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Preparation method for frozen steamed-stuffed-bun

A preparation process, steamed stuffed bun technology, applied in the field of frozen steamed stuffed buns, can solve the problems of limited development, unfavorable digestion and absorption, etc., and achieve the effects of convenient eating, expanding sales channels, and convenient storage

Inactive Publication Date: 2013-12-04
杨宝刚
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AI Technical Summary

Problems solved by technology

But its leather is not a fermented product, which is not conducive to digestion and absorption, and also limits its development

Method used

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Embodiment 1

[0019] A preparation process for frozen steamed stuffed buns, comprising the following steps:

[0020] a. Filling: Take 7kg of agar liquid, 20kg of fat meat, 12kg of water, 1kg of ginger, 73kg of leek, 1.2kg of soybean oil, 0.8kg of sesame oil, 0.8kg of dark soy sauce, 0.8kg of light soy sauce, 0.1kg of cooking wine, and 0.4kg of oil consumption , 1.5kg of salt, 0.6kg of monosodium glutamate, 0.6kg of chicken essence, and 0.4kg of white sugar, chop the above raw materials, stir and mix them to make fillings.

[0021] The fillings of ordinary quick-frozen cooked rice noodles are mainly custard fillings, bean paste fillings, and pure meat fillings. Because of the characteristics of cooked products, fresh vegetables cannot be used. And our company uses the advanced vegetable dicing machine to form granules without destroying the tissue cells of the vegetables themselves. With cold fresh meat, eggs and other raw materials, the taste of the product is guaranteed.

[0022] b. Nood...

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Abstract

A preparation method for a frozen steamed-stuffed-bun comprises the following steps: a, stuffing preparation; b, flour mixing; c, dough pressing and preparing; d, fermentation; e, refrigeration; and f, packaging and warehousing. On the basis of inheritance of a conventional fermentation technology, the preparation method is combined with the modern refrigeration technology, and helps to fully guarantee abundance and diversification of the stuffing, so that different demands of the vast number of consumers are satisfied. Because the prepared frozen steamed-stuffed-bun is convenient to preserve, by expanding scale channel of the bun, the frozen steamed-stuffed-bun is conveniently supplied for the consumers; and the frozen steamed-stuffed-bun is convenient to take and is fresh and tasty whenever being taken after directly steamed for 25 minutes.

Description

technical field [0001] The invention relates to a preparation process of frozen buns. Background technique [0002] There are many types of buns on the market at present. According to the production process, it is divided into 3 types. [0003] 1. Frozen pastry with Sanquan, Synear, Goubuli and other refrigeration companies as the main manufacturers. For example: Sanquan's Sanquan Dianfang, miss at eight o'clock in the morning. Its production process all follows the industry or national standards of quick-frozen rice flour products (cooked). Its products are quick to eat, rich in nutrition and easy to preserve. The specific production process is as follows: stuffing + kneading + wrapping + proofing + steaming + cooling + freezing + packaging. According to its current production process, it has great limitations, because it cannot solve the problem of keeping vegetables fresh, so its products are mainly buns without vegetables. It has lost its advantage as a staple food....

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L7/104
Inventor 杨宝刚
Owner 杨宝刚
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