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Processing method of steamed buns

A processing method and technology of steamed bread, which are applied in the fields of fungi, food preparation, food science, etc., can solve the problems of single taste of steamed bread and cannot meet living standards, and achieve the effect of rich taste and increased taste

Inactive Publication Date: 2014-04-02
陈园园
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The production process of steamed buns is inseparable from yeast, which needs to ferment the flour through yeast, but the steamed buns made with existing yeast only have a single taste, which cannot meet people's increasing living standards

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A method for processing steamed bread, comprising the following processing steps: 1) mixing 500 parts by mass of flour with 260 parts by mass of water; 2) adding 10 parts by mass of white sugar, 10 parts by mass of baking powder and 20 parts by mass of liquid After yeast, knead the dough repeatedly for 10 minutes to form a dough; 3) Put it in a covered container to ferment until the fermented dough expands to twice the size before fermentation; 4) Continue to knead the fermented dough to remove the impurities in the dough 5) Make the dough into steamed buns, and proof the steamed buns for 15 minutes; 6) Steam the steamed buns. The production method of the liquid yeast in step 2) is: A. Pick the grapes one week before ripening, and peel off the grape skins; B. Put the grape skins and glucose into a ceramic tank. The total volume of the grape skins and glucose is the volume of the ceramic tank 90%, the temperature in the ceramic tank is kept at 28°C, and the ceramic tank ...

Embodiment 2

[0014] A method for processing steamed bread, comprising the following processing steps: 1) mixing 500 parts by mass of flour with 260 parts by mass of water; 2) adding 10 parts by mass of white sugar, 10 parts by mass of baking powder and 20 parts by mass of liquid After yeast, knead the dough repeatedly for 10 minutes to form a dough; 3) Put it in a covered container to ferment until the fermented dough expands to 3 times the size before fermentation; 4) Continue to knead the fermented dough to remove the impurities in the dough 5) Make the dough into steamed buns, and proof the steamed buns for 20 minutes; 6) Steam the steamed buns. The production method of the liquid yeast in step 2) is: A. Pick the grapes one week before ripening, and peel off the grape skins; B. Put the grape skins and glucose into a ceramic tank. The total volume of the grape skins and glucose is the volume of the ceramic tank 95%, the temperature in the ceramic tank is kept at 31°C, and the ceramic tan...

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PUM

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Abstract

The invention provides a processing method of steamed buns. The processing method is characterized by comprising the following steps: 1, mixing 500 parts by weight of flour with 260 parts by weight of water; 2, adding 10 parts by weight of white granulated sugar, 10 parts of baking powder and 20 parts by weight of liquid yeast, then repeatedly kneading for 10 minutes to form a dough; 3, fermenting the dough in a container with a cover until the fermented dough swells to reach 2-3 times size of the dough before the fermentation; 4, continuously kneading and extruding the fermented dough, eliminating a gas in the dough; 5, making the dough into steamed bun blanks, standing the steamed bun blanks for 15-20 minutes; 6, steaming the steamed bun blanks. According to the processing method, the liquid yeast made of grape skin is added, the processed steamed buns are richer in flavor, and have a light fruit taste, and thus the taste of the steamed buns is increased.

Description

technical field [0001] The invention relates to a method for processing steamed bread. Background technique [0002] The production process of steamed buns is inseparable from yeast, which needs to ferment the flour by yeast, but the steamed buns made with existing yeast only have a single taste, which cannot meet people's increasing living standards. Contents of the invention [0003] The technical problem to be solved by the invention is to provide a method for processing steamed buns, the processed steamed buns have a faint fruity taste. [0004] The technical solution of the present invention is: a method for processing steamed bread, which is characterized by comprising the following processing steps: 1) mixing 500 parts by mass of flour with 260 parts by mass of water; 2) adding 10 parts by mass of white granulated sugar, 10 parts by mass of 20 parts by mass of baking powder and 20 parts by mass of liquid yeast, and knead the dough repeatedly for 10 minutes to form ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105C12N1/16A23L7/104
CPCA23L7/104A23V2002/00C12N1/16
Inventor 陈园园
Owner 陈园园