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Making method of edible mushroom composite-flavor barbecued pork bun made through fermentation

A technology of barbecued pork buns and edible fungi, which is applied to bacteria used in food preparation, food ingredients containing yeast, food ingredients as odor improvers, etc., can solve problems such as single nutrition, hard skin of barbecued pork buns, and poor taste. Achieve the effect of eating convenience, improving water absorption, and facilitating human body absorption

Pending Publication Date: 2019-10-01
FUJIAN YAMING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of this, the present invention aims to solve the problems of the existing barbecued pork buns with hard skin, poor taste and single nutrition after being microwaved, and provides a method for preparing barbecued pork buns with edible fungus compound flavor by direct microwave fermentation

Method used

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  • Making method of edible mushroom composite-flavor barbecued pork bun made through fermentation

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preparation example Construction

[0022] The preparation method provided by the invention by fermentation to prepare barbecued pork buns with edible fungus compound flavor comprises the following steps:

[0023] Step 1: Wash the soybeans and put them into an ultrasonic cleaner with alkaline electrolyzed water with a pH value of 8.0~9.5 to soak for 3~5 hours, supplemented by ultrasonic treatment, remove the soybeans and drain them, and add 5~6 times the amount The water at 80-85°C is refined with a refiner, the slurry is passed through a 40-60 mesh sieve, and the obtained slurry is treated with microwaves for 90-120s to obtain soybean milk;

[0024] Step 2: Put the oyster mushrooms ( Pleurotus otreatus ) Seed liquid is inoculated into complete medium according to the inoculation amount of 10-15% for liquid fermentation, the fermentation temperature is 20-35°C, 50-250r / min shaking culture for 5-6 days, and the liquid fermentation culture of Pleurotus ostreatus is obtained, which is put into Homogenize into a sl...

Embodiment 1

[0046] The preparation method for preparing barbecued pork buns with edible mushroom compound flavor by fermentation comprises the following steps:

[0047] Step 1: Wash the soybeans and put them into an ultrasonic cleaner equipped with alkaline electrolyzed water with a pH value of 8.0 and soak for 3 hours (the mass ratio of soybeans to alkaline electrolyzed water is 1:3, the percentage of alkaline electrolyzed water in the whole treatment process The temperature is 30°C), supplemented by ultrasonic treatment (the power of ultrasonic treatment is 300W, and intermittent operation is adopted, the time of each ultrasonic treatment is 6min, and the time interval between two ultrasonic treatments is 5min), remove the soybeans and drain, add 5 times the amount Refin the water at 80°C with a refiner, pass the slurry through a 40-mesh sieve, and use a power of 500W for microwave treatment for 90-120s to obtain soybean milk;

[0048] Step 2: Put the oyster mushrooms ( Pleurotus otrea...

Embodiment 2

[0054] The preparation method for preparing barbecued pork buns with edible mushroom compound flavor by fermentation comprises the following steps:

[0055] Step 1: Wash the soybeans and put them into an ultrasonic cleaner equipped with alkaline electrolyzed water with a pH value of 9.5 and soak for 5 hours (the mass ratio of soybeans to alkaline electrolyzed water is 1:4, and the alkaline electrolyzed water in the whole treatment process The temperature is 40°C), supplemented by ultrasonic treatment (the power of ultrasonic treatment is 400W, and intermittent operation is adopted, the time of each ultrasonic treatment is 10min, and the time interval between two ultrasonic treatments is 5min), remove soybeans and drain, add 6 times the amount Water at 85°C was refined with a refiner, the slurry was passed through a 60-mesh sieve, and the obtained slurry was treated with a microwave at 600W for 120s to obtain soybean milk;

[0056] Step 2: Put the oyster mushrooms ( Pleurotus ...

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Abstract

The invention provides a making method of an edible mushroom composite-flavor barbecued pork bun made through fermentation. The method comprises the steps that soybeans are subjected to cooperation treatment through alkaline electrolytic water and ultrasonic waves, pulp is obtained through grinding and filtered, and microwave treatment is conducted to obtain soybean milk; dried tremella fuciformisproducts and dried hericium erinaceus products are smashed and mixed with oyster mushroom pulp, and through enzymolysis, the mixture and lactobacillus plantarum are fermented and ground to obtain mixed pulp; when dough is made, a proper amount of tapioca starch, soybean milk and mixed pulp is added in the proper stage, the water holding capacity of bun skin in the later period is effectively improved, and the flavor and taste of the bun are improved; finally, the surface of the bun skin is coated with olive oil, micro water drops in stuffing are prevented from permeating outwards, and the barbecued pork bun is further subjected to water retention. By means of the making method of the edible mushroom composite-flavor barbecued pork bun made through fermentation, the processed barbecued pork bun cannot have dry-cracked skin under the condition of direct microwave heating instead of traditional water steaming, and the barbecued pork bun is convenient to eat and has the edible mushroom composite flavor and higher nutrient content.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing roasted pork buns with edible fungus compound flavor by fermentation. Background technique [0002] Barbecued pork buns are made from soft fermented dough that is cut, shaped and rolled to form a skin, filled with the above-mentioned char siu pork and the filling made of smooth noodles, and kneaded into round buns with clear wrinkled patterns. Most people like to eat it as breakfast, but the existing commercially available char siew buns need to be steamed in water for 7-10 minutes after the water boils, which is time-consuming; in order to save time, people also try to use microwave heating, but found that it is necessary to sprinkle water on the dough , Sprinkling too much water will cause the skin of the barbecued pork bun to become soft and rotten, which will seriously affect the taste. If the water is not enough or directly heated without water...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L11/00A23L29/00A23L29/212A23L31/00A23L5/30
CPCA23L7/104A23L11/07A23L29/06A23L29/065A23L29/212A23L31/00A23L5/32A23L5/34A23V2002/00A23V2400/169A23V2200/15A23V2200/228A23V2200/22A23V2250/1614A23V2250/5118A23V2250/76A23V2300/48
Inventor 吴加明郭泽镔卢旭郑宝东黄燕梅吴仲凯张丽芬
Owner FUJIAN YAMING FOOD
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