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Steamed stuffed bun and production method thereof

A technology for steamed buns and steamed buns, applied in the field of steamed buns and their preparation, can solve the problems of single nutrition, inability to increase appetite, and the color of steamed buns is not bright, and achieve the effect of helping digestion

Inactive Publication Date: 2016-12-21
厦门陈纪乐肴居食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Therefore, in view of the above content, the present invention provides a steamed stuffed bun and a preparation method thereof, which solves the problem that the skin of the steamed stuffed bun in the prior art is not bright in color, cannot increase appetite and has single nutrition.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A steamed stuffed bun, comprising steamed bun skin and stuffing, said steamed stuffed bun skin is made up of each raw material of following parts by weight: 30 parts of sorghum flour, 20 parts of buckwheat flour, 30 parts of wheat flour, 20 parts of powdered sugar, 0.1 part of microcapsule coloring agent, 30 parts of water, 0.1 part of yeast powder; the microcapsule coloring agent takes natural pigment as the core material, maltodextrin and emulsifier as the microcapsule wall material, and the core material and the wall material are mixed in a weight ratio of 1:20; The filling material comprises the following raw materials in parts by weight: 3 parts of shiitake mushrooms, 15 parts of beef, 3 parts of green onion leaves, 10 parts of white radish, 2 parts of flavoring agent, 3 parts of shrimp, and 0.5 part of solid plant enzyme; wherein, the microcapsules The preparation method of the coloring agent is as follows: the core material and the wall material are mixed in propo...

Embodiment 2

[0021] A steamed stuffed bun, comprising steamed bun skin and stuffing, said steamed stuffed bun skin is made up of each raw material of following parts by weight: 35 parts of sorghum flour, 25 parts of buckwheat flour, 35 parts of wheat flour, 22 parts of powdered sugar, 0.1 part of microcapsule coloring agent, 40 parts of water, 0.2 part of yeast powder; the microcapsule coloring agent takes natural pigment as the core material, maltodextrin and emulsifier as the microcapsule wall material, and the core material and the wall material are mixed in a weight ratio of 1:25; The filling material comprises the following raw materials in parts by weight: 4 parts of shiitake mushrooms, 20 parts of beef, 4 parts of green onion leaves, 15 parts of white radish, 4 parts of flavoring agent, 4 parts of shrimp, and 1 part of solid plant enzyme; wherein, the microcapsules The preparation method of the coloring agent is as follows: the core material and the wall material are mixed in proport...

Embodiment 3

[0026] A steamed stuffed bun, comprising steamed bun skin and stuffing, said steamed stuffed bun skin is made up of each raw material of following parts by weight: 40 parts of sorghum flour, 30 parts of buckwheat flour, 50 parts of wheat flour, 25 parts of powdered sugar, 0.2 part of microcapsule coloring agent, 50 parts of water, 0.3 parts of yeast powder; the microcapsule coloring agent uses chlorophyll zinc sodium salt as the core material, maltodextrin and emulsifier as the microcapsule wall material, and the core material and the wall material are mixed in a weight ratio of 1:30 ; The fillings include the following raw materials in parts by weight: 5 parts of shiitake mushrooms, 25 parts of beef, 5 parts of green onion leaves, 20 parts of white radish, 5 parts of flavoring agent, 5 parts of shrimp, 2 parts of solid plant enzyme; wherein, the The preparation method of the microcapsule as a coloring agent is as follows: the core material and the wall material are mixed in pr...

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Abstract

The invention relates to the field of foods, and provides a steamed stuffed bun and a production method thereof in order to solve the problems of unattractive skin color, no appetite stimulating and single nutrition of steamed stuffed buns in the prior art. A steamed stuffed bun skin comprise, by weight, 30-40 parts of sorghum flour, 20-30 parts of bucket wheat flour, 30-50 parts of wheat flour, 20-25 parts of sugar powder, 0.1-0.2 parts of a microencapsulated coloring agent, 30-50 parts of water and 0.1-0.3 parts of yeast powder; the microencapsulated coloring agent adopts a natural pigment as a core material and a maltodextrin emulsifier as a capsule wall material, and the core material is mixed with the wall material according to a weight ratio of 1:20-30; and a stuffing comprises, by weight, 3-5 parts of shiitake, 15-25 parts of beef, 3-5 parts of scallion leaves, 10-20 parts of white radishes, 2-5 parts of a flavoring agent, 3-5 parts of peeled shrimps and 0.5-2 parts of solid plant ferment.

Description

technical field [0001] The invention relates to the field of food, in particular to a bun and a preparation method thereof. Background technique [0002] The main ingredients for making traditional steamed stuffed buns are: refined flour, fermented noodles, lard suet, rock sugar, white sugar, food alkali, etc. Although it has the characteristics of good taste, the starch component as the main raw material often only uses fine flour, the nutritional components are relatively simple, and its fillings are also relatively simple, which cannot meet the needs of various groups of people for multiple nutritional components. In order to increase the color of steamed buns, some food colorings are usually added in the prior art, but most of these food colorings are artificially synthesized, and long-term consumption is harmful to human health. However, natural pigments are rarely used in steamed buns because most of them are unstable. superior. [0003] Chinese Patent No. 2013102621...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L5/43A23L31/00A23L13/10A23L19/00A23L17/40A23L33/10A23P10/30A23P20/25
CPCA23V2002/00A23V2200/04
Inventor 陈荣明朱晓敏
Owner 厦门陈纪乐肴居食品有限公司
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