Process for manufacturing steamed bun slice

Abstract

The invention discloses a process for manufacturing a steamed bun slice, which comprises the following steps: kneading dough, namely stirring flour, bread powder, oil, salt, sugar, yeast, other accessories and water evenly in a dough mixer; pressing the dough, namely pressing the kneaded dough to form a shape by a dough press; waiting for ferment, namely waiting for the ferment for the pressed dough; carrying out cooking, namely processing and cooking the fermented dough blank; carrying out airing and slicing, namely the airing the cooked dough blank completely and slicing the aired dough blank; and carrying out baking, namely baking the cut dough slices into a finished product by a superconducting furnace, wherein the cooking step means to cook the fermented dough blank by adopting a hotair circulating rotary furnace, the cooking temperature of the hot air circulating rotary furnace is 190 DEG C, and the cooking time is 25 minutes. The product manufactured by the method has the advantages of crisp structure, low moisture content and crisper mouth feel; and the method avoids the phenomenon of hardening and mildewing in the prior production to a great extent, shortens the baking time, is quicker for coloring during baking, accelerates the cooking speed, reduces the circulation time of the product, and reduces the equipment investment.

Description

technical field [0001] The invention relates to a food processing technology, in particular to a manufacturing technology of baked bun slices. Background technique [0002] At present, the existing production process of baked bun slices includes the following steps: 1. Kneading dough: First, mix flour, oil, sugar, yeast, salt, improver, alkali, baking powder, water, etc. in the dough kneading machine according to requirements. , Stir for 13-16 minutes, stir evenly and then take out of the dough mixer pot; 2. Noodle pressing: Divide the dough into noodle pieces of about 4Kg, and use a noodle rolling machine to roll the noodles 40 times for each piece of noodle cake; 3. Wake up the noodles: Put the rolled noodle cakes in boxes with a weight of 460 grams per box and put them in the proofing room; when proofing, the temperature is controlled at 38-40 degrees, and the relative humidity is controlled at about 60%-70%. The proofing time varies according to the season, and the over...

AI Technical Summary

Problems solved by technology

[0003] The production process of this kind of baked steamed bun slices is because the steamed buns are steamed, so that the steamed buns contain a lot of water. If the dried buns are too soft, the slices are easy to be cut, and the drying time is long, and it is easy to cause sticky edges during baking. Scorching and other phenomena will affect the quality

In addition, due to the relatively high moisture content, it takes a long time to bake, which increases the cost. In addition, due to the high moisture content and fluffy structure of steamed steamed bun slices, it also affects the taste and quality of the product.