Small cage bag manufacturing process

Abstract

The invention relates to a small steamed bun making process, which belongs to the technical field of food making, and makes the made wrappers soft and elastic, fine and smooth in mouthfeel and chewy by accurately controlling the proportion of plain flour, warm water, yeast and baking powder and the fermentation time, temperature and humidity. The optimized wrapper not only can better wrap the stuffing, but also can keep good taste after being steamed, and brings unique taste enjoyment to consumers, in the aspect of stuffing preparation, seasonings such as pork stuffing, scallion and ginger water, salt, sugar, light soy sauce, oyster sauce, sesame oil and white pepper powder are reasonably matched, and the dosage range of the seasonings is strictly controlled, so that the stuffing is rich and delicious in taste, and the taste of the stuffing is greatly improved. And various seasonings are mutually fused and well arranged. The addition of the scallion and ginger water effectively removes fishy smell and enhances aroma, the accurate proportion of the salt, sugar and other seasonings enables the taste to be moderate in saltiness, the light soy sauce and the oyster sauce improve the delicate flavor, the sesame oil increases the aroma, and the white pepper powder increases a slight spicy taste, so that rich taste is created together, and different taste requirements are met.

Description

Technical Field

[0001] The invention belongs to the technical field of food production, and in particular relates to a production process of steamed buns. Background Art

[0002] As one of the representatives of traditional Chinese food, Xiaolongbao is widely loved for its thin skin, large filling, juicy and delicious taste. However, in its production process, the traditional craftsmanship has many problems and challenges.

[0003] First, in terms of dough production, the traditional method often relies on experience to determine the amount of flour, water, yeast and baking powder, as well as the conditions for proofing, and lacks precise quantitative standards. This leads to unstable dough quality, which is sometimes too hard or too soft, affecting the taste and appearance. Improper control of proofing time and temperature can easily lead to insufficient or excessive fermentation of the dough, which in turn affects the toughness and ductility of the dough.

[0004] Secondly, the preparation of the filling is one of the key links in making xiaolongbao. In the traditional process, the proportion of pork filling and various seasonings is not scientific enough. The amount of scallion and ginger water, salt, sugar and other seasonings often vary from person to person, resulting in the filling's taste being unstable and unbalanced. Sometimes the filling is too greasy, and sometimes too light, which cannot fully show the delicious taste of the xiaolongbao.

[0005] Furthermore, there are problems in the wrapping and steaming process. Traditional wrapping techniques lack unified standards, and the number and shape of folds are not standardized, which affects the appearance of the dumplings. During the steaming process, the control of time and steam pressure is not precise enough, which can easily result in poor taste of the dumplings, either overcooked, resulting in separation of the skin and filling, or undercooked, affecting food safety and taste.

[0006] In addition, the traditional production process does not give enough consideration to nutritional balance and fails to fully integrate the concepts of modern nutrition to select the appropriate fat-to-lean ratio of pork and the types and amounts of seasonings to meet consumers' dual needs for health and deliciousness.

[0007] At the same time, the stability and adaptability of traditional crafts are poor. It is difficult to ensure the consistency of the quality of Xiaolongbao under different production environments and conditions. Moreover, with the diversification of consumer tastes and changes in market demand, traditional crafts are relatively lagging behind in innovation and improvement, and it is difficult to meet new market demands.

[0008] In order to solve the above problems, improve the production quality and stability of Xiaolongbao, and meet consumers' requirements on the taste, flavor, appearance, nutrition and hygiene of Xiaolongbao, the present invention proposes a new Xiaolongbao production process, which aims to provide a scientific, standardized and efficient method for the production of Xiaolongbao through precise control and optimization of various parameters. Summary of the invention

[0009] The present invention mainly solves the technical problems existing in the above-mentioned prior art and provides a production process of steamed buns.

[0010] The above technical problem of the present invention is mainly solved by the following technical scheme: a process for making steamed buns, comprising the following steps:

[0011] S1: preparing dough: mixing 450-550 g all-purpose flour, 230-270 ml warm water, 4-6 g yeast and 1.5-2.5 g baking powder, kneading into a smooth dough, and proofing for 25-35 minutes at a proofing temperature of 28-32° C. and a humidity of 65%-75%;

[0012] S2: Prepare the filling: mix 250-350 g pork filling, 80-120 ml scallion and ginger water, 4-6 g salt, 8-12 g sugar, 18-22 ml soy sauce, 13-17 ml oyster sauce, 8-12 ml sesame oil, 1.5-2.5 g white pepper powder evenly, and refrigerate for 0.8-1.2 hours;

[0013] S3: Steaming: Put the wrapped dumplings into the steamer and steam them over high heat for 7-11 minutes with a steam pressure of 0.015-0.035MPa.

[0014] Preferably, the method for making the onion and ginger water is: chop 40-60 grams of onion and 25-35 grams of ginger, add 130-170 milliliters of water, soak for 25-35 minutes and then filter.

[0015] Preferably, the pork filling is made from pork with a fat-to-lean ratio of 2.5-3.5:6.5-7.5.

[0016] Preferably, 40-60 grams of chopped shrimp are added when preparing the filling.

[0017] Preferably, before steaming, water is sprayed on the surface of the dumplings, with the amount of water being 0.4-0.6 ml for each dumpling.

[0018] Preferably, when the dough is rolled, the middle thickness is 2.5-3.5 mm and the edge thickness is 0.8-1.2 mm.

[0019] Preferably, 8-12 grams of lard is added when the dough is proofed.

[0020] Preferably, during the steaming process, the relative humidity in the steamer is maintained at 75%-95%.

[0021] Preferably, when making the steamed buns, the width of the pleats is 1.5-2.5 mm and the depth is 2.5-3.5 mm.

[0022] Preferably, after steaming, cool naturally for 8-12 minutes before eating.

[0023] The present invention has the beneficial effects:

[0024] 1. Improved taste: By precisely controlling the ratio of all-purpose flour, warm water, yeast, baking powder, as well as the fermentation time, temperature and humidity, the dough is made soft and elastic, with a delicate and chewy taste. This optimized dough can not only better wrap the fillings, but also maintain a good taste after steaming, bringing consumers a unique taste enjoyment.

[0025] 2. Rich taste: In terms of stuffing preparation, pork stuffing, scallion and ginger water, salt, sugar, soy sauce, oyster sauce, sesame oil, white pepper and other seasonings are reasonably matched, and their usage range is strictly controlled, so that the stuffing tastes rich and delicious, and the various seasonings blend with each other and have distinct layers. The addition of scallion and ginger water effectively removes the fishy smell and enhances the fragrance. The precise ratio of salt, sugar and other seasonings makes the taste moderate. Soy sauce and oyster sauce enhance the umami taste, sesame oil increases the aroma, and white pepper adds a slight spiciness, which together create a rich and diverse taste to meet the taste needs of different consumers.

[0026] 3. Exquisite appearance: The width and depth of the folds when making the steamed dumplings, as well as the steaming time and steam pressure are precisely specified, making the dumplings neat and beautiful in appearance, with even and delicate folds. The steamed dumplings are full and upright, with plenty of soup, giving people a visual appeal and increasing consumers' appetite.

[0027] 4. Balanced nutrition: The main raw material is pork stuffing with a proper fat-to-lean ratio, which not only ensures the juicy taste of the dumplings, but also provides rich protein and fat. At the same time, the onion and ginger water, various seasonings, and optional shrimp and other ingredients further enrich the nutritional content of the dumplings, making them a nutritionally balanced food choice.

[0028] 5. High stability: The production process of the present invention provides a clear range for each parameter, which enables relatively stable production of high-quality Xiaolongbao under different production environments and conditions. Whether it is a professional catering place or a family kitchen, as long as the process is followed, a relatively consistent finished product quality can be obtained, reducing the uncertainty and failure rate in the production process.

[0029] 6. Strong adaptability: Through exploration and experimentation of multiple embodiments, the production effects under different raw material ratios and process parameters have been determined, providing producers with more choices and flexibility. The process can be appropriately adjusted and optimized according to the taste preferences of consumers in different regions, the supply of raw materials, and the differences in production equipment to meet various actual production needs.

[0030] 7. Combination of innovation and inheritance: Based on the traditional production process of Xiaolongbao, the present invention introduces scientific quantification and optimization methods, which not only retains the traditional characteristics and flavor of Xiaolongbao, but also improves production efficiency and quality stability through innovative process improvements. This will help promote the development and inheritance of Xiaolongbao, a traditional delicacy, in modern society, so that it can continue to radiate new vitality while meeting consumer needs.

[0031] 8. Food safety guarantee: Strictly control the selection of raw materials and the processing process to ensure the hygiene and safety of the dumplings. When preparing the fillings, a reasonable refrigeration time can effectively inhibit the growth of bacteria. In addition, precise steaming time and steam pressure can ensure that the dumplings are cooked thoroughly and kill possible pathogens, so that consumers can eat them with confidence. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 It is a schematic diagram of the process flow of the present invention. DETAILED DESCRIPTION

[0033] The technical solution of the present invention is further specifically described below through embodiments and in conjunction with the accompanying drawings.

[0034] As a traditional Chinese snack, Xiaolongbao is very popular among consumers. The present invention provides a Xiaolongbao production process, which aims to produce Xiaolongbao with delicious taste and beautiful appearance by accurately controlling the raw material ratio, production steps and process parameters. The specific implementation of the production process will be introduced in detail below, and the optimal ratio and process conditions will be explored through multiple examples.

[0035] Ingredients: all-purpose flour, pork (different fat-to-lean ratios), onion, ginger, yeast, baking powder, salt, sugar, light soy sauce, oyster sauce, sesame oil, white pepper, shrimp, and water.

[0036] Equipment: electronic scale, dough mixer, proofing box, steamer, steamer;

[0037] Electronic scales are used to accurately weigh the various raw materials needed to make xiaolongbao, such as medium-gluten flour, pork stuffing, scallion and ginger water, salt, sugar, etc., to ensure that they are added accurately according to the recipe ratio, thereby ensuring the taste and quality of the xiaolongbao are stable; the dough mixer can fully mix and stir flour, water, yeast, baking powder and other raw materials to form a uniform and smooth dough, reduce the labor intensity of manual kneading, improve work efficiency, and make the texture of the dough more uniform; the proofing box can provide a stable and suitable temperature and humidity environment to promote dough fermentation and make the dough reach an ideal fermentation state, so that the dough has good toughness and ductility; the steamer is used to place the wrapped xiaolongbao for steaming. The special structure of the steamer allows steam to penetrate evenly, ensuring that the xiaolongbao is heated evenly, and the steamed xiaolongbao tastes better; the steamer provides a source of steam and generates enough steam for steaming the xiaolongbao. The control of its firepower and steam volume is crucial to the steaming effect of the xiaolongbao.

[0038] Embodiment 1:

[0039] Prepare dough: 450 g all-purpose flour, 230 ml warm water, 4 g yeast, 1.5 g baking powder, mix and knead into dough, let it rise for 25 minutes at a temperature of 28°C and a humidity of 65%;

[0040] Prepare the filling: 250g pork filling (fat-to-lean ratio 2.5:7.5), 80ml scallion and ginger water, 4g salt, 8g sugar, 18ml soy sauce, 13ml oyster sauce, 8ml sesame oil, 1.5g white pepper powder, mix well, and refrigerate for 0.8 hours;

[0041] Steaming: Steam over high heat for 7 minutes, steam pressure 0.015MPa.

[0042] Embodiment 2:

[0043] Prepare dough: 500 g all-purpose flour, 250 ml warm water, 5 g yeast, 2 g baking powder, mix and knead into dough, let it rise for 30 minutes at a temperature of 30°C and a humidity of 70%;

[0044] Prepare the filling: 300g pork filling (fat-to-lean ratio 3:7), 100ml scallion and ginger water, 5g salt, 10g sugar, 20ml light soy sauce, 15ml oyster sauce, 10ml sesame oil, 2g white pepper powder, mix well and refrigerate for 1 hour;

[0045] Steaming: Steam over high heat for 9 minutes, steam pressure 0.025MPa.

[0046] Embodiment 3:

[0047] Prepare dough: 550 g all-purpose flour, 270 ml warm water, 6 g yeast, 2.5 g baking powder, mix and knead into dough, let it rise for 35 minutes at a temperature of 32°C and a humidity of 75%;

[0048] Prepare the filling: 350g pork filling (fat-to-lean ratio 3.5:6.5), 120ml scallion and ginger water, 6g salt, 12g sugar, 22ml soy sauce, 17ml oyster sauce, 12ml sesame oil, 2.5g white pepper powder, mix well, and refrigerate for 1.2 hours;

[0049] Steaming: Steam over high heat for 11 minutes, steam pressure 0.035MPa.

[0050] Embodiment 4:

[0051] Prepare dough: 480 g all-purpose flour, 240 ml warm water, 4.5 g yeast, 1.8 g baking powder, mix and knead into dough, let it rise for 28 minutes at a temperature of 29°C and a humidity of 68%;

[0052] Prepare the filling: 280g pork filling (fat-to-lean ratio 2.8:7.2), 90ml scallion and ginger water, 4.5g salt, 9g sugar, 19ml soy sauce, 14ml oyster sauce, 9ml sesame oil, 1.8g white pepper powder, mix well, and refrigerate for 0.9 hours;

[0053] Steaming: Steam over high heat for 8 minutes, steam pressure 0.02MPa.

[0054] Embodiment 5:

[0055] Prepare dough: 520 g all-purpose flour, 260 ml warm water, 5.5 g yeast, 2.2 g baking powder, mix and knead into dough, let it rise for 32 minutes at a temperature of 31°C and a humidity of 72%;

[0056] Prepare the filling: 320g pork filling (fat-to-lean ratio 3.2:6.8), 110ml scallion and ginger water, 5.5g salt, 11g sugar, 21ml soy sauce, 16ml oyster sauce, 11ml sesame oil, 2.2g white pepper powder, mix well, and refrigerate for 1.1 hours;

[0057] Steaming: Steam over high heat for 10 minutes, steam pressure 0.03MPa.

[0058] Results and Analysis:

[0059] By analyzing the experimental results of the above five embodiments, it can be seen that Example 2 performs better in terms of dough texture, filling taste, steamed bun appearance and overall satisfaction.

[0060] Taking into account the experimental results of various embodiments, the following are determined to be the best ratio and process:

[0061] Step 1: Prepare the dough: 500g all-purpose flour, 250ml warm water, 5g yeast, 2g baking powder, mix and knead into dough, let it rise for 30 minutes, the rising temperature is 30℃, and the humidity is 70%;

[0062] Step 2: Prepare the filling: 300g pork filling (fat-to-lean ratio 3:7), 100ml scallion and ginger water, 5g salt, 10g sugar, 20ml light soy sauce, 15ml oyster sauce, 10ml sesame oil, 2g white pepper powder, mix well, and refrigerate for 1 hour;

[0063] Example Dough texture Filling flavor Appearance of Xiao Long Bao Overall satisfaction 1 Slightly hard Lighter The folds are not uniform 75％ 2 Moderately soft Delicious Beautiful appearance 90％ 3 Slightly soft Salty Neat folds 85％ 4 Softer Moderate taste Good appearance 80％ 5 soft Rich flavor Clear folds 88％

[0065] Step 3: Steaming: Steam over high heat for 9 minutes, with a steam pressure of 0.025MPa.

[0066] When kneading the dough, make sure it is smooth and avoid any dry powder residue. During the proofing process, maintain appropriate temperature and humidity to avoid over- or under-proofing. When preparing the filling, stir evenly to allow all kinds of seasonings to fully blend. When making dumplings, pay attention to the uniformity and beauty of the folds. When steaming, control the time and steam pressure to avoid over-steaming and resulting in a poor taste.

[0067] By precisely controlling the ratio of all-purpose flour, warm water, yeast, baking powder, as well as the fermentation time, temperature and humidity, the dough is made soft and elastic, with a delicate and chewy texture. This optimized dough can not only better wrap the fillings, but also maintain a good taste after steaming, bringing consumers a unique taste enjoyment.

[0068] In terms of stuffing preparation, pork stuffing, scallion and ginger water, salt, sugar, soy sauce, oyster sauce, sesame oil, white pepper and other seasonings are reasonably matched and their dosage range is strictly controlled, so that the stuffing tastes rich and delicious, and the various seasonings blend with each other and have distinct layers. The addition of scallion and ginger water effectively removes the fishy smell and enhances the fragrance. The precise ratio of salt, sugar and other seasonings makes the taste moderate. Soy sauce and oyster sauce enhance the umami taste, sesame oil increases the aroma, and white pepper adds a slight spiciness, which together create a rich and diverse taste to meet the taste needs of different consumers.

[0069] The width and depth of the folds when making the dumplings, as well as the steaming time and steam pressure, are precisely specified, making the dumplings neat and beautiful in appearance, with even and delicate folds. After steaming, the dumplings are plump and upright, with plenty of soup, giving people a visual appeal and increasing consumers' appetite.

[0070] The main ingredient is pork stuffing with a proper fat-to-lean ratio, which not only ensures that the dumplings are tender and juicy, but also provides rich protein and fat. At the same time, the accompanying scallion and ginger water, various seasonings, and optional shrimp and other ingredients further enrich the nutritional content of the dumplings, making them a nutritionally balanced gourmet choice.

[0071] The production process of the present invention provides clear ranges for various parameters, so that high-quality steamed buns can be produced relatively stably under different production environments and conditions. Whether it is a professional catering place or a family kitchen, as long as the process is followed, relatively consistent finished product quality can be obtained, reducing the uncertainty and failure rate in the production process.

[0072] Through exploration and experimentation of multiple embodiments, the production effects under different raw material ratios and process parameters have been determined, providing producers with more choices and flexibility. The process can be appropriately adjusted and optimized according to the taste preferences of consumers in different regions, the supply of raw materials, and the differences in production equipment to meet various actual production needs.

[0073] The invention inherits the traditional production process of Xiaolongbao and introduces scientific quantification and optimization methods, which not only retains the traditional characteristics and flavor of Xiaolongbao, but also improves production efficiency and quality stability through innovative process improvements. This helps to promote the development and inheritance of Xiaolongbao, a traditional delicacy, in modern society, so that it can continue to radiate new vitality while meeting consumer needs.

[0074] Strictly control the selection of raw materials and the processing process to ensure the hygiene and safety of the dumplings. When preparing the fillings, a reasonable refrigeration time can effectively inhibit the growth of bacteria. In addition, precise steaming time and steam pressure can ensure that the dumplings are cooked thoroughly and kill any possible pathogens, so that consumers can eat them with confidence.

[0075] Traditional manual crafts are highly dependent on the personal experience and skills of the craftsman. There is a large degree of randomness in the production process, and it is difficult to ensure the consistency and stability of the product. In addition, due to the high labor intensity, the production efficiency is relatively low. The process of the present invention greatly reduces the dependence on personal experience through precise quantitative parameters and scientific process flow, and can improve production efficiency and achieve large-scale production while ensuring quality.

[0076] Compared with the industrial production process of xiaolongbao, the industrial production process usually uses some additives and simplifies the production process in order to pursue output and reduce costs, which affects the taste and quality of the xiaolongbao to a certain extent. The process of the present invention focuses on the naturalness and high quality of the raw materials, emphasizes the fineness and traditional characteristics of the process, and improves the efficiency and controllability of production through reasonable optimization and innovation without sacrificing quality.

[0077] From the above comparison, it can be seen that the steamed bun making process of the present invention has higher stability, controllability and innovation while inheriting tradition and ensuring quality, and can better meet the needs of the market and consumers.

[0078] Finally, it should be pointed out that the above embodiments are only representative examples of the present invention. Obviously, the present invention is not limited to the above embodiments, and there are many variations. Any simple modification, equivalent changes and modifications made to the above embodiments based on the technical essence of the present invention should be considered to belong to the protection scope of the present invention.

Claims

1. A process for making steamed buns, characterized in that: The following steps are involved: S1: preparing dough: mixing 450-550 g all-purpose flour, 230-270 ml warm water, 4-6 g yeast and 1.5-2.5 g baking powder, kneading into a smooth dough, and proofing for 25-35 minutes at a proofing temperature of 28-32° C. and a humidity of 65%-75%; S2: Prepare the filling: mix 250-350 g pork filling, 80-120 ml scallion and ginger water, 4-6 g salt, 8-12 g sugar, 18-22 ml soy sauce, 13-17 ml oyster sauce, 8-12 ml sesame oil, 1.5-2.5 g white pepper powder evenly, and refrigerate for 0.8-1.2 hours; S3: Steaming: Put the wrapped dumplings into the steamer and steam them over high heat for 7-11 minutes with a steam pressure of 0.015-0.035MPa.

2. The process for making steamed buns according to claim 1, characterized in that: The method for making the scallion and ginger water is as follows: chop 40-60 grams of scallions and 25-35 grams of ginger, add 130-170 milliliters of water, soak for 25-35 minutes and then filter.

3. The process for making steamed buns according to claim 1, characterized in that: The pork filling is made of pork with a fat-to-lean ratio of 2.5-3.5:6.5-7.

5.

4. The process for making steamed buns according to claim 1, characterized in that: When preparing the filling, add 40-60 grams of chopped shrimp.

5. The process for making steamed buns according to claim 1, characterized in that: Before steaming, spray water on the surface of the dumplings, with the amount of water being 0.4-0.6 ml for each dumpling.

6. The process for making steamed buns according to claim 1, characterized in that: When the dough is rolled, the middle thickness is 2.5-3.5 mm and the edge thickness is 0.8-1.2 mm.

7. The process for making steamed buns according to claim 1, characterized in that: When the dough is proofing, add 8-12 grams of lard.

8. The process for making steamed buns according to claim 1, characterized in that: During the steaming process, the relative humidity in the steamer is maintained at 75%-95%.

9. The process for making steamed buns according to claim 1, characterized in that: When making xiaolongbao, the width of the pleats should be 1.5-2.5 mm and the depth should be 2.5-3.5 mm.

10. The process for making steamed buns according to claim 1, characterized in that: After steaming, let it cool naturally for 8-12 minutes before eating.

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