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Juicy fresh meat baizi and preparation method thereof

A technology for steamed buns and fresh meat, applied in the functions of food ingredients, food ingredients containing yeast, food science, etc., can solve the problems of not strong aroma, low content of soup, lack of moisture, etc., and achieve moist and delicate taste and rich aroma. , the effect of soft face fragrance

Pending Publication Date: 2020-05-22
SICHUAN TOURISM UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The prepared finished stuffing is in the shape of a meatball, lacking in moisture, rough, rigid and not delicate in taste, less in soup, and not strong in flavor

Method used

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  • Juicy fresh meat baizi and preparation method thereof
  • Juicy fresh meat baizi and preparation method thereof
  • Juicy fresh meat baizi and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A juicy fresh meat bun, including bun skin and stuffing. The bun skin is made of the following raw materials in parts by weight: 400 parts of flour, 200 parts of water, 20 parts of lard, 10 parts of sugar, 3 parts of yeast, and 1 part of baking powder The steamed stuffed bun stuffing is made of the following raw materials by weight: 300 parts of pork with a fat-to-thin ratio of 4:6, 40 parts of jelly skin, 30 parts of arrowroot grains, 100 parts of stick bone soup, 40 parts of ginger and scallion water, and 30 parts of scallion oil , 15 parts of soy sauce, 5 parts of sesame oil, 3 parts of table salt, 3 parts of cooking wine, 1 part of monosodium glutamate, 1 part of chicken essence, and 0.1 part of pepper.

[0027] A preparation method for juicy fresh meat buns, comprising the steps of:

[0028] (1) Stuffing: Cut the jelly skin into small pieces for later use; process the pork into pureed meat, add salt, cooking wine, monosodium glutamate, chicken essence, pepper, soy ...

Embodiment 2

[0034] A juicy fresh meat bun, including bun skin and stuffing. The bun skin is made of the following raw materials in parts by weight: 500 parts of flour, 250 parts of water, 25 parts of lard, 20 parts of sugar, 5 parts of yeast, and 3 parts of baking powder steamed stuffed bun stuffing is made of the following raw materials by weight: 400 parts of pork with a fat-to-thin ratio of 4:6, 50 parts of skin jelly, 40 parts of arrowroot grains, 150 parts of stick bone soup, 50 parts of ginger and scallion water, and 40 parts of scallion oil , 16 parts of soy sauce, 10 parts of sesame oil, 6 parts of table salt, 4 parts of cooking wine, 2 parts of monosodium glutamate, 1 part of chicken essence, 0.5 parts of pepper

[0035] A preparation method for juicy fresh meat buns, comprising the steps of:

[0036] (1) Stuffing: Cut the jelly skin into small pieces for later use; process the pork into pureed meat, add salt, cooking wine, monosodium glutamate, chicken essence, pepper, soy sauce...

Embodiment 3

[0042] A juicy fresh meat bun, including bun skin and stuffing. The bun skin is made of the following raw materials in parts by weight: 600 parts of flour, 300 parts of water, 30 parts of lard, 30 parts of sugar, 8 parts of yeast, and 5 parts of baking powder steamed stuffed bun stuffing is made of the following raw materials by weight: 500 parts of pork with a fat-to-thin ratio of 4:6, 60 parts of skin jelly, 50 parts of arrowroot grains, 200 parts of stick bone soup, 60 parts of ginger and scallion water, and 50 parts of scallion oil , 20 parts of soy sauce, 15 parts of sesame oil, 8 parts of salt, 8 parts of cooking wine, 3 parts of monosodium glutamate, 3 parts of chicken essence, and 1 part of pepper.

[0043] A preparation method for juicy fresh meat buns, comprising the steps of:

[0044] (1) Stuffing: Cut the jelly skin into small pieces for later use; process the pork into pureed meat, add salt, cooking wine, monosodium glutamate, chicken essence, pepper, soy sauce an...

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Abstract

The invention belongs to the technical field of food, and discloses a juicy fresh meat baozi and a preparation method thereof. Baozi wrappers are prepared from the following raw materials in parts byweight: 400-600 parts of flour, 200-300 parts of clear water, 20-30 parts of lard, 10-30 parts of white sugar, 3-8 parts of yeast and 1-5 parts of baking powder. Baozi stuffing is prepared from the following raw materials in parts by weight: 300-500 parts of pork, 40-60 parts of skin jelly, 30-50 parts of sagittaria sagittifolia granules and 300-400 parts of a seasoning. The seasoning comprises the following raw materials in parts by weight: 100-200 parts of fresh soup, 40-60 parts of ginger and scallion water, 30-50 parts of scallion oil, 15-20 parts of a soy sauce, 5-15 parts of sesame oil,3-8 parts of edible salt, 3-8 parts of cooking wine, 1-3 parts of monosodium glutamate, 1-3 parts of chicken essence and 0.1-1 part of ground pepper. The prepared fresh meat baozi is rich in stuffingsoup, delicate and crisp in taste, fresh, tender, delicious and free of fishy smell.

Description

technical field [0001] The invention belongs to the technical field of food, and relates to a juicy fresh meat bun and a preparation method thereof. Background technique [0002] Baozi is a traditional delicacy that Chinese people like most, and it can also be regarded as one of the most Chinese-style catering. Meat buns have a history of thousands of years in our country, and they are still very popular today. Especially in modern society, along with the quickening of people's life rhythm, steamed stuffed bun has become people's indispensable breakfast food. [0003] The buns we eat now are generally divided into two types: meat buns and vegetable buns. The meat buns are mainly filled with pork. The traditional fresh meat buns are made of pork with a fat to lean ratio of 3:7 and processed into rice grains. Add salt, Stir ginger rice, soy sauce, pepper, and cooking wine vigorously, then add fresh soup and mix well, and finally add sesame oil and chopped green onion and mix...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L19/10A23L13/20A23L13/60A23L13/40A23L33/10
CPCA23L7/104A23L19/10A23L13/20A23L13/67A23L13/428A23L33/10A23V2002/00A23V2200/30A23V2250/76
Inventor 罗文冯明会张松陈迤程万兴胡金祥
Owner SICHUAN TOURISM UNIV
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