Solid composite steamed cake stuffing and preparation method thereof
Patent Information
- Application Number
- CN202611321806.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-08-28
- Publication Date
- 2026-11-03
AI Technical Summary
Existing seasonings tend to cause excessive water release in vegetable fillings, and the aroma of spices suppresses the fresh fragrance of vegetables and perilla. They lack specificity and fail to achieve a balance between 'enhancing aroma' and 'retaining moisture,' thus affecting the traditional flavor of the flatbread.
Edible corn starch and edible salt are used to form a porous, water-absorbing microcrystalline structure. White pepper powder and cumin powder are compounded with spices. The volatile oil of catnip is protected through a flavor-enhancing synergistic system. Combined with low-temperature grinding and fluidized bed modification, a water-locking gel film is formed to control flavor release.
It effectively reduces the water content of the vegetable filling, preserves the original flavor of the perilla and vegetables, and enhances the savory and palatable taste and flavor recognition of the flatbread. It is suitable for both industrial production and home cooking.
Smart Images
Figure CN123023705A_ABST
Abstract
Description
Technical Field
[0001] This invention belongs to the field of food seasoning processing technology, specifically relating to a solid composite filling seasoning for steamed buns and its preparation method. Background Technology
[0002] Tacai Mo (also known as Cai Mo or Tan Mo) is a traditional and distinctive noodle snack from Henan province. The typical preparation involves chopping green vegetables (such as spinach, amaranth, and bok choy) and mixing them with scrambled eggs, vermicelli, and catnip (a type of plant with a unique, refreshing aroma) to create a filling. This filling is then spread between two sheets of dough and heated on a griddle. The food is characterized by its fragrant and tender filling and its soft yet chewy dough. The unique cool aroma of catnip complements the natural flavor of the green vegetables perfectly, a key flavor characteristic that distinguishes Tacai Mo from other types of stuffed pancakes.
[0003] However, the following technical challenges have long existed in both the industrial production and home-based making of tacai mo (a type of steamed bun): Firstly, the filling easily releases water, causing the dough to collapse and become soft. Vegetables have a water content exceeding 90%, and after cutting, the cells rupture, releasing a large amount of free water. Traditional methods involve squeezing to dehydrate or adding raw flour to absorb the water, but squeezing to dehydrate results in the loss of soluble sugars and amino acids, leading to a bland flavor in the filling. Raw flour, after absorbing water, easily gelatinizes and becomes sticky, making the filling greasy and unpleasant to eat. Furthermore, the dough becomes soft and breaks during the spreading process due to water penetration, severely affecting the appearance and taste of the finished product. Secondly, the aroma of spices easily masks the natural flavors of vegetables and catnip. To enhance the flavor of the filling, producers often add compound spices such as five-spice powder and thirteen-spice powder. However, these commercially available seasonings often contain high proportions of highly volatile spices such as cloves, star anise, and cinnamon, whose strong aroma... The aroma of the spices severely suppresses the characteristic aroma of catnip (mainly composed of terpenoids such as citral and menthone) and the sweet flavor of the greens, resulting in a decrease in the flavor recognition of the finished product and the loss of the traditional characteristic of "vegetable aroma as the main feature and spicy aroma as the secondary feature" of the tartary vegetable pancake. Thirdly, commercially available seasonings are not targeted and have poor flavor compatibility. At present, there is a lack of compound seasonings specifically developed for tartary vegetable pancake fillings on the market. General-purpose filling seasonings cannot meet the two major requirements of "enhancing aroma" and "retaining moisture", making it difficult to achieve the specific flavor appeal of "salty and fragrant, without overpowering the vegetable flavor" for tartary vegetable pancakes. Therefore, a solid compound tartary vegetable pancake filling seasoning and its preparation method are proposed, which can effectively reduce the water release of the green vegetable filling and enhance the aroma through the synergistic effect of spices without masking the original flavor of the greens and catnip. Summary of the Invention
[0004] The purpose of this invention is to provide a solid composite vegetable filling seasoning and its preparation method, so as to solve the technical problem that existing seasonings easily cause the filling to release a lot of water when mixing vegetable fillings and the aroma of spices suppresses the fresh aroma of vegetables and catnip.
[0005] To achieve the above objectives, the present invention provides a solid composite filling seasoning for steamed buns, the seasoning comprising the following components in parts by weight: Sesame seeds 8-20 parts; MSG 10-18 parts; edible corn starch 15-30 parts; edible salt 8-15 parts; edible glucose 3-8 parts; white pepper powder 1-5 parts; cumin powder 1-4 parts; spices 0.5-3 parts; disodium 5'-inosinate 0.1-2 parts; food flavoring 0.05-1 part; The edible corn starch and the edible salt are physically modified to form a porous water-absorbing microcrystalline structure, which is used to preferentially adsorb free water released from vegetable cells due to osmotic pressure during the filling process, and gelatinize to form a water-locking gel film during heating and spreading. The mass ratio of the white pepper powder, cumin powder and spices is (1~2):(1~1.5):(0.5~1). The compound ratio constitutes a flavor-enhancing synergistic system. This system utilizes the piperine in white pepper and the terpenes in cumin to produce a molecular intercalation and protection effect on the volatile oil of catnip at room temperature, so as to enhance the original flavor of the green vegetables rather than suppress it.
[0006] As a preferred embodiment, the mass ratio of white pepper powder, cumin powder and spices in the synergistic system is 2:1.5:1.
[0007] As a preferred embodiment, the spices are selected from at least one of star anise powder, cinnamon powder, fennel powder, and ginger powder, and the total volatile oil content of the spices is ≤2.5 mL / 100g; the overall particle size of the seasoning is 80 mesh to 120 mesh.
[0008] As a preferred embodiment, the mass ratio of edible corn starch to edible salt is (1.5~2.5):1. This ratio range ensures that the water holding capacity of the porous water-absorbing microcrystalline structure is ≥80%, and the free water extraction rate of the filling after standing for 10 minutes after mixing is ≤8%.
[0009] The present invention also provides a method for preparing the solid composite filling seasoning for steamed buns, comprising the following steps: Step 1: Directional roasting of sesame seeds: Roast sesame seeds at 120℃~150℃ for 10~25 minutes, cool, and then grind them through a 60~80 mesh sieve to obtain sesame powder; Step 2: Low-temperature cell wall breaking and grinding of spices: Mix white pepper, cumin powder and spices, and grind them in a low-temperature environment of 0℃~10℃ until the D90 particle size is ≤180 μm to obtain compound spice powder. This low-temperature grinding step is used to avoid the volatilization of low-boiling-point aroma components of terpenes caused by the heat generated by grinding friction, so as to retain the top notes of the aroma-supporting synergistic system; Step 3: Corn starch-salt blending modification and pore formation: Mix edible corn starch and edible salt evenly in a certain proportion, and dry them in a fluidized bed at 80℃~100℃ until the moisture content is ≤5%, so that the salt particles are embedded in the gaps between the starch particles to form the porous water-absorbing microcrystalline structure, and obtain the modified water-absorbing base material. Step 4, Flavor Pre-cooking and Aging: The sesame powder obtained in Step 1, the compound spice powder obtained in Step 2, the modified water-absorbing base obtained in Step 3, monosodium glutamate, edible glucose, disodium 5'-inosinate, and food flavoring are put into a three-dimensional oscillating mixer and mixed at 30-60 r / min for 30-50 min at room temperature until the mixing uniformity CV ≤ 5%. After stopping the mixing, let it stand and age for 12-24 h to allow monosodium glutamate and disodium 5'-inosinate to complete the non-enzymatic flavor fusion and maturation in the medium of starch and glucose. Step 5, Cold sterilization and packaging: The aged mixture is sterilized by microwave or ultraviolet light to obtain the solid compound seasoning.
[0010] As a preferred option, in step two, the low-temperature grinding is assisted by liquid nitrogen cooling, and the real-time temperature of the material is controlled at 2℃~6℃ during the grinding process, and the grinding time is 5~15 min.
[0011] As a preferred embodiment, the hot air velocity in the fluidized bed drying in step three is 1.5~2.5 m / s, and the moisture content is dried to 3%~4.5%. The salt in the modified absorbent base material after drying is in a surface embedded state, so as to quickly create an osmotic pressure difference to drive the water to migrate into the starch microcrystals when mixing the filling.
[0012] As a preferred option, the static aging process in step four is carried out under constant temperature and humidity conditions of 20℃~25℃ and relative humidity ≤45%. The umami value of the seasoning after aging (due to the synergistic umami enhancement effect of monosodium glutamate and flavor nucleotides) is increased by 20%~35% compared with the initial mixing stage.
[0013] As a preferred embodiment, the microwave sterilization frequency in step five is 2450 MHz, the sterilization time is 2~5 min, and the water activity Aw of the sterilized material is ≤0.6 and the total number of colonies is ≤1000 CFU / g.
[0014] Compared with the prior art, the beneficial effects of the present invention are: (1) This invention, by precisely controlling the ratio of white pepper powder, cumin powder and spices, enables the three spice components to form a synergistic effect rather than a simple superposition; the piperine in white pepper provides a mild bottom heat sensation without overpowering the flavor, and the terpenoids in cumin (such as cuminaldehyde, γ-terpinene, etc.) interact with citral, menthone and other components in the volatile oil of catnip at room temperature, so that the characteristic aroma of catnip can be stably protected rather than destroyed by high temperature or chemically masked; this "fragrance support" mechanism is fundamentally different from the "fragrance addition" mechanism of traditional spices, and realizes the unique flavor characteristics of "spicy flavor complementing vegetable flavor, and vegetable flavor as the main flavor", effectively solving the technical problems of existing seasonings causing the filling to release a lot of water and spices suppressing the original flavor of vegetables and catnip.
[0015] (2) In this invention, edible corn starch and salt are mixed and dried in a fluidized bed at 80℃~100℃ to modify the salt crystals into porous microcrystalline structures embedded in the gaps between starch particles. This creates a local high osmotic pressure environment on the cut surface of the green vegetables, driving free water in the cells to migrate to the outside. At the same time, the porous structure on the surface of the starch particles rapidly adsorbs free water through capillary effect, forming water-absorbing starch gel microspheres. During the subsequent spreading and heating process, the starch gel microspheres that have adsorbed water are further gelatinized, forming a transparent water-locking protective film on the surface of the chopped green vegetables, effectively preventing water from continuing to penetrate into the dough.
[0016] (3) In this invention, white pepper, cumin and spices are ground in an environment of 0℃~10℃ and preferably cooled with liquid nitrogen. The real-time temperature of the material is controlled at 2℃~6℃. While achieving full cell wall breakage (D90≤180 μm), the heat volatilization loss of low boiling point aroma components is effectively suppressed, making the release of the first aroma after mixing the filling and spreading the filling more abundant and authentic.
[0017] (4) In the aging process, monosodium glutamate (MSG) and disodium 5'-ribonucleotide continuously interact with each other in the solid medium provided by edible glucose and starch microcrystals to form a supramolecular aggregate structure. This structure can quickly dissociate and release umami substances after contacting the moisture in the filling, making the umami release curve smoother and longer-lasting.
[0018] (5) This invention systematically adapts the flavor and optimizes the process of the raw material composition (green vegetables + eggs + vermicelli + catnip) and processing method (spreading and baking) of Henan-style flatbread. The seasoning can be directly sprinkled into the filling, mixed and then spread on the griddle. It is convenient to use, suitable for industrial production and home kitchen application and promotion, and has good market prospects. Attached Figure Description
[0019] Figure 1This is a schematic diagram of the process for preparing the solid composite filling seasoning for steamed buns in this invention. Figure 2 This table compares the proportions of core components of the seasonings and the water retention properties of the fillings in the embodiments and comparative examples of the present invention. Figure 3 This is a comparison table of flavor quality indicators between the embodiments and comparative examples of the present invention; Figure 4 This is a summary table of the overall sensory evaluation scores of the finished products of the embodiments and comparative examples of the present invention. Detailed Implementation
[0020] The specific embodiments of the present invention will now be described in detail with reference to the accompanying drawings, but it should be understood that the scope of protection of the present invention is not limited to the specific embodiments.
[0021] Example 1 This embodiment provides a solid compound filling seasoning for steamed buns, the specific components of which are as follows: 120 g sesame seeds, 150 g monosodium glutamate, 250 g edible corn starch, 120 g edible salt, 50 g edible glucose, 30 g white pepper powder, 20 g cumin powder, 15 g spices, 8 g disodium 5'-ribonucleotide, and 2 g food flavoring. The spices are made by mixing star anise powder, cinnamon powder and fennel powder in a mass ratio of 1:1:1; the mass ratio of white pepper powder, cumin powder and spices is 2:1.67:1; the mass ratio of edible corn starch to edible salt is 2.08:1. The seasoning described in this embodiment is prepared according to the following steps: Step 1: Directional roasting of sesame seeds: Take 120 g of sesame seeds, place them in a forced-air drying oven, and roast them at 135℃ for 18 minutes until the sesame seeds turn slightly yellow and emit a rich sesame aroma. Remove them and let them cool naturally to room temperature. Put the cooled sesame seeds into a grinder and grind them. Pass them through a 70-mesh sieve to obtain sesame powder for later use. Step 2: Low-Temperature Cell Wall Disruption Grinding of Spices: Take 30 g of white pepper, 20 g of cumin, 5 g of star anise powder, 5 g of cinnamon powder, and 5 g of fennel powder, mix them evenly, and then put them into a cryogenic grinder; start the liquid nitrogen cooling system to lower the temperature of the grinding chamber to 4℃, and grind at 1200 r / min for 10 min. After grinding, wait for the material temperature to rise to room temperature, take a sample and test the D90 particle size, which is 165 μm, meeting the requirement of ≤180 μm. The resulting compound spice powder is ready for use. Step 3: Corn Starch-Salt Blending Modification and Pore Formation: Take 250 g of edible corn starch and 120 g of edible salt, and mix them evenly in a fluidized bed dryer; set the fluidized bed inlet air temperature to 90℃ and the hot air velocity to 2.0 m / s, and dry until the material moisture content is 4.0%. In the dried material, the salt is distributed in a surface-embedded state in the gaps between starch particles, forming a porous water-absorbing microcrystalline structure; the modified water-absorbing base material is obtained and set aside. Testing showed that the water holding capacity of this modified water-absorbing base material is 85.6%. Step 4, Flavor Pre-cooking and Aging: The sesame powder obtained in Step 1, the compound spice powder obtained in Step 2, the modified water-absorbing base obtained in Step 3, 150 g of monosodium glutamate, 50 g of edible glucose, 8 g of disodium 5'-ribonucleotide, and 2 g of food flavoring are all put into a three-dimensional oscillating mixer; at room temperature of 22℃, the mixture is mixed at a speed of 45 r / min for 40 min; the uniformity of the mixture is tested by sampling, and the coefficient of variation (CV) is 4.2%, which meets the requirement of ≤5%; after stopping the mixing, the mixture is transferred to a constant temperature and humidity aging chamber, and the temperature is controlled at 22℃ and the relative humidity at 40%, and the mixture is allowed to stand for aging for 18 h; Step 5, Cold Sterilization and Packaging: Spread the aged mixture evenly on a microwave sterilization conveyor belt, set the microwave frequency to 2450 MHz, and the sterilization time to 3.5 min; after sterilization, the material is discharged, and the water activity Aw is tested to be 0.52, ≤0.6; the total bacterial count is 560 CFU / g, ≤1000 CFU / g; the sterilized material is vacuum-packed in 50 g bags to obtain the finished solid compound vegetable pancake filling seasoning; the overall particle size of the finished product is tested by sieving, and more than 90% of it passes through a 100-mesh sieve (i.e., particle size ≤150μm), within the range of 80-120 mesh.
[0022] Example 2 This embodiment provides a solid compound filling seasoning for steamed buns, the specific components of which are as follows: 80 g sesame seeds, 100 g monosodium glutamate, 150 g edible corn starch, 80 g edible salt, 30 g edible glucose, 10 g white pepper powder, 7.5 g cumin powder, 5 g spices, 1 g disodium 5'-inosinate, and 0.5 g food flavoring. The spices are composed of ginger powder and fennel powder mixed in a 1:1 mass ratio; the mass ratio of white pepper powder, cumin powder, and spices is 2:1.5:1; and the mass ratio of edible corn starch to edible salt is 1.875:1. The preparation method in this embodiment is as follows: Step 1: Directional roasting of sesame seeds: Take 80 g of sesame seeds, place them in a forced-air drying oven, and roast them at 120℃ for 25 minutes until the sesame seeds turn slightly yellow. Remove them and let them cool naturally to room temperature. Grind the cooled sesame seeds through a 60-mesh sieve to obtain sesame powder for later use. Step 2: Low-temperature cell wall breaking and grinding of spices: Take 10 g of white pepper, 7.5 g of cumin, 2.5 g of ginger powder, and 2.5 g of fennel powder, mix them evenly, and put them into a cryogenic grinder; start the liquid nitrogen cooling system to lower the temperature of the grinding chamber to 2℃, and grind for 15 min. After grinding, the D90 particle size was measured to be 172 μm, which meets the requirements; the compound spice powder is obtained and set aside for later use. Step 3: Corn starch-salt blending modification and pore-forming: Take 150 g of edible corn starch and 80 g of edible salt, put them into a fluidized bed dryer and mix them evenly; set the fluidized bed inlet air temperature to 80℃ and the hot air velocity to 1.5 m / s, and dry until the material moisture content is 5.0% to obtain modified water-absorbing base material for later use. Step 4: Flavor Pre-cooking and Aging: The sesame powder obtained in Step 1, the compound spice powder obtained in Step 2, the modified water-absorbing base obtained in Step 3, 100 g of monosodium glutamate, 30 g of edible glucose, 1 g of disodium 5'-ribonucleotide, and 0.5 g of food flavoring are all added to a three-dimensional oscillating mixer; at room temperature (20℃), the mixture is mixed at 30 r / min for 50 min. The CV value of the mixing uniformity is 4.5%, which meets the requirements; after stopping the mixing, the mixture is transferred to a constant temperature and humidity aging chamber, and the temperature is controlled at 20℃ and the relative humidity at 42%, and the mixture is allowed to stand for aging for 12 h. Step 5: Cold sterilization and packaging: The aged mixture is microwave sterilized at a frequency of 2450 MHz for 2 minutes. After sterilization, the water activity (Aw) is 0.55 and the total bacterial count is 720 CFU / g. Vacuum-pack each 50g bag to obtain the finished product.
[0023] Example 3 This embodiment provides a solid compound filling seasoning for steamed buns, the specific components of which are as follows: 200 g sesame seeds, 180 g monosodium glutamate, 300 g edible corn starch, 150 g edible salt, 80 g edible glucose, 50 g white pepper powder, 40 g cumin powder, 30 g spices, 20 g disodium 5'-inosinate, and 10 g food flavoring. The spices are composed of star anise powder and cinnamon powder mixed in a 1:1 mass ratio; the mass ratio of white pepper powder, cumin powder, and spices is 1.67:1.33:1; and the mass ratio of edible corn starch to edible salt is 2.0:1. The preparation method in this embodiment is as follows: Step 1: Directional roasting of sesame seeds: Take 200 g of sesame seeds, place them in a forced-air drying oven, roast them at 150℃ for 10 minutes, remove them, cool them, and then grind them through an 80-mesh sieve to obtain sesame powder for later use. Step 2: Low-temperature cell wall breaking and grinding of spices: Take 50 g of white pepper, 40 g of cumin, 15 g of star anise powder, and 15 g of cinnamon powder, mix them evenly, and put them into a cryogenic grinder; lower the temperature of the grinding chamber to 10℃ and grind for 5 minutes; after grinding, the D90 particle size is measured to be 158 μm, which meets the requirements. The resulting compound spice powder is ready for use. Step 3: Corn starch-salt blending modification and pore-forming: Take 300 g of edible corn starch and 150 g of edible salt, put them into a fluidized bed dryer and mix them evenly; set the fluidized bed inlet air temperature to 100℃ and the hot air velocity to 2.5 m / s, and dry until the material moisture content is 3.5% to obtain modified water-absorbing base material for later use. Step 4, Flavor Pre-cooking and Aging: The sesame powder obtained in Step 1, the compound spice powder obtained in Step 2, the modified water-absorbing base obtained in Step 3, 180 g of monosodium glutamate, 80 g of edible glucose, 20 g of disodium 5'-ribonucleotide, and 10 g of food flavoring are all put into a three-dimensional oscillating mixer; at room temperature (25℃), the mixture is mixed at 60 r / min for 30 min; the CV value of the mixing uniformity is 3.8%, which meets the requirements; after stopping the mixing, the mixture is transferred to a constant temperature and humidity aging chamber, and the temperature is controlled at 25℃ and the relative humidity at 38%, and the mixture is allowed to stand for aging for 24 h. Step 5: Cold sterilization and packaging: The aged mixture is microwave sterilized at a frequency of 2450 MHz for 5 minutes. After sterilization, the water activity (Aw) is 0.48 and the total bacterial count is 320 CFU / g. Vacuum-pack each 50g bag to obtain the finished product.
[0024] Comparative Example 1 This comparative example provides a seasoning for fillings of flatbread, the purpose of which is to illustrate the difference in technical effects brought about by commercially available ordinary five-spice powder replacing the aroma-enhancing synergistic system of this invention; The components of this comparative example are the same as those in Example 1, except for the spice system. Specifically, they are: 120 g sesame seeds, 150 g monosodium glutamate, 250 g edible corn starch, 120 g edible salt, 50 g edible glucose, 8 g disodium 5'-ribonucleotide, and 2 g food flavoring. The difference from Example 1 is that this comparative example does not add white pepper powder, cumin powder, or the star anise powder, cinnamon powder, and fennel powder used in Example 1. Instead, it uses 65 g of commercially available five-spice powder (containing star anise, cinnamon, cloves, Sichuan peppercorns, and fennel seeds) as the spice source, replacing the total of 30 g of white pepper powder, 20 g of cumin powder, and 15 g of spices (totaling 65 g) in Example 1. The preparation method of this comparative example differs from that of Example 1 only in step two: commercially available five-spice powder is directly mixed with sesame powder, etc., without undergoing low-temperature grinding (the five-spice powder is ground at room temperature, and the material temperature is about 60°C during the grinding process); the remaining steps one, three, four, and five are the same as those in Example 1.
[0025] Comparative Example 2 This comparative example provides a seasoning for fillings of flatbread, the purpose of which is to illustrate the difference in technical effects caused by corn starch without modification and pore-forming treatment.
[0026] The components of this comparative example are exactly the same as those in Example 1, namely: 120 g sesame seeds, 150 g monosodium glutamate, 250 g edible corn starch, 120 g edible salt, 50 g edible glucose, 30 g white pepper powder, 20 g cumin powder, 15 g spices (star anise powder, cinnamon powder, and fennel powder in a ratio of 1:1:1), 8 g disodium 5'-inosinate, and 2 g food flavoring. The difference between the preparation method of this comparative example and that of Example 1 is only in step 3: the edible corn starch and edible salt are weighed separately and directly added to the mixture without undergoing fluidized bed blending, drying, modification and pore-forming treatment; that is, the edible corn starch is used directly in its original starch form and the edible salt is not modified by embedding; the remaining steps 1 (sesame roasting), 2 (low-temperature grinding), 4 (flavor pre-cooking and aging, including static aging), and 5 (cold sterilization and packaging) are the same as those in Example 1.
[0027] Comparative Example 3 This comparative example provides a seasoning for fillings of flatbread, the purpose of which is to illustrate the effect of the static aging process on flavor harmony; The components of this comparative example are exactly the same as those in Example 1; in the preparation method, steps one, two, and three are the same as in Example 1; in step four, each material is put into a three-dimensional oscillating mixer and mixed at 45 r / min for 40 min until the mixing uniformity CV ≤ 5%, then without static aging, the mixture is directly sent to step five for sterilization and packaging. All other operating parameters are the same as in Example 1.
[0028] Test case To verify the technical effect of the present invention, the application performance of the seasonings prepared in Examples 1-3 and Comparative Examples 1-3 was compared and tested. The test method was as follows: 500 g of fresh spinach was chopped (approximately 0.5 cm × 0.5 cm in size) and mixed evenly with 150 g of chopped scrambled eggs, 100 g of soaked vermicelli segments, and 50 g of fresh catnip leaves. 25 g of each seasoning (approximately 3.1% of the total weight of the filling) was added to each, and the mixture was gently stirred and allowed to stand for 10 minutes. The free water extraction rate was then measured. Subsequently, the filling was evenly spread between two 25 cm diameter dough sheets and baked on a griddle at 180°C for 3 minutes to make the finished dish, which was then subjected to sensory evaluation and dough integrity assessment.
[0029] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the invention can be implemented in other specific forms without departing from its spirit or essential characteristics. Therefore, the embodiments should be considered in all respects as exemplary and non-limiting, and the scope of the invention is defined by the appended claims rather than the foregoing description. Thus, all variations falling within the meaning and scope of equivalents of the claims are intended to be included within the present invention. No reference numerals in the claims should be construed as limiting the scope of the claims.
[0030] Furthermore, it should be understood that although this specification describes embodiments, not every embodiment contains only one independent technical solution. This narrative style is merely for clarity. Those skilled in the art should consider the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other embodiments that can be understood by those skilled in the art.
Claims
1. A solid composite seasoning for fillings of steamed buns, characterized in that, The seasoning comprises the following components in parts by weight: 8-20 portions of sesame seeds; MSG 10-18 parts; 15-30 parts of edible corn starch; 8-15 parts table salt; Consume 3-8 servings of glucose; 1-5 parts white pepper powder; 1-4 parts cumin powder; Spices 0.5-3 parts; 0.1-2 parts of disodium 5'-ribonucleotide; Food flavoring 0.05~1 part; The edible corn starch and the edible salt are physically modified to form a porous water-absorbing microcrystalline structure, which is used to preferentially adsorb free water released from vegetable cells due to osmotic pressure during the filling process, and gelatinize to form a water-locking gel film during heating and spreading. The mass ratio of the white pepper powder, cumin powder and spices is (1~2):(1~1.5):(0.5~1). The compound ratio constitutes a flavor-enhancing synergistic system. This system utilizes the piperine in white pepper and the terpenes in cumin to produce a molecular intercalation and protection effect on the volatile oil of catnip at room temperature, so as to enhance the original flavor of the green vegetables rather than suppress it.
2. The solid composite filling seasoning for steamed buns according to claim 1, characterized in that, The mass ratio of white pepper powder, cumin powder and spices in the aforementioned synergistic system is 2:1.5:
1.
3. The solid composite filling seasoning for steamed buns according to claim 2, characterized in that, The spices are selected from at least one of star anise powder, cinnamon powder, fennel powder, and ginger powder, and the total volatile oil content of the spices is ≤2.5mL / 100g; the overall particle size of the seasoning is 80 mesh to 120 mesh.
4. The solid composite filling seasoning for steamed buns according to claim 3, characterized in that, The mass ratio of edible corn starch to edible salt is (1.5~2.5):
1. This ratio range ensures that the water holding capacity of the porous water-absorbing microcrystalline structure is ≥80%, and the free water extraction rate of the filling after standing for 10 minutes after mixing is ≤8%.
5. The preparation method of a solid composite filling seasoning for steamed buns according to claim 4, characterized in that, Includes the following steps: Step 1: Directional roasting of sesame seeds: Roast sesame seeds at 120℃~150℃ for 10~25 minutes, cool, and then grind them through a 60~80 mesh sieve to obtain sesame powder; Step 2: Low-temperature cell wall breaking and grinding of spices: Mix white pepper, cumin powder and spices, and grind them in a low-temperature environment of 0℃~10℃ until the D90 particle size is ≤180 μm to obtain compound spice powder; This low-temperature grinding step is used to avoid the volatilization of low-boiling-point aroma components of terpenes caused by the heat generated by grinding friction, so as to retain the top notes of the aroma-supporting synergistic system. Step 3: Corn starch-salt blending modification and pore formation: Mix edible corn starch and edible salt evenly in a certain proportion, and dry them in a fluidized bed at 80℃~100℃ until the moisture content is ≤5%, so that the salt particles are embedded in the gaps between the starch particles to form the porous water-absorbing microcrystalline structure, and obtain the modified water-absorbing base material. Step 4, Flavor Pre-cooking and Aging: The sesame powder obtained in Step 1, the compound spice powder obtained in Step 2, the modified water-absorbing base obtained in Step 3, monosodium glutamate, edible glucose, disodium 5'-inosinate, and food flavoring are put into a three-dimensional oscillating mixer and mixed at 30-60 r / min for 30-50 min at room temperature until the mixing uniformity CV ≤ 5%. After stopping the mixing, let it stand and age for 12-24 hours to allow monosodium glutamate and disodium 5'-inosinate to complete the non-enzymatic flavor fusion and maturation in the medium of starch and glucose. Step 5, Cold sterilization and packaging: The aged mixture is sterilized by microwave or ultraviolet light to obtain the solid compound seasoning.
6. The solid composite filling seasoning for steamed buns according to claim 5, characterized in that, The second step, low-temperature grinding, uses liquid nitrogen-assisted cooling. During the grinding process, the real-time temperature of the material is controlled at 2℃~6℃, and the grinding time is 5~15 minutes.
7. The solid composite filling seasoning for steamed buns and its preparation method according to claim 6, characterized in that, In step three, the hot air velocity of the fluidized bed drying is 1.5~2.5 m / s, and the moisture content is dried to 3%~4.5%. The salt in the modified water-absorbing base material after drying is in a surface embedded state, so as to quickly create an osmotic pressure difference to drive the water to migrate into the starch microcrystals when mixing filling.
8. The solid composite filling seasoning for steamed buns and its preparation method according to claim 7, characterized in that, In step four, the aging process is carried out under constant temperature and humidity conditions of 20℃~25℃ and relative humidity ≤45%. The umami value of the seasoning after aging (due to the synergistic umami enhancement effect of monosodium glutamate and flavor nucleotides) is increased by 20%~35% compared with the initial mixing stage.
9. The solid composite filling seasoning for steamed buns and its preparation method according to claim 8, characterized in that, In step five, the microwave sterilization frequency is 2450 MHz, the sterilization time is 2~5 min, and the water activity Aw of the sterilized material is ≤0.6, and the total number of colonies is ≤1000 CFU / g.