CN107996981A - A kind of potato Unflavored steamed bun and its manufacture craft - Google Patents
A kind of potato Unflavored steamed bun and its manufacture craft Download PDFInfo
- Publication number
- CN107996981A CN107996981A CN201711303898.XA CN201711303898A CN107996981A CN 107996981 A CN107996981 A CN 107996981A CN 201711303898 A CN201711303898 A CN 201711303898A CN 107996981 A CN107996981 A CN 107996981A
- Authority
- CN
- China
- Prior art keywords
- potato
- steamed bun
- dough
- face
- unflavored
- 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.)
- Pending
Links
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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/13—Mashed potato products
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention provides a kind of potato Unflavored steamed bun and its manufacture craft, and mass fraction 1 is pressed using three kinds of mashed potato, wheat flour, yeast raw materials:0.75‑1.8:0.006 0.02 are mixed and made into face wadding, and steamed bun is made through leavening technical process three times.Making step is as follows：Fresh sweet potato clean remove the peel → steam mashed potatoes → dough preparing → mono- wake up → continuous pressure surface → bis- wake up → tabletting → shaping → tri- wake up → steam → cools down → pack → finished product.The present invention use nutrient content height, the good mashed potato of preservation effect is equipped with wheat flour for one of major ingredient again, yeast three mixes, stands in proportion, pressure surface, provocation, again pressure surface, shaping, provocation, steam, using zymotechnique three times, overcome potato full-powder steamed bun and glue that hand glues machinery, operability is poor, is difficult to form industrialized problem；It is more effective to solve the problems, such as that finished product provocation does not rise, color is dark, cracking, mouthfeel is bad, adding proportion is little, staple food conversion ratio is not high, cost is excessive and kind has restriction.
Description
Technical field
The invention belongs to food processing technology field, specifically, is related to a kind of potato Unflavored steamed bun and its makes work
Skill, more particularly to a kind of method for directly preparing potato Unflavored steamed bun using fresh mashed potato or the mashed potato of defrosting.
Background technology
The United Nations is already using potato as ' the fourth-largest cereal crops in the world ' after rice, wheat, corn.100g soil
Beans contain 5-8mg of calcium, 15-40mg of phosphorus, iron 0.4mg-0.8mg, 200-340mg of potassium, iodine 0.8-1.2, carrotene etc..Soil
Containing abundant dietary fiber in beans, promotion gastrointestinal peristalsis is helped, dredges enteron aisle, and containing abundant sylvite, belong to alkaline food
Product, unexistent carrotene and ascorbic acid in cereal grain are also contained in potato, from the point of view of nutritional point, it than rice,
Wheat flour has the advantages that more, can supply the substantial amounts of thermal energy of human body, can be described as " perfect food ".In this case, it is native
Beans when staple food grain be definitely can with, it may be said that people is enough to sustain life if only leaning on potato and whole milk and health.Because
The nutritional ingredient of potato is very comprehensive, and also relatively rationally, simply the amount of protein, calcium and vitamin A is slightly lower, and this is just for trophic structure
Handy whole milk supplements.
A few days ago, the Ministry of Agriculture announces《On promoting the instruction of Potato Industry exploitation》, propose to arrive the year two thousand twenty, potato
Cultivated area is expanded to more than 100,000,000 mu, and the kind planting proportion of suitable staple food processing reaches 30%, and it is total that staple food consumption accounts for potato
The 30% of consumption figure.
If doing raw material with potato full-powder runs into problems with：First, breeding lacks, and is adapted to the specialty kind of the full powder of processing
Potato is few and quality is unstable." it is all import that we, which eat potato chips, French fries, for many years, and the country can not make, and a major reason is exactly
Kind is not all right." largest domestic potato seed enterprise --- the president Liang Xisen of Xi Sen Potato Industries group says, " good kind again,
Kind all deteriorates for upper 2 years, it is therefore desirable to constantly cultivates elite seed generation upon generation of by science and technology research and development, could improve yield.”
Secondly, compared to other staple food grain crops, potato production mechanization is horizontal obvious relatively low, and processing industry chain is not yet formed.Because its
Stickiness is bigger, it is not easy to carries out Mechanized Processing.Viscous machine is embodied a concentrated reflection of, shaping is difficult, integer is difficult, and fermentation is difficult, easily opens
Split, color and luster is dark, poor taste.Some enterprises had carried out associated production experiment, found to differ with production wheat wheat flour staple food
Sample, potato staple food are difficult shaping, can hardly carry out big machinery metaplasia production.For this reason, although they have carried out multi-party effort,
Still it cannot produce in enormous quantities out at present.In addition, proportioning more than 30%, is calculated, production cost is excessive with dehydrated potato powder price.
At present, about 4000 yuan of the price of one ton of wheat flour, about 1.2 ten thousand yuan of the price of one ton of dehydrated potato powder, is 3 times of wheat flour.If
Continue to be processed into noodles or rice flour, the cost of manufacture of dehydrated potato powder per ton is up to 1.5 ten thousand yuan.If added using full dehydrated potato powder
Work steamed bun, cost and price are all difficult to receive for business and consumer.
The content of the invention
It is an object of the invention to solve above-mentioned problem of the prior art, there is provided a kind of potato Unflavored steamed bun and its making
Technique, allows potato the industrialization of staple food, provides nutrition more balanced main meal products for consumer.
The present invention uses the mashed potato that nutrient content is high, preservation effect is good to be equipped with wheat flour, yeast again for one of major ingredient
Three mixes, stands in proportion, pressure surface, provocation, again pressure surface, shaping, provocation, steam, using zymotechnique three times, overcome horse
Bell potato full-powder steamed bread glue hand glue machinery, operability it is poor, be difficult to form industrialized problem；More effectively solve finished product provocation not rise
A, color is dark, cracking, mouthfeel is bad, adding proportion is little, staple food conversion ratio is not high, cost is excessive and kind has restriction
Problem.
In order to solve the above-mentioned technical problem, the technical scheme is that,
On the one hand, the present invention provides a kind of potato Unflavored steamed bun, using three kinds of mashed potato, wheat flour, yeast raw material mixing
Face wadding is made, steamed bun is made through leavening technical process three times, the mashed potato, wheat flour, yeast three press mass fraction 1:0.75-
1.8:0.006-0.02。
Wherein, if mashed potato moisture content is X, when 1 part of mashed potato mass parts, then flour quality number is 3.5X-1
Part, yeast number accounts for wheat flour and the 0.3-1% of mashed potatoes dry matter gross mass.
Since Potato Cultivars different in moisture content is different, then add flour quality number different when making steamed bun, usually
For potato moisture content in 50%-80%, and when cooking steamed bun, usual 100 jin of flour adds 40 jin or so of water, because potato is 1 part of amount,
Moisture content is X, and is 2.5X with amount of dry matter, then subtracts amount of dry matter in potato（1-X）, i.e. the X-1 of 2.5X-1+ X=3.5, institute
Using wheat flour amount as 3.5 X-1, wherein, 1 part of mashed potatoes, 3.5 X-1 parts of wheat flour, yeast number accounts for dry matter（Wheat flour+mashed potatoes
Dry matter）0.3-1%.
On the other hand, the present invention also provides the manufacture craft of above-mentioned potato Unflavored steamed bun, comprise the following steps that：
The fabrication processing of the present invention：Fresh sweet potato, which is cleaned, removes the peel → steams awake → continuous pressure surface → bis- of mashed potatoes → dough preparing → mono-
Awake → tabletting → shaping → tri- wake up → steam → cools down → packs → finished product.
Comprise the following steps that：
（1）Fresh sweet potato cleans peeling：Potato flowing water is cleaned with roller skinning machine, is removed the peel；
（2）Mashed potatoes processed：Potato is cooked, mashed potatoes are made with large high-speed mixer or meat grinder in the potato cooked；
（3）Dough preparing：Take mashed potatoes, wheat flour, yeast to put into according to the above ratio and stirring is mixed in noodles dough mixing machine, stir 5-10
Minute, and wad a quilt with cotton into face, wherein 1 part of mashed potatoes, 3.5X-1 parts of wheat flour, X are the moisture content in mashed potatoes, and yeast number accounts for mashed potatoes dry
The 0.3-1% of matter and wheat flour total number；
（4）One wakes up：Dough stands 5-30 minutes；
（5）Pressure surface：By face wadding continuous noodle roller（The patent No.：ZL2015106874687, continuous noodle roller and pressure surface method）
Piece is pressed into, it is reciprocal to fold three foldings, complete 7-10 circulation；
（6）Two wake up：The dough sheet pressed is put into water-bath fermenting case, 30-32 DEG C of fermentation temperature, when fermentation time 1-2 is small, obtained
The dough fermented；
（7）Shaping：The dough fermented is put into noodle press, 20mm thickness face band is pressed into using continuous noodle roller, then pass through three
6mm thickness face band is rolled into, by suitable calendering ratio, face band is rolled into by 3-6 roads face, is differently molded steamed bun；
（8）Three wake up：The dough manipulator automatic putting of forming is entered into humidity 100%, the flowing water solid tunnel of 35-42 DEG C of temperature
Road formula proofing box provocation 20-50 minutes；
（9）Decatize：Dough steams 20-40 minutes automatically into flowing water steam box；
（10）Cooling：Into auto-cooling, it is cooled to room temperature, up to steamed bun finished product；
(11) pack：In the automatic disk stripping in cleaning shop, automatic tally, automatic packaging.
Potato Cultivars are different, and moisture is different, so plus flour quality number it is different, if mashed potatoes are containing moisture content
X, then wheat flour number be（3.5X-1）Part.
The wheat flour selects strong gluten wheat powder, wheat flour state quality standard（GB1355）：Ash content≤0.6, gluten content
>=32%, gluten index >=70, protein >=12.2, stabilization time >=7.0min, moisture≤14.5, fineness degree CB30 all-pass.
In general, whole potato steams 40-50 minutes or so.
Wherein step（7）Molding mode include：A, knife butt steamed bun；B, circle steamed bun mould molding；C, steamed stuffed bun is molded.
A, knife butt steamed bun：Face band is pressed onto 6mm thickness by 3-6 roads face roller after into noodle press, face column is rolled into, with square steamed bun
Head forming machine, which is made, to cut steamed bun；
B, circle steamed bun mould molding：Face band is pressed onto 12.7mm thickness by 3-6 roads face roller after into noodle press, is struck out with pipe
The dough sheet of diameter 100mm, is molded and demoulds into circular die.（The diameter of circle steamed bun formed in mould dough sheet, thickness are by steamed bun
The grammes per square metre of base determines.）
C, steamed stuffed bun is molded：Steamed stuffed bun is made with colored machine is pinched.
The present invention uses the mashed potato that nutrient content is high, preservation effect is good to be equipped with wheat flour, yeast again for one of major ingredient
Three mixes, stands in proportion, pressure surface, provocation, again pressure surface, shaping, provocation, steam using zymotechnique three times, overcome horse
Bell potato full-powder steamed bread glues hand and glues machinery, and operability is poor, it is difficult to forms industrialization；Finished product provocation does not rise, color is dark, cracking, mouthfeel
It is bad；Adding proportion is little, and staple food conversion ratio is not high；Cost is excessive；Kind has the problems such as restriction.
The potato Unflavored steamed bun of the present invention need not add water, without using additive and other auxiliary materials, retain potato itself
It is soft, sweet tea, glutinous, fragrant.Finished appearance light is made, degree of standing upright is good, interior tissue is fine and smooth, do not stick to one's teeth, highlights potato itself
Soft, sweet tea, glutinous, fragrant, aftertaste is long.Transformation of potato into staple food yield rate is high, cost is low, be easy to industrialize continuous production.
The manufacture craft of industry steamed bun of the invention：
（1）Raw material is easy to get, and whatsoever kind is all operable, and the ratio of wheat flour is different nothing but.
（2）Workable, tack-free, not viscous machine, be easy to industrialization promotion.
（3）Finished product is apparent mellow and full, not breach；Interior tissue is fine and smooth；Excellent taste, more sweet tea more fragrant than pure wheat flour steamed bun,
Aftertaste is long.
（4）Cost is advantageous, one jin of market potato 0.5-0.8 members, 2 yuan or so of wheat flour per jin, each steamed bun 2.5-4
Member, and 1 jin of potato of such a way can go out 1 jin of steamed bun, and without adding water.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments to the present invention
It is described in further detail.It should be appreciated that embodiment described herein is not used to limit only to explain the present invention
The present invention.
The purpose of the present invention is to solve potato full-powder steamed bun glue hand glue machinery, operability it is poor, be difficult to form industry
The problem of change, there is provided one kind is mixed and made into face wadding using three kinds of mashed potato, wheat flour, yeast raw materials, through leavening technical process three times
Steamed bun is made, efficiently solves that finished product provocation does not rise, color is dark, cracking, mouthfeel is bad, adding proportion is little, staple food conversion ratio
It is not high, cost is excessive and kind has the problem of restriction.
A kind of potato Unflavored steamed bun, mass fraction 1 is pressed using three kinds of mashed potato, wheat flour, yeast raw materials:0.75-
1.8:0.006-0.02 is mixed and made into face wadding, and steamed bun is made through leavening technical process three times.Wherein, if mashed potato moisture content is X, when
1 part of mashed potato mass parts, then flour quality number is 3.5X-1 parts, and yeast number accounts for wheat flour and the total matter of mashed potatoes dry matter
The 0.3-1% of amount.
The manufacture craft of above-mentioned potato Unflavored steamed bun, comprises the following steps that：Fresh sweet potato, which is cleaned, removes the peel → steams mashed potatoes → face
Group's modulation → mono- wakes up → and continuous pressure surface → bis- wake up → and tabletting → shaping → tri- wake up → steam → cools down → packs → finished product.
Comprise the following steps that：
（2）Fresh sweet potato cleans peeling：Potato flowing water is cleaned with roller skinning machine, is removed the peel；
（2）Mashed potatoes processed：Potato is cooked, whole potato steams 40-50 minutes or so, by the potato cooked large high-speed mixer
Or mashed potatoes are made in meat grinder；
（3）Dough preparing：Take mashed potatoes, wheat flour, yeast to put into according to the above ratio and stirring is mixed in noodles dough mixing machine, stir 5-10
Minute, and wad a quilt with cotton into face, wherein wheat flour selects strong gluten wheat powder；
（4）One wakes up：Dough stands 5-30 minutes；
（5）Pressure surface：By face wadding continuous noodle roller（The patent No.：ZL2015106874687, continuous noodle roller and pressure surface method）
Piece is pressed into, it is reciprocal to fold three foldings, complete 7-10 circulation；
（6）Two wake up：The dough sheet pressed is put into sweathouse, 30-32 DEG C of fermentation temperature, when fermentation time 1-2 is small, is fermented
Good dough；
（7）Shaping：The dough fermented is put into noodle press, 20mm thickness face band is pressed into using continuous noodle roller, then pass through three
6mm thickness face band is rolled into, by suitable calendering ratio, face band is rolled into by 3-6 roads face, is differently molded steamed bun；
（8）Three wake up：The dough manipulator automatic putting of forming is entered into humidity 100%, the flowing water solid tunnel of 35-42 DEG C of temperature
Road formula proofing box provocation 20-50 minutes；
（9）Decatize：Dough steams 20-40 minutes automatically into flowing water steam box；
（10）Cooling：Into auto-cooling, it is cooled to room temperature, up to steamed bun finished product；
(11) pack：In the automatic disk stripping in cleaning shop, automatic tally, automatic packaging.
Embodiment 1
A kind of manufacture craft of potato Unflavored steamed bun, comprises the following steps that：
(1) potato cleans peeling：Potato flowing water is cleaned with roller skinning machine, is removed the peel；
(2) mashed potatoes：The whole potato of potato is steamed into 40min or so, the potato cooked is made of large high-speed mixer or meat grinder
Mashed potatoes；
(3) dough preparing：Take mashed potatoes 25kg, high gluten wheat flour（45kg, yeast 500g, put into and 10 points are stirred in noodles dough mixing machine
Clock；
（4）One wakes up：Stand 10 minutes；
（5）Pressure surface：Face wadding is back and forth folded into three foldings with continuous noodle roller, completes 7 circulations；
（6）Two wake up：The dough sheet pressed is put into water-bath sweathouse, 30 DEG C of fermentation temperature, when fermentation time 2 is small, is fermented
Good dough；
（7）Shaping：Face band, is pressed onto 6mm thickness by three face rollers, face column is rolled into, with square steamed bread forming by the dough that will be fermented
Machine, which is made, to cut steamed bun；
（8）Three wake up：The dough manipulator automatic putting of forming is entered to be put into humidity 100%, the flowing water provocation of 38 DEG C of temperature
Case provocation 30 minutes；
（9）Decatize：Automatically into continuous flowing water steam box, steam 30 minutes；
（10）Cooling：Into automatic continuous cooler, it is cooled to room temperature；
(11) pack：In the automatic disk stripping in cleaning shop, automatic tally, automatic packaging.
Embodiment 2
A kind of manufacture craft of potato Unflavored steamed bun, comprises the following steps that：
(1) potato cleans peeling：Potato flowing water is cleaned with roller skinning machine, is removed the peel；
(2) mashed potatoes：The whole potato of potato is steamed into 40min or so, the potato cooked is made of large high-speed mixer or meat grinder
Mashed potatoes；
(3) dough preparing：Mashed potatoes 25kg, high gluten wheat flour 45kg, yeast 500g are taken, puts into noodles dough mixing machine and stirs 10 minutes；
（4）One wakes up：Stand 10 minutes；
（5）Pressure surface：Face wadding is back and forth folded into three foldings with continuous noodle roller, completes 7 circulations；
（6）Two wake up：The dough sheet pressed is put into sweathouse, 30 DEG C of fermentation temperature, when fermentation time 2 is small, obtains what is fermented
Dough；
（7）Shaping：The dough that will be fermented, into continuous noodle roller after by 3-6 roads face roller face band be pressed onto 12.7mm thickness, use
Pipe strikes out the dough sheet of diameter 100mm, makes 100g circle steamed bun bases, is molded and demoulds into circular die；
（8）Three wake up：Forming dough manipulator automatic putting is entered into humidity 100%, the flowing water proofing box provocation of 38 DEG C of temperature
30 minutes；
（9）Decatize：Dough is entered into automatic streamline steam box, is steamed 30 minutes；
（10）Cooling：Into automatic continuous cooler, it is cooled to room temperature；
(11) pack：In the automatic disk stripping in cleaning shop, automatic tally, automatic packaging.
Embodiment 3
A kind of manufacture craft of potato Unflavored steamed bun, comprises the following steps that：
(1) potato cleans peeling：Potato flowing water is cleaned with roller skinning machine, is removed the peel；
(2) mashed potatoes：The whole potato of potato is steamed into 40min or so, the potato cooked is made of large high-speed mixer or meat grinder
Mashed potatoes；
(3) dough preparing：Mashed potatoes 25kg, high gluten wheat flour 45kg, yeast 500g are taken, puts into noodles dough mixing machine and stirs 10 minutes；
（4）One wakes up：Stand 30 minutes；
（5）Pressure surface：Face wadding is back and forth folded into three foldings with continuous noodle roller, completes 7 circulations；
（6）Two wake up：The dough sheet pressed is put into sweathouse, 30 DEG C of fermentation temperature, when fermentation time 2 is small, obtains what is fermented
Dough；
（7）Shaping：The dough fermented is molded steamed stuffed bun with colored machine is pinched；
（8）Three wake up：Forming steamed stuffed bun manipulator automatic putting is entered into humidity 100%, the flowing water proofing box provocation of 40 DEG C of temperature
20 minutes；
（9）Decatize：Dough is entered into automatic streamline steam box, is steamed 20 minutes；
（10）Cooling：Into automatic continuous cooler, it is cooled to room temperature；
(11) pack：In the automatic disk stripping in cleaning shop, automatic tally, automatic packaging.
The above described is only a preferred embodiment of the present invention, being not the limitation for making other forms to the present invention, appoint
What those skilled in the art changed or be modified as possibly also with the technology contents of the disclosure above equivalent variations etc.
Imitate embodiment.But it is every without departing from technical solution of the present invention content, the technical spirit according to the present invention is to above example institute
Any simple modification, equivalent variations and the remodeling made, still fall within the protection domain of technical solution of the present invention.
Claims (7)
- A kind of 1. potato Unflavored steamed bun, it is characterised in that：It is mixed using three kinds of mashed potato, wheat flour, yeast raw materials Face is wadded a quilt with cotton, and steamed bun is made through leavening technical process three times, the mashed potato, wheat flour, yeast three press mass fraction 1:0.75-1.8: 0.006-0.02 is mixed.
- 2. potato Unflavored steamed bun according to claim 1, it is characterised in that：If mashed potato moisture content is X, work as potato 1 part of mud mass parts, then flour quality number is 3.5X-1 parts, and yeast number accounts for wheat flour and mashed potatoes dry matter gross mass 0.3-1%.
- 3. the manufacture craft of potato Unflavored steamed bun described in a kind of claim 1, it is characterised in that making step is as follows：Fresh sweet potato is washed Only remove the peel → steam mashed potatoes → dough preparing → mono- wake up → continuous pressure surface → bis- wake up → tabletting → shaping → tri- wake up → steam → cold But → packaging → finished product.
- 4. the manufacture craft of potato Unflavored steamed bun according to claim 3, it is characterised in that comprise the following steps that：Fresh sweet potato cleans peeling：Potato flowing water is cleaned with roller skinning machine, is removed the peel；Mashed potatoes processed：Potato is cooked, mashed potatoes are made with large high-speed mixer or meat grinder in the potato cooked；(3) dough preparing：Take mashed potatoes, wheat flour, yeast to put into proportion and stirring mixed in noodles dough mixing machine, stir 5-10 minutes, Wad a quilt with cotton with into face；（4）One wakes up：Face wadding stands 5-30 minutes；（5）Pressure surface：Face wadding is pressed into piece with continuous noodle roller, it is reciprocal to fold three foldings, complete 7-10 circulation；（6）Two wake up：The dough sheet pressed is put into water-bath fermenting case, 30-32 DEG C of fermentation temperature, when fermentation time 1-2 is small, obtained The dough fermented；（7）Shaping：The dough fermented is put into noodle press, face band is rolled into by 3-6 roads face, is differently molded steamed bun Head；（8）Three wake up：The dough manipulator automatic putting of forming is entered into humidity 100%, the flowing water solid tunnel of 35-42 DEG C of temperature Road formula proofing box provocation 20-50 minutes；（9）Decatize：Dough steams 20-40 minutes automatically into flowing water steam box；（10）Cooling：Into auto-cooling, it is cooled to room temperature, up to steamed bun finished product；(11) pack：In the automatic disk stripping in cleaning shop, automatic tally, automatic packaging.
- 5. the manufacture craft of potato Unflavored steamed bun according to claim 4, it is characterised in that：The wheat flour selects strengthening tendons Wheat flour.
- 6. the manufacture craft of potato Unflavored steamed bun according to claim 4, it is characterised in that：The step（2）In whole potato Steam 40-50 minutes.
- 7. the manufacture craft of potato Unflavored steamed bun according to claim 4, it is characterised in that：The step（7）Shaping Mode：Face band is pressed onto 6mm thickness by 3-6 roads face roller after into noodle press, face column is rolled into, makes knife with square Bun shaping machine and cut Steamed bun；Alternatively, face band is pressed onto 12.7mm thickness by 3-6 roads face roller into after noodle press, strike out diameter 100mm's with pipe Dough sheet, is molded and demoulds into circular die；Or steamed stuffed bun is made with colored machine is pinched.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711303898.XA CN107996981A (en) | 2017-12-11 | 2017-12-11 | A kind of potato Unflavored steamed bun and its manufacture craft |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711303898.XA CN107996981A (en) | 2017-12-11 | 2017-12-11 | A kind of potato Unflavored steamed bun and its manufacture craft |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107996981A true CN107996981A (en) | 2018-05-08 |
Family
ID=62057961
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711303898.XA Pending CN107996981A (en) | 2017-12-11 | 2017-12-11 | A kind of potato Unflavored steamed bun and its manufacture craft |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107996981A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109601573A (en) * | 2018-11-30 | 2019-04-12 | 江南大学 | A kind of method reduced containing full powder dough stickiness |
| 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 |
| CN110419553A (en) * | 2019-07-31 | 2019-11-08 | 大连工业大学 | A kind of potato mashed potatoes baked steamed bread sheet and preparation method thereof |
| CN110521924A (en) * | 2019-09-19 | 2019-12-03 | 裴亮 | A kind of fermentating formula of pastries |
| CN110892968A (en) * | 2019-11-29 | 2020-03-20 | 韦殿辉 | Flour pre-fermentation technology-based health-care steamed bun making method |
| CN114886077A (en) * | 2022-04-13 | 2022-08-12 | 中百集团武汉生鲜食品加工配送有限公司 | Method for making fresh-keeping pastry and dough sheet shaping equipment |
| CN115474667A (en) * | 2022-09-19 | 2022-12-16 | 四川旅游学院 | Potato steamed bread and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1795728A (en) * | 2004-12-23 | 2006-07-05 | 中国农业科学院作物育种栽培研究所 | Preparation of laboratorial north steamed bread and method for evaluating quality |
| CN102406125A (en) * | 2011-10-23 | 2012-04-11 | 河南工业大学 | Steamed bun preparation method suitable for industrial production |
| CN106173926A (en) * | 2016-08-04 | 2016-12-07 | 民乐县丰源薯业有限责任公司 | A kind of Rhizoma Solani tuber osi fresh potato steamed bread and preparation method thereof |
-
2017
- 2017-12-11 CN CN201711303898.XA patent/CN107996981A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1795728A (en) * | 2004-12-23 | 2006-07-05 | 中国农业科学院作物育种栽培研究所 | Preparation of laboratorial north steamed bread and method for evaluating quality |
| CN102406125A (en) * | 2011-10-23 | 2012-04-11 | 河南工业大学 | Steamed bun preparation method suitable for industrial production |
| CN106173926A (en) * | 2016-08-04 | 2016-12-07 | 民乐县丰源薯业有限责任公司 | A kind of Rhizoma Solani tuber osi fresh potato steamed bread and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 袁仲主编: "《速冻食品加工技术》", 31 March 2015, 中国轻工业出版社 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109601573A (en) * | 2018-11-30 | 2019-04-12 | 江南大学 | A kind of method reduced containing full powder dough stickiness |
| CN109601573B (en) * | 2018-11-30 | 2022-10-11 | 江南大学 | Method for reducing viscosity of dough containing whole flour |
| 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 |
| CN110419553A (en) * | 2019-07-31 | 2019-11-08 | 大连工业大学 | A kind of potato mashed potatoes baked steamed bread sheet and preparation method thereof |
| CN110419553B (en) * | 2019-07-31 | 2021-12-03 | 大连工业大学 | Mashed potato baked steamed bun slice and preparation method thereof |
| CN110521924A (en) * | 2019-09-19 | 2019-12-03 | 裴亮 | A kind of fermentating formula of pastries |
| CN110892968A (en) * | 2019-11-29 | 2020-03-20 | 韦殿辉 | Flour pre-fermentation technology-based health-care steamed bun making method |
| CN114886077A (en) * | 2022-04-13 | 2022-08-12 | 中百集团武汉生鲜食品加工配送有限公司 | Method for making fresh-keeping pastry and dough sheet shaping equipment |
| CN115474667A (en) * | 2022-09-19 | 2022-12-16 | 四川旅游学院 | Potato steamed bread and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107996981A (en) | A kind of potato Unflavored steamed bun and its manufacture craft | |
| CN102630928B (en) | Edible mushroom flavor paste and production method thereof | |
| CN104996532B (en) | A kind of mulberries biscuits and its preparation process | |
| CN104886504A (en) | Potato whole flour and staple food prepared by employing same | |
| CN104489498A (en) | Preparation method of nutritional health wolfberry noodles | |
| CN102329707A (en) | Sweet fermented oat wine production method | |
| CN105533435A (en) | Low-fat potato whole-meal fine dried noodles and processing method thereof | |
| CN105918817A (en) | Instant potato rice flour and processing method thereof | |
| CN106690029A (en) | Pleurotus eryngii steamed bun and preparation method thereof | |
| CN102228273A (en) | Chopped chili pepper vinegar-pepper instant silk noodles and processing method thereof | |
| CN108618043A (en) | A kind of production method being made potato steamed bun of fresh potato | |
| CN104839563B (en) | A kind of processing method of sorghum cold and fresh noodles | |
| CN102077967B (en) | Chicken essence with fried flavor and preparation method thereof | |
| CN103584148B (en) | A kind of red bean duck and preparation method thereof | |
| CN104905088A (en) | A specific flour for potato dough skin and dumpling wrappers to make potatoes as a staple food | |
| CN104905180A (en) | Special potato noodle type powder for using potatoes as staple food | |
| CN101647548A (en) | Protogenic state fermenting type burdock-watermelon jam | |
| CN108651842A (en) | A kind of fluffy increasing muscle nutrition lasagne of alkali and preparation method thereof | |
| Premkumar et al. | New cassava products of future potential in India | |
| CN105901103A (en) | Black fungus flavored potato raisin cake and preparation method thereof | |
| CN107509781A (en) | A kind of processing method of potato cake | |
| CN101233871A (en) | Method for preparing sargasso biscuit | |
| CN104905150A (en) | Loquat and corn instant noodles and production process thereof | |
| CN104193485A (en) | Hericium erinaceus culture medium containing buckwheat hulls and preparation method of hericium erinaceus culture medium | |
| CN104543771A (en) | Instant noodles with tomato flavor containing potatoes and preparation method of instant noodles |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20191216 Address after: No.92, baohushan Road, Chengyang District, Qingdao, Shandong Province Applicant after: The just sub-mechanical Science and Technology Ltd. in Qingdao Address before: Chengyang District of Shandong city in Qingdao province 266106 Xifu Street South Village neighborhood north 1600 meters Applicant before: Qingdao forward Machinery Technology Co., Ltd. |
|
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180508 |