CN105266062A - Preparation method of bacon roll - Google Patents
Preparation method of bacon roll Download PDFInfo
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- CN105266062A CN105266062A CN201510863543.0A CN201510863543A CN105266062A CN 105266062 A CN105266062 A CN 105266062A CN 201510863543 A CN201510863543 A CN 201510863543A CN 105266062 A CN105266062 A CN 105266062A
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- China
- Prior art keywords
- baconic
- preparation
- bacons
- bacon
- rolls
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Abstract
The invention discloses a preparation method of a bacon roll. The preparation method comprises the following steps: taking bacons and auxiliary materials according to the weight ratio of (0.9-1.1) to (1.1-0.9); cutting the bacons into sheets, flatly laying the bacon sheets on a chopping board, putting the auxiliary materials on the bacons, rolling the material materials with the bacons into rolls, binding the rolls with dried gourds, and then preparing the bacon rolls. According to the method for cutting the bacons into sheets, flatly laying the bacon sheets on the chopping board, putting the auxiliary materials on the bacons, rolling the material materials with the bacons into the rolls, binding the rolls with dried gourds, and then preparing the bacon rolls, the auxiliary materials relate to vegetables, mushrooms, beans or pickled vegetables, so that various eating methods are met, namely decocting, frying, stewing, roasting and swilling, and the tastes of customers are met; the bacon roll has the characteristics of attractive appearance, reasonable nutrition arrangement and excellent taste.
Description
Technical field
The present invention relates to food processing technology field, relate to the preparation method of Baconic's volume in particular.
Background technology
Root system is by English Bacon transliteration, and its original meaning is that sootiness brisket and square meat or sootiness become ridge meat.Baconic is one of large principal item of Western-style Meat three, and its local flavor, except with except agreeable to the taste one-tenth taste, also has strong sootiness fragrance, deeply likes by China consumer.But the taste of Baconic and eating method consumer select limited.
Therefore how providing a kind of Baconic produced to roll up preparation method that is health delicious and energy batch be the problem that those skilled in the art need solution badly.
Summary of the invention
In view of this, the invention provides a kind of method of producing Baconic's volume, there is feature that is health delicious and energy batch.
For achieving the above object, the invention provides following technical scheme:
The preparation method of Baconic's volume, is characterized in that, comprising: getting weight ratio is the Baconic of 0.9 ~ 1.1: 1.1 ~ 0.9 and auxiliary material, Baconic is cut into sheet, tiles on record, more auxiliary material is placed on Baconic, Baconic is rolled auxiliary material and make web-like, then tie up with dry wooden dipper, make Baconic's volume.
Preferably, in the preparation method of above-mentioned a kind of Baconic volume, the preparation method of described Baconic is segmentation of thawing, ingredient injection, tumbling, pickle, balance pressing mold, drying and cooking, sootiness, the demoulding, quick-frozen, section.
Preferably, in the preparation method of above-mentioned a kind of Baconic's volume, described auxiliary material is vegetables, mushroom, soybean product or Pickle class.
Preferably, in the preparation method of above-mentioned a kind of Baconic volume, the manufacturing process of described vegetables is: the system of plucking, clean, sort, blanching.
Preferably, in the preparation method of above-mentioned a kind of Baconic volume, the manufacturing process of described mushroom is: the system of plucking, clean, sort, blanching.
Preferably, in the preparation method of above-mentioned a kind of Baconic's volume, described soybean product carries out for subsequent use after being through cutting.
Preferably, in the preparation method of above-mentioned a kind of Baconic's volume, described Pickle class is carried out for subsequent use after being through cutting.
The present invention is by being cut into sheet by Baconic, tile on record, again auxiliary material is placed on Baconic, Baconic is rolled auxiliary material and make web-like, tie up with dry wooden dipper, make Baconic's volume, auxiliary material relates to vegetables, mushroom, soybean product or Pickle again, meet multiple eating method namely to decoct, explode, stew, bake, rinse, meet the taste of consumer simultaneously; There is exquisite appearance, nutrition arrangement is reasonable, the feature of mouthfeel excellence.
Detailed description of the invention
Here is clearly and completely described the technical scheme in the embodiment of the present invention, and obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
The embodiment of the invention discloses a kind of method of producing Baconic's volume, there is feature that is health delicious and energy batch, be specially:
Getting weight ratio is the Baconic of 0.9 ~ 1.1: 1.1 ~ 0.9 and auxiliary material, Baconic is cut into sheet, tiles on record, then be placed on Baconic by auxiliary material, Baconic is rolled auxiliary material and makes web-like, then tie up with dry wooden dipper, makes Baconic's volume.
The present invention is by being cut into sheet by Baconic, tile on record, again auxiliary material is placed on Baconic, Baconic is rolled auxiliary material and make web-like, tie up with dry wooden dipper, make Baconic's volume, auxiliary material relates to vegetables, mushroom, soybean product or Pickle class again, meet multiple eating method namely to decoct, explode, stew, bake, rinse, meet the taste of consumer simultaneously; There is exquisite appearance, nutrition arrangement is reasonable, the feature of mouthfeel excellence.
In order to optimize technique scheme further, the preparation method of Baconic is segmentation of thawing, ingredient injection, tumbling, pickle, balance pressing mold, drying and cooking, sootiness, the demoulding, quick-frozen, section.
In order to optimize technique scheme further, auxiliary material is vegetables, mushroom, soybean product or Pickle class.
In order to optimize technique scheme further, the manufacturing process of vegetables is: the system of plucking, clean, sort, blanching.
In order to optimize technique scheme further, the manufacturing process of mushroom is: the system of plucking, clean, sort, blanching.
In order to optimize technique scheme further, soybean product carries out for subsequent use after being through cutting.
In order to optimize technique scheme further, Pickle class is carried out for subsequent use after being through cutting.
In this description, each embodiment adopts the mode of going forward one by one to describe, and what each embodiment stressed is the difference with other embodiments, between each embodiment identical similar portion mutually see.For device disclosed in embodiment, because it corresponds to the method disclosed in Example, so description is fairly simple, relevant part illustrates see method part.
To the above-mentioned explanation of the disclosed embodiments, professional and technical personnel in the field are realized or uses the present invention.To be apparent for those skilled in the art to the multiple amendment of these embodiments, General Principle as defined herein can without departing from the spirit or scope of the present invention, realize in other embodiments.Therefore, the present invention can not be restricted to these embodiments shown in this article, but will meet the widest scope consistent with principle disclosed herein and features of novelty.
Claims (7)
1. the preparation method of Baconic's volume, is characterized in that, comprising: getting weight ratio is the Baconic of 0.9 ~ 1.1: 1.1 ~ 0.9 and auxiliary material, Baconic is cut into sheet, tiles on record, more auxiliary material is placed on Baconic, Baconic is rolled auxiliary material and make web-like, then tie up with dry wooden dipper, make Baconic's volume.
2. the preparation method of a kind of Baconic volume according to claim 1, it is characterized in that, the preparation method of described Baconic is segmentation of thawing, ingredient injection, tumbling, pickle, balance pressing mold, drying and cooking, sootiness, the demoulding, quick-frozen, section.
3. the preparation method of a kind of Baconic's volume according to claim 1, it is characterized in that, described auxiliary material is vegetables, mushroom, soybean product or Pickle class.
4. the preparation method of a kind of Baconic volume according to claim 1 or 3, it is characterized in that, the manufacturing process of described vegetables is: the system of plucking, clean, sort, blanching.
5. the preparation method of a kind of Baconic volume according to claim 1 or 3, it is characterized in that, the manufacturing process of described mushroom is: the system of plucking, clean, sort, blanching.
6. the preparation method of a kind of Baconic's volume according to claim 1 or 3, it is characterized in that, described soybean product carries out for subsequent use after being through cutting.
7. the preparation method of a kind of Baconic's volume according to claim 1 or 3, it is characterized in that, described Pickle class is carried out for subsequent use after being through cutting.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510863543.0A CN105266062A (en) | 2015-12-01 | 2015-12-01 | Preparation method of bacon roll |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510863543.0A CN105266062A (en) | 2015-12-01 | 2015-12-01 | Preparation method of bacon roll |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105266062A true CN105266062A (en) | 2016-01-27 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510863543.0A Pending CN105266062A (en) | 2015-12-01 | 2015-12-01 | Preparation method of bacon roll |
Country Status (1)
| Country | Link |
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| CN (1) | CN105266062A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101869307A (en) * | 2010-06-11 | 2010-10-27 | 李淑香 | Processing method of Muslim beef bacon product |
| CN103859424A (en) * | 2012-12-11 | 2014-06-18 | 张玉庆 | Banana-potato bacon roll and processing method tehreof |
-
2015
- 2015-12-01 CN CN201510863543.0A patent/CN105266062A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101869307A (en) * | 2010-06-11 | 2010-10-27 | 李淑香 | Processing method of Muslim beef bacon product |
| CN103859424A (en) * | 2012-12-11 | 2014-06-18 | 张玉庆 | Banana-potato bacon roll and processing method tehreof |
Non-Patent Citations (2)
| Title |
|---|
| 孔保华主编: "《西式低温肉制品加工技术》", 31 December 2013 * |
| 晶晶: "爱上吃蔬菜", 《家庭教育（幼儿家长）》 * |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160127 |
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| RJ01 | Rejection of invention patent application after publication |