CN111528255A - Making process of white-steamed bread with preserved juice meat - Google Patents
Making process of white-steamed bread with preserved juice meat Download PDFInfo
- Publication number
- CN111528255A CN111528255A CN202010493381.7A CN202010493381A CN111528255A CN 111528255 A CN111528255 A CN 111528255A CN 202010493381 A CN202010493381 A CN 202010493381A CN 111528255 A CN111528255 A CN 111528255A
- Authority
- CN
- China
- Prior art keywords
- meat
- white
- sauce
- cooked
- bread
- 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.)
- Pending
Links
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
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- 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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
-
- 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- General Health & Medical Sciences (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a process for making preserved juice meat sandwiched in white steamed bread, which specifically comprises the following steps: pretreating raw materials, frying sauce, boiling meat, making sauce soup, making stuffing, making white steamed bread, forming, quick-freezing, packaging and keeping; the boiled meat comprises the following components in parts by weight: the pork is cooked with 20-22KG after blanching, fat is cooked with 6-8KG after blanching, leg meat is cooked with 16-18KG after blanching, soup stock is cooked with 10-20KG, water is cooked with 15-25KG, salt is cooked with 0.4-0.8KG, white sugar is cooked with 0.05-0.15KG, chicken essence is cooked with 0.5-0.8KG, fried sauce is cooked with 0.8-1.0KG, dark soy sauce is cooked with 0.1-0.3KG, spent oil is cooked with 0.1-0.3KG, red yeast rice is cooked with 0.05-0.15KG, potassium sorbate with 0.01-0.03KG, and the cooked pork is combined with the white steamed bread, so that the meat is natural and succulent, and the white steamed bread is crisp outside and tender and is deeply loved by consumers.
Description
Technical Field
The invention relates to a wheaten food product, in particular to a process for making white-jejunum-stuffed preserved-juice meat, and belongs to the field of food processing.
Background
The Chinese hamburger is a wonderful combination of two foods, namely bacon meat, white-lucky steamed bread and Chinese hamburger, wherein the bacon meat and the white-lucky steamed bread are integrated and mutually baked, the tastes of the bacon meat and the white-lucky steamed bread are brought into full play, the steamed bread is crisp and has meat fragrance, is fat but not greasy, has endless aftertaste, and the bacon meat has a long history, is famous in China and matched with the white-lucky steamed bread, has the reputation of Chinese hamburger, is famous in China and is deeply loved by people. The preserved juice hamburger is elaborately prepared from more than thirty kinds of seasonings, and due to the fact that materials are selected elaborately, the Huogong meat arrives at home, and old soup is used, the prepared preserved juice meat is distinctive, and has the unique flavor of ruddy color, fragrant smell, soft and glutinous meat, no rotten meat, and strong and mellow fragrance.
For example, patent No. CN200810236569.2 discloses a method for making meat of instant Chinese hamburger and its industrialization, and the patent only discloses a method for making meat of Chinese hamburger, and the meat of Chinese hamburger is put into a bag to become a quick product, but after long-time placement, the flavor and delicious taste of meat are disappeared, and the meat of Chinese hamburger in the invention can be placed for 6 months, and additives may be put into meat, which is not suitable for consumers.
Disclosure of Invention
The technical problem to be solved by the invention is to provide the white-guitar steamed-bread and preserved-juice meat which is crisp in skin, tender in inside, swollen in cake body, layered in inside and fresh and tender in meat quality.
In order to solve the problems, the invention adopts the following technical scheme:
a process for preparing baked juice meat of white steamed bread comprises the following steps: 1) raw material pretreatment, 2) sauce frying, 3) meat boiling, 4) sauce base soup making, 5) stuffing making, 6) white steamed bread making, 7) forming, 8) quick-freezing, packaging and refrigerating.
The following is a further optimization of the above technical solution of the present invention:
pretreatment of raw materials: pretreating and unfreezing back elbow meat, chicken leg meat and fat meat, cleaning, peeling and cutting for later use, blanching the treated meat, filtering with cold water after blanching, cutting the cleaned hot pepper and green hot pepper into 0.5cm cubes by a machine, blanching for 1 minute, and cooling with cold water for later use.
Further optimization: cutting the back elbow meat in the step 1) into meat blocks with the length of 9-11cm and the thickness of 4-5cm, wherein the meat blocks are as follows: chicken leg meat: fat =6.5:2: 1.5.
Further optimization: the step of stir-frying the sauce in the step 2) is to uniformly mix 100-300g of the sauce, 400-600g of the dry sauce and 90-110g of water, and then stir-fry the mixture for 5-7min by heating 90-110g of salad oil to 180 ℃.
Further optimization: and the step of cooking meat in the step 3) is to cook lean meat after blanching with 20-22KG water, fat meat after blanching with 6-8KG water, chicken leg meat after blanching with 16-18KG water, old soup with 10-20KG water, 15-25KG water, 0.4-0.8KG salt, 0.05-0.15KG white sugar, 0.5-0.8KG chicken essence, 0.8-1.0KG fried sauce, 0.1-0.3KG dark soy sauce, 0.1-0.3KG oil, 0.05-0.15KG red yeast rice particles, 0.01-0.03KG potassium sorbate, put into a pot with the temperature of 190 ℃ and 210 ℃ for cooking for 9-11min, and turn into the middle temperature of 150 ℃ and 170 ℃ for slow fire timing, wherein the salinity is detected by a salinity meter to be 6-7 ℃, and the old soup is the old soup before blanching.
Further optimization: the preparation of the sauce base material in the step 4) comprises the steps of discharging and adding 250g of meat cooking soup, 300g of bottom soup, 14-18g of dark soy sauce, 2-4g of fresh and fragrant king pork, 1-2g of red yeast rice powder, 15-25g of sauce, 15-25g of potato starch and 0.01-0.03g of potassium sorbate into a pot, uniformly stirring, and slowly boiling with slow fire.
Further optimization: and the middle-sole soup in the step 4) is prepared by adding 2 chicken backs and 2 big bones into 40-50KG water, decocting for 3 hours by slow fire, and cooling for later use.
Further optimization: the step of preparing the stuffing in the step 5) is to uniformly stir and cool the diced chili, 50-70g of green diced chili, 600g of sauce-based soup and 1400g of meat stuffing.
Further optimization: the preparation of the white jean bread in the step 6) comprises the steps of sequentially putting 800-1200g flour of Wudeli steamed bread, 13.5-15.5g small materials, 6-10g dry yeast, 15-25g lard oil, 360-460g water, 9-11g soybean oil and 9-11g glucolactone into a dough kneading machine for stirring, kneading into dough, and then pressing the dough into a white and smooth round cake shape by a dough pressing machine.
Putting the rolled round-cake-shaped Chinese hamburgers into an electric baking pan for shaping, turning over once for about 15s, and taking out the round-cake-shaped Chinese hamburgers after turning over for 15s to obtain shaped round-cake Chinese hamburgers;
putting well-shaped cake of Chinese red hamburgers into the wet bundle to proof, and proofing to one time of the original Chinese red bread to obtain proofed Chinese red bread;
putting proofed white guitar bread into an electric baking pan to bake for 7 minutes and 30 seconds to obtain baked bread;
putting the baked buns into a wet bundle and putting the bundle into a constant temperature warehouse for cooling to obtain cooled buns;
and uniformly breaking the cooled buns by using a knife, and connecting the cooled buns by about 4cm to obtain the broken buns.
Further optimization: the small materials in the step 6) comprise: 3-3.25g of aniseed, 1-1.25g of dried hot pepper, 4-4.25g of cassia bark, 3-3.25g of tsaoko amomum fruit, 1-1.25g of pepper, 0.6-0.85g of fennel, 0.5-0.75g of angelica dahurica and 0.4-0.65g of clove.
Further optimization: the diameter of the cake-shaped dough in the step 6) is 12.5-13 cm.
Further optimization: and (3) placing the rolled white jean bread in the step 6) into an electric baking pan with the temperature of 220-260 ℃ for shaping.
Further optimization: and 6) putting the proofed buns into an electric baking pan with the temperature of 170-.
Further optimization: and 7) filling the broken buns to obtain the bacon of the white jean, wherein the gram weights of the buns are 93-97g, the filling weight is 63-67g, and the molded weight is 156-164 g.
Further optimization: and step 8), quickly freezing the formed steamed bread in a refrigeration house at the temperature of minus 30 ℃.
The invention adopts the technical scheme and has the following beneficial effects:
(1) the lean meat, the chicken leg meat and the fat meat are boiled with strong fire and then slowly boiled with slow fire, the meat boiled by the method is natural and juicy, the lean meat is thin but not firewood, the fat meat is fat but not greasy, and the meat is rich in a large amount of protein, fat, carbohydrate, calcium, iron and phosphorus elements, so that the meat is not only popular with young people, but also more suitable for old people and children.
(2) The dough pressed by the noodle press has stronger toughness, the prepared buns have consistent thickness and more natural dough sheets, and the prepared buns are firstly placed in the electric baking pan for shaping and then proofed and baked by the electric baking pan, so that the surfaces of the prepared buns are burnt and crispy, the buns are soft and delicious, and the taste and the unique fragrance of the outside and the inside are loved by consumers.
Detailed description of the invention
For purposes of making the objects, aspects and advantages of the present invention more apparent, the present invention will be described in further detail with reference to specific embodiments, which are described herein for illustrative purposes only and are not intended to be limiting.
Example 1: a process for preparing baked juice meat of white steamed bread comprises the following steps:
1. pretreatment of raw materials: cleaning frozen fresh hind elbow meat with clear water for 10min for draining, cutting the hind elbow meat into meat blocks with palm size of 9cm and thickness of 4cm, obliquely cutting half, thawing fat meat, cleaning with clear water for 10min, draining, cutting into small meat blocks with palm size, thawing frozen chicken leg meat, soaking in clear water for 10min, draining, removing fat and peel, cleaning Capsici fructus and Capsici fructus, and cutting into 0.5cm cubes with a machine.
Putting the pretreated back elbow meat blocks, fat meat blocks and chicken leg meat into boiled water, scalding for 5min, immediately taking out, washing away surface froth with cold water, cooling, and draining; blanching 0.5cm of Capsici fructus cuboids and green Capsici fructus cuboids in boiled water for 1min, cooling with cold water, and draining.
2. Frying sauce: the sauce parching step comprises mixing 100g sauce, 400g dried sauce, and 90g water, and parching with 90g salad oil at 170 + -2 deg.C for 5 min.
The production place of the sauce is Liaoning, the production place of the dry sauce is Liaoning, and the salad oil is produced by food and food company Limited.
3. And (3) cooking meat: the meat boiling step comprises the steps of putting 20KG blanched lean meat blocks, 6KG blanched fat blocks, 16KG blanched chicken leg meat, 10KG soup stock, 15KG water, 0.4KG salt, 0.05KG white sugar, 0.5KG chicken essence, 0.8KG fried sauce, 0.1KG dark soy sauce, 0.1KG spent oil, 0.05KG rice particles and 0.01KG potassium sorbate into a pot with the temperature of 190 +/-2 ℃ for boiling for 9min, then turning into a slow fire with the temperature of 150 +/-2 ℃ for starting timing, detecting the salinity by a salinity meter to be 6 degrees, wherein the soup stock is the old soup before.
The chicken essence in the raw materials is produced by Shanghai Taitaile food company Limited, and the red yeast rice particles are produced by Guitian county Lifaqu industry Limited.
4. Preparing sauce base materials: the sauce base material comprises the steps of sequentially adding 150g of boiled meat soup stock, 200g of base soup, 14g of dark soy sauce, 2g of pork fresh and fragrant king, 1g of red yeast rice powder, 15g of sauce, 15g of potato starch and 0.01g of potassium sorbate into a pot with the salinity of 6 degrees, uniformly stirring, slowly boiling with slow fire, adding 2 chicken backs into 40KG of water, decocting 2 big bones with slow fire for 3 hours, and cooling for later use.
The superior deep color of the raw materials is Haitian superior deep color, and the producing area of the fresh and fragrant king of pork is Qingdao.
5. Preparing stuffing: the stuffing comprises the steps of uniformly stirring 50g of diced chili, green diced chili, 400g of sauce soup and 1000g of meat stuffing, and cooling to the central temperature of 0 +/-0.2 ℃ for later use.
6. Preparing white Chinese baked bread: the Baiji steamed bread is prepared by the steps of putting 800g Wudeli steamed bread king flour and 13.5g of small materials into a dough mixer for uniformly stirring, putting 6g of dry yeast into 360g of water for fully dissolving, then putting into the dough mixer for stirring, putting 15g of lard when stirring to dough lumps, kneading the flour into dough, pressing the dough into a dough by a dough press for 12 times, completely covering the dough with wet wrapper when the dough is pressed to be white and smooth, not exposing the dough in the air, dividing the pressed dough into strips according to weight, wherein the strips are thin at two ends and thick at the middle part, rolling one end of the dough towards the other end, placing the dough head at the other end at the bottom when the dough head is rolled to the other end, pressing into a cake shape by the dough press, manually rolling into the cake shape with the diameter of 12.5cm by a die, immediately covering the cake with plastic packing paper after the dough is made, and reserving the dough.
The dry yeast is Yanshan dry yeast.
The small material comprises: 3g of star anise, 1g of dry hot pepper, 4g of cassia bark, 3g of tsaoko cardamom, 1g of pepper, 0.6g of fennel, 0.5g of angelica dahurica and 0.4g of clove.
Manually forming a hat shape in the rolled round cake shape, immediately covering the round cake shape with cushion paper, placing the white guitar bread into an electric baking pan at the temperature of 220 +/-2 ℃ for shaping, turning the dough once for about 15s, and taking the dough out of the pan after 15s to obtain the shaped round cake white guitar bread.
Putting the shaped Chinese gray steamed bread into the wet bundle to proof twice as much as the original steamed bread to obtain the proofed Chinese gray steamed bread.
Putting proofed Chinese hamburgers into an electric baking pan at 170 + -2 deg.C, turning over the Chinese hamburgers once every 1min, once every 2min, once every 4min and 30s min, and taking out of the pan after 7.5 min.
Flatly placing the baked buns on four sides of the wet bundle, covering the buns without ventilation, and placing the buns in a constant temperature warehouse for cooling and standby.
Taking out the buns from the thermostat, uniformly breaking the buns by a knife, leaving a joint of about 4cm, taking out no more than 10 buns each time, and immediately placing the buns into a frame with paper liners at the upper part and the lower part for storage for later use.
7. Molding: the broken buns are immediately stuffed, the gram weight of the buns is 93 +/-0.2 g, the weight of the stuffing is 63 +/-0.2 g, the formed weight is 156 +/-0.2 g, the stuffing is required to be arranged uniformly and not to be exposed during stuffing, 0.5cm is left on the edges of meat and the buns, the meat and the buns are placed in single freezing trays with paper liners laid on the upper and lower parts, 24 meat and the buns are placed in each tray, the meat and the buns are tightly wrapped by the paper liners after the meat and the buns are placed, the meat and the buns cannot be ventilated, and the meat and the buns are placed in a quick freezing warehouse at minus 30 +/-0.2 ℃ in time for quick freezing.
8. Quick-freezing, packaging and refrigerating: and selecting, checking and packaging the quick-frozen white-ginger steamed bread with the preserved juice meat.
Example 2: a process for preparing baked juice meat of white steamed bread comprises the following steps:
1. pretreatment of raw materials: cleaning frozen fresh hind elbow meat with clear water for 10min for draining, cutting the hind elbow meat into meat blocks with palm length of 10cm and thickness of 4.5cm after draining, obliquely cutting the meat blocks into half, cleaning fat meat with clear water for 10min after thawing, cutting the meat blocks into small meat blocks with palm size after draining, thawing frozen chicken leg meat, soaking in clear water for 10min, draining, removing fat and peel, cleaning pepper and green pepper, and cutting into cubes with size of 0.5cm by a machine.
Putting the pretreated back elbow meat blocks, fat meat blocks and chicken leg meat into boiled water, scalding for 5min, immediately taking out, washing away surface froth with cold water, cooling, and draining; blanching 0.5cm of Capsici fructus cuboids and green Capsici fructus cuboids in boiled water for 1min, cooling with cold water, and draining.
2. Frying sauce: the sauce parching step comprises mixing 200g sauce, 500g dried sauce, and 100g water, and parching with 100g salad oil to 175 + -2 deg.C for 6 min.
The production place of the sauce is Liaoning, the production place of the dry sauce is Liaoning, and the salad oil is produced by food and food company Limited.
3. And (3) cooking meat: the step of cooking meat is that, the lean meat block after blanching 21KG, the fat block after blanching 7KG, the chicken leg meat after blanching 17KG, the stock soup of 15KG, 20KG water, 0.6KG salt, 0.1KG white sugar, 0.65KG chicken essence, 0.9KG fried sauce, 0.2KG dark soy sauce, 0.2KG oil, 0.1KG red rice particles, 0.02KG potassium sorbate are put into a pot with the temperature of 200 + -2 ℃ to be boiled for 10min, then transferred to the slow fire of 160 + -2 ℃ for starting timing, the salinity is detected by a salinity meter to be 6 degrees, and the stock soup is the old soup before.
The chicken essence in the raw materials is produced by Shanghai Taitaile food company Limited, and the red yeast rice particles are produced by Guitian county Lifaqu industry Limited.
4. Preparing sauce base materials: the sauce base material comprises the steps of sequentially adding 200g of boiled meat soup stock, 250g of base soup, 16g of dark soy sauce, 3g of fresh and fragrant pork king, 1.5g of red yeast rice powder, 20g of sauce, 20g of potato starch and 0.02g of potassium sorbate into a pot with the salinity of 6 degrees, uniformly stirring, slowly boiling with slow fire, adding 2 chicken backs into 45KG of water, decocting with slow fire for 3 hours, and cooling for later use.
The superior deep color of the raw materials is Haitian superior deep color, and the producing area of the fresh and fragrant king of pork is Qingdao.
5. Preparing stuffing: the stuffing comprises the steps of uniformly stirring 60g of diced chili, green diced chili, 500g of sauce soup and 1200g of meat stuffing, and cooling to the central temperature of 2 +/-0.2 ℃ for later use.
6. Preparing white Chinese baked bread: the Baiji steamed bread is prepared by the steps of putting 1000g of Wudeli steamed bread king flour and 14.5g of small materials into a dough mixer for uniformly stirring, putting 8g of dry yeast into 410g of water for fully dissolving, then putting into the dough mixer for stirring, putting 20g of lard when stirring to dough lumps, kneading the flour into dough, pressing the dough into a dough by a dough press for 12 times, completely covering the dough with wet bundle when the dough is pressed to be white and smooth on the surface and cannot be exposed in the air, dividing the pressed dough into strips according to weight, wherein the strips are thin at two ends and thick at the middle part, rolling one end of the dough towards the other end, placing the head of the dough at the other end at the bottom when the dough is rolled to the other end, pressing into a cake shape by the dough press, manually rolling into the cake shape with the diameter of 12.8cm by a mould, immediately covering the cake shape with plastic packing paper for later use.
The dry yeast is Yanshan dry yeast.
The small material comprises: 3.125g of star anise, 1.125g of dried hot pepper, 4.125g of cassia bark, 3.125g of tsaoko amomum fruit, 1.125g of pepper, 0.725g of fennel, 0.625 of angelica dahurica and 0.525 of clove.
Manually forming a hat shape in the rolled round cake shape, immediately covering the round cake shape with cushion paper, putting the white guitar bread into an electric baking pan at the temperature of 240 +/-2 ℃ for shaping, turning the dough once for about 15s, and taking the dough out of the pan after 15s to obtain the shaped round cake white guitar bread.
Putting the shaped Chinese gray steamed bread into the wet bundle to proof twice as much as the original steamed bread to obtain the proofed Chinese gray steamed bread.
Putting proofed white Chinese baked bread into an electric baking pan at 180 + -2 deg.C, turning over the white Chinese baked bread once in 1min, once in 2min, once in 4.5min, and taking out of the pan in 7.5 min.
Flatly placing the baked buns on four sides of the wet bundle, covering the buns without ventilation, and placing the buns in a constant temperature warehouse for cooling and standby.
Taking out the buns from the thermostat, uniformly breaking the buns by a knife, leaving a joint of about 4cm, taking out no more than 10 buns each time, and immediately placing the buns into a frame with paper liners at the upper part and the lower part for storage for later use.
7. Molding: the broken buns are immediately stuffed, the gram weight of the buns is 95 +/-0.2 g, the weight of the stuffing is 65 +/-0.2 g, the formed weight is 158 +/-0.2 g, the stuffing is required to be tidy uniformly without exposing, 0.5cm is left at the edges of meat and the buns when being stuffed, the meat and the buns are placed in single freezing trays with upper and lower laying paper liners, 24 meat and the filling paper trays are placed in each tray, the meat and the buns are tightly wrapped by the paper liners after being placed, air cannot penetrate, and the meat and the buns are placed in a quick freezing warehouse at minus 30 +/-0.2 ℃ in time for quick freezing.
8. Quick-freezing, packaging and refrigerating: and selecting, checking and packaging the quick-frozen white-ginger steamed bread with the preserved juice meat.
Example 3: a process for preparing baked juice meat of white steamed bread comprises the following steps:
1. pretreatment of raw materials: cleaning frozen fresh hind elbow meat with clear water for 10min, draining, cutting the hind elbow meat into meat blocks with palm length of 11cm and thickness of 5cm, obliquely cutting half, thawing fat meat, cleaning with clear water for 10min, draining, cutting into small meat blocks with palm size, thawing frozen chicken leg meat, soaking in clear water for 10min, draining, removing fat and peel, cleaning Capsici fructus and Capsici fructus, and cutting into 0.5cm cubes with a machine.
Putting the pretreated back elbow meat blocks, fat meat blocks and chicken leg meat into boiled water, scalding for 5min, immediately taking out, washing away surface froth with cold water, cooling, and draining; blanching 0.5cm of Capsici fructus cuboids and green Capsici fructus cuboids in boiled water for 1min, cooling with cold water, and draining.
2. Frying sauce: the sauce parching step comprises uniformly moderating 300g sauce, 600g dried sauce, and 110g water, and parching with 110g salad oil to 180 + -2 deg.C for 7 min.
The production place of the sauce is Liaoning, the production place of the dry sauce is Liaoning, and the salad oil is produced by food and food company Limited.
3. And (3) cooking meat: the step of cooking meat is that, the lean meat block after 22KG is scalded, the fat block after 8KG is scalded, the chicken leg meat after 18KG is scalded, 20KG soup stock, 25KG water, 0.8KG salt, 0.15KG white sugar, 0.8KG chicken essence, 1.0KG fried sauce, 0.3KG dark soy sauce, 0.3KG spent oil, 0.15KG red rice grains and 0.03KG potassium sorbate are put into a pot with the temperature of 210 +/-2 ℃ to be boiled for 11min, then transferred to the slow fire of 170 +/-2 ℃ for starting timing, the salinity is detected by a salinity meter to be 7 degrees, and the soup stock is the old soup before.
The chicken essence in the raw materials is produced by Shanghai Taitaile food company Limited, and the red yeast rice particles are produced by Guitian county Lifaqu industry Limited.
4. Preparing sauce base materials: the sauce base material comprises the steps of sequentially adding 250g of boiled meat soup stock, 300g of base soup, 18g of dark soy sauce, 4g of fresh and fragrant pork king, 2g of red yeast rice powder, 25g of sauce, 25g of potato starch and 0.03g of potassium sorbate into a pot with the salinity of 7 ℃ to be uniformly stirred, slowly boiling the mixture by slow fire, adding 2 chicken backs into 50KG of water, decocting 2 big bones by slow fire for 3 hours, and cooling the mixture for later use.
The superior deep color of the raw materials is Haitian superior deep color, and the producing area of the fresh and fragrant king of pork is Qingdao.
5. Preparing stuffing: the stuffing comprises the steps of uniformly stirring 70g of diced chili, 600g of diced green chili, sauce soup and 1400g of meat stuffing, and cooling to the central temperature of 4 +/-0.2 ℃ for later use.
6. Preparing white Chinese baked bread: the Baiji steamed bread is prepared by putting 1200g WUDELI steamed bread king flour and 15.5g small materials into a dough mixer, uniformly stirring, putting 8g dry yeast into 460g water, fully dissolving, putting into the dough mixer, stirring, putting 25g lard into dough when stirring to dough lumps, kneading the flour into dough, pressing the dough into a dough by a dough press for 12 times, completely covering the dough with wet cloth when the dough is pressed to be white and smooth, and not exposing the dough in the air, dividing the pressed dough into strips by weight, wherein the strips are thin at two ends and thick at the middle part, rolling one end of the dough towards the other end, placing the dough head at the other end at the bottom when the dough head is rolled to the other end, rolling into a cake shape by the dough press, manually rolling into the cake shape with the diameter of 13cm by a mold, immediately covering the cake with plastic packing paper for later use.
The dry yeast is Yanshan dry yeast.
The small material comprises: 3.25g of star anise, 1.25g of dry hot pepper, 4.25g of cassia bark, 3.25g of tsaoko amomum fruit, 1.25g of pepper, 0.85g of fennel, 0.74g of angelica dahurica and 0.65g of clove.
Manually forming a hat shape in the rolled round cake shape, immediately covering the round cake shape with cushion paper, placing the white guitar bread in an electric baking pan at the temperature of 260 +/-2 ℃ for shaping, turning the dough once for about 15s, and taking the dough out of the pan after 15s to obtain the shaped round cake white guitar bread.
Putting the shaped Chinese gray steamed bread into the wet bundle to proof twice as much as the original steamed bread to obtain the proofed Chinese gray steamed bread.
Putting proofed Chinese hamburgers into an electric baking pan at 190 + -2 deg.C, turning over the Chinese hamburgers once every 1min, once every 2min, once every 4min and 30s min, and taking out of the pan after 7.5 min.
Flatly placing the baked buns on four sides of the wet bundle, covering the buns without ventilation, and placing the buns in a constant temperature warehouse for cooling and standby.
Taking out the buns from the thermostat, uniformly breaking the buns by a knife, leaving a joint of about 4cm, taking out no more than 10 buns each time, and immediately placing the buns into a frame with paper liners at the upper part and the lower part for storage for later use.
7. Molding: the broken buns are immediately stuffed, the gram weight of the buns is 97 +/-0.2 g, the weight of the stuffing is 67 +/-0.2 g, the formed weight is 164 +/-0.2 g, the stuffing is required to be arranged uniformly and not to be exposed during stuffing, 0.5cm is left on the edges of meat and the buns, the meat and the buns are placed in single freezing trays with paper liners laid on the upper and lower parts, 24 meat and the buns are placed in each tray, the meat and the buns are tightly wrapped by the paper liners after the meat and the buns are placed, the meat and the buns cannot be ventilated, and the meat and the buns are placed in a quick freezing warehouse at minus 30 +/-0.2 ℃ in time for quick freezing.
8. Quick-freezing, packaging and refrigerating: and selecting, checking and packaging the quick-frozen white-ginger steamed bread with the preserved juice meat.
Conclusion analysis:
the taste, shape and color of the bacon added to the white jean obtained in the examples 1 to 3 and the bacon included in the white jean sold in the market are evaluated, 20 consumers in different occupations and age groups are randomly selected to evaluate according to the preference of the consumers, and the evaluated products are respectively given grades, wherein the specific grades are as follows:
grade A: the appearance is golden and crisp, the meat quality is soft and tender, and the flavor is strong;
grade B: the appearance is golden and hard, the meat quality is tender, and the flavor is strong;
grade C: the appearance is golden and hard, the meat quality is hard, and the fragrance is thick;
grade D: the appearance is dark and hard, the meat quality is hard, and only a small amount of fragrance is available;
the scoring results were as follows:
the juice meat of the white gems produced in the examples 1-3 and the juice meat of the white gems sold in the market were randomly selected for sensory test, and the test results are shown in the following table:
from the above results, it can be seen that: compared with the white gill bread with the preserved meat sold in the market, the white gill bread with the preserved meat produced in the embodiment 1-3 of the invention is more popular with consumers, the meat is slowly boiled by slow fire in the invention, the meat is naturally juicy, the lean meat is thin but not hot, the fat is fat but not greasy, the surface of the white gill bread is burnt, fragrant and crisp, and the bread sac is soft and delicious, thus being popular with consumers.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (10)
1. A process for preparing baked juice meat of white steamed bread comprises the following steps: 1) raw material pretreatment, 2) sauce frying, 3) meat boiling, 4) sauce-based soup making, 5) stuffing making, 6) white steamed bread making, 7) forming, 8) quick-freezing, packaging and refrigerating, and is characterized in that: the step 1) is to cut the back elbow meat into meat blocks with the length of 9-11cm and the thickness of 4-5cm, and cut the hot pepper and the green pepper into 0.5cm square cubes, wherein the back elbow meat: chicken leg meat: fat at a weight ratio of 6.5:2: 1.5.
2. The process for preparing the Chinese hamburger preserved meat according to claim 1, which is characterized in that: the step of frying the sauce in the step 2) is to uniformly mix 300g of the doenjang, 600g of the dry sauce and 90-110g of water, and then heat 90-110g of salad oil to 180 ℃ for frying for 5-7 min.
3. The process for preparing the Chinese hamburger preserved meat according to claim 2, which is characterized in that: and the step of cooking meat in the step 3) is to put 20-22KG of blanched lean meat, 6-8KG of blanched fat meat, 16-18KG of blanched leg meat, 10-20KG of stock, 15-25KG of water, 0.4-0.8KG salt, 0.05-0.15KG of white sugar, 0.5-0.8KG of chicken essence, 0.8-1.0KG of fried sauce, 0.1-0.3KG of dark soy sauce, 0.1-0.3KG of oil, 0.05-0.15KG of red yeast rice particles and 0.01-0.03KG of potassium sorbate into a pot at the temperature of 190-210 ℃ for cooking for 9-11min, and to start to finish timing in a small fire at the temperature of 150-170 ℃, wherein the salinity is detected by a salinity meter to be 6-7 degrees, and the stock is the stock before-cooking.
4. The process for preparing the Chinese hamburger preserved meat according to claim 3, which is characterized in that: the preparation of the sauce base material in the step 4) comprises the steps of sequentially adding 150-250g of meat cooking soup stock, 200-300g of base soup, 14-18g of dark soy sauce, 2-4g of fresh and fragrant king pork, 1-2g of red yeast rice powder, 15-25g of sauce, 15-25g of potato starch and 0.01-0.03g of potassium sorbate into a pot, uniformly stirring, and slowly boiling with slow fire.
5. The process for preparing the Chinese hamburger preserved juice meat according to claim 4, which is characterized in that: and the middle-sole soup in the step 4) is prepared by adding 2 chicken backs into 40-50KG water, decocting with 2 big bones with slow fire for 3 hours, and cooling for later use.
6. The process for preparing the Chinese hamburger preserved meat according to claim 5, which is characterized in that: the step of preparing the stuffing in the step 5) is to uniformly stir and cool the diced chili, 50-70g of green diced chili, 600g of sauce-based soup and 1400g of meat stuffing.
7. The process for making the Chinese hamburger preserved meat according to claim 6, which is characterized in that: the step 6) is to prepare the white jean bread, wherein 800-1200g of flour, 13.5-15.5g of small materials, 6-10g of dry yeast, 15-25g of lard oil, 360-460g of water, 9-11g of soybean oil and 9-11g of glucolactone are sequentially put into a dough mixer to be stirred, and the dough is formed and then pressed into a white and smooth round cake shape by a dough pressing machine.
8. The process of claim 7, wherein the process comprises the steps of: the small materials in the step 6) comprise: 3-3.25g of star anise, 1-1.25g of dry pepper, 4-4.25g of cassia bark, 3-3.25g of tsaoko cardamon, 1-1.25g of pepper, 0.6-0.85g of fennel, 0.5-0.75g of angelica dahurica and 0.4-0.65g of clove.
9. The process for making the Chinese hamburger preserved meat according to claim 8, which is characterized in that: the diameter of the cake-shaped dough is 12.5-13cm when the white lucky bread is made in the step 6), the rolled white lucky bread is placed into the electric baking pan with the temperature of 220-.
10. The process of claim 9, wherein the process comprises the steps of: the single gram weight of the white jean bread during the forming in the step 7) is 93-97g, the weight of the stuffing is 63-67g, and the single weight of the white jean bread with the preserved juice meat after the forming is 156-164 g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010493381.7A CN111528255A (en) | 2020-06-03 | 2020-06-03 | Making process of white-steamed bread with preserved juice meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010493381.7A CN111528255A (en) | 2020-06-03 | 2020-06-03 | Making process of white-steamed bread with preserved juice meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111528255A true CN111528255A (en) | 2020-08-14 |
Family
ID=71970925
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010493381.7A Pending CN111528255A (en) | 2020-06-03 | 2020-06-03 | Making process of white-steamed bread with preserved juice meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111528255A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113826663A (en) * | 2021-08-31 | 2021-12-24 | 陕西西咸新区三味坊食品有限公司 | Preparation process of quick-frozen dough applied to Chinese hamburgers |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101444307A (en) * | 2008-12-31 | 2009-06-03 | 刘建才 | Meat of instant Chinese hamburger and industrialization manufacturing method thereof |
| CN104336124A (en) * | 2013-08-01 | 2015-02-11 | 冯海报 | Method for processing Chinese hamburger |
| CN106879662A (en) * | 2015-12-11 | 2017-06-23 | 卢峰 | A kind of preparation method of halogen pig the meat clip Mo |
| CN108782687A (en) * | 2018-06-20 | 2018-11-13 | 青岛夏掌柜食品有限公司 | A kind of the meat clip Mo and preparation method thereof |
-
2020
- 2020-06-03 CN CN202010493381.7A patent/CN111528255A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101444307A (en) * | 2008-12-31 | 2009-06-03 | 刘建才 | Meat of instant Chinese hamburger and industrialization manufacturing method thereof |
| CN104336124A (en) * | 2013-08-01 | 2015-02-11 | 冯海报 | Method for processing Chinese hamburger |
| CN106879662A (en) * | 2015-12-11 | 2017-06-23 | 卢峰 | A kind of preparation method of halogen pig the meat clip Mo |
| CN108782687A (en) * | 2018-06-20 | 2018-11-13 | 青岛夏掌柜食品有限公司 | A kind of the meat clip Mo and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 杨慧: "《餐饮服务与管理》", 31 January 2009, 电子科技大学出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113826663A (en) * | 2021-08-31 | 2021-12-24 | 陕西西咸新区三味坊食品有限公司 | Preparation process of quick-frozen dough applied to Chinese hamburgers |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104397208A (en) | Processing method of spicy vegetarian meat | |
| KR101205938B1 (en) | Manufacturing process for oven cooking pork cutlet | |
| CN102813136A (en) | Shrimp dumpling and preparation method thereof | |
| CN103082205A (en) | Mongolia burger and preparation method thereof | |
| WO2008004773A1 (en) | Manufacturing method of fast food containing rice cake | |
| KR101833492B1 (en) | Manufacturing method for black cattle grilled short rib patties with abalone, cheese and black cattle grilled short rib patties with abalone, cheese manufactured by the same | |
| CN111528255A (en) | Making process of white-steamed bread with preserved juice meat | |
| KR20130041866A (en) | Method for processing pork cutlet using potato | |
| JP2007202458A (en) | Juicy fried chicken and method for producing the same | |
| KR101485435B1 (en) | A korean style meatball comprising rice and a manufacturing method thereof | |
| CN104920568A (en) | Dessert and making method thereof | |
| KR20230151568A (en) | A method manufacturing meatball used forming apparatus and meatball coated eggs made by the method | |
| KR102317294B1 (en) | Cooking method for pork entrails with enhanced flavor | |
| CN102308861A (en) | Pizza crust and production method thereof | |
| JP4667283B2 (en) | Triple structure hamburger-like food and method for producing the same | |
| JP4814069B2 (en) | Hamburger manufacturing method | |
| KR100221744B1 (en) | Hamburger for health containing powdered beans and bean curd | |
| RU2794573C1 (en) | Method for producing “double cheburek” ready-made frozen second courses in dough | |
| KR20130009282A (en) | Method for making a baked pork cutlet | |
| KR20140109580A (en) | Oven baking cutlet cooking bread crumbs composition containing grain powder and oven baking cutlet using oven baking cutlet cooking bread crumbs composition containing grain powder and cooking methods thereof | |
| TWI704872B (en) | Method for manufacturing japanese style roast meat bun | |
| CN112704199B (en) | Sichuan style bean cotyledon flavor pre-fried meat product and preparation method thereof | |
| JPS59192059A (en) | Preparation of processed food using bean curd as main material | |
| RU2201702C2 (en) | Method of producing meat loaf | |
| US20200146319A1 (en) | Flourless baked products and methods of preparation |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200814 |