CN109770211A - A kind of preparation process of steamed bun skin making - Google Patents
A kind of preparation process of steamed bun skin making Download PDFInfo
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Abstract
The invention belongs to field of food, specifically disclose a kind of preparation process of steamed bun skin making, include the following steps: that (1) prepares raw material；(2) water is heated；(3) flour is put into noodle device and melts yeast and white granulated sugar water spare；(4) obtained semi-finished product will be uniformly mixed in the yeast and white granulated sugar addition flour after thawing；(5) egg white and salt are put into semi-finished product and water progress and face is added；(6) dough obtained in step (5) is placed in the environment that temperature is 28-38 DEG C and stands 0.5-1 hours；(7) section: the dough in step (6) is kneaded into strip, is then cut into several jizi for making dumplings；(8) it makes dough.The fluffy softness of steamed bun skin making prepared with this method, and the steamed bun skin making hair shaft steamed is avoided, improve the mouthfeel of steamed stuffed bun entirety.
Description
Technical field
The present invention relates to field of food more particularly to a kind of preparation processes of steamed bun skin making.
Background technique
As a kind of traditional wheaten food kind of China, the same with dumpling, steamed stuffed bun is with cheap, economical and by joyous extensively
It meets.Steamed stuffed bun is usually to do filling with dish, meat or carbohydrate etc., made of the suitcase being made into after being fermented with flour is wrapped up in.
The comparison of steamed stuffed bun stuffing is easy, however the production of steamed bun skin making is just special exquisite, because of steamed bun skin making relationship between quality
To the color and mouthfeel of entire steamed stuffed bun, make in the prior art steamed bun skin making usually require by with face, the process fermented, made dough,
It and is exactly to mix flour, flour foaming agent (such as yeast) and water with face.
However it is very big on the mouthfeel for the steamed bun skin making produced and color influence with the process of face and fermentation, in the prior art
The steamed bun skin making produced is easy to appear not only dry but also hard situation by steamed rear epidermis, especially cools off in placement a period of time steamed stuffed bun
Afterwards, steamed bun skin making is very easy to hair shaft, influences mouthfeel, is even more that will affect its sales volume for manufacturer, greatly reduces passenger flow
Amount.
Summary of the invention
The purpose of the present invention is to provide a kind of preparation process of steamed bun skin making, the steamed bun skin making made from this method avoids packet
Sub- skin is cooled off and the fluffy softness of steamed bun skin making that is dry, and being produced with this method after steamed, in good taste.
In order to achieve the above object, base case of the invention are as follows: a kind of preparation process of steamed bun skin making, including walk as follows
It is rapid:
(1) each raw material of the following parts by weight of preparation: 15-30 parts of flour, 0.3-0.6 parts of yeast, 0.5-1 parts of white granulated sugar, chicken
2-3 parts of egg, 2-3 parts of salt, 7-15 parts of water；
(2) it heats up water: heating water to 30-35 DEG C for use；
(3) melt yeast: flour being poured into noodle device, yeast is put into bowl, and white granulated sugar is added in yeast,
Then taking 0.5-1 parts to pour into bowl in the water in step (2) melts yeast and white granulated sugar, it is spare that fermentation liquid is made；
(4) it leavens dough: the fermentation liquid in step (3) is poured into flour, while fermentation liquid and flour are subjected to uniform stirring,
Semi-finished product are made；
(5) and face: by beating eggs and isolating egg white and yolk, and system in step (4) is added in the egg white isolated
Semi-finished product in, and sprinkle salt on semi-finished product, then pour into remaining water in step (2) into semi-finished product, at the same with
It is stirred in the device of face, semi-finished product is kneaded into the smooth dough in surface after being added to water；
(6) awake face: the dough mixed in step (5) is sealed, and is then placed within the environment that temperature is 28-38 DEG C
In, stand 0.5-1 hours；
(7) section: the dough in step (6) is kneaded into strip, is then cut into several jizi for making dumplings；
(8) it makes dough: the jizi for making dumplings in step (7) being flattened, then the jizi for making dumplings of flattening is rolled into circular musculus cutaneus with rolling pin.
The beneficial effect of this base case is:
1. white granulated sugar is also added into this programme in yeast compared with the method for preparing steamed bun skin making in the prior art, it is white
Granulated sugar can be improved the activity of yeast, so as to shorten the time of fermentation；
2. the water being added when the water and thawing yeast that are added when in the technical program and face is all made of 30-35 DEG C
Warm water, warm water can excite the activity of yeast, and after the yeast that addition warm water melts in flour, the activity of yeast becomes strong, from
And flour is set to complete the process leavened dough as soon as possible, while the process in this programme and face and the process of thawing yeast all use
Warm water, the steamed bun skin making produced in this way is very soft, is not easy to dry out；
3. the egg white being added in the technical program, salt can increase the chewy of dough, the packet produced when with face
Sub- skin has chewy texture, and can also prevent steamed bun skin making from drying out；
It is placed in the environment that temperature is 28-38 DEG C, is conducive to 4. sealing the dough mixed in the technical program
Rapid Fermentation, and yeast activity in this temperature is more preferable, and the dough fermentation time is shorter, and dough, which is sealed, can also prevent
Dough is air cured, so as to avoid the steamed bun skin making produced dry.
Further, the raw material further includes 0.5-1 parts of baking powder, 1-2 parts of oil, in step (5), first simultaneously by beating eggs
It isolates egg white and yolk, and the egg white isolated is added in step (4) in semi-finished product obtained, and is sprinkled on semi-finished product
Salt is added baking powder and oil, the water in step (2) is then poured into semi-finished product, while being stirred in noodle device, to
Semi-finished product are kneaded into the smooth dough in surface after water addition.
The baking powder of addition can make the more fluffy softness of the steamed bun skin making produced, and the oil of addition can not only avoid face
Powder is sticked in noodle device, additionally it is possible to increase the toughness of dough, so that the steamed stuffed bun surface being steamed out is more smooth.
Further, the parts by weight of each raw material are as follows in step (1): 20 parts of flour, 0.5 part of yeast, and 0.8 part of white granulated sugar,
2 parts of egg, 2 parts of salt, 10 parts of water, 0.8 part of baking powder, 1 part of oil.
It is found by inventor's test of many times, steamed bun skin making mouthfeel made from the raw material with above-mentioned parts by weight is more preferable, more
Softness, so as to make steamed bun skin making be not easy to dry out.
Further, dough is placed in the environment that temperature is 35 DEG C in step (6), stands 0.8 hour.
Dough in step (6) is placed in 35 DEG C of environment, and stands 0.8 hour, such dough fermentation speed is fast,
Fermentation time is suitable, and the dough produced is made the steamed bun skin making souring steamed jaundice do not occur because fermentation time is too long,
The steamed bun skin making steamed will not occur firmly without fluffy because fermentation time is too short.
Detailed description of the invention
Fig. 1 is the structural schematic diagram of noodle device in a kind of preparation process of steamed bun skin making of the present invention.
Specific embodiment
It is further described below by specific embodiment:
Appended drawing reference in Figure of description include: storage vat 1, feed inlet 2, inlet 3, fixed case 4, first motor 5,
Telescopic rod 6, threaded rod 7, upper stirring blade 8, lower stirring blade 9, agitating shaft 10, partition 11, deflector 12, spring 13 and face bar 14,
With face knife 15.
Embodiment one
A kind of preparation process of steamed bun skin making, includes the following steps:
(1) each raw material of the following parts by weight of preparation: 15 parts of flour, 0.3 part of yeast, 0.5 part of white granulated sugar, 2 parts of egg, salt 2
Part, 7 parts of water；
(2) it heats up water: heating water to 30-35 DEG C for use；
(3) melt yeast: flour being poured into noodle device, yeast is put into bowl, and white granulated sugar is added in yeast,
Then taking 0.5 part to pour into bowl in the water in step (2) melts yeast and white granulated sugar, it is spare that fermentation liquid is made；
(4) it leavens dough: the fermentation liquid in step (3) is poured into flour, while fermentation liquid and flour are subjected to uniform stirring,
Semi-finished product are made；
(5) and face: by beating eggs and isolating egg white and yolk, and system in step (4) is added in the egg white isolated
In the semi-finished product obtained, and salt is sprinkled on semi-finished product, baking powder and oil is added, then pour into step (2) and remain into semi-finished product
Remaining water, while being stirred in noodle device, semi-finished product are kneaded into the smooth dough in surface after being added to water；
(6) awake face: the dough mixed in step (5) is sealed, and is then placed in the environment that temperature is 28 DEG C, quiet
It sets 1 hour；
(7) section: the dough in step (6) is kneaded into strip, is then cut into several jizi for making dumplings；
(8) it makes dough: the jizi for making dumplings in step (7) being flattened, then the jizi for making dumplings of flattening is rolled into circular musculus cutaneus with rolling pin.
As shown in Figure 1, noodle device used in the present embodiment includes storage vat 1, it is equipped with partition 11 in storage vat 1, every
Plate 11 is located at the middle part of storage vat 1, and partition 11 divides storage vat 1 for upper and lower two chambers, respectively stir chamber with and face chamber, stir
Chamber is mixed for tentatively being mixed raw material, and the operation with face intracavitary just progress and face, such setting can be such that flour fills
Distribute ferment, flour is enable to be sufficiently mixed with other raw materials.The both ends of partition 11 and the inner sidewall of storage vat 1 are hinged, and
The middle part of partition 11 disconnects, in this way, 11 middle part of partition will will appear open state when partition 11 is squeezed power, stirs
Intracavitary raw material can be intracavitary with face by dropping into the middle part of partition 11.
The top of stir chamber is equipped with feed inlet 2 and inlet 3, and fixed case 4 is additionally provided between feed inlet 2 and inlet 3,
Fixed case 4 and the roof of stir chamber are welded, and the top of fixed case 4 is fixedly installed with first motor 5, and in the present embodiment
One motor 5 uses servo motor, is also threaded with stirring rod on fixed case 4, stirring rod includes telescopic rod 6 and threaded rod 7, is stretched
One end of contracting bar 6 and threaded rod 7 weld, and the other end of telescopic rod 6 and the output axis connection of first motor 5, threaded rod 7 passes through solid
Determine 4 bottom of case and is threadedly coupled with fixed case 4.It stirs chamber inner sidewall and is equipped with graduation mark, so that the amount of raw material is accurately added.
Threaded rod 7 is equipped with stirring blade, and stirring blade is located at the lower section of fixed case 4, and stirring blade is equipped with two layers in the present embodiment,
Respectively upper stirring blade 8 and lower stirring blade 9, upper stirring blade 8 and lower stirring blade 9 are tilted to 11 direction of partition, are also welded on threaded rod 7
It is connected to agitating shaft 10, agitating shaft 10 is perpendicular to threaded rod 7, inner sidewall of the both ends of agitating shaft 10 close to stir chamber, agitating shaft 10
It is equipped with auger knife.
With face is intracavitary sets there are two deflector 12, the side of deflector 12 with and face chamber inner sidewall welding, deflector 12
The inclination of another lateral and face chamber bottom direction, equipped with spring 13 between deflector 12 and fixed case 4, the selection of spring 13 should
Meet following require: when raw material is below the peak of graduation mark in stir chamber, spring 13 will not be deformed and be compressed.
Be equipped with outside the chamber of face the second motor (being not drawn into figure) and face it is intracavitary also be equipped with and face bar 14 and face bar
14 are pierced by output axis connection and face with the side wall of face chamber and the second motor positioned at the lower section of deflector 12 and 14 one end of face bar
Be welded on bar 14 with face knife 15, should and there are two face knife 15 set, two and face knife 15 form parallelogram sturcutre.With face chamber
The material taking mouth (being not drawn into figure) for taking out dough is additionally provided on side wall.
Specific implementation process: before stirring, 7 top of threaded rod is located in fixed case 4.By raw material, if flour is from charging
Mouth 2 is put into stir chamber, and the material quantity of addition is lower than the peak of graduation mark and starts first motor 5 after raw material is added,
First motor 5 is rotated forward, threaded rod 7 will start turning, since threaded rod 7 is threaded on fixed case 4, and fixed case 4
Be welded at the top of stir chamber, therefore threaded rod 7 in the course of rotation can also be mobile to 11 direction of partition, threaded rod 7 to
During lower movement, telescopic rod 6 will be extended downwardly, so that threaded rod 7 can be moved down smoothly.Meanwhile on threaded rod 7
Lower stirring blade 9, auger knife and upper stirring blade 8 successively the raw material in stir chamber can be stirred, with threaded rod 7
Movement, finally lower stirring blade 9, auger knife and upper stirring blade 8 can simultaneously be stirred raw material, in the process of stirring
In, by after thawing yeast and white granulated sugar from inlet 3 slowly pour into stir chamber, so that yeast and raw material is sufficiently mixed Cheng Bancheng
Product.
With the lasting movement of threaded rod 7, finally, the bottom end of threaded rod 7 and lower stirring blade 9 can touch partition 11,
And extruding force is generated to partition 11, compress spring 13, partition 11 will be opened, and when the mouth that partition 11 is opened is larger, make the
One motor 5 stops working, and threaded rod 7 and lower stirring blade 9 stay open partition 11, being stirred in such stir chamber
Semi-finished product will be dropped into the middle part of partition 11 it is intracavitary with face.
Then, start the second motor, continue to face is intracavitary is added other raw materials, the second motor will drive and 14 turns of face bar
On dynamic and face bar 14 and face knife 15 will be carried out to semi-finished product and other raw materials being added and face operates, during with face,
It can make the intermittent rotation direction for changing its output shaft of the second motor, make to carry out positive stirring and anti-to semi-finished product with face knife
To stirring, such and face effect is more preferable.The parallelogram sturcutre and face knife 15 formed due to two and face knife 15 can be
With it is larger with the contact area of semi-finished product during face, and when semi-finished product gradually form dough, two and face knife
15 can have impetus to dough, rather than stir to dough, if stirring the strength that can destroy dough to dough
Road, therefore the unusual chewy of dough rubbed out with face knife 15 of this noodle device.
After completing with face, the dough intracavitary with face is taken out from material taking mouth.Make first motor 5 invert, threaded rod 7 to
Upper movement, when threaded rod 7 and lower stirring blade 9 no longer generate extruding force to partition 11, partition 11 is under the action of spring 13
It resets.
Embodiment two
A kind of preparation process of steamed bun skin making, includes the following steps:
(1) each raw material of the following parts by weight of preparation: 30 parts of flour, 0.6 part of yeast, 1 part of white granulated sugar, 3 parts of egg, 3 parts of salt,
15 parts of water, baking powder 1,2 parts of oil；
(2) it heats up water: heating water to 30-35 DEG C for use；
(3) melt yeast: flour being poured into noodle device, yeast is put into bowl, and white granulated sugar is added in yeast,
Then taking 0.5 part to pour into bowl in the water in step (2) melts yeast and white granulated sugar, it is spare that fermentation liquid is made；
(4) it leavens dough: the fermentation liquid in step (3) is poured into flour, while fermentation liquid and flour are subjected to uniform stirring,
Semi-finished product are made；
(5) and face: by beating eggs and isolating egg white and yolk, and system in step (4) is added in the egg white isolated
In the semi-finished product obtained, and salt is sprinkled on semi-finished product, baking powder and oil is added, then pour into step (2) and remain into semi-finished product
Remaining water, while being stirred in noodle device, semi-finished product are kneaded into the smooth dough in surface after being added to water；
(6) awake face: the dough mixed in step (5) is sealed, and is then placed in the environment that temperature is 38 DEG C, quiet
It sets 0.5 hour；
(7) section: the dough in step (6) is kneaded into strip, is then cut into several jizi for making dumplings；
(8) it makes dough: the jizi for making dumplings in step (7) being flattened, then the jizi for making dumplings of flattening is rolled into circular musculus cutaneus with rolling pin.
Embodiment three
A kind of preparation process of steamed bun skin making, includes the following steps:
(1) each raw material of the following parts by weight of preparation: 20 parts of flour, 0.5 part of yeast, 0.8 part of white granulated sugar, 2 parts of egg, salt 2
Part, 10 parts of water, 0.8 part of baking powder, 1 part of oil；
(2) it heats up water: heating water to 30-35 DEG C for use；
(3) melt yeast: flour being poured into noodle device, yeast is put into bowl, and white granulated sugar is added in yeast,
Then taking 1 part to pour into bowl in the water in step (2) melts yeast and white granulated sugar, it is spare that fermentation liquid is made；
(4) it leavens dough: the fermentation liquid in step (3) is poured into flour, while fermentation liquid and flour are subjected to uniform stirring,
Semi-finished product are made；
(5) and face: by beating eggs and isolating egg white and yolk, and system in step (4) is added in the egg white isolated
In the semi-finished product obtained, and salt is sprinkled on semi-finished product, baking powder and oil is added, is then poured slowly into flour in step (2)
Remaining water, while being stirred in noodle device, semi-finished product are kneaded into the smooth dough in surface after being added to water；
(6) the obtained dough of (5) step is placed in the environment that temperature is 35 DEG C, stands 0.8 hour；
(7) section: the dough in step (6) is kneaded into strip, is then cut into several jizi for making dumplings；
(8) it makes dough: the jizi for making dumplings in step (7) being flattened, then the jizi for making dumplings of flattening is rolled into circular musculus cutaneus with rolling pin.
Data comparison 1: organoleptic detection, 20 citizen of random selection participate in the evaluation and test of sense of taste sense organ on street corner, will be using this
The steamed stuffed bun and method in the prior art is used to produce that the preparation process of embodiment each group steamed bun skin making produced is steamed
For the steamed stuffed bun that steamed bun skin making is steamed respectively as different assessment groups, every group includes 20 parallel samples.With color, pliability, mouth
Sense, smoothness, fluffy degree are assessment indicator, are divided by total score 100, every kind of index total score 25 is divided, every 5 points of ranks, to each finger
Mark scoring, score are averaged, and the sum of total score that last each index obtains feels score, evaluating result such as table 1 for comprehensive hobby
It is shown:
Table 1
Data comparison 2: the steamed stuffed bun that is steamed with the steamed bun skin making that this preparation process produces and remove in this preparation process
The steamed stuffed bun that the steamed bun skin making that certain raw materials are made is steamed carries out Experimental Comparison:
Comparative example 2:
Comparative example 2 the difference from embodiment 1 is that: in this comparative example, in the raw material of step (3), be added without white granulated sugar.
Comparative example 3:
Comparative example 3 the difference from embodiment 1 is that: in this comparative example, in the raw material of step (5), be added without egg white and salt.
Comparative example 4:
Comparative example 4 the difference from embodiment 1 is that: in this comparative example, the temperature of the placement in step (6) is 40 DEG C.
Comparative example 5:
Comparative example 5 the difference from embodiment 1 is that: remove step (2), using the water of room temperature (i.e. 25 DEG C).
By the steamed stuffed bun that steamed bun skin making obtained in embodiment 1-3 and comparative example 2-5 is steamed place respectively 1 hour, it is 3 small
When, 6 hours, 12 hours and after 24 hours, using the soft or hard degree on steamed stuffed bun surface as index, divide by total score 10, under each period
Index score, obtained data comparison is as shown in table 2:
Table 2
By the comparison of Tables 1 and 2, the packet steamed using steamed bun skin making produced by the preparation process in the application
Son, it is in good taste, and unusual soft fluffy, color is pale, and is steamed using the steamed bun skin making that this preparation process produces
Steamed stuffed bun be not easy hair shaft, steamed stuffed bun place a period of time cool off it is cooling after be also not easy to be hardened, unusual softness.
What has been described above is only an embodiment of the present invention, and the common sense such as well known specific structure and characteristic are not made herein in scheme
Excessive description.It, without departing from the structure of the invention, can be with it should be pointed out that for those skilled in the art
Several modifications and improvements are made, these also should be considered as protection scope of the present invention, these all will not influence what the present invention was implemented
Effect and patent practicability.The scope of protection required by this application should be based on the content of the claims, in specification
The records such as specific embodiment can be used for explaining the content of claim.
Claims (4)
1. a kind of preparation process of steamed bun skin making, which comprises the steps of:
(1) each raw material of the following parts by weight of preparation: 15-30 parts of flour, 0.3-0.6 parts of yeast, 0.5-1 parts of white granulated sugar, egg 2-3
Part, 2-3 parts of salt, 7-15 parts of water；
(2) it heats up water: heating water to 30-35 DEG C for use；
(3) melt yeast: flour being poured into noodle device, yeast is put into bowl, and white granulated sugar is added in yeast, then
Taking 0.5-1 parts to pour into bowl in the water in step (2) melts yeast and white granulated sugar, it is spare that fermentation liquid is made；
(4) it leavens dough: the fermentation liquid in step (3) is poured into flour, while fermentation liquid and flour are subjected to uniform stirring, be made
Semi-finished product；
(5) and face: by beating eggs and isolate egg white and yolk, and will the egg white that isolated be added it is obtained in step (4)
In semi-finished product, and salt is sprinkled on semi-finished product, remaining water in step (2) is then poured into semi-finished product, while filling with face
It is stirred in setting, semi-finished product is kneaded into the smooth dough in surface after being added to water；
(6) awake face: the dough mixed in step (5) is sealed, and is then placed in the environment that temperature is 28-38 DEG C, quiet
It sets 0.5-1 hours；
(7) section: the dough in step (6) is kneaded into strip, is then cut into several jizi for making dumplings；
(8) it makes dough: the jizi for making dumplings in step (7) being flattened, then the jizi for making dumplings of flattening is rolled into circular musculus cutaneus with rolling pin.
2. a kind of preparation process of steamed bun skin making according to claim 1, which is characterized in that the raw material further includes baking powder
0.5-1 parts, 1-2 parts of oil first by beating eggs and isolate egg white and yolk, and the egg white isolated is added in step (5)
Enter in step (4) in semi-finished product obtained, and sprinkle salt on semi-finished product, baking powder and oil is added, is then fallen into semi-finished product
Enter the water in step (2), while being stirred in noodle device, it is smooth that semi-finished product are kneaded into surface after being added to water
Dough.
3. a kind of preparation process of steamed bun skin making according to claim 2, which is characterized in that the weight of each raw material in step (1)
It is as follows to measure number: 20 parts of flour, 0.5 part of yeast, 0.8 part of white granulated sugar, 2 parts of egg, 2 parts of salt, 10 parts of water, 0.8 part of baking powder, oil
1 part.
4. a kind of preparation process of steamed bun skin making according to claim 3, which is characterized in that dough is placed in step (6)
In the environment that temperature is 35 DEG C, 0.8 hour is stood.
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|---|---|---|---|---|
| CN113951371A (en) * | 2021-11-02 | 2022-01-21 | 河南农业大学 | Preparation system for preparing plant protein meat |
| CN113951371B (en) * | 2021-11-02 | 2023-08-25 | 河南农业大学 | A preparation system for preparing vegetable protein meat |
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