CN1273050C - Food meat stuffing of cooked wheaten food - Google Patents
Food meat stuffing of cooked wheaten food Download PDFInfo
- 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
- Authority
- CN
- China
- Prior art keywords
- powder
- meat
- filling
- component
- food
- 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
- 235000013372 meat Nutrition 0.000 title claims abstract description 31
- 235000013305 food Nutrition 0.000 title claims abstract description 17
- 244000291564 Allium cepa Species 0.000 claims abstract description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 235000015277 pork Nutrition 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 19
- 235000013409 condiments Nutrition 0.000 claims description 8
- 239000002304 perfume Substances 0.000 claims description 4
- 244000266618 Atriplex confertifolia Species 0.000 claims description 3
- 235000012137 Atriplex confertifolia Nutrition 0.000 claims description 3
- 241000283690 Bos taurus Species 0.000 claims description 3
- 241001494479 Pecora Species 0.000 claims description 3
- 235000020989 red meat Nutrition 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 241001127714 Amomum Species 0.000 claims description 2
- 235000002566 Capsicum Nutrition 0.000 claims description 2
- 240000006927 Foeniculum vulgare Species 0.000 claims description 2
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 2
- 240000002045 Guettarda speciosa Species 0.000 claims description 2
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 2
- 244000270834 Myristica fragrans Species 0.000 claims description 2
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 2
- 239000006002 Pepper Substances 0.000 claims description 2
- 235000004347 Perilla Nutrition 0.000 claims description 2
- 244000124853 Perilla frutescens Species 0.000 claims description 2
- 240000004760 Pimpinella anisum Species 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- 235000016761 Piper aduncum Nutrition 0.000 claims description 2
- 235000017804 Piper guineense Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 244000223014 Syzygium aromaticum Species 0.000 claims description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 2
- 241000425037 Toona sinensis Species 0.000 claims description 2
- 241000949456 Zanthoxylum Species 0.000 claims description 2
- 239000008989 cinnamomi cortex Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 239000001702 nutmeg Substances 0.000 claims description 2
- 239000000463 material Substances 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 2
- 241001137251 Corvidae Species 0.000 abstract 1
- 235000015278 beef Nutrition 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 235000015108 pies Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000002560 therapeutic procedure Methods 0.000 abstract 1
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
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
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%.
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 Expired - Fee Related CN1273050C (en) | 2004-04-09 | 2004-04-09 | Food meat stuffing of cooked wheaten food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1273050C (en) |
Families Citing this family (14)
| 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 |
| 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 |
| 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 |
| 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 |
| CN109315698A (en) * | 2018-09-12 | 2019-02-12 | 孙凤苹 | A kind of formula and production method synthesizing pork filling |
-
2004
- 2004-04-09 CN CNB2004100212618A patent/CN1273050C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1561834A (en) | 2005-01-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1273050C (en) | Food meat stuffing of cooked wheaten food | |
| JP7156270B2 (en) | Composition for imparting a burnt oil flavor | |
| CN101268823A (en) | Fragrant and hot crab paste | |
| CN102845703B (en) | Double-pepper seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof | |
| CN107751917A (en) | Beef composite flavor soup-stock condiment, its preparation method and application | |
| AU2007336445B2 (en) | Food composition | |
| KR100446006B1 (en) | A multi-purpose eel sauce, and a method for manufacturing thereof | |
| WO2014142267A1 (en) | Flavoring composition, food or beverage product having stew-like flavoring, and production method therefor | |
| CN102551019B (en) | Flavoring | |
| KR20190028173A (en) | Method of seasoned and roasted dried pollack with honey and the product therefrom | |
| KR20090090704A (en) | Processed foods and manufacturing methods comprising blue fish | |
| KR100943422B1 (en) | Mudfish sausage containing mudfish and method for preparing the same | |
| KR20030055618A (en) | Instant noodle and cooking method thereof | |
| CN106174031A (en) | A kind of manufacture method of bean curd drift ball | |
| KR102568463B1 (en) | Jjamppong source and manufacturing method of the same | |
| CN102835638A (en) | Flavoring bag used for conveniently instant haggis | |
| KR20140100228A (en) | Manufacturing method of bamboo salt rib using powder spices and bamboo salt rib manufactured by the same | |
| KR20200134858A (en) | Method for making Rib Patties with Cockle, and the Rib Patties with Cockle made by the method | |
| CN101019617B (en) | Blood flavored noodles | |
| CN104921039A (en) | Low-fat hotpot condiment powder | |
| JP2000152767A (en) | Seasoning using tomato ketchup and laver | |
| JPH06319492A (en) | Production of pasty meat food containing snapping turtle meat | |
| JPH11308975A (en) | Seasoning containing green tea and basil and its production | |
| KR20010106549A (en) | A Composition for Artificial Meat From Wheat | |
| JP2000166513A (en) | Hamburg steak-like food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| 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: 20060906 Termination date: 20100409 |