Flaxseed pork stuffed bun and preparation method thereof

Abstract

The invention discloses a flaxseed pork stuffed bun and a preparation method thereof.The flaxseed pork stuffed bun is prepared by mixing, by weight, 120-140 g of wheat flour, 120-150 g of pork, 60-80 g of water, 30-40 g of bone soup, 8-12 g of soy sauce, 6-9 g of white granulated sugar, 5-8 g of scallions, 1-2 g of yeast, 1-2 g of monosodium glutamate, 0.5-1 g of edible salt and 0.3-0.5 g of dietary alkali. Various nutritional ingredients of the bone soup are blended into the steamed stuffed bun, the nutritional value of the steamed stuffed bun is greatly improved, the requirements of consumers for healthy diet are met, the steamed stuffed bun has good taste and texture due to the reasonable raw material ratio and the standard production process, the softness of traditional steamed stuffed bun is reserved, and the steamed stuffed bun is endowed with unique flavor.

Description

Technical Field

[0001] This invention relates to the field of meat buns and related products, specifically a flaxseed pork bun and its preparation method. Background Technology

[0002] Steamed buns paired with soy milk or porridge have always been a classic and quick breakfast. Meat buns have a delicious and nutritious filling; you can make a larger batch and freeze them for later use, simply reheating them in the morning. Homemade, double-ingredient soy milk made in a soy milk maker is even more nutritious.

[0003] However, the existing pork bun fillings have a simple structure, unreasonable ingredient ratios, and non-standard production processes, which makes it difficult for the finished buns to achieve ideal results in terms of taste, nutrient preservation, and quality stability, thus failing to fully improve the nutritional and economic value of pork buns. Summary of the Invention

[0004] The purpose of this invention is to provide a flaxseed pork bun and its preparation method to solve the problems mentioned in the background art.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a flaxseed pork bun and its preparation method, which is made by mixing the following raw materials in the following weight ratio: 120-140g wheat flour, 120-150g pork, 60-80g water, 30-40g bone broth, 8-12g soy sauce, 6-9g white sugar, 5-8g scallions, 1-2g yeast, 1-2g monosodium glutamate, 0.5-1g edible salt, and 0.3-0.5g edible alkali.

[0006] As a preferred embodiment of the present invention, the weight ratio of the raw materials is as follows: 120g wheat flour, 120g pork, 60g water, 30g bone broth, 8g soy sauce, 6g white sugar, 5g scallions, 1g yeast, 1g monosodium glutamate, 0.5g edible salt, and 0.3g edible alkali.

[0007] As a preferred embodiment of the present invention, the weight ratio of the raw materials is as follows: 140g wheat flour, 150g pork, 80g water, 40g bone broth, 12g soy sauce, 9g white sugar, 8g scallions, 2g yeast, 2g monosodium glutamate, 1g edible salt, and 0.5g edible alkali.

[0008] As a preferred embodiment of the present invention, the weight ratio of the raw materials is as follows: 128.7g wheat flour, 124.8g pork, 74.1g water, 35.1g bone broth, 9.36g soy sauce, 6.63g white sugar, 6.24g scallions, 1.56g yeast, 1.17g monosodium glutamate, 0.78g edible salt, and 0.39g edible alkali.

[0009] The specific preparation method includes the following steps:

[0010] Step 1: Make the dough. Take the wheat flour, water, yeast and baking soda from the ingredients and add them to the dough mixer in that order. Mix for 5 minutes to form a dough.

[0011] Step 2: Make the filling. Take the pork and scallions from the ingredients, mince them, and add bone broth, soy sauce, white sugar, MSG and salt. Mix them evenly with a meat grinder to form the filling.

[0012] Step 3, automatic forming: The dough and filling from Step 1 and Step 2 are respectively put into the dough hopper and filling hopper of the automatic bun forming machine, and the automatic forming machine is used to form the buns.

[0013] Step 4, proofing: Use an automatic dough proofing device, with the temperature controlled at 40-50℃ and the proofing time at 40-60 minutes. An alarm will sound when the time is up.

[0014] Step 5: Steaming. Push the proofed buns into the steamer, set the steaming time to 10-15 minutes, the venting time to 3 minutes, control the steam inlet pressure to 0.1MPa, and the constant temperature steam pressure to 0.02MPa.

[0015] Step 6: Quick-freeze. After steaming, the buns are quick-frozen in a quick-freezing chamber. The temperature of the quick-freezing medium should be between -30°C and -35°C.

[0016] Step 7, Packaging: Packaging is carried out using automated equipment and moisture-proof and oxygen-barrier packaging materials that meet food safety standards.

[0017] Step 8: Freeze and store in a low-temperature storage room at -18°C for 180 days.

[0018] Compared with the prior art, the beneficial effects of the present invention are:

[0019] This flaxseed and pork bun incorporates bone broth into the filling, allowing the various nutrients in the broth to permeate the bun and greatly enhancing its nutritional value. This meets consumers' demand for healthy eating. Furthermore, the reasonable ingredient ratio and standardized production process ensure that the bun has a good taste and texture, retaining the softness of traditional buns while giving it a unique flavor. Attached Figure Description

[0020] Figure 1 This is a schematic diagram illustrating a method for preparing a flaxseed and pork bun according to the present invention. Detailed Implementation

[0021] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments.

[0022] In the description of this invention, it should be noted that the terms "upper," "lower," "inner," "outer," "front end," "rear end," "both ends," "one end," and "the other end," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are used only for the convenience of describing this invention and for simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this invention. Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0023] In the description of this invention, it should be noted that, unless otherwise explicitly specified and limited, the terms "installed," "equipped with," "connected," etc., should be interpreted broadly. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium; it can be a connection within two components. Those skilled in the art can understand the specific meaning of the above terms in this invention based on the specific circumstances.

[0024] Example 1

[0025] See also Figure 1 The present invention provides an embodiment of a flaxseed pork bun and its preparation method, which is composed of the following raw materials in the indicated weight ratios: 120-140g wheat flour, 120-150g pork, 60-80g water, 30-40g bone broth, 8-12g soy sauce, 6-9g white sugar, 5-8g scallions, 1-2g yeast, 1-2g monosodium glutamate, 0.5-1g edible salt, and 0.3-0.5g edible alkali.

[0026] The specific preparation method includes the following steps:

[0027] Step 1: Make the dough. Take the wheat flour, water, yeast and baking soda from the ingredients and add them to the dough mixer in that order. Mix for 5 minutes to form a dough.

[0028] Step 2: Make the filling. Take the pork and scallions from the ingredients, mince them, and add bone broth, soy sauce, white sugar, MSG and salt. Mix them evenly with a meat grinder to form the filling.

[0029] Step 3, automatic forming: The dough and filling from Step 1 and Step 2 are respectively put into the dough hopper and filling hopper of the automatic bun forming machine, and the automatic forming machine is used to form the buns.

[0030] Step 4, proofing: Use an automatic dough proofing device, with the temperature controlled at 40-50℃ and the proofing time at 40-60 minutes. An alarm will sound when the time is up.

[0031] Step 5: Steaming. Push the proofed buns into the steamer, set the steaming time to 10-15 minutes, the venting time to 3 minutes, control the steam inlet pressure to 0.1MPa, and the constant temperature steam pressure to 0.02MPa.

[0032] Step 6: Quick-freeze. After steaming, the buns are quick-frozen in a quick-freezing chamber. The temperature of the quick-freezing medium should be between -30°C and -35°C.

[0033] Step 7, Packaging: Packaging is carried out using automated equipment and moisture-proof and oxygen-barrier packaging materials that meet food safety standards.

[0034] Step 8: Freeze and store in a low-temperature storage room at -18°C for 180 days.

[0035] Example 2

[0036] A flaxseed pork bun and its preparation method are disclosed. The bun is made by mixing the following ingredients in the following weight ratio: wheat flour 120g, pork 120g, water 60g, bone broth 30g, soy sauce 8g, white sugar 6g, scallion 5g, yeast 1g, monosodium glutamate 1g, edible salt 0.5g, and edible alkali 0.3g.

[0037] The specific preparation method includes the following steps:

[0038] Step 1: Make the dough. Take the wheat flour, water, yeast and baking soda from the ingredients and add them to the dough mixer in that order. Mix for 5 minutes to form a dough.

[0039] Step 2: Make the filling. Take the pork and scallions from the ingredients, mince them, and add bone broth, soy sauce, white sugar, MSG and salt. Mix them evenly with a meat grinder to form the filling.

[0040] Step 3, automatic forming: The dough and filling from Step 1 and Step 2 are respectively put into the dough hopper and filling hopper of the automatic bun forming machine, and the automatic forming machine is used to form the buns.

[0041] Step 4, proofing: Use an automatic dough proofing device with the temperature controlled at 40℃ and the proofing time at 40 minutes. An alarm will sound when the time is up.

[0042] Step 5: Steaming. Push the proofed buns into the steamer, set the steaming time to 10 minutes, the venting time to 3 minutes, control the steam inlet pressure to 0.1MPa, and the constant temperature steam pressure to 0.02MPa.

[0043] Step 6: Quick-freeze. After steaming, the buns are quick-frozen in a quick-freezing chamber. The temperature of the quick-freezing medium should be between -30°C and -35°C.

[0044] Step 7, Packaging: Packaging is carried out using automated equipment and moisture-proof and oxygen-barrier packaging materials that meet food safety standards.

[0045] Step 8: Freeze and store in a low-temperature storage room at -18°C for 180 days.

[0046] Example 3

[0047] A flaxseed pork bun and its preparation method are disclosed. The bun is made by mixing the following ingredients in the indicated weight ratio: 140g wheat flour, 150g pork, 80g water, 40g bone broth, 12g soy sauce, 9g white sugar, 8g scallions, 2g yeast, 2g monosodium glutamate, 1g salt, and 0.5g baking soda.

[0048] The specific preparation method includes the following steps:

[0049] Step 1: Make the dough. Take the wheat flour, water, yeast and baking soda from the ingredients and add them to the dough mixer in that order. Mix for 5 minutes to form a dough.

[0050] Step 2: Make the filling. Take the pork and scallions from the ingredients, mince them, and add bone broth, soy sauce, white sugar, MSG and salt. Mix them evenly with a meat grinder to form the filling.

[0051] Step 3, automatic forming: The dough and filling from Step 1 and Step 2 are respectively put into the dough hopper and filling hopper of the automatic bun forming machine, and the automatic forming machine is used to form the buns.

[0052] Step 4, proofing: Use an automatic dough proofing device with the temperature controlled at 50℃ and the proofing time at 60 minutes. An alarm will sound when the time is up.

[0053] Step 5: Steaming. Push the proofed buns into the steamer, set the steaming time to 15 minutes, the venting time to 3 minutes, control the steam inlet pressure to 0.1MPa, and the constant temperature steam pressure to 0.02MPa.

[0054] Step 6: Quick-freeze. After steaming, the buns are quick-frozen in a quick-freezing chamber. The temperature of the quick-freezing medium should be between -30°C and -35°C.

[0055] Step 7, Packaging: Packaging is carried out using automated equipment and moisture-proof and oxygen-barrier packaging materials that meet food safety standards.

[0056] Step 8: Freeze and store in a low-temperature storage room at -18°C for 180 days.

[0057] Example 4

[0058] A flaxseed pork bun and its preparation method are disclosed, comprising a mixture of the following ingredients in the indicated weight ratios: 128.7g wheat flour, 124.8g pork, 74.1g water, 35.1g bone broth, 9.36g soy sauce, 6.63g white sugar, 6.24g scallions, 1.56g yeast, 1.17g monosodium glutamate, 0.78g edible salt, and 0.39g edible alkali.

[0059] The specific preparation method includes the following steps:

[0060] Step 1: Make the dough. Take the wheat flour, water, yeast and baking soda from the ingredients and add them to the dough mixer in that order. Mix for 5 minutes to form a dough.

[0061] Step 2: Make the filling. Take the pork and scallions from the ingredients, mince them, and add bone broth, soy sauce, white sugar, MSG and salt. Mix them evenly with a meat grinder to form the filling.

[0062] Step 3, automatic forming: The dough and filling from Step 1 and Step 2 are respectively put into the dough hopper and filling hopper of the automatic bun forming machine, and the automatic forming machine is used to form the buns.

[0063] Step 4, proofing: Use an automatic dough proofing device with the temperature controlled at 45℃ and the proofing time at 50 minutes. An alarm will sound when the time is up.

[0064] Step 5: Steaming. Push the proofed buns into the steamer, set the steaming time to 13 minutes, the venting time to 3 minutes, control the steam inlet pressure to 0.1MPa, and the constant temperature steam pressure to 0.02MPa.

[0065] Step 6: Quick-freeze. After steaming, the buns are quick-frozen in a quick-freezing chamber. The temperature of the quick-freezing medium should be between -30°C and -35°C.

[0066] Step 7, Packaging: Packaging is carried out using automated equipment and moisture-proof and oxygen-barrier packaging materials that meet food safety standards.

[0067] Step 8: Freeze and store in a low-temperature storage room at -18°C for 180 days.

[0068] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the invention can be implemented in other specific forms without departing from its spirit or essential characteristics. Therefore, the embodiments should be considered in all respects as exemplary and non-limiting, and the scope of the invention is defined by the appended claims rather than the foregoing description. Thus, all variations falling within the meaning and scope of equivalents of the claims are intended to be included within the present invention. No reference numerals in the claims should be construed as limiting the scope of the claims.

Claims

1. A flaxseed pork bun, characterized in that... It is made from the following ingredients in the indicated weight ratios: 120-140g wheat flour, 120-150g pork, 60-80g water, 30-40g bone broth, 8-12g soy sauce, 6-9g white sugar, 5-8g scallions, 1-2g yeast, 1-2g MSG, 0.5-1g salt, and 0.3-0.5g baking soda.

2. The flaxseed pork bun and its preparation method according to claim 1, characterized in that: The weight ratio of the ingredients is as follows: wheat flour 120g, pork 120g, water 60g, bone broth 30g, soy sauce 8g, white sugar 6g, scallions 5g, yeast 1g, monosodium glutamate 1g, salt 0.5g, and baking soda 0.3g.

3. The flaxseed pork bun and its preparation method according to claim 1, characterized in that: The weight ratio of the ingredients is as follows: 140g wheat flour, 150g pork, 80g water, 40g bone broth, 12g soy sauce, 9g white sugar, 8g scallions, 2g yeast, 2g monosodium glutamate, 1g salt, and 0.5g baking soda.

4. The flaxseed pork bun and its preparation method according to claim 1, characterized in that: The weight ratio of the ingredients is as follows: wheat flour 128.7g, pork 124.8g, water 74.1g, bone broth 35.1g, soy sauce 9.36g, white sugar 6.63g, scallions 6.24g, yeast 1.56g, monosodium glutamate 1.17g, edible salt 0.78g, and edible alkali 0.39g.

5. A method for preparing the flaxseed pork bun according to any one of claims 1-3, characterized in that: The specific preparation method includes the following steps: Step 1: Make the dough. Take the wheat flour, water, yeast and baking soda from the ingredients and add them to the dough mixer in that order. Mix for 5 minutes to form a dough. Step 2: Make the filling. Take the pork and scallions from the ingredients, mince them, and add bone broth, soy sauce, white sugar, MSG and salt. Mix them evenly with a meat grinder to form the filling. Step 3, automatic forming: The dough and filling from Step 1 and Step 2 are respectively put into the dough hopper and filling hopper of the automatic bun forming machine, and the automatic forming machine is used to form the buns. Step 4, proofing: Use an automatic dough proofing device, with the temperature controlled at 40-50℃ and the proofing time at 40-60 minutes. An alarm will sound when the time is up. Step 5: Steaming. Push the proofed buns into the steamer, set the steaming time to 10-15 minutes, the venting time to 3 minutes, control the steam inlet pressure to 0.1MPa, and the constant temperature steam pressure to 0.02MPa. Step 6: Quick-freeze. After steaming, the buns are quick-frozen in a quick-freezing chamber. The temperature of the quick-freezing medium should be between -30°C and -35°C. Step 7, Packaging: Packaging is carried out using automated equipment and moisture-proof and oxygen-barrier packaging materials that meet food safety standards. Step 8: Freeze and store in a low-temperature storage room at -18°C for 180 days.

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