CN105265517A - Fragrant and crisp beef cake processing technology - Google Patents

Abstract

The present invention discloses a fragrant and crisp beef cake processing technology which is characterized by comprising the following steps: taking 500 grams of minced beef, 100 grams of preserved vegetables, 50 grams of starch, 20 grams of white sugar, 5 grams of ground pepper, 10 grams of light soy sauce, 5 grams of salt, 5 grams of chicken essence, and 30 grams of lard; putting all the ingredients into a mixer, and stirring until the filling is uniform; putting the blended filling in a cold storage room to be frozen hard; adding about 200 grams of lard into 500 g of low-gluten flour, and kneading into a shortening dough, preferably a smooth dough; mixing 1000 g of plain flour, 350 grams of water, 50 grams of lard, and 5 g of baking soda, and kneading into a water-oil dough which has a smooth surface and moderate hardness. Firstly, the water-oil dough is rolled to be square-shaped with a rolling pin, then the shortening dough is spread on the water-oil dough, the mixed dough is flattened and smeared evenly, and then the folded dough skin is folded. The fragrant and crisp beef cakes are crisp in mouthfeel, strong in meat fragrance, and beautiful in appearance.

Description

The technological process of a kind of fried crisp beef cake

Technical field

The present invention relates to a kind of food processing technology field, particularly relate to the technological process of a kind of fried crisp beef cake.

Background technology

Minced beef cutlet is food common during we live, and hears with fragrance striking the nose, outer loose crisp and fragrant, inner fresh and tender micro-peppery.Beef contains rich in protein, and amino acid ratio of components pork needs closer to human body, can improve body resistance against diseases, to grow and Post operation, aftercare people supplement lose blood, thing is not suitable in repair tissue etc.Severe winter eats beef, has warm stomach effect, is help in severe winter good merchantable brand.The traditional Chinese medical science is thought, beef has tonifying middle-Jiao and Qi, nourishes effect of taste, strong muscles and bones, the breath wind that reduces phlegm, the saliva that quenches the thirst.Minced beef cutlet also claims " thousand layers of minced beef cutlet ", has had the history of more than 1,200 year.In the Tang Dynasty, this cake was once driven a little for imperial palace, and during the legend Turmoil of Anshi in Tang Dynasty, Zhong Yu kitchens, palace are wandered among the people, in Chang an City, sell minced beef cutlet, famous greatly.Write in the Tang Dynasty famous poet Pai Chu-yi " posting an oil cake of flax seed and Yang Wanzhou " poem: " oil cake of flax seed sample capital of a country, the crisp salted cake fried in sesame oil in face is brand new, places on hungry gluttonous poplar ambassador, taste fragrant must like auxiliary emerging nothing ", in poem, the oil cake of flax seed of indication is exactly of today " fried crisp beef cake ".Completely remember that fried crisp beef cake unique flavor, nutritious, fresh fragrant meat are tender, the crisp salted cake fried in sesame oil in face, profile is exquisitely carved, and entrance is oily but not greasy.The first-class Chinese medicine of kind more than 30 wherein containing adjustment function of human body in batching, has skin maintenance, grows lung benefit stomach, the special efficacy such as improving water flood, adjusting blood lipid, protection liver, strong qi-restoratives.The letter of current existing fried crisp beef cake processing mode is answered, and meat is fragrant not enough, and mouthfeel is crisp not.

Summary of the invention

The technical problem to be solved in the present invention is to provide a kind of crispy in taste, and meat perfume (or spice) overflows, fried crisp beef cake technological process handsome in appearance.

For solving the problem, the present invention adopts following technical scheme: comprise the following steps:

1) prepare burden: get 500 grams, beef end, salted dried mustard cabbage 100 grams, starch 50 grams, white sugar 20 grams, pepper powder 5 grams, light soy sauce 10 grams, salt 5 grams, chickens' extract 5 grams, lard 30 grams;

2) adjust filling: all batchings are put into mixer, stir, be stirred to fillings evenly always;

3) fillings mixed up is entered freezer adfreezing;

4) butter face processed: 500 grams of Self-raising flour, puts into lard about 200 grams, and becomes butter face, and smooth with dough is good;

5) water pasta processed: 1000 grams of Plain flours, 350 grams, water, lard 50 grams, 5 grams, sodium bicarbonate, and becomes water pasta skin, and smooth to dough surface, and soft or hard is applicable to;

6) bag is crisp: first water pasta rolling pin is rolled quadrate, then butter face is layered on water pasta, flatten applied, then the musculus cutaneus folded is gathered into folds, then roll out, then gather into folds, then roll out, after continuous three times, then roll flat, be rolled into strip;

7) manual rolled dough wrapping: be rubbed into strip the face of spooling shape, with hand by flat, then rolls circular musculus cutaneus with rolling pin, requires thick middle, thin edge;

8) shaping and faric: the musculus cutaneus rolled, wrap into the fillings of step 3) gained, pinch circular, flatten, then brush egg liquid in the one side of non-closing in, then sprinkle white sesameseed;

9) pack: ready-made finished product can be packed, and at the temperature of subzero 35 degree, then carries out quick-frozen put in storage;

10) can slightly to thaw when customer need eats or directly fried or roasting, golden yellow to epidermis.

The invention has the beneficial effects as follows: the butter face made in fried crisp beef cake and water pasta can keep crispy in taste, and egg liquid and white sesameseed make suffusing an exquisite fragrance all around of crisp minced beef cutlet, finally friedly edible make handsome in appearance, fragrance is more sufficient.

Detailed description of the invention

Embodiment:

The technological process of a kind of fried crisp beef cake, comprises the following steps:

1) prepare burden: get 500 grams, beef end, salted dried mustard cabbage 100 grams, starch 50 grams, white sugar 20 grams, pepper powder 5 grams, light soy sauce 10 grams, salt 5 grams, chickens' extract 5 grams, lard 30 grams;

2) adjust filling: all batchings are put into mixer, stir, be stirred to fillings evenly always;

3) fillings mixed up is entered freezer adfreezing;

4) butter face processed: 500 grams of Self-raising flour, puts into lard about 200 grams, and becomes butter face, and smooth with dough is good;

5) water pasta processed: 1000 grams of Plain flours, 350 grams, water, lard 50 grams, 5 grams, sodium bicarbonate, and becomes water pasta skin, and smooth to dough surface, and soft or hard is applicable to;

6) bag is crisp: first water pasta rolling pin is rolled quadrate, then butter face is layered on water pasta, flatten applied, then the musculus cutaneus folded is gathered into folds, then roll out, then gather into folds, then roll out, after continuous three times, then roll flat, be rolled into strip;

7) manual rolled dough wrapping: be rubbed into strip the face of spooling shape, with hand by flat, then rolls circular musculus cutaneus with rolling pin, requires thick middle, thin edge;

8) shaping and faric: the musculus cutaneus rolled, wrap into the fillings of step 3) gained, pinch circular, flatten, then brush egg liquid in the one side of non-closing in, then sprinkle white sesameseed;

9) pack: ready-made finished product can be packed, and at the temperature of subzero 35 degree, then carries out quick-frozen put in storage;

10) can slightly to thaw when customer need eats or directly fried or roasting, golden yellow to epidermis.

The invention has the beneficial effects as follows: the butter face made in fried crisp beef cake and water pasta can keep crispy in taste, and egg liquid and white sesameseed make suffusing an exquisite fragrance all around of crisp minced beef cutlet, finally friedly edible make handsome in appearance, fragrance is more sufficient.

The above, be only the specific embodiment of the present invention, but protection scope of the present invention is not limited thereto, and any change of expecting without creative work or replacement, all should be encompassed in the new protection domain of this practicality and be as the criterion.

Claims (1)

1. a fried crisp beef cake technological process, is characterized in that: comprise the following steps:

1) prepare burden: get 500 grams, beef end, salted dried mustard cabbage 100 grams, starch 50 grams, white sugar 20 grams, pepper powder 5 grams, light soy sauce 10 grams, salt 5 grams, chickens' extract 5 grams, lard 30 grams;

2) adjust filling: all batchings are put into mixer, stir, be stirred to fillings evenly always;

3) fillings mixed up is entered freezer adfreezing;

4) butter face processed: 500 grams of Self-raising flour, puts into lard about 200 grams, and becomes butter face, and smooth with dough is good;

5) water pasta processed: 1000 grams of Plain flours, 350 grams, water, lard 50 grams, 5 grams, sodium bicarbonate, and becomes water pasta skin, and smooth to dough surface, and soft or hard is applicable to;

6) bag is crisp: first water pasta rolling pin is rolled quadrate, then butter face is layered on water pasta, flatten applied, then the musculus cutaneus folded is gathered into folds, then roll out, then gather into folds, then roll out, after continuous three times, then roll flat, be rolled into strip;

7) manual rolled dough wrapping: be rubbed into strip the face of spooling shape, with hand by flat, then rolls circular musculus cutaneus with rolling pin, requires thick middle, thin edge;

8) shaping and faric: the musculus cutaneus rolled, wrap into the fillings of step 3) gained, pinch circular, flatten, then brush egg liquid in the one side of non-closing in, then sprinkle white sesameseed;

9) pack: ready-made finished product can be packed, and at the temperature of subzero 35 degree, then carries out quick-frozen put in storage;

10) can slightly to thaw when customer need eats or directly fried or roasting, golden yellow to epidermis.