CN108850190A - A kind of instant thousand sheets steamed stuffed bun and preparation method thereof - Google Patents
A kind of instant thousand sheets steamed stuffed bun and preparation method thereof Download PDFInfo
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- CN108850190A CN108850190A CN201810710654.1A CN201810710654A CN108850190A CN 108850190 A CN108850190 A CN 108850190A CN 201810710654 A CN201810710654 A CN 201810710654A CN 108850190 A CN108850190 A CN 108850190A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of instant thousand sheets steamed stuffed buns, and musculus cutaneus to be replaced with a thousand sheets on the basis of traditional steamed stuffed bun, improves the nutritive value of traditional steamed stuffed bun；While in order to reach good instant effect, the present invention also provides a kind of freeze-dryings of thousand sheets steamed stuffed bun, drying process is divided into two steps of precooling and freeze-drying by this method, by this method treated thousand sheets steamed stuffed bun, after rehydration test, water absorption reaches the 105-115% of original product water content, and mouthfeel is fresh and tender, the flavor for maintaining former thousand sheets steamed stuffed bun has been obviously improved the taste of thousand sheets steamed stuffed bun compared to traditional oven drying method.
Description
Technical field
The present invention relates to food processing technology fields more particularly to a kind of instant thousand sheets steamed stuffed bun and preparation method thereof.
Background technique
Steamed stuffed bun is a kind of ancient traditional wheaten food, is generally wrapped in filling by face, and main making material has flour and filling, origin
In Sichuan.According to legend by the period of Three Kingdoms Zhuge Liang invention (away from more than 1800 years modern).
The use of this title of steamed stuffed bun then starts from the Song Dynasty,《The scheme record of swallow wing vermachen》：" benevolence ancestor's birthday , Ci Group minister steamed stuffed bun." steamed stuffed bun
Note is said afterwards：" i.e. steamed bun alias ".Have filling person, the steamed stuffed bun (meaning that steamed bun does not have filling, steamed stuffed bun has filling) of Beiren's meaning of steamed bun.Packet
Son is usually to be made into flour fermentation, and size is different according to the size of heart of filling, the smallest to be referred to as steamed stuffed bun by small bamboo food steamer, other
It is followed successively by Zhong Bao, great Bao.Common heart of filling be pork, mutton, beef, vermicelli, mushroom, sweetened bean paste, celery, eggplant, cabbage, leek,
Bean curd, agaric, stewed meat with dried vegetable, yolk, sesame etc..
It is a kind of special processed soybean food, is a kind of thin bean curd dry plate, it is possible to understand that at a piece of especially big extremely thin
There is the dried bean curd of certain toughness, color cream colour can be cold and dressed with sauce, can fry, can cook.Due to being suppressed in speciality tool interior-layer layer, produce
When appear to have 1,100 and be superimposed and be known as a thousand sheets (thinsheets ofbeancurd) on Anhui and other places, China
The certain places in the north are known as dry bean curd.
Nutritive value
1. containing abundant protein in shredded soybean curd, and bean curd albumen category adequate proteins, not only contain 8 kinds of amino needed by human
Acid, and its ratio is needed also close to human body, and nutritive value is higher；
2. the lecithin that shredded soybean curd contains can remove the cholesterol being attached on vascular wall, vascular sclerosis is prevented, prevents cardiovascular disease
Disease, cardioprotection；
3. containing several mineral materials, supplement calcium, osteoporosis caused by preventing because of calcium deficiency promotes skeleton development, to children, always
The bone growth of people is extremely advantageous.
It is suitable in poor health, malnutritive, deficiency of qi and blood, the thin people of old age win is edible；It is suitable for hyperlipidemia, high gallbladder is solid
Alcohol, overweight people and vascular sclerosis person are edible；Diabetic patients；The people of suitable for women postpartum hypogalactia is edible；It is suitable for
Youngsters and children is edible；The people of suitable phlegm-fire cough asthma (including acute bronchitis cough and asthma) is edible；Suitable cancers patient food
With；The most suitable old man of the skin of soya-bean milk.
In order to improve the nutritive value of traditional steamed stuffed bun, it is necessary to research and develop the instant thousand sheets steamed stuffed bun that an a kind of thousand sheets is crust.
Summary of the invention
Technical problems based on background technology, the present invention provides a kind of instant thousand sheets steamed stuffed buns and preparation method thereof.
Technical scheme is as follows：
A kind of instant thousand sheets steamed stuffed bun is invagination, cooked product made of packing with lean meat or peeled shrimp using a thousand sheets as crust.
Preferably, the instant thousand sheets steamed stuffed bun, the weight of each steamed stuffed bun are 18-20g, wherein thousand sheets tare weight 9-11g；Filling
Weight 8-10g.
Preferably, the instant thousand sheets steamed stuffed bun, water content 10-12g.
Preferably, the thousand sheets is inside and outside two layers, and internal layer is rectangle, having a size of (45-55) * (65-75) mm；Outer layer
For triangle, having a size of (18-22) * (20-24) * (18-22) mm.
A kind of preparation method of instant thousand sheets steamed stuffed bun, includes the following steps：
It A, is inside and outside two layers by the preliminary finish of thousand sheets elder generation, internal layer is rectangle, and outer layer is triangle, and meets size requirement；
B, after filling meat being stirred, conventionally it is bundled into thousand sheets steamed stuffed bun；
C, thousand sheets steamed stuffed bun is conventionally cooked；
D, after thousand sheets steamed stuffed bun is cooled to room temperature, thousand sheets steamed stuffed bun is handled according to freeze-drying；
E, by freeze-drying, treated that thousand sheets steamed stuffed bun is packed, and is stored in the subzero 15 DEG C of refrigerator-freezers of subzero 18-, stores up
It deposits, transport.
Preferably, the freeze-drying, includes the following steps：Precooling 45- under the conditions of subzero 75- is 65 DEG C subzero
Then 75min is freeze-dried 18-22h under the conditions of subzero 45- is 35 DEG C subzero；The charge of freeze dryer is 3.0-3.5kg/m3。
Preferably, when instant thousand sheets steamed stuffed bun of the invention is edible, thousand sheets steamed stuffed bun is taken out from refrigerator-freezer, is directly rushed with boiled water
Bubble.
The invention has the beneficial effects that：Instant thousand sheets steamed stuffed bun of the invention is on the basis of traditional steamed stuffed bun, by musculus cutaneus
A thousand sheets is replaced with, the nutritive value of traditional steamed stuffed bun is improved；Simultaneously in order to reach good instant effect, the present invention also provides
A kind of freeze-drying of thousand sheets steamed stuffed bun, by this method treated thousand sheets steamed stuffed bun, after rehydration test, water absorption reaches original
The 105-115% of product water content, and mouthfeel is fresh and tender, maintains the flavor of former thousand sheets steamed stuffed bun, compared to traditional oven drying method, significantly
Improve the taste of thousand sheets steamed stuffed bun.
Specific embodiment
Embodiment 1：
A kind of instant thousand sheets steamed stuffed bun is invagination, cooked product made of packing with lean meat or peeled shrimp using a thousand sheets as crust.
The instant thousand sheets steamed stuffed bun, the weight of each steamed stuffed bun are 19.0g, wherein thousand sheets tare weight 10.0g；Filling weight 9.0g.
The instant thousand sheets steamed stuffed bun, water content 11.0g.
The thousand sheets is inside and outside two layers, and internal layer is rectangle, having a size of 50*70mm；Outer layer is triangle, having a size of
20*22*20mm。
A kind of preparation method of instant thousand sheets steamed stuffed bun, includes the following steps：
It A, is inside and outside two layers by the preliminary finish of thousand sheets elder generation, internal layer is rectangle, and outer layer is triangle, and meets size requirement；
B, after filling meat being stirred, conventionally it is bundled into thousand sheets steamed stuffed bun；
C, thousand sheets steamed stuffed bun is conventionally cooked；
D, after thousand sheets steamed stuffed bun is cooled to room temperature, thousand sheets steamed stuffed bun is handled according to freeze-drying；
E, by freeze-drying, treated that thousand sheets steamed stuffed bun is packed, and is stored in subzero 16 DEG C of refrigerator-freezers, storage, transport,
?.
The freeze-drying, includes the following steps：Precooling 60min under the conditions of subzero 70 DEG C, then subzero
20h is freeze-dried under the conditions of 40 DEG C；The charge of freeze dryer is 3.2kg/m3。
When instant thousand sheets steamed stuffed bun of the invention is edible, thousand sheets steamed stuffed bun is taken out from refrigerator-freezer, is directly brewed with boiled water, i.e.,
It can.
Embodiment 2：
A kind of instant thousand sheets steamed stuffed bun is invagination, cooked product made of packing with lean meat or peeled shrimp using a thousand sheets as crust.
The instant thousand sheets steamed stuffed bun, the weight of each steamed stuffed bun are 18.0g, wherein thousand sheets tare weight 10.0g；Filling weight 8.0g.
The instant thousand sheets steamed stuffed bun, water content 10.7g.
The thousand sheets is inside and outside two layers, and internal layer is rectangle, having a size of 45*65mm；Outer layer is triangle, having a size of
18*20*18mm。
A kind of preparation method of instant thousand sheets steamed stuffed bun, includes the following steps：
It A, is inside and outside two layers by the preliminary finish of thousand sheets elder generation, internal layer is rectangle, and outer layer is triangle, and meets size requirement；
B, after filling meat being stirred, conventionally it is bundled into thousand sheets steamed stuffed bun；
C, thousand sheets steamed stuffed bun is conventionally cooked；
D, after thousand sheets steamed stuffed bun is cooled to room temperature, thousand sheets steamed stuffed bun is handled according to freeze-drying；
E, by freeze-drying, treated that thousand sheets steamed stuffed bun is packed, and is stored in subzero 18 DEG C of refrigerator-freezers, storage, transport,
?.
The freeze-drying, includes the following steps：Precooling 45min under the conditions of subzero 75 DEG C, then subzero
18h is freeze-dried under the conditions of 45 DEG C；The charge of freeze dryer is 3.5kg/m3。
When instant thousand sheets steamed stuffed bun of the invention is edible, thousand sheets steamed stuffed bun is taken out from refrigerator-freezer, is directly brewed with boiled water, i.e.,
It can.
Embodiment 3：
A kind of instant thousand sheets steamed stuffed bun is invagination, cooked product made of packing with lean meat or peeled shrimp using a thousand sheets as crust.
The instant thousand sheets steamed stuffed bun, the weight of each steamed stuffed bun are 20.0g, wherein thousand sheets tare weight 11.0g；Filling weight 9.0g.
The instant thousand sheets steamed stuffed bun, water content 12.0g.
The thousand sheets is inside and outside two layers, and internal layer is rectangle, having a size of 55*75mm；Outer layer is triangle, having a size of
22*24*22mm。
A kind of preparation method of instant thousand sheets steamed stuffed bun, includes the following steps：
It A, is inside and outside two layers by the preliminary finish of thousand sheets elder generation, internal layer is rectangle, and outer layer is triangle, and meets size requirement；
B, after filling meat being stirred, conventionally it is bundled into thousand sheets steamed stuffed bun；
C, thousand sheets steamed stuffed bun is conventionally cooked；
D, after thousand sheets steamed stuffed bun is cooled to room temperature, thousand sheets steamed stuffed bun is handled according to freeze-drying；
E, by freeze-drying, treated that thousand sheets steamed stuffed bun is packed, and is stored in subzero 15 DEG C of refrigerator-freezers, storage, transport,
?.
The freeze-drying, includes the following steps：Precooling 75min under the conditions of subzero 65 DEG C, then subzero
22h is freeze-dried under the conditions of 35 DEG C；The charge of freeze dryer is 3.0kg/m3。
When instant thousand sheets steamed stuffed bun of the invention is edible, thousand sheets steamed stuffed bun is taken out from refrigerator-freezer, is directly brewed with boiled water, i.e.,
It can.
Lab scale craft research is carried out to freeze-drying thousand sheets steamed stuffed bun below
Choose three factors：Pre-freeze time, drying time, charge, each factor do 4 horizontal experiments, pre-freeze time difference
For 0.5h, 1h, 1.5h, 12h, drying time is respectively：16h, 18h, 20h, for 24 hours, charge is respectively：1.8kg/m3、
2.5kg/m3、3.2kg/m3、4.0kg/m3；Experimental result evaluation index is moisture, rehydration ratio, sensory evaluation.
1, influence of the pre-freeze time to experimental result
Experiment condition：Subzero 70 DEG C of pre-freezes, hothouse vacuum degree 56.2Pa, charge 2.5kg/m3；Drying temperature is subzero 40
℃；Test result is shown in Table 1：
Table 1：The experiment of pre-freeze time
| Pre-freeze time h | 0.5 | 1 | 1.5 | 12 |
| Drying time h | 18 | 18 | 18 | 18 |
| Rehydration ratio % | 94 | 106 | 110 | 103 |
| Dried frozen aquatic products moisture | 9.5 | 4.7 | 4.3 | 6.5 |
| Mouthfeel | There is the cold heart | Warm | Warm | There is the cool heart |
As can be seen from Table 1, under this experiment condition, the dried frozen aquatic products reconstitution rate of pre-freeze time 1h and 1.5h is high, and moisture content is low,
Rehydration deutostoma temperature-sensing thermal, to save the energy, the pre-freeze time of optimization is 1h.
The analysis of causes：The freezing process of ultralow temperature can generate varigrained ice crystal and directly later sublimation speed.Freezing
During dry, the ice crystal of formation is smaller, and the gap left after distillation is with regard to smaller, so that subsequent vapor overflow channel is narrow
Small, resistance is big, and food drying speed is caused to slow down, and drying time extends；The ice crystal of formation is bigger, and drying time is smaller long.
2, influence of the drying time to experimental result
Experiment condition：Subzero 70 DEG C of pre-freezes, pre-freeze time are 1h, hothouse vacuum degree 56.2Pa, charge 2.5kg/m3；It is dry
Temperature is subzero 40 DEG C；Test result is shown in Table 2：
Table 2：Drying time experiment
As can be seen from Table 2, with this condition, be lyophilized 16h after, moisture all can 5.0% hereinafter, and boiled water brew, rehydration
Test can reach mouthfeel temperature, it is contemplated that the factor of charge size reduces Energy Consumption Factors, selects the freeze-drying time optimized
For 20h.
3, influence of the charge to experimental result
It is the important of decision drying time by the quality of dried foods on weight in wet base useful load, that is, unit area drying plate of freeze dryer
Factor.Here evaluation index not simple drying time, the drying time of unit charge, drying time is short not
Mean that the drying time of unit charge is also short, the drying time of only unit charge is shorter, then more economical and efficient.It is very bright
Show that total charge is fewer, and drying time is shorter long, but charge will use production efficiency reduction very little, increase energy consumption.Therefore, it needs
Find optimum charge.
Experiment condition：Subzero 70 DEG C of pre-freezes, pre-freeze time are 1h, hothouse vacuum degree 56.2Pa；Drying temperature is subzero
40℃；Drying time is 18h, and test result is shown in Table 3：
Table 3：Charge experiment
| Charge kg/m3 | 1.8 | 2.5 | 3.2 | 4.0 |
| Rehydration ratio % | 115 | 110 | 106 | 98 |
| Dried frozen aquatic products moisture | 3.1 | 3.9 | 4.3 | 5.6 |
| Mouthfeel | There is the cold heart | Warm | Warm | Warm |
By table 3 it is recognised that with this condition, with the increase of charge, dried frozen aquatic products moisture is also stepped up.This is because cold
When being lyophilized dry, the drying of food is promoted by outer layers towards inner layers, and thicker by dried foods, heat transmission resistance is bigger, is needed
Drying time is also longer.With the increase of charge, rehydration is than being presented downward trend.This is because how much Hui Ying of charge
Ring whether material is dried thoroughly.Charge is more, and material accumulation is too thick, and heat transmission resistance is big, will affect water during lyophilization
Divide the propulsion by internal layer outer layers, causes drying process to be not thorough, partial moisture is also contained in material, influence rehydration, with dressing
Reduced trend is presented in the increase of doses, sensory evaluation score, this is because Analyses Methods for Sensory Evaluation Results largely with rehydration
Than related, rehydration is than big Analyses Methods for Sensory Evaluation Results with regard to high.
By the test result of table 3. it is recognised that charge 2.5 and 3.2kg/m3, can reach ideal freeze-drying effect
Fruit is comprehensively considered by rehydration effect, moisture, mouthfeel and energy consumption aspect, and the charge of optimization is in 3.2kg/m3。
Comparative example
The freeze-drying of the embodiment of the present invention 1 is replaced with to conventional oven drying method：Dry 28h under the conditions of 60 DEG C.
After tested, dry product thousand sheets steamed stuffed bun is the 44% of proper mass after drying；Rehydration is tested, and after 10min, water absorption is original
The 43% of product water content；After 20min, water absorption is the 51% of original product water content；Water absorption is original product water content after 5h
76%；And mouthfeel is hard, chewing is laborious.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (8)
1. a kind of instant thousand sheets steamed stuffed bun, which is characterized in that the thousand sheets steamed stuffed bun is using a thousand sheets as crust, is interior with lean meat or peeled shrimp
It falls into, cooked product made of packing.
2. instant thousand sheets steamed stuffed bun as described in claim 1, which is characterized in that the instant thousand sheets steamed stuffed bun, each steamed stuffed bun
Weight is 18-20g, wherein thousand sheets tare weight 9-11g；Filling weight 8-10g.
3. instant thousand sheets steamed stuffed bun as claimed in claim 2, which is characterized in that the instant thousand sheets steamed stuffed bun, water content 10-
12g。
4. instant thousand sheets steamed stuffed bun as claimed in claim 2, which is characterized in that the thousand sheets is inside and outside two layers, and internal layer is length
It is rectangular, having a size of（45-55）*（65-75）mm；Outer layer is triangle, having a size of（18-22）*（20-24）*（18-22）mm.
5. a kind of preparation method of instant thousand sheets steamed stuffed bun, which is characterized in that include the following steps：
It A, is inside and outside two layers by the preliminary finish of thousand sheets elder generation, internal layer is rectangle, and outer layer is triangle, and meets size requirement；
B, after filling meat being stirred, conventionally it is bundled into thousand sheets steamed stuffed bun；
C, thousand sheets steamed stuffed bun is conventionally cooked；
D, after thousand sheets steamed stuffed bun is cooled to room temperature, thousand sheets steamed stuffed bun is handled according to freeze-drying；
E, by freeze-drying, treated that thousand sheets steamed stuffed bun is packed, and is stored in the subzero 15 DEG C of refrigerator-freezers of subzero 18-, stores up
It deposits, transport.
6. the preparation method of instant thousand sheets steamed stuffed bun as claimed in claim 5, which is characterized in that the freeze-drying, packet
Include following steps：Precooling 45-75min under the conditions of subzero 75- is 65 DEG C subzero, then under the conditions of subzero 45- is 35 DEG C subzero
It is freeze-dried 18-22h；The charge of freeze dryer is 3.0-3.5 kg/m3。
7. the preparation method of instant thousand sheets steamed stuffed bun as claimed in claim 6, which is characterized in that the freeze-drying, packet
Include following steps：Then precooling 60min under the conditions of subzero 70 DEG C is freeze-dried 20h under the conditions of subzero 40 DEG C；Freeze dryer
Charge be 3.2kg/m3。
8. the preparation method of instant thousand sheets steamed stuffed bun as claimed in claim 6, which is characterized in that instant thousand sheets steamed stuffed bun of the invention
When edible, thousand sheets steamed stuffed bun is taken out from refrigerator-freezer, is directly brewed with boiled water.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115211530A (en) * | 2022-06-30 | 2022-10-21 | 湖州丁莲芳食品有限公司 | Preparation process of freeze-dried bean curd sheet steamed stuffed buns |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102334645A (en) * | 2010-07-28 | 2012-02-01 | 李康伟 | Production method and molding die of vacuum freeze dried (FD) dumplings and wontons |
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2018
- 2018-07-02 CN CN201810710654.1A patent/CN108850190A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102334645A (en) * | 2010-07-28 | 2012-02-01 | 李康伟 | Production method and molding die of vacuum freeze dried (FD) dumplings and wontons |
Non-Patent Citations (1)
| Title |
|---|
| 邹立等: "《中国传统节日饮食文化与地方名点教程》", 28 February 2014 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115211530A (en) * | 2022-06-30 | 2022-10-21 | 湖州丁莲芳食品有限公司 | Preparation process of freeze-dried bean curd sheet steamed stuffed buns |
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Application publication date: 20181123 |