Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Quick-frozen salted egg yolk buns and making method thereof

A technology of quick-frozen salted eggs and a production method, which is applied in the field of food processing, can solve the problems of incongruity, fishy taste, etc., and achieve the effects of good emulsification, reasonable nutrition and novel varieties

Inactive Publication Date: 2019-11-22
HUBEI SHENDAN HEALTHY FOOD
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, the patent application No. 201510148841.1 "A quicksand bun with mushroom texture and its preparation method" and the patent application No. 201510149105.8 "A kind of quicksand bun with green emerald texture and its preparation method", the above two Steamed buns treat the salted egg yolk in the same way, only the salted egg yolk is dissolved in butter and condensed milk to improve the silkiness of the filling, but there may be problems with fishy smell or uncoordinated taste

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Quick-frozen salted egg yolk buns and making method thereof
  • Quick-frozen salted egg yolk buns and making method thereof
  • Quick-frozen salted egg yolk buns and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A processing method of quick-frozen salted egg yolk steamed stuffed bun is characterized in that it mainly comprises the following steps:

[0033] (1) Weigh raw materials according to the following parts by weight: 500 parts of all-purpose flour, 100 parts of water, 60 parts of salted egg yolk, 30 parts of egg cream, 8 parts of table salt, 16 parts of white sugar, and 7 parts of rice wine; Carry out with the weight part in step (1); The mass ratio of salted egg yolk and trypsin is 100:0.1 in step (4), the mass ratio of salted egg yolk and dry yeast is 100:0.1; In step (5), flour and dry The mass ratio of yeast is 100:1.

[0034] (2) Put the salted egg yolk in a refrigerator at -18°C for 12 hours, then pulverize it, and filter it through a 20-mesh filter to obtain salted egg yolk powder;

[0035] (3) Mix the salted egg yolk powder obtained in step (2) with whipped cream evenly, add sugar (accounting for 60% of the total sugar content), salt and rice wine after beating f...

Embodiment 2

[0043] A method for processing steamed stuffed buns with salted egg yolk is characterized in that it mainly comprises the following steps:

[0044] (1) The raw materials are weighed according to the following parts by weight: 500 parts of all-purpose flour, 100 parts of water, 30 parts of salted egg yolk, 30 parts of egg cream, 8 parts of table salt, 20 parts of white sugar, and 7 parts of rice wine. Carry out with the weight part in step (1), the mass ratio of salted egg yolk and trypsin in step (4) is 100:0.1, the mass ratio of salted egg yolk and dry yeast is 100:0.1; The mass ratio of yeast is 100:1;

[0045] (2) Put the salted egg yolk in a refrigerator at -18°C for 12 hours, then pulverize it, and filter it through a 20-mesh filter to obtain salted egg yolk powder;

[0046] (3) Mix the salted egg yolk powder obtained in step (2) with whipped cream evenly, add sugar (accounting for 60% of the total sugar content), salt and rice wine after beating for 5 minutes, and conti...

Embodiment 3

[0054] A method for processing steamed stuffed buns with salted egg yolk is characterized in that it mainly comprises the following steps:

[0055] (1) Weigh raw materials according to the following parts by weight: 500 parts of all-purpose flour, 100 parts of water, 60 parts of salted egg yolk, 30 parts of egg cream, 8 parts of table salt, 16 parts of white sugar, and 7 parts of rice wine; Carry out with the weight part in step (1); The mass ratio of salted egg yolk and trypsin is 100:0.1 in step (4), the mass ratio of salted egg yolk and dry yeast is 100:0.1; In step (5), flour and dry The mass ratio of yeast is 100:1;

[0056] (2) Put the salted egg yolk in a refrigerator at -18°C for 12 hours, then pulverize it, and filter it through a 20-mesh filter to obtain salted egg yolk powder;

[0057] (3) Mix the salted egg yolk powder obtained in step (2) with whipped cream evenly, add sugar (accounting for 60% of the total sugar content), salt and rice wine after beating for 5 m...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Meshaaaaaaaaaa
Diameteraaaaaaaaaa
Login to View More

Abstract

The invention discloses a method for preparing quick-frozen salted egg yolk buns, which are prepared from salted egg yolk, all purpose flour, unsalted butter, salt, white sugar, rice wine, dried yeastand trypsin through various processes. The salted egg yolk buns of the invention are rich in salty egg yolk flavor, the stuffing is cream yellow and shaped as quicksand, has delicate taste, is saltysweet, is not greasy in taste, has reasonable nutrition combination, is novel in variety, and is suitable for all ages.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a quick-frozen salted egg yolk bun and a preparation method thereof. The invention is researched and developed by Hubei Shendan Healthy Food Co., Ltd. (Key Laboratory of Egg Product Processing, Ministry of Agriculture and Rural Affairs). Background technique [0002] Baozi is a traditional fermented food in my country, which is deeply loved by consumers. Steamed buns are generally made from fermented flour and vary in size and filling. The smallest ones are called xiao long bao. Commonly used fillings are pork, mutton, chicken, vermicelli, mushrooms, sesame, green vegetables, red bean paste, lotus paste, etc. The steamed stuffed bun industry is developing in two directions. One is mechanization instead of handwork, and large-scale production of quick-frozen buns instead of home-made ready-to-eat ones. The other is diversification of steamed stuffed buns, and consumers...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L7/104A23P20/25A23L15/00A23L5/20
CPCA23L7/104A23P20/25A23L15/25A23L15/20A23L15/30A23L5/27
Inventor 刘华桥阮丹丹李双艳
Owner HUBEI SHENDAN HEALTHY FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com