CN108739936A - A kind of production method of optimization steamed stuffed bun mouthfeel - Google Patents
A kind of production method of optimization steamed stuffed bun mouthfeel Download PDFInfo
- Publication number
- CN108739936A CN108739936A CN201810424730.2A CN201810424730A CN108739936A CN 108739936 A CN108739936 A CN 108739936A CN 201810424730 A CN201810424730 A CN 201810424730A CN 108739936 A CN108739936 A CN 108739936A
- Authority
- CN
- China
- Prior art keywords
- steamed stuffed
- stuffed bun
- baking box
- baking
- fermenting case
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C13/00—Provers, i.e. apparatus permitting dough to rise
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/025—Treating dough with gases
Abstract
The invention discloses a kind of production methods of optimization steamed stuffed bun mouthfeel, include the following steps, prepare a baking box and at least two fermenting cases, while the steamed stuffed bun made uniformly is shared in each fermenting case, ensures that the steamed stuffed bun reasonable quantity in each fermenting case can be transferred in baking box simultaneously；Fermentation process is carried out to steamed stuffed bun in first group of fermenting case, subsequent several groups fermenting case carries out steamed stuffed bun the compression process of compacting fermentation；The steamed stuffed bun that previous group has been fermented is transferred to baking box, steamed stuffed bun is taken out after the completion of baking box baking, baking box is put into the steamed stuffed bun that later group has been fermented, and functional relation is kept to make the steamed stuffed bun in baking box that can put into another group of steamed stuffed bun for just reaching fermentation time at once after taking-up between fermentation process and compression process；Step b and step c is repeated, baking box continuous work is kept, until completing the baking of whole steamed stuffed buns.The invention is used for food production field.
Description
Technical field
The present invention relates to food production fields, more particularly to a kind of production method of optimization steamed stuffed bun mouthfeel.
Background technology
Steamed stuffed bun make when be broadly divided into knead dough, facet group, fermentation and baking link.It is generated in steamed stuffed bun in fermenting step micro-
Steamed stuffed bun, was both supportted soft degree that is big or changing bread by spilehole, and influence of the fermentation time to steamed stuffed bun mouthfeel is maximum.So hair
The contradiction of ferment link Balance Treatment shorter baking time and longer fermentation time, it is particularly heavy in the manufacturing process of bread
It wants.
Many small bread shops and semiworks are equipped with baking box and mating fermenting case.Actual conditions are that baking box structure is multiple
It is miscellaneous, expensive, it also needs to obtain administrative permission using the baking box of open fire, many small bread shops and semiworks is caused all to be adopted
With middle-size and small-size baking box；Steamed stuffed bun Raw material processing is simple, only one batch making amount is just very big, produces at this time
Baking box volume is small and the big contradiction of steamed stuffed bun amount.The a pile steamed stuffed bun made is placed in fermenting case, but since baking box holds
Product is limited, and can only be put into steamed stuffed bun in batch.Steamed stuffed bun is caused to rest in fermenting case or exposed in air, no for a long time
With degree real estate hair tonic ferment, i.e., traditional way causes the fermentation time of steamed stuffed bun different in size, uncontrollable, just at last same batch
The mouthfeel of secondary steamed stuffed bun is also unstable.
Invention content
The purpose of the present invention is to provide a kind of production methods for the optimization steamed stuffed bun mouthfeel improving steamed stuffed bun fermenting step.
The technical solution used in the present invention is：
A kind of production method of optimization steamed stuffed bun mouthfeel, includes the following steps：
A, prepare a baking box and at least two fermenting cases, while the steamed stuffed bun made uniformly is shared each fermentation
In case, ensure that the steamed stuffed bun reasonable quantity in each fermenting case can be transferred in baking box simultaneously；
B, fermentation process is carried out to steamed stuffed bun in first group of fermenting case, subsequent several groups fermenting case suppresses steamed stuffed bun
The compression process of fermentation；
C, the steamed stuffed bun that previous group has been fermented is transferred to baking box, steamed stuffed bun is taken out after the completion of the baking box baking, it is described
Baking box is put into the steamed stuffed bun that later group has been fermented, and keeps functional relation to make in baking box between fermentation process and compression process
Steamed stuffed bun can put into another group of steamed stuffed bun for just reaching fermentation time at once after taking-up；
D, step b and step c is repeated, baking box continuous work is kept, until completing the baking of whole steamed stuffed buns.
As the improvement of said program, fermentation process, which refers to, is passed through steam, and the temperature of the steam is 30~45 DEG C, humidity
It is 80~90%.
As the improvement of said program, compression process refers to closing fermenting case.
As the improvement of said program, compression process refers to is passed through cryogenic gas in fermenting case, the temperature of the cryogenic gas
Degree is less than 35% less than 20 DEG C, humidity.
As the improvement of said program, when the functional relation in step c refers to the fermentation of the steamed stuffed bun in previous group fermenting case
Between be equal to the baking time needed for steamed stuffed bun after the fermenting case of adjacent later group proceed by fermentation process.
Beneficial effects of the present invention：The a large amount of steamed stuffed bun of production method job-lot control of this optimization steamed stuffed bun mouthfeel, is respectively adopted
Fermentation process and compression process control the attenuation degree of the steamed stuffed bun in different fermenting cases, then coordinate fermentation process and compacting
The relationship of processing, it is ensured that each steamed stuffed bun taken out all has identical fermentation time and can put into baking box at once, and
Along with the opening successively of fermenting case, baking box holding works without interruption, and this method had both stabilized the mouth with a collection of steamed stuffed bun
Sense, and maintain higher production efficiency.
Specific implementation mode
The present invention is a kind of production method of optimization steamed stuffed bun mouthfeel, including baking box and several fermenting cases, baking box and
Each fermenting case is connected with pipeline.And each fermenting case also includes electrically-controlled valve, electrically-controlled valve is for disconnecting or being connected pipeline.Baking box
It is electrically connected controller with each electrically-controlled valve, controller controls the operation of baking box and the conversion of each electrically-controlled valve；Naturally, it controls
Device includes transformer, indicator light, temperature controller, control panel and display screen.
Production method includes the following steps：
A, prepare a baking box and at least two fermenting cases, while the steamed stuffed bun made uniformly is shared each fermentation
In case, ensure that the steamed stuffed bun reasonable quantity in each fermenting case can be transferred in baking box simultaneously；
B, fermentation process is carried out to steamed stuffed bun in first group of fermenting case, subsequent several groups fermenting case suppresses steamed stuffed bun
The compression process of fermentation；
C, the steamed stuffed bun that previous group has been fermented is transferred to baking box, steamed stuffed bun is taken out after the completion of the baking box baking, it is described
Baking box is put into the steamed stuffed bun that later group has been fermented, and keeps functional relation to make in baking box between fermentation process and compression process
Steamed stuffed bun can put into another group of steamed stuffed bun for just reaching fermentation time at once after taking-up；
D, step b and step c is repeated, baking box continuous work is kept, until completing the baking of whole steamed stuffed buns.
As preferred mode, fermentation process refers to being passed through steam, and the temperature of the steam is 30~45 DEG C, humidity is
80~90%.
Compression process one of which way refers to closing fermenting case.As preferred mode, compression process refers to toward fermentation
Cryogenic gas is passed through in case, the temperature of cryogenic gas is less than 35% less than 20 DEG C, humidity.
As preferred mode, the functional relation in step c refers to the fermentation time etc. of the steamed stuffed bun in previous group fermenting case
The fermenting case of adjacent later group proceeds by fermentation process after baking time needed for steamed stuffed bun.
Embodiment one：
The fermentation time of steamed stuffed bun is 1h, baking time 20min, and a large amount of steamed stuffed bun that machining comes out is divided into three batches
It is put into fermenting case, being first passed through cryogenic gas in addition to first fermenting case, in the second third fermenting case does compression process.It is past
It is passed through steam in first fermenting case.When to 20min, in second fermenting case being passed through steam replaces cryogenic gas；It arrives
When 40min, into third fermenting case being passed through steam replaces cryogenic gas；When to 1h, the packet of first fermenting case is taken out
Son puts into baking box；When to 1h20min, the steamed stuffed bun in baking box is taken out, the steamed stuffed bun of second fermenting case is put into baking box；
When to 1h40min, the steamed stuffed bun in baking box is taken out, the steamed stuffed bun of third fermenting case is put into baking box.When to 2h, take out
The steamed stuffed bun of baking box, the baking of complete whole steamed stuffed bun.
The a large amount of steamed stuffed bun of production method job-lot control of this optimization steamed stuffed bun mouthfeel, is respectively adopted fermentation process and compression process
The attenuation degree of the steamed stuffed bun in different fermenting cases is controlled, then coordinates the relationship of fermentation process and compression process, it is ensured that take out
The each steamed stuffed bun come all has identical fermentation time and can put into baking box at once, and successively along with fermenting case
It opens, baking box holding works without interruption, and this method had not only stabilized the mouthfeel with a collection of steamed stuffed bun, but also maintained higher life
Produce efficiency.
Certainly, the design creation is not limited to the above embodiment, and the combination of the various embodiments described above different characteristic also may be used
To reach good effect.Those skilled in the art can also make equivalent under the premise of without prejudice to spirit of that invention
Deformation is replaced, these equivalent modifications or replacement are all contained in the application claim limited range.
Claims (5)
1. a kind of production method of optimization steamed stuffed bun mouthfeel, it is characterised in that include the following steps：
A, prepare a baking box and at least two fermenting cases, while the steamed stuffed bun made uniformly is shared each fermenting case
In, ensure that the steamed stuffed bun reasonable quantity in each fermenting case can be transferred in baking box simultaneously；
B, fermentation process is carried out to steamed stuffed bun in first group of fermenting case, subsequent several groups fermenting case carries out compacting fermentation to steamed stuffed bun
Compression process；
C, the steamed stuffed bun that previous group has been fermented is transferred to baking box, steamed stuffed bun, the baking is taken out after the completion of the baking box baking
Case is put into the steamed stuffed bun that later group has been fermented, and keeps functional relation that the steamed stuffed bun in baking box is made to exist between fermentation process and compression process
Another group of steamed stuffed bun for just reaching fermentation time can be put into after taking-up at once；
D, step b and step c is repeated, baking box continuous work is kept, until completing the baking of whole steamed stuffed buns.
2. the production method of optimization steamed stuffed bun mouthfeel according to claim 1, it is characterised in that：The fermentation process, which refers to, to be passed through
Steam, the temperature of the steam is 30~45 DEG C, humidity is 80~90%.
3. the production method of optimization steamed stuffed bun mouthfeel according to claim 2, it is characterised in that：The compression process refers to closing
Fermenting case.
4. the production method of optimization steamed stuffed bun mouthfeel according to claim 2, it is characterised in that：The compression process refers to toward hair
Cryogenic gas is passed through in ferment case, the temperature of the cryogenic gas is less than 35% less than 20 DEG C, humidity.
5. the production method of optimization steamed stuffed bun mouthfeel according to any one of claims 1 to 4, it is characterised in that：The step
The fermentation time that functional relation in rapid c refers to the steamed stuffed bun in previous group fermenting case is adjacent equal to after the baking time needed for steamed stuffed bun
The fermenting case of later group proceed by fermentation process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810424730.2A CN108739936A (en) | 2018-05-07 | 2018-05-07 | A kind of production method of optimization steamed stuffed bun mouthfeel |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810424730.2A CN108739936A (en) | 2018-05-07 | 2018-05-07 | A kind of production method of optimization steamed stuffed bun mouthfeel |
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| CN108739936A true CN108739936A (en) | 2018-11-06 |
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| CN201810424730.2A Pending CN108739936A (en) | 2018-05-07 | 2018-05-07 | A kind of production method of optimization steamed stuffed bun mouthfeel |
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| US20070042086A1 (en) * | 2003-09-18 | 2007-02-22 | Emmanuel Castel | Leavened dough that withstands deep freezing, and method for the production thereof |
| JP2011130721A (en) * | 2009-12-25 | 2011-07-07 | Boulangerie Pinokio Co Ltd | Method for producing final-proofed frozen bread dough, final-proofed frozen bread and bread |
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| CN104026185A (en) * | 2014-05-30 | 2014-09-10 | 陕西东东包餐饮食品有限公司 | Production process of pan-fried dumplings |
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| CN105230695A (en) * | 2015-10-22 | 2016-01-13 | 青岛正亚机械科技有限公司 | Steamed bun leavening, steaming and airing all-in-one machine |
| CN105661303A (en) * | 2016-01-19 | 2016-06-15 | 刘军平 | Wrappers of steamed stuffed buns, quick-frozen steamed stuffed buns and making method thereof |
| CN205337484U (en) * | 2015-11-30 | 2016-06-29 | 台州乔恩特工业产品设计有限公司 | Integrative equipment of steamed stuffed bun automatic production |
| CN106213179A (en) * | 2016-07-29 | 2016-12-14 | 深圳市德捷力冷冻科技有限公司 | A kind of steamed bun processing technique realizing standardized production |
| CN106616072A (en) * | 2015-08-19 | 2017-05-10 | 北京庆丰万兴食品科技研发中心 | Fresh quick-frozen steamed bun dough, preparation method and steamed bun preparation method |
-
2018
- 2018-05-07 CN CN201810424730.2A patent/CN108739936A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070042086A1 (en) * | 2003-09-18 | 2007-02-22 | Emmanuel Castel | Leavened dough that withstands deep freezing, and method for the production thereof |
| JP2011130721A (en) * | 2009-12-25 | 2011-07-07 | Boulangerie Pinokio Co Ltd | Method for producing final-proofed frozen bread dough, final-proofed frozen bread and bread |
| CN103431781A (en) * | 2013-08-14 | 2013-12-11 | 慈溪宝诚知识产权服务有限公司 | Method for controlling bread machine in precise quantification mode |
| CN104026185A (en) * | 2014-05-30 | 2014-09-10 | 陕西东东包餐饮食品有限公司 | Production process of pan-fried dumplings |
| CN104855807A (en) * | 2015-05-08 | 2015-08-26 | 天津科技大学(中国) | Continuous, efficient and energy-saving processing method for steamed stuffed buns |
| CN106616072A (en) * | 2015-08-19 | 2017-05-10 | 北京庆丰万兴食品科技研发中心 | Fresh quick-frozen steamed bun dough, preparation method and steamed bun preparation method |
| CN105230695A (en) * | 2015-10-22 | 2016-01-13 | 青岛正亚机械科技有限公司 | Steamed bun leavening, steaming and airing all-in-one machine |
| CN205337484U (en) * | 2015-11-30 | 2016-06-29 | 台州乔恩特工业产品设计有限公司 | Integrative equipment of steamed stuffed bun automatic production |
| CN105661303A (en) * | 2016-01-19 | 2016-06-15 | 刘军平 | Wrappers of steamed stuffed buns, quick-frozen steamed stuffed buns and making method thereof |
| CN106213179A (en) * | 2016-07-29 | 2016-12-14 | 深圳市德捷力冷冻科技有限公司 | A kind of steamed bun processing technique realizing standardized production |
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Application publication date: 20181106 |
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