Making method for steamed beef tallow stuffed buns

A production method and technology of butter, applied in dough processing, baking, baked food with modified ingredients, etc., can solve the problems of ordinary taste, single nutrition, and easy to be greasy, etc., and achieve easy production method and full taste Effect

Inactive Publication Date: 2016-03-23
ANHUI QINGSONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, steamed buns are one of the breakfast foods that people often eat. Although there are many types of steamed buns, they have a single nutrition and a general taste, and they tend to get greasy when eaten frequently

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: the preparation method of beef steak bag, comprises the following contents:

[0016] (1) Mixing of raw materials: Weigh high-quality low-gluten flour and put it into the dough mixer, then add yeast, nutrient additive powder and an appropriate amount of purified water; stir for 20 minutes; the amount of yeast added is 3.5% of the mass of low-gluten flour. %, the amount of nutritional supplement powder is 8% of the quality of low-gluten flour;

[0017] (2) Dividing: Divide the stirred dough according to the required weight, and then put it on the bread dividing machine for fine division;

[0018] (3) Primary processing: Roll the divided dough into long strips, 11 small strips per row, and 2 strips per plate;

[0019] (4) Proofing: pull the rolled semi-finished product into the waking room for proofing, the proofing temperature is 30-39 ℃, the humidity is 70-80%, and the time is 1.5-2 hours;

[0020] (5) Baking: Pull the proofed semi-finished product into t...

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PUM

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Abstract

The invention discloses a making method for steamed beef tallow stuffed buns. The making method comprises the following steps of raw material mixing, partitioning, primary processing, fermenting, baking, cooling and packaging. The making method for the steamed beef tallow stuffed buns is easy to implement, and the steamed beef tallow stuffed buns are aromatic, tender, delicious, full in taste, nutritional and healthy; meanwhile, the formula is in scientific compatibility, and when the steamed beef tallow stuffed buns are eaten for a long time, the functions of beautifying the skin, strengthening bone and musculature, increasing physical power, prolonging the life and maintaining beauty are achieved; the steamed beef tallow stuffed buns are beneficial to nutrition supplement and absorption of the human body.

Description

technical field [0001] The invention relates to a method for making beef steak buns, belonging to the technical field of food processing. Background technique [0002] At present, buns are one of the breakfast foods that people often eat. Although there are many types of buns, they have single nutrition and average taste, and they tend to get greasy when eaten frequently. Along with the raising of people's living standard, the higher to the requirement of the nutrition of steamed stuffed bun and taste, in order to satisfy people's demand, this just needs to provide the food with richer nutrition, better taste. Contents of the invention [0003] The object of the present invention is to provide a method for making beef steak buns. [0004] The present invention adopts following technical scheme: [0005] The method for making butter steak buns includes the following: [0006] (1) Mixing of raw materials: Weigh high-quality low-gluten flour and put it into the dough mixer...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D2/36A21D13/06
Inventor 林松
Owner ANHUI QINGSONG FOOD
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