CN101015371A - Quick-frozen cabbage-pig-meat pie and making method thereof - Google Patents
Quick-frozen cabbage-pig-meat pie and making method thereof Download PDFInfo
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- CN101015371A CN101015371A CNA2007100718591A CN200710071859A CN101015371A CN 101015371 A CN101015371 A CN 101015371A CN A2007100718591 A CNA2007100718591 A CN A2007100718591A CN 200710071859 A CN200710071859 A CN 200710071859A CN 101015371 A CN101015371 A CN 101015371A
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Abstract
Disclosed is a quick-frozen cabbage and pork pie and process for preparation, wherein the problem of long time re-processing and inability of microwave heating existed in the current quick-frozen pies is solved. The pie comprises (by weight portions) flour 90-110 parts, water 55-65 parts, yeast powder 0.7-1.3 parts, sugar 1.5-2.5 parts, salt 1.5-2.5 parts, cabbage 65-75 parts, fresh pork 25-35 parts, soy sauce 0.7-1.3 parts, salad oil 4-6 parts and sesame oil 1.5-2.5 parts. The preparing process comprises the steps of making pie covers, making pie stuffing, wrapping the stuffing and compacting, frying the roasting the two sides, and quick freezing.
Description
Technical field
The present invention relates to a kind of pie and preparation method thereof.
Background technology
The present quick-frozen cake overwhelming majority is non-fermentation face cake, and is non-shortening cake, all needs long-time reprocessing to eat before edible, but the outward appearance and the mouthfeel of long-time reprocessing back cake significantly reduce.Present quick-frozen cake all can't adopt heating using microwave before edible, be because microwave heating time is long on the one hand, is because the heating weak effect and the inequality of being heated on the other hand.
Summary of the invention
The objective of the invention is all needs long-time reprocessing and the problem that can't adopt heating using microwave in order to solve before present quick-frozen cake eats, and a kind of quick-frozen cabbage pork bun that provides and preparation method thereof.The quick-frozen cabbage pork bun is made by 90～110 parts of flour, 55～65 parts of water, 0.7～1.3 part of dusty yeast, 1.5～2.5 portions of sugar, 1.5～2.5 portions of salt, 65～75 portions of Chinese cabbages, 25～35 parts of fresh porks, 0.7～1.3 portion of soy sauce, 4～6 portions of salad oils and 1.5～2.5 portions of sesame oil by ratio of weight and the number of copies.Above-mentioned quick-frozen cabbage pork bun prepares according to the following steps: a. makes the cake skin: with parts by weight is that the salt of 90～110 parts flour, 55～65 parts water, 0.7～1.3 part dusty yeast, 0.75～1.25 part sugar and 0.75～1.25 part is put into dough mixing machine and stirred the formation dough, then dough is placed 36 ± 1 ℃ proofing box to proof 20 ± 2min, dough through proofing is divided into the facet piece of weight homogeneous again by dividing box, put into cake skin mould afterwards and be pressed into the cake skin that thickness is 0.2～0.5cm; B. make the cake filling: will clean, parts by weight are that 65～75 parts Chinese cabbage is ground into the particle that particle diameter is 0.7～0.9cm behind the draining, fresh pig meat cubelets, 0.75～1.25 part sugar, 0.75～1.25 part salt, 0.7～1.3 part soy sauce, 4～6 parts salad oil and 1.5～2.5 parts sesame oil that to slough in the Chinese cabbage particle 45%～55% moisture and 25～35 parts of particle diameters again be 0.7～0.9cm fully stir; C. press the weight ratio of cake skin and cake filling 1.2～1.83: 1 and add the cake filling, and adopt the faric moulding of swinging by stuffing-wrapping machine; D. fry in shallow oil roasting pie one side surface 8 ± 0.5min under 180 ± 5 ℃ condition, the upset pie is fried in shallow oil roasting pie opposite side surface 8 ± 0.5min under 180 ± 5 ℃ condition; E. pie cools off quick-frozen 30 ± 2min in the environment that is placed on-38 ± 1 ℃ naturally, promptly obtains the quick-frozen cabbage pork bun.
Quick-frozen cabbage pork bun of the present invention is cooked, but preservation 12 months in-25～-18 ℃ environment, taking out heating using microwave 90～100s is edible, the homogeneous that is heated inside and outside the quick-frozen cabbage pork bun after the heating using microwave, and appearance is golden yellow.Quick-frozen cabbage pork bun of the present invention adopts fermentation face to make the cake skin, the mouthfeel softness, is easy to human consumption and absorbs.The cake filling of quick-frozen cabbage pork bun of the present invention is a bulky grain, mouthfeel, features good taste and kept a large amount of nutritional labeling of cake filling itself.Quick-frozen cabbage pork bun of the present invention does not add any anticorrisive agent and chemical addition agent, the edible safety health.
Simple, the mechanical streamline production of the preparation method of quick-frozen cabbage pork bun of the present invention has guaranteed the safe and sanitary of quick-frozen cabbage pork bun.
The specific embodiment
The specific embodiment one: by 90～110 part flour, 55～65 part water, 0.7～1.3 part dusty yeast, 1.5～2.5 portion sugar, 1.5～2.5 portion salt, 65～75, make by ratio of weight and the number of copies by part Chinese cabbage, 25～35 parts of fresh porks, 0.7～1.3 portion of soy sauce, 4～6 portions of salad oils and 1.5～2.5 portions of sesame oil for present embodiment quick-frozen cabbage pork bun.
The specific embodiment two: the difference of the present embodiment and the specific embodiment one is: the quick-frozen cabbage pork bun is made by 95～105 parts of flour, 57～63 parts of water, 0.9～1.1 part of dusty yeast, 1.8～2.2 portions of sugar, 1.8～2.2 portions of salt, 68～72 portions of Chinese cabbages, 28～33 parts of fresh porks, 0.9～1.1 portion of soy sauce, 4.5～5.5 portions of salad oils and 1.8～2.2 portions of sesame oil by ratio of weight and the number of copies.
The specific embodiment three: the difference of the present embodiment and the specific embodiment one is: the quick-frozen cabbage pork bun is made by 100 parts of flour, 60 parts of water, 1 part of dusty yeast, 2 portions of sugar, 2 portions of salt, 70 portions of Chinese cabbages, 30 parts of fresh porks, 1 portion of soy sauce, 5 portions of salad oils and 2 portions of sesame oil by ratio of weight and the number of copies.
The specific embodiment four: present embodiment quick-frozen cabbage pork bun prepares according to the following steps: a. makes the cake skin: with parts by weight is that the salt of 90～110 parts flour, 55～65 parts water, 0.7～1.3 part dusty yeast, 0.75～1.25 part sugar and 0.75～1.25 part is put into dough mixing machine and stirred the formation dough, then dough is placed 36 ± 1 ℃ proofing box to proof 20 ± 2min, dough through proofing is divided into the facet piece of weight homogeneous again by dividing box, put into cake skin mould afterwards and be pressed into the cake skin that thickness is 0.2～0.5cm; B. make the cake filling: will clean, parts by weight are that 65～75 parts Chinese cabbage is ground into the particle that particle diameter is 0.7～0.9cm behind the draining, fresh pig meat cubelets, 0.75～1.25 part sugar, 0.75～1.25 part salt, 0.7～1.3 part soy sauce, 4～6 parts salad oil and 1.5～2.5 parts sesame oil that to slough in the Chinese cabbage particle 45%～55% moisture and 25～35 parts of particle diameters again be 0.7～0.9cm fully stir; C. press the weight ratio of cake skin and cake filling 1.2～1.83: 1 and add the cake filling, and adopt the faric moulding of swinging by stuffing-wrapping machine; D. fry in shallow oil roasting pie one side surface 8 ± 0.5min under 180 ± 5 ℃ condition, the upset pie is fried in shallow oil roasting pie opposite side surface 8 ± 0.5min under 180 ± 5 ℃ condition; E. pie cools off 30 ± 2min in the environment that is placed on-38 ± 1 ℃ naturally, promptly obtains the quick-frozen cabbage pork bun.
The full-automatic dividing box of XZ-36 that the many food machinerys of the Guangzhou rising sun Co., Ltd that present embodiment adopts produces is cut apart dough.The quick-frozen cabbage pork bun that present embodiment is prepared packs after inspection for food hygiene is qualified, seals, sells.
The specific embodiment five: the difference of the present embodiment and the specific embodiment four is: among the step a be that the salt of 95～105 parts flour, 57～63 parts water, 0.9～1.1 part dusty yeast, 0.9～1.1 part sugar and 0.9～1.1 part is put into dough mixing machine and stirred the formation dough with parts by weight.Other step and selected parameter are identical with embodiment four.
The specific embodiment six: the difference of the present embodiment and the specific embodiment four is: among the step a be that the salt of 100 parts flour, 60 parts water, 1 part dusty yeast, 1 part sugar and 1 part is put into dough mixing machine and stirred the formation dough with parts by weight.Other step and selected parameter are identical with embodiment four.
The specific embodiment seven: the difference of the present embodiment and the specific embodiment four is: place 36 ℃ environment to proof 20min in dough among the step a.Other step and selected parameter are identical with embodiment four.
The specific embodiment eight: the difference of the present embodiment and the specific embodiment four is: being pressed into thickness among the step a is the cake skin of 0.3～0.4cm.Other step and selected parameter are identical with embodiment four.
The specific embodiment nine: the difference of the present embodiment and the specific embodiment four is: step b will clean, parts by weight are that 68～72 parts Chinese cabbage is ground into the particle that particle diameter is 0.8cm behind the draining, and fresh pig meat cubelets, 0.9～1.1 part sugar, 0.9～1.1 part salt, 0.9～1.1 part soy sauce, 4.5～5.5 parts salad oil and 1.8～2.2 parts sesame oil that to slough in the Chinese cabbage particle 47%～52% moisture and 27～33 parts of particle diameters again be 0.8cm fully stir.Other step is identical with embodiment four.
The specific embodiment ten: the difference of the present embodiment and the specific embodiment four is: step b will clean, parts by weight are that 70 Chinese cabbage is ground into the particle that particle diameter is 0.8cm behind the draining, and fresh pig meat cubelets, 1 part sugar, 1 part salt, 1 part soy sauce, 5 parts salad oil and 2 parts sesame oil that to slough in the Chinese cabbage particle 50% moisture and 30 parts of particle diameters again be 0.8cm fully stir.Other step is identical with embodiment four.
The specific embodiment 11: the difference of the present embodiment and the specific embodiment four is: the weight ratio of pressing cake skin and cake filling 1.3～1.7: 1 among the step c is added the cake filling.Other step and selected parameter are identical with embodiment four.
The specific embodiment 12: the difference of the present embodiment and the specific embodiment four is: press cake skin and 1.48: 1 weight ratio of cake filling among the step c and add the cake filling.Other step and selected parameter are identical with embodiment four.
The specific embodiment 13: the difference of the present embodiment and the specific embodiment four is: steps d is fried in shallow oil roasting pie one side surface 8min under 180 ± 2 ℃ condition, and the upset pie is fried in shallow oil roasting pie opposite side surface 8min under 180 ± 2 ℃ condition.Other step is identical with embodiment four.
The specific embodiment 14: the difference of the present embodiment and the specific embodiment four is: steps d is fried in shallow oil roasting pie one side surface 8min under 180 ℃ condition, and the upset pie is fried in shallow oil roasting pie opposite side surface 8min under 180 ℃ condition.Other step is identical with embodiment four.
The specific embodiment 15: the difference of the present embodiment and the specific embodiment four is: step e pie cools off quick-frozen 30min in the environment that is placed on-38 ℃ naturally.Other step is identical with embodiment four.
The specific embodiment 16: the difference of the present embodiment and the specific embodiment four is: the dough through proofing among the step a is divided into the weight homogeneous, is the facet piece of 45～55g by dividing box again.Other step and selected parameter are identical with embodiment four.
The heavily about 84g of the quick-frozen cabbage pork bun that present embodiment is prepared.
Claims (10)
1, a kind of quick-frozen cabbage pork bun is characterized in that the quick-frozen cabbage pork bun made by 90～110 parts of flour, 55～65 parts of water, 0.7～1.3 part of dusty yeast, 1.5～2.5 portions of sugar, 1.5～2.5 portions of salt, 65～75 portions of Chinese cabbages, 25～35 parts of fresh porks, 0.7～1.3 portion of soy sauce, 4～6 portions of salad oils and 1.5～2.5 portions of sesame oil by ratio of weight and the number of copies.
2, quick-frozen cabbage pork bun according to claim 1 is characterized in that the quick-frozen cabbage pork bun made by 95～105 parts of flour, 57～63 parts of water, 0.9～1.1 part of dusty yeast, 1.8～2.2 portions of sugar, 1.8～2.2 portions of salt, 68～72 portions of Chinese cabbages, 28～33 parts of fresh porks, 0.9～1.1 portion of soy sauce, 4.5～5.5 portions of salad oils and 1.8～2.2 portions of sesame oil by ratio of weight and the number of copies.
3, quick-frozen cabbage pork bun according to claim 1 is characterized in that the quick-frozen cabbage pork bun made by 100 parts of flour, 60 parts of water, 1 part of dusty yeast, 2 portions of sugar, 2 portions of salt, 70 portions of Chinese cabbages, 30 parts of fresh porks, 1 portion of soy sauce, 5 portions of salad oils and 2 portions of sesame oil by ratio of weight and the number of copies.
4, the preparation method of quick-frozen cabbage pork bun according to claim 1, it is characterized in that the quick-frozen cabbage pork bun prepares according to the following steps: a. makes the cake skin: the flour that with parts by weight is 90～110 parts, 55～65 parts water, 0.7～1.3 parts dusty yeast, 0.75 the salt of～1.25 parts sugar and 0.75～1.25 part is put into dough mixing machine and is stirred the formation dough, then dough is placed 36 ± 1 ℃ proofing box to proof 20 ± 2min, dough through proofing is divided into the facet piece of weight homogeneous again by dividing box, put into cake skin mould afterwards and be pressed into the cake skin that thickness is 0.2～0.5cm; B. make the cake filling: will clean, parts by weight are that 65～75 parts Chinese cabbage is ground into the particle that particle diameter is 0.7～0.9cm behind the draining, fresh pig meat cubelets, 0.75～1.25 part sugar, 0.75～1.25 part salt, 0.7～1.3 part soy sauce, 4～6 parts salad oil and 1.5～2.5 parts sesame oil that to slough in the Chinese cabbage particle 45%～55% moisture and 25～35 parts of particle diameters again be 0.7～0.9cm fully stir; C. press the weight ratio of cake skin and cake filling 1.2～1.83: 1 and add the cake filling, and adopt the faric moulding of swinging by stuffing-wrapping machine; D. fry in shallow oil roasting pie one side surface 8 ± 0.5min under 180 ± 5 ℃ condition, the upset pie is fried in shallow oil roasting pie opposite side surface 8 ± 0.5min under 180 ± 5 ℃ condition; E. pie cools off quick-frozen 30 ± 2min in the environment that is placed on-38 ± 1 ℃ naturally, promptly obtains the quick-frozen cabbage pork bun.
5, the preparation method of quick-frozen cabbage pork bun according to claim 4 is characterized in that among the step a with parts by weight being that the salt of 95～105 parts flour, 57～63 parts water, 0.9～1.1 part dusty yeast, 0.9～1.1 part sugar and 0.9～1.1 part is put into dough mixing machine and stirred the formation dough.
6, the preparation method of quick-frozen cabbage pork bun according to claim 4 is characterized in that placing 36 ℃ environment to proof 20min in dough among the step a.
7, the preparation method of quick-frozen cabbage pork bun according to claim 4 is characterized in that being pressed among the step a cake skin that thickness is 0.3～0.4cm.
8, the preparation method of quick-frozen cabbage pork bun according to claim 4, it is characterized in that step b will clean, parts by weight are that 68～72 parts Chinese cabbage is ground into the particle that particle diameter is 0.8cm behind the draining, fresh pig meat cubelets, 0.9～1.1 part sugar, 0.9～1.1 part salt, 0.9～1.1 part soy sauce, 4.5～5.5 parts salad oil and 1.8～2.2 parts sesame oil that to slough in the Chinese cabbage particle 47%～52% moisture and 27～33 parts of particle diameters again be 0.8cm fully stir.
9, the preparation method of quick-frozen cabbage pork bun according to claim 4 is characterized in that the weight ratio by cake skin and cake filling 1.3～1.7: 1 is added the cake filling among the step c.
10, the preparation method of quick-frozen cabbage pork bun according to claim 4 is characterized in that steps d fries in shallow oil roasting pie one side surface 8min under 180 ± 2 ℃ condition, and the upset pie is fried in shallow oil roasting pie opposite side surface 8min under 180 ± 2 ℃ condition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100718591A CN101015371A (en) | 2007-03-09 | 2007-03-09 | Quick-frozen cabbage-pig-meat pie and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2007100718591A CN101015371A (en) | 2007-03-09 | 2007-03-09 | Quick-frozen cabbage-pig-meat pie and making method thereof |
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| CN101015371A true CN101015371A (en) | 2007-08-15 |
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| CNA2007100718591A Pending CN101015371A (en) | 2007-03-09 | 2007-03-09 | Quick-frozen cabbage-pig-meat pie and making method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105532795A (en) * | 2015-12-11 | 2016-05-04 | 张俊 | Lard cakes |
| CN107927110A (en) * | 2017-12-29 | 2018-04-20 | 浙江德辉食品有限公司 | A kind of crisp short cakes with sesame and preparation method thereof |
| CN109430705A (en) * | 2018-12-12 | 2019-03-08 | 正大食品企业（秦皇岛）有限公司 | Quick-frozen fermentation pie of one kind and preparation method thereof |
| CN112753740A (en) * | 2021-02-23 | 2021-05-07 | 新乡富元食品有限公司 | Making method of quick-frozen leavened pancakes |
-
2007
- 2007-03-09 CN CNA2007100718591A patent/CN101015371A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105532795A (en) * | 2015-12-11 | 2016-05-04 | 张俊 | Lard cakes |
| CN107927110A (en) * | 2017-12-29 | 2018-04-20 | 浙江德辉食品有限公司 | A kind of crisp short cakes with sesame and preparation method thereof |
| CN109430705A (en) * | 2018-12-12 | 2019-03-08 | 正大食品企业（秦皇岛）有限公司 | Quick-frozen fermentation pie of one kind and preparation method thereof |
| CN112753740A (en) * | 2021-02-23 | 2021-05-07 | 新乡富元食品有限公司 | Making method of quick-frozen leavened pancakes |
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