Preparation method of anti-cracking instant frozen streamed bread

A production method and steamed bread technology are applied in the production field of crack-proof quick-frozen steamed bread, which can solve the problems of skin cracking, short product shelf life, steamed bread cracking and the like.

Inactive Publication Date: 2010-06-30
河南省淇县永达食业有限公司
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  • Summary
  • Abstract
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  • Application Information

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Problems solved by technology

At present, the products on the market have phenomena such as skin cracking and discoloration, and it is d

Method used

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Embodiment Construction

[0015] Implementation column 1

[0016] A method for making anti-cracking quick-frozen steamed buns, the making process comprising the following steps:

[0017] a. Add 1% DHC-F7301 modified starch and 1% DATEM emulsifier to the flour and mix well.

[0018] b. Add the mixed flour, yeast, sugar, and water into the dough mixer and stir evenly for 15 minutes. Use a high-speed noodle press to repeatedly roll them into strips, then roll them on the table, cut into strips, and shape them. Enter into the proofing room for fermentation; steamed buns proofing time is 35 minutes, proofing temperature is 40°C, and relative humidity is 70%.

[0019] c. Steam the steamed buns after proofing. The steaming temperature is 100°C and the steaming time is 10 minutes. Then the cooled steamed buns are promptly sent to the quick-freezing tunnel for quick-freezing; the quick-freezing in the quick-freezing tunnel means that the steamed buns quickly pass through the maximum ice crystal formation zone...

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Abstract

The invention provides a preparation method of anti-cracking instant frozen streamed bread. In order to achieve the purpose, the invention adopts the following technical scheme: 1 to 10 percent of DHC-F7301 modified starch and 1 to 10 percent of DATEM emulsifier are added into flour to be mixed uniformly. The technical scheme of the invention can prevent the steamed bread from cracking, reduce the return rate, improve the product preservation, warranty and shelf life, so as to reduce the production cost.

Description

technical field [0001] The invention relates to a method for making anti-cracking quick-frozen steamed buns. Background technique [0002] Steamed buns, as a popular staple food, are deeply loved by consumers. With the development of the times, the traditional production technology is constantly improving, and it is constantly developing towards industrialization of production, rationalization of nutrition, and convenience of eating. At present, the products on the market have phenomena such as skin cracking and discoloration, and it is difficult to maintain the quality of steamed buns for a long time; The anti-crack method is very important. The existing DHC-F7301 in the market is a modified starch compounded by Hainan Dongfang Dahui Starch Products Co., Ltd. for quick-frozen noodle products. The DATEM emulsifier produced by Henan Zhengtong Chemical Co., Ltd. sold on the market is often used as a food emulsifier to improve the quality of bread (some are also called dough...

Claims

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Application Information

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IPC IPC(8): A21D15/00A21D15/02A21D2/18
Inventor 张红乾
Owner 河南省淇县永达食业有限公司
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