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Flavour steamed bun and its preparing method

A technology of steamed bread and flavor, which is applied in the field of flavored steamed bread and its preparation, which can solve the problems of poor taste and single nutrition, and achieve the effect of changing the singleness, good taste, and strong fragrance of corn

Inactive Publication Date: 2006-08-02
崔保田
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, steamed buns on the market are mostly made of single flour or corn flour, which has single nutrition and poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A flavored bun

[0021] Take the following raw materials (kg): wheat flour 50, corn flour 35, soybean flour 15.

[0022] Preparation method: Take the above raw materials, mix soybean flour and corn flour, add baking soda at a ratio of 150g to 100kg of raw materials of the mixture, and add water at a ratio of 50kg to 100kg of raw materials of wheat flour, corn flour, and soybean flour, and mix well , made into steamed buns. After steaming, mash the steamed steamed buns, cool to 35°C, then add 30kg of water into 100kg of wheat flour, corn flour and soybean flour, and add 150g of wheat flour, corn flour and soybean flour into 100kg of raw materials Add edible yeast and wheat flour in the ratio of 35°C for mixed fermentation, and the fermentation time is 3 hours. Take it out, press it into shape with a machine, and then steam it.

Embodiment 2

[0024] A flavored bun

[0025] Take the following raw materials (kg): wheat flour 40, corn flour 30, soybean flour 10.

[0026] Preparation method: Take the above raw materials, mix soybean flour and corn flour, add baking soda at a ratio of 100g to 100kg raw materials of the mixture, and add water at a ratio of 30kg to 100kg raw materials of wheat flour, corn flour, and soybean flour, and mix well , made into steamed buns. After steaming, mash the steamed buns, cool to 30°C, add 30kg of water according to the proportion of 100kg of wheat flour, corn flour and soybean flour, and add 100g of wheat flour, corn flour and soybean flour to 100kg of raw materials Add edible yeast and wheat flour in the ratio of 30°C for mixed fermentation, and the fermentation time is 5 hours. Take it out, press it into shape with a machine, and then steam it.

Embodiment 3

[0028] A flavored bun

[0029] Take the following raw materials (kg): 60 wheat flour, 40 corn flour, and 20 soybean flour.

[0030] Preparation method: take the above raw materials, mix soybean flour and corn flour, add 200g of baking soda to 100kg of raw materials of the mixture, and add 60kg of water to 100kg of raw materials, mix evenly, and make steamed buns. After steaming, mash the steamed buns, cool to 40°C, then add 60kg of water into 100kg of wheat flour, corn flour and soybean flour, and add 200g of wheat flour, corn flour and soybean flour into 100kg of raw materials The proportion of edible yeast and wheat flour is added, mixed and fermented, the fermentation temperature is 40 ℃; the fermentation time is 2 hours. Take it out, press it into shape with a machine, and then steam it.

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PUM

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Abstract

A steamed bread with unique taste is made up of wheat flour, corn flour and soybean powder through proportionally mixing corn flour with soybean powder, adding soda and water, stirring, steaming, mashing, cooling, adding water, edible yeast and wheat flour, mixing, fermenting, die pressing and steaming.

Description

technical field [0001] The invention relates to a food, in particular to a flavored steamed bun and a preparation method thereof. Background technique [0002] At present, steamed buns on the market are mostly made of single flour or corn flour, which has single nutrition and poor taste. Contents of the invention [0003] The object of the present invention is to provide a flavored steamed bun and its preparation method, especially a flavored steamed bun prepared from various raw materials and its preparation method, which overcomes the above-mentioned shortcomings of the steamed bun. [0004] The purpose of the present invention is achieved through the following technical solutions: [0005] A flavored steamed bun is prepared from the following raw materials in parts by weight: appropriate amount of wheat flour, corn flour and soybean flour. [0006] Preferably, the following components are in parts by weight: 20-80 wheat flour, 10-60 corn flour, and 5-30 soybean flour....

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D2/36A21D8/04A23L1/105A23L7/104
Inventor 崔保田
Owner 崔保田