Making technology of frozen raw steamed stuffed buns
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A manufacturing process and technology for steamed buns, which are used in food freezing, food coating, food ingredients as fluffing agents, etc., can solve the problems of poor steamed buns, high labor intensity, uneven quality, etc., and achieve more and less working hours. The effect of labor and working time flexibility
Pending Publication Date: 2020-06-19
吴江
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Problems solved by technology
One is the freshly made and steamed mode based on single-store operation, which sells freshness, but the labor intensity is high and the quality is uneven. The second is that the fillings are uniformly distributed and then steamed on site. The disadvantage is that the quality of the fillings is difficult to gu
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Embodiment 1
[0014] A manufacturing process of frozen raw steamed stuffed buns, the method comprising the following steps:
[0015] 1) The specific production process is to take 1250 grams of all-purpose flour, 10 grams of semi-dry yeast, 50 grams of sugar, 80 grams of lard, 70 grams of aluminum-free baking powder, and 700 grams of water, and mix them thoroughly;
[0016] 2) Knead the dough, wake up, press the dough, and then make the dough;
[0017] 3) Use lean meat: carrot: fungus: mushroom in a ratio of 250:150:120:150, thoroughly smash and mix, season with onion, ginger, corn oil, salt, sugar, oil and sesame oil to form prefabricated meat stuffing , quick-frozen storage;
[0018] 4) Thaw the previously quick-frozen stuffing, use the extruder and the rotary cutter to support the uniform block, put the dough into the automatic bun machine, automatically wrap the meat stuffing with the dough to make meat buns, and then freeze them for storage.
Embodiment 2
[0020] A manufacturing process of frozen raw steamed stuffed buns, the method comprising the following steps:
[0021] 1) The specific production process is to take 1250 grams of all-purpose flour, 10 grams of semi-dry yeast, 50 grams of sugar, 80 grams of lard, 70 grams of aluminum-free baking powder, and 700 grams of water, and mix them thoroughly;
[0022] 2) Knead the dough, wake up, press the dough, and then make the dough;
[0023] 3) Use dried shrimps, cucumbers, garlic sprouts, green onions, ginger, salt, monosodium glutamate, yellow sauce, pepper, sesame oil and peanut oil at 450:60:75:60:30:10:8:4:35:2:15:35 The ratio is fully crushed and mixed, and mixed with uniform block tofu gently to form prefabricated tofu filling, which is stored in quick-frozen;
[0024] 4) Thaw the previously quick-frozen stuffing, use the extruder to support the uniform block with the rotary cutting machine, put the dough into the automatic bun machine, automatically wrap the tofu stuffing...
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Abstract
The invention discloses a making technology of frozen raw steamed stuffed buns. The making technology comprises the steps of taking 1250 grams of medium-gluten flour, 10 grams of half-dried yeast, 50grams of white sugar, 80 grams of lard, 70 grams of aluminum-free baking powder and 700 grams of water, performing thorough mixing, performing dough mixing, performing leavening, performing dough pressing and making wrappers; using different materials, performing sufficient smashing and mixing, performing seasoning with scallions, ginger, corn oil, salt, sugar, oyster oil and sesame oil, forming pre-made meat fillings and bean curd fillings, and performing quick-freezing for storage; and unfreezing the fillings quick-frozen before, making uniform blocks through cooperation of an extruding machine and a rotary cutting machine, making steamed stuffed buns, and performing quick-freezing for preservation. After the steamed stuffed buns are processed by the steps of the method disclosed by theinvention, the mouth feel and the nutrient efficacy of finished products are greatly increased than those of traditional products; the raw steamed stuffed buns can be made into cooked steamed stuffedbuns through unfreezing and steaming once, the color, the filling flavor and the mouth feel of the steamed stuffed buns made by the making technology disclosed by the invention are compared favorablywith those of steamed stuffed buns which are fresh made, and the original flavor of the steamed stuffed buns can be reserved to the maximum extent.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to a manufacturing process of frozen raw buns. Background technique [0002] At present, there are three major problems in my country's bun industry, which seriously restrict its development. One is the freshly made and steamed mode based on single-store operation, which sells freshness, but the labor intensity is high and the quality is uneven. The second is that the fillings are uniformly distributed and then steamed on site. The disadvantage is that the quality of the fillings is difficult to guarantee. The constraints of chain stores and brand owners are not strong, and the labor intensity is high; the third is the mode of factory steaming, quick freezing, re-refrigeration, distribution, and re-steaming. The taste of re-steamed buns is poor, and it is difficult to meet the needs of modern consumers. Therefore, those skilled in the art provide a manufacturing process of ...
Claims
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Application Information
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