Quick-freezing microwave bun and preparation method

Quick-freezing microwave bun and preparation method

The invention discloses a quick-freezing microwave bun. The bun comprises flour skin and stuffing, wherein the flour skin is prepared from, by weight, 1-5 parts of acetylated monodiglycerol fatty acidester, 3-10 parts of oxidized modified starch, 1-4 parts of polyglycerol ester and 1-4 parts of soyb...

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Hauptverfasser: LIU QIANG, ZHANG XUPENG, HU LIHUA, CHANG LUYAO, HUANG TING, YANG XIANGWEI, ZHANG ZHEN
Format: Patent
Sprache:chi ; eng
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FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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creator LIU QIANG
ZHANG XUPENG
HU LIHUA
CHANG LUYAO
HUANG TING
YANG XIANGWEI
ZHANG ZHEN
description The invention discloses a quick-freezing microwave bun. The bun comprises flour skin and stuffing, wherein the flour skin is prepared from, by weight, 1-5 parts of acetylated monodiglycerol fatty acidester, 3-10 parts of oxidized modified starch, 1-4 parts of polyglycerol ester and 1-4 parts of soybean oil. The quick-freezing microwave bun has the advantages that by adding the acetylated monodiglycerol fatty acid ester, the oxidized modified starch, the polyglycerol ester and the soybean oil into the flour skin, the synergistic effect of the four components improve the film forming characteristic of the flour skin, so that the flour skin tissue of the quick-frozen bun after microwave heating is still uniform and soft, the surface of the lour skin is smooth and does not bubble, and the edible taste is good. The invention further provides a preparation method of the quick-freezing microwave bun. Water-spray quick freezing is in combination with ice-coat quick freezing to increase the water on the surface of the
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The bun comprises flour skin and stuffing, wherein the flour skin is prepared from, by weight, 1-5 parts of acetylated monodiglycerol fatty acidester, 3-10 parts of oxidized modified starch, 1-4 parts of polyglycerol ester and 1-4 parts of soybean oil. The quick-freezing microwave bun has the advantages that by adding the acetylated monodiglycerol fatty acid ester, the oxidized modified starch, the polyglycerol ester and the soybean oil into the flour skin, the synergistic effect of the four components improve the film forming characteristic of the flour skin, so that the flour skin tissue of the quick-frozen bun after microwave heating is still uniform and soft, the surface of the lour skin is smooth and does not bubble, and the edible taste is good. The invention further provides a preparation method of the quick-freezing microwave bun. 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subjects FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title Quick-freezing microwave bun and preparation method
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