CN101044912A - Making method of baotze filled with minced meat and dough made with boiling water - Google Patents
Making method of baotze filled with minced meat and dough made with boiling water Download PDFInfo
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- CN101044912A CN101044912A CNA2006100712656A CN200610071265A CN101044912A CN 101044912 A CN101044912 A CN 101044912A CN A2006100712656 A CNA2006100712656 A CN A2006100712656A CN 200610071265 A CN200610071265 A CN 200610071265A CN 101044912 A CN101044912 A CN 101044912A
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- hot water
- musculus cutaneus
- endothelium
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- steamed
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Abstract
An anti-osmotic steamed stuffed bun is prepared through preparing the internal wrapper from hot water and flour, using it to wrap the stuffing, and wrapping it by the external wrapper made of fermented dough.
Description
Patent of the present invention belongs to field of food, concrete a kind of steamed stuffed bun that can stop soup juice infiltration musculus cutaneus of introducing, 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 the big bag of sending out alcohol with do not send out pure filling soup small steamed meat bun.But all have following defective in various degree, in the shortening process, gelatin filling 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 dead skin, the skin of leavening dough partly, stop soup juice seepage can make the finished product sense poor again, influence its quality.
For addressing the above problem, the someone proposes have the soup skin that necessarily blocks water to stop soup juice seepage with skin of beancurd etc., but the soup skin needs special producing, and skin of beancurd institute viscosity is bad, also can cause brokenly skin, the filling that looses, stream filling, also is not easy to produce in batches.
The purpose of patent of the present invention is to address the above problem and provide a kind of soup juice in the steamed stuffed bun to be kept fully, do not change the thickness and the resistance to water of steamed stuffed bun musculus cutaneus, simultaneously need not produce special musculus cutaneus, and what, finished product size of the filling heart is consistent, packs and is easy to be not easy to batch process.
In order to achieve the above object, the present invention is that the preparation method of a kind of hot water endothelium steamed dumpling of realizing like this comprises the filling in musculus cutaneus and the musculus cutaneus.But this musculus cutaneus by flour send out alcohol become big ferment dough through the system of rolling or the hot water dough that is rolled into crust and is modulated into the oil resistance seepage by the hot water more than 60 ℃ through system of rolling or the endothelium that is rolled into, fitting forces together makes compound steamed stuffed bun skin.Putting the profit foot filling heart closes up.The steamed stuffed bun of profit soup stock foot just completes like this.But the hot water dough of this steamed stuffed bun endothelium can be through the expand ground rice of gelatinization oil resistance water of hot water, and coarse cereals powder (millet, corn, jowar, potato class, beans) really, the greengrocery powder makes.
The specific embodiment:
Embodiment 1:
This is a kind of preparation method of single taste hot water endothelium steamed dumpling, but at first by flour send out alcohol become big ferment dough through the system of rolling or the hot water dough that is rolled into crust and is modulated into the oil resistance seepage by the hot water more than 60 ℃ through system of rolling or the endothelium that is rolled into, fitting forces together makes compound steamed stuffed bun skin.The filling heart of putting the profit foot closes up.The steamed stuffed bun simply of profit soup stock foot just completes like this.
Embodiment 2:
This is the preparation method of one kind of multiple taste hot water endothelium steamed dumplings, but the hot water dough that is modulated into the oil resistance seepage by the hot water more than 60 ℃ is put the profit foot filling heart and closed up through rolling the endothelium of making or being rolled into.Put into again and send out alcohol by flour and become big ferment dough through the system of rolling or be rolled into outer intracutaneous closing in.The multi-flavor steamed stuffed bun of profit soup stock foot just completes like this.
Embodiment 3:
This is a kind of preparation method of polychrome hot water endothelium steamed dumpling, become big ferment dough to add pigment through the system of rolling or be rolled into crust and add pigment through system of rolling or the endothelium that is rolled into by the hot water dough that the hot water more than 60 ℃ is modulated into the oil resistance seepage but at first send out alcohol by flour, fitting forces together makes compound steamed stuffed bun skin.Putting the profit foot filling heart closes up.The steamed stuffed bun of polychrome profit soup stock foot just completes like this.
Claims (4)
1, a kind of preparation method of hot water endothelium steamed dumpling is characterized in that: the compound musculus cutaneus of the system of rolling that the steamed stuffed bun skin is lumped together by the big ferment face musculus cutaneus by the hot water musculus cutaneus of the hot water more than 60 ° modulation and outer fermentation of the inside, and put into the filling heart and close up.
2, according to the preparation method of the described hot water endothelium of claim 1 steamed dumpling, it is characterized in that: wrap into again in the big ferment musculus cutaneus after above-mentioned hot water musculus cutaneus can make the filling material package earlier and close up.
3, according to the preparation method of the described hot water endothelium of claim 1 steamed dumpling, it is characterized in that: can add different pigments in above-mentioned hot water musculus cutaneus and the big ferment face musculus cutaneus.
4, according to the preparation method of the described hot water endothelium of claim 1 steamed dumpling, it is characterized in that: the hot water musculus cutaneus can by ground rice, coarse cereals powder (millet, corn, jowar, potato class, beans) really, vegetables powder makes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100712656A CN101044912A (en) | 2006-03-27 | 2006-03-27 | Making method of baotze filled with minced meat and dough made with boiling water |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100712656A CN101044912A (en) | 2006-03-27 | 2006-03-27 | Making method of baotze filled with minced meat and dough made with boiling water |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101044912A true CN101044912A (en) | 2007-10-03 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100712656A Pending CN101044912A (en) | 2006-03-27 | 2006-03-27 | Making method of baotze filled with minced meat and dough made with boiling water |
Country Status (1)
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| CN (1) | CN101044912A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102860443A (en) * | 2012-10-17 | 2013-01-09 | 福建腾新食品股份有限公司 | Coarse cereal stuffed bun and manufacture method thereof |
| CN103211132A (en) * | 2013-05-10 | 2013-07-24 | 亚洲渔港（大连）海鲜食品有限公司 | Frozen clam soup dumplings and production method thereof |
| 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 |
| CN107125557A (en) * | 2017-04-19 | 2017-09-05 | 杨小成 | A kind of ripe filling steamed stuffed bun of dish formula and preparation method thereof |
| CN111374267A (en) * | 2020-02-24 | 2020-07-07 | 江苏省农业科学院 | Nutritional health-care yuanmai steamed stuffed bun and making method thereof |
-
2006
- 2006-03-27 CN CNA2006100712656A patent/CN101044912A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102860443A (en) * | 2012-10-17 | 2013-01-09 | 福建腾新食品股份有限公司 | Coarse cereal stuffed bun and manufacture method thereof |
| CN103211132A (en) * | 2013-05-10 | 2013-07-24 | 亚洲渔港（大连）海鲜食品有限公司 | Frozen clam soup dumplings and production method thereof |
| CN103211132B (en) * | 2013-05-10 | 2015-01-07 | 亚洲渔港供应链管理（大连）有限公司 | Frozen clam soup dumplings and production method thereof |
| 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 |
| CN107125557A (en) * | 2017-04-19 | 2017-09-05 | 杨小成 | A kind of ripe filling steamed stuffed bun of dish formula and preparation method thereof |
| CN111374267A (en) * | 2020-02-24 | 2020-07-07 | 江苏省农业科学院 | Nutritional health-care yuanmai steamed stuffed bun and making method thereof |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |