Flavor steamed bread processing technology

Abstract

The invention relates to the technical field of food processing, and discloses a flavor steamed bread processing technology. The flavor steamed bread processing technology comprises the following steps of mixing, basicity detection, dough kneading, semifinished product making, fermentation, steaming, cooling and packaging, wherein during steaming, the fermented semifinished products are put into asteam cart for steaming, the steaming pressure is kept within a range of 0.05-0.09 Mpa, the steaming temperature is within a range of 85-90 DEG C, and the steaming time is kept within a range of 25-35 minutes. According to the technical scheme, the boiling point of water is reduced by the pressure which is lower than the standard atmospheric pressure, so that the temperature difference between water vapor and the room temperature is reduced, the water vapor condensing speed is slowed, and therefore, the difference between air pressure inside the finished steamed bread and air pressure outsidethe finished steamed bread is reduced. In the final steaming stage of the steaming car, the air pressure is gradually restored, and the situation that the finished steamed bread is directly compressed by atmospheric pressure is avoided.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing technology of flavored steamed bread. Background technique [0002] Food, clothing, housing and transportation are people's daily needs, and China has a long history in food. Mantou is a traditional Chinese noodle dish. It is a food steamed from fermented noodles. It is delicious, soft and easy to digest. It is one of the staple foods on people's tables. [0003] At present, the Chinese invention patent with the notification number CN102763805B discloses a flavored steamed bun and a preparation method thereof, wherein the flavored steamed bun contains the following raw materials in parts by mass: 500 parts of flour, 45-50 parts of white sesame paste, 15-20 parts of peanuts, white sugar 18-23 parts, active yeast 8-10 parts. The preparation of the flavored steamed buns includes the following steps: (1) mix the sesame paste and water according to the mass rati...

AI Technical Summary

Problems solved by technology

[0004] The above technical solution increases the nutritional value of flavored steamed buns by adding sesame paste, but has the following defects: when the steamed buns are steamed, they are steamed in a steamer. The steam condenses rapidly, causing the internal pressure of the steamed bun to drop rapidly. At this time, the external air pressure is still 1 atmosphere. The steamed bun is bound to be compressed by the atmospheric pressure, and the volume becomes smaller or even completely crushed into a dead surface, making the steamed bun inedible.

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