CN107594326A - Quick-frozen double green pepper flower pork bags - Google Patents
Quick-frozen double green pepper flower pork bags Download PDFInfo
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- CN107594326A CN107594326A CN201710802919.6A CN201710802919A CN107594326A CN 107594326 A CN107594326 A CN 107594326A CN 201710802919 A CN201710802919 A CN 201710802919A CN 107594326 A CN107594326 A CN 107594326A
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Abstract
The present invention relates to quick-frozen food technical field, more particularly to a kind of double green pepper flower pork bags and preparation method thereof, the present invention carries out unique design by the formula to steamed bun skin making and steamed stuffed bun stuffing and ratio, and is targetedly processed, and quick-frozen rear steamed bun skin making is non-aging, shelf-stable.Steamed stuffed bun stuffing combination Ningxiang spend pork reach it is fresh it is fragrant refreshing it is peppery, meat is soft, meat flavour mellowness, fertilizer and oiliness effect, well prominent lake Hunan food characteristic, and filled up the blank that Hunan locality distinguishing products Ningxiang spends pork to be applied to quick-frozen food field.Present invention mechanization degree in manufacturing process is high, and quality controllable degree is high in production process, and the quality stability of product is improved while further improving pork pies production efficiency, thus has good practical value and economic implications.
Description
Technical field
The present invention relates to quick-frozen food technical field, and in particular to a kind of quick-frozen double green pepper flower pork bags.
Background technology
Ning Xiang Swine is the outstanding regional protectionism kind in Hunan Province, because its meat is excellent, unique properties, and Wugang copper goose, Dongting Lake
Lotus seeds are described as Hunan " Triratna " together, and Ning Xiang Swine and Jinhua Pigs, Taihu pigs, Rongchang Pig are equally celebrated for their achievements, for one of four big pigs of China.
Ningxiang spend soft Meat, meat flavour mellowness, fertilizer and it is oiliness, necessary to containing human bodies such as a large amount of potassium, calcium, sodium, magnesium, copper, zinc
Outside nutrient, Organic nutrient content is also very abundant, wherein unrighted acid 59%, oleic acid 51%, linoleic acid
7.74%, muscle fibre is the 70% of breeding pig, and meat marbling score is 4.13.The main marketing channel of pig is spent with Ningxiang now
Sold for live hog, and deep processed product also only has this several class of sausage goods, cured meat product and jerky, thus be necessary to add it deeply
Chemical product is further developed.
Quick-frozen bag point turns into the national early meal liked, but existing speed because of the characteristics of it is easy to storage, convenience in transport
Freeze bag point all exist common process it is quick-frozen below skin it is easily ageing, and fillings especially pork fillings then exist nutrition leak,
The ageing phenomenon of meat.Hunan this side taste is mostly partially spicy, and existing quick-frozen bag point mostly formula is simple, pungent after freezing
Thin out with fragrance, the fresh perfume that can not play Hunan characteristic is felt well the characteristics of peppery, nutritive value is high.Thus it is necessary to combine Ning Xiang Swine
Meat is further developed to the formula and technique of quick-frozen bag point, so as to the demand for the person that better meets Modern consumer.
The content of the invention
Technical problem solved by the invention is to provide a kind of quick-frozen double green pepper flower pork bags, to solve above-mentioned background technology
The problem of middle.
Technical problem solved by the invention is realized using following technical scheme：
The mass ratio of quick-frozen double green pepper flower pork bags, including steamed bun skin making and steamed stuffed bun stuffing, steamed bun skin making and steamed stuffed bun stuffing is 1：（1.9~2.2）,
Specifically include the raw material of following mass parts：
Steamed bun skin making includes：Flour 950 ~ 1050, yeast 7 ~ 13, baking powder 6 ~ 8, water 420 ~ 450, white sugar 20 ~ 25；
Steamed stuffed bun stuffing includes：Pork fourth 60 ~ 65, green pepper 15 ~ 19, millet starch 11 ~ 15, water 8 ~ 10, sesame oil 1.2 ~ 1.5, vegetable oil
1.5 ~ 2, starch 1.5 ~ 2 and stir-fry Gorgon euryale flavoring and appropriate flavoring for stuffing mixing；
Gorgon euryale flavoring is wherein fried by salt, sugar, milk powder, monosodium glutamate, dark soy sauce, oyster sauce, light soy sauce according to 0.75:0.5:0.5:0.5:1:2.4:
1 ratio mixes；
Wherein flavoring for stuffing mixing by salt, sugar, monosodium glutamate, light soy sauce according to 1:0.8:0.5:0.4 ratio mixes；
Wherein pork is that Ningxiang spends pork, and its processing method is to spend pork to be divided into fat meat and lean meat the Ningxiang, by fat meat and thin
Meat is cut into fat meat fourth and lean meat fourth after boiling 5 ~ 10min and 10 ~ 15min in boiling water respectively, by fat meat fourth and lean meat fourth according to 1:1
Mass ratio be well mixed.
Preferably, the raw material of following mass parts is specifically included：
Steamed bun skin making includes：Flour 100, yeast 0.1, baking powder 0.6, water 45, white sugar 2；
Steamed stuffed bun stuffing includes：Pork fourth 60, green pepper 15, millet starch 12, water 10, sesame oil 1.5, vegetable oil 1.8, starch 1.8 and stir-fry
Gorgon euryale flavoring and appropriate flavoring for stuffing mixing.
A kind of method for preparing quick-frozen double green pepper flower pork bags, is prepared, it is included such as using the raw material of above-mentioned mass parts
Lower step：
1. and face：The raw material of the above-mentioned mass parts as steamed bun skin making raw material is weighed in proportion, is added in the lump in dough mixing machine, and during face
Between be pressure surface 10 ~ 12 times after the completion of 540s, and face, and it is standby to be pressed into roll；
2. filling processed：The raw material of the above-mentioned mass parts as steamed stuffed bun stuffing raw material is weighed in proportion, and green pepper and millet starch are processed into 3-
4mm green pepper fourth and millet starch fourth；70% water, whole vegetable oil and stir-fry Gorgon euryale flavoring is taken to pour into heating kettle and be heated to seething with excitement,
Guan Huo, it is rapidly added after remaining water and whole starch are mixed into starch slurry, and quickly stirs to paste and obtain gelatinized corn starch；
Pork fourth, green pepper fourth, millet starch fourth and flavoring for stuffing mixing are put into stuffing mixer and stir 5min, adds sesame oil stirring 5min, is added
Gelatinized corn starch continues to obtain steamed stuffed bun stuffing after stirring 3min；
3. make shaping：By step 1. in roll and step 2. in steamed stuffed bun stuffing be respectively placed in the musculus cutaneus lay down location of bun stuffing machine
With fillings lay down location, start bun stuffing machine, the weight of double green pepper flower pork bags, makes green pepper flower pork bag in pairs, made needed for adjustment
Unqualified part is rejected into rear, enters conveyer belt after reaching double greens pepper flower pork packaging support of standard；
It is 4. quick-frozen：On conveyer belt double greens pepper flower pork bag proofed successively, steam with it is quick-frozen after obtain finished product.
Preferably, double green pepper flower pork bags proof in fermentation room, and the temperature of fermentation room is 36 DEG C, and relative humidity is
75%, proofing period 60min, double green pepper flower pork inclusion products are 1.6 ~ 1.8 times when not proofing after the completion of proofing.
Preferably, double green pepper flower pork bags steam in steamer, and the steam pipeline pressure for adjusting steamer is 0.55MPa,
The double greens pepper for proofing completion flower pork bag is put into steamer and steams 10 ~ 12min.
Preferably, the double greens pepper steamed flower pork is packed to be cooled to after 32 ~ 38 DEG C in box of starting going to a nursery and is put into quick-frozen cavity temperature
Degree is adjusted in less than -30 DEG C of instant freezer, finished product is obtained after the completion of quick-frozen, the central temperature of finished product is -12 ~ -16 DEG C.
Beneficial effect：The present invention quick-frozen industry combine for the first time Ningxiang spend pork produced it is fresh it is fragrant feel well peppery, meat is soft,
Meat flavour mellowness, fertilizer and oiliness double green pepper pork pies, can protrude lake Hunan food characteristic well, cater to local resident's taste well,
Be advantageous to further enrich quick-frozen industry product species.Present invention mechanization degree in manufacturing process is high simultaneously, production process
In quality controllable degree it is high, the quality stability of product is improved while further improving pork pies production efficiency, thus with very
Good practical value and economic implications.
Embodiment
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, tie below
Close specific embodiment and the present invention is expanded on further.
Embodiment one
The present embodiment includes steamed bun skin making and steamed stuffed bun stuffing, specifically includes the raw material of following mass parts：
Steamed bun skin making includes：Flour 100kg, yeast 1kg, baking powder 0.6kg, water 45kg, white sugar 2kg；
Steamed stuffed bun stuffing includes：Pork fourth 60kg, green pepper 15kg, millet starch 12kg, water 10kg, sesame oil 1.5kg, vegetable oil 1.8kg,
Starch 1.8kg and stir-fry Gorgon euryale flavoring and appropriate flavoring for stuffing mixing, wherein frying Gorgon euryale flavoring by salt, sugar, milk powder, monosodium glutamate, dark soy sauce, oyster
Oil, light soy sauce are according to 0.75:0.5:0.5:0.5:1:2.4:1 ratio mixes；Flavoring for stuffing mixing is pressed by salt, sugar, monosodium glutamate, light soy sauce
According to 1:0.8:0.5:0.4 ratio mixes；And pork spends pork for Ningxiang, its processing method is to spend pork to split Ningxiang
Into fat meat and lean meat, fat meat fourth and lean meat fourth are cut into after fat meat and lean meat are boiled into 10min and 10min in boiling water respectively, by fertilizer
Meat cubelets and lean meat fourth are according to 1:1 mass ratio is well mixed.
Specifically comprise the following steps during preparation：
1. and face：The raw material of the above-mentioned mass parts as steamed bun skin making raw material is weighed in proportion, is added in the lump in dough mixing machine, and during face
Between be pressure surface 10 times after the completion of 540s, and face, and it is standby to be pressed into roll；
2. filling processed：The raw material of the above-mentioned mass parts as steamed stuffed bun stuffing raw material is weighed in proportion, and green pepper and millet starch are processed into 3-
4mm green pepper fourth and millet starch fourth；70% water, whole vegetable oil and stir-fry Gorgon euryale flavoring is taken to pour into heating kettle and be heated to seething with excitement,
Guan Huo, it is rapidly added after remaining water and whole starch are mixed into starch slurry, and quickly stirs to paste and obtain gelatinized corn starch；
Pork fourth, green pepper fourth, millet starch fourth and flavoring for stuffing mixing are put into stuffing mixer and stir 5min, adds sesame oil stirring 5min, is added
Gelatinized corn starch continues to obtain steamed stuffed bun stuffing after stirring 3min；
3. make shaping：By step 1. in roll and step 2. in steamed stuffed bun stuffing be respectively placed in the musculus cutaneus lay down location of bun stuffing machine
With fillings lay down location, start bun stuffing machine, the weight of double green pepper flower pork bags, makes green pepper flower pork bag in pairs, made needed for adjustment
Unqualified part is rejected into rear, and the weight standard of double greens pepper flower pork bags is the g of tare weight 17 ~ 19 in the present embodiment, the weight of whole steamed stuffed bun
49 ~ 52g is measured, enters conveyer belt after reaching double greens pepper flower pork packaging support of standard；
It is 4. quick-frozen：On conveyer belt double greens pepper flower pork bag proofed successively, steam with it is quick-frozen after obtain finished product, wherein proofing
Completed in fermentation room, the temperature of fermentation room is 36 DEG C, relative humidity 75%, proofing period 60min, double greens pepper after the completion of proofing
Flower pork inclusion product is 1.6 ~ 1.8 times when not proofing, steams and is carried out in steamer, the steam pipeline pressure of steamer is adjusted when steaming
Power is 0.55MPa, and the double greens pepper for proofing completion flower pork bag is put into steamer steams 10 ~ 12min；Double greens pepper are spent into pig after the completion of steaming
Pork pies are fitted into support box be cooled to 32 ~ 38 DEG C after be put into quick-frozen cavity temperature and be adjusted in less than -30 DEG C of instant freezer, quick-frozen completion
After obtain finished product, the central temperature of finished product is -12 ~ -16 DEG C.
Embodiment two
The present embodiment includes steamed bun skin making and steamed stuffed bun stuffing, specifically includes the raw material of following mass parts：
Steamed bun skin making includes：Flour 95kg, yeast 1.3kg, baking powder 0.8kg, water 42kg, white sugar 2.5kg；
Steamed stuffed bun stuffing includes：Pork fourth 65kg, green pepper 19kg, millet starch 15kg, water 8kg, sesame oil 1.2kg, vegetable oil 2.0kg, shallow lake
Powder 1.5kg and stir-fry Gorgon euryale flavoring and appropriate flavoring for stuffing mixing, wherein frying Gorgon euryale flavoring by salt, sugar, milk powder, monosodium glutamate, dark soy sauce, oyster
Oil, light soy sauce are according to 0.75:0.5:0.5:0.5:1:2.4:1 ratio mixes；Flavoring for stuffing mixing is pressed by salt, sugar, monosodium glutamate, light soy sauce
According to 1:0.8:0.5:0.4 ratio mixes；And pork spends pork for Ningxiang, its processing method is to spend pork to split Ningxiang
Into fat meat and lean meat, fat meat fourth and lean meat fourth are cut into after fat meat and lean meat are boiled into 5min and 15min in boiling water respectively, by fat meat
Fourth and lean meat fourth are according to 1:1 mass ratio is well mixed.
Specifically comprise the following steps during preparation：
1. and face：The raw material of the above-mentioned mass parts as steamed bun skin making raw material is weighed in proportion, is added in the lump in dough mixing machine, and during face
Between be pressure surface 10 times after the completion of 540s, and face, and it is standby to be pressed into roll；
2. filling processed：The raw material of the above-mentioned mass parts as steamed stuffed bun stuffing raw material is weighed in proportion, and green pepper and millet starch are processed into 3-
4mm green pepper fourth and millet starch fourth；70% water, whole vegetable oil and stir-fry Gorgon euryale flavoring is taken to pour into heating kettle and be heated to seething with excitement,
Guan Huo, it is rapidly added after remaining water and whole starch are mixed into starch slurry, and quickly stirs to paste and obtain gelatinized corn starch；
Pork fourth, green pepper fourth, millet starch fourth and flavoring for stuffing mixing are put into stuffing mixer and stir 5min, adds sesame oil stirring 5min, is added
Gelatinized corn starch continues to obtain steamed stuffed bun stuffing after stirring 3min；
3. make shaping：By step 1. in roll and step 2. in steamed stuffed bun stuffing be respectively placed in the musculus cutaneus lay down location of bun stuffing machine
With fillings lay down location, start bun stuffing machine, the weight of double green pepper flower pork bags, makes green pepper flower pork bag in pairs, made needed for adjustment
Unqualified part is rejected into rear, and the weight standard of double greens pepper flower pork bags is the g of tare weight 17 ~ 19 in the present embodiment, the weight of whole steamed stuffed bun
49 ~ 52g is measured, enters conveyer belt after reaching double greens pepper flower pork packaging support of standard；
It is 4. quick-frozen：On conveyer belt double greens pepper flower pork bag proofed successively, steam with it is quick-frozen after obtain finished product, wherein proofing
Completed in fermentation room, the temperature of fermentation room is 36 DEG C, relative humidity 75%, proofing period 60min, double greens pepper after the completion of proofing
Flower pork inclusion product is 1.6 ~ 1.8 times when not proofing, steams and is carried out in steamer, the steam pipeline pressure of steamer is adjusted when steaming
Power is 0.55MPa, and the double greens pepper for proofing completion flower pork bag is put into steamer steams 10 ~ 12min；Double greens pepper are spent into pig after the completion of steaming
Pork pies are fitted into support box be cooled to 32 ~ 38 DEG C after be put into quick-frozen cavity temperature and be adjusted in less than -30 DEG C of instant freezer, quick-frozen completion
After obtain finished product, the central temperature of finished product is -12 ~ -16 DEG C.
General principle, principal character and the advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (6)
1. quick-frozen double greens pepper flower pork bag, including steamed bun skin making and steamed stuffed bun stuffing, it is characterised in that the mass ratio of steamed bun skin making and steamed stuffed bun stuffing is
1：（1.9~2.2）, specifically include the raw materials of following mass parts：
Steamed bun skin making includes：Flour 950 ~ 1050, yeast 7 ~ 13, baking powder 6 ~ 8, water 420 ~ 450, white sugar 20 ~ 25；
Steamed stuffed bun stuffing includes：Pork fourth 60 ~ 65, green pepper 15 ~ 19, millet starch 11 ~ 15, water 8 ~ 10, sesame oil 1.2 ~ 1.5, vegetable oil
1.5 ~ 2, starch 1.5 ~ 2 and stir-fry Gorgon euryale flavoring and appropriate flavoring for stuffing mixing；
Gorgon euryale flavoring is wherein fried by salt, sugar, milk powder, monosodium glutamate, dark soy sauce, oyster sauce, light soy sauce according to 0.75:0.5:0.5:0.5:1:2.4:
1 ratio mixes；
Wherein flavoring for stuffing mixing by salt, sugar, monosodium glutamate, light soy sauce according to 1:0.8:0.5:0.4 ratio mixes；
Wherein pork is that Ningxiang spends pork, and its processing method is to spend pork to be divided into fat meat and lean meat the Ningxiang, by fat meat and thin
Meat is cut into fat meat fourth and lean meat fourth after boiling 5 ~ 10min and 10 ~ 15min in boiling water respectively, by fat meat fourth and lean meat fourth according to 1:1
Mass ratio be well mixed.
2. quick-frozen double green pepper flower pork bags according to claim 1, including steamed bun skin making and steamed stuffed bun stuffing, it is characterised in that steamed stuffed bun
The mass ratio of skin and steamed stuffed bun stuffing is 1：（1.9~2.2）, specifically include the raw materials of following mass parts：
Steamed bun skin making includes：Flour 1000, yeast 10, baking powder 6, water 450, white sugar 20；
Steamed stuffed bun stuffing includes：Pork fourth 60, green pepper 15, millet starch 12, water 10, sesame oil 1.5, vegetable oil 1.8, starch 1.8 and stir-fry
Gorgon euryale flavoring and appropriate flavoring for stuffing mixing.
A kind of 3. method for preparing quick-frozen double green pepper flower pork bags, it is characterised in that using matter in claim 1 or claim 2
The raw material of amount part is prepared, and it comprises the following steps：
1. and face：The raw material of the above-mentioned mass parts as steamed bun skin making raw material is weighed in proportion, is added in the lump in dough mixing machine, and during face
Between be pressure surface 10 ~ 12 times after the completion of 540s, and face, and it is standby to be pressed into roll；
2. filling processed：The raw material of the above-mentioned mass parts as steamed stuffed bun stuffing raw material is weighed in proportion, and green pepper and millet starch are processed into 3-
4mm green pepper fourth and millet starch fourth；70% water, whole vegetable oil and stir-fry Gorgon euryale flavoring is taken to pour into heating kettle and be heated to seething with excitement,
Guan Huo, it is rapidly added after remaining water and whole starch are mixed into starch slurry, and quickly stirs to paste and obtain gelatinized corn starch；
Pork fourth, green pepper fourth, millet starch fourth and flavoring for stuffing mixing are put into stuffing mixer and stir 5min, adds sesame oil stirring 5min, is added
Gelatinized corn starch continues to obtain steamed stuffed bun stuffing after stirring 3min；
3. make shaping：By step 1. in roll and step 2. in steamed stuffed bun stuffing be respectively placed in the musculus cutaneus lay down location of bun stuffing machine
With fillings lay down location, start bun stuffing machine, the weight of double green pepper flower pork bags, makes green pepper flower pork bag in pairs, made needed for adjustment
Unqualified part is rejected into rear, enters conveyer belt after reaching double greens pepper flower pork packaging support of standard；
It is 4. quick-frozen：On conveyer belt double greens pepper flower pork bag proofed successively, steam with it is quick-frozen after obtain finished product.
A kind of 4. method for preparing quick-frozen double green pepper flower pork bags according to claim 3, it is characterised in that double green pepper flowers
Pork bag proofs in fermentation room, and the temperature of fermentation room is 36 DEG C, relative humidity 75%, proofing period 60min, has been proofed
Cheng Houshuan greens pepper flower pork inclusion product is 1.6 ~ 1.8 times when not proofing.
A kind of 5. method for preparing quick-frozen double green pepper flower pork bags according to claim 3, it is characterised in that double green pepper flowers
Pork bag is steamed in steamer, and the steam pipeline pressure for adjusting steamer is 0.55MPa, and the double greens pepper for proofing completion flower pork bag is put
Enter steamer and steam 10 ~ 12min.
6. a kind of method for preparing quick-frozen double green pepper flower pork bags according to claim 3, it is characterised in that by what is steamed
Double greens pepper flower porks packaging is started going to a nursery be cooled to 32 ~ 38 DEG C in box after be put into quick-frozen cavity temperature and be adjusted in less than -30 DEG C of instant freezer,
Finished product is obtained after the completion of quick-frozen, the central temperature of finished product is -12 ~ -16 DEG C.
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| CN201710802919.6A CN107594326A (en) | 2017-09-08 | 2017-09-08 | Quick-frozen double green pepper flower pork bags |
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| CN109820142A (en) * | 2019-02-27 | 2019-05-31 | 涂华 | Quick-frozen water shield health steamed stuffed bun raw product processing method |
| CN110693057A (en) * | 2019-11-05 | 2020-01-17 | 丰丽霞 | Method for making steamed stuffed bun with smoked meat |
| CN111184179A (en) * | 2020-01-19 | 2020-05-22 | 四川旅游学院 | Juicy fresh meat steamed stuffed bun and preparation method thereof |
| CN111758895A (en) * | 2020-06-30 | 2020-10-13 | 淮北徽香昱原早餐工程有限责任公司 | Making method of quick-frozen meat stuffing steamed stuffed bun with stable flavor and nutrition |
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| CN106721881A (en) * | 2016-12-19 | 2017-05-31 | 扬州冶春食品生产配送股份有限公司 | A kind of non-freezing joint air regulating fresh-keeping method of three fourths filling steamed stuffed bun |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109820142A (en) * | 2019-02-27 | 2019-05-31 | 涂华 | Quick-frozen water shield health steamed stuffed bun raw product processing method |
| CN110693057A (en) * | 2019-11-05 | 2020-01-17 | 丰丽霞 | Method for making steamed stuffed bun with smoked meat |
| CN110693057B (en) * | 2019-11-05 | 2021-08-24 | 丰丽霞 | Method for making steamed stuffed bun with smoked meat |
| CN111184179A (en) * | 2020-01-19 | 2020-05-22 | 四川旅游学院 | Juicy fresh meat steamed stuffed bun and preparation method thereof |
| CN111758895A (en) * | 2020-06-30 | 2020-10-13 | 淮北徽香昱原早餐工程有限责任公司 | Making method of quick-frozen meat stuffing steamed stuffed bun with stable flavor and nutrition |
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Application publication date: 20180119 |