CN1014018B - Method of making quick-frozen steamed stuffed bun - Google Patents
Method of making quick-frozen steamed stuffed bunInfo
- Publication number
- CN1014018B CN1014018B CN90103838A CN90103838A CN1014018B CN 1014018 B CN1014018 B CN 1014018B CN 90103838 A CN90103838 A CN 90103838A CN 90103838 A CN90103838 A CN 90103838A CN 1014018 B CN1014018 B CN 1014018B
- Authority
- CN
- China
- Prior art keywords
- quick
- stuffed bun
- frozen
- steamed stuffed
- steamed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
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Abstract
The present invention relates to a method for manufacturing a quick-frozen steamed stuffed bun, which comprises the working processes of material selection, flour mixture, stuffing stir, forming, quick freezing, packing, refrigerating, steaming and boiling, etc. The present invention has the technical characteristics that the minced meat can be stirred into an oil bag water type within 40 to 45 minutes and are used for manufacturing stuffed buns which are put in an instant freezer at negative 40 DEG C for quick freezing for 45 minutes, and the stuffed buns which are in the freezing blocks (no unfreezing) are put and steamed in a steam pot with boiling water for 12 minutes when the stuffed buns are steamed and boiled. The buns steamed and boiled by the method can not leak the bottoms, can not crack, can not leak oil, and can not have the phenomenon of 'dead dough' stuffed buns; the present invention solves the problem that the steamed stuffed bun with fermentation flour and minced meat at home and abroad can not quickly freeze.
Description
The present invention relates to a kind of preparation method of quick-frozen steamed stuffed bun, especially a kind of preparation method of the meat stuffing quick-frozen steamed stuffed bun of leavening dough.
At present external quick-frozen food development has the history of decades, and it is various in style, " hot dog is arranged ", " sandwich ", hamburger "; " meat pie "; " steamed dumplings "; " dumpling "; " spring roll " etc.; in the production of China's quick freezed instant food and the outlet also history of existing more than ten years, wherein Qingdao is the port that exports the earliest, other is as Beijing, Tianjin, Jiangsu, Shanghai, Fujian, also successively produce featured quick freezed instant food with provinces and cities such as Guangzhou, mainly contain rice, Flour product and vegetables, fast-freezing spring roll as Tianjin foreign export Japan, ripe beans wrap less, ripe three delicacies bag, the won ton of Shanghai outlet, spring roll, sweet green soya beans etc. are not also found quick-frozen steamed stuffed bun at present from the domestic and international market.The fermented dough quick-frozen is come out in Japan, but utilize the quick-frozen of fermented dough development steamed stuffed bun, countries in the world are not seen precedent as yet, though steamed stuffed bun quick-frozen experiment was done by China relevant department in recent years, but the steamed stuffed bun that cooks breaks off the base, breach, oil immersion go out, and as " unleavened dough " steamed stuffed bun.So the steamed stuffed bun of producing according to the general technology condition is to be difficult to realize quick-frozen.Now the steamed stuffed bun of our foreign export all be steam earlier seven, medium well after, carry out quick-frozen again, greatly influenced original local flavor of steamed stuffed bun and quality.
The objective of the invention is for a kind of preparation method of quick-frozen steamed stuffed bun is provided, the quick-frozen steamed stuffed bun that utilizes this method to make, after cooking, do not break off the base, breach, oil immersion goes out and " unleavened dough " steamed stuffed bun phenomenon, and have the local flavor and the quality of former steamed stuffed bun, solved the problem that steamed stuffed bun that fermented dough and meat stuffing make can not quick-frozen.
The present invention is that the innovation of process special process is succeeded in developing on the basis of the method for former making steamed stuffed bun and fast food freezing method.The technical program comprise select materials, close face, stir filling, operation such as moulding, quick-frozen, packing, finished product, its technical characterictic is in 40-50 minute 50 kilograms of meat stuffings to be stirred into water-in-oil type, it is wrapped in the fermentation musculus cutaneus, in 10 minutes in the filling moisture do not infiltrate in the fermentation musculus cutaneus; Instant freezer must be with lower the temperature 3 ℃ speed of per minute, make it in 25 minutes, drop to-40 ℃ after, rapidly steamed stuffed bun is put into instant freezer quick-frozen 45 minutes, must when freezing, be placed on when cooking on the steam copper of boiling water and steam 12 minutes.
The speed of quick-frozen, temperature and time is the essential condition that guarantees the quick-frozen steamed stuffed bun quality, quick freezing temperature must reach-40 ℃, because only in the time of-40 ℃, be only the optimum temperature of quick-frozen steamed stuffed bun, the central temperature of product could promptly reach-18 ℃ (can not be lower than-15 ℃ at least), because under-18 ℃ of temperature, microorganism has almost completely stopped growth, the biochemical reaction of food inside is suppressed greatly, the surface moisture evaporation capacity is also less, can keep the quick-frozen food preferable quality, under-40 ℃ of temperature, for the Saccharomyces cerevisiae of quick-freeze steamed stuffed bun fermentation, influence not quite, saccharomycete is under-40 ℃ of quick-frozen situations, its proliferative ability is suppressed, but still keep its vigor, so cook rapidly after the quick-frozen, dough still can restore fermentation.
The speed of quick-frozen must be in 30 minutes, make food reach chill point (the normal food chill point is below-3 ℃), because the tissue of animal foodstuff is by cellularity, the place, space between cells mainly is a Free water, then be that colloid is in conjunction with water in the cell, food is in the quick-frozen process, and the moisture in the space between cells at first begins to freeze, and forms ice crystal.At this moment, because the relation of ice and ICW surface vapor pressure difference in the concentration difference of the inside and outside juice of cell and the space between cells impels ICW to exosmosis.Freezing speed is slow more, and the ICW osmosis is strong more, the ice crystal that moisture is formed in the cell sound crack just big more (general water becomes ice, and volume will increase 9%), and the pair cell outer wall produces a kind of expansive force.Destroy plasmalemma and cell membrane.When food defrosting, a large amount of juice flow out, can not recover original fresh state, the quality of food can obviously reduce, necessary thus quick-frozen, can not freeze slowly, the speed of quick-frozen also is one of essential condition that influences quick-frozen food, especially guarantees the essential condition of its quality especially for the steamed stuffed bun of quick-frozen fermentation meat stuffing.
Quick-freeze steamed stuffed bun must be when Freezing block, is placed on the steam copper of boiling water to steam 12 minutes, is sure not to thaw in room temperature, otherwise " unleavened dough " phenomenon can occur.
It is above-mentioned that to stir filling technology, quick-freeze speed, quick-frozen time, quick freezing temperature and the time of cooking be to realize the quick-frozen of fermentation meat stuffing steamed stuffed bun and the essential condition that assurance cooks quality, it also is a complete condition, indispensable, the local flavor and the quality that can keep its former steamed stuffed bun after the quick-frozen steamed stuffed bun that utilizes this method to make cooks, and do not break off the base, breach, oil immersion goes out and " unleavened dough " steamed stuffed bun phenomenon, has solved the problem that domestic and international fermentation minced pork dumplings can not quick-frozen.
Below in conjunction with embodiment technical characterictic of the present invention is further specified:
Embodiment 1:
(1) select materials:
Superior wheat flour (protein content is not less than 7%), and the thin pork of thin, fertile strand (ratio is 1 :-0.4: 0.6), and bruised ginger, green onion end, ground sesameseed oil, monosodium glutamate, soy sauce (red clock in Tianjin or monosodium glutamate soy sauce).
(2) close face:
Use coolant-temperature gage: determine to use coolant-temperature gage according to season, temperature, summer use cold water with 50 ℃ of water general winter, uses 30-40 ℃ of water spring.
Water consumption: 1 jin of face adds 0.5-0.6 jin water, can suitably increase and decrease according to season, temperature, flour quality, and day cold can suitable many waters, otherwise can lack water, and flour quality good (gluten quality height) is added water slightly, otherwise then anti-.
Fermentation: yeast cake is 2: 100 with the ratio of flour.The best fermentation condition of saccharomycete is 0 ℃-28 ℃ and is advisable, cross the low fermentation that is difficult for, too high meeting makes breedings such as lactic acid bacteria, acetic acid bacteria cross Sheng and increases acidity (the general pH value is between 4.2-4.8), the dough fermentation in summer was with 30-35 minute, winter is (15-20 ℃) at room temperature, and dough fermentation got final product in 2 hours.
(3) preparation of meat stuffing: (1 jin of meat), (2 jin of dried noodles are with 1 jin of meat).
Claim that strand is carefully thin: (ratio is 0.4 to lard: 0.6-0.5: 0.5)
Bruised ginger: 0.01(jin)
0.12(jin), salt red clock board soy sauce:: 0.01(jin)
Water: (30 ℃-40 ℃) 0.84(jin)
Monosodium glutamate: 0.01(jin)
Ground sesameseed oil: 0.1(jin)
Green onion end: 0.12(jin)
Above-mentioned batching is fully stirred, in 50 minutes, stir into water-in-oil type.
(4) moulding: molten meat stuffing for one added in the fermentation skin of rolling make steamed stuffed bun.
Product specification: the 1 jin of 5 two 5 money left and right sides water surface goes out 40 jizi for making dumplings, and each jizi for making dumplings weight is about 5 money, and each steamed stuffed bun filling weighs 3 money 7, and the thin and thick that skin is rolled is even, circle, and size is suitable, and diameter is about 8.5 centimeters, and steamed stuffed bun will have 8-12 Zhe.
(5) quick-frozen: regulate instant freezer, make it, rapidly the steamed stuffed bun of making is put into-40 ℃ of quick-freeze refrigerator quick-frozens 45 minutes with the speed of 3 ℃ of per minute coolings and after in 25 minutes, dropping to-40 ℃.
(6) packing:
Can pack (below 5 ℃) winter with two-layer quasi-paper membrane bag, can put at room temperature 4 hours to 12 hours, must pack (can put in 36 ℃ 4 hours) summer with the expanded polystyrene (EPS) box, can deposit in the ice chest of-18 ℃ houshold refrigerators 2-3 days.
(7) refrigeration:
Packaged quick-freeze steamed stuffed bun is put into-18 ℃ of low temperature cabinets or refrigerator and cooled Tibetan again.
(8) boiling:
Must (not thaw) when freezing piece and steamed 12 minutes on the steam copper that is placed on boiling water, the serviceability rate of its steamed stuffed bun reaches 99%.
Embodiment 2:
Select materials and to close the content of face identical with embodiment 1.
The preparation of meat stuffing:
Claim that strand is thin, thin: lard (1: 1)
Other the batching with embodiment 1 in identical, fully be stirred in 40 minutes and stir into water-in-oil type, use the method identical to carry out moulding, quick-frozen, packing, refrigeration and boiling then with embodiment 1, the serviceability rate of its steamed stuffed bun reaches 99%, and has the local flavor and the quality of former steamed stuffed bun.
Claims (1)
1, a kind of preparation method of quick-frozen steamed stuffed bun, this preparation method comprises selects materials, closes face, stirs filling, moulding, quick-frozen, packing, operation such as refrigerates, cooks, its technical characterictic is that 50 kilograms of meat stuffings were stirred into water-in-oil type within 40-50 minute, and it is wrapped in the fermentation musculus cutaneus; Instant freezer must be with lower the temperature 3 ℃ speed of per minute, make it in 25 minutes, drop to-40 ℃ after, rapidly steamed stuffed bun was put into instant freezer freezing 45 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN90103838A CN1014018B (en) | 1990-05-31 | 1990-05-31 | Method of making quick-frozen steamed stuffed bun |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN90103838A CN1014018B (en) | 1990-05-31 | 1990-05-31 | Method of making quick-frozen steamed stuffed bun |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1046841A CN1046841A (en) | 1990-11-14 |
| CN1014018B true CN1014018B (en) | 1991-09-25 |
Family
ID=4878269
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN90103838A Expired CN1014018B (en) | 1990-05-31 | 1990-05-31 | Method of making quick-frozen steamed stuffed bun |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1014018B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1050152C (en) * | 1997-03-18 | 2000-03-08 | 中国石油化工总公司 | Dehydrogenating catalyst |
| CN1093776C (en) * | 1994-12-14 | 2002-11-06 | 国际壳牌研究有限公司 | Recombined iron dioxide |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1041049C (en) * | 1992-01-29 | 1998-12-09 | 武汉市江汉区四季美汤包馆 | Quickly frozen steamed stuffed bun |
| CN1047288C (en) * | 1995-04-24 | 1999-12-15 | 贾琦 | Brain benefitting snack food and its prodn. technique |
| CN1108115C (en) * | 1999-12-03 | 2003-05-14 | 于秀华 | Quickly frozen, meat pie and its preparing method |
| CN101366403B (en) * | 2007-08-17 | 2011-01-19 | 安琪酵母股份有限公司 | Quick freezing ferment flour snacks amendment, flour dough containing the same and preparation, and process for preparing the quick freezing ferment flour snacks |
| CN102871007A (en) * | 2012-09-26 | 2013-01-16 | 哈尔滨商业大学 | Method for making raw frozen steamed stuffed bun |
| CN105876625A (en) * | 2016-04-12 | 2016-08-24 | 娄底市食得火餐饮管理有限公司 | Frozen raw steamed stuffed bun blanks and preparation technology thereof |
| CN106628322A (en) * | 2017-03-14 | 2017-05-10 | 刘龙威 | Packaging method of quick-frozen foods and application thereof |
| CN108094882A (en) * | 2018-01-11 | 2018-06-01 | 正大食品企业（秦皇岛）有限公司 | A kind of radish green vegetable bun and preparation method thereof |
-
1990
- 1990-05-31 CN CN90103838A patent/CN1014018B/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1093776C (en) * | 1994-12-14 | 2002-11-06 | 国际壳牌研究有限公司 | Recombined iron dioxide |
| CN1050152C (en) * | 1997-03-18 | 2000-03-08 | 中国石油化工总公司 | Dehydrogenating catalyst |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1046841A (en) | 1990-11-14 |
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