Making technology of frozen raw steamed stuffed buns

Abstract

The invention discloses a making technology of frozen raw steamed stuffed buns. The making technology comprises the steps of taking 1250 grams of medium-gluten flour, 10 grams of half-dried yeast, 50grams of white sugar, 80 grams of lard, 70 grams of aluminum-free baking powder and 700 grams of water, performing thorough mixing, performing dough mixing, performing leavening, performing dough pressing and making wrappers; using different materials, performing sufficient smashing and mixing, performing seasoning with scallions, ginger, corn oil, salt, sugar, oyster oil and sesame oil, forming pre-made meat fillings and bean curd fillings, and performing quick-freezing for storage; and unfreezing the fillings quick-frozen before, making uniform blocks through cooperation of an extruding machine and a rotary cutting machine, making steamed stuffed buns, and performing quick-freezing for preservation. After the steamed stuffed buns are processed by the steps of the method disclosed by theinvention, the mouth feel and the nutrient efficacy of finished products are greatly increased than those of traditional products; the raw steamed stuffed buns can be made into cooked steamed stuffedbuns through unfreezing and steaming once, the color, the filling flavor and the mouth feel of the steamed stuffed buns made by the making technology disclosed by the invention are compared favorablywith those of steamed stuffed buns which are fresh made, and the original flavor of the steamed stuffed buns can be reserved to the maximum extent.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a manufacturing process of frozen raw buns. Background technique [0002] At present, there are three major problems in my country's bun industry, which seriously restrict its development. One is the freshly made and steamed mode based on single-store operation, which sells freshness, but the labor intensity is high and the quality is uneven. The second is that the fillings are uniformly distributed and then steamed on site. The disadvantage is that the quality of the fillings is difficult to guarantee. The constraints of chain stores and brand owners are not strong, and the labor intensity is high; the third is the mode of factory steaming, quick freezing, re-refrigeration, distribution, and re-steaming. The taste of re-steamed buns is poor, and it is difficult to meet the needs of modern consumers. Therefore, those skilled in the art provide a manufacturing process of ...

AI Technical Summary

Problems solved by technology

One is the freshly made and steamed mode based on single-store operation, which sells freshness, but the labor intensity is high and the quality is uneven. The second is that the fillings are uniformly distributed and then steamed on site. The disadvantage is that the quality of the fillings is difficult to guarantee. The constraints of chain stores and brand owners are not strong, and the labor intensity is high; the third is the mode of factory steaming, quick freezing, re-refrigeration, distribution, and re-steaming. The taste of re-steamed buns is poor, and it is difficult to meet the needs of modern consumers.