Long zhuang bun production method

A production method and technology of steamed buns, which are applied in the field of making Changzhuang steamed buns, can solve the problems of time-consuming, inconvenient selling, and low efficiency

Inactive Publication Date: 2017-05-31
张彬彬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the large size of the Zhuangmo, it needs to be processed with a slow fire when it is baked. It takes about 30-40 minutes to cook on the kang repeatedly on the p...

Method used

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Embodiment Construction

[0010] The specific production process of the Changzhuang steamed bun of the present invention will be described in detail below in conjunction with the accompanying drawings.

[0011] The method of making Changzhuang steamed buns is characterized in that it consists of four steps: kneading noodles, making steamed buns, rotating and baking in a tube, and taking out of the oven: ①Kneading noodles, adding 1 part of high-gluten wheat flour, adding 0.3-0.4 parts of warm water and Make dough into dough for later use; ②Make steamed buns (10), take the dough in step ① to make 50-100 grams of dough, knead it on the chopping board to form a strip-shaped steamed bun with a diameter of 15-25mm and a length of 120-200mm Blank (10); ③Rotate and bake in the tube, scoop up the strip-shaped steamed bun (10) with a semicircular steamed bun shovel, put it into the rotating stainless steel tube, and bake it in a baking oven at 220-240°C; ④ out of the oven, through the glass door (12), when the s...

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Abstract

The invention relates to bun production methods, particularly to a long zhuang bun production method. The long zhuang bun production method comprises the following steps of, firstly, kneading doughs, specifically, mixing, by weight part, 1 part of high protein wheat flour into 0.3-0.4 part of warm water into doughs; secondly, making bun blanks, specifically, making out dough pieces of 50-100 grams from the doughs kneaded from the first step, and rolling the dough pieces on a kneading board into bar-shaped bun blanks with a diameter of 15-25 mm and at a length of 120-200 mm; thirdly, rotatingly baking the bun blanks in tubes, specifically, shoveling the bar-shaped bun blanks with a semicircular bun shovel into rotary stainless steel tubes, and then baking the tubes in an oven at 220-240 DEG C; lastly, discharging buns, specifically, when the bun blanks baked in the stainless steel baking tubes appear to be yellowish on the surface when observed through a glass door, opening the glass door, shoveling out the yellowish long zhuang buns through a semicircular tubular bun shovel to complete production of the long zhuang buns, then filling new bun blanks in to start a next round of long zhuang bun production. The long zhuang buns produced through the long zhuang bun production method is yellowish in color, crisp in crust taste, soft and rich in wheat flavor in inside and good in taste.

Description

technical field [0001] The invention relates to a method for making steamed buns, in particular to a method for making Changzhuang steamed buns. Background technique [0002] Zhuangmo is a famous pasta snack of the Han nationality in Jiangsu, Henan, Shandong, Anhui and other places. Unfermented noodles are baked in a pan to form a round cake with a thickness of 1-2cm and a diameter of 30-50cm. It tastes hard on the outside and soft on the inside. Chewing your head not only suppresses hunger but also strengthens teeth. It is also called "pot ash" locally. Due to the large size of the Zhuangmo, it needs to be processed with a slow fire when it is baked. It takes about 30-40 minutes to cook on the kang repeatedly on the pan, which is labor-intensive, time-consuming, and inefficient. It is big, and it needs to be broken or cut to measure the weight when selling, so it is inconvenient to sell. Contents of the invention [0003] The technical problem to be solved by the prese...

Claims

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Application Information

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IPC IPC(8): A21D13/40A21B1/42A21B1/33A21B1/40
CPCA21B1/42A21B1/33A21B1/40
Inventor 张彬彬
Owner 张彬彬
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