Method for preserving steamed stuffed buns at room temperature
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A fresh-keeping method and steamed stuffed bun technology, which are applied in food preservation, food preparation, food science, etc., can solve the problems of inconspicuous improvement and prolongation, and achieve the effects of prolonging the fresh-keeping period, reducing moisture, and ensuring a sterile environment
Inactive Publication Date: 2015-01-21
山西紫团生态农业有限公司 +2
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[0007] The above-mentioned patent documents all carry out anti-corrosion treatment on the stuffing and skin of steamed stuffed buns, so as to achieve the purpose of prolonging the shelf life. If the filling is changed again, the preservation time will not be effectively extended, and the improvement effect is not obvious
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Embodiment 1
[0028] A fresh-keeping method for buns at room temperature, comprising the following steps,
[0029] ⑴ Steamed bun production: Prepare bun skin and stuffing, add 0.2% calcium propionate to the dough, add compound preservative to the stuffing, the amount and composition of the compound preservative (equivalent to the quality of stuffing): 0.04% Nisin (nisin, also known as nisin), 0.03% sodium dehydroacetate, 0.2% sodium diacetate and 0.3% tea polyphenols, make buns into shapes, and steam for 10-15 minutes;
[0030] ⑵ Steamed bun packaging: After cooling the cooked steamed buns to room temperature, put the steamed buns into a high-temperature-resistant PP box. The upper and lower sides of the PP box are evenly distributed with small holes, and the outer and bottom surfaces of the PP box are filled with water-absorbing inner pads. Then put the PP box and The water-absorbing inner pad is put into the retort bag at the same time, and the retort bag is filled with compound gas and s...
Embodiment 2
[0041] A fresh-keeping method for buns at room temperature, comprising the following steps,
[0042] ⑴ Steamed bun production: Prepare bun skin and stuffing, add 0.2% calcium propionate to the dough, add compound preservative to the stuffing, the amount and composition of the compound preservative (equivalent to the quality of stuffing): 0.04% Nisin (nisin, also known as nisin), 0.03% sodium dehydroacetate, 0.2% sodium diacetate and 0.3% tea polyphenols, make buns into shapes, and steam for 10-15 minutes;
[0043] ⑵ Steamed bun packaging: After cooling the cooked steamed buns to room temperature, put the steamed buns into a high-temperature-resistant PP box. The upper and lower sides of the PP box are evenly distributed with small holes, and the outer and bottom surfaces of the PP box are filled with water-absorbing inner pads. Then put the PP box and The water-absorbing inner pad is put into the retort bag at the same time, and the retort bag is filled with compound gas and t...
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Abstract
The invention relates to a method for preserving steamed stuffed buns at the room temperature. The method comprises the following steps: (1) making the steamed stuffed buns; (2) packaging the steamed stuffed buns, namely, cooling the cooked steamed stuffed buns to the room temperature, putting the steamed stuffed buns into a polypropylene (PP) box, enabling small holes to be respectively formed in the upper surface and the lower surface of the PP box, enabling a water absorption inner pad to be padded on the lower bottom surface at the outer side of the PP box, putting the PP box and the water absorption inner pad into a retort pouch at the same time, enabling the interior of the retort pouch to be filled with composite gas, and then sealing the retort pouch, wherein the composite gas comprises 10-30% of CO2 and 60-90% of N2, and the purities of the CO2 and the N2 are higher than 99.9%; (3) sterilizing; and (4) cooling and storing. According to the method for preserving the steamed stuffed buns at the room temperature, corresponding preservation treatment is carried out on the package of the steamed stuffed buns, a corresponding preservative is fed into the stuffing of the steamed stuffed buns, and a mould inhibitor calcium propionate is fed into wrappers, so that the preservation treatment is carried out in three aspects from inside to outside, the aim of preserving the steamed stuffed buns for 5-6 months at the room temperature can be achieved, and the preservation time of the steamed stuffed buns is revolutionarily prolonged.
Description
technical field [0001] The invention belongs to the technical field of food preservation, and in particular relates to a method for keeping steamed buns fresh at normal temperature. technical background [0002] Steamed buns in my country are mainly consumed in two ways: fresh food and quick-frozen. The shelf life at room temperature is very short, generally 1d to 2d in summer, and they lose water quickly when stored in the open, and appear crusty and cracked. Deterioration occurs over time. Quick-frozen buns are stored at -40°C and -18°C, which consumes a lot of energy and costs a lot. [0003] According to the search, the following patent documents on steamed stuffed bun preservation were found, and the specific disclosure content is as follows: [0004] 1. CN101611842 A biological fresh-keeping stuffed pasta product, including wheat flour as the raw material of the dough, and meat, seafood, vegetables, oil, and condiments as fillings, which is characterized in that 0.10-...
Claims
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Application Information
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