Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Meat pie and manufacturing method

A technology for meat pies and pies, which is applied in food preparation, baking, baked food and other directions, can solve the problems of single variety, unbalanced nutrition, poor taste, etc., and achieves reasonable and scientific design, reasonable variety configuration, and shelf life. long effect

Inactive Publication Date: 2010-06-23
褚景山 +1
View PDF0 Cites 17 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But existing pie all adopts the dough (oil surface) that kneads, wraps the filling by pressing the dough, and then bakes, frying or deep-frying to make, because it is manual operation, its processing procedure Complex, unstable quality, unable to form a large-scale supply, difficult to pack, carry and store, so it cannot be a fast food
Furthermore, the raw materials of the skin and stuffing of the existing pie are single in variety, unbalanced in nutrition and poor in taste.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 1. Make 1000 grams of dough. First weigh 50 grams of peanut oil, add it to 100 grams of high-quality wheat flour, mix well, and make pastry; then weigh 600 grams of high-quality wheat flour, 150 grams of pastry, 2 grams of salt, 1 gram of sugar, 1 gram of five-spice powder, custard 1 gram of flour, 25 grams of baking powder and 220 grams of water are mixed and kneaded at room temperature to form a dough, and the dough is fermented for 30 minutes at a temperature of 40±5°C;

[0034]2. Make 1000 grams of pie filling. Weigh 535 grams of pork and chop it for later use; Weigh 150 grams of vegetables, including 15 grams of coriander, 30 grams of carrot, 30 grams of green onion, 15 grams of ginger, and 60 grams of onion and chop it for later use; Weigh 5 grams of carrot, 15 grams of celery, 5 grams of onion, 3 grams of coriander, 2 grams of garlic, crushed, add 400 grams of water and boil to make 250 grams of vegetable water; after mixing the chopped pork and vegetables, add ...

Embodiment 2

[0041] 1. Make 1000 grams of dough. First weigh 50 grams of grain blending oil, add it to 100 grams of whole wheat flour, mix well, and make pastry; then weigh 600 grams of high-quality wheat flour, 150 grams of pastry, 1 gram of salt, 2 grams of sugar, 1 gram of five-spice powder, 25 grams of baking powder, 1 gram of custard powder and 220 grams of water are mixed and kneaded at room temperature to form a dough, and the dough is fermented for 40 minutes at a temperature of 40±5°C;

[0042] 2. Make 1000 grams of pie filling. Weigh 535 grams of chicken and chop it for later use; Weigh 150 grams of vegetables, including 15 grams of coriander, 30 grams of carrot, 30 grams of green onion, 15 grams of ginger, and 60 grams of onion, and chop it for later use; mix the chopped chicken and vegetables, add 5 grams of salt, 3 grams of monosodium glutamate, 2 grams of sesame oil, 5 grams of pepper powder, 10 grams of oyster sauce, 5 grams of tempeh, 10 grams of noodle sauce, 25 grams of ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a meat pie which comprises a wrapper and pie fillings. The wrapper is formed by mixing the following materials by weight percentage: 50-60 of flour, 15-20 of shout, 0.1-0.3 of salt, 0.1-0.2 of sugar, 0.1-0.2 of five spice powder, 0.1-0.2 of custard powder and 1-3 of ferment powder and allowance water; the pie fillings are formed by mixing the following materials by weight percentage: 0.4-0.6 of salt, 0.2-0.3 of flavoring additives, 0.1-0.2 of edible oil, 3-5 of sauce, 0.2-0.5 of flavoring substances, 10-15 of vegetables and 20-25 of water and allowance meat; and the weight proportion of the wrapper and the pie fillings is 1:1-1.5. Therefore, the meat pie belongs to Chinese fast food with balanced nutrition and has the advantages of scientific manufacturing method, mechanical and massive production, convenient eating and easy package, carrying and storage.

Description

technical field [0001] The invention relates to food, in particular to a meat pie with good taste, balanced nutrition, stable quality, convenient, fast and hygienic eating, and economical and practical meat pie and its preparation method. Background technique [0002] Along with the quickening of people's rhythm of life, the problem of saving meal time is the problem that people generally pay close attention to. At present, domestic fast food is mainly Western-style fast food such as McDonald's and KFC abroad, and there are few Chinese-style fast food, and the demand for Chinese-style fast food far exceeds the demand for Western-style fast food. In Chinese food, pie is a kind of food that is deeply loved by the public, because it has both main and non-staple foods, is easy to carry, and is economical and affordable. But existing pie all adopts the dough (oil surface) that kneads, wraps the filling by pressing the dough, and then bakes, frying or deep-frying to make, because...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A21D13/00A23L1/164A23L7/122
Inventor 褚景山张谨
Owner 褚景山
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com