Preparation method of steamed bun with pork and glass noodles

A steamed bun and vermicelli technology, which is applied in the field of pork vermicelli bun preparation, can solve the problems of stuffing ingredients, single taste, large bun size difference, rough and dull surface, etc., and achieve enhanced health value, smooth surface and clear steamed bun pattern Effect

Inactive Publication Date: 2013-05-01
ANHUI QINGSONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditionally produced steamed buns have large size gaps, overflowing fillings, rough and dull surfaces, bubbles, peeling, collapse and cracking, etc., and the filling ingredients and taste o

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0030] Example 1

[0031] A preparation method of pork vermicelli buns, which includes the following steps:

[0032] (1) Kneading

[0033] In the raw flour, add a portion of steamed bread ingredients, and add 30℃ warm water, stir slowly for 3 minutes with a dough mixer, and then quickly stir for 3 minutes. The weight ratio of the raw flour, steamed bread ingredients and water is 100: 1:50;

[0034] (2) Pressing surface

[0035] Put the reconciled dough into the automatic noodle press, manually pack 12 times, and machine pack 10 times. When the pressed dough has a smooth surface, uniform and fine internal structure, and no more bubbles, you can enter the shaping machine for shaping;

[0036] (3) Plastic surgery

[0037] The pressed noodles are formed into long flaky noodles with neat sides and smooth surface. The noodles are cut into different sizes with a plastic scraper and sent to the forming machine;

[0038] (4) Making stuffing

[0039] The filling is composed of the following parts by...

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PUM

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Abstract

The invention discloses a preparation method of a steamed bun with pork and glass noodles. The method comprises the following steps: (1), kneading dough; (2), pressing dough; (3), shaping; (4), making filling; (5), molding and panning; (6), fermenting; (7), steaming and cooling; and (8), subpackaging finished products. The steamed bun prepared by the method has a smooth, blight and elastic surface, has unique smell of steamed bun products, delicate taste, appropriate filling taste, good fermentation effect, no leakage of filling soup, clear and uniform patterns, and is added with such Chinese herbal medicinal ingredients as rehmannia flower and radix angelicae, so that health care value of products is reinforced.

Description

technical field [0001] The invention mainly relates to a method for preparing buns, in particular to a method for preparing pork vermicelli buns. Background technique [0002] Traditionally produced steamed buns have large size gaps, overflowing fillings, rough and dull surfaces, bubbles, peeling, collapse and cracking, etc., and the filling ingredients and taste of traditional steamed buns are single. Steamed buns are the main breakfast food for people. For food, the taste and quality of buns should be continuously enriched to meet the needs of consumers. Contents of the invention [0003] The purpose of the present invention is to provide a kind of preparation method of pork vermicelli steamed stuffed bun. [0004] The present invention is achieved through the following technical solutions: [0005] A preparation method of pork vermicelli steamed stuffed bun, it comprises the following steps: [0006] (1) Kneading [0007] Add a portion of steamed bun ingredi...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/311A23L1/317A23L1/164A23L13/10A23L13/60A23L33/00
Inventor 林松
Owner ANHUI QINGSONG FOOD
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