Steamed stuffed bun wrapper, quick-frozen steamed stuffed bun and production process
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A production process and technology for steamed buns, applied in the field of food processing, can solve problems such as affecting the appetite of consumers, cracking of quick-frozen steamed buns, and not looking good, and achieve the effects of uniform and tough internal tissue, prolonging the shelf life and reducing destruction.
Inactive Publication Date: 2020-09-25
北京鑫记伟业食品集团有限公司
View PDF6 Cites 4 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0004] There are various kinds of quick-frozen steamed buns on the market, which can be eaten directly after opening the bag and heating after thawing. Howev
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
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0051] A kind of production technology of bun skin comprises the steps:
[0052] 1), 0.5kg soft white sugar and 0.3kg edible salt are dissolved in 17kg water, stir evenly, adopt 100 order sieves to filter;
[0053] 2) Dissolve 0.5kg of baking powder in the filtrate within 10s to obtain a mixed solution;
[0054] 3) Put 0.8kg of processed yeast for food into the mixture within 10s, mix evenly,
[0055] 4), add 32kg of wheat flour, stir evenly, ferment at 30°C for 25 minutes, roll the noodles, make skins, and obtain steamed stuffed bun skins.
Embodiment 2
[0057] A kind of production technology of bun skin comprises the steps:
[0058] 1), 1.2kg soft white sugar and 0.8kg edible salt are dissolved in 9kg water, stir evenly, adopt 100 order sieves to filter;
[0059] 2) Dissolve 0.1kg of baking powder in the filtrate within 10s to obtain a mixed solution;
[0060] 3) Put 0.1kg of processed yeast for food into the mixture within 10s, mix evenly,
[0061] 4), add 21kg of wheat flour, stir evenly, ferment at 30°C for 25 minutes, roll the noodles, and make skin to obtain steamed stuffed bun skin.
Embodiment 3
[0063] A kind of production technology of bun skin comprises the steps:
[0064] 1), 0.75kg soft white sugar and 0.5kg edible salt are dissolved in 14kg water, stir evenly, adopt 100 order sieves to filter;
[0065] 2) Dissolve 0.25kg of baking powder in the filtrate within 10s to obtain a mixed solution;
[0066] 3) Put 0.4kg of processed yeast for food into the mixture within 10s, mix evenly,
[0067] 4), add 25kg of wheat flour, stir evenly, ferment at 30°C for 25 minutes, roll the noodles, make skins, and obtain steamed stuffed bun skins.
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
Property
Measurement
Unit
Fermentation power
aaaaa
aaaaa
Login to view more
Abstract
The invention discloses a steamed stuffed bun wrapper, a quick-frozen steamed stuffed bun and a production process, and relates to the technical field of food processing. The steamed stuffed bun wrapper is prepared from the following raw materials in parts by weight: wheat flour, water, processing yeast for foods, baking powder, soft sugar and edible salt; the steamed stuffed bun wrapper has the advantages of excellent toughness, extensibility and plasticity; the quick-frozen steamed stuffed bun comprises a stuffing and the steamed stuffed bun wrapper; the stuffing comprises vegetables, soybean oil, albumen flakes, soybean vegetarian meat, fresh ginger, water, soy sauce, granulated sugar, auricularia auricular, oyster sauce, starch, white pepper, mushroom extract, salt and vital wheat gluten; the quick-frozen steamed stuffed bun has the advantages of attractive appearance, thin wrapper, more stuffing, delicious taste, faint scent and palatability; preparation of the quick-frozen steamed stuffed bun comprises steps of preparing the stuffing, wrapping the stuffing, carrying out fermentation, carrying out cooking, carrying out cooling, carrying out freezing and the like; the quick-frozen steamed stuffed bun prepared according to the process is resistant to steaming and cooking, can be repeatedly heated without generating phenomena of deformation and bottom separation, is small inchromatic aberration of vegetables in the stuffing and is relatively popular with people.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to a bun skin, quick-frozen buns and a production process. Background technique [0002] Steamed stuffed bun is a staple food with a strong sense of fullness wrapped in noodles and stuffing. It is an indispensable food in people's life. It is soft and delicious, and has a long history, and is deeply loved by the Chinese people. Traditional steamed stuffed buns generally include the steps of kneading noodles, stuffing, stuffing and steaming. They are usually made and eaten right away. They are soft and delicious, and very delicious. However, it takes a certain amount of time to make them. With the rapid development of society, the pace of people's life is getting faster and faster, and the way of cooking and eating now is not suitable for people in busy cities. At this time, quick-frozen food came into being, which greatly facilitated people's life. [0003] Quick-frozen foo...
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
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more