Unlock instant, AI-driven research and patent intelligence for your innovation.

Machine quick-frozen green steamed stuffed bun and making method thereof

A production method and steamed bun technology, which are applied in food science, food coating, food preservation, etc., can solve problems such as bun collapse and foaming, and achieve the effects of extending shelf life, reducing process steps, and shortening processing time

Pending Publication Date: 2022-08-09
恩施市楚蕊生物科技有限公司
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems of collapse and foaming of steamed buns made by machines in the prior art, the present invention provides a method for making machine-made quick-frozen raw steamed stuffed buns

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A machine quick-frozen green bun, comprising the following raw materials: new noodles, old noodles and ironed noodles, wherein the weight ratio of the new noodles, old noodles and ironed noodles is 80%: 10%: 10%.

[0038] Preferably, the new noodles are prepared from the following raw materials by weight: 500 parts of flour, 3 parts of sugar, 3 parts of yeast, 2 parts of baking powder, and 190 parts of water.

[0039] Preferably, the hot noodles are prepared from the following raw materials by weight: 500 parts of flour and 190 parts of water.

[0040] Preferably, the old noodles are prepared according to the following raw materials by weight: 500 parts of flour, 3 parts of sugar, 3 parts of yeast, 2 parts of baking powder, and 190 parts of water.

[0041] Preferably, the temperature of the water in the hot noodles is 80-95°C.

[0042] A method for making a machine quick-frozen green bun, comprising the following steps:

[0043] S1. Making old noodles: Weigh the flour...

Embodiment 2

[0056] A machine quick-frozen green bun, comprising the following raw materials: new noodles, old noodles and ironed noodles, wherein the weight ratios of the new noodles, old noodles and ironed noodles are 75%: 10%: 15%.

[0057] Preferably, the new noodles are prepared according to the following raw materials by weight: 500 parts of flour, 3 parts of sugar, 4 parts of yeast, 3 parts of baking powder, and 220 parts of water.

[0058] Preferably, the ironed noodles are prepared from the following raw materials by weight: 500 parts of flour and 220 parts of water.

[0059] Preferably, the old noodles are prepared from the following raw materials by weight: 500 parts of flour, 3 parts of sugar, 4 parts of yeast, 3 parts of baking powder, and 220 parts of water.

[0060] Preferably, the temperature of the water in the hot noodles is 80-95°C.

[0061] A method for making machine quick-frozen green buns, the steps refer to Embodiment 1, but the difference from Embodiment 1 is that...

Embodiment 3

[0064] A machine quick-frozen green bun, comprising the following raw materials: new noodles, old noodles and ironed noodles, wherein the weight ratios of the new noodles, old noodles and ironed noodles are 65%: 25%: 10%.

[0065] Preferably, the new noodles are prepared according to the following raw materials by weight: 500 parts of flour, 3 parts of sugar, 5 parts of yeast, 4 parts of baking powder, and 280 parts of water.

[0066] Preferably, the ironed noodles are prepared from the following raw materials by weight: 500 parts of flour and 280 parts of water.

[0067] Preferably, the old noodles are prepared from the following raw materials by weight: 500 parts of flour, 3 parts of sugar, 5 parts of yeast, 4 parts of baking powder, and 280 parts of water.

[0068] Preferably, the temperature of the water in the hot noodles is 80-95°C.

[0069] A method for making machine quick-frozen green buns, the steps refer to Embodiment 1, but the difference from Embodiment 1 is that...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to the technical field of green steamed stuffed buns, in particular to machine quick-frozen green steamed stuffed buns and a making method thereof. The invention relates to a machine quick-frozen green steamed stuffed bun, which comprises the following raw materials in percentage by weight: 80-50% of new dough, 10-40% of old dough and 5-15% of hot dough. The making method comprises the following steps: S1, making leavening dough: weighing the flour in parts by weight, pouring the flour into a dough mixer, weighing the sugar, the yeast and the baking powder in parts by weight, respectively pouring the materials into the dough mixer for processing, fully stirring to make the flour and various seasonings uniform, then weighing the water in parts by weight, pouring the water into the dough mixer, and making the leavening dough; starting a machine to stir into balls, fermenting for 3-6 hours, and taking out for later use; according to the method, unfreezing and steaming treatment of the green steamed stuffed buns are not needed, the process step of steaming is effectively reduced in the aspect of process, so that the production cost is reduced, the production efficiency is improved, unfreezing is not needed in the market, the processing time of the steamed stuffed buns is shortened, and the use experience of consumers is improved.

Description

technical field [0001] The invention relates to the technical field of green buns, in particular to a machine quick-frozen green bun and a manufacturing method thereof. Background technique [0002] Most of the quick-frozen refrigerated buns on the market are quick-frozen after being steamed. A small number of green buns only use additives such as semi-dry yeast and quick-freezing improver. The change of the formula cannot completely avoid the defects of collapse and foaming of the finished buns, and the taste poor, resulting in the inability to industrialize mass production. [0003] At the same time, the machine-made quick-frozen buns on the market do not have a long shelf life without additives such as food preservatives, only about 3 days, and the collapse and foaming defects have not been completely solved. If long-term storage is required, it needs to be steamed and then frozen. Storage, and at the same time, the processing technology has more steaming links, high cos...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L7/104A23L5/10A23L3/36A23P20/25
CPCA23L7/104A23L5/13A23L3/36A23P20/25A23V2002/00A23V2300/20
Inventor 牟军蒋子祥刘祖配
Owner 恩施市楚蕊生物科技有限公司