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Small steamed meat bun and making method thereof

A production method and the technology of small steamed buns, which are applied in the field of food processing, can solve problems such as unfavorable health, and achieve good health care effects, strong practicability, and good defense effects

Inactive Publication Date: 2017-06-13
上海南翔食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the acceleration of people's life rhythm, more and more instant foods are favored by people, such as the more popular vegetable balls, steamed buns, etc. The concept is getting more and more attention. Ordinary buns are generally added with preservatives in order to ensure their shelf life. People's long-term consumption is not conducive to the health of the body.

Method used

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  • Small steamed meat bun and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] S1, add 70 parts of high-gluten flour and 28 parts of skin water into the dough mixer, and stir evenly to form a dough;

[0051] S2, resting the dough obtained in S1 for 15 minutes;

[0052] S3, add 65 parts of pork, 20 parts of skin jelly, 0.8 part of green onion, 1 part of ginger, 0.8 part of edible salt and 12 parts of stuffing water into the blender and stir evenly, and the prepared fillings are left to stand for later use;

[0053] S4, the dough obtained in S2 was cut into small pieces, rounded by hand to form a skin, and rested for 8 minutes;

[0054] S5, kneading the dough obtained in S4 and the filling obtained in S3 to make Xiaolongbao;

[0055] S6, steaming the steamed bun formed in S5 at high temperature for 6 minutes;

[0056] S7, air-cooling the boiled steamed buns in S6, and then pushing them into the pre-cooling chamber for pre-cooling;

[0057] S8, pushing the steamed buns pre-cooled in S7 into the quick-freezing chamber for quick-freezing;

[0058] ...

Embodiment 2

[0061] S1, add 75 parts of high-gluten flour, 24 parts of skin water and 8 parts of glutinous rice flour into the dough mixer, and stir evenly to form a dough;

[0062] S2, resting the dough obtained in S1 for 12 minutes;

[0063] S3, add 61 parts of pork, 22 parts of skin jelly, 0.5 part of green onion, 0.8 part of ginger, 1 part of edible salt and 10 parts of filling water into the blender and stir evenly, and the prepared fillings are left to stand for later use;

[0064] S4, the dough obtained in S2 is cut into small pieces, rounded by hand to form a skin, and rested for 5 minutes;

[0065] S5, kneading the dough obtained in S4 and the filling obtained in S3 to make Xiaolongbao;

[0066] S6, steaming the steamed bun formed in S5 at high temperature for 5 minutes;

[0067] S7, air-cooling the boiled steamed buns in S6, and then pushing them into the pre-cooling chamber for pre-cooling;

[0068] S8, pushing the steamed buns pre-cooled in S7 into the quick-freezing chamber...

Embodiment 3

[0072] S1, add 72 parts of high-gluten flour, 27 parts of skin water and 6 parts of glutinous rice flour into the dough mixer, and stir evenly to form a dough;

[0073] S2, resting the dough obtained in S1 for 10 minutes;

[0074] S3, add 62 parts of pork, 25 parts of skin jelly, 8 parts of chestnut powder, 0.7 part of green onion, 0.7 part of ginger, 0.9 part of edible salt and 11 parts of filling water into the blender and stir evenly, and the prepared fillings are left to stand spare;

[0075] S4, the dough obtained in S2 was cut into small pieces, rounded by hand to form a skin, and rested for 7 minutes;

[0076] S5, kneading the dough obtained in S4 and the filling obtained in S3 to make Xiaolongbao;

[0077] S6, steaming the steamed bun formed in S5 at high temperature for 3 minutes;

[0078] S7, air-cooling the boiled steamed buns in S6, and then pushing them into the pre-cooling chamber for pre-cooling;

[0079] S8, pushing the steamed buns pre-cooled in S7 into th...

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Abstract

The invention discloses a small steamed meat bun, and aims at solving the problem that a traditional small steamed meat bun is low in food safety. According to the technical scheme, the small steamed meat bun comprises a wrapper and filling, the wrapper is made from, by mass, 70-75 parts of high gluten flour, 24-29 parts of wrapper water and 0.5-1.5 parts of soybean oil, and the filling is made from, by mass, 60-65 parts of pork, 20-25 parts of pork skin jelly, 6-10 parts of Chinese chestnut powder, 2-5 parts of spinach, 0.5-1 part of green onions, 0.5-1 part of ginger, 0.8-1 part of edible salt and 10-13 parts of filling water. The small steamed meat bun is high in food safety.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a small steamed bun stuffed with meat and a manufacturing method thereof. Background technique [0002] With the acceleration of people's life rhythm, more and more instant foods are favored by people, such as the more popular vegetable balls, steamed buns, etc. The idea is getting more and more attention. Ordinary buns are generally added with preservatives in order to ensure their shelf life. People's long-term consumption is not conducive to the health of the body. [0003] Therefore, a new solution needs to be proposed to solve the above problems. Contents of the invention [0004] Aiming at the deficiencies in the prior art, the object of the present invention is to provide a healthy meat-filled steamed bun and a manufacturing method thereof. [0005] In order to achieve the above object, the present invention provides the following technical solution: a meat-fil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L13/10A23L13/20A23L19/00A23L25/00A23P20/25
CPCA23V2002/00A23V2200/30A23V2200/332
Inventor 张玉华龚芬芬王平石成蓉
Owner 上海南翔食品股份有限公司
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