Making process of double-taste delicious small steamed bun

Abstract

The invention provides a double-taste delicious small steamed bun making process which comprises the following steps: taking two parts of flour, adding a first taste ingredient and clear water into the first part of flour, putting into a dough mixer to make a first taste dough, adding a second taste ingredient and clear water into the second part of flour, putting into the dough mixer to make a second taste dough, putting the first-taste dough into a first strip forming machine to obtain first-taste noodles, putting the second-taste dough into a second strip forming machine to obtain second-taste noodles, brushing an edible adhesive on the end face of the first-taste noodles, and putting the second-taste noodles on the end face of the first-taste noodles to obtain the double-taste noodles, cutting the double-taste noodles into noodles with unit length by using a cutter, putting the noodles into a forming machine, performing extrusion rolling to obtain unbaked double-taste small steamed buns, and putting the unbaked double-taste small steamed buns into a baking machine to obtain the double-taste delicious small steamed buns. Two flavors are added to the single small steamed bun, so that the eating interestingness of the small steamed bun is increased.

Description

Technical Field

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

[0002] Small steamed buns are small snacks. The outer shape of small steamed buns is similar to a sphere, and the size is the thickness of an adult's little finger, so they are called small steamed buns. They have a unique taste and a crispy taste, and are small in size, so they are deeply loved by people. Small steamed buns are made of flour and flavor ingredients as raw materials, and then formed and baked to obtain snack small steamed buns. The existing single small steamed buns have a single taste, which leads to low use interest of small steamed buns. Summary of the invention

[0003] The purpose of the present invention is to provide a process for producing small steamed buns with double flavors to solve the problems raised in the above-mentioned background technology.

[0004] To achieve the above-mentioned purpose, the present invention provides the following technical scheme: a process for making delicious small steamed buns with two flavors, comprising: taking two portions of flour, adding a first flavor ingredient and clean water to a first portion of flour, and putting the first portion of flour into a dough mixer to make a first flavor dough, adding a second flavor ingredient and clean water to a second portion of flour, and putting the second portion of flour into a dough mixer to make a second flavor dough, putting the first flavor dough into a first strip forming machine, and putting the second flavor dough into a second strip forming machine, the first strip forming machine extrude the first flavor dough to obtain first flavor noodles, and the second strip forming machine extrude the second flavor dough to obtain second flavor noodles, brushing edible adhesive on the end surface of the first flavor noodles, placing the second flavor noodles on the end surface of the first flavor noodles to obtain double-flavor noodles, using a cutter to cut the double-flavor noodles into unit lengths to obtain double-flavor noodle grains, putting the double-flavor noodle grains into a forming machine, and obtaining unbaked small steamed buns with two flavors by extrusion and rounding, and putting the unbaked dry small steamed buns with two flavors into a baking machine to obtain delicious small steamed buns with two flavors.

[0005] Preferably, the edible adhesive is any one of water, egg white or a mixture of water and egg white.

[0006] Preferably, after the noodles of the second flavor are placed on the end surface of the noodles of the first flavor, the noodles of the second flavor are shaken back and forth.

[0007] Preferably, the adhesive surface of the second flavor noodles is coated with the edible adhesive.

[0008] Preferably, the thickness of the first flavor noodles or the thickness of the second flavor noodles is half the width of the double-flavor delicious small steamed buns, and the unit length is equal to the width of the double-flavor delicious small steamed buns.

[0009] Preferably, the weight of the first portion of flour is equal to the weight of the second portion of flour.

[0010] Preferably, the first flavor ingredient or the second flavor ingredient is any one of strawberry flavor, purple potato flavor, chocolate flavor, cherry flavor, spinach flavor, milk flavor, egg flavor and pumpkin flavor, and the first flavor ingredient and the second flavor ingredient are different.

[0011] Compared with the prior art, the present invention has the following beneficial effects:

[0012] The present invention prepares doughs of two different flavors, respectively forms doughs of a first flavor and doughs of a second flavor into strips to obtain noodles of a first flavor and noodles of a second flavor, brushes end surfaces of noodles of the first flavor with edible adhesive, and then places noodles of the second flavor on the end surfaces of noodles of the first flavor to make the two noodles adhere to each other, and then cuts into double-flavor noodle grains of unit length, puts the grains into a forming machine for extrusion and rounding to obtain unbaked double-flavored small steamed buns, and puts the unbaked dry double-flavored small steamed buns into a baking machine to obtain delicious double-flavored small steamed buns. The present invention adds two flavors to a single small steamed bun, thereby increasing the edible interest of the small steamed buns. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] Figure 1 It is a schematic diagram of the process flow of making double-flavored small noodles of the present invention. DETAILED DESCRIPTION

[0014] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0015] Embodiment 1:

[0016] like Figure 1As shown, the present invention provides a double-flavor delicious small steamed bun production process, taking two portions of flour, adding the first flavor ingredients and water to the first portion of flour, and putting it into a dough mixer to make a first flavor dough, adding the second flavor ingredients and water to the second portion of flour, and putting it into a dough mixer to make a second flavor dough, putting the first flavor dough into a first strip forming machine, putting the second flavor dough into a second strip forming machine, the first strip forming machine extrude the first flavor dough to obtain first flavor noodles, the second strip forming machine extrude the second flavor dough to obtain second flavor noodles, brushing edible adhesive on the end surface of the first flavor noodles, placing the second flavor noodles on the end surface of the first flavor noodles to obtain double-flavor noodles, using a cutter to cut the double-flavor noodles into unit lengths to obtain double-flavor noodle grains, placing the double-flavor noodle grains into a forming machine, extruding and rolling to obtain unbaked double-flavor small steamed buns, and placing the unbaked dry double-flavor small steamed buns into a baking machine to obtain double-flavor delicious small steamed buns. The edible adhesive is any one of water, egg white, or a mixture of water and egg white. After the second flavor noodles are placed on the end surface of the first flavor noodles, the second flavor noodles are shaken back and forth. The adhesive surface of the second flavor noodles is coated with edible adhesive. The thickness of the first flavor noodles or the second flavor noodles is half the width of the double-flavored delicious small steamed buns, and the unit length is equal to the width of the double-flavored delicious small steamed buns. The weight of the first portion of flour is equal to the weight of the second portion of flour. The first flavor ingredient or the second flavor ingredient is any one of strawberry flavor, purple potato flavor, chocolate flavor, cherry flavor, spinach flavor, milk flavor, egg flavor and pumpkin flavor, and the first flavor ingredient and the second flavor ingredient are different.

[0017] Through the technical scheme, the present invention prepares doughs of two different flavors, forms the dough of the first flavor and the dough of the second flavor into strips respectively to obtain noodles of the first flavor and the second flavor, brushes the end surface of the noodles of the first flavor with an edible adhesive, and then places the noodles of the second flavor on the end surface of the noodles of the first flavor to make the two noodles adhere to each other, and then cuts into double-flavor noodle grains of unit length, puts them into a forming machine for extrusion and rounding to obtain unbaked double-flavored small steamed buns, puts the unbaked dry double-flavored small steamed buns into a baking machine, and obtains delicious double-flavored small steamed buns. The present invention adds two flavors to a single small steamed bun, thereby increasing the eating interest of the small steamed buns.

[0018] Embodiment 2:

[0019] like Figure 1As shown, this embodiment provides a process for making delicious small steamed buns with two flavors. First, take two portions of flour, add the first flavor ingredients and an appropriate amount of water to the first portion of flour, put the mixture into a dough mixer and stir evenly to make the first flavor dough. At the same time, add the second flavor ingredients and an appropriate amount of water to the second portion of flour, and also put them into the dough mixer and stir evenly to make the second flavor dough. Next, put the first flavor dough into a first stripping machine, and put the second flavor dough into a second stripping machine. The first stripping machine squeezes the first flavor dough into flat noodles to obtain the first flavor noodles. The second stripping machine also squeezes the second flavor dough into flat noodles to obtain the second flavor noodles. Then, a thin layer of edible adhesive is evenly brushed on the upper end surface of the first flavor noodles, and the edible adhesive is water, egg white, flour liquid, etc. Subsequently, carefully place the second flavor noodles on the end surface of the first flavor noodles coated with the adhesive, gently press and shake to make the two noodles fit tightly, and form double-flavor noodles. A special cutter is used to cut the double-flavor noodles into noodle grains of unit length horizontally. The unit length is calculated according to the size requirements of the small steamed buns and the volume of the small steamed buns to obtain double-flavor noodle grains. These double-flavor noodle grains are placed in a forming machine and formed into a spherical shape by extrusion and rounding to obtain unbaked double-flavored small steamed buns. Finally, these unbaked double-flavored small steamed buns are placed in a preheated baking machine and baked. After being taken out and cooled, delicious double-flavored small steamed buns with crispy taste, soft inside and two flavors are obtained. This production process can not only meet consumers' demand for diversified flavors, but also present a rich sense of layering in a single small steamed bun, which increases the fun and attractiveness of the product. By controlling the parameters and time of each process, the quality stability and consistency of the double-flavored small steamed buns are ensured. In addition, this process also has high production efficiency and can meet the needs of large-scale production. The double-flavored small steamed buns are not only suitable as snacks, but also as a food for breakfast or afternoon tea, providing consumers with more choices.

[0020] Embodiment three:

[0021] like Figure 1 As shown, the practical adhesive in the present invention is one of water, egg white or a mixture of water and egg white.

[0022] When using water as an edible adhesive, a layer of water is evenly applied on the end surface of the first flavor noodles, and then the second flavor noodles are closely attached thereto. The advantages of using water as an adhesive are simple operation, low cost, and no change in the taste and flavor of the steamed buns.

[0023] When using egg white as a binder, take a fresh egg, separate the egg white from the egg yolk, and evenly apply the egg white on the end surface of the first flavor noodles with a brush, and then stick the second flavor noodles together. The advantage of egg white as a binder is that it has strong bonding power and can also increase the nutritional value of the small steamed buns.

[0024] Use a mixture of water and egg white as an adhesive. Mix the water and egg white in proportion and then apply it on the end of the noodles. This mixture combines the advantages of water and egg white, providing sufficient adhesiveness without excessively affecting the taste of the buns.

[0025] Embodiment 4:

[0026] like Figure 1 As shown, after the second flavor noodles of the present invention are placed on the end surface of the first flavor noodles, they are shaken back and forth. After the adhesive is evenly applied on the end surface of the first flavor noodles, the second flavor noodles are placed thereon and shaken back and forth several times to make the first flavor noodles and the second flavor noodles firmly bonded. The specific operation is as follows: gently pinch one end of the second flavor noodles and keep the other end in contact with the first flavor noodles unchanged. Then, move the second flavor noodles back and forth 5-10 times along the length direction of the noodles with a small amplitude (about 1-4 mm). This back and forth shaking operation helps to discharge the tiny bubbles between the contact surfaces of the two noodles, making the bonding tighter. Secondly, during the shaking process, the edible adhesive will be more evenly distributed on the contact surfaces of the two noodles, reducing the uneven bonding. Furthermore, the slight shaking can also increase the contact area between the two noodles, thereby improving the overall bonding strength. The shaking operation can form a tiny transition area at the junction of the two noodles, so that the transition of the taste of the finally baked small steamed buns is more natural.

[0027] To verify the effect of this step, we conducted a control test. Under the same conditions, we made two batches of small steamed buns with two flavors, one batch was shaken, and the other batch was directly processed in the next step. By comparison, it was found that the small steamed buns that were shaken were less likely to separate when cut, the two-color boundary of the finished product was clearer, and the taste was more uniform. In addition, we also tried different shaking frequencies and times, and finally determined the above operating parameters to obtain the best results. It should be noted that the shaking force should not be too strong, so as not to destroy the shape of the noodles or cause the two noodles to mix.

[0028] Embodiment five:

[0029] like Figure 1 As shown, the present invention further optimizes the production process of the double-flavor delicious steamed buns. During the production process, not only is the end surface of the first-flavor noodles brushed with edible adhesive, but the bonding surface of the second-flavor noodles is also smeared with edible adhesive to enhance the bonding effect of the two flavors of noodles.

[0030] The specific operation is as follows: obtain noodles of the first flavor and noodles of the second flavor according to the implementation methods of the first and second embodiments.

[0031] Then, prepare an edible adhesive. The edible adhesive is evenly brushed on the upper end surface of the first flavor noodles, and the edible adhesive is also evenly brushed on the bonding surface of the second flavor noodles. The brushed surfaces of the two flavor noodles coated with the edible adhesive are pressed together, and gently pressed and shaken to make them fit tightly, so as to obtain double-flavor noodles.

[0032] This improved production process enhances the bonding effect of the two flavors of noodles by applying edible adhesive to the contact surfaces of the two noodles, making the transition between the two flavors in the finished steamed buns more natural.

[0033] Embodiment six:

[0034] like Figure 1 As shown, the present invention optimizes the control of noodle thickness and cutting length to ensure a balanced distribution of the two flavors in the final product. The specific operation is as follows:

[0035] According to the first and second embodiments, a first flavor dough and a second flavor dough are obtained.

[0036] The first flavor dough and the second flavor dough are respectively put into a strip forming machine, and the strip forming machine is started. The first strip forming machine extrude the first flavor dough to obtain first flavor noodles, and the second strip forming machine extrude the second flavor dough to obtain second flavor noodles. The processing parameters of the first strip forming machine are the same as the processing parameters of the second strip forming machine, so that the thickness and width of the first flavor noodles and the second flavor noodles are the same. Then, the first flavor noodles and the second flavor noodles are bonded by applying an edible adhesive to obtain double-flavor noodles.

[0037] An automatic cutting machine is used to cut the double-flavor noodles once per unit length to obtain double-flavor noodle grains. The unit length is calculated based on the size requirements of small steamed buns and the volume of the small steamed buns, that is, the volume of the double-flavor noodle grains is equal to the volume of the small steamed buns.

[0038] Through the above implementation, the proportions of dough of the two flavors in each dough grain are equal.

[0039] This production process ensures a balanced distribution of the two flavors in the final product by precisely controlling the thickness and cutting length of the noodles. This not only improves the taste experience of the product, but also increases the consistency and stability of the product, which is conducive to mass production and quality control.

[0040] Embodiment seven:

[0041] Based on Example 1, this example further clarifies the amount of flour of the two flavors. Specifically, two portions of flour of completely equal weight are taken. Since the two flours are used in equal amounts, the proportions of the two flavors in the small steamed buns produced are also substantially equal, so that the perfect fusion of the two flavors can be tasted at the same time when eating. This approach not only ensures the balance of the product taste, but also improves the fun of eating, allowing consumers to have a better experience when tasting.

[0042] Embodiment eight:

[0043] Based on Examples 1 to 7, the first flavor ingredient or the second flavor ingredient of the present invention is any one of strawberry flavor, purple potato flavor, chocolate flavor, cherry flavor, spinach flavor, milk flavor, egg flavor and pumpkin flavor, and the first flavor ingredient and the second flavor ingredient are different, so as to prepare double-flavor steamed buns.

[0044] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device. In the absence of further restrictions, the elements defined by the sentence "comprise a ..." do not exclude the existence of other identical elements in the process, method, article or device including the elements.

[0045] The above description is only used to illustrate the technical solution of the present invention rather than to limit it. Other modifications or equivalent substitutions made to the technical solution of the present invention by ordinary technicians in this field should be included in the scope of the claims of the present invention as long as they do not depart from the spirit and scope of the technical solution of the present invention.

Claims

1. A process for producing small steamed buns with two delicious flavors, characterized in that: Take two portions of flour, add a first flavor ingredient and water to the first portion of flour, and put it into a dough mixer to make a first flavor dough, add a second flavor ingredient and water to the second portion of flour, and put it into a dough mixer to make a second flavor dough, put the first flavor dough into a first strip forming machine, put the second flavor dough into a second strip forming machine, the first strip forming machine extrude the first flavor dough to obtain first flavor noodles, the second strip forming machine extrude the second flavor dough to obtain second flavor noodles, brush edible adhesive on the end surface of the first flavor noodles, put the second flavor noodles on the end surface of the first flavor noodles to obtain double-flavor noodles, use a cutter to cut the double-flavor noodles into unit lengths to obtain double-flavor noodle grains, put the double-flavor noodle grains into a forming machine, and obtain unbaked double-flavor small steamed buns by extrusion and rounding, and put the unbaked dry double-flavor small steamed buns into a baking machine to obtain delicious double-flavor small steamed buns.

2. The process for making delicious small steamed buns with two flavors according to claim 1, characterized in that: The edible adhesive is any one of water, egg white or a mixture of water and egg white.

3. The process for making delicious small steamed buns with two flavors according to claim 1, characterized in that: After the noodles of the second flavor are placed on the end surface of the noodles of the first flavor, the noodles of the second flavor are shaken back and forth.

4. The process for making delicious small steamed buns with two flavors according to claim 1, characterized in that: The adhesive surface of the second flavor noodles is coated with the edible adhesive.

5. The process for making delicious small steamed buns with two flavors according to claim 1, characterized in that: The thickness of the first flavor noodles or the thickness of the second flavor noodles is half the width of the double-flavor delicious small steamed buns, and the unit length is equal to the width of the double-flavor delicious small steamed buns.

6. The process for making delicious small steamed buns with two flavors according to claim 1, characterized in that: The weight of the first portion of flour is equal to the weight of the second portion of flour.

7. The process for making delicious small steamed buns with two flavors according to claim 1, characterized in that: The first flavor ingredient or the second flavor ingredient is any one of strawberry flavor, purple potato flavor, chocolate flavor, cherry flavor, spinach flavor, milk flavor, egg flavor and pumpkin flavor, and the first flavor ingredient and the second flavor ingredient are different.

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