CN104855807A - Continuous, efficient and energy-saving processing method for steamed stuffed buns - Google Patents
Continuous, efficient and energy-saving processing method for steamed stuffed buns Download PDFInfo
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- CN104855807A CN104855807A CN201510235953.0A CN201510235953A CN104855807A CN 104855807 A CN104855807 A CN 104855807A CN 201510235953 A CN201510235953 A CN 201510235953A CN 104855807 A CN104855807 A CN 104855807A
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Abstract
The present invention relates to a continuous, efficient and energy-saving processing method for steamed stuffed buns, and belongs to the technical field of food invention. The steamed stuffed buns are produced from high-quality wheat flour and stuffing, which serve as raw materials, through the links of kneading dough, fermenting kneaded dough, carrying out first-time rolling, carrying out second-time rolling, slitting, portioning, conveying, rolling to prepare wrappers, filling the stuffing, shaping, steaming, cooling, carrying out modified atmosphere packaging and storing. According to the continuous, efficient and energy-saving processing method for the steamed stuffed buns, continuous production and automated operation for the steamed stuffed buns are realized, and thus, the efficiency is increased; in the aspect of steamed stuffed bun preservation, modified atmosphere packaging is adopted, and the freshness retaining effect is achieved by adjusting the proportion of components of gas in packaging bags, so that the shelf lives of the steamed stuffed buns are prolonged, and the production benefit is increased.
Description
Technical field
Field of food of the present invention, relates to the steamed stuffed bun processing technology that a kind of steamed stuffed bun processing method, particularly a kind of continuous high-efficient are energy-conservation.
Technical background
Steamed stuffed bun is a kind of ancient wheaten food, comes from the period of Three Kingdoms, and steamed stuffed bun is fermented food, is very good to health.Current steamed stuffed bun kind is varied, multiple tastes.Characteristic taste mainly contains Soup stuffed steamed bun, Steamed bun stuffed with barbecued roast pork, roasting steamed stuffed bun, steamed stuffed bun by small bamboo food steamer etc.Famous Tianjin Goubuli stuffed bun is with first-class pork, and add ginger, soy sauce, sesame oil, monosodium glutamate, rib soup etc. and mix filling, the steamed stuffed bun made is not out of shape, does not fall filling, oil-proof.Each and every one be chrysanthemum shape, its regard as feature be select materials superior, the thin filling of skin is many, taste sweet-smelling, fresh and tender agreeable to the taste, fertile and oiliness.In long-term flowchart process, its manufacturing technology is updated, and has become Tianjin one exhausted, and reputation U.S.A at home and abroad.Steamed stuffed bun is one of necessary food in people's daily life diet, and it can provide the multiple nutrients of needed by human body.
Processing at present for steamed stuffed bun can't reach automated production level completely, and be mostly manual operation, labour drops into high.In addition, the holding conditions of steamed stuffed bun has strict restriction, and shelf life is short.This is all the factor hindering steamed stuffed bun large-scale production.We should for the deficiency of prior art, improvement opportunity, realizes the serialization automation that steamed stuffed bun is produced, and improves storage and packing technique simultaneously, extends the shelf life of steamed stuffed bun, improves the market efficiency of steamed stuffed bun.
Summary of the invention
The object of the present invention is to provide a kind of hydroxycamptothecinederivatives derivatives and application thereof of new type water-solubility polyethylene glycol conjugation, provide the compound that solubility and active anticancer are all better than HCPT.
The technical scheme that this law realizes object is as follows:
The steamed stuffed bun processing technology that continuous high-efficient is energy-conservation, is characterized in that: comprise the following steps:
(1) dough preparing: water and sound flour are modulated into dough by a certain percentage;
(2) ferment with face: add yeast, dough mixing machine carries out fermenting with face;
(3) once roll and prolong: dough is placed on first group and rolls and prolong before machine on conveyer belt, starting switch, it is wearing of about 15mm that dough is rolled into thickness by tape transport to roll by dough;
(4) secondary rolls and prolongs: start second group and roll and prolong machine button, wear and roll through second a pair roller prolonging machine, will wear the noodles rolling into 4 diameter 25mm;
(5) itemize: start banding machine button, dough is sent to portion divider by four conveyer belts by banding machine respectively;
(6) portioning: start portion divider button, noodles are cut into little block of constant weight by portion divider by four shut-off mechanisms, import inclination conveyer belt into by the conveyer belt of below;
(7) carry: start inclination conveyer belt button, little the block movement that portion divider cuts by inclination conveyer belt is to the feeding mouth of wrapper-rolling machine;
(8) roll skin: little block through wrapper-rolling machine an end compression and once horizontally roll the steamed bun skin making that action forms disc-shaped, pass to double-deck conveyer belt by conveyer belt and slideway;
(9) note filling: by detecting sensor and stuffing filling machine to each steamed bun skin making note filling, carried out after humidification by manually shaping to steamed bun skin making by detecting sensor and humidifier; Controlled atmosphere protection in described stuffing filling machine;
(10) shaping: by workman's offhand;
(11) cook: cook steamed stuffed bun by steamed bun handset;
(12) cool: the steamed stuffed bun cooked is cooled to normal temperature;
(13) controlled atmospheric packing: the gas composition in adjustment kit pack, makes nitrogen: carbon dioxide=65:35.
And the gas composition that (9) controlled atmosphere is protected of described step is: nitrogen: carbon dioxide: ginger essential oil (volatile oil)=65:32:3.
And the gas composition in the packaging bag of described controlled atmosphere joint is: nitrogen: carbon dioxide: acetic acid=65:31:4.
Advantage of the present invention and good effect:
The present invention adopts last time scheme to greatly reduce the input of labour, achieves the serialization automated production of steamed stuffed bun.In a difficult problem for steamed stuffed bun preservation, it is also proposed effective preservation scheme, controlled atmosphere extends shelf life, improves economic benefit.
Concrete embodiment
In order to understand the present invention, below in conjunction with embodiment, the invention will be further described: following embodiment is illustrative, is not determinate, can not limit protection scope of the present invention with following embodiment.
The steamed stuffed bun processing technology that continuous high-efficient is energy-conservation, comprises the following steps:
(1) dough preparing: water and sound flour are modulated into dough by a certain percentage;
(2) ferment with face: add a certain amount of yeast, dough mixing machine and face fermentation;
(3) once roll and prolong: dough f is placed on first group and rolls and prolong before machine on conveyer belt, starting switch, it is wearing of about 15mm that dough is rolled into thickness by tape transport to roll by dough;
(4) secondary rolls and prolongs: start second group and roll and prolong machine button, wear and roll through second a pair roller prolonging machine, will wear the noodles rolling into 4 diameter 25mm;
(5) itemize: start banding machine button, dough is sent to portion divider by four conveyer belts by banding machine respectively;
(6) portioning: start portion divider button, noodles are cut into little block of constant weight by portion divider by four shut-off mechanisms, import inclination conveyer belt into by the conveyer belt of below;
(7) carry: start inclination conveyer belt button, little the block movement that portion divider cuts by inclination conveyer belt is to the feeding mouth of wrapper-rolling machine;
(8) roll skin: little block through wrapper-rolling machine an end compression and once horizontally roll the steamed bun skin making that action forms disc-shaped, pass to double-deck conveyer belt by conveyer belt and slideway.
(9) note filling: carried out after humidification by manually shaping to steamed bun skin making by detecting sensor and humidifier to each steamed bun skin making note filling by detecting sensor and stuffing filling machine; Controlled atmosphere protection in described stuffing filling machine, gas becomes: nitrogen: carbon dioxide: ginger essential oil (volatile oil)=65:32:3, can ensure the mouthfeel of fillings, can obtain the shelf-life that fillings more lengthens simultaneously, increases the whole shelf-life of steamed stuffed bun.Tested by physical holding of the stock, under-5 degrees Celsius, about 10-20 days can be postponed than existing steamed stuffed bun, ensure normal sale and eat.
(10) shaping: by workman's offhand;
(11) cook: cook steamed stuffed bun by steamed bun handset;
(12) cool: the steamed stuffed bun cooked is cooled to normal temperature;
(13) controlled atmospheric packing: the gas composition in adjustment kit pack, makes nitrogen: carbon dioxide=65:35, under this ratio, the bacteriostasis of steamed stuffed bun is obvious, and shelf life is long; Also recommend practical a kind of gas, become: nitrogen: carbon dioxide: acetic acid=65:31:4, acetic acid has bactericidal action, can ensure the local flavor of steamed stuffed bun simultaneously.
(14) preserve; Cryopreservation (-10--18 DEG C), short-term can adopt-5 DEG C of storages, at-5 DEG C, can postpone about 20 days than existing steamed stuffed bun.
The present invention is not limited to above-described embodiment, and all employings are equal to the technical scheme of replacing and being formed, and all drop on the protection domain of application claims.
Claims (3)
1. the steamed stuffed bun processing technology that continuous high-efficient is energy-conservation, is characterized in that: comprise the following steps:
(1) dough preparing: water and sound flour are modulated into dough by a certain percentage;
(2) ferment with face: add yeast, dough mixing machine carries out fermenting with face;
(3) once roll and prolong: dough is placed on first group and rolls and prolong before machine on conveyer belt, starting switch, it is wearing of about 15mm that dough is rolled into thickness by tape transport to roll by dough;
(4) secondary rolls and prolongs: start second group and roll and prolong machine button, wear and roll through second a pair roller prolonging machine, will wear the noodles rolling into 4 diameter 25mm;
(5) itemize: start banding machine button, dough is sent to portion divider by four conveyer belts by banding machine respectively;
(6) portioning: start portion divider button, noodles are cut into little block of constant weight by portion divider by four shut-off mechanisms, import inclination conveyer belt into by the conveyer belt of below;
(7) carry: start inclination conveyer belt button, little the block movement that portion divider cuts by inclination conveyer belt is to the feeding mouth of wrapper-rolling machine;
(8) roll skin: little block through wrapper-rolling machine an end compression and once horizontally roll the steamed bun skin making that action forms disc-shaped, pass to double-deck conveyer belt by conveyer belt and slideway;
(9) note filling: by detecting sensor and stuffing filling machine to each steamed bun skin making note filling, carried out after humidification by manually shaping to steamed bun skin making by detecting sensor and humidifier; Controlled atmosphere protection in described stuffing filling machine;
(10) shaping: by workman's offhand;
(11) cook: cook steamed stuffed bun by steamed bun handset;
(12) cool: the steamed stuffed bun cooked is cooled to normal temperature;
(13) controlled atmospheric packing: the gas composition in adjustment kit pack, makes nitrogen: carbon dioxide=65:35.
2. the steamed stuffed bun processing technology that continuous high-efficient according to claim 1 is energy-conservation, is characterized in that: the gas composition that (9) controlled atmosphere is protected of described step is: nitrogen: carbon dioxide: ginger essential oil (volatile oil)=65:32:3.
3. the steamed stuffed bun processing technology that continuous high-efficient according to claim 1 is energy-conservation, is characterized in that: the gas composition in the packaging bag of described controlled atmosphere joint is: nitrogen: carbon dioxide: acetic acid=65:31:4.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510235953.0A CN104855807A (en) | 2015-05-08 | 2015-05-08 | Continuous, efficient and energy-saving processing method for steamed stuffed buns |
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| CN201510235953.0A CN104855807A (en) | 2015-05-08 | 2015-05-08 | Continuous, efficient and energy-saving processing method for steamed stuffed buns |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106721881A (en) * | 2016-12-19 | 2017-05-31 | 扬州冶春食品生产配送股份有限公司 | A kind of non-freezing joint air regulating fresh-keeping method of three fourths filling steamed stuffed bun |
| 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 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN202112253U (en) * | 2011-06-02 | 2012-01-18 | 安徽工程大学 | Control system of steamed stuffed bun maker |
| CN202890353U (en) * | 2012-10-10 | 2013-04-24 | 上海彬康实业有限公司 | Independent imitated handmade integrated steamed stuffed bun molding machine |
| CN104286700A (en) * | 2014-09-23 | 2015-01-21 | 山西紫团生态农业有限公司 | Method for preserving steamed stuffed buns at room temperature |
-
2015
- 2015-05-08 CN CN201510235953.0A patent/CN104855807A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN202112253U (en) * | 2011-06-02 | 2012-01-18 | 安徽工程大学 | Control system of steamed stuffed bun maker |
| CN202890353U (en) * | 2012-10-10 | 2013-04-24 | 上海彬康实业有限公司 | Independent imitated handmade integrated steamed stuffed bun molding machine |
| CN104286700A (en) * | 2014-09-23 | 2015-01-21 | 山西紫团生态农业有限公司 | Method for preserving steamed stuffed buns at room temperature |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106721881A (en) * | 2016-12-19 | 2017-05-31 | 扬州冶春食品生产配送股份有限公司 | A kind of non-freezing joint air regulating fresh-keeping method of three fourths filling steamed stuffed bun |
| 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 |
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Application publication date: 20150826 |