CN1273050C - Food meat stuffing of cooked wheaten food - Google Patents

Food meat stuffing of cooked wheaten food Download PDF

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Publication number
CN1273050C
CN1273050C CNB2004100212618A CN200410021261A CN1273050C CN 1273050 C CN1273050 C CN 1273050C CN B2004100212618 A CNB2004100212618 A CN B2004100212618A CN 200410021261 A CN200410021261 A CN 200410021261A CN 1273050 C CN1273050 C CN 1273050C
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CN
China
Prior art keywords
powder
meat
filling
component
food
Prior art date
Application number
CNB2004100212618A
Other languages
Chinese (zh)
Other versions
CN1561834A (en
Inventor
张晓华
Original Assignee
张晓华
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 张晓华 filed Critical 张晓华
Priority to CNB2004100212618A priority Critical patent/CN1273050C/en
Publication of CN1561834A publication Critical patent/CN1561834A/en
Application granted granted Critical
Publication of CN1273050C publication Critical patent/CN1273050C/en

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Abstract

The present invention discloses a meat filling for flour foods, which mainly comprises minced meat, seasoning materials and flavoring materials by weight percentage, wherein the minced meat comprises 55% to 60% of minced lean pork or lean beef or lean mutton, and 15% to 20% of corresponding minced fatty meat; the seasoning materials comprise 6% to 9% of spring onion, 6% to 9% of ginger, 2.2% to 5% of salt, 1.4% to 2.8% of white sugar, 0.35% to 0.7% of spirit, 2.5% to 5% of soy sauce, and 1.4% to 2.8% of monosodium glutamate; the flavoring materials account for 0.1% to 0.7% of overall weight. The meat filling for foods is suitable for wonton, stuffed buns, dumplings and pies, and the foods prepared form the meat filling has favorable flavor and tenderness and has the therapy functions of promoting digestion, dispelling chill, etc.

Description

A kind of wheaten food meat stuffing that is used for
Affiliated field
This invention relates to a kind of wheaten food meat stuffing that is used for, and is adapted to especially in won ton, steamed stuffed bun, dumpling, pie, the steamed dumplings food.
Background technology
Along with the progress of society and the development of production, purified diet, luxury food are the diet that people thirst for, and no matter be the meat dish classes, or greengrocery are by elaborating the delicacies that can become on the dining table.The people of considerable part is arranged, buy the non-staple food raw material from market back, do by oneself old habit, out-of-date methods, can variation.Main cause is the collocation that they can not well utilize the condiment ratio, gets toward past event that it is anti-, makes that to manufacture the food mouthfeel bad.
Summary of the invention
The main purpose of the present invention is that raw-food material is modulated in proportion, provide a kind of not only tender, fragrant, but also be good for the stomach good to eat, be applicable to the wheaten food meat stuffing.
For realizing purpose of the present invention, this food meat stuffing component is (by weight percentage):
Meat stuffing, condiment, spices;
Its meat stuffing component is made up of lean pork filling or thin cattle meat filling or sheep red meat filling 50~55% and pig fat meat filling or ox fat meat filling or sheep fat meat filling 18~20%;
Its condiment component is made up of green onion end 7~9%, ginger end 6~9%, salt 4~5%, white sugar 1.4~2.8%, liquor 0.35~0.7%, soy sauce 2.5~5%, monosodium glutamate 1.4~2.8%;
Its perfume composition is made up of zanthoxylum powder, cinnamomi cortex pulveratus, Ground Cloves, star aniseed powder, fennel seeds powder, purple perilla powder, ground nutmeg, tsaoko powder, langal powder, root of Dahurain angelica powder, amomum powder, pepper powder, Chinese toon powder, weight ratio between its each component is same equal proportion, say the perfumes comprise total weight percent be 0.1%~0.7%.
This is invented, and compared with prior art beneficial effect is as follows:
This invention mainly is to be added with the condiment of modulation in proportion in the middle of the meat stuffing that mixes up in proportion, and add preparation in proportion on this basis, and has an efficient functional, the spices that promptly be good for the stomach dispelling cold, whets the appetite, then all components is stirred, promptly can be used in the wheaten food, for example in won ton, dumpling, steamed stuffed bun, steamed dumplings, the pie, can make pastries reach flavouring and the purpose of carrying aquatic foods.
Embodiment
At first get lean pork filling or thin cattle meat filling or sheep red meat filling 55% and pig fat meat filling or the ox fat meat filling or the sheep fat meat filling 18% of muddy flesh shape, add the condiment that configures therein, its condiment component green onion end 7%, ginger end 7%, salt 4%, white sugar 2%, liquor 0.5% are 45 °~60 ° degree wine, soy sauce 4%, monosodium glutamate 2.5%; Get powdered flavour 0.4% again, put into said components, described component is stirred gets final product then.
The above-mentioned food meat stuffing that configures is applicable in won ton, dumpling, steamed stuffed bun, steamed dumplings, the pie.

Claims (1)

1, a kind of wheaten food meat stuffing that is used for, it is characterized in that: it mainly comprises following component (by weight percentage):
Meat stuffing, condiment, spices;
Its meat stuffing component is made up of lean pork filling or thin cattle meat filling or sheep red meat filling 50~55% and pig fat meat filling or ox fat meat filling or sheep fat meat filling 18~20%;
Its condiment component is made up of green onion end 7~9%, ginger end 6~9%, salt 4~5%, white sugar 1.4~2.8%, liquor 0.35~0.7%, soy sauce 2.5~5%, monosodium glutamate 1.4~2.8%;
Its perfume composition is made up of zanthoxylum powder, cinnamomi cortex pulveratus, Ground Cloves, star aniseed powder, fennel seeds powder, purple perilla, ground nutmeg, tsaoko powder, langal powder, root of Dahurain angelica powder, amomum powder, pepper powder, Chinese toon powder; Weight ratio between each component is same equal proportion, and said perfumes comprise total weight percent is 0.1~0.7%.
CNB2004100212618A 2004-04-09 2004-04-09 Food meat stuffing of cooked wheaten food CN1273050C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CNB2004100212618A CN1273050C (en) 2004-04-09 2004-04-09 Food meat stuffing of cooked wheaten food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CNB2004100212618A CN1273050C (en) 2004-04-09 2004-04-09 Food meat stuffing of cooked wheaten food

Publications (2)

Publication Number Publication Date
CN1561834A CN1561834A (en) 2005-01-12
CN1273050C true CN1273050C (en) 2006-09-06

Family

ID=34479779

Family Applications (1)

Application Number Title Priority Date Filing Date
CNB2004100212618A CN1273050C (en) 2004-04-09 2004-04-09 Food meat stuffing of cooked wheaten food

Country Status (1)

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CN (1) CN1273050C (en)

Families Citing this family (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100376176C (en) * 2005-06-06 2008-03-26 张永忠 Fresh meat dumpling soup and its preparing method
CN1321593C (en) * 2005-08-07 2007-06-20 李梅森 Method for preparing fried bun with herbal medicinal stuffing
CN101444307B (en) * 2008-12-31 2011-07-27 刘建才 Meat of instant Chinese hamburger and industrialization manufacturing method thereof
CN103564375A (en) * 2012-07-24 2014-02-12 何清平 Palatable steamed dough sheet flavoring
CN103098836A (en) * 2013-02-22 2013-05-15 苏州天南星生物科技有限公司 Food containing myristica fragrans
CN104012812A (en) * 2013-03-02 2014-09-03 杨晓虹 Method for preparing dumpling stuffing by using flos sophorae and beef
CN103504179A (en) * 2013-09-12 2014-01-15 安庆五谷香食品有限公司 Steamed pork dumpling seasoning and preparation method thereof
CN104041742B (en) * 2014-06-27 2016-02-24 山东佳士博食品有限公司 The preparation method of five cereals meat swallow dumpling
CN104041743B (en) * 2014-06-27 2016-04-20 山东佳士博食品有限公司 Steamed dumplings and preparation method thereof
CN105077305A (en) * 2015-08-12 2015-11-25 张英 Minced pork and making method thereof
CN106261603A (en) * 2016-08-17 2017-01-04 马鞍山市海滨水产品生态养殖专业合作社 A kind of Folium Pini peeled shrimp steamed bun and preparation method thereof
CN106722015A (en) * 2016-12-07 2017-05-31 回春艳 Stuffed pasta and preparation method thereof
CN108244527A (en) * 2018-01-09 2018-07-06 安徽泷汇安全科技有限公司 A kind of beef product for promoting digestion and preparation method thereof

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Publication number Publication date
CN1561834A (en) 2005-01-12

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