| 摘要 |
PROBLEM TO BE SOLVED: To provide a Xiaolongbao having sufficient resistance to a steamer, having juicy feeling of an ingredient material, and causing neither shape collapse nor food feeling deterioration even when defrosting and cooking to eat after frozen storage.SOLUTION: There is provided a Xiaolongbao produced by wrapping an ingredient material with a skin containing a flour, wherein the Xiaolongbao includes a lamella structure of an organic acid monoglyceride in the skin and/or the ingredient material. A production method of the Xiaolongbao comprises preparing a dispersion liquid provided by dispersing the organic acid monoglyceride in water at 45-100°C, mixing the dispersion liquid with the flour to produce the skin, and wrapping the ingredient material with the skin. Alternatively the production method of the Xiaolongbao comprises producing a mixture provided by mixing the dispersion liquid with the ingredient material and wrapping the mixture with the skin. |
