CN1157696A - Maifanjuan convenience food and preparing method thereof - Google Patents
Maifanjuan convenience food and preparing method thereof Download PDFInfo
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- CN1157696A CN1157696A CN96114675A CN96114675A CN1157696A CN 1157696 A CN1157696 A CN 1157696A CN 96114675 A CN96114675 A CN 96114675A CN 96114675 A CN96114675 A CN 96114675A CN 1157696 A CN1157696 A CN 1157696A
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Abstract
A fast food in the form of cylinder is made up of wheat flour sheet, rice, dishes and sausage through rolling, packing in sterilized paper, sealing and sterilizing. It features calorie balance and acid-base, balance. It is nutrious and convenient to serve.
Description
Invention relates to a kind of " Paifanjuan " fast food and manufacture craft thereof, belongs to edible food and manufacture craft technical field thereof in people's daily life.
At present, very popular fast food is exactly a packed meal on the market, edible easily, but what throw away after meal is to hinder lunch box public hygienic environment, that adularescent pollutes again, long-term disposal is not fallen; And box body itself also produces pollution to food, long-term edible also homininoxious growing up healthy and sound; Other food such as bread, sausage, dessert, oil cake, steamed bun, various cooking, soup dish etc., kind is single, and is essential comprehensive edible, very inconvenient, also loses time.
The objective of the invention is to: manufacture a kind of " Paifanjuan " fast food, its prescription considered energy balance, acid-base balance, near three substandards; Can come usefulness as fast food, Chinese meal, break meal, lunch, informal dinner, reach nutritious, instant, the growth that is beneficial to the health of people, adapt to the purpose of people's fast pace need of work.
Detailed content of the present invention:
Paifanjuan " fast food, from outside to inside by Paifanjuan musculus cutaneus, rice, cooking be positioned at the cylinder that the low-fat sausage Volume system at center forms;
" Paifanjuan " fast food contour machining procedure:
1., rebasing with template, above rectangle Paifanjuan musculus cutaneus is placed on, evenly sprinkle rice, evenly put cooking again, make it smooth with the thin plate concora crush, put low-fat sausage at last;
2., the Paifanjuan musculus cutaneus is rolled, making bore is 4.5 centimeters cylindrical, and vertical limit mouth of Paifanjuan musculus cutaneus clings with sticky rice syrup, slightly very after a few minutes, is cut into " Paifanjuan " fast food of 15 centimeters long;
3., with the wrapping paper after the sterilization pack, seal, sterilize again, sterilizing becomes complete packaged " Paifanjuan " fast food.
The manufacture craft of " Paifanjuan " fast food:
The weight of " Paifanjuan " fast food is calculated with 250 grams:
(1), Paifanjuan musculus cutaneus 67 gram, restrain by general powder 20 grams, black rice flour 20 grams, yeast 1 gram, baking powder 1 gram, brown sugar 1 gram, water 24 and to form; Preparation method is as follows:
1., will deceive, light flour and baking powder mix and mix thoroughly:
2., yeast is mixed well with 28 ℃ warm water, add again and close face after entry mixes;
3., the face that will get togather rolls into the thick great circle of 0.2-0.5 centimetre, puts into dish and put into steamer after treacle is sent out under 30 ℃ the temperature conditions, in 100 ℃ of steam, steamed 10 minutes;
4., steam good the taking-up and cool, the face volume skin that is cut into 17 centimeters wide, 70 centimeters long is standby.
(2), rice material 60 gram, adopt rice 35 grams to entry 25 grams through steaming the rice that forms.
(3), low-fat sausage-chicken meat sausage 40 gram, form through processing and fabricating by chicken 23 grams, starch 10 grams, white pepper powder 1 gram, salt 1 gram, chicken soup 2 grams, sesame oil 2 grams, chickens' extract 1 gram and green onion, ginger and sheep casing; Preparation method is as follows:
1., chicken is twisted into minced meat;
2., salt put into the chicken end stir, again starch, sesame oil, chickens' extract, pepper powder, mushed scallion ginger and chicken soup are added in the minced meat, stir again as the filling of chicken meat sausage;
3., the chicken meat stuffing that will mix pours into and cleans in the clean sheep casing, per 32 centimeters are bundled into one section, put into boiling water and boil 50 minutes, are placed on after pulling out to smoke in the pot, it is standby to smoke taking-up in 6-8 minute with a spot of sugar.
(4), cooking-saute of shrimps, by major ingredient 58 gram be fresh shrimp 10 grams, bean curd stick 10 grams, celery 10 grams, carrot 10 grams, onion 5 grams, laver 3 grams, preserved apricot 10 grams and condiment 25 grams be soya-bean oil 10 grams, starch 5 grams, curry powder 2 grams, cooking wine 2 grams, monosodium glutamate 2 grams, oyster sauce 3 grams, salt 1 gram, chicken soup a little and vinegar a little form through processing and fabricating; Preparation method is as follows:
1., fresh shrimp is cleaned, cut into fritter, standby;
2., bean curd stick is cut into silk after with the hot water maceration, carrot, the washed silk that is cut into of onion, laver soaks to clean and also is cut into silk, and is standby;
3., preserved apricot soaked with hot water cleans empty dried thinly slicing, standby;
4., put soya-bean oil well in the frying pan, burn till eight fens fire, pull out after putting into the peeled shrimp quick-fried; Drain the oil a little again, put into other silk, sheet stock, fry into when half-mature the peeled shrimp of pulling out is put into, add all the other various flavorings and use very hot oven porpoising frying pan again, it is standby to cook the sabot that can take the dish out of the pot with vinegar.
(5), " Paifanjuan " fast food contour machining procedure:
1., rebasing with template, above rectangle Paifanjuan musculus cutaneus is placed on, evenly sprinkle rice, evenly put cooking-saute of shrimps again, make it smooth with the thin plate concora crush, put low-fat sausage-chicken meat sausage at last;
2., the Paifanjuan musculus cutaneus is rolled, making bore is 4.5 centimeters cylindrical, and vertical limit mouth of musculus cutaneus clings with sticky rice syrup, slightly very after a few minutes, is cut into 15 centimeters long " Paifanjuan ";
3., with the wrapping paper after the sterilization pack, seal, sterilize again, sterilizing becomes complete packaged " Paifanjuan " fast food.
Advantage of the present invention, characteristics and good effect:
1, prescription considered energy balance, acid-base balance, near three low (low fat, low sugar, less salt) standard;
2, can come usefulness as fast food, break meal, lunch, informal dinner, save time;
3, nutritious, instant, adaptation people fast pace requirements of one's work;
4, can replace traditional plastics packed meal, good for health free from environmental pollution again, help health;
But 5 batch production are produced in enormous quantities, rationally adjust nutrient formulation at any time, adapt to the needs of seasonal people's nutrition throughout the year;
Description of drawings:
Fig. 1: the front view of " Paifanjuan " fast food;
Fig. 2: the A-A profile of " Paifanjuan " fast food;
Fig. 3: the left side view of " Paifanjuan " fast food;
Fig. 4: the right side view of " Paifanjuan " fast food.
Among the figure: 1 Paifanjuan musculus cutaneus, 2 rices, 3 cookings, 4 low-fat sausages, 5 wrapping papers, 6 labels that dispatch from the factory, 7 " the good fortune grain is strange " trade mark.
Most preferred embodiment of the present invention:
Fast food as shown in Figure 1 and Figure 2: Paifanjuan " is from outside to inside by Paifanjuan musculus cutaneus (1), rice (2), cooking (3) be positioned at the cylinder that low-fat sausage (4) the Volume system at center also is sealed to form with wrapping paper (5).
The processing and forming of " Paifanjuan " fast food:
1., rebasing with template, above rectangle Paifanjuan musculus cutaneus (1) is placed on, evenly sprinkle (2) rice, evenly put cooking (3) (using saute of shrimps in the present embodiment) again, make it smooth with the thin plate concora crush, put low-fat sausage (4) (using chicken meat sausage in the present embodiment) at last;
2., Paifanjuan musculus cutaneus (1) is rolled, making bore is 4.5 centimeters cylindrical, and vertical limit mouth of Paifanjuan musculus cutaneus (1) clings with sticky rice syrup, slightly very after a few minutes, is cut into 15 centimeters long " Paifanjuan ";
3., with the wrapping paper (5) after the sterilization pack, seal, sterilize again, sterilizing becomes complete packaged " Paifanjuan " fast food.
The manufacture craft of " Paifanjuan " fast food is as follows:
" Paifanjuan " fast food weight is calculated by 250 grams:
(1), Paifanjuan musculus cutaneus (1) 67 gram, restrain by general powder 20 grams, black rice flour 20 grams, yeast 1 gram, baking powder 1 gram, brown sugar 1 gram, water 24 and to form; Preparation method is as follows:
1., will deceive, light flour and baking powder mix and mix thoroughly;
2., yeast is mixed well with 28 ℃ warm water, add again and close face after entry mixes;
3., the face that will get togather rolls into the thick great circle of 0.2-0.5 centimetre, puts into dish and put into steamer after treacle is sent out under 30 ℃ the temperature conditions, in 100 ℃ of steam, steamed 10 minutes;
4., steam good the taking-up and cool, it is standby to be cut into 17 centimeters wide, 70 centimeters long musculus cutaneus.
(2), rice material 60 gram, adopt rice 35 grams to entry 25 grams through steaming the rice (2) that forms.
(3), low-fat sausage (4)-chicken meat sausage 40 grams, form through processing and fabricating by chicken 23 grams, starch 10 grams, white pepper powder 1 gram, salt 1 gram, chicken soup 2 grams, sesame oil 2 grams, chickens' extract 1 gram and green onion, ginger and sheep casing; Preparation method is as follows:
1., chicken is twisted into minced meat;
2., salt put into the chicken end stir, again starch, sesame oil, chickens' extract, pepper powder, mushed scallion ginger and chicken soup are added in the minced meat, stir again as the filling of chicken meat sausage;
3., the chicken meat stuffing that will mix pours into and cleans in the clean sheep casing, per 32 centimeters are bundled into one section, put into boiling water and boil 50 minutes, are placed on after pulling out to smoke in the pot, it is standby to smoke taking-up in 6-8 minute with a spot of sugar.
(4), cooking (3)-saute of shrimps, by major ingredient 58 gram be fresh shrimp 10 grams, bean curd stick 10 grams, celery 10 grams, carrot 10 grams, onion 5 grams, laver 3 grams, preserved apricot 10 grams and condiment 25 grams be soya-bean oil 10 grams, starch 5 grams, curry powder 2 grams, cooking wine 2 grams, monosodium glutamate 2 grams, oyster sauce 3 grams, salt 1 gram, chicken soup a little and vinegar a little form through processing and fabricating; Preparation method is as follows:
1., fresh shrimp is cleaned, cut into fritter, standby;
2., bean curd stick is cut into silk after with the hot water maceration, carrot, the washed silk that is cut into of onion, laver soaks to clean and also is cut into silk, and is standby;
3., preserved apricot soaked with hot water cleans empty dried thinly slicing, standby;
4., put soya-bean oil well in the frying pan, burn till eight fens fire, pull out after putting into the peeled shrimp quick-fried; Drain the oil a little again, put into other silk, sheet stock, fry into when half-mature the peeled shrimp of pulling out is put into, add all the other various flavorings and use very hot oven porpoising frying pan again, it is standby to cook the sabot that can take the dish out of the pot with vinegar.
(5), " Paifanjuan " fast food contour machining procedure:
1., rebasing with template, above rectangle Paifanjuan musculus cutaneus (1) is placed on, evenly sprinkle rice (2), evenly put cooking (3)-saute of shrimps again, make it smooth with the thin plate concora crush, put low-fat sausage (4)-chicken meat sausage at last;
2., Paifanjuan musculus cutaneus (1) is rolled, making bore is 4.5 centimeters cylindrical, and vertical limit mouth of Paifanjuan musculus cutaneus (1) clings with sticky rice syrup, slightly very after a few minutes, is cut into 15 centimeters long " Paifanjuan ";
3., with the wrapping paper (5) after the sterilization pack, seal, sterilize again, sterilizing becomes complete packaged " Paifanjuan " fast food.
Right-hand end at wrapping paper (5) posts " the good fortune grain is strange " trade mark (7); Post the label that dispatches from the factory (6) in the left-hand end of wrapping paper (5).
Claims (3)
1, a kind of " Paifanjuan " fast food is characterized in that: from outside to inside by Paifanjuan musculus cutaneus (1), rice (2), cooking (3) be positioned at the cylinder that low-fat sausage (4) the Volume system at center also is sealed to form with wrapping paper (5).
2, the manufacture craft of a kind of " Paifanjuan " fast food is characterized in that:
1., rebasing with template, above rectangle Paifanjuan musculus cutaneus (1) is placed on, evenly sprinkle rice (2), evenly put cooking (3) again, make it smooth with the thin plate concora crush, put low-fat sausage (4) at last;
2., Paifanjuan musculus cutaneus (1) is rolled up cylindrical, vertical limit mouth of Paifanjuan musculus cutaneus (1) clings with sticky rice syrup;
3., with the wrapping paper (5) after the sterilization pack, seal, sterilize again, sterilizing becomes complete packaged " Paifanjuan " fast food.
3, the manufacture craft of " Paifanjuan " as claimed in claim 2 fast food is characterized in that:
" Paifanjuan " fast food weight is calculated by 250 grams:
(1), Paifanjuan musculus cutaneus (1) 67 gram, restrain by general powder 20 grams, black rice flour 20 grams, yeast 1 gram, baking powder 1 gram, brown sugar 1 gram, water 24 and to form; Preparation method is as follows:
1., will deceive, light flour and baking powder mix and mix thoroughly;
2., yeast is mixed well with warm water, add again and close face after entry mixes;
3., the face that will get togather rolls into the thick great circle of 0.2-0.5 centimetre, puts into dish and put into steamer after treacle is sent out under 30 ℃ the temperature conditions, in 100 ℃ of steam, steamed 10 minutes;
4., steam good the taking-up and cool, it is standby to be cut into rectangle Paifanjuan musculus cutaneus (1).
(2), rice material 60 gram, adopt rice 35 grams to entry 25 grams through steaming the rice (2) that forms.
(3), a kind of-chicken meat sausage 40 gram of low-fat sausage (4), form through processing and fabricating by chicken 23 grams, starch 10 grams, white pepper powder 1 gram, salt 1 gram, chicken soup 2 grams, sesame oil 2 grams, chickens' extract 1 gram and green onion, ginger and sheep casing; Preparation method is as follows:
1., chicken is twisted into minced meat;
2., salt put into the chicken end stir, again starch, sesame oil, chickens' extract, pepper powder, mushed scallion ginger and chicken soup are added in the minced meat, stir again as the filling of chicken meat sausage;
3., the chicken meat stuffing that will mix pours into and cleans in the clean sheep casing, segmentation ties, and puts into boiling water and boils 50 minutes, is placed on after pulling out to smoke in the pot, it is standby to smoke taking-up in 6-8 minute with a spot of sugar.
(4), a kind of-saute of shrimps of cooking (3), by major ingredient 58 grams be fresh shrimp 10 grams, bean curd stick 10 grams, celery 10 grams, carrot 10 grams, onion 5 grams, laver 3 grams, preserved apricot 10 grams and condiment 25 grams be soya-bean oil 10 grams, starch 5 grams, curry powder 2 grams, cooking wine 2 grams, monosodium glutamate 2 grams, oyster sauce 3 grams, salt 1 gram, chicken soup a little and vinegar a little form through processing and fabricating; Preparation method is as follows:
1., fresh shrimp is cleaned, cut into fritter, standby;
2., bean curd stick is cut into silk after with the hot water maceration, carrot, the washed silk that is cut into of onion, laver soaks to clean and also is cut into silk, and is standby;
3., preserved apricot soaked with hot water cleans empty dried thinly slicing, standby;
4., put soya-bean oil well in the frying pan, burn till eight fens fire, pull out after putting into the peeled shrimp quick-fried; Drain the oil a little again, put into other silk, sheet stock, fry into when half-mature the peeled shrimp of pulling out is put into, add all the other various flavorings and use very hot oven porpoising frying pan again, it is standby to cook the sabot that can take the dish out of the pot with vinegar.
(5), " Paifanjuan " fast food contour machining procedure:
1., rebasing with template, above Paifanjuan musculus cutaneus (1) is placed on, evenly sprinkle rice (2), evenly put cooking (3)-saute of shrimps again, make it smooth with the thin plate concora crush, put low-fat sausage (4)-chicken meat sausage at last;
2., Paifanjuan musculus cutaneus (1) is rolled up cylindrical, vertical limit mouth of Paifanjuan musculus cutaneus (1) clings with sticky rice syrup;
3., with the wrapping paper (5) after the sterilization pack, seal, sterilize again, sterilizing becomes complete packaged " Paifanjuan " fast food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96114675A CN1157696A (en) | 1996-12-25 | 1996-12-25 | Maifanjuan convenience food and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96114675A CN1157696A (en) | 1996-12-25 | 1996-12-25 | Maifanjuan convenience food and preparing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1157696A true CN1157696A (en) | 1997-08-27 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96114675A Pending CN1157696A (en) | 1996-12-25 | 1996-12-25 | Maifanjuan convenience food and preparing method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN1157696A (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1102354C (en) * | 2000-03-03 | 2003-03-05 | 何文选 | Machine-formed round food with stuffing and its production process and equipment |
| CN102960392A (en) * | 2012-11-24 | 2013-03-13 | 杨明德 | Industrial flow line production technology of multilayer vegetable sandwich steamed bread and cakes |
| CN103229917A (en) * | 2013-05-16 | 2013-08-07 | 杨斌 | Processing method of fast food having foodstuffs packaged by wrapper |
| CN103371329A (en) * | 2012-04-30 | 2013-10-30 | 丁诗林 | Rice packet and manufacturing method |
| CN103564527A (en) * | 2013-10-25 | 2014-02-12 | 河南省淇县永达食业有限公司 | Production method of nori covered shredded chicken |
| CN103767054A (en) * | 2014-01-17 | 2014-05-07 | 杨斌 | Fast food processing method for packing food by thin biscuit |
| CN103859304A (en) * | 2014-03-28 | 2014-06-18 | 吴金河 | Combined fast food |
| CN104026656A (en) * | 2014-05-13 | 2014-09-10 | 蚌埠味多多学生营养餐有限公司 | Seaweed roll capable of strengthening stomach and promoting digestion and preparing method of seaweed roll |
| CN106509637A (en) * | 2015-09-11 | 2017-03-22 | 九橙(上海)餐饮服务有限公司 | Steamed rice burgers |
| CN107259344A (en) * | 2017-07-31 | 2017-10-20 | 遵义市桐梓县宇强农产品开发有限公司 | A kind of processing technology of vermicelli |
| CN107259345A (en) * | 2017-07-31 | 2017-10-20 | 遵义市桐梓县宇强农产品开发有限公司 | A kind of vermicelli |
| CN108065189A (en) * | 2017-12-28 | 2018-05-25 | 甘肃省治沙研究所 | The production method of one planting sand rice steamed bun |
| CN110786530A (en) * | 2019-10-29 | 2020-02-14 | 蚌埠市兄弟粮油食品科技有限公司 | Steamed sponge cake processing equipment and technology thereof |
-
1996
- 1996-12-25 CN CN96114675A patent/CN1157696A/en active Pending
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1102354C (en) * | 2000-03-03 | 2003-03-05 | 何文选 | Machine-formed round food with stuffing and its production process and equipment |
| CN103371329A (en) * | 2012-04-30 | 2013-10-30 | 丁诗林 | Rice packet and manufacturing method |
| CN102960392A (en) * | 2012-11-24 | 2013-03-13 | 杨明德 | Industrial flow line production technology of multilayer vegetable sandwich steamed bread and cakes |
| CN103229917B (en) * | 2013-05-16 | 2014-06-11 | 杨斌 | Processing method of fast food having foodstuffs packaged by wrapper |
| CN103229917A (en) * | 2013-05-16 | 2013-08-07 | 杨斌 | Processing method of fast food having foodstuffs packaged by wrapper |
| CN103564527A (en) * | 2013-10-25 | 2014-02-12 | 河南省淇县永达食业有限公司 | Production method of nori covered shredded chicken |
| CN103767054A (en) * | 2014-01-17 | 2014-05-07 | 杨斌 | Fast food processing method for packing food by thin biscuit |
| CN103859304A (en) * | 2014-03-28 | 2014-06-18 | 吴金河 | Combined fast food |
| CN104026656A (en) * | 2014-05-13 | 2014-09-10 | 蚌埠味多多学生营养餐有限公司 | Seaweed roll capable of strengthening stomach and promoting digestion and preparing method of seaweed roll |
| CN106509637A (en) * | 2015-09-11 | 2017-03-22 | 九橙(上海)餐饮服务有限公司 | Steamed rice burgers |
| CN107259344A (en) * | 2017-07-31 | 2017-10-20 | 遵义市桐梓县宇强农产品开发有限公司 | A kind of processing technology of vermicelli |
| CN107259345A (en) * | 2017-07-31 | 2017-10-20 | 遵义市桐梓县宇强农产品开发有限公司 | A kind of vermicelli |
| CN108065189A (en) * | 2017-12-28 | 2018-05-25 | 甘肃省治沙研究所 | The production method of one planting sand rice steamed bun |
| CN110786530A (en) * | 2019-10-29 | 2020-02-14 | 蚌埠市兄弟粮油食品科技有限公司 | Steamed sponge cake processing equipment and technology thereof |
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