CN101744181A - Pre-fermented frozen dough steamed bread and production method thereof - Google Patents
Pre-fermented frozen dough steamed bread and production method thereof Download PDFInfo
- Publication number
- CN101744181A CN101744181A CN201010017928A CN201010017928A CN101744181A CN 101744181 A CN101744181 A CN 101744181A CN 201010017928 A CN201010017928 A CN 201010017928A CN 201010017928 A CN201010017928 A CN 201010017928A CN 101744181 A CN101744181 A CN 101744181A
- Authority
- CN
- China
- Prior art keywords
- dough
- fermented
- minutes
- steamed bread
- frozen
- 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.)
- Granted
Links
Images
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to pre-fermented frozen dough steamed bread and a production method thereof, belonging to the technical field of food processing. The production method comprises the following steps: putting flour, Yanshan yeast, non-aluminum baking powder, sugar, shortening, salt, transglutaminase, lipase, xylanase, glucose oxidase, trehalose, ascorbic acid, lecithin, sucrose esters, glycerin, locust bean gum, artemisia gum, carboxymethyl cellulose, guar gum, gluten and wheat starch or corn starch or potato starch or rice starch into a stirring vat, slowly stirring and mixing uniformly, then adding water, and stirring to form dough at a medium speed; pressing the dough, forming, pre-fermented cooling, then quick-freezing, and storing by freezing for standby; and only directly steaming in needing to obtain fresh steamed bread products. The application of the invention overcomes the problem of flavor loss caused by steaming again and keeps the advantages of uniform color, smooth surface, fluffy taste, good flexibility, and the like of steamed bread (steamed stuffed bun) products, and at the same time can improve the standardization, security and convenience of product quality.
Description
Technical field
The present invention relates to a kind of pre-fermented frozen dough steamed bread and production method thereof, belong to food processing technology field.
Background technology
Steamed bun (steamed stuffed bun) is a traditional food with Chinese characteristics, and through evolutions in 1,100 and development, steamed bun (steamed stuffed bun) has incorporated Chinese daily life dearly, becomes particularly northerner's staple food of Chinese, is liked deeply.Yet there is potential safety hazard in the production of steamed bun (steamed stuffed bun) still based on traditional handicraft workshop.In addition, steamed bun (steamed stuffed bun) is very easily aging and be subjected to the infringement of microorganism easily, and the shelf-life is short.And the development of steamed bun (steamed stuffed bun) chain, because quality is restive, engage the more high factor of millet cake master worker's cost to run into bottleneck.
Refrigeration Technique is of long duration in Application in Food, the freezing flour-dough technology helps lend some impetus to the industrialization of traditional food, in the standardization of improving the quality of products, security and convenience, guarantee steamed bun (steamed stuffed bun) product color evenly, smooth surface, no macula lutea or breach, mouthfeel is fluffy and have elasticity.
Summary of the invention
The objective of the invention is to overcome above-mentioned weak point, develop a kind of pre-fermented frozen dough steamed bread and production method thereof, reduced the loss of boiling again, and energy savings, reduce cost.
According to technical scheme provided by the invention, a kind of pre-fermented frozen dough steamed bread, feature is, comprises following component, its formula rate is counted by weight:
Get flour: 62～65 parts; Yanshan Mountain yeast: 0.5～0.8 part; No aluminium baking powder: 0.6～0.9 part; White granulated sugar: 0.5～0.8 part; Shortening: 0.2～0.5 part; Salt: 0.1～0.3 part; TGase: 0.06～0.09 part; Lipase: 0.05～0.08 part; Zytase: 0.05～0.08 part; Glucose oxidase: 0.05～0.08 part; Trehalose: 0.08～0.12 part; Ascorbic acid: 0.05～0.08 part; Lecithin: 0.08～0.12 part; Sucrose ester: 0.24～0.36 part; Glycerine: 0.10～0.15 part; Locust bean gum: 0.04～0.06 part; Artemisia Glue: 0.04～0.06 part; Carboxymethyl cellulose: 0.04～0.06 part; Guar gum: 0.04～0.06 part; Gluten: 0.54～0.80 part; Wheaten starch or cornstarch or farina or rice starch: 0.54～0.80 part; Water: 30～32 parts;
Earlier load weighted flour, Yanshan Mountain yeast, no aluminium baking powder, white granulated sugar, shortening, salt, TGase, lipase, zytase, glucose oxidase, trehalose, ascorbic acid, lecithin, sucrose ester, glycerine, locust bean gum, Artemisia Glue, carboxymethyl cellulose, guar gum, Gluten, wheaten starch or cornstarch or farina or rice starch being put into a mixing bowl stirs, adding entry stirs to form dough, take out pressure surface, piecemeal after forming dough, moulding is put into proofing box and is fermented in advance; Quick-frozen after the cooling of pre-fermented dough, cold storage are standby, steam and are finished product.
A kind of pre-fermented frozen dough steamed bread and production method thereof, feature are that adopt following processing step: its formula rate is counted by weight:
(1) mixes stirring: with 62～65 parts in load weighted flour, 0.5～0.8 part in Yanshan Mountain yeast, 0.6～0.9 part of no aluminium baking powder, 0.5～0.8 part of white granulated sugar, 0.2～0.5 part of shortening, 0.1～0.3 part of salt, 0.06～0.09 part of TGase, 0.05～0.08 part in lipase, 0.05～0.08 part of zytase, 0.05～0.08 part of glucose oxidase, 0.08～0.12 part of trehalose, 0.05～0.08 part in ascorbic acid, 0.08～0.12 part in lecithin, 0.24～0.36 part of sucrose ester, 0.10～0.15 part of glycerine, 0.04～0.06 part of locust bean gum, 0.04～0.06 part of Artemisia Glue, 0.04～0.06 part of carboxymethyl cellulose, 0.04～0.06 part of guar gum, 0.54～0.80 part of Gluten, wheaten starch or cornstarch or farina or rice starch are put into a mixing bowl for 0.54～0.80 part, stirred at a slow speed 28～32 seconds, add 30～32 parts of entry and stirred at a slow speed 2～5 minutes, middling speed stirs 8～12 minutes to form dough again;
(2) piecemeal, moulding: dough is taken out, and pressure surface 8～10 times is divided into 70～80 gram/pieces, and moulding;
(3) pre-fermentation: the dough after the moulding is put into the pre-fermentation of proofing box 12～15 minutes, 30～38 ℃ of pre-fermentation temperatures, the humidity 60～80% of fermenting in advance;
(4) quick-frozen: will place-35～-30 ℃ of refrigerator quick-frozens 30～35 minutes through pre-fermented dough cooling 3～5 minutes, and make the dough central temperature reach-16～-19 ℃;
(5) cold storage: the dough after the quick-frozen is taken out, and it is standby to put into-16～-19 ℃ of refrigerator cold storage;
(6) steam: dough is taken out, put into food steamer and steam 12～18 minutes, be finished product.
Described speed of agitator at a slow speed is: 50～70 rev/mins; The middling speed speed of agitator is: 180～210 rev/mins.
The present invention uses and to have overcome the problem that causes flavor loss of boiling again, keep steamed bun (steamed stuffed bun) product color evenly, smooth surface, mouthfeel is fluffy and when having advantage such as elasticity, the standardization that can improve the quality of products, security and convenience.
Description of drawings
Fig. 1 is a technological process block-diagram of the present invention.
The specific embodiment
The invention will be further described below in conjunction with concrete drawings and Examples.
The operation room temperature is in the embodiment of the invention: 20～25 ℃; The dough temperature is: 25～27 ℃ (if can't guarantee, the freezing flour-dough special-purpose stirring machine is used in suggestion); Filling material temperature is: 13～15 ℃; Filling material kind comprises: meat stuffing, vegatable stuffing, sweetened bean paste stuffing, fruit filling, the yellow filling of milk, bacterium mushroom filling or plum dish meat stuffing etc.; Starch is: wheaten starch or cornstarch or farina or rice starch; The raw material that use are market and purchase, and the equipment of employing is conventional equipment.
Embodiment one: a kind of pre-fermented frozen dough steamed bread and production method thereof, adopt following processing step, and its component is counted by weight:
Earlier with 62 parts in flour, 0.7 part in Yanshan Mountain yeast, 0.9 part of no aluminium baking powder, 0.8 part of white granulated sugar, 0.5 part of shortening, 0.1 part of salt, 0.09 part of TGase, 0.08 part in lipase, 0.08 part of zytase, 0.08 part of glucose oxidase, 0.12 part of trehalose, 0.08 part in ascorbic acid, 0.12 part in lecithin, 0.36 part of sucrose ester, 0.15 part of glycerine, 0.06 part of locust bean gum, 0.06 part of Artemisia Glue, 0.06 part of carboxymethyl cellulose, 0.06 part of guar gum, 0.8 part of Gluten, wheaten starch is put into a mixing bowl for 0.8 part, stirred 28 seconds, speed of agitator is 50 rev/mins, with various material mixings, adding 32 parts of entry stirred at a slow speed 3 minutes, speed of agitator is 50 rev/mins, middling speed stirs 8 minutes to form dough again, and speed of agitator is 180 rev/mins; Take out after forming dough, pressure surface 8 times is divided into 75 gram/pieces, moulding (circle or pincushion, band filling steamed bun wrap into the filling material); Dough after the moulding is put into the pre-fermentation of proofing box 12 minutes, 38 ℃ of pre-fermentation temperatures, pre-fermentation humidity 70%, cooled off in the refrigerator that was placed on-35 ℃ in 3 minutes quick-frozen 30 minutes, after reaching-16 ℃ through pre-fermented dough central temperature, it is standby to put into-16 ℃ of refrigerator cold storage, takes out when needing, directly put into the food steamer big fire and steam 12 minutes, be finished product.Steamed bun (steamed stuffed bun) product color that present embodiment is produced evenly is creamy white, smooth surface pucker-free, breach, and mouthfeel is fluffy and have elasticity.
Embodiment two: a kind of pre-fermented frozen dough steamed bread and production method thereof, adopt following processing step, and its component is counted by weight:
Earlier with 65 parts in flour, 0.5 part in Yanshan Mountain yeast, 0.6 part of no aluminium baking powder, 0.5 part of white granulated sugar, 0.2 part of shortening, 0.2 part of salt, 0.06 part of TGase, 0.05 part in lipase, 0.05 part of zytase, 0.05 part of glucose oxidase, 0.08 part of trehalose, 0.05 part in ascorbic acid, 0.08 part in lecithin, 0.24 part of sucrose ester, 0.1 part of glycerine, 0.04 part of locust bean gum, 0.04 part of Artemisia Glue, 0.04 part of carboxymethyl cellulose, 0.04 part of guar gum, 0.54 part of Gluten, cornstarch is put into a mixing bowl for 0.54 part, stirred at a slow speed 32 seconds, speed of agitator is 60 rev/mins, with various material mixings, adding 31 parts of entry stirred at a slow speed 5 minutes, speed of agitator is 60 rev/mins, middling speed stirs 10 minutes to form dough again, and speed of agitator is 210 rev/mins; Take out after forming dough, pressure surface 9 times is divided into 70 gram/pieces, moulding (circle or pincushion, band filling steamed bun wrap into the filling material); Dough after the moulding is put into the pre-fermentation of proofing box 13 minutes, 35 ℃ of pre-fermentation temperatures, pre-fermentation humidity 80%, cooled off in the refrigerator that was placed on-30 ℃ in 4 minutes quick-frozen 35 minutes, after reaching-19 ℃ through pre-fermented dough central temperature, it is standby to put into-19 ℃ of refrigerator cold storage, takes out when needing, directly put into the food steamer big fire and steam 15 minutes, be finished product.Steamed bun (steamed stuffed bun) product color that present embodiment is produced evenly is creamy white, smooth surface pucker-free, breach, and mouthfeel is fluffy and have elasticity.
Embodiment three: a kind of pre-fermented frozen dough steamed bread and production method thereof, adopt following processing step, and its component is counted by weight:
Earlier with 64 parts in flour, 0.8 part in Yanshan Mountain yeast, 0.8 part of no aluminium baking powder, 0.6 part of white granulated sugar, 0.4 part of shortening, 0.3 part of salt, 0.08 part of TGase, 0.07 part in lipase, 0.07 part of zytase, 0.07 part of glucose oxidase, 0.1 part of trehalose, 0.07 part in ascorbic acid, 0.1 part in lecithin, 0.3 part of sucrose ester, 0.14 part of glycerine, 0.05 part of locust bean gum, 0.05 part of Artemisia Glue, 0.05 part of carboxymethyl cellulose, 0.05 part of guar gum, 0.7 part of Gluten, farina is put into a mixing bowl for 0.7 part, stir about is 30 seconds at a slow speed, speed of agitator is 70 rev/mins, with various material mixings, adding 30.5 parts of entry stirred at a slow speed 2 minutes, speed of agitator is 70 rev/mins, middling speed stirs 12 minutes to form dough again, and speed of agitator is 200 rev/mins; Take out after forming dough, pressure surface 10 times is divided into 80 gram/pieces, moulding (circle or pincushion, band filling steamed bun wrap into the filling material); Dough after the moulding is put into the pre-fermentation of proofing box 15 minutes, pre-fermentation is 30 ℃ of temperature, pre-fermentation humidity is 60%, cool off and be placed in-33 ℃ of refrigerators quick-frozen in 5 minutes 34 minutes, after the cluster centre temperature reached-18 ℃ face to face, it was standby to put into-18 ℃ of refrigerator cold storage, took out when needing, directly put into the food steamer big fire and steam 18 minutes, be finished product.Steamed bun (steamed stuffed bun) product color that present embodiment is produced evenly is creamy white, smooth surface pucker-free, breach, and mouthfeel is fluffy and have elasticity.
Claims (3)
1. pre-fermented frozen dough steamed bread, it is characterized in that: comprise following component, its formula rate is counted by weight:
Get flour: 62～65 parts; Yanshan Mountain yeast: 0.5～0.8 part; No aluminium baking powder: 0.6～0.9 part; White granulated sugar: 0.5～0.8 part; Shortening: 0.2～0.5 part; Salt: 0.1～0.3 part; TGase: 0.06～0.09 part; Lipase: 0.05～0.08 part; Zytase: 0.05～0.08 part; Glucose oxidase: 0.05～0.08 part; Trehalose: 0.08～0.12 part; Ascorbic acid: 0.05～0.08 part; Lecithin: 0.08～0.12 part; Sucrose ester: 0.24～0.36 part; Glycerine: 0.10～0.15 part; Locust bean gum: 0.04～0.06 part; Artemisia Glue: 0.04～0.06 part; Carboxymethyl cellulose: 0.04～0.06 part; Guar gum: 0.04～0.06 part; Gluten: 0.54～0.80 part; Wheaten starch or cornstarch or farina or rice starch: 0.54～0.80 part; Water: 30～32 parts;
Earlier load weighted flour, Yanshan Mountain yeast, no aluminium baking powder, white granulated sugar, shortening, salt, TGase, lipase, zytase, glucose oxidase, trehalose, ascorbic acid, lecithin, sucrose ester, glycerine, locust bean gum, Artemisia Glue, carboxymethyl cellulose, guar gum, Gluten, wheaten starch or cornstarch or farina or rice starch being put into a mixing bowl stirs, adding entry stirs to form dough, take out pressure surface, piecemeal after forming dough, moulding is put into proofing box and is fermented in advance; Quick-frozen after the cooling of pre-fermented dough, cold storage are standby, steam and are finished product.
2. pre-fermented frozen dough steamed bread as claimed in claim 1 and production method thereof is characterized in that adopt following processing step: its formula rate is counted by weight:
(1) mixes stirring: with 62～65 parts in load weighted flour, 0.5～0.8 part in Yanshan Mountain yeast, 0.6～0.9 part of no aluminium baking powder, 0.5～0.8 part of white granulated sugar, 0.2～0.5 part of shortening, 0.1～0.3 part of salt, 0.06～0.09 part of TGase, 0.05～0.08 part in lipase, 0.05～0.08 part of zytase, 0.05～0.08 part of glucose oxidase, 0.08～0.12 part of trehalose, 0.05～0.08 part in ascorbic acid, 0.08～0.12 part in lecithin, 0.24～0.36 part of sucrose ester, 0.10～0.15 part of glycerine, 0.04～0.06 part of locust bean gum, 0.04～0.06 part of Artemisia Glue, 0.04～0.06 part of carboxymethyl cellulose, 0.04～0.06 part of guar gum, 0.54～0.80 part of Gluten, wheaten starch or cornstarch or farina or rice starch are put into a mixing bowl for 0.54～0.80 part, stirred at a slow speed 28～32 seconds, add 30～32 parts of entry and stirred at a slow speed 2～5 minutes, middling speed stirs 8～12 minutes to form dough again;
(2) piecemeal, moulding: dough is taken out, and pressure surface 8～10 times is divided into 70～80 gram/pieces, and moulding;
(3) pre-fermentation: the dough after the moulding is put into the pre-fermentation of proofing box 12～15 minutes, 30～38 ℃ of pre-fermentation temperatures, the humidity 60～80% of fermenting in advance;
(4) quick-frozen: will place-35～-30 ℃ of refrigerator quick-frozens 30～35 minutes through pre-fermented dough cooling 3～5 minutes, and make the dough central temperature reach-16～-19 ℃;
(5) cold storage: the dough after the quick-frozen is taken out, and it is standby to put into-16～-19 ℃ of refrigerator cold storage;
(6) steam: dough is taken out, put into food steamer and steam 12～18 minutes, be finished product.
3. a kind of pre-fermented frozen dough steamed bread according to claim 2 and production method thereof is characterized in that, described speed of agitator at a slow speed is: 50～70 rev/mins; The middling speed speed of agitator is: 180～210 rev/mins.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010017928A CN101744181B (en) | 2010-01-18 | 2010-01-18 | Pre-fermented frozen dough steamed bread and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010017928A CN101744181B (en) | 2010-01-18 | 2010-01-18 | Pre-fermented frozen dough steamed bread and production method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101744181A true CN101744181A (en) | 2010-06-23 |
| CN101744181B CN101744181B (en) | 2012-09-05 |
Family
ID=42472257
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010017928A Expired - Fee Related CN101744181B (en) | 2010-01-18 | 2010-01-18 | Pre-fermented frozen dough steamed bread and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101744181B (en) |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102793150A (en) * | 2012-09-07 | 2012-11-28 | 福建省龙海市安利达工贸有限公司 | Agaric steamed bun and processing method thereof |
| CN103598508A (en) * | 2013-11-19 | 2014-02-26 | 罗小勇 | Frozen uncooked steamed stuffed buns and production method thereof |
| CN104366259A (en) * | 2014-11-19 | 2015-02-25 | 苏州大福外贸食品有限公司 | Quickly-frozen steamed vegetable bun |
| CN104542815A (en) * | 2015-02-10 | 2015-04-29 | 李成方 | Quick-frozen cake steamed bun and preparation method thereof |
| CN105124398A (en) * | 2015-07-15 | 2015-12-09 | 湖北省农业科学院农产品加工与核农技术研究所 | Production method of functional frozen dough |
| WO2016162454A1 (en) * | 2015-04-10 | 2016-10-13 | Dsm Ip Assets B.V. | Method for preparing a dough |
| CN106172592A (en) * | 2015-04-30 | 2016-12-07 | 安琪酵母股份有限公司 | Aluminum-free fritters of twisted dough are bulk additive and the preparation method of frozen green compact |
| CN106173571A (en) * | 2015-04-30 | 2016-12-07 | 安琪酵母股份有限公司 | I.e. steaming type frozen green compact modifying agent and the application of Chinese style wheaten food and preparation method |
| CN106213179A (en) * | 2016-07-29 | 2016-12-14 | 深圳市德捷力冷冻科技有限公司 | Steamed stuffed bun processing technology capable of realizing standardized production |
| CN106418166A (en) * | 2016-11-30 | 2017-02-22 | 武汉轻工大学 | Unfermented quickly-unfrozen small steamed buns and preparation method |
| CN107549240A (en) * | 2017-09-19 | 2018-01-09 | 苏州稻香村食品有限公司 | A kind of preparation method of freezing flour-dough |
| EP3409123A4 (en) * | 2016-01-29 | 2019-08-07 | Paris Croissant Co. Ltd. | Method for producing frozen dough for bread containing filling and method for producing cream-filled bread by employing the frozen dough |
| CN113632921A (en) * | 2020-04-27 | 2021-11-12 | 白象食品股份有限公司 | Pre-fermented quick-frozen green embryo and preparation method thereof |
| CN115633755A (en) * | 2022-12-09 | 2023-01-24 | 中国食品发酵工业研究院有限公司 | Slow-sugar low-GI wheat flour product composition and preparation method thereof |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1162406A (en) * | 1997-03-21 | 1997-10-22 | 渠文广 | Carrot instant noodles, crisp noodles and biscuits and production thereof |
| AU2005244769B2 (en) * | 2004-05-12 | 2009-03-12 | General Mills Marketing, Inc. | Method of producing frozen dough, and related products |
| JP3932307B2 (en) * | 2005-02-25 | 2007-06-20 | 群馬県 | Fusion yeast |
| CN101455218B (en) * | 2007-12-11 | 2011-05-11 | 上海喜若飞精细化工有限公司 | Composite phosphates used in frozen dough and preparation method and use thereof |
| CN101455219A (en) * | 2009-01-06 | 2009-06-17 | 河南工业大学 | Use of guar gum in producing wheaten food produced by frozen dough |
| CN101564129B (en) * | 2009-05-26 | 2012-05-30 | 江南大学 | Frozen oat flour dough and production method thereof |
| CN101579084B (en) * | 2009-06-11 | 2011-10-26 | 陈义 | Portable instant dehydrated steamed bread and preparation method thereof |
-
2010
- 2010-01-18 CN CN201010017928A patent/CN101744181B/en not_active Expired - Fee Related
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102793150A (en) * | 2012-09-07 | 2012-11-28 | 福建省龙海市安利达工贸有限公司 | Agaric steamed bun and processing method thereof |
| CN102793150B (en) * | 2012-09-07 | 2013-06-19 | 福建省龙海市安利达工贸有限公司 | Agaric steamed bun and processing method thereof |
| CN103598508A (en) * | 2013-11-19 | 2014-02-26 | 罗小勇 | Frozen uncooked steamed stuffed buns and production method thereof |
| CN104366259A (en) * | 2014-11-19 | 2015-02-25 | 苏州大福外贸食品有限公司 | Quickly-frozen steamed vegetable bun |
| CN104542815A (en) * | 2015-02-10 | 2015-04-29 | 李成方 | Quick-frozen cake steamed bun and preparation method thereof |
| AU2016245948B2 (en) * | 2015-04-10 | 2020-05-21 | Dsm Ip Assets B.V. | Method for preparing a dough |
| WO2016162454A1 (en) * | 2015-04-10 | 2016-10-13 | Dsm Ip Assets B.V. | Method for preparing a dough |
| CN106173571A (en) * | 2015-04-30 | 2016-12-07 | 安琪酵母股份有限公司 | I.e. steaming type frozen green compact modifying agent and the application of Chinese style wheaten food and preparation method |
| CN106172592A (en) * | 2015-04-30 | 2016-12-07 | 安琪酵母股份有限公司 | Aluminum-free fritters of twisted dough are bulk additive and the preparation method of frozen green compact |
| CN105124398A (en) * | 2015-07-15 | 2015-12-09 | 湖北省农业科学院农产品加工与核农技术研究所 | Production method of functional frozen dough |
| EP3409123A4 (en) * | 2016-01-29 | 2019-08-07 | Paris Croissant Co. Ltd. | Method for producing frozen dough for bread containing filling and method for producing cream-filled bread by employing the frozen dough |
| US10701944B2 (en) | 2016-01-29 | 2020-07-07 | Paris Croissant Co., Ltd. | Method of producing frozen dough for bread containing filling and method of producing cream-filled bread by employing the frozen dough |
| CN106213179A (en) * | 2016-07-29 | 2016-12-14 | 深圳市德捷力冷冻科技有限公司 | Steamed stuffed bun processing technology capable of realizing standardized production |
| CN106418166A (en) * | 2016-11-30 | 2017-02-22 | 武汉轻工大学 | Unfermented quickly-unfrozen small steamed buns and preparation method |
| CN106418166B (en) * | 2016-11-30 | 2019-08-06 | 武汉轻工大学 | A kind of azymic speed defrosting small steamed bun and preparation method |
| CN107549240A (en) * | 2017-09-19 | 2018-01-09 | 苏州稻香村食品有限公司 | A kind of preparation method of freezing flour-dough |
| CN113632921A (en) * | 2020-04-27 | 2021-11-12 | 白象食品股份有限公司 | Pre-fermented quick-frozen green embryo and preparation method thereof |
| CN115633755A (en) * | 2022-12-09 | 2023-01-24 | 中国食品发酵工业研究院有限公司 | Slow-sugar low-GI wheat flour product composition and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101744181B (en) | 2012-09-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101744181B (en) | Pre-fermented frozen dough steamed bread and production method thereof | |
| CN101731497B (en) | Quick-frozen steamed bread and preparation method thereof | |
| CN101755865B (en) | Frozen dough steamed bread with fruit filling and special filling and production method thereof | |
| CN101791087A (en) | Pre-fermented quickly-frozen steamed bun and production method thereof | |
| CN101773227B (en) | Refrigerated dough steamed bread and production method thereof | |
| CN101773224A (en) | Raw frozen bread product and production method thereof | |
| CN101731519B (en) | Quick-frozen steamed bread with vegetable stuffing and preparation method thereof | |
| CN103652599B (en) | Preparation method for fresh-keeping steamed breads | |
| CN105876625A (en) | Frozen raw steamed stuffed bun blanks and preparation technology thereof | |
| CN102919319A (en) | Rice cake and manufacturing method thereof | |
| CN103445237A (en) | Production method for Chinese chestnut full nutrition powder puffed food | |
| CN101181059A (en) | Peart barley semi-zymolysis health care biscuit with low sugar and low fat as well as processing method thereof | |
| CN103598508A (en) | Frozen uncooked steamed stuffed buns and production method thereof | |
| CN101744182A (en) | Pre-fermented quick-freezing cutting steamed bread and production method thereof | |
| CN104543732A (en) | Quick-frozen leaven-dough steamed stuffed bun and preparation method thereof | |
| CN101731498A (en) | Frozen dough cut steamed bun and production method thereof | |
| JP6083730B2 (en) | Rice flour bread additive, rice flour composition for rice flour bread, bread dough for rice flour bread and method for producing rice flour bread | |
| CN101755866B (en) | Quickly frozen meat filling steamed bun and production method thereof | |
| CN111513250A (en) | Pre-fermented frozen green steamed stuffed bun and preparation method thereof | |
| CN101755867B (en) | Quickly frozen steamed bun raw product and production method thereof | |
| CN101755864B (en) | Quickly frozen bean-paste filling steamed bun and production method thereof | |
| CN104585274A (en) | Novel fruit bread and preparation method thereof | |
| CN112400959A (en) | Preparation method of additive-free cheese crisps | |
| CN106901161A (en) | The preparation method of pumpkin split-top steamed bun | |
| CN101755880A (en) | Preparation method of anti-cracking instant frozen streamed bread |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120905 Termination date: 20130118 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |