Making method of juicy steamed corn bread

A production method and technology of steamed buns, which are applied in the field of production of juicy steamed buns, can solve the problems of insufficient variety, uneven nutritional value of dishes, and tiredness of eating, etc.

Inactive Publication Date: 2018-02-23
合肥蓝料包食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the acceleration of the pace of social life, more and more office workers or families will choose fast food restaurants for food consumption when they do not have enough time to cook. The level of nutritional value is

Method used

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Embodiment Construction

[0017] In order to make the technical means, creative features, goals and effects of the invention easy to understand, the present invention will be further described below in conjunction with the examples.

[0018] A method for making juicy steamed buns, comprising: step 1, preparing the following raw materials in parts by weight (in grams): flour 100, corn flour 60, soybean flour 40, dry yeast 2, sugar 15, pumpkin 80, rice 12. Millet 3, milk 20, tomato 80, ginger shreds 2, green onion 2, salt 10, light soy sauce 10, oyster sauce 10, watermelon 90, condensed milk 9.

[0019] Step 2, mix flour, cornmeal, soybean flour, sugar, and dry yeast, add 100 grams of water, knead the dough with a bread machine, and place it in a warm place for fermentation;

[0020] Step 3: When the dough is fermented to 1.5 times its size, take it out and re-exhaust it, knead it into a ball, and then divide it into several small dough pieces, knead each dough piece in turn, and pinch out the depression...

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PUM

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Abstract

A technical problem to be solved in the invention is to provide a making method of juicy steamed corn bread. The juicy steamed corn bread comprises 100-150 g of wheat flour, 60-80 g of corn flour, 40-60 g of soybean flour, 2-3 g of dry yeast, 15-25 g of white sugar, 80-90 g of pumpkins, 12-15 g of rice, 3-4 g of millet, 20-30 g of milk, 80-90 g of tomatoes, 2-3 g of shredded ginger, 2-3 g of chopped green onion, 10-15 g of edible salt, 10-20 g of soy sauce, 10-20 g of oyster sauce, 90-100 g of watermelons and 9-10 of condensed milk. The juicy steamed corn bread produced through the making method has the advantages of good taste, high nutritional values, enhancement of the taste experience of customers, and improvement of the freshness of dishes in fast food restaurants.

Description

technical field [0001] The invention relates to the technical field of fast food production, in particular to a method for producing juicy steamed buns. Background technique [0002] With the acceleration of the pace of social life, more and more office workers or families will choose fast food restaurants for food consumption when they do not have enough time to cook. The level of nutritional value is uneven. Customers who eat the same dishes every day will inevitably get bored. At this time, merchants need to continuously introduce new ingredients and new flavors of dishes to meet the different needs of customers every day. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for making juicy steamed buns. The dishes processed by the method have better taste and higher nutritional value, which can enhance customers' tasting experience and improve the freshness of dishes in fast food restaurants. [0004] T...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L33/105
CPCA23L7/104A23L33/105
Inventor 李和军
Owner 合肥蓝料包食品科技有限公司
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