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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 of traditional steamed buns are single. Steamed buns are the main breakfast food for people. For food, the taste and quality of steamed buns should be continuously enriched to meet the needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
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Embodiment 1

[0031] A preparation method of pork vermicelli steamed stuffed bun, it comprises the following steps:

[0032] (1) Kneading

[0033] Add a portion of steamed bun ingredients to the raw flour, and add warm water at 30°C, stir slowly for 3 minutes with a dough mixer, then stir quickly for 3 minutes, the weight ratio of the raw flour, steamed bun ingredients and water is 100: 1:50;

[0034] (2) Pressed surface

[0035] Put the reconciled dough into pieces into the automatic noodle press machine, pack and press 12 times by hand, and press 10 times by machine. When the surface of the pressed dough is smooth, the internal structure is uniform and fine, and there are no more air bubbles, it can enter the shaping machine for shaping;

[0036] (3) Plastic surgery

[0037] Shape the pressed noodle blocks into long sheet-like noodle blocks with neat sides and smooth surface, cut them into noodle blocks of different sizes with a plastic scraper and send them to the forming machine;

...

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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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