CN104026185A - Production process of pan-fried dumplings - Google Patents
Production process of pan-fried dumplings Download PDFInfo
- Publication number
- CN104026185A CN104026185A CN201410235757.9A CN201410235757A CN104026185A CN 104026185 A CN104026185 A CN 104026185A CN 201410235757 A CN201410235757 A CN 201410235757A CN 104026185 A CN104026185 A CN 104026185A
- Authority
- CN
- China
- Prior art keywords
- pan
- fried
- fried dumplings
- dumplings
- temperature
- 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to the technical field of catering foods, in particular to a production process of pan-fried dumplings. Under a controllable condition, the pan-fried dumplings are produced, processed and made on a large scale, two thirds of the bottom of each pan-fried dumpling is golden and crispy, one third of the upper portion of each pan-fried dumpling is snow-white and soft, the appearance is attractive, and the taste is fresh and delicious. In order to achieve the purpose, according to the technical scheme, the production process comprises the following steps of (1) filling making, (2) wrapper production, (3) forming, (4) quick freezing, (5) subpackaged encasement, (6) frozen distribution, (7) storefront fermentation and (8) frying for finished products.
Description
Technical field
The present invention relates to dining food technical field, be specifically related to a kind of Pan-Fried Dumplings production technology.
Background technology
Existing production Pan-Fried Dumplings have following shortcoming:
1, similar Pan-Fried Dumplings product adopts traditional handicraft, because Pan-Fried Dumplings musculus cutaneus very easily proofs after making, so Pan-Fried Dumplings can only be made enough at that time, sells at that time, so manual manufacture output is limited in addition.
2, other steamed stuffed bun suitability for industrialized production producers, prior art processes tightly can meet, and produces at that time, proofs at that time the control requirement at once steaming, and can not accomplish after product is distributed to StoreFront by central kitchen to proof, fried manufacturing technique requirent again.
summary of the invention
The present invention, in order to solve the weak point in above-mentioned background technology, provides a kind of Pan-Fried Dumplings production technology, and it is under controlled condition; carry out production and processing and the making of scale, fried go out Pan-Fried Dumplings bottom 2/3 golden yellow crisp, top 1/3 is snow-white soft; good looking appearance, the fresh perfume (or spice) of taste.
For achieving the above object, the technical solution used in the present invention is: a kind of Pan-Fried Dumplings production technology, is characterized in that: comprise following production technology: 1) fillings makes → 2) musculus cutaneus makes → 3) moulding → 4) quick-frozen → 5) packing cartonning → 6) freezing dispensing → 7) StoreFront proofs → 8) be fried into finished product.
1) described fillings manufacture craft is:
A) under ambient temperature is less than the condition of 10 DEG C, get fresh pork, dropped in cutmixer and cut as minced meat, then minced meat, ginger, cooking wine, flavor pack, light soy sauce are poured in stuffing mixer, then added chicken soup, temperature is controlled at 0-4 DEG C, cover cover, open and stir button, stir 15 minutes;
B) close mixer, then add chopped spring onion and end, bean sprouts, and with scraping to produce, chopped spring onion and end, bean sprouts are pushed aside, it is covered above meat stuffing uniformly, cover cover, open and stir button, stir 1 minute;
C) after the time arrives, open out filling device, fillings is divided and installed in box, the fillings temperature of mixing is controlled at 8-15 DEG C, in time the fillings of making is pushed to steamed stuffed bun and refrigerates between making for subsequent use;
2) described musculus cutaneus manufacture craft comprises and face → pressure surface:
A) the described step with face comprises the following steps:
A, pour flour into dough mixing machine, add baking powder, yeast, modifying agent and white sugar material bag, change down shelves and stir 1 minute, to material bag and flour uniformity;
B, clear water is added in dough mixing machine, and face water temperature uses ice cube to be controlled at 8-10 DEG C of left and right, continue slow shelves and stir;
C, stirring change up shelves and stir a 4-5 minute to without after dry powder for 2-3 minute, and dough is become reconciled;
D, the dough of becoming reconciled is placed on clean operating desk, for subsequent use, the surface temperature of having lived is controlled at below 20-22 DEG C;
B) step of described pressure surface comprises the following steps:
A, get face 6～8kg at every turn, put automatic oodle maker into, the every pressure of musculus cutaneus 2 times, raises 1 time roller pitch, adjusts altogether 3 times, and every musculus cutaneus compacting 6-8 times, makes dough sheet be depressed into smooth, fine and smooth, smooth being advisable;
3) moulding
A, moulding are made and are used HM-680 type stuffed bun shaping machine, get fillings and are added in former configuration hopper, open moulding control power supply, open moulding rolling wheel, regulate rolling wheel speed parameter to 4-5, musculus cutaneus to be rolled, unlatching blanking parameter is to 30-35, fillings flows out to be rolled by musculus cutaneus, and fillings weight is 15g;
B, adjusting Pan-Fried Dumplings size knob make parameter to 39, regulate rolling wheel barrier width to 21cm, and adjusting range skin thickness, to 3mm, makes musculus cutaneus weight reach 25g, and Pan-Fried Dumplings overall weight reaches 40g, in be controlled at ± 3g of error;
The quality of c, quality inspection personnel selective examination steamed stuffed bun: whether thickness is consistent for musculus cutaneus, has or not bottom drain opening, and whether the weight of steamed stuffed bun meets gauging of products standard-required;
The sanitary condition of the personnel inspection steamed stuffed bun dish of d, responsible Pan-Fried Dumplings sabot: clean, without greasy, have or not ponding, there is ponding towel that ponding is dried;
E, check whether Pan-Fried Dumplings bottom has opening, bottom drain while picking up Pan-Fried Dumplings, confirm that Pan-Fried Dumplings quality meets product required standard;
F, balance: qualified Pan-Fried Dumplings are put into stainless steel and reveal eye dish, fill rear added depositing;
4) quick-frozen
After Pan-Fried Dumplings are added, within 15 minutes, be transferred to freezer, the temperature of freezer is arranged on-18 DEG C;
5) packing cartonning
Pan-Fried Dumplings were deposited after 5 hours in freezer, cool the temperature to-10 DEG C following after, make Pan-Fried Dumplings adfreezing, Pan-Fried Dumplings in dish are divided and are filled in plastics valve bag, put into carton, then carton is put back to freezer and is continued preservation;
6) freezing dispensing
Freezing dispensing vehicle temperature setting is set to-10 DEG C, and the Pan-Fried Dumplings of needs dispensing are put into compartment fast, and closed door guarantees that in car, cold air does not does not scatter and disappear, and Pan-Fried Dumplings temperature is not higher than-5 DEG C;
Pan-Fried Dumplings are distributed to after StoreFront, and Pan-Fried Dumplings are collected to deep freezer, and refrigerator set temperature-7 DEG C, guarantee that Pan-Fried Dumplings internal temperature is lower than-5 DEG C;
7) StoreFront proofs
Whether a, inspection proofing box power supply, water source are connected and are intact;
B, unlatching proofing box total power switch, proofing box power supply indicator lights;
C, press proofing box power switch, proofing box temperature 38-40 DEG C is set, humidity 54-56%;
D, take out the Pan-Fried Dumplings in deep freezer, by wide to long * its balance be that in the stainless steel disc of 60*40cm, every dish is put 40 Pan-Fried Dumplings, the every row of horizontally-arranged puts 8, the every row of vertical setting of types puts 5, steamed stuffed bun is put proper, ranks are neat, spacing is even;
E, reach and set after numerical value until proofing box display screen displays temperature, humidity parameter, open and proof chamber door, the balance Pan-Fried Dumplings that needs are proofed push in proofing box successively, close chamber door;
F, setting proofing period 30 minutes, press the timing of timing key and proof, and proofing box enters countdown and proofs duty;
G, treat that timing finishes, buzzing is sounded, and proofs end, opens chamber door, successively the Pan-Fried Dumplings that proof is released to proofing box;
8) fried
Whether a, inspection Pan-Fried Dumplings electromechanical source are connected and are intact, in tank, add clear water, guarantee that steam produces smoothly;
B, fried Pan-Fried Dumplings machine temperature setting is set to 180 DEG C, fried set of time is 12 minutes;
C, treat that by proofing fried Pan-Fried Dumplings together put into Pan-Fried Dumplings machine together with stainless steel disc, then in Pan-Fried Dumplings machine, inject ready-mixed oil 3500ml, cover pot cover, open Pan-Fried Dumplings machine heating power supply and steam generation power supply, Pan-Fried Dumplings enter fried state;
D, treat that Pan-Fried Dumplings machine warning buzzing sounds, Pan-Fried Dumplings are fried complete, rotation Pan-Fried Dumplings machine fuel line cock, remaining ready-mixed oil in Pan-Fried Dumplings machine is put into fuel tank, open Pan-Fried Dumplings machine pot cover, observe the fried state of Pan-Fried Dumplings, fried good Pan-Fried Dumplings bottom 2/3 is golden yellow, top 1/3 is snow-white, nothing is sticking, breach, show-through;
E, stainless steel disc is mentioned from pot and Pan-Fried Dumplings dish is put in to the position insulation specifying in steamed stuffed bun thermal insulation cabinet and sell;
The storage temperature of f, steamed stuffed bun is 75 DEG C-80 DEG C, and the term of validity of finished product steamed stuffed bun is 30-40 minute.
Described musculus cutaneus, moulding atelier are controlled at indoor temperature in 20 DEG C;
In described fried process, the holding temperature of steamed stuffed bun is 75 DEG C-80 DEG C, and the term of validity of finished product steamed stuffed bun is 30-40 minute.
Compared with prior art, advantage and effect that the present invention has are as follows: Pan-Fried Dumplings production technology involved in the present invention has been carried out strict control by the thermometer time to each stage in production technology, so can make dough after alive making, yeast in dough is controlled to resting state, so dough cannot proof, but production control is normally carried out, until product delivery is to StoreFront, give its suitable temperature, humidity and time, make it revive and proof rapidly, meet the fried requirement of selling of StoreFront, so under controlling of production process fried go out Pan-Fried Dumplings, bottom is golden yellow, top is snow-white, good looking appearance, the fresh fragrance of inner fillings U.S., in mouthfeel, can compare favourably with the manual Pan-Fried Dumplings of making at that time, the more important thing is and can meet the production of large-scale industrialization controlled.
detailed description of the invention:
A kind of Pan-Fried Dumplings production technology, comprises following production technology: 1) fillings makes → 2) musculus cutaneus makes → 3) moulding → 4) quick-frozen → 5) packing cartonning → 6) freezing dispensing → 7) StoreFront proofs → 8) be fried into finished product.
1) described fillings manufacture craft is:
A) under ambient temperature is less than the condition of 10 DEG C, take the fresh pork of formula ratio, dropped in cutmixer and cut as minced meat, then minced meat, ginger, cooking wine, flavor pack, light soy sauce are poured in stuffing mixer, the chicken soup that adds again formula ratio, temperature is controlled at 0-4 DEG C, covers cover, open and stir button, stir 15 minutes;
B) close mixer, then add chopped spring onion and the end, bean sprouts of formula ratio, and with scraping to produce, chopped spring onion and end, bean sprouts are pushed aside, it is covered above meat stuffing uniformly, cover cover, open and stir button, stir 1 minute;
C) after the time arrives, open out filling device, fillings is divided and installed in clean white box, the fillings temperature of mixing is controlled at 8-15 DEG C, in time the fillings of making is pushed to steamed stuffed bun and refrigerates between making for subsequent use;
2) described musculus cutaneus manufacture craft comprises and face → pressure surface:
A) the described step with face comprises the following steps:
A, pour flour into dough mixing machine, add baking powder, yeast, modifying agent and white sugar material bag, change down shelves and stir 1 minute, to material bag and flour uniformity;
B, add in dough mixing machine with the clear water that backet measures formula ratio, and face water temperature uses ice cube to be controlled at 8-10 DEG C of left and right, continue slow shelves and stir;
C, stirring change up shelves and stir a 4-5 minute to without after dry powder for 2-3 minute;
The dough surface of becoming reconciled is dry and glossy, and exquisiteness neatly, without harsh feeling, has good extensibility and elasticity with pulling dough, and dough softness is moderate;
D, the dough of becoming reconciled is placed on clean operating desk, for subsequent use, the surface temperature of having lived is controlled at below 20-22 DEG C;
Should control in conjunction with the speed of Workshop Production situation with face, must not stack too much (being advisable to be no more than one pot of face) in workshop or occur lacking face phenomenon, in order to avoid air-dry fermentation affects the production of operation below.
B) step of described pressure surface comprises the following steps:
A, automatic oodle maker: get face 6～8kg at every turn, put oodle maker into, the every pressure of musculus cutaneus 2 times, raises 1 time roller pitch, adjust 3 times altogether, and every minimum compacting of musculus cutaneus 6 times, suppresses at most 8 times, dough sheet is depressed into smooth, fine and smooth, smooth being advisable;
As found, dough is partially soft or really up to the mark should immediately return He Mianchu and again modulate, and just can carry out pressure surface until meet the requirements completely, and the impurity that affects product quality as found that there is invests on dough sheet and should process in time, must not flow into next procedure;
3) moulding
A, moulding are made and are used HM-680 type stuffed bun shaping machine, by length, spoon being dipped to fillings is added in hopper, open forming machine control power supply, open moulding rolling wheel, regulate rolling wheel speed parameter musculus cutaneus to be rolled to 4-5, open blanking parameter to 30-35, fillings flows out to be rolled by musculus cutaneus, and fillings weight is 15g;
B, adjusting Pan-Fried Dumplings size knob make parameter to 39, regulate rolling wheel barrier width to 21cm, and adjusting range skin thickness, to 3mm, makes musculus cutaneus weight reach 25g, and Pan-Fried Dumplings overall weight reaches 40g, in be controlled at ± 3g of error;
The quality of c, quality inspection personnel selective examination steamed stuffed bun: whether thickness is consistent for musculus cutaneus, has or not bottom drain opening, and whether the weight of steamed stuffed bun meets gauging of products standard-required;
The sanitary condition of the personnel inspection steamed stuffed bun dish of d, responsible Pan-Fried Dumplings sabot: clean, without greasy, ponding is dried with towel if any ponding;
E, check whether Pan-Fried Dumplings bottom has opening, bottom drain while picking up Pan-Fried Dumplings, confirm that Pan-Fried Dumplings quality meets product required standard (shape is good, and epidermis is smooth, imperforation, without bottom drain, weight meets the requirements and can enter dish);
F, balance: qualified Pan-Fried Dumplings are put into stainless steel and reveal eye dish: long * is wide is 60*40cm, and every dish is put 40 steamed stuffed buns, and the every row of horizontally-arranged puts 8, and the every row of vertical setting of types puts 5, and it is proper that steamed stuffed bun is put, and ranks are neat, and spacing is even.Fill rear added depositing;
Whole musculus cutaneus, moulding atelier are controlled at indoor temperature in 20 DEG C;
4, quick-frozen
After Pan-Fried Dumplings are added, within 15 minutes, be transferred to freezer.Freezer temperature arranges-18 DEG C;
5, packing cartonning
After treating that Pan-Fried Dumplings are deposited 5 hours in freezer, temperature is down to-10 DEG C following rear (Pan-Fried Dumplings adfreezing), Pan-Fried Dumplings in dish are divided and are filled in plastics valve bag, and 20 of every bag of packing, by after valve bag sealing, neat puts in the carton of having rolled well, every case is deposited 10 bags, by after paper box packing, and adhesive label, show the date of manufacture, the shelf-life.Then carton being put back to freezer continues to preserve;
6, freezing dispensing
Freezing dispensing vehicle temperature-10 DEG C are set, the Pan-Fried Dumplings of needs dispensing are put into compartment fast, closed door, guarantees that in car, cold air does not does not scatter and disappear, and Pan-Fried Dumplings temperature is not higher than-5 DEG C;
Pan-Fried Dumplings are distributed to after StoreFront, and StoreFront personnel collect Pan-Fried Dumplings to deep freezer in time, refrigerator set temperature-7 DEG C (guaranteeing that Pan-Fried Dumplings internal temperature is lower than-5 DEG C);
7, StoreFront proofs
Whether A, inspection proofing box power supply, water source are connected and are intact;
B, unlatching proofing box total power switch, proofing box power supply indicator lights;
C, press proofing box power switch, temperature, humidity, time indicator lamp all light;
Proofing box temperature 38-40 DEG C is set, humidity 54-56%, proofing box can be started working according to design temperature, humidity;
D, take out the Pan-Fried Dumplings in deep freezer, by wide to long * its balance be that in the stainless steel disc of 60*40cm, every dish is put 40 Pan-Fried Dumplings, the every row of horizontally-arranged puts 8, the every row of vertical setting of types puts 5, steamed stuffed bun is put proper, ranks are neat, spacing is even;
E, reach and set after numerical value until proofing box display screen displays temperature, humidity parameter, open and proof chamber door, balance Pan-Fried Dumplings that needs are proofed or push successively in proofing box from proofing box bottom, close chamber door;
F, setting proofing period 30 minutes, press the timing of timing key and proof, and proofing box enters countdown and proofs duty;
G, treat that timing finishes, buzzing is sounded, and proofs end, opens chamber door, successively the Pan-Fried Dumplings that proof is released to proofing box;
Proof the feature of steamed stuffed bun: color bleaches, surface light emitting, it is full that steamed stuffed bun decorative pattern becomes, and presses gently with forefinger, and musculus cutaneus can be upspring;
H, reserve and want the fried Pan-Fried Dumplings that proof at once, all the other are all put into refrigeration refrigerator-freezer and store;
8) fried
Whether a, inspection Pan-Fried Dumplings electromechanical source are connected and are intact, in tank, add appropriate clear water, guarantee that steam produces smoothly;
B, fried Pan-Fried Dumplings machine temperature setting is set to 180 DEG C, fried set of time is 12 minutes;
C, treat that by proofing fried Pan-Fried Dumplings together put into Pan-Fried Dumplings machine together with stainless steel disc, then in Pan-Fried Dumplings machine, inject ready-mixed oil 3500ml, cover pot cover, open Pan-Fried Dumplings machine heating power supply and steam generation power supply, Pan-Fried Dumplings enter fried state;
D, treat that Pan-Fried Dumplings machine warning buzzing sounds, Pan-Fried Dumplings are fried complete, rotation Pan-Fried Dumplings machine fuel line cock, remaining ready-mixed oil in Pan-Fried Dumplings machine is put into mailbox, open Pan-Fried Dumplings machine pot cover, observe the fried state of Pan-Fried Dumplings, fried good Pan-Fried Dumplings bottom 2/3 is golden yellow, top 1/3 is snow-white, nothing is sticking, breach, show-through;
E, use dedicated hook that stainless steel disc is mentioned from pot and Pan-Fried Dumplings dish is put in to the position insulation specifying in steamed stuffed bun thermal insulation cabinet and sell;
The storage temperature of f, steamed stuffed bun is 75 DEG C-80 DEG C, and the term of validity of finished product steamed stuffed bun is 30-40 minute.
The technological process of production of the present invention, mainly solve Pan-Fried Dumplings musculus cutaneus and controlled the problem of manufacturing at temperature, yeast in Pan-Fried Dumplings musculus cutaneus is in hibernation, later stage StoreFront sell making in again according to control under Pan-Fried Dumplings temperature, give suitable temperature, time and humidity, yeast recovery, musculus cutaneus are proofed to requirement that can be fried, and whole process temperature control is crucial, and it is crucial that the time is controlled.
1, fillings is effectively controlled in making below the temperature to 10 DEG C of fillings meat, and the temperature 0-4 DEG C of chicken soup, makes whole fillings be no more than 8-15 DEG C in the temperature after the mixing about 15 minutes is good, for temperature control in Pan-Fried Dumplings manufacturing process below ensures.
2, in the making of musculus cutaneus, need to control and the water temperature of face and and time of face, the temperature that water temperature over-high work is appeared is higher, be easy to make face to proof and affect operation below, so according to the temperature of normal-temperature water, adding ice cube makes water temperature be controlled at 8-10 DEG C, Mixing time also has control in addition, because the time has been grown, living, not only deliquescing but also temperature can raise the dough.So the making of dough by control water temperature and and time of face, make to live the dough temperature that below 20-22 DEG C, controlled proofing of yeast in dough, effectively delayed proofing of dough.
3, production line moulding is produced on the making that has been certain to 1 Pan-Fried Dumplings green compact in 15 minutes, within 15 minutes, the temperature rise of Pan-Fried Dumplings is less than 2 DEG C, the temperature of whole like this Pan-Fried Dumplings still can be lower than 26 DEG C of the temperature of reviving of Pan-Fried Dumplings musculus cutaneus yeast, more lower than yeast enliven temperature (36-39 DEG C), the Pan-Fried Dumplings green compact of making enter after quick freezing repository, Pan-Fried Dumplings temperature reduces rapidly, yeast directly enters rest period like this, can not proof again.
4, the means of distribution of freezing chain, has effectively kept the temperature of Pan-Fried Dumplings not rise, and musculus cutaneus just cannot proof and be controlled.The temperature of-10 DEG C of left and right can arrive shop not higher than-7 DEG C with Pan-Fried Dumplings temperature in the dispensing of 2-3 hour radiation scope StoreFront of guarantee completely.After storing in the refrigerator of StoreFront setting-7 DEG C, the temperature of Pan-Fried Dumplings can be higher than-5 DEG C yet.On Pan-Fried Dumplings state, touching up is like this that hard being convenient to deposited, nor can proof.(should not consider that Pan-Fried Dumplings temperature was lower than-5 DEG C herein, because Pan-Fried Dumplings temperature is too low, certainly will extend proofing period, should sell, experimental results show that in the time of-5 DEG C, Pan-Fried Dumplings state is better and at suitable proofing under temperature and humidity, proofing period 25-30 minute, can meet completely and proof fried needs, so the Temperature Setting of final Pan-Fried Dumplings is-5 DEG C.
5, proofing with fried of Pan-Fried Dumplings has professional proofing box and Pan-Fried Dumplings machine to complete, the temperature setting proofing has ensured that it is 36-39 DEG C that the yeast in Pan-Fried Dumplings musculus cutaneus can enter active period, it is in good condition that humidity setting has ensured that Pan-Fried Dumplings Pan-Fried Dumplings proof, and indirectly impelled Pan-Fried Dumplings can accomplish to proof completely.Pan-Fried Dumplings machine temperature setting is set to 180 DEG C, the Pan-Fried Dumplings that proof like this enter after Pan-Fried Dumplings machine, after fried 12 minutes, just can be by Pan-Fried Dumplings shortening, and can reach that Pan-Fried Dumplings bottom 2/3 is golden yellow, top 1/3 is snow-white, without being sticking, the quality of breach, show-through gold medal Pan-Fried Dumplings.
The control of temperature and time etc. in each control point above, effectively control proofing of Pan-Fried Dumplings musculus cutaneus, suitability for industrialized production can normally be carried out, and controlled musculus cutaneus in proofing box effectively proofing to good state in the time, finally meet fried needs, after fried, produce the product that meets standard-required.
The analysis of experimental data of the CCP of technique of the present invention
Above data analysis is learnt, identical with face room temperature, water temperature is identical, prepare burden in identical situation, the Mixing time of 6-8 minute is ideal, can reach the dough surface of becoming reconciled dry and glossy, fine and smooth clean and tidy and without harsh feeling, there is good extensibility and elasticity with pulling dough, and dough softness is moderate.
Proofing in experiment, fix the equipment of proofing, using the freezing Pan-Fried Dumplings of uniform temp, identical proofing under temperature, time, room temperature, record: 54%-56% proofs humidity and can reach the good effect that proofs.
Above experimental result is presented at the equipment of proofing of having fixed, and uses the freezing Pan-Fried Dumplings of uniform temp, and identical proofing under humidity, time, room temperature, Pan-Fried Dumplings are in the time of set temperature 38-40 DEG C, and proofing period is shorter, proofs in good conditionly, meets StoreFront and sells needs.
Above the results show: using the freezing Pan-Fried Dumplings of uniform temp, in the case of being provided with identical humiture, Pan-Fried Dumplings proofed in the best state in 28-33 minute, met standard-required.
Three, Pan-Fried Dumplings are fried
Experimental results show that: the Pan-Fried Dumplings that proof are 50 DEG C of the initial pot temperature of Pan-Fried Dumplings machine, when 180 DEG C of set temperatures, 12 minutes fried time is ideal, can reach the quality of the gold medal Pan-Fried Dumplings that we need.
Claims (4)
1. a Pan-Fried Dumplings production technology, is characterized in that: comprise following production technology: 1) fillings makes → 2) musculus cutaneus makes → 3) moulding → 4) quick-frozen → 5) packing cartonning → 6) freezing dispensing → 7) StoreFront proofs → 8) be fried into finished product.
2. ask a kind of Pan-Fried Dumplings production technology described in 1 according to power, it is characterized in that:
1) described fillings manufacture craft is:
A) under ambient temperature is less than the condition of 10 DEG C, get fresh pork, dropped in cutmixer and cut as minced meat, then minced meat, ginger, cooking wine, flavor pack, light soy sauce are poured in stuffing mixer, then added chicken soup, temperature is controlled at 0-4 DEG C, cover cover, open and stir button, stir 15 minutes;
B) close mixer, then add chopped spring onion and end, bean sprouts, and with scraping to produce, chopped spring onion and end, bean sprouts are pushed aside, it is covered above meat stuffing uniformly, cover cover, open and stir button, stir 1 minute;
C) after the time arrives, open out filling device, fillings is divided and installed in box, the fillings temperature of mixing is controlled at 8-15 DEG C, in time the fillings of making is pushed to steamed stuffed bun and refrigerates between making for subsequent use;
2) described musculus cutaneus manufacture craft comprises and face → pressure surface:
A) the described step with face comprises the following steps:
A, pour flour into dough mixing machine, add baking powder, yeast, modifying agent and white sugar material bag, change down shelves and stir 1 minute, to material bag and flour uniformity;
B, clear water is added in dough mixing machine, and face water temperature uses ice cube to be controlled at 8-10 DEG C of left and right, continue slow shelves and stir;
C, stirring change up shelves and stir a 4-5 minute to without after dry powder for 2-3 minute, and dough is become reconciled;
D, the dough of becoming reconciled is placed on clean operating desk, for subsequent use, the surface temperature of having lived is controlled at below 20-22 DEG C;
B) step of described pressure surface comprises the following steps:
A, get face 6～8kg at every turn, put automatic oodle maker into, the every pressure of musculus cutaneus 2 times, raises 1 time roller pitch, adjusts altogether 3 times, and every musculus cutaneus compacting 6-8 times, makes dough sheet be depressed into smooth, fine and smooth, smooth being advisable;
3) moulding
A, moulding are made and are used HM-680 type stuffed bun shaping machine, get fillings and are added in former configuration hopper, open moulding control power supply, open moulding rolling wheel, regulate rolling wheel speed parameter to 4-5, musculus cutaneus to be rolled, unlatching blanking parameter is to 30-35, fillings flows out to be rolled by musculus cutaneus, and fillings weight is 15g;
B, adjusting Pan-Fried Dumplings size knob make parameter to 39, regulate rolling wheel barrier width to 21cm, and adjusting range skin thickness, to 3mm, makes musculus cutaneus weight reach 25g, and Pan-Fried Dumplings overall weight reaches 40g, in be controlled at ± 3g of error;
The quality of c, quality inspection personnel selective examination steamed stuffed bun: whether thickness is consistent for musculus cutaneus, has or not bottom drain opening, and whether the weight of steamed stuffed bun meets gauging of products standard-required;
The sanitary condition of the personnel inspection steamed stuffed bun dish of d, responsible Pan-Fried Dumplings sabot: clean, without greasy, have or not ponding, there is ponding towel that ponding is dried;
E, check whether Pan-Fried Dumplings bottom has opening, bottom drain while picking up Pan-Fried Dumplings, confirm that Pan-Fried Dumplings quality meets product required standard;
F, balance: qualified Pan-Fried Dumplings are put into stainless steel and reveal eye dish, fill rear added depositing;
4) quick-frozen
After Pan-Fried Dumplings are added, within 15 minutes, be transferred to freezer, the temperature of freezer is arranged on-18 DEG C;
5) packing cartonning
Pan-Fried Dumplings were deposited after 5 hours in freezer, cool the temperature to-10 DEG C following after, make Pan-Fried Dumplings adfreezing, Pan-Fried Dumplings in dish are divided and are filled in plastics valve bag, put into carton, then carton is put back to freezer and is continued preservation;
6) freezing dispensing
Freezing dispensing vehicle temperature setting is set to-10 DEG C, and the Pan-Fried Dumplings of needs dispensing are put into compartment fast, and closed door guarantees that in car, cold air does not does not scatter and disappear, and Pan-Fried Dumplings temperature is not higher than-5 DEG C;
Pan-Fried Dumplings are distributed to after StoreFront, and Pan-Fried Dumplings are collected to deep freezer, and refrigerator set temperature-7 DEG C, guarantee that Pan-Fried Dumplings internal temperature is lower than-5 DEG C;
7) StoreFront proofs
Whether a, inspection proofing box power supply, water source are connected and are intact;
B, unlatching proofing box total power switch, proofing box power supply indicator lights;
C, press proofing box power switch, proofing box temperature 38-40 DEG C is set, humidity 54-56%;
D, take out the Pan-Fried Dumplings in deep freezer, by wide to long * its balance be that in the stainless steel disc of 60*40cm, every dish is put 40 Pan-Fried Dumplings, the every row of horizontally-arranged puts 8, the every row of vertical setting of types puts 5, steamed stuffed bun is put proper, ranks are neat, spacing is even;
E, reach and set after numerical value until proofing box display screen displays temperature, humidity parameter, open and proof chamber door, the balance Pan-Fried Dumplings that needs are proofed push in proofing box successively, close chamber door;
F, setting proofing period 30 minutes, press the timing of timing key and proof, and proofing box enters countdown and proofs duty;
G, treat that timing finishes, buzzing is sounded, and proofs end, opens chamber door, successively the Pan-Fried Dumplings that proof is released to proofing box;
8) fried
Whether a, inspection Pan-Fried Dumplings electromechanical source are connected and are intact, in tank, add clear water, guarantee that steam produces smoothly;
B, fried Pan-Fried Dumplings machine temperature setting is set to 180 DEG C, fried set of time is 12 minutes;
C, treat that by proofing fried Pan-Fried Dumplings together put into Pan-Fried Dumplings machine together with stainless steel disc, then in Pan-Fried Dumplings machine, inject ready-mixed oil 3500ml, cover pot cover, open Pan-Fried Dumplings machine heating power supply and steam generation power supply, Pan-Fried Dumplings enter fried state;
D, treat that Pan-Fried Dumplings machine warning buzzing sounds, Pan-Fried Dumplings are fried complete, rotation Pan-Fried Dumplings machine fuel line cock, remaining ready-mixed oil in Pan-Fried Dumplings machine is put into fuel tank, open Pan-Fried Dumplings machine pot cover, observe the fried state of Pan-Fried Dumplings, fried good Pan-Fried Dumplings bottom 2/3 is golden yellow, top 1/3 is snow-white, nothing is sticking, breach, show-through;
E, stainless steel disc is mentioned from pot and Pan-Fried Dumplings dish is put in to the position insulation specifying in steamed stuffed bun thermal insulation cabinet and sell;
The storage temperature of f, steamed stuffed bun is 75 DEG C-80 DEG C, and the term of validity of finished product steamed stuffed bun is 30-40 minute.
3. ask a kind of Pan-Fried Dumplings production technology described in 1 or 2 according to power, it is characterized in that: described musculus cutaneus, moulding atelier are controlled at indoor temperature in 20 DEG C.
4. ask a kind of Pan-Fried Dumplings production technology described in 3 according to power, it is characterized in that: in described fried process, the holding temperature of steamed stuffed bun is 75 DEG C-80 DEG C, and the term of validity of finished product steamed stuffed bun is 30-40 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410235757.9A CN104026185B (en) | 2014-05-30 | 2014-05-30 | A kind of Pan-Fried Dumplings production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410235757.9A CN104026185B (en) | 2014-05-30 | 2014-05-30 | A kind of Pan-Fried Dumplings production technology |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104026185A true CN104026185A (en) | 2014-09-10 |
| CN104026185B CN104026185B (en) | 2015-12-09 |
Family
ID=51457354
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410235757.9A Active CN104026185B (en) | 2014-05-30 | 2014-05-30 | A kind of Pan-Fried Dumplings production technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104026185B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174508A (en) * | 2016-07-22 | 2016-12-07 | 徐慧丽 | A kind of steamed stuffed bun stuffing and manufacture method |
| CN107251930A (en) * | 2017-06-12 | 2017-10-17 | 向军 | A kind of preparation method for steaming Pan-Fried Dumplings |
| CN108739936A (en) * | 2018-05-07 | 2018-11-06 | 广州巨万机械有限公司 | A kind of production method of optimization steamed stuffed bun mouthfeel |
| CN109699901A (en) * | 2019-02-26 | 2019-05-03 | 苏州杨过食品有限公司 | A kind of quick-frozen finished product is raw to be decocted and preparation method thereof |
| CN112262957A (en) * | 2020-10-27 | 2021-01-26 | 安徽包小白食品科技有限公司 | Dough sheet quality improver, preparation process and application thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101773227A (en) * | 2010-01-18 | 2010-07-14 | 江南大学 | Refrigerated dough steamed bread and production method thereof |
| CN103416674A (en) * | 2012-05-14 | 2013-12-04 | 杨宝刚 | Preparation method for frozen steamed-stuffed-bun |
| CN103598508A (en) * | 2013-11-19 | 2014-02-26 | 罗小勇 | Frozen uncooked steamed stuffed buns and production method thereof |
-
2014
- 2014-05-30 CN CN201410235757.9A patent/CN104026185B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101773227A (en) * | 2010-01-18 | 2010-07-14 | 江南大学 | Refrigerated dough steamed bread and production method thereof |
| CN103416674A (en) * | 2012-05-14 | 2013-12-04 | 杨宝刚 | Preparation method for frozen steamed-stuffed-bun |
| CN103598508A (en) * | 2013-11-19 | 2014-02-26 | 罗小勇 | Frozen uncooked steamed stuffed buns and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 师俊玲: "《食品加工过程质量与安全控制》", 30 September 2012, 北京：科学技术出版社 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174508A (en) * | 2016-07-22 | 2016-12-07 | 徐慧丽 | A kind of steamed stuffed bun stuffing and manufacture method |
| CN107251930A (en) * | 2017-06-12 | 2017-10-17 | 向军 | A kind of preparation method for steaming Pan-Fried Dumplings |
| CN108739936A (en) * | 2018-05-07 | 2018-11-06 | 广州巨万机械有限公司 | A kind of production method of optimization steamed stuffed bun mouthfeel |
| CN109699901A (en) * | 2019-02-26 | 2019-05-03 | 苏州杨过食品有限公司 | A kind of quick-frozen finished product is raw to be decocted and preparation method thereof |
| CN112262957A (en) * | 2020-10-27 | 2021-01-26 | 安徽包小白食品科技有限公司 | Dough sheet quality improver, preparation process and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104026185B (en) | 2015-12-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104026185B (en) | A kind of Pan-Fried Dumplings production technology | |
| CN103598508B (en) | Frozen uncooked steamed stuffed buns and production method thereof | |
| US4020184A (en) | Method of making pizza bread analog | |
| KR102047941B1 (en) | A manufacturing process of rising frozen-pizza dough | |
| CN108514339B (en) | Multi-flavor fresh corn single-transmission type steaming and baking device | |
| CN101467611A (en) | Method for preparing quick-freezing steamed dumplings | |
| CN103988865A (en) | Making method for sesame seed cakes | |
| CN104543732A (en) | Quick-frozen leaven-dough steamed stuffed bun and preparation method thereof | |
| CN109864109A (en) | A kind of purple sweet potato crisp and its production technology | |
| KR101538665B1 (en) | Rice cutlet and manufacturing method for the rice cutlet using quickly freeze rice | |
| CN101803622A (en) | Method for preparing flour-based food | |
| CN108477483B (en) | Multi-flavor fresh corn double-drive steaming and baking device | |
| CN104757059A (en) | Processing method of fingered citron cakes | |
| CN104472844A (en) | Tartary buckwheat meringue caramel treats and processing method thereof | |
| CN100496304C (en) | Process for producing instant dumpling with stuffing | |
| CN104012602A (en) | Instant baked wheaten cake | |
| CN105309565A (en) | A preparation process of a gold auspicious cake | |
| CN102948676B (en) | Steamed bread suitable for micro-wave cooking and preparation method of steamed bread | |
| CN107307285A (en) | A kind of preparation method of Tung-Po meat bag | |
| CN102972490A (en) | Crispy red date biscuit | |
| CN100425164C (en) | Method for making Mengolia hamburger | |
| JPH04104754A (en) | Bread and its preparation | |
| CN105309871A (en) | Making technology of cocoa and walnut steamed stuffed bun | |
| KR20160106328A (en) | Crucian shaped bread and the manufacturing method thereof | |
| ES2289901B1 (en) | MOLDING BREAD AND PROCEDURE FOR OBTAINING. |
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 |