Frozen uncooked steamed stuffed buns and production method thereof

Abstract

The invention relates to frozen uncooked steamed stuffed buns and a production method thereof. The frozen uncooked steamed stuffed bun comprises a wrapper and stuffing covered in the wrapper, wherein the wrapper is a shell formed by kneading dough, producing a flour sheet and covering the stuffing, and then directly frozen and molded at the temperature in a range from -16 DEG C to -18 DEG C from following raw materials in parts by weight: 4000-6000 parts of flour, 40-60 parts of high-glucose dried yeast, 20-30 parts of table salt, 50-70 parts of baking powder, 40-60 parts of white sugar and 2100-2300 parts of water. According to the method, the steamed stuffed buns are directly frozen in a warehouse after being molded; before the steamed stuffed buns are cooked, one time of fermentation is carried out; the technological process is simple and the success rate is a hundred percent; the mouth feel of a pastry product is guaranteed completely and the nutritional ingredients are not lost so that the uncooked steamed stuffed buns can be on a par with fresh steamed stuffed buns; the problems of large-batch production, storage, distribution and good sale of the steamed stuffed buns can be solved; the frozen uncooked steamed stuffed buns are very suitable for large-scale industrial production.

Description

Technical field [0001] The present invention involves the field of fermented pasta production technology, which specifically involves a frozen buns and its production methods. Background technique [0002] Buns are traditional fermented foods in my country and are loved by consumers.However, due to the complex production technology of buns, it is time -consuming and labor -intensive for family production.Therefore, in recent years, it has initially formed a production model for machinery replacement and large -scale instead of workshops, and market sales have gradually replaced household processing factory production.At present, the fermented pasta has developed towards rapid foodization and convenient development. It is very common to use fermented dough to produce bread, and hot and cold breads can be eaten.When eating, it has a good flavor and taste. After cooling, it will harden. It needs to be steamed to eat, but the taste and flavor have deteriorated. [0003] There are two...

AI Technical Summary

Problems solved by technology

At present, fermented pasta has been developed towards fast food and convenience. It is very common to use fermented dough to produce bread, and hot and cold bread can be eaten, but the traditional fermented food-baozi is most suitable for hot food. It has a good flavor and taste when it is eaten, and it will harden after cooling, and it needs to be re-steamed before eating, but the taste and flavor have become worse

[0003] There are two common methods of factory production of frozen buns: one is to freeze the buns after they are cooked, but the taste and nutritional content of the buns made by this method will be greatly lost, and the appearance is not fresh enough; The other is the method of proofing twice, that is, proofing is carried out before freezing in storage and before cooking. This method has a complicated process, and it is difficult to control the degree of proofing before freezing in storage, and the success rate is not very high. High, and the volume of steamed stuffed buns shrinks significantly after cooking, so it is not suitable for large-scale industrial production