CN102669218A - 一种茄子方酥 - Google Patents

一种茄子方酥 Download PDF

Info

Publication number
CN102669218A
CN102669218A CN2012101613206A CN201210161320A CN102669218A CN 102669218 A CN102669218 A CN 102669218A CN 2012101613206 A CN2012101613206 A CN 2012101613206A CN 201210161320 A CN201210161320 A CN 201210161320A CN 102669218 A CN102669218 A CN 102669218A
Authority
CN
China
Prior art keywords
eggplant
crisp
square
green pepper
flour
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN2012101613206A
Other languages
English (en)
Inventor
王玉兰
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN2012101613206A priority Critical patent/CN102669218A/zh
Publication of CN102669218A publication Critical patent/CN102669218A/zh
Pending legal-status Critical Current

Links

Landscapes

  • Preparation Of Fruits And Vegetables (AREA)

Abstract

本发明公开了一种茄子方酥，包含以下组份：紫皮茄子22-25kg、面粉28-30kg、豆豉460-500g、鲜红椒1.8-2kg、鲜青椒1.8-2kg、蒜泥2.8-3kg、辣椒粉0.8-1kg、盐160-200g、味精20-22g。本发明制作的茄子方酥，表面烤的金黄油亮，又香又脆，茄丁菜馅，蒜香浓郁，咸鲜香辣，吃了还想吃。

Description

一种茄子方酥
技术领域 本发明涉及一种茄子方酥。 
背景技术 市场上糕饼很多，但尚未发现有茄子方酥。 
发明内容 本发明的目的是提供一种茄子方酥。 
方案是：紫皮茄子22-25kg、面粉28-30kg、豆豉460-500g、鲜红椒1.8-2kg、鲜青椒1.8-2kg、蒜泥2.8-3kg、辣椒粉0.8-1kg、盐160-200g、味精20-22g。 
制备方法： 
(1)：将面粉和成面，省面30分钟； 
(2)：茄子、鲜红椒、鲜青椒切成小丁，油温烧至五成热，倒入菜丁炸30秒，捞出沥干油备用，将蒜泥爆香，再倒入炸好的菜丁、豆豉、辣椒粉、盐、味精，爆炒香即可； 
(3)：取20克面团，压平后包入适量的茄丁馅，捏好入方酥模成型，在酥的表面刷上一层黄油，入烤箱180度，烤25分钟即可。 
具体实施方式
实施例1： 
紫皮茄子22-25、面粉28-30kg、豆豉460-500g、鲜红椒1.8-2kg、鲜青椒1.8-2唔、蒜泥2.8-3kg、辣椒粉0.8-1kg、盐160-200g、味精20-22g。 
制备方法：同上文 
实施例2： 
紫皮茄子22kg、面粉28kg、豆豉460g、鲜红椒1.8kg、鲜青椒1.8kg、蒜泥2.8kg、辣椒粉0.8kg、盐160g、味精20g。 
制备方法：同上文。 

Claims (2)

1.一种茄子方酥，其特征在于包含以下组份：
紫皮茄子22-25kg、面粉28-30kg、豆豉460-500g、鲜红椒1.8-2kg、鲜青椒1.8-2kg、蒜泥2.8-3kg、辣椒粉0.8-1kg、盐160-200g、味精20-22g。
2.根据权利要求1所述的上述茄子方酥，其特征在于包含以下组份：
紫皮茄子22kg、面粉28kg、豆豉460g、鲜红椒1.8kg、鲜青椒1.8kg、蒜泥2.8kg、辣椒粉0.8kg、盐160g、味精20g。
CN2012101613206A 2012-05-11 2012-05-11 一种茄子方酥 Pending CN102669218A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2012101613206A CN102669218A (zh) 2012-05-11 2012-05-11 一种茄子方酥

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2012101613206A CN102669218A (zh) 2012-05-11 2012-05-11 一种茄子方酥

Publications (1)

Publication Number Publication Date
CN102669218A true CN102669218A (zh) 2012-09-19

Family

ID=46802310

Family Applications (1)

Application Number Title Priority Date Filing Date
CN2012101613206A Pending CN102669218A (zh) 2012-05-11 2012-05-11 一种茄子方酥

Country Status (1)

Country Link
CN (1) CN102669218A (zh)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0251205A2 (en) * 1986-06-26 1988-01-07 Asahi Denka Kogyo Kabushiki Kaisha A pasty proteinaceous material or proteinaceous food from crustaceans
WO2006136732A1 (fr) * 2005-06-23 2006-12-28 Marguerite Caristan Procédé de préparation d'un biscuit type « petit four » à base d'aubergines d'afrique et de chair de poisson fumé
KR100751693B1 (ko) * 2006-09-11 2007-08-23 최정헌 분말청국장과 양파, 목이버섯, 가지를 이용한 기능성피자의 제조방법
CN101143016A (zh) * 2006-09-16 2008-03-19 杨洪伟 布尔香面加饼套餐及其制作方法
CN102210469A (zh) * 2010-04-09 2011-10-12 王宏宇 一种馅饼及其制作方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0251205A2 (en) * 1986-06-26 1988-01-07 Asahi Denka Kogyo Kabushiki Kaisha A pasty proteinaceous material or proteinaceous food from crustaceans
WO2006136732A1 (fr) * 2005-06-23 2006-12-28 Marguerite Caristan Procédé de préparation d'un biscuit type « petit four » à base d'aubergines d'afrique et de chair de poisson fumé
KR100751693B1 (ko) * 2006-09-11 2007-08-23 최정헌 분말청국장과 양파, 목이버섯, 가지를 이용한 기능성피자의 제조방법
CN101143016A (zh) * 2006-09-16 2008-03-19 杨洪伟 布尔香面加饼套餐及其制作方法
CN102210469A (zh) * 2010-04-09 2011-10-12 王宏宇 一种馅饼及其制作方法

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
《川味小吃》编写组: "《川味小吃》", 31 January 2003, 四川科学技术出版社 *
高铭远，等: "《唐山名食》", 31 December 1997, 红旗出版社 *

Similar Documents

Publication Publication Date Title
JP5981656B2 (ja) ローストチキンの製造方法
CN101496596A (zh) 保健锅巴及制备方法
JP4565402B1 (ja) 野菜・海藻粉末成形具とその組合せ食品及び親子蓋並び製造方法
CN102578182A (zh) 枣豆泥桃酥的制备方法
CN102669237B (zh) 一种腐乳酥饼及其制备方法
KR101168868B1 (ko) 오븐 구이 돈까스 및 그 제조방법
KR101528337B1 (ko) 땡초 김밥 제조 방법 및 이를 통해 제조된 땡초 김밥
CN103004924A (zh) 一种南瓜方酥
CN106465860A (zh) 一种锡纸烤陈皮罗非鱼的制作方法
CN102669218A (zh) 一种茄子方酥
CN103210978A (zh) 一种肉饼的制作方法
CN103430987A (zh) 一种玉米面煎饼果子
KR101523473B1 (ko) 고수분말이 함유된 조미 김 제조방법 및 그에 의해 제조된 조미 김
KR101607870B1 (ko) 김치 피자 소스를 이용한 김치 부추 피자 및 이의 제조 방법
KR101991848B1 (ko) 흑보리 크래커의 제조방법
CN103999919A (zh) 一种茶味夹心饼干及其制备方法
WO2012009713A3 (en) Fried, baked potato pieces and process
KR102638943B1 (ko) 김부각 제조방법 및 그 방법에 의해 제조된 김부각
KR101527642B1 (ko) 직화구이 맛을 갖는 새우초밥의 제조방법
CN103125826A (zh) 一种夹馍及其夹馅的制作方法
CN103329970A (zh) 一种紫薯方酥
CN106173578A (zh) 一种糕点及其制备方法
KR20070097756A (ko) 구운 밥
KR20160146252A (ko) 새송이버섯을 이용한 갈비모양을 가지는 인삼 함유 떡갈비의 제조방법 및 이에 따라 제조된 인삼 함유 떡갈비
CN106173581A (zh) 一种糕点及其制备方法

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C02 Deemed withdrawal of patent application after publication (patent law 2001)
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20120919