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Portable instant dehydrated steamed bread and preparation method thereof

A dry and portable technology for steamed buns is applied in the field of food processing to achieve the effects of crunchy taste, long storage time and easy portability.

Inactive Publication Date: 2011-10-26
陈义
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The steamed buns on the existing market are all steamed and sold immediately, and consumers have to eat them while they are hot

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The main raw materials of steamed buns include, in parts by weight:

[0032] Raw material part 1: taro and potato (according to any ratio); 40 parts;

[0033] Ingredients 2 parts: raw flour; 40 servings.

[0034] The taro is one or more of betel nut taro, red taro, white taro or nine-headed taro.

[0035] The preparation steps are:

[0036] (1) Wash 1 part by weight of Acanthopanax, 1 part by weight of Acanthopanax, 1 part by weight of Scutellaria sativa, and 1 part by weight of mulberry leaves, and boil with water, the amount of water added is 1 / 4 of the total weight of the four materials 2 times, the boiling time is 0.5 hours, filter, and the filtrate is set aside;

[0037] (2) According to the ratio, peel and wash part 1 of the raw material, and cut it into pieces;

[0038] (3) Add the Acanthopanax senticosus, Limegrass, Scutellaria, and mulberry leaf boiling filtrate prepared in step (1) to part 1 of the raw material cut into blocks and marinate for 1 hour; the ...

Embodiment 2

[0044] The main raw materials of steamed buns include, in parts by weight:

[0045] Raw material 1 part: taro; 50 parts;

[0046] 2 parts of raw materials: raw flour and miscellaneous grain powder (according to any ratio); 50 parts.

[0047] The taro is one or more of betel nut taro, red taro, white taro or nine-headed taro.

[0048] The miscellaneous grain powder is made by grinding one or several kinds of chestnut rice, oats, yellow rice, Chinese yam, lotus seeds, gorgon, sorghum, millet, buckwheat, oats, barley, or millet into powder and mixing them in any weight ratio.

[0049] The preparation steps are:

[0050] (1) After washing 2 parts by weight of Acanthopanax, 2 parts by weight of Acanthopanax, 1 part by weight of Scutellaria sativa, and 1 part by weight of mulberry leaves, add water to boil, and the amount of water added is 1 / 4 of the total weight of the four materials. 3 times, the boiling time is 1 hour, filter, and the filtrate is set aside;

[0051] (2) Accor...

Embodiment 3

[0058] The main raw materials of steamed buns include, in parts by weight:

[0059] Ingredients 1 part: Potatoes; 45 servings;

[0060] Raw material 2 parts: miscellaneous grain powder; 45 servings.

[0061] The taro is one or several kinds of betel nut taro, red taro, white taro, nine-headed taro or other types of taro with high starch content.

[0062] The miscellaneous grain powder used in the raw material is one or several kinds of oats, sorghum, millet, buckwheat, oats or barley which are ground into powder and mixed according to any weight ratio.

[0063] The preparation steps are:

[0064] (1) After washing 1.5 parts by weight of Acanthopanax, 1.5 parts by weight of Acanthopanax, 1 part by weight of Scutellaria sativa, and 1 part by weight of mulberry leaves, add water to boil, and the amount of water added is 1 / 2 of the total weight of the four materials. 2.5 times, the cooking time is 0.8 hours, filter, and the filtrate is set aside;

[0065] (2) According to the ...

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PUM

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Abstract

The invention provides a portable instant dehydrated steamed bread and a preparation method thereof. The method comprises the following steps of: cooking and mixing raw materials of flour type and rawmaterials of starch type to prepare a steamed bread parison; freezing the steamed bread parison at the temperature ranging from -18 DEG C to -30 DEG C for 72-168 hours, subsequently taking out the steamed bread parison, defreezing and drying the steamed bread parison, thus preparing the portable instant dehydrated steamed bread. The freezing method is adopted for natural expansion, the dehydratedsteamed bread has long storage time and long shelf life, is convenient for being carried, avoids braising when being eaten, can be instantly eaten after the package is opened and has short taste.

Description

technical field [0001] The invention belongs to the field of food processing, and more specifically relates to a portable instant steamed bun and a preparation method thereof. Background technique [0002] The steamed buns on the existing market are all steamed and sold now, and consumers also eat them while they are hot. Another is that merchants steam a large amount of steamed buns, store them in a frozen state, and sell them slowly in the future. After the consumer buys, it will be steamed again before it can be eaten. Confirmed by researchers. Food stored in an environment above minus 18°C ​​cannot be frozen for more than three months. If it is longer than three months, the food will start to change color, deteriorate, and produce harmful substances. Contents of the invention [0003] The invention provides a portable instant dried steamed bun and a preparation method thereof. Freezing method is adopted to make it expand naturally. The product has a long storage tim...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/164A23L1/30A23L7/117A23L33/105
Inventor 陈义
Owner 陈义