Making method of quick-frozen cyclone steamed stuffed bun dough

A production method and technology of freezing dough, which can be applied in dough processing, baking, baked food, etc., and can solve the problems of whirlwind buns lack of taste experience, easy to form lumps, easy to be greasy, etc.

Inactive Publication Date: 2016-06-08
东莞市绰士食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The whirlwind buns made of ordinary frozen dough in the prior art have the following defects: (1) Although the whirlwind buns have a sweet taste, they tend to be greasy, which affects the taste experience of consumers; (2) the whirlwind buns in the prior art , its taste is usually hard and not soft enough; (3) the whirlwind buns in the prior art lack a refreshing taste experience. If the whirlwind buns can have a refreshing taste, it will change the traditional whirlwind buns that are hard and easy to eat Agglomerated mouthfeel; (4) the shelf life of the cyclone dough in the prior art is relatively short, which is not conducive to the application of commercial transportation and sales

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A kind of preparation method of quick-frozen whirlwind bread dough, it comprises the following steps:

[0040]Step 1, mixing for the first time: Mix wheat flour, water, white sugar, eggs, milk powder, yeast, improver and monoglyceride with a mixer at a low speed of 100r / min for 3 minutes, and then at a speed of 300r / min Stir and mix at high speed for 6 minutes to obtain the first dough; in this embodiment, the weight ratio between wheat flour, water, white granulated sugar, eggs, milk powder, yeast, improver and monoglyceride is 35:12:8:5 :4:1:5:4;

[0041] Step 2, the second mixing: add margarine and edible salt to the first dough prepared in step 1, and then use a mixer to stir at a low speed of 100r / min for 2 minutes, and then stir at a high speed of 300r / min for 4 minutes , obtain the second dough; In the present embodiment, the weight ratio between the first dough, margarine and edible salt is 65:5:2;

[0042] Step 3, dividing the dough: dividing the second dough...

Embodiment 2

[0055] A kind of preparation method of quick-frozen whirlwind bread dough, it comprises the following steps:

[0056] Step 1, mixing for the first time: Mix wheat flour, water, white sugar, eggs, milk powder, yeast, improver and monoglyceride with a mixer at a low speed of 80r / min for 4 minutes, and then at a speed of 280r / min Stir and mix at high speed for 7 minutes to obtain the first dough; in this embodiment, the weight ratio between wheat flour, water, white granulated sugar, eggs, milk powder, yeast, improver and monoglyceride is 30:10:5:2 :8:0.1:10:0.5;

[0057] Step 2, the second mixing: add margarine and edible salt to the first dough prepared in step 1, then use a mixer to stir at a low speed of 80r / min for 3 minutes, then stir at a high speed of 280r / min for 5 minutes , obtain the second dough; In the present embodiment, the weight ratio between the first dough, margarine and edible salt is 50:2:0.5;

[0058] Step 3, dividing the dough: dividing the second dough o...

Embodiment 3

[0071] A kind of preparation method of quick-frozen whirlwind bread dough, it comprises the following steps:

[0072] Step 1, mixing for the first time: Mix wheat flour, water, white sugar, eggs, milk powder, yeast, improver and monoglyceride with a mixer at a low speed of 120r / min for 2 minutes, and then at a speed of 320r / min Stir and mix at high speed for 5 minutes to obtain the first dough; in this embodiment, the weight ratio between wheat flour, water, white sugar, eggs, milk powder, yeast, improver and monoglyceride is 60:10:5:2 :1:0.5:5:0.5;

[0073] Step 2, the second mixing: add margarine and edible salt to the first dough prepared in step 1, then use a mixer to stir at a low speed of 120r / min for 1min, then stir at a high speed of 320r / min for 3min , obtain the second dough; In the present embodiment, the weight ratio between the first dough, margarine and edible salt is 80:8:5;

[0074] Step 3, dividing the dough: dividing the second dough obtained in step 2 into...

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PUM

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Abstract

The invention relates to the technical field of food, in particular to a making method of quick-frozen cyclone steamed stuffed bun dough. The making method includes the following steps of conducting mixing for the first time, conducting mixing for the second time, dividing dough, conducting quick-freezing, performing storage in a freezer, carrying out unfreezing, wrapping flaky grease, forming layers, rolling the layered dough, dicing the rolled dough, rolling the dough into cylinders, conducting quantitative division, putting the divided cylinders on the cups for skin forming, and carrying out quick-freezing. In the making method, by means of the mixing sequence of all the components and the synergistic effect of all the successive operation steps, the finally made quick-frozen cyclone steamed stuffed bun dough has the advantage of being long in storage life. According to the making method, by means of the synergistic effect of eggs, margarine, milk powder, flaky grease, white granulated sugar, salt and wheat flour, finally the made quick-frozen cyclone steamed stuffed bun dough has the advantages of being agreeably sweet, crispy, soft and refreshing.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for making quick-frozen cyclone-wrapped dough. Background technique [0002] For industrialized bread, it is usually made from frozen dough at present. For making whirlwind buns, it is not possible to make use of ordinary frozen dough, but to make use of special whirlwind bun dough. [0003] The whirlwind buns made of ordinary frozen dough in the prior art have the following defects: (1) Although the whirlwind buns have a sweet taste, they tend to be greasy, which affects the taste experience of consumers; (2) the whirlwind buns in the prior art , its taste is usually hard and not soft enough; (3) the whirlwind buns in the prior art lack a refreshing taste experience. If the whirlwind buns can have a refreshing taste, it will change the traditional whirlwind buns that are hard and easy to eat Agglomerated mouthfeel; (4) the shelf life of the cyclone-wrapped dough in the p...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D2/36A21D2/18
CPCA21D2/181A21D2/36A21D2/368
Inventor 王振杰
Owner 东莞市绰士食品有限公司
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