Steamed stuffed bun and production method thereof

A production method and steamed bun technology, which are applied in food preparation, baking, baked food, etc., can solve problems affecting the appearance and quality of steamed buns, soup penetration, and affecting the taste of steamed buns, etc.

Inactive Publication Date: 2009-05-06
安徽省高记餐饮管理有限公司
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

[0002] The traditional steamed buns in my country wrap the fillings in a single layer of fermented dough, and then put the buns in a pot for frying or steaming. This kind of steamed buns has the following disadvantages: First, because the fermented dough is soft, it is difficult to wrap the stuffing. The stuffing is often damaged and the stuffing is exposed, which leads to the phenomenon that the soup in

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  • Steamed stuffed bun and production method thereof
  • Steamed stuffed bun and production method thereof

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Embodiment Construction

[0015] Such as figure 1 As shown, a steamed stuffed bun, the bun skin is divided into an outer skin 10 and an inner skin 20 that fit together, wherein the outer skin 10 is a fermented dough, the inner skin 20 is a dull dough, and the filling 30 is wrapped in the inner skin 20 .

[0016] The dead dough refers to the dough made by rolling and pressing the dead noodles, also known as dead noodles. Said noodles are prepared by mixing and kneading flour and water. Because of the difference in cold and hot water used for preparation, it is divided into cold water surface and boiling water surface. Boiled water noodles are also called hot noodles, that is, noodles made of boiling water and flour; cold water noodles are dough prepared with water and flour at room temperature. , usually less than 35°C, at this time, the gluten is smooth and smooth. The preparation and mixing method of boiled water noodles and cold water noodles can be referred to prior art, and the dough that both r...

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Abstract

The invention pertains to the technical field of foods, in particular relates to a steamed stuffed-bun and a preparation method thereof. The skin of the steamed stuffed-bun is divided into an external skin and an internal skin, which are mutually jointed, wherein, the external skin is a fermented wrapper and the external skin is a dull wrapper; and stuffing is wrapped in the internal skin. When the steamed stuffed-bun is prepared, the internal skin is put on the external skin at first; then the stuffing is put on the internal skin; the internal skin is intervolved to wrap the stuffing; and finally, the external skin is intervolved to lead the internal skin to be jointed with the external skin and closed. The dull wrapper is also called a fixed wrapper and made by mixing unfermented flour with water. As the dull wrapper has good flexibility and tenacity and great adhesive force and is not easy to be destroyed, spoon meat does not flow out during cooking the steamed stuffed-bun; as the interior of the dull wrapper has no air void and weak adsorption performance, the spoon meat in the stuffing can be well kept in the internal skin and is not be absorbed by the fermented wrapper of the external skin after cooking; therefore, the taste of the steamed stuffed-bun is not affected by long-term storage.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a steamed stuffed bun and a preparation method thereof. Background technique [0002] The traditional steamed buns in my country wrap the fillings in a single layer of fermented dough, and then put the buns in a pot for frying or steaming. This kind of steamed buns has the following disadvantages: First, because the fermented dough is soft, it is difficult to wrap the stuffing. The stuffing is often damaged and the stuffing is exposed, which leads to the phenomenon that the soup in the stuffing permeates the fermented dough and flows out during the cooking process of buns, which affects the appearance and quality of the buns; secondly, because the fermented dough contains Pores, so its adsorption is strong, so the fermented skin of steamed buns after cooking will continue to absorb the soup in the stuffing, which affects the taste of steamed stuffed buns, and makes steamed...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/10A21D13/08A23L7/10
Inventor 高柱
Owner 安徽省高记餐饮管理有限公司
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