CN101653268A

CN101653268A - Quick-frozen pork burger core and preparation method thereof

Info

Publication number: CN101653268A
Application number: CN200910017578A
Authority: CN
Inventors: 唐文波
Original assignee: RONGCHENG BODELONG FOODSTUFF CO Ltd
Current assignee: RONGCHENG BODELONG FOODSTUFF CO Ltd
Priority date: 2009-08-05
Filing date: 2009-08-05
Publication date: 2010-02-24

Abstract

The invention relates to a quick-frozen pork burger core and a preparation method thereof. The preparation method comprises the following steps: adding eggs, raw bread flour, potato starch, salt, glucose, black pepper and monosodium glutamate in pork, lard and fried onion to mix evenly, shaping to form a pie-shaped filling, hanging a layer of soup base, then coating a layer of wrapping material outside the soup base to form a pie-shaped bold powder slice with soup base and coated filling thereof inside and finally quick-freezing the pork burger filling to prepare a quick-frozen pork burger core. The invention adds vegetables which are suitable for Chinese people on the basis of the original burger core and has long service life and simple and convenient secondary processing. The preparation method of the food has reasonable and strict processes, strong operability and high production efficiency and is applicable to industrialized production.

Description

A kind of quick-frozen pork burger core and preparation method thereof

Technical field

The present invention relates to a kind of making food, especially a kind of quick-frozen pork burger core and preparation method thereof.

Technical background

Hamburger food mainly contains two kinds of forms, and the one, hot hamburger of selling as the Consuming System of McDonald, KFC's formula; The 2nd, the meat clip Mo one class.McDonald, the chain hamburger taste sold of KFC's formula fast food are fixed, and can not satisfy a person sponging on an aristocrat's who dislikes west food demand, also do not meet most of Chinese eating habit; And folder meat needs through the long-time system of stewing in the meat clip Mo, then just do not lose time as only doing few component food, cost is also very high, so almost there is not the appearance in hamburger in the Chinese homely recipe, then must wait to businessman if eat hamburger, it is also inconvenient to have wasted the plenty of time.Hamburger that the manufacture craft in tradition hamburger is produced can only now be done now and be eaten, and can not preserve the long period.How making things convenient for everybody to be in the short time, be able to eat the hamburger that is fit to compatriots' taste cheaply, and this hamburger can be preserved for a long time, is one of problem of always studying of people.

Summary of the invention

For making things convenient for everybody within a short period of time, be able to eat the hamburger that can preserve the long period that is fit to compatriots' taste cheaply, technical scheme provided by the invention is, a kind of quick-frozen pork burger core, it is by circular pie filling, at its outer soup stock of hanging, be stained with then that one deck is wrapped up in the thing quick-frozen outward, vacuum packaging forms, described filling is to be formed by sauteeing onions and pork, lard, egg, life bread flour, farina and salt, glucose, black pepper, monosodium glutamate mixing and stirring; Described soup stock is to be formed in water by wheat flour, cornstarch, salt, black pepper, monosodium glutamate and emulsifiers dissolve; Wrapping up in thing outside described is bread flour.

Each composition percentage by weight is in described a kind of quick-frozen pork burger core: filling 50-65%, soup stock 15-25%, bread flour 17-27%.

Each composition percentage by weight is in the described filling: pork 45-65%, lard 2-6%, sauteeing onions 20-40%, salt 0.5-1.2%, egg 1.5-2.5%, glucose 0.5-1.2%, black pepper 0.1-0.3%, monosodium glutamate 0.1-0.3%, living bread flour 2-6%, farina 1-2%.

Sauteeing onions is that onion fourth and soybean oil are 1 by weight in the described filling: 15-25 fries and forms.

Each composition percentage by weight is in the described soup stock: wheat flour 10-20%, water 70-80%, cornstarch 4-10%, salt 1-2%, black pepper 0.2-0.8%, monosodium glutamate 0.2-0.8%, emulsifying agent 0.3-0.9%.

The preparation method of described a kind of quick-frozen pork burger core is characterized in that: through following steps

1. the preparation of filling raw material is put into frying pan with soybean oil and is heated to half one-tenth heat back adding onion fourth, fries; Pork and lard are added the pulverizer pulverizing; Raw egg shelled be stirred to albumen and yolk and mix and make egg liquid.

The preparation of filling with pork, lard and sauteeing onions mixing and stirring after, to wherein adding egg liquid, glucose, black pepper, salt, monosodium glutamate, giving birth to bread flour, farina, closing very much the back that stirs is that diameter is the circular pie of 5-10cm in die for molding.

3. the preparation of soup stock adds in the entry dissolving with wheat flour, cornstarch, salt, black pepper, monosodium glutamate and emulsifying agent and stirs, and keeps the soup stock temperature under 4 ℃.

4. hanging, bread immerse the pie filling in the soup stock, make its surface moistening fully, evenly cover the last layer bread flour on the soup stock surface.

5. the filling material that quick-frozen, packing will speckle with bread flour carries out quick-frozen, and after temperature was reduced to-15 ~-5 ℃ when the center, sterilization, vacuum packaging were finished product.

Quick-frozen pork burger core of the present invention is taken packing apart and is sandwiched in the various food interlayers such as steamed bun, bread or rice cake, heats just ediblely, can also add various seasoning matter according to individual taste.Product is after quick-frozen, and the holding time is long, and the food supply retail shop's processing or the average family that are fit to batch making hamburger store edible, this burger core adds the sauteeing onions fourth, when overall taste was promoted significantly, onion had effects such as short digestion, was more suitable for compatriots' digestive system.This method for making food technology is rationally strict, strong operability, and the make efficiency height is suitable for suitability for industrialized production.

The specific embodiment

Embodiment 1

1. the preparation of filling raw material is put into frying pan with soybean oil 1g and is heated to half one-tenth heat back adding onion fourth 31g, fries; Pork and lard are added the pulverizer pulverizing; Raw egg shelled be stirred to albumen and yolk and mix and make egg liquid.

The preparation of filling with pork 60g, lard 5g and sauteeing onions 32g mixing and stirring after, to wherein adding egg liquid 2g, glucose 1g, black pepper 0.18g, salt 0.9g, monosodium glutamate 0.25g, giving birth to bread flour 5g, farina 1.5g, getting 65g after stirring, is that diameter is the circular pie of 8cm in die for molding.

3. the preparation of soup stock adds among the entry 48g dissolving with wheat flour 9.6g, cornstarch 4.8g, salt 1g, black pepper 0.35g, monosodium glutamate 0.35g and emulsifying agent 0.36g and stirs, and keeps the soup stock temperature under 4 ℃.

4. hanging, bread immerse the pie filling in the soup stock, make its surface moistening fully, after its top layer hangs with the 22g soup stock, and 25g bread flour on the soup stock surface evenly covers.

5. quick-frozen, packing are carried out quick-frozen with the filling material that speckles with bread flour after according to above-mentioned steps the surplus material making being finished, and after temperature was reduced to-10 ℃ when the center, sterilization, vacuum packaging were finished product.

Embodiment 2

1. the preparation of filling raw material is put into frying pan with soybean oil 2g and is heated to half one-tenth heat back adding onion fourth 38g, fries; Pork and lard are added the pulverizer pulverizing; Raw egg shelled be stirred to albumen and yolk and mix and make egg liquid.

The preparation of filling with pork 45g, lard 2g and sauteeing onions 38g mixing and stirring after, to wherein adding egg liquid 2.5g, glucose 1.2g, black pepper 0.3g, salt 1.2g, monosodium glutamate 0.3g, giving birth to bread flour 6g, farina 2g, getting 50g after stirring, is that diameter is the circular pie of 5cm in die for molding.

3. the preparation of soup stock adds among the entry 70g dissolving with wheat flour 10g, cornstarch 10g, salt 1g, black pepper 0.2g, monosodium glutamate 0.2g and emulsifying agent 0.3g and stirs, and keeps the soup stock temperature under 4 ℃.

4. hanging, bread immerse the pie filling in the soup stock, make its surface moistening fully, after the top layer hangs with the 15g soup stock, and 17g bread flour on the soup stock surface evenly covers.

5. quick-frozen, packing are carried out quick-frozen with the filling material that speckles with bread flour after according to above-mentioned steps the surplus material making being finished, and after temperature was reduced to-15 ℃ when the center, sterilization, vacuum packaging were finished product.

Embodiment 3

1. the preparation of filling raw material is put into frying pan with soybean oil 1.3g and is heated to half one-tenth heat back adding onion fourth 18.7g, fries; Pork and lard are added the pulverizer pulverizing; Raw egg shelled be stirred to albumen and yolk and mix and make egg liquid.

The preparation of filling with pork 65g, lard 6g and sauteeing onions 20g mixing and stirring after, to wherein adding egg liquid 1.5g, glucose 0.5g, black pepper 0.1g, salt 0.5g, monosodium glutamate 0.1g, giving birth to bread flour 2g, farina 1g, getting 65g after stirring, is that diameter is the circular pie of 10cm in die for molding.

3. the preparation of soup stock adds among the entry 80g dissolving with wheat flour 20g, cornstarch 4g, salt 2g, black pepper 0.8g, monosodium glutamate 0.8g and emulsifying agent 0.9g and stirs, and keeps the soup stock temperature under 4 ℃.

4. hanging, bread immerse the pie filling in the soup stock, make its surface moistening fully, after its top layer hangs with the 25g soup stock, and 27g bread flour on the soup stock surface evenly covers.

5. quick-frozen, packing are carried out quick-frozen with the filling material that speckles with bread flour after according to above-mentioned steps the surplus material making being finished, and after temperature was reduced to-5 ℃ when the center, sterilization, vacuum packaging were finished product.

Claims

1, a kind of quick-frozen pork burger core, by filling, soup stock with wrap up in thing three parts outward and form, it is characterized in that: described filling is by sauteeing onions and pork, lard, egg, gives birth to bread flour, farina and salt, glucose, black pepper, monosodium glutamate mixing and stirring and form; Described soup stock is to be formed in water by wheat flour, cornstarch, salt, black pepper, monosodium glutamate and emulsifiers dissolve; Wrapping up in thing outside described is bread flour; Each composition percentage by weight is respectively in described a kind of quick-frozen pork burger core: filling 50-65%, soup stock 15-25%, bread flour 17-27%.

2, a kind of quick-frozen pork burger core according to claim 1 is characterized in that: each composition percentage by weight is respectively in the described filling: pork 45-65%, lard 2-6%, sauteeing onions 20-40%, salt 0.5-1.2%, egg 1.5-2.5%, glucose 0.5-1.2%, black pepper 0.1-0.3%, monosodium glutamate 0.1-0.3%, living bread flour 2-6%, farina 1-2%.

3, a kind of quick-frozen pork burger core according to claim 2 is characterized in that: the sauteeing onions in the described filling is to be fried by soybean oil and onion fourth to make, and weight ratio is 1: 15 ~ 25.

4, a kind of quick-frozen pork burger core according to claim 1 is characterized in that: each composition percentage by weight is respectively in the described soup stock: wheat flour 10-20%, water 70-80%, cornstarch 4-10%, salt 1-2%, black pepper 0.2-0.8%, monosodium glutamate 0.2-0.8%, emulsifying agent 0.3-0.9%.

5, the preparation method of a kind of quick-frozen pork burger core according to claim 1 is characterized in that: through following steps

The preparation of A, filling raw material is put into frying pan with soybean oil and is heated to half one-tenth heat back adding onion fourth, fries; Pork and lard are added the pulverizer pulverizing; Raw egg shelled be stirred to albumen and yolk and mix and make egg liquid.

The preparation of B, filling with pork, lard and sauteeing onions mixing and stirring after, to wherein adding egg liquid, glucose, black pepper, salt, monosodium glutamate, giving birth to bread flour, farina, closing very much the back that stirs is the circular pie of diameter 5-10cm in die for molding.

The preparation of C, soup stock adds in the entry dissolving with wheat flour, cornstarch, salt, black pepper, monosodium glutamate and emulsifying agent and stirs, and keeps the soup stock temperature under 4 ℃.

D, hanging, bread immerse the pie filling in the soup stock, make its surface moistening fully, evenly cover the last layer bread flour on its surface.

The filling material that E, quick-frozen, packing will speckle with bread flour carries out quick-frozen, and after temperature was reduced to-15 ~-5 ℃ when the center, sterilization, vacuum packaging were finished product.