Frozen green steamed stuffed bun and production process thereof
By using enzyme preparations, edible glue and wheat bran anti-freeze polysaccharides in the production of buns, combined with pretreatment and ultra-fine crushing technology, the problems of complex and unstable quality of traditional buns are solved, and frozen green bodies are realized. Efficient production and excellent taste.
Patent Information
- Application Number
- CN202411443680.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-16
- Publication Date
- 2025-01-10
AI Technical Summary
The production process of traditional buns is complicated and it is difficult to achieve large-scale and standardized production. The existing frozen dough technology has the problems of poor taste and unstable quality after waking up.
Complex frozen dough modification agent composed of enzyme preparations, edible glues, and wheat bran anti-freeze polysaccharides, combined with pretreatment and ultra-fine crushing technology, improve the delicateness and fermentation effect of the flour, and quickly freeze through the quick-freezing tunnel to maintain the tissue structure of the buns .
It realizes the stability and waxing effect of frozen green bodies, and has a softer and more delicate texture after steaming, solving the problems of complex production and unstable quality of traditional buns.
Smart Images
Figure BDA0005087089260000061 
Figure BDA0005087089260000071
Abstract
Description
Technical Field
[0001] The present application relates to the technical field of food processing, and in particular to a frozen raw bun and a production process thereof. Background Art
[0002] The production process of traditional Chinese pastries such as steamed buns is complicated. The fermentation and steaming process require high time and temperature control, making it difficult to achieve large-scale and standardized production. Although the existing frozen dough technology can partially solve the problem, there are still problems such as poor taste after fermentation and unstable quality. Therefore, the development of a frozen dough and its production process that can achieve efficient production and maintain the taste and quality of pasta has become an important demand of the industry. Summary of the invention
[0003] In order to improve the taste of frozen raw buns, the present application provides a frozen raw bun and a production process thereof.
[0004] In the first aspect, the present application provides a frozen raw bun, which adopts the following technical solution: A kind of frozen raw steamed buns, the raw materials of which include the following components in parts by weight: 45-55 parts of flour, 18-23 parts of water, 0.07-0.09 parts of frozen dough improver, 0.10-0.20 parts of baking powder, 1.5-2.5 parts of white sugar, 0.5-1.5 parts of fresh yeast; the frozen dough improver includes enzyme preparation, edible glue, and wheat bran antifreeze polysaccharide.
[0005] By adopting the above technical scheme, the composite frozen dough improver composed of enzyme preparations, edible gum, and wheat bran antifreeze polysaccharides can be used to enhance the stability and proofing effect of the frozen raw dough, and exhibit better fermentation effect and dough stability during the production process, and has a softer and more delicate taste after steaming.
[0006] In a specific embodiment, the enzyme preparation comprises a mixture of α-amylase and glucose oxidase.
[0007] By adopting the above technical scheme, the composite enzyme preparation composed of α-amylase and glucose oxidase can work synergistically to effectively promote the fermentation and oxidation of the dough and improve the softness and fineness of the buns.
[0008] In a specific embodiment, the edible gum includes one or more of xanthan gum, guar gum, and carrageenan.
[0009] By adopting the above technical scheme, xanthan gum, guar gum and carrageenan have good thickening and stabilizing effects, and can improve the texture and freshness of steamed buns.
[0010] In a specific embodiment, the weight ratio of the enzyme preparation, the edible gum, and the wheat bran antifreeze polysaccharide is 1:(0.02-0.04):(0.8-1.2).
[0011] By adopting the above technical solution, the ratio of enzyme preparation, edible glue and wheat bran antifreeze polysaccharide is further limited, which can further improve the taste of the steamed buns.
[0012] In a specific embodiment, the method for preparing the wheat bran antifreeze polysaccharide comprises the following steps: The wheat bran is deenzymed at 130°C for 150 minutes, ground, dispersed in deionized water, α-amylase is added at high temperature, stirred for reaction, the pH is adjusted to 7.5, protease is added, stirred for reaction, and a wheat bran suspension is obtained; the wheat bran suspension is heated to deenzyme, allowed to stand, filtered, washed, and dried to obtain deproteinized and destarched wheat bran; At -20°C, sodium hydroxide and urea solutions are cooled to -12.6°C until ice crystals begin to form, deproteinized and destarched wheat bran is added to form a mixture A, the mixture is homogenized and stirred, and then the mixture is cooled to -12.6°C at -20°C until thin ice appears in the mixture A, the mixture is homogenized and stirred to form a mixture B; the mixture B is then centrifuged to remove insoluble matter to obtain a separation liquid, the separation liquid is neutralized with hydrogen chloride to pH=7, and then centrifuged again to remove insoluble matter, an ethanol solution is added to the supernatant obtained after centrifugation to make the ethanol concentration of the system 60% for alcohol precipitation, the obtained precipitate is redissolved in water, ionized water is added and dialyzed, and the wheat bran antifreeze polysaccharide is obtained after freeze-drying.
[0013] By adopting the above technical scheme and utilizing the above method, wheat bran antifreeze polysaccharide is obtained.
[0014] In a second aspect, the present application provides a production process for frozen raw buns, which adopts the following technical solution: A production process of frozen raw steamed buns, comprising the following steps: Pretreatment: first pretreat the flour at 20-30°C and 40-60% humidity for 20-30h, then add α-amylase, sodium stearoyl lactylate, and diacetyl tartaric acid mono(di)glyceride, stir and mix evenly, let stand, and finally perform ultrafine grinding to obtain pretreated flour; Mixing the dough: mixing the pre-treated flour, water, frozen dough improver, baking powder, sugar and fresh yeast, and mixing and kneading the dough using a dough mixer to obtain dough; Rolling: Roll the dough using a dough rolling machine to obtain dough skin; Packaging: The pressed dough is evenly spread on a conveyor belt, and the thawed fillings are added to form the package to obtain the primary product; Proofing: Proof the first product at 35-45℃, humidity 70-73% for 8-20 minutes; Quick freezing and refrigeration: The first product is quick frozen immediately after proofing, quickly packed and stored in a freezer to obtain frozen raw buns.
[0015] By adopting the above technical scheme, the flour is firstly pretreated, and the flour is modified by using alpha-amylase, sodium stearoyl lactylate and diacetyl tartaric acid mono(di)glyceride. The alpha-amylase can decompose the starch in the flour, reduce the viscosity thereof and improve the softness thereof, and the sodium stearoyl lactylate and diacetyl tartaric acid mono(di)glyceride can improve the texture of the flour and make it finer. Finally, the fineness of the flour is further improved by using the ultrafine grinding technology, and then the flour is kneaded, rolled, wrapped, proofed, quickly frozen and refrigerated to obtain steamed buns with good taste.
[0016] In a specific embodiment, in the pretreatment step, the weight ratio of the flour, the α-amylase, the sodium stearoyl lactylate, and the diacetyl tartaric acid mono(di)glyceride is 1:(0.0005-0.0015):(0.001-0.002):(0.001-0.002).
[0017] By adopting the above technical scheme, the ratio of flour, alpha-amylase, sodium stearoyl lactylate and diacetyl tartaric acid mono(di)glyceride is further limited, thereby improving the pretreatment effect of flour.
[0018] In a specific possible implementation method, in the dough kneading step, the pretreated flour is first added to the dough kneading tank, part of the water is taken to dissolve the fresh yeast, and the yeast is added to the dough kneading tank, and finally the remaining water, frozen dough improver, baking powder and sugar are added to stir and knead the dough to obtain dough.
[0019] In a specific embodiment, in the rolling step, the thickness of the dough skin is 3.2-4.2 mm.
[0020] In a specific embodiment, in the quick freezing and refrigeration steps, a quick freezing tunnel is used for rapid freezing.
[0021] By adopting the above technical solution and using a quick-freezing tunnel for rapid freezing, the formation of ice crystals in the quick-freezing process of the buns is reduced, the organizational structure of the buns is maintained, and a better taste is obtained.
[0022] In summary, the present application includes at least one of the following beneficial technical effects: 1. The composite frozen dough improver composed of enzyme preparation, edible gum and wheat bran antifreeze polysaccharide in the present application can enhance the stability and proofing effect of frozen green dough, and shows good fermentation effect and dough stability during the production process, and has a softer and more delicate taste after steaming; 2. The method of the present application first pre-treats the flour, and then uses α-amylase, sodium stearoyl lactylate, and diacetyl tartaric acid mono(di)glyceride to modify the flour. α-amylase can decompose the starch in the flour, reduce its viscosity, and increase its softness. Sodium stearoyl lactylate and diacetyl tartaric acid mono(di)glyceride can improve the texture of the flour and make it more delicate. Finally, the fineness of the flour is further improved by ultrafine grinding technology, and then the flour is kneaded, rolled, wrapped, proofed, quickly frozen and refrigerated to obtain steamed buns with a good taste. 3. The quick freezing method of the quick freezing tunnel used in the present application reduces the formation of ice crystals during the quick freezing process of the buns, maintains the organizational structure of the buns, and thus obtains a better taste. DETAILED DESCRIPTION
[0023] The present application is further described in detail below with reference to the embodiments.
[0024] All raw materials in the examples can be obtained from commercial sources. The flour is Hualong 5A50; the edible gum includes but is not limited to a mixture of one or more of xanthan gum, guar gum, and carrageenan, and in the present application, a mixture of xanthan gum and guar gum is preferred.
[0025] Preparation Example Preparation Example 1 Preparation Example 1 provides a method for preparing antifreeze polysaccharides from wheat bran, comprising the following steps: The wheat bran was inactivated at 130°C for 150 minutes, ground into powder, passed through a 30-mesh sieve, and dispersed in deionized water, with a weight ratio of bran powder to deionized water of 1:7.5, α-amylase was added at 90°C, stirred for reaction for 2 hours, the pH was adjusted to 7.5, protease was added, stirred for reaction at 65°C for 5 hours, and a wheat bran suspension was obtained; the wheat bran suspension was inactivated at 100°C for 15 minutes, allowed to stand, filtered, washed, and dried to obtain deproteinized and destarched wheat bran; At -20°C, sodium hydroxide and urea solutions are cooled to -12.6°C until ice crystals begin to form, deproteinized and destarched wheat bran is added to form mixture A, homogenized for 10 minutes, stirred at 25°C for 10 hours, then cooled to -12.6°C at -20°C until thin ice appears in mixture A for 10 minutes, stirred at 25°C for 10 hours to form mixture B; then mixture B is centrifuged for 10 minutes to remove insoluble matter to obtain a separation liquid, the separation liquid is neutralized with hydrogen chloride to pH = 7, and then centrifuged again at 4°C to remove insoluble matter, ethanol solution is added to the supernatant obtained after centrifugation to make the ethanol concentration of the system 60% for alcohol precipitation, the obtained precipitate is redissolved in water, dialyzed after adding ionized water, and freeze-dried to obtain wheat bran antifreeze polysaccharide. Example
[0026] Example 1 Embodiment 1 provides a production process of frozen raw buns, comprising the following steps: Pretreatment: firstly pretreat the flour at 20°C and 40% humidity for 20h, then add α-amylase, sodium stearoyl lactylate, diacetyl tartaric acid mono(di)glyceride, stir and mix evenly, let stand, and finally perform ultrafine grinding to obtain pretreated flour; wherein the weight ratio of flour, α-amylase, sodium stearoyl lactylate, and diacetyl tartaric acid mono(di)glyceride is 1:0.0005:0.001:0.001; Kneading dough: first add 45kg of pretreated flour into a dough kneading cylinder, take part of the water to dissolve 0.5kg of fresh yeast, add it into the dough kneading cylinder, and finally add the remaining water, 0.07kg of frozen dough improver, 0.1kg of baking powder, and 1.5kg of white sugar to stir and knead the dough to obtain dough; wherein the water is 18kg, and one third is added for the first time; the frozen dough improver is a mixture of enzyme preparation, edible gum, and wheat bran antifreeze polysaccharide in preparation 1, and the weight ratio of the enzyme preparation, edible gum, and wheat bran antifreeze polysaccharide is 1:0.02:0.8; the enzyme preparation is a mixture of α-amylase and glucose oxidase, and the weight ratio of α-amylase to glucose oxidase is 1:1; the edible gum is a mixture of xanthan gum and guar gum, and the weight ratio of xanthan gum to guar gum is 1:1; Rolling: Roll the dough using a dough rolling machine to obtain a dough sheet with a thickness of 3.2-4.2 mm; Packaging: The pressed dough is evenly spread on a conveyor belt, and the thawed fillings are added to form the package to obtain the primary product; Proofing: Proof the first product at 35℃, 70% humidity for 8 minutes; Quick freezing and refrigeration: After proofing, the first product is immediately quick-frozen in a quick-freezing tunnel at -28°C for 30 minutes, quickly packed after quick freezing, and stored in a freezer at -18°C to obtain frozen raw buns.
[0027] Example 2 The difference between Example 2 and Example 1 is that, pretreatment: first, the flour is pretreated at 25° C. and 50% humidity for 25 h, then α-amylase, sodium stearoyl lactylate, and diacetyl tartaric acid mono(di)glyceride are added, stirred and mixed evenly, allowed to stand, and finally ultrafinely ground to obtain pretreated flour; the remaining steps are consistent with Example 1.
[0028] Example 3 The difference between Example 3 and Example 1 is that, pretreatment: first, the flour is pretreated at 30° C. and 60% humidity for 30 h, then α-amylase, sodium stearoyl lactylate, and diacetyl tartaric acid mono(di)glyceride are added, stirred and mixed evenly, allowed to stand, and finally ultrafinely ground to obtain pretreated flour; the remaining steps are consistent with Example 1.
[0029] Example 4 The difference between Example 4 and Example 2 is that in the pretreatment step, the weight ratio of flour, α-amylase, sodium stearoyl lactylate, and diacetyl tartaric acid mono(di)glyceride is 1:0.001:0.0015:0.0015; the remaining steps are consistent with Example 2.
[0030] Example 5 The difference between Example 5 and Example 2 is that in the pretreatment step, the weight ratio of flour, α-amylase, sodium stearoyl lactylate, and diacetyl tartaric acid mono(di)glyceride is 1:0.0015:0.002:0.002; the remaining steps are consistent with Example 2.
[0031] Example 6 The difference between Example 6 and Example 4 is that, in the dough kneading, 50 kg of pretreated flour is first added to the dough kneading cylinder, part of the water is taken to dissolve 1 kg of fresh yeast, and the mixture is added to the dough kneading cylinder, and finally the remaining water, 0.08 kg of frozen dough improver, 0.15 kg of baking powder, and 2 kg of white sugar are added to stir and knead the dough to obtain dough; the amount of water is 20 kg; and the remaining steps are consistent with those of Example 4.
[0032] Example 7 The difference between Example 7 and Example 4 is that, in the dough kneading, 55 kg of pretreated flour is first added to the dough kneading cylinder, part of the water is taken to dissolve 1.5 kg of fresh yeast, and the mixture is added to the dough kneading cylinder, and finally the remaining water, 0.09 kg of frozen dough improver, 0.2 kg of baking powder, and 2.5 kg of white sugar are added to stir and knead the dough to obtain dough; the amount of water is 23 kg; and the remaining steps are consistent with Example 4.
[0033] Example 8 The difference between Example 8 and Example 6 is that in the dough kneading step, the weight ratio of the enzyme preparation, edible gum, and wheat bran antifreeze polysaccharide is 1:0.03:1; the remaining steps are consistent with Example 6.
[0034] Example 9 The difference between Example 9 and Example 6 is that in the dough kneading step, the weight ratio of the enzyme preparation, edible gum, and wheat bran antifreeze polysaccharide is 1:0.04:1.2; the remaining steps are consistent with Example 6.
[0035] Example 10 The difference between Example 10 and Example 8 is that in the dough kneading step, the enzyme preparation is α-amylase; the remaining steps are consistent with Example 8.
[0036] Embodiment 11 The difference between Example 11 and Example 8 is that in the dough kneading step, the enzyme preparation is glucose oxidase; the remaining steps are consistent with Example 8.
[0037] Example 12 The difference between Example 12 and Example 8 is that, during proofing, the primary product is proofed at 40° C. and 71.5% humidity for 14 minutes; the remaining steps are consistent with Example 8.
[0038] Example 13 The difference between Example 13 and Example 8 is that, during proofing, the primary product is proofed at 45° C. and 73% humidity for 20 minutes; the remaining steps are consistent with Example 8.
[0039] Embodiment 14 The difference between Example 14 and Example 12 lies in quick freezing and refrigeration: the first product after proofing is transferred to a quick freezer at -28°C within 15 minutes and frozen for 30 minutes. After quick freezing, it is quickly packed and stored in a freezer at -18°C to obtain frozen raw buns; the remaining steps are consistent with Example 12.
[0040] Comparative Example Comparative Example 1 The difference between Comparative Example 1 and Example 1 is that the frozen dough improver is an enzyme preparation; the remaining steps are consistent with Example 1.
[0041] Comparative Example 2 The difference between Comparative Example 2 and Example 1 is that the frozen dough improver is a mixture of an enzyme preparation and edible gum, and the weight ratio of the enzyme preparation to the edible gum is 1:0.02; the remaining steps are consistent with Example 1.
[0042] Performance test taste test: put the steamed buns in each embodiment and comparison into a steamer or a steamer, boil the water and steam for 7 minutes, then stop heating, cool naturally for 1-2 minutes, and then take out the product. Tasters score the volume, uprightness, dough taste, filling taste and dough maturity of the buns according to the scoring criteria in Table 1. Ten tasters taste each sample and take the average value.
[0043] Table 1 Scoring criteria for steamed buns Table 2 Scoring results of steamed buns sample volume Stiffness Dough texture Filling taste Dough maturity Example 1 15.3 13.2 15.1 15.2 20.0 Example 2 17.0 16.0 16.3 15.3 20.0 Example 3 16.2 14.5 15.3 15.2 20.0 Example 4 17.2 17.4 17.6 15.2 20.0 Example 5 17.0 17.1 16.8 15.2 20.0 Example 6 17.5 17.4 17.5 15.3 20.0 Example 7 17.6 17.7 17.5 15.3 20.0 Example 8 18.3 18.6 18.5 15.2 20.0 Example 9 17.7 17.5 17.7 15.2 20.0 Example 10 18.2 17.5 16.8 15.6 20.0 Embodiment 11 18.3 17.6 16.9 15.4 20.0 Example 12 19.2 19.1 20.0 15.3 20.0 Example 13 18.5 18.5 18.9 15.5 20.0 Embodiment 14 19.0 18.9 19.5 15.7 20.0 Comparative Example 1 14.2 10.5 13.6 13.2 17.1 Comparative Example 2 14.1 12.6 14.4 15.1 18.2 Combining Example 1 and Comparative Examples 1-2, the taste, volume and uprightness of the steamed buns in Example 1 are all relatively high. It can be seen that when kneading the dough, the frozen dough improver uses a composite agent composed of enzyme preparations, edible gum, and wheat bran antifreeze polysaccharides, which can enhance the stability and proofing effect of the frozen green dough, and shows good fermentation effect and dough stability during the production process, thereby improving the taste of the steamed buns.
[0044] In combination with Examples 1-3, the steamed buns in Example 2 have the best taste, which shows that when pre-treating the flour, the processing conditions in Example 2 are the best.
[0045] Combining Example 2, Example 4 and Example 5, the steamed buns in Example 4 have the best taste, which shows that when the flour is pretreated, the ratio of α-amylase, sodium stearoyl lactylate and diacetyl tartaric acid mono(di)glyceride in Example 4 is the best.
[0046] In combination with Example 4, Example 6 and Example 7, the taste, volume and uprightness of the steamed buns in Example 4, Example 6 and Example 7 are all good. It can be seen that when kneading the dough, the raw materials are matched according to the ratios in Example 4, Example 6 and Example 7, and the steamed buns have a better taste.
[0047] Combining Example 6, Example 8 and Example 9, the steamed buns in Example 8 have the best taste, which shows that when kneading the dough, the ratio of the enzyme preparation, edible gum and wheat bran antifreeze polysaccharide in the frozen dough improver in Example 8 is optimal.
[0048] Combining Example 8, Example 10 and Example 11, the steamed buns in Example 8 have the best taste. It can be seen that when kneading the dough, the enzyme preparation is preferably a mixture of α-amylase and glucose oxidase, which can produce steamed buns with a better taste.
[0049] Combining Example 8, Example 12 and Example 13, the steamed buns in Example 12 have the best taste, which shows that the proofing conditions in Example 12 are the best.
[0050] Combining Example 12 and Example 14, the taste of the steamed buns in Example 12 is better. It can be seen that during quick freezing, the quick freezing method using a quick freezing tunnel is used to reduce the formation of ice crystals during the quick freezing process of the steamed buns, maintain the organizational structure of the steamed buns, and improve the taste of the final steamed buns.
[0051] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.
Claims
1. A frozen raw bun, characterized in that: The raw materials of the steamed buns include the following components in parts by weight: 45-55 parts of flour, 18-23 parts of water, 0.07-0.09 parts of frozen dough improver, 0.10-0.20 parts of baking powder, 1.5-2.5 parts of white sugar, and 0.5-1.5 parts of fresh yeast; the frozen dough improver includes enzyme preparations, edible glue, and wheat bran antifreeze polysaccharides.
2. The frozen raw bun according to claim 1, characterized in that: The enzyme preparation comprises a mixture of α-amylase and glucose oxidase.
3. The frozen raw bun according to claim 2, characterized in that: The edible gum includes one or more of xanthan gum, guar gum and carrageenan.
4. The frozen raw bun according to claim 3, characterized in that: The weight ratio of the enzyme preparation, the edible gum and the wheat bran antifreeze polysaccharide is 1: (0.02-0.04): (0.8-1.2).
5. The frozen raw bun according to claim 1, characterized in that: The preparation method of the wheat bran antifreeze polysaccharide comprises the following steps: The wheat bran is deenzymed at 130°C for 150 minutes, ground, dispersed in deionized water, α-amylase is added at high temperature, stirred for reaction, the pH is adjusted to 7.5, protease is added, stirred for reaction, and a wheat bran suspension is obtained; the wheat bran suspension is heated to deenzyme, allowed to stand, filtered, washed, and dried to obtain deproteinized and destarched wheat bran; The sodium hydroxide and urea solutions are cooled to -12.6°C at -20°C until ice crystals begin to form, and deproteinized and destarched wheat bran is added to form a mixture A, which is homogenized and stirred, and then cooled to -12.6°C at -20°C until thin ice appears in the mixture A, and then homogenized and stirred to form a mixture B; the mixture B is then centrifuged to remove insoluble matter to obtain a separation liquid, the separation liquid is neutralized with hydrogen chloride to pH = 7, and then centrifuged again to remove insoluble matter, and an ethanol solution is added to the supernatant obtained after centrifugation to make the ethanol concentration of the system 60% for alcohol precipitation, the obtained precipitate is redissolved in water, dialyzed after adding ionized water, and freeze-dried to obtain wheat bran antifreeze polysaccharides.
6. A process for producing frozen raw buns according to any one of claims 1 to 5, characterized in that: The following steps are involved: Pretreatment: first pretreat the flour at 20-30°C and 40-60% humidity for 20-30h, then add α-amylase, sodium stearoyl lactylate, diacetyl tartaric acid mono(di)glyceride, stir and mix evenly, let stand, and finally perform ultrafine grinding to obtain pretreated flour; Mixing the dough: mixing the pre-treated flour, water, frozen dough improver, baking powder, sugar and fresh yeast, and mixing and kneading the dough using a dough mixer to obtain dough; Rolling: Roll the dough using a dough rolling machine to obtain dough skin; Wrapping: The pressed dough is evenly spread on a conveyor belt, and the thawed fillings are added to wrap and shape to obtain the primary product; Proofing: Proof the first product at 35-45℃, humidity 70-73% for 8-20 minutes; Quick freezing and refrigeration: The first product is quick frozen immediately after proofing, quickly packed and stored in a freezer to obtain frozen raw buns.
7. The production process of a frozen raw bun according to claim 6, characterized in that: In the pretreatment step, the weight ratio of the flour, the α-amylase, the sodium stearoyl lactylate, and the diacetyl tartaric acid mono(di)glyceride is 1:(0.0005-0.0015):(0.001-0.002):(0.001-0.002).
8. The production process of a frozen raw bun according to claim 6, characterized in that: In the dough kneading step, the pretreated flour is first added to the dough kneading cylinder, part of the water is taken to dissolve the fresh yeast, and the yeast is added to the dough kneading cylinder, and finally the remaining water, frozen dough improver, baking powder and white sugar are added to stir and knead the dough to obtain dough.
9. The production process of a frozen raw bun according to claim 6, characterized in that: In the rolling step, the thickness of the dough obtained is 3.2-4.2 mm.
10. The production process of frozen raw buns according to claim 6, characterized in that: In the quick freezing and refrigeration steps, a quick freezing tunnel is used for rapid freezing.