Steamed bread or stuffing-contained steamed bread with graphic surface and preparation method thereof

A production method and pattern technology, applied in baking, preservation of baked products, food science, etc., can solve problems such as troublesome food waste, food safety impact, food pollution, etc., and achieve the effect of easy control, clear pattern, and easy operation

Inactive Publication Date: 2009-12-02
张茆生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the past, steamed steamed buns or steamed buns were mainly homemade. With the development of society, people’s living standards have improved, the pace of life has accelerated, and the division of labor in society has become more and more detailed. Now families usually buy from outside. Most of them are quick-frozen steamed buns or steamed buns that are resistant to storage. In order to distinguish their products from those of other manufacturers, various manufacturers of such foods have to affix paper trademarks on the outer packaging and on each steamed bun or steamed bun. Firstly, the label adhesive, the printing pigment on the label and the paper and the adsorbent on the paper will directly pollute the food and affect the safety of food; secondly, it increases the cost of production; thirdly, people use When eating, the trademark logo should be peeled off first. Since the trademark logo is firmly bonded to the skin of steamed buns or steamed buns, the sticky skin will be peeled off and discarded, which is troublesome and wastes food.

Method used

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  • Steamed bread or stuffing-contained steamed bread with graphic surface and preparation method thereof
  • Steamed bread or stuffing-contained steamed bread with graphic surface and preparation method thereof
  • Steamed bread or stuffing-contained steamed bread with graphic surface and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Reference attached figure 1 Attached figure 2 It can be seen that a steamed steamed bread of the present invention is composed of a skin 1 and a core 2, and there is a logo pattern 11 on the skin of the steamed bread. The pattern 11 is integrated with the entire surface of the steamed bun, but the color is different. Of course, because the skin is burnt and burned at high temperature, it will become hard and brittle, lose its original elasticity and be slightly tightened (shrink) and be ironed. If you look closely, you will find that the skin is slightly smaller than other normal color skins. The sunken.

[0015] The specific production methods and steps are:

[0016] On the upper surface or the upper surface and the outer skin of the side of the steamed buns, use a metal stamp that has been heated to a high temperature. The contact time between the stamp and the skin of the bun is two to three seconds, because the burnt temperature is high and the skin is scorched. The s...

Embodiment 2

[0019] Reference attached image 3 Attached Figure 4 It can be seen that a steamed bun of the present invention is composed of the skin 1, the core part 2 and the stuffing 3, and there is a logo pattern 11 on the skin of the bun. The pattern 11 is integrated with the entire bun skin, but the color is different. Sometimes it may also be slightly sunken compared to other normal color skins.

[0020] The specific production methods and steps are:

[0021] On the top surface or the top surface and side surface of the steamed buns, the modified electric ferrochrome is used for temperature control. The electric ferrochrome head has been changed into a seal-like form, and it is preheated to 300°C by electrification. After a high temperature of about 700℃, directly burn and burn the surface of the bun. The contact time between the seal and the skin of the bun is appropriate to cause overheating and coking and discoloration of the contact part, because the burning temperature is high, the ...

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Abstract

The invention relates to a steamed bread or a stuffing-contained steamed bread with a graphic surface, which is characterized in that the surface of a piece of steamed bread or a piece of stuffing-contained steamed bread is provided with a burnt trace character or a graphic logo formed by heating. Because the local skin of the steamed bread or the stuffing-contained steamed bread is heated at high temperature, the heated position of the steamed bread or the stuffing-contained steamed bread is burnt and changes a color so as to form a distinguished graph having an obvious color difference with a noncontact part, thereby preventing food pollution and the use of a paper logo. The preparation method of the stamp logo has the advantages of simple and convenient operation, easy control, clear graph, no disappearing and attractive color and conforms to the requirements of green, environmental protection and sanitation.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a steamed bun or bun with a pattern on the surface and a preparation method thereof. Background technique [0002] As we all know, steamed buns or buns are traditional foods in our country, especially the staple food of people in the northern regions. They are made by fermenting flour, forming or filling, and steaming. Its appearance is smooth and white, and the skin is soft and puffy. Loose, chewy, nutritious, inexpensive and good-quality. In the past, steamed steamed buns or steamed buns were mainly made by home. With the development of society, the people’s living standards have improved, the pace of life has accelerated, and the division of labor has become more and more refined. Nowadays, families usually buy out and buy. The main products are storage-resistant quick-frozen steamed buns or steamed buns. In order to distinguish their products from other manufacturers’ prod...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D15/00
Inventor 张茆生
Owner 张茆生
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