Quick-frozen steamed and stuffed bun as well as preparation method and application thereof

A steamed bun and steamed bun skin technology, which is applied in the field of quick-frozen steamed buns and its preparation, can solve the problems of difficulty in proofing, skin embrittlement, steamed bun taste and loss of nutritional components, etc., to improve sensory quality, nutritional value, and water holding rate and high expansion rate, the effect of improving rheological properties

Inactive Publication Date: 2017-05-31
温顺群
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are two common factory production methods for quick-frozen steamed stuffed buns: one is steamed steamed stuffed buns cooked and then quick-frozen, but the taste and nutritional content of steamed stuffed buns made by this method will be greatly lost, and the appearance is not fresh enough; The other is the method of double proofing, that is, separate proofing before storage for freezing and before cooking. This method has a complicated process, and it is difficult to control the degree of proofing before storage for freezing, and the success rate is not very high. , the volume of steamed stuffed buns shrinks significantly after being cooked, so it is not suitable for large-scale industrial production
[0005] In addition, due to the high starch content of buns, protein denaturation and starch aging are prone to occur during frozen storage. In terms of edible quality, the skin is prone to embrittlement, loss of elasticity, poor texture, hardened slag, and internal tissue structure. Poor flavor, loss of original puffiness and other problems, surface dryness, shrinkage and cracking, roughness, weight loss and other phenomena are prone to occur during the thawing process

Method used

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  • Quick-frozen steamed and stuffed bun as well as preparation method and application thereof
  • Quick-frozen steamed and stuffed bun as well as preparation method and application thereof
  • Quick-frozen steamed and stuffed bun as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A kind of quick-frozen steamed stuffed bun, is made up of steamed stuffed bun skin and steamed bun stuffing; Wherein, steamed stuffed bun skin comprises the following components by mass parts:

[0042]

[0043]

[0044] The preparation method of described quick-frozen steamed stuffed bun comprises the steps:

[0045] (1) The components of the bun skin: 58 parts by mass of flour, 4 parts by mass of esterified starch (the mass ratio of octenyl succinic esterified starch and acetate starch is 3:1), 1.5 parts by mass of wax High-quality cornstarch, sweet potato dregs of 6 parts by mass, trehalose of 0.8 parts by mass, yeast powder of 1 part by mass, soybean lecithin of 0.4 parts by mass, soybean protein isolate of 2.4 parts by mass and salt of 1.6 parts by mass were mixed uniformly, and added 34 parts by mass of water were stirred and kneaded. After stirring, the dough was allowed to stand at 30° C. for proofing for 2 hours, and the proofed dough was made into dough s...

Embodiment 2

[0050] A kind of quick-frozen steamed stuffed bun, is made up of steamed stuffed bun skin and steamed bun stuffing; Wherein, steamed stuffed bun skin comprises the following components by mass parts:

[0051]

[0052]

[0053] The preparation method of described quick-frozen steamed stuffed bun comprises the steps:

[0054](1) The components of the bun skin: 50 parts by mass of flour, 5 parts by mass of acetate starch, 2 parts by mass of waxy cornstarch, 5 parts by mass of sweet potato residue, 0.5 parts by mass of trehalose, 0.5 parts by mass of trehalose, Yeast powder, 0.6 parts by mass of soybean lecithin, 2 parts by mass of soybean protein isolate and 1 part by mass of salt were mixed evenly, and 30 parts by mass of water were added to stir the dough, and after stirring, the dough was allowed to rest at 20°C for 6 hours. The proofed dough is made into a dough sheet with a thickness of 1.0 cm to obtain the bun skin;

[0055] (2) Add 30 parts by mass of leeks, 10 part...

Embodiment 3

[0059] A kind of quick-frozen steamed stuffed bun, is made up of steamed stuffed bun skin and steamed stuffed bun stuffing; Wherein, steamed stuffed bun skin comprises the following components by mass parts:

[0060]

[0061] The preparation method of described quick-frozen steamed stuffed bun comprises the steps:

[0062] (1) The components of the bun skin: 60 parts by mass of flour, 3 parts by mass of octenyl succinic esterified starch, 1 part by mass of waxy cornstarch, 8 parts by mass of sweet potato residue, 1 part by mass of seaweed Sugar, 2 parts by mass of yeast powder, 0.3 parts by mass of soybean lecithin, 3 parts by mass of soybean protein isolate and 2 parts by mass of salt are mixed evenly, add 40 parts by mass of water to stir and knead the dough, and after stirring, leave the dough for 37 Proof for 1 hour at ℃, make dough sheet with a thickness of 0.5 cm from the proofed dough to obtain bun skin;

[0063] (2) Add 30 parts by mass of pork paste, 15 parts by m...

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Abstract

The invention belongs to the field of food processing and particularly relates to a quick-frozen steamed and stuffed bun as well as a preparation method and application thereof. The quick-frozen steamed and stuffed bun consists of a bun wrapper and bun stuffing, wherein the bun wrapper comprises the following components: flour, esterified starch, waxy corn starch, 5-8 parts of sweet potato residues, trehalose, yeast, lecithin, soybean protein isolate, salt and water. Due to addition of the esterified starch, waxy corn starch, sweet potato residues, trehalose, lecithin and soybean protein isolate in the bun wrapper, the prepared quick-frozen steamed and stuffed bun has good water retention, aging resistance and freezing-thawing stability; and after repeated freezing and thawing, the steamed and stuffed bun maintains the original flavor, bulkiness, elasticity and softness still. In addition, the prepared quick-frozen steamed and stuffed bun contains rich sweet potato dietary fiber, has unique flavor and rich and balanced nutrition, has a health-care function, does need to be unthawed for fermentation again, and can be taken out for direct steaming, so that the simple and fast effects are achieved.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a quick-frozen steamed stuffed bun and a preparation method and application thereof. 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 acti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23P20/25
Inventor 温顺群林兴洋
Owner 温顺群
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