CN103504181A - Pumpkin bun and preparation method thereof - Google Patents
Pumpkin bun and preparation method thereof Download PDFInfo
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- CN103504181A CN103504181A CN201310440895.6A CN201310440895A CN103504181A CN 103504181 A CN103504181 A CN 103504181A CN 201310440895 A CN201310440895 A CN 201310440895A CN 103504181 A CN103504181 A CN 103504181A
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- pumpkin
- steamed stuffed
- stuffed bun
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- 235000000832 Ayote Nutrition 0.000 title claims abstract description 72
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 72
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 72
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 72
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 72
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 48
- 235000013312 flour Nutrition 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 235000000346 sugar Nutrition 0.000 claims abstract description 30
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 229920002261 Corn starch Polymers 0.000 claims abstract description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 12
- 235000014121 butter Nutrition 0.000 claims abstract description 12
- 239000008120 corn starch Substances 0.000 claims abstract description 12
- 229920001592 potato starch Polymers 0.000 claims abstract description 12
- 235000009566 rice Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- 238000003756 stirring Methods 0.000 claims description 21
- 238000002156 mixing Methods 0.000 claims description 16
- 238000011049 filling Methods 0.000 claims description 14
- 229940099112 cornstarch Drugs 0.000 claims description 11
- 238000000465 moulding Methods 0.000 claims description 10
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 238000010411 cooking Methods 0.000 claims description 4
- 235000011837 pasties Nutrition 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 238000009923 sugaring Methods 0.000 claims description 4
- 210000000582 semen Anatomy 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000006072 paste Substances 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 description 11
- 241000209094 Oryza Species 0.000 description 8
- 210000003491 skin Anatomy 0.000 description 8
- 238000000034 method Methods 0.000 description 6
- 240000008415 Lactuca sativa Species 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a pumpkin bun and a preparation method thereof. The pumpkin bun comprises a wrapper and a stuffing. The wrapper comprises pumpkin paste, cake flour, sugar, yeast powder, baking powder and water. The stuffing comprises sugar, glutinous rice flour, pumpkin paste, corn starch, water, butter, egg liquid and potato starch. The preparation method comprises the following steps: preparing raw materials, kneading dough, making a stuffing, shaping, leavening, steaming, cooling, quick-freezing and preserving. Compared with the prior art, the pumpkin bun has the advantages of unique compositions of the wrapper and the stuffing, good taste, excellent flavor, good appearance, long shelf life, rich nutrition and the like.
Description
technical fieldthe present invention relates to a kind of food and preparation method thereof.
background technologypumpkin bag is as one of Chinese traditional cuisines,, the taste of smooth deliciousness and abundant nutritive value are subject to people's extensive welcome, current because of the appearance of its beautiful softness, the making food materials of pumpkin bag are substantially identical, i.e. minced pumpkin, Plain flour, baking powder, milk, sugar, salt, salad oil, egg pulp, sodium bicarbonate and flour, manufacturing process is substantially:
1. pumpkin installs with freshness protection package, puts micro-wave oven, high fiery 2-3 minute, take out with spoon be pressed into mud minced pumpkin;
2. flour, baking powder, soda ash mixes, and sieves, and by sugar, salt adds, and mixes thoroughly;
3. in egg pulp, add salad oil, milk is mixed thoroughly, and one of minced pumpkin joins in flour, stirs into batter;
4. chopping board is spread flour, above batter is poured on, rolls on one deck flour;
5. roll on after flour, be cut into little minute, do circularly, one deck flour is rolled on surface, is discharged on baking tray, and with scissors for kitchen, on dough, suitably cutting several cuttves can baking box preheating 190Du， middle level, and about about 20 minutes, go out fragrance, epidermis is painted enough.
The pumpkin bag of selling in the market adopts above-mentioned raw materials and method to make substantially, in the process of reality processing, because composition, the preparation method of surface composition, filling are single, make the pumpkin bag appearance dimness of making, in addition, after pumpkin wraps in and places certain hour, not only face meeting hardening when edible, and can not deposit for a long time pumpkin bag; In addition, the pumpkin bag of selling is in the market the large and proportion that strengthens flavouring of pursuit oil simply just, makes pumpkin wrap in when edible mouthfeel bad, personage's the demand so existing pumpkin bag can not meet all tastes.
summary of the inventionthe object of the present invention is to provide the composition of a kind of surface and fillings unique, mouthfeel is good, and taste is good, specious, and the holding time is long, nutritious, processes easy pumpkin bag and preparation method thereof.
A bag, it is made by weight by following compositions:
(1) surface: 43.032～47.432kg;
Described surface is to be made by weight by following composition:
Minced pumpkin: 12.1～13.1 kg;
Weak flour: 25.5～26.5kg;
Sugar: 2.1～3.1kg;
Dusty yeast: 0.134～0.334kg;
Baking powder: 0.108～0.308kg;
Water (12～13 ℃): 3.09～4.09kg;
(2) fillings: 34.61～42.61kg;
Described fillings is to be made by weight by following composition:
Sugar: 8.46～9.46kg;
Glutinous rice flour: 0.432～1.432kg;
Minced pumpkin: 14.3～15.3kg;
Cornstarch: 1.366～2.366kg;
Water: 2.5～3.5kg;
Butter: 2.02～3.02kg;
Egg liquid: 5.1～6.1kg;
Potato starch: 0.432～1.432kg.
Wherein preferred, described pumpkin bag is made by weight by following compositions:
(1) surface: 45.232kg;
Described surface is to be made by weight by following composition:
Minced pumpkin: 12.6kg;
Weak flour: 26kg;
Sugar: 2.6kg;
Dusty yeast: 0.234kg;
Baking powder: 0.208kg;
Water (12～13 ℃): 3.59kg;
(2) fillings: 38.61kg;
Described fillings is to be made by weight by following composition:
Sugar: 8.96kg;
Glutinous rice flour: 0.932kg;
Minced pumpkin: 14.8kg;
Cornstarch: 1.866kg;
Water: 3kg;
Butter: 2.52kg;
Egg liquid: 5.6kg;
Potato starch: 0.932kg.
In mentioned component, the method for making of minced pumpkin is same as the prior art, is about to after pumpkin is cleaned remove the peel, go seed, is then cut into small pieces, and upper pan boiling 30～40 minutes, takes out and smash into mud to pieces.
Egg liquid method for making in mentioned component is same as the prior art, is about to after egg shells pour in bowl, and egg white and yolk are stirred.
The preparation method of a kind of pumpkin bag that the present invention proposes, step is as follows:
(1) raw material is prepared: by above-mentioned weight ratio, prepare surface and fillings, guarantee raw material free from admixture;
(2) and filling: first will potato starch, glutinous rice flour and cornstarch stir after mixing, then add sugar, egg liquid and water, stir, then add minced pumpkin, stir, then mixture being put into pot steams 30～40 minutes, mixture in the pasty state, takes out mixture from pot, dries in the air to 40～50 ℃, then in mixture, add butter, after stirring, obtain fillings;
(3) and face: weak flour and baking powder are added in dough mixing machine and stirred, then sugar is added to the water to be stirred to and dissolves, again the water of sugaring is joined in minced pumpkin and stirred, again dusty yeast is joined in minced pumpkin and stirred, the mixture being obtained by minced pumpkin, dusty yeast, water and sugar is added in dough mixing machine, dough mixing machine stirs 8 minutes, obtains dough, and dough temperature is 15～18 ℃;
(4) moulding: the dough that step (3) is obtained is made some skins, and then each skin is made steamed stuffed bun with filling, the skin of each steamed stuffed bun and the weight ratio of filling are 8:5;
(5) fermentation: be 30～40 ℃ by the temperature of 30～40 minutes ，Xing Mian chambers of the awake face of the steamed stuffed bun of moulding, humidity is 35%～40%;
(6) cook: utilize steam box at 100～105 ℃, to steam 10～15 minutes the steamed stuffed bun after fermentation;
(7) cooling: the steamed stuffed bun after cooking is naturally cooling, make the surface temperature of steamed stuffed bun reach 10～15 ℃;
(8) quick-frozen: by the quick-frozen 40 minutes at-35 ℃ of cooled steamed stuffed bun;
(9) preserve: after the steamed stuffed bun pack after quick-frozen, can preserve storage temperature-18 ℃.
Wherein, in above-mentioned steps (4), when steamed stuffed bun moulding, for making pumpkin bag mouthfeel better, best, in each steamed stuffed bun stuffing, add SEMEN PINI KORAIENSIS, addition is 2g/.
The present invention is improved in the composition of traditional pumpkin bag and method for making, compares with the composition of traditional pumpkin bag, and musculus cutaneus of the present invention also adds minced pumpkin, so the present invention is a kind of special taste, and nutritious and non-additive pumpkin bag; The pumpkin of making through above composition wraps in when edible, the perfume (or spice) of surface and minced pumpkin sweet just right, the melon mud of fillings sweet with creamy, fragrant simple and elegant, the salubrious mouthfeel of giving a kind of combined type of people of pine nut, especially applicable women and children eat; In addition, the pumpkin bag holding time that the present invention proposes is long, and when edible after preserving, mouthfeel inconvenience, there will not be the phenomenons such as surface hardening; The pumpkin packet preparation method that the present invention proposes is very easy when operation, and equipment all adopts existing equipment, and the whole process-cycle is short, and labor strength is low, is applicable to large-scale production.
the specific embodiment1 one kinds of pumpkin bags of embodiment, it is made by weight by following compositions:
(1) surface: 45.232kg;
Described surface is to be made by weight by following composition:
Minced pumpkin: 12.6kg;
Weak flour: 26kg;
Sugar: 2.6kg;
Dusty yeast: 0.234kg;
Baking powder: 0.208kg;
Water (12～13 ℃): 3.59kg;
(2) fillings: 38.61kg;
Described fillings is to be made by weight by following composition:
Sugar: 8.96kg;
Glutinous rice flour: 0.932kg;
Minced pumpkin: 14.8kg;
Cornstarch: 1.866kg;
Water: 3kg;
Butter: 2.52kg;
Egg liquid: 5.6kg;
Potato starch: 0.932kg.
2 one kinds of pumpkin bags of embodiment, it is made by weight by following compositions:
(1) surface: 47.232kg;
Described surface is to be made by weight by following composition:
Minced pumpkin: 13.1kg;
Weak flour: 26.5kg;
Sugar: 3.1kg;
Dusty yeast: 0.334kg;
Baking powder: 0.308kg;
Water (12～13 ℃): 4.09kg;
(2) fillings: 34.61kg;
Described fillings is to be made by weight by following composition:
Sugar: 8.46kg;
Glutinous rice flour: 0.432kg;
Minced pumpkin: 14.3kg;
Cornstarch: 1.366kg;
Water: 2.5kg;
Butter: 2.02kg;
Egg liquid: 5.1kg;
Potato starch: 0.432kg.
3 one kinds of pumpkin bags of embodiment, it is made by weight by following compositions:
(1) surface: 43.232kg;
Described surface is to be made by weight by following composition:
Minced pumpkin: 12.1kg;
Weak flour: 25.5kg;
Sugar: 2.1kg;
Dusty yeast: 0.134kg;
Baking powder: 0.108kg;
Water (12～13 ℃): 3.09kg;
(2) fillings: 12.61kg;
Described fillings is to be made by weight by following composition:
Sugar: 9.46kg;
Glutinous rice flour: 1.432kg;
Minced pumpkin: 15.3kg;
Cornstarch: 2.366kg;
Water: 3.5kg;
Butter: 3.02kg;
Egg liquid: 6.1kg;
Potato starch: 1.432kg.
The preparation method of 4 one kinds of pumpkin bags of embodiment, step is as follows:
(1) raw material is prepared: the weight ratio of pressing embodiment 1 or embodiment 2 or embodiment 3 is prepared surface and fillings, guarantees raw material free from admixture;
(2) and filling: first will potato starch, glutinous rice flour and cornstarch stir after mixing, then add sugar, egg liquid and water, stir, then add minced pumpkin, stir, then mixture being put into pot steams 30 minutes, mixture in the pasty state, takes out mixture from pot, dries in the air to 50 ℃, then in mixture, add butter, after stirring, obtain fillings;
(3) and face: weak flour and baking powder are added in dough mixing machine and stirred, then sugar is added to the water to be stirred to and dissolves, again the water of sugaring is joined in minced pumpkin and stirred, again dusty yeast is joined in minced pumpkin and stirred, the mixture being obtained by minced pumpkin, dusty yeast, water and sugar is added in dough mixing machine, dough mixing machine stirs 8 minutes, obtains dough, and dough temperature is 18 ℃;
(4) moulding: the dough that step (3) is obtained is made skin, then makes steamed stuffed bun with filling, the skin 48g of each steamed stuffed bun, filling 30g;
(5) fermentation: be 40 ℃ by the temperature of 30 minutes ，Xing Mian chambers of the awake face of the steamed stuffed bun of moulding, humidity is 40%;
(6) cook: utilize steam box at 105 ℃, to steam 11 minutes the steamed stuffed bun after fermentation;
(7) cooling: the steamed stuffed bun after cooking is naturally cooling, make the surface temperature of steamed stuffed bun reach 15 ℃;
(8) quick-frozen: by the quick-frozen 40 minutes at-35 ℃ of cooled steamed stuffed bun;
(9) preserve: after the steamed stuffed bun pack after quick-frozen, can preserve storage temperature-18 ℃.
The preparation method of 5 one kinds of pumpkin bags of embodiment, step is as follows:
(1) raw material is prepared: the weight ratio of pressing embodiment 1 or embodiment 2 or embodiment 3 is prepared surface and fillings, guarantees raw material free from admixture;
(2) and filling: first will potato starch, glutinous rice flour and cornstarch stir after mixing, then add sugar, egg liquid and water, stir, then add minced pumpkin, stir, then mixture being put into pot steams 30 minutes, mixture in the pasty state, takes out mixture from pot, dries in the air to 50 ℃, then in mixture, add butter, after stirring, obtain fillings;
(3) and face: weak flour and baking powder are added in dough mixing machine and stirred, then sugar is added to the water to be stirred to and dissolves, again the water of sugaring is joined in minced pumpkin and stirred, again dusty yeast is joined in minced pumpkin and stirred, the mixture being obtained by minced pumpkin, dusty yeast, water and sugar is added in dough mixing machine, dough mixing machine stirs 8 minutes, obtains dough, and dough temperature is 18 ℃;
(4) moulding: the dough that step (3) is obtained is made some skins, and then each skin is made steamed stuffed bun with filling, the skin 48g of each steamed stuffed bun, filling 30g, and in the filling of each steamed stuffed bun, add the SEMEN PINI KORAIENSIS of 2g;
(5) fermentation: be 40 ℃ by the temperature of 30 minutes ，Xing Mian chambers of the awake face of the steamed stuffed bun of moulding, humidity is 40%;
(6) cook: utilize steam box at 105 ℃, to steam 11 minutes the steamed stuffed bun after fermentation;
(7) cooling: the steamed stuffed bun after cooking is naturally cooling, make the surface temperature of steamed stuffed bun reach 15 ℃;
(8) quick-frozen: by the quick-frozen 40 minutes at-35 ℃ of cooled steamed stuffed bun;
(9) preserve: after the steamed stuffed bun pack after quick-frozen, can preserve storage temperature-18 ℃.
Claims (4)
1. a pumpkin bag, is characterized in that: it is made by weight by following compositions:
(1) surface: 43.032～47.432kg;
Described surface is to be made by weight by following composition:
Minced pumpkin: 12.1～13.1 kg;
Weak flour: 25.5～26.5kg;
Sugar: 2.1～3.1kg;
Dusty yeast: 0.134～0.334kg;
Baking powder: 0.108～0.308kg;
Water (12～13 ℃): 3.09～4.09kg;
(2) fillings: 34.61～42.61kg;
Described fillings is to be made by weight by following composition:
Sugar: 8.46～9.46kg;
Glutinous rice flour: 0.432～1.432kg;
Minced pumpkin: 14.3～15.3kg;
Cornstarch: 1.366～2.366kg;
Water: 2.5～3.5kg;
Butter: 2.02～3.02kg;
Egg liquid: 5.1～6.1kg;
Potato starch: 0.432～1.432kg.
2. pumpkin bag according to claim 1, is characterized in that: it is made by weight by following compositions:
(1) surface: 45.232kg;
Described surface is to be made by weight by following composition:
Minced pumpkin: 12.6kg;
Weak flour: 26kg;
Sugar: 2.6kg;
Dusty yeast: 0.234kg;
Baking powder: 0.208kg;
Water (12～13 ℃): 3.59kg;
(2) fillings: 38.61kg;
Described fillings is to be made by weight by following composition:
Sugar: 8.96kg;
Glutinous rice flour: 0.932kg;
Minced pumpkin: 14.8kg;
Cornstarch: 1.866kg;
Water: 3kg;
Butter: 2.52kg;
Egg liquid: 5.6kg;
Potato starch: 0.932kg.
3. a preparation method for pumpkin bag, is characterized in that: step is as follows:
(1) raw material is prepared: by the weight ratio of claim 1, prepare surface and fillings, guarantee raw material free from admixture;
(2) and filling: first will potato starch, glutinous rice flour and cornstarch stir after mixing, then add sugar, egg liquid and water, stir, then add minced pumpkin, stir, then mixture being put into pot steams 30～40 minutes, mixture in the pasty state, takes out mixture from pot, dries in the air to 40～50 ℃, then in mixture, add butter, after stirring, obtain fillings;
(3) and face: weak flour and baking powder are added in dough mixing machine and stirred, then sugar is added to the water to be stirred to and dissolves, again the water of sugaring is joined in minced pumpkin and stirred, again dusty yeast is joined in minced pumpkin and stirred, the mixture being obtained by minced pumpkin, dusty yeast, water and sugar is added in dough mixing machine, dough mixing machine stirs 8 minutes, obtains dough, and dough temperature is 15～18 ℃;
(4) moulding: the dough that step (3) is obtained is made some skins, and then each skin is made steamed stuffed bun with filling, the skin of each steamed stuffed bun and the weight ratio of filling are 8:5;
(5) fermentation: be 30～40 ℃ by the temperature of 30～40 minutes ，Xing Mian chambers of the awake face of the steamed stuffed bun of moulding, humidity is 35%～40%;
(6) cook: utilize steam box at 100～105 ℃, to steam 10～15 minutes the steamed stuffed bun after fermentation;
(7) cooling: the steamed stuffed bun after cooking is naturally cooling, make the surface temperature of steamed stuffed bun reach 10～15 ℃;
(8) quick-frozen: by the quick-frozen 40 minutes at-35 ℃ of cooled steamed stuffed bun;
(9) preserve: after the steamed stuffed bun pack after quick-frozen, can preserve storage temperature-18 ℃.
4. the preparation method of pumpkin bag according to claim 3, is characterized in that: in described step (4), when steamed stuffed bun moulding, in each steamed stuffed bun stuffing, add SEMEN PINI KORAIENSIS, addition is 2g/.
Priority Applications (1)
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| CN201310440895.6A CN103504181A (en) | 2013-09-25 | 2013-09-25 | Pumpkin bun and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310440895.6A CN103504181A (en) | 2013-09-25 | 2013-09-25 | Pumpkin bun and preparation method thereof |
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| CN103504181A true CN103504181A (en) | 2014-01-15 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104255860A (en) * | 2014-09-17 | 2015-01-07 | 南宁振企农业科技开发有限公司 | Preparation method of red-core pitaya and mochi bread |
| CN104872524A (en) * | 2015-05-01 | 2015-09-02 | 黄志鹏 | Preparation method of bread employing potatoes as main body |
| CN104905083A (en) * | 2015-07-06 | 2015-09-16 | 庄子武 | Steamed stuffed bun production method |
| CN106173928A (en) * | 2016-08-14 | 2016-12-07 | 郭欢 | Therapeutic method to keep the adverse QI flowing downwards alleviating distention in middle-JIAO Semen avenae nudae Fructus Cucurbitae moschatae steamed sponge cake and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101461508A (en) * | 2009-01-13 | 2009-06-24 | 李成杰 | Quick freezing pumpkin cake and method for producing the same |
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| CN104255860A (en) * | 2014-09-17 | 2015-01-07 | 南宁振企农业科技开发有限公司 | Preparation method of red-core pitaya and mochi bread |
| CN104255860B (en) * | 2014-09-17 | 2016-09-07 | 南宁振企农业科技开发有限公司 | Preparation method of red-core pitaya and mochi bread |
| CN104872524A (en) * | 2015-05-01 | 2015-09-02 | 黄志鹏 | Preparation method of bread employing potatoes as main body |
| CN104905083A (en) * | 2015-07-06 | 2015-09-16 | 庄子武 | Steamed stuffed bun production method |
| CN106173928A (en) * | 2016-08-14 | 2016-12-07 | 郭欢 | Therapeutic method to keep the adverse QI flowing downwards alleviating distention in middle-JIAO Semen avenae nudae Fructus Cucurbitae moschatae steamed sponge cake and preparation method thereof |
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Application publication date: 20140115 |