CN1263737A - Meat pie with local taste and its making method - Google Patents
Meat pie with local taste and its making method Download PDFInfo
- Publication number
- CN1263737A CN1263737A CN99122689A CN99122689A CN1263737A CN 1263737 A CN1263737 A CN 1263737A CN 99122689 A CN99122689 A CN 99122689A CN 99122689 A CN99122689 A CN 99122689A CN 1263737 A CN1263737 A CN 1263737A
- Authority
- CN
- China
- Prior art keywords
- meat
- pie
- water
- stuffing
- stand
- 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.)
- Granted
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000013311 vegetables Nutrition 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 244000291564 Allium cepa Species 0.000 claims abstract 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 235000013409 condiments Nutrition 0.000 claims description 16
- 239000000796 flavoring agent Substances 0.000 claims description 15
- 235000019634 flavors Nutrition 0.000 claims description 15
- 239000003921 oil Substances 0.000 claims description 9
- 235000019198 oils Nutrition 0.000 claims description 9
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 8
- 239000003814 drug Substances 0.000 claims description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 8
- 239000004223 monosodium glutamate Substances 0.000 claims description 8
- 235000013555 soy sauce Nutrition 0.000 claims description 8
- 241000143060 Americamysis bahia Species 0.000 claims description 6
- 241001647745 Banksia Species 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 240000001008 Dimocarpus longan Species 0.000 claims description 6
- 235000000235 Euphoria longan Nutrition 0.000 claims description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 6
- 241000220317 Rosa Species 0.000 claims description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 6
- 241000411851 herbal medicine Species 0.000 claims description 6
- 239000008159 sesame oil Substances 0.000 claims description 6
- 235000011803 sesame oil Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 3
- 229910052742 iron Inorganic materials 0.000 claims description 3
- 235000015277 pork Nutrition 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 230000007306 turnover Effects 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 2
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 6
- 241000234314 Zingiber Species 0.000 description 6
- 239000000203 mixture Substances 0.000 description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 2
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
Landscapes
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
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
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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99122689A CN1099852C (en) | 1999-12-29 | 1999-12-29 | Meat pie with local taste and its making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99122689A CN1099852C (en) | 1999-12-29 | 1999-12-29 | Meat pie with local taste and its making method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1263737A true CN1263737A (en) | 2000-08-23 |
| CN1099852C CN1099852C (en) | 2003-01-29 |
Family
ID=5282672
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99122689A Expired - Fee Related CN1099852C (en) | 1999-12-29 | 1999-12-29 | Meat pie with local taste and its making method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1099852C (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1295985C (en) * | 2005-08-02 | 2007-01-24 | 陈迪军 | Corn pie and production thereof |
| CN105077305A (en) * | 2015-08-12 | 2015-11-25 | 张英 | Minced pork and making method thereof |
| CN105685158A (en) * | 2016-01-21 | 2016-06-22 | 高伟 | Method for making flavor pies |
| CN107347962A (en) * | 2017-07-25 | 2017-11-17 | 李正云 | One kind pats cake and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1078870A (en) * | 1993-03-03 | 1993-12-01 | 李洪雨 | The manufacture method of instant dumpling, won ton |
| CN1163071A (en) * | 1996-04-19 | 1997-10-29 | 马择勋 | Dumpling made of wild food materials |
-
1999
- 1999-12-29 CN CN99122689A patent/CN1099852C/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1295985C (en) * | 2005-08-02 | 2007-01-24 | 陈迪军 | Corn pie and production thereof |
| CN105077305A (en) * | 2015-08-12 | 2015-11-25 | 张英 | Minced pork and making method thereof |
| CN105685158A (en) * | 2016-01-21 | 2016-06-22 | 高伟 | Method for making flavor pies |
| CN107347962A (en) * | 2017-07-25 | 2017-11-17 | 李正云 | One kind pats cake and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1099852C (en) | 2003-01-29 |
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
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| CF01 | Termination of patent right due to non-payment of annual fee |