Production method of brocade-ball-shaped steamed bun foods stuffed with bean paste

A production method, the technology of bean paste buns, which is applied in food science and other fields, can solve the problems of excessive steam and product cracking, and achieve the effects of promoting cell growth, beautiful appearance and rich nutrition

Inactive Publication Date: 2016-12-07
JIANGXI YIJIA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the contrary, if the steam is too large, it is easy to cause the product to crack

Method used

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  • Production method of brocade-ball-shaped steamed bun foods stuffed with bean paste
  • Production method of brocade-ball-shaped steamed bun foods stuffed with bean paste
  • Production method of brocade-ball-shaped steamed bun foods stuffed with bean paste

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specific Embodiment approach

[0020] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS: The present invention will be further described in detail below in conjunction with the examples.

[0021] In the following specific embodiments of the present invention, each raw material can be obtained commercially, and the proportioning of each raw material is such as flour, egg white, milk powder, oatmeal, non-dairy creamer, white sugar, oil, etc., unless otherwise specified , all can be configured according to the technical scheme proportioning of prior art, and so-called egg white is the albumen after removing egg yolk. The flour used in the embodiment is low-gluten flour. The devices used in the present invention to prepare pasta, such as stirring devices, are commercially available; low-gluten wheat flour is low-gluten flour, and wheat flour is flour.

[0022] The technical indexes of using raw material low-gluten flour in the embodiment of the present invention are shown in Table 1:

[0023] Table 1. Physica...

Embodiment 1

[0053] The preparation method of the present invention will be described in detail below with the product whose specifications and models are 300g hydrangea red bean paste buns; the dough raw material is prepared, and the addition of the oat flour is controlled to be 2.5wt% of the quality of low-gluten flour; the addition of brown sugar is controlled to be low-gluten 4Wt% of flour mass.

[0054] 1. The production process of bean paste filling:

[0055] Required raw materials: red beans, oranges, bean paste, white sugar, oil. The oil used can be selected from pure natural vegetable oil such as salad oil, blended oil or pure animal oil such as lard, etc., and prepared according to the specified ratio;

[0056] Required equipment and utensils: B60 mixer, stainless steel knife, food turnover basket, electronic scale with a division value of 1g;

[0057] Handling of oranges: Remove the roots, wash the oranges 3 times until the surface is clean and shiny; use a chopper to cut the o...

Embodiment 2

[0086] All the other processing methods are identical with embodiment 1 except following explanation,

[0087] The dough raw materials are prepared, and the addition of the oat flour is controlled to be 3.0 wt% of the mass of the low-gluten flour; the addition of brown sugar is controlled to be 5 wt% of the mass of the low-gluten flour.

[0088] The wake-up steaming process, proofing requirements and steps, the proofing room is hygienic and clean, free of sundries, and no water on the ground; close the front and rear doors of the proofing room 30 minutes in advance, turn on the power switch, and set the temperature of the thermometer to 38±2°C. The relative humidity of the proofing room is 75±5%. Slowly open the steam valve. After the temperature and humidity of the proofing room rise to the specified range, the semi-finished products can be pushed in for proofing. Note that the steamer cannot be placed under the fan.

[0089] Judgment of the termination of proofing: the volum...

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Abstract

The invention provides a production method of brocade-ball-shaped steamed bun foods stuffed with bean paste. The production method of the brocade-ball-shaped steamed bun foods stuffed with the bean paste comprises the following steps: preparing bean paste stuffing, preparing dough sheets, preparing raw brocade-ball-shaped steamed buns stuffed with the bean paste by adopting hand shaping, carrying out fermenting, carrying out steaming, and carrying out quick-freezing so as to prepare the quick-frozen brocade-ball-shaped steamed buns stuffed with the bean paste. The production method utilizes low-gluten flour as the raw material, and comprises the steps of preparing bean paste stuffing, preparing dough sheets, preparing raw brocade-ball-shaped steamed buns stuffed with the bean paste by adopting hand shaping, carrying out fermenting, carrying out steaming, and carrying out quick-freezing so as to prepare the quick-frozen brocade-ball-shaped steamed buns stuffed with the bean paste. The bean paste stuffing is prepared by the following steps: firstly, treating the raw materials used for preparing the bean paste stuffing, wherein the raw materials comprises oranges, red beans, fine bean mash, non-dairy cream, white sugar and oil; and the oranges are treated by the following steps: clearly washing the oranges, chopping the washed oranges until the chopped oranges are 0.8-1.2cm in sizes, and then, grinding the chopped oranges into orange paste. By changing and controlling the process and technical parameters adopted for preparing the brocade-ball-shaped steamed buns stuffed with the bean paste, the produced brocade-ball-shaped steamed buns stuffed with the bean paste are rich in product color, variety and nutrition, free of wrinkling or collapse, and free of bubbles on the product surfaces; moreover, the brocade-ball-shaped steamed buns stuffed with the bean paste are good in taste. The brocade-ball-shaped steamed buns stuffed with the bean paste and the production method thereof are great in economic and social benefits.

Description

Technical field: [0001] The invention belongs to a food production method, in particular to a production method of hydrangea bean paste food. Background technique: [0002] With the continuous improvement of people's living standards, people's requirements for food types are also constantly refurbished, and new styles and new tastes are required to appear continuously, that is, not only the taste of food is required to be good, the quality is guaranteed, and the products produced The color and variety of food must be constantly changed, especially for children or the majority of primary and middle school students. They are more picky about the existing food specifications and models. The current specifications and varieties of pasta are still relatively small, especially in the southern region. It is the status quo that there are insufficient varieties of design and color specifications. [0003] How to provide a kind of wheaten bread steamed stuffed bun or red bean paste s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/00A23L7/10A23L11/00A23L19/00A23L5/10
Inventor 章仁勇
Owner JIANGXI YIJIA FOOD
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