Microwave reheatable high-dietary-fiber steamed buns, and preparation method and application thereof

Abstract

A microwave-reheatable high-fiber steamed bun, its preparation method, and its application. This invention belongs to the field of food processing technology. The purpose of this invention is to solve the technical problem of poor quality of steamed buns after direct microwave reheating following freezing. The method of this invention is as follows: First, high-gluten flour, fiber powder, gluten powder, and trehalose are mixed into a premixed powder, and then this powder is mixed evenly with activated yeast in a mixer; then, the dough is successively proofed, shaped, proofed a second time, steamed, and cooled to obtain the product. This invention partially replaces the high-gluten flour in the steamed bun with fiber powder, and at the same time, by adjusting the formula of the steamed bun, it reduces the moisture loss of frozen steamed buns during microwave reheating, thereby solving the problem of hardening of the texture of steamed buns after microwave heating, achieving the purpose of improving the quality of frozen steamed buns after microwave reheating. Frozen steamed buns can be directly microwaved for consumption, which is convenient and ensures the quality of the reheated steamed buns, thus expanding the application market of frozen steamed buns.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a microwave-reheatable high-fiber steamed bun, its preparation method, and its application. Background Technology

[0002] Steamed buns are a traditional staple food in my country. With the fast pace of modern life, more and more consumers are choosing to buy frozen steamed buns to meet their needs for on-demand consumption. Microwave heating, due to its rapid heating speed, has become the main method for consumers to reheat frozen steamed buns. However, precisely because microwave heating does not require a heat transfer medium and heats the steamed bun directly from the inside, it easily causes the internal moisture of the steamed bun to continuously migrate to the outside, resulting in uneven moisture distribution and ultimately hardening of the texture.

[0003] To improve the quality of frozen steamed buns after microwave reheating, scientists have made numerous attempts at different microwave methods, such as reheating in bags, reheating with water on the surface, and combining steam and microwave reheating. Compared with direct microwave reheating, these methods can slow down the water loss of steamed buns, but they have problems such as limited improvement in steamed bun quality and complex reheating methods, which do not meet consumers' needs for convenient and quick consumption of frozen steamed buns. Therefore, redesigning the formula to improve the water retention of steamed buns is a feasible approach. Summary of the Invention

[0004] The purpose of this invention is to solve the technical problem of poor quality of steamed buns after direct microwave reheating after freezing. This invention provides a high dietary fiber steamed bun that can be microwaved and its preparation method and application.

[0005] The technical solution of the present invention is as follows:

[0006] One objective of this invention is to provide a method for preparing a microwave-reheatable high-fiber steamed bun, the method comprising the following steps:

[0007] S1: Mix high-gluten flour, fiber powder, gluten powder and trehalose into a premixed powder, then mix it with activated yeast in a mixer to obtain dough;

[0008] S2: Proof the dough in sequence, shape it, proof it a second time, steam it, and cool it to obtain a high-fiber steamed bun that can be microwaved and reheated.

[0009] Further specified, the mass ratio of high-gluten flour, fiber powder, gluten powder and trehalose in the premixed powder described in S1 is (120-200):(10-100):(2-8):(2-8).

[0010] Further specifying, the fiber powder in S1 is made by mixing, extruding, puffing, and then pulverizing soybean hulls, soybean residue, crushed soybeans, kidney beans, and chickpeas.

[0011] Further specifying, the activated yeast in S1 is a mixture of dry yeast and water in a mass ratio of (2-8):(100-150).

[0012] Further specifying, the mass ratio of high-gluten flour to dry yeast in the premixed flour of S1 is (120-200):(2-8).

[0013] Further specify the stirring parameters in S1: first stir at 30-40 rpm for 2-5 minutes, then stir at 50-70 rpm for 8-12 minutes.

[0014] Further specify the parameters for the initial and secondary proofing in S2: temperature 30-37℃, humidity 60-75%, and time 15-25min.

[0015] The second objective of this invention is to provide a microwave-safe, high-fiber steamed bun prepared by the above method.

[0016] The third objective of this invention is to provide a freezing method for microwave-reheatable high-fiber steamed buns prepared according to the above method, wherein the buns are frozen at -20 to -30°C for 24-48 hours.

[0017] The fourth objective of this invention is to provide a high-fiber steamed bun that can be microwaved after being frozen using the above method, wherein the steamed bun is directly microwaved for reheating.

[0018] Further specified, the microwave power is 700-900w, and the microwave time is 2-3min.

[0019] The advantages of this invention compared to the prior art are:

[0020] (1) This invention partially replaces the high-gluten flour in steamed buns with fiber powder, reducing the loss of moisture in frozen steamed buns during microwave reheating, thereby solving the problem of hardening of the texture of steamed buns after microwave cooking. By adjusting the formula of steamed buns, the quality of frozen steamed buns can be improved by microwave reheating. Consumers can choose to microwave reheat frozen steamed buns directly when eating them, without having to use a complicated reheating method, and can still enjoy a product with the same taste and flavor as fresh steamed buns.

[0021] (2) Compared with ordinary steamed buns, this invention produces a healthier steamed bun product by adding fiber powder. It has a unique flavor and its texture is not affected after microwave heating. The fiber steamed bun of this invention can be directly microwaved when frozen and reheated without any loss of texture, thus expanding the application market of frozen steamed buns and achieving the goal of reducing costs and increasing profits. Attached Figure Description

[0022] Figure 1 This is a comparison chart showing the moisture content of frozen steamed buns after microwave reheating in Examples 1-3 and Comparative Example 1;

[0023] Figure 2 The graph shows a comparison of the specific volumes of frozen steamed buns after microwave reheating in Examples 1-3 and Comparative Example 1.

[0024] Figure 3 The image shows a comparison of the height-to-diameter ratio of frozen steamed buns after microwave reheating in Examples 1-3 and Comparative Example 1.

[0025] Figure 4 The image shows a comparison of sensory scores of frozen steamed buns from Examples 1-3 and Comparative Example 1 after microwave reheating.

[0026] Figure 5 The images show a comparison of the internal structures of frozen steamed buns after microwave reheating in Examples 1-3 and Comparative Example 1. From left to right, they are Comparative Example 1, Example 1, Example 2, and Example 3. Detailed Implementation

[0027] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.

[0028] Unless otherwise specified, the experimental methods used in the following examples are conventional methods. Unless otherwise specified, the materials, reagents, methods, and instruments used are all conventional materials, reagents, methods, and instruments in the art, and can be obtained commercially by those skilled in the art.

[0029] Example 1

[0030] A method for preparing a microwave-reheatable, high-fiber frozen steamed bun is as follows:

[0031] (1) Preparation of fiber powder: Mix 1400g soybean skins, 600g soybean residue, 250g crushed soybeans, 250g kidney beans and 250g chickpeas, extrude and puff them, then pulverize them and pass them through a 100-mesh sieve to obtain fiber powder.

[0032] (2) Premixed powder: Mix 184g of high-gluten flour, 10g of fiber powder, 4g of gluten powder and 2g of trehalose evenly to obtain premixed powder (the amount of fiber powder added is 5%).

[0033] (3) Activating yeast: Mix 4g of highly active dry yeast with 120g of water to obtain activated yeast;

[0034] (4) Kneading: Place the premixed powder obtained in step (2) and the activated yeast obtained in step (3) into a mixer, first mix at 40 rpm for 2 minutes, then mix at 60 rpm for 10 minutes to obtain dough;

[0035] (5) Proofing: Place the dough obtained in step (4) in a proofing machine for proofing. The proofing temperature is 37℃, the proofing humidity is 75%, and the proofing time is 20min to obtain the proofed dough.

[0036] (6) Shaping: Divide the proofed dough obtained in step (5) into 100g dough pieces, shape them using a steamed bun mold, and obtain shaped dough pieces;

[0037] (7) Second proofing: Place the shaped dough obtained in step (6) into a steamer and proof it in a proofing machine. The proofing temperature is 37℃, the proofing humidity is 75%, and the proofing time is 20min to obtain the dough after the second proofing.

[0038] (8) Steaming: Place the dough obtained in step (7) after the second proofing in a steamer preheated to 100°C and steam at 100°C for 35 minutes to obtain the fiber steamed bun product.

[0039] (9) Cooling and packaging: Cool the steamed buns obtained in step (8) to room temperature and then package them;

[0040] (10) Freezing: Place the packaged steamed buns obtained in step (9) in a -25℃ freezer for 48 hours to obtain frozen steamed buns.

[0041] Example 2

[0042] A method for preparing a microwave-reheatable, high-fiber frozen steamed bun is as follows:

[0043] (1) Preparation of fiber powder: Mix 1400g soybean skins, 600g soybean residue, 250g crushed soybeans, 250g kidney beans and 250g chickpeas, extrude and puff them, then pulverize them and pass them through a 100-mesh sieve to obtain fiber powder.

[0044] (2) Premixed powder: Mix 174g of high-gluten flour, 20g of fiber powder, 4g of gluten powder and 2g of trehalose evenly to obtain premixed powder (the amount of fiber powder added is 10%).

[0045] (3) Activating yeast: Mix 4g of highly active dry yeast with 120g of water to obtain activated yeast;

[0046] (4) Kneading: Place the premixed powder obtained in step (2) and the activated yeast obtained in step (3) into a mixer, first mix at 40 rpm for 2 minutes, then mix at 60 rpm for 10 minutes to obtain dough;

[0047] (5) Proofing: Place the dough obtained in step (4) in a proofing machine for proofing. The proofing temperature is 37℃, the proofing humidity is 75%, and the proofing time is 20min to obtain the proofed dough.

[0048] (6) Shaping: Divide the proofed dough obtained in step (5) into 100g dough pieces, shape them using a steamed bun mold, and obtain shaped dough pieces;

[0049] (7) Second proofing: Place the shaped dough obtained in step (6) into a steamer and proof it in a proofing machine. The proofing temperature is 37℃, the proofing humidity is 75%, and the proofing time is 20min to obtain the dough after the second proofing.

[0050] (8) Steaming: Place the dough obtained in step (7) after the second proofing in a steamer preheated to 100°C and steam at 100°C for 35 minutes to obtain the fiber steamed bun product.

[0051] (9) Cooling and packaging: Cool the steamed buns obtained in step (8) to room temperature and then package them;

[0052] (10) Freezing: Place the packaged steamed buns obtained in step (9) in a -25℃ freezer for 48 hours to obtain frozen steamed buns.

[0053] Example 3

[0054] A method for preparing a microwave-reheatable, high-fiber frozen steamed bun is as follows:

[0055] (1) Preparation of fiber powder: Mix 1400g soybean skins, 600g soybean residue, 250g crushed soybeans, 250g kidney beans and 250g chickpeas, extrude and puff them, then pulverize them and pass them through a 100-mesh sieve to obtain fiber powder.

[0056] (2) Premixed powder: Mix 164g of high-gluten flour, 30g of fiber powder, 4g of gluten powder and 2g of trehalose evenly to obtain premixed powder (the amount of fiber powder added is 15%).

[0057] (3) Activating yeast: Mix 4g of highly active dry yeast with 120g of water to obtain activated yeast;

[0058] (4) Kneading: Place the premixed powder obtained in step (2) and the activated yeast obtained in step (3) into a mixer, first mix at 40 rpm for 2 minutes, then mix at 60 rpm for 10 minutes to obtain dough;

[0059] (5) Proofing: Place the dough obtained in step (4) in a proofing machine for proofing. The proofing temperature is 37℃, the proofing humidity is 75%, and the proofing time is 20min to obtain the proofed dough.

[0060] (6) Shaping: Divide the proofed dough obtained in step (5) into 100g dough pieces, shape them using a steamed bun mold, and obtain shaped dough pieces;

[0061] (7) Second proofing: Place the shaped dough obtained in step (6) into a steamer and proof it in a proofing machine. The proofing temperature is 37℃, the proofing humidity is 75%, and the proofing time is 20min to obtain the dough after the second proofing.

[0062] (8) Steaming: Place the dough obtained in step (7) after the second proofing in a steamer preheated to 100°C and steam at 100°C for 35 minutes to obtain the fiber steamed bun product.

[0063] (9) Cooling and packaging: Cool the steamed buns obtained in step (8) to room temperature and then package them;

[0064] (10) Freezing: Place the packaged steamed buns obtained in step (9) in a -25℃ freezer for 48 hours to obtain frozen steamed buns.

[0065] Comparative Example 1

[0066] A method for preparing a common steamed bun involves the following steps:

[0067] (1) Premixed powder: Mix 198g of high-gluten flour and 2g of trehalose evenly to obtain premixed powder;

[0068] (2) Activating yeast: Mix 4g of highly active dry yeast with 120g of water to obtain activated yeast;

[0069] (3) Kneading: Place the premixed powder obtained in step (1) and the activated yeast obtained in step (2) into a mixer, first mix at 40 rpm for 2 minutes, then mix at 60 rpm for 10 minutes to obtain dough;

[0070] (4) Proofing: Place the dough obtained in step (3) in a proofing machine for proofing. The proofing temperature is 35℃, the proofing humidity is 75%, and the proofing time is 20min to obtain the proofed dough.

[0071] (5) Shaping: Divide the proofed dough obtained in step (4) into 100g dough pieces, shape them using a steamed bun mold, and obtain shaped dough pieces;

[0072] (6) Second proofing: Place the shaped dough obtained in step (5) into a steamer and proof it in a proofing machine. The proofing temperature is 37℃, the proofing humidity is 75%, and the proofing time is 20min to obtain the dough after the second proofing.

[0073] (7) Steaming: Place the dough obtained in step (6) after the second proofing in a steamer preheated to 100°C and steam at 100°C for 35 minutes to obtain the fiber steamed bun product.

[0074] (8) Cooling and packaging: Cool the steamed buns obtained in step (7) to room temperature and package them;

[0075] (9) Freezing: Place the packaged steamed buns obtained in step (8) in a freezer at -25℃ for 48 hours to obtain frozen steamed buns.

[0076] Example of results:

[0077] The frozen steamed buns prepared in Examples 1-3 and Comparative Example 1 were placed in an 800W microwave oven and microwaved directly for 2.5 minutes, microwaved with water on the surface for 2.5 minutes, and microwaved with a combination of steam and microwave for 3.5 minutes, respectively.

[0078] The moisture content, specific volume, aspect ratio, and textural properties of the steamed buns after microwave reheating were tested. Sensory evaluation, internal structure analysis, and moisture distribution analysis were performed on the steamed buns of Examples 1-3 and Comparative Example 1 after direct microwave reheating in an 800W microwave oven. The test methods and results are as follows:

[0079] (I) Moisture content testing and analysis of frozen steamed buns after microwave reheating

[0080] The moisture content was determined according to GB5009.3-2016. Samples of steamed buns from Examples 1-3 and Comparative Example 1, after being microwaved directly, microwaved with water on the surface, and microwaved with steam in combination, were accurately weighed (5g each) and placed in weighing bottles for drying. The samples were dried to equilibrium and weighed to obtain the moisture content of different groups of steamed buns. The process was repeated three times and the average value was taken.

[0081] like Figure 1 As shown, frozen steamed buns with added fiber powder exhibited a significantly higher moisture content after direct microwave reheating compared to ordinary frozen steamed buns. From a microwave method perspective, microwave reheating with water had limited improvement, while the combined steam and microwave method yielded the best results, but the difference compared to direct microwave reheating was not significant. Furthermore, the combined steam and microwave method required one minute more reheating time than direct microwave reheating, resulting in greater energy loss. In conclusion, direct microwave reheating of frozen steamed buns with added fiber powder not only requires a shorter microwave time but also effectively improves microwave quality.

[0082] (II) Testing and Analysis of Specific Volume and Height-to-Diameter Ratio of Frozen Steamed Buns After Microwave Reheating

[0083] Examples 1-3 and Comparative Example 1, after being microwaved using direct microwave, surface-wetted microwave, and steam microwave combined methods, were cooled at room temperature for 20 minutes. The volume (mL) of the steamed buns was then measured using the millet volume displacement method, and the mass of the steamed buns was weighed to an accuracy of 0.01 g. The specific volume of the steamed buns was the ratio of volume (mL) to mass (g). The height and diameter of the steamed buns were measured using vernier calipers, and the height-to-diameter ratio was calculated as height (cm) / diameter (cm). The average value of the experimental results was taken.

[0084] like Figure 2 and Figure 3As shown, with the increase of the proportion of fiber powder added, the specific volume tends to decrease, while the aspect ratio tends to increase. After microwave reheating, the aspect ratio of frozen steamed buns with added fiber powder is significantly improved and the specific volume is slightly increased. The quality of steamed buns reheated directly by microwave is not much different from that of steam-microwave combined reheating. Moreover, direct microwave reheating requires a shorter microwave time. Therefore, the method of improving the quality of frozen steamed buns by adding fiber powder has greater advantages.

[0085] (III) Testing and Analysis of Texture Properties of Frozen Steamed Buns After Microwave Reheating

[0086] The hardness, elasticity, cohesiveness, adhesiveness, chewiness, and resilience of the steamed buns described in Examples 1-3 and Comparative Example 1, after microwave reheating using direct microwave, surface-wet microwave, and steam microwave combined, were measured using a texture analyzer. The test was conducted in TPA mode using a cylindrical P50 probe. The initial velocity was 1 mm / s, the velocity during the test was 1 mm / s, and the velocity after the test was 1 mm / s. The compression ratio was 50%, the dwell time between two compressions was 5 seconds, and the trigger force was Auto-5g.

[0087] Hardness refers to the force required for a steamed bun to reach a certain deformation; chewiness refers to the energy required to chew a solid sample; adhesion refers to the work required to overcome the attraction between the surfaces of the probe and the sample when they come into contact; resilience refers to the sample's ability to bounce back.

[0088] As shown in Table 1, after direct microwave reheating, the hardness and chewiness of Example 1 were lower than those of Comparative Example 1, indicating that the addition of fiber powder improved the hard core phenomenon of frozen steamed buns after microwave reheating. The hardness and chewiness of Example 3 were significantly higher than those of Comparative Example 1, possibly because the amount of fiber powder added was too high. The rigid properties of dietary fiber increased the hardness of the steamed bun. On the other hand, it may be because dietary fiber competes with wheat flour for water absorption, reducing the plasticizing effect of water, thus increasing the hardness of the steamed bun. Adhesion can reflect the stickiness of the steamed bun. The adhesion of Example 1 was lower than that of Comparative Example 1, indicating that Example 1 was refreshing and not sticky. Resilience is positively correlated with the quality of steamed bun. The higher the value, the softer and more refreshing the steamed bun is, and it is not sticky. After microwave reheating in three different ways, Examples 1-3 all had significantly higher resilience than Comparative Example 1, indicating that these groups had higher quality. The addition of fiber powder improved the taste quality of frozen steamed buns after microwave reheating. In conclusion, frozen steamed buns with added fiber powder showed significant improvements in hardness, elasticity, adhesiveness, chewiness, and resilience after microwave reheating. Furthermore, direct microwave and steam microwave combined methods yielded similar qualities in terms of elasticity, cohesion, adhesiveness, chewiness, and resilience. In addition, direct microwave reheating requires the shortest microwave time. Therefore, adding fiber powder can better and faster improve the microwave reheating quality of frozen steamed buns.

[0089] Table 1. Effect of fiber powder on the textural properties of frozen steamed buns after microwave reheating.

[0090]

[0091]

[0092] (iv) Sensory evaluation

[0093] Ten sensory evaluators were organized to evaluate the steamed buns based on their surface color, surface structure, elasticity, internal structure, toughness, stickiness, and taste. The sensory scores of Examples 1-3 and Comparative Example 1 after direct microwave reheating were evaluated according to the sensory scoring standards for steamed buns (Table 2).

[0094] Table 2 Sensory Rating Standards

[0095]

[0096] like Figure 4 As shown, in terms of flavor, Examples 1-3 scored higher than Comparative Example 1, indicating that the fiber powder has the effect of improving the flavor of frozen steamed buns during microwave reheating. In terms of texture, Examples 1-3 scored higher in stickiness, toughness, and elasticity than Comparative Example 1, indicating that Examples 1-3 are refreshing and not sticky, have a strong chewiness, and good elasticity when pressed with fingers, and have a better texture than Comparative Example 1. The fiber powder has the function of improving the quality of frozen steamed buns during microwave reheating.

[0097] (V) Internal structure testing and analysis of frozen steamed buns after microwave reheating

[0098] Examples 1-3 and Comparative Example 1, after being directly microwave-reheated, were cooled at room temperature for 20 minutes, then cut open to observe their internal structure.

[0099] like Figure 5 As shown, Examples 1-2 have larger pores than Comparative Example 1, which may be the reason why Examples 1-2 have lower hardness and chewiness than Comparative Example 1. The pores of Example 3 tend to be smaller and denser, which may be the reason why it has the highest hardness and chewiness. This shows that adding an appropriate amount of fiber powder can improve the quality of frozen steamed buns by improving their internal structure after microwave reheating.

[0100] (VI) Testing and Analysis of Moisture Distribution Characteristics of Frozen Steamed Buns After Microwave Reheating

[0101] Water interacts with gluten, starch, and other flour components to form a viscoelastic network in steamed buns. The distribution of water affects the firmness of the buns and the strength of the gluten protein network, playing a crucial role in the quality of frozen steamed buns after microwave reheating. Low-field nuclear magnetic resonance (LF-NMR) is used to assess the water distribution and flowability in steamed buns. T2 relaxation time is an important parameter in LF-NMR technology, revealing the flowability of water in complex food systems.

[0102] The samples from Examples 1-3 and Comparative Example 1, after direct microwave reheating, were cut, and 1.50 ± 0.02 g of the central sample was placed in an NMR tube. The relaxation time T2 of the sample was measured using a CPMG pulse sequence, and the inversion spectrum of the corresponding steamed bun sample T2 was obtained after inversion. The CPMG parameters were set as follows: frequency offset 152118.85 Hz, waiting time 4000 ms, echo time 0.200 ms, number of echoes 5000, and accumulation count 4. Each group of samples was repeated three times.

[0103] For all samples, three distinct water groups T were observed. 21 T 22 and T 23 T2 represents tightly bound water (relaxation time when water is tightly bound to protein), weakly bound water (relaxation time when water is bound to starch or sugar), and free water, respectively. The smaller the T2 value, the tighter the binding of the corresponding form of water.

[0104] As shown in Table 3, with the increase of fiber powder addition, T 23 A significant leftward shift occurred, as did a slight leftward shift, in Examples 1-3 (T). 23 Significantly lower than Comparative Example 1, Examples 2-3 T 21 and T 22 The result was lower than that of Comparative Example 1, indicating that free water tends to migrate into bound water, and that fiber powder has the effect of enhancing the water-holding capacity of frozen steamed buns during microwave reheating.

[0105] Table 3. Effect of fiber powder on the T2 relaxation time of water after microwave reheating of frozen steamed buns.

[0106]

[0107] The above description is merely a preferred embodiment of the present invention. These specific embodiments are different implementations based on the overall concept of the present invention, and the scope of protection of the present invention is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the scope of the technology disclosed in the present invention should be included within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A method for preparing a microwave-reheatable high-fiber steamed bun, characterized in that, Including the following steps: S1: Mix high-gluten flour, fiber powder, gluten powder and trehalose into a premixed powder, then mix it with activated yeast in a mixer to obtain dough; the mass ratio of high-gluten flour, fiber powder, gluten powder and trehalose in the premixed powder is (120-200):(10-20):(2-8):(2-8), and the fiber powder is made by mixing, extruding and puffing soybean skins, soybean residue, crushed soybeans, kidney beans and chickpeas and then pulverizing them; S2: Proof the dough in sequence, shape it, proof it a second time, steam it, and cool it to obtain a high-fiber steamed bun that can be microwaved and reheated.

2. The method according to claim 1, characterized in that, The activated yeast in S1 is made by mixing dry yeast and water in a mass ratio of (2-8):(100-150).

3. The method according to claim 1, characterized in that, The mass ratio of high-gluten flour to dry yeast in the activated yeast in S1 premixed flour is (120-200):(2-8).

4. The method according to claim 1, characterized in that, Stirring parameters in S1: Stir at 30-40 rpm for 2-5 minutes, then stir at 50-70 rpm for 8-12 minutes.

5. The method according to claim 1, characterized in that, S2 proofing and secondary proofing parameters: temperature 30-37℃, humidity 60-75%, time 15-25min.

6. A microwave-reheatable high-fiber steamed bun prepared by the method of any one of claims 1-5.

7. A freezing method for microwave-reheatable high-fiber steamed buns prepared by the method according to any one of claims 1-5, characterized in that, Freeze at -30 to -20°C for 24-48 hours.

8. The high-fiber steamed bun that can be microwaved and reheated after freezing according to claim 7, characterized in that... The steamed buns are reheated directly by microwave.

Images