CN106472979A - A kind of steamed bread or the production technology of hamburger embryo - Google Patents
A kind of steamed bread or the production technology of hamburger embryo Download PDFInfo
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- CN106472979A CN106472979A CN201610909670.4A CN201610909670A CN106472979A CN 106472979 A CN106472979 A CN 106472979A CN 201610909670 A CN201610909670 A CN 201610909670A CN 106472979 A CN106472979 A CN 106472979A
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- steamed bread
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Abstract
The present invention relates to green vegetable stuffing material food processing technology field, refer in particular to a kind of steamed bread or the production technology of hamburger embryo, flour through dispensing, beat powder, molding, proof, round steamed bread that digesting technoloy is made, surface speckles with Semen Sesami, both can through overbaking, fried after can be formed unique flavor hamburger it is also possible to as steamed bread eat, be 12 months by the quick-freezing shelf-life, processing mode can toast, can be fried, be greatly enriched terminal and the selection of consumer.Flour adopts high-gluten flour to make, and effectively prevents cracking phenomenon after awake steaming.Semi-finished product have glued Semen sesami Albae in equipment forming process from the teeth outwards, improve the nutrition of product it is adaptable to fried, baking eating method, have greatly enriched the edible performance of round steamed bread.
Description
Technical field
The present invention relates to food processing technology field, refer in particular to a kind of steamed bread or the production technology of hamburger embryo.
Background technology
More healthy for the food that the food that steam cooking goes out is compared to frying, the mode such as roasting, fried cooks, also more meet
Chinese dietary habit.With the popularization in hamburger, people to the demand in hamburger also in substantial increase, but existing hamburger
Stock all to be made using baking bread, and the shelf-life of such product is shorter, and freezing is easily aging, is unfavorable for storing and transports
Defeated.For solving such problem, someone bakes bread with steamed bread replacement and makes hamburger, and existing steamed bread occurs after there is steaming of waking up
Cracking phenomena, have impact on the attractive in appearance of steamed bread, and nutrition is single, lack chewy texture.
Content of the invention
The technical problem to be solved in the present invention is to provide a kind of multiple steaming and decocting to remain to keep emerald green sharp and clear mouthfeel after heating
Steamed bread or hamburger embryo production technology.
In order to solve above-mentioned technical problem, the present invention adopts the following technical scheme that：
A kind of steamed bread or the production technology of hamburger embryo, specifically include following steps：
Step 1, weigh 50 parts of flour according to weight portion and pour into and play powder cylinder, according to weight portion add 0.8-1.2 part fresh yeast and
0.45-0.55 part baking powder, and stir；
Step 2, weigh according to weight portion 5-7 part sugar and 18-23 part water mix and blend dissolving after add flour in stir
Obtain dough；
Step 3, by dough stand 8-12 minute after multiple semi-finished product are made by extrusion molding；
Step 4, weigh 4.5-5.5 part Semen Sesami according to weight portion and become in half with 0.9-1.2 part mixed oil mix homogeneously postadhesion
The surface of product；
Step 5, by the semi-finished product obtaining in step 4 implant temperature be 33-38 degree Celsius, humidity be 80%-90% proof environment
In carry out proofing process；
Step 6, the semi-finished product proofing in step 5 steaming and decocting 9-12 minute is obtained finished product.
Further, further comprising the steps of：
Step 7, by the finished product obtaining in step 6 cool down 55-68 minute after packed；
Step 8, by packaging after finished product carry out quick-freezing preservation or transport.
Wherein, described sugar is white sugar, and flour is high-gluten flour.
Wherein, the proofing period in described step 5 is 35-45 minute.
Preferably, each component is as follows according to the number of weight portion：
50 parts of high-gluten flour
20 parts of water
6 parts of white sugar
1 part of fresh yeast
0.5 part of baking powder
5 parts of Semen sesami Albae
1 part of mixed oil.
It is further preferred that the mixing time in described step 1 is 0.9-1.2 minute, the first low rate mixing in step 2
2.5-3.5 minute, more quickly stir 4.5-5.5 minute, the proofing period in described step 5 is 35-45 minute.
The beneficial effects of the present invention is：The invention provides the production technology of a kind of steamed bread or hamburger embryo, flour process
Dispensing, beat powder, molding, proof, round steamed bread that digesting technoloy is made, surface speckles with Semen Sesami, both can be through overbaking, fried
The hamburger of unique flavor can be formed afterwards it is also possible to eat as steamed bread, be 12 months by the quick-freezing shelf-life, processing side
Formula can toast, can be fried, be greatly enriched terminal and the selection of consumer.Flour adopts high-gluten flour to make, effectively
Prevent cracking phenomenon after awake steaming.Semi-finished product have glued Semen sesami Albae in equipment forming process from the teeth outwards, improve product
Nutrition, it is adaptable to fried, baking eating method, has greatly enriched the edible performance of round steamed bread.
Specific embodiment
For the ease of the understanding of those skilled in the art, with reference to embodiment, the present invention is further illustrated, real
The content that the mode of applying refers to not limitation of the invention.
In embodiment one.
A kind of steamed bread or the production technology of hamburger embryo, specifically include following steps：
Step 1, weigh 50 parts of flour according to weight portion and pour into and play powder cylinder, add 1 part of fresh yeast and 0.5 part of bubble according to weight portion
Beat powder, and stir, mixing time is 1 minute, flour is high-gluten flour；
Step 2, weigh 6 portions of sugar and the dissolving of 20 parts of water mix and blends according to weight portion after add the low rate mixing in flour uniform
To dough, this sugar is white sugar, and the low rate mixing time is 3 minutes, is quickly stirred afterwards again, and mixing time is 5 minutes；
Step 3, dough is stood 10 minutes after multiple semi-finished product are made by extrusion molding, dough cover muscle degree can be made after standing loose
Relax, the semi-finished product made have chewy texture not oil suction；
Step 4, weigh 5 portions of Semen Sesamis according to weight portion and with 1 part of mixed oil mix homogeneously postadhesion in the surface of semi-finished product, be in harmonious proportion
The use of oil can make Semen Sesami be easily sticked to steamed bread surface；
Step 5, the semi-finished product obtaining in step 4 are implanted temperature be 36 degrees Celsius, humidity be 85% proof in environment and waken up
Send out and process, proofing period is 40 minutes；
Step 6, the semi-finished product proofing in step 5 steaming and decocting is obtained finished product in 10 minutes；
Step 7, by the finished product obtaining in step 6 cool down 60 minutes after packed；
Step 8, by packaging after finished product carry out quick-freezing preservation or transport.
The present invention be a kind of through dispensing, beat powder, molding, proof, round steamed bread that digesting technoloy is made, surface speckles with
Semen Sesami, both can through overbaking, fried after can be formed unique flavor hamburger it is also possible to as steamed bread eat, by quick-freezing
Shelf-life is 12 months, and processing mode can toast, can be fried, is greatly enriched terminal and the choosing of consumer
Select.Flour adopts high-gluten flour to make, and effectively prevents cracking phenomenon after awake steaming.Semi-finished product are in equipment forming process on surface
On glued Semen sesami Albae, improve the nutrition of product it is adaptable to fried, baking eating method, greatly enriched the food of round steamed bread
Use performance.
In embodiment two.
A kind of steamed bread or the production technology of hamburger embryo, specifically include following steps：
Step 1, weigh 50 parts of flour according to weight portion and pour into and play powder cylinder, add 0.8 part of fresh yeast and 0.55 according to weight portion
Part baking powder, and stir, mixing time is 1 minute；
Step 2, weigh 5 portions of sugar and the dissolving of 18 parts of water mix and blends according to weight portion after add the low rate mixing in flour uniform
To dough, this sugar is white sugar, and the low rate mixing time is 2.5 minutes, is quickly stirred afterwards again, and mixing time is 5.5 points
Clock；
Step 3, by dough stand 8 minutes after multiple semi-finished product are made by extrusion molding；
Step 4, weigh 4.5 portions of Semen Sesamis according to weight portion and with 0.9 part of mixed oil mix homogeneously postadhesion in the surface of semi-finished product；
Step 5, by the semi-finished product obtaining in step 4 implantation temperature be 33 degrees Celsius, humidity be 90% proof in environment and waken up
Send out and process, proofing period is 45 minutes；
Step 6, the semi-finished product proofing in step 5 steaming and decocting is obtained finished product in 9 minutes；
Step 7, by the finished product obtaining in step 6 cool down 55 minutes after packed；
Step 8, by packaging after finished product carry out quick-freezing preservation or transport.
Using the finished product that the technique of the present embodiment is made be particularly suited for fried, baking by the way of use, mouthfeel is more preferably.
In embodiment three.
A kind of steamed bread or the production technology of hamburger embryo, specifically include following steps：
Step 1, weigh 50 parts of flour according to weight portion and pour into and play powder cylinder, add 1.2 parts of fresh yeasts and 0.45 according to weight portion
Part baking powder, and stir, mixing time is 1 minute；
Step 2, weigh 7 portions of sugar and the dissolving of 23 parts of water mix and blends according to weight portion after add the low rate mixing in flour uniform
To dough, this sugar is white sugar, and the low rate mixing time is 3.5 minutes, is quickly stirred afterwards, quick mixing time is again
4.5 minute；
Step 3, by dough stand 12 minutes after multiple semi-finished product are made by extrusion molding；
Step 4, weigh 5.5 portions of Semen Sesamis according to weight portion and with 1.2 parts of mixed oil mix homogeneously postadhesion in the surface of semi-finished product；
Step 5, by the semi-finished product obtaining in step 4 implantation temperature be 38 degrees Celsius, humidity be 80% proof in environment and waken up
Send out and process, proofing period is 35 minutes；
Step 6, the semi-finished product proofing in step 5 steaming and decocting is obtained finished product in 12 minutes；
Step 7, by the finished product obtaining in step 6 cool down 68 minutes after packed；
Step 8, by packaging after finished product carry out quick-freezing preservation or transport.
The finished product quick-freezing holding time made using the technique of the present embodiment is longer, non-aging, when being more suitable for preserving
Between demand longer in the case of use.
Embodiment described above only have expressed some embodiments of the present invention, and its description is more concrete and detailed, but simultaneously
Therefore the restriction to the scope of the claims of the present invention can not be interpreted as.It should be pointed out that for those of ordinary skill in the art
For, without departing from the inventive concept of the premise, some deformation can also be made and improve, these broadly fall into the guarantor of the present invention
Shield scope.Therefore, the protection domain of patent of the present invention should be defined by claims.
Claims (6)
1. a kind of steamed bread or hamburger embryo production technology it is characterised in that：Specifically include following steps：
Step 1, weigh 50 parts of flour according to weight portion and pour into and play powder cylinder, according to weight portion add 0.8-1.2 part fresh yeast and
0.45-0.55 part baking powder, and stir；
Step 2, weigh according to weight portion 5-7 part sugar and 18-23 part water mix and blend dissolving after add flour in stir
Obtain dough；
Step 3, by dough stand 8-12 minute after make multiple semi-finished product；
Step 4, weigh 4.5-5.5 part Semen Sesami according to weight portion and become in half with 0.9-1.2 part mixed oil mix homogeneously postadhesion
The surface of product；
Step 5, by the semi-finished product obtaining in step 4 implant temperature be 33-38 degree Celsius, humidity be 80%-90% proof environment
In carry out proofing process；
Step 6, the semi-finished product proofing in step 5 steaming and decocting 9-12 minute is obtained finished product.
2. steamed bread according to claim 1 or hamburger embryo production technology it is characterised in that：Further comprising the steps of：
Step 7, by the finished product obtaining in step 6 cool down 55-68 minute after packed；
Step 8, by packaging after finished product carry out quick-freezing preservation or transport.
3. steamed bread according to claim 1 or hamburger embryo production technology it is characterised in that：Described sugar is white sugar, face
Powder is high-gluten flour.
4. steamed bread according to claim 1 or hamburger embryo production technology it is characterised in that：Proofing in described step 5
Time is 35-45 minute.
5. steamed bread according to claim 1 or hamburger embryo production technology it is characterised in that：Each component is according to weight portion
Number as follows：
50 parts of high-gluten flour
20 parts of water
6 parts of sugar
1 part of fresh yeast
0.5 part of baking powder
5 parts of Semen sesami Albae
1 part of mixed oil.
6. according to claim 1 or 5 steamed bread or hamburger embryo production technology it is characterised in that：Stirring in described step 1
Time of mixing is 0.9-1.2 minute, the first low rate mixing 2.5-3.5 minute in step 2, more quickly stirs 4.5-5.5 minute, described
Proofing period in step 5 is 35-45 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610909670.4A CN106472979A (en) | 2016-10-19 | 2016-10-19 | A kind of steamed bread or the production technology of hamburger embryo |
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| CN201610909670.4A CN106472979A (en) | 2016-10-19 | 2016-10-19 | A kind of steamed bread or the production technology of hamburger embryo |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751754A (en) * | 2017-10-30 | 2018-03-06 | 无锡汇盈食品有限公司 | A kind of oligosaccharide functional steamed bread and preparation method thereof |
| CN109998027A (en) * | 2019-05-19 | 2019-07-12 | 巢湖市营养学会 | A kind of selenium-rich ferment nourishing steamed bread and preparation method thereof |
| CN112167517A (en) * | 2020-09-28 | 2021-01-05 | 南京天策金粮餐饮管理有限公司 | Making process of special steamed hamburger blank |
| CN112806419A (en) * | 2021-01-06 | 2021-05-18 | 赵金贵 | Beef hamburger and preparation method thereof |
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| CN102406125A (en) * | 2011-10-23 | 2012-04-11 | 河南工业大学 | Steamed bun preparation method suitable for industrial production |
| CN103689371A (en) * | 2013-12-05 | 2014-04-02 | 陈园园 | Processing method of steamed buns |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406125A (en) * | 2011-10-23 | 2012-04-11 | 河南工业大学 | Steamed bun preparation method suitable for industrial production |
| CN103689371A (en) * | 2013-12-05 | 2014-04-02 | 陈园园 | Processing method of steamed buns |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751754A (en) * | 2017-10-30 | 2018-03-06 | 无锡汇盈食品有限公司 | A kind of oligosaccharide functional steamed bread and preparation method thereof |
| CN109998027A (en) * | 2019-05-19 | 2019-07-12 | 巢湖市营养学会 | A kind of selenium-rich ferment nourishing steamed bread and preparation method thereof |
| CN112167517A (en) * | 2020-09-28 | 2021-01-05 | 南京天策金粮餐饮管理有限公司 | Making process of special steamed hamburger blank |
| CN112167517B (en) * | 2020-09-28 | 2023-07-28 | 南京天策金粮餐饮管理有限公司 | Manufacturing process of secret steamed hamburger blank |
| CN112806419A (en) * | 2021-01-06 | 2021-05-18 | 赵金贵 | Beef hamburger and preparation method thereof |
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Application publication date: 20170308 |