Preparation method for potato steamed buns

A potato and steamed bread technology, applied in food science and other fields, can solve problems such as product standards, hygienic conditions, inability to produce steamed bread, and difficulty in improving quality grades, etc., to achieve promising industrialization prospects, expanding market demand, and stable product quality Effect

Inactive Publication Date: 2020-03-20
LONGXI COUNTY QINGJI STARCH PROD
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] For a long time, steamed bread products mainly use wheat flour and potato starch as raw materials. Potatoes can only produce vermicelli, vermicelli and vermicelli, but not steamed buns. The production of steamed buns in my country has always been manual and semi-manual. It is difficult to guarantee product standards and hygienic conditions. Difficult to improve the quality level

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A method for preparing potato steamed bread, comprising the steps of:

[0034] The first step, face to face:

[0035] Take 50 parts of potato flour, 50 parts of wheat flour, 100 parts of water and 5 parts of pasta made with warm water in advance, stir in the dough mixer for 8 minutes, until the dough is non-sticky, elastic and smooth. For the fermentation tank, the dough temperature is required to be 30°C.

[0036] Wherein, the dough kneader is a single-axis S-type kneader or a zigzag kneader; the dough can be prepared by the following method or by other methods.

[0037] In the present invention: the preparation method of noodles is as follows: 1. first fermentation: 15 parts of low-gluten flour, 7.5 parts of clear water; knead into a ball, put into a clean sealed bottle and ferment for 17 hours in a greenhouse; 2. second time Fermentation: 30 parts of low-gluten flour, 15 parts of water, and 22.5 parts of the original noodle after the first fermentation; knead into ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a preparation method for potato steamed buns. The preparation method includes the following steps: step one, the step of dough making, namely the step of taking 50 parts of potato flakes, 50 parts of wheat flour, 100 parts of water and 3-8 parts of old dough which is blended into paste with warm water in advance, and performing stirring for 5-10 min in a dough making machine; step two, the step of fermentation; step three, the step of neutralizing; step four, the step of forming, namely the step of adopting a double-roll spiral forming machine to complete the quantitative segmentation and round rubbing of a dough, and then putting the dough into a steaming drawer; step five, the step of proofing; step six, the step of steaming; and step seven, the step of cooling, sealing and packaging. Compared with traditionally hand-made wheat steamed buns, the preparation method is convenient in operation during preparation and more stable in product quality, and can reducethe wasting of resources and labor intensity; potato steamed buns obtained through the method have better taste and are chewy and smooth; and as a new generation of green food, the market demand of the potato steamed buns is growing, so that the industrial prospects of the potato steamed buns are very promising.

Description

technical field [0001] The invention belongs to the technical field of food processing and production, and in particular relates to a method for preparing potato steamed buns. Background technique [0002] For a long time, steamed bread products mainly use wheat flour and potato starch as raw materials. Potatoes can only produce vermicelli, vermicelli and vermicelli, but not steamed buns. The production of steamed buns in my country has always been manual and semi-manual. Product standards and hygienic conditions are difficult to guarantee. The quality level is difficult to improve. Contents of the invention [0003] The purpose of the present invention is to provide a method for preparing potato steamed buns. The potato steamed buns prepared by the present invention have the advantages of high hygiene standards, smoothness, storage resistance, and easy transportation; and the production is not limited by seasons, with high production efficiency and energy saving. Work; Ca...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L19/12A23L5/10
CPCA23L7/104A23L19/12A23L5/13
Inventor 马儿目拉
Owner LONGXI COUNTY QINGJI STARCH PROD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap