CN106579028A - Device for making meat filling and processing method of meat of fried meat buns - Google Patents
Device for making meat filling and processing method of meat of fried meat buns Download PDFInfo
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- CN106579028A CN106579028A CN201611176649.4A CN201611176649A CN106579028A CN 106579028 A CN106579028 A CN 106579028A CN 201611176649 A CN201611176649 A CN 201611176649A CN 106579028 A CN106579028 A CN 106579028A
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- meat
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- filling
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Abstract
The object of the invention is to overcome the shortcomings of the prior art, and provides a device for making meat filling and a processing method of meat of tasty and crispy fried meat buns. The device for making the meat filling comprises a mottled bamboo section, a cylindrical space is formed inside the mottled bamboo section, the mottled bamboo section is broken into two mottled bamboo pieces, and the mottled bamboo section can be opened and closed. The processing method of the meat of the tasty and crispy fried meat buns is as follows: 1, preparing outer skin and filling raw materials, 2, steam molding, 3, cutting and forming sheet-like outer skin and cylindrical filling; 4, blending into a soup liquid; 5, wrapping the filling with the outer skin to bonding the outer skin with the filling by the soup liquid, 6, putting the meat of the meat buns into an oil frying machine for high temperature frying until the outer skin becomes golden yellow, 7, putting the shaped meat of the meat buns into the oil frying machine for low temperature frying until the outer skin is fully cooked, and taking the meat of the meat buns out of the oil frying machine for cooling, 8, pouring the cooled meat of the meat buns into a deoiler for deoiling for 3 to 5 minutes, and 9, weighing and packing the finished product.
Description
Technical field
The present invention relates to a kind of fried processed food, more particularly to a kind of device for making meat stuffing and 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 products 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 pork is due to the high relation of fat content, and very tasty and refreshing, existing fried meat is all simple chicken, pork
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 a kind of device for making meat stuffing and refreshing
Mouth and fried pork pies meat processing method that is crisp fragrant and depositing.
The object of the present invention is achieved like this：
A kind of device for making meat stuffing, including mottled bamboo section, arc sleeve, rubber band, the ring quilt of the mottled bamboo section
Get through, only leave the ring at mottled bamboo section two ends, make the mottled bamboo section is internally formed cylindrical space, mottled bamboo section is right along longitudinal direction
Title breaks, formed two mottled bamboo lobes, the arc sleeve at least one pair of, paired arc sleeve can be spliced into cylindrical shape, for being enclosed within spot
In bamboo section, the rubber band is enclosed within paired arc sleeve, for providing convergent force, makes arc sleeve fit with mottled bamboo section, described
The internal diameter of arc sleeve is equal to the external diameter of mottled bamboo section miner diameter end.
The toasted rear alignment of the mottled bamboo section.
The periphery of the arc sleeve is provided with annular groove, and the rubber band is enclosed within the annular groove of arc sleeve.
The mottled bamboo section selects mottled bamboo middle part thickness more uniform one section, and the section includes two to three section mottled bamboos.
The meat stuffing that this device is produced has strong bamboo fragrant, and the filling for making is cylindrical, is easy to crust to wrap up,
Mottled bamboo short texture, is easy to screw to fix the parts such as hinge, low manufacture cost.
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 chicken, starch, flour, capsicum, Chinese prickly ash, anise, fennel seeds, cassia bark, cloves, ginger, 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 pork, skin jelly, green onion end, ginger, salt, chickens' extract, light soy sauce, sesame oil, according to 35：10：5:
0.2：1：0.2：0.2：0.2 weight obtains filling compound than mixing；
Step 2. steams, is cooked into type,
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；
By in the device described in filling compound, then described device is put into into 100 degree of steamings of normal pressure in steamer, is steamed to well done,
Or, described device is put into in pot 100 degree and is boiled, boil to well done, cooling of offeing for sale；
Step 3. crust compound respectively to steam molding, filling compound are cut, form the crust of sheet with
And columned filling；
Step 4. is by water, fresh hen egg, starch, flour, salt according to 23：15：30：30：2 weight is deployed into custard than mixing
Liquid is standby；
Bending forming is c-type after crust immersion custard liquid described in step 5., then filling is wrapped in into outer intracutaneous, then will be outer
Skin wraps up in into tubular, and the crust is bonded together by custard 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 de-oiling 3～5 minutes；
Finished product is weighed, packed by step 9..
In order to ensure, the chicken further, in step 1, is cut to strip, by chicken by the mixed toughness of chicken
Place 30 minutes after bar, starch, flour, capsicum, Chinese prickly ash, anise, fennel seeds, cassia bark, cloves, ginger, salt mixing and stirring
It is tasty.
In order to ensure that pork can be thoroughly mixed, produce after cooking in sweet-smelling, step 1, the pork is chopped into into meat gruel, skin
Jelly is cut to fourth, and ginger is broken into the Jiang Shui of 45ml or so；Green onion end, Jiang Shui, chickens' extract, salt, light soy sauce, perfume (or spice) are put in meat gruel
Oil, is stirred until homogeneous；Skin is uniformly put in the meat gruel being stirred and freezes fourth；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.
Preferably, the length of the filling is less than crust, and in step 5, the marginal portion of the crust passes through custard 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.
Description of the drawings
Fig. 1 is the structural representation of the present invention.
In accompanying drawing, 1 is mottled bamboo lobe, and 2 is arc sleeve, and 3 is rubber band.
Specific embodiment
A kind of device for making meat stuffing, including mottled bamboo section, arc sleeve, rubber band, the mottled bamboo section selects mottled bamboo
Middle part thickness is more uniform one section, and the section includes three section mottled bamboos.The toasted rear alignment of the mottled bamboo section.The ring of the mottled bamboo section
Got through, only left the ring at mottled bamboo section two ends, make the mottled bamboo section is internally formed cylindrical space, by mottled bamboo section along longitudinal direction
Symmetrically break, formed two mottled bamboo lobes, the arc sleeve at least one pair of, paired arc sleeve can be spliced into cylindrical shape, for being enclosed within
In mottled bamboo section, the rubber band is enclosed within paired arc sleeve, for providing convergent force, makes arc sleeve fit with mottled bamboo section, institute
The periphery for stating arc sleeve is provided with annular groove, and the rubber band is enclosed within the annular groove of arc sleeve.The arc sleeve
Internal diameter is equal to the external diameter of mottled bamboo section miner diameter end, arc sleeve is passed through from mottled bamboo section miner diameter end when use is enclosed within mottled bamboo section,
It is easy to use.
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 chicken, starch, flour, capsicum, Chinese prickly ash, anise, fennel seeds, cassia bark, cloves, ginger, 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, capsicum, Chinese prickly ash, anise, fennel seeds, cassia bark, cloves, ginger, salt are mixed
Place after uniform 30 minutes it is tasty.
The filling adopts pork, skin jelly, green onion end, ginger, salt, chickens' extract, light soy sauce, sesame oil, according to 35：10：5:
0.2：1：0.2：0.2：0.2 weight obtains filling compound than mixing；The pork is chopped into into meat gruel, skin jelly is cut to
Fourth, ginger the Jiang Shui of 45ml or so is broken into；Green onion end, Jiang Shui, chickens' extract, salt, light soy sauce, sesame oil are put in meat gruel, are stirred
To uniform；Skin is uniformly put in the meat gruel being stirred and freezes fourth；Refrigerator freezing layer is put into, is freezed one hour.
Step 2. steams, is cooked into type,
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 the arbitrary described device of Claims 1-4, then described device is put in steamer often
100 degree of pressure is steamed, and is steamed to well done, or, described device is put into in pot 100 degree and is boiled, boil to well done, cooling of offeing for sale；
Step 3. crust compound respectively to steam molding, filling compound are cut, form the crust of sheet with
And columned filling；The width of the crust is 14mm, and the length of the crust is 80mm, and 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 custard than mixing
Liquid is standby；
Bending forming is c-type after crust immersion custard liquid described in step 5., then filling is wrapped in into outer intracutaneous, then will be outer
Skin wraps up in into tubular, and the crust is bonded together by custard liquid and filling, and the marginal portion of the crust is bonded in by custard 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 de-oiling 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 (10)
1. a kind of device for making meat stuffing, it is characterised in that：Including mottled bamboo section, arc sleeve, rubber band, the mottled bamboo section
Ring got through, only leave the ring at mottled bamboo section two ends, make the mottled bamboo section is internally formed cylindrical space, by mottled bamboo section
Break along longitudinally asymmetric, formed two mottled bamboo lobes, the arc sleeve at least one pair of, paired arc sleeve can be spliced into cylindrical shape, use
In being enclosed within mottled bamboo section, the rubber band is enclosed within paired arc sleeve, for providing convergent force, arc sleeve is pasted with mottled bamboo section
Close, the internal diameter of the arc sleeve is equal to the external diameter of mottled bamboo section miner diameter end.
2. the device for making meat stuffing according to claim 1, it is characterised in that：The toasted rear school of the mottled bamboo section
Directly.
3. the device for making meat stuffing according to claim 1, it is characterised in that：On the periphery of the arc sleeve
Annular groove is provided with, the rubber band is enclosed within the annular groove of arc sleeve.
4. the device for making meat stuffing according to claim 1, it is characterised in that：The mottled bamboo section is selected in mottled bamboo
Portion's thickness is more uniform one section, and the section includes two to three section mottled bamboos.
5. 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 chicken, starch, flour, capsicum, Chinese prickly ash, anise, fennel seeds, cassia bark, cloves, ginger, 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 pork, skin jelly, green onion end, ginger, salt, chickens' extract, light soy sauce, sesame oil, according to 35：10：5:0.2：1：
0.2：0.2：0.2 weight obtains filling compound than mixing；
Step 2. steams, is cooked into type,
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 the arbitrary described device of Claims 1-4, then described device is put into into normal pressure in steamer
100 degree of steamings, steam to well done, or, described device is put into in pot 100 degree and is boiled, boil 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 circle of sheet
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 custard liquid standby than mixing
With；
Bending forming is c-type after crust immersion custard liquid described in step 5., then filling is wrapped in into outer intracutaneous, then wraps up in crust
Into tubular, the crust is bonded together by custard 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 de-oiling 3～5 minutes；
Finished product is weighed, packed by step 9..
6. a kind of fried pork pies meat processing method according to claim 5, it is characterised in that in step 1, by the chicken
Strip is cut to, chicken sticks, starch, flour, capsicum, Chinese prickly ash, anise, fennel seeds, cassia bark, cloves, ginger, salt is mixed equal
It is even after place 30 minutes it is tasty.
7. a kind of fried pork pies meat processing method according to claim 5, it is characterised in that in step 1, by the pork
It is chopped into meat gruel, skin jelly is cut to fourth, ginger is broken into the Jiang Shui of 45ml or so；Green onion end, Jiang Shui, chickens' extract, salt, life are put in meat gruel
Soy sauce, sesame oil are taken out, is stirred until homogeneous；Skin is uniformly put in the meat gruel being stirred and freezes fourth；Refrigerator freezing layer is put into, frost one is little
When.
8. a kind of fried pork pies meat processing method according to claim 5, 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.
9. a kind of fried pork pies meat processing method according to claim 8, 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 custard liquid, and filling is fully wrapped around.
10. a kind of fried pork pies meat processing method according to claim 8, it is characterised in that in step 2, the crust
Mixing surmises steaming 15～20 minutes, and the filling compound steams or boils 30 minutes；In step 6, the frying temperature of Fryer is 170
～190 DEG C, deep-fat frying time is 2～4 minutes；In step 7, the frying temperature of Fryer is 120～140 DEG C, deep-fat frying time is 3～
8 minutes.
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| CN201611176649.4A CN106579028A (en) | 2016-12-19 | 2016-12-19 | Device for making meat filling and processing method of meat of fried meat buns |
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| CN201611176649.4A CN106579028A (en) | 2016-12-19 | 2016-12-19 | Device for making meat filling and processing method of meat of fried meat buns |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111919906A (en) * | 2020-08-04 | 2020-11-13 | 苏久君 | Bean curd box making devices |
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