阅读说明：本技术 一种白吉馍夹腊汁肉的制作工艺 (Making process of white-steamed bread with preserved juice meat ) 是由 庞云峰 于 2020-06-03 设计创作，主要内容包括：本发明公开了一种白吉馍夹腊汁肉的制作工艺,具体包括以下步骤：原料预处理、炒酱、煮肉、酱底汤制作、制馅、白吉馍制作、成型、速冻包装保管；其中煮肉按照重量份数配比,具体包括以下组份：焯水后瘦肉20-22KG、焯水后肥膘6-8KG、焯水后腿肉16-18KG、老汤10-20KG、水15-25KG、盐0.4-0.8KG、白糖0.05-0.15KG、鸡精0.5-0.8KG、炒酱0.8-1.0KG、老抽酱油0.1-0.3KG、耗油0.1-0.3KG、红曲米0.05-0.15KG、山梨酸钾0.01-0.03KG,将腊汁肉与白吉馍相结合,使得肉质自然多汁,白吉馍外酥里嫩,深受消费者的喜爱。(The invention discloses a process for making preserved juice meat sandwiched in white steamed bread, which specifically comprises the following steps: pretreating raw materials, frying sauce, boiling meat, making sauce soup, making stuffing, making white steamed bread, forming, quick-freezing, packaging and keeping; the boiled meat comprises the following components in parts by weight: the pork is cooked with 20-22KG after blanching, fat is cooked with 6-8KG after blanching, leg meat is cooked with 16-18KG after blanching, soup stock is cooked with 10-20KG, water is cooked with 15-25KG, salt is cooked with 0.4-0.8KG, white sugar is cooked with 0.05-0.15KG, chicken essence is cooked with 0.5-0.8KG, fried sauce is cooked with 0.8-1.0KG, dark soy sauce is cooked with 0.1-0.3KG, spent oil is cooked with 0.1-0.3KG, red yeast rice is cooked with 0.05-0.15KG, potassium sorbate with 0.01-0.03KG, and the cooked pork is combined with the white steamed bread, so that the meat is natural and succulent, and the white steamed bread is crisp outside and tender and is deeply loved by consumers.)

1. A process for preparing baked juice meat of white steamed bread comprises the following steps: 1) raw material pretreatment, 2) sauce frying, 3) meat boiling, 4) sauce-based soup making, 5) stuffing making, 6) white steamed bread making, 7) forming, 8) quick-freezing, packaging and refrigerating, and is characterized in that: the step 1) is to cut the back elbow meat into meat blocks with the length of 9-11cm and the thickness of 4-5cm, and cut the hot pepper and the green pepper into 0.5cm square cubes, wherein the back elbow meat: chicken leg meat: fat at a weight ratio of 6.5:2: 1.5.

2. The process for preparing the Chinese hamburger preserved meat according to claim 1, which is characterized in that: the step of frying the sauce in the step 2) is to uniformly mix 300g of the doenjang, 600g of the dry sauce and 90-110g of water, and then heat 90-110g of salad oil to 180 ℃ for frying for 5-7 min.

3. The process for preparing the Chinese hamburger preserved meat according to claim 2, which is characterized in that: and the step of cooking meat in the step 3) is to put 20-22KG of blanched lean meat, 6-8KG of blanched fat meat, 16-18KG of blanched leg meat, 10-20KG of stock, 15-25KG of water, 0.4-0.8KG salt, 0.05-0.15KG of white sugar, 0.5-0.8KG of chicken essence, 0.8-1.0KG of fried sauce, 0.1-0.3KG of dark soy sauce, 0.1-0.3KG of oil, 0.05-0.15KG of red yeast rice particles and 0.01-0.03KG of potassium sorbate into a pot at the temperature of 190-210 ℃ for cooking for 9-11min, and to start to finish timing in a small fire at the temperature of 150-170 ℃, wherein the salinity is detected by a salinity meter to be 6-7 degrees, and the stock is the stock before-cooking.

4. The process for preparing the Chinese hamburger preserved meat according to claim 3, which is characterized in that: the preparation of the sauce base material in the step 4) comprises the steps of sequentially adding 150-250g of meat cooking soup stock, 200-300g of base soup, 14-18g of dark soy sauce, 2-4g of fresh and fragrant king pork, 1-2g of red yeast rice powder, 15-25g of sauce, 15-25g of potato starch and 0.01-0.03g of potassium sorbate into a pot, uniformly stirring, and slowly boiling with slow fire.

5. The process for preparing the Chinese hamburger preserved juice meat according to claim 4, which is characterized in that: and the middle-sole soup in the step 4) is prepared by adding 2 chicken backs into 40-50KG water, decocting with 2 big bones with slow fire for 3 hours, and cooling for later use.

6. The process for preparing the Chinese hamburger preserved meat according to claim 5, which is characterized in that: the step of preparing the stuffing in the step 5) is to uniformly stir and cool the diced chili, 50-70g of green diced chili, 600g of sauce-based soup and 1400g of meat stuffing.

7. The process for making the Chinese hamburger preserved meat according to claim 6, which is characterized in that: the step 6) is to prepare the white jean bread, wherein 800-1200g of flour, 13.5-15.5g of small materials, 6-10g of dry yeast, 15-25g of lard oil, 360-460g of water, 9-11g of soybean oil and 9-11g of glucolactone are sequentially put into a dough mixer to be stirred, and the dough is formed and then pressed into a white and smooth round cake shape by a dough pressing machine.

8. The process of claim 7, wherein the process comprises the steps of: the small materials in the step 6) comprise: 3-3.25g of star anise, 1-1.25g of dry pepper, 4-4.25g of cassia bark, 3-3.25g of tsaoko cardamon, 1-1.25g of pepper, 0.6-0.85g of fennel, 0.5-0.75g of angelica dahurica and 0.4-0.65g of clove.

9. The process for making the Chinese hamburger preserved meat according to claim 8, which is characterized in that: the diameter of the cake-shaped dough is 12.5-13cm when the white lucky bread is made in the step 6), the rolled white lucky bread is placed into the electric baking pan with the temperature of 220-.

10. The process of claim 9, wherein the process comprises the steps of: the single gram weight of the white jean bread during the forming in the step 7) is 93-97g, the weight of the stuffing is 63-67g, and the single weight of the white jean bread with the preserved juice meat after the forming is 156-164 g.

Technical Field

The invention relates to a wheaten food product, in particular to a process for making white-jejunum-stuffed preserved-juice meat, and belongs to the field of food processing.

Background

The Chinese hamburger is a wonderful combination of two foods, namely bacon meat, white-lucky steamed bread and Chinese hamburger, wherein the bacon meat and the white-lucky steamed bread are integrated and mutually baked, the tastes of the bacon meat and the white-lucky steamed bread are brought into full play, the steamed bread is crisp and has meat fragrance, is fat but not greasy, has endless aftertaste, and the bacon meat has a long history, is famous in China and matched with the white-lucky steamed bread, has the reputation of Chinese hamburger, is famous in China and is deeply loved by people. The preserved juice hamburger is elaborately prepared from more than thirty kinds of seasonings, and due to the fact that materials are selected elaborately, the Huogong meat arrives at home, and old soup is used, the prepared preserved juice meat is distinctive, and has the unique flavor of ruddy color, fragrant smell, soft and glutinous meat, no rotten meat, and strong and mellow fragrance.

For example, patent No. CN200810236569.2 discloses a method for making meat of instant Chinese hamburger and its industrialization, and the patent only discloses a method for making meat of Chinese hamburger, and the meat of Chinese hamburger is put into a bag to become a quick product, but after long-time placement, the flavor and delicious taste of meat are disappeared, and the meat of Chinese hamburger in the invention can be placed for 6 months, and additives may be put into meat, which is not suitable for consumers.

Disclosure of Invention

The technical problem to be solved by the invention is to provide the white-guitar steamed-bread and preserved-juice meat which is crisp in skin, tender in inside, swollen in cake body, layered in inside and fresh and tender in meat quality.

In order to solve the problems, the invention adopts the following technical scheme:

a process for preparing baked juice meat of white steamed bread comprises the following steps: 1) raw material pretreatment, 2) sauce frying, 3) meat boiling, 4) sauce base soup making, 5) stuffing making, 6) white steamed bread making, 7) forming, 8) quick-freezing, packaging and refrigerating.

The following is a further optimization of the above technical solution of the present invention:

pretreatment of raw materials: pretreating and unfreezing back elbow meat, chicken leg meat and fat meat, cleaning, peeling and cutting for later use, blanching the treated meat, filtering with cold water after blanching, cutting the cleaned hot pepper and green hot pepper into 0.5cm cubes by a machine, blanching for 1 minute, and cooling with cold water for later use.

Further optimization: cutting the back elbow meat in the step 1) into meat blocks with the length of 9-11cm and the thickness of 4-5cm, wherein the meat blocks are as follows: chicken leg meat: fat =6.5:2: 1.5.

Further optimization: the step of stir-frying the sauce in the step 2) is to uniformly mix 100-300g of the sauce, 400-600g of the dry sauce and 90-110g of water, and then stir-fry the mixture for 5-7min by heating 90-110g of salad oil to 180 ℃.

Further optimization: and the step of cooking meat in the step 3) is to cook lean meat after blanching with 20-22KG water, fat meat after blanching with 6-8KG water, chicken leg meat after blanching with 16-18KG water, old soup with 10-20KG water, 15-25KG water, 0.4-0.8KG salt, 0.05-0.15KG white sugar, 0.5-0.8KG chicken essence, 0.8-1.0KG fried sauce, 0.1-0.3KG dark soy sauce, 0.1-0.3KG oil, 0.05-0.15KG red yeast rice particles, 0.01-0.03KG potassium sorbate, put into a pot with the temperature of 190 ℃ and 210 ℃ for cooking for 9-11min, and turn into the middle temperature of 150 ℃ and 170 ℃ for slow fire timing, wherein the salinity is detected by a salinity meter to be 6-7 ℃, and the old soup is the old soup before blanching.

Further optimization: the preparation of the sauce base material in the step 4) comprises the steps of discharging and adding 250g of meat cooking soup, 300g of bottom soup, 14-18g of dark soy sauce, 2-4g of fresh and fragrant king pork, 1-2g of red yeast rice powder, 15-25g of sauce, 15-25g of potato starch and 0.01-0.03g of potassium sorbate into a pot, uniformly stirring, and slowly boiling with slow fire.

Further optimization: and the middle-sole soup in the step 4) is prepared by adding 2 chicken backs and 2 big bones into 40-50KG water, decocting for 3 hours by slow fire, and cooling for later use.

Further optimization: the step of preparing the stuffing in the step 5) is to uniformly stir and cool the diced chili, 50-70g of green diced chili, 600g of sauce-based soup and 1400g of meat stuffing.

Further optimization: the preparation of the white jean bread in the step 6) comprises the steps of sequentially putting 800-1200g flour of Wudeli steamed bread, 13.5-15.5g small materials, 6-10g dry yeast, 15-25g lard oil, 360-460g water, 9-11g soybean oil and 9-11g glucolactone into a dough kneading machine for stirring, kneading into dough, and then pressing the dough into a white and smooth round cake shape by a dough pressing machine.

Putting the rolled round-cake-shaped Chinese hamburgers into an electric baking pan for shaping, turning over once for about 15s, and taking out the round-cake-shaped Chinese hamburgers after turning over for 15s to obtain shaped round-cake Chinese hamburgers;

putting well-shaped cake of Chinese red hamburgers into the wet bundle to proof, and proofing to one time of the original Chinese red bread to obtain proofed Chinese red bread;

putting proofed white guitar bread into an electric baking pan to bake for 7 minutes and 30 seconds to obtain baked bread;

putting the baked buns into a wet bundle and putting the bundle into a constant temperature warehouse for cooling to obtain cooled buns;

and uniformly breaking the cooled buns by using a knife, and connecting the cooled buns by about 4cm to obtain the broken buns.

Further optimization: the small materials in the step 6) comprise: 3-3.25g of aniseed, 1-1.25g of dried hot pepper, 4-4.25g of cassia bark, 3-3.25g of tsaoko amomum fruit, 1-1.25g of pepper, 0.6-0.85g of fennel, 0.5-0.75g of angelica dahurica and 0.4-0.65g of clove.

Further optimization: the diameter of the cake-shaped dough in the step 6) is 12.5-13 cm.

Further optimization: and (3) placing the rolled white jean bread in the step 6) into an electric baking pan with the temperature of 220-260 ℃ for shaping.

Further optimization: and 6) putting the proofed buns into an electric baking pan with the temperature of 170-.

Further optimization: and 7) filling the broken buns to obtain the bacon of the white jean, wherein the gram weights of the buns are 93-97g, the filling weight is 63-67g, and the molded weight is 156-164 g.

Further optimization: and step 8), quickly freezing the formed steamed bread in a refrigeration house at the temperature of minus 30 ℃.

The invention adopts the technical scheme and has the following beneficial effects:

(1) the lean meat, the chicken leg meat and the fat meat are boiled with strong fire and then slowly boiled with slow fire, the meat boiled by the method is natural and juicy, the lean meat is thin but not firewood, the fat meat is fat but not greasy, and the meat is rich in a large amount of protein, fat, carbohydrate, calcium, iron and phosphorus elements, so that the meat is not only popular with young people, but also more suitable for old people and children.

(2) The dough pressed by the noodle press has stronger toughness, the prepared buns have consistent thickness and more natural dough sheets, and the prepared buns are firstly placed in the electric baking pan for shaping and then proofed and baked by the electric baking pan, so that the surfaces of the prepared buns are burnt and crispy, the buns are soft and delicious, and the taste and the unique fragrance of the outside and the inside are loved by consumers.

Detailed description of the invention

For purposes of making the objects, aspects and advantages of the present invention more apparent, the present invention will be described in further detail with reference to specific embodiments, which are described herein for illustrative purposes only and are not intended to be limiting.