CN100577040C - Quick-frozen beef pie and its production - Google Patents
Quick-frozen beef pie and its production Download PDFInfo
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- CN100577040C CN100577040C CN200710011907A CN200710011907A CN100577040C CN 100577040 C CN100577040 C CN 100577040C CN 200710011907 A CN200710011907 A CN 200710011907A CN 200710011907 A CN200710011907 A CN 200710011907A CN 100577040 C CN100577040 C CN 100577040C
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Abstract
The invention is concerned with the preparation method for the deepfreeze Niuzhuang pie, it is: makes paste and stuffing, cuts the paste into small pieces and makes them to be flat, puts stuffing into the flat paste according to weight rate, makes to be pie; processes deepfreeze. The invention adds new flavoring into the stuffing, the taste is better than traditional pie.
Description
Technical field
The present invention relates to a kind of preparation method of typical local food, particularly a kind of quick-frozen beef pie and method for making thereof.
Background technology
Beef pie is a kind of for many years historical typical local food that has, big with the thin filling of skin, tender with a crispy crust, bright fragrant good to eat, food and oiliness and celebrated.But to be existing bag mostly now iron for it, is not easy to carry or stores the back convenient and instant, also do not have the pie of quick-frozen in the market.
Summary of the invention
The applicant is through repeatedly repeatedly practising, the prescription and the manufacture craft of traditional beef pie have been adjusted, a kind of quick-frozen beef pie and method for making thereof have been invented, this pie is on the basis of the prescription of traditional pie and method for making, increased new condiment again, better than traditional beef pie taste, and be easy to carry, store the back instant.
For achieving the above object, quick-frozen beef pie of the present invention and method for making thereof are described below:
Quick-frozen beef pie is characterized in that it is to be made by weight proportion by following compositions:
1, musculus cutaneus: flour 8-9 jin, water 5-6 jin;
2, filling material: make by following compositions:
Pork: 5-8 jin
Beef: 2-5 jin
Green vegetables: 4 jin of celery 2 jin, dishes
Refined salt: 0.18 jin
Monosodium glutamate: 0.15 jin
Flavouring oil: 0.5 jin
Pepper powder: 0.05 jin
Cooking wine: 0.07 jin
Shallot: 1 jin
Long-used soup: 1.5 jin
Ginger: 0.4 jin
Pepper powder: 0.5 jin
Dried shrimps: 0.1 jin
Soy sauce: 0.2 jin
Also available other the fowl poultry kind meat, seafood etc. of described pork and beef substitute with same part by weight.
Various vegetables, fruit or edible wild herbs that described green vegetables also can be other substitute.
3, the method for making of the living beef pie of quick-frozen is undertaken by following step:
1) and face; Warm water and face after face is become reconciled, at surface brush one deck soya-bean oil, were waken up face 40-45 minute;
2) mix filling; After according to the above ratio pork, beef being rubbed, put into long-used soup, stir, place after five minutes, the weight portion ratio is successively put into flavouring oil, monosodium glutamate, refined salt, pepper powder, cooking wine, shallot, ginger, pepper powder, dried shrimps, soy sauce in accordance with regulations, stirs clockwise then, after stirring, put into green vegetables, stirring gets final product again;
3) face of becoming reconciled in the step 1) is pulled into rectangular, seize into little jizi for making dumplings, clap and be placed on left hand in the heart after flat by specification, the filling of weight portion ratio is put into according to the rules then, left hand is held semicircle then, and right-handed thumb and forefinger are mediated the flaw-piece of surface and sealed, living pie;
4) the living pie in the step 3) is put into square plate and is put into the instant freezer quick-frozen after 5 minutes that is lower than-10 ℃ together, puts into-40 ℃ freezing 2 hours of household freezer again;
After the living pie packing that 5) will freeze, put into the refrigerating box storage that is lower than-18 ℃ and get final product.
6) eating method: after the living pie of above-mentioned quick-frozen thaws, carry out three and turn over four and iron in pan, treat that cake heaves, be golden yellow, taking the dish out of the pot gets final product.
4, the method for making of the ripe beef pie of quick-frozen is undertaken by following step:
Step 1)-step 3) is with above-mentioned method for making, by above-mentioned steps 1)-step 3) makes living pie;
4) with living pie sealing part upwards, proportionately oblate with hand, put into pan, carry out three and turn over four and iron, treat that cake heaves, be golden yellow, take the dish out of the pot;
5) take the dish out of the pot after, pie is put into square plate, after drying in the air cool 20 minutes, carry out freezingly, make ripe quick-frozen pie.
The present invention with the advantage that traditional beef pie is compared is: the thin filling of skin is big, tender with a crispy crust, bright fragrant good to eat, food and oilinessly be easy to carry, store the back convenient and instant.The present invention has adjusted the prescription and the manufacture craft of traditional beef pie, on the basis of the prescription of traditional pie and method for making, has increased new condiment again, and is better than traditional beef pie taste, and convenient the preservation.
The specific embodiment
Embodiment 1
Quick-frozen beef pie, it is to be made by described part by weight by following compositions:
1, musculus cutaneus: flour 8-9 jin, water 5-6 jin;
2, filling material: make by following compositions:
Pork: 5-8 jin
Beef: 2-5 jin
Green vegetables: 4 jin of celery 2 jin, dishes
Refined salt: 0.18 jin
Monosodium glutamate: 0.15 jin
Flavouring oil: 0.5 jin
Pepper powder: 0.05 jin
Cooking wine: 0.07 jin
Shallot: 1 jin
Long-used soup, big bone soup or chicken soup: 1.5 jin
Ginger: 0.4 jin
Pepper powder: 0.5 jin
Dried shrimps: 0.1 jin
The extremely bright soy sauce of U.S.A: 0.2 jin
The method for making of described flavouring oil is: oleum sojae is put into pot, heating, add green onion 200g, ginger 100g, garlic 100g, first green onion 100g, the fore-telling of Hu sieve 80g, celery 80g, Chinese prickly ash 80g, aniseed 80g, Chinese cabbage 80g, leek 80g, pericarpium zanthoxyli 40g, shelled peanut 40g powder then, complaining and quarrel loudly gets final product.
3, the method for making of the living beef pie of described quick-frozen is undertaken by following step:
1) and face; Warm water and face after face is become reconciled, at surface brush one deck soya-bean oil, were waken up face 40-45 minute;
2) mix filling; After according to the above ratio pork, beef being rubbed, put into long-used soup, stir, place after five minutes, the weight portion ratio is successively put into flavouring oil, monosodium glutamate, refined salt, pepper powder, cooking wine, shallot, ginger, pepper powder, dried shrimps, soy sauce in accordance with regulations, stirs clockwise then, after stirring, put into green vegetables, stirring gets final product again;
3) face of becoming reconciled in the step 1) is pulled into rectangular, seize into little jizi for making dumplings, clap and be placed on left hand in the heart after flat by specification, the filling of weight portion ratio is put into according to the rules then, left hand is held semicircle then, and right-handed thumb and forefinger are mediated the flaw-piece of surface and sealed, living pie;
4) the living pie in the step 3) is put into square plate and is put into the instant freezer quick-frozen after 5 minutes that is lower than-10 ℃ together, puts into-40 ℃ freezing 2 hours of household freezer again;
After the living pie packing that 5) will freeze, put into the refrigerating box storage that is lower than-18 ℃ and get final product.
Embodiment 2
The method for making of the ripe beef pie of described quick-frozen, its method for making is undertaken by following step:
Step 1)-step 3) is with embodiment 1, by above-mentioned steps 1)-step 3) makes living pie;
4) with living pie sealing part upwards, proportionately oblate with hand, put into pan, carry out three and turn over four and iron, treat that cake heaves, be golden yellow, take the dish out of the pot;
5) take the dish out of the pot after, pie is put into square plate, after drying in the air cool 20 minutes, carry out freezingly, make ripe quick-frozen pie.
Claims (5)
1, quick-frozen beef pie is characterized in that it is to be made by described part by weight by following compositions:
1), musculus cutaneus: flour 8-9 jin, water 5-6 jin;
2), filling material: make by following compositions:
Pork: 5-8 jin
Beef: 2-5 jin
Green vegetables: 4 jin of celery 2 jin, dishes
Refined salt: 0.18 jin
Monosodium glutamate: 0.15 jin
Flavouring oil: 0.5 jin
Pepper powder: 0.05 jin
Cooking wine: 0.07 jin
Shallot: 1 jin
Long-used soup, big bone soup or chicken soup: 1.5 jin
Ginger: 0.4 jin
Pepper powder: 0.5 jin
Dried shrimps: 0.1 jin
Soy sauce: 0.2 jin
The method for making of described flavouring oil is: oleum sojae is put into pot, heating, add green onion 200g, ginger 100g, garlic 100g, first green onion 100g, the fore-telling of Hu sieve 80g, celery 80g, Chinese prickly ash 80g, aniseed 80g, Chinese cabbage 80g, leek 80g, pericarpium zanthoxyli 40g, shelled peanut 40g powder then, complaining and quarrel loudly gets final product.
2, quick-frozen beef pie according to claim 1 is characterized in that also available other the fowl poultry kind meat, seafood of described pork and beef substitutes with same part by weight.
3, quick-frozen beef pie according to claim 1 is characterized in that various vegetables, fruit or edible wild herbs that described green vegetables also can be other substitute.
4, the method for making of quick-frozen beef pie according to claim 1 is characterized in that its method for making undertaken by following step:
1) and face; Warm water and face after face is become reconciled, at surface brush one deck soya-bean oil, were waken up face 40-45 minute;
2) mix filling; After according to the above ratio pork, beef being rubbed, put into long-used soup, stir, place after five minutes, the weight portion ratio is successively put into flavouring oil, monosodium glutamate, refined salt, pepper powder, cooking wine, shallot, ginger, pepper powder, dried shrimps, soy sauce in accordance with regulations, stirs clockwise then, after stirring, put into green vegetables, stirring gets final product again;
3) face of becoming reconciled in the step 1) is pulled into rectangular, seize into little jizi for making dumplings, clap and be placed on left hand in the heart after flat by specification, the filling of weight portion ratio is put into according to the rules then, left hand is held semicircle then, and right-handed thumb and forefinger are mediated the flaw-piece of surface and sealed, living pie;
4) the living pie in the step 3) is put into square plate and is put into the instant freezer quick-frozen after 5 minutes that is lower than-10 ℃ together, puts into-40 ℃ freezing 2 hours of household freezer again;
After the living pie packing that 5) will freeze, put into the refrigerating box storage that is lower than-18 ℃ and get final product.
5, the method for making of quick-frozen beef pie according to claim 4, it is characterized in that its method for making undertaken by following step: step 1)-step 3) is with above-mentioned method for making, by above-mentioned steps 1)-step 3) makes living pie;
4) with living pie sealing part upwards, proportionately oblate with hand, put into pan, carry out three and turn over four and iron, treat that cake heaves, be golden yellow, take the dish out of the pot;
5) take the dish out of the pot after, pie is put into square plate, after drying in the air cool 20 minutes, carry out freezingly, make ripe quick-frozen pie.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710011907A CN100577040C (en) | 2007-06-29 | 2007-06-29 | Quick-frozen beef pie and its production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710011907A CN100577040C (en) | 2007-06-29 | 2007-06-29 | Quick-frozen beef pie and its production |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101073424A CN101073424A (en) | 2007-11-21 |
| CN100577040C true CN100577040C (en) | 2010-01-06 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN200710011907A Expired - Fee Related CN100577040C (en) | 2007-06-29 | 2007-06-29 | Quick-frozen beef pie and its production |
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103283798B (en) * | 2013-05-10 | 2014-06-25 | 青岛益和兴食品有限公司 | Seafood and vegetable cake and process thereof |
| CN103783120B (en) * | 2014-03-03 | 2015-08-05 | 友臣(福建)食品有限公司 | A kind of edible wild herbs dried meat floss pie and preparation method thereof |
| CN104920568A (en) * | 2015-07-22 | 2015-09-23 | 张静芬 | Dessert and making method thereof |
| CN105685158A (en) * | 2016-01-21 | 2016-06-22 | 高伟 | Method for making flavor pies |
| CN108419988A (en) * | 2018-03-27 | 2018-08-21 | 新乡富元食品有限公司 | A kind of production method of quick-frozen hamburger patty |
| CN110063353A (en) * | 2019-05-05 | 2019-07-30 | 许松 | Quick-frozen roasting pie |
| CN110693057B (en) * | 2019-11-05 | 2021-08-24 | 丰丽霞 | Method for making steamed stuffed bun with smoked meat |
| CN111296534A (en) * | 2020-03-10 | 2020-06-19 | 吴江 | Making process of frozen pie |
| CN111513121A (en) * | 2020-05-28 | 2020-08-11 | 童文斌 | Quick-frozen beef cake and preparation method thereof |
-
2007
- 2007-06-29 CN CN200710011907A patent/CN100577040C/en not_active Expired - Fee Related
Non-Patent Citations (2)
| Title |
|---|
| 海城牛庄馅饼. 饮食科学，第1999卷第11期. 1999 |
| 海城牛庄馅饼. 饮食科学，第1999卷第11期. 1999 * |
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| Publication number | Publication date |
|---|---|
| CN101073424A (en) | 2007-11-21 |
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