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Oat filling and preparation method and application thereof

A technology of oatmeal and stuffing, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of oatmeal without oat grain grain and elasticity, high viscosity of oatmeal, and no improvement in the taste of stuffing, so as to improve nutrition and health Features, smooth taste, and the effect of preventing skin breakage

Inactive Publication Date: 2015-02-04
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, oatmeal paste has high viscosity and strong water absorption, and oatmeal paste does not have the unique texture and elasticity of oatmeal grains, so it does not improve the taste of fillings.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] The raw materials are taken according to the following parts by weight: 25 parts of pork stuffing, 55 parts of oatmeal, and 20 parts of diced green onion. Auxiliary materials: ginger powder, sesame oil, pepper oil, soybean oil, monosodium glutamate, salt, soy sauce, eggs, bone broth, etc. are each in an appropriate amount, but the total amount of auxiliary materials is controlled within 10% of the weight of the raw materials.

[0043] Firstly, the oat grains are cleaned and washed, soaked for 2 hours, and steamed with an appropriate amount of water for 1 hour; then, the oats are added to the meat filling and fully mixed and stirred. When stirring, one-way stirring is required to facilitate the formation of the meat protein network structure. Then add minced vegetables, minced green onion, minced ginger, sesame oil, pepper oil, soybean oil, monosodium glutamate, salt, soy sauce, eggs, bone broth, etc., and then stir and mix well.

[0044] Then, put an appropriate amount...

Embodiment 2

[0047] The parts by weight of the raw materials are: 35% of pork stuffing and 65% of oatmeal. Minced ginger, sesame oil, pepper oil, soybean oil, monosodium glutamate, salt, soy sauce, eggs, bone broth, etc. are all in appropriate amounts, but the total amount is controlled within 20% of the weight of the raw materials.

[0048] Firstly, the oat grains are cleaned and washed, soaked for 4 hours, added with an appropriate amount of water and steamed for 1000 minutes; then, the oats are added to the meat filling and fully mixed and stirred. When stirring, one-way stirring is required to facilitate the formation of the meat protein network structure. Then add minced vegetables, minced green onion, minced ginger, sesame oil, pepper oil, soybean oil, monosodium glutamate, salt, soy sauce, eggs, bone broth, etc., and stir thoroughly.

[0049] Then, put an appropriate amount of bun stuffing into the prepared bun skin, wrap it manually or mechanically, and then proof and cook it.

...

Embodiment 3

[0052]The parts by weight of the raw materials are: 45% of pork stuffing, 25% of oatmeal, and 30% of minced cabbage. Minced green onion, minced ginger, sesame oil, pepper oil, soybean oil, monosodium glutamate, salt, soy sauce, eggs, bone broth, etc. are appropriate amounts, but the total amount should be controlled within 30% of the weight of the raw materials.

[0053] First of all, the ground oats can be ground with a rice polishing machine, or the ground oats processed by an outsourced oats production company, soaked for 10 minutes, and steamed with an appropriate amount of water for 10 minutes; then, add the oats to the meat Stir in the filling and mix and stir well. When stirring, one-way stirring is required to facilitate the formation of the meat protein network structure. Then add minced vegetables, minced green onion, minced ginger, sesame oil, pepper oil, soybean oil, chicken essence, salt, soy sauce, eggs, bone broth, etc., and stir thoroughly.

[0054] Then, put...

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PUM

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Abstract

The invention discloses a filling which takes oat grains as one of the main raw materials, a preparation method and application thereof. The oat filling comprises the following components in parts by weight: 25 to 90 parts of minced meat, 1 to 70 parts of oats and 0 to 50 parts of vegetables. The preparation method comprises the following steps: taking the raw materials in parts by weight, steaming and boiling the oats for 5 to 1000 minutes; mixing the minced meat and the oats, fully stirring the materials uni-directionally, and then adding vegetables and assistant materials, and uniformly stirring and mixing the materials to form the filling. The prepared oat filling can be applied to the food with fillings or the food which is absolutely processed by fillings. According to the oat filling, the preparation method and the application disclosed by the invention, the edible method of oat is enriched, meanwhile, the nutrient and flavor of food with fillings are increased and improved; the invention belongs to the technical field of food processing.

Description

technical field [0001] The invention relates to a food stuffing, in particular to a formula of oatmeal stuffing and its preparation method and application. It belongs to the technical field of food processing. Background technique [0002] At present, with the improvement of living standards, people begin to pursue a reasonable diet structure for daily food, and pay more and more attention to eating various cereal foods to meet the human body's demand for dietary fiber. Oatmeal is rich in dietary fiber, especially water-soluble dietary fiber. At the same time, oatmeal is also rich in protein, fat, etc., and is very nutritious. It has the effect of increasing the level of high-density lipoprotein cholesterol in plasma, which is beneficial to the prevention of atherosclerosis, and also has the function of regulating cholesterol metabolism. [0003] In recent years, the types of oatmeal foods have been increasing, and the consumer market has been expanding, and even many bun...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/48A23L1/29A23L1/00A23L7/10A23L13/60A23L19/00
CPCA23L13/65A23L7/10A23L13/428A23L13/60A23L33/00A23P20/25
Inventor 李再贵胡月明李梦黎李慧唐新玥
Owner CHINA AGRI UNIV
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