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Quick-frozen steamed stuffed bun unfreezing and reheating process high-quality recovery method based on steamed stuffed bun wrapper special flour

A steamed bun skin and special powder technology, which is applied in application, food freezing, food heat treatment, etc., can solve the problems of difficult synchronous recovery of steamed bun skin and filling, long reheating time of frozen products, easy collapse of steamed bun skin, etc., and achieve moisture suppression Migration, shorten reheating time, and improve the effects of physical field effects

Active Publication Date: 2022-06-03
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention provides a steamed bun skin-based special powder to solve the current quick-frozen steamed stuffed bun thawing and reheating problems such as easy collapse of steamed bun skin that cannot be restored, difficulty in synchronous recovery of steamed bun skin and stuffing core, long reheating time / poor quality of frozen products, etc. The method for high-quality recovery of quick-frozen steamed buns during thawing and reheating process, including the preparation of key components of special powder for steamed bun skin (nano-high acyl gellan gum-ultra-high pressure modified gluten powder, ionic baking powder), key components of stuffing ( Oligochitosan-sorbitol) addition and thawing / reheating fast and high-quality recovery method (radiofrequency synergistic surface moisture control)

Method used

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  • Quick-frozen steamed stuffed bun unfreezing and reheating process high-quality recovery method based on steamed stuffed bun wrapper special flour
  • Quick-frozen steamed stuffed bun unfreezing and reheating process high-quality recovery method based on steamed stuffed bun wrapper special flour
  • Quick-frozen steamed stuffed bun unfreezing and reheating process high-quality recovery method based on steamed stuffed bun wrapper special flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] This embodiment provides a special powder for quick-frozen steamed buns, including 55 parts of flour, 2.9 parts of nanometer high acyl gellan gum-ultra-high pressure modified gluten powder, 1 part of ionic baking powder calcium dihydrogen phosphate, 0.7 part of yeast, 0.7 part of lard, 1.7 part of sugar, 0.7 part of salt.

[0038] The preparation method of the nanometer high acyl gellan gum-ultra-high pressure modified gluten powder is as follows: the nanometer high acyl gellan gum and the gluten powder are evenly mixed according to the mass ratio of 1:13, and sealed in a place where the oxygen permeability is less than 4000cm 3 Then put it into the pressure-bearing container of the ultra-high pressure equipment, immerse it in water, adjust the pressure to 500MPa at room temperature, the action time is 19min, and store the mixture at 4°C after processing.

[0039] Using the above special powder to prepare quick-frozen steamed buns, the steps are as follows:

[0040] (...

Embodiment 2

[0055] In this example, the effect of the amount of ionic baking powder added on the reheating effect was also studied, and the same special powder for quick-frozen steamed bun skins as in Example 1 was used to prepare quick-frozen steamed buns, wherein the addition of ionic baking powder to the special powder for quick-frozen steamed bun skins The mass percentages are 0%, 0.4%, 0.8%, 1.0%, 1.3%, and 1.5%. For the final prepared quick-frozen steamed buns, the same stage of humidity control and variable power radio frequency reheating as in Example 1 was carried out, and the results are shown in Table 2. Figure 4 This is the influence trend diagram of the synergistic enhancement effect of the different contents of ionic baking powder and the stage-controlled humidity and variable power RF reheating effect. Enhancement has a positive effect on shortening the reheating time, but when the content reaches 1%, the coupling effect tends to be stable, and the maximum reheating effect...

Embodiment 3

[0059] In this example, the effect of chitosan oligosaccharide-sorbitol addition on the reheating effect was also studied, and the same special powder for quick-frozen steamed buns as in Example 1 was used to prepare quick-frozen steamed steamed buns. The added mass percentage in the powder is 0%, 0.2%, 0.4%, 0.6%, 0.8%, 1.0%, 1.2%, 1.4%. For the final prepared quick-frozen steamed buns, the same stage of humidity control and variable power radio frequency reheating was performed as in Example 4. The results are shown in Table 3. It can be seen that with the increase of chitooligosaccharide-sorbitol content, the reheated meat The content of the stuffing soup is increased, the taste is more crisp and tender, and the quality is improved.

[0060] Table 3 Effects of different contents of ionic baking powder on synergistic enhancement effect

[0061]

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Abstract

The invention discloses a quick-frozen steamed stuffed bun unfreezing and reheating process high-quality recovery method based on steamed stuffed bun wrapper special flour, and relates to a high-quality recovery method (radio frequency synergistic surface humidity control) for preparing the steamed stuffed bun wrapper special flour, adding stuffing key components and unfreezing / reheating. From three aspects of steamed stuffed bun wrapper special flour, a steamed stuffed bun stuffing additive and an unfreezing and reheating process, the problems that the steamed stuffed bun wrapper is easy to collapse and cannot be recovered, the steamed stuffed bun wrapper and stuffing are difficult to recover synchronously, the reheating time of a frozen product is long, the quality is poor and the like during unfreezing and reheating of the current quick-frozen steamed stuffed bun are solved. By adopting the preparation of the key components of the special flour for the steamed stuffed bun wrappers and the key components of the stuffing and the rapid high-quality recovery method of radio frequency cooperating with surface humidity control, the temperature difference between the unfrozen steamed stuffed bun wrappers and the stuffing is less than 3 DEG C, high-quality recovery with the recovery rate of 90-95% can be achieved, and the recovered steamed stuffed bun is soft and tasty, and has a good market prospect. The synchronous recovery time of the wrapper and the stuffing of the steamed stuffed bun in the variable-power radio frequency-stage humidity control combined unfreezing / reheating process is within 160 seconds.

Description

technical field [0001] The invention relates to a method for high-quality recovery of quick-frozen steamed buns during thawing and reheating based on special powder for steamed buns, and belongs to the technical field of food processing. Background technique [0002] Steamed buns are a traditional food in my country. They are exquisitely made and delicious. They occupy an extremely important position in people's lives. A large-scale production model has been initially formed, and market sales have gradually replaced home processing. The emergence of quick-frozen buns has provided great convenience for people's diversified life choices. At present, there are two main production processes for quick-frozen buns on the market. One is that the green buns are directly frozen, frozen, and then sold in the market; the other is It is cooked in raw, quick-frozen, frozen, and then marketed. The former is mainly sold to supermarkets for retail sale and is oriented to households; the la...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23P20/25A23L3/365A23L29/00A23L7/104A23L29/30
CPCA23L7/198A23L7/10A23P20/25A23L3/365A23L29/045A23L29/015A23L7/104A23L29/30A23L29/37A23V2002/00A23V2250/5054A23V2250/5486A23V2250/76A23V2250/642A23V2250/511A23V2300/20A23V2300/24Y02A40/90
Inventor 张慜孙卿蔡余良杨朝晖汪海祥
Owner JIANGNAN UNIV
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