CN105410114A - Making method for steamed beef tallow stuffed buns - Google Patents
Making method for steamed beef tallow stuffed buns Download PDFInfo
- Publication number
- CN105410114A CN105410114A CN201510905294.7A CN201510905294A CN105410114A CN 105410114 A CN105410114 A CN 105410114A CN 201510905294 A CN201510905294 A CN 201510905294A CN 105410114 A CN105410114 A CN 105410114A
- Authority
- CN
- China
- Prior art keywords
- powder
- beef tallow
- stuffed buns
- steamed beef
- nutrition
- 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.)
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a making method for steamed beef tallow stuffed buns. The making method comprises the following steps of raw material mixing, partitioning, primary processing, fermenting, baking, cooling and packaging. The making method for the steamed beef tallow stuffed buns is easy to implement, and the steamed beef tallow stuffed buns are aromatic, tender, delicious, full in taste, nutritional and healthy; meanwhile, the formula is in scientific compatibility, and when the steamed beef tallow stuffed buns are eaten for a long time, the functions of beautifying the skin, strengthening bone and musculature, increasing physical power, prolonging the life and maintaining beauty are achieved; the steamed beef tallow stuffed buns are beneficial to nutrition supplement and absorption of the human body.
Description
Technical field
The present invention relates to a kind of preparation method of butter package, belong to food processing technology field.
Background technology
At present, steamed stuffed bun is one of breakfast food of often eating of people, although the kind of steamed stuffed bun is many, nutrition is single, taste general, often eats and easily feels sick of.Along with the raising of people's living standard, to the nutrition of steamed stuffed bun and the requirement of taste higher, for meeting the demand of people, this just needs to provide the food that nutrition is abundanter, taste is better.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of butter package.
The present invention adopts following technical scheme:
The preparation method of butter package, comprises following content:
(1) raw material mixing: take high-quality Self-raising flour and put into dough mixing machine, then adds yeast wherein, powder and appropriate pure water is added in nutrition; Stir 18-20min; Described yeast addition is the 2-5% of Self-raising flour quality, and the 5-10% that powder addition is Self-raising flour quality is added in nutrition;
(2) piecemeal: the dough be stirred weight on demand split, is then put into and bread dividing box carries out segmentation cuts;
(3) elementary processing: the dough split is rolled growth bar shaped, a whole piece arranges 11 little bars, 2, a dish;
(4) proof: the semi-finished product rolled are moved in awake room to proofing, proofing temperature is 30 ~ 39 DEG C, and humidity is 70-80%, time 1.5-2 hour;
(5), toast: moved in converter by the semi-finished product proofed and toast, temperature controls at 155-160 DEG C, and baking time controls at 20-25min;
(6), cooling: baked product is moved to chilling room cooling, packaging.
The formula that described nutrition is added in powder is tomato meal 10-12, black fungus fine powder 4-6, strawberry juice 4-8, extract of malt and milk 6-8, brewer's wort 10-15, mushroom powder 5-8, angelica powder 2-4, danshen powder 4-6, sesame oil 4-6; Its preparation method is first by tomato meal, black fungus fine powder mixing frying 10-15 minute, adds sesame oil, cool for subsequent use after frying in frying process; Then remain constitutive material with other to mix, add appropriate pure water, mixing boiling 30-40 minute, more than oven dry, ultramicro grinding to 400 order.
Beneficial effect of the present invention:
Butter package preparation method of the present invention is easy, and tasty and delicious, mouthfeel is pure, nutrient health, simultaneously scientific formulation compatibility of the present invention, long-term this nutrition steamed stuffed bun edible, have U.S. skin, strengthen the bone, strong muscle power, the longevity of prolonging life, face of improving looks function; Be of value to nutritional supplementation and the absorption of the health of people.
Detailed description of the invention
Embodiment 1: the preparation method of butter package, comprises following content:
(1) raw material mixing: take high-quality Self-raising flour and put into dough mixing machine, then adds yeast wherein, powder and appropriate pure water is added in nutrition; Stir 20min; Described yeast addition is 3.5% of Self-raising flour quality, and it is 8% of Self-raising flour quality that powder addition is added in nutrition;
(2) piecemeal: the dough be stirred weight on demand split, is then put into and bread dividing box carries out segmentation cuts;
(3) elementary processing: the dough split is rolled growth bar shaped, a whole piece arranges 11 little bars, 2, a dish;
(4) proof: the semi-finished product rolled are moved in awake room to proofing, proofing temperature is 30 ~ 39 DEG C, and humidity is 70-80%, time 1.5-2 hour;
(5), toast: moved in converter by the semi-finished product proofed and toast, temperature controls at 155-160 DEG C, and baking time controls at 20-25min;
(6), cooling: baked product is moved to chilling room cooling, packaging.
The described nutrition formula (jin) of adding in powder is tomato meal 11, black fungus fine powder 5, strawberry juice 6, the extract of malt and milk 7, brewer's wort 12, mushroom powder 6, angelica powder 3, danshen powder 5, sesame oil 5; Its preparation method is first by tomato meal, black fungus fine powder mixing frying 10-15 minute, adds sesame oil, cool for subsequent use after frying in frying process; Then remain constitutive material with other to mix, add appropriate pure water, mixing boiling 35 minutes, more than oven dry, ultramicro grinding to 400 order.
Claims (2)
1. a preparation method for butter package, is characterized in that comprising following content:
(1) raw material mixing: take high-quality Self-raising flour and put into dough mixing machine, then adds yeast wherein, powder and appropriate pure water is added in nutrition; Stir 18-20min; Described yeast addition is the 2-5% of Self-raising flour quality, and the 5-10% that powder addition is Self-raising flour quality is added in nutrition;
(2) piecemeal: the dough be stirred weight on demand split, is then put into and bread dividing box carries out segmentation cuts;
(3) elementary processing: the dough split is rolled growth bar shaped, a whole piece arranges 11 little bars, 2, a dish;
(4) proof: the semi-finished product rolled are moved in awake room to proofing, proofing temperature is 30 ~ 39 DEG C, and humidity is 70-80%, time 1.5-2 hour;
(5), toast: moved in converter by the semi-finished product proofed and toast, temperature controls at 155-160 DEG C, and baking time controls at 20-25min;
(6), cooling: baked product is moved to chilling room cooling, packaging.
2. the preparation method of butter package according to claim 1, it is characterized in that, the formula that described nutrition is added in powder is tomato meal 10-12, black fungus fine powder 4-6, strawberry juice 4-8, extract of malt and milk 6-8, brewer's wort 10-15, mushroom powder 5-8, angelica powder 2-4, danshen powder 4-6, sesame oil 4-6; Its preparation method is first by tomato meal, black fungus fine powder mixing frying 10-15 minute, adds sesame oil, cool for subsequent use after frying in frying process; Then remain constitutive material with other to mix, add appropriate pure water, mixing boiling 30-40 minute, more than oven dry, ultramicro grinding to 400 order.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510905294.7A CN105410114A (en) | 2015-12-10 | 2015-12-10 | Making method for steamed beef tallow stuffed buns |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510905294.7A CN105410114A (en) | 2015-12-10 | 2015-12-10 | Making method for steamed beef tallow stuffed buns |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105410114A true CN105410114A (en) | 2016-03-23 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510905294.7A Pending CN105410114A (en) | 2015-12-10 | 2015-12-10 | Making method for steamed beef tallow stuffed buns |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105410114A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104472618A (en) * | 2014-11-20 | 2015-04-01 | 芜湖市好亦快食品有限公司三山分公司 | Chrysanthemum gooseberry bread and preparation method thereof |
| CN105053114A (en) * | 2015-08-11 | 2015-11-18 | 卢国孝 | Chinese yam and poria cocos bread production technology |
| CN105076300A (en) * | 2015-08-13 | 2015-11-25 | 江苏绿科生物技术有限公司 | Preparation method for multi-nutrition bread |
-
2015
- 2015-12-10 CN CN201510905294.7A patent/CN105410114A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104472618A (en) * | 2014-11-20 | 2015-04-01 | 芜湖市好亦快食品有限公司三山分公司 | Chrysanthemum gooseberry bread and preparation method thereof |
| CN105053114A (en) * | 2015-08-11 | 2015-11-18 | 卢国孝 | Chinese yam and poria cocos bread production technology |
| CN105076300A (en) * | 2015-08-13 | 2015-11-25 | 江苏绿科生物技术有限公司 | Preparation method for multi-nutrition bread |
Non-Patent Citations (1)
| Title |
|---|
| 犀文图书: "《经典烘焙大全》", 30 April 2014, 中国纺织出版社 * |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160323 |