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Frozen raw steamed stuffed bun blanks and preparation technology thereof

A steamed stuffed bun and raw body technology, which is applied in the field of frozen raw steamed buns and its production process, can solve the problems of high requirements for production, distribution, and storage equipment, cracking, skin blistering, etc., and achieve shortened proofing time, sufficient elasticity, and sticky texture. Good elasticity and retractability

Pending Publication Date: 2016-08-24
LOUDI SHIDEHUO RESTAURANT MANAGEMENT CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production of steamed buns stuffed with dough and meat at home and abroad has high requirements for production, distribution, and storage equipment, and the skin of the product will be blistered and cracked

Method used

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  • Frozen raw steamed stuffed bun blanks and preparation technology thereof
  • Frozen raw steamed stuffed bun blanks and preparation technology thereof
  • Frozen raw steamed stuffed bun blanks and preparation technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A frozen raw steamed stuffed bun, said steamed stuffed bun comprises the following components by weight: flour 450, old noodles 600, semi-dry yeast 1, salt 1, sugar 12, water 200.

[0038] The temperature of the water is 10° C., and the mass ratio of medium-gluten flour and low-gluten flour in the flour is 8:3.

Embodiment 2

[0040] A frozen raw body steamed stuffed bun, the steamed stuffed bun comprises the following components by weight: 600 flour, 850 old noodles, 5 semi-dry yeast, 4 salt, 18 white sugar, and 300 water.

[0041] The temperature of the water is 12° C., and the mass ratio of medium-gluten flour and low-gluten flour in the flour is 6:3.

Embodiment 3

[0043] A frozen raw steamed stuffed bun, said steamed stuffed bun comprises the following components by weight: 500 flour, 750 old flour, 4 semi-dry yeast, 3 salt, 16 white sugar, and 250 water.

[0044] The temperature of the water is 11° C., and the mass ratio of medium-gluten flour and low-gluten flour in the flour is 7:3.

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Abstract

The invention relates to the technical field of food processing, and especially relates to frozen raw steamed stuffed bun blanks and a preparation technology thereof. The raw steamed stuffed bun blanks are prepared from the following ingredients in parts by weight: 450-600 parts of flour, 600-850 parts of sour dough, 1-5 parts of semi-dry yeast, 1-4 parts of salt, 12-18 parts of white sugar, 200-300 parts of water, 2-6 parts of a frozen-raw-blank improving agent, 3-8 parts of baking powder and 0.4-1.4 parts of lard. During the dough-making process, the flour, the sour dough, the semi-dry yeast, the salt, the white sugar, the frozen-raw-blank improving agent, the baking powder and the lard are orderly added, mixing and stirring are conducted, so that dough is prepared; and the raw steamed stuffed bun blanks are prepared by wrapping; the shaped raw steamed stuffed bun blanks are quickly frozen in a quick-frozen storage at a temperature of 40 DEG C below zero to 25 DEG C below zero, and the quick freezing is ended when central temperature of the raw steamed stuffed bun blanks reaches 10 DEG C below zero to 25 DEG C below zero; and the quickly frozen raw steamed stuffed bun blanks are stored at a temperature of 5 DEG C below zero to 15 DEG C below zero. The prepared steamed stuffed bun have the advantages of being good in taste, enough in elasticity, free of cracks on surfaces, free of dents in appearance and so on.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a frozen raw steamed stuffed bun and a manufacturing process thereof. Background technique [0002] Baozi is a traditional fermented flour stuffing 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. 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 pasta has been developed towards fast food and convenience. It is very common to use fermented dough to produce bread, and hot or cold bread can be eaten, but our traditional fermented food-baozi can only be eaten hot. [0003] At present, the y...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L29/00A23L29/30A23P20/25
CPCA23V2002/00A23V2250/5118A23V2250/708A23V2250/1578A23V2250/1614
Inventor 成明杨清华
Owner LOUDI SHIDEHUO RESTAURANT MANAGEMENT CO LTD
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