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Preparation process of steamed stuffed bun skin

A preparation process, technology of steamed bun skin, applied in the field of steamed bun skin preparation technology, can solve problems such as steamed stuffed bun skin tends to dry out, reduce customer flow, affect sales volume, etc., shorten fermentation time, prevent dryness, and not easily dry out Effect

Inactive Publication Date: 2019-05-21
重庆大同八社食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the process of kneading and fermenting has a great influence on the taste and color of the steamed bun skin. The skin of the steamed bun produced in the prior art tends to be dry and hard after being steamed, especially after being left for a period of time. After the buns cool down, the skin of the buns is very easy to dry out, which affects the taste, and for the manufacturer, it will even affect its sales and greatly reduce the flow of customers

Method used

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  • Preparation process of steamed stuffed bun skin
  • Preparation process of steamed stuffed bun skin
  • Preparation process of steamed stuffed bun skin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A preparation process for steamed bun skin, comprising the steps of:

[0031] (1) Prepare the following raw materials in parts by weight: 15 parts of flour, 0.3 part of yeast, 0.5 part of white sugar, 2 parts of eggs, 2 parts of salt, and 7 parts of water;

[0032] (2) Boil water: heat the water to 30-35°C for use;

[0033] (3) Melt the yeast: Pour the flour into the kneading device, put the yeast into the bowl, and add white sugar to the yeast, then pour 0.5 part of the water in step (2) into the bowl to make the yeast and white sugar The granulated sugar is melted, and the fermented liquid is prepared for later use;

[0034] (4) leavening: pour the fermented liquid in the step (3) into the flour, and simultaneously stir the fermented liquid and the flour evenly to obtain a semi-finished product;

[0035] (5) Kneading the dough: break the eggs and separate the egg white and egg yolk, and add the separated egg white to the semi-finished product prepared in step (4), a...

Embodiment 2

[0049] A preparation process for steamed bun skin, comprising the steps of:

[0050] (1) Prepare the following raw materials in parts by weight: 30 parts of flour, 0.6 parts of yeast, 1 part of white sugar, 3 parts of eggs, 3 parts of salt, 15 parts of water, 1 part of baking powder, and 2 parts of oil;

[0051] (2) Boil water: heat the water to 30-35°C for use;

[0052] (3) Melt the yeast: Pour the flour into the kneading device, put the yeast into the bowl, and add white sugar to the yeast, then pour 0.5 part of the water in step (2) into the bowl to make the yeast and white sugar The granulated sugar is melted, and the fermented liquid is prepared for later use;

[0053] (4) leavening: pour the fermented liquid in the step (3) into the flour, and simultaneously stir the fermented liquid and the flour evenly to obtain a semi-finished product;

[0054] (5) Kneading the dough: break the eggs and separate the egg white and egg yolk, and add the separated egg white to the semi...

Embodiment 3

[0059] A preparation process for steamed bun skin, comprising the steps of:

[0060] (1) Prepare the following raw materials in parts by weight: 20 parts of flour, 0.5 parts of yeast, 0.8 parts of white sugar, 2 parts of eggs, 2 parts of salt, 10 parts of water, 0.8 parts of baking powder, and 1 part of oil;

[0061] (2) Boil water: heat the water to 30-35°C for use;

[0062] (3) Melting the yeast: Pour the flour into the kneading device, put the yeast into a bowl, and add white sugar to the yeast, then pour 1 part of the water in step (2) into the bowl to make the yeast and white sugar The granulated sugar is melted, and the fermented liquid is prepared for later use;

[0063] (4) leavening: pour the fermented liquid in the step (3) into the flour, and simultaneously stir the fermented liquid and the flour evenly to obtain a semi-finished product;

[0064] (5) Kneading the dough: break the eggs and separate the egg white and egg yolk, and add the separated egg white to the ...

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Abstract

The invention belongs to the field of food, and particularly discloses a preparation process of steamed stuffed bun skin, which comprises the following steps of: (1) preparing raw materials; (2) heating water; (3) putting flour into a flour mixing device and melting yeast and white granulated sugar with water for later use; (4) adding the melted yeast and white granulated sugar into the flour anduniformly mixing to prepare a semi-finished product; (5) putting egg white and salt into the semi-finished product and adding water for kneading; (6) standing the dough obtained in the step (5) in anenvironment with the temperature of 28-38 DEG C for 0.5-1 hour; (7) cutting: kneading the dough in the step (6) into strips and then cutting into a plurality of small pieces of dough; (8) rolling thesmall pieces of dough. The steamed stuffed bun skin prepared by the method is fluffy and soft, the steamed stuffed bun skin is prevented from being dried, and the overall taste of the steamed stuffedbun is improved.

Description

technical field [0001] The invention relates to the field of food, in particular to a preparation process of steamed stuffed bun skin. Background technique [0002] As a traditional noodle product in China, like dumplings, steamed stuffed buns are popular because of their low price and affordable price. Steamed buns are usually stuffed with vegetables, meat or sugar, and wrapped with a skin made from fermented flour. [0003] The production of bun filling is relatively easy, but the production of bun skin is particularly particular, because the quality of bun skin is related to the color and taste of the whole bun. In the prior art, the production of bun skin usually needs to go through the process of kneading, fermenting and rolling. And dough is to mix flour, flour foaming agent (such as yeast) and water. [0004] However, the process of kneading and fermenting has a great influence on the taste and color of the steamed bun skin. The skin of the steamed bun produced in t...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L15/00A23L29/30
Inventor 黄陈
Owner 重庆大同八社食品有限公司
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