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Preparation method suitable for large-scale fermented flour foods containing frozen soup stuffing

A production method and large-scale technology, applied in the field of food processing, can solve the problems of few reports and achieve the effect of simple production process, simple process and good batch stability

Active Publication Date: 2015-05-06
WUXI HUASHUN MINSHENG FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the technical problems of the above-mentioned large-scale fermented foods containing soup and jelly fillings, there are few relevant literature reports

Method used

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  • Preparation method suitable for large-scale fermented flour foods containing frozen soup stuffing
  • Preparation method suitable for large-scale fermented flour foods containing frozen soup stuffing

Examples

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Effect test

Embodiment 1

[0031] A preparation method suitable for large-scale fermented noodle food containing soup and jelly fillings, comprising the following steps:

[0032] a) Filling: Taking pork stuffing as an example, weigh 50 parts by weight of skinless and boneless front shoulder meat, 8 parts by weight of pork fat, 2 parts by weight of dark soy sauce, 1 part by weight of shallots, 0.5 parts by weight of ginger, and 4 parts by weight of Water, 5 parts by weight of meat bone jelly, 2 parts by weight of salt, and 2 parts by weight of monosodium glutamate are placed in a blender, and mixed evenly to prepare soup jelly fillings, which are stored at 4°C for later use.

[0033] b) Preparation of old yeast head: Weigh 5 parts by weight of all-purpose flour, 0.1 part by weight of fresh yeast, and 0.1 part by weight of white granulated sugar in a mixing tank. After pre-mixing, add 2 parts by weight of water, stir to form a ball Place it at 25° C. and ferment in a constant temperature and humidity envi...

Embodiment 2

[0044] A preparation method suitable for large-scale fermented noodle food containing soup and jelly fillings, comprising the following steps:

[0045] a) Stuffing: Taking pork stuffing as an example, weigh 60 parts by weight of skinless and boneless front shoulder meat, 8 to 12 parts by weight of pork fat, 6 parts by weight of dark soy sauce, 2 parts by weight of shallots, 1 part by weight of ginger and 6 parts by weight 10 parts by weight of meat bone jelly, 3 parts by weight of salt, and 3 parts by weight of monosodium glutamate are placed in a blender and mixed evenly to prepare soup jelly fillings, which are stored at 6°C for later use.

[0046] b) Preparation of old yeast head: Weigh 8 parts by weight of all-purpose flour, 0.2 parts by weight of fresh yeast, and 0.4 parts by weight of white granulated sugar in a mixing tank. Place it at 30° C. and ferment in a constant temperature and humidity environment with a relative humidity of 70%, and the fermentation time is 70 m...

Embodiment 3

[0057] A traditional production method of large-scale fermented noodle food containing soup and jelly fillings, comprising the following steps:

[0058] a) Filling: Taking pork stuffing as an example, weigh 60 parts by weight of skinless and boneless front shoulder meat, 8-12 parts by weight of pork fat, 6 parts by weight of dark soy sauce, 2 parts by weight of shallots, 1 part by weight of ginger, 6 parts by weight Parts by weight of water, 10 parts by weight of meat bone jelly, 3 parts by weight of salt, and 3 parts by weight of monosodium glutamate are placed in a blender and mixed evenly to prepare soup jelly fillings, which are stored at 6°C for later use.

[0059] b) Preparation of old yeast head: Weigh 8 parts by weight of all-purpose flour, 0.2 parts by weight of fresh yeast, and 0.4 parts by weight of white granulated sugar in a mixing tank. Place it at 30° C. and ferment in a constant temperature and humidity environment with a relative humidity of 70%, and the ferme...

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Abstract

The invention relates to a preparation method suitable for large-scale fermented flour foods containing frozen soup stuffing. The method comprises the following steps: (a) preparing the stuffing; (b) preparing a sour dough starter; (c) preparing a mixed dough; (d) loosing the dough; (e) filling and forming; (f) carrying out one-stage fermentation at the temperature of 35-40 DEG C; (g) carrying out second-stage fermentation at the temperature of 4-10 DEG C; (h) carrying out temperature-returning fermentation at the temperature of 28-32 DEG C; (i) steaming; (j) cooling; and (k) freezing. A proper amount of sour dough starter is added to adjust the proper processing pH of the molded dough; a three-stage temperature-difference gradient fermentation process is combined, so that a prepared product is relatively high in surface smoothness and good in batch stability; the phenomena such as surface blistering and inaesthetic appearance of the large-scale fermented flour foods containing the frozen soup stuffing can be effectively avoided; and the method is suitable for industrial production and processing application.

Description

technical field [0001] The invention belongs to the field of food processing, and more specifically, the invention relates to a method for making large-scale fermented noodle food containing soup and jelly fillings. Background technique [0002] The noodle food with soup jelly fillings, represented by Chinese soup dumplings, first appeared in the Northern Song Dynasty. Because of its rich soup filling and soft, tender and delicious taste, it is deeply loved by consumers. Soup and jelly substances have certain rheological properties. The main feature of this kind of substances is that they behave as fluids in high-temperature environments and solids in low-temperature environments. Usually, the skin or meat is boiled for a period of time, and the broth becomes what is commonly known as "meat jelly" after cooling. The meat jelly can not only keep its shape in a low temperature environment, but also can be cut into blocks of different sizes with a knife, which is conducive to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/00A23L1/10A23L1/311A23L1/40A23L5/00A23L7/10
CPCA23V2002/00A23V2250/76
Inventor 连惠章王凯闫博文赵建新范大明费锦标邢纪华胡忠良
Owner WUXI HUASHUN MINSHENG FOOD
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