CN1989852A - Stuffing for farci foodstuff, preparing method thereof, and farci foodstuff with the stuffing - Google Patents
Stuffing for farci foodstuff, preparing method thereof, and farci foodstuff with the stuffing Download PDFInfo
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- CN1989852A CN1989852A CNA2006101621940A CN200610162194A CN1989852A CN 1989852 A CN1989852 A CN 1989852A CN A2006101621940 A CNA2006101621940 A CN A2006101621940A CN 200610162194 A CN200610162194 A CN 200610162194A CN 1989852 A CN1989852 A CN 1989852A
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Abstract
The invention provides one kind of stuffing food with juiceness taste which stuffing comprising fluid medium, that is a producing method can produce stuffing food with fluid medium which at low viscosity as inner material continuously. The fluid medium at low viscosity is enfolded by bean cream skim, adhering cream paste then frying to heat, thus enables prevent inner material of stuffing food leaking and obatains stuffing food with juiceness taste inner material effectively.
Description
Technical field
The present invention relates to a kind of food with filling with interior material and manufacture method thereof, its objective is to produce that this food with filling has the mouthfeel of succulence the food material of flow-like food with filling as interior material.
Background technology
In recent years, the consumption of food with filling such as Chinese style steamed stuffed bun is increasing, and this is because people can taste two kinds of different delicious foods and mouthfeel simultaneously.Yet, under the food material that uses lower baste of stickiness or flow-likes such as soup juice, tartar sauce and the together faric situation of solid-state filling material, the easy problem that spills of the food material of flow-like in manufacture process.For this reason, making such food with filling needs to make by hand, and attention can not allow the food material of flow-like spill, and preparation method is strict, is not suitable for the production in enormous quantities of mechanization.
For addressing the above problem, the applicant has attempted with all edible films such as the skin of soya-bean milk or spring roll wrappings the fluid thing being encased in advance, and with this interior material as food with filling.Wherein, use the product good mouthfeel of the skin of soya-bean milk without any sense of discomfort.But, only use the skin of soya-bean milk to encase the fluid thing, the problem that the fluid thing spills from the skin of soya-bean milk slit of parcel can take place.Therefore, attempted perhaps using the skin of soya-bean milk and spring roll wrapping double wrapped etc. as interior material with two-layer skin of soya-bean milk parcel fluid thing.Even now has suppressed spilling of fluid thing to a certain extent, but causes the hardening of food with filling mouthfeel to produce sense of discomfort owing to thin layer is blocked up.
The applicant is in patent documentation 1, disclosed to solving with interior bag food such as skin of soya-bean milk spring rolls, through fried heated products in manufacture process, the steam that sharply produces in the material in when fried causes pressure to rise sharply, make crust break in the problem that spills of material, on the skin of soya-bean milk, make the technology of little passage as crust.But patent documentation 1 relates to be skin of soya-bean milk spring roll one class with the skin of soya-bean milk as crust, the food with filling that heating is made through deep-fried is not the material that is used to constitute material in the food with filling described in the present invention.Even indiscriminately imitate this technology, the fluid thing still can spill from the passage that the skin of soya-bean milk is held.
List of references
No. 3430988 communique of [patent documentation 1] patent
Summary of the invention
Problem of the present invention is that a kind of interior material of food with filling that mechanization manufacturing continuously comprises succulence fluid thing that is suitable for is provided.
In view of above-mentioned problem, the inventor has found as internal layer portion, to encase this internal layer portion with edible film and form outer portion with the fluid thing making when being the food with filling of interior material with the fluid thing after having carried out studying intensively; Select the skin of soya-bean milk as this edible film, adhere to behind the butterie pastel through slightly fried again, during as the interior material of food with filling, can prevent food with filling in heating process, the fluid thing of internal layer portion spills the skin of soya-bean milk from the outer portion of interior material.And, found the method for the food with filling of continuous manufacturing succulence and good mouthfeel.
The object of the invention to solve the technical problems realizes by the following technical solutions.According to the interior material of a kind of food with filling that the present invention proposes, it comprises: contain the internal layer portion of fluid thing, and by the outer portion that is wrapped with the face clothing and constitutes through the skin of soya-bean milk of fried heating.
The interior material of aforesaid food with filling, it can be heated by steam.
The interior material of aforesaid food with filling, it can be frozen.
A kind of food with filling that has used aforesaid food with filling with interior material.
A kind of food with filling is with the manufacture method of interior material, and it may further comprise the steps: parcel contains the skin of soya-bean milk of the internal layer portion of fluid thing, adheres to the butterie pastel, through the fried thermosetting skin portion that adds.
Aforesaid food with filling wherein, passes through further Steam Heating of fried heating back with the manufacture method of interior material.
Aforesaid food with filling is with the manufacture method of interior material, and wherein, the employed skin of soya-bean milk has plasticity, and the fluid thing that internal layer portion is comprised does not spill, and has certain intensity, and it can not broken in operation process.
Aforesaid food with filling is with the manufacture method of interior material, and wherein, to being wrapped in the skin of soya-bean milk of the internal layer portion that contains the fluid thing, operating weight percentage is 10～35% face pastel.
Aforesaid food with filling is with the manufacture method of interior material, and wherein, in the fried heating process, the temperature of internal layer portion is no more than 100 ℃.
A kind of manufacture method of food with filling uses aforesaid food with filling to be wrapped within the external-talent with interior material.
By technique scheme, the present invention has following advantage at least:
According to the present invention, the food with filling of material in a kind of fluid thing that includes succulence can be provided, this food with filling fluid thing in manufacture process can not spill, and on the mouthfeel without any sense of discomfort, and can produce in enormous quantities.
Description of drawings
Fig. 1 for food with filling with interior material and the schematic diagram that uses an embodiment (Chinese style steamed stuffed bun) of the food with filling of material in this.
1: food with filling is with the internal layer portion of interior material
2: food with filling is with the outer portion (skin of soya-bean milk part) of interior material
3: food with filling is with the outer portion (face clothing part) of interior material
4: the external-talent of food with filling
1-3: the interior material of food with filling
1-4: food with filling
The specific embodiment
The interior material of＜food with filling 〉
The interior material of food with filling of the present invention, it constitutes the internal layer portion that comprises the fluid thing, and by the outer portion that is wrapped with the face clothing and constitutes through the skin of soya-bean milk of fried heating.Below just in this material and manufacture method thereof together describe.
(internal layer portion)
Food with filling of the present invention includes the fluid thing with the internal layer portion of interior material.
In the present invention, the fluid thing is meant and is in a liquid state under the temperature of food with filling when edible or unsetting state such as pasty state, and the food material of the shape that promptly flows does not comprise the object that is the solid shape when edible.Therefore, except that edible, the fluid thing also can be solid state when circulation or manufacturing.Food with filling when edible, its temperature can be according to the kind of food with filling and eater's hobby differences, do not do specificly, are generally 0～100 ℃, are preferably 20～90 ℃, more preferably 30～80 ℃.
The preferred viscosities of fluid thing is because of along with temperature changes, thus be not particularly limited, if but the succulence mouthfeel of material possible in the too high meeting of viscosity diminishes under the temperature when edible.Therefore under consumption temperature, when being representation temperature, below the general preferred 20000cp, more preferably below the 15000cp, below the further preferred 10000cp, most preferably suitable below the 6000cp with 50 ℃.
On the other hand, under processing temperature, if the viscosity of the fluid thing of usefulness skin of soya-bean milk wrapping inner layer portion is low excessively, the operation meeting is difficult to carry out.Therefore, the temperature of the fluid thing when operation, with flow-like that can the viscosity of the internal layer portion that wraps with the skin of soya-bean milk is thicker slightly or solid shape or gel for suitable, the temperature when those skilled in the art can set up operation on their own and the rerum naturas such as viscosity of material.Here do not do qualification without exception, but in the processing temperature when internal layer portion is wrapped up with the skin of soya-bean milk, in the time of 20 ℃, representationally be, more than the preferred 100cp, more preferably more than the 1000cp, more than the further preferred 2000cp, most preferably suitable more than the 3000cp.
The kind of fluid thing and allotment amount thereof so long as the state of flow-like gets final product, are not particularly limited, and those skilled in the art can suitably set voluntarily.Example as the fluid thing has, Japanese bean paste, Chinese style sweetened bean paste, white dip, French dressing, fruit dip etc.The material that increases viscosity in the scope that faric operation can be carried out has, farina, living starch or chemical starch that cornstarch, starch from sweet potato etc. are made, and gellan gum (gelan gum), pectin, guar gum (guar gum), xanthans (xanthane gum), locust bean gum (locust bean gum), tamarind seeds of trees glue (tamarindseed gum), gum arabic water-soluble polysaccharides such as (gum arabic) etc.In the fluid thing, can freely suitably add soluble sweetener, acid, flavor enhancements such as monosodium glutamate.
In addition, mobile and succulence sense are not lost for making as holistic internal layer portion by internal layer portion except the fluid thing, can also comprise the filling material of a part of solid shape.Its content does not limit without exception, as the typical case, accounts for below 80% in internal layer portion and is advisable, and more preferably accounts for below 60%.Solid shape filling material is not particularly limited, chicken for example, and fish and shrimp, greengrocery, mushroom, the fruit class, the potato class, materials such as beans and cereal all can adopt.
(outer portion)
Food with filling of the present invention is characterized by with the outer portion of interior material, is made of the skin of soya-bean milk through fried heating that hangs with the face clothing.
The skin of soya-bean milk that uses among the present invention can adopt the normally used skin of soya-bean milk, can be modulated into the skin of soya-bean milk with heating soybean milk voluntarily, also can be with the commercially available skin of soya-bean milk.
The particularly preferred skin of soya-bean milk is, has plasticity, can not allow the fluid thing that is included in internal layer portion spill, and has certain intensity, and in operation process cracky not.
Specifically, the so-called dried skin of soya-bean milk below 10% with water accounts weight, and the skin-deep ratio of the so-called fresh bean curd of water accounts weight more than 60%, be preferably water accounts weight more than 10% and 60% the so-called partial desiccation skin of soya-bean milk of not enough weight, more preferably account for 15～55% the partial desiccation skin of soya-bean milk of weight, more preferably account for 20～45% the partial desiccation skin of soya-bean milk of weight, most preferably be 25～40% the partial desiccation skin of soya-bean milk that accounts for weight.Moisture is low excessively, and then the skin of soya-bean milk lacks plasticity, is difficult in encapsulation process guarantee that internal layer portion can not spill.Opposite moisture is too high, and the skin of soya-bean milk is too soft then can to break in the process of parcel.In addition, contain the lower dry skin of soya-bean milk of moisture even use, also can be soaked in water moisture adjusted in the above-mentioned scope gets final product.
To during as outer cage structure, the cream batter can be stained with as the face clothing in the internal layer portion outside of wrapping with the skin of soya-bean milk through the skin of soya-bean milk of fried heating with hanging with the face clothing, carry out fried heating then and get final product.
During the vermicelli clothing, can in the cream batter, soak with the skin of soya-bean milk or with the internal layer portion that the skin of soya-bean milk is wrapped, or above the cream batter is sprayed on.The amount of cream batter is with can be for interior material keeps being shaped as benchmark, and the internal layer portion that includes the fluid thing for skin of soya-bean milk parcel preferably accounts for 15～25% of its weight and is advisable.When the cream batter was very few, the face clothing was crossed the thin conformality that lacks, and internal layer portion may spill from outer portion, opposite when too much the face clothing blocked up, can produce sense of discomfort on the mouthfeel.In addition, before being stained with the cream batter, dry powder can be pounced on so that batter is hung more evenly.
The condition of fried heating is, will in the mode that adds thermocoagulation its hardening be got final product the cream batter of outer portion surface attachment at least, and those skilled in the art can suitably set.Heat time heating time, long-time fried heating should be noted not wanting in the aspect, in order to avoid cause volumetric expansion that the skin of soya-bean milk of outer portion is broken because of the fluid thing temperature of internal layer portion rises.That is, fried heating is no more than 100 ℃ with the temperature of the internal layer portion material of interior material, relatively slightly gets final product.More specifically, the temperature of heating is generally with preferred 160～180 ℃, more preferably 165～175 ℃.The time of fried heating can change with heating-up temperature, preferably with the cream batter on surface because of adding 20 seconds～3 minutes of thermocoagulation hardening, more preferably 30 seconds～1 minute and 30 seconds.
The interior material of food with filling of the present invention, its internal layer portion need be airtight with outer portion.Because if under the situation that can not be airtight, food with filling is in manufacturing process, and the fluid thing of its internal layer portion spills from interior material easily.Further, the internal layer portion of interior material airtight the time, the outer portion of interior material also must constitute certain intensity, so that the heating period of food with filling in manufacturing process can not break by outer portion.In of the present invention material as mentioned above, the outer portion of interior material uses the skin of soya-bean milk, further vermicelli clothing and through fried heating on this skin of soya-bean milk forms the outer portion that has increased intensity.
(Steam Heating)
The food with filling that obtains is used for directly being wrapped among the external-talent with interior material, can prevent that also the internal layer portion of fluid thing from spilling from interior material, preferably carries out Steam Heating again.Like this can be so that become soft and smooth through the outer portion of the interior material of fried heating hardening.When not carrying out Steam Heating, the outer portion of interior material is harder, the whole body all is corner angle, using mechanization means it to be wrapped in the process of making food with filling among the external-talent, it is outstanding that the outer portion of interior material punctures the external-talent easily, can reduce production efficiency, then can prevent the generation of this situation after steaming.And the internal layer portion of interior material can fully obtain sterilizing after the Steam Heating.
The interior material of the food with filling that as above obtains can provide with refrigeration or freezing state.For anti-long preservation is preferably carried out freezing.Certainly the internal layer portion owing to the freezing interior material that freezes can be solid-state, needn't be flow-like.The producer of food with filling can the interior material of this food with filling of self manufacture, also can be used as product and uses after buying.
＜food with filling 〉
Secondly, food with filling of the present invention is characterized by, and has used the as above interior material of food with filling of statement.Food with filling be with the external-talent encase or be involved in material and material obtains after being wrapped in the external-talent in making food.Especially pass through Steam Heating, heating processes such as baking heating or fried heating have obtained the heat packs filling food, because of heating is easy to generate the problem that the fluid thing in the interior material breaks and spills, thereby especially suitable.For example, preferred Chinese style steamed stuffed bun is Japanesely selected common steaming smashed bean bun in the heart, the bread of band filling, pie, vermicelli clothing or adhere to the fried food etc. of the fried powder of bread etc.
Be example with embodiments of the invention below, the present invention is specified.But technological thought of the present invention is not limited to the following example.In addition, the % among the embodiment and part are all represented weight standard.
With batching as shown in table 1 below with the steam copper that agitating device is housed mixed after, obtain the internal layer portion that the filling material by fluid thing and solid shape constitutes.From internal layer portion withdrawn fluid thing, with the test of C type viscosimeter, in the time of 50 ℃ 5200cp, in the time of 20 ℃ 8000cp.The internal layer portion that obtains is in the time of 50 ℃, and the partial desiccation skin of soya-bean milk (only system oil (strain) manufacturing) parcel with containing moisture 30% spills in order not make the fluid thing, in being enclosed in fully.This skin of soya-bean milk has the plasticity and the intensity of appropriateness, and the operation of wrapping inner layer portion is easy to finish.
Secondly, it is pounced on dry powder, and be immersed in the cream batter, for adhering to 22% cream batter, afterwards the fried heating of 170 ℃ oily temperature 30 seconds with the internal layer portion of containing the fluid thing of skin of soya-bean milk parcel.Afterwards, put it into temperature and be in 90 ℃ the pallet, carry out 10 minutes Steam Heating after, carry out freezing after the cooling.So just obtained the interior material of food with filling that constitutes as outer portion through the skin of soya-bean milk of fried heating by the internal layer portion that includes the fluid thing and vermicelli clothing.The fluid thing that comprises in the internal layer portion of the interior material that obtains does not spill from outer portion, in being sealed in fully.
Below, above-mentioned interior material after freezing is thawed, be wrapped in the face base of Chinese style steamed stuffed bun, carry out Steam Heating, produce food with filling (Chinese style steamed stuffed bun) (with reference to Fig. 1).
(table 1) basic list of ingredients
| Raw material (solid shape filling material) | Allotment amount (weight portion) |
| The smart water-starch sesame oil of chicken bamboo shoots carrot Chinese cabbage auricularia auriculajudae fresh kidney beans round onions lotus rhizomes (fluid) salt soy sauce white sand sugar wine meat | 50 5.0 4.0 4.0 2.0 4.0 4.0 5.0 0.7 5.4 2.7 4.3 1.4 51.8 3.6 1.8 |
| Add up to | 149.7 |
[comparative example 1-8]
As shown in table 2, will be as the skin of soya-bean milk of the outer portion of the interior material among the embodiment 1, be divided into and adhere to the cream batter and do not carry out fried situation (comparative example 1), wrap up other various edibility lappings again to replace adhering to cream batter and fried situation (comparative example 2 in the skin of soya-bean milk outside of outer portion, 6～8), and outer portion uses other edibility lappings to replace the situation (comparative example 3～5) etc. of the skin of soya-bean milk, and identical with embodiment 1 respectively method has been made food with filling with interior material and the food with filling that uses material in this.
The quality evaluation result of the food with filling that obtains about embodiment 1 and comparative example 1～8 thereof, as shown in table 2.
In addition, it is as follows that whether the fluid thing has the evaluation that spills:
◎: do not have fully; О: do not have substantially; △: have slightly a bit; *: very many
The evaluation of mouthfeel is as follows:
◎: very good; О: good; △: sense of discomfort is arranged slightly; *: very uncomfortable
The evaluation of operability is as follows:
◎: very good; О: good; △: slightly loaded down with trivial details; *: very loaded down with trivial details
(table 2) evaluation result
| Embodiment |
| 1 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | |
| The 1st layer of outer portion of skin portion the 2nd layer fluid thing spill the general comment of mouthfeel operability | Skin of soya-bean milk cream batter ◎ ◎ ◎ ◎ | The skin of soya-bean milk do not have * ◎ ◎ * | Skin of soya-bean milk skin of soya-bean milk ◎ * △ * | Dumpling wrapper cream batter ◎ * △ * | Spring roll wrapping cream batter ◎ * * * |
| Comparative example 5 | Comparative example 6 | Comparative example 7 | Comparative example 8 | ||
| The 2nd layer of liquid of the 1st layer of outer portion of skin portion spill the general comment of mouthfeel operability | Rice cake cream batter ◎ * * * | Skin of soya-bean milk dumpling wrapper ◎ △ △ * | Spring roll wrapping spring roll wrapping ◎ △ △ * | Bean curd micromicron cake ◎ △ * * |
As embodiment 1, as shown in table 1, internal layer portion wraps up with the skin of soya-bean milk, pounces on and adheres to the cream batter behind the dry powder when 170 ℃ of oil temperature formed outer portion in fried 30 seconds, the fluid thing that internal layer portion after the moulding is comprised can not spill from outer portion, and mouthfeel and operability are all very good.
In contrast to this, in comparative example 1, just with skin of soya-bean milk parcel back Chinese style steamed stuffed bun musculus cutaneus wrap molding, skin of soya-bean milk breakage when Steam Heating, thus produced the problem that the fluid thing spills.
Secondly in comparative example 2, wrapped up 2 layers,, stayed sense of discomfort on the mouthfeel as a result though do not produce the problem that the fluid thing spills with the skin of soya-bean milk.
In comparative example 3～5, use dumpling wrapper respectively, spring roll wrapping, edibility sheetings such as rice cake replace the skin of soya-bean milk, though do not produce the problem that the fluid thing spills, but because the sheeting of the outer portion of interior material has absorbed the moisture of the fluid thing that internal layer portion comprises, the succulence mouthfeel of internal layer portion is destroyed, and the become mouthfeel of glutinous sticky paste of the outer portion of interior material is very poor.In addition, dumpling wrapper has certain thickness than the skin of soya-bean milk, bad parcel, and spring roll wrapping or rice paper lack moisture, and folded part breaks easily, and operability is poor.
In comparative example 6～8, the 1st layer of the outer portion of interior material is wrapped up with the skin of soya-bean milk, and the 2nd layer of other edibility sheeting parcel of usefulness, though do not produce the problem that the fluid thing spills, compare with embodiment 1, mouthfeel has discomfort slightly, and aspect operability because of to wrap up 2 times more loaded down with trivial details, comprehensive quality is bad.
As shown in table 3, the moisture that makes the skin of soya-bean milk that food with filling uses with the outer portion of interior material is between 10～60%, and the use amount of cream batter changes between 5～40% with respect to the full weight of interior material, the food with filling that other methods have similarly to Example 1 been made interior material and used material in this.Analyzed influence to material quality in the product.
(table 3)
| | | Test 3 | | Test 5 | |
| The amount fluid thing of the moisture cream batter of the skin of soya-bean milk spill the mouthfeel operability | 30％ 22％ ◎ ◎ ◎ | 10％ 22％ △ △ △ | 60％ 22％ △ ◎ △ | 30％ 5.5％ △ ◎ ◎ | 30％ 43％ ◎ △ ◎ |
As test 1, and at the partial desiccation skin of soya-bean milk that uses water accounts 30%, and adhering under the situation of the cream batter that accounts for weight 20%, the fluid thing does not spill fully, and in mouthfeel, each side results such as operability are very good.
As test 2, and when using the dry skin of soya-bean milk of water accounts 10%, the skin of soya-bean milk makes the parcel operation be difficult to carry out more firmly, the place that the skin of soya-bean milk breaks also is easy to generate the problem that the fluid thing spills, and mouthfeel is also harder, and sense of discomfort is arranged.
As test 3, when using the fresh bean curd skin of moisture 60%, the skin of soya-bean milk has breakage mostly in the parcel operating process of internal layer portion, be easy to produce spilling of fluid thing, and operability is also bad.
As test 4, the amount of cream batter is very few, and is very thin attached to the cream batter layer on the skin of soya-bean milk, lacks the effect of conformal, is easy to take place the situation that the fluid thing spills.
As test 5, and the amount of cream batter is too much, and is too thick attached to the cream batter on the skin of soya-bean milk, though can prevent spilling of fluid thing, mouthfeel has discomfort slightly.
Embodiment 3
With the skin of soya-bean milk wrapped up comprise the fluid thing internal layer portion after after the fried heating, except that not carrying out Steam Heating, made food with filling with interior material and the food with filling that uses material in this with method similarly to Example 1, detected the steam-heated influence that has or not internal material quality, its result is as shown in table 4.
(table 4) evaluation result
| Embodiment |
| 1 | Embodiment 3 | |
| The state that spills central temperature skin portion of the fried Steam Heating fluid of cream batter thing | There is ◎ soft, smooth more than 75 ℃ | Have or not 40 ℃ of hardening of ◎, there is projection on the surface |
In embodiment 3, even do not carry out Steam Heating, do not produce the problem that the fluid thing spills yet, prevent that the effect that fluid thing that internal layer portion comprises can not spill from the outer portion of interior material from having obtained affirmation.
Yet, in embodiment 3, whether do not know that because of only having carried out 30 seconds fried heating of 170 ℃ of oil temperature, central temperature has only risen to 40 ℃.And in embodiment 1, owing to also carried out Steam Heating in the lump, central temperature has been raised to 75 ℃, and interior material has obtained sterilization effects.
And at the outer portion state aspect of interior material, owing to carried out Steam Heating, the outer portion of interior material becomes soft and smooth through steaming in embodiment 1.This makes and with machinery interior material is wrapped in the process of Chinese style steamed stuffed bun musculus cutaneus that interior material can not puncture the external-talent and operation easily, and the mechanized operation performance is more superior, and is more favourable than embodiment 3.
Adjust the content of starch of the fluid thing among the embodiment 1, obtained the fluid thing of viscosity as shown in table 5 (50 ℃, C type viscosimeter).These are modulated internal layer portion as the fluid thing, all the other adopt the way identical with embodiment 1 to make food with filling with interior material and the food with filling that uses this interior material, and detected the internal material of viscosity of fluid thing and the influence that quality produced of food with filling thereof, the result is as shown in table 5.
(table 5) evaluation result
| Fluid | Embodiment | 1 | Embodiment | 4 4200cp | Embodiment 5 6200cp |
| The mouthfeel operability | ◎ ◎ | ◎ △ | △ ◎ |
As embodiment 4, reduced the viscosity of fluid thing and increased under the mobile situation, be difficult to carry out with the operation of skin of soya-bean milk wrapping inner layer portion, reduced operability.In addition, as embodiment 5, increase the viscosity of fluid thing and reduced under the mobile situation, the food with filling that obtains lacks the succulence sense, and it is bad that mouthfeel becomes.
Embodiment 6
With the interior material of food with filling that embodiment 1 obtains, use bread face base and pie musculus cutaneus to substitute Chinese style steamed stuffed bun musculus cutaneus, produced bread and pie.Bread that obtains and pie are when edible, and the outer portion skin of soya-bean milk of interior material is broken by the teeth, in the fluid stream inlet that comprises in the internal layer portion, have the very mouthfeel of succulence.
The above, it only is preferred embodiment of the present invention, be not that the present invention is done any pro forma restriction, though the present invention discloses as above with preferred embodiment, yet be not in order to limit the present invention, any those skilled in the art, in not breaking away from the technical solution of the present invention scope, when the technology contents that can utilize above-mentioned announcement is made a little change or is modified to the equivalent embodiment of equivalent variations, in every case be the content that does not break away from technical solution of the present invention, according to technical spirit of the present invention to any simple modification that above embodiment did, equivalent variations and modification all still belong in the scope of technical solution of the present invention.
Claims (10)
1, the interior material of a kind of food with filling is characterized in that it comprises:
The internal layer portion that contains the fluid thing, and by the outer portion that is wrapped with the face clothing and constitutes through the skin of soya-bean milk of fried heating.
2, a kind of interior material of food with filling as claimed in claim 1 that is heated by steam.
3, a kind of interior material of food with filling as claimed in claim 1 that is frozen.
4, a kind of food with filling is characterized in that: it has used the interior material of food with filling as claimed in claim 1.
5, a kind of food with filling is characterized in that it may further comprise the steps with the manufacture method of interior material:
Parcel contains the skin of soya-bean milk of the internal layer portion of fluid thing, adheres to the butterie pastel, through the fried thermosetting skin portion that adds.
6, food with filling according to claim 5 is characterized in that wherein with the manufacture method of interior material, through the further Steam Heating in fried heating back.
7, food with filling according to claim 5 is with the manufacture method of interior material, it is characterized in that the wherein employed skin of soya-bean milk has plasticity, the fluid thing that internal layer portion is comprised does not spill, and have certain intensity, it can not broken in operation process.
8, food with filling according to claim 5 is characterized in that with the manufacture method of interior material, and wherein, to being wrapped in the skin of soya-bean milk of the internal layer portion that contains the fluid thing, operating weight percentage is 10～35% face pastel.
9, food with filling according to claim 5 is characterized in that with the manufacture method of interior material, and wherein, in the fried heating process, the temperature of internal layer portion is no more than 100 ℃.
10, a kind of manufacture method of food with filling is characterized in that: use food with filling as claimed in claim 1 to be wrapped within the external-talent with interior material.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005372834A JP2007167038A (en) | 2005-12-26 | 2005-12-26 | Inner material for jam-like material-wrapped food, and jam-like material-wrapped food |
| JP2005372834 | 2005-12-26 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1989852A true CN1989852A (en) | 2007-07-04 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006101621940A Pending CN1989852A (en) | 2005-12-26 | 2006-12-07 | Stuffing for farci foodstuff, preparing method thereof, and farci foodstuff with the stuffing |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP2007167038A (en) |
| CN (1) | CN1989852A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108432834A (en) * | 2018-03-26 | 2018-08-24 | 吕杰红 | The cooking method and equipment of deep-fried twisted dough sticks |
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2005
- 2005-12-26 JP JP2005372834A patent/JP2007167038A/en active Pending
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2006
- 2006-12-07 CN CNA2006101621940A patent/CN1989852A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108432834A (en) * | 2018-03-26 | 2018-08-24 | 吕杰红 | The cooking method and equipment of deep-fried twisted dough sticks |
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| JP2007167038A (en) | 2007-07-05 |
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