CN104012815B - A kind of chafing dish bag and preparation method thereof - Google Patents
A kind of chafing dish bag and preparation method thereof Download PDFInfo
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- CN104012815B CN104012815B CN201410270016.4A CN201410270016A CN104012815B CN 104012815 B CN104012815 B CN 104012815B CN 201410270016 A CN201410270016 A CN 201410270016A CN 104012815 B CN104012815 B CN 104012815B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
Abstract
The present invention discloses a kind of chafing dish bag, comprises steamed bun skin making and fillings, and steamed bun skin making is prepared from by following raw material: wheaten starch, converted starch, water, quick-frozen oil, trehalose, stearoyl lactate, casein sodium, modified soy bean lipoid; Fillings is prepared from by following raw material: meat, smart fat, dark soy sauce, water, spring onion, water chestnut, and agar freezes, salt, white sugar, pepper powder, monosodium glutamate, IMP, 5'-GMP2Na.The present invention discloses a kind of method making described chafing dish bag, comprises the following steps: a) prepare starch Gorgon euryale; B) auxiliary material is added; C) vacuum dough mixing; D) filling is mixed; E) shaping; F) poach; G) cool; H) quick-frozen; I) refrigerate.Nutritious by the chafing dish bag adopting above-mentioned raw materials and technique to make, mouthfeel is good, chews strength, and the steamed bun skin making toughness of chafing dish bag is strong, and after poach, transparency is high, and can better pin soup juice, and in addition, the boiling fastness of chafing dish bag is strong, and antiageing effect is good.
Description
Technical field
The present invention relates to field of food, particularly relate to a kind of chafing dish bag and preparation method thereof.
Background technology
Steamed stuffed bun is one of China Han tradition wheaten food, and its size is different according to the size of the filling heart, and minimum can be called steamed stuffed bun by small bamboo food steamer, and other are followed successively by Zhong Bao, great Bao.Traditional steamed stuffed bun is based on class steamed stuffed bun of leavening dough, and this type of steamed stuffed bun take flour as primary raw material, and interpolation culture propagation steams and forms, the fluffy softness of steamed stuffed bun musculus cutaneus, is only applicable to steaming rear eating; In addition, fermentation steamed stuffed bun musculus cutaneus is organized fluffy, and fillings soup juice easily infiltrates in musculus cutaneus, and fillings delicate flavour runs off, taste bad.For the problems referred to above, part producer by adding converted starch or Gluten in musculus cutaneus, musculus cutaneus is made to have certain toughness and ductility, thus make it can eat as chafing dish bag poach, but, chafing dish bag antiageing effect on existing market is poor, and namely chafing dish bag occurs face checking through 1 ~ 2 freeze-thaw circulation, thus shortens the shelf life of product.
Summary of the invention
The object of the present invention is to provide a kind of chafing dish bag and preparation method thereof, poor to solve existing chafing dish bag antiageing effect, the problem causing shelf life short easy to crack.
The object of the invention is to be achieved through the following technical solutions:
A kind of chafing dish bag, comprises steamed bun skin making and fillings,
Described steamed bun skin making is prepared from by the raw material of following parts by weight:
Wheaten starch: 4 ~ 6 parts; Converted starch: 49 ~ 53 parts; Water: 35 ~ 37 parts; Quick-frozen oil: 5 ~ 7 parts; Trehalose: 0.5 ~ 1 part; Stearoyl lactate: 0.05 ~ 0.09 part; Casein sodium: 0.2 ~ 0.4 part; Modified soy bean lipoid: 0.15 ~ 0.25 part;
Described fillings is prepared from by the raw material of following parts by weight:
Meat: 48 ~ 52 parts; Essence fat: 4.7 ~ 4.9 parts; Dark soy sauce: 1.4 ~ 1.7 parts; Water: 0.9 ~ 1.1 part; Spring onion: 9.0 ~ 9.3 parts; Water chestnut: 13.5 ~ 14.7 parts; Agar freezes: 13.5 ~ 14.7 parts; Salt: 1.4 ~ 1.6 parts; White sugar: 1.1 ~ 1.4 parts; Pepper powder: 0.07 ~ 0.10 part; Monosodium glutamate: 0.75 ~ 0.78 part; IMP: 0.029 ~ 0.030 part; 5'-GMP2Na: 0.34 ~ 0.36 part.
Make a method for described chafing dish bag, comprise the following steps:
A) starch Gorgon euryale is prepared: wheaten starch and a part of modified starch water adding are stirred to without graininess, heat, after making starch Gorgon euryale, cooling;
B) auxiliary material is added: in remaining converted starch, add trehalose, stearoyl lactate, quick-frozen oil, casein sodium, modified soy bean lipoid, and mix;
C) vacuum dough mixing: by starch Gorgon euryale, water and the converted starch mixing that with the addition of auxiliary material, in a vacuum and face;
D) filling is mixed: mixed by the raw material of fillings and carry out mixing filling;
E) shaping: chafing dish bag is made in the face of becoming reconciled and the fillings of mixing;
F) poach: poach is carried out to shaping chafing dish bag, chafing dish bag is boiled;
G) cool: carry out air-cooled to the chafing dish bag after boiling;
H) quick-frozen: the air-cooled water absorption rate to chafing dish bag lower than 3% time, carry out quick-frozen;
I) refrigerate: after quick-frozen, carry out packaging cold storage.
Preferably, in described step a, heating-up temperature is 75 ~ 95 DEG C, ensures abundant pre-gelatinized.
Preferably, the converted starch of taking in described step a accounts for 9 ~ 11% of converted starch total amount.
Preferably, adopt vacuum dough mixing machine to carry out and face in described step c, vacuum is-0.085 ~-0.075Mpa; Under this vacuum degree condition and face, can ensure that steamed bun skin making has enough densityes, and toughness; The control of vacuum directly affect steamed bun skin making density, toughness, boil the transparency of rear product and the antiageing effect of product.
Preferably, adopt stuffing mixer to carry out mixing filling in described steps d, the fillings temperature of mixing controls at 3.8 ~ 4.2 DEG C; The control of fillings temperature ensure that shaping smooth and easy.
Preferably, in described step f, the temperature of poach is 93 ~ 97 DEG C, and poach reaches 75 DEG C to the central temperature of chafing dish bag; Poach temperature is too high, and energy consumption is large, and poach temperature is too low, and the chafing dish bag antiageing effect of making is poor.
Preferably, carry out air-cooled by air blast to chafing dish bag in described step g; Adopt air-cooled form to be dried up by the portion of water of product surface rapidly, form a skim, be conducive to the migration and the loss that control moisture; Controlled by water absorption rate below 3%, the antiageing effect of chafing dish bag is better.
Preferably, carry out quick-frozen in described step h by tunnel like freezing machine to chafing dish bag, the quick-frozen time is 30min; By effectively controlling the time of quick-frozen, making chafing dish bag rapidly by zone of maximum ice crystal formation temperature-35 ~ 0 DEG C, thus the generation of ice crystal can be suppressed, effectively suppressing aging.
Preferably, in described step e, the dough of becoming reconciled is cut into small pieces, together adds in stuffing-wrapping machine shaping with fillings.
As the concrete example of the converted starch that can use in the present invention, crosslinked starch, alphalise starch, oxidized starch, esterification starch, acetate starch, phosphate two starch, hydroxypropyl PASELLI EASYGEL can be enumerated.
In the present invention, the component agar of fillings freezes is after dissolving with bone powder heating water, cools down to make, thus ensure that the fillings of the chafing dish bag of making has enough soup juice, and delicious flavour.
Beneficial effect of the present invention is: nutritious by the chafing dish bag adopting above-mentioned raw materials and technique to make, mouthfeel is good, chew strength, the steamed bun skin making toughness of chafing dish bag is strong, and after poach, transparency is high, and can better pin soup juice, in addition, the boiling fastness of chafing dish bag is strong, and antiageing effect is good, through 4 ~ 5 times freezing-thaw cycles still can ensure that chafing dish bag stands intact, thus solve original chafing dish bag problem causing reduced shelf-life easy to crack.
Detailed description of the invention
Technical scheme of the present invention is further illustrated below by detailed description of the invention.
Embodiment 1
In the present embodiment, a kind of chafing dish bag, comprises steamed bun skin making and fillings,
Described steamed bun skin making is prepared from by the raw material of following weight:
Wheaten starch: 4kg; Converted starch: 49kg; Water: 35kg; Quick-frozen oil: 5kg; Trehalose: 0.5kg; Stearoyl lactate: 0.05kg; Casein sodium: 0.2kg; Modified soy bean lipoid: 0.15kg;
Described fillings is prepared from by the raw material of following parts by weight:
Meat: 48kg; Essence fat: 4.7kg; Dark soy sauce: 1.4kg; Water: 0.9kg; Spring onion: 9.0kg; Water chestnut: 13.5kg; Agar freezes: 13.5kg; Salt: 1.4kg; White sugar: 1.1kg; Pepper powder: 0.07kg; Monosodium glutamate: 0.75kg; IMP: 0.029kg; 5'-GMP2Na: 0.34kg.
Make a method for described chafing dish bag, comprise the following steps:
A) prepare starch Gorgon euryale: by 9% of wheaten starch and converted starch total amount, add water and stir to without graininess, heating, heating-up temperature is 75 DEG C, after making starch Gorgon euryale, and cooling;
B) auxiliary material is added: in remaining converted starch, add trehalose, stearoyl lactate, quick-frozen oil, casein sodium, modified soy bean lipoid, and mix;
C) vacuum dough mixing: by starch Gorgon euryale, water and with the addition of auxiliary material converted starch mixing after add uniform stirring 7min in vacuum dough mixing machine, the vacuum of vacuum dough mixing machine is-0.085Mpa;
D) filling is mixed: adopt stuffing mixer to be mixed by the raw material of fillings and carry out mixing filling, the fillings temperature of mixing controls at 3.8 DEG C;
E) shaping: the dough of becoming reconciled is cut into small pieces, together add in stuffing-wrapping machine with the fillings of mixing, make it shaping;
F) poach: poach is carried out to shaping chafing dish bag, poach temperature is 93 DEG C, and poach reaches 75 DEG C to the central temperature of chafing dish bag;
G) cool: carry out air-cooled by air blast to the chafing dish bag after boiling;
H) quick-frozen: the air-cooled water absorption rate to chafing dish bag lower than 3% time, carry out quick-frozen by tunnel like freezing machine to chafing dish bag, the quick-frozen time is 30min;
I) refrigerate: after quick-frozen, carry out packaging cold storage.
Adopt the chafing dish bag of above-mentioned explained hereafter, boiling fastness is strong, and antiageing effect is good, through 4 times freezing-thaw cycles still can ensure that chafing dish bag stands intact.
Embodiment 2
In the present embodiment, a kind of chafing dish bag, comprises steamed bun skin making and fillings,
Described steamed bun skin making is prepared from by the raw material of following weight:
Wheaten starch: 5kg; Converted starch: 51kg; Water: 36kg; Quick-frozen oil: 6kg; Trehalose: 0.75kg; Stearoyl lactate: 0.07kg; Casein sodium: 0.3kg; Modified soy bean lipoid: 0.2kg;
Described fillings is prepared from by the raw material of following parts by weight:
Meat: 50kg; Essence fat: 4.8kg; Dark soy sauce: 1.5kg; Water: 1kg; Spring onion: 9.15kg; Water chestnut: 14.1kg; Agar freezes: 14.1kg; Salt: 1.5kg; White sugar: 1.25kg; Pepper powder: 0.08kg; Monosodium glutamate: 0.76kg; IMP: 0.029kg; 5'-GMP2Na: 0.35kg.
Make a method for described chafing dish bag, comprise the following steps:
A) prepare starch Gorgon euryale: by 10% of wheaten starch and converted starch total amount, add water and stir to without graininess, heating, heating-up temperature is 85 DEG C, after making starch Gorgon euryale, and cooling;
B) auxiliary material is added: in remaining converted starch, add trehalose, stearoyl lactate, quick-frozen oil, casein sodium, modified soy bean lipoid, and mix;
C) vacuum dough mixing: by starch Gorgon euryale, water and with the addition of auxiliary material converted starch mixing after add uniform stirring 8min in vacuum dough mixing machine, the vacuum of vacuum dough mixing machine is-0.080Mpa;
D) filling is mixed: adopt stuffing mixer to be mixed by the raw material of fillings and carry out mixing filling, the fillings temperature of mixing controls at 4 DEG C;
E) shaping: the dough of becoming reconciled is cut into small pieces, together add in stuffing-wrapping machine with the fillings of mixing, make it shaping;
F) poach: poach is carried out to shaping chafing dish bag, poach temperature is 95 DEG C, and poach reaches 75 DEG C to the central temperature of chafing dish bag;
G) cool: carry out air-cooled by air blast to the chafing dish bag after boiling;
H) quick-frozen: the air-cooled water absorption rate to chafing dish bag lower than 3% time, carry out quick-frozen by tunnel like freezing machine to chafing dish bag, the quick-frozen time is 30min;
I) refrigerate: after quick-frozen, carry out packaging cold storage.
Adopt the chafing dish bag of above-mentioned explained hereafter, boiling fastness is strong, antiageing effect good through 5 times freezing-thaw cycles still can ensure that chafing dish bag is excellent.
Embodiment 3
In the present embodiment, a kind of chafing dish bag, comprises steamed bun skin making and fillings,
Described steamed bun skin making is prepared from by the raw material of following weight:
Wheaten starch: 6kg; Converted starch: 53kg; Water: 37kg; Quick-frozen oil: 7kg; Trehalose: 1kg; Stearoyl lactate: 0.09kg; Casein sodium: 0.4kg; Modified soy bean lipoid: 0.25kg;
Described fillings is prepared from by the raw material of following parts by weight:
Meat: 52kg; Essence fat: 4.9kg; Dark soy sauce: 1.7kg; Water: 1.1kg; Spring onion: 9.3kg; Water chestnut: 14.7kg; Agar freezes: 14.7kg; Salt: 1.6kg; White sugar: 1.4kg; Pepper powder: 0.1kg; Monosodium glutamate: 0.78kg; IMP: 0.03kg; 5'-GMP2Na: 0.36kg.
Make a method for described chafing dish bag, comprise the following steps:
A) prepare starch Gorgon euryale: by 11% of wheaten starch and converted starch total amount, add water and stir to without graininess, heating, heating-up temperature is 95 DEG C, after making starch Gorgon euryale, and cooling;
B) auxiliary material is added: in remaining converted starch, add trehalose, stearoyl lactate, quick-frozen oil, casein sodium, modified soy bean lipoid, and mix;
C) vacuum dough mixing: by starch Gorgon euryale, water and with the addition of auxiliary material converted starch mixing after add uniform stirring 9min in vacuum dough mixing machine, the vacuum of vacuum dough mixing machine is-0.075Mpa;
D) filling is mixed: adopt stuffing mixer to be mixed by the raw material of fillings and carry out mixing filling, the fillings temperature of mixing controls at 4.2 DEG C;
E) shaping: the dough of becoming reconciled is cut into small pieces, together add in stuffing-wrapping machine with the fillings of mixing, make it shaping;
F) poach: poach is carried out to shaping chafing dish bag, poach temperature is 97 DEG C, and poach reaches 75 DEG C to the central temperature of chafing dish bag;
G) cool: carry out air-cooled by air blast to the chafing dish bag after boiling;
H) quick-frozen: the air-cooled water absorption rate to chafing dish bag lower than 3% time, carry out quick-frozen by tunnel like freezing machine to chafing dish bag, the quick-frozen time is 30min;
I) refrigerate: after quick-frozen, carry out packaging cold storage.
Adopt the chafing dish bag of above-mentioned explained hereafter, boiling fastness is strong, and antiageing effect is good, through 4 times freezing-thaw cycles still can ensure that chafing dish bag stands intact.
Above embodiment has just set forth general principle of the present invention and characteristic; the present invention does not limit by above-described embodiment; without departing from the spirit and scope of the present invention, the present invention also has various change and change, and these changes and change all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (10)
1. a chafing dish bag, comprises steamed bun skin making and fillings, it is characterized in that:
Described steamed bun skin making is prepared from by the raw material of following parts by weight:
Wheaten starch: 4 ~ 6 parts; Converted starch: 49 ~ 53 parts; Water: 35 ~ 37 parts; Quick-frozen oil: 5 ~ 7 parts; Trehalose: 0.5 ~ 1 part; Stearoyl lactate: 0.05 ~ 0.09 part; Casein sodium: 0.2 ~ 0.4 part; Modified soy bean lipoid: 0.15 ~ 0.25 part;
Described fillings is prepared from by the raw material of following parts by weight:
Meat: 48 ~ 52 parts; Essence fat: 4.7 ~ 4.9 parts; Dark soy sauce: 1.4 ~ 1.7 parts; Water: 0.9 ~ 1.1 part; Spring onion: 9.0 ~ 9.3 parts; Water chestnut: 13.5 ~ 14.7 parts; Agar freezes: 13.5 ~ 14.7 parts; Salt: 1.4 ~ 1.6 parts; White sugar: 1.1 ~ 1.4 parts; Pepper powder: 0.07 ~ 0.10 part; Monosodium glutamate: 0.75 ~ 0.78 part; IMP: 0.029 ~ 0.030 part; 5'-GMP2Na: 0.34 ~ 0.36 part.
2. make a method for chafing dish bag described in claim 1, it is characterized in that: comprise the following steps:
A) starch Gorgon euryale is prepared: wheaten starch and a part of modified starch water adding are stirred to without graininess, heat, after making starch Gorgon euryale, cooling;
B) auxiliary material is added: in remaining converted starch, add trehalose, stearoyl lactate, quick-frozen oil, casein sodium, modified soy bean lipoid, and mix;
C) vacuum dough mixing: by starch Gorgon euryale, water and the converted starch mixing that with the addition of auxiliary material, in a vacuum and face;
D) filling is mixed: mixed by the raw material of fillings and carry out mixing filling;
E) shaping: chafing dish bag is made in the face of becoming reconciled and the fillings of mixing;
F) poach: poach is carried out to shaping chafing dish bag, chafing dish bag is boiled;
G) cool: carry out air-cooled to the chafing dish bag after boiling;
H) quick-frozen: the air-cooled water absorption rate to chafing dish bag lower than 3% time, carry out quick-frozen;
I) refrigerate: after quick-frozen, carry out packaging cold storage.
3. a kind of chafing dish bag preparation method according to claim 2, is characterized in that: in described step a, heating-up temperature is 75 ~ 95 DEG C.
4. a kind of chafing dish bag preparation method according to claim 2, is characterized in that: the converted starch of taking in described step a accounts for 9 ~ 11% of converted starch total amount.
5. a kind of chafing dish bag preparation method according to claim 2, it is characterized in that: adopt vacuum dough mixing machine to carry out and face in described step c, vacuum is-0.085 ~-0.075Mpa.
6. a kind of chafing dish bag preparation method according to claim 2, is characterized in that: adopt stuffing mixer to carry out mixing filling in described steps d, the fillings temperature of mixing controls at 3.8 ~ 4.2 DEG C.
7. a kind of chafing dish bag preparation method according to claim 2, it is characterized in that: in described step f, the temperature of poach is 93 ~ 97 DEG C, poach reaches 75 DEG C to the central temperature of chafing dish bag.
8. a kind of chafing dish bag preparation method according to claim 2, is characterized in that: carry out air-cooled by air blast to chafing dish bag in described step g.
9. a kind of chafing dish bag preparation method according to claim 2, it is characterized in that: carry out quick-frozen by tunnel like freezing machine to chafing dish bag in described step h, the quick-frozen time is 30min.
10. a kind of chafing dish bag preparation method according to claim 2, is characterized in that: be cut into small pieces by the dough of becoming reconciled in described step e, together adds in stuffing-wrapping machine shaping with fillings.
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Families Citing this family (9)
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| CN105533673A (en) * | 2016-01-22 | 2016-05-04 | 福建农林大学 | Edible mushroom nutrient meat bun and preparation method |
| CN106418621A (en) * | 2016-10-14 | 2017-02-22 | 三全食品股份有限公司 | Sweet broad pea water chestnut sausage dumplings and preparing method thereof |
| CN106616916A (en) * | 2016-12-05 | 2017-05-10 | 胡海淡 | Method for making pastry wrappers employing potato starch |
| CN106805200A (en) * | 2016-12-05 | 2017-06-09 | 胡海淡 | The method that potato and starch from sweet potato make dessert crust |
| CN106666681A (en) * | 2016-12-05 | 2017-05-17 | 胡海淡 | Method for producing dessert wrappers from sweet potato starch |
| CN106616929A (en) * | 2017-01-13 | 2017-05-10 | 胡海淡 | Method for preparing dessert wrappers by using potato starch and corn starch |
| CN106889574A (en) * | 2017-02-10 | 2017-06-27 | 胡海淡 | The method that potato and wheaten starch make dessert crust |
| CN107440150B (en) * | 2017-09-08 | 2020-06-19 | 湖南金健速冻食品有限公司 | Quick-frozen pork rice dumplings |
| CN110122758A (en) * | 2019-06-26 | 2019-08-16 | 河南创新研霖食品科技有限公司 | A kind of quick-frozen life steamed stuffed bun and preparation method thereof |
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| CN1254511A (en) * | 1999-12-01 | 2000-05-31 | 河南兴泰精细化工有限公司 | Adding agent for flour of rapidly frozen dumplings |
| CN1294877A (en) * | 2000-11-20 | 2001-05-16 | 吴玉凯 | Fast frozen dumping or won ton |
| CN102177930A (en) * | 2011-04-15 | 2011-09-14 | 江南大学 | Method for improving quality of quick-frozen soup dumpling wrappers |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1254511A (en) * | 1999-12-01 | 2000-05-31 | 河南兴泰精细化工有限公司 | Adding agent for flour of rapidly frozen dumplings |
| CN1294877A (en) * | 2000-11-20 | 2001-05-16 | 吴玉凯 | Fast frozen dumping or won ton |
| CN102177930A (en) * | 2011-04-15 | 2011-09-14 | 江南大学 | Method for improving quality of quick-frozen soup dumpling wrappers |
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