206 results about "Chinese meat bun" patented technology

The invention relates to mincemeat which is prepared by various meats and a making method and usage. The main material of mincemeat comprises fish, mutton, pork, chicken, shrimp meat and crab meat, and auxiliary material comprises crab meat, monosodium glutamate, cooking wine, salad oil, aniseed powder, sweet fermented flour sauce, pepper, ginger powder, onion powder and mashed garlic. The process comprises removing bones of meat and fishbone of fish and impurities, then washing and drying, cutting into strips or pieces, removing odor of mutton and fishy smell with tea water, disintegrating all meat in a meat grinder, and fully mixing and stirring with auxiliary material to obtain mincemeat. The mincemeat can be made into ball, pork meat patties according to conventional methods, and also can be used as raw material to make dumplings, Chinese flour dumplings, steamed stuffed bun, meat pie and the like. The invention has the advantage of providing mincemeat prepared by various meats, a making method and usage, which has diversified nutritious compositions, easy processing, delicious taste, and convenient eating.

The invention discloses a preparation method of biological preservative farci flour products, comprising wrappers raw material formed by wheat flour and fillings respectively combined with meat, seafood, vegetables, oil and seasoning. The flour product has the characteristics that composite preservative formed by the combination of microbial-derived preservative, anima-derived preservative and plant -derived preservative is added into the filling; in the preparation method, modified atmosphere technology is set to improve the quality assurance and safety assurance coefficients and product preservation more effectively under normal temperature, thus ensuring the quality guarantee period of 'Goubuli' Baozi can be equal to or more than 90 days at normal temperature; and the biological preservative food is stored, transported and sold at room temperature (below 25 DEG C), thus thoroughly bringing no quality and food safety hazards to food. Biological preservative foods are used for replacing frozen convenience foods, thus reducing the cost and energy consumption brought by the whole cold chain operation in the storing, transporting and selling processes of the products.

The invention relates to the technical field of food processing, and especially relates to frozen raw steamed stuffed bun blanks and a preparation technology thereof. The raw steamed stuffed bun blanks are prepared from the following ingredients in parts by weight: 450-600 parts of flour, 600-850 parts of sour dough, 1-5 parts of semi-dry yeast, 1-4 parts of salt, 12-18 parts of white sugar, 200-300 parts of water, 2-6 parts of a frozen-raw-blank improving agent, 3-8 parts of baking powder and 0.4-1.4 parts of lard. During the dough-making process, the flour, the sour dough, the semi-dry yeast, the salt, the white sugar, the frozen-raw-blank improving agent, the baking powder and the lard are orderly added, mixing and stirring are conducted, so that dough is prepared; and the raw steamed stuffed bun blanks are prepared by wrapping; the shaped raw steamed stuffed bun blanks are quickly frozen in a quick-frozen storage at a temperature of 40 DEG C below zero to 25 DEG C below zero, and the quick freezing is ended when central temperature of the raw steamed stuffed bun blanks reaches 10 DEG C below zero to 25 DEG C below zero; and the quickly frozen raw steamed stuffed bun blanks are stored at a temperature of 5 DEG C below zero to 15 DEG C below zero. The prepared steamed stuffed bun have the advantages of being good in taste, enough in elasticity, free of cracks on surfaces, free of dents in appearance and so on.

A bun laner sorts buns into a predetermined number of lanes, for providing buns to a packaging unit. The bun laner detects when some lanes are filling faster than other and closes those lanes while the other lanes fill. A vacuum may be used to hold buns in a filled lane in order to close the lane. An optical detection unit may be used to determine when a bun has been stationary at a certain position in the lane for a predetermined amount of time.

The invention pertains to the technical field of foods, in particular relates to a steamed stuffed-bun and a preparation method thereof. The skin of the steamed stuffed-bun is divided into an external skin and an internal skin, which are mutually jointed, wherein, the external skin is a fermented wrapper and the external skin is a dull wrapper; and stuffing is wrapped in the internal skin. When the steamed stuffed-bun is prepared, the internal skin is put on the external skin at first; then the stuffing is put on the internal skin; the internal skin is intervolved to wrap the stuffing; and finally, the external skin is intervolved to lead the internal skin to be jointed with the external skin and closed. The dull wrapper is also called a fixed wrapper and made by mixing unfermented flour with water. As the dull wrapper has good flexibility and tenacity and great adhesive force and is not easy to be destroyed, spoon meat does not flow out during cooking the steamed stuffed-bun; as the interior of the dull wrapper has no air void and weak adsorption performance, the spoon meat in the stuffing can be well kept in the internal skin and is not be absorbed by the fermented wrapper of the external skin after cooking; therefore, the taste of the steamed stuffed-bun is not affected by long-term storage.

The invention relates to refrigerated dough steamed bread and a production method thereof, which belong to the technical filed of food processing. The method comprises the following steps: firstly, placing flour, yanshan yeast, aluminum-free baking powder, white granulated sugar, shortening oil, salt, transglutaminase, lipase, xylanase, glucose oxidase, trehalose, ascorbic acid, lecithin, sucrose ester, glycerin, locust bean gum, artemisia, carboxymethyl cellulose, guar gum, wheat gluten, wheat starch or cornstarch or potato starch or rice starch into a stirring jar; slowly and uniformly stirring and mixing the mixed materials; then, adding water into the mixed materials for fast stirring to form a dough; then, carrying out dough pressing, forming and quick freezing; next, storing the dough in frozen pack storage for use; taking out the dough when being required; carrying out fermentation; then, steaming the dough; and obtaining fresh steamed bread products. The invention overcomes the problem of flavor loss caused by repeated boiling. When the advantages of uniform color, smooth surface, fluffy mouth feeling, elasticity and the like of the steamed bread (steamed stuffed bun) products are maintained, the product quality standardization, the safety and the convenience can be improved.

The invention relates to a quick-frozen leaven-dough steamed stuffed bun and a preparation method thereof. The quick-frozen leaven-dough steamed stuffed bun is prepared from the following raw materials in parts by weight: 10 parts of yeast, 10 parts of soft sugar, 10 parts of dry ice, 50 parts of lard oil, 10 parts of baking powder, 500 parts of flour and 250 parts of water. The preparation method comprises the following steps: kneading dough, pressing the dough, preparing a wrapper, wrapping stuffing, and freezing for later use; leavening the frozen steamed stuffed bun before steaming for 20 minutes under the conditions that the humidity is 90% and the temperature is 50 DEG C; and ending leavening, putting into a stuffed bun steaming machine, and steaming according to a conventional process. According to the method, the problems of cracks, unleavened dough and reduced volume of the quick-frozen leaven-dough steamed stuffed bun easily caused in the prior art are solved; the success rate is 100%; and the steamed stuffed bun is smooth in surface and good in taste.

The invention discloses a hot pot baozi, which comprises baozi wrappers and stuffing, wherein the baozi wrappers are prepared from the following raw materials: wheat starch, modified starch, water, quick-frozen oil, mycose, sodium stearoyl lactylate, sodium caseinate, and modified soybean lecithin. The stuffing is prepared from the following raw materials: meat, pure fat, dark soy sauce, water, spring onion, water chestnut, agar jelly, salt, white sugar, ground pepper, monosodium glutamate, inosine 5'-monophosphate and guanosine 5'-monophosphate. The invention discloses a preparation method of the hot pot baozi, which comprises the following steps: a) preparing starch gravy; b) adding auxiliary material; c) carrying out vacuum dough making; d) stirring the stuffing; e) molding; f) boiling with water; g) cooling; and i) cold preservation. The hot pot baozi provided with the above-mentioned materials and preparation method has rich nutrition, good taste and good chewing quality. The wrapper of the hot pot baozi has strong toughness, high transparency after water boiling and better retention of cooking liquor. Furthermore, the hot pot baozi has good boiling-resistance and good anti-aging effect.

The invention relates to a method for processing food, especially for steaming and baking bun. The method comprises: making the leavened dough into steamed bread blanks, steamed stuffed bun blanks, dumpling blanks, steamed sponge cake blanks or pie blanks; and putting them into a special steaming-baking stove equipment to steam and bake by specific steps. The bun made in the invention has the crack layer of about 2 mm, is more soft and crisp than baked bun, and is more puffed, tender, aromatic and pliant than steamed bun; is salutary and safe, and protect the nutrition of the materials perfectly. The invention further provides an integrally designed special enclosed steaming-baking stove for processing the steamed-baked bun, which comprises oven chamber, heating device, steam griddle supporter, steam griddle heat preservation ring and steam griddle; achieves the advantages of , simple, practical and energy saving; can steam, bake and perform the steaming and baking synchronously, especially can guarantee the quality of the steamed-baked buns.

Fish meat stuffing and food with the stuffing are provided. The fish meat stuffing is prepared from fresh-water fish meat, refined salt, lard oil, fish soup, celery, shiitake, ginger, welsh onion pricklyash peel oil and chicken essence through a conventional method. The food with the stuffing adopts the fish meat stuffing, and can be steamed stuffed buns, dumplings, wontons and pies. Through reasonable component matching, the fishy smell of the fresh-water fish meat is removed, nutrition composition of the fresh-water fish meat is fully utilized, and the reasonably matched fish meat stuffing and the food with the stuffing are provided. The fish meat stuffing is fresh, fragrant, good in taste and rich in nutrition and has functions of enhancing body constitution, boosting immunity, delaying senescence and the like after long-term eating.

The invention relates to flour rich in various buckwheat nutrients. The flour is prepared from the following raw materials in parts by weight: 100 parts of wheat flour and 5-25 parts of buckwheat outer seed coat flour, wherein the selected wheat flour is high-gluten wheat flour with dry basis protein content of greater than 12 percent, wet gluten content of greater than 32 percent and fineness of reaching 120 meshes. The buckwheat outer seed coat flour is prepared by the following method consisting of the steps of: shelling and enucleating carefully chosen buckwheat seeds; removing impurities of the obtained outer seed coat and then feeding the outer seed coat into a quick-freeze warehouse to freeze-dry until the water content is less than 6 percent; crushing by using an ultrafine grinder; and sieving with a 250-mesh sieve. According to the flour, the buckwheat outer seed coat flour is scientifically added into the wheat flour, so that the nutrition and health care value of the wheat flour is improved while the flavonoid material content, the dietary fiber content and the selenium content in the wheat flour are improved; and the flour can be used for preparing flour foods such as noodles, steamed breads, dumplings, cakes and steamed stuffed buns.

The invention relates to a method for producing fried bread, wherein said bread comprises skin and stuff. The stuff comprises 500g pork, 40-70g egg, 40-60g fecula, and 35-50g ginger, 70-85g flavoring agent, some green onion, and some water. The bottom of bread is thick with yellow skin. The invention also provides an aluminum pot, which can produce 300 breads at one time, with uniform temperature.

The invention relates to food fillings, in particular to bean jelly and cold rice noodle food fillings, which belong to the food field. Besides, the invention further discloses a manufacture method and application of the food fillings. The food fillings are bean jelly, or cold rice noodles, or the mixture of the bean jelly and the cold rice noodles, wherein the weight ratio of the bean jelly to the cold rice noodles is 1-1.5 to 1-1.5. The bean jelly and cold rice noodle food fillings can be widely applied to the production of foods including Shao-Mai, spring rolls, fried dumplings, steamed dumplings, steamed stuffed buns, dumplings, sweet dumplings, Chinese dumpling soup and the like. In addition, the bean jelly and cold rice noodle food fillings can be further suitable for the production of quick-frozen foods such as quick-frozen dumplings and quick-frozen steamed stuffed buns, and can be stored for a long time without nutrition loss.

The invention relates to quick-frozen steamed bread with vegetable stuffing and a preparation method thereof, belonging to the food processing technical field. The preparation method comprises the following steps: firstly placing flour, Yanshan yeast, aluminum-free baking power, white granulated sugar, shortening, salt, transglutaminase, lipase, xylanase, glucose oxidase, trehalose, ascorbic acid, lecithin, sucrose ester, glycerin, locust bean gum, artemisia glue, carboxymethyl cellulose, guar gum, wheat gluten and wheat starch or corn starch or potato starch or rice starch in a mixing tank, stirring evenly in slow speed, then adding water to stir in medium speed and form a dough; pressing the dough to form, performing pre-fermentation, cooling, quick-freezing (or directly freezing), performing frozen storage for standby; and when in need, directly steaming to obtain the fresh steamed bread product, wherein the dough which is not treated by pre-fermentation is needed to be fermented firstly and secondly steamed. The application of the invention lays the foundation for the industrialized production of the steamed bread (steamed bun) with vegetable stuffing, increases the quality standardization, safety and convenience of the product, and avoids flavor loss caused by repeated boiling.

The present invention relates to a convenient composite powdered flavouring spice for making stuffing of dumplings and steamed buns series. Said invention also provides the composition of said flavouring spice, its preparation process and application method.

The invention provides a bamboo charcoal steamed stuffed bun. The bamboo charcoal steamed stuffed bun comprises a wrapper, wherein the wrapper is made of black dough; the black dough is prepared from the following raw materials in parts by weight: flour, white sugar, salt, fresh yeast, yeast, baking powder, milk powder, water and edible bamboo charcoal powder; the wrapper can also be made of the black dough and white dough. The invention further provides a making method of the bamboo charcoal steamed stuffed bun. The making method comprises the steps of powder mixing, yeast-water mixing, mixing into dough, dough pressing, strict control of time and temperature, fermentation, and baking-steaming. In a formula, natural bamboo charcoal powder is added, so that the effects of detoxifying and beautifying are achieved; moreover, water content in the formula is up to a half of the total amount of all the components, so that the made steamed stuffed bun has high water content and dense mouthfeel. All the powdery materials are mixed with the salt in order to ensure that the salt can be fully dispersed into the powder. The yeast is fully dissolved into the water, so that full activation of the yeast is facilitated; meanwhile, the white sugar is taken as a carbon source for yeast fermentation, so that the growth of saccharomycetes can be facilitated.

The invention provides a thin-skinned steamed stuffed bun and a production method thereof. The thin-skinned steamed stuffed bun comprises the following raw materials: flour, dioscorea roots, pork of free-ranging pigs, fresh vegetables, eggs, bean curd with fermented slurry, alum-free vermicelli, salt, powdered pepper, Chinese prickly ashes, minced scallions and gingers, and sesame oil; the method for producing the thin-skinned steamed stuffed bun comprises the following four steps: preparation of the dough and skin, preparation of stuffing, a production process, and a cooking process. High-quality wheat is carefully chosen and grinded into flour, unique viscose juice in the dioscorea roots with long hairs is used for kneading dough, the dough skin is thin and like a cicada's wing, and the dough is chewy and elastic with chewy taste; steamed stuffed bun prepared by the dough skin is white and shiny, and has paper liked skins, tender pork, abundant oil, large stuffing, and big size; stuffing inside can be seen indistinctly from the dough skin, white stuffing contains bean curd, green stuffing contains leek, red stuffing contains radishes, black stuffing contains edible fungus, yellow stuffing contains eggs, steamed stuffed bun is bright and beautiful with ornamental values, so the steamed stuffed bun is called thin-skinned steamed stuffed bun.

The invention discloses a method for refreshing soybean milk film steamed stuffed buns at room temperature, comprising the following steps: (1) purchasing raw materials; (2) detecting the raw materials; (3) putting the raw materials into a storage; (4) taking the raw materials; (5) processing the raw materials; (6) dosing; (7) stirring; (8) manufacturing and molding; (9) panning and typing; (10) stewing the materials until the materials are ripe; (11) packing; (12) sterilizing; (13) aging the storage; and (14) putting finished products into the storage. By applying the raw material sterilization technology, the production process bacteriostatic technology, the vacuum packing and high-temperature high-pressure linear control sterilization technology and the like to refresh the soybean milk film steamed stuffed buns at room temperature, and on the basis of maintaining the taste of the soybean milk film steamed stuffed buns and not increasing the cost, the invention prolongs the quality guarantee period ( reaching 180 days at room temperature) of the soybean milk film steamed stuffed buns at room temperature, thereby ensuring that consumers can buy the soybean milk film steamed stuffed buns across the country at any time and tastes the real taste of famous Chinese snacks.

The invention discloses a de-alcoholic fish stuffed bun and a making method thereof. The de-alcoholic fish stuffed bun is mainly made of materials according to parts by weight by mixing, and the materials include flour, mandarin fish, streaky pork, pigskin jelly, agaric, shiitake, celery, chopped green onion, bruised ginger, white sugar, yellow rice wine, sweet potato starch, sesame oil, spiced vinegar, soy sauce, refined salt, pepper powder and monosodium glutamate. A stuffing formula for the de-alcoholic fish stuffed bun is unique, the mandarin fish tastes tender and delicious, the stuffing with the mandarin fish tastes unique, protein, fat, vitamins and cellulose are reasonably allocated, and accordingly the de-alcoholic fish stuffed bun is nutrient, and is a good health food suitable for young and old. Adding silybum marianum, plantain, green tea and lotus leaf juice in bun making and dough mixing makes the de-alcoholic fish stuffed bun health-care, de-alcoholic and liver-protective.

It utilizes various coarse food grains or mixed grains, and separately grinds them into fine flours with above 80 meshes, then adds strong-increasing agent and corn starch and adopts a certain preparation process so as to obtain the invented coarse grain high-strong flour, including corn high-strong flour, sorghum high-strong flour, millet high-strong flour, buckwheat high-strong flour and mixed flour high-strong flour. These high-strong flours like wheat flour can be made into various flour foods and various cakes.

The invention discloses wild boar health baozi with pine nut, characterized in that stuffing is made from, by weight, 400 parts of wild boar, 100 parts of pine nut, 100 parts wild boar skin jelly, 10 parts of longan, 10 parts of dried shiitake mushroom, 7 parts of ginseng root, 6 parts of notoginseng root, 5 parts of black sesame seed, 2 parts of tall gastrodia rhizome, 2 parts of fritillary bulb, 2 parts of dried ginger, 2 parts of water chestnut, 2 parts of lotus seed,1 part of anise, 1 part of fennel, 1 part of monosodium glutamate, 1 part of spices, 1 part of white sugar, suitable edible oil, suitable cooking wine and suitable soy sauce; skin is made from, by weight, 500 parts of wheat flour, 100 parts of purple sweet potato flour, 5 parts of yeast, and suitable water. The invention also discloses a method of making the wild boar health baozi with pine nut.

The invention discloses a steamed hepatoprotective fish meat bun and a preparation method thereof. The steamed hepatoprotective fish meat bun is mainly prepared by mixing the following raw materials according to a certain weight part.: flour, mandarin fish, streaky pork, pigskin frozen, edible fungus, mushrooms, celery, green onion, ginger, white sugar, rice wine, yam starch, sesame oil, balsamic vinegar, soy sauce, salt, pepper and monosodium glutamate The steamed hepatoprotective fish meat bun has a unique stuffing recipe, mandarin fish meat is tender and delicious, the stuffing tastes different because of the addition of the mandarin fish meat, protein, fat, vitamins and cellulose are balanced, and the nutrition is rich, so the bun is a good health food, which is suitable for being eaten by everyone. When the flour is mixed, milk thistle, plantain, green tea and lotus leaf juice are added to play a health-care role to protect the liver.

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.

The invention discloses a preparation method of quick-frozen steamed stuffed buns, belonging to the field of quick-frozen foods. Quick-freezing oil adopted by the quick-frozen steamed stuffed buns comprises the following components in parts by weight: 45-65 parts of lard oil, 15-30 parts of palm oil, 15-25 parts of water, 0.1-0.3 part of glyceride and 0.1-0.3 part of lecithin. The quick-frozen steamed stuffed buns prepared by using the method disclosed by the invention can be effectively prevented from cracking.