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Quick-frozen pan-fried pork buns and making method thereof

A technology of pan-fried buns and quick-freezing, which is applied in food freezing, food ingredients as antimicrobial preservation, food preservation, etc. It can solve the problems of inconvenient eating of fried buns, poor elasticity and toughness of dough, and easy flow of soup, etc., to achieve Delay the aging of the skin, increase the crispness, and the effect of rich meat flavor in the soup

Inactive Publication Date: 2019-03-19
河南创新研霖食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The pan-fried buns made by traditional pan-fried buns have poor elasticity and toughness of the skin, the soup in the fillings is easy to flow out, the shelf life is short, and it is not easy to store, which makes it inconvenient to eat.

Method used

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  • Quick-frozen pan-fried pork buns and making method thereof
  • Quick-frozen pan-fried pork buns and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A quick-frozen pan-fried bun, wherein the pan-fried bun skin is prepared from the following raw materials in parts by weight: 100 parts of all-purpose flour, 0.2 part of frozen yeast, 1 part of white sugar, 0.4 part of baking powder, 1 part of emulsified oil, and 3 parts of lard part, 0.3 part of dough improving agent, 52 parts of water; above-mentioned dough improving agent is prepared from the raw material of following weight parts: 0.15 part of lipase, 0.1 part of xylanase, 0.1 part of glucose oxidase, 2 parts of vitamin C, double Acetyl tartrate mono-diglyceride 2 parts, cross-linked starch 45.65 parts, oxidized starch 50 parts.

[0035] The fried stuffing is prepared from the following raw materials in parts by weight: 18 parts of fat, 45 parts of chilled fresh meat, 10 parts of jelly skin, 18 parts of water, 1.2 parts of salt, 0.5 parts of monosodium glutamate, 1.5 parts of white sugar, chicken 0.4 parts of flour, 0.1 parts of spices, 1.0 parts of cornstarch, 1.0 ...

Embodiment 2

[0044] A quick-frozen pan-fried bun, wherein the pan-fried bun skin is prepared from the following raw materials in parts by weight: 95 parts of all-purpose flour, 0.15 part of frozen yeast, 0.8 part of white sugar, 0.3 part of baking powder, 0.8 part of emulsified oil, 2 parts of lard part, 0.2 part of dough improving agent, 51 parts of water; above-mentioned dough improving agent is prepared from the raw material of following weight parts: 0.1 part of lipase, 0.05 part of xylanase, 0.05 part of glucose oxidase, 1.5 part of vitamin C, double Acetyl tartrate mono-diglyceride 1.5 parts, cross-linked starch 40 parts, oxidized starch 45 parts.

[0045] The fried stuffing is prepared from the following raw materials in parts by weight: 15 parts of fat, 40 parts of chilled fresh meat, 8 parts of jelly skin, 15 parts of water, 1.1 parts of salt, 0.3 parts of monosodium glutamate, 1.2 parts of sugar, chicken 0.3 parts of flour, 0.05 parts of spices, 0.5 parts of cornstarch, 0.8 parts...

Embodiment 3

[0048] A quick-frozen pan-fried bun, wherein the pan-fried bun skin is prepared from the following raw materials in parts by weight: 105 parts of all-purpose flour, 0.35 parts of frozen yeast, 1.3 parts of white sugar, 0.5 parts of baking powder, 1.3 parts of emulsified oil, 5 parts of lard part, 0.4 part of dough improving agent, 54 parts of water; above-mentioned dough improving agent is prepared from the raw material of following weight parts: 0.2 part of lipase, 0.15 part of xylanase, 0.15 part of glucose oxidase, 2.5 parts of vitamin C, double Acetyl tartrate mono-diglyceride 2.5 parts, cross-linked starch 50 parts, oxidized starch 55 parts.

[0049] The fried stuffing is prepared from the following raw materials in parts by weight: 20 parts of fat, 50 parts of chilled fresh meat, 12 parts of jelly skin, 20 parts of water, 1.3 parts of salt, 0.6 parts of monosodium glutamate, 1.7 parts of white sugar, chicken 0.6 parts of flour, 0.15 parts of spices, 1.5 parts of cornstar...

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Abstract

The invention discloses quick-frozen pan-fried pork buns. The wrappers of the pan-fried pork buns comprise the following raw materials in parts by weight of 95-105 parts of medium-gluten flour, 0.15-0.35 part of yeast, 0.8-1.3 parts of white sugar, 0.3-0.5 part of baking powder, 0.8-1.3 parts of emulsified oil, 2-5 parts of lard, 0.2-0.4 part of a wrapper modifier and 51-54 parts of water. The wrapper modifier is added to the wrappers, so that the mouth feel of the wrappers can be notably improved, the stability can be improved, and the quality guarantee period can be prolonged. The inventionalso provides a making method of the quick-frozen pan-fried pork buns. Dough leavening is performed in a freezer, fermentation is performed in the freezer of 0-5 DEG C for one night, on the next day,the effect of half-leavened dough can be achieved, and the wrappers of the pan-fried pork buns can be tenacious and cannot retract; and dough is put in a pork bun making machine for shaping, secondaryleavening is not used, the pan-fried pork buns are directly put in a tunnel for quick-freezing, the technology is simplified and controllable, and the production efficiency is greatly improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a quick-frozen pan-fried bun and a preparation method thereof. Background technique [0002] Fried buns are a traditional snack of the Han nationality popular in Shanghai, Zhejiang, Jiangsu and Guangdong, referred to as fried buns. The characteristics of fried buns are: crispy skin, thick juice, fragrant meat, and exquisiteness. Take a light bite, and all the delicious flavors of meat, oil, green onion, and sesame linger in your mouth for a long time. [0003] With the improvement of people's living standards, consumers have higher and higher requirements for the taste of fried buns, and at the same time, they pay more and more attention to the nutritional value of fried buns. The pan-fried buns produced by the traditional pan-fried bun production method have poor elasticity and toughness of the skin, the soup in the filling is easy to flow out, the shelf life is short, and it is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L13/70A23L13/20A23L13/40A23L29/00A23L29/10A23L29/219A23L3/349A23L3/3508A23L3/3517A23L3/3544A23L3/3553A23P20/25
CPCA23L3/349A23L3/3508A23L3/3517A23L3/3544A23L3/3553A23V2002/00A23L7/104A23L13/20A23L13/428A23L13/72A23L29/035A23L29/04A23L29/06A23L29/10A23L29/219A23P20/25A23V2200/14A23V2200/15A23V2200/222A23V2200/10A23V2200/228A23V2200/234A23V2250/1614A23V2250/18A23V2250/5118A23V2250/55A23V2250/6406A23V2250/708A23V2250/76A23V2300/20Y02A40/90
Inventor 周航董亚訾营磊黄满利
Owner 河南创新研霖食品科技有限公司
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