Method for processing steamed and baked bread and special-purpose equipment stove for steaming and baking

Abstract

The invention relates to a method for processing food, especially for steaming and baking bun. The method comprises: making the leavened dough into steamed bread blanks, steamed stuffed bun blanks, dumpling blanks, steamed sponge cake blanks or pie blanks; and putting them into a special steaming-baking stove equipment to steam and bake by specific steps. The bun made in the invention has the crack layer of about 2 mm, is more soft and crisp than baked bun, and is more puffed, tender, aromatic and pliant than steamed bun; is salutary and safe, and protect the nutrition of the materials perfectly. The invention further provides an integrally designed special enclosed steaming-baking stove for processing the steamed-baked bun, which comprises oven chamber, heating device, steam griddle supporter, steam griddle heat preservation ring and steam griddle; achieves the advantages of , simple, practical and energy saving; can steam, bake and perform the steaming and baking synchronously, especially can guarantee the quality of the steamed-baked buns.

Description

technical field [0001] The present invention relates to a processing method of edible flour products, in particular to a steaming method for steamed buns, steamed buns, dumplings, steamed cakes, sesame cakes and other noodle foods daily required by the family; Food steamer. Background technique [0002] Traditional steamed buns, as a general term for a kind of food, include steamed buns, steamed buns, dumplings, fat cakes and sesame cakes, etc. Among them, steamed buns, dumplings, dumplings and steamed cakes belong to steamed steamed buns, and sesame cakes belong to baked steamed buns. The salient features of steamed buns are fresh and tender and the nutrients in the raw materials are preserved to the greatest extent; the salient features of baked buns are crispy and delicious, which retains the nutrients in the raw materials to the greatest extent. However, steamed buns are not as crispy and delicious as baked buns; baked buns are not as fresh and tender as steamed buns, a...

AI Technical Summary

Problems solved by technology

Yet there are some defects in existing steaming pots: 1, the thickness of the bottom of the pan that plays a key role in the quality of steaming food is not scientifically defined

When the thickness of the bottom of the pan is less than 9mm, it will easily cause the food to be scorched.

2. There is no scientific definition of the size and depth of the steam generator or water tank

If the steam generating pot or water tank is too large, it will occupy the space for the steamed buns or cause waste of steel and energy. If it is too small, it will not be able to generate enough steam. If it is too shallow, it will cause boiling water to overflow and affect the quality of the steamed buns. If it is too deep, it will not be conducive to the bottom of the pot. synchronous heating

3. The position design of the steam generator is not scientific enough

The steam generating pot is located in the middle of the bottom of the pot with the strongest firepower and is the most likely to overflow the pot, which will also reduce the number of steamed buns placed

4. There is no drainage setting on the pot, which is not convenient for cleaning and updating steam water

5. When the flat pot cover is removed, the water droplets on the pot cover are easy to drip onto the steamed buns, which will affect the appearance of the steamed buns

6. Although the pan with patent number 96216682 has added frying and roasting functions, its design is complicated and it is not practical enough for steaming and roasting steamed buns

7. A separate steamer must be combined with a stove to be used, which is not convenient, and because the stove and pot are separated, the combination of the two is not tight, which will cause part of the heat to leak out and reduce thermal efficiency

In a word, existing pots that can be used for steaming and frying food are not practical enough due to insufficient design, and are not conducive to popularization and implementation.

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