Manufacturing method of quick-frozen steamed stuffed bun blank

Abstract

The invention discloses a manufacturing method of a quick-frozen steamed stuffed bun blank. The quick-frozen steamed stuffed bun blank is prepared from 60-65% by mass of COFCO special-purpose flour, 0.4-0.8% by mass of aluminum-free baking powder, 0.8-1.2% by mass of dried yeast, 0.4-0.7% by mass of lard, 2-3% by mass of sugar, 30-35% by mass of warm water and 0.2-0.3% by mass of a steamed bread modifier. The manufacturing method comprises A, dough kneading, B, dough pressing, C, molding, D, dough waking, E, quick-freezing, F, packaging and G, refrigeration. After unfreezing, the quick-frozen steamed stuffed bun blank is woken up and then is steamed, wherein in steaming, the following-up waking process is finished with slow heating. The manufacturing method saves a production cost, improves production efficiency, guarantees the original taste and mouthfeel of the product and has good economic and social benefits in popularization application.

Description

technical field [0001] The invention belongs to the field of food production, in particular to a method for making quick-frozen buns. Background technique [0002] At present, the steamed buns on the market are divided into two types according to the production methods. One is the production of manual workshops, which are directly produced in the store, and the process is simple. After steaming, steamed buns are sold directly to consumers in stores; the other is industrial-scale quick-frozen factory production, the production process is relatively standardized, and the buns are directly machine-made after being kneaded by a machine. After steaming, after cooling, the steamed buns are quickly frozen with freezing technology, packed and refrigerated, and then distributed to various sales points. When sold at the sales point, they need to be thawed and steamed again, or consumers buy them home. Afterwards, thaw and steam it by yourself and eat it. [0003] The above two produ...

AI Technical Summary

Problems solved by technology

[0005] The Chinese patent with the publication number CN102871007A discloses a method for making raw frozen steamed buns, which solves the problem that the existing quick-frozen steamed buns can only be eaten after being steamed twice, and the flavor, color, and taste are reduced, and a large amount of nutrients are lost. , the method: 1. Take all-purpose flour, antifreeze yeast, sucrose, salt and water to mix and knead dough to obtain dough, then ferment, and then make dough skin; 3. Quick-freeze the dough after wrapping the stuffing, seal it in a polyethylene bag and freeze it.

If this patent is adopted, antifreeze yeast is used to make dough to produce raw frozen buns, and steamed buns are still not as loose and fragrant as freshly made buns when they are eaten raw and frozen.