CN106579026A - Fried meat package processing method - Google Patents
Fried meat package processing method Download PDFInfo
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- CN106579026A CN106579026A CN201611142201.0A CN201611142201A CN106579026A CN 106579026 A CN106579026 A CN 106579026A CN 201611142201 A CN201611142201 A CN 201611142201A CN 106579026 A CN106579026 A CN 106579026A
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- crust
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- pork pies
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Abstract
The invention discloses a both refreshing and crispy and fragrant fried meat package processing method. The method comprises the steps of 1, preparing the raw materials of wrappers and stuffing; 2, shaping up through steam; 3, cutting, wherein sheet wrappers and columnar stuffing are formed; 4, concocting soup liquid; 5, wrapping stuffing with wrappers, and bonding the wrappers and stuffing through the soup liquid; 6, putting meat packages into a fryer to conduct frying with high temperature until the surfaces of the wrappers turn golden; 7, putting the shaped meat packages after frying into the fryer to conduct frying with low temperature until the wrappers are well-done, turning off the heat, and cooling; 8, pouring the cooled meat packages into a deoiler to conduct deoiling for 3-5 min; 9, weighing the finished product, and conduct packaging.
Description
Technical field
The present invention relates to a kind of fried processed food, more particularly to a kind of fried pork pies meat processing method.
Background technology
Meat contains rich in protein and trace element, is a kind of indispensable food of people's daily life, but with
Growth in the living standard, requirement of the people to meat productss taste also more and more higher.Common meat product can not meet
The demand of people.
In conventional fried food, chicken fat content is low, be adapted to it is fried, it is fried after very fragrant, crisp and non-greasy,
But fried rear dry mouth, scrapes mouth, not tasty and refreshing, pork fat content is high, greasy and not crisp, it is fried after it is very too greasy, no
It is suitable fried, but Carnis Sus domestica is due to the high relation of fat content, and very tasty and refreshing, existing fried meat is all simple Carnis Gallus domesticus, Carnis Sus domestica
Or mix it is fried, but all it cannot be guaranteed that tasty and refreshing and crisp fragrant and deposit.
The content of the invention
It is an object of the invention to overcome the deficiencies in the prior art, there is provided fried pork pies meat that is a kind of tasty and refreshing and crisp fragrant and depositing
Processing method.
The object of the present invention is achieved like this：
A kind of fried pork pies meat processing method, comprises the following steps,
Step 1. prepares crust, the raw material of filling,
The crust is pressed using Carnis Gallus domesticus, starch, flour, Fructus Capsici, Pericarpium Zanthoxyli, anise, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli, Rhizoma Zingiberis Recenss, salt
According to 80～88：3～7：3～7：2～3：0.5～1.5：0.3～0.8：0.2～0.5：0.2～0.5：0.2～0.5：0.2～
0.5：2～3 weight obtains crust compound than mixing；
The filling adopts Carnis Sus domestica, hide jelly, green onion end, Rhizoma Zingiberis Recenss, salt, chicken essence, light soy sauce, Oleum sesami, according to 35：10：5:
0.2：1：0.2：0.2：0.2 weight obtains filling compound than mixing；
Step 2. steam molding,
Crust compound is put in stainless steel disc, it is full to pat the solid smooth base disk in base face Shi Pi faces, places into steamer
The 100 degree of steamings of middle normal pressure, steam to half-mature, cooling of offeing for sale；
Filling compound is put in stainless steel disc, it is full to pat the solid smooth base disk in base face Shi Pi faces, places into steamer
The 100 degree of steamings of middle normal pressure, steam to well done, cooling of offeing for sale；
Step 3. crust compound respectively to steam molding, filling compound are cut, form the crust of lamellar with
And the filling of column；
Step 4. is by water, fresh hen egg, starch, flour, salt according to 23：15：30：30：2 weight is deployed into thick soup than mixing
Liquid is standby；
Bending forming is c-type after crust immersion thick soup liquid described in step 5., then filling is wrapped in into outer Intradermal, then will be outer
Skin wraps up in into tubular, and the crust is bonded together by thick soup liquid and filling, forms pork pies meat；
Pork pies meat is put into Fryer high temperature and is fried by step 6., is changed into golden yellow to crust surface；
Pork pies meat after fried sizing is put into low temperature in Fryer and is fried by step 7., well done to crust, cooling off the pot；
Step 8. pours the pork pies meat after cooling in oil remover removing oil 3～5 minutes；
Finished product is weighed, packed by step 9..
In order to ensure, the Carnis Gallus domesticus further, in step 1, are cut to strip, by Carnis Gallus domesticus by the mixed toughness of Carnis Gallus domesticus
Place 30 minutes after bar, starch, flour, Fructus Capsici, Pericarpium Zanthoxyli, anise, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli, Rhizoma Zingiberis Recenss, salt mixing and stirring
It is tasty.
In order to ensure that Carnis Sus domestica can be thoroughly mixed, produce after cooking in sweet-smelling, step 1, the Carnis Sus domestica is chopped into into meat paste, skin
Jelly is cut to fourth, and Rhizoma Zingiberis Recenss are broken into the Jiang Shui of 45ml or so；Green onion end, Jiang Shui, chicken essence, salt, light soy sauce, perfume (or spice) are put in meat paste
Oil, is stirred until homogeneous；Hide jelly fourth is uniformly put in the meat paste being stirred；Refrigerator freezing layer is put into, is freezed one hour.
Place 1 hour under chilling temperature (0 DEG C -4 DEG C), the growth and breeding for making most of microbe is suppressed, meat poisoning
Clostridium and staphylococcus aureus etc. no longer excrete poison, and the enzyme in meat is had an effect, by partially protein breaks down into amino acids, together
When empty the body fluid of blood and percentage of liveweight 18% -20%, so as to reduce the content of harmful substance, it is ensured that the safety of meat is defended
It is raw；Due to experienced the stiff process of more sufficient solution, its meat softness is flexible, good ripe easily rotten, delicate mouthfeel, delicious flavour,
And nutritive value is higher.
Preferably, the thickness of the crust is 2～4mm, and the external diameter of the crust is 8～16mm, the length of the crust
For 30～100mm, the cross section of the filling is in the rectangle that the length of side is 2～4mm.
Preferably, the length of the filling is less than crust, and in step 5, the marginal portion of the crust passes through thick soup liquid bonding
Together, it is filling is fully wrapped around.
Preferably, in step 2, the crust mixing surmises steaming 15～20 minutes, and the filling compound steams 30 minutes.
Preferably, in step 6, the frying temperature of Fryer is 170～190 DEG C, and deep-fat frying time is 2～4 minutes.
Preferably, in step 7, the frying temperature of Fryer is 120～140 DEG C, and deep-fat frying time is 3～8 minutes.
Specific embodiment
A kind of fried pork pies meat processing method, comprises the following steps,
Step 1. prepares crust, the raw material of filling,
The crust is pressed using Carnis Gallus domesticus, starch, flour, Fructus Capsici, Pericarpium Zanthoxyli, anise, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli, Rhizoma Zingiberis Recenss, salt
According to 85：5：5：2：1：0.5：0.3：0.4：0.4：0.3：1.5 weight obtains crust compound than mixing；By the chicken
Meat is cut to strip, and chicken sticks, starch, flour, Fructus Capsici, Pericarpium Zanthoxyli, anise, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli, Rhizoma Zingiberis Recenss, salt are mixed
Place after uniform 30 minutes it is tasty.
The filling adopts Carnis Sus domestica, hide jelly, green onion end, Rhizoma Zingiberis Recenss, salt, chicken essence, light soy sauce, Oleum sesami, according to 35：10：5:
0.2：1：0.2：0.2：0.2 weight obtains filling compound than mixing；The Carnis Sus domestica is chopped into into meat paste, hide jelly is cut to
Fourth, Rhizoma Zingiberis Recenss the Jiang Shui of 45ml or so is broken into；Green onion end, Jiang Shui, chicken essence, salt, light soy sauce, Oleum sesami are put in meat paste, are stirred
To uniform；Hide jelly fourth is uniformly put in the meat paste being stirred；Refrigerator freezing layer is put into, is freezed one hour.
Step 2. steam molding, the crust mixing surmises steaming 15～20 minutes, and the filling compound steams 30 minutes.
Crust compound is put in stainless steel disc, it is full to pat the solid smooth base disk in base face Shi Pi faces, places into steamer
The 100 degree of steamings of middle normal pressure, steam to half-mature, cooling of offeing for sale；The thickness of the crust is 3mm.
Filling compound is put in stainless steel disc, it is full to pat the solid smooth base disk in base face Shi Pi faces, places into steamer
The 100 degree of steamings of middle normal pressure, steam to well done, cooling of offeing for sale；The thickness of the filling is 3mm.
Step 3. crust compound respectively to steam molding, filling compound are cut, form the crust of lamellar with
And the filling of column；The width of the crust is 14mm, and the length of the crust is 80mm, and the cross section of the filling is in the length of side
For the rectangle of 3mm, the length of the filling is 60mm.
Step 4. is by water, fresh hen egg, starch, flour, salt according to 23：15：30：30：2 weight is deployed into thick soup than mixing
Liquid is standby；
Bending forming is c-type after crust immersion thick soup liquid described in step 5., then filling is wrapped in into outer Intradermal, then will be outer
Skin wraps up in into tubular, and the crust is bonded together by thick soup liquid and filling, and the marginal portion of the crust is bonded in by thick soup liquid
Together, it is filling is fully wrapped around, form pork pies meat.
Pork pies meat is put into Fryer high temperature and is fried by step 6., is changed into golden yellow to crust surface；The fried temperature of Fryer
Spend for 170～190 DEG C, deep-fat frying time is 2～4 minutes.
Pork pies meat after fried sizing is put into low temperature in Fryer and is fried by step 7., well done to crust, cooling off the pot；It is fried
The frying temperature of machine is 120～140 DEG C, and deep-fat frying time is 3～8 minutes.
Step 8. pours the pork pies meat after cooling in oil remover removing oil 3～5 minutes；
Finished product is weighed, packed by step 9..
Finally illustrate, preferred embodiment above is only unrestricted to illustrate technical scheme, although logical
Cross above preferred embodiment to be described in detail the present invention, it is to be understood by those skilled in the art that can be
In form and in details various changes are made to it, without departing from claims of the present invention limited range.
Claims (8)
1. a kind of fried pork pies meat processing method, it is characterised in that：Comprise the following steps,
Step 1. prepares crust, the raw material of filling,
The crust is using Carnis Gallus domesticus, starch, flour, Fructus Capsici, Pericarpium Zanthoxyli, anise, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli, Rhizoma Zingiberis Recenss, salt according to 80
～88：3～7：3～7：2～3：0.5～1.5：0.3～0.8：0.2～0.5：0.2～0.5：0.2～0.5：0.2～0.5：2～
3 weight obtains crust compound than mixing；
The filling adopts Carnis Sus domestica, hide jelly, green onion end, Rhizoma Zingiberis Recenss, salt, chicken essence, light soy sauce, Oleum sesami, according to 35：10：5:0.2：1：
0.2：0.2：0.2 weight obtains filling compound than mixing；
Step 2. steam molding,
Crust compound is put in stainless steel disc, it is full to pat the solid smooth base disk in base face Shi Pi faces, is placed in steamer often
100 degree of steamings of pressure, steam to half-mature, cooling of offeing for sale；
Filling compound is put in stainless steel disc, it is full to pat the solid smooth base disk in base face Shi Pi faces, is placed in steamer often
100 degree of steamings of pressure, steam to well done, cooling of offeing for sale；
Step 3. crust compound respectively to steam molding, filling compound are cut, and form the crust and post of lamellar
The filling of shape；
Step 4. is by water, fresh hen egg, starch, flour, salt according to 23：15：30：30：2 weight is deployed into thick soup liquid standby than mixing
With；
Bending forming is c-type after crust immersion thick soup liquid described in step 5., then filling is wrapped in into outer Intradermal, then wraps up in crust
Into tubular, the crust is bonded together by thick soup liquid and filling, forms pork pies meat；
Pork pies meat is put into Fryer high temperature and is fried by step 6., is changed into golden yellow to crust surface；
Pork pies meat after fried sizing is put into low temperature in Fryer and is fried by step 7., well done to crust, cooling off the pot；
Step 8. pours the pork pies meat after cooling in oil remover removing oil 3～5 minutes；
Finished product is weighed, packed by step 9..
2. a kind of fried pork pies meat processing method according to claim 1, it is characterised in that in step 1, by the Carnis Gallus domesticus
Strip is cut to, chicken sticks, starch, flour, Fructus Capsici, Pericarpium Zanthoxyli, anise, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli, Rhizoma Zingiberis Recenss, salt is mixed equal
It is even after place 30 minutes it is tasty.
3. a kind of fried pork pies meat processing method according to claim 1, it is characterised in that in step 1, by the Carnis Sus domestica
It is chopped into meat paste, hide jelly is cut to fourth, Rhizoma Zingiberis Recenss is broken into the Jiang Shui of 45ml or so；Green onion end, Jiang Shui, chicken essence, salt, life are put in meat paste
Pumping sauce oil, Oleum sesami, are stirred until homogeneous；Hide jelly fourth is uniformly put in the meat paste being stirred；Refrigerator freezing layer is put into, frost one is little
When.
4. a kind of fried pork pies meat processing method according to claim 1, it is characterised in that the thickness of the crust is 2
～4mm, the external diameter of the crust is 8～16mm, and the length of the crust is 30～100mm, and the cross section of the filling is in side
The rectangle of a length of 2～4mm.
5. a kind of fried pork pies meat processing method according to claim 4, it is characterised in that the length of the filling is less than
In crust, step 5, the marginal portion of the crust is bonded together by thick soup liquid, and filling is fully wrapped around.
6. a kind of fried pork pies meat processing method according to claim 4, it is characterised in that in step 2, the crust is mixed
Conjunction surmises steaming 15～20 minutes, and the filling compound steams 30 minutes.
7. a kind of fried pork pies meat processing method according to claim 4, it is characterised in that in step 6, the oil of Fryer
Fried temperature is 170～190 DEG C, and deep-fat frying time is 2～4 minutes.
8. a kind of fried pork pies meat processing method according to claim 4, it is characterised in that in step 7, the oil of Fryer
Fried temperature is 120～140 DEG C, and deep-fat frying time is 3～8 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611142201.0A CN106579026A (en) | 2016-12-12 | 2016-12-12 | Fried meat package processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611142201.0A CN106579026A (en) | 2016-12-12 | 2016-12-12 | Fried meat package processing method |
Publications (1)
| Publication Number | Publication Date |
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| CN106579026A true CN106579026A (en) | 2017-04-26 |
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ID=58598906
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1102551A (en) * | 1993-11-08 | 1995-05-17 | 河南省郑州肉类联合加工厂 | Sandiched ham sausage |
| CN1273051A (en) * | 1999-05-06 | 2000-11-15 | 青岛万协食品有限公司 | Meat food and its making method |
| CN102429239A (en) * | 2011-12-16 | 2012-05-02 | 栾清杨 | Novel mushroom chicken balls |
| CN102511835A (en) * | 2011-12-23 | 2012-06-27 | 成都希望食品有限公司 | Crystal pork sausage and its making method |
| CN103734784A (en) * | 2013-12-30 | 2014-04-23 | 重庆念记食品有限公司 | Processing method of hechuan-flavor pork slices |
-
2016
- 2016-12-12 CN CN201611142201.0A patent/CN106579026A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1102551A (en) * | 1993-11-08 | 1995-05-17 | 河南省郑州肉类联合加工厂 | Sandiched ham sausage |
| CN1273051A (en) * | 1999-05-06 | 2000-11-15 | 青岛万协食品有限公司 | Meat food and its making method |
| CN102429239A (en) * | 2011-12-16 | 2012-05-02 | 栾清杨 | Novel mushroom chicken balls |
| CN102511835A (en) * | 2011-12-23 | 2012-06-27 | 成都希望食品有限公司 | Crystal pork sausage and its making method |
| CN103734784A (en) * | 2013-12-30 | 2014-04-23 | 重庆念记食品有限公司 | Processing method of hechuan-flavor pork slices |
Non-Patent Citations (2)
| Title |
|---|
| 农业部市场与经济信息司: "《食用农产品安全消费80问》", 31 December 2007, 中国农业出版社 * |
| 董淑炎: "《肉类菜谱大全》", 30 November 1998, 中国旅游出版社 * |
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