TWM469759U - Wrapping stuffing structure - Google Patents
Wrapping stuffing structure Download PDFInfo
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- TWM469759U TWM469759U TW102217540U TW102217540U TWM469759U TW M469759 U TWM469759 U TW M469759U TW 102217540 U TW102217540 U TW 102217540U TW 102217540 U TW102217540 U TW 102217540U TW M469759 U TWM469759 U TW M469759U
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Description
本創作係有關一種包餡結構之技術，尤指一種讓包覆有湯汁的食物在製造過程中更容易包覆，且讓內部湯汁更多之包餡結構。This creation is about a technique of filling a structure, especially a food that is coated with soup and is more easily coated during the manufacturing process, and allows the inner soup to have more filling structure.
亞洲美食種類繁多，不論是米食或麵食類，都特別重視食物的湯汁飽滿度，使食物在經過蒸煮程序後，能夠將食物的精華保留在湯汁中，所以湯汁的多寡將會影響食物的美味及營養價值。Asian cuisines come in a wide variety of foods, whether it is rice or pasta, with a special emphasis on the fullness of the soup, so that after the cooking process, the essence of the food can be kept in the soup, so the amount of soup will affect the food. The delicious and nutritional value.
舉凡湯包、小籠包、蒸餃或煎包等麵點類食物，尤其重視該麵點類食物在入口時的湯汁飽滿，尤其是湯包一定要湯汁足夠且味道鮮美才能夠滿足食用者預期該麵點類食物中飽含湯汁之需求，且使食用者能夠完全攝取到湯汁精華。For example, soups, dumplings, steamed dumplings or fried dumplings, etc., pay special attention to the fullness of the soup at the entrance, especially the soup must have enough juice and delicious taste to meet the expectations of the consumer. The noodles are full of broth and allow the consumer to fully ingest the broth.
習知的湯包結構在製作過程中，是在麵皮內加入餡料及湯汁，但常常會遇到的問題就是因湯汁過多造成麵皮糊掉而無法包覆的住，造成製作時間的增加。若為了避免湯汁過多而造成麵皮糊掉，而減少包覆湯汁的量，又會造成湯包的美味度下降。In the process of making the soup bag, the stuffing and the soup are added to the dough, but the problem that is often encountered is that the dough is too much to be covered due to excessive broth, which causes the production time to increase. If the amount of the soup is reduced in order to avoid the excessive broth, and the amount of the soup is reduced, the taste of the soup package will decrease.
因此，如何創作出一種能讓湯包或其他需要使用到湯汁的食物，在製作過程中更容易的包覆湯汁，讓湯汁在麵皮內部的量更多，以提昇製作過程的便利性及食物的美味度，將是本創作所欲積極揭露之處。Therefore, how to create a soup or other food that needs to be used in the soup, it is easier to cover the soup during the production process, so that the amount of the soup inside the dough is more, so as to improve the convenience of the production process. And the deliciousness of the food will be the active disclosure of this creative.
本創作之目的為提供一種包餡結構，主要是將高湯預先製作成湯冰塊，然後在連同餡料一同包覆在麵皮內，使製作 過程更便利，更能讓麵皮內的湯汁量更豐富，以提昇製作便利性及美味度。The purpose of this creation is to provide a stuffing structure, which is mainly to pre-form the broth into a soup ice cube, and then wrap it together with the filling material in the dough to make the preparation. The process is more convenient, and the amount of soup in the dough is more abundant, so as to improve the convenience and deliciousness of the production.
為達上述目的，本創作係提供一種包餡結構，包含：一包覆層、一餡料以及至少一湯冰塊。包覆層具有一容置空間。餡料係設置於容置空間內，湯冰塊與餡料共同設置於容置空間內。To achieve the above object, the present invention provides a filling structure comprising: a coating layer, a filling, and at least one ice cube. The cladding layer has an accommodation space. The filling material is disposed in the accommodating space, and the soup ice cube and the filling material are disposed together in the accommodating space.
在一較佳實施例中，湯冰塊係為雞湯湯冰塊、大骨湯湯冰塊或其他口味的湯冰塊。且湯冰塊內設有冬蟲夏草萃取液、人參萃取液或金線蓮萃取液。包覆層係為麵皮。In a preferred embodiment, the soup ice cubes are chicken soup ice cubes, big bone soup ice cubes or other flavored soup ice cubes. In the soup ice cube, Cordyceps sinensis extract, ginseng extract or golden lotus extract is provided. The coating is a dough.
相較於習知技術，本創作之包餡結構主要利用湯冰塊結構讓任何需要包覆湯汁的食物，在製作過程中能更快速更便利的包覆高湯，並且讓湯汁的量更多，以提升整體的美味度。另外，更可預先在湯冰塊內加入具有養身效果的食材，以提昇食物整體的功效與價值。Compared with the prior art, the filling structure of the present invention mainly utilizes the structure of the soup ice block to make any food that needs to be coated with the soup, and can cover the soup more quickly and conveniently during the production process, and the amount of the soup is more More to enhance the overall taste. In addition, ingredients with a body-building effect can be added to the soup ice cube in advance to enhance the overall efficacy and value of the food.
1‧‧‧包餡結構1‧‧‧ stuffing structure
11‧‧‧包覆層11‧‧‧Cladding
12‧‧‧餡料12‧‧‧ Fillings
13‧‧‧湯冰塊13‧‧‧ soup ice cubes
圖1為本創作包餡結構之立體結構示意圖。Fig. 1 is a schematic perspective view showing the structure of the stuffing structure of the present invention.
以下係藉由特定的具體實施例說明本創作之實施方式，熟習此技藝之人士可由本說明書所揭示之內容輕易地瞭解本創作之其他優點與功效。The embodiments of the present invention are described below by way of specific embodiments, and those skilled in the art can readily appreciate other advantages and effects of the present invention from the disclosure herein.
以下參照圖式說明本創作之實施例，應注意的是，以下圖式係為簡化之示意圖式，而僅以示意方式說明本創作之基本構想，遂圖式中僅例示與本創作有關之結構而非按照實際實施時之元件數目、形狀及尺寸繪製，其實際實施時各元件之型態、數量及比例並非以圖示為限，可依實際設計需要作變化，合先敘明。The embodiments of the present invention are described below with reference to the drawings. It should be noted that the following drawings are simplified schematic diagrams, and only the basic concept of the creation is illustrated in a schematic manner, and only the structure related to the creation is illustrated in the drawings. Rather than drawing according to the number, shape and size of the components in actual implementation, the types, quantities and proportions of the components in actual implementation are not limited to the illustrations, and can be changed according to the actual design requirements.
請參閱圖1所示，係為本創作包餡結構之立體結構示意圖。如圖所示，本創作之包餡結構1可應用於任何需要包覆 湯汁的食物，例如：湯包、小籠包、水煎包、湯餃、水餃等食物。本創作之包餡結構1包含：一包覆層11、一餡料12以及至少一湯冰塊13。包覆層11具有一容置空間，餡料12係設置於容置空間內，湯冰塊13與餡料12共同設置於容置空間內，使餡料12及湯冰塊13被包覆於包覆層11內。Please refer to FIG. 1 , which is a schematic diagram of the three-dimensional structure of the creation stuffing structure. As shown in the figure, the filling structure 1 of the present invention can be applied to any need to be coated. Soup food, such as soup, dumplings, decoction, soup dumplings, dumplings and other foods. The filling structure 1 of the present invention comprises: a coating layer 11, a filling material 12 and at least one soup ice cube 13. The covering layer 11 has an accommodating space, and the filling material 12 is disposed in the accommodating space, and the soup ice block 13 and the filling material 12 are disposed together in the accommodating space, so that the filling material 12 and the soup ice block 13 are covered. Inside the cladding layer 11.
在本實施例中，湯冰塊13可為雞湯湯冰塊13、大骨湯湯冰塊13或其他口味的湯冰塊13。並且湯冰塊13在製作時可預先加入冬蟲夏草萃取液、人參萃取液或金線蓮萃取液，能依照不同功效或需求加入不同的萃取液後再製成湯冰塊13，湯冰塊13的形狀及大小也可以依照不同需求製作成不同形狀及大小，以因應不同的食物使用。餡料12則可為絞肉、蔬菜丁、豆皮丁等不同的食材或其混合的食材。包覆層11則是以麵皮所構成。In the present embodiment, the soup ice block 13 may be a chicken soup ice cube 13, a big bone soup ice cube 13 or other flavored soup ice cubes 13. And the ice cube 13 can be pre-added with the Cordyceps extract, the ginseng extract or the golden lotus extract, and can be added into the ice cube 13 according to different functions or needs, and then made into the ice cube 13 The shape and size can also be made into different shapes and sizes according to different needs, in order to adapt to different foods. The filling material 12 may be different ingredients such as ground meat, vegetable diced vegetables, and bean diced rice or a mixed food thereof. The coating layer 11 is formed of a dough.
藉由上述結構，在實際製作時，先將高湯結凍製成湯冰塊13，如前述湯冰塊13可以預先加入各種需要的食材。以製作湯包為例，將餡料12及湯冰塊13置入包覆層11內，在把包覆層11捏緊，即可完成湯包製作。藉此，湯冰塊13不會造成麵粉糊掉，即可快速輕易的包覆各種湯汁，提昇製作過程的便利性，且湯冰塊13的大小尺寸可依照不同食物作調整，因此，湯冰塊13可以預先製成不同的大小。再者，蒸煮後，湯冰塊13會溶解，使湯包內部的湯汁飽滿鮮美，提昇整體的美味度。According to the above configuration, in the actual production, the broth is first frozen and formed into the soup ice block 13, and the above-mentioned soup ice cube 13 can be preliminarily added with various desired food materials. Taking the soup bag as an example, the filling material 12 and the soup ice block 13 are placed in the coating layer 11, and the coating layer 11 is pinched to complete the soup bag preparation. Therefore, the soup ice block 13 does not cause the flour to be smeared, and the various soups can be quickly and easily coated to improve the convenience of the production process, and the size of the soup ice cube 13 can be adjusted according to different foods, therefore, the soup The ice cubes 13 can be made in different sizes in advance. Furthermore, after cooking, the soup ice cubes 13 will dissolve, so that the soup inside the soup bag is full and delicious, and the overall taste is improved.
相較於習知技術，本創作之包餡結構主要利用湯冰塊結構讓任何需要包覆湯汁的食物，在製作過程中能更快速更便利的包覆高湯，並且讓食物內部湯汁的量更多，以提升整體的美味度。另外，更可預先在湯冰塊內加入具有養身效果的食材，例如：冬蟲夏草萃取液、人參萃取液或金線蓮萃取液等，以提昇食物整體的功效與價值。Compared with the prior art, the filling structure of the present invention mainly utilizes the structure of the soup ice block to make any food that needs to be coated with the soup, and can cover the soup more quickly and conveniently during the production process, and let the food inside the soup More quantity to enhance the overall taste. In addition, ingredients such as Cordyceps extract, ginseng extract or Golden Lotus extract can be added to the soup ice cube in advance to enhance the overall efficacy and value of the food.
雖然前述的描述及圖式已揭示本創作之較佳實施例，必須瞭解到各種增添、許多修改和取代可能使用於本創作較佳實施例，而不會脫離如所附申請專利範圍所界定的本創作原理 之精神及範圍。熟悉本創作所屬技術領域之一般技藝者將可體會，本創作可使用於許多形式、結構、佈置、比例、材料、元件和組件的修改。因此，本文於此所揭示的實施例應被視為用以說明本創作，而非用以限制本創作。本創作的範圍應由後附申請專利範圍所界定，並涵蓋其合法均等物，並不限於先前的描述。While the foregoing description and drawings have disclosed the preferred embodiments of the present invention, it is to be understood that various modifications, various modifications and substitutions may be used in the preferred embodiments of the present invention without departing from the scope of the appended claims. The principle of creation The spirit and scope. It will be appreciated by those skilled in the art that the present invention can be modified in many forms, structures, arrangements, ratios, materials, components and components. Therefore, the embodiments disclosed herein are to be considered as illustrative of the present invention and are not intended to limit the present invention. The scope of this creation is defined by the scope of the appended patent application and covers its legal equivalents and is not limited to the foregoing description.
1‧‧‧包餡結構1‧‧‧ stuffing structure
11‧‧‧包覆層11‧‧‧Cladding
12‧‧‧餡料12‧‧‧ Fillings
13‧‧‧湯冰塊13‧‧‧ soup ice cubes
Claims (7)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TW102217540U TWM469759U (en) | 2013-09-18 | 2013-09-18 | Wrapping stuffing structure |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TW102217540U TWM469759U (en) | 2013-09-18 | 2013-09-18 | Wrapping stuffing structure |
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| TWM469759U true TWM469759U (en) | 2014-01-11 |
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| TW102217540U TWM469759U (en) | 2013-09-18 | 2013-09-18 | Wrapping stuffing structure |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TWI569737B (en) * | 2016-03-23 | 2017-02-11 | guan-hong Chen | Explosive pulp with vegetable filling and its preparation method |
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2013
- 2013-09-18 TW TW102217540U patent/TWM469759U/en not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TWI569737B (en) * | 2016-03-23 | 2017-02-11 | guan-hong Chen | Explosive pulp with vegetable filling and its preparation method |
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