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A production method and technology of steamed buns, which are applied in food preparation, application, food science and other directions, can solve problems such as flavor, color, taste decline, loss of nutrients, etc., and achieve convenient thawing and cooking methods, soft leather, and filling. Fragrant effect
Inactive Publication Date: 2013-01-16
HARBIN UNIV OF COMMERCE
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Problems solved by technology
[0004] The purpose of the present invention is to solve the problem that the existing quick-frozen steamed stuffed buns can only be eaten after secondary steaming, and the flavor, color and taste are reduced, and a large amount of nutrients are lost, and to provide a method for making raw frozen steamed stuffed buns
Method used
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specific Embodiment approach 1
[0008] Embodiment 1: The method for making raw and frozen steamed buns in this embodiment is carried out according to the following steps: 1. Take 500g of all-purpose flour, 10-12.5g of antifreeze yeast, 15-25g of sucrose, 1.5-2.5g of salt and 275-325g of water and mix Finally, knead the dough to obtain the dough, then ferment at 25°C for 60-90 minutes, and then make dough skins, each dough skin is 60-70g; 2. The filling materials are cleaned and made into fillings, each piece is 45-55g, and then Quick-frozen at -30°C; 3. After wrapping the filling in the dough, quick-freeze at -30°C, then seal it in a polyethylene packaging bag, and freeze it at -20°C to complete the production of raw frozen buns; step 1 The medium antifreeze yeast used is Saccharomyces cerevisiae Rs-L-192, which has been preserved in the General Microbiology Center of China Microbiological Culture Collection Management Committee, the preservation number is CGMCC No: 5530, and the preservation date is December...
specific Embodiment approach 2
[0020] Embodiment 2: The difference between this embodiment and Embodiment 1 is that in step 1, 500g of all-purpose flour, 10g of antifreeze yeast, 15g of sucrose, 1.5g of salt and 275g of water are mixed before kneading. Other steps and parameters are the same as those in Embodiment 1.
specific Embodiment approach 3
[0021] Embodiment 3: The difference between this embodiment and Embodiment 1 is that in step 1, 500g of all-purpose flour, 12.5g of antifreeze yeast, 25g of sucrose, 2.5g of salt and 325g of water are mixed before kneading. Other steps and parameters are the same as those in Embodiment 1.
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Abstract
The invention discloses a method for making raw frozen steamed stuffed bun, and relates to a method for making steamed stuffed bun. The method solves the problems that the conventional quick-frozen steamed stuffed bun can be eaten by secondary steaming, the flavor, the color and the mouthfeel decline and a large quantity of nutrient is lost. The method comprises the following steps of: 1, mixing medium strength flour, anti-freezing yeast, sucrose, salt and water, kneading to obtain dough, fermenting, and making wrappers; 2, cleaning stuffing raw materials, and making and quickly freezing stuffing; and 3, wrapping the stuffing in the wrappers, performing quick freezing, sealing in polyethylene packing bags, performing freezing storage, and thus obtaining the raw frozen steamed stuffed bun. According to the method, the anti-freezing yeast is used for making the dough for producing the frozen steamed stuffed bun, and the raw frozen steamed stuffed bun can be eaten by primary steaming, so that the flavor, the color and the mouthfeel of the frozen steamed stuffed bun approach to those of the conventional fresh steamed stuffed bun, and the nutrient is completely preserved; and the raw frozen steamed stuffed bun is convenient to unfreeze and cook, the wrappers of the cooked steamed stuffed bun are soft, and the stuffing is fresh, smooth and palatable.
Description
technical field [0001] The invention relates to a method for making buns. Background technique [0002] Baozi is a traditional fermented flour stuffing food in my country. It can be used as a staple food or as a snack, and plays an important role in people's lives. The buns are not only delicious and nutritious, but also can better retain the vitamins and amino acids in the flour during the steaming process, which is incomparable to bread baked at high temperature. There are many buns with different flavors in the north and south of our country. Fermented pasta has initially formed a production model in which machinery replaces handwork and scale replaces workshops, and market sales gradually replace home processing. Quick-freezing technology has been successfully applied to fermented pasta, which solves the problem of its storage and freshness, and makes it possible to sell products in distant markets. Fermented pasta has been developed towards fast food and convenience....
Claims
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Application Information
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