Quick-frozen steamed bread with vegetable stuffing and preparation method thereof

A production method and technology of steamed buns, applied in quick-frozen vegetable stuffed steamed buns and its production field, can solve the problems of unstable quality, high cost of pastry chefs, difficult quality, etc., and achieve the effect of avoiding flavor loss and enhancing product quality standardization

Inactive Publication Date: 2010-06-16
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production of stuffed steamed buns (baozi) is still dominated by traditional handicraft workshops, and there are problems of safety hazards and unstable quality
In addition, stuffed steamed buns (baozi) are extremely vulnerable to microorganisms and have a short shelf life
However, the development of steamed bun (baozi) chain enterprises has encountered bottlenecks due to factors such as difficult quality control and high cost of hiring pastry chefs.

Method used

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  • Quick-frozen steamed bread with vegetable stuffing and preparation method thereof
  • Quick-frozen steamed bread with vegetable stuffing and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: a quick-frozen vegetable stuffed steamed bun and a production method thereof, the following process steps are adopted, and its components are calculated in parts by weight:

[0022] First, 62 parts of flour, 0.7 parts of Yanshan yeast, 0.9 parts of aluminum-free baking powder, 0.8 parts of white sugar, 0.5 parts of shortening, 0.1 parts of salt, 0.09 parts of transglutaminase, 0.08 parts of lipase, and 0.08 parts of xylanase 0.08 parts of glucose oxidase, 0.12 parts of trehalose, 0.08 parts of ascorbic acid, 0.12 parts of lecithin, 0.36 parts of sucrose esters, 0.15 parts of glycerin, 0.06 parts of locust bean gum, 0.06 parts of artemisia gum, 0.06 parts of carboxymethyl cellulose , 0.06 parts of guar gum, 0.8 parts of gluten powder, and 0.8 parts of wheat starch were put into the mixing tank, stirred for 28 seconds, and the stirring speed was 50 rpm. Mix all kinds of materials, add 32 parts of water and stir slowly 3 minutes, the stirring speed is 50 rpm,...

Embodiment 2

[0023] Embodiment two: a quick-frozen vegetable stuffed steamed bun and a production method thereof, the following process steps are adopted, and its components are calculated in parts by weight:

[0024] First, 65 parts of flour, 0.5 parts of Yanshan yeast, 0.6 parts of aluminum-free baking powder, 0.5 parts of white sugar, 0.2 parts of shortening, 0.2 parts of salt, 0.06 parts of transglutaminase, 0.05 parts of lipase, and 0.05 parts of xylanase 0.05 parts of glucose oxidase, 0.08 parts of trehalose, 0.05 parts of ascorbic acid, 0.08 parts of lecithin, 0.24 parts of sucrose esters, 0.1 parts of glycerin, 0.04 parts of locust bean gum, 0.04 parts of artemisia gum, 0.04 parts of carboxymethyl cellulose , 0.04 parts of guar gum, 0.54 parts of gluten powder, and 0.54 parts of cornstarch were put into the mixing tank, stirred at a slow speed for 32 seconds, and the stirring speed was 60 rpm. Stir at high speed for 5 minutes at a speed of 60 rpm, then stir at a medium speed for 10...

Embodiment 3

[0025] Embodiment three: a quick-frozen vegetable stuffed steamed bun and a production method thereof, the following process steps are adopted, and its components are calculated in parts by weight:

[0026] First, 64 parts of flour, 0.8 parts of Yanshan yeast, 0.8 parts of aluminum-free baking powder, 0.6 parts of white sugar, 0.4 parts of shortening, 0.3 parts of salt, 0.08 parts of transglutaminase, 0.07 parts of lipase, and 0.07 parts of xylanase 0.07 parts of glucose oxidase, 0.1 parts of trehalose, 0.07 parts of ascorbic acid, 0.1 parts of lecithin, 0.3 parts of sucrose esters, 0.14 parts of glycerin, 0.05 parts of locust bean gum, 0.05 parts of artemisia gum, 0.05 parts of carboxymethyl cellulose , 0.05 parts of guar gum, 0.7 parts of gluten powder, and 0.7 parts of potato starch were put into the mixing tank, stirred at a slow speed for about 30 seconds, and the stirring speed was 70 rpm, mixed all kinds of materials, and added 30.5 parts of water Stir at low speed for ...

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Abstract

The invention relates to quick-frozen steamed bread with vegetable stuffing and a preparation method thereof, belonging to the food processing technical field. The preparation method comprises the following steps: firstly placing flour, Yanshan yeast, aluminum-free baking power, white granulated sugar, shortening, salt, transglutaminase, lipase, xylanase, glucose oxidase, trehalose, ascorbic acid, lecithin, sucrose ester, glycerin, locust bean gum, artemisia glue, carboxymethyl cellulose, guar gum, wheat gluten and wheat starch or corn starch or potato starch or rice starch in a mixing tank, stirring evenly in slow speed, then adding water to stir in medium speed and form a dough; pressing the dough to form, performing pre-fermentation, cooling, quick-freezing (or directly freezing), performing frozen storage for standby; and when in need, directly steaming to obtain the fresh steamed bread product, wherein the dough which is not treated by pre-fermentation is needed to be fermented firstly and secondly steamed. The application of the invention lays the foundation for the industrialized production of the steamed bread (steamed bun) with vegetable stuffing, increases the quality standardization, safety and convenience of the product, and avoids flavor loss caused by repeated boiling.

Description

technical field [0001] The invention relates to quick-frozen steamed buns stuffed with vegetables and a production method thereof, belonging to the technical field of food processing. Background technique [0002] Stuffed steamed buns (baozi) are traditional foods with Chinese characteristics. After thousands of years of evolution and development, stuffed steamed buns (baozi) have become one of the indispensable staple foods in people's lives and are deeply loved by the public. However, the production of stuffed steamed buns (baozi) is still based on traditional handicraft workshops, which have potential safety hazards and unstable quality. In addition, stuffed steamed buns (baozi) are extremely vulnerable to microorganisms and have a short shelf life. However, the development of steamed bun (baozi) chain enterprises has encountered bottlenecks due to factors such as difficult quality control and high cost of hiring pastry chefs. [0003] Freezing technology has been used ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/105A21D8/04A21D2/36A23L7/104A23P20/25
Inventor 黄卫宁堵国城陈坚邹奇波贾春利王凤张峦黄立群盛智宣
Owner JIANGNAN UNIV
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