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Fresh quick-frozen steamed bun dough, preparation method and steamed bun preparation method

A steamed bun and fresh technology, which is applied in the field of dough and its preparation, can solve the problems of short shelf life, low proofing degree of steamed buns, and immature technology of quick-frozen fresh steamed buns, and achieve high proofing degree, good taste and whiteness Effect

Inactive Publication Date: 2017-05-10
北京庆丰万兴食品科技研发有限公司
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AI Technical Summary

Problems solved by technology

However, the technology of quick-frozen fresh steamed buns is still immature, and no mature products have appeared on the market. Although Tianjin Food Research Institute developed fresh quick-frozen steamed buns in 1990, the shelf life is short, the proofing degree of steamed buns is small, and the taste is similar to half-dead noodle soup buns. near

Method used

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Embodiment Construction

[0022] The fresh and quick-frozen bun dough of the present invention comprises 500 g of high-gluten flour, 40 g of denatured tapioca starch, 40 g of wheat starch, 12 g of quick-frozen oil, 2 g of molecularly distilled monoglyceride, 8 g of yeast, 12 g of white sugar, 1.5 g of compound phosphate, and 0.8 g of alkali , salt 1.5g, flour fertilizer 100g, water 320g.

[0023] The preparation method of fresh and quick-frozen steamed stuffed bun dough of the present invention, comprises the steps:

[0024] (1) Dissolve sugar, salt, and yeast in water to make a yeast mixture, mix in quick-frozen oil and stir evenly in the yeast mixture; dissolve the alkali separately with 70°C water to form an alkali solution;

[0025] (2) Put the high-gluten flour, denatured tapioca starch, wheat starch, molecularly distilled monoglyceride, and compound phosphate into the vacuum and mix well in the noodle tank, then add the noodle fertilizer;

[0026] (3) Add the yeast mixture and alkali solution in...

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Abstract

The invention provides a fresh quick-frozen steamed bun dough which has good mouthfeel and large fermentation degree, a preparation method thereof and a steamed bun preparation method. The fresh quick-frozen steamed bun dough comprises the raw materials of high gluten flour, modified tapioca starch, wheat starch, quick-frozen grease, molecular distilled monoglyceride, yeast, white sugar, compositephosphate, alkali, salt, sour dough and water. The invention provides the fresh quick-frozen steamed bun dough, the preparation method and the preparation method of the steamed bun, the fresh quick-frozen steamed bun can be made by combining a Chinese tradition flour product fermentation technology and a modern quick-frozen technology, and the dough is fermented at low temperature of -10 DEG C ina cold storage, whiteness of the dough wrappers after steaming is effectively kept, mouthfeel is good, fermentation degree is large, and the method is better than dough fermentation at room temperature in a traditional method.

Description

technical field [0001] The invention relates to a dough and a preparation method thereof, in particular to a fresh and quick-frozen bun dough, a preparation method and a preparation method of the bun. Background technique [0002] In recent years, with the continuous development and transformation of domestic quick-frozen food, products such as quick-frozen dumplings, quick-frozen wontons, and cooked quick-frozen buns have emerged, and have entered the international market across the country. However, the technology of quick-frozen fresh steamed buns is still immature, and no mature products have appeared on the market. Although Tianjin Food Research Institute developed fresh quick-frozen steamed buns in 1990, the shelf life is short, the proofing degree of steamed buns is small, and the taste is similar to half-dead noodle soup buns. near. Contents of the invention [0003] The invention provides fresh and quick-frozen steamed stuffed bun dough with good taste and high p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105
Inventor 路大勇
Owner 北京庆丰万兴食品科技研发有限公司
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