CN202918987U - Mutton chop food - Google Patents
Mutton chop food Download PDFInfo
- Publication number
- CN202918987U CN202918987U CN2012205171065U CN201220517106U CN202918987U CN 202918987 U CN202918987 U CN 202918987U CN 2012205171065 U CN2012205171065 U CN 2012205171065U CN 201220517106 U CN201220517106 U CN 201220517106U CN 202918987 U CN202918987 U CN 202918987U
- Authority
- CN
- China
- Prior art keywords
- mutton
- layer
- crisp
- chop food
- glutinous rice
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired - Fee Related
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The utility model relates to a mutton chop food, which comprises a mutton stuffing core, wherein the mutton stuffing core is covered by a puffed glutinous rice paper layer outside; the puffed glutinous rice paper layer is covered by a crisp pulp layer outside; and the crisp pulp layer is covered by a bread crumb layer outside. The mutton chop food has the advantages of good meat sense, thick and solid mouthfeel, tender meat, crisp outer layer, moderate for crunch, and the like; natural components used in ingredients retain the special flavor of mutton; the seasoned mutton is coated with a layer of flour pulp and bread crumb at the outer surface; and after the mutton chop food is fried, three layer are obviously formed.
Description
Technical field
The utility model relates to a kind of fried food, especially relates to a kind of mutton chop food.
Background technology
Mutton is sweet, warm, and it can drive chill, can mend health again, is one of main meat of China, its fine and tender taste, and delicious flavour contains abundant nutrition.Say in Compendium of Material Medica: " mutton can warm up middle qi-restoratives, tonifying middle-Jiao and Qi, and appetizing body-building, kidney-nourishing gas, foster courage makes eye bright, and controls consumptive disease cold, general debility ".In the winter time, the yang-energy of human body hides in body, so that brothers easily appear in health is ice-cold, and the situation that qi-blood circulating is bad.Therefore be the best time of edible mutton winter.
The eating method of mutton is a lot, have quick-fried, fry, roasting, burning, sauce, the way such as rinse.The paper bag mutton common take the north is example, and its preparation method is with after the mutton section, after mixing thoroughly with the albumen that cooks section, yolk and refined salt, monosodium glutamate, cooking wine, green onion ginger etc., is bundled into parcel with tinfoil or glassine paper, puts into temperature oil fried ripe, peels off packing and gets final product.After but existing paper bag mutton was fried, mutton was that an individual layer is whole, and meat is done tough, and water loss is many, and bite is large, and mouthfeel is poor.
Summary of the invention
The utility model purpose is to provide a kind of mutton chop food, and the mouthfeel that the existing paper bag mutton of improvement exists is poor, meat is done the problems such as tough, that water loss is many, bite is large, mouthfeel is poor.
In order to solve the problems of the technologies described above, the technical solution adopted in the utility model is: a kind of mutton chop food, comprise the mutton filler, and described mutton filler is coated with the puffing glutinous rice ply of paper outward, and the puffing glutinous rice ply of paper is coated with crisp slurry layer outward, the outer breadcrumbs layer that is coated with of crisp slurry layer.
As preferably, the thick 3-8mm of described meat stuffing core.
As preferably, described wafer bed thickness 1-3mm.
As preferably, described crisp slurry bed thickness 0.5-1.2mm.
The utlity model has that voluptuousness is good, mouthfeel is abundant, meat is tender, crust is crisp, the advantages such as bite is moderate, the natural component that uses in batching, kept the distinctive fragrance of mutton, the mutton appearance of seasoning also wraps one deck starch adhesive and breadcrumbs, through forming obvious three layers after fried, crust is fragrant soft crisp.
This utility model has been improved the deficiency of existing paper bag mutton chop food, often eats can promote blood circulation appetizing, the tonifying Qi of refreshing oneself, and improves the effect of health virtual loss, has good promotional value.
Description of drawings
Fig. 1 is a kind of structural representation of the utility model.
The specific embodiment
Below by by reference to the accompanying drawings and the specific embodiment, the technical solution of the utility model is described in further detail.
Fig. 1 is a kind of structural representation of the utility model.In this embodiment, the outer puffing glutinous rice ply of paper 2 that is coated with of mutton filler 1, outer crisp slurry layer 3, the outer breadcrumbs layer 4 that is coated with of crisp slurry layer of all being coated with of puffing glutinous rice ply of paper 2.
Embodiment: getting 200 parts, mutton, to make the mutton filler standby; After 4 parts, 40 parts, glutinous rice, 20 parts of starch, 5 parts of baking powders, edible oil is mixed, use electrical heating to make puffing glutinous rice paper, puffing glutinous rice paper is covered mutton filler surface; Flour, water, converted starch, baking powder, beta carotene are stirred and evenly mixed in the ratio of 100:200:5:2:0.015, make crisp slurry, be stained with in glutinous rice ply of paper outside and wrap up in crisp slurry, then be stained with and wrap up in breadcrumbs; With fried 3 minutes of mutton, pull the sabot of drop remainder oil out and get final product.
At last, should be pointed out that the above specific embodiment is only the more representational example of the utility model.Obviously, the utility model is not limited to the above-mentioned specific embodiment.Any simple modification, equivalent variations and modification that every foundation technical spirit of the present utility model is done the above specific embodiment all should be thought to belong to protection domain of the present utility model.
Claims (4)
1. a mutton chop food, comprise the mutton filler, it is characterized in that described mutton filler is coated with the puffing glutinous rice ply of paper outward, and the puffing glutinous rice ply of paper is coated with crisp slurry layer outward, the outer breadcrumbs layer that is coated with of crisp slurry layer.
2. mutton chop food according to claim 1, is characterized in that the thick 3-8mm of described mutton filler.
3. mutton chop food according to claim 1 and 2, is characterized in that described wafer bed thickness 1-3mm.
4. mutton chop food according to claim 1 and 2, is characterized in that described crisp slurry bed thickness 0.5-1.2mm.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN2012205171065U CN202918987U (en) | 2012-10-10 | 2012-10-10 | Mutton chop food |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN2012205171065U CN202918987U (en) | 2012-10-10 | 2012-10-10 | Mutton chop food |
Publications (1)
Publication Number | Publication Date |
---|---|
CN202918987U true CN202918987U (en) | 2013-05-08 |
Family
ID=48208983
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN2012205171065U Expired - Fee Related CN202918987U (en) | 2012-10-10 | 2012-10-10 | Mutton chop food |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN202918987U (en) |
-
2012
- 2012-10-10 CN CN2012205171065U patent/CN202918987U/en not_active Expired - Fee Related
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN105581249A (en) | Purple sweet potato and dried meat floss rice crusts and preparation method thereof | |
CN103445198A (en) | Chicken spring roll | |
CN103766728B (en) | Method for fabricating Chinese yam and purple sweet potato ball | |
CN102845703B (en) | Double-pepper seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof | |
CN102845730B (en) | Sichuan-style pickle seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof | |
CN101467611A (en) | Method for preparing quick-freezing steamed dumplings | |
CN100528004C (en) | Turtle foodstuff processing method | |
KR20100112453A (en) | Functional frying coating and process for production thereof | |
JP2015231353A (en) | False eel processed food | |
KR102692429B1 (en) | How to make functional Hongguk kimbap using Hongguk rice | |
CN202918985U (en) | Cylindrical paper wrapped sliced mutton food | |
KR101444609B1 (en) | Development of anchovy stir fry of chewing and swallowing silver food | |
JP2717413B2 (en) | Food for frying and method for producing the same | |
CN202918987U (en) | Mutton chop food | |
CN202918986U (en) | Mutton sandwich food | |
KR101607870B1 (en) | A kimchi leek pizza using pizza sauce containing kimchi and manufacturing method thereof | |
CN202918988U (en) | Paper-wrapped mutton food | |
CN102178187B (en) | Suaeda salsa bun and preparation method thereof | |
CN103250764A (en) | Stuffed deep-fried dough stick Chinese hamburger and making craft method | |
CN202958695U (en) | Mutton crispy food with sesames | |
KR101497383B1 (en) | Freeze-Thaw Dried Walleye Pollack Burger, and Method for Manufacturing The Same | |
CN102948769A (en) | Fully-covered paper-wrapped mutton food | |
CN102948770A (en) | Paper-covered mutton food and making method thereof | |
Pianjing et al. | Utilization of Nile Tilapia (Oreochromis niloticus) in development of fish based Thai snacks. | |
KR101264664B1 (en) | Fried chicken with bluberry and devil's tongue jelly sauce and the recipe thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
C17 | Cessation of patent right | ||
CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130508 Termination date: 20131010 |