CN105876625A - Frozen raw steamed stuffed bun blanks and preparation technology thereof - Google Patents
Frozen raw steamed stuffed bun blanks and preparation technology thereof Download PDFInfo
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- CN105876625A CN105876625A CN201610225415.8A CN201610225415A CN105876625A CN 105876625 A CN105876625 A CN 105876625A CN 201610225415 A CN201610225415 A CN 201610225415A CN 105876625 A CN105876625 A CN 105876625A
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- 238000002360 preparation method Methods 0.000 title abstract 2
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- 238000007710 freezing Methods 0.000 claims abstract description 32
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- 239000000843 powder Substances 0.000 claims abstract description 30
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 20
- 229930006000 Sucrose Natural products 0.000 claims abstract description 20
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- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 20
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 10
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 10
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 10
- 238000000465 moulding Methods 0.000 claims description 9
- 235000013372 meat Nutrition 0.000 claims description 8
- 239000004382 Amylase Substances 0.000 claims description 6
- 102000013142 Amylases Human genes 0.000 claims description 6
- 108010065511 Amylases Proteins 0.000 claims description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 6
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- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 3
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 3
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- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Confectionery (AREA)
Abstract
The invention relates to the technical field of food processing, and especially relates to frozen raw steamed stuffed bun blanks and a preparation technology thereof. The raw steamed stuffed bun blanks are prepared from the following ingredients in parts by weight: 450-600 parts of flour, 600-850 parts of sour dough, 1-5 parts of semi-dry yeast, 1-4 parts of salt, 12-18 parts of white sugar, 200-300 parts of water, 2-6 parts of a frozen-raw-blank improving agent, 3-8 parts of baking powder and 0.4-1.4 parts of lard. During the dough-making process, the flour, the sour dough, the semi-dry yeast, the salt, the white sugar, the frozen-raw-blank improving agent, the baking powder and the lard are orderly added, mixing and stirring are conducted, so that dough is prepared; and the raw steamed stuffed bun blanks are prepared by wrapping; the shaped raw steamed stuffed bun blanks are quickly frozen in a quick-frozen storage at a temperature of 40 DEG C below zero to 25 DEG C below zero, and the quick freezing is ended when central temperature of the raw steamed stuffed bun blanks reaches 10 DEG C below zero to 25 DEG C below zero; and the quickly frozen raw steamed stuffed bun blanks are stored at a temperature of 5 DEG C below zero to 15 DEG C below zero. The prepared steamed stuffed bun have the advantages of being good in taste, enough in elasticity, free of cracks on surfaces, free of dents in appearance and so on.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of frozen green compact steamed bun and processing technology thereof.
Background technology
Steamed bun is the fermentation face food with filling processed that China is traditional, can be used as staple food, it is possible to as dessert, in people's people's livelihood
Work occupies critical role.Fermented pasta has preliminarily formed the production mould that mechanical replacement is manual, scale replaces workshop
Formula, market sale progressively replaces home processing.Technique of Speed Freezing has been applied successfully to fermented pasta, solves its storage
Deposit fresh-keeping problem, make product find a good sale in and be possibly realized.Fermented pasta towards instant, convenient purification development, utilizes and sends out
It is the most universal that ferment dough produces bread, and heat, cold bread can eat, but our traditional fermentation food
Savoring steamed bun can only warm-served food.
At present, the yeast used in the production technology of quick-freezing steamed bun is active yeast, is steamed by the steamed bun wrapped
Maturation carries out quick-freezing, cold storage again, needs to thaw time edible, steams just edible through secondary, the most also can make steamed stuffed bun stuffing
Local flavor, color and luster, mouthfeel decline, and nutritional labeling also can substantial amounts of be lost, and affect bigger on the steamed bun of vegatable stuffing especially.
So, how to change technique make the taste and flavor of quick-freezing steamed bun closer to fresh steamed bun, can to tradition quick frozen food industry
Produce significant impact.Fermentation meat stuffing steamed stuffed bun produces producing, provide and deliver, preserve equipment requirements high both at home and abroad, product meeting
The situation that epidermis bubbles, ftractures occurs.
Summary of the invention
In view of the deficiencies in the prior art, present invention aim at providing a kind of frozen green compact steamed bun and processing technology thereof,
A kind of frozen green compact steamed bun, described steamed bun following components by weight: flour 450～600, old face
600～850, Semi-dry yeast 1～5, salt 1～4, white sugar 12～18, water 200～300.
Described steamed bun also includes following components by weight:
Frozen green compact modifying agent 2～6, baking powder 3～8, Adeps Sus domestica 0.4～1.4.
Described steamed bun includes following components by weight:
Flour 500, old face 750, Semi-dry yeast 3, baking powder 5, salt 2, white sugar 15, water 250, frozen green compact
Modifying agent 4, Adeps Sus domestica 1.
Described old face includes following components by weight:
Flour 400～600, dry yeast 2～6, modifying agent 1.5～3, sugar 15～30, sodium bicarbonate 0.4～0.8, water 220～260.
Described old face includes following components by weight:
Flour 500, dry yeast 4, modifying agent 2.5, sugar 20, sodium bicarbonate 0.6, water 240.
Described frozen green compact modifying agent includes following components by weight: amylase A2～5, xylanase 3～6,
Cellulase 3～7, glucose oxidase 0.5～2, CSL sodium 40～70, monoglyceride 70～90, defat
Semen sojae atricolor powder 45～55, corn starch 350～500, sodium alginate 100～200；
Described baking powder includes following components by weight: sodium bicarbonate: 250～300, glucono-δ-lactone
130～170, calcium carbonate 180～230；
Described modifying agent includes following components by weight: amylase 1.5～2.5, lipase 3～5, strong muscle is combined
Enzyme 3～5, vitamin C 10～25, corn starch 600～700.
The temperature of described water is 10～12 DEG C, and the Plain flour in described flour is 8～6:3 with the mass ratio of Self-raising flour.
The technique of the frozen green compact steamed bun described in making, described technique includes:
1) sugar aquation is opened and is filtered, be sequentially added into during dough-making powder flour, old face, Semi-dry yeast, salt, white sugar,
Frozen green compact modifying agent, baking powder, Adeps Sus domestica, mix and blend, it is fabricated to dough；
2) stuffing material is put in dough, bag molding；
3) after bag molding-40～the quick freezing repository of-25 DEG C in carry out quick-freezing, steamed bun central temperature reaches-10～-25 DEG C of end
Quick-freezing, be placed in-5～-15 DEG C under the conditions of preservation；
Complete the making of frozen green compact steamed bun.
Described step 1) also include dough temperature 20～23 DEG C, humidity 70%～stand 50～60min 80% time.
Described technique also includes being, at 40-50 minute, meat stuffing is stirred into water-in-oil type for the processing method of meat stuffing, then
Carry out bag molding.
Described technique also includes that frozen green compact steamed bun processing method when needed is: take out 32～45 DEG C, 60%
～proof in the proofing box that 75% under damp condition, midway is the most optionally taken out (after 10 minutes) and is carried out at room temperature
Receive water naturally proof, after push proofing box again in proof, until steamed bun proof to 7-8 become after, finally steam.
The present invention has the beneficial effect that:
1, the steamed bun utilizing this method to cook does not breaks off the base, breach, oil immersion go out and the phenomenon of " unleavened dough " steamed bun, bag
Son has sufficient, epidermis does not ftractures, outward appearance is not subsided advantage in good taste, elastic, solves fermentation meat stuffing both at home and abroad raw
Steamed bun can not the problem of quick-freezing
2, steamed bun storage period at a temperature of subzero 5-12 degree that the present invention makes, can reach more than 1 month, permissible
Meet the demand in market；
3, the present invention uses old face, Semi-dry yeast combining with fermentation, and uses the modifying agent of suitable freezing flour-dough, protects
After card quick-freezing, steamed bun can proof molding, shortens the proofing period of dough, and improves the quality of product；
4, the present invention uses baking powder, selection be that the early stage relatively low aerogenesis of activity is few but to proof and steam stage aerogenesis fast
The baking powder of speed, aerogenesis is similar to a upwards parabola state, it is ensured that during the steaming of frozen green compact then later stage green compact
Aerogenesis；
5, present invention process to the dough of kneading temperature 20～23 DEG C, humidity 70%～stand 50～60min 80% time,
Frozen green compact quality of Baozi can be improved, make steamed bun glossiness, viscoelasticity and nerve preferable；
6, formula is screened by the present invention, use Adeps Sus domestica, modifying agent, frozen green compact modifying agent, flour kind and
The improvement factors such as its proportioning, make steamed bun suitable preservation under freezing environment, it is ensured that frozen green compact steamed bun steams rear quality better.
Accompanying drawing explanation
Fig. 1 frozen green compact of the present invention steamed bun steams rear sense organ schematic diagram；
The commercially available cold green compact steamed bun of Fig. 2 steams rear sense organ schematic diagram.
Detailed description of the invention
Further illustrate the present invention below in conjunction with embodiment, but the scope of protection of present invention is not limited to implement
The scope of example statement.
Embodiment 1
A kind of frozen green compact steamed bun, described steamed bun following components by weight: flour 450, old face 600, half
Dry yeast 1, salt 1, white sugar 12, water 200.
The temperature of described water is 10 DEG C, and the Plain flour in described flour is 8:3 with the mass ratio of Self-raising flour.
Embodiment 2
A kind of frozen green compact steamed bun, described steamed bun following components by weight: flour 600, old face 850, half
Dry yeast 5, salt 4, white sugar 18, water 300.
The temperature of described water is 12 DEG C, and the Plain flour in described flour is 6:3 with the mass ratio of Self-raising flour.
Embodiment 3
A kind of frozen green compact steamed bun, described steamed bun following components by weight: flour 500, old face 750, half
Dry yeast 4, salt 3, white sugar 16, water 250.
The temperature of described water is 11 DEG C, and the Plain flour in described flour is 7:3 with the mass ratio of Self-raising flour.
Embodiment 4
A kind of frozen green compact steamed bun, described steamed bun following components by weight: flour 450, old face 600, half
Dry yeast 1, salt 1, white sugar 12, water 200, frozen green compact modifying agent 2, baking powder 3, Adeps Sus domestica 0.4.
The temperature of described water is 10 DEG C, and the Plain flour in described flour is 7:3 with the mass ratio of Self-raising flour.
Embodiment 5
A kind of frozen green compact steamed bun, described steamed bun following components by weight: flour 600, old face 850, half
Dry yeast 5, salt 4, white sugar 18, water 200, frozen green compact modifying agent 6, baking powder 8, Adeps Sus domestica 1.4.
The temperature of described water is 12 DEG C, and the Plain flour in described flour is 7:3 with the mass ratio of Self-raising flour.
Embodiment 6
A kind of frozen green compact steamed bun, described steamed bun following components by weight: flour 500, old face 750, half
Dry yeast 3, baking powder 5, salt 2, white sugar 15, water 250, frozen green compact modifying agent 4, Adeps Sus domestica 1.
The temperature of described water is 12 DEG C, and the Plain flour in described flour is 8:3 with the mass ratio of Self-raising flour.
Embodiment 7
A kind of frozen green compact steamed bun, described steamed bun following components by weight: flour 500, old face 750, half
Dry yeast 3, baking powder 5, salt 2, white sugar 15, water 250, frozen green compact modifying agent 4, Adeps Sus domestica 1.
Described old face includes following components by weight:
Flour 400, dry yeast 2, modifying agent 1.5, sugar 15, sodium bicarbonate 0.4, water 220.
The temperature of described water is 10 DEG C, and the Plain flour in described flour is 7:3 with the mass ratio of Self-raising flour.
Embodiment 8
A kind of frozen green compact steamed bun, described steamed bun following components by weight: flour 500, old face 750, half
Dry yeast 3, baking powder 5, salt 2, white sugar 15, water 250, frozen green compact modifying agent 4, Adeps Sus domestica 1.
Described old face includes following components by weight:
Flour 600, dry yeast 6, modifying agent 3, sugar 30, sodium bicarbonate 0.8, water 260.
The temperature of described water is 10～12 DEG C, and the Plain flour in described flour is 8～6:3 with the mass ratio of Self-raising flour.
Embodiment 9
A kind of frozen green compact steamed bun, described steamed bun following components by weight: flour 500, old face 750, half
Dry yeast 3, baking powder 5, salt 2, white sugar 15, water 250, frozen green compact modifying agent 4, Adeps Sus domestica 1.
Described old face includes following components by weight:
Flour 500, dry yeast 4, modifying agent 2.5, sugar 20, sodium bicarbonate 0.6, water 240.
Described frozen green compact modifying agent includes following components by weight: amylase A2～5, xylanase 3～6,
Cellulase 3～7, glucose oxidase 0.5～2, CSL sodium 40～70, monoglyceride 70～90, defat
Semen sojae atricolor powder 45～55, corn starch 350～500, sodium alginate 100～200；
Described baking powder includes following components by weight: sodium bicarbonate: 250～300, glucono-δ-lactone
130～170, calcium carbonate 180～230；
Described modifying agent includes following components by weight: amylase 1.5～2.5, lipase 3～5, strong muscle is combined
Enzyme 3～5, vitamin C 10～25, corn starch 600～700.
Embodiment 10
The technique of the frozen green compact steamed bun described in making, it is characterised in that described technique includes:
1) sugar aquation is opened and is filtered, be sequentially added into during dough-making powder flour, old face, Semi-dry yeast, salt, white sugar,
Frozen green compact modifying agent, baking powder, Adeps Sus domestica, mix and blend, it is fabricated to dough；
2) stuffing material is put in dough, bag molding；
3) after bag molding-40～the quick freezing repository of-25 DEG C in carry out quick-freezing, steamed bun central temperature reaches-10～-25 DEG C of end
Quick-freezing, be placed in-5～-15 DEG C under the conditions of preservation；
Complete the making of frozen green compact steamed bun.
Described step 1) also include dough temperature 20～23 DEG C, humidity 70%～stand 50～60min 80% time.
Embodiment 11
The technique of the frozen green compact steamed bun described in making, it is characterised in that described technique includes:
1) sugar aquation is opened and is filtered, be sequentially added into during dough-making powder flour, old face, Semi-dry yeast, salt, white sugar,
Frozen green compact modifying agent, baking powder, Adeps Sus domestica, mix and blend, it is fabricated to dough；
2) stuffing material is put in dough, bag molding；
3) after bag molding-40～the quick freezing repository of-25 DEG C in carry out quick-freezing, steamed bun central temperature reaches-10～-25 DEG C of end
Quick-freezing, be placed in-5～-15 DEG C under the conditions of preservation；
Complete the making of frozen green compact steamed bun.
Described method also includes being, at 40-50 minute, meat stuffing is stirred into water-in-oil type for the processing method of meat stuffing, then
Carry out bag molding.
The impact on freezing quality of Baozi of the different flour ratios
The freezing steamed bun that the present invention makes, places freezing 5 days under-18 DEG C of environment；Take out freezing green compact directly to steam
About 18min, is evaluated steamed bun, and different flour ratios are shown in Table 1 to the impact of freezing quality of Baozi.
The impact on freezing quality of Baozi of the table 1 different flour ratio
As shown in Table 1, using single medium strength flour, high-gluten flour to make frozen green compact steamed bun, quality of Baozi is poor, adopts
Carrying out joining powder with medium strength flour and dry cake mix and make steamed bun, mouthfeel is better than the steamed bun that single flour powder makes
The raw material components impact on freezing quality of Baozi
Use different raw material component parts tables 2, following components by weight: place freezing 5 under-18 DEG C of environment
My god；Taking out freezing green compact and directly steam about 18min, be evaluated steamed bun, detection raw material components is to freezing bag
The impact of sub-quality is shown in Table 3.
Raw material composition (by weight) of table 2 frozen green compact steamed bun
| Steamed bun A | Steamed bun B | Steamed bun C | Steamed bun D | Steamed bun E | |
| Flour | 500 | 500 | 500 | 500 | 500 |
| Old face | 750 | 0 | 750 | 750 | 750 |
| Semi-dry yeast | 3 | 3 | 3 | 3 | 3 |
| Baking powder | 5 | 5 | 0 | 5 | 5 |
| Salt | 2 | 2 | 2 | 2 | 2 |
| White sugar | 15 | 15 | 15 | 15 | 15 |
| Frozen green compact modifying agent | 4 | 4 | 4 | 0 | 4 |
| Adeps Sus domestica | 1 | 1 | 1 | 1 | 0 |
| Water | 250 | 250 | 250 | 250 | 250 |
The impact on freezing quality of Baozi of table 3 raw material components
As shown in Table 3, by the combination of various raw materials, it is ensured that frozen green compact steamed bun mouthfeel, good springiness, epidermis
Smooth, bubble is few, occurs that retraction is few.
The above embodiments are only the preferred technical solution of the present invention, and are not construed as the restriction for the present invention, this Shen
Embodiment in please and the feature in embodiment, can mutual combination in any in the case of not conflicting.The guarantor of the present invention
The scope of protecting should with claim record technical scheme, including claim record technical scheme in technical characteristic etc.
It is protection domain with alternative.Equivalent the most in this range is improved, also within protection scope of the present invention.
Claims (10)
1. a frozen green compact steamed bun, it is characterised in that described steamed bun following components by weight: flour 450 ~ 600, old face 600 ~ 850, Semi-dry yeast 1 ~ 5, salt 1 ~ 4, white sugar 12 ~ 18, water 200 ~ 300.
Frozen green compact steamed bun the most according to claim 1, it is characterised in that: described steamed bun also includes following components by weight:
Frozen green compact modifying agent 2 ~ 6, baking powder 3 ~ 8, Adeps Sus domestica 0.4 ~ 1.4.
Frozen green compact steamed bun the most according to claim 2, it is characterised in that: described steamed bun includes following components by weight:
Flour 500, old face 750, Semi-dry yeast 3, baking powder 5, salt 2, white sugar 15, water 250, frozen green compact modifying agent 4, Adeps Sus domestica 1.
Frozen green compact steamed bun the most according to claim 3, it is characterised in that: described old face includes following components by weight:
Flour 400 ~ 600, dry yeast 2 ~ 6, modifying agent 1.5 ~ 3, sugar 15 ~ 30, sodium bicarbonate 0.4 ~ 0.8, water 220 ~ 260.
Frozen green compact steamed bun the most according to claim 3, it is characterised in that: described old face includes following components by weight:
Flour 500, dry yeast 4, modifying agent 2.5, sugar 20, sodium bicarbonate 0.6, water 240.
Frozen green compact steamed bun the most according to claim 5, it is characterised in that:
Described frozen green compact modifying agent includes following components by weight: amylase A 2 ~ 5, xylanase 3 ~ 6, cellulase 3 ~ 7, glucose oxidase 0.5 ~ 2, CSL sodium 40 ~ 70, monoglyceride 70 ~ 90, defatted soybean flour 45 ~ 55, corn starch 350 ~ 500, sodium alginate 100 ~ 200；
Described baking powder includes following components by weight: sodium bicarbonate: 250 ~ 300, glucono-δ-lactone 130 ~ 170, calcium carbonate 180 ~ 230；
Described modifying agent includes following components by weight: amylase 1.5 ~ 2.5, lipase 3 ~ 5, strong muscle compound enzyme 3 ~ 5, vitamin C 10 ~ 25, corn starch 600 ~ 700.
7. according to the frozen green compact steamed bun described in claim 1 ~ 6 any one, it is characterised in that: the temperature of described water is 10 ~ 12 DEG C, and the Plain flour in described flour is 8 ~ 6:3 with the mass ratio of Self-raising flour.
8. the technique of making frozen green compact steamed bun described in claim 1-6, it is characterised in that described technique includes:
1) sugar aquation is opened and filtered, be sequentially added into flour, old face, Semi-dry yeast, salt, white sugar, frozen green compact modifying agent, baking powder, Adeps Sus domestica, mix and blend during dough-making powder, be fabricated to dough；
2) stuffing material is put in dough, bag molding；
3) carrying out quick-freezing after bag molding in the quick freezing repository of-40 ~-25 DEG C, steamed bun central temperature reaches-10 ~-25 DEG C and terminates quick-freezing, preservation under the conditions of being placed in-5 ~-15 DEG C；
Complete the making of frozen green compact steamed bun.
Technique the most according to claim 8, it is characterised in that: described step 1) also includes that dough stands 50 ~ 60min 70% ~ 80% time in temperature 20 ~ 23 DEG C, humidity.
Technique the most according to claim 8, it is characterised in that described method also includes being meat stuffing to stir at 40-50 minute water-in-oil type, then carries out bag molding for the processing method of meat stuffing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610225415.8A CN105876625A (en) | 2016-04-12 | 2016-04-12 | Frozen raw steamed stuffed bun blanks and preparation technology thereof |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108552289A (en) * | 2018-04-17 | 2018-09-21 | 长春职业技术学院 | Pericarp essential oil freezing flour-dough bread |
| CN108719955A (en) * | 2018-06-08 | 2018-11-02 | 江西科技师范大学 | A kind of freezing steamed stuffed bun raw embryo modifying agent |
| CN108949596A (en) * | 2018-08-22 | 2018-12-07 | 上海海洋大学 | A kind of preparation of composite ferment and the application in freezing flour-dough production |
| CN109480184A (en) * | 2018-11-26 | 2019-03-19 | 河南创新研霖食品科技有限公司 | A kind of quick-frozen Pan-Fried Bun Stuffed with Pork and preparation method thereof |
| CN109645329A (en) * | 2018-12-28 | 2019-04-19 | 江苏尚香食品有限公司 | A kind of Chinese style wheaten food freezing flour-dough and preparation method thereof |
| CN109730247A (en) * | 2018-12-26 | 2019-05-10 | 合肥中农科泓智营养健康有限公司 | A kind of mashed potatoes freezing raw embryo steamed stuffed bun and preparation method thereof |
| CN111357928A (en) * | 2020-02-24 | 2020-07-03 | 江苏省农业科学院 | Method for processing dough sheet by using kefir modifier and application of method |
| CN112167515A (en) * | 2020-09-27 | 2021-01-05 | 安徽青松食品大健康研究院 | Preparation method of frozen and raw-embryo steamed stuffed buns with old noodles |
| CN112868987A (en) * | 2021-01-20 | 2021-06-01 | 西安御庆府餐饮管理集团有限公司 | Wrapper, making process of wrapper and method for making steamed stuffed buns by wrapper |
| CN113632921A (en) * | 2020-04-27 | 2021-11-12 | 白象食品股份有限公司 | Pre-fermented quick-frozen green embryo and preparation method thereof |
| CN114868872A (en) * | 2022-05-31 | 2022-08-09 | 恩施市楚蕊生物科技有限公司 | Machine quick-frozen green steamed stuffed bun and making method thereof |
| CN114903072A (en) * | 2021-02-09 | 2022-08-16 | 天津狗不理食品股份有限公司 | Quick-frozen prefabricated fermented steamed stuffed bun wrapper suitable for automatic production of machine and application thereof |
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| CN1046841A (en) * | 1990-05-31 | 1990-11-14 | 天津市食品研究所 | A kind of preparation method of quick-frozen steamed stuffed bun |
| CN101366403A (en) * | 2007-08-17 | 2009-02-18 | 安琪酵母股份有限公司 | Quick freezing ferment flour snacks amendment, flour dough containing the same and preparation, and process for preparing the quick freezing ferment flour snacks |
| CN104366198A (en) * | 2014-10-09 | 2015-02-25 | 江苏尚香食品有限公司 | Manufacturing method of quick-frozen steamed stuffed bun blank |
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| CN101366403A (en) * | 2007-08-17 | 2009-02-18 | 安琪酵母股份有限公司 | Quick freezing ferment flour snacks amendment, flour dough containing the same and preparation, and process for preparing the quick freezing ferment flour snacks |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108552289A (en) * | 2018-04-17 | 2018-09-21 | 长春职业技术学院 | Pericarp essential oil freezing flour-dough bread |
| CN108719955B (en) * | 2018-06-08 | 2021-07-30 | 江西科技师范大学 | Frozen steamed stuffed bun green embryo modifying agent |
| CN108719955A (en) * | 2018-06-08 | 2018-11-02 | 江西科技师范大学 | A kind of freezing steamed stuffed bun raw embryo modifying agent |
| CN108949596A (en) * | 2018-08-22 | 2018-12-07 | 上海海洋大学 | A kind of preparation of composite ferment and the application in freezing flour-dough production |
| CN109480184A (en) * | 2018-11-26 | 2019-03-19 | 河南创新研霖食品科技有限公司 | A kind of quick-frozen Pan-Fried Bun Stuffed with Pork and preparation method thereof |
| CN109730247A (en) * | 2018-12-26 | 2019-05-10 | 合肥中农科泓智营养健康有限公司 | A kind of mashed potatoes freezing raw embryo steamed stuffed bun and preparation method thereof |
| CN109645329A (en) * | 2018-12-28 | 2019-04-19 | 江苏尚香食品有限公司 | A kind of Chinese style wheaten food freezing flour-dough and preparation method thereof |
| CN111357928A (en) * | 2020-02-24 | 2020-07-03 | 江苏省农业科学院 | Method for processing dough sheet by using kefir modifier and application of method |
| CN113632921A (en) * | 2020-04-27 | 2021-11-12 | 白象食品股份有限公司 | Pre-fermented quick-frozen green embryo and preparation method thereof |
| CN112167515A (en) * | 2020-09-27 | 2021-01-05 | 安徽青松食品大健康研究院 | Preparation method of frozen and raw-embryo steamed stuffed buns with old noodles |
| CN112868987A (en) * | 2021-01-20 | 2021-06-01 | 西安御庆府餐饮管理集团有限公司 | Wrapper, making process of wrapper and method for making steamed stuffed buns by wrapper |
| CN114903072A (en) * | 2021-02-09 | 2022-08-16 | 天津狗不理食品股份有限公司 | Quick-frozen prefabricated fermented steamed stuffed bun wrapper suitable for automatic production of machine and application thereof |
| CN114903072B (en) * | 2021-02-09 | 2024-04-09 | 天津狗不理食品股份有限公司 | Quick-frozen prefabricated fermented steamed stuffed bun skin suitable for machine automatic production and application thereof |
| CN114868872A (en) * | 2022-05-31 | 2022-08-09 | 恩施市楚蕊生物科技有限公司 | Machine quick-frozen green steamed stuffed bun and making method thereof |
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