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Method for producing quick-frozen steamed cooked wheaten food

A production method and pasta technology, applied in the field of quick-frozen food processing, can solve the problems of short microwave time, dry and hard dough, loss of soft taste characteristics, etc., and achieve the effect of real taste, soft and delicious taste

Inactive Publication Date: 2019-04-12
南通寿星食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if the microwave time is short, the stuffing core cannot be completely heated, and even the microbial indicators of the stuffing core do not meet the edible requirements; while the microwave time is long, the skin of the product will lose too much water, causing the skin to become dry and hard, losing the original softness and taste of the product
[0003] Although there are many such products on the market that can be reheated by microwave ovens, they are only options and not the best choice, and the sensory evaluation of microwave oven reheating is still not good, so there is no mature microwave oven in the industry at present. Reheated quick-frozen Chinese-style fermented steamed noodle products and applications of related technologies

Method used

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  • Method for producing quick-frozen steamed cooked wheaten food

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Effect test

Embodiment 1

[0024] A production method of quick-frozen steamed pasta, through the steps of selection of raw materials, preparation of dough, fermentation, preparation of pasta, steaming, water-locking treatment and storage, to complete the production of quick-frozen steamed pasta; the specific steps are as follows:

[0025] (1) Selection of raw materials: select 90 parts of cereal powder, 40 parts of drinking water, 1 part of yeast and 0.2 part of additives as raw materials; additives are 20 parts by weight of acetylated distarch phosphate, 10 parts by weight of emulsifier, 4 parts by weight of Thickener, 10 parts by weight of phosphate and 2 parts by weight of gluten-increasing agent, emulsifier is selected from a kind of in propylene glycol fatty acid, diacetyl tartrate glyceride, lecithin; Thickener is selected from xanthan gum, locust bean gum, guar gum , carrageenan, and konjac gum; the gluten-enhancing agent is selected from one of potassium bromate, calcium bromate, and glutinous ri...

Embodiment 2

[0033] A production method of quick-frozen steamed pasta, through the steps of selection of raw materials, preparation of dough, fermentation, preparation of pasta, steaming, water-locking treatment and storage, to complete the production of quick-frozen steamed pasta; the specific steps are as follows:

[0034] (1) Selection of raw materials: select 110 parts of cereal flour, 60 parts of drinking water, 3 parts of yeast and 0.6 part of additives as raw materials; additives are 30 parts by weight of acetylated distarch phosphate, 14 parts by weight of emulsifier, 6 parts by weight of Thickener, 20 parts by weight of phosphate and 4 parts by weight of gluten-increasing agent, the emulsifier is selected from a kind of in propylene glycol fatty acid, diacetyl tartrate glyceride, lecithin; Thickener is selected from xanthan gum, locust bean gum, guar gum , carrageenan, and konjac gum; the gluten-enhancing agent is selected from one of potassium bromate, calcium bromate, and glutino...

Embodiment 3

[0042] A production method of quick-frozen steamed pasta, through the steps of selection of raw materials, preparation of dough, fermentation, preparation of pasta, steaming, water-locking treatment and storage, to complete the production of quick-frozen steamed pasta; the specific steps are as follows:

[0043] (1) Selection of raw materials: select 100 parts of cereal flour, 50 parts of drinking water, 2 parts of yeast and 0.4 part of additives as raw materials; additives are 25 parts by weight of acetylated distarch phosphate, 12 parts by weight of emulsifier, 5 parts by weight of Thickener, 15 parts by weight of phosphate and 3 parts by weight of gluten-increasing agent, the emulsifier is selected from one of propylene glycol fatty acid, diacetyl tartaric acid glyceride, lecithin; the thickener is selected from xanthan gum, locust bean gum, guar gum , carrageenan, and konjac gum; the gluten-enhancing agent is selected from one of potassium bromate, calcium bromate, and glut...

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Abstract

The invention discloses a method for producing quick-frozen steamed cooked wheaten food. The method comprises the steps of selection of raw materials, preparation of dough, fermentation, preparation of cooked wheaten food, steaming, water-locking treatment and storage. The cooked wheaten food can be applied to steamed cooked wheaten food with or without fillings, and can also be used for fermentedor non-fermented cooked wheaten food; and a special water-locking agent truly realizes a microwave reheating method for the quick-frozen Chinese steamed cooked wheaten food, and the heated steamed cooked wheaten food is really soft and delicious. The method adds a new and more convenient reheating method for the quick-frozen Chinese steamed cooked wheaten food, adds new varieties for the products, expands a wider range of sales channels for the products, such as convenience stores, railway stations, and airports, and has played a positive role in promoting the development of industry technology.

Description

technical field [0001] The invention relates to the field of quick-frozen food processing, in particular to a production method of quick-frozen steamed pasta. Background technique [0002] Fermented and steamed noodles are traditional Chinese staple foods, such as steamed buns, steamed buns and bean paste buns. With the development of industry and the growth of the quick-freezing industry, quick-frozen Chinese-style fermented and steamed noodles have become a regular consumer product in people's daily life. The commonly used reheating methods of this kind of products mainly include traditional steam heating and modern microwave heating. With the acceleration of people's life rhythm, microwave heating has gradually become the reheating method favored by consumers because of its simplicity and speed. Hot means. However, if the microwave time is short, the stuffing core cannot be completely heated, and even the microbial indicators of the stuffing core do not meet the edible r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L3/36A23L5/10A23L29/00A23L29/30A23P20/25
CPCA23L7/104A23L3/36A23L5/13A23L29/035A23L29/30A23L29/37A23P20/25A23V2002/00A23V2250/082A23V2250/18A23V2250/60A23V2250/642A23V2300/20
Inventor 石晶
Owner 南通寿星食品有限公司
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