Steamed stuffed bun and production method thereof

Abstract

The invention pertains to the technical field of foods, in particular relates to a steamed stuffed-bun and a preparation method thereof. The skin of the steamed stuffed-bun is divided into an external skin and an internal skin, which are mutually jointed, wherein, the external skin is a fermented wrapper and the external skin is a dull wrapper; and stuffing is wrapped in the internal skin. When the steamed stuffed-bun is prepared, the internal skin is put on the external skin at first; then the stuffing is put on the internal skin; the internal skin is intervolved to wrap the stuffing; and finally, the external skin is intervolved to lead the internal skin to be jointed with the external skin and closed. The dull wrapper is also called a fixed wrapper and made by mixing unfermented flour with water. As the dull wrapper has good flexibility and tenacity and great adhesive force and is not easy to be destroyed, spoon meat does not flow out during cooking the steamed stuffed-bun; as the interior of the dull wrapper has no air void and weak adsorption performance, the spoon meat in the stuffing can be well kept in the internal skin and is not be absorbed by the fermented wrapper of the external skin after cooking; therefore, the taste of the steamed stuffed-bun is not affected by long-term storage.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a steamed stuffed bun and a preparation method thereof. Background technique [0002] The traditional steamed buns in my country wrap the fillings in a single layer of fermented dough, and then put the buns in a pot for frying or steaming. This kind of steamed buns has the following disadvantages: First, because the fermented dough is soft, it is difficult to wrap the stuffing. The stuffing is often damaged and the stuffing is exposed, which leads to the phenomenon that the soup in the stuffing permeates the fermented dough and flows out during the cooking process of buns, which affects the appearance and quality of the buns; secondly, because the fermented dough contains Pores, so its adsorption is strong, so the fermented skin of steamed buns after cooking will continue to absorb the soup in the stuffing, which affects the taste of steamed stuffed buns, and makes steamed...

AI Technical Summary

Problems solved by technology

[0002] The traditional steamed buns in my country wrap the fillings in a single layer of fermented dough, and then put the buns in a pot for frying or steaming. This kind of steamed buns has the following disadvantages: First, because the fermented dough is soft, it is difficult to wrap the stuffing. The stuffing is often damaged and the stuffing is exposed, which leads to the phenomenon that the soup in the stuffing permeates the fermented dough and flows out during the cooking process of buns, which affects the appearance and quality of the buns; secondly, because the fermented dough contains Pores, so its adsorption is strong, so the fermented skin of the steamed buns will continue to absorb the soup in the filling, which affects the taste of the buns, and makes the buns cannot be stored for a long time

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