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Vacuum packaged instant pie of high water content and its processing technology

A technology of vacuum packaging and high water content, which is applied in vacuum/special atmosphere packaging, food preparation, food science, etc. It can solve the problems of weight, thickness and area restrictions, and achieve the effect of meeting requirements and rich product varieties

Inactive Publication Date: 2007-10-03
李宝华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The "high water content vacuum-packed convenience pie" processed by this method makes up for the shortcomings of the existing convenience food, and meets the public's requirements for convenience food hygiene, nutrition, deliciousness, long shelf life, convenience in eating and carrying, etc. , more perfect and enrich the market variety of convenience food, but this processing method limits the weight, thickness and area of ​​the finished pie of "high water content vacuum-packed convenience pie", which results in the limitation of the processed products of this method Sex, can not meet the requirements of the public very well

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Nutritious High Moisture Vacuum Packed Convenience Pies

[0022] a. Kneading noodles: Wheat flour (50%), buckwheat flour (10%), corn flour (10%), sorghum flour (5%), millet flour (4%), mung bean flour (4%), red bean flour (4%), Oat Flour (4%), Soy Flour (1%), Pueraria Starch (1%), Rice Flour (1%), Fern Root Starch (1%), Pea Flour (1%), Broad Bean Flour (1%), sweet potato starch (1%), kidney bean powder (1%), potato starch (1%), flour product additive (being yeast powder, egg) (" flour product additive " described in the content of the present invention refers to In order to improve the quality of noodle products and color, aroma, taste, as well as processing technology and storage requirements, the specified dosage of natural nutrients or chemical synthetic substances) and water are stirred together and then fermented. After the fermentation is completed, the second stirring is carried out, and at the same time Add edible lye or edible alkaline noodles, and finally wak...

Embodiment 2

[0028] Delicious High Moisture Vacuum Packed Convenience Pies

[0029] a. Kneading dough: Step 1: Stir together 70% of the wheat flour used, flour product additives (ie yeast powder) and water and then ferment. After the fermentation is completed, stir for the second time, and add edible lye or edible Alkaline noodles, and finally wake up noodles. Step 2: add water and stir the remaining 30% (ie 30% of the used amount) wheat flour and wake it up. Step 3: Finally, mix the dough obtained after completing steps 1 and 2.

[0030] b. Stuffing: Mix pork, beef or mutton minced by a stuffing machine with Chinese cabbage minced by a vegetable stuffing machine, then add refined salt, monosodium glutamate, soy sauce, various seasoning powders, green onions, ginger, sesame oil and soybean oil and stir into pie filling.

[0031] c. Pie making: add the dough obtained after completing step a and the pie filling obtained after completing step b into the steamed stuffed bun machine to make ...

Embodiment 3

[0035] Economical High Moisture Vacuum Packed Convenience Pies

[0036] a. Dough mixing: Wheat flour, noodle product additives (yeast powder) and water are stirred together and then fermented. After the fermentation is completed, the second stirring is carried out, and at the same time, edible lye or edible lye is added to make a dough that meets the requirements of use .

[0037] b. Making stuffing: first fry the eggs and crush them, then add chopped leeks with a knife, and finally add ginger, refined salt, pepper noodles, monosodium glutamate, cooking oil, etc. and stir to make pie fillings.

[0038] c. Pie making: The dough is made into small dough, then rolled thinly by hand, wrapped in pie filling, sealed, and made into a flat semicircular raw pie base.

[0039] d. Ripening: the raw pie base is matured by using a roasting method.

[0040] e. Packaging: Sterilize after vacuum packaging. Packaging method: put the pie with a water content of 40-50% and the seasoning powder...

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Abstract

A vacuum-packed instant stuffed pie able to be eaten directly or after heated features that its water content is 25-75%. Its preparing technology is also disclosed.

Description

technical field [0001] The invention relates to a convenience food, in particular to a vacuum-packed convenience food and a processing technology thereof. Background technique [0002] The Chinese invention patent application with the application number of 200510119866.5 (publication number CN1762243A) that the inventor applied to the Chinese Patent Office on November 9, 2005 discloses "high water content vacuum-packed convenience pie and its processing technology", the Chinese invention patent The application discloses a processing method for a brand-new instant food (high water content vacuum-packed convenience pie), which can be realized by those skilled in the art. The "high water content vacuum-packed convenience pie" processed by this method "Pie" has the following advantages: (1) Nutritious and adjustable. (2) Easy to carry. (3) It is suitable for Chinese eating habits. (4) Various tastes. (5) Long shelf life. (6) It can be standardized, mass-produced and mechani...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/48B65B31/02A23L7/122
Inventor 李宝华
Owner 李宝华
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