Quick-frozen mushroom-pig-meat pie and making method thereof

A pork and pie technology, which is applied in food preparation, meat/fish preservation through freezing/cooling, pre-baked dough processing, etc., can solve the problems of long-term reprocessing and inability to use microwave heating, etc., to achieve food safety and sanitation, preparation Simple method, soft taste effect

Inactive Publication Date: 2007-08-15
刘平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of quick-frozen mushroom pork pie and its preparation method in order to solve the problem that the current quick-frozen cake needs to be reprocessed for a long time before eating and cannot be heated by microwave

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0006] Specific embodiment 1: The quick-frozen shiitake mushroom pork pie in this embodiment consists of 90-110 parts of flour, 55-65 parts of water, 0.7-1.3 parts of yeast powder, 1.2-1.8 parts of sugar, 1.5-2.5 parts of salt, 35-45 parts of shiitake mushrooms, 8-12 parts of cabbage, 45-55 parts of fresh pork, 0.7-1.3 parts of soy sauce, 0.4-0.6 parts of monosodium glutamate, 4-6 parts of salad oil and 1.5-2.5 parts of sesame oil.

specific Embodiment approach 2

[0007] Specific embodiment two: the difference between this embodiment and specific embodiment one is: the quick-frozen mushroom pork pie consists of 95~105 parts of flour, 57~63 parts of water, 0.9~1.1 parts of yeast powder, 1.4~100 parts by weight. 1.6 parts of sugar, 1.8-2.2 parts of salt, 38-42 parts of shiitake mushrooms, 9-11 parts of cabbage, 47-53 parts of fresh pork, 0.9-1.1 parts of soy sauce, 0.45-0.55 parts of monosodium glutamate, 4.5-5.5 parts of salad oil and 1.8- 2.2 parts made of sesame oil.

specific Embodiment approach 3

[0008] Specific embodiment three: the difference between this embodiment and specific embodiment one is: quick-frozen shiitake mushroom pork pie consists of 100 parts of flour, 60 parts of water, 1 part of yeast powder, 1.5 parts of sugar, 2 parts of salt, It is made of 40 parts of shiitake mushrooms, 10 parts of cabbage, 50 parts of fresh pork, 1 part of soy sauce, 0.5 parts of monosodium glutamate, 5 parts of salad oil and 2 parts of sesame oil.

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Abstract

Disclosed is a quick-frozen mushroom and pork pie and process for preparation, wherein the problem of long time re-processing and inability of microwave heating existed in the current quick-frozen pies is solved. The pie comprises (by weight portions) flour 90-110 parts, water 55-65 parts, yeast powder 0.7-1.3 parts, sugar 1.2-1.8 parts, salt 1.5-2.5 parts, mushroom 35-45 parts, cabbage 8-12 parts, fresh pork 45-55 parts, soy sauce 0.7-1.3 parts, gourmet powder 0.4-0.6 part, salad oil 4-6 parts and sesame oil 1.5-2.5 parts. The process for preparing the pie comprises the steps of making pie covers, making pie stuffing, wrapping the stuffing and compacting, frying the roasting the two sides, and quick freezing.

Description

technical field [0001] The invention relates to a pie and a preparation method thereof. Background technique [0002] Most of the present quick-frozen cakes are non-fermented dough cakes, and they are uncooked cakes, which require reprocessing for a long time before eating, but the appearance and mouthfeel of the cakes after reprocessing for a long time are greatly reduced. Present quick-frozen cakes all can't adopt microwave heating before edible, because microwave heating time is long on the one hand, be because heating effect is poor on the other hand, and be heated unevenly. Contents of the invention [0003] The purpose of the present invention is to provide a quick-frozen shiitake mushroom pork pie and a preparation method thereof in order to solve the problems that the current quick-frozen cakes need to be reprocessed for a long time before eating and cannot be heated by microwaves. The quick-frozen mushroom pork pie consists of 90-110 parts by weight of flour, 55-...

Claims

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Application Information

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IPC IPC(8): A23L1/48A23L1/28A23L1/212A23L1/311A23L1/105A23L1/164A23L3/36A23B4/06A21D13/08A21D8/04A21D2/02A23L7/104A23L13/10A23L19/00A23L35/00
Inventor 刘平
Owner 刘平
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