CN100425164C - Method for making Mengolia hamburger - Google Patents
Method for making Mengolia hamburger Download PDFInfo
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- CN100425164C CN100425164C CNB2006101065916A CN200610106591A CN100425164C CN 100425164 C CN100425164 C CN 100425164C CN B2006101065916 A CNB2006101065916 A CN B2006101065916A CN 200610106591 A CN200610106591 A CN 200610106591A CN 100425164 C CN100425164 C CN 100425164C
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Abstract
The making process of Mongolia hamburger includes the following steps: 1. treating materials; 2. cooking meat through compounding gravy, stewing meat, fumigating and slicing; 3. making dough; 4. making semi-finished food through rolling dough, bakery shortening, spreading and cutting; 5. cooking cake; and 6. making Mongolia hamburger product through sandwiching meat and packing. The present invention provides one kind Mongolia flavor snack food with good taste and rich nutrients.
Description
Affiliated technical field
The present invention relates to a kind of preparation method of flour-made food, relate to a kind of preparation method of Mengolia hamburger specifically.
Background technology
In field of food, the flour-made food kind is a lot, and the flour-made food that in the traditional flour-made food of China staple food and non-staple foodstuff is united two into one more typically has: it is good that dumpling, steamed stuffed bun, pie etc., these traditional bands fall into food taste, so with a long history.But quickening along with modern's rhythm of life, fast food more and more is subjected to people's favor, and in numerous fast foods, because hamburger is to press from both sides meat and vegetables etc. in bread, carbohydrate, protein and vitamin have been comprised, so hamburger is in the abundant relatively fast food of nutrition.Hamburger is the food from external introduction, and heat is higher, and not too meets most Chinese people's taste.
Summary of the invention
For overcoming the deficiencies in the prior art, the invention provides a kind of preparation method of Mengolia hamburger, this method technology is easy, and cost is lower, and hamburger nutritional labeling of making of this method is more complete, and instant meets popular taste.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of preparation method of Mengolia hamburger, the processing step of this method is as follows:
One, the processing of raw material
1. selecting bright pig blade meat for use is major ingredient, cleans up the back and soaks 0.5-2.5 hour with clear water;
2. cube meat is cut into the fritter of 8--12 centimeter square, green onion, ginger cut bulk, add during stew in soy sauce;
Two, shortening
1. the modulation of long-used soup: with pig rod bone blanching, be put in and heat after adding water and pig show condition in the stainless steel cask, the amount that adds entry is 9-11 a times of pig rod bone weight part, the amount that adds the pig show condition is 0.3-0.5 a times of pig rod bone weight part, the stewed system in back of boiling 3--6 hour, become clear soup to get final product, add the lard of 0.1-0.3 times of pig rod bone weight part, standby;
2. the stew in soy sauce of meat: boiled 8--12 minute with adding flavor pack in the long-used soup, add flavoring then and carry out seasoning, add raw meat at last, little fiery stew in soy sauce 0.5-1.5 hour, it is little dried to be chilled to the surface after taking the dish out of the pot in advance, said flavoring comprises light soy sauce, cooking wine, soy sauce, dark soy sauce, salt, white oil, chickens' extract, the addition of flavoring such as following table
Unit: weight portion
Name of an article addition name of an article addition
Long-used soup 20000 soy sauce 80--100
Dark soy sauce 20--40 light soy sauce 30--500
Cooking wine 10--30 salt 6800--7200
White oil 700--750 chickens' extract 30--40
Monosodium glutamate 5--15
3. smoke: iron pan is heated 180-200 ℃, sprinkle white sugar and fruit tree bits, the ratio of white sugar and fruit tree bits is 1: 2.4, can play cigarette after sprinkling at once and be as the criterion, and then meat is put on the blighted grain, and the lid pot was smoked 4--6 minute;
4. section: the product precooling after will smoking 20-40 minute is cut into the thin slice of 0.08-0.12 cm thick with slicer, and then is cut into the fritter of 0.8-1.2 centimeter square by knife;
Three, the making of face base:
1. and face: the according to the form below prescription is accurate with raw materials used weighing, and it is even to put into container for stirring;
The making prescription unit of face base: weight portion
Name of an article addition name of an article addition
Flour (clear booth) 2500 water 1-1.2
Long-used soup water 150--156
2. pressure surface: oodle maker thickness is transferred to maximum, dough is suppressed 4--8 time repeatedly, smooth surface is as the criterion;
3. proof: the dough that presses is placed in the basin, proofs 0.5-1.5 hour;
Four, semi-finished product moulding:
1. the dough after will proofing is put on the chopping board, it is rolled with walking Chui to make thickness be 0.2-0.8 centimetre dough sheet;
2. the making of short: after the weighing of according to the form below prescription is good, puts into container for stirring and evenly get final product;
Making prescription Unit Weight part of short face
Name of an article addition name of an article addition
Millet face 800 long-used soup oil 580--620
3. scrape shortcake: with the short of making, the according to the form below prescription is scraped on dough sheet uniformly with scraper plate;
Short is added the prescription unit: weight portion
Name of an article addition name of an article addition
Dough 3700 short 1350--1450
4. branch agent: will scrape crisp dough sheet, and roll, and to rub into diameter be 2--5 centimetre slice, be divided into each jizi for making dumplings of 55-65g then, and roll and make diameter 6--8 centimetre cake by an end;
Five, the shortening of face cake:
Unified cooking when the face cake system of rolling is reached one pot, and the face anyway of cake to be unified, earlier the temperature of electric baking pan is got to 140 degree, a little lard of brush in the pot, then the face cake is swung in the pot successively, 140 degree poker 10-15 minutes, turn over once in 5--7 minute, 180 degree poker 3--5 minute, turn over once in 1--3 minute;
Six, the making of finished product:
1. deposit: the face cake that will poker is deposited in the incubator earlier, and with drawer cloth it is covered completely, prevents shortcake;
2. bag meat: the face cake that will make is opened an osculum with cutter in the side, the centre is separated, and the meat that will not cut off after will cutting then is clipped in the middle uniformly, and each cake is put 12-14g;
Seven, packing: will wrap finished product after the meat and be loaded on and go into fresh-keeping warehouse in the crisper.
Said seasoning bag comprises: shallot 1.00%, fresh ginger 1.00%, Chinese prickly ash 0.05%, aniseed 0.05%, meat buckle 0.04%, fructus amomi 0.04%, cloves 0.012%, Kaempferia galanga 0.01%, cassia bark 0.01%, tsaoko 0.04%, dried orange peel 0.02%, more than for accounting for the weight of long-used soup.
In the modulation process step of said long-used soup, with pig rod bone blanching, be put in and heat after adding water and pig show condition in the stainless steel cask, the amount that adds entry is 10 times of pig rod bone weight part, the amount that adds the pig show condition is 0.4 times of pig rod bone weight part, and system was stewed 4.5 hours in the back of boiling.
In the stew in soy sauce processing step of said meat, boiled 10 minutes adding flavor pack in the long-used soup, add flavoring then and carry out seasoning, add raw meat at last, little fiery stew in soy sauce 1 hour, it is little dried to be chilled to the surface after taking the dish out of the pot in advance, and said flavoring comprises light soy sauce, cooking wine, soy sauce, dark soy sauce, salt, white oil, chickens' extract, the addition of flavoring such as following table
Unit: weight portion
Name of an article addition name of an article addition
Long-used soup 20000 soy sauce 90
Dark soy sauce 30 light soy sauce 40
Cooking wine 20 salt 7000
White oil 750 chickens' extracts 36
Monosodium glutamate 10
The manufacturing process steps of said base is as follows:
1. and face: the according to the form below prescription is accurate with raw materials used weighing, and it is even to put into container for stirring;
The making prescription unit of face base: weight portion
Name of an article addition name of an article addition
Flour (clear booth) 2500 water 1.1
Long-used soup water 153
2. pressure surface: oodle maker thickness is transferred to maximum, dough is suppressed 6 times repeatedly, smooth surface is as the criterion;
3. proof: the dough that presses is placed in the basin, proofs 1 hour.
Said semi-finished product molding technology step is:
1. the dough after will proofing is put on the chopping board, it is rolled with walking Chui to make thickness be 0.5 centimetre dough sheet;
2. the making of short: after the weighing of according to the form below prescription is good, puts into container for stirring and evenly get final product;
Making prescription Unit Weight part of short face
Name of an article addition name of an article addition
Millet face 800 long-used soup oil 600
3. scrape shortcake: with the short of making, the according to the form below ratio is scraped on dough sheet uniformly with scraper plate;
Short adding proportion unit: weight portion
Name of an article addition name of an article addition
Dough 3700 shorts 1400
4. branch agent: will scrape crisp dough sheet, and roll, and to rub into diameter be 3.5 centimetres slice, be divided into each jizi for making dumplings of 58-60g then, and roll the cake of making 7 centimetres of diameters by an end.
The ripening process step of said cake is: unified cooking when the face cake system of rolling is reached a pot, and the face anyway of cake to be unified, earlier the temperature of electric baking pan is got to 140 degree, a little lard of brush in the pot, then the face cake is swung in the pot successively, 140 degree poker 12 minutes, turn over once in 6 minutes, 180 degree poker 4 minutes, turn over once in 2 minutes.
The invention has the beneficial effects as follows that mongolian preparation method in conjunction with the form of west hamburger, is adopted in hamburger that the present invention makes, and is a kind of fast food easily.With hamburger that the inventive method is made, meet the popular edible taste of China, nutrition is also abundanter, and the energy of human body can be provided, and satisfies the modern allegro living needs of people, has unique taste.The inventive method processing step is simple, is easy to make.
The specific embodiment
A kind of preparation method of Mengolia hamburger, the processing step of this method is as follows:
One, the processing of raw material
1. selecting bright pig blade meat for use is major ingredient, clean up the back and soaked 1 hour with clear water, and the watery blood that will steep meat continues to employ, the interpolation when being used for first long-used soup making;
2. cube meat is cut into the fritter of 10 centimeter square, green onion, ginger cut bulk, add during stew in soy sauce;
Two, shortening
1. the modulation of long-used soup: with pig rod bone blanching, be put in and heat after adding water and pig show condition in the stainless steel cask, the amount that adds entry is 10 times of pig rod bone weight part, the amount that adds the pig show condition is 0.4 times of pig rod bone weight part, the stewed system in back of boiling 4.5 hours, become clear soup to get final product, add the lard of 0.1-0.3 times of pig rod bone weight, be used for clip-on making;
2. the stew in soy sauce of meat: will add flavor pack in the long-used soup, flavor pack comprises: shallot 1.00% fresh ginger 1.00% Chinese prickly ash 0.05% aniseed 0.05% meat button 0.04% fructus amomi 0.04% cloves 0.012% mountain 0.01 a kind of apple % cassia bark, 0.01% tsaoko, 0.04% dried orange peel is the weight that accounts for long-used soup more than 0.02%, boiled 10 minutes, add flavoring then and carry out seasoning, add raw meat at last, little fiery stew in soy sauce 1 hour, it is little dried to be chilled to the surface after taking the dish out of the pot in advance, said flavoring comprises light soy sauce, cooking wine, soy sauce, dark soy sauce, salt, white oil, chickens' extract, the addition of flavoring such as following table
Unit: weight portion
Name of an article addition name of an article addition
Long-used soup 20000 soy sauce 90
Dark soy sauce 30 light soy sauce 40
Cooking wine 20 salt 7000
White oil 750 chickens' extracts 36
Monosodium glutamate 10
3. smoke: iron pan is heated 180-200 ℃, sprinkle white sugar and fruit tree bits, the ratio of white sugar and fruit tree bits is 1: 2.4, can play cigarette after sprinkling at once and be as the criterion, and then meat is put on the blighted grain, and the lid pot was smoked 5 minutes;
4. section: the product precooling after will smoking 30 minutes is cut into the thin slice of 0.1 cm thick with slicer, and then is cut into the fritter of 1 centimeter square by knife;
Three, the making of face base:
1. and face: the according to the form below prescription is accurate with raw materials used weighing, and it is even to put into container for stirring;
The making prescription unit of face base: weight portion
Name of an article addition name of an article addition
Flour (clear booth) 2500 water 1.1
Long-used soup water 153
2. pressure surface: oodle maker thickness is transferred to maximum, dough is suppressed 6 times repeatedly, smooth surface is as the criterion;
3. proof: the dough that presses is placed in the basin, proofs 1 hour;
Four semi-finished product moulding:
1. the dough after will proofing is put on the chopping board, it is rolled with walking Chui to make thickness be 0.5 centimetre dough sheet;
2. the making of short: after the weighing of according to the form below prescription is good, puts into container for stirring and evenly get final product;
Making prescription Unit Weight part of short face
Name of an article addition name of an article addition
Millet face 800 long-used soup oil 600
3. scrape shortcake: with the short of making, the according to the form below ratio is scraped on dough sheet uniformly with scraper plate;
Short adding proportion unit: weight portion
Name of an article addition name of an article addition
Dough 3700 shorts 1400
4. branch agent: will scrape crisp dough sheet, and roll, and to rub into diameter be 3.5 centimetres slice, be divided into each jizi for making dumplings of 58-60g then, and roll the cake of making 7 centimetres of diameters by an end;
Five, the shortening of face cake:
Unified cooking during with enough one pot of the face cake system of rolling, and the face anyway of cake will be unified, earlier the temperature of electric baking pan is got to 140 degree, a little lard of brush swings in the face cake in the pot then successively in the pot, and 140 degree poker 12 minutes, turned over once in 6 minutes, 180 degree poker 4 minutes, turn over once in 2 minutes;
Six. the making of finished product:
3. deposit: the face cake that will poker is deposited in the incubator earlier, and with drawer cloth it is covered completely, prevents shortcake;
4. bag meat: the face cake that will make is opened an osculum with cutter in the side, the centre is separated, and the meat that will not cut off after will cutting then is clipped in the middle uniformly, and each cake is put 12-14g;
Seven, packing: will wrap finished product after the meat and be loaded on and go into fresh-keeping warehouse in the crisper.
Claims (7)
1, a kind of preparation method of Mengolia hamburger is characterized in that: the processing step of this method is as follows:
(1), the processing of raw material
(1), to select bright pig blade meat for use be major ingredient, clean up the back and soaked 0.5-2.5 hour with clear water;
(2), cube meat is cut into the fritter of 8--12 centimeter square, green onion, ginger cut bulk, add during stew in soy sauce;
(2), shortening
(1). the modulation of long-used soup: with pig rod bone blanching, be put in and heat after adding water and pig show condition in the stainless steel cask, the amount that adds entry is 9-11 a times of pig rod bone weight part, the amount that adds the pig show condition is 0.3-0.5 a times of pig rod bone weight part, the stewed system in back of boiling 3--6 hour, become clear soup to get final product, add the lard of 0.1-0.3 times of pig rod bone weight part, standby;
(2). the stew in soy sauce of meat: boiled 8--12 minute with adding flavor pack in the long-used soup, add flavoring then and carry out seasoning, add raw meat at last, little fiery stew in soy sauce 0.5-1.5 hour, it is little dried to be chilled to the surface after taking the dish out of the pot in advance, said flavoring comprises light soy sauce, cooking wine, soy sauce, dark soy sauce, salt, white oil, chickens' extract, the addition of flavoring following (weight portion): long-used soup 20000, light soy sauce 30--50, cooking wine 10--30, soy sauce 80--100, dark soy sauce 20--40, salt 6800--7200, white oil 700--750, chickens' extract 30-40, monosodium glutamate 5-15;
(3). smoke: iron pan is heated 180-200 ℃, sprinkle white sugar and fruit tree bits, the ratio of white sugar and fruit tree bits is 1: 2.4, can play cigarette after sprinkling at once and be as the criterion, and then meat is put on the blighted grain, and the lid pot was smoked 4--6 minute;
(4). section: the product precooling after will smoking 20-40 minute is cut into the thin slice of 0.08-0.12 cm thick with slicer, and then is cut into the fritter of 0.8-1.2 centimeter square by knife;
(3), the making of face base:
(1). and face: weighing flour 2500, water 1-1.2, long-used soup water 150--156 by weight, it is even to put into container for stirring;
(2). pressure surface: oodle maker thickness is transferred to maximum, dough is suppressed 4--8 time repeatedly, smooth surface is as the criterion;
(3). proof: the dough that presses is placed in the basin, proofs 0.5-1.5 hour;
(4), semi-finished product moulding:
(1). the dough after will proofing is put on the chopping board, it is rolled with walking Chui to make thickness be 0.2-0.8 centimetre dough sheet;
(2). the making of short: weighing millet face 800 weight portions, long-used soup oil 580-620 weight portion, put into container for stirring and evenly get final product;
(3). scrape shortcake:, scrape on dough sheet dough 3700, short 1350--1450 uniformly with scraper plate by following weight portion prescription with the short of making;
(4). divide agent: will scrape crisp dough sheet, and roll, and to rub into diameter be 2--5 centimetre slice, be divided into each jizi for making dumplings of 55-65g then, and roll and make diameter 6--8 centimetre cake by an end;
(5), the shortening of face cake:
Unified cooking when the face cake system of rolling is reached one pot, and the face anyway of cake to be unified, earlier the temperature of electric baking pan is got to 140 degree, a little lard of brush in the pot, then the face cake is swung in the pot successively, 140 degree poker 10--15 minute, turn over once in 5--7 minute, 180 degree poker 3--5 minute, turn over once in 1--3 minute;
(6), the making of finished product:
(1). deposit: the face cake that will poker is deposited in the incubator earlier, and with drawer cloth it is covered completely, prevents shortcake;
(2). bag meat: the face cake that will make is opened an osculum with cutter in the side, the centre is separated, and the meat that will not cut off after will cutting then is clipped in the middle uniformly, and each cake is put 12-14g;
(7), packing: will wrap finished product after the meat and be loaded on and go into fresh-keeping warehouse in the crisper.
2, the preparation method of Mengolia hamburger according to claim 1, it is characterized in that: said seasoning bag comprises: shallot 1.00%, fresh ginger 1.00%, Chinese prickly ash 0.05%, aniseed 0.05%, meat buckle 0.04%, fructus amomi 0.04%, cloves 0.012%, Kaempferia galanga 0.01%, cassia bark 0.01%, tsaoko 0.04%, dried orange peel 0.02%, more than for accounting for the percentage by weight of long-used soup.
3, the preparation method of Mengolia hamburger according to claim 1, it is characterized in that: in the modulation process step of said long-used soup, with pig rod bone blanching, be put in and heat after adding water and pig show condition in the stainless steel cask, the amount that adds entry is 10 times of pig rod bone weight part, the amount that adds the pig show condition is 0.4 times of pig rod bone weight part, and system was stewed 4.5 hours in the back of boiling.
4, the preparation method of Mengolia hamburger according to claim 1, it is characterized in that: in the stew in soy sauce processing step of said meat, boiled 10 minutes adding flavor pack in the long-used soup, add flavoring then and carry out seasoning, add raw meat at last, little fiery stew in soy sauce 1 hour, it is little dried to be chilled to the surface after taking the dish out of the pot in advance, said flavoring comprises light soy sauce, cooking wine, soy sauce, dark soy sauce, salt, white oil, chickens' extract, the addition of flavoring following (weight portion): long-used soup 20000, light soy sauce 40, cooking wine 20, soy sauce 90, dark soy sauce 30, salt 7000, white oil 750, chickens' extract 36, monosodium glutamate 10.
5, the preparation method of Mengolia hamburger according to claim 1 is characterized in that: the manufacturing process steps of said base is as follows:
(1). and face: weighing flour 2500, water 1.1, long-used soup water 153 by weight, it is even to put into container for stirring;
(2). pressure surface: oodle maker thickness is transferred to maximum, dough is suppressed 6 times repeatedly, smooth surface is as the criterion;
(3). proof: the dough that presses is placed in the basin, proofs 1 hour.
6, the preparation method of Mengolia hamburger according to claim 1 is characterized in that: said semi-finished product molding technology step is:
(1). the dough after will proofing is put on the chopping board, it is rolled with walking Chui to make thickness be 0.5 centimetre dough sheet;
(2). the making of short: weighing millet face 800 weight portions, long-used soup oil 600 weight portions, put into container for stirring and evenly get final product;
(3). scrape shortcake:, scrape on dough sheet dough 3700, short 1400 uniformly with the short made from scraper plate by following weight portion prescription;
(4). divide agent: will scrape crisp dough sheet, and roll, and to rub into diameter be 3.5 centimetres slice, be divided into each jizi for making dumplings of 58-60g then, and roll the cake of making 7 centimetres of diameters by an end.
7, the preparation method of Mengolia hamburger according to claim 1, it is characterized in that: the ripening process step of said cake is: unified cooking when the face cake system of rolling is reached a pot, and the face anyway of cake to be unified, earlier the temperature of electric baking pan is got to 140 degree, a little lard of brush swings in the face cake in the pot then successively in the pot, 14.0 degree pokers 12 minutes, turned over once in 6 minutes, 180 degree poker 4 minutes, turn over once in 2 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006101065916A CN100425164C (en) | 2006-07-16 | 2006-07-16 | Method for making Mengolia hamburger |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006101065916A CN100425164C (en) | 2006-07-16 | 2006-07-16 | Method for making Mengolia hamburger |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1899121A CN1899121A (en) | 2007-01-24 |
| CN100425164C true CN100425164C (en) | 2008-10-15 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006101065916A Expired - Fee Related CN100425164C (en) | 2006-07-16 | 2006-07-16 | Method for making Mengolia hamburger |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082205A (en) * | 2012-11-05 | 2013-05-08 | 王素珍 | Mongolia burger and preparation method thereof |
| CN104336124A (en) * | 2013-08-01 | 2015-02-11 | 冯海报 | Method for processing Chinese hamburger |
| CN105594790A (en) * | 2014-11-22 | 2016-05-25 | 韩正泽 | Production method for Chifeng styled hamburger |
| CN109169792A (en) * | 2018-08-28 | 2019-01-11 | 内蒙古草原汉唐食品有限公司 | The quick-frozen production method to folder flour cake |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1149997A (en) * | 1996-09-04 | 1997-05-21 | 李国英 | Process for producing Chinese Hamburger |
| CN1216222A (en) * | 1998-11-24 | 1999-05-12 | 刘松 | Rice hamburger and its production process |
-
2006
- 2006-07-16 CN CNB2006101065916A patent/CN100425164C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1149997A (en) * | 1996-09-04 | 1997-05-21 | 李国英 | Process for producing Chinese Hamburger |
| CN1216222A (en) * | 1998-11-24 | 1999-05-12 | 刘松 | Rice hamburger and its production process |
Non-Patent Citations (4)
| Title |
|---|
| 中式汉堡包的制作工艺. 王林兰等.肉类工业，第2001年第2期总第236期卷. 2001 |
| 中式汉堡包的制作工艺. 王林兰等.肉类工业，第2001年第2期总第236期卷. 2001 * |
| 汉堡肉饼新工艺. 林春来.肉类工业，第2001年第10期第246期卷. 2001 |
| 汉堡肉饼新工艺. 林春来.肉类工业，第2001年第10期第246期卷. 2001 * |
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| CN1899121A (en) | 2007-01-24 |
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Granted publication date: 20081015 |