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Wrappers of steamed stuffed buns, quick-frozen steamed stuffed buns and making method thereof

A production method and steamed bun skin technology, which are applied in the field of food processing, can solve the problems of cumbersome steamed bun production, time consumption, and poor taste, and achieve the effects of saving cumbersome steps, good taste, and high freshness preservation

Inactive Publication Date: 2016-06-15
刘军平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The first purpose of the present invention is to provide a steamed stuffed bun skin to solve the cumbersome and time-consuming process of making steamed stuffed buns. The method is convenient, simple and easy to operate, and can save the cumbersome steps of making steamed stuffed bun skins
[0006] The second object of the present invention is to provide a quick-frozen steamed stuffed bun and its production method, so as to solve the problems that the cooked steamed quick-frozen steamed stuffed buns tend to fall off the bottom, collapse in shape, have poor taste and bad taste

Method used

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  • Wrappers of steamed stuffed buns, quick-frozen steamed stuffed buns and making method thereof
  • Wrappers of steamed stuffed buns, quick-frozen steamed stuffed buns and making method thereof
  • Wrappers of steamed stuffed buns, quick-frozen steamed stuffed buns and making method thereof

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Experimental program
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Effect test

Embodiment 1

[0038] The quick-frozen steamed stuffed bun provided by the invention comprises steamed stuffed bun skin and steamed stuffed bun filling;

[0039] Wherein, the bun skin includes the following components: 550g of flour, 300g of water, 50g of alkaline noodles, and 5.5g of baking powder.

[0040] The making method of the steamed stuffed bun skin and the quick-frozen steamed stuffed bun comprises the following steps:

[0041] Mixing flour, alkaline noodles and baking powder, adding water, stirring, kneading and pressing noodles to make steamed stuffed bun skins; wrapping steamed stuffed bun stuffing in steamed stuffed bun skins, proofing and quick-freezing treatment to obtain green quick-frozen buns.

Embodiment 2

[0043] The quick-frozen steamed stuffed bun provided by the invention comprises steamed stuffed bun skin and steamed stuffed bun filling;

[0044] Wherein, the bun skin includes the following components: 450g of flour, 230g of water, 30g of alkaline noodles, and 3.5g of baking powder.

[0045] The making method of the steamed stuffed bun skin and the quick-frozen steamed stuffed bun comprises the following steps:

[0046] Mix the flour, alkaline noodles and baking powder, then add water in 2 times, stir, knead the dough, press the dough 8 times to make the bun skin; wrap the bun stuffing into the bun skin, and proof it at 80°C for 1 hour, after Quick-freezing treatment to obtain quick-frozen buns.

Embodiment 3

[0048]The quick-frozen steamed stuffed bun provided by the invention comprises steamed stuffed bun skin and steamed stuffed bun filling;

[0049] Among them, the bun skin includes the following components: 500g of flour, 270g of water, 40g of alkaline noodles, and 45g of baking powder;

[0050] And in the flour, the mass ratio of granular flour, high-gluten flour and low-gluten flour is 1:1:1.

[0051] The making method of the steamed stuffed bun skin and the quick-frozen steamed stuffed bun comprises the following steps:

[0052] Mix the flour, alkaline noodles and baking powder, then add water at 40°C in 3 times, stir, and knead the dough, press the dough 20 times to make the bun skin; wrap the bun stuffing into the bun skin, and put it in a proofing box at 120°C After proofing for 2 hours, the quick-frozen steamed stuffed buns were obtained through quick-freezing treatment in a quick-freezing machine.

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Abstract

The invention provides wrappers of steamed stuffed buns, quick-frozen steamed stuffed buns and a making method thereof.The wrappers are made by, by weight, 450-550 parts of flour, 230-300 parts of water, 30-50 parts of sodium carbonate and 3.5-5.5 parts of yeast powder.The quick-frozen steamed stuffed buns comprise the wrappers and stuffing.The wrappers are soft and tasty.The making method of the wrappers is convenient, simple, and easy to operate, and the complex steps of wrapper making required by steamed stuffed bun making can be omitted.The quick-frozen steamed stuffed buns have the advantages that when the quick-frozen steamed stuffed buns are steamed, the taste of the steamed stuffed buns is not affected at all; the quick-frozen steamed stuffed buns can be steamed repeatedly and is free of bottom falling off, free of collapse, rich in flour fragrance, high in stuffing fresh-keeping degree, and the like.The shelf life of the quick-frozen steamed stuffed buns can reach 3.5 months.The making method of the quick-frozen steamed stuffed buns uses the raw base quick-freezing technology and is convenient, simple, easy to operate, suitable for batch production, and the like.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a bun skin, quick-frozen buns and a production method thereof. Background technique [0002] With the acceleration of the pace of life, people now regard fast food as an indispensable way of eating in life. Steamed buns are a kind of food that we often eat in our lives. Steaming, although it is said that the taste of steamed buns is better, but the production process is relatively cumbersome, from kneading noodles, rolling skins, adjusting fillings, fermenting, steaming, all of which require a lot of preparation time, for the current fast-paced life , Urban workers who are busy with work have no time to do it at all. [0003] In addition, the quick-frozen food bought in supermarkets is usually steamed with wrapped buns and then frozen for more than a month. Although this can extend the shelf life, in terms of taste, it is best to take it home and steam it to complete the taste. I...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L5/00
Inventor 刘军平
Owner 刘军平
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