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Preparation method of quick-freezing steamed leavened bun

A production method and technology of steamed buns, which are applied in the production and sales of quick-frozen raw steamed buns, and can solve problems such as difficulty in quick-freezing, inconvenient, and non-fresh preservation of raw steamed buns

Inactive Publication Date: 2007-05-23
李景秀
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It solves the problems of quick-freezing, transportation, storage, non-fresh preservation and inconvenient problems of uncooked steamed buns

Method used

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Experimental program
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Embodiment Construction

[0012] Below in conjunction with example the technical characterictic of the present invention is further described:

[0013] ① Material selection: high-quality wheat, never add any additives such as brighteners, improvers, etc., use 100% raw flour (other miscellaneous grains can also be used), and use green raw materials.

[0014] ②Kneading noodles: water temperature, 50 ℃ pure water or drinking tap water.

[0015] ③Water consumption: add 0.4-0.7 catties of water to one catty of noodles.

[0016] ④Leaving dough: The ratio of fresh yeast to flour is 1%. The best fermentation condition for yeast is 0°C-28°C. If it is too low, it will not be easy to ferment. Between 4.2-4.8) it takes 50 minutes for the dough to ferment.

[0017] ⑤ Molding: Use a high-quality steamed bun machine to shape.

[0018] ⑥ Proofing: After molding, the finished product needs to proof for about 20 minutes (proofing room room temperature 25°C).

[0019] ⑦Quick-freezing: Turn on the quick-freezing machi...

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Abstract

The invention relates to a method for producing quick-freezes steamed bread, wherein it comprises that: putting fresh steamed bread into freezer, while decreasing 3Deg. C in each minute, to reach -60Deg. C in 30minute; putting it into low-pressure steam cabinet, steaming for 10minutes or steaming for 18minutes in common pot; putting the flour in constant-temperature constant-humidity house at 28Deg. C for 72h; and the production should be processed in underground workshop.

Description

technical field [0001] The invention relates to a method for making and selling quick-frozen raw steamed buns, in particular to a method for making raw steamed buns with leavened dough. Background technique [0002] At present, the development of quick-frozen food in foreign countries has a history of several decades, and there are many varieties, such as noodles, steamed buns (cooked), dumplings and so on. In our country, the development of quick-frozen food is also springing up like mushrooms, such as Beijing, Tianjin, Fujian and other cities have successively produced very special quick-frozen food, such as Beijing's "Minle" quick-frozen dumplings, Tianjin's quick-frozen spring rolls, etc. However, at present, there is no complete set of technical methods and operation modes for quick-frozen steamed buns in the Chinese market, from production technology to steamed sales network. The production of quick-frozen raw steamed buns under general process conditions is difficult...

Claims

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Application Information

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IPC IPC(8): A21D6/00
Inventor 李景秀
Owner 李景秀
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