Wrappers for quick-frozen roasted steamed stuffed buns and application of wrappers

A steamed bun skin and wrapping technology, which is applied in the application, baking, baked food, etc., can solve the problems of moisture in the stuffing, cracking of the skin, etc.

Active Publication Date: 2018-01-05
XINJIANG UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the problems existing in the prior art that the skin of quick-frozen baked buns becomes dry and hard, and the moisture in the stuffing penetrates outwards during the freeze-thaw baking process, causing the skin to crack, the present invention aims to provide a quick-frozen baked bun skin

Method used

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  • Wrappers for quick-frozen roasted steamed stuffed buns and application of wrappers
  • Wrappers for quick-frozen roasted steamed stuffed buns and application of wrappers
  • Wrappers for quick-frozen roasted steamed stuffed buns and application of wrappers

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: quick-frozen baked bun skin

[0023] Quick-frozen baked bun skins were prepared according to the following formula: 50 g of whole potato flour, 600 g of wheat flour, 300 g of water, 1 g of trehalose, 1 g of high acyl gellan gum, 10 g of table salt, and 10 g of modified starch P1800.

Embodiment 2

[0024] Embodiment 2: quick-frozen baked bun skin

[0025] Prepare quick-frozen baked bun skins according to the following formula: 70g of whole potato flour, 1200g of wheat flour, 400g of water, 2g of trehalose, 6g of high acyl gellan gum, 15g of table salt, and 50g of modified starch P1800.

Embodiment 3

[0026] Embodiment 3: quick-frozen baked bun skin

[0027] Prepare quick-frozen baked bun skins according to the following formula: 90g whole potato flour, 700g wheat flour, 500g water, 3g trehalose, 4g high acyl gellan gum, 20g table salt, and 20g modified starch P1800.

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Abstract

The invention discloses wrappers for quick-frozen roasted steamed stuffed buns and an application of the wrappers. The wrappers comprise 50-400 parts of potato whole powder, 600-1200 parts of wheat flour, 300-800 parts of water, 1-5 parts of trehalose, 1-6 parts of high-acyl gellan gum, 10-30 parts of table salt and 10-50 parts of modified starch P1800. The lowest bleeding rate of the wrappers ofthe quick-frozen roasted steamed stuffed buns, prepared by the formula, can reach 44.25%; when the wrappers coating fillings are applied to the roasted steamed stuffed buns, and after the reheated roasted steamed stuffed buns are subjected to sense organ assessment, the highest mark can reach 90; besides, the phenomena that fillings and cooking liquor permeate and wrappers crack do not appear; andthe quality of the quick-frozen roasted steamed stuffed buns is improved, and the commodity production of the roasted steamed stuffed buns is realized.

Description

technical field [0001] The present invention mainly relates to the technical field of food processing, in particular, the present invention relates to the technical field of baked bun skin and its application. Background technique [0002] Baked buns, called "Shamsa" in Uighur, are as famous as pilaf, naan, and kebabs. They are a traditional food loved by Uyghur compatriots in Xinjiang. Baked buns have the characteristics of bright yellow color, tender meat, crispy skin, and attractive oily aroma, and are favored by consumers. However, the current production of baked buns is mainly based on small family workshops, which have the problems of short shelf life and difficult preservation. The cold chain distribution method based on the central kitchen can make baked buns into quick-frozen food, which can not only realize the commercial production of baked buns, but also standardize the production process, product standards and quality hygiene standards, so that enterprises can ...

Claims

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Application Information

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IPC IPC(8): A21D13/32A21D2/36
Inventor 敬思群
Owner XINJIANG UNIVERSITY
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