CN102524716B - Manufacturing method of purple-potato steamed stuffed bun - Google Patents
Manufacturing method of purple-potato steamed stuffed bun Download PDFInfo
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- CN102524716B CN102524716B CN201110448221.1A CN201110448221A CN102524716B CN 102524716 B CN102524716 B CN 102524716B CN 201110448221 A CN201110448221 A CN 201110448221A CN 102524716 B CN102524716 B CN 102524716B
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Abstract
The invention discloses a manufacturing method of a purple-potato steamed stuffed bun and belongs to the field of foods. The specific steps of the manufacturing method of the purple-potato steamed stuffed bun comprise manufacture of purple-potato steamed stuffed bun stuffing, manufacture of purple-potato steamed stuffed bun surface dough, forming of the purple-potato steamed stuffed bun, fermentation, steaming, cooling, quick freezing and packaging and warehouse entering. The purple-potato steamed stuffed bun integrates nutrition, health, fashion and functionality and is suitable for users of different age groups and different physical conditions.
Description
[technical field]
The present invention relates to a kind of preparation method of steamed stuffed bun, refer more particularly to a kind of preparation method of purple potato bag.
[background technology]
Current not yet the break the normal procedure traditional idea of sense organ color and luster of steamed stuffed bun series of products in China's quick-frozen food industry, product configurations is simple, color and luster is single, and filling heart kind concentrates on several large classes such as meat products, vegetable product, can not excite consumer's desire to buy, and complex process, nutritive value is not high, and product functionality is general, does not possess special health care, in addition, it is high that traditional steamed stuffed bun also exists production cost in producing, and therefore the problem that resources consumption is large cannot move towards the forward position of international market.
Purple potato bag proposed by the invention is to make the filling heart with purple potato, and in steamed bun skin making, mixes purple sweet potato powder, is made into a kind of new-type steamed stuffed bun, and it integrates nutrition and fashion.
Purple potato claims again black potato, and potato meat is purple to darkviolet, is rich in vitamin, iron, selenium and anthocyanidin.Wherein iron be that human body is enriched blood, antifatigue, antidotal must element; Selenium has good anti-cancer properties, is called as anticancer king; Anthocyanidin is the disease preventing and treating found at present, safeguard human health the most directly, the most effective, safest free radical scavenger, its ability of removing free radical is ascorbic 20 times, 50 times of vitamin E, is described as the seventh-largest nutriment after water, protein, fat, carbohydrate, vitamin.
The selected Zi Shuweicong Vietnam import of purple potato bag that the present invention proposes, only breeding is to the purple potato king in third and fourth generation, common purple potato of breeding beyond the tenth generation on market not, anthocyanidin and selenium constituent content in this purple potato are higher, are that contemporary people pursue health, the appreciable variety of promoting longevity, the U.S., Japan, Korea S and area, Hong Kong, Macao and Taiwan, to the attention of the purple potato of this kind and day sharp increase, are referred to as longevity, space food.With the purple potato bag that this purple potato is produced, integrate nutrition, health, fashion, functional, the crowd who is applicable to all ages and classes section, different physique is edible.
[summary of the invention]
The technical issues that need to address of the present invention are to overcome the defect of prior art, and a kind of preparation method of purple potato bag is provided, and this method production technology is simple, utilization rate of raw materials is high, production cost is lower, product special flavour approaches natural purple potato taste substantially.
For addressing the above problem, the present invention is achieved through the following technical solutions:
A kind of preparation method of purple potato bag comprises: the making of the faric heart of purple potato, the making of purple potato steamed bun skin making dough, the moulding of purple potato bag, proof, boiling.
Particularly, the manufacturing process of purple potato bag is as follows:
1. the making of the faric heart of purple potato: the potato full-powder of the full powder of purple potato of 0.5-2 weight portion and 2-6 weight portion is dropped in mixer, select and clap shape agitator, mixing speed is adjusted to middling speed, mix, then add water, these two kinds of full powder are fully absorbed water, then add the glucose of 2-8 weight portion, finally add the purple mashed potatoes of 0.5-1 weight portion, standby after stirring.
2. the making of purple potato steamed bun skin making dough: the ripe powder of purple potato of the wheat flour of 24-29 weight portion, 0.06-0.09 weight portion, the additive of 0.44-0.87 weight portion, the lard of the white granulated sugar of 1-5 weight portion, 0.1-1 weight portion and water are dropped into beat in face cylinder successively and carry out and face, until gluten is extended fully, dough is tack-free, till not glutinous cylinder.
The making of the faric heart of purple potato and the making of purple potato steamed bun skin making dough can be carried out simultaneously.
By the faric heart of purple potato preparing and purple potato steamed bun skin making dough by 7: 13-2: 3 weight ratio is thrown in respectively into the fillings mouth of bun stuffing machine and fabric mouth, be processed into uniform purple potato bag, the filling heart content of steamed stuffed bun is not less than 35%, then under the condition that purple potato bag to be placed in to temperature and to be 38 ℃-42 ℃, humidity be 80-90%, proof 30-60 minute, the environment boiling 10-15 minute that then purple potato bag to be placed in to temperature and to be 90-95 ℃, pressure be 0.2MPa.
Finally the purple potato bag boiling is cooled to normal temperature, carries out quick-frozen, until purple potato bag central temperature is-18 ℃, finally packing is put in storage.
Owing to having adopted above technical scheme, compared with prior art, the present invention has following advantage:
1. product processes is simple;
2. utilization rate of raw materials is high;
3. production cost is lower;
4. product special flavour approaches natural purple potato taste substantially.
[accompanying drawing explanation]
Fig. 1 is process chart of the present invention
[specific embodiment]
Below in conjunction with drawings and the specific embodiments, the present invention is further described:
1, the potato full-powder of the full powder of purple potato of 0.5 weight portion and 2 weight portions is dropped in mixer, select and clap shape agitator, mixing speed is adjusted to middling speed, mix, then add water, these two kinds of full powder are fully absorbed water, then add the glucose of 3 weight portions, finally add the purple mashed potatoes of 0.5 weight portion, standby after stirring.
2, successively the ripe powder of purple potato of the wheat flour of 25 weight portions, 0.06 weight portion, the additive of 0.44 weight portion, the lard of the white granulated sugar of 2 weight portions, 0.5 weight portion and water are dropped into successively in dozen face cylinder and carry out and face, until gluten is extended fully, dough is tack-free, till not glutinous cylinder.
3, the faric heart of purple potato preparing and purple potato steamed bun skin making dough are thrown in respectively to fillings mouth and the fabric mouth into bun stuffing machine according to the weight ratio of 7: 13, make the steamed stuffed bun of 30 grams/piece, filling heart content is 35%.
4, the purple potato after moulding is wrapped in to 40 ℃ of temperature, under the condition of humidity 92%, proof 45 minutes.
5, the purple potato bag proofing is carried out to boiling, controlling temperature and be 92 ℃, pressure is 0.2MPa, boiling 12 minutes.
6, the complete purple potato bag of boiling is cooled to normal temperature, then freezing 30 minutes, extremely purple potato bag central temperature was-18 ℃.
7, packing warehouse-in.
Finally it should be noted that: above embodiment is only in order to illustrate the present invention and unrestricted technical scheme described in the invention; Therefore, although this description has been described in detail the present invention with reference to each above-mentioned embodiment,, those of ordinary skill in the art should be appreciated that still and can modify or be equal to replacement the present invention; And all do not depart from technical scheme and the improvement thereof of the spirit and scope of the present invention, it all should be encompassed in claim scope of the present invention.
Claims (5)
1. a preparation method for purple potato bag, it is characterized in that it comprise the following steps: the faric heart of purple potato making and the making of purple potato steamed bun skin making dough, the moulding of purple potato bag, proof and boiling,
Wherein, the preparation method of the described faric heart of purple potato is: in the potato full-powder input food mixer of the full powder of purple potato of 0.1-3 weight portion and 1-6 weight portion, select and clap shape agitator, mixing speed is adjusted to middling speed, stirs and evenly mixs, then add water, the full powder of purple potato and potato full-powder are fully absorbed water, the glucose that adds again 2-8 weight portion, finally adds the purple mashed potatoes of 0.5-1 weight portion, is prepared into the purple potato filling heart standby after stirring;
The preparation method of described purple potato steamed bun skin making dough is: the ripe powder of purple potato of the wheat flour of 20-30 weight portion, 0.05-0.1 weight portion, the baking powder of 0.22-1.07 weight portion, the lard of the white granulated sugar of 1-5 weight portion, 0.1-1 weight portion and water are dropped into beat in face cylinder successively and carry out and face, until gluten is extended fully, dough is tack-free, till not glutinous cylinder, be prepared into steamed bun skin making dough standby;
The forming process of described purple potato bag is: by the purple potato steamed bun skin making dough having prepared and the purple potato filling heart by 7: 13-2: 3 weight ratio is thrown in into the fillings mouth of bun stuffing machine and fabric mouth, be processed into uniform purple potato bag, the filling heart content of steamed stuffed bun is 35-40%;
Proofing of described purple potato bag is to be that 90-95%, temperature are to carry out under the condition of 38-42 ℃ in humidity, and proofing period is 30-60 minute;
Under the condition that the boiling of described purple potato bag is is 0.2MPa at 90-95 ℃, pressure, carry out, digestion time is 10-15 minute.
2. the preparation method of a kind of purple potato bag according to claim 1, the preparation method that it is characterized in that the described faric heart of purple potato is: the potato full-powder of the full powder of purple potato of 0.5-2 weight portion and 2-6 weight portion is dropped in mixer, select and clap shape agitator, mixing speed is adjusted to middling speed, mixes, then add water, these two kinds of full powder are fully absorbed water, the glucose that adds again 2-8 weight portion, finally adds the purple mashed potatoes of 0.5-1 weight portion, standby after stirring.
3. the preparation method of a kind of purple potato bag according to claim 1, the preparation method that it is characterized in that described purple potato steamed bun skin making dough is: the ripe powder of purple potato of the wheat flour of 24-29 weight portion, 0.06-0.09 weight portion, the additive of 0.44-0.87 weight portion, the lard of the white granulated sugar of 1-5 weight portion, 0.1-1 weight portion and water are dropped into beat in face cylinder successively and carry out and face, until gluten is extended fully, dough is tack-free, till not glutinous cylinder.
4. the preparation method of a kind of purple potato bag according to claim 1, is characterized in that: proofing of described purple potato bag is to be that 92-95%, temperature are to proof 40-60 minute under the condition of 39-42 ℃ in humidity.
5. the preparation method of a kind of purple potato bag according to claim 1, is characterized in that: under the condition that the boiling of described purple potato bag is is 0.2MPa at 91-95 ℃, pressure, carry out, digestion time is 12-15 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110448221.1A CN102524716B (en) | 2011-12-27 | 2011-12-27 | Manufacturing method of purple-potato steamed stuffed bun |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110448221.1A CN102524716B (en) | 2011-12-27 | 2011-12-27 | Manufacturing method of purple-potato steamed stuffed bun |
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| Publication Number | Publication Date |
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| CN102524716A CN102524716A (en) | 2012-07-04 |
| CN102524716B true CN102524716B (en) | 2014-03-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201110448221.1A Expired - Fee Related CN102524716B (en) | 2011-12-27 | 2011-12-27 | Manufacturing method of purple-potato steamed stuffed bun |
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504198A (en) * | 2013-09-25 | 2014-01-15 | 大连丰禾食品有限公司 | Purple sweet potato bun and preparation method thereof |
| CN103783387A (en) * | 2014-02-26 | 2014-05-14 | 天津市利好食品有限责任公司 | Preparation method of gold volume and coarse cereals gold volume |
| CN105265902A (en) * | 2014-07-15 | 2016-01-27 | 河南面包爵士食品股份有限公司 | Purple potato filler for bread and making method of purple potato filler |
| CN104256213A (en) * | 2014-07-24 | 2015-01-07 | 马鞍山市海滨水产品生态养殖专业合作社 | Fragrant rice and diced papaya steamed stuffed bun and preparation method thereof |
| CN105325508A (en) * | 2014-08-15 | 2016-02-17 | 连城县福农食品有限公司 | Preparation method for crisp crust pastry |
| CN104770653A (en) * | 2015-04-15 | 2015-07-15 | 中国农业科学院农产品加工研究所 | Potato steamed dumpling and manufacture method thereof |
| CN104855804A (en) * | 2015-04-24 | 2015-08-26 | 中国农业科学院农产品加工研究所 | Potato sticky steamed bun stuffed with sweetened bean paste and manufacturing method thereof |
| CN105309871A (en) * | 2015-06-12 | 2016-02-10 | 衢州谷香人家食品有限公司 | Making technology of cocoa and walnut steamed stuffed bun |
| CN105010985A (en) * | 2015-07-30 | 2015-11-04 | 中国农业科学院农产品加工研究所 | Steamed potato bun stuffed with sugar and preparation method of the steamed potato bun stuffed with sugar |
| CN106983071A (en) * | 2017-05-24 | 2017-07-28 | 唐山广野食品集团有限公司 | The preparation method of purple potato Li Rong bags |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2759793B2 (en) * | 1988-02-08 | 1998-05-28 | 株式会社中村屋 | Center dough manufacturing method |
| JP2992359B2 (en) * | 1991-02-19 | 1999-12-20 | 旭電化工業株式会社 | Manufacturing method of wrapped food |
| JPH06197698A (en) * | 1992-02-18 | 1994-07-19 | Sadao Sakamori | Cake material |
| CN1075856A (en) * | 1992-02-29 | 1993-09-08 | 岑武祥 | steamed stuffed bun and dumpling |
| CN1406510A (en) * | 2001-09-02 | 2003-04-02 | 王勇 | Process for making cake with fillings of sweet potato or potato |
| JP2006025778A (en) * | 2004-07-21 | 2006-02-02 | Hiroshi Asano | Fruit sponge cake and fruit chinese steamed bun |
| CN101081070A (en) * | 2007-06-25 | 2007-12-05 | 张爱平 | Dumpling or steamed stuffed bun having wraper made of sweet potato and the method for preparing the same |
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Granted publication date: 20140312 Termination date: 20191227 |