CN109907217A - A kind of Steamed Bun Stuffed with Juicy Pork and its processing method - Google Patents
A kind of Steamed Bun Stuffed with Juicy Pork and its processing method Download PDFInfo
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- CN109907217A CN109907217A CN201711324427.7A CN201711324427A CN109907217A CN 109907217 A CN109907217 A CN 109907217A CN 201711324427 A CN201711324427 A CN 201711324427A CN 109907217 A CN109907217 A CN 109907217A
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Abstract
The present invention relates to a kind of processing methods of Steamed Bun Stuffed with Juicy Pork, comprising the following steps: 100-150 parts by weight water is added after taking 50-100 parts by weight pigskin to clean and keeps slightly boiled 1h, 3-5 DEG C of refrigerating chamber is put into after cooling and becomes pork jelly；30-50 parts by weight chopped spring onion, 35-45 parts by weight ginger, 10-15 parts by weight salt, 10-15 parts by weight monosodium glutamate and the mixing of 50-70 parts by weight water is taken to cut and mix 5min auxiliary material is made；200-250 parts by weight pork process 10min is taken, pork jelly is added and fillings is made in auxiliary material stirring 30-35min；It with 8-9g is diameter is made as 6.5-7.5cm in a unit round musculus cutaneus by dough, package 11-13g fillings is bundled into steamed dumping in each musculus cutaneus；Manufactured steamed dumping packaging is placed in -18 DEG C of freezer and is saved.This Steamed Bun Stuffed with Juicy Pork rich in taste taste is good, and long shelf-life, processing technology is simple, and low processing cost is suitable for mass production.
Description
Technical field
The present invention relates to a kind of Steamed Bun Stuffed with Juicy Porks, and the invention further relates to a kind of processing methods of Steamed Bun Stuffed with Juicy Pork.
Background technique
Steamed Bun Stuffed with Juicy Pork originates from Shanghai Nanxiang District, is nowadays the famous snack of the south of the lower reaches of the Yangtze River, traditional Steamed Bun Stuffed with Juicy Pork process
Complex, taste is more single, and the shelf-life is shorter, eats typically in shop, as people's living standard is continuously improved,
Rhythm of life is accelerated, and traditional Steamed Bun Stuffed with Juicy Pork is no longer satisfied the needs of people.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of Steamed Bun Stuffed with Juicy Pork, rich in taste taste is good, and the shelf-life is longer.
The invention solves another technical problem be to provide the processing method of Steamed Bun Stuffed with Juicy Pork a kind of, this method step letter
Single, low processing cost is suitable for mass production.
The present invention provides a kind of Steamed Bun Stuffed with Juicy Pork, which processes gained by following methods:
(1) the water heating that 100-150 parts by weight are added after taking the pigskin of 50-100 parts by weight to clean is boiled, and keeps cold after slightly boiled 1h
But and being put into 3-5 DEG C of refrigerating chamber makes it become pork jelly naturally；
(2) take the chopped spring onion of 30-50 parts by weight, the ginger of 35-45 parts by weight, the salt of 10-15 parts by weight, 10-15 parts by weight taste
The water of essence and 50-70 parts by weight, which is mixed and cut with cutmixer, mixes 5min, and auxiliary material is made；
(3) it takes 200-250 parts by weight pork to be placed in process 10min in meat grinder, pork jelly is added and auxiliary material stirs 30-35min,
Fillings is made；
(4) it is diameter is made as 6.5-7.5cm in a unit round musculus cutaneus with 8-9g by dough, wraps up 11- in each musculus cutaneus
13g fillings is bundled into steamed dumping；
(5) manufactured steamed dumping packaging is placed in -18 DEG C of freezer and is saved.
The present invention also provides a kind of processing methods of Steamed Bun Stuffed with Juicy Pork, method includes the following steps:
(1) the water heating that 100-150 parts by weight are added after taking the pigskin of 50-100 parts by weight to clean is boiled, and keeps cold after slightly boiled 1h
But and being put into 3-5 DEG C of refrigerating chamber makes it become pork jelly naturally；
(2) take the chopped spring onion of 30-50 parts by weight, the ginger of 35-45 parts by weight, the salt of 10-15 parts by weight, 10-15 parts by weight taste
The water of essence and 50-70 parts by weight, which is mixed and cut with cutmixer, mixes 5min, and auxiliary material is made；
(3) it takes 200-250 parts by weight pork to be placed in process 10min in meat grinder, pork jelly is added and auxiliary material stirs 30-35min,
Fillings is made；
(4) it is diameter is made as 6.5-7.5cm in a unit round musculus cutaneus with 8-9g by dough, wraps up 11- in each musculus cutaneus
13g fillings is bundled into steamed dumping；
(5) manufactured steamed dumping packaging is placed in -18 DEG C of freezer and is saved.
A kind of Steamed Bun Stuffed with Juicy Pork that the processing method of Steamed Bun Stuffed with Juicy Pork is processed provided by according to the present invention, at -18 DEG C
Shelf-life is 12 months.
Advantages of the present invention: a kind of processing method of Steamed Bun Stuffed with Juicy Pork provided by the present invention, step is simple, processing cost
It is cheap, it is suitable for mass production.A kind of Steamed Bun Stuffed with Juicy Pork provided by the present invention, rich in taste taste is good, is made using freeze preservation
Its shelf-life is extended and does not add preservative.
Specific embodiment
Embodiment one:
A kind of processing method of Steamed Bun Stuffed with Juicy Pork, comprising the following steps:
(1) the water heating that 100 parts by weight are added after taking the pigskin of 50 parts by weight to clean is boiled, and is cooled down and is put into after keeping slightly boiled 1h
It is set to become pork jelly naturally in 3 DEG C of refrigerating chamber；
(2) chopped spring onion of 30 parts by weight, the ginger of 35 parts by weight, the salt of 10 parts by weight, the monosodium glutamate of 10 parts by weight and 50 parts by weight are taken
Water mix and cut with cutmixer and mix 5min, auxiliary material is made；
(3) it takes 200 parts by weight porks to be placed in process 10min in meat grinder, pork jelly is added and auxiliary material stirs 30min, filling is made
Material；
(4) it is diameter is made as 6.5cm in a unit round musculus cutaneus with 8g by dough, wraps up 11g fillings packet in each musculus cutaneus
At steamed dumping；
(5) manufactured steamed dumping packaging is placed in -18 DEG C of freezer and is saved.
Embodiment two:
A kind of processing method of Steamed Bun Stuffed with Juicy Pork, comprising the following steps:
(1) the water heating that 125 parts by weight are added after taking the pigskin of 75 parts by weight to clean is boiled, and is cooled down and is put into after keeping slightly boiled 1h
It is set to become pork jelly naturally in 4 DEG C of refrigerating chamber；
(2) take the chopped spring onion of 40 parts by weight, the ginger of 40 parts by weight, the salt of 12.5 parts by weight, 12.5 parts by weight monosodium glutamate and 60 weights
The water of amount part, which is mixed and cut with cutmixer, mixes 5min, and auxiliary material is made；
(3) it takes 225 parts by weight porks to be placed in process 10min in meat grinder, pork jelly is added and auxiliary material stirs 32.5min, is made
Fillings；
(4) it is diameter is made as 7cm in a unit round musculus cutaneus with 8.5g by dough, wraps up 12g fillings packet in each musculus cutaneus
At steamed dumping；
(5) manufactured steamed dumping packaging is placed in -18 DEG C of freezer and is saved.
Embodiment three:
A kind of processing method of Steamed Bun Stuffed with Juicy Pork, comprising the following steps:
(1) the water heating that 150 parts by weight are added after taking the pigskin of 100 parts by weight to clean is boiled, and is cooled down and is put after keeping slightly boiled 1h
Entering in 5 DEG C of refrigerating chamber makes it become pork jelly naturally；
(2) chopped spring onion of 50 parts by weight, the ginger of 45 parts by weight, the salt of 15 parts by weight, the monosodium glutamate of 15 parts by weight and 70 parts by weight are taken
Water mix and cut with cutmixer and mix 5min, auxiliary material is made；
(3) it takes 250 parts by weight porks to be placed in process 10min in meat grinder, pork jelly is added and auxiliary material stirs 35min, filling is made
Material；
(4) it is diameter is made as 7.5cm in a unit round musculus cutaneus with 9g by dough, wraps up 13g fillings packet in each musculus cutaneus
At steamed dumping；
(5) manufactured steamed dumping packaging is placed in -18 DEG C of freezer and is saved.
Finally, it should be noted that the foregoing is only a preferred embodiment of the present invention, it is not intended to restrict the invention,
Although referring to above-described embodiment, invention is explained in detail, for those skilled in the art, still may be used
To modify to technical solution documented by the various embodiments described above or equivalent replacement of some of the technical features,
It is all based on the technical solution of the present invention, any modification, equivalent replacement, improvement and so on should be included in of the invention
Within protection scope.
Claims (3)
1. a kind of processing method of Steamed Bun Stuffed with Juicy Pork, comprising the following steps:
(1) the water heating that 100-150 parts by weight are added after taking the pigskin of 50-100 parts by weight to clean is boiled, and keeps cold after slightly boiled 1h
But and being put into 3-5 DEG C of refrigerating chamber makes it become pork jelly naturally；
(2) take the chopped spring onion of 30-50 parts by weight, the ginger of 35-45 parts by weight, the salt of 10-15 parts by weight, 10-15 parts by weight taste
The water of essence and 50-70 parts by weight, which is mixed and cut with cutmixer, mixes 5min, and auxiliary material is made；
(3) it takes 200-250 parts by weight pork to be placed in process 10min in meat grinder, pork jelly is added and auxiliary material stirs 30-35min,
Fillings is made；
(4) it is diameter is made as 6.5-7.5cm in a unit round musculus cutaneus with 8-9g by dough, wraps up 11- in each musculus cutaneus
13g fillings is bundled into steamed dumping；
(5) manufactured steamed dumping packaging is placed in -18 DEG C of freezer and is saved.
2. a kind of processing method of Steamed Bun Stuffed with Juicy Pork according to claim 1 processes resulting Steamed Bun Stuffed with Juicy Pork.
3. a kind of processing method of Steamed Bun Stuffed with Juicy Pork according to claim 1, it is characterised in that: adopted in the step (1)
With the pigskin of 75 parts by weight and the water of 125 parts by weight, in step (2) using the chopped spring onion of 40 parts by weight, 40 parts by weight ginger,
The water of the salt of 12.5 parts by weight, the monosodium glutamate of 12.5 parts by weight and 60 parts by weight, the middle pork using 225 parts by weight of step (3).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711324427.7A CN109907217A (en) | 2017-12-13 | 2017-12-13 | A kind of Steamed Bun Stuffed with Juicy Pork and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711324427.7A CN109907217A (en) | 2017-12-13 | 2017-12-13 | A kind of Steamed Bun Stuffed with Juicy Pork and its processing method |
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| Publication Number | Publication Date |
|---|---|
| CN109907217A true CN109907217A (en) | 2019-06-21 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711324427.7A Pending CN109907217A (en) | 2017-12-13 | 2017-12-13 | A kind of Steamed Bun Stuffed with Juicy Pork and its processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109907217A (en) |
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2017
- 2017-12-13 CN CN201711324427.7A patent/CN109907217A/en active Pending
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190621 |
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| WD01 | Invention patent application deemed withdrawn after publication |