A compound method for improving quality of frozen steamed buns

CN118044589BActive Publication Date: 2026-02-10YANGZHOU YECHUN FOOD PRODN & DISTRIBUTION INC CO +1
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Patent Information

Application Number
CN202410311759.5
Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
Filing Date
2024-03-19
Publication Date
2026-02-10
Estimated Expiration
2044-03-19

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Abstract

The application discloses a compound method for improving the quality of frozen steamed stuffed buns and belongs to the field of food processing. Main steps of the application are as follows: modified whey protein is prepared, a compound modifier is prepared, a wrapper is made, a wrapper coating is made, frozen steamed stuffed buns are made, and the frozen steamed stuffed buns are first subjected to static magnetic field assisted freezing and then transferred to a conventional freezer for freezing storage. By using the method, the damage of the dough structure of the frozen dough in the freezing process can be effectively reduced, and the quality of the frozen dough is improved. Meanwhile, the specific volume of the steamed stuffed buns can be improved, the oil exudation of the meat stuffing can be reduced, the texture of the steamed stuffed buns can be improved, the taste and appearance of the frozen dough steamed stuffed buns can be improved, and thus the quality of the steamed stuffed buns is improved.
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Citation Information

Patent Citations

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