CN106901161A - The preparation method of pumpkin split-top steamed bun - Google Patents
The preparation method of pumpkin split-top steamed bun Download PDFInfo
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- CN106901161A CN106901161A CN201710166682.7A CN201710166682A CN106901161A CN 106901161 A CN106901161 A CN 106901161A CN 201710166682 A CN201710166682 A CN 201710166682A CN 106901161 A CN106901161 A CN 106901161A
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- pumpkin
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- steamed
- split
- steamed bun
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- 235000000832 Ayote Nutrition 0.000 title claims abstract description 33
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 33
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 33
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 33
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 20
- 241000209140 Triticum Species 0.000 claims abstract description 10
- 235000021307 Triticum Nutrition 0.000 claims abstract description 10
- 238000005336 cracking Methods 0.000 claims abstract description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 8
- 238000000465 moulding Methods 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 6
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 6
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 6
- 239000001054 red pigment Substances 0.000 claims abstract description 6
- 238000007710 freezing Methods 0.000 claims abstract description 5
- 230000008014 freezing Effects 0.000 claims abstract description 5
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 5
- 238000004321 preservation Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 4
- 238000007493 shaping process Methods 0.000 claims abstract description 4
- 235000013618 yogurt Nutrition 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims description 10
- 238000010025 steaming Methods 0.000 claims description 8
- 235000000346 sugar Nutrition 0.000 claims description 5
- 241000219122 Cucurbita Species 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 230000007935 neutral effect Effects 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 150000008163 sugars Chemical class 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 239000004615 ingredient Substances 0.000 abstract description 5
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 235000014633 carbohydrates Nutrition 0.000 abstract description 3
- 150000001720 carbohydrates Chemical class 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000001014 amino acid Nutrition 0.000 abstract description 2
- 235000018102 proteins Nutrition 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 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 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 240000000571 Nopalea cochenillifera Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 210000004919 hair shaft Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Confectionery (AREA)
Abstract
The present invention relates to a kind of preparation method of the pumpkin split-top steamed bun with pumpkin, wheat flour as primary raw material.Its step includes：Make minced pumpkin；Wheat flour, minced pumpkin, capsicum red pigment, yeast cake, white granulated sugar, warm water are once rolled into a ball with face to face and are molded；Once proof；Add that soft white sugar, Yoghourt, baking powder be secondary and face in dough；Compressing tablet, shaping；Dough top is cut after herringbone is spent and is directly steamed, it is steamed after dough expansion, volume becomes big, and top natural cracking is into flower pattern；Packed after steamed split-top steamed bun cooling；It is quick-frozen, enter Freezing room preservation.The present invention changes the single mouthfeel of traditional steamed bun, and its nutrition is more balanced, and the moulding of the color and natural cracking of pumpkin enriches color, type and the taste of product, more conforms to popular taste；And belong to quick-frozen food, and the original nutritional ingredient of food and color are remained to greatest extent, save the nutritional ingredients such as various vitamins, carbohydrate, protein, amino acid in food.
Description
Technical field
The present invention relates to quick-frozen food preparation method, specifically a kind of pumpkin with pumpkin, wheat flour as primary raw material is opened
The preparation method of flower steamed bun.
Background technology
Pumpkin is one of common melon dish, and taste is sweet and delicious, protein, fat, carbohydrate, crude fibre equal size compared with
Height, also contains the various trace elements such as polysaccharide, amino acid, activated protein class and carotenoid；Steamed bun is that traditional masses are main
Food, with wheat flour as primary raw material, nutritional ingredient is single, and fresh steamed bun storage, transport, sale etc. aspect exist it is many not
It is convenient.
A kind of potato split-top steamed bun disclosed in a kind of split-top steamed bun, the A of CN 106306677 disclosed in the A of CN 105410631
Fresh steamed bread is fallen within, biology enzyme is all directly added, but because biology enzyme is not easy to maintain, it is strict to preservation condition requirement, no
Beneficial to factorial praluction, the order of addition of various dispensings is not distinctly claimed, and the humiture parameter for fermentation is indefinite, it is impossible to
Ensure product stability, the yeast used in production is specifically that the resistance to height i.e. dry yeast of sugared or common low sugar is not all indicated
It is clear.
The content of the invention
Not enough for more than, the present invention provides a kind of system of pumpkin split-top steamed bun with pumpkin, wheat flour as primary raw material
Make method, steamed bun natural cracking into flower pattern made by proofing, the moulding of the color and natural cracking of pumpkin enrich the color of product,
Type and taste, more conform to popular taste, both ensured product can industrialized production, again ensure product stability, also by quick-frozen
Extend shelf life of products.
The technical solution adopted by the present invention is：
A kind of preparation method of pumpkin split-top steamed bun, is carried out in the steps below：
（1）Make minced pumpkin：Pumpkin very hot oven is steamed to thoroughly cooked, pureed is twisted into 5mm meat grinders；
（2）Once and face：5 kilograms of minced pumpkins, 80 grams of capsicum red pigments, 800 grams of yeast cakes, 3 are added by 22 kilograms of wheat flours
The ratio of kilogram white granulated sugar, weighs wheat flour, minced pumpkin, capsicum red pigment, yeast cake and adds mixer neutral plane, then weigh
White granulated sugar simultaneously adds flour after being mixed well with warm water, stirring, untill dough molding and non-stick pan；
（3）Once proof：By step（2）The dough of making is placed in 25 DEG C, proofs 5 hours in the environment of 60%RH；
（4）Secondary and face：By step（3）The dough for proofing is placed in mixer, then is weighed 3 kilograms of soft white sugars and dough and mixed
Close, stir, be subsequently adding 200 grams of Yoghourts, 700 grams of baking powders and stir together, 3 kilograms of flour are finally weighed again and is added
Stirred in mixer, and face, until well mixed take out without obvious dry flour and after agglomerating；
（5）Compressing tablet：By step（4）The dough of processing is divided into the facet block of 3-5 kilograms of weight, is taken out after rolling one time through pressure roller and put
Put and be molded on forming machine；
（6）Steam：Dough stationery scissors after shaping is placed in and steam box is pushed into steaming plate after the herringbone that 1cm is cut at top is spent,
Directly steam；Steam pressure≤0.035MPa, steaming time 600 seconds, 100 DEG C of temperature；Dough expansion after steamed, volume becomes
Greatly, top natural cracking is into flower pattern；
（7）Steamed split-top steamed bun is placed in by chilling room is cooled to central temperature below 25 DEG C and is packed；
（8）Quick-frozen 40 minutes of -35 DEG C of refrigerators of product warp after packaging, until central temperature is less than -18 DEG C, quick-frozen completion,
Enter Freezing room preservation.
Using the present invention of above-mentioned technical proposal, compared with prior art, its advantage is：
Pumpkin is combined making pumpkin split-top steamed bun with wheat flour by the present invention, changes the single mouthfeel of steamed bun, makes its nutrition more
Equilibrium, the moulding of the color and natural cracking of pumpkin enriches color, type and the taste of product, more conforms to popular taste, is adapted to
Sale；And the steamed bun that the present invention makes belongs to quick-frozen food, low temperature, low pressure process condition during its processing are allowed to cold with other
Food is hidden to compare, can the original nutritional ingredient of retaining food product and color to greatest extent, and preserve food to greatest extent
In the nutritional ingredient such as various vitamins, carbohydrate, protein, amino acid, quick-frozen guarantee its form ice in a short time
Crystalline substance, its moisture quick freezing, is not lost in, it is ensured that product does not interfere with mouthfeel after steaming again, is unlikely to mouthfeel hair shaft, to greatest extent
The local flavor that ensure that product and nutrition.
Specific embodiment
The present invention is described in detail in detail with reference to embodiments.
A kind of preparation method of pumpkin split-top steamed bun, is carried out in the steps below：
（1）Make minced pumpkin：Pumpkin is removed the peel, very hot oven is steamed to thoroughly cooked, and pureed is twisted into 5mm meat grinders.
（2）Once and face：22 kilograms of flour, 5 kilograms of minced pumpkins, 80 grams of capsicum red pigments, 800 grams of yeast cakes are weighed, plus
Enter mixer neutral plane；5 kilograms are weighed again（Adjusted in right amount according to minced pumpkin water content）25 ± 3 DEG C of water, adds 3 kilograms of white sands
After sugar is well mixed in addition flour；One grade of mixer is stirred 3 minutes, after be adjusted to two grades and stir 4.5 minutes, until dough molding
And untill non-stick pan.
（3）Once proof：By step（2）The dough of making is placed in container adds a cover, and is waken up in the environment of 25 DEG C, 60%RH
Hair 5 hours.
（4）Secondary and face：By step（3）The dough for proofing is placed in mixer, then weighs 3 kilograms of soft white sugars and dough
Mix, stir, be subsequently adding 200 grams of Yoghourts, 700 grams of baking powders（Steamed bun stuffed with barbecued roast pork is special）Stir together, finally claim again
Take during 3 kilograms of flour add mixer and stir, manual one grade and face, until well mixed take without obvious dry flour and after agglomerating
Go out.
（5）Compressing tablet：By step（4）The dough of processing is divided into the facet block of 3-5 kilograms of weight, is taken after rolling one time through pressure roller
To go out to place be molded on forming machine（Green compact grammes per square metre is adjusted as needed）.
（6）Steam：Dough stationery scissors after shaping is placed in steaming plate and is pushed into after the herringbone that 1cm is cut at top is spent
Steam box, without proofing again, directly steams（Due to steaming rear dough expansion, volume becomes big, therefore is reserved between green compact empty enough
Gap）；Steam pressure≤0.035MPa, steaming time 600 seconds, 100 DEG C of temperature；Dough expansion after steamed, volume becomes big, top
Natural cracking is into flower pattern.
（7）Steamed split-top steamed bun is placed in by chilling room is cooled to central temperature below 25 DEG C and is packed.
（8）Quick-frozen 40 minutes of -35 DEG C of refrigerators of product warp after packaging, until central temperature is less than -18 DEG C, it is quick-frozen complete
Into, enter Freezing room preservation.
The present embodiment make pumpkin split-top steamed bun, can be preserved 12 months under the conditions of -18 DEG C, and eat when quality it is good,
In good taste, the moulding of the color and natural cracking of pumpkin enriches color, type and the taste of product, more conforms to popular taste.
Preferably feasible embodiment of the invention is the foregoing is only, not thereby limits to interest field of the invention,
The equivalence changes that all utilization description of the invention and content are done, are both contained in interest field of the invention.
Claims (1)
1. a kind of preparation method of pumpkin split-top steamed bun, it is characterised in that carry out in the steps below：
（1）Make minced pumpkin：Pumpkin very hot oven is steamed to thoroughly cooked, pureed is twisted into 5mm meat grinders；
（2）Once and face：5 kilograms of minced pumpkins, 80 grams of capsicum red pigments, 800 grams of yeast cakes, 3 are added by 22 kilograms of wheat flours
The ratio of kilogram white granulated sugar, weighs wheat flour, minced pumpkin, capsicum red pigment, yeast cake and adds mixer neutral plane, then weigh
White granulated sugar simultaneously adds flour after being mixed well with warm water, stirring, untill dough molding and non-stick pan；
（3）Once proof：By step（2）The dough of making is placed in 25 DEG C, proofs 5 hours in the environment of 60%RH；
（4）Secondary and face：By step（3）The dough for proofing is placed in mixer, then is weighed 3 kilograms of soft white sugars and dough and mixed
Close, stir, be subsequently adding 200 grams of Yoghourts, 700 grams of baking powders and stir together, 3 kilograms of flour are finally weighed again and is added
Stirred in mixer, and face, until well mixed take out without obvious dry flour and after agglomerating；
（5）Compressing tablet：By step（4）The dough of processing is divided into the facet block of 3-5 kilograms of weight, is taken out after rolling one time through pressure roller and put
Put and be molded on forming machine；
（6）Steam：Dough stationery scissors after shaping is placed in and steam box is pushed into steaming plate after the herringbone that 1cm is cut at top is spent,
Directly steam；Steam pressure≤0.035MPa, steaming time 600 seconds, 100 DEG C of temperature；Dough expansion after steamed, volume becomes
Greatly, top natural cracking is into flower pattern；
（7）Steamed split-top steamed bun is placed in by chilling room is cooled to central temperature below 25 DEG C and is packed；
（8）Quick-frozen 40 minutes of -35 DEG C of refrigerators of product warp after packaging, until central temperature is less than -18 DEG C, quick-frozen completion,
Enter Freezing room preservation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710166682.7A CN106901161A (en) | 2017-03-20 | 2017-03-20 | The preparation method of pumpkin split-top steamed bun |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710166682.7A CN106901161A (en) | 2017-03-20 | 2017-03-20 | The preparation method of pumpkin split-top steamed bun |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106901161A true CN106901161A (en) | 2017-06-30 |
Family
ID=59193793
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710166682.7A Withdrawn CN106901161A (en) | 2017-03-20 | 2017-03-20 | The preparation method of pumpkin split-top steamed bun |
Country Status (1)
| Country | Link |
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| CN (1) | CN106901161A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109601848A (en) * | 2018-12-12 | 2019-04-12 | 新乡市倍儿鲜食品有限公司 | Make the device and method for brown sugar steamed bun head of blooming |
| CN111149993A (en) * | 2020-03-10 | 2020-05-15 | 江苏食品药品职业技术学院 | Pumpkin and little goldfish pastry technological process |
| CN112790328A (en) * | 2021-01-05 | 2021-05-14 | 山西金屹康达食品有限责任公司 | Making process of steamed bun with blossoming surface |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106306677A (en) * | 2015-07-02 | 2017-01-11 | 河南工业大学 | Production method of blooming steamed potato buns |
-
2017
- 2017-03-20 CN CN201710166682.7A patent/CN106901161A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106306677A (en) * | 2015-07-02 | 2017-01-11 | 河南工业大学 | Production method of blooming steamed potato buns |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109601848A (en) * | 2018-12-12 | 2019-04-12 | 新乡市倍儿鲜食品有限公司 | Make the device and method for brown sugar steamed bun head of blooming |
| CN109601848B (en) * | 2018-12-12 | 2022-05-27 | 新乡市倍儿鲜食品有限公司 | Equipment and method for making blossomed steamed bun heads with brown sugar |
| CN111149993A (en) * | 2020-03-10 | 2020-05-15 | 江苏食品药品职业技术学院 | Pumpkin and little goldfish pastry technological process |
| CN112790328A (en) * | 2021-01-05 | 2021-05-14 | 山西金屹康达食品有限责任公司 | Making process of steamed bun with blossoming surface |
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Application publication date: 20170630 |
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