CN115644347A - Manufacturing process of gold plate fried bread - Google Patents
Manufacturing process of gold plate fried bread Download PDFInfo
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- CN115644347A CN115644347A CN202211133507.5A CN202211133507A CN115644347A CN 115644347 A CN115644347 A CN 115644347A CN 202211133507 A CN202211133507 A CN 202211133507A CN 115644347 A CN115644347 A CN 115644347A
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to the technical field of food preparation, in particular to a preparation process of a gold plate fried dumpling, which comprises the following steps: s1: preparing a main raw material; s2: preparing seasonings; s3: adding 5-15% of soybean sauce, 2-10% of onion oil, 5-15% of dark soy sauce and the pulp into the diced streaky pork in the step 103; s4: adding the leek powder, the salt 2-10%, the monosodium glutamate 5-15%, the chicken powder 2-10% and the scallion oil 2-10% in the step S104, and seasoning to form a stuffing for later use; s5: making dough; s6: adding the stuffing in the step S4 into the dough cover in the step S5, and making a semi-finished product bag to be processed; s7: putting the semi-finished product bags to be processed in the step S6 into a non-stick pan, adding soybean oil into the non-stick pan, wherein the soybean oil is preferably paved on the bottom of the non-stick pan, then pouring the noodle soup, covering the pan cover, and heating for 8-15 minutes to form water-fried bags; the food which takes the health of the human body as the center has the advantages that the food can be enjoyed by people, the body is improved, the health is facilitated, the healthy water fried stuffed bun is formed, and the like.
Description
Technical Field
The invention relates to the technical field of food preparation, in particular to a preparation process of a gold plate fried dumpling.
Background
The fried dumplings are one of favorite foods. The traditional fried stuffed bun is prepared by adopting diced lean meat, diced fat meat and other auxiliary ingredients to form stuffing and frying the stuffing with oil. However, the stuffing of the fried bread is easy to age, firewood and not fresh and tender, so that the taste is poor, the cost performance of the product is poor, the product is unsmooth, and the loss is caused. In addition, the traditional fried dumplings only pay attention to the food function and do not consider the physical health of eaters, so that the traditional fried dumplings have single function.
Disclosure of Invention
The invention aims to provide a manufacturing process of a gold plate fried dumpling aiming at the defects and shortcomings of the prior art.
The invention relates to a manufacturing process of gold plate fried dumplings, which comprises the following steps:
s1: preparing main raw materials by adopting the following steps:
s101: the components by mass percentage are as follows: interlayer streaky pork 20-60%, flour 30-70%, corn flour 10-65% and Chinese chive 15-35%;
s102: 40-70% of flour and 30-65% of corn flour in the step S101, uniformly stirring, and adding yeast and water to ferment flour for later use;
s103: dicing the interlayer streaky pork in the step S101 to form diced streaky pork for later use;
s104: cutting the Chinese chives into powder in the step S101 to form the Chinese chives powder for later use;
s2: preparing seasonings, wherein the seasonings comprise the following components in percentage by mass:
5-15% of soybean sauce, 5-15% of dark soy sauce, 5-15% of monosodium glutamate, 2-10% of chicken powder, 2-10% of salt, 2-10% of onion oil, 2-10% of soybean oil and 10-20% of yeast;
s3: adding 5-15% of soybean sauce, 2-10% of onion oil, 5-15% of dark soy sauce and the pulp into the diced streaky pork in the step 103;
s4: adding the leek powder, the salt 2-10%, the monosodium glutamate 5-15%, the chicken powder 2-10% and the scallion oil 2-10% in the step S104, and seasoning to form a stuffing for later use;
s5: making dough: dividing the dough in the step S102 into 40g of small dough to prepare dough skins for later use;
s6: adding the stuffing in the step S4 into the wrappers in the step S5, and making to-be-processed semi-finished product bags;
s7: and (5) putting the semi-finished product bags to be processed in the step (S6) into a non-stick pan, adding soybean oil into the non-stick pan, wherein the soybean oil is preferably paved on the bottom of the non-stick pan, then pouring the noodle soup, covering the pan cover, and heating with strong fire for 8-15 minutes to form the water-fried bags.
Further, the raw material ratio in the step S1 is 70%, and the seasoning ratio in the step S2 is 30%.
Further, in step S101, the raw materials comprise the following components in percentage by mass: 20% of sandwich streaky pork, 25% of flour, 15% of corn flour and 10% of Chinese chives.
Further, in the step S2, the ingredients of the seasoning are as follows by mass percent: 6% of soybean sauce, 5% of dark soy sauce, 5% of monosodium glutamate, 2% of chicken powder, 2% of salt, 2% of onion oil, 5% of soybean oil and 5% of yeast.
The invention has the beneficial effects that: the invention relates to a process for preparing gold plate fried bread, which adopts the combined flour of flour and corn flour, and meat and vegetable matching combination of sandwich streaky pork and leek powder, and is matched with seasonings mainly comprising soybean sauce, and flavor extraction of onion oil and soybean oil; the food which takes the health of the human body as the center has the advantages that the food can be enjoyed by people, the body is improved, the health is facilitated, the healthy water fried stuffed bun is formed, and the like.
Detailed Description
The present invention will be described in detail with reference to specific examples, wherein the exemplary examples and descriptions are provided only for explaining the present invention and are not intended to limit the present invention.
The process for making the gold plate fried dumpling in water in the specific embodiment comprises the following steps:
s1: preparing main raw materials by adopting the following steps:
s101: the components by mass percentage are as follows: interlayer streaky pork 20-60%, flour 30-70%, corn flour 10-65% and Chinese chive 15-35%;
s102: 40-70% of flour and 30-65% of corn flour in the step S101 are uniformly stirred, and then yeast and water are added to the mixture for dough fermentation for later use;
s103: dicing the interlayer streaky pork in the step S101 to form diced streaky pork for later use;
s104: cutting the leeks into powder in the step S101 to form leek powder for later use;
s2: preparing seasonings, wherein the seasonings comprise the following components in percentage by mass:
5-15% of soybean sauce, 5-15% of dark soy sauce, 5-15% of monosodium glutamate, 2-10% of chicken powder, 2-10% of salt, 2-10% of onion oil, 2-10% of soybean oil and 10-20% of yeast;
s3: adding 5-15% of soybean sauce, 2-10% of onion oil, 5-15% of dark soy sauce and the pulp into the diced streaky pork in the step 103;
s4: adding the leek powder, the salt 2-10%, the monosodium glutamate 5-15%, the chicken powder 2-10% and the scallion oil 2-10% in the step S104, and seasoning to form a stuffing for later use;
s5: preparing dough: dividing the dough in the step S102 into 40g of small dough to prepare dough skins for later use;
s6: adding the stuffing in the step S4 into the wrappers in the step S5, and making to-be-processed semi-finished product bags;
s7: and (5) putting the semi-finished product bags to be processed in the step (S6) into a non-stick pan, adding soybean oil into the non-stick pan, wherein the soybean oil is preferably paved on the bottom of the non-stick pan, then pouring the noodle soup, covering the pan cover, and heating with strong fire for 8-15 minutes to form the water-fried bags.
Further, the raw material ratio in the step S1 is 70%, and the seasoning ratio in the step S2 is 30%.
Further, in step S101, the raw materials comprise the following components in percentage by mass: 20% of sandwich streaky pork, 25% of flour, 15% of corn flour and 10% of Chinese chives.
Further, in the step S2, the ingredients of the seasoning are as follows by mass percent: 6% of soybean sauce, 5% of dark soy sauce, 5% of monosodium glutamate, 2% of chicken powder, 2% of salt, 2% of onion oil, 5% of soybean oil and 5% of yeast.
In the invention, 8-12 semi-finished product bags to be processed are preferably used in the non-stick pan for one time.
In the invention, the dish is buckled in the pot, and the pan is turned over together with the pot to reversely buckle the fried bun, so that the Chinese toon pickles are better when the dish is put on a table.
In the invention, the sandwich streaky pork is used as a main meat stuffing and is combined with the traditional lean meat cubes and fat meat cubes, and the sandwich streaky pork has the advantages of tenderness and good taste.
In the invention, aiming at the problem of taste, the flour is not only flour, but also the combination of flour and corn flour.
Wherein, the corn flour: the corn flour contains rich unsaturated fatty acid, is beneficial to reducing the content of serum cholesterol, has a certain effect of reducing blood sugar, and can be used for preventing cardiovascular and cerebrovascular diseases such as hypertension, diabetes, coronary heart disease and the like; the corn flour contains rich zeaxanthin and a small amount of lutein, has good antioxidation, can effectively prevent eye aging, and can relieve symptoms such as macular degeneration, visual deterioration, etc. Strengthening the bone effect: the corn flour contains rich calcium element, is beneficial to promoting bone health, is especially suitable for the old, and can effectively prevent and treat osteoporosis and the like.
Therefore, the combination of flour and corn flour is adopted, so that the raw materials in the invention have functional effects. Compared with the raw material which only adopts flour, the two materials have different functions. People pay attention to the health while eating the gourmet food, and organic unification is formed.
The seasoning of the present invention includes soybean sauce, dark soy sauce, monosodium glutamate, chicken powder, salt, scallion oil and soybean oil. Wherein, in the combination of the soy sauce and the dark soy sauce, the soy sauce is soybean sauce. The main components of soybean paste in the soybean sauce include protein, fat, vitamins, calcium, phosphorus, iron and the like, which are indispensable nutrient components for human bodies. The soybean paste is rich in high-quality protein, the nutritional value of the dish can be increased during cooking, and the protein generates amino acid under the action of microorganisms, so that the dish can present more delicious taste and has the effects of appetizing and helping to eat. The soybean paste is rich in unsaturated fatty acid and soybean phospholipid, and has effects of maintaining blood vessel elasticity and nourishing brain. Similarly, attention has been paid to seasonings to emphasize the physical health of the consumer.
The invention relates to a combination of scallion oil and soybean oil. The scallion oil is prepared by frying raw oil, scallion powder, salt and monosodium glutamate into oil. And mixing with flavoring agent, and stirring to give white salty flavor with effects of stimulating appetite and relieving fatigue. Firstly, appetite is enhanced: the scallion oil contains volatile oil and capsaicin with pungent odor, can remove peculiar smell in oily and thick dishes such as fishy smell and mutton smell, generates special fragrance, has a certain sterilization effect, and can stimulate secretion of digestive juice and stimulate appetite. Secondly, fatigue is relieved: when the onion oil and the food containing much vitamin B1 are eaten together, the starch and sugar of the food can be promoted to be changed into heat, and the fatigue can be relieved.
The soybean oil is squeezed from soybean, and has effects of relaxing bowels, improving intelligence and nourishing brain. Firstly, maintaining beauty and keeping young: the soybean oil contains fat-soluble vitamin A, vitamin E, carotene and other nutritional ingredients, has certain beautifying and face nourishing effects, is beneficial to delaying skin aging after being eaten, increases the resistance of the skin, and has the effects of smoothing the skin and balancing water and oil. Therefore, the edible soybean oil can maintain beauty and keep young. Secondly, relaxing the bowels: the soybean oil is beneficial to enhancing the smoothness of the intestinal tract, promoting the peristalsis of the intestinal tract, helping to relax the bowels and preventing stubborn stool accumulation. Thus, edible soybean oil can be used for relaxing bowels. Thirdly, improving intelligence and strengthening brain: soybean oil contains abundant unsaturated fatty acids, which can directly penetrate blood-brain barrier to promote brain development and strengthen brain.
The invention adopts the leek as the ingredient. The Chinese chives not only can be eaten as common vegetables, but also have certain help for preventing and treating certain diseases. For women, the Chinese chives can whiten and remove freckles, maintain beauty and keep young, nourish the liver and spleen and stomach, reduce blood fat and blood pressure, and promote the daily use of cardio-cerebrovascular, contain a large amount of dietary fibers in the Chinese chives, can promote gastrointestinal motility, effectively prevent habitual constipation and intestinal cancer, contain sexual stimulant in the Chinese chives, can excite sexual organs, can enhance the function of a melanin system in melanocyte, eliminate skin leukoplakia, and make hair black and bright.
Therefore, the flour and the corn flour are combined to form the wrapper wrapping the stuffing; the combination of the sandwich streaky pork serving as the main meat stuffing and the leek powder serving as the auxiliary material is adopted, so that meat and vegetables matching with better taste and mouthfeel is formed.
In the invention, the mixed seasoning of the soybean sauce, dark soy sauce, monosodium glutamate, chicken powder and salt is adopted to embody the health function of human body in the seasoning mainly comprising the soybean sauce. The scallion oil and the soybean oil are combined, so that the fried stuffed bun has better taste. Therefore, different preparation processes and food materials different from the traditional fried bread are formed, and the delicious food taking the health of human body as the center is also considered. People can enjoy the process of delicious food, the health of the people is improved, and the health-care water frying pan is beneficial to health.
The above description is only a preferred embodiment of the present invention, and all equivalent changes or modifications made according to the characteristics and principles of the present invention are included in the scope of the present invention.
Claims (4)
1. A process for preparing gold plate fried dumplings is characterized by comprising the following steps:
s1: preparing main raw materials by adopting the following steps:
s101: the components by mass percentage are as follows: interlayer streaky pork 20-60%, flour 30-70%, corn flour 10-65% and Chinese chive 15-35%;
s102: 40-70% of flour and 30-65% of corn flour in the step S101, uniformly stirring, and adding yeast and water to ferment flour for later use;
s103: dicing the interlayer streaky pork in the step S101 to form diced streaky pork for later use;
s104: cutting the Chinese chives into powder in the step S101 to form the Chinese chives powder for later use;
s2: preparing seasonings, wherein the seasonings comprise the following components in percentage by mass:
5-15% of soybean sauce, 5-15% of dark soy sauce, 5-15% of monosodium glutamate, 2-10% of chicken powder, 2-10% of salt, 2-10% of onion oil, 2-10% of soybean oil and 10-20% of yeast;
s3: adding 5-15% of soybean sauce, 2-10% of onion oil, 5-15% of dark soy sauce and the pulp into the diced streaky pork in the step 103;
s4: adding the leek powder, the salt 2-10%, the monosodium glutamate 5-15%, the chicken powder 2-10% and the scallion oil 2-10% in the step S104, and seasoning to form a stuffing for later use;
s5: preparing dough: dividing the dough in the step S102 into 40g of small dough to prepare dough sheets for later use;
s6: adding the stuffing in the step S4 into the dough cover in the step S5, and making a semi-finished product bag to be processed;
s7: and (5) putting the semi-finished product bags to be processed in the step (S6) into a non-stick pan, adding soybean oil into the non-stick pan, wherein the soybean oil is preferably paved on the bottom of the non-stick pan, then pouring the noodle soup, covering the pan cover, and heating with strong fire for 8-15 minutes to form the water-fried bags.
2. The process for making fried dumpling with gold plate in water according to claim 1, wherein the process comprises the following steps: the raw material proportion in the step S1 is 70%, and the seasoning proportion in the step S2 is 30%.
3. The process for making fried dumpling with gold plate in water according to claim 1, wherein the process comprises the following steps: in step S101, the raw materials comprise the following components in percentage by mass: sandwich streaky pork 20%, flour 25%, corn flour 15% and Chinese chives 10%.
4. The process for making fried dumplings stuffed with gold plates in water according to claim 1, wherein the process comprises the following steps: in the step S2, the seasoning comprises the following components in percentage by mass: 6% of soybean sauce, 5% of dark soy sauce, 5% of monosodium glutamate, 2% of chicken powder, 2% of salt, 2% of onion oil, 5% of soybean oil and 5% of yeast.
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