CN1263737A - Meat pie with local taste and its making method - Google Patents

Abstract

A meat pie is made up of dough prepared from wheat flour and warm water and stuffing material prepared from meat, semi-dewatered vegetables, scallion, ginger, refined salt, gourmet powder, soy, flavouring and water through making dough sheet, putting stuffing on it, wrapping stuffing with dough sheet, flatening, heating oil to 70% boiling , and frying. Its advantages are golden appearance, thin wrapper, thick stuffing, unique taste, and health-care function.

Description

Meat pie with local taste and method for making thereof

The present invention relates to the technical field of food compositions or its processing and meat product, particularly a kind of meat pie with local taste and method for making thereof.

At present, the various pie of selling on the market exist skin depth basically, too greasy, filling looses and do not become cake, and skin is given a kind of sensation of rushing mouth of people firmly; Mouthfeel is not bright, look badly, makes the people not produce the appetite sense; The taste dullness, not bright, the degree of saltiness is uneven, does not conform to popular taste.

The purpose of this invention is to provide a kind of meat pie with local taste and method for making thereof, it is golden yellow that the color and luster of this pie is, and the thin filling of skin is big, fertile and oiliness, crisp, fragrant and pleasant to taste.

A kind of meat pie with local taste is made up of lining and filling material, it is characterized in that:

Described lining is synthetic by flour and warm water;

Described filling material is made by following materials of weight proportions substantially;

Meat stuffing 500g, half dehydrated vegetables 100-130g, green onion end 5-10g, bruised ginger 5-10g, purified salt 8-10g, monosodium glutamate 8-10g, soy sauce 5-8g, condiment water 100-120g.

Except that above-mentioned raw materials, also can add sesame oil a little, dried shrimps a little.Condiment water contains: dried orange peel longan, meat are buckled, cassia bark, white chessman, cloves, Sha Ren, the banksia rose eight flavor Chinese herbal medicines, every flavor medicine 5-10g, add water 1000g; The method for making of above-mentioned a kind of meat pie with local taste is characterized in that: close face: get flour 500g, add 25-35 ℃ of warm water of 350g and close face, and stand-by;

Meat stuffing: 500g cuts into meat stuffing with pork, puts into half dehydrated vegetables 100-130g, green onion end 5-10g, bruised ginger 5-10g, purified salt 8-10g, monosodium glutamate 8-10g, soy sauce 5-8g, adds a little sesame oil, dried shrimps again, adds condiment water 100-120g and mixes all, and is stand-by;

The preparation method of condiment water is: get that dried orange peel, longan, meat are buckled, cassia bark, white chessman, cloves, Sha Ren, the banksia rose eight flavor Chinese herbal medicines, every flavor medicine 5-10g adds the 1000g water boil, and the cold of drying in the air is stand-by;

The face that will get togather is made skin by hand, puts into and mixes equal meat stuffing, mediates the back and claps the flat living pie that forms, and is stand-by;

With the pan heating of draining the oil, when oil seventy percent is warm, put into living pie, oil mass is dipped into piecrust and gets final product, through three turn over four iron take the dish out of the pot meat pie with local taste.

The characteristics of meat pie with local taste of the present invention are: the outward appearance of pie is golden yellow, and the thin filling of skin is big, tender with a crispy crust, fertile meat stuffing does not loose into cake, and is nutritious and oiliness, crisp, fragrant and pleasant to taste, has unique lacol flavor, is again a kind of health food.

Embodiment 1

Get meat stuffing 500g, half dehydrated vegetables 100g, green onion end 5g, bruised ginger 5g, purified salt 8g, monosodium glutamate 8g, soy sauce 5g, condiment water 100g, mix all.

Except that above-mentioned raw materials, also can add sesame oil a little, dried shrimps a little.The making of condiment water is made: get that dried orange peel longan, meat are buckled, cassia bark, white chessman, cloves, Sha Ren, the banksia rose eight flavor Chinese herbal medicines, every flavor medicine 5g, add water 1000g;

The method for making of above-mentioned a kind of meat pie with local taste, close face: get flour 500g, add 25-35 ℃ of warm water of 300g and close face, stand-by;

Meat stuffing: 500g cuts into meat stuffing with pork, puts into half above-mentioned dehydrated vegetables, green onion end, bruised ginger, purified salt, monosodium glutamate, soy sauce, adds condiment water and mixes all, adds a little sesame oil again, dried shrimps mix all, and are stand-by;

The making of condiment water: get that dried orange peel, longan, meat are buckled, cassia bark, white chessman, cloves, Sha Ren, the banksia rose eight flavor Chinese herbal medicines, every flavor medicine 5g adds the 1000g water boil, and the cold of drying in the air is stand-by;

The face that will get togather is made skin by hand, puts into and mixes equal meat stuffing, mediates the back and claps the flat living pie that forms, and is stand-by;

With the pan heating of draining the oil, when oil seventy percent is warm, put into living pie, oil mass is dipped into piecrust, through three turn over four iron take the dish out of the pot meat pie with local taste.

Embodiment 2

Get meat stuffing 500g, half dehydrated vegetables 115g, green onion end 7.5g, bruised ginger 7.5g, purified salt 9g, monosodium glutamate 9g, soy sauce 6.5g, condiment water 110g; The making of condiment water is that every flavor Chinese medicine adds 7.5g; Other is with embodiment 1.

Embodiment 3

Get meat stuffing 500g, half dehydrated vegetables 130g, green onion end 10g, bruised ginger 10g, purified salt 10g, monosodium glutamate 10g, soy sauce 8g, condiment water 130g mix all; The making of condiment water is that every flavor Chinese medicine adds 10g; Other is with embodiment 1.

Claims (4)

1. a meat pie with local taste is made up of lining and filling material, it is characterized in that: described lining is synthetic by flour and warm water; Described filling material is made by following materials of weight proportions substantially;

Meat stuffing 500g, half dehydrated vegetables 100-130g, green onion end 5-10g, bruised ginger 5-10g, purified salt 8-10g, monosodium glutamate 8-10g, soy sauce 5-8g, condiment water 100-120g.

2. a kind of meat pie with local taste as claimed in claim 1 is characterized in that: except that above-mentioned raw materials, also can add sesame oil a little, dried shrimps a little.

3. a kind of meat pie with local taste as claimed in claim 1 is characterized in that: condiment water contains: dried orange peel longan, meat are buckled, cassia bark, white chessman, cloves, Sha Ren, the banksia rose eight flavor Chinese herbal medicines, every flavor medicine 5-10g, add water 1000g.

4. the method for making of above-mentioned a kind of meat pie with local taste is characterized in that: close face: gets flour 500g, adds 350g25-35 ℃ of warm water and close face, and stand-by;

Meat stuffing: 500g cuts into meat stuffing with pork, puts into half dehydrated vegetables 100-130g, green onion end 5-10g, bruised ginger 5-10g, purified salt 8-10g, monosodium glutamate 8-10g, soy sauce 5-8g, adds a little sesame oil, dried shrimps again, adds condiment water 100-120g and mixes all, and is stand-by;

The preparation method of condiment water is: get that dried orange peel, longan, meat are buckled, cassia bark, white chessman, cloves, Sha Ren, the banksia rose eight flavor Chinese herbal medicines, every flavor medicine 5-10g adds the 1000g water boil, and the cold of drying in the air is stand-by;

The face that will get togather is made skin by hand, puts into and mixes equal meat stuffing, mediates the back and claps the flat living pie that forms, and is stand-by;

With the pan heating of draining the oil, when oil seventy percent is warm, put into living pie, oil mass is dipped into piecrust, through three turn over four iron take the dish out of the pot meat pie with local taste.