CN1826984A - Quick-freezing steamed stuff bun with rice flour and preparation method thereof - Google Patents
Quick-freezing steamed stuff bun with rice flour and preparation method thereof Download PDFInfo
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- CN1826984A CN1826984A CNA2005100540212A CN200510054021A CN1826984A CN 1826984 A CN1826984 A CN 1826984A CN A2005100540212 A CNA2005100540212 A CN A2005100540212A CN 200510054021 A CN200510054021 A CN 200510054021A CN 1826984 A CN1826984 A CN 1826984A
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Abstract
The invention relates to a kind of quick-frozen steamed bun made of rice flour capable of preventing juice leakage, which has the conventional concentric structure of flour skin and stuffing, and also a rice flour layer to be gelatinized during cooking process.
Description
Patent of the present invention belongs to field of food, specifically introduces a kind of steamed stuffed bun that can hinder soup juice infiltration musculus cutaneus, or wheaten food of the succulence filling heart and preparation method thereof is arranged.
The many steamed stuffed bun of present known filling heart soup juice is made up of musculus cutaneus and the filling material that wraps in the musculus cutaneus, as big bag and the azymous filling soup small steamed meat bun that ferments.But all have following defective in various degree, in the shortening process, filling heart soup juice dissolves, and prolongs in time, and soup juice infiltration fermentation musculus cutaneus the musculus cutaneus soup juice that breaks occurs and leaks, and causes soup juice deficiency, and finished product has to subside in various degree influences mouthfeel and storage period.As the thickness that only increases musculus cutaneus or with the unleavened dough skin, the skin of leavening dough partly, stop soup juice seepage can make the finished product mouthfeel poor again, influence its quality.And filling heart soup juice is many, packs difficulty.The filling heart how much, and the finished product size is difficult for control, influences its outward appearance.
For addressing the above problem, application number is: 98111094.0 patent of invention, and propose to realize stoping soup juice seepage, but this epithelium needs special producing, and pack difficulty with a kind of oil resistance water epithelium, will bring very big inconvenience to production.Application number is again: 200320107267.8 utility model, improvement has the soup skin that necessarily blocks water to stop soup juice seepage with skin of beancurd etc., though the soup skin does not need too special producing, pack the filling heart what, the control of the size of finished product and be difficult for, also can make troubles and influence its Forming Quality to production.
The purpose of patent of the present invention is to address the above problem and provide a kind of and soup juice in the steamed stuffed bun can be kept fully, does not change the thickness and the resistance to water of steamed stuffed bun musculus cutaneus, need not produce special musculus cutaneus simultaneously, and what, finished product size of the filling heart is consistent, packs easy steamed stuffed bun.
For achieving the above object, the present invention is a kind of quick-freezing steamed stuff bun with rice flour and the method for making thereof that realizes like this, comprises the filling in musculus cutaneus and the musculus cutaneus.The succulence filling heart through the quick-frozen moulding is arranged in musculus cutaneus, and this filling heart is wrapped in the transient heating of uniform process outward and the glutinous rice of top layer gelatinization fully, the mixing rice powder of polished rice.
Owing to adopted said method, when guaranteeing that soup juice does not influence mouthfeel, conveniently pack production, be convenient to deposit, make simple.
The present invention is further described below in conjunction with drawings and Examples.
Fig. 1 is quick-freezing steamed stuff bun with rice flour and method for making thereof, the vertical section structural map of embodiment.
Among the figure 1, traditional musculus cutaneus, 2, the ground rice layer, 3, the filling heart.
In Fig. 1, the filling heart (3) that modulates is poured into the mould middling speed be frozen into type, the filling heart (3) of quick-frozen forming is poured in the mixing rice powder that the glutinous rice polished rice is housed, make the filling heart (3) surface fully, the sticking ground rice layer (2) that wraps a bed thickness 0.4-4mm equably, the filling heart (3) that will have ground rice layer (2) again through moment high temperature make the surperficial gelatinization of ground rice layer (2).To place with the filling heart (3) of ground rice layer (2) at last, manually or machinery, roll, roll in traditional musculus cutaneus (1) of the thick disk of uniform size of 0.4-8mm, draw in and to pack into finished product.
Claims (4)
1, a kind of quick-freezing steamed stuff bun with rice flour and method for making thereof comprise traditional musculus cutaneus (1) and wrap in the interior filling heart (3) of described traditional musculus cutaneus (1), it is characterized in that: in described traditional musculus cutaneus (1), be equipped with the surface and be enclosed with ground rice layer (2) institute's filling heart (3) fully.
According to described quick-freezing steamed stuff bun with rice flour of claim (1) and method for making thereof, it is characterized in that 2, ground rice layer (2) is the mixed powder of glutinous rice and polished rice.
3, according to described quick-freezing steamed stuff bun with rice flour of claim (1) and method for making thereof, it is characterized in that: the filling heart (3) is through mould quick-frozen moulding or compression moulding.
4, according to described quick-freezing steamed stuff bun with rice flour of claim (1) and method for making thereof, it is characterized in that: the ground rice layer (2) and the filling heart (3) can the concentric circles form form the multilayer taste filling heart.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100540212A CN1826984A (en) | 2005-03-04 | 2005-03-04 | Quick-freezing steamed stuff bun with rice flour and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100540212A CN1826984A (en) | 2005-03-04 | 2005-03-04 | Quick-freezing steamed stuff bun with rice flour and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1826984A true CN1826984A (en) | 2006-09-06 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2005100540212A Pending CN1826984A (en) | 2005-03-04 | 2005-03-04 | Quick-freezing steamed stuff bun with rice flour and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN1826984A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103392976A (en) * | 2013-06-30 | 2013-11-20 | 安徽省凤宝粮油食品（集团）有限公司 | Special flour for double-wrapper quick-frozen dumplings, preparation method and dumplings for reducing blood fat |
| CN103609950A (en) * | 2013-11-15 | 2014-03-05 | 杨振福 | Solidified stuffed product |
| CN106974181A (en) * | 2017-05-26 | 2017-07-25 | 成都鲜美诚食品有限公司 | Fish-skin nutrition bag |
| CN106974180A (en) * | 2017-05-26 | 2017-07-25 | 成都鲜美诚食品有限公司 | Intelligence development nutrition bag |
| CN107114669A (en) * | 2017-05-24 | 2017-09-01 | 成都鲜美诚食品有限公司 | fruit nutrition bag |
| CN107114673A (en) * | 2017-05-26 | 2017-09-01 | 成都鲜美诚食品有限公司 | Beauty treatment nutrition bag |
| CN107114672A (en) * | 2017-05-26 | 2017-09-01 | 成都鲜美诚食品有限公司 | Kelp nourishing bag |
| CN107156635A (en) * | 2017-05-24 | 2017-09-15 | 成都鲜美诚食品有限公司 | Instant nutrient bag |
| CN107410641A (en) * | 2017-05-26 | 2017-12-01 | 成都鲜美诚食品有限公司 | moistening lung nutrition bag |
-
2005
- 2005-03-04 CN CNA2005100540212A patent/CN1826984A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103392976A (en) * | 2013-06-30 | 2013-11-20 | 安徽省凤宝粮油食品（集团）有限公司 | Special flour for double-wrapper quick-frozen dumplings, preparation method and dumplings for reducing blood fat |
| CN103392976B (en) * | 2013-06-30 | 2014-07-23 | 安徽省凤宝粮油食品（集团）有限公司 | Special flour for double-wrapper quick-frozen dumplings, preparation method and dumplings for reducing blood fat |
| CN103609950A (en) * | 2013-11-15 | 2014-03-05 | 杨振福 | Solidified stuffed product |
| CN107114669A (en) * | 2017-05-24 | 2017-09-01 | 成都鲜美诚食品有限公司 | fruit nutrition bag |
| CN107156635A (en) * | 2017-05-24 | 2017-09-15 | 成都鲜美诚食品有限公司 | Instant nutrient bag |
| CN106974181A (en) * | 2017-05-26 | 2017-07-25 | 成都鲜美诚食品有限公司 | Fish-skin nutrition bag |
| CN106974180A (en) * | 2017-05-26 | 2017-07-25 | 成都鲜美诚食品有限公司 | Intelligence development nutrition bag |
| CN107114673A (en) * | 2017-05-26 | 2017-09-01 | 成都鲜美诚食品有限公司 | Beauty treatment nutrition bag |
| CN107114672A (en) * | 2017-05-26 | 2017-09-01 | 成都鲜美诚食品有限公司 | Kelp nourishing bag |
| CN107410641A (en) * | 2017-05-26 | 2017-12-01 | 成都鲜美诚食品有限公司 | moistening lung nutrition bag |
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