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Manufacturing method of purple-potato steamed stuffed bun

A production method and technology of purple sweet potato, applied in food preparation, dough processing, baking, etc., can solve the problems of high production cost, general product functionality, single color, etc., and achieve low production cost, high raw material utilization rate, The effect of simple production process

Inactive Publication Date: 2012-07-04
无锡汇盈食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, in my country’s quick-frozen food industry, steamed bun series products have not yet broken the traditional concept of conventional sensory color. The product structure is simple, the color is single, and the types of fillings are concentrated in several categories such as meat products and vegetable products, which cannot stimulate consumers’ desire to buy. The process is complicated, the nutritional value is not high, the product functionality is average, and there is no special health care function. In addition, there are still problems of high production cost and large resource consumption in the traditional steamed stuffed bun production, so it is impossible to go to the forefront of the international market

Method used

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  • Manufacturing method of purple-potato steamed stuffed bun
  • Manufacturing method of purple-potato steamed stuffed bun

Examples

Experimental program
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Effect test

Embodiment Construction

[0021] The present invention is further described below in conjunction with accompanying drawing and specific embodiment:

[0022] 1. Put 0.5 parts by weight of purple sweet potato powder and 2 parts by weight of potato powder into the blender, use a beater mixer, adjust the stirring speed to medium speed, mix well, and then add water to make the two kinds of whole powder fully After absorbing water, add 3 parts by weight of glucose, and finally add 0.5 parts by weight of purple sweet potato puree, stir well and set aside.

[0023] 2. Put 25 parts by weight of wheat flour, 0.06 parts by weight of cooked purple sweet potato powder, 0.44 parts by weight of additives, 2 parts by weight of white granulated sugar, 0.5 parts by weight of lard and water into the dough making cylinder successively for kneading. Until the gluten is fully stretched, the dough is not sticky to the hand, and it is not sticky to the cylinder.

[0024] 3. Put the prepared purple sweet potato stuffing core ...

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Abstract

The invention discloses a manufacturing method of a purple-potato steamed stuffed bun and belongs to the field of foods. The specific steps of the manufacturing method of the purple-potato steamed stuffed bun comprise manufacture of purple-potato steamed stuffed bun stuffing, manufacture of purple-potato steamed stuffed bun surface dough, forming of the purple-potato steamed stuffed bun, fermentation, steaming, cooling, quick freezing and packaging and warehouse entering. The purple-potato steamed stuffed bun integrates nutrition, health, fashion and functionality and is suitable for users of different age groups and different physical conditions.

Description

[technical field] [0001] The invention relates to a method for making buns, in particular to a method for making purple sweet potato buns. [Background technique] [0002] At present, in my country’s quick-frozen food industry, steamed bun series products have not yet broken the traditional concept of conventional sensory color. The product structure is simple, the color is single, and the types of fillings are concentrated in several categories such as meat products and vegetable products, which cannot stimulate consumers’ desire to buy. The process is complex, the nutritional value is not high, the product functionality is average, and there is no special health function. In addition, the traditional steamed stuffed bun production still has the problems of high production cost and large resource consumption, so it cannot go to the forefront of the international market. [0003] The purple sweet potato bun proposed by the present invention uses purple sweet potato to make the...

Claims

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Application Information

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IPC IPC(8): A23L1/217A21D2/36A23L1/09A23L19/18
Inventor 张二才陈金成练秋生
Owner 无锡汇盈食品有限公司
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