CN102415571A - Polypeptide egg meat pie and preparation method thereof - Google Patents
Polypeptide egg meat pie and preparation method thereof Download PDFInfo
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- CN102415571A CN102415571A CN2011104074477A CN201110407447A CN102415571A CN 102415571 A CN102415571 A CN 102415571A CN 2011104074477 A CN2011104074477 A CN 2011104074477A CN 201110407447 A CN201110407447 A CN 201110407447A CN 102415571 A CN102415571 A CN 102415571A
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Abstract
The invention relates to an egg meat pie, in particular to a polypeptide egg meat pie and a preparation method thereof, and belongs to the technical field of food processing. Based on 200 weight parts of flour, the composition consists of the following components in part by weight: 40 parts of collagen protein powder, 200 parts of flour, egg, 100 parts of minced meat, 10 parts of diced green onion, 10 parts of diced ginger, 5 parts of table salt and 3 parts of monosodium glutamate; polypeptide is added into the components; and because the collagen protein component in the polypeptide can be effectively absorbed by a human body, the made egg meat pie has good mouthfeel and taste, has trophicity and is an ideal delicious heath food.
Description
Technical fieldThe present invention relates to a kind of meat spot, specifically relate to peptide species meat spot and preparation method thereof, belong to food processing technology field.
Background technologyAlong with the fast development of modern economy, quality of life significantly improves, and people have had new pursuit to food.Existing food nutrition is more single, and health properties is poor; And contain the additive of a large amount of chemical compositions, health is caused bad influence.Yet amino acid is the material that often needs in the human body, and human body is effectively absorbed.Therefore, in food, add and contain the amino acids nutrients, become the new technique direction of producing food.
Summary of the inventionThe present invention is in order to remedy above-mentioned technological deficiency, peptide species meat spot and preparation method thereof to be provided, and it is good, delicious that the food that adopts this technical scheme to process not only has mouthfeel, and have more trophism, is that the ideal of delicious healthy food is selected.
Technical scheme of the present invention is: a peptide species meat spot by the weight constituent of the flour composition therefor of 200 weight portions is: 40 parts of collagen protein powders, 200 parts in flour, egg, 100 parts of minced meat, green onion end, each 10 parts of bruised gingers, 5 parts of salt, 3 parts of monosodium glutamates;
By the main material of flour of 200 weight portions, 40 parts of collagen protein powders with after 200 parts of flour mix, are put into 200 parts of water, the back that stirs becomes pasty state subsequent use; Then 100 portions of minced meat are put into green onion end, each 10 parts of bruised gingers, 5 parts of salt, 3 parts of monosodium glutamates; Stir, the collagen and the flour that become pasty state evenly are tiled in respectively in 2 flat bowl-shape vessel, batter thickness is 0.2mm; Raw egg is beaten in vessel; The minced meat that mixes up is put in another vessel, two vessel are snapped together, be put in and be roasted into golden yellow getting final product in the electric oven.
Technical scheme of the present invention is: add polypeptide in the composition, because the collagen composition in the polypeptide can effectively be absorbed by the body, it is good, delicious that the meat spot of processing not only has mouthfeel, and have more trophism, is that the ideal of delicious healthy food is selected.
The specific embodiment
One peptide species meat spot by the weight constituent of the flour composition therefor of 200 weight portions is: 40 parts of collagen protein powders, 200 parts in flour, egg, 100 parts of minced meat, green onion end, each 10 parts of bruised gingers, 5 parts of salt, 3 parts of monosodium glutamates;
By the main material of flour of 200 weight portions, 40 parts of collagen protein powders with after 200 parts of flour mix, are put into 200 parts of water, the back that stirs becomes pasty state subsequent use; Then 100 portions of minced meat are put into green onion end, each 10 parts of bruised gingers, 5 parts of salt, 3 parts of monosodium glutamates; Stir, the collagen and the flour that become pasty state evenly are tiled in respectively in 2 flat bowl-shape vessel, batter thickness is 0.2mm; Raw egg is beaten in vessel; The minced meat that mixes up is put in another vessel, two vessel are snapped together, be put in and be roasted into golden yellow getting final product in the electric oven.
Claims (2)
1. a peptide species meat spot is characterized in that: the weight constituent by the flour composition therefor of 200 weight portions is: 40 parts of collagen protein powders, 200 parts in flour, egg, 100 parts of minced meat, green onion end, each 10 parts of bruised gingers, 5 parts of salt, 3 parts of monosodium glutamates.
2. a peptide species meat spot according to claim 1 is characterized in that: by the main material of flour of 200 weight portions, 40 parts of collagen protein powders with after 200 parts of flour mix, are put into 200 parts of water, the back that stirs becomes pasty state subsequent use; Then 100 portions of minced meat are put into green onion end, each 10 parts of bruised gingers, 5 parts of salt, 3 parts of monosodium glutamates; Stir, the collagen and the flour that become pasty state evenly are tiled in respectively in 2 flat bowl-shape vessel, batter thickness is 0.2mm; Raw egg is beaten in vessel; The minced meat that mixes up is put in another vessel, two vessel are snapped together, be put in and be roasted into golden yellow getting final product in the electric oven.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104074477A CN102415571A (en) | 2011-12-09 | 2011-12-09 | Polypeptide egg meat pie and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104074477A CN102415571A (en) | 2011-12-09 | 2011-12-09 | Polypeptide egg meat pie and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102415571A true CN102415571A (en) | 2012-04-18 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011104074477A Pending CN102415571A (en) | 2011-12-09 | 2011-12-09 | Polypeptide egg meat pie and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN102415571A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029495A (en) * | 2015-08-21 | 2015-11-11 | 安徽靖童科技农业发展有限公司 | Chicken egg cakes capable of lowering cholesterol and preparation method thereof |
-
2011
- 2011-12-09 CN CN2011104074477A patent/CN102415571A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029495A (en) * | 2015-08-21 | 2015-11-11 | 安徽靖童科技农业发展有限公司 | Chicken egg cakes capable of lowering cholesterol and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120418 |