Preparation method for fresh-keeping steamed breads
A production method and a steamed bun technology are applied in the production field of fresh-keeping steamed buns, which can solve the problems of poor fresh-keeping effect of steamed buns, short fresh-keeping period, short duration of use, etc., and achieve the effects of precise microbial control, firm shape and good taste.
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Embodiment 1
[0044]1. Make starter: at 16:00 on October 2, 2013, at a room temperature of 25°C, pour 6000g of water into the fermentation tank, then pour in 725g of yeast and 40g of distiller's yeast, stir and melt, and finally pour in 840g of wheat flour and stir well; 2013 At 7 am on October 3, 2013, at room temperature 21°C, add 1000g of corn flour and stir well; at 10 am on October 3, 2013, at room temperature 22°C, add 1000g of corn flour and stir well; at noon on October 3, 13:00 , at 26°C, add 1,000g of corn flour and stir well; at 16:00 on October 3rd, at room temperature of 25°C, add 3,500g of corn flour, and at the same time add 50g of white wine, stir well and spread it flat in a ventilated room for natural fermentation and air-drying , Stir once every 2 hours, and get the yeast after 2 days.
[0045] The fermentation process is the same as the above-mentioned process of making the yeast, only the raw material is replaced with dry yeast. The dry yeast is selected from Anqi bran...
Embodiment 2
[0059] 1. Make the starter: at room temperature, first pour 6000g of water into the fermentation box, then pour in 725g of yeast and 40g of koji and stir to melt, and finally pour in 840g of wheat flour and stir to ferment for 8 hours; then continue to ferment in the following way 2 Time: add 1000g of wheat flour and stir for 9 hours; finally add 3500g of wheat flour and 50g of white wine at the same time, stir evenly and place it in a ventilated room for natural fermentation and air-drying. son.
[0060] The fermentation process is the same as the above-mentioned process of making the yeast, only the raw material is replaced with dry yeast. Dry yeast and distiller's yeast are selected with embodiment 1.
[0061] 2. Mix the yeast: Pour 1 catties of the yeast into the fermentation tank and add 3 catties of water to melt it, then add 3 catties of flour and mix well, and ferment at 20°C for 8 hours.
[0062] 3. Yeasted dough: add 13 jins of flour and 4.5 jins of water to the 7 ...
Embodiment 3
[0074] 1. Make the starter: at natural room temperature, according to the weight, first pour 6000g of water into the fermentation box, then pour in 725g of yeast and 40g of koji and stir to melt, and finally pour in 840g of wheat flour and stir for 8 hours; followed by the following Method of continuous fermentation 4 times: add 1000g wheat flour and stir well to ferment for 3 hours; finally add 3500g wheat flour and 50g white wine at the same time. After 2 days, the yeast was obtained.
[0075] The fermentation process is the same as the above-mentioned process of making the yeast, only the raw material is replaced with dry yeast. Dry yeast and distiller's yeast are selected with embodiment 1.
[0076] 2. Mix the yeast: Pour 1 catties of the yeast into the fermentation tank and add 3 catties of water to melt it, then add 3 catties of flour and mix well, and ferment at 45°C for 3 hours.
[0077] 3. Yeast dough: add 13 catties of flour and 4.5 catties of water to the 7 cattie...
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