Hot pot baozi and preparation method thereof

A production method and technology of hot pot buns, which are applied in the food field, can solve the problems of short shelf life, easy cracking, and poor anti-aging effect of hot pot buns, and achieve the effects of strong toughness, strong cooking resistance, and good anti-aging effect of bun skins

Active Publication Date: 2014-09-03
WUXI HUASHUN MINSHENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a hot pot bag and its production method, so as to solve the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] In the present embodiment, a kind of hot pot bag comprises steamed stuffed bun skin and stuffing,

[0034] Described steamed stuffed bun skin is prepared from the raw material of following weight:

[0035] Wheat starch: 4kg; modified starch: 49kg; water: 35kg; frozen oil: 5kg; trehalose: 0.5kg; sodium stearoyl lactylate: 0.05kg; sodium caseinate: 0.2kg; modified soybean lecithin: 0.15kg;

[0036] The filling is prepared from the following raw materials in parts by weight:

[0037] Meat: 48kg; lean fat: 4.7kg; dark soy sauce: 1.4kg; water: 0.9kg; shallot: 9.0kg; water chestnut: 13.5kg; agar jelly: 13.5kg; salt: 1.4kg; sugar: 1.1kg; pepper: 0.07kg; monosodium glutamate: 0.75kg; disodium 5'-inosinate: 0.029kg; disodium 5'-guanylate: 0.34kg.

[0038] A method for making said chafing dish, comprising the following steps:

[0039] a) Preparation of starch gorgon: add 9% of the total amount of wheat starch and modified starch, add water and stir evenly until there is no gra...

Embodiment 2

[0050] In the present embodiment, a kind of hot pot bag comprises steamed stuffed bun skin and stuffing,

[0051] Described steamed stuffed bun skin is prepared from the raw material of following weight:

[0052] Wheat starch: 5kg; modified starch: 51kg; water: 36kg; frozen oil: 6kg; trehalose: 0.75kg; sodium stearoyl lactylate: 0.07kg; sodium caseinate: 0.3kg; modified soybean lecithin: 0.2kg;

[0053] The filling is prepared from the following raw materials in parts by weight:

[0054] Meat: 50kg; lean fat: 4.8kg; dark soy sauce: 1.5kg; water: 1kg; shallots: 9.15kg; horseshoe: 14.1kg; agar jelly: 14.1kg; salt: 1.5kg; sugar: 1.25kg; kg; monosodium glutamate: 0.76kg; disodium 5'-inosinate: 0.029kg; disodium 5'-guanylate: 0.35kg.

[0055] A method for making said chafing dish, comprising the following steps:

[0056] a) Preparation of starch gorgon: add 10% of the total amount of wheat starch and modified starch, add water and stir evenly until there is no granulation, heat ...

Embodiment 3

[0067] In the present embodiment, a kind of hot pot bag comprises steamed stuffed bun skin and stuffing,

[0068] Described steamed stuffed bun skin is prepared from the raw material of following weight:

[0069] Wheat starch: 6kg; modified starch: 53kg; water: 37kg; quick-frozen oil: 7kg; trehalose: 1kg; sodium stearoyl lactylate: 0.09kg; sodium caseinate: 0.4kg; modified soybean lecithin: 0.25kg;

[0070] The filling is prepared from the following raw materials in parts by weight:

[0071] Meat: 52kg; lean fat: 4.9kg; dark soy sauce: 1.7kg; water: 1.1kg; shallot: 9.3kg; water chestnut: 14.7kg; agar jelly: 14.7kg; salt: 1.6kg; sugar: 1.4kg; pepper: 0.1kg; monosodium glutamate: 0.78kg; disodium 5'-inosinate: 0.03kg; disodium 5'-guanylate: 0.36kg.

[0072] A method for making said chafing dish, comprising the following steps:

[0073] a) Preparation of starch gorgon: add 11% of the total amount of wheat starch and modified starch, add water and stir evenly until there is no ...

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Abstract

The invention discloses a hot pot baozi, which comprises baozi wrappers and stuffing, wherein the baozi wrappers are prepared from the following raw materials: wheat starch, modified starch, water, quick-frozen oil, mycose, sodium stearoyl lactylate, sodium caseinate, and modified soybean lecithin. The stuffing is prepared from the following raw materials: meat, pure fat, dark soy sauce, water, spring onion, water chestnut, agar jelly, salt, white sugar, ground pepper, monosodium glutamate, inosine 5'-monophosphate and guanosine 5'-monophosphate. The invention discloses a preparation method of the hot pot baozi, which comprises the following steps: a) preparing starch gravy; b) adding auxiliary material; c) carrying out vacuum dough making; d) stirring the stuffing; e) molding; f) boiling with water; g) cooling; and i) cold preservation. The hot pot baozi provided with the above-mentioned materials and preparation method has rich nutrition, good taste and good chewing quality. The wrapper of the hot pot baozi has strong toughness, high transparency after water boiling and better retention of cooking liquor. Furthermore, the hot pot baozi has good boiling-resistance and good anti-aging effect.

Description

technical field [0001] The invention relates to the field of food, in particular to a hot pot bun and a manufacturing method thereof. Background technique [0002] Baozi is one of the traditional pasta of the Han nationality in China. Its size varies according to the size of the filling. The smallest can be called Xiaolongbao, and the others are medium and large. The traditional steamed buns are mainly steamed buns. This kind of steamed buns is made of flour as the main raw material and fermented with yeast. The buns are fluffy and soft, and are only suitable for steaming. The soup is easy to permeate into the dough, the umami flavor of the filling is lost, and the taste becomes poor. In response to the above problems, some manufacturers add modified starch or gluten to the dough, so that the dough has a certain toughness and ductility, so that it can be boiled and eaten as a hot pot bun. However, the hot pot buns on the existing market are anti-aging. The effect is poor. ...

Claims

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Application Information

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IPC IPC(8): A23L1/00A23L1/317A23L1/314A23L1/318A23L13/40A23L13/60A23L13/70
CPCA23L27/00
Inventor 连惠章王凯胡忠良闫博文费锦标
Owner WUXI HUASHUN MINSHENG FOOD
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