Method for preparing steamed bun

A steamed bun and steaming technology, which is applied in food preparation, application, food science, etc., can solve the problems of restricting the industrial production of steamed buns, single taste of steamed buns, long production cycle, etc., and achieve high nutritional value, good market prospects, and easy implementation Effect

Inactive Publication Date: 2013-09-11
黄秀英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] At present, although the production process of steamed buns is diversified, most of the steamed buns on the market have a single taste, dark yellow color, no texture, sour and astringent, and most of the production process uses secondary fermentation. It takes 3 to 4 hours to produce finished products, and the production cycle is long, which restricts the large-scale industrial production of steamed buns

Method used

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Embodiment Construction

[0024] Below in conjunction with embodiment the method of the present invention is further described.

[0025] A preparation method of steamed buns, the specific implementation method is as follows:

[0026] A method for preparing steamed buns, the method steps of the technical solution are as follows:

[0027] 1. Raw material composition ratio: 5kg flour, 800g sugar, 50g fresh yeast, 300ml peanut oil, 200ml beer, 2300ml water.

[0028] 2. Ingredients: Dissolve 50g of fresh yeast with 2300ml of warm water at 35-38°C, then mix in 200ml of beer, 300ml of peanut oil, then add 800g of sugar and stir until completely dissolved.

[0029] 3. Mixing material: Put the flour into the basin and make a nest in the middle; pour the above solution into the middle of the basin, stir with the flour evenly, and knead the flour into a dough.

[0030] 4. Fermentation: Move the dough to a constant temperature box (chamber) for fermentation, control the temperature of the box (chamber) at 35-38°...

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Abstract

The invention relates to the technical field of food processing and in particular relates to a method for preparing steamed bun. Specifically, the dough is fermented by adopting fresh yeasts and beer, and the fermentation efficiency is greatly improved; the flavor and nutrition of the steamed bun are increased by adding peanut oil, and the effect of improving the quality of the steamed bun is good; moreover, one-step fermentation is adopted in the implementation process, the operation of processing finished product from the ingredients of the steamed bun is only about one hour required, and compared with secondary fermentation, the production period is shortened. The prepared steamed bun is soft and fragrant, sweet in mouthfeel, high in nutritive value and good in market prospect.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing steamed buns. technical background [0002] Steamed buns are a kind of traditional food in my country, which occupy a very important position in the dietary structure of our people. With the acceleration of the pace of modern life, steamed buns have gradually changed from family self-sufficiency to commodities. In order to adapt to this transformation, the taste, nutritional content, appearance and shape of steamed buns must be improved to increase the commodity value of steamed buns, and the production method should also transition from traditional manual workshops to mechanized and industrialized production. [0003] At present, although the production process of steamed buns is diversified, most of the steamed buns on the market have a single taste, dark yellow color, no texture, sour and astringent, and most of the production process uses secon...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L7/104
Inventor 黄秀英
Owner 黄秀英
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