CN111149988A - Recombined prepared meat pie added with vegetables - Google Patents
Recombined prepared meat pie added with vegetables Download PDFInfo
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- CN111149988A CN111149988A CN202010143391.8A CN202010143391A CN111149988A CN 111149988 A CN111149988 A CN 111149988A CN 202010143391 A CN202010143391 A CN 202010143391A CN 111149988 A CN111149988 A CN 111149988A
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Images
Classifications
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- A—HUMAN NECESSITIES
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- 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
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- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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- 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
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- 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
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- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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- 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
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- A—HUMAN NECESSITIES
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
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- 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
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Abstract
The invention discloses a recombined conditioned meat pie added with vegetables, which comprises the following steps: respectively preparing two portions of flour cakes and one portion of stuffing; step two: placing the filling on the surface of one of the portions of the dough cake; step three: covering the other part of the flour cake on the surface of the stuffing, flattening, and kneading the edges of the two parts of the flour cake without gaps; step four: decocting with strong fire, brushing oil on two sides, and covering with a cover for stewing for 3-5 min; step five: observing the color of the meat pie, namely turning over the meat pie after the bottom surface is slightly yellow, and frying the meat pie until the other surface is slightly yellow, thereby finishing the preparation of the meat pie. After the meat pie prepared by the method is recombined, the nutrition intake of a human body is more balanced after eating, and the meat pie has a certain conditioning effect on the body and is suitable for long-term eating.
Description
Technical Field
The invention relates to the technical field of meat pie making, in particular to a recombined prepared meat pie added with vegetables.
Background
The meat pie refers to pie-shaped dish or flour made of meat, and flour pie made of flour and meat, and along with the continuous improvement and progress of dietary conditions of people, the requirements of people on meat pie matching are higher and higher.
Since the meat pie usually contains a large amount of meat and causes physical discomfort such as obesity, hyperlipidemia, hyperglycemia and the like after being eaten for a long time or being eaten too much, imbalance in meat and vegetable matching results in imbalance in the intake of nutrients, and therefore, the meat pie needs to be recombined and improved.
Disclosure of Invention
The invention mainly aims to provide a recombined and conditioned meat pie added with vegetables, which can effectively solve the problems in the background technology by adding vegetables and related edible traditional Chinese medicinal material components for collocation and recombination.
In order to achieve the purpose, the invention adopts the technical scheme that: a recombined conditioned meat pie added with vegetables is prepared by the following steps:
the method comprises the following steps: respectively preparing two portions of flour cakes and one portion of stuffing;
step two: placing the filling on the surface of one of the portions of the dough cake;
step three: covering the other part of the flour cake on the surface of the stuffing, flattening, and kneading the edges of the two parts of the flour cake without gaps;
step four: decocting with strong fire, brushing oil on two sides, and covering with a cover for stewing for 3-5 min;
step five: observing the color of the meat pie, namely turning over the meat pie after the bottom surface is slightly yellow, and frying the meat pie until the other surface is slightly yellow, thereby finishing the preparation of the meat pie.
Preferably, the flour cake comprises 25 parts of wheat flour, 8 parts of glutinous rice flour, 8 parts of corn flour, 5 parts of soybean oil, 3 parts of maltose, 6 parts of eggs, 2 parts of yeast, 4 parts of tomato juice and 10 parts of water in parts by weight;
the making method of the flour cake comprises the following steps:
pouring wheat flour, glutinous rice flour and corn flour into a basin, mixing, adding water, and stirring uniformly;
adding soybean oil, egg and tomato juice into the mixture in sequence, and continuously stirring uniformly;
continuously adding maltose and yeast into the mixture, and stirring the mixture into flocculent;
kneading the flocculent mixture into smooth dough, applying a little oil, sealing a layer of preservative film, and standing for 10-15 min;
cutting the dough into flour blocks with consistent size, and rolling into flour cake with thickness of 0.5-1cm to obtain the desired flour cake.
Preferably, the stuffing comprises 8 parts of beef, 6 parts of pork, 2 parts of white radish, 2 parts of carrot, 3 parts of corn kernels, 1 part of onion, 2 parts of sesame kernels, 1 part of medlar, 3 parts of plum juice, 2 parts of walnut, 1 part of roasted ginger, 2 parts of salt, 1 part of monosodium glutamate, 2 parts of soy sauce and 1 part of food additive in parts by weight;
the preparation method of the stuffing comprises the following steps:
cleaning beef and pork, cutting into pieces, and mincing;
sequentially adding white radish, carrot, corn kernels, onion, medlar, walnut and roasted ginger into the minced beef and pork mixture, and uniformly stirring;
and (3) continuously adding the plum juice, the salt and the monosodium glutamate into the mixture, finally adding the soy sauce and the food additive, and standing for 10-15min to finish the preparation of the stuffing.
Preferably, the preparation method of the plum juice comprises the following steps:
taking 500g of dark plum, putting into clear water, cleaning, airing for 3-5 min;
pouring clear water into the pan, pouring dark plum, slightly submerging the dark plum with clear water, adding crystal sugar, and boiling for 35-45 min;
observing the shape of the dark plum, and when the flesh of the dark plum is melted, the soup becomes dark brown;
filtering the dark brown dark plum juice, removing residues, and cooling to obtain the desired plum juice.
Preferably, the sesame seeds are uniformly spread on the surface of the meat patty when the meat patty is fried.
Preferably, the food additive is a mixture of sodium tripolyphosphate and sodium pyrophosphate.
The invention has the following beneficial effects:
the meat pie prepared by the method disclosed by the invention is added with various vegetable components, so that the nutrition collocation is more balanced, and the meat pie is healthier to eat.
The meat pie prepared by the method disclosed by the invention is added with various edible traditional Chinese medicine components, such as the medlar, the plum juice, the walnut and the roasted ginger, so that various beneficial effects can be produced on a human body, for example, the medlar can enrich the blood and reduce the blood sugar, the walnut can tonify the kidney and moisten the intestines, and the plum juice can clear away summer heat and promote digestion, and the roasted ginger has the effects of warming yang and dispelling cold and has a certain conditioning effect on the human body.
Of course, it is not necessary for any product in which the invention is practiced to achieve all of the above-described advantages at the same time.
Drawings
FIG. 1 is a flow chart of the steps of making a recombined and conditioned meat pie with added vegetables according to the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
Please refer to fig. 1: a recombined conditioned meat pie added with vegetables is prepared by the following steps:
the method comprises the following steps: respectively preparing two portions of flour cakes and one portion of stuffing;
step two: placing the filling on the surface of one of the portions of the dough cake;
step three: covering the other part of the flour cake on the surface of the stuffing, flattening, and kneading the edges of the two parts of the flour cake without gaps, so that the meat cake is convenient to form, and the stuffing is not easy to leak out;
step four: decocting with strong fire, brushing oil on two sides, and covering with a cover for stewing for 3-5 min;
step five: observing the color of the meat pie, namely turning over the meat pie after the bottom surface is slightly yellow, and frying the meat pie until the other surface is slightly yellow, thereby finishing the preparation of the meat pie.
Wherein, the flour cake comprises 25 parts of wheat flour, 8 parts of glutinous rice flour, 8 parts of corn flour, 5 parts of soybean oil, 3 parts of maltose, 6 parts of eggs, 2 parts of yeast, 4 parts of tomato juice and 10 parts of water in parts by weight;
the making method of the flour cake comprises the following steps:
pouring wheat flour, glutinous rice flour and corn flour into a basin, mixing, adding water, stirring uniformly, and blending the three base powders to make the flour cake soft and glutinous and improve the taste;
adding soybean oil, egg and tomato juice into the mixture in sequence, continuously stirring, coloring the bread, and making the bread have higher glossiness and difficult sticking to the pan during frying;
continuously adding maltose and yeast into the mixture, and stirring the mixture into flocculent;
kneading the flocculent mixture into smooth dough, applying a little oil, sealing a layer of preservative film, standing for 10-15min, and sealing the preservative film to prevent the dough from being air-dried during standing;
cutting the dough into flour blocks with consistent size, and rolling into flour cake with thickness of 0.5-1cm to obtain the desired flour cake.
Wherein, the stuffing comprises 8 parts of beef, 6 parts of pork, 2 parts of white radish, 2 parts of carrot, 3 parts of corn kernels, 1 part of onion, 2 parts of sesame kernels, 1 part of medlar, 3 parts of plum juice, 2 parts of walnut, 1 part of roasted ginger, 2 parts of salt, 1 part of monosodium glutamate, 2 parts of soy sauce and 1 part of food additive in parts by weight;
the preparation method of the stuffing comprises the following steps:
cleaning beef and pork, cutting into pieces, mincing, and cutting into pieces to make mincing more convenient and faster, and reduce processing time;
adding white radish, carrot, corn kernels, onion, medlar, walnut and roasted ginger into the minced beef and pork mixture in sequence, and stirring uniformly, so that the proportion of matched vegetarian food is increased, the matched meat and vegetables are more reasonable, and the nutritional ingredients are higher;
and (3) continuously adding the plum juice, the salt and the monosodium glutamate into the mixture, finally adding the soy sauce and the food additive, standing for 10-15min to finish the preparation of the stuffing, and blending the taste, thereby being beneficial to further improving the edible mouthfeel.
The preparation method of the plum juice comprises the following steps:
taking 500g of dark plum, putting into clear water, cleaning, airing for 3-5 min;
pouring clear water into a pot, pouring dark plum, slightly submerging the dark plum with the clear water, adding crystal sugar, boiling for 35-45min, further sterilizing and softening the dark plum to separate juice, and facilitating subsequent processing and use;
observing the shape of mume fructus, and when mume fructus flesh is melted, the decoction turns dark brown to obtain mume fructus juice;
filtering the dark brown dark plum juice, removing residues, and cooling to obtain the desired plum juice.
Wherein, the sesame seeds are uniformly spread on the surface of the meat pie when the meat pie is fried, thereby achieving the effect of increasing the fragrance.
Wherein the food additive is a mixture of sodium tripolyphosphate and sodium pyrophosphate.
Example 2
Aiming at the edible health effect of the meat pie, the meat pie manufactured by the method is selected, preferably, 25 parts of wheat flour, 8 parts of glutinous rice flour, 8 parts of corn flour, 5 parts of soybean oil, 3 parts of maltose, 6 parts of eggs, 2 parts of yeast, 4 parts of tomato juice, 10 parts of water, 8 parts of beef, 6 parts of pork, 2 parts of white radish, 2 parts of carrot, 3 parts of corn kernel, 1 part of onion, 2 parts of sesame seed, 1 part of medlar, 3 parts of plum juice, 2 parts of walnut, 1 part of roasted ginger, 2 parts of salt, 1 part of monosodium glutamate, 2 parts of soy sauce and 1 part of food additive are taken according to parts by weight, the meat pie and three parts of commercial meat pie are respectively selected, wherein the meat pie is represented as an O group, the commercial meat pie is represented as an A1 group, the A2 group and the A3 group, employees of the enterprise are selected as experience objects, the 4 groups are counted as 120 persons and each 30 persons are randomly eaten, the eating quantity and the eating frequency are kept consistent, the eating lasts for 6 months, health examination is carried out every 2 months, whether the body indexes are qualified or not is observed, and the condition of qualified people is shown in the following table.
Table one shows the number of qualified physical examination people after 4 groups of meat pie products have been eaten for different periods of time:
as can be seen from Table 1, the meat pie prepared by the method of the invention has less influence on health compared with the meat pie sold in the market, contains certain traditional Chinese medicine edible components, is beneficial to health in overall performance and is suitable for long-term eating.
In the description herein, references to the description of "one embodiment," "an example," "a specific example" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (6)
1. The recombined conditioned meat pie added with vegetables is characterized by comprising the following steps:
the method comprises the following steps: respectively preparing two portions of flour cakes and one portion of stuffing;
step two: placing the filling on the surface of one of the portions of the dough cake;
step three: covering the other part of the flour cake on the surface of the stuffing, flattening, and kneading the edges of the two parts of the flour cake without gaps;
step four: decocting with strong fire, brushing oil on two sides, and covering with a cover for stewing for 3-5 min;
step five: observing the color of the meat pie, namely turning over the meat pie after the bottom surface is slightly yellow, and frying the meat pie until the other surface is slightly yellow, thereby finishing the preparation of the meat pie.
2. The recombined and conditioned meat patty added with vegetables according to claim 1, wherein the meat patty comprises 25 parts of wheat flour, 8 parts of glutinous rice flour, 8 parts of corn flour, 5 parts of soybean oil, 3 parts of maltose, 6 parts of eggs, 2 parts of yeast, 4 parts of tomato juice and 10 parts of water in parts by weight;
the making method of the flour cake comprises the following steps:
pouring wheat flour, glutinous rice flour and corn flour into a basin, mixing, adding water, and stirring uniformly;
adding soybean oil, egg and tomato juice into the mixture in sequence, and continuously stirring uniformly;
continuously adding maltose and yeast into the mixture, and stirring the mixture into flocculent;
kneading the flocculent mixture into smooth dough, applying a little oil, sealing a layer of preservative film, and standing for 10-15 min;
cutting the dough into flour blocks with consistent size, and rolling into flour cake with thickness of 0.5-1cm to obtain the desired flour cake.
3. The recombined and conditioned meat pie added with vegetables according to claim 1, wherein the stuffing comprises 8 parts of beef, 6 parts of pork, 2 parts of white radish, 2 parts of carrot, 3 parts of corn kernel, 1 part of onion, 2 parts of sesame kernel, 1 part of medlar, 3 parts of plum juice, 2 parts of walnut, 1 part of roasted ginger, 2 parts of salt, 1 part of monosodium glutamate, 2 parts of soy sauce and 1 part of food additive in parts by weight;
the preparation method of the stuffing comprises the following steps:
cleaning beef and pork, cutting into pieces, and mincing;
sequentially adding white radish, carrot, corn kernels, onion, medlar, walnut and roasted ginger into the minced beef and pork mixture, and uniformly stirring;
and (3) continuously adding the plum juice, the salt and the monosodium glutamate into the mixture, finally adding the soy sauce and the food additive, and standing for 10-15min to finish the preparation of the stuffing.
4. The recombined and conditioned meat patty added with vegetables according to claim 3, wherein the preparation method of the plum juice comprises the following steps:
taking 500g of dark plum, putting into clear water, cleaning, airing for 3-5 min;
pouring clear water into the pan, pouring dark plum, slightly submerging the dark plum with clear water, adding crystal sugar, and boiling for 35-45 min;
observing the shape of the dark plum, and when the flesh of the dark plum is melted, the soup becomes dark brown;
filtering the dark brown dark plum juice, removing residues, and cooling to obtain the desired plum juice.
5. The restructured conditioned meat patty with added vegetables of any one of claims 1 or 3, wherein the sesame seeds are uniformly spread on the surface of the meat patty during frying of the meat patty.
6. The recombined conditioned meat patty with added vegetables according to claim 3, wherein: the food additive is a mixture of sodium tripolyphosphate and sodium pyrophosphate.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101015370A (en) * | 2007-03-09 | 2007-08-15 | 刘平 | Quick-frozen mushroom-pig-meat pie and making method thereof |
| JP3150190U (en) * | 2009-02-19 | 2009-04-30 | 昭和村商工会 | Ground meat processed food |
| CN105660785A (en) * | 2014-11-20 | 2016-06-15 | 重庆鸿谦农业开发有限责任公司 | Walnut flaky pastries and making method thereof |
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2020
- 2020-03-04 CN CN202010143391.8A patent/CN111149988A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101015370A (en) * | 2007-03-09 | 2007-08-15 | 刘平 | Quick-frozen mushroom-pig-meat pie and making method thereof |
| JP3150190U (en) * | 2009-02-19 | 2009-04-30 | 昭和村商工会 | Ground meat processed food |
| CN105660785A (en) * | 2014-11-20 | 2016-06-15 | 重庆鸿谦农业开发有限责任公司 | Walnut flaky pastries and making method thereof |
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