CN206101507U - Brown sugar steamed bun - Google Patents
Brown sugar steamed bun Download PDFInfo
- Publication number
- CN206101507U CN206101507U CN201620339936.1U CN201620339936U CN206101507U CN 206101507 U CN206101507 U CN 206101507U CN 201620339936 U CN201620339936 U CN 201620339936U CN 206101507 U CN206101507 U CN 206101507U
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- CN
- China
- Prior art keywords
- steamed bread
- right flank
- brown sugar
- left surface
- notch
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Abstract
The utility model relates to a brown sugar steamed bun, including the main part, this main part appearance by the up end, down terminal surface, left surface and right flank constitute, plane that lower terminal surface was placed for the level of being convenient for, the up end is for extending to the other end and be the upwards cambered surface of protruding form from terminal surface one end down, left surface and right flank lie in the up end both sides respectively and link up in up end under and between the terminal surface, the main part lies in the up end and follows extending direction and be provided with the groove of the notch. When the scheme is adopted, the utility model provides a pleasing to the eye steamed bun of ripe efficiency that just evaporates with higher speed.
Description
Technical field
This utility model is related to a kind of wheaten food, and in particular to a kind of brown sugar steamed bread.
Background technology
A kind of one of China Han tradition wheaten food, food being steamed into flour fermentation, shape is justified and is swelled.Steamed bread is by single product
Kind flour fermentation form, its shape is made up of upper surface, lower surface, left surface and right flank, and lower surface is for ease of keeping flat
Plane, upper surface is to extend to the other end from lower surface one end and distinguish in the cambered surface of the shape that raises up, left surface and right flank
Positioned at upper surface both sides and it is connected between upper surface and lower surface, the steamed bread of such shape makes steamed bread center be heated in food steamer
Duration and received heat are different from the outside of steamed bread, to make steamed bread cook completely, need to expend more after steamed bread periphery cooks
Time.
The content of the invention
In view of the shortcomings of the prior art, the purpose of this utility model is to provide a kind of attractive in appearance and accelerate to cook efficiency
Brown sugar steamed bread.
For achieving the above object, this utility model provides following technical scheme：Including main body, the body contours are by upper end
Face, lower surface, left surface and right flank are constituted, described lower surface for ease of horizontal positioned plane, described upper surface is
The other end is extended to from lower surface one end and in the cambered surface of the shape that raises up, described left surface and right flank is located at respectively upper end
Face both sides and it is connected between upper surface and lower surface, it is characterised in that：Described main body sets positioned at upper surface along bearing of trend
It is equipped with the groove of the notch.
By adopting above-mentioned technical proposal, the groove of the notch is set up, heat can quickly go deep into inside steamed bread from the groove of the notch, shorten
The duration of the ripe steamed bread of pressure decatizing, steamed bread during steaming, steamed bread be located at groove of the notch both sides part can automatic both sides extend, volume increasing
Greatly, make steamed bread that there is more preferable fluffy mouthfeel, on the other hand, change original old-fashioned and inflexible shape, expansion and the shape with opening
Steamed bread is set to have more aesthetics and identification.
This utility model is further arranged to：The described groove of the notch is located at the middle part between left surface and right flank.
By adopting above-mentioned technical proposal, the middle part being arranged between left surface and right flank, further in optimization steamed bread
Each several part is heated evenly situation, with the shorter time steamed bread is cooked completely.
This utility model is further arranged to：Described main body be located at be provided through between left surface and right flank for
The packing cavity of other edible fillers is filled, the section of the packing cavity is in " C " word shape.
By adopting above-mentioned technical proposal, " C " word shape is also made between filler and steamed bread main body while processing is easy to
Mouthfeel have more stereovision, give eater preferably eat experience.
This utility model is further arranged to：Described edible filler is by the flour fermentation evaporation for being mingled with beans
Into.
By adopting above-mentioned technical proposal, using the flour for being mingled with beans, increase steamed bread mouthfeel and nutrition, before comparing
Single taste, it is easy to which various crowds are received.
This utility model is further described with reference to the accompanying drawings and detailed description.
Description of the drawings
Fig. 1 is the top view of this utility model specific embodiment；
Fig. 2 is the side view of this utility model specific embodiment；
Fig. 3 is the sectional view of this utility model specific embodiment.
Specific embodiment
As shown in Figure 1-Figure 3, the utility model discloses a kind of brown sugar steamed bread, including main body 1, the profile of main body 1 is by upper
End face 11, lower surface 12, left surface 13 and right flank 14 are constituted, lower surface 12 for ease of horizontal positioned plane, upper surface 11
It is to extend to the other end and in the cambered surface of the shape that raises up from the one end of lower surface 12, left surface 13 and right flank 14 are located at respectively upper
The both sides of end face 11 and it is connected between upper surface 11 and lower surface 12, main body 1 is provided with along bearing of trend positioned at upper surface 11 and cuts
Mouthful groove 111, sets up the groove of the notch 111, and heat can quickly go deep into inside steamed bread from the groove of the notch 111, shortening cook completely steamed bread when
It is long, steamed bread during steaming, steamed bread be located at the both sides of the groove of the notch 111 part can automatic both sides extend, volume increases, and has steamed bread
There is more preferable fluffy mouthfeel, on the other hand, change original old-fashioned and inflexible shape, expand and the shape with opening makes steamed bread more beautiful
Sight degree and identification.
The groove of the notch 111 is located at middle part between left surface 13 and right flank 14, be arranged at left surface 13 and right flank 14 it
Between middle part, further each several part is heated evenly situation in optimization steamed bread, steamed bread is cooked completely with the shorter time.
Main body 1 is located at and is provided through between left surface 13 and right flank 14 for filling filling out for other edible fillers 16
Material chamber 15, the section of the packing cavity 15 is in " C " word shape, and " C " word shape also makes filler and steamed bread master while processing is easy to
Mouthfeel between body has more stereovision, gives eater and preferably eats experience.
Edible filler 16 is formed by the flour fermentation evaporation for being mingled with beans, using the flour for being mingled with beans, is increased
Steamed bread mouthfeel and nutrition, single taste before comparing, it is easy to which various crowds are received.
Claims (3)
1. a kind of brown sugar steamed bread, including main body, the body contours are made up of upper surface, lower surface, left surface and right flank, described
Lower surface for ease of horizontal positioned plane, described upper surface is to extend to the other end and in convex from lower surface one end
The cambered surface of shape is played, described left surface and right flank is located at respectively upper surface both sides and is connected between upper surface and lower surface,
It is characterized in that：Described main body is located at upper surface and bearing of trend is provided with the groove of the notch, described main body be located at left surface with
The packing cavity for filling other edible fillers is provided through between right flank, the section of the packing cavity is in " C " word shape.
2. brown sugar steamed bread according to claim 1, it is characterised in that：The described groove of the notch be located at left surface and right flank it
Between middle part.
3. brown sugar steamed bread according to claim 1, it is characterised in that：Described edible filler is by the face for being mingled with beans
Powder fermentation evaporation is formed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201620339936.1U CN206101507U (en) | 2016-04-13 | 2016-04-13 | Brown sugar steamed bun |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201620339936.1U CN206101507U (en) | 2016-04-13 | 2016-04-13 | Brown sugar steamed bun |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN206101507U true CN206101507U (en) | 2017-04-19 |
Family
ID=58510392
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201620339936.1U Active CN206101507U (en) | 2016-04-13 | 2016-04-13 | Brown sugar steamed bun |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN206101507U (en) |
-
2016
- 2016-04-13 CN CN201620339936.1U patent/CN206101507U/en active Active
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| GR01 | Patent grant | ||
| GR01 | Patent grant |