CN103284062A - Method for preparing steamed bun - Google Patents
Method for preparing steamed bun Download PDFInfo
- Publication number
- CN103284062A CN103284062A CN2012100552008A CN201210055200A CN103284062A CN 103284062 A CN103284062 A CN 103284062A CN 2012100552008 A CN2012100552008 A CN 2012100552008A CN 201210055200 A CN201210055200 A CN 201210055200A CN 103284062 A CN103284062 A CN 103284062A
- Authority
- CN
- China
- Prior art keywords
- steamed bun
- fermentation
- flour
- dough
- beer
- 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.)
- Pending
Links
Landscapes
- Confectionery (AREA)
Abstract
The invention relates to the technical field of food processing and in particular relates to a method for preparing steamed bun. Specifically, the dough is fermented by adopting fresh yeasts and beer, and the fermentation efficiency is greatly improved; the flavor and nutrition of the steamed bun are increased by adding peanut oil, and the effect of improving the quality of the steamed bun is good; moreover, one-step fermentation is adopted in the implementation process, the operation of processing finished product from the ingredients of the steamed bun is only about one hour required, and compared with secondary fermentation, the production period is shortened. The prepared steamed bun is soft and fragrant, sweet in mouthfeel, high in nutritive value and good in market prospect.
Description
Technical field
The present invention relates to a kind of food processing technology field, be specifically related to a kind of preparation method of steamed bun.
Technical background
Steamed bun is a kind of traditional food of China, occupies very consequence in China people's diet structure.Along with the quickening of modern life rhythm, steamed bun also becomes commodity by family's self-sufficiency gradually.In order to adapt to this transformation, the mouthfeel of steamed bun, nutritional labeling, face shaping etc. must be improved to improve the commodity value of steamed bun, and the mode of production also should carry out the transition to mechanization, suitability for industrialized production from traditional handicraft workshop formula.
At present, though the production technology of steamed bun is to be variation, but Liu Tong steamed bun is that mouthfeel is single, color and luster is dark yellow mostly, no chewiness sense, turns sour and send out puckery on the market, and production process is to adopt secondary fermentation mostly, steamed bun from batching be machined to out finished product need 3～4 hour, production cycle is long, is restricting the production of steamed bun heavy industrialization.
Existing these problems of current steamed bun press for new method, new technology solves.
Summary of the invention
The preparation method who the purpose of this invention is to provide brand-new a kind of steamed bun.Specifically be use fresh yeast and beer comes fermented dough, added local flavor and nutrition that peanut oil increases steamed bun.
Yeast cake described in the present invention is a kind of yeast that does not have through super-dry, prilling.Compare with dry ferment, yeast cake has advantages such as living cells is many, and fermenting speed is fast, ferment local-flavor is sufficient, use cost is low.
On the basis of yeast cake, reasonably add beer in the leavening among the present invention, more be conducive to the fermentation of dough, because contain maltose in the beer, and carbon dioxide; Maltose can provide energy for saccharomycete, and carbon dioxide can make face fluffy, the soft delicate fragrance of the steamed bun that steams, entrance Hui Tian.But, containing hops in the beer, excessive interpolation beer can make the steamed bun that causes steaming that a kind of bitter taste is arranged.
Interpolation among the present invention vegetable oil---peanut oil.Peanut oil not only has special fragrance, can increase the delicious food of food, contains multiple anti-ageing composition simultaneously, and the effect that delays the brain function aging is arranged, and also has the invigorating the spleen moistening lung, separates having indigestion, drives the effect of dirty worm; Choline in the peanut oil also can improve the memory of human brain, delays brain function decline.
Peanut oil is mixed in the dough can improve its processing characteristics, the local flavor that increases steamed bun and nutrition, improves the institutional framework of steamed bun, the shelf-life of prolongation steamed bun.
The present invention is achieved through the following technical solutions:
A kind of preparation method of steamed bun, the method step of technical scheme is as follows:
1, raw material is formed proportioning: 5 kilograms in flour, white sugar 800 grams, yeast cake 50 grams, peanut oil 300ml, beer 200ml, water 2300ml.
2, batching: with 35～38 ℃ of warm water of 2300ml 50 gram yeast cakes are dissolved, then admix 200ml beer, 300ml peanut oil, add 800 gram white sugar then and be stirred to all and dissolve.
3, spice: flour is put into washbasin, and nest is taken off in the centre; The centre of pouring above-mentioned solution into washbasin takes off the nest place and flour stirs, and flour is rubbed into dough.
4, fermentation: dough is moved to insulating box (chamber) ferment, the temperature adjusting of case (chamber) at 35～38 ℃, was made the dough continuing fermentation 30～40 minutes.
5, base: fermentation is spread out, be cut into strip and be rubbed into strip, cut into 80～100 gram/pieces and make the steamed bun green compact.
6, steam: the steamed bun green compact are loaded onto steamer, place steamed 10～15 minutes on the very hot oven boiling water pot the finished product steamed bun.
Compared with prior art, the existing following advantage of the present invention:
1, simple, the easily enforcement of preparation method's technology proposed by the invention.
2, the present invention adopts living yeast and beer fermentation to ferment, and has significantly improved fermentation efficiency.
3, the present invention adopts one time fermentation in implementation process, and being machined to out finished product from the steamed bun batching only needs to have shortened the production cycle than secondary fermentation about 1 hour.
4, it is good to the steamed bread quality improved effect to have added peanut oil among the present invention, and peanut oil in steamed bun, use still belong to blank.
5, the soft delicate fragrance of steamed bun, the entrance Hui Tian that prepare of the present invention is of high nutritive value, and market prospects are good.
The specific embodiment
Below in conjunction with embodiment method of the present invention is further specified.
A kind of preparation method of steamed bun, specific implementation method is as follows:
A kind of preparation method of steamed bun, the method step of technical scheme is as follows:
1, raw material is formed proportioning: 5 kilograms in flour, white sugar 800 grams, yeast cake 50 grams, peanut oil 300ml, beer 200ml, water 2300ml.
2, batching: with 35～38 ℃ of warm water of 2300ml 50 gram yeast cakes are dissolved, then admix 200ml beer, 300ml peanut oil, add 800 gram white sugar then and be stirred to all and dissolve.
3, spice: flour is put into washbasin, and nest is taken off in the centre; The centre of pouring above-mentioned solution into washbasin takes off the nest place and flour stirs, and flour is rubbed into dough.
4, fermentation: dough is moved to insulating box (chamber) ferment, the temperature adjusting of case (chamber) at 35～38 ℃, was made the dough continuing fermentation 30～40 minutes.
5, base: fermentation is spread out, be cut into strip and be rubbed into strip, cut into 80～100 gram/pieces and make the steamed bun green compact.
6, steam: the steamed bun green compact are loaded onto steamer, place steamed 10～15 minutes on the very hot oven boiling water pot the finished product steamed bun.
Claims (1)
1. the preparation method of a steamed bun is characterized in that method step is as follows:
(1) raw material is formed proportioning: 5 kilograms in flour, white sugar 800 grams, yeast cake 50 grams, peanut oil 300ml, beer 200ml, water 2300ml;
(2) batching: with 35～38 ℃ of warm water of 2300ml 50 gram yeast cakes are dissolved, then admix 200ml beer, 300ml peanut oil, add 800 gram white sugar then and be stirred to all and dissolve;
(3) spice: flour is put into washbasin, and nest is taken off in the centre; The centre of pouring above-mentioned solution into washbasin takes off the nest place and flour stirs, and flour is rubbed into dough;
(4) fermentation: dough is moved to insulating box (chamber) ferment, the temperature adjusting of case (chamber) at 35～38 ℃, was made the dough continuing fermentation 30～40 minutes;
(5) base: fermentation is spread out, be cut into strip and be rubbed into strip, cut into 80～100 gram/pieces and make the steamed bun green compact;
(6) steam: the steamed bun green compact are loaded onto steamer, place steamed 10～15 minutes on the very hot oven boiling water pot the finished product steamed bun.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100552008A CN103284062A (en) | 2012-03-05 | 2012-03-05 | Method for preparing steamed bun |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100552008A CN103284062A (en) | 2012-03-05 | 2012-03-05 | Method for preparing steamed bun |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103284062A true CN103284062A (en) | 2013-09-11 |
Family
ID=49086041
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012100552008A Pending CN103284062A (en) | 2012-03-05 | 2012-03-05 | Method for preparing steamed bun |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103284062A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750735A (en) * | 2013-12-30 | 2014-04-30 | 九阳股份有限公司 | Cooking method for steamed bun making machine |
| CN104605260A (en) * | 2015-02-15 | 2015-05-13 | 高振宇 | Preparation method of high-gluten steamed bread |
| CN108813324A (en) * | 2018-05-18 | 2018-11-16 | 山西大学 | A kind of Lactobacillus sanfrancisco steamed bun and preparation method thereof |
| CN109006939A (en) * | 2018-09-07 | 2018-12-18 | 山西大学 | A kind of Lactobacillus sanfrancisco Ls-1001 bread and preparation method thereof |
| CN110959804A (en) * | 2019-12-24 | 2020-04-07 | 上海爱一特餐饮有限公司 | Steamed twisted roll and its making method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1185282A (en) * | 1996-12-20 | 1998-06-24 | 王良平 | Steamed bun with beer fragrance and preparation method thereof |
| CN102090568A (en) * | 2009-12-09 | 2011-06-15 | 黄立强 | Method for making steamed breads |
-
2012
- 2012-03-05 CN CN2012100552008A patent/CN103284062A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1185282A (en) * | 1996-12-20 | 1998-06-24 | 王良平 | Steamed bun with beer fragrance and preparation method thereof |
| CN102090568A (en) * | 2009-12-09 | 2011-06-15 | 黄立强 | Method for making steamed breads |
Non-Patent Citations (1)
| Title |
|---|
| 封长虎: "《南方美味家常面点》", 30 April 2001, 金盾出版社 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750735A (en) * | 2013-12-30 | 2014-04-30 | 九阳股份有限公司 | Cooking method for steamed bun making machine |
| CN104605260A (en) * | 2015-02-15 | 2015-05-13 | 高振宇 | Preparation method of high-gluten steamed bread |
| CN108813324A (en) * | 2018-05-18 | 2018-11-16 | 山西大学 | A kind of Lactobacillus sanfrancisco steamed bun and preparation method thereof |
| CN109006939A (en) * | 2018-09-07 | 2018-12-18 | 山西大学 | A kind of Lactobacillus sanfrancisco Ls-1001 bread and preparation method thereof |
| CN110959804A (en) * | 2019-12-24 | 2020-04-07 | 上海爱一特餐饮有限公司 | Steamed twisted roll and its making method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101980477B1 (en) | Method for producing Makgeolli using silver skin of coffee | |
| CN102948440B (en) | Method for processing selenium-rich matcha fermented bread | |
| CN101375692A (en) | Bread and method for producing the same | |
| CN101731497B (en) | Quick-frozen steamed bread and preparation method thereof | |
| CN103284062A (en) | Method for preparing steamed bun | |
| CN102090568A (en) | Method for making steamed breads | |
| CN102919319A (en) | Rice cake and manufacturing method thereof | |
| CN101475902A (en) | Production method for edible vinegar | |
| CN102960626A (en) | Method for quickly producing traditional northeast glutinous steamed bun stuffed with sweetened bean paste | |
| CN105076296A (en) | Method for making breads | |
| CN1853484A (en) | Steamed bread and dumpling with green vegetables | |
| CN102626202A (en) | Making method of wholewheat smashed bean bun | |
| CN101194636A (en) | Method for rapidly producing viscous wet skin of tofu | |
| CN101803622A (en) | Method for preparing flour-based food | |
| CN103351980B (en) | Brewing method of red glutinous yellow wine | |
| KR20110024061A (en) | Method for manufacturing a sweet drink made from fermented rice | |
| CN111733047A (en) | Chenopodium quinoa willd wine and preparation method thereof | |
| CN111893017A (en) | Maotai-flavor liquor and blending production process thereof | |
| CN103229934B (en) | Method for manufacturing steamed bun with high simplicity and rapidness and long shelf life | |
| CN103710250A (en) | Manufacturing method of jujube vinegar | |
| CN104171046B (en) | Processing method of black tea | |
| KR20130118281A (en) | Processing method of rice for brewing alcoholic beverage and producing method of crude liquor, alcoholic beverage and cooked rice using the same | |
| CN104042718A (en) | Processing method of gardenia fruits | |
| CN113796491A (en) | Formula and production process for fermenting and steaming pastry product | |
| KR20060099348A (en) | A steamed bread of chungkookjang and the preparation method of the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130911 |