CN103250978A - Dried flour added leavened dough steamed bread production method - Google Patents
Dried flour added leavened dough steamed bread production method Download PDFInfo
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- CN103250978A CN103250978A CN201310023577XA CN201310023577A CN103250978A CN 103250978 A CN103250978 A CN 103250978A CN 201310023577X A CN201310023577X A CN 201310023577XA CN 201310023577 A CN201310023577 A CN 201310023577A CN 103250978 A CN103250978 A CN 103250978A
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- steamed bun
- steamed bread
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- dough
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Abstract
The invention provides a dried flour added leavened dough steamed bread production method, which comprises dough making, fermentation, forming, last fermentation and steaming, and is characterized in that dough is subjected to primary forming in the forming process to prepare a steamed bread blank or small dough with a steamed bread blank size, the primarily-formed steamed bread blank or the small dough with the steamed bread blank size and dried flour are mixed, and secondary forming is performed on the obtained mixture by adopting a steamed bread machine. With the present invention, the production process for artificially produce the dried flour added leavened dough steamed bread is mechanizedly simulated to the maximal degree, such that the mechanizedly-produced steamed bread can meet quality requirements of the artificially-produced dried flour added leavened dough steamed bread; and work intensity is substantially reduced, man-made pollution on food during a production process is reduced, and product quality is increased.
Description
Technical field
The invention belongs to the food production field, especially relate to a kind of production method of face steamed bun in an opposite direction.
Background technology
In technology of producing steamed bread, in an opposite direction the face steamed bun with the wheat aromatic flavour, bite arranged and be celebrated, be subjected to popular liking deeply, wherein more famous face steamed bun in an opposite direction is the high village steamed bun in Shandong, and its manufacture craft is flour, yeast, alkali and suitable quantity of water, with aforementioned substances and face, carry out the fermentation of appropriateness, in steamed bun blank molding process, a certain amount of dry flour kneading is advanced in the steamed bun base, treacle steams after sending out certain hour.The characteristics of this steamed bun are that the steamed bun interior tissue is fine and closely woven, and the sense that has levels, a but weakness of this steamed bun maximum is to only limit to manual kneading at present can't suitability for industrialized production, and outward appearance is relatively poor, in today of suitability for industrialized production, can't satisfy needs of production.
Summary of the invention
Problem to be solved by this invention is to utilize steamed bun making machine production to clash the face steamed bun, makes face steamed bun production in an opposite direction both have the manual characteristics of face steamed bun in an opposite direction, again can mass mechanized production.
The technical solution adopted in the present invention is: a kind of production method of face steamed bun in an opposite direction, comprise with face, fermentation, moulding, treacle and send out and steam, it is characterized in that in the described molding process, after the dough one-shot forming being made the facet piece of steamed bun base or steamed bun base size, mix with steamed bun making machine to the facet piece of the described one-time formed steamed bun base of major general or steamed bun base size and dry flour and to carry out the moulding second time again, make the steamed bun base for the second time.
The employed equipment of described one-shot forming is steamed bun making machine.
In the described steamed bun making machine one-shot forming process, strengthen the whereabouts flour amount of dry flour cloth bucket, make the facet piece appearance of steamed bun base or steamed bun base size evenly wrap up dry flour.In this process, also the facet piece people of steamed bun base or steamed bun base size can be mixed for adding dry flour.
In the described post forming process, appearance is wrapped up the one-time formed steamed bun base of dry flour or the facet piece of steamed bun base size, secondary adds in the charging aperture of steamed bun making machine, simultaneously, getting the dry flour of constant weight again adds in the charging aperture of steamed bun making machine in certain speed and ratio, mix with the facet piece of one-time formed steamed bun base or steamed bun base size, the steamed bun base is made in post forming.
Secondary steamed bun base of the present invention can also mix dry flour and carry out steamed bun making machine moulding for the third time, but because the surface pushing spiral of steamed bun making machine can destroy the gluten of dough, thereby cannot repeatedly carry out moulding, under moulding concept of the present invention, general moulding number of times is no more than three times.
The present invention clashes the production method of face steamed bun, adopts steamed bun making machine that dough is carried out post forming at least, has following advantage:
1, at utmost the production technology that the face steamed bun is clashed in artificial production has been simulated in mechanization, and the steamed bun that mechanization is produced can reach the manual quality requirements of face steamed bun in an opposite direction equally;
2, reduce labour intensity, improve corporate boss's profitability;
3, reduce the artificial pollution to food in the production process, improve the quality of products.
Description of drawings
Fig. 1 is process chart of the present invention
The specific embodiment
The invention will be further described below in conjunction with drawings and Examples:
As shown in Figure 1, a kind of production method of face steamed bun in an opposite direction, comprise with face, fermentation, moulding, treacle and send out and steam, it is characterized in that in the described molding process, after the dough one-shot forming being made the facet piece of steamed bun base or steamed bun base size, mix with steamed bun making machine to the facet piece of the described one-time formed steamed bun base of major general or steamed bun base size and dry flour and to carry out the moulding second time again, make the steamed bun base for the second time.
The employed equipment of described one-shot forming is steamed bun making machine.
In the described steamed bun making machine one-shot forming process, strengthen the whereabouts flour amount of dry flour cloth bucket, make the facet piece appearance of steamed bun base or steamed bun base size evenly wrap up dry flour.In this process, also the facet piece people of steamed bun base or steamed bun base size can be mixed for adding dry flour.
In the described post forming process, appearance is wrapped up the one-time formed steamed bun base of dry flour or the facet piece of steamed bun base size, secondary adds in the charging aperture of steamed bun making machine, simultaneously, getting the dry flour of constant weight again adds in the charging aperture of steamed bun making machine in certain speed and ratio, mix with the facet piece of one-time formed steamed bun base or steamed bun base size, the steamed bun base is made in post forming.
Claims (4)
1. production method of face steamed bun in an opposite direction, comprise with face, fermentation, moulding, treacle and send out and steam, it is characterized in that in the described molding process, after the dough one-shot forming being made the facet piece of steamed bun base or steamed bun base size, mix with steamed bun making machine to the facet piece of the described one-time formed steamed bun base of major general or steamed bun base size and dry flour and to carry out the moulding second time again, make the steamed bun base for the second time.
2. a kind of production method of face steamed bun in an opposite direction according to claim 1 is characterized in that the employed equipment of described one-shot forming is steamed bun making machine.
3. a kind of production method of face steamed bun in an opposite direction according to claim 2 is characterized in that in the described steamed bun making machine one-shot forming process, strengthens the whereabouts flour amount of dry flour cloth bucket, makes the facet piece appearance of steamed bun base or steamed bun base size evenly wrap up dry flour.
4. the production method of a kind of in an opposite direction face steamed bun according to claim 1, it is characterized in that in the described post forming process, appearance is wrapped up the one-time formed steamed bun base of dry flour or the facet piece of steamed bun base size, secondary adds in the charging aperture of steamed bun making machine, simultaneously, get the dry flour of constant weight again and add in the charging aperture of steamed bun making machine in certain speed and ratio, mix with the facet piece of one-time formed steamed bun base or steamed bun base size, the steamed bun base is made in post forming.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310023577XA CN103250978A (en) | 2013-01-07 | 2013-01-07 | Dried flour added leavened dough steamed bread production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310023577XA CN103250978A (en) | 2013-01-07 | 2013-01-07 | Dried flour added leavened dough steamed bread production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103250978A true CN103250978A (en) | 2013-08-21 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310023577XA Pending CN103250978A (en) | 2013-01-07 | 2013-01-07 | Dried flour added leavened dough steamed bread production method |
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| CN (1) | CN103250978A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029186A (en) * | 2015-05-30 | 2015-11-11 | 韦秀学 | Potato closure surface steamed buns and preparation method thereof |
| CN105029187A (en) * | 2015-05-30 | 2015-11-11 | 韦秀学 | Cooked wheaten food with potatoes and preparation method of cooked wheaten food |
| CN107232490A (en) * | 2017-06-08 | 2017-10-10 | 邵燕 | A kind of preparation method of steamed bun |
| CN111011719A (en) * | 2019-12-17 | 2020-04-17 | 大庆山勃电器有限公司 | Full-automatic production line and production process of old steamed bread suitable for industrial production |
-
2013
- 2013-01-07 CN CN201310023577XA patent/CN103250978A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029186A (en) * | 2015-05-30 | 2015-11-11 | 韦秀学 | Potato closure surface steamed buns and preparation method thereof |
| CN105029187A (en) * | 2015-05-30 | 2015-11-11 | 韦秀学 | Cooked wheaten food with potatoes and preparation method of cooked wheaten food |
| CN107232490A (en) * | 2017-06-08 | 2017-10-10 | 邵燕 | A kind of preparation method of steamed bun |
| CN111011719A (en) * | 2019-12-17 | 2020-04-17 | 大庆山勃电器有限公司 | Full-automatic production line and production process of old steamed bread suitable for industrial production |
| CN111011719B (en) * | 2019-12-17 | 2023-04-11 | 大庆山勃电器有限公司 | Full-automatic production line and production process of old steamed bread suitable for industrial production |
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Application publication date: 20130821 |