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Quick-frozen uncooked steamed stuffed buns and preparation method thereof

A technology for quick-freezing green bodies and steamed buns, which is applied in the field of food processing to achieve the effects of white color, smooth surface and avoiding yellowing of color and luster.

Inactive Publication Date: 2016-01-06
SANQUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The raw frozen steamed buns prepared by this method can be steamed once for eating, which solves the technical limitation of the existing quick-frozen steamed buns before they can be eaten after being steamed twice, but the prepared steamed buns are still not as soft and delicious as freshly made steamed buns

Method used

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  • Quick-frozen uncooked steamed stuffed buns and preparation method thereof
  • Quick-frozen uncooked steamed stuffed buns and preparation method thereof
  • Quick-frozen uncooked steamed stuffed buns and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] In this embodiment, the quick-frozen uncooked steamed stuffed bun is made of the following raw materials in mass percentage: 65% flour, 0.6% leavening agent of Guangshiken, 0.8% Marley Instant High Vitality Dry Yeast, and 3% white sugar , water 30.6%; the stuffing is made of the following raw materials in weight percentage: 34.5% pork, 42% green onions, 15% water, 3% ginger, 1% salt, 1% white sugar, 0.7% monosodium glutamate, thirteen spices 0.3%, light soy sauce 1.2%, dark soy sauce 1.3%.

[0034] The preparation method of the quick-frozen raw steamed stuffed bun of the present embodiment comprises the following steps:

[0035] 1) Prepare noodle blocks: a: Take flour, leavening agent, and instant high-energy dry yeast, mix evenly, and stir for 1 minute to obtain a mixed powder;

[0036] b: Add sugar water, water and noodles to the mixed powder for 8-10 minutes until the mixed powder forms a ball and the surface is shiny, and the dough is prepared;

[0037] c: Divide ...

Embodiment 2

[0047] In this embodiment, the quick-frozen uncooked steamed stuffed bun is made of the following raw materials in mass percent: 55% flour, 1% leavening agent from Guangshiken, 8% Marley Instant High Vitality Dry Yeast, and 5% white sugar , water 31%; the stuffing is made of the following raw materials in weight percentage: 36% pork, 40% green onions, 17.3% water, 2% ginger, 0.8% salt, 0.8% white sugar, 0.5% monosodium glutamate, thirteen spices 0.1%, light soy sauce 1.5%, dark soy sauce 1.0%.

[0048] The preparation method of the quick-frozen raw steamed stuffed bun of the present embodiment comprises the following steps:

[0049] 1) Preparation of noodle blocks: a: Mix flour, leavening agent, and instant high-energy dry yeast evenly, and stir for 0.5 minutes to obtain a mixed powder;

[0050] b: Add sugar water, water and noodles to the mixed powder for 8-10 minutes until the mixed powder forms a ball and the surface is shiny, and the dough is prepared;

[0051] c: Divide...

Embodiment 3

[0061] In this embodiment, the quick-frozen raw steamed stuffed bun is made of the following raw materials in mass percentage: 56% flour, 2% leavening agent of Guangshiken, 2% Marley Instant High Vitality Dry Yeast, and 10% white sugar , water 30%; the stuffing is made of the following raw materials in weight percentage: 30.4% pork, 45% green onions, 13.4% water, 5% ginger, 1.1% salt, 1.1% white sugar, 1.0% monosodium glutamate, thirteen spices 0.5%, light soy sauce 1.0%, dark soy sauce 1.5%.

[0062] The preparation method of the quick-frozen raw steamed stuffed bun of the present embodiment comprises the following steps:

[0063] 1) Prepare noodle blocks: a: Take flour, leavening agent, and instant high-energy dry yeast, mix evenly, and stir for 2 minutes to obtain a mixed powder;

[0064] b: Add sugar water, water and noodles to the mixed powder for 8-10 minutes until the mixed powder forms a ball and the surface is shiny, and the dough is prepared;

[0065] c: Divide the...

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Abstract

The invention discloses quick-frozen uncooked steamed stuffed buns and a preparation method thereof and belongs to the technical field of food processing. The quick-frozen uncooked steamed stuffed buns are prepared by covering stuffing with wrappers which are not fermented, and then directly quickly freezing and molding. The wrappers are prepared from the following raw materials: 55-65% of flour, 0.6-6.0% of a swelling agent, 0.8-8.0% of yeast, 3-10% of white granulated sugar and 30-35% of water; the stuffing is prepared from the following raw materials: 30-36% of pork, 40-45% of green Chinese onions, 13-18% of water, 2-5% of ginger, 0.8-1.1% of salt, 0.8-1.1% of white granulated sugar, 0.5-1.0% of aginomoto, 0.1-0.5% of thirteen-spice powder, 1.0-1.5% of light soy sauce and 1.0-1.5% of dark soy sauce; the swelling agent is a swelling agent of Guangzhou Food Research Institute; and the yeast is Mauri instant fermentation type high-activity dry yeast. After the quick-frozen uncooked steamed stuffed buns are unfrozen and steamed, the color and luster, and the flavor and taste of the stuffing can be comparable with steamed stuffed buns which are freshly produced.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a quick-frozen raw bun and a preparation method thereof. Background technique [0002] As a traditional food in China, steamed stuffed bun is deeply loved by people. At present, the steamed buns on the market are divided into two types according to the production methods. One is the production of manual workshops, which are directly produced in the store party. The process is simple. After steaming, it is steamed in a steamer, and it is sold directly to consumers in the store after steaming; the other is produced in an industrial-scale quick-freezing factory, and the production process is relatively standardized. steamed stuffed bun. With the improvement of living standards, the quick-frozen buns are quickly recognized by people for their simplicity and quickness. However, most of the quick-frozen buns on the market are cooked products that are steamed and then frozen. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/00
Inventor 方万新刘翔
Owner SANQUAN FOOD
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