CN108770908A - A method of cake meat pulp processed and use meat pulp making meat pie - Google Patents
A method of cake meat pulp processed and use meat pulp making meat pie Download PDFInfo
- Publication number
- CN108770908A CN108770908A CN201810605049.8A CN201810605049A CN108770908A CN 108770908 A CN108770908 A CN 108770908A CN 201810605049 A CN201810605049 A CN 201810605049A CN 108770908 A CN108770908 A CN 108770908A
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- Prior art keywords
- parts
- meat
- king
- meat pulp
- pie
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000013372 meat Nutrition 0.000 title claims abstract description 68
- 238000000034 method Methods 0.000 title claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 32
- 235000015277 pork Nutrition 0.000 claims abstract description 28
- 235000013312 flour Nutrition 0.000 claims abstract description 21
- 239000006260 foam Substances 0.000 claims abstract description 21
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 17
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 17
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 17
- 229930006000 Sucrose Natural products 0.000 claims abstract description 17
- 239000001511 capsicum annuum Substances 0.000 claims abstract description 17
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 15
- 239000000796 flavoring agent Substances 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 150000001875 compounds Chemical class 0.000 claims abstract description 14
- 235000019634 flavors Nutrition 0.000 claims abstract description 14
- 235000019264 food flavour enhancer Nutrition 0.000 claims abstract description 14
- 240000002234 Allium sativum Species 0.000 claims abstract description 13
- 241000287828 Gallus gallus Species 0.000 claims abstract description 13
- 239000006002 Pepper Substances 0.000 claims abstract description 13
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 13
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 13
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 13
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 13
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 13
- 235000004611 garlic Nutrition 0.000 claims abstract description 13
- 235000008397 ginger Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 239000003921 oil Substances 0.000 claims description 25
- 235000019198 oils Nutrition 0.000 claims description 25
- 241000722363 Piper Species 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000012424 soybean oil Nutrition 0.000 claims description 8
- 239000003549 soybean oil Substances 0.000 claims description 8
- 235000013599 spices Nutrition 0.000 claims description 7
- 239000003513 alkali Substances 0.000 claims description 6
- 229910052782 aluminium Inorganic materials 0.000 claims description 6
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 6
- 239000004411 aluminium Substances 0.000 claims description 6
- 235000005911 diet Nutrition 0.000 claims description 6
- 230000000378 dietary effect Effects 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 241000208293 Capsicum Species 0.000 claims description 2
- 239000001390 capsicum minimum Substances 0.000 claims description 2
- 239000002304 perfume Substances 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 8
- 101100129922 Caenorhabditis elegans pig-1 gene Proteins 0.000 description 1
- 101100520057 Drosophila melanogaster Pig1 gene Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
A kind of method for making meat pie the invention discloses cake meat pulp processed and using the meat pulp, belongs to food processing technology field, the cake meat pulp processed includes the raw material of following parts by weight：220-270 parts of streaky pork foam, 40-60 parts of ginger, 7-11 parts of chickens' extract, 4-6 parts of chafing dish delicate flavour king's purpose compound flavour enhancer, 5-9 parts of edible salt, 3-7 parts of white sugar, 3-5 parts of paprika, fresh fragrant 1-2 parts of king's oil powder essence, 1-2 parts of pork essence, 1-2 parts of pepper powder, 1-2 parts of garlic flour seasoning.The production method of the meat pie includes that prepared by meat pulp, prepared by red oil and meat pie prepares three steps.Meat pulp special taste provided by the invention, the meat pie made of baking is oily but not greasy, and mouthfeel is soft, and fresh perfume is palatable.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of cake meat pulp processed and make meat using the meat pulp
The method of cake.
Background technology
Meat pie is one kind with pie wheaten food made of meat, and traditional meat pie is that meat is chopped into after meat stuffing packet in flour cake,
Then it is made up of fry or frying, this meat pie is often more greasy, not healthy enough, and the mouthfeel of meat stuffing is also relatively more single
One.
Invention content
For above-mentioned background, the present invention provides a kind of cake meat pulp processed and the method using meat pulp making meat pie, purport
The meat pie made of a kind of meat pulp of special taste, and baking are provided, to solve problems of the prior art,
The technical solution that the present invention takes is：
A kind of cake meat pulp processed, includes the raw material of following parts by weight：220-270 parts of streaky pork foam, 40-60 parts of ginger, chicken
7-11 parts smart, 4-6 parts of chafing dish delicate flavour king's purpose compound flavour enhancer, 5-9 parts of edible salt, 3-7 parts of white sugar, 3-5 parts of paprika, fresh fragrant king's oil
1-2 parts of cosmetics essence, 1-2 parts of pork essence, 1-2 parts of pepper powder, 1-2 parts of garlic flour seasoning.
Preferably, the cake meat pulp processed includes the raw material of following parts by weight：250 parts of streaky pork foam, 50 parts of ginger, chickens' extract
9 parts, 5 parts of chafing dish delicate flavour king purpose compound flavour enhancer, 7 parts of edible salt, 5 parts of white sugar, 4 parts of paprika, fresh fragrant king's oil powder smart 1 part, pig
1 part of meat essence, 1 part of pepper powder, 1 part of garlic flour seasoning.
To solve the above-mentioned problems, the present invention also provides a kind of methods making meat pie using above-mentioned meat pulp, including with
Lower step：
S1, meat pulp is prepared：The meat pulp raw material of following parts by weight, 220-270 parts of streaky pork foam, ginger foam 40- are weighed first
60 parts, 7-11 parts of chickens' extract, 4-6 parts of chafing dish delicate flavour king's purpose compound flavour enhancer, 5-9 parts of edible salt, 3-7 parts of white sugar, 3-5 parts of paprika,
Fresh 1-2 parts of perfume king oil powder essence, 1-2 parts of pork essence, 1-2 parts of pepper powder, 1-2 parts of garlic flour seasoning；Then it will weigh
Streaky pork foam pours into pot, is added the ginger foam weighed, chickens' extract, chafing dish delicate flavour king purpose compound flavour enhancer, edible after pure water again
Salt, white sugar, paprika, fresh fragrant king's oil powder essence, pork essence, pepper powder, garlic flour seasoning pour into pot with streaky pork foam
It stirs evenly and obtains meat pulp；
S2, red oil is prepared：The red oil raw material of following parts by weight is weighed first：400-600 parts of soybean oil, 4-5 parts of Thirteen Spice,
Then the soybean oil weighed is poured into pot and is heated to that the Thirteen Spice weighed and capsicum are added after 7 one-tenth heat by 40-60 parts of paprika
Face, continues to be heated to soybean oil to become red oil；
S3, meat pie make：The raw material of following parts by weight, 2200-2700 parts of flour, pure water 1200-1600 are weighed first
Part, 20-40 parts of white sugar, 3-7 parts of Angel dry ferment, without 3-7 parts of aluminium baking powder, 3-5 parts of dietary alkali；Then the flour weighed is put
Enter in container, be added the pure water weighed, white sugar, Angel dry ferment, without aluminium baking powder and dietary alkali, carried out after stirring evenly
Knead dough is put into the awake 20-40min of refrigerator after dough is made in face, dough is then rolled into round pie, most after face and to after blistering
The red oil of S2 making is uniformly first smeared on cake surface afterwards, the meat pulp that S1 makes then uniformly is smeared again, is put into oven and toasts
It is extremely ripe.
Preferably, the weight of each dough is 140-160g, and dough rolls into a diameter of 25-35cm when round pie.
Preferably, the oven excessive internal heat temperature is 310 DEG C -330 DEG C, and lower fire temperature is 220 DEG C -250 DEG C, and baking time is
10-15 minutes, temperature is excessively high to lead to the outer Jiao Lisheng of meat pie, and temperature is relatively low when meat pie can be caused to bake, and meat pulp is not yet done.
The present invention provides a kind of production method of cake meat pulp and meat pie processed, compared with prior art, what the present invention made
Meat pie possesses unique fillings, and oily but not greasy, mouthfeel is soft, and fresh perfume is palatable, suitable for people of all ages, is easy digestion.
Specific implementation mode
Present invention will be further explained below with reference to specific examples, as it will be easily appreciated by one skilled in the art that embodiment institute
Specific material proportion, process conditions and its result of description are merely to illustrate the present invention, are wanted without that should will not limit right
Seek the present invention described in detail in book.It should be noted that chafing dish delicate flavour king's purpose compound flavour enhancer used in the embodiment of the present invention
Purchase is bought from Quan Zhou relatives Food Co., Ltd, fresh perfume king oil powder essence from Yunnan Ao Yanqi Food Co., Ltd, garlic powder
Flavouring purchase is bought from Xinghua City Huarong Food Co., Ltd, Thirteen Spice from Wang Shouyi flavourings group of Zhumadian City
Co., Ltd.
Embodiment 1
A kind of cake meat pulp processed, includes the raw material of following parts by weight：Streaky pork foam 2200g, ginger 400g, chickens' extract 70g, fire
Pot delicate flavour king's purpose compound flavour enhancer 40g, edible salt 50g, white sugar 30g, paprika 30g, fresh fragrant king's oil powder essence 10g, pork essence
10g, pepper powder 10g, garlic flour seasoning 10g.
Embodiment 2
A kind of cake meat pulp processed, includes the raw material of following parts by weight：Streaky pork foam 2700g, ginger 600g, chickens' extract 110g,
Chafing dish delicate flavour king's purpose compound flavour enhancer 60g, edible salt 90g, white sugar 70g, paprika 50g, fresh fragrant king's oil powder essence 20g, pork are fragrant
Smart 20g, pepper powder 20g, garlic flour seasoning 20g.
Embodiment 3
A kind of cake meat pulp processed, includes the raw material of following parts by weight：Streaky pork foam 2500g, ginger 500g, chickens' extract 90g, fire
Pot delicate flavour king's purpose compound flavour enhancer 50g, edible salt 70g, white sugar 50g, paprika 40g, fresh fragrant king's oil powder essence 10g, pork essence
10g, pepper powder 10g, garlic flour seasoning 10g.
The method for making meat pie using the meat pulp that above-described embodiment 1-3 is provided, includes the following steps：
S1, meat pulp is prepared：Each raw material prepared used in meat pulp is weighed first, and the streaky pork foam weighed is then poured into pot
In, be added pure water after again by the ginger foam weighed, chickens' extract, chafing dish delicate flavour king purpose compound flavour enhancer, edible salt, white sugar, paprika,
Fresh perfume king's oil powder essence, pork essence, pepper powder, garlic flour seasoning pour into stir evenly with streaky pork foam in pot and obtain meat
Sauce；
S2, red oil is prepared：Soybean oil 5000g, Thirteen Spice 45g, paprika 500g, the soybean that then will be weighed are weighed first
Oil pours into pot be heated to 7 one-tenth heat after the Thirteen Spice weighed and paprika is added, continue to be heated to soybean oil to become red oil；
S3, meat pie make：Flour 25000g, pure water 14000g, white sugar 300g, Angel dry ferment 50g, nothing are weighed first
Aluminium baking powder 50g, dietary alkali 40g；Then the flour weighed is put into container, it is dry that the pure water, white sugar, Angel weighed is added
Yeast, without aluminium baking powder and dietary alkali, carry out knead dough after stirring evenly, after face and to blister after, put after dough is made in face
Enter the awake 30min of refrigerator, the weight of each dough is 150g, then good wake flour group is rolled into the round pie of a diameter of 30cm, most
The red oil that one layer of S2 makes uniformly first is smeared on cake surface afterwards, the meat pulp that one layer of S1 makes then uniformly is smeared again, is put into roasting
10min is toasted in stove, oven modulation is got angry 320 DEG C, lower fiery 240 DEG C.
It should be understood that above-described embodiment is only the detailed statement of present pre-ferred embodiments, can not therefore recognize
For the limitation for being to scope of patent protection of the present invention.
Claims (5)
1. a kind of cake meat pulp processed, which is characterized in that include the raw material of following parts by weight：220-270 parts of streaky pork foam, ginger
40-60 parts, 7-11 parts of chickens' extract, 4-6 parts of chafing dish delicate flavour king's purpose compound flavour enhancer, 5-9 parts of edible salt, 3-7 parts of white sugar, paprika 3-5
Part, fresh fragrant 1-2 parts of king's oil powder essence, 1-2 parts of pork essence, 1-2 parts of pepper powder, 1-2 parts of garlic flour seasoning.
2. cake meat pulp processed according to claim 1, which is characterized in that the cake meat pulp processed includes following parts by weight
Raw material：250 parts of streaky pork foam, 50 parts of ginger, 9 parts of chickens' extract, 5 parts of chafing dish delicate flavour king purpose compound flavour enhancer, 7 parts of edible salt, white sugar 5
Part, 4 parts of paprika, fresh fragrant 1 part of king's oil powder essence, 1 part of pork essence, 1 part of pepper powder, 1 part of garlic flour seasoning.
3. a kind of method making meat pie using meat pulp described in claim 1, which is characterized in that include the following steps：
S1, meat pulp is prepared：Weigh the meat pulp raw material of following parts by weight first, 220-270 parts of streaky pork foam, 40-60 parts of ginger foam,
7-11 parts of chickens' extract, 4-6 parts of chafing dish delicate flavour king's purpose compound flavour enhancer, 5-9 parts of edible salt, 3-7 parts of white sugar, 3-5 parts of paprika, fresh fragrant king
1-2 parts of oil powder essence, 1-2 parts of pork essence, 1-2 parts of pepper powder, 1-2 parts of garlic flour seasoning；Then the streaky pork that will be weighed
Foam pours into pot, is added the ginger foam weighed, chickens' extract, chafing dish delicate flavour king purpose compound flavour enhancer, edible salt, white after pure water again
Sugar, paprika, fresh fragrant king's oil powder essence, pork essence, pepper powder, garlic flour seasoning pour into equal with the stirring of streaky pork foam in pot
It is even to obtain meat pulp；
S2, red oil is prepared：The red oil raw material of following parts by weight is weighed first：400-600 parts of soybean oil, 4-5 parts of Thirteen Spice, capsicum
Face 40-60 parts, then the soybean oil weighed is poured into pot and is heated to that the Thirteen Spice weighed and paprika are added after 7 one-tenth heat, after
It is continuous to be heated to soybean oil and become red oil；
S3, meat pie make：Weigh the raw material of following parts by weight first, it is 2200-2700 parts of flour, 1200-1600 parts of pure water, white
20-40 parts sugared, 3-7 parts of Angel dry ferment, without 3-7 parts of aluminium baking powder, 3-5 parts of dietary alkali；Then the flour weighed is put into appearance
In device, be added the pure water weighed, white sugar, Angel dry ferment, without aluminium baking powder and dietary alkali, carried out after stirring evenly and
Face is put into the awake 20-40min of refrigerator after dough is made in face, dough is then rolled into round pie, finally after face and to after blistering
The red oil of S2 making is first uniformly smeared on cake surface, is then uniformly smeared the meat pulp that S1 makes again, is put into oven and is baked to
It is ripe.
4. the method according to claim 3 for making meat pie, which is characterized in that the weight of each dough is 140-
160g, dough roll into a diameter of 25-35cm when round pie.
5. it is according to claim 3 make meat pie method, which is characterized in that the oven excessive internal heat temperature be 310 DEG C-
330 DEG C, lower fire temperature is 220 DEG C -250 DEG C, and baking time is 10-15 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810605049.8A CN108770908A (en) | 2018-06-13 | 2018-06-13 | A method of cake meat pulp processed and use meat pulp making meat pie |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810605049.8A CN108770908A (en) | 2018-06-13 | 2018-06-13 | A method of cake meat pulp processed and use meat pulp making meat pie |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108770908A true CN108770908A (en) | 2018-11-09 |
Family
ID=64025036
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810605049.8A Pending CN108770908A (en) | 2018-06-13 | 2018-06-13 | A method of cake meat pulp processed and use meat pulp making meat pie |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108770908A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231412A (en) * | 2015-09-29 | 2016-01-13 | 陈振庆 | Meat paste and preparation method of the meat paste |
| CN105410626A (en) * | 2015-12-11 | 2016-03-23 | 张俊 | Sauce cake |
| CN105532795A (en) * | 2015-12-11 | 2016-05-04 | 张俊 | Lard cakes |
-
2018
- 2018-06-13 CN CN201810605049.8A patent/CN108770908A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231412A (en) * | 2015-09-29 | 2016-01-13 | 陈振庆 | Meat paste and preparation method of the meat paste |
| CN105410626A (en) * | 2015-12-11 | 2016-03-23 | 张俊 | Sauce cake |
| CN105532795A (en) * | 2015-12-11 | 2016-05-04 | 张俊 | Lard cakes |
Non-Patent Citations (1)
| Title |
|---|
| LIKECLOUD: "掉渣饼", 《HTTP://WWW.XIACHUFANG.COM/RECIPE/102993172/》 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181109 |
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| RJ01 | Rejection of invention patent application after publication |