CN106962763B - Stuffing modifier, soup-stock stuffing, double-layer soup-stock steamed stuffed bun and preparation method thereof - Google Patents
Stuffing modifier, soup-stock stuffing, double-layer soup-stock steamed stuffed bun and preparation method thereof Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to the technical field of wheaten food processing, in particular to a filling modifier, a broth filling, a double-layer soup-retaining steamed stuffed bun and a preparation method thereof. The stuffing modifier is prepared by compounding wheat fiber, citrus fiber, oat fiber and edible gelatin; stuffing modifier is added to the stuffing; the double-layer steamed stuffed bun is prepared by wrapping the stuffing by the inner dead wrapper or the spring roll wrapper and the outer leavened wrapper. The three dietary fibers and the edible gelatin are compounded for use, so that the stuffing has strong water and oil holding and thermal reversibility and good freeze-thaw stability, the content of the reheated soup of the stuffing after long-term quick-freezing storage is not reduced, the soup is locked to prevent the soup from excessively permeating into the wrapper, and the taste of the whole product is improved. The double-layer steamed stuffed bun disclosed by the invention has the advantages that the soup of the stuffing is protected from outward seepage under the action of the two layers of wrappers, the problems that the stuffing of the quick-frozen steamed stuffed bun is dry and has no soup, and the steamed stuffed bun wrapper absorbs the soup of the stuffing and is sticky are solved, so that the taste and the state of the steamed stuffed bun are achieved.
Description
Technical Field
The invention relates to the technical field of wheaten food processing, in particular to a filling modifier, a broth filling, a double-layer soup-retaining steamed stuffed bun and a preparation method thereof.
Background
The steamed stuffed buns are lifted, and the fresh breakfast steamed stuffed buns which are visible everywhere in the morning are firstly thought to be fresh and flowing oil. In order to conform to the rhythm of life of modern people for fast consumption, quick-frozen instant foods are more and more popular with mass consumers, such as quick-frozen steamed stuffed buns, quick-frozen dumplings and the like, and the problem of soup retention is a problem that quick-frozen steamed stuffed bun products cannot break through. The processing technology of the existing quick-frozen steamed stuffed bun products comprises the following steps: the formed and proofed product is steamed and then quickly frozen for storage, and consumers need to re-steam and heat before eating the product. The soup in the stuffing of the product can permeate into the wrapper when the product is cooked for the first time, and then the wrapper is stored by quick freezing, so that the problems that the stuffing does not have the soup when the consumer re-steams and eats the product, the wrapper is sticky due to the absorption of the soup in the stuffing, the taste is poor and the like are caused. Based on the current situation of the existing quick-freezing industry, the invention innovates the stuffing and the wrapper of the quick-freezing stuffing food and the preparation process thereof, and improves the soup content of the stuffing and the overall taste of the stuffing food after reheating.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention aims to provide a stuffing improver which improves the high water retention property of stuffing and improves the freeze-thaw stability and the thermal reversibility of the stuffing.
The invention also aims to provide the soup-stock stuffing which has high soup content, and strong freeze-thaw stability and heat reversibility.
The invention further aims to provide a double-layer steamed stuffed bun capable of preserving soup, which overcomes the defects that the soup of the traditional steamed stuffed bun is oozed out to cause dry stuffing without soup and the steamed stuffed bun is sticky.
The fourth purpose of the invention is to provide a preparation method of the double-layer soup-retaining steamed stuffed bun.
The stuffing improver is prepared from the following raw materials in parts by weight: 20-50 parts of wheat fiber, 10-40 parts of citrus fiber, 30-60 parts of oat fiber and 5-20 parts of edible gelatin.
A soup-stock stuffing is mainly prepared from the following raw materials in parts by weight: 60-70 parts of pork, 24-34 parts of stuffing modifier, 1-2 parts of white granulated sugar, 0.8-1 part of edible salt, 2-3 parts of soy sauce, 0.1-0.3 part of white spirit, 0.5-0.7 part of chive, 0.5-0.7 part of sesame oil, 0.5-0.7 part of ginger and 0.5-0.7 part of monosodium glutamate; the stuffing improver is the stuffing improver.
A double-layer steamed stuffed bun with soup-keeping juice comprises an inner wrapper and an outer wrapper, wherein the inner wrapper is dead wrapper or spring roll wrapper, and the outer wrapper is leavened wrapper; the stuffing is the stuffing.
Optionally, the hair wrapper is prepared from the following raw materials in parts by weight: 90-110 parts of flour, 4-6 parts of white granulated sugar, 0.6-1.0 part of yeast, 0.8-1.2 parts of leavening agent, 1-3 parts of lard, 0.2-0.6 part of emulsifying thickener and 45-50 parts of water.
Optionally, the leavening agent is baking powder.
Optionally, the dead skin is prepared from the following raw materials in parts by weight: 90-110 parts of flour, 0.8-1.2 parts of a dough cover modifier, 0.3-0.7 part of edible salt, 45-50 parts of water and 0.02-6 parts of natural pigment.
Optionally, the natural pigment is beta-carotene, and the amount of the natural pigment is 0.1-0.2 parts by weight.
Optionally, the natural pigment is EM-beta-carotene, and the weight part of the natural pigment is 0.02-0.05 part.
Optionally, the natural pigment is spinach powder, and the amount of the natural pigment is 4-6 parts by weight.
Optionally, the wrapper modifying agent is diacetyl tartaric acid ester of mono-diglyceride, the emulsifier can improve the taste of the wrapper, so that the wrapper is compact and smooth, the soup in stuffing can be effectively prevented from seeping outwards, the gluten network can be weakened, the tolerance and plasticity of the wrapper can be enhanced, the shrinkage ratio of the rolled wrapper can be reduced, and the processing of dead wrappers can be greatly facilitated.
The preparation method of the double-layer soup-keeping steamed stuffed bun comprises the following operation steps:
1) weighing the raw materials in parts by weight to prepare dead dough; or preparing spring roll wrappers;
2) weighing the raw materials in parts by weight to prepare a hair dough;
3) preparing stuffing;
4) molding: the method comprises the following steps: adding the dead dough prepared in the step 1), the leavened dough prepared in the step 2) and the stuffing prepared in the step 3) into a double-skin steamed stuffed bun integral forming machine to prepare a steamed stuffed bun green body;
the second method comprises the following steps: preparing dead dough prepared in the step 1) into dead dough skin or preparing spring roll skin for the inner layer of the steamed stuffed bun from the spring roll skin prepared in the step 1); preparing a hair dough prepared in the step 2) into hair dough sheets; superposing the dead wrapper or the inner layer on the leavened wrapper by using the spring roll wrapper in a bidirectional rolling manner, and wrapping the stuffing prepared in the step 3) to obtain a green steamed stuffed bun;
5) and 4) sequentially carrying out proofing, steaming, precooling, quick-freezing and packaging on the steamed stuffed bun green body prepared in the step 4) to obtain the double-layer soup-retaining steamed stuffed bun.
Optionally, the specific method for preparing the dead dough in the step 1) comprises the following steps: weighing the raw materials in parts by weight, adding the raw materials into a dough mixer to prepare smooth dough, and standing for 5-10 min to obtain the finished product;
the specific method for preparing the dead dough into the dead dough skin by taking the dead dough prepared in the step 1) in the step 4) comprises the following steps: rolling the dead dough into a dough sheet with the thickness of 1-2 mm, and buckling a circular dough sheet with the diameter of 70-80 mm by using a die to obtain the dead dough sheet;
the specific method for preparing the hair wrapper from the hair dough prepared in the step 2) in the step 4) comprises the following steps: rolling the leavened dough into a dough sheet with the thickness of 5-7 mm, and buckling a circular dough sheet with the diameter of 70-80 mm by using a die to obtain the leavened dough sheet;
the specific method for preparing the spring roll wrapper for the inner layer of the steamed stuffed bun by taking the spring roll wrapper prepared in the step 1) in the step 4) comprises the following steps: rolling the spring roll wrapper into 0.3-0.5 mm thick, and buckling a circular spring roll wrapper with the diameter of 70-80 mm by using a die to complete the process.
Optionally, the specific method for preparing the stuffing in step 3) comprises the following steps: taking pork and mincing once by using a mincer with 8mm grid holes for later use; taking the stuffing modifier: water = 1: 2-3, adding the stuffing modifier into water, uniformly mixing, heating to above 80 ℃, cooling to form gel, and grinding once by using a meat grinder with 8mm grid holes to obtain gel particles for later use; uniformly mixing the spare pork and gel particles with white granulated sugar, edible salt and monosodium glutamate, then adding soy sauce and white spirit, uniformly mixing, then adding chive, sesame oil and ginger, and uniformly mixing to obtain the stuffing.
Optionally, the specific method of bi-directional calendering in step 4) is as follows: after the dead dough sheet is overlapped on the hair dough sheet, the dead dough sheet is rolled for one time, and then the dead dough sheet is rolled for another time after being rotated for 90 degrees. In the process of rolling the inner layer dead face skin, in order to reduce the shrinkage of the inner layer dead face skin in the rolling direction, the inner layer dead face skin is rolled for one time after being rotated by 90 degrees after being rolled for one time, so that the rolling shrinkage ratio of each direction of the inner layer dead face skin is consistent, and the finally rolled and formed dead face skin can be perfectly attached to the outer layer hair face skin.
The stuffing modifier is prepared by compounding three dietary fibers extracted from natural raw materials, namely wheat fiber, citrus fiber, oat fiber and edible gelatin, generates mutual synergistic effect, and has strong water and oil retention, gel property and thermal reversibility.
According to the stuffing, the soup content of the stuffing reaches 40-60%, the stuffing is endowed with strong water holding, oil holding and thermal reversibility by adding the stuffing modifying agent disclosed by the invention, so that the stuffing has good freeze-thaw stability, the reheated soup content of the stuffing after long-term quick-freezing storage is not reduced, the soup is locked, the excessive soup is prevented from permeating into the wrapper, and the taste of the whole product is improved. Meanwhile, the three natural dietary fiber components in the stuffing modifier enrich the physiological and nutritional effects of the stuffing.
The wrapper of the double-layer steamed stuffed bun is composed of an inner wrapper and an outer wrapper, the inner wrapper adopts a dead wrapper or a spring roll wrapper, the outer wrapper adopts a hair wrapper, the soup of the stuffing is protected from outward seepage under the action of the two wrappers, the dead wrapper or the spring roll of the inner layer is compact in tissue structure, the soup of the stuffing can be organized to a certain degree to penetrate into the porous and loose hair wrapper of the outer layer, the dead wrapper or the spring roll wrapper added on the inner layer of the double-layer steamed stuffed bun breaks through the problem that the stuffing of the quick-frozen steamed stuffed bun is dry and has no soup, and the wrapper absorbs the soup of the stuffing and is sticky, so that the steamed stuffed bun can achieve the taste and the state of the fresh food steamed stuffed bun, and meets more consumption requirements;
furthermore, the emulsifying thickener is used in the outer-layer dough wrapper of the double-layer soup-retaining steamed stuffed bun, so that the interaction among protein networks, starch particles and water molecules in the dough is enhanced, the softness and elasticity of the dough wrapper are enhanced, and the cooked product has good stiffness and the dough wrapper tastes soft and tasty; the product has water retention effect in the storage process, can delay retrogradation and aging of starch, and has certain anti-aging effect;
in order to reduce the shrinkage of the dead dough skin, the method is optimized from two aspects of formula and process: adding a wrapper modifying agent to enhance the tolerance and plasticity of the wrapper, standing the kneaded dough for 5-10 minutes to enable the dough to be fully relaxed, and performing bidirectional rolling to enable the dead wrapper to be seamlessly compounded with the leavened wrapper, so that a safety is added for protecting the stuffing soup; in addition, the inner layer dead skin can be made into the color of the flour, and can be made into different colors by adding different raw materials, so that the visual aesthetic feeling is achieved;
furthermore, the thickness of the inner layer dead wrapper is limited to be 1-2 mm, the thickness of the spring roll wrapper is 0.3-0.5 mm, the thickness of the outer layer leavened wrapper is 5-7 mm, and the taste of the inner layer wrapper and the taste of the outer layer wrapper can be well fused, so that the steamed stuffed bun is ensured to have soft taste, and soup can be protected from being permeated outwards.
The preparation method of the double-layer soup-retaining steamed stuffed bun can be formed by machining by adopting a double-layer steamed stuffed bun integral forming machine and can also be formed by preparing the wrapper manually, is simple and convenient to operate, is easy to control, and is suitable for industrial popularization and application.
Detailed Description
The technical solution of the present invention will be described in detail by specific examples.
Example 1
The stuffing improver is prepared from the following raw materials in parts by weight: 20 parts of wheat fiber, 40 parts of citrus fiber, 30 parts of oat fiber and 10 parts of edible gelatin.
A soup-stock stuffing is mainly prepared from the following raw materials in parts by weight: 65 parts of pork, 30 parts of stuffing modifier, 1.5 parts of white granulated sugar, 0.9 part of edible salt, 2.5 parts of soy sauce, 0.2 part of white spirit, 0.6 part of chive, 0.6 part of sesame oil, 0.6 part of ginger and 0.6 part of monosodium glutamate; the filling improver is the filling improver of the embodiment.
A double-layer steamed stuffed bun with soup-keeping juice comprises an inner wrapper and an outer wrapper, wherein the inner wrapper is a dead wrapper, and the outer wrapper is a leavened wrapper; the stuffing is the stuffing of the embodiment;
the hair wrapper is prepared from the following raw materials in parts by weight: 100 parts of flour, 5 parts of white granulated sugar, 0.8 part of high-sugar yeast, 1 part of baking powder, 2 parts of lard, 0.4 part of emulsifying thickener and 48 parts of water.
The dead skin is prepared from the following raw materials in parts by weight: 100 parts of flour, 1 part of a dough cover modifier, 0.5 part of edible salt, 48 parts of water and 0.15 part of beta-carotene; wherein the dough cover modifier is diacetyl tartaric acid monoglyceride and diglyceride.
The preparation method of the double-layer soup-keeping steamed stuffed bun comprises the following operation steps:
1) preparing an inner layer dead skin: weighing the raw materials in parts by weight, adding the raw materials into a dough mixer to prepare smooth dough, standing for 8min, rolling the dough into dough sheets with the thickness of 1-2 mm, and buckling circular dough sheets with the diameter of 70-80 mm by using a die to obtain the dead dough sheets;
2) preparing an outer-layer hair wrapper: weighing the raw materials in parts by weight, adding the raw materials into a dough mixer to prepare smooth dough, rolling the dough into dough sheets with the thickness of 5-7 mm, and buckling circular dough sheets with the diameter of 70-80 mm by using a mould to obtain the leavened dough sheets;
3) preparing stuffing: taking pork and mincing once by using a mincer with 8mm grid holes for later use; taking the stuffing modifier: water = 1: 2.5, adding the stuffing modifier into water according to the weight ratio, uniformly mixing, heating to the temperature of more than 80 ℃, cooling to form gel, and then mincing once by using a meat mincer with 8mm grid holes to obtain gel particles for later use; uniformly mixing the spare pork and gel particles with white granulated sugar, edible salt and monosodium glutamate, then adding soy sauce and white spirit, uniformly mixing, then adding chive, sesame oil and ginger, and uniformly mixing to obtain the stuffing.
4) Molding: overlapping and pressing the inner layer dead wrapper prepared in the step 1) on the leavened dough wrapper prepared in the step 2) in a bidirectional rolling mode, and then adding the pressed dough wrapper and the stuffing prepared in the step 3) into an integral steamed stuffed bun forming machine to prepare a steamed stuffed bun green body;
5) and (3) sequentially carrying out proofing, steaming, precooling, quick-freezing and packaging on the steamed stuffed bun green body to obtain the double-layer soup-retaining steamed stuffed bun.
Example 2
The stuffing improver is prepared from the following raw materials in parts by weight: 50 parts of wheat fiber, 10 parts of citrus fiber, 35 parts of oat fiber and 20 parts of edible gelatin.
A soup-stock stuffing is mainly prepared from the following raw materials in parts by weight: 70 parts of pork, 34 parts of stuffing modifier, 2 parts of white granulated sugar, 1 part of edible salt, 3 parts of soy sauce, 0.3 part of white spirit, 0.7 part of chive, 0.7 part of sesame oil, 0.7 part of ginger and 0.7 part of monosodium glutamate; the filling improver is the filling improver of the embodiment.
A double-layer steamed stuffed bun with soup-keeping juice comprises an inner wrapper and an outer wrapper, wherein the inner wrapper is a dead wrapper, and the outer wrapper is a leavened wrapper; the stuffing is the stuffing of the embodiment;
the hair wrapper is prepared from the following raw materials in parts by weight: 110 parts of flour, 6 parts of white granulated sugar, 1.0 part of high-sugar yeast, 1.2 parts of baking powder, 3 parts of lard, 0.6 part of emulsifying thickener and 50 parts of water.
The dead skin is prepared from the following raw materials in parts by weight: 110 parts of flour, 1.2 parts of a dough cover modifier, 0.7 part of edible salt, 50 parts of water and 0.2 part of beta-carotene; wherein the dough cover modifier is diacetyl tartaric acid monoglyceride and diglyceride.
The preparation method of the double-layer soup-keeping steamed stuffed bun comprises the following operation steps:
1) preparing dead dough: weighing the raw materials in parts by weight, adding the raw materials into a dough mixer to prepare smooth dough, and standing for 10min to obtain dead dough;
2) preparing a hair dough: weighing the raw materials in parts by weight, adding the raw materials into a dough mixer, and preparing smooth hair dough;
3) preparing stuffing: taking pork and mincing once by using a mincer with 8mm grid holes for later use; taking the stuffing modifier: water = 1: 3, adding the stuffing modifying agent into water according to the weight ratio, uniformly mixing, heating to the temperature of more than 80 ℃, cooling to form gel, and then mincing once by using a meat mincer with 8mm grid holes to obtain gel particles for later use; uniformly mixing the spare pork and gel particles with white granulated sugar, edible salt and monosodium glutamate, then adding soy sauce and white spirit, uniformly mixing, then adding chive, sesame oil and ginger, and uniformly mixing to obtain the stuffing.
4) Molding: adding the dead dough prepared in the step 1), the leavened dough prepared in the step 2) and the stuffing prepared in the step 3) into a double-layer steamed stuffed bun integral forming machine to prepare a steamed stuffed bun green body;
5) and (3) sequentially carrying out proofing, steaming, precooling, quick-freezing and packaging on the steamed stuffed bun green body to obtain the double-layer soup-retaining steamed stuffed bun.
Example 3
The stuffing improver is prepared from the following raw materials in parts by weight: 30 parts of wheat fiber, 30 parts of citrus fiber, 60 parts of oat fiber and 5 parts of edible gelatin.
A soup-stock stuffing is mainly prepared from the following raw materials in parts by weight: 60 parts of pork, 24 parts of stuffing modifier, 1 part of white granulated sugar, 0.8 part of edible salt, 2 parts of soy sauce, 0.1 part of white spirit, 0.5 part of chive, 0.5 part of sesame oil, 0.5 part of ginger and 0.5 part of monosodium glutamate; the filling improver is the filling improver of the embodiment.
A double-layer steamed stuffed bun with soup-keeping juice comprises an inner wrapper and an outer wrapper, wherein the inner wrapper is a dead wrapper, and the outer wrapper is a leavened wrapper; the stuffing is the stuffing of the embodiment;
the hair wrapper is prepared from the following raw materials in parts by weight: 90 parts of flour, 4 parts of white granulated sugar, 0.6 part of high-sugar yeast, 0.8 part of baking powder, 1 part of lard, 0.2 part of emulsifying thickener and 45 parts of water.
The dead skin is prepared from the following raw materials in parts by weight: 90 parts of flour, 0.8 part of a dough cover modifier, 0.3 part of edible salt, 45 parts of water and 0.1 part of beta-carotene; wherein the dough cover modifier is diacetyl tartaric acid monoglyceride and diglyceride.
The preparation method of the double-layer soup-keeping steamed stuffed bun comprises the following operation steps:
1) preparing an inner layer dead skin: weighing the raw materials in parts by weight, adding the raw materials into a dough mixer to prepare smooth dough, standing for 5min, rolling the dough into dough sheets with the thickness of 1-2 mm, and buckling circular dough sheets with the diameter of 70-80 mm by using a die to obtain the dead dough sheets;
2) preparing an outer-layer hair wrapper: weighing the raw materials in parts by weight, adding the raw materials into a dough mixer to prepare smooth dough, rolling the dough into dough sheets with the thickness of 5-7 mm, and buckling circular dough sheets with the diameter of 70-80 mm by using a mould to obtain the leavened dough sheets;
3) preparing stuffing: taking pork and mincing once by using a mincer with 8mm grid holes for later use; taking the stuffing modifier: water = 1: 2, adding the stuffing modifying agent into water according to the weight ratio, uniformly mixing, heating to the temperature of more than 80 ℃, cooling to form gel, and then mincing once by using a meat mincer with 8mm grid holes to obtain gel particles for later use; uniformly mixing the spare pork and gel particles with white granulated sugar, edible salt and monosodium glutamate, then adding soy sauce and white spirit, uniformly mixing, then adding chive, sesame oil and ginger, and uniformly mixing to obtain the stuffing.
4) Molding: overlapping and pressing the inner layer dead wrapper prepared in the step 1) on the leavened dough wrapper prepared in the step 2) in a bidirectional rolling mode, manually wrapping and molding the pressed dough wrapper and the stuffing prepared in the step 3) to obtain a green steamed stuffed bun;
5) and (3) sequentially carrying out proofing, steaming, precooling, quick-freezing and packaging on the steamed stuffed bun green body to obtain the double-layer soup-retaining steamed stuffed bun.
Example 4
The present example was conducted in the same manner as example 1 except that 0.15 parts of β -carotene in the raw material for preparing the dead skin was replaced with 0.03 parts of EM- β -carotene, and the procedure was otherwise conducted in the same manner as example 1.
Example 5
The present example was conducted in the same manner as example 2 except that 0.2 parts of beta-carotene in the raw material for preparing the dead skin was replaced with 0.05 parts of EM-beta-carotene in the double-layered steamed stuffed bun with soup.
Example 6
The present example was conducted in the same manner as example 3 except that 0.1 part of beta-carotene in the raw material for preparing the dead skin was replaced with 0.02 part of EM-beta-carotene in the double-layered steamed stuffed bun with soup.
Example 7
The double-layer soup-retaining steamed stuffed bun of the embodiment is different from the embodiment 1 in that 0.15 part of beta-carotene in the raw material for preparing the dead wrapper is replaced by 5 parts of spinach powder, and the other steps are the same as the embodiment 1.
Example 8
The present example was conducted in the same manner as example 2 except that 0.2 parts of beta-carotene in the raw material for preparing the dead skin was replaced with 6 parts of EM-beta-carotene, and the procedure was otherwise conducted in the same manner as example 2.
Example 9
The present example was conducted in the same manner as example 3 except that 0.1 part of beta-carotene in the raw material for preparing the dead skin was replaced with 4 parts of EM-beta-carotene.
Example 10
The double-layer soup-keeping steamed stuffed bun in the embodiment is different from the double-layer soup-keeping steamed stuffed bun in the embodiment 1 in that the inner wrapper is the spring roll wrapper, and the step 1) in the preparation method is to prepare the spring roll wrapper: the spring roll wrapper is made into a round shape with the thickness of 0.3-0.5 mm and the diameter of 70-80 mm by adopting a mould, and the rest is the same as the embodiment 1.
Comparative example 1
The double-layer soup-retaining steamed stuffed bun of the comparative example is different from the steamed stuffed bun of the example 1 in that the formula of the stuffing modifier added in the stuffing is 90 parts of wheat fiber and 10 parts of edible gelatin, and the rest is the same as the example 1.
Comparative example 2
The double-layer soup-retaining steamed stuffed bun of the comparative example is different from the steamed stuffed bun of the example 1 in that the stuffing of the steamed stuffed bun is added with 90 parts of citrus fiber and 10 parts of edible gelatin, and the rest is the same as the example 1.
Comparative example 3
The double-layer soup-retaining steamed stuffed bun of the comparative example is different from the steamed stuffed bun of the example 1 in that the stuffing of the steamed stuffed bun is added with 90 parts of oat fiber and 10 parts of edible gelatin, and the rest is the same as the example 1.
Test examples
The test method comprises the following steps: the double-layer steamed stuffed buns prepared in the example 1 and the comparative examples 1-3 are respectively subjected to freeze thawing for 3 times, and then are reheated in a steaming mode, the filling soup content, the soup extravasation condition and the overall taste of each steamed stuffed bun are counted, and the result shows that the steamed stuffed buns prepared in the example 1 are high in soup content, basically free of soup extravasation, free of stickiness on the outer layer of dough sheet, complete in whole, and soft and tasty in taste; the soup content of the stuffing of the steamed stuffed buns prepared in the comparative examples 1-3 is obviously lower than that of the stuffing prepared in the example 1, and the soup is leaked to a certain degree, so that the outer wrapper is sticky, and the integral appearance and taste are influenced.
Therefore, the wheat fiber, the citrus fiber and the oat fiber are compounded with the edible gelatin, so that a synergistic interaction effect is generated, the freeze-thaw stability of the stuffing is improved, the phenomenon that the content of the soup is reduced in the repeated freeze-thaw process of the stuffing is avoided, the water holding performance and the oil holding performance of the stuffing are improved, and the defects that the whole taste is influenced by the stickiness of the outer wrapper caused by the outward permeation of the soup are avoided.
Claims (6)
1. A double-layer steamed stuffed bun with soup is characterized in that the wrapper consists of an inner wrapper and an outer wrapper, wherein the inner wrapper is dead wrapper or spring roll wrapper, and the outer wrapper is leavened wrapper;
the hair wrapper is prepared from the following raw materials in parts by weight: 90-110 parts of flour, 4-6 parts of white granulated sugar, 0.6-1.0 part of yeast, 0.8-1.2 parts of leavening agent, 1-3 parts of lard, 0.2-0.6 part of emulsifying thickener and 45-50 parts of water;
the dead skin is prepared from the following raw materials in parts by weight: 90-110 parts of flour, 0.8-1.2 parts of a dough cover modifier, 0.3-0.7 part of edible salt, 45-50 parts of water and 0.02-6 parts of natural pigment; the dough cover modifier is diacetyl tartaric acid monoglyceride and diglyceride;
the stuffing is mainly prepared from the following raw materials in parts by weight: 60-70 parts of pork, 24-34 parts of stuffing modifier, 1-2 parts of white granulated sugar, 0.8-1 part of edible salt, 2-3 parts of soy sauce, 0.1-0.3 part of white spirit, 0.5-0.7 part of chive, 0.5-0.7 part of sesame oil, 0.5-0.7 part of ginger and 0.5-0.7 part of monosodium glutamate;
the stuffing improver is prepared from the following raw materials in parts by weight: 20-50 parts of wheat fiber, 10-40 parts of citrus fiber, 30-60 parts of oat fiber and 5-20 parts of edible gelatin.
2. The double-layer soup-retaining steamed stuffed bun as claimed in claim 1, wherein the natural pigment is beta-carotene, and the amount of the natural pigment is 0.1 to 0.2 part by weight;
or the natural pigment is EM-beta-carotene, and the weight part of the natural pigment is 0.02-0.05; or the natural pigment is spinach powder, and the weight part of the natural pigment is 4-6 parts.
3. The preparation method of the double-layer soup-preserving steamed stuffed bun as claimed in claim 1, which comprises the following steps:
1) weighing the raw materials in parts by weight to prepare dead dough; or preparing spring roll wrappers;
2) weighing the raw materials in parts by weight to prepare a hair dough;
3) preparing stuffing;
4) molding: the method comprises the following steps: adding the dead dough prepared in the step 1), the leavened dough prepared in the step 2) and the stuffing prepared in the step 3) into a double-skin steamed stuffed bun integral forming machine to prepare a steamed stuffed bun green body;
the second method comprises the following steps: preparing dead dough prepared in the step 1) into dead dough skin or preparing spring roll skin for the inner layer of the steamed stuffed bun from the spring roll skin prepared in the step 1); preparing a hair dough prepared in the step 2) into hair dough sheets; superposing the dead wrapper or the inner layer on the leavened wrapper by using the spring roll wrapper in a bidirectional rolling manner, and wrapping the stuffing prepared in the step 3) to obtain a green steamed stuffed bun;
5) and 4) sequentially carrying out proofing, steaming, precooling, quick-freezing and packaging on the steamed stuffed bun green body prepared in the step 4) to obtain the double-layer soup-retaining steamed stuffed bun.
4. The method for preparing the steamed stuffed bun with double-layer soup-keeping juice according to claim 3, wherein the specific method for preparing the dead dough in the step 1) comprises the following steps: weighing the raw materials in parts by weight, adding the raw materials into a dough mixer to prepare smooth dough, and standing for 5-10 min to obtain the finished product;
the specific method for preparing the dead dough into the dead dough skin by taking the dead dough prepared in the step 1) in the step 4) comprises the following steps: rolling the dead dough into a dough sheet with the thickness of 1-2 mm, and buckling a circular dough sheet with the diameter of 70-80 mm by using a die to obtain the dead dough sheet;
the specific method for preparing the hair wrapper from the hair dough prepared in the step 2) in the step 4) comprises the following steps: rolling the leavened dough into a dough sheet with the thickness of 5-7 mm, and buckling a circular dough sheet with the diameter of 70-80 mm by using a die to obtain the leavened dough sheet;
the specific method for preparing the spring roll wrapper for the inner layer of the steamed stuffed bun by taking the spring roll wrapper prepared in the step 1) in the step 4) comprises the following steps: rolling the spring roll wrapper into 0.3-0.5 mm thick, and buckling a circular spring roll wrapper with the diameter of 70-80 mm by using a die to complete the process.
5. The method for preparing the steamed stuffed bun with the double-layer soup-retaining sauce according to claim 3, wherein the specific method for preparing the stuffing in the step 3) comprises the following steps: taking pork and mincing once by using a mincer with 8mm grid holes for later use; taking the stuffing modifier: water 1: 2-3, adding the stuffing modifier into water, uniformly mixing, heating to above 80 ℃, cooling to form gel, and grinding once by using a meat grinder with 8mm grid holes to obtain gel particles for later use; uniformly mixing the spare pork and gel particles with white granulated sugar, edible salt and monosodium glutamate, then adding soy sauce and white spirit, uniformly mixing, then adding chive, sesame oil and ginger, and uniformly mixing to obtain the stuffing.
6. The preparation method of the double-layer soup-retaining steamed stuffed bun as claimed in claim 3, wherein the specific method of the bidirectional calendering in the step 4) is as follows: after the dead dough sheet is overlapped on the hair dough sheet, the dead dough sheet is rolled for one time, and then the dead dough sheet is rolled for another time after being rotated for 90 degrees.
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| CN110338338A (en) * | 2018-04-03 | 2019-10-18 | 万修云 | The steamed stuffed bun of one kind of multiple fillings |
| CN108541902A (en) * | 2018-04-16 | 2018-09-18 | 上海老盛昌配送有限公司 | A kind of steamed dumping fillings and preparation method thereof |
| CN110063487B (en) * | 2019-06-04 | 2022-11-29 | 项城市百家实业有限公司 | Vegetarian stuffing improver and application thereof |
| CN111838649A (en) * | 2020-03-26 | 2020-10-30 | 格味美生物科技(无锡)有限公司 | Quick-frozen dumpling stuffing modifier, quick-frozen dumplings and making method thereof |
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| US20040166205A1 (en) * | 2003-02-24 | 2004-08-26 | Mars Incorporated | Gelled foods |
| CN103099125A (en) * | 2012-09-27 | 2013-05-15 | 上海清美绿色食品有限公司 | Steamed stuffed bun with double-layer wrapper and manufacturing method thereof |
| CN103689517A (en) * | 2013-11-01 | 2014-04-02 | 厦门美拉德食品科技有限公司 | Aquatic product collagen jelly flavouring and preparation method thereof |
| CN105211728A (en) * | 2015-10-30 | 2016-01-06 | 三全食品股份有限公司 | A kind of quick-frozen green compact steamed stuffed bun and preparation method thereof |
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