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Raw fresh-locking quick-frozen steamed stuffed bun

A steamed stuffed bun and product lock technology, which is applied in the field of fresh frozen steamed buns, can solve the problems of unpopularity, unnatural color and poor taste of steamed stuffed buns, and achieve the effect of reducing costs, saving manpower, and having positive colors

Pending Publication Date: 2021-06-04
晋登照
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are two types of quick-frozen steamed buns on the market. The first one is cooked steamed stuffed buns, which are widely sold; the second type is quick-frozen raw steamed buns, which is not very popular in the market. There are a few trainings for various quick-frozen raw steamed buns. Basically, various additives are used (such as: quick-frozen bun improver, softener, frozen oil, etc.). Naturally, the cost is too high

Method used

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Embodiment 2

[0040] This embodiment adopts the following technical scheme: weighing 490g of flour, 200g of normal temperature water, 50g of boiling water, 5.5g of semi-dry yeast, 4g of lead-free baking powder, 1.8g of salt, and 8g of sugar;

[0041] Step 2. Add 95g of flour to 50g of boiling water, mix evenly to make hot noodles, and then put the hot noodles into the freezer;

[0042] Step 3. Melt 5.5g of semi-dry yeast, 8g of sugar, and 1.8g of salt into 200g of normal temperature water, pour 250g of flour into it, and stir well to form a mixed flour;

[0043] Step 4. Put the mixed flour into a proofing box at a temperature of 32-35 degrees, cover the lid and let it double in size, and proof it into a dough. Generally, the proofing box takes 18 minutes;

[0044] Step 5. Add 145g of flour, 4g of lead-free baking powder, and thawed hot noodle granules to the fermented dough (take the hot noodle out of the freezer and crush it into small granules with a particle size of about 1 mm), and stir...

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Abstract

The invention discloses a raw fresh-locking quick-frozen steamed stuffed bun, and relates to the technical field of food processing. The raw fresh-locking quick-frozen steamed stuffed bun comprises the following components by weight: 490-510 g of flour, 200-205 g of normal temperature water, 45-50 g of boiled water, 4-5.5 g of semi-dry yeast, 4-5.5 g of lead-free baking powder, 1.8-2.1 g of salt, and 7.8-8.3 g of sugar. The natural color and flavor of the raw materials are closer, so that eaters are healthier and more relieved, and meanwhile, the cost is also greatly reduced.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a quick-frozen fresh steamed stuffed bun. Background technique [0002] At present, there are two types of quick-frozen steamed buns on the market. The first one is cooked steamed stuffed buns, which are widely sold; the second type is quick-frozen raw steamed buns, which is not very popular in the market. There are a few trainings for various quick-frozen raw steamed buns. Basically, various additives are used (such as: quick-frozen bun improver, softener, frozen oil, etc.). Naturally, the cost is too high. Contents of the invention [0003] The object of the present invention is to address the defects and deficiencies of the prior art, and provide a raw fresh-keeping quick-frozen steamed stuffed bun, which is closer to the original color and taste of the raw material, making the eater healthier and more at ease, and at the same time greatly reducing the cost. [000...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23P20/25
CPCA23L7/104A23P20/25A23V2002/00
Inventor 晋登照
Owner 晋登照
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