CN104026185B - A kind of Pan-Fried Dumplings production technology - Google Patents
A kind of Pan-Fried Dumplings production technology Download PDFInfo
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- CN104026185B CN104026185B CN201410235757.9A CN201410235757A CN104026185B CN 104026185 B CN104026185 B CN 104026185B CN 201410235757 A CN201410235757 A CN 201410235757A CN 104026185 B CN104026185 B CN 104026185B
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Abstract
The present invention relates to dining food technical field, be specifically related to a kind of Pan-Fried Dumplings production technology.It carries out production and processing and the making of scale in controlled conditions, 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 comprises following production technology: 1) fillings makes → 2) musculus cutaneus makes → 3) shaping → 4) quick-frozen → 5) packing cartonning → 6) freezing dispensing → 7) StoreFront proofs → 8) be fried into finished product.
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 make enough at that time, sold at that time, manual manufacture is so limits throughput in addition.
2, other steamed stuffed bun suitability for industrialized production producers, prior art processes only can meet, and produces at that time, proofs the control overflow at once steamed at that time, can not accomplish that product proofs after being distributed to StoreFront by central kitchen, fried manufacturing technique requirent again.
Summary of the invention
The present invention is in order to solve the weak point in above-mentioned background technology, and provide a kind of Pan-Fried Dumplings production technology, it in controlled conditions; 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) shaping → 4) quick-frozen → 5) packing cartonning → 6) freezing dispensing → 7) StoreFront proofs → 8) be fried into finished product.
1) the fillings manufacture craft described in is:
A), be less than the condition of 10 DEG C in ambient temperature under, 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 add chicken soup, temperature controls 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, make it cover uniformly above meat stuffing, cover cover, open and stir button, stir 1 minute;
C), after the time arrives, open out filling device, fillings be dispensed in box, the fillings temperature of mixing controls at 8-15 DEG C, in time the fillings made is pushed steamed stuffed bun make between refrigerate for subsequent use;
2) the musculus cutaneus manufacture craft described in comprises and face → pressure surface:
Comprising the following steps with the step in face A):
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 to be added in dough mixing machine, and face water temperature uses ice cube to control at about 8-10 DEG C, continue slow shelves and stir;
C, stirring change up shelves and stir 4-5 minute to without after dry powder, become reconciled by dough for 2-3 minute;
D, be placed on clean operating desk by the dough of becoming reconciled, for subsequent use, the surface temperature of having lived controls below 20-22 DEG C;
The step of the pressure surface B) comprises the following steps:
A, get face 6 ~ 8kg, put automatic oodle maker into, musculus cutaneus often presses 2 times, raises 1 roller pitch at every turn, adjusts 3 times altogether, and every block musculus cutaneus compacting 6-8 times, makes dough sheet be depressed into smooth, fine and smooth, smooth being advisable;
3) shaping
A, shaping making use HM-680 type stuffed bun shaping machine, get fillings and are added in former configuration hopper, open molding control power supply, open shaping rolling wheel, regulate rolling wheel speed parameter to 4-5, musculus cutaneus to be rolled, open blanking parameter to 30-35, fillings flows out to be rolled by musculus cutaneus, and fillings weight is 15g;
B, regulate Pan-Fried Dumplings sizes knob to make parameter to 39, regulate rolling wheel barrier width to 21cm, adjusting range skin thickness is to 3mm, and make musculus cutaneus weight reach 25g, Pan-Fried Dumplings overall weight reaches 40g, and control errors is within ± 3g;
The quality of c, quality inspection personnel selective examination steamed stuffed bun: whether thickness is consistent for musculus cutaneus, and with or without 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, with or without ponding, has ponding towel to be dried by ponding;
E, check whether have opening, bottom drain bottom Pan-Fried Dumplings when 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 dew eye dish, fill rear addedly to deposit;
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, cools the temperature to after below-10 DEG C, make Pan-Fried Dumplings adfreezing, Pan-Fried Dumplings in dish are divided and is filled in plastics valve bag, put into carton, then carton is put back to freezer and continue to preserve;
6) freezing dispensing
Freezing dispensing vehicle temperature is set to-10 DEG C, and will the Pan-Fried Dumplings of dispensing be needed to put into compartment fast, closed door, guarantee that in car, cold air does not scatter and disappear, Pan-Fried Dumplings temperature be higher than-5 DEG C;
After Pan-Fried Dumplings are distributed to StoreFront, Pan-Fried Dumplings are collected to deep freezer, refrigerator set temperature-7 DEG C, guarantee that Pan-Fried Dumplings internal temperature is lower than-5 DEG C;
7) StoreFront proofs
A, check proofing box power supply, whether water source connect and 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, the Pan-Fried Dumplings taken out in deep freezer, by its balance, extremely long * is wide is in the stainless steel disc of 60*40cm, and often 40 Pan-Fried Dumplings put by dish, and horizontally-arranged often row puts 8, and vertical setting of types is often arranged and put 5, and steamed stuffed bun is put proper, and ranks are neat, and spacing is even;
E, to reach after setting numerical value until proofing box display screen displays temperature, humidity parameter, open and proof chamber door, the balance Pan-Fried Dumplings proofed will be needed to push successively in proofing box, close chamber door;
F, setting proofing period 30 minutes, press the timing of timing key and proof, proofing box enters countdown and proofs duty;
G, treat that timing terminates, buzzing is sounded, and proofs end, opens chamber door, and the Pan-Fried Dumplings that will proof successively release proofing box;
8) fried
A, check that whether Pan-Fried Dumplings electromechanical sources is connected and intact, adds clear water, guarantees that steam produces smoothly in tank;
B, fried for Pan-Fried Dumplings machine temperature is set to 180 DEG C, fried set of time is 12 minutes;
C, treating that fried Pan-Fried Dumplings together put into Pan-Fried Dumplings machine together with stainless steel disc by proofing, then in Pan-Fried Dumplings machine, injecting ready-mixed oil 3500ml, covering 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 is sounded, Pan-Fried Dumplings are namely fried complete, rotate Pan-Fried Dumplings machine fuel line cock, ready-mixed oil remaining 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, 2/3 golden yellow bottom fried good Pan-Fried Dumplings, top 1/3 is snow-white, without being sticking, breach, show-through;
E, stainless steel disc mentioned from pot and Pan-Fried Dumplings dish is put in the position insulation specified 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.
Indoor temperature controls within 20 DEG C by described musculus cutaneus, shaping atelier;
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, the advantage that the present invention has and effect as follows: Pan-Fried Dumplings production technology involved in the present invention is by having carried out strict control to the thermometer time in each stage in production technology, so can make dough after alive making, yeast in dough is controlled in resting state, so dough cannot proof, but production control is normally carried out, until after product delivery to StoreFront, give the temperature that it is suitable, humidity and time, make it revive rapidly to proof, meet the fried requirement of selling of StoreFront, under controlling of production process like this fried go out Pan-Fried Dumplings, bottom is golden yellow, top is snow-white, good looking appearance, the fresh fragrance of inner fillings is beautiful, mouthfeel can compare favourably with the manual Pan-Fried Dumplings made at that time, the more important thing is that can meet industrialization produces and controlled on a large scale.
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) shaping → 4) quick-frozen → 5) packing cartonning → 6) freezing dispensing → 7) StoreFront proofs → 8) be fried into finished product.
1) the fillings manufacture craft described in is:
A) be less than the condition of 10 DEG C in ambient temperature under, 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, add the chicken soup of formula ratio again, temperature controls, at 0-4 DEG C, to cover 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, make it cover uniformly above meat stuffing, cover cover, open and stir button, stir 1 minute;
C), after the time arrives, open out filling device, fillings be dispensed in clean white boxes, the fillings temperature of mixing controls at 8-15 DEG C, in time the fillings made is pushed steamed stuffed bun make between refrigerate for subsequent use;
2) the musculus cutaneus manufacture craft described in comprises and face → pressure surface:
Comprising the following steps with the step in face A):
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, the clear water measuring formula ratio with backet add in dough mixing machine, and face water temperature uses ice cube to control at about 8-10 DEG C, continue slow shelves and stir;
C, stirring change up shelves stir 4-5 minute to without after dry powder for 2-3 minute;
The dough surface of becoming reconciled is dry and glossy, fine and smooth clean and tidy and without harsh feeling, have good extensibility and elasticity with pulling dough, and dough softness is moderate;
D, be placed on clean operating desk by the dough of becoming reconciled, for subsequent use, the surface temperature of having lived controls below 20-22 DEG C;
Should control in conjunction with the speed of Workshop Production situation with face, (being advisable to be no more than one pot of face) must not be stacked too much in workshop or occur lacking face phenomenon, in order to avoid air-dry fermentation, affecting the production of operation below.
The step of the pressure surface B) comprises the following steps:
A, automatically oodle maker: get face 6 ~ 8kg at every turn, put oodle maker into, musculus cutaneus often presses 2 times, raises 1 roller pitch, adjust 3 times, the minimum compacting of every block musculus cutaneus 6 times altogether, at most compacting 8 times, and dough sheet is depressed into smooth, fine and smooth, smooth being advisable;
Should immediately return He Mianchu again modulate as found that dough is partially soft or really up to the mark, until meet the requirements just can carry out pressure surface completely, the impurity affecting product quality as found that there is invests on dough sheet and should process in time, must not flow into next procedure;
3) shaping
A, shaping making use HM-680 type stuffed bun shaping machine, by length, spoon being dipped fillings is added in hopper, open forming machine and control power supply, open shaping rolling wheel, rolling wheel speed parameter is regulated to 4-5, musculus cutaneus to be rolled, open blanking parameter to 30-35, fillings flows out to be rolled by musculus cutaneus, and fillings weight is 15g;
B, regulate Pan-Fried Dumplings sizes knob to make parameter to 39, regulate rolling wheel barrier width to 21cm, adjusting range skin thickness is to 3mm, and make musculus cutaneus weight reach 25g, Pan-Fried Dumplings overall weight reaches 40g, and control errors is within ± 3g;
The quality of c, quality inspection personnel selective examination steamed stuffed bun: whether thickness is consistent for musculus cutaneus, and with or without 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, dries ponding if any ponding towel;
E, check whether have opening, bottom drain bottom Pan-Fried Dumplings when picking up Pan-Fried Dumplings, confirm that Pan-Fried Dumplings quality meets product required standard (shape is good, and epidermis is smooth, imperforation, and without bottom drain, weight meets the requirements and can enter to coil);
F, balance: qualified Pan-Fried Dumplings are put into stainless steel dew eye dish: long * is wide is 60*40cm, and often 40 steamed stuffed buns put by dish, horizontally-arranged often row puts 8, and vertical setting of types is often arranged and put 5, and steamed stuffed bun is put proper, and ranks are neat, and spacing is even.Fill rear addedly to deposit;
Indoor temperature controls within 20 DEG C by whole musculus cutaneus, shaping atelier;
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, after temperature is down to less than-10 DEG C (Pan-Fried Dumplings adfreezing), being divided by Pan-Fried Dumplings in dish is filled in plastics valve bag, every bag of packing 20, after being sealed by valve bag, neat puts in the carton rolled well, every case deposits 10 bags, after paper box packing, and adhesive label, show the date of manufacture, the shelf-life.Then carton is put back to freezer to continue to preserve;
6, freezing dispensing
Arrange freezing dispensing vehicle temperature-10 DEG C, will the Pan-Fried Dumplings of dispensing be needed to put into compartment fast, closed door, guarantee that in car, cold air does not scatter and disappear, Pan-Fried Dumplings temperature be higher than-5 DEG C;
After Pan-Fried Dumplings are distributed to StoreFront, Pan-Fried Dumplings collect to deep freezer by StoreFront personnel in time, refrigerator set temperature-7 DEG C (guaranteeing that Pan-Fried Dumplings internal temperature is lower than-5 DEG C);
7, StoreFront proofs
A, check proofing box power supply, whether water source connect and 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;
Arrange proofing box temperature 38-40 DEG C, humidity 54-56%, proofing box can be started working according to design temperature, humidity;
D, the Pan-Fried Dumplings taken out in deep freezer, by its balance, extremely long * is wide is in the stainless steel disc of 60*40cm, and often 40 Pan-Fried Dumplings put by dish, and horizontally-arranged often row puts 8, and vertical setting of types is often arranged and put 5, and steamed stuffed bun is put proper, and ranks are neat, and spacing is even;
E, to reach after setting numerical value until proofing box display screen displays temperature, humidity parameter, open and proof chamber door, by the balance Pan-Fried Dumplings needing to proof or push successively in proofing box bottom proofing box, close chamber door;
F, setting proofing period 30 minutes, press the timing of timing key and proof, proofing box enters countdown and proofs duty;
G, treat that timing terminates, buzzing is sounded, and proofs end, opens chamber door, and the Pan-Fried Dumplings that will proof successively release proofing box;
Proofed the feature of steamed stuffed bun: color bleaches, surface light emitting, it is full that steamed stuffed bun decorative pattern becomes, and press gently with forefinger, musculus cutaneus can be upspring;
H, reserve and at once want the fried Pan-Fried Dumplings proofed, all the other are all put into refrigeration refrigerator-freezer and store;
8) fried
A, check that whether Pan-Fried Dumplings electromechanical sources is connected and intact, adds appropriate clear water, guarantees that steam produces smoothly in tank;
B, fried for Pan-Fried Dumplings machine temperature is set to 180 DEG C, fried set of time is 12 minutes;
C, treating that fried Pan-Fried Dumplings together put into Pan-Fried Dumplings machine together with stainless steel disc by proofing, then in Pan-Fried Dumplings machine, injecting ready-mixed oil 3500ml, covering 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 is sounded, Pan-Fried Dumplings are namely fried complete, rotate Pan-Fried Dumplings machine fuel line cock, ready-mixed oil remaining in Pan-Fried Dumplings machine is put into mailbox, open Pan-Fried Dumplings machine pot cover, observe the fried state of Pan-Fried Dumplings, 2/3 golden yellow bottom fried good Pan-Fried Dumplings, top 1/3 is snow-white, without being sticking, breach, show-through;
Stainless steel disc is mentioned and Pan-Fried Dumplings dish is put in the position insulation commission specified in steamed stuffed bun thermal insulation cabinet by e, use dedicated hook from pot;
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 the problem that Pan-Fried Dumplings musculus cutaneus carries out manufacturing under control temperature, yeast in Pan-Fried Dumplings musculus cutaneus is in hibernation, selling in making again according to the Pan-Fried Dumplings temperature under control at later stage StoreFront, give suitable temperature, time and humidity, make that yeast is recovered, musculus cutaneus proof to can be fried requirement, whole process temperature controls to be crucial, and time controling is crucial.
1, fillings is in making below the effective temperature to 10 controlling fillings meat DEG C, 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 of about 15 minutes is good, for temperature control in Pan-Fried Dumplings manufacturing process below ensures.
Need in the making of 2, musculus cutaneus to control and face water temperature and and time in face, water temperature over-high temperature of appearing alive is higher, be easy to face is proofed and affects operation below, so according to the temperature of normal-temperature water, adding ice cube makes water temperature control 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 in face, the dough temperature that making lives, below 20-22 DEG C, controls proofing of yeast in dough, has effectively delayed proofing of dough.
3, production line is shaping is produced in 15 minutes the making being certain to 1 frame Pan-Fried Dumplings green compact, within 15 minutes, the temperature of Pan-Fried Dumplings rises less than 2 DEG C, the temperature of whole like this Pan-Fried Dumplings still can lower than the temperature 26 DEG C of reviving of Pan-Fried Dumplings musculus cutaneus yeast, enliven temperature (36-39 DEG C) more lower than yeast, after the Pan-Fried Dumplings green compact made enter quick freezing repository, Pan-Fried Dumplings temperature reduces rapidly, such yeast directly enters rest period, can not proof again.
4, the means of distribution of freezing chain, the temperature effectively maintaining Pan-Fried Dumplings does not rise, and musculus cutaneus just cannot proof and controlled.The temperature of about-10 DEG C can with Pan-Fried Dumplings temperature in the dispensing ensureing 2-3 hour radiation scope StoreFront to shop not higher than-7 DEG C.Arrange at StoreFront after storing in the refrigerator of-7 DEG C, the temperature of Pan-Fried Dumplings also can not higher than-5 DEG C.It is that hard being convenient to is deposited that such Pan-Fried Dumplings state touches up, 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, proofing period certainly will be extended, should sell, experiment proves-5 DEG C time, Pan-Fried Dumplings state better and under suitable proofing temperature and humidity, proofing period 25-30 minute, can meet completely and proof fried needs, so the temperature of final Pan-Fried Dumplings is set as-5 DEG C.
5, proofing of Pan-Fried Dumplings has the proofing box of specialty and Pan-Fried Dumplings machine to complete with fried, the temperature proofed arranges and ensure that the yeast in Pan-Fried Dumplings musculus cutaneus can enter active period and 36-39 DEG C, it is in good condition that humidity setting ensure that Pan-Fried Dumplings Pan-Fried Dumplings proof, and indirectly impelled Pan-Fried Dumplings can accomplish to proof completely.Pan-Fried Dumplings machine temperature is set to 180 DEG C, after the Pan-Fried Dumplings proofed like this enter Pan-Fried Dumplings machine, after fried 12 minutes, just can by Pan-Fried Dumplings shortening, and can to reach bottom Pan-Fried Dumplings that 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 control musculus cutaneus and proof within the effective time to good state in proofing box, finally meet fried needs, after fried, produce the product meeting standard-required.
The analysis of experimental data of the CCP of present invention process
Above data analysis is learnt, identical with face room temperature, water temperature is identical, when preparing burden identical, 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, with pulling dough, there is good extensibility and elasticity, and dough softness is moderate.
Proofing in experiment, securing proofing apparatus, using the freezing Pan-Fried Dumplings of identical temperature, under identical proofing temperature, time, room temperature, recording: 54%-56% proofs humidity and can reach good and proof effect.
Above experimental result is presented at and secures proofing apparatus, uses the freezing Pan-Fried Dumplings of identical temperature, identical proof humidity, time, room temperature under, Pan-Fried Dumplings are when set temperature 38-40 DEG C, and proofing period is shorter, proof in good condition, meet StoreFront and sell needs.
Above the results show: using the freezing Pan-Fried Dumplings of identical temperature, when being provided with identical humiture, Pan-Fried Dumplings proof in the best state when 28-33 minute, meet standard-required.
Three, Pan-Fried Dumplings are fried
Experiment proves: the Pan-Fried Dumplings proofed are the initial pot temperature of Pan-Fried Dumplings machine 50 DEG C, and during set temperature 180 DEG C, 12 minutes fried time is ideal, can reach the quality of the gold medal Pan-Fried Dumplings that we need.
Claims (2)
1. a Pan-Fried Dumplings production technology, is characterized in that: comprise following production technology: 1) fillings makes → 2) musculus cutaneus makes → 3) shaping → 4) quick-frozen → 5) packing cartonning → 6) freezing dispensing → 7) StoreFront proofs → 8) be fried into finished product;
1) the fillings manufacture craft described in is:
A), be less than the condition of 10 DEG C in ambient temperature under, 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 add chicken soup, temperature controls 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 spatula, chopped spring onion and end, bean sprouts are pushed aside, make it cover uniformly above meat stuffing, cover cover, open and stir button, stir 1 minute;
C), after the time arrives, open out filling device, fillings be dispensed in box, the fillings temperature of mixing controls at 8-15 DEG C, in time the fillings made is pushed steamed stuffed bun make between refrigerate for subsequent use;
2) the musculus cutaneus manufacture craft described in comprises and face → pressure surface:
Comprising the following steps with the step in face A):
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 to be added in dough mixing machine, and face water temperature uses ice cube to control at 8-10 DEG C, continue slow shelves and stir;
C, stirring change up shelves and stir 4-5 minute to without after dry powder, become reconciled by dough for 2-3 minute;
D, be placed on clean operating desk by the dough of becoming reconciled, for subsequent use, the surface temperature of becoming reconciled controls below 22 DEG C;
The step of the pressure surface B) comprises the following steps:
A, get face 6 ~ 8kg, put automatic oodle maker into, musculus cutaneus often presses 2 times, raises 1 roller pitch at every turn, adjusts 3 times altogether, and every block musculus cutaneus compacting 6-8 times, makes dough sheet be depressed into smooth, fine and smooth, smooth;
3) shaping
A, shaping making use HM-680 type stuffed bun shaping machine, get fillings and are added in former configuration hopper, open molding control power supply, open shaping rolling wheel, regulate rolling wheel speed parameter to 4-5, musculus cutaneus to be rolled, open blanking parameter to 30-35, fillings flows out to be rolled by musculus cutaneus, and fillings weight is 15g;
B, regulate Pan-Fried Dumplings sizes knob to make parameter to 39, regulate rolling wheel barrier width to 21cm, adjusting range skin thickness is to 3mm, and make musculus cutaneus weight reach 25g, Pan-Fried Dumplings overall weight reaches 40g, and control errors is within ± 3g;
The quality of c, quality inspection personnel selective examination steamed stuffed bun: whether thickness is consistent for musculus cutaneus, and with or without 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, with or without ponding, has ponding towel to be dried by ponding;
E, check whether have opening, bottom drain bottom Pan-Fried Dumplings when 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 dew eye dish, fill rear addedly to deposit;
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, cools the temperature to after below-10 DEG C, make Pan-Fried Dumplings adfreezing, Pan-Fried Dumplings in dish are divided and is filled in plastics valve bag, put into carton, then carton is put back to freezer and continue to preserve;
6) freezing dispensing
Freezing dispensing vehicle temperature is set to-10 DEG C, and will the Pan-Fried Dumplings of dispensing be needed to put into compartment fast, closed door, guarantee that in car, cold air does not scatter and disappear, Pan-Fried Dumplings temperature be higher than-5 DEG C;
After Pan-Fried Dumplings are distributed to StoreFront, Pan-Fried Dumplings are collected to deep freezer, refrigerator set temperature-7 DEG C, guarantee that Pan-Fried Dumplings internal temperature is lower than-5 DEG C;
7) StoreFront proofs
A, check proofing box power supply, whether water source connect and 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, the Pan-Fried Dumplings taken out in deep freezer, by its balance to long × wide be in the stainless steel disc of 60 × 40cm, often 40 Pan-Fried Dumplings put by dish, and horizontally-arranged often row puts 8, and vertical setting of types is often arranged and put 5, and steamed stuffed bun is put proper, and ranks are neat, and spacing is even;
E, to reach after setting numerical value until proofing box display screen displays temperature, humidity parameter, open and proof chamber door, the balance Pan-Fried Dumplings proofed will be needed to push successively in proofing box, close chamber door;
F, setting proofing period 30 minutes, press the timing of timing key and proof, proofing box enters countdown and proofs duty;
G, treat that timing terminates, buzzing is sounded, and proofs end, opens chamber door, and the Pan-Fried Dumplings that will proof successively release proofing box;
8) fried
A, check that whether Pan-Fried Dumplings electromechanical sources is connected and intact, adds clear water, guarantees that steam produces smoothly in tank;
B, fried for Pan-Fried Dumplings machine temperature is set to 180 DEG C, fried set of time is 12 minutes;
C, treating that fried Pan-Fried Dumplings together put into Pan-Fried Dumplings machine together with stainless steel disc by proofing, then in Pan-Fried Dumplings machine, injecting ready-mixed oil 3500ml, covering 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 is sounded, Pan-Fried Dumplings are namely fried complete, rotate Pan-Fried Dumplings machine fuel line cock, ready-mixed oil remaining 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, 2/3 golden yellow bottom fried good Pan-Fried Dumplings, top 1/3 is snow-white, without being sticking, breach, show-through;
E, stainless steel disc mentioned from pot and Pan-Fried Dumplings dish is put in the position insulation specified 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.
2. a kind of Pan-Fried Dumplings production technology according to claim 1, is characterized in that: indoor temperature controls within 20 DEG C by described musculus cutaneus, shaping atelier.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410235757.9A CN104026185B (en) | 2014-05-30 | 2014-05-30 | A kind of Pan-Fried Dumplings production technology |
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| 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 |
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| 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 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
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