CN1283184C - Method for producing small basket paozu suitable for cooking by high frequency heating - Google Patents
Method for producing small basket paozu suitable for cooking by high frequency heating Download PDFInfo
- Publication number
- CN1283184C CN1283184C CNB018084702A CN01808470A CN1283184C CN 1283184 C CN1283184 C CN 1283184C CN B018084702 A CNB018084702 A CN B018084702A CN 01808470 A CN01808470 A CN 01808470A CN 1283184 C CN1283184 C CN 1283184C
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- China
- Prior art keywords
- filling
- edible
- materials
- stuffed
- agar
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Classifications
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/183—Natural gums
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Molecular Biology (AREA)
- Dispersion Chemistry (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Confectionery (AREA)
Abstract
The present invention provides a method for manufacturing a small-cage stuffed bun which can be quickly eaten by the reheating of the short time microwaves of a microwave heating cooker. The present invention comprises the following manufacturing procedures that the main components of raw stuffed materials of the small-cage stuffed bun are modulated; agar of which the weight is 5% less than that of main components of raw stuffed materials which are well modulated is boiled and cooked by adding water, and then the gel-shaped or sol-shaped agar is formed; the main components of the raw stuffed materials are mixed with the gel-shaped or sol-shaped agar so as to form basic materials of the raw stuffed materials; the basic materials of the raw stuffed materials can become basic materials with eatable stuffed materials by being heated and boiled; the basic materials with the eatable stuffed materials are cooled; the cooled basic materials of the stuffed materials are cut, and the eatable stuffed materials are manufactured; raw pieces can cover the eatable stuffed materials; the surfaces of the raw pieces are heated at a temperature of which the heat almost can not reach the stuffed materials covered by the raw pieces so that the pieces are gelatinized and an eatable state can be achieved. The eatable pieces and the eatable stuffed materials are cooled and refrigerated.
Description
Technical field
The invention relates to the manufacture method of small steamed meat bun, more specifically specifically be meant: be referred to as the small steamed meat bun of steamed dumping in China, it is with the skin under the ready state after the gelatinization, wraps heating and boils to the filling of ready state and make.The heating again that it only needs to carry out the short time with the microwave heating treatment device gets final product the edible possibility that becomes rapidly, is the preparation method that a kind of brand-new use microwave heating treatment device is cooked small steamed meat bun.
Background technology
Generally known, small steamed meat bun is to add in pork from the colloid of extractions such as pork rind, mix the even filling that becomes with green onion, ginger, make cutification with wheat flour and face, wrap filling, last cage steams the pork pies that the inside has edible soup, in China, particularly in the area, Shanghai, the small steamed meat bun that is just emitting hot gas on sale all can be seen in the place of arrival, becomes a line of scenery in winter.
That is to say, small steamed meat bun originally is can only and must steam the food that could eat by being placed in food steamer or the steamer utensil, rapidity in default of culinary art, moreover with food steamer or steamer utensil steam the preparation in advance of small steamed meat bun and use after tidy up, also be considerably to waste time and energy.Living in addition filling, rawhide are that bigger by the possibility of germ contamination in manufacturing process, long preservation can lose original taste very soon not through the goods of processing slaking, and this is not desired.Also have, small steamed meat bun can only be by cooking at food steamer or steamer utensil, can not that works fries in shallow oil, explode, poach or soup boil etc. as dumpling, steamed dumplings, spring roll.
In addition, reheat the cooling freezing mistake the method according to original steam small steamed meat bun the time, because of as in the filling of the characteristic of small steamed meat bun with soup when steaming for the first time, from meat, separate, the meat stuffing after freezing of but can't being cooled absorbs and goes back, when filling became a hard ball, owing to steam, skin also lost original face shaping, do not had glamour completely, therefore lost commercial value yet as small steamed meat bun.
Summary of the invention
The preparation method with small steamed meat bun is cooked in heating using microwave disclosed in this invention, is in view of above-mentioned problem content, through the result who studies intensively with keen determination.The microwave that the preparation method of this small steamed meat bun makes small steamed meat bun pass through the microwave heating treatment device of short time heats again just can be edible rapidly.This method comprises following program: the whipping procedure of the living filling main component of small steamed meat bun; Be that it is ripe to add poach, the agar of formation gel or colloidal solution shape with the agar 5% below of the gross weight of the main component of the living filling that is equivalent to mix up; The main component of living filling stirs with the agar that becomes gel or colloidal solution shape again, makes living filling stock; Boil by living filling stock is heated again, make it become the stock of edible filling; Cooled off with the stock of edible filling more again; Cut the stock of cooled filling, make edible filling; With rawhide edible filling bag is risen; The degree that does not almost arrive the filling that is risen by the rawhide bag with heat heats the surface, makes the skin gelatinization, and reaches edible; To cool off freezing through edible skin of gelatinization and edible filling.
Cooking the small steamed meat bun made from the preparation method of small steamed meat bun with heating using microwave of the present invention is, the living filling raw material of small steamed meat bun are before bag is entered, boil through heating, form the raw material of edible filling, being cut into filling again after this raw material cooling, the rawhide bag made from wheat flour and face rises afterwards, is keeping under the thawless prerequisite of colloid that mixes with filling, at once make the rawhide gelatinization, make the method for the making small steamed meat bun of edible skin with steam etc.Cook by heating using microwave, through the heating again of about 30 seconds to 1 minute short time, i.e. edible.Even on aspect the processing, owing to be under refrigeration and freezing state, to preserve, handle easily than crude finished product, do not need to steam the preparation that therefore it goes without doing steams and afterwards tidying up with steaming tray or steamer etc.Can boil by heating rawhide, living filling in addition and carry out complete sterilization, add because the application facet of cooking, belong to through heated products, can be used as edible small steamed meat bun under frozen state, can also as lightly fried dumpling, fry in shallow oil burning, fried as spring roll, even be put in the various soup stocks in addition, can make thin pancake or put into to rinse in the pot and boil, can not occur distortion yet, solve the monistic problem of dish.
The specific embodiment
The invention relates to the manufacture method of small steamed meat bun, more specifically specifically be meant: be referred to as the small steamed meat bun of steamed dumping in China, it is with edible skin after the gelatinization, wraps heating and boils to the filling of ready state and make.It makes the heating again that only needs to carry out the short time with the microwave heating treatment device get final product the edible possibility that becomes rapidly, is the preparation method that a kind of brand-new use microwave heating treatment device is cooked small steamed meat bun.Comprise following program: the allotment program of the living filling main component of above-mentioned small steamed meat bun; With the agar below 5% of the weight of main component under drying regime of the living filling that is equivalent to mix up, it is ripe to add poach, forms the agar of gel or colloidal solution shape; The main component of above-mentioned living filling is mixed with the agar that forms gel or colloidal solution shape, forms living filling stock; Boil by this living filling stock is heated, when making protein generation thermal change, also make the composition of gravy etc. be transferred to agar, make it become the stock of edible filling; The stock of this ready state filling is after cooling again; Cut the stock of this cooled filling, make edible filling; With rawhide equivalent one by one, that with the wheat flour be raw material edible filling bag is risen again; Almost do not arrive the degree of the filling that is risen by this rawhide bag with heat, the surface is heated, make the skin gelatinization, and reach ready state; Skin that this process gelatinization is edible and edible filling cool off freezing.
That is to say, the stirring of the living filling main material of small steamed meat bun refers to: for example, be 5 kilograms of streaky porks that is cut into suitable size and be cut in 5 kilograms of the onesize band muscle das Beinfleisch, each adds condiment and spices such as the condiment of a little salt, sugar, soy sauce, wine, chemical composition, natural plyability condiment, pork essence, clear soup condiment, pepper, sesame oil, add vegetables such as shallot and Chinese cabbage and cut the broken end that is fine into, after being mixed together stirring, be exactly the main component of living filling.
Then, be the stirring of making the agar of gel or colloidal solution shape.In this program, the most important thing is in the small steamed meat bun filling, make to be blended in the living filling material that the stock that can become soup after the heating remains unchanged.In the past, be to use the animal colloid of from the pork rind that boils etc., extracting, just so-called gelatin.In the present invention, use to present 1/6～1/7 the gelatification that is equivalent to gelatin, and, after the gelling cooling, can between 80～100 ℃, keep original face shaping plant colloid constant, that can not melt--agar.
In other words, as everyone knows, agar (Agan-agan) be from agar (Gelidiumamansii) and the red algae plants such as (Gracilaria conferuodes) of delivering vegetables physical property extract scientificly rice cell membrane component, be plant gelled material with polysaccharide mixture of viscosity.For example, the gross weight ratio of the main component of the living filling that use is equivalent to mix under drying regime is below 5%, the agar of drying such as 0.3%～0.9%, the dry agar of 50g is torn into bulk, be placed in an amount of water and soaked 1 hour or 2 hours, take advantage of it and also do not have fully expansion, stir once, move to sieve again and carry out filtration washing 1～2 time.This program is in order to remove impure material, and strengthens gluey intensity.Afterwards, also to soak, dewater again after fully absorbing moisture with clear water.Then this agar is torn into fritter, adds 40～60 times the ripe dissolving of poach that is equivalent to agar weight, promptly can be made into the agar of gel or colloidal solution shape.
Next be the program of making living filling stock: the main component that is the living filling that in the allotment program of the main component of living filling, to allocate, mix with the gel of in the agar program of making gel or colloidal solution shape, making or the agar of colloidal solution shape, make the stock of living filling.
In addition, at the stock of making the ready state filling, because of living filling stock heating is boiled, the protein that makes meat is in the time of abundant thermal change, make the agar of the gel of dissolving or colloidal solution shape absorb gravy and flavoring, add the composition of becoming owner of taste etc., and then be made into the stock of edible filling.
Next, the stock of cooling filling is meant, the stock of ready-made filling moves on the utensil such as mat in the program of the stock of making edible filling, and the stock of cooling filling drops to such as-2 ℃～3 ℃ its central temperature.
Also have, the program of making the edible filling is meant: the stock of chilled edible filling in the program of the stock of above-mentioned cooling filling, wherein preferably add an amount of spice, for example black pepper, sesame oil, carry out seasoning, use as cut-outs such as meat grinder, food masticators again, but can not make pastel, and will stay the skin texture of meat.That is to say, in the edible filling that is processed into, include the gelatinous colloid that is soaked with gravy between the particle of meat.
On the other hand, employed rawhide in the program with rawhide bag steamed stuffed bun is to rub out toward flour Li Jiashui and face, is divided into suitable size, and is pressed into circle and makes.At first, such as with wheat thin power flour 3500g, wheat strong flour 1500g, edible oil a little, add water 2350g, mix, rub into big dough, when to be pressed into thickness be 3cm～4cm this dough bar, be cut into the suitable shape of size again, be twisted into the rope shape, be cut into the ball between each heavily about 8g～12g again, flatten ball circular then, making its diameter is 7cm～9cm, the thickness of edge portion is 2mm～3mm simultaneously, and central portion thickness is 3mm～4mm, makes moulding.
Next be with rawhide faric program: will be in the program of the edible filling of this above-mentioned making ready-made edible filling, use such as ice cream dish etc. and carry out weighing, the size that is divided into each 20g～35g, the central part that places it in above-mentioned rawhide then packs, and makes the pleat of the rawhide of pressing down out reach 15～25.In the process of packing, preferably can leave an osculum at the top.The central temperature of the edible filling after having wrapped in addition preferably remains on the chilling temperature in the program of stock of cooling filling,, remains on-2 ℃～3 ℃ Celsius that is.
Secondly, the program of making the edible skin is meant: the above-mentioned small steamed meat bun of wrapping is directly gone up steamer, and preferably the steam generator of continuous tunnel type with the rawhide gelatinization, makes it reach edible state.At this moment, heat does not almost arrive filling, and just carries out the surface heating.Because the central temperature of filling remains between-2 ℃～3 ℃ Celsius, be blended in the filling, be cured as gluey agar and before 80 ℃～100 ℃, can not melt.In other words, the gait of march of the steam generator that is used for heating by control makes the temperature of heating be unlikely to arrive most filling in the steamed stuffed bun, and just makes rawhide produce gelatinization, makes it reach edible state.
Also have, be made into edible skin for making rawhide at short notice through gelatinization, the belt of steam engine is the steam net that is easy to pass through preferably; Moreover for avoiding sticking through the skin after the gelatinization, belt preferably passes through release treatment, and for example spraying is heat-resisting and have the fluororesin of easily peeling off character on belt, or sets up the cloth of peeling off on the industrial large-scale food processing equipment.
Next, the cooling freezing procedure is meant, when also not penetrating into inner filling through gelatinization, the temperature that reaches the skin of ready state, cools off rapidly.Can adopt continuous tunnel type to add the means of cold wind cooler etc. during cooling.Can for example, steamed stuffed bun be arranged on the pad of the usefulness of making dumplings with suitable mat when freezing, preferably spray an amount of water smoke, seal after careful the processing, snap frozen reaches-10 ℃～-18 ℃ Celsius until central temperature.
Then, with freeze, according to heating using microwave of the present invention cook with the ready-made small steamed meat bun of the preparation method of small steamed meat bun pack into rapidly polyethylene etc. bag in airtight preservation.
Cook the small steamed meat bun made from the preparation method of small steamed meat bun according to heating using microwave of the present invention, be before the bag small steamed meat bun, living filling is boiled processing through heating, make it become the stock of edible filling, subsequently it is made edible filling, pack with the rawhide made from flour, make edible skin with gelatinization rawhides such as steams rapidly, keep the colloid in the edible filling not melt simultaneously.Cook with microwave heating method, only the short time that need carry out about 30 seconds to 1 minute heats again, can be edible.Even aspect processing, because of it can be preserved under frozen state and freezing state, and compare without the finished product of heating, preserve processing also easilier.More do not need the preparation when steaming with steamer and cook after tidy up.Moreover, rawhide, living filling boil through heating, can accomplish sterilization completely, add on the application facet of cooking, because of being the goods of heating, cooking methods such as making cold small steamed meat bun, fry in shallow oil small steamed meat bun, fried small steamed meat bun, poach small steamed meat bun, soup boil small steamed meat bun all becomes possibility.The present invention is an invention that meets 21 century, is with historically new significance very much, has the manufacture method of the very strong quick small steamed meat bun of practicality.
Claims (1)
1. the just manufacture method of edible small steamed meat bun rapidly of the heating using microwave by the short time of heating using microwave cooking device is characterized by: comprise following program:
To mix based on meat, flavoring, spice, the allotment of living filling composition of cutting the small steamed meat bun of thin vegetables;
With 0.3～5% agar of the weight of living filling composition under drying regime that is equivalent to allocate gained, it is ripe to add the poach that is equivalent to 40～60 times in agar, forms the agar of gel or colloidal solution shape;
The living filling composition that described allotment is obtained mixes with the agar that forms gel or colloidal solution shape, forms living filling material;
This living filling material heated boils, when making protein generation thermal change, also make the composition of gravy be transferred to agar, so make edible in the filling material;
Should cool off by the interior filling material of prepared edible, make central temperature drop to-2 ℃～3 ℃;
Cut filling material in this cooled edible, be made into the edible interior filling of each 20g～35g size;
With rawhide equivalent one by one, that with the wheat flour be raw material edible filling bag is risen;
Almost do not arrive the degree of the interior filling that is risen by this rawhide bag with heat, the surface is heated, make the rawhide gelatinization, and reach edible state; And
Fast cool off freezingly by be small steamed meat bun that the crust of ready state and wherein edible interior filling form through gelatinization this, make central temperature reach-10 ℃～-18 ℃.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/JP2001/002269 WO2002076243A1 (en) | 2001-03-22 | 2001-03-22 | Method for producing small basket paozu suitable for cooking by high frequency heating |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1426278A CN1426278A (en) | 2003-06-25 |
| CN1283184C true CN1283184C (en) | 2006-11-08 |
Family
ID=11737150
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB018084702A Expired - Fee Related CN1283184C (en) | 2001-03-22 | 2001-03-22 | Method for producing small basket paozu suitable for cooking by high frequency heating |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JPWO2002076243A1 (en) |
| CN (1) | CN1283184C (en) |
| WO (1) | WO2002076243A1 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2890310B1 (en) | 2005-09-06 | 2009-04-03 | Sederma Soc Par Actions Simpli | USE OF PROTOBERBERINS AS AGENTS REGULATING THE ACTIVITY OF THE PILOSEBACEE UNIT |
| JP2009027979A (en) * | 2007-07-27 | 2009-02-12 | Nissen Giken:Kk | Method for producing xiao long baozi having meat texture fish protein concentrate as main raw material |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0789889B2 (en) * | 1991-03-18 | 1995-10-04 | 井村屋製菓株式会社 | Chinese steamed bun for microwave oven |
| JPH0724088U (en) * | 1993-10-12 | 1995-05-09 | 和彦 宮田 | Frozen food with soup |
| JP3519637B2 (en) * | 1999-06-22 | 2004-04-19 | 日本たばこ産業株式会社 | Emulsion composition for improving texture |
-
2001
- 2001-03-22 CN CNB018084702A patent/CN1283184C/en not_active Expired - Fee Related
- 2001-03-22 WO PCT/JP2001/002269 patent/WO2002076243A1/en active Application Filing
- 2001-03-22 JP JP2002574768A patent/JPWO2002076243A1/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| CN1426278A (en) | 2003-06-25 |
| JPWO2002076243A1 (en) | 2004-09-16 |
| WO2002076243A1 (en) | 2002-10-03 |
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Granted publication date: 20061108 Termination date: 20130322 |