Preparation method of quick-frozen steamed stuffed buns

A steamed bun and quick-frozen oil technology, which is applied in food preparation, food science, application, etc., can solve the problem of easy cracking of quick-frozen buns, and achieve the effect of good emulsification effect, good taste and not easy to crack

Inactive Publication Date: 2015-02-18
SUZHOU FULL FORTUNE FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Steamed stuffed bun is a kind of common folk food, which is very popular among common people. Because of its delicious taste, convenient eating, nutritious and hygienic, quick-frozen steamed stuffed bun overcomes the shortcomings of troublesome and time-consuming home production, and develops particularly rapidly. It has become the most common frozen noodle product. varieties, but common quick-frozen buns are easy to crack

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The preparation method of the quick-frozen steamed stuffed bun of the present embodiment, its preparation steps are:

[0021] a, get the following raw materials in parts by weight: 45 parts of lard, 15 parts of palm oil, 15 parts of water, 0.1 part of monoglyceride, 0.1 part of lecithin and fully stir to make quick-frozen oil for subsequent use;

[0022] b. Take the following raw materials in parts by weight: 50 parts of flour, 30 parts of water, 5 parts of sweet potato powder, 5 parts of tapioca starch, 3 parts of gluten powder, and 5 to 8 parts of the above-mentioned quick-frozen oil are added to the vacuum dough mixer and mixed Make dough, the time is 8min, the vacuum is 80KPa;

[0023] c. Press the reconciled dough into a dough cake through a high-speed noodle press, and then roll the pressed dough dough into a 0.35cm thick dough;

[0024] d. Take the following raw materials in parts by weight: 20 parts of pork, 40 parts of fish, 5 parts of corn kernels, 2 parts of...

Embodiment 2

[0029] The preparation method of the quick-frozen steamed stuffed bun of the present embodiment, its preparation steps are:

[0030] a, get the following raw materials in parts by weight: 75 parts of lard, 30 parts of palm oil, 25 parts of water, 0.3 part of monoglyceride, 0.3 part of lecithin and fully stir to make quick-frozen oil for subsequent use;

[0031] b. Take the following raw materials in parts by weight: 60 parts of flour, 40 parts of water, 8 parts of sweet potato powder, 8 parts of tapioca starch, 5 parts of gluten powder, and 8 parts of the above-mentioned quick-frozen oil are added to the vacuum dough mixing machine to make dough , the time is 10min, the vacuum degree is 80KPa;

[0032] c. Press the reconciled dough into a dough cake through a high-speed noodle press, and then roll the pressed dough dough into a 0.45cm thick dough;

[0033] d. Take the following raw materials in parts by weight: 25 parts of pork, 45 parts of fish, 8 parts of corn kernels, 5 pa...

Embodiment 3

[0038] The preparation method of the quick-frozen steamed stuffed bun of the present embodiment, its preparation steps are:

[0039] a. Get the following raw materials in parts by weight: 65 parts of lard, 25 parts of palm oil, 20 parts of water, 0.2 part of monoglyceride, 0.2 part of lecithin and fully stir to make quick-frozen oil for subsequent use;

[0040] b. Get the following raw materials in parts by weight: 55 parts of flour, 35 parts of water, 8 parts of sweet potato powder, 8 parts of tapioca starch, 5 parts of gluten powder, and 8 parts of the above-mentioned quick-frozen oil are added to the vacuum dough mixing machine to make dough , the time is 10min, the vacuum degree is 70KPa;

[0041] c. Press the reconciled dough into a dough cake through a high-speed noodle press, and then roll the pressed dough dough into a 0.35-0.45cm thick dough;

[0042] d. Take the following raw materials in parts by weight: 20 parts of pork, 40 parts of fish, 5 parts of corn kernels, ...

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PUM

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Abstract

The invention discloses a preparation method of quick-frozen steamed stuffed buns, belonging to the field of quick-frozen foods. Quick-freezing oil adopted by the quick-frozen steamed stuffed buns comprises the following components in parts by weight: 45-65 parts of lard oil, 15-30 parts of palm oil, 15-25 parts of water, 0.1-0.3 part of glyceride and 0.1-0.3 part of lecithin. The quick-frozen steamed stuffed buns prepared by using the method disclosed by the invention can be effectively prevented from cracking.

Description

technical field [0001] The invention relates to a method for preparing quick-frozen buns, belonging to the technical field of quick-frozen food. Background technique [0002] With the improvement of people's living standards and the popularization of family refrigerators, quick-frozen food has risen rapidly in the market. Because of its hygiene, convenience and nutrition, it is favored by people. At the same time, quick-frozen food is convenient for industrial production and has great market potential, so it is generally accepted by manufacturers and merchants. Because the food quick-freezing technology can maintain the original freshness, color, flavor, nutritional content, appearance quality and inner texture of natural food to the greatest extent, it is currently recognized as the best food storage technology. Food quick-freezing and fresh-keeping processing can reduce the water activity in the food matrix, inhibit the activity of microorganisms and enzymes, reduce the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/311A23L1/314A23L1/216A23D9/013A23L7/10A23L13/10A23L13/40A23L19/12
CPCA23L19/10A23D9/013A23L7/10A23L13/10A23L13/40A23L13/43A23L17/10
Inventor 金玠恒段学武李建蓉
Owner SUZHOU FULL FORTUNE FOOD CO LTD
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