CN201370040Y

CN201370040Y - Steamed stuffed bun

Info

Publication number: CN201370040Y
Application number: CN200820215312U
Authority: CN
Inventors: 高柱
Original assignee: Anhui Gaoji Catering Management Co Ltd
Current assignee: Shanghai Yifeng Food & Beverage Management Co., Ltd.
Priority date: 2008-11-21
Filing date: 2008-11-21
Publication date: 2009-12-30
Anticipated expiration: 2018-11-21

Abstract

The utility model relates to a steamed stuffed bun, which belongs to the technical field of food. A steamed stuffed bun wrapper is divided into an outer wrapper and an inner wrapper which are mutually pasted, wherein the outer wrapper is a fermented flour wrapper; the inner wrapper is an unfermented flour wrapper; and fillings are wrapped in the inner wrapper. Through the technical scheme, the fillings of the steamed stuffed bun are firstly wrapped in the inner wrapper, and then, the inner wrapper and the outer wrapper are pasted for closing up. The unfermented flour wrapper which is also called as a dead-front wrapper is formed by uniformly kneading unfermented flour and water. Compared with the fermented flour wrapper, the unfermented flour wrapper has high elasticity, high toughness and strong adhesive force, and is difficult to break, and the phenomenon of outer flowing liquor in the processing of steaming the steamed stuffed bun can not occur. Simultaneously, because no pore is formed in the unfermented flour wrapper, the unfermented flour wrapper has weak adsorptivity, and filling liquor in the cooked filling can be perfectly preserved in the inner wrapper without being absorbed by the fermented flour wrapper in the outer layer. Thereby, the steamed stuffed bun can be stored for a long time without taste degradation.

Description

A kind of steamed stuffed bun

Technical field

The invention belongs to food technology field, be specifically related to a kind of steamed stuffed bun.

Background technology

The traditional steamed stuffed bun of China all be with the filling material package in individual layer fermentation musculus cutaneus, then steamed stuffed bun is inserted and carry out fried in the pot or steam, there is following shortcoming in this steamed stuffed bun: one, because the fermentation musculus cutaneus is comparatively soft, damaged situation of giving the game away takes place in regular meeting when therefore wrapping up the filling material, cause the steamed stuffed bun phenomenon that the infiltration of the soup juice in regular meeting produces filling material fermentation musculus cutaneus also flows out in the process of shortening, thereby influence the outward appearance and the quality of steamed stuffed bun; Its two therefore because the fermentation musculus cutaneus contains hole,, cause the fermentation musculus cutaneus of the steamed stuffed bun behind the shortening can continue to absorb the interior soup juice of filling material, thereby influenced the mouthfeel of steamed stuffed bun, and make that steamed stuffed bun can not long-term storage so its adsorptivity is stronger.

Summary of the invention

The purpose of this invention is to provide a kind of steamed stuffed bun, its cracky not in the process of packing can long-term storage and do not influence the mouthfeel of steamed stuffed bun.

For achieving the above object, the present invention has adopted following technical scheme: a kind of steamed stuffed bun, steamed stuffed bun skin are divided into the crust and the endothelium of mutual applying, and wherein crust is the fermentation musculus cutaneus, and endothelium is slow-witted musculus cutaneus, and the filling material package is rolled in the endothelium.

As shown from the above technical solution, the steamed stuffed bun among the present invention is rolled in the filling material package in the endothelium earlier, then inside and outside suitcase is closed closing in.Described slow-witted musculus cutaneus is also referred to as the unleavened dough skin, is to be mixed and stirred to knead by flour that does not have fermentation and water to form.Musculus cutaneus elasticity and good toughness because slow-witted musculus cutaneus ferments, cohesive force is big, therefore cracky not, so in the process of shortening steamed stuffed bun, can not produce the phenomenon of soup juice outflow, simultaneously because slow-witted musculus cutaneus inside does not contain hole, a little less than the adsorptivity, so the soup juice in the filling material can be intact behind the shortening is kept in the endothelium, and can not absorbed by outer field fermentation musculus cutaneus, thereby making that the present invention makes the steamed stuffed bun of gained can long-term storage and can not influence mouthfeel.

Description of drawings

Fig. 1 is a structural representation of the present invention;

Fig. 2 is the vertical view of filling material, endothelium and crust.

The specific embodiment

As shown in Figure 1, a kind of steamed stuffed bun, steamed stuffed bun skin are divided into the crust 10 and the endothelium 20 of mutual applying, and wherein crust 10 is the fermentation musculus cutaneus, and endothelium 20 is slow-witted musculus cutaneus, and filling material 30 is wrapped in the endothelium 20.

Described slow-witted musculus cutaneus promptly refers to roll the musculus cutaneus that is pressed into by slow-witted face, claims the unleavened dough skin again.Described slow-witted face is mixed and stirred by flour and water and kneads.Modulate the difference of used hot and cold water because of it, divide cold water face and boiling water face again.The boiling water face claims dough made with boiling water again, promptly uses boiling water and flour and the face that becomes; The cold water face then is that described normal temperature is decided according to concrete condition, is generally 15 ℃～30 ℃ with the dough of water under the normal temperature and flour modulation, usually less than 35 ℃, and this moment and the gluten road that goes out, smooth.The modulation mixing method of boiling water face and cold water face can be referring to prior art, and the two rolls the musculus cutaneus of system all applicable among the present invention.Usually, the cold water gluten is good, and malleable is strong and pulling force is big, and the finished product color and luster is whiter, and taste good is preferential selection of the present invention.

As preferred version of the present invention, the thickness of described endothelium 20 is 0.1mm～0.8mm.

The thickness of described endothelium 20 should not be too thick, otherwise influence the whole size of steamed stuffed bun, also should not be too thin, otherwise endothelium 20 is damaged easily, causes the soup juice outflow in the filling material easily.

As the further preferred version of the present invention, the thickness of described endothelium 20 is 0.2～0.5mm.

The endothelium 20 of above-mentioned thickness will be fused into one with the fermentation musculus cutaneus 10 in its outside after steamed stuffed bun cooks, and thickness is moderate, cracky not, and eater's mouthfeel is also better relatively.

As preferred version of the present invention, the percentage by weight of fluffy ash and/or alkali is less than 4% in the described endothelium 20, and all the other are flour and water.

Fluffy ash and alkali can soften gluten, increase substantially the extensibility of face, thereby have further improved the mouthfeel of face.

As another kind of preferred version of the present invention, described endothelium 20 adds water by Strong flour and makes.

The muscle degree of Strong flour in flour is the strongest, and it is all better that itself and water mix and stir the elasticity and the ductility of face of kneading gained, the therefore endothelium 20 that is made by Strong flour chewiness the most, mouthfeel the best.In conjunction with aforementioned, it is preferential selection of the present invention that the water that is no more than 35 ℃ under Strong flour and the normal temperature state is mixed and stirred kneading.

In order to make the soup juice in the filling material 30 more, eating mouth feel is preferable, and the percentage by weight that skin freezes in the described filling material 30 is 20～35%, and the percentage by weight of meat is 65～80%.

As the further preferred version of the present invention, the percentage by weight that skin freezes in the described filling material 30 is 30%, and the percentage by weight of meat is 70%, mouthfeel the best of this ratio.

Same eating mouth feel is preferable in order to make the soup juice in the filling material 30 more, and the percentage by weight that makes fat meat in the described meat is 20～40%, and the percentage by weight of lean meat is 60～80%.

As the further preferred version of the present invention, the percentage by weight of fat meat is 30% in the described meat, and the percentage by weight of lean meat is 70%.

The diameter of described endothelium 20 can be more than or equal to the diameter of crust 10, and as preferred version of the present invention, the diameter of described endothelium 20 is less than the diameter of crust 10.

As shown in Figure 2, when making steamed stuffed bun, at first endothelium 20 is placed on the middle part of crust 10, then filling material 30 is placed on the endothelium 20, then intervolve endothelium 20 but do not close up, make filling material 30 place the parcel of endothelium 20 and can Lou not spill ensuing packing, intervolve crust 10 at last, make endothelium 20 and crust 10 fit together and close up, the steamed stuffed bun of making had thus both prevented the breakage of endothelium 20, make the soup juice in the filling material 30 in the process of shortening, be unlikely to outflow, reduced the consumption of endothelium 20 again, kept original shape of steamed stuffed bun and size.

Endothelium 20 is placed on the middle part of crust 10, and filling material 30 is placed on the middle part of endothelium 20.Help packing of steamed stuffed bun, also help 30 complete being wrapped in the endothelium 20 of filling material.

The steamed stuffed bun of making by the present invention, the one, filling is big, the 2nd, the soup juice in the filling material 30 can keep delicious taste for a long time, as not edible at once, can treat that steamed stuffed bun cools completely, put into refrigerator freezing or refrigeration all can, the freezing maintenance more than 90 days, take out when edible and on stove, steam 8～10 minutes edibles, and taste is constant.

Claims

1, a kind of steamed stuffed bun is characterized in that: the steamed stuffed bun skin is divided into the crust (10) and the endothelium (20) of mutual applying, and wherein crust (10) is the fermentation musculus cutaneus, and endothelium (20) is slow-witted musculus cutaneus, and filling material (30) is wrapped in the endothelium (20).

2, steamed stuffed bun according to claim 1 is characterized in that: the thickness of described endothelium (20) is 0.1mm～0.8mm.

3, steamed stuffed bun according to claim 2 is characterized in that: the thickness of described endothelium (20) is 0.2～0.5mm.

4, steamed stuffed bun according to claim 1 is characterized in that: described flour is Strong flour.

5, according to each described steamed stuffed bun of claim 1～4, it is characterized in that: the diameter of described endothelium (20) is less than the diameter of crust (10).