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Making method of raw frozen steamed buns

A production method and technology of steamed buns, which are applied in food preparation, functions of food ingredients, and food ingredients as fluffing agents, etc., can solve the problems of loss of nutrients, flavor and taste of steamed buns, etc., so as to ensure no loss, taste and nutrition Composition, solution to the effect of mass production

Inactive Publication Date: 2015-10-28
张璟 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for making raw and frozen steamed buns, so as to solve the problem that in the existing production process of quick-frozen steamed buns, the dough is steamed to mature first, and then quick-frozen and frozen. Eating, this will reduce the flavor and mouthfeel of steamed buns, and the nutritional content will also be lost in large quantities.

Method used

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  • Making method of raw frozen steamed buns
  • Making method of raw frozen steamed buns

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for making raw and frozen steamed buns, comprising the following steps:

[0025] a. Mix 500g flour and 5g baking powder evenly, then put it into the dough maker;

[0026] b. Put 5g of yeast, 3g of antifreeze yeast, 3g of glycerophospholipid and 240g of water into the dough maker, stir slowly for 8 minutes, add 1.5g of dehydrated edible oil, then stir quickly for 10 minutes, and then make dough;

[0027] c. After taking out the dough, use a high-speed noodle machine to repeatedly roll it into strips, then roll the strips on the table, cut the strips into noodle blocks, and then put the noodle blocks in an environment of 30°C for 30 minutes, and the humidity is controlled at 80%. ;

[0028] d. Quickly freeze the proofed noodle blocks at -61°C for 20 minutes. After the center temperature of the noodle blocks drops to the ambient temperature in the freezer, put the noodle blocks into freezing storage at -20°C to complete production. Production of frozen buns.

Embodiment 2

[0030] A method for making raw and frozen steamed buns, comprising the following steps:

[0031] a. Mix 500g flour and 8g baking powder evenly, then put it into the dough maker;

[0032] b. Put 8g of yeast, 5g of antifreeze yeast, 5g of glycerophospholipid and 260g of water into the dough maker, stir slowly for 10 minutes, add 2.5g of dehydrated edible oil, then stir quickly for 15 minutes, and then make dough;

[0033] c. After the dough is taken out, use a high-speed noodle machine to repeatedly roll it into strips, then roll the strips on the table, cut the strips into noodle blocks, and then put the noodle blocks in an environment of 40°C for 20 minutes, and the humidity is controlled at 60%. ;

[0034] d. Quickly freeze the proofed noodle blocks at -70°C for 15 minutes. After the center temperature of the noodle blocks drops to the ambient temperature in the freezer, put the noodle blocks into storage at -15°C to complete production. Production of frozen buns.

Embodiment 3

[0036] A method for making raw and frozen steamed buns, comprising the following steps:

[0037] a. Mix 500g flour and 6.5g baking powder evenly, then put it into the dough maker;

[0038] b. Put 6.5g of yeast, 4g of antifreeze yeast, 4g of glycerophospholipid and 250g of water into the dough maker, stir slowly for 9 minutes, add 2g of dehydrated edible oil, then stir quickly for 12 minutes, and then make dough;

[0039] c. After taking out the dough, use a high-speed noodle machine to repeatedly roll it into strips, then roll the strips on the table, cut the strips into noodle blocks, and then place the noodle blocks at 35°C for 25 minutes, and control the humidity at 70%. ;

[0040] d. Quickly freeze the proofed noodle pieces at -65°C for 18 minutes. After the center temperature of the noodle pieces drops to the ambient temperature in the freezer, put the noodle pieces into freezing storage at -18°C to complete production. Production of frozen buns.

[0041] The raw and f...

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Abstract

The invention discloses a making method of raw frozen steamed buns. The making method comprises the following steps: a, uniformly mixing 500 parts by weight of flour and 5-8 parts by weight of baking powder so as to obtain a mixture, and then putting the mixture into a dough batch; b, putting 5-8 parts by weight of yeast, 6-10 parts by weight of an additive and 240-260 parts by weight of water into the dough batch, stirring the mixture, the yeast, the additive and the water for 8-10 minutes at a low speed, and then stirring the mixture, the yeast, the additive and the water for 10-15 minutes at a high speed so as to obtain dough; c, taking out the dough from the dough batch, repeatedly rolling the dough by a high-speed noodle press so as to obtain a strip, then cutting the strip into blocks, and putting the blocks in the environment of 30-40 DEG C for fermentation for 20-30 minutes; and d, rapidly freezing the fermented blocks in environment under minus 60 DEG C for 15-20 minutes, and then putting the blocks under the condition of the temperature of sub-zero 20 to sub-zero 15 for frozen storage, namely completing the making operation of the raw frozen steamed buns. Compared with the prior art, the making method of the raw frozen steamed buns, disclosed by the invention has the advantages that rapidly freezing the blocks in the environment under minus 60 DEG C can completely reserve the nutrition in the blocks, the raw frozen steamed buns can be eaten after being steamed once, and the flavor, the color and the mouth feel of the steamed raw frozen steamed buns can be compared favorably with those of the fresh steamed buns.

Description

technical field [0001] The invention relates to a method for making steamed buns, in particular to a method for making raw and frozen steamed buns. Background technique [0002] Mantou is a traditional fermented flour food in my country. It can be used as a staple food or as a snack, and plays an important role in people's lives. Steamed buns are rich in nutrients. During the steaming process, the vitamins and amino acids in the flour can be better retained, which is incomparable to bread baked at high temperature. There are people eating steamed buns in all parts of the north and south of our country. Fermented pasta has initially formed a production model in which machinery replaces handwork and scale replaces workshops, and market sales gradually replace home processing. Quick-freezing technology has been successfully applied to fermented pasta, which solves the problem of its storage and freshness, and makes it possible to sell products in distant markets. Fermented p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L3/36A23L1/03
CPCA23L3/36A23V2002/00A23V2250/76A23V2250/18A23V2200/20A23V2200/234
Inventor 张璟丁玉张浩
Owner 张璟
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