CN115281306A - Cheese spicy diced chicken steamed stuffed bun and preparation method thereof - Google Patents
Cheese spicy diced chicken steamed stuffed bun and preparation method thereof Download PDFInfo
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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
- 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
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
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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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
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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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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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 relates to the technical field related to food ingredients, in particular to a cheese spicy diced chicken steamed stuffed bun and a preparation method thereof, wherein the cheese spicy diced chicken steamed stuffed bun comprises a wrapper, and the wrapper is internally wrapped with the following stuffing materials of chicken breast, pleurotus eryngii, crushed cheese, orleans, sichuan spicy red oil and salad oil; the method comprises the steps of 1, preparing wrapper of steamed stuffed bun; step 2, cutting chicken breast into dices, and uniformly coating black pepper; step 3, coating Orleans curing material on the other surface; step 4, putting the pleurotus eryngii into salad oil for frying; step 5, adding the chicken breast and the Sichuan spicy red oil after the pleurotus eryngii is fried, and continuously frying; step 6, quickly fishing out the fried chicken breast and the pleurotus eryngii after being soaked in cold water; step 7, adding the cheese into the chicken breast after the cold water is passed; and 8, forming stuffing, wrapping the stuffing into the wrapper of the steamed stuffed bun, and steaming the steamed stuffed bun with strong fire to obtain the steamed stuffed bun.
Description
Technical Field
The invention relates to the technical field of food ingredients, in particular to cheese spicy diced chicken steamed stuffed buns and a preparation method thereof.
Background
The statements in this section merely provide background information related to the present disclosure and may not constitute prior art.
Steamed stuffed buns are generally made by fermenting flour, and the size of the steamed stuffed buns is different according to the size of stuffing. At present, common steamed stuffed bun fillings comprise pork, mutton, beef, vermicelli, mushroom, sweetened bean paste, celery, cabbage, chinese chive, tofu, edible fungus, dried vegetable meat, egg yolk, sesame and the like, but steamed stuffed bun products in the market have the traditional taste, most young people cannot buy the steamed stuffed buns with the traditional taste in loud and dark night, and the steamed stuffed buns with the traditional taste are only suitable for being sold as breakfast.
The prior publication No. CN112244222A is named as a steamed stuffed bun filling and a preparation method thereof, and discloses the steamed stuffed bun filling which comprises the following components: 450 to 550 grams of fresh meat; 10 to 19 g of dark soy sauce; 2 to 9 grams of soy sauce; 6 to 15 grams of monosodium glutamate; 3 to 6 grams of chicken essence; 8 to 15 grams of pepper powder; 5 to 8 grams of pepper powder; 1 to 3 grams of perfume; 10 to 20 grams of edible white sugar; 50 to 100g of edible vegetable oil; 1 to 8 g of edible salt; 5 to 10 grams of ginger material; 100 to 130 g of chive; 2 to 5g of cooking wine, although the technical scheme that the prepared steamed stuffed bun filling is fresh, fragrant and delicious in taste and the meat is dissolved into the mouth through a special raw material combination and preparation mode is provided, the problem that young people have low desire to buy steamed stuffed buns in a dark place in a noisy environment still cannot be solved.
Disclosure of Invention
The inventor discovers through research that: the conventional steamed stuffed buns with the traditional taste are usually sold only for breakfast, but with the increase of living pressure, fast food such as steamed stuffed buns is sometimes required in noisy night cities, but after one-day eating, the tastes of simple onion oil, sauce, and the like cannot meet the needs of eaters.
The purpose of the disclosure is to provide cheese spicy diced chicken steamed stuffed buns, which solves the problem that the prior art cannot provide steamed stuffed buns which can be sold for young people at night or at night by adding pleurotus eryngii, crushed cheese, an orleand pickling material and Sichuan spicy red oil.
According to one aspect of the present disclosure, the steamed stuffed bun comprises a wrapper, wherein the wrapper is wrapped with the following fillings: 145 to 152 grams of chicken breast, 96 to 103 grams of pleurotus eryngii, 1.5 to 2.2 grams of cheese shreds, 18 to 22 grams of orleand marinade, 18 to 22 grams of Sichuan spicy red oil and 27 to 31 grams of salad oil.
In some embodiments of the present disclosure, the filling further comprises 2 to 2.5 grams of black pepper.
In some embodiments of the present disclosure, the Sichuan spicy red oil comprises 10 to 14 grams of white sesame seed, 3 grams of white pepper, 150 grams of chili powder, and 48 grams of hot oil.
In some embodiments of the present disclosure, the filling further comprises 2 to 2.5 grams of black pepper.
In some embodiments of the present disclosure, the Sichuan spicy red oil comprises 10 to 14 grams of white sesame seed, 3 grams of white pepper, 150 grams of chili powder, and 48 grams of hot oil.
According to another aspect of the present disclosure, a method of making comprises the steps of:
step 1, preparing 530 g of steamed stuffed bun skins in advance, wherein each steamed stuffed bun skin is separately and independently placed in a processing area;
step 2, cutting the chicken breast into dices, uniformly coating black pepper, and only coating one side of the chicken breast in the coating process;
step 3, after the black pepper on one side is coated, coating an Orleans pickling material on the other side;
step 4, putting the pleurotus eryngii into salad oil for frying, wherein the frying duration is 3 minutes and 30 seconds;
step 5, adding the chicken breast and the Sichuan spicy red oil after frying the pleurotus eryngii, and continuously frying for 2-2.5 minutes;
step 6, quickly fishing out the fried chicken breast and the pleurotus eryngii after being soaked in cold water, wherein the duration of the cold water is 1-2 seconds;
step 7, adding the cheese shreds into the chicken breast meat which is completely cooled with water, and stirring and mixing uniformly;
step 8, forming stuffing, wrapping the stuffing into the wrapper of the steamed stuffed bun, and steaming the stuffing for 6 to 12 minutes by strong fire to prepare the steamed stuffed bun
In some embodiments of the disclosure, the diced size of the chicken breast is: 5 mm 5.5 mm 5 mm.
In some embodiments of the present disclosure, a reciprocating left-right application is used when applying the orleand cure.
In some embodiments of the present disclosure, the black pepper is applied by reciprocating up and down.
In some embodiments of the present disclosure, the stirring manner is forward-backward reciprocating stirring.
Compared with the prior art, the method has the following advantages and beneficial effects:
according to the steamed stuffed bun, chicken breast, pleurotus eryngii, cheese pieces, orleans, sichuan spicy red oil and salad oil are adopted as the following stuffing materials, so that the multi-level taste is realized, the market of the steamed stuffed bun sold in the night market is improved, and the purchase quantity of young people for the steamed stuffed bun in the night market is increased.
Drawings
FIG. 1 is a flow chart of the method of the present invention.
Detailed Description
Referring to the accompanying drawing 1, the embodiment provides cheese spicy diced chicken steamed stuffed buns and a preparation method thereof, wherein the cheese spicy diced chicken steamed stuffed buns and the preparation method thereof are already in practical use and become exploded products once being pushed out.
In the following paragraphs, different aspects of the embodiments are defined in more detail. Aspects so defined may be combined with any other aspect or aspects unless clearly indicated to the contrary. In particular, any feature considered to be preferred or advantageous may be combined with one or more other features considered to be preferred or advantageous. The terms "first", "second", and the like in the present invention are merely for convenience of description to distinguish different constituent elements having the same name, and do not denote a sequential or primary-secondary relationship.
Example 1
The present embodiment at least includes the following contents: a cheese spicy diced chicken steamed stuffed bun comprises a steamed stuffed bun wrapper, wherein the steamed stuffed bun wrapper is prepared by uniformly stirring tap water, yeast powder, foam powder and white sugar, kneading dough, and fermenting, wherein the proportion of the tap water, the yeast powder, the foam powder and the white sugar is determined according to actual conditions and is related to seasonal seasons, for example, in hot summer, the proportion of the white sugar can be increased to supplement energy; in winter, the proportion of the yeast powder can be increased, and the fermentation is accelerated.
The steamed stuffed bun is wrapped with stuffing in the wrapper, and the stuffing comprises: 145 to 152 grams of chicken breast, 96 to 103 grams of pleurotus eryngii, 1.5 to 2.2 grams of cheese pieces, 18 to 22 grams of orleand pickling materials, 18 to 22 grams of Sichuan spicy red oil and 27 to 31 grams of salad oil, wherein the stuffing also comprises 2 to 2.5 grams of black pepper, and the Sichuan spicy red oil comprises 10 to 14 grams of white sesame, 3 grams of white pepper, 150 grams of chili powder and 48 grams of hot oil. Wherein the inventor preferably selects the following weight after 40 times of adjustment in one month: 150g of chicken breast, 100g of pleurotus eryngii, 2g of minced cheese, 2g of black pepper, 20g of Orleans, 20g of Sichuan spicy red oil and 30g of salad oil, and the optimal cheese spicy taste can be prepared by selecting the above components in parts by weight.
It should be noted that the conventional steamed stuffed buns usually adopt common shallots, pork, bruised ginger and the like to prepare stuffing, and relevant seasonings are placed and mixed in the preparation process, but the finally prepared flavors are salty and bland, so that the sensitivity of taste buds under the influence of various seasonings after a whole day is not improved, the steamed stuffed buns cannot be sold in nighttime periods such as nighttime and the like, and are not favored by diners, so that the steamed stuffed buns are promoted to become special food in early-rise time periods, and the adaptive market and environment of the steamed stuffed buns are reduced. Based on the problems of the prior art, the inventor creates the steamed stuffed bun with the spicy flavor of cheese by improving the stuffing of the steamed stuffed bun and adding cheese, chili oil and an orleand pickling material to integrate salty, spicy and sour sweet taste into a whole, effectively solves the problems that the steamed stuffed bun in the night market has single taste and cannot better meet the requirements of eaters, and the steamed stuffed bun has richer taste.
Comparative example 1
The steamed stuffed bun filling comprises chicken breast, barbecue marinade, chilli sauce, salt and vegetable oil, which are mixed in proportion, the taste of the filling is salty and spicy, the whole filling is salty, and the taste of the filling is relatively stimulating.
Comparative example 2
The steamed stuffed bun stuffing comprises chicken breast, pasta sauce, chilli sauce, salt, minced shallot and ginger and olive oil which are mixed according to a proportion, and the stuffing has salty and sweet taste and is relatively sweet and greasy and is not suitable for eating in the night market period.
In another aspect of the present disclosure,
example 1
The present embodiment at least includes the following contents: a method of preparation comprising the steps of: step 1, preparing 530 g of steamed stuffed bun skins, wherein each piece of steamed stuffed bun skin is separately placed in a processing area, and preparing 530 g of steamed stuffed bun skins, wherein the tap water, the yeast powder, the foam powder and the white sugar account for the following ratio in the embodiment: 500g of flour, 5g of yeast powder, 5g of baking powder and 20g of white sugar; step 2, cutting chicken breast into dices, uniformly coating black pepper, and coating only one side of the chicken breast in a coating process, wherein the chicken breast is generally pickled in a whole block in the prior art and then coated comprehensively, so that the chicken breast can be coated everywhere but cannot have a layered taste; step 3, after the black pepper on one side is coated, coating the Orleans pickling material on the other side, and the step is similar to the step, so that the layered mouthfeel is increased, the consistent overall coating thinking is changed, and the taste of the filling can be more uniformly and hierarchically displayed in the process of being eaten by eaters; step 4, putting the pleurotus eryngii into salad oil to be fried, wherein the frying duration is 3 minutes and 30 seconds, the frying time is obtained by long-time experiments of an inventor, the pleurotus eryngii can be aged after a long time, much water is lost, the frying time is short, the taste of the pleurotus eryngii is influenced because much water exists, and the inventor adopts 3 minutes and 30 seconds to carry out timed frying based on the fact that the water content of the pleurotus eryngii is 3 minutes and 30 seconds; step 5, adding the chicken breast and the Sichuan spicy red oil after the pleurotus eryngii is fried, continuously frying for 2-2.5 minutes, wherein the preferable time in the embodiment is 2 minutes, and better softness of the pleurotus eryngii and tenderness of the chicken breast can be obtained after frying for 2 minutes; step 6, quickly fishing out the fried chicken breast and the pleurotus eryngii after being fried in cold water, wherein the duration of the cold water is 1-2 seconds, and the fried chicken breast and the pleurotus eryngii are directly placed into a wrapper for stuffing wrapping treatment in the prior art after being fried, so that the compactness of the chicken breast is reduced, and subsequent stuffing wrapping is influenced; step 7, adding the cheese shreds into the chicken breast meat which is completely cooled with water, and stirring and mixing uniformly; and 8, forming stuffing, wrapping the stuffing into the wrapper of the steamed stuffed bun, and steaming for 6 to 12 minutes by using a strong fire to prepare the steamed stuffed bun.
Example 2
This example only describes the differences from example 1 in this section, and the size of the dices of the chicken breast is 5 mm by 5.5 mm by 5 mm. The inventors have made several studies to determine the use of 5 mm by 5.5 mm by 5 mm pieces of diced chicken breast meat.
Comparative example 3
A steamed stuffed bun stuffing is prepared by changing diced meat into 2mm 2mm, and after frying, the diced meat has light taste and cannot be directly eaten by a subsequent eater.
Example 3
In this embodiment, only the difference from embodiment 1 of this section is described, and the orleand marinade is applied by reciprocating application from left to right; the black pepper is smeared in an up-and-down reciprocating way; the stirring mode adopts forward and backward reciprocating stirring. When the prior art is smeared, the problem that the smearing process is not uniform or the smearing effect cannot be well guaranteed after smearing often occurs, on the basis, the inventor adopts a left-right smearing mode and an up-down smearing mode to smear the Orleans pickling materials and the black pepper materials, and the invasion of the taste can be fully guaranteed in the process.
Comparative example 4
The coating is carried out when the chicken breast is rolled, all the surfaces of the chicken breast are coated, the whole chicken breast is coated in one direction, the coating speed is high, and the coating effect is poor.
The present disclosure compares with the prior art as follows:
as is clear from the above table, the steamed stuffed bun of the present disclosure, which is made according to the method of the present disclosure, can better satisfy the needs of young people for steamed stuffed buns in the night market, and at the same time, can provide a steamed stuffed bun with multiple taste levels.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (8)
1. The cheese spicy diced chicken steamed stuffed bun comprises a steamed stuffed bun wrapper, and is characterized in that the following stuffing is wrapped in the steamed stuffed bun wrapper: 145 to 152 grams of chicken breast, 96 to 103 grams of pleurotus eryngii, 1.5 to 2.2 grams of cheese shreds, 18 to 22 grams of orleand marinade, 18 to 22 grams of Sichuan spicy red oil and 27 to 31 grams of salad oil.
2. The cheese spicy diced chicken bun according to claim 1, wherein the filling further comprises 2 to 2.5 grams of black pepper.
3. The cheese-flavored spicy diced chicken steamed stuffed bun as claimed in claim 2, wherein the Sichuan-style spicy red oil comprises 10 to 14 grams of white sesame, 3 grams of white pepper, 150 grams of chili powder and 48 grams of hot oil.
4. A method for preparing the steamed stuffed bun according to any one of claims 2 to 3, comprising the steps of:
step 1, preparing 530 g of steamed stuffed bun skins in advance, wherein each steamed stuffed bun skin is separately and independently placed in a processing area;
step 2, cutting the chicken breast into dices, uniformly coating black pepper, and only coating one side of the chicken breast in the coating process;
step 3, after the black pepper on one side is coated, coating an Orleans pickling material on the other side;
step 4, putting the pleurotus eryngii into salad oil to fry, wherein the frying duration is 3 minutes and 30 seconds;
step 5, adding the chicken breast and the Sichuan spicy red oil after frying the pleurotus eryngii, and continuously frying for 2-2.5 minutes;
step 6, quickly fishing out the fried chicken breast and the pleurotus eryngii after being soaked in cold water, wherein the duration of the cold water is 1-2 seconds;
step 7, adding the cheese pieces into the chicken breast after the cold water is added, and stirring and mixing uniformly;
and 8, forming stuffing, wrapping the stuffing into the wrapper of the steamed stuffed bun, and steaming for 6 to 12 minutes by using a strong fire to prepare the steamed stuffed bun.
5. The method of claim 4, wherein the diced size of the chicken breast is: 5 mm 5.5 mm 5 mm.
6. The method as claimed in claim 4, wherein the curing agent is applied in a reciprocating manner.
7. The method as set forth in claim 4, wherein the black pepper is applied by reciprocating up and down.
8. The method of claim 4, wherein the agitation is a reciprocating agitation that is first forward and then reverse.
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|---|---|---|---|
| CN202210972957.7A CN115281306A (en) | 2022-08-15 | 2022-08-15 | Cheese spicy diced chicken steamed stuffed bun and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210972957.7A CN115281306A (en) | 2022-08-15 | 2022-08-15 | Cheese spicy diced chicken steamed stuffed bun and preparation method thereof |
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| CN115281306A true CN115281306A (en) | 2022-11-04 |
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| Country | Link |
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- 2022-08-15 CN CN202210972957.7A patent/CN115281306A/en not_active Withdrawn
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