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Filling improving agent, high soup filling, double-layer soup-preserving steamed stuffed bun and preparation method thereof

A technology of improving agent and steamed buns, which is applied to food ingredients as fluffing agents, yeast-containing food ingredients, and food ingredients as emulsifiers, etc., can solve the problems of no soup, dry fillings, sticky steamed buns, etc. The effect of strong water and oil retention, enhanced softness and elasticity

Active Publication Date: 2020-11-06
天津思念食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The third object of the present invention is to provide a double-layer soup-preserving steamed stuffed bun, which overcomes the defects of traditional steamed stuffed buns that the filling is dry without soup and the steamed stuffed bun is sticky.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A filling improving agent is prepared from the following raw materials in parts by weight: 20 parts of wheat fiber, 40 parts of citrus fiber, 30 parts of oat fiber and 10 parts of edible gelatin.

[0040] A soup stock filling, mainly prepared from the following raw materials in parts by weight: 65 parts of pork, 30 parts of filling improving agent, 1.5 parts of white sugar, 0.9 parts of edible salt, 2.5 parts of soy sauce, 0.2 parts of white wine, shallots 0.6 parts, 0.6 parts of sesame oil, 0.6 parts of ginger, and 0.6 parts of monosodium glutamate; the filling improving agent is the filling improving agent of this embodiment.

[0041] A kind of double-layer soup-preserving steamed stuffed bun, its dough is made up of inner and outer layers, wherein the inner layer is dead dough, and the outer layer is hairy dough; its filling is the stuffing of this embodiment;

[0042] Among them, the dough is prepared from the following raw materials in parts by weight: 100 parts of...

Embodiment 2

[0051] A stuffing improving agent is prepared from the following raw materials in parts by weight: 50 parts of wheat fiber, 10 parts of citrus fiber, 35 parts of oat fiber and 20 parts of edible gelatin.

[0052] A soup stock filling, mainly prepared from the following raw materials in parts by weight: 70 parts of pork, 34 parts of filling improving agent, 2 parts of white sugar, 1 part of edible salt, 3 parts of soy sauce, 0.3 part of white wine, shallot 0.7 parts, 0.7 parts of sesame oil, 0.7 parts of ginger, and 0.7 parts of monosodium glutamate; the filling improving agent is the filling improving agent of this embodiment.

[0053] A kind of double-layer soup-preserving steamed stuffed bun, its dough is made up of inner and outer layers, wherein the inner layer is dead dough, and the outer layer is hairy dough; its filling is the stuffing of this embodiment;

[0054] Among them, the dough is prepared from the following raw materials in parts by weight: 110 parts of flour, ...

Embodiment 3

[0063] A filling improving agent is prepared from the following raw materials in parts by weight: 30 parts of wheat fiber, 30 parts of citrus fiber, 60 parts of oat fiber and 5 parts of edible gelatin.

[0064] A soup stock filling, mainly prepared from the following raw materials in parts by weight: 60 parts of pork, 24 parts of filling improving agent, 1 part of white sugar, 0.8 part of edible salt, 2 parts of soy sauce, 0.1 part of white wine, shallot 0.5 parts, 0.5 parts of sesame oil, 0.5 parts of ginger, and 0.5 parts of monosodium glutamate; the filling improving agent is the filling improving agent of this embodiment.

[0065] A kind of double-layer soup-preserving steamed stuffed bun, its dough is made up of inner and outer layers, wherein the inner layer is dead dough, and the outer layer is hairy dough; its filling is the stuffing of this embodiment;

[0066] Wherein the dough is prepared from the following raw materials in parts by weight: 90 parts of flour, 4 part...

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PUM

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Abstract

The invention relates to the technical field of cooked wheaten food processing, in particular to a filling improver, soup-stock filling, a double-layer soup-protecting steamed stuffed bun, and a preparation method thereof. The filling improver is prepared by compounding wheat fiber, orange fiber, oat fiber and edible gelatin; and the filling improver is added in the filling. The double-layer soup-protecting steamed stuffed bun by wrapping the filling with two layers of wrappers comprising inner-layer unleavened dough wrapper or spring roll wrapper and outer-layer leavened dough wrapper. Three kinds of dietary fiber and the edible gelatin are compounded and used, high water-retaining property, oil-retaining property, thermal reversibility and freeze-thaw stability are given to the filling, the soup content is not reduced when the soup is reheated after long-time quick-frozen preservation of the filling, the soup is locked and is prevented from being permeated into the wrapper, and the taste of the whole product is improved. The double-layer steamed stuffed bun provided by the invention protects the soup of the filling from permeating outwards, solves the problems that the filling of the quick-frozen steamed stuffed bun is dry and does not have soup and the wrapper absorbs the soup of the steamed stuffed bun and is sticky, and achieves the taste and the state of the fresh steamed stuffed bun.

Description

technical field [0001] The invention relates to the technical field of pasta processing, in particular to a stuffing improving agent, broth filling, double-layer soup-preserving buns and a preparation method thereof. Background technique [0002] When mentioning buns, the first thing that comes to mind is the fresh breakfast buns that can be seen everywhere in the morning, delicious and oily. In order to adapt to the fast consumption life rhythm of modern people, quick-frozen convenience foods are more and more popular among mass consumers, such as quick-frozen buns and quick-frozen dumplings, etc., but the problem of soup retention has always been a difficult problem that quick-frozen buns cannot overcome. At present, the processing technology of quick-frozen steamed stuffed bun products is as follows: the formed and proofed products are first steamed and then quick-frozen for storage. Consumers need to re-steam and heat before eating. When the product is cooked for the fi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/104A23P20/25A23L33/21A23L29/281A23L13/60A23L13/40A23L29/10
CPCA23V2002/00A23V2200/04A23V2200/30A23V2250/5432A23V2200/222A23V2200/242A23V2200/234A23V2250/76A23V2250/211
Inventor 王鹏胡丽花张旭鹏马瑞萍杨向卫常璐瑶
Owner 天津思念食品科技有限公司
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