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Quick-frozen leaven-dough steamed stuffed bun and preparation method thereof
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A technology for buns and proofing, which is applied in the field of quick-frozen buns and their preparation, can solve the problems of small volume and dead surface, and achieve the effect of good taste.
Inactive Publication Date: 2015-04-29
吕文杰
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[0004] The purpose of the present invention is to provide a kind of quick-frozen steamed bread and its preparation method, which overcomes the cracks, dead surface and small volume of quick-frozen steamed bread in the prior art, and the success rate is 100%. Compared with non-frozen bread bread, quick-frozen bread bread tastes exactly the same, there is no difference
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Embodiment 1
[0024] A preparation method for quick-frozen sourdough buns, comprising the steps of:
[0025] 1), weigh raw materials according to the following parts by weight, yeast: 10 grams; soft white sugar: 10 grams; dry ice (food gradesolidcarbon dioxide) 10 grams; lard: 50 grams; baking powder: 10 grams; flour: 500 grams; Water: 250 grams;
[0027] Mix the baking powder, lard, and flour evenly, then add the mixed solution, and knead the dough. After smoothing the dough, press the dough with a noodle press, and then make the dough and wrap the filling;
[0028] The formula of the stuffing is: 1 catty leek, 2 eggs, 30 grams of dried shrimpskin, 10 grams of sesame oil, 3 grams of monosodium glutamate, 7 grams of chicken essence, 80 grams of oil, and 5 grams of salt.
[0029] According to the dough weight of 50 grams and the stuffing weight of 40 grams, start making buns;
[0030]...
Embodiment 2
[0043] A preparation method for quick-frozen sourdough buns, comprising the steps of:
[0044] 1), weigh raw materials according to the following parts by weight, yeast: 10 grams; soft white sugar: 10 grams; dry ice (food gradesolidcarbon dioxide) 10 grams; lard: 50 grams; baking powder: 10 grams; flour: 500 grams; Water: 250 grams;
[0045] Put yeast, soft white sugar, and dry ice into water, and mix well to obtain a mixed solution;
[0046] Mix the baking powder, lard, and flour evenly, then add the mixed solution, and knead the dough. After smoothing the dough, press the dough with a noodle press, and then make the dough and wrap the filling;
[0047] The formula of the stuffing is: 350 grams of pork stuffing, 10 grams of soy sauce, 10 grams of light soy sauce, 10 grams of minced ginger, 6 grams of cooking wine, 6 grams of monosodium glutamate, 3 grams of chicken essence, 6 grams of dark soy sauce, 3 grams of salt, 75 grams of chopped green onion, 100 grams of water, an...
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Abstract
The invention relates to a quick-frozen leaven-dough steamed stuffed bun and a preparation method thereof. The quick-frozen leaven-dough steamed stuffed bun is prepared from the following raw materials in parts by weight: 10 parts of yeast, 10 parts of soft sugar, 10 parts of dry ice, 50 parts of lard oil, 10 parts of baking powder, 500 parts of flour and 250 parts of water. The preparation method comprises the following steps: kneading dough, pressing the dough, preparing a wrapper, wrapping stuffing, and freezing for later use; leavening the frozen steamed stuffed bun before steaming for 20 minutes under the conditions that the humidity is 90% and the temperature is 50 DEG C; and ending leavening, putting into a stuffed bun steamingmachine, and steaming according to a conventional process. According to the method, the problems of cracks, unleavened dough and reduced volume of the quick-frozen leaven-dough steamed stuffed bun easily caused in the prior art are solved; the success rate is 100%; and the steamed stuffed bun is smooth in surface and good in taste.
Description
technical field [0001] The invention relates to the technical field of fermented pasta production, in particular to a quick-frozen sourdough bread and a preparation method thereof. Background technique [0002] Baozi is a traditional stuffed food made from fermented flour in my country. It can be used as a staple food or as a snack. It plays an important role in people's lives. Baozi has initially formed a large-scale production model, and market sales have gradually replaced family processing. Quick-frozen The technology has been successfully applied to fermented pasta to solve the problem of its storage and preservation, making it possible to sell the products to distant markets. At present, there are two main production processes for quick-frozen steamed buns in the market. Refrigerated, thawed before use, and steamed twice before it can be eaten. This will reduce the flavor, color, and taste of the stuffed bun stuffing, and a large amount of nutrients will also be lost. Th...
Claims
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Application Information
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