphate disodium, 5'-hypoxanthine nucleoside phosphate Disodium, chilli and iodized salt.
依照本新型，該木糖液中木糖與水的比例實質為1：9。According to the present invention, the ratio of xylose to water in the xylose liquid is substantially 1:9.
依照本新型，該麵皮加工料可包含糖、海藻糖、陳年紹興酒、豬油、酵母、鹽、泡打粉、小麥蛋白、奶精與改良劑。According to the present invention, the dough processing material may contain sugar, trehalose, aged Shaoxing wine, lard, yeast, salt, baking powder, wheat protein, creamer and improver.
依照本新型所製成的日式燒肉包保持了原型肉外觀，可使消費者享受咀嚼完整日式燒肉塊的口感。其次，日式燒肉包使用日式醬油，可真正呈現日式燒肉的味道。最後，日式燒肉包的外型異於傳統，可增加消費者飲食的慾望。The Japanese-style roasted pork buns made according to the present invention maintain the appearance of the prototype meat, allowing consumers to enjoy the taste of chewing a complete Japanese-style roast pork. Secondly, the Japanese-style roasted pork bun uses Japanese-style soy sauce, which can truly show the taste of Japanese-style roasted pork. Finally, the appearance of Japanese-style roasted pork buns is different from traditional ones, which can increase consumers' desire for diet.
下面將結合本新型實施例中的附圖，對本新型實施例中的技術方案進行清楚、完整地描述。顯然，所描述的實施例僅僅是本新型一部分實施例，而不是全部的實施例。基於本新型中的實施例，本領域所屬技術人員在沒有做出創造性勞動前提下所獲得的所有其它實施例，都屬於本新型保護的範圍。The technical solutions in the new embodiment will be described clearly and completely in combination with the drawings in the new embodiment. Obviously, the described embodiments are only a part of the embodiments of the present invention, but not all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative efforts fall within the protection scope of the present invention.
請見圖1，該圖為日式燒肉包的製作方法之流程圖。依照本新型的實施例，該日式燒肉包的製作方法包含了以下步驟：第一步驟為原料肉處理步驟（S01）。本步驟是於0~7℃的低溫環境下將豬腹脅肉的骨頭、筋膜、瘀血及毛髮去除，以肉品注射機將添加物於豬腹脅肉上下兩面注射進入豬腹脅肉中。注射機是一種具有多尖頭的弧形或板狀工具，尖頭為空心狀，可注射液體，在豬肉或其它肉類上滾動或捶打時，針頭捶入肉品的同時，將添加物注射進肉品中。依照本新型，添加物可包含大豆沙拉油、馬鈴薯澱粉、乙醯化己二酸二澱粉、L-麩酸鈉、5’-鳥嘌呤核苷磷酸二鈉、5’-次黃嘌呤核苷磷酸二鈉、辣椒及碘鹽。在注射添加物後，將豬腹脅肉置於真空按摩機中以每分鐘8轉的頻率轉60分鐘，停機休息30分鐘後再轉60分鐘，並將處理後的豬腹脅肉於5±2℃的環境中靜置一天。真空按摩機是在模仿人類滾揉肉品，經過真空按摩機真空按摩和浸泡加工後的肉品會變的更多汁更有彈性，可提升肉品的品質。Please refer to Fig. 1, which is a flow chart of a method of making Japanese-style pork buns. According to an embodiment of the present invention, the manufacturing method of the Japanese-style roasted meat package includes the following steps: The first step is a raw meat processing step (S01). In this step, the bones, fascia, blood stasis and hair of the pork belly flank are removed in a low temperature environment of 0~7℃, and the additives are injected into the pork belly flank by the meat injection machine in. The injection machine is a curved or plate-shaped tool with multiple tips. The tip is hollow and can be injected with liquid. When rolling or beating on pork or other meat, the needle is injected into the meat while the additive is injected into the Meat. According to the present invention, the additive may include soybean salad oil, potato starch, acetylated adipic acid distarch, sodium L-glutate, 5'-guanine nucleoside disodium phosphate, 5'-hypoxanthine nucleoside diphosphate Sodium, chilli and iodized salt. After injecting the additives, the pork belly flank was placed in a vacuum massage machine at a frequency of 8 revolutions per minute for 60 minutes, and the machine was turned off for 30 minutes and then turned for 60 minutes. The treated pork belly flank was 5± Let stand for 1 day in 2℃ environment. The vacuum massage machine imitates human rolling meat. After the vacuum massage and vacuum soaking, the meat will become more juice and more elastic, which can improve the quality of the meat.
第二步驟為烘烤步驟（S02）：在豬腹脅肉的兩側面塗上木糖液，將豬腹脅肉的脂肪面朝上，置於烤箱中以170℃烘烤實質60分鐘，目標是讓豬腹脅肉的內部處溫度都能達到76℃以上。此處及以下提及到的”實質”表示該步驟中所欲達到物理量的數值是可以略為高過或略為低於的，這是考量實際操作時可能發生的誤差。例如此處的實質60分鐘，在操作上烤箱可能因為機器老舊緣故，只操作了進行了59分鐘，但錶定是60分鐘；也有可能剛好烤了60分鐘，卻在關掉電源的烤箱中多待了1分鐘。原則上，60分鐘是理想值，也就是”實質XX”中XX代表的就是最佳的施作物理量。依照本新型，該木糖液中木糖與水有一定的比例，比如實質為1：9。The second step is the roasting step (S02): apply xylose liquid to both sides of the pork belly flank, put the fat side of the pork belly flank up, and bake in the oven at 170 ℃ for 60 minutes, the goal The temperature inside the pork belly and flank meat can reach above 76℃. The "essential" mentioned here and below means that the value of the physical quantity to be achieved in this step can be slightly higher or lower, which is an error that may occur when considering actual operation. For example, the actual 60 minutes here, the oven may be operated only for 59 minutes because of the old machine, but it is said to be 60 minutes; it may also be baked for 60 minutes, but in the oven with the power turned off Stayed an extra minute. In principle, 60 minutes is the ideal value, that is, XX in the "substantial XX" represents the best applied physical quantity. According to the present invention, the xylose liquid has a certain ratio of xylose and water, for example, 1:9 in essence.
接著，第三步驟為冷藏步驟（S03）：將冷卻後的豬腹脅肉於-1~5℃冷藏環境中降溫，直至豬腹脅肉內部溫度低於10℃。經冷藏後的豬腹脅肉會較好進行分切。Next, the third step is the refrigeration step (S03): the cooled pork belly flank is cooled in a refrigerated environment of -1 to 5°C until the internal temperature of the pork belly flank is lower than 10°C. The pork belly flank after cold storage will be better cut.
第四步驟為分切步驟（S04）。請參閱圖2，圖2為豬腹脅肉1分切方式的示意圖。將豬腹脅肉1分切成寬度實質3.5cm的條狀肉，再將每一條狀肉切成3.5~4.0mm厚的片狀肉。最後將片狀肉裁斷成規格片狀肉，疊置數層規格片狀肉，其實質重量為17g。The fourth step is the cutting step (S04). Please refer to FIG. 2. FIG. 2 is a schematic diagram of a 1-cut method of pork belly flank. Cut pork belly flank into 1 piece of meat with a width of 3.5cm, and then cut each piece of meat into 3.5~4.0mm thick slices. Finally, the sliced meat is cut into standard sliced meat, and several layers of standardized sliced meat are stacked, with a substantial weight of 17 g.
接著，第五步驟為麵皮製作步驟（S05）：將中筋麵粉過篩，加入麵皮加工料及水後混合攪拌實質8分鐘，以形成麵糰，其表面呈光滑且有延展性。再將麵糰分割成實質重量53g的小團塊，整形滾圓成麵皮後靜置5~6分鐘發酵（第一次發酵）。這裡，麵皮加工料可包含糖、海藻糖、陳年紹興酒、豬油、酵母、鹽、泡打粉、小麥蛋白、奶精與改良劑。Next, the fifth step is the dough making step (S05): sieving the gluten flour, adding the dough processing material and water, and mixing for 8 minutes to form a dough, whose surface is smooth and malleable. Then divide the dough into small pieces with a substantial weight of 53g, shape and round it into dough, and let it sit for 5 to 6 minutes to ferment (the first fermentation). Here, the dough processing material may contain sugar, trehalose, aged Shaoxing wine, lard, yeast, salt, baking powder, wheat protein, creamer and modifier.
第六步驟為成型步驟（S06）。請參閱圖3，該圖為依照日式燒肉包的製作方法所製造的日式燒肉包10（未經冷卻結凍前）之外觀示意圖。將疊置的數層規格片狀肉放置於前一步驟所製作的麵皮上，並澆置日式醬油實質5g，將該麵皮沿該疊置的數層規格片狀肉邊緣向上包覆，形成接近方形的底部（四個角落可能會因為麵皮的彈性而較為向外伸張）及瓦房屋頂形狀的頂部（圖3中點狀區域）的日式燒肉包10的外皮層13，並將日式燒肉包10置於饅頭紙20上。The sixth step is the forming step (S06). Please refer to FIG. 3, which is a schematic view of the appearance of the Japanese-style roasted pork bun 10 (before cooling and freezing) manufactured according to the method of manufacturing the Japanese-style roasted pork bun. Place the stacked several layers of flaky meat on the dough made in the previous step, and pour 5g of Japanese-style soy sauce, and wrap the dough up along the edges of the stacked several layers of flaky meat to form The
接著，第七步驟為二次發酵步驟（S07）：將日式燒肉包在實質溫度40℃、實質濕度70%下靜置50±10分鐘，讓外皮層13的麵皮發酵。Next, the seventh step is the second fermentation step (S07): the Japanese-style roasted pork bun is allowed to stand at a substantial temperature of 40° C. and a substantial humidity of 70% for 50±10 minutes to ferment the skin of the
第八步驟為蒸煮步驟（S08）：將日式燒肉包在實質100℃環境中蒸煮25分鐘，讓規格片狀肉煮熟。The eighth step is the cooking step (S08): the Japanese-style roasted meat is steamed in a substantially 100°C environment for 25 minutes to allow the sliced meat to be cooked.
依照本新型，最後步驟為冷卻結凍步驟（S09）：將日式燒肉包在-25±5℃環境下結凍形成冷凍的日式燒肉包。完成的冷凍的日式燒肉包便可包裝入袋。According to the present invention, the final step is the cooling and freezing step (S09): the Japanese-style roasted pork bun is frozen at -25±5°C to form a frozen Japanese-style roasted pork bun. The finished frozen Japanese-style pork roast can be packed into bags.
然而，在經過注射機注射或真空按摩機滾揉後，最終包入日式燒肉包中的規格片狀肉可能包含了金屬碎屑。為了不讓消費者吃到這些”不應該存在的添加物”，本新型在步驟S09後尚有一金屬檢查步驟：以金屬探測器探測冷凍的日式燒肉包，若發現任一冷凍的日式燒肉包內含鐵質物質長度超過1.5mm、含不鏽鋼物質長度超過2.5mm或含非鐵金屬物質長度超過2.5mm時，銷毀該冷凍的日式燒肉包。However, after being injected by an injection machine or kneaded by a vacuum massage machine, the flaky meat that is finally wrapped in a Japanese-style roasted meat pack may contain metal debris. In order to prevent consumers from eating these "unnecessary additives", the new model still has a metal inspection step after step S09: a metal detector is used to detect the frozen Japanese-style pork buns. If any frozen Japanese-style is found When the length of the iron-containing material in the roasted meat package exceeds 1.5 mm, the length of the stainless steel-containing material exceeds 2.5 mm, or the length of the non-ferrous metal-containing material exceeds 2.5 mm, the frozen Japanese-style roasted meat package is destroyed.
基於以上說明的日式燒肉包的製作方法，本新型亦提出一種 冷凍的日式燒肉包10’，其結構請參閱圖4。該圖為圖3中日式燒肉包10沿AA’斷面的剖面示意圖。 冷凍的日式燒肉包10’為日式燒肉包10在冷凍時的態樣（形狀不變，體積較小）。 冷凍的日式燒肉包10’包含一燒肉結構11、一日式醬油層12、前述的外皮層13及饅頭紙20。Based on the manufacturing method of the Japanese-style roasted pork bun described above, the present invention also proposes a frozen Japanese-style roasted pork bun 10'. For the structure, please refer to FIG. 4. This figure is a schematic cross-sectional view of the Japanese-style
燒肉結構11由疊置數層規格片狀肉組成，重量為16~17g（經過蒸煮及冷卻凍結會失去一些水分）。該些規格片狀肉由豬腹脅肉除去骨頭、筋膜、瘀血及毛髮所製成，實質寬度3.5cm，厚3.5~4.0mm，側方表面含有木糖液，內部均勻分布複數種添加物。如上所述，添加物可包含大豆沙拉油、馬鈴薯澱粉、乙醯化己二酸二澱粉、L-麩酸鈉、5’-鳥嘌呤核苷磷酸二鈉、5’-次黃嘌呤核苷磷酸二鈉、辣椒及碘鹽。木糖液中木糖與水的比例高於1：9。The
日式醬油層12，部分包覆燒肉結11。Japanese-style
外皮層13由中筋麵粉混合麵皮加工料與水所製成，包覆日式醬油層12及部分燒肉結構11。因為日式醬油有部分會吸附於部分外皮層13上，所以日式醬油層12會直接與外皮層13接觸；有的情況是燒肉結構11直接接觸外皮層13（較少）。外皮層13的重量為50~53g（經過蒸煮及冷卻凍結會失去一些水分），外形具有接近方形的底部及瓦房屋頂形狀的頂部。其中，前述的麵皮加工料包含糖、海藻糖、陳年紹興酒、豬油、酵母、鹽、泡打粉、小麥蛋白、奶精與改良劑。The
饅頭紙20附著於外皮層13的底部。The
儘管以上已經示出和描述了本新型的實施例，對於本領域所屬技術人員而言，可以理解在不脫離本新型的原理和精神的情況下可以對這些實施例進行多種變化、修改、替換和變型，本新型的範圍由所附申請專利範圍及其均等物限定。Although the embodiments of the present invention have been shown and described above, those skilled in the art can understand that various changes, modifications, and replacements can be made to these embodiments without departing from the principles and spirit of the present invention Variations, the scope of the new model is defined by the scope of the attached patent applications and their equivalents.
1‧‧‧豬腹脅肉
10‧‧‧日式燒肉包
10’‧‧‧冷凍的日式燒肉包
11‧‧‧燒肉結構
12‧‧‧日式醬油層
13‧‧‧外皮層
20‧‧‧饅頭紙1‧‧‧
圖1為本新型提出之日式燒肉包的製作方法之流程圖，圖2為豬腹脅肉分切方式的示意圖，圖3為依照該日式燒肉包的製作方法所製造的日式燒肉包之外觀示意圖，圖4該日式燒肉包的剖面示意圖。Fig. 1 is a flow chart of a method for manufacturing Japanese-style roasted pork buns proposed by the new model, Fig. 2 is a schematic diagram of a cutting method of pork belly flank, and Fig. 3 is a Japanese-style dish manufactured according to the method of manufacturing the Japanese-style roasted pork buns Schematic diagram of the appearance of the roasted pork bun. Figure 4 is a schematic cross-sectional view of the Japanese-style roasted pork bun.
10’‧‧‧冷凍的日式燒肉包 10’‧‧‧ Frozen Japanese-style pork buns
11‧‧‧燒肉結構 11‧‧‧Boiled meat structure
12‧‧‧日式醬油層 12‧‧‧Japanese style soy sauce layer
13‧‧‧外皮層 13‧‧‧Cortex
20‧‧‧饅頭紙 20‧‧‧ bun paper
Claims (4)
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| TW108212151U TWM589450U (en) | 2019-09-12 | 2019-09-12 | Yakiniku bun |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TW108212151U TWM589450U (en) | 2019-09-12 | 2019-09-12 | Yakiniku bun |
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| Publication Number | Publication Date |
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| TWM589450U true TWM589450U (en) | 2020-01-21 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TWI704872B (en) * | 2019-09-12 | 2020-09-21 | 信功實業股份有限公司 | Method for manufacturing japanese style roast meat bun |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TWI704872B (en) * | 2019-09-12 | 2020-09-21 | 信功實業股份有限公司 | Method for manufacturing japanese style roast meat bun |
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