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Steaming method of fresh meat buns

A technology for steaming and fresh meat, applied in food science and other directions, can solve the problems of unfavorable human health, unqualified quality, and high nutritional value, and achieve the effect of facilitating human absorption and utilization, promoting human health, and high nutritional value.

Inactive Publication Date: 2019-06-28
刘素美
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The purpose of the present invention is to provide a steaming method for fresh meat buns, which can keep the buns soft and soft for a long time, and has high nutritional value, which solves the problem of adding excessive leavening agents and even adding price during the production of fresh meat buns. Low-cost, unqualified chemical leavening agents, long-term consumption of technical problems that are harmful to human health

Method used

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  • Steaming method of fresh meat buns

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Embodiment Construction

[0020] The technical solutions of the present invention will be clearly and completely described below in conjunction with the accompanying drawings of the present invention. Apparently, the described embodiments are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.

[0021] The steaming method of the fresh meat bun of present embodiment 1 comprises the steps:

[0022] Step 1: According to the process of preparing dough, mixing stuffing and forming, the meat buns to be steamed are produced;

[0023] Wherein, in the process of preparing the dough, a biological leavening agent yeast is added to make dough.

[0024] Step 2: Peel and remove the core of the avocado, take the pulp, mix the avocado pulp and water at a mass ratio of 1:2, stir and crush in a cr...

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Abstract

The invention provides a steaming method of fresh meat buns, which comprises the following steps of: firstly, preparing meat buns to be steamed according to the process of preparing dough, mixing stuffing and forming; peeling the avocado, removing the core, taking the pulp, mixing the avocado pulp with water according to the mass ratio of 1: 2-3, stirring and crushing in a crusher to obtain the avocado jam; brushing the avocado jam into the bottom groove and the top groove of the auxiliary steaming tray by adopting a brush, and putting the meat buns to be steamed into the auxiliary steaming tray; and finally putting the whole auxiliary steaming tray into a steaming pan, and steaming the whole auxiliary steaming plate for 20-25 minutes with strong fire to obtain the fresh meat buns. According to the steaming method of fresh meat buns, the steamed bun can keep a soft mouthfeel without using a chemical leavening agent, and can still keep soft after being placed for a long time; in addition, the prepared fresh meat bun has higher nutritional value, is more beneficial to its absorption and utilization by a human body, has unique flavor and better mouthfeel, and promotes the health of the human body.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for steaming fresh meat buns. Background technique [0002] Baozi is a traditional delicacy that Chinese people like most, and it can also be regarded as one of the most Chinese-style catering. Meat buns have a history of thousands of years in our country, and they are still very popular today. Especially in modern society, along with the quickening of people's life rhythm, steamed stuffed bun has become people's indispensable breakfast food. [0003] The steamed stuffed bun that supplies on the market at present, in order to make steamed stuffed bun can be fluffy and soft and add too much leavening agent in the manufacturing process. There are two types of leavening agents used in the cooking industry: biological leavening agents and chemical leavening agents. When preparing dough, leavening agents are added. When the dough is steamed, the carbon dioxide or am...

Claims

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Application Information

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IPC IPC(8): A23L5/10A23L7/104A23L19/00
Inventor 刘素美
Owner 刘素美
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