Preparation method of composite steamed stuffed bun

Abstract

The invention relates to the technical field of steamed stuffed bun making processes, in particular to a composite steamed stuffed bun making method which comprises the following steps: a1, mixing flour with drinking water, kneading into first dough with compact texture and high ductility, and standing for a period of time for later use; a2, mixing the other part of flour with water and yeast, kneading the mixture into second dough with soft texture and high bulkiness, and carrying out temperature-controlled standing fermentation until the second dough is in a preset state for later use; a3, preparing juice stuffing from fresh meat, vegetables and seasoning juice in proportion; a4, making the first dough into a first wrapper, and wrapping the juice stuffing in the first wrapper to form an inner core unit; and a5, making the second dough into a second wrapper, and wrapping the inner core unit in the second wrapper to form the composite steamed stuffed bun. According to the method, through functional complementation of the first wrapper and the second wrapper and sealing and fermentation control in the technological process, organic unification of the structural stability, the taste level and the juice retention capacity of the steamed stuffed bun is achieved.

Description

Technical Field

[0001] The present invention relates to the technical field of steamed stuffed bun manufacturing techniques, and particularly relates to a method for manufacturing composite steamed stuffed buns. Background Art

[0002] As a popular traditional flour-based food, steamed stuffed buns are widely used in both daily diet and the frozen food market due to their rich fillings and diverse tastes. In the prior art, the structure of steamed stuffed buns usually consists of a single-layer dough wrapper enclosing the filling, which is then steamed after fermentation. Although the manufacturing process of such steamed stuffed buns is mature, there are still many deficiencies in dealing with high-juice-content fillings, enhancing taste levels, and improving the structural stability of products.

[0003] For example, when making high-juice filling products such as soup dumplings and savory buns, due to the easy occurrence of problems such as skin breakage and leakage during the processes of heat expansion, steam impact, or filling flow of the traditional single-layer dough wrapper, it leads to juice loss and appearance deformation, affecting product quality and consumer experience. At the same time, the lack of effective structural isolation and support between the dough wrapper and the filling also limits the richness of the taste levels of steamed stuffed buns. Especially during the processes of freezing, transportation, and reheating, single-layer steamed stuffed buns are easily affected by temperature and humidity changes, showing phenomena such as structural cracking and skin bursting, reducing the finished product rate and industrial adaptability. Summary of the Invention

[0004] The purpose of the present invention is to solve the problems pointed out in the background art, and a method for manufacturing composite steamed stuffed buns is proposed.

[0005] To achieve the above purpose, the present invention adopts the following technical solutions:

[0006] A method for manufacturing composite steamed stuffed buns includes the following steps:

[0007] a1. Mix flour and drinking water, and knead them into a first dough with a firm texture and strong extensibility, then let it stand for a period of time for later use;

[0008] a2. Mix another part of flour, water, and yeast, and knead them into a second dough with a soft texture and high fluffiness, then let it stand and ferment at a controlled temperature until it reaches a predetermined state for later use;

[0009] a3. Select fresh meat, vegetables, and seasoning juice to prepare a juice filling in proportion;

[0010] a4. Make the first dough into a first dough wrapper, and enclose the juice filling therein to form an inner core unit;

[0011] a5. Make the second dough into a second dough wrapper, and enclose the inner core unit therein to form a composite steamed stuffed bun;

[0012] a6. Place the formed composite steamed buns in a steamer and steam them for a set time until the outer layer is fluffy and the inner filling is cooked through. Take them out to obtain the finished steamed buns.

[0013] a7. Vacuum package the finished steamed buns.

[0014] The flour used to make the first dough is high-gluten flour, and edible salt is added when the flour is mixed with drinking water.

[0015] Before step a5, the inner core unit formed in step a4 is pre-frozen at a freezing temperature of -18°C to -40°C for 10 to 60 minutes to partially or fully freeze the surface and interior of the inner core unit.

[0016] Before wrapping the second dough wrapper, coat the outer surface of the frozen inner core unit with an adhesive layer.

[0017] The adhesive layer is a low-viscosity batter, starch paste, rice milk, gum solution, or edible adhesive.

[0018] In step a3, the juice filling is a liquid mixed filling with an oil content of ≥30%. In step a4, the juice filling is pre-frozen into solid small pieces and then wrapped in the first dough wrapper. The mass of the frozen juice filling accounts for 20% - 40% of the total mass of the inner core unit.

[0019] Before step a6, there is also a pre-steaming treatment step. Place the composite steamed buns in a humid and hot environment at a temperature of 35°C to 50°C and let them proof for 5 to 15 minutes. Then, steam the steamed buns by controlling the steam temperature rise rate not exceeding 5°C per minute.

[0020] A method for making a composite steamed bun proposed by the present invention has the beneficial effects that: through the complementary functions of the first dough wrapper and the second dough wrapper, as well as the control of sealing and fermentation in the technological process, the organic unity of the structural stability, taste level, and juice retention ability of the steamed bun is achieved, which is suitable for juicy steamed buns and their industrial mass production requirements. Detailed implementation manners

[0021] Next, the technical solutions in the embodiments of the present invention will be described clearly and completely. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments.

[0022] A method for making a composite steamed bun includes the following steps:

[0023] a1. Mix flour with drinking water and knead it into a first dough with a firm texture and strong extensibility, and let it stand for a period of time for later use.

[0024] a2. Mix another part of the flour with water and yeast, knead it into a second dough with a soft texture and high fluffiness, and let it ferment at a controlled temperature and stand until it reaches a predetermined state for later use.

[0025] a3. Select fresh meat, vegetables, and seasoning juice to prepare the juice filling in proportion.

[0026] a4. Make the first dough into the first wrapper, and wrap the juice filling therein to form the inner core unit.

[0027] a5. Make the second dough into the second wrapper, and wrap the inner core unit therein to form the composite bun.

[0028] a6. Place the formed composite bun in a steamer, steam it for a set time until the outer layer is fluffy and the inner filling is cooked through, and take it out to obtain the finished bun.

[0029] a7. Vacuum package the finished bun.

[0030] In the present invention, by mixing flour and drinking water and kneading thoroughly, a first dough with a firm texture and strong extensibility is formed. After standing, its gluten network is fully formed, having good elasticity and sealing performance; the first dough is used as the subsequent first wrapper, and its firm and tough characteristics help to effectively wrap the juice filling, preventing rupture or leakage due to pressure or heat during the wrapping or steaming process; yeast is added on the basis of flour and water, and through fermentation treatment under suitable temperature and humidity conditions, the dough generates gas and its structure becomes soft and highly fluffy; the second dough is used as the subsequent second wrapper, which can fully expand during the steaming process to form a soft outer skin, providing a good eating texture and a plump appearance, and at the same time forming a protective wrapping for the first wrapper; meat, vegetables and seasoning juice are mixed in a certain proportion to form a filling with a high juice content and rich flavor.

[0031] Process the first dough into the first wrapper, wrap the juice filling, and seal it to form a complete inner core unit; the inner core unit has a tight structure and good sealing performance, which can keep the juice from leaking during the steaming process and serves as the core component in the composite structure to support the overall stability; wrap the second wrapper made of the second dough outside the inner core unit to form a composite bun with a double-layer structure; after being wrapped by the second wrapper, the overall shape of the bun is plump, improving the structural integrity; its soft characteristics can further improve the outer layer texture and at the same time protect the internal contents from deformation or damage during transportation or processing.

[0032] This method for making the composite bun realizes the organic unity of the structural stability, taste level and juice retention ability of the bun through the functional complementarity of the first wrapper and the second wrapper, as well as the sealing and fermentation control in the process, and is suitable for juicy buns and their industrial mass production requirements.

[0033] The flour used to make the first dough is high-gluten flour, and edible salt is added when the flour is mixed with drinking water.

[0034] High-gluten flour is rich in protein and has strong gluten network-forming ability. Table salt helps protein molecules polymerize during the dough-kneading process, strengthening the gluten structure. The first dough sheet after rolling is not easily broken when wrapping the juice filling and has good stretchability, which helps form a tightly wrapped inner core unit that can withstand steaming and pressure.

[0035] Before performing step a5, the inner core unit formed in step a4 is pre-frozen at a freezing temperature of -18°C to -40°C for 10 to 60 minutes, so that part or all of the surface and interior of the inner core unit are frozen.

[0036] Pre-freezing the inner core unit can freeze part or all of its surface and interior. During the subsequent process of wrapping the second dough sheet, it can effectively improve the structural stability of the inner core unit, prevent wrapping breakage caused by softening or juice leakage of the filling, and at the same time facilitate the control of the forming size and sealing operation, improving the overall yield and consistency of the buns. In addition, the frozen inner core slowly releases juice during the steaming process, which helps achieve the bursting juice effect and further enriches the taste level.

[0037] Before wrapping the second dough sheet, a bonding layer is coated on the outer surface of the frozen inner core unit; for example, the bonding layer is a low-viscosity batter, starch paste, rice milk, gum solution or edible adhesive.

[0038] Before wrapping the second dough sheet, coating a bonding layer on the outer surface of the frozen inner core unit can effectively enhance the adhesion between the inner core unit and the second dough sheet, avoiding problems such as poor wrapping due to the smooth frozen surface or dew condensation during rewarming, and layer separation during the steaming process. The selected low-viscosity batter, starch paste, rice milk, gum solution or other edible adhesives have good edibility and thermosetting properties, and can be solidified synchronously with the dough sheet during steaming, further improving the structural integrity and taste coordination of the composite bun.

[0039] In step a3, the juice filling is a liquid mixed filling with an oil content of ≥30%, and in step a4, the juice filling is pre-frozen into solid small pieces and then wrapped in the first dough sheet. The mass of the frozen juice filling accounts for 20% - 40% of the total mass of the inner core unit.

[0040] Configuring the juice filling as a liquid mixed filling with an oil content of not less than 30% and pre-freezing it into solid small pieces before wrapping it in the first dough sheet in step a4 helps maintain the stable shape of the filling during the wrapping process, avoiding breakage of the dough wrapper or difficulty in sealing due to juice flow. At the same time, controlling the mass of the frozen juice filling to account for 20% - 40% of the total mass of the inner core unit can achieve moderate juice release during the steaming process, enhancing the bursting effect, enabling the bun to have a good juicy taste while maintaining its structural integrity, and significantly improving the flavor performance and consumption experience of the product.

[0041] Before step a6, there is also a pre-steaming treatment step. The composite steamed buns are placed in a humid and hot environment at a temperature of 35°C to 50°C for 5 to 15 minutes of proofing, and then the steamed buns are steamed by controlling the steam temperature rise rate not exceeding 5°C per minute.

[0042] Setting a pre-steaming treatment step before step a6, placing the composite steamed buns in a humid and hot environment at a temperature of 35°C to 50°C for 5 to 15 minutes of proofing can promote further swelling and softening of the second dough wrapper, enabling it to expand synergistically with the inner core unit during subsequent heating and reducing the risk of structural cracking caused by differences in thermal expansion rates. Subsequently, by controlling the steam temperature rise rate not exceeding 5°C per minute for steaming, problems such as uneven heating of the inner and outer layers and rapid expansion can be effectively reduced, enhancing the structural stability and surface integrity of the steamed buns during the steaming process, thereby obtaining high-quality composite steamed buns with a plump appearance, balanced taste, and no bursting.

[0043] The method for making the composite steamed buns provided by the present invention constructs an inner core unit formed by wrapping a juice filling with a first dough wrapper and further covering it with a second dough wrapper to form a double-layer structure. Combining key processes such as pre-freezing the inner core, surface coating with an adhesive layer, freezing and shaping the filling, and temperature-controlled steaming, it realizes the organic unity of the structural stability and flavor and taste of the steamed buns. The freezing treatment of the inner core unit can improve the forming rate of the wrapped buns and inhibit the overflow of the juice. The adhesive layer enhances the firmness of the combination of the inner and outer skins. The release of the frozen juice block achieves the effect of bursting with juice. Proofing and temperature-controlled steaming effectively prevent skin cracking and deformation. The overall method is applicable to the production of composite steamed buns with a high juice content filling, and has good industrial adaptability, cold-chain processing performance, and consumer experience value.

[0044] As described above, only the specific preferred embodiments of the present invention are given, but the protection scope of the present invention is not limited thereto. Any person skilled in the art within the technical scope disclosed by the present invention, according to the technical solution of the present invention and its inventive concept, makes equivalent substitutions or changes, and all should be covered within the protection scope of the present invention.

Claims

1. A method for making composite steamed buns, characterized in that, It includes the following steps: a1. Mix flour with drinking water and knead it into a first dough with a firm texture and strong extensibility, and let it stand for a period of time for later use; a2. Mix another part of flour with water and yeast, knead it into a second dough with a soft texture and high fluffiness, and let it stand and ferment at a controlled temperature until it reaches a predetermined state for later use; a3. Select fresh meat, vegetables, and seasoning juices to prepare a juice filling in proportion; a4. Make the first dough into a first wrapper, and wrap the juice filling in it to form an inner core unit; a5. Make the second dough into a second wrapper, and wrap the inner core unit in it to form a composite bun; a6. Place the formed composite bun in a steamer and steam it for a set time until the outer layer is fluffy and the inner filling is cooked through, and then take it out to obtain the finished bun; 2. The method for making a composite bun according to claim 1, wherein, a7. Vacuum package the finished bun.

3. A method for making a composite bun according to claim 1 or 2, characterized in that, The flour used to make the first dough is high-gluten flour, and edible salt is added when the flour is mixed with drinking water.

4. The method for making a composite bun according to claim 3, characterized in that, Before step a5, the inner core unit formed in step a4 is pre-frozen. The freezing temperature is -18°C to -40°C, and the freezing time is 10 to 60 minutes, so that part or all of the surface and the inside of the inner core unit are frozen.

5. A method for making a composite bun according to claim 4, characterized in that, Before wrapping the second wrapper, apply a bonding layer to the outer surface of the frozen inner core unit.

6. The method for making a composite bun according to claim 5, characterized in that, The bonding layer is a low-viscosity batter, starch paste, rice milk, gum solution, or edible adhesive.

7. A method for making a composite bun according to any one of claims 4-6, characterized in that, In step a3, the juice filling is a liquid mixed filling with an oil content of ≥30%. And in step a4, the juice filling is pre-frozen into solid small pieces and then wrapped in the first wrapper. The mass of the frozen juice filling accounts for 20% - 40% of the total mass of the inner core unit.

8. A method for making a composite bun according to claim 7, characterized in that, Before step a6, there is also a pre-steaming treatment step. Place the composite bun in a humid and hot environment at a temperature of 35°C to 50°C and let it proof for 5 to 15 minutes, and then steam the bun by controlling the steam temperature rise rate not exceeding 5°C per minute.