CN1056733C - Instant cake reheated in boiling soup and producing process thereof - Google Patents
Instant cake reheated in boiling soup and producing process thereof Download PDFInfo
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- CN1056733C CN1056733C CN94106432A CN94106432A CN1056733C CN 1056733 C CN1056733 C CN 1056733C CN 94106432 A CN94106432 A CN 94106432A CN 94106432 A CN94106432 A CN 94106432A CN 1056733 C CN1056733 C CN 1056733C
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- steamed bun
- cake
- αization
- soup stock
- soup
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Abstract
The present invention relates to instant cake reheated in boiling soup and a producing process thereof, which is characterized in that the instant cake reheated in boiling soup is prepared from principal raw materials of wheat flour and mutton or beef by processing and has the use functions of instant food and the eating culture features of northwest areas. The instant cake reheated in boiling soup, which is prepared by the process, has the advantages of long-time storage and favorable water absorption in eating and can be used as stable food. The instant cake reheated in boiling soup is characterized in that the instant cake reheated in boiling soup is composed of alpha cake, soup blend, dehydrated vegetables and a packing box, wherein the soup blend and the dehydrated vegetables are respectively packed in soft cans and small packets, and the alpha cake, the soup blend and the dehydrated vegetables are put into the packing box. When users eat the instant cake reheated in boiling soup, the alpha-processed cake is divided into tablets and soaked in hot water for five to seven minutes, and then the soup blend is added into the soaked alpha-processed cake for eating.
Description
The present invention relates to a kind of is primary raw material with wheat flour and mutton or beef, through instant cake reheated in boiling soup and the production technology of being processed into thereof with instant food function of use and the Northwest's diet culture characteristic.
Instant cake reheated in boiling soup comprises instant pita bread soaked in lamb soup and convenient beef bubble steamed bun, be the local tradition local flavor cuisines of representing Chinese nation the Northwest diet culture characteristic, it is with a long history, unique flavor, heavily flavor is pure with the ＂ material, the bright steamed bun muscle of soup, color and luster brilliance, taste characteristic and the warm stomach of ＂ suffus an exquisite fragrance all around, the body-building function of nourishing is enjoyed great prestige all over the world, be subjected to domestic and international cuisines fan's favor deeply, but the delicious food that can really enjoy it can be subjected to the restriction of conditions such as region, and is convenient inadequately, and the bubble steamed bun that general now bubble steamed bun shop provides all adopts traditional handicraft to make, the water content height of steamed bun cake (being about 45%), the αization degree is low, and not anti-storage also needs just can reach the rehydration degree that meets edible demand by braised boiling when edible in addition.
The object of the present invention is to provide a kind of is the instant cake reheated in boiling soup and the production technology thereof of primary raw material with wheat flour and mutton or beef, with the anti-storage of the instant cake reheated in boiling soup of this explained hereafter, when edible rehydration good, be a kind of dinner food with instant food function of use and the Northwest's diet culture characteristic.
The object of the present invention is achieved like this:
A kind of instant pita bread soaked in lamb soup, it is characterized in that this bubble steamed bun is made up of αization steamed bun cake, mutton soup stock, dehydrated vegetables and packing box, wherein mutton soup stock and dehydrated vegetables are used foods packed in carton containers and inner wrapping packaged respectively, and αization steamed bun cake, mutton soup stock and dehydrated vegetables are put in the packing box
The concrete prescription of αization steamed bun cake is:
Flour 55-70%
Salt 0.2-1.5%
αization steamed bun compound additive 2.5-6%
Water 25-40%
The concrete prescription of mutton soup stock is:
Mutton 25-35% Chinese prickly ash 0.10-0.20%
The osmanthus 0.005-0.015% fennel seeds 0.05-0.1 5% of unit
Tsaoko 0.01-0.03% green onion 1.00-1.20%
Anise 0.01-0.04% cooking wine 0.5-1.0%
Fresh ginger 0.10-0.20% water 65-75%
Galingal 0.05-0.10%
A kind of convenient beef bubble steamed bun, it is characterized in that this bubble steamed bun is made up of αization steamed bun cake, beef soup stock, dehydrated vegetables and packing box, wherein beef soup stock and dehydrated vegetables are used foods packed in carton containers and inner wrapping packaged respectively, and αization steamed bun cake, beef soup stock and dehydrated vegetables are put in the packing box
The concrete prescription of αization steamed bun cake is:
Flour 55-70%
Salt 0.2-1.5%
αization steamed bun compound additive 2.5-6%
Water 25-40%
The concrete prescription of beef soup stock is:
Beef 25-35% Chinese prickly ash 0.10-0.20%
The osmanthus 0.005-0.015% fennel seeds 0.05-0.15% of unit
Tsaoko 0.01-0.03% green onion 1.00-1.20%
Anise 0.01-0.04% cooking wine 0.5-1.0%
Fresh ginger 0.10-0.20% water 65-75%
Galingal 0.05-0.10%
The production technology of above-mentioned instant pita bread soaked in lamb soup comprises the steps:
(1) makes αization steamed bun cake: wheat flour is passed through technical process such as dough is modulated, proofed, press-stretched shaping, slaking, drying and dehydrating and make and contain the fixedly steamed bun cake of alphalysed starch;
(2) make the mutton soup stock: with the mutton soup stock that mutton boils through stewing, technical process such as allotment, packing are made the foods packed in carton containers packaged form;
(3) make dehydrated vegetables: the dehydrated vegetables of vegetables being made inner wrapping through technical process such as vacuum dehydration drying, packing;
(4) a certain amount of αization steamed bun cake, one bag of mutton soup stock and one bag of dehydrated vegetables are packed with packing box, made the finished product of instant pita bread soaked in lamb soup.
The production technology of above-mentioned convenient beef bubble steamed bun comprises the steps:
(1) makes αization steamed bun cake: wheat flour is passed through technical process such as dough is modulated, proofed, press-stretched shaping, slaking, drying and dehydrating and make and contain the fixedly steamed bun cake of alphalysed starch;
(2) make the beef soup stock: with the beef soup stock that beef boils through stewing, technical process such as allotment, packing are made the foods packed in carton containers packaged form;
(3) make dehydrated vegetables: the dehydrated vegetables of vegetables being made inner wrapping through technical process such as vacuum dehydration drying, packing;
(4) a certain amount of αization steamed bun cake, one bag of beef soup stock and one bag of dehydrated vegetables are packed with packing box, made the finished product of convenient beef bubble steamed bun.
In the production technology of two kinds of above-mentioned instant cake reheated in boiling soup, the packing box that holds αization steamed bun cake, soup stock and dehydrated vegetables can be bowl-shape box, also can be the packing box of other shapes such as rectangle box, even it can be changed into more convenient packaging bag.
Below the key step in the instant cake reheated in boiling soup production technology is done further carefully to state.
(1) make αization steamed bun cake: the making of αization steamed bun cake is directly connected to the quality of instant cake reheated in boiling soup.The production process of the αization steamed bun cake of instant cake reheated in boiling soup special use is as follows: with the high muscle amount of wheat flour, add water by a certain percentage and auxiliary material is modulated into dough, through the dough that proofs, press-stretched formation has powerful netted gluten tissue, can in dough, form uniform microcellular structure by fermentation, promptly can be made into and contain the fixedly αization steamed bun cake of alphalysed starch through steaming, baking, high temperature drying dehydration again.
(2) production process of sheep (ox) meat soup material is to sterilize through sealing according to tinned food, and the principle that can prolong storage designs.
(3) production process of dehydrated vegetables be according to fresh vegetables at quick dewatering drying below 60 ℃, after rehydration reduction, still can keep the principle of original nutritional labeling of vegetables and delicious local flavor to design again.
Instant cake reheated in boiling soup with this explained hereafter has the function of use of instant food and the diet culture characteristic of the Northwest, can satisfy the requirement of αization degree and rehydration, get final product in 5-7 minute with hot-water soak after breaking into the steamed bun cake off with the fingers and thumb fritter when edible, the steamed bun cake through soaking has not random again this food of soup of certain muscle can store individual month time of 3-4.
Below in conjunction with embodiment the present invention is done more square detailed description.
Embodiment 1
Instant pita bread soaked in lamb soup
1, make αization steamed bun cake:
(1) modulation: with 1000 gram flour, 60 gram CMC, 15 gram salt and 500 ml waters modulation dough, 20 minutes time;
(2) fermentation: under 28 ℃ condition, proof 50 minutes;
(3) be shaped: be cut into 80 millimeters of diameters, thickness is the thin piece of 4 millimeters circle;
(3) baking: baking is 30 minutes under 130 ℃ condition;
(4) drying: under 60 ℃ condition, dry 2 hours
2, make the mutton soup stock: with the some bags of mutton soup stock that mutton boils through stewing, technical process such as allotment, packing are made the foods packed in carton containers packaged form,
The concrete prescription of mutton soup stock is:
Mutton 650 gram Chinese prickly ashes 2.60 grams
Unit osmanthus 0.30 gram fennel seeds, 2.0 grams
Tsaoko 0.65 gram green onion 24 grams
Anise 0.70 gram cooking wine 15 grams
Fresh ginger 4.0 gram water 1500ml
Galingal 1.65 grams
3, make dehydrated vegetables: the some bags of dehydrated vegetables of vegetables being made inner wrapping through technical process such as vacuum dehydration drying, packing.
4, it is good a certain amount of αization steamed bun cake, one bag of mutton soup stock and one bag of dehydrated vegetables to be placed on bowl-shape box inner packing.
Embodiment 2
Convenient beef bubble steamed bun
1, make αization steamed bun cake:
(1) modulation: with 1000 gram flour, 40 gram CMC, 10 gram salt and 390 ml waters modulation dough, 10 minutes time;
(2) fermentation: under 30 ℃ condition, proof 30 minutes;
(3) be shaped: be cut into 80 millimeters of diameters, thickness is the thin piece of 4 millimeters circle;
(3) baking: baking is 20 minutes under 150 ℃ condition;
(4) drying: under 70 ℃ condition, dry 1.5 hours
2, make the beef soup stock: with the some bags of beef soup stock that beef boils through stewing, technical process such as allotment, packing are made the foods packed in carton containers packaged form,
The concrete prescription of beef soup stock is:
Beef 700 gram Chinese prickly ashes 2.50 grams
Unit osmanthus 0.30 gram fennel seeds, 1.2 grams
Tsaoko 0.70 gram green onion 23 grams
Anise 0.70 gram cooking wine 17 grams
Fresh ginger 3.0 gram water 1450ml
Galingal 1.60 grams
3, make dehydrated vegetables: the some bags of dehydrated vegetables of vegetables being made inner wrapping through technical process such as vacuum dehydration drying, packing.
4, it is good a certain amount of αization steamed bun cake, one bag of beef soup stock and one bag of dehydrated vegetables to be placed on rectangle box inner packing.
Embodiment 3
Instant pita bread soaked in lamb soup
1, make αization steamed bun cake:
(1) modulation: with 1000 gram flour, 80 gram CMC, 20 gram salt and 450 ml waters modulation dough, 25 minutes time;
(2) fermentation: under 36 ℃ condition, proof 40 minutes;
(3) be shaped: being cut into diameter is 80 millimeters, and thickness is the thin piece of 4 millimeters circle;
(3) baking: baking is 25 minutes under 140 ℃ condition;
(4) drying: under 60 ℃ condition, dry 1.5 hours
2, make the mutton soup stock: with the some bags of mutton soup stock that mutton boils through stewing, technical process such as allotment, packing are made the foods packed in carton containers packaged form,
The concrete prescription of mutton soup stock is:
Mutton 600 gram Chinese prickly ashes 3.70 grams
Unit osmanthus 0.20 gram fennel seeds, 4.0 grams
Tsaoko 0.75 gram green onion 25 grams
Anise 0.50 gram cooking wine 20 grams
Fresh ginger 4.2 gram water 154ml
Galingal 1.65 grams
3, make dehydrated vegetables: the some bags of dehydrated vegetables of vegetables being made inner wrapping through technical process such as vacuum dehydration drying, packing.
4, it is good a certain amount of αization steamed bun cake, one bag of mutton soup stock and one bag of dehydrated vegetables to be placed on a big packaging bag inner packing.
Claims (5)
1. instant pita bread soaked in lamb soup, it is characterized in that this bubble steamed bun is made up of αization steamed bun cake, mutton soup stock, dehydrated vegetables and packing box, wherein mutton soup stock and dehydrated vegetables are used foods packed in carton containers and inner wrapping packaged respectively, and αization steamed bun cake, mutton soup stock and dehydrated vegetables are put in the packing box
The concrete prescription of αization steamed bun cake is:
Flour 55-70%
Salt 0.2-1.5%
αization steamed bun compound additive 2.5-6%
Water 25-40%
The concrete prescription of mutton soup stock is:
Mutton 25-35% Chinese prickly ash 0.10-0.20%
The osmanthus 0.005-0.015% fennel seeds 0.05-0.15% of unit
Tsaoko 0.01-0.03% green onion 1.00-1.20%
Anise 0.01-0.04% cooking wine 0.5-1.0%
Fresh ginger 0.10-0.20% water 65-75%
Galingal 0.05-0.10%.
2. a convenient beef steeps steamed bun, it is characterized in that this bubble steamed bun is made up of αization steamed bun cake, beef soup stock, dehydrated vegetables and packing box, wherein beef soup stock and dehydrated vegetables are used foods packed in carton containers and inner wrapping packaged respectively, and αization steamed bun cake, beef soup stock and dehydrated vegetables are put in the packing box
The concrete prescription of αization steamed bun cake is:
Flour 55-70%
Salt 0.2-1.5%
αization steamed bun compound additive 2.5-6%
Water 25-40%
The concrete prescription of beef soup stock is:
Beef 25-35% Chinese prickly ash 0.10-0.20%
The osmanthus 0.005-0.015% fennel seeds 0.05-0.15% of unit
Tsaoko 0.01-0.03% green onion 1.00-1.20%
Anise 0.01-0.04% material spills 0.5-1.0%
Fresh ginger 0.10-0.20% water 65-75%
Galingal 0.05-0.10%.
3. the production technology of the described instant pita bread soaked in lamb soup of claim 1 comprises the steps:
(1) makes αization steamed bun cake: wheat flour is passed through technical process such as dough is modulated, proofed, press-stretched shaping, slaking, drying and dehydrating and make and contain the fixedly steamed bun cake of alphalysed starch;
(2) make the mutton soup stock: with the mutton soup stock that mutton boils through stewing, technical process such as allotment, packing are made the foods packed in carton containers packaged form;
(3) make dehydrated vegetables: the dehydrated vegetables of vegetables being made inner wrapping through technical process such as vacuum dehydration drying, packing;
(4) a certain amount of αization steamed bun cake, one bag of mutton soup stock and one bag of dehydrated vegetables are packed with packing box, made the finished product of instant pita bread soaked in lamb soup.
4. the production technology of the described convenient beef bubble of claim 2 steamed bun comprises the steps:
(1) makes αization steamed bun cake: wheat flour is passed through technical process such as dough is modulated, proofed, press-stretched shaping, slaking, drying and dehydrating and make and contain the fixedly steamed bun cake of alphalysed starch;
(2) make the beef soup stock: with the beef soup stock that beef boils through stewing, technical process such as allotment, packing are made the foods packed in carton containers packaged form;
(3) make dehydrated vegetables: the dehydrated vegetables of vegetables being made inner wrapping through technical process such as vacuum dehydration drying, packing;
(4) a certain amount of αization steamed bun cake, one bag of beef soup stock and one bag of dehydrated vegetables are packed with packing box, made the finished product of convenient beef bubble steamed bun.
5. according to the production technology of claim 3 or 4 described instant cake reheated in boiling soup, the packing box that it is characterized in that holding αization steamed bun cake, soup stock and dehydrated vegetables is bowl-shape box.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94106432A CN1056733C (en) | 1994-06-24 | 1994-06-24 | Instant cake reheated in boiling soup and producing process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94106432A CN1056733C (en) | 1994-06-24 | 1994-06-24 | Instant cake reheated in boiling soup and producing process thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1097940A CN1097940A (en) | 1995-02-01 |
| CN1056733C true CN1056733C (en) | 2000-09-27 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94106432A Expired - Fee Related CN1056733C (en) | 1994-06-24 | 1994-06-24 | Instant cake reheated in boiling soup and producing process thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN1056733C (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101181048B (en) * | 2007-12-01 | 2012-03-07 | 韩久华 | Flavouring for bating fish bony spur as well as technique for preparing fish shredded pancakes and fish shy son noodle |
| CN101999594B (en) * | 2010-11-03 | 2013-03-13 | 刘亚鑫 | Preparation method of instant bean curd puff and prepared instant bean curd puff |
| CN106857757A (en) * | 2017-01-23 | 2017-06-20 | 图尔贡·赛迪 | The processing of cornflakes crusty pancake and eating method |
| CN108013096A (en) * | 2017-12-12 | 2018-05-11 | 天津泡馍坊餐饮管理有限公司 | One kind bubble steamed bun cake grain, health bubble steamed bun and preparation method thereof |
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1994
- 1994-06-24 CN CN94106432A patent/CN1056733C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1097940A (en) | 1995-02-01 |
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