CN109820142A - Quick-frozen water shield health steamed stuffed bun raw product processing method - Google Patents
Quick-frozen water shield health steamed stuffed bun raw product processing method Download PDFInfo
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Abstract
The invention discloses quick-frozen water shield health steamed stuffed bun raw product processing methods, using wheat flour as primary raw material, musculus cutaneus is rolled onto through rubbing, with the tender stem of water shield and water shield, leaflet tablet, flower, bennet, Anyi dark grey chicken, the black pork in Yushan for main fillings, add other one or more single ingredients such as vegetable oil, ginger, salt simultaneously and fillings be made, it is quick-frozen after musculus cutaneus winding is shaped made of raw product.
Description
Technical field
The invention belongs to food processing fields, and in particular to quick-frozen water shield health steamed stuffed bun raw product processing method.
Background technique
Steamed stuffed bun is developed so far there are many fillings of multiplicity as a kind of ancient wheaten food, becomes the face that people often eat
One kind of food.Total body processing technology of steamed stuffed bun is similar, with the improvement of living standards, people are more next to product quality requirement
It is higher, especially quick-frozen steamed stuffed bun food, it is desirable that flavor, in good taste, it is desirable that delicious meat pursues high-grade high-quality quick-frozen steamed stuffed bun food
It is the development trend in market, receives high quality and favourable price completely in developed regions such as China Guangdong, Beijing, Shanghai, Jiangsu, Zhejiang
Theory.Just to steamed stuffed bun, more stringent requirements are proposed in terms of including function, taste, mouthfeel for this, and in addition to edible demand, people are being supported
Also more pay attention in terms of raw and nutrition.
And water shield is edible with tender stem and tender leaf, there is very high nutritive value, a kind of mucus is secreted at the back side, is contained in mucus
There are protein abundant, fat, pentosan, gallic acid etc..Meanwhile water shield quench one's thirst hot numbness, control under hot subcutaneous ulcer, thick stomach, peace
Burnt, hundred poisoning of druies of solution of relieving oedema or abdominal distension through diuresis or purgation and other effects are also seen in the classic classic of TCM.
The first application CN107950944A of inventor discloses a kind of wild water shield steamed stuffed bun stuffing and preparation method thereof, simultaneously
The particularity for not considering quick-frozen steamed stuffed bun field, can be used as the reference of this patent.
Summary of the invention
It is an object of that present invention to provide a kind of quick-frozen water shield health steamed stuffed bun raw product processing methods.
The technical scheme of the present invention is realized as follows: a kind of quick-frozen water shield health steamed stuffed bun raw product processing method, special
Sign is, comprising the following steps:
(1) raw material and auxiliary material are chosen
1) raw material includes:
Wheat flour；
Water shield raw material: including fresh, the green tight volume of leaf, leaf roll length 2.5-4cm, the outer water shield by dense colloid mucus, Yi Jichun
The tender stem of dish, leaflet tablet, flower, bennet；
The black pork in Yushan；
Anyi dark grey chicken；
2) auxiliary material includes: drinking water, edible salt, edible vegetable oil and ginger;
(2) quality safety supervision and hygienic requirements are examined
(3) it processes
1) water shield pre-processes
By above-mentioned water shield raw material, impurities removing, rotten stem, rotten leaf, etching, rotten stalk are rinsed with water, is pulled out after washing down and is packed into pore basket
In, it is then placed in blanching 1-2min in 94~96 DEG C of hot water, leaf is made to become aquamarine, the ratio of hot water and water shield raw material is
20:1 after 4~5 batches of water shield raw materials of every blanching, replaces clear water；
Hot water is filtered off immediately after water shield raw material blanching, with the cooling 8-10min of flowing cooling water, is allowed to inside and outside cold, is pulled out, pick
Except the product for unqualified the water shield raw material and grade against regulation for being mixed with silt in tender tip leaf roll colloid, to guarantee grade one
It causes；
Then it is weighed into the stainless steel box of certain capacity, drinking water is added, is cooled down using tunnel type is quick-frozen, cold sky
Temperature degree is -35~-38 DEG C, quick-frozen to -18 DEG C of central temperature；
Then box being taken off with cold water, the water shield raw material after freezing should be packed under low-temperature condition as early as possible, first packed with plastic casing, then
It is packed or is vacuumized with plastic bag sealing and packed；
Water shield raw material after packaging is finally put into constant refrigeration in -18 DEG C of low-temperature cold store at once, temperature fluctuation should be less than ± 1
DEG C, it avoids recrystallizing；
2) filling processed
Quick-frozen water shield raw material is thawed in 20 DEG C, pulls out, drains away the water, rub spare；
Fresh Anyi dark grey chicken go blood, unhairing, go internal organ, decaptitating, remove wing, remove foot, peeling and adipose tissue after use circulating water
It rinses well, draining, Anyi dark grey chicken grinded meat mud that is fresh or thawing is spare after rejecting bone, according to freezing Anyi watt
Grey chicken is raw material, then thaws at 20 DEG C of room temperature, and central temperature is controlled at 2-4 DEG C；
The black pork in Yushan picks a bone peeling, repairs at net lymph node and serious congested, extravasated blood, rejects color smell malformation, repair
Net show condition, is then cleaned up with circulating water, and it is spare to be twisted into muddy flesh for draining；If the black pork in Yushan is chilled meat, in room temperature 20
It thaws at DEG C, central temperature is controlled at 2-4 DEG C；
Ginger eliminates non-edible part, is cleaned with flowing water, rubs spare；
Then by water shield raw material, the black pork of Anyi dark grey chicken and Yushan after rubbing press respectively 1:0:0,5:0:4,5:4:0 and
The ratio of 5:2:2 arranges mixing, admixes bruised ginger, salt, rapeseed oil, being sufficiently stirred makes fillings uniformly at sticky pureed, obtain water shield, water shield
Black pork, water shield chicken, water shield chicken four kinds of fillingss of black pork, last deepfreeze 10-30 minutes；
3) dough and system
Yeast is weighed according to the yeast of 1:100 and the mass ratio of flour, is added in 25 DEG C of water and dissolves；
Then it is added in dough mixing machine by wheat flour and dissolved with the warm water of yeast, according to the water of 1:1.6-2.0 and the mass ratio of flour
Clear water is added in example by several times, adjusts amount of water according to dough hardness；
The dough modulated is finally pressed into surface is smooth, and smooth, color is consistent, with a thickness of the musculus cutaneus of 1cm ± 2mm；
4) it forms
Steamed stuffed bun molding can craft or molding machine, steamed stuffed bun quality 100g ± 2g, tare weight 60g ± 2g, filling weight 40g ± 2g, in production
Adjustable steamed stuffed bun size, but skin and fillings ratio must not be changed；
5) provocation
The steamed stuffed bun of forming is placed on 35-40 DEG C, provocation 30-40 minutes in the environment of humidity 70-80, keeps musculus cutaneus fermentation volume swollen
Greatly, soft flexible；
6) quick-frozen
Manual integer is carried out to keep the good shape of steamed stuffed bun to individual modification steamed stuffed buns, while rejecting the underproof steamed stuffed bun of shape；
Then steamed stuffed bun is sent into freezer to freeze in -30 DEG C ~ -40 DEG C in 30 minutes, product center temperature is made to reach -18 DEG C；
(4) organoleptic indicator examines
(5) sanitary index is examined, comprising:
1) physical and chemical index is examined
2) microbiological indicator is examined.
The beneficial effects of the practice of the present invention: water shield medical value with higher, attached glue outside the young stem and leaf and leaf of water shield
Matter has the effect of giving protection against cancer and reducing blood pressure.Water shield can edible part also have higher nutritive value, be considered as treasuring food from ancient times
Product, according to surveying and determination, water shield thousandweight contain albumen 4.7% ~ 36.5%, carbohydrate 2.54% ~ 8.65%, and are rich in a variety of mines such as a large amount of Ca, Fe
Substance and a variety of amino acid and microelement, the content of Glutamic Acid, asparatate and leucine are especially abundant.
The black pig of Nanchang Anyi dark grey chicken and Shangrao Yushan is national agricultural product geography symbol product, is remembered according to " Anyi county annals "
It carries: " dark grey ovum gallinaceum meat two is used, and thin skin meat tenderness is delicious "；" dark grey chicken beneficial to stomach, relieve summer heat, miscarriage prevention beauty treatment the effect of." Anyi dark grey
The intramuscular soft, unique flavor of chicken is to integrate that nutrition, dietotherapy be medicinal, meat Types of Medicine poultry of health care.The black pig lean meat percentage in Yushan
It is 39%, with meat tenderness succulence, delicious, fragrance is unique, necessary amino acid and unsaturated fatty acid rich in, fatty group
Oleic acid and linoleic acid content in knitting are up to 47.0% ~ 57.5% and 6.2% and 8.0% respectively, and linolenic acid content is up to 1.98% in meat.
The invention is for the first time with the tender stem of water shield and water shield, leaflet tablet, flower, bennet, Anyi dark grey chicken and Yushan
Three Jiangxi native characteristic agricultural resources of black pork are raw material development, and being in particular up to water shield can edible part benefit
Maximization effect, while ensure that local peculiar flavour；With water shield, the black pork of Anyi dark grey chicken and Yushan for main filling
Material prepares steamed stuffed bun, can not only realize the full abdomen and savoury character of steamed stuffed bun, but also can reach nutrition, dietotherapy and health-care effect.
Specific embodiment
In order to be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention, below will
The technical solution of the quick-frozen water shield health steamed stuffed bun of the present invention is clearly and completely described, term and definition, raw material are related generally to
Required with auxiliary material, food additives require, quality safety management and hygienic practice, processing technology specification, sense organ, sanitary index,
Packaging and weighing, label and mark, storage and Transport Regulations.
Embodiment:
Quick-frozen water shield health steamed stuffed bun raw product processing method, comprising the following steps:
1 raw material and auxiliary material are chosen
1) raw material is chosen
Wheat flour: meet the requirement of GB 1355；
Water shield raw material:, leaf green tight volume fresh including selecting, leaf roll length 2.5-4cm, the outer water shield by dense colloid mucus；With
And the tender stem of water shield, leaflet tablet, flower, bennet；
The black pork in Yushan and Anyi dark grey chicken: it is qualified to be examined, and quality and safe and healthy should meet GB 2707 and GB
16869 requirement.
2) auxiliary material is chosen
Drinking water: the regulation of Ying Fuhe GB 5749；
Edible salt: the regulation of Ying Fuhe GB 2721；
Edible vegetable oil: the regulation of Ying Fuhe GB 2716；
And other auxiliary materials such as ginger: the regulation of corresponding national standard or professional standard should be met.
Other seasonings should meet the regulation of GB 2760.
The supervision of 2 quality safeties and hygienic requirements are examined
Quality safety supervision and management should refer to " food production processing enterprise quality safety administration Regulations for Supervision " and execute inspection；
Production and safe and healthy management are tested according to the requirement of GB 31646 and SB/T 10699.
3. processing
1) water shield pre-processes
By above-mentioned water shield raw material, impurities removing, rotten stem, rotten leaf, etching, rotten stalk are rinsed with water, is pulled out after washing down and is packed into pore basket
In, it is then placed in blanching 1.5min in 94~96 DEG C of hot water, leaf is made to become aquamarine, the ratio of hot water and water shield raw material is
20:1 after 4~5 batches of water shield raw materials of every blanching, replaces clear water；
Hot water is filtered off immediately after water shield raw material blanching, with cooling 10min of flowing cooling water or so, is allowed to inside and outside cold, is pulled out,
The product that unqualified the water shield raw material and grade against regulation of silt are mixed in tender tip leaf roll colloid is rejected, to guarantee grade
Unanimously；
Then it is weighed into the stainless steel box of certain capacity, drinking water is added, is cooled down using tunnel type is quick-frozen, cold sky
Temperature degree is -35~-38 DEG C, quick-frozen to -18 DEG C of central temperature；
Then box being taken off with cold water, the water shield raw material after freezing should be packed under low-temperature condition as early as possible, first packed with plastic casing, then
It is packed or is vacuumized with plastic bag sealing and packed；
Water shield raw material after packaging is finally put into constant refrigeration in -18 DEG C of low-temperature cold store at once, temperature fluctuation should be less than ± 1
DEG C, it avoids recrystallizing.
2) filling processed
Quick-frozen water shield raw material is thawed in 20 DEG C or so, pulls out, drains away the water, rub spare；
Fresh Anyi dark grey chicken go blood, unhairing, go internal organ, decaptitating, remove wing, remove foot, peeling and adipose tissue after use circulating water
It rinses well, draining, Anyi dark grey chicken grinded meat mud that is fresh or thawing is spare after rejecting bone, according to freezing Anyi watt
Grey chicken is raw material, then thaws at 20 DEG C of room temperature, and central temperature is controlled at 2-4 DEG C；
The black pork in Yushan picks a bone peeling, repairs at net lymph node and serious congested, extravasated blood, rejects color smell malformation, repair
Net show condition, is then cleaned up with circulating water, and it is spare to be twisted into muddy flesh for draining；If the black pork in Yushan is chilled meat, in room temperature 20
It thaws at DEG C, central temperature is controlled at 2-4 DEG C；
Ginger eliminates non-edible part, is cleaned with flowing water, rubs spare；
Then by water shield raw material, the black pork of Anyi dark grey chicken and Yushan after rubbing press respectively 1:0:0,5:0:4,5:4:0 and
The ratio of 5:2:2 arranges mixing, admixes the seasonings such as appropriate bruised ginger, salt, rapeseed oil, and being sufficiently stirred makes fillings uniformly at sticky pureed,
Obtain the black pork of water shield, water shield, water shield chicken, water shield chicken four kinds of fillingss of black pork, last deepfreeze 10-30 minutes.
3) dough and system
Yeast is weighed according to the yeast of about 1:100 and the mass ratio of flour, is added in 25 DEG C of water and dissolves；
Then it is added in dough mixing machine by wheat flour and dissolved with the warm water of yeast, according to the water of about 1:1.6-2.0 and the quality of flour
Clear water is added in ratio by several times, adjusts amount of water according to dough hardness；
The dough modulated is finally pressed into surface is smooth, and smooth, color is consistent, the musculus cutaneus that thickness is about 1cm.
4) it forms
Steamed stuffed bun molding can craft or molding machine, steamed stuffed bun quality 100g ± 2g, tare weight 60g ± 2g, filling weight 40g ± 2g, in production
Adjustable steamed stuffed bun size, but skin and fillings ratio must not be changed.If molding machine, need to preoperation inspection machine run whether just
Often, it is ensured that machine cleans, without greasy dirt, without meat stuffing, face block, flour and other foreign matters.Using appropriate continuous addition fillings and face
The mode of material makes hopper to ensure that steamed stuffed bun shape is complete, uniform in size.It to wipe simultaneously through common wet cloth or the like into face
Dried noodle slag in mouthful, to prevent in forming process steamed bun skin making to be scratched by dried noodle slag or enter in musculus cutaneus, steamed stuffed bun production terminates
Related component is cleaned by prescribed requirement afterwards, is successively assembled again after all cleaning, drying spare.
5) provocation
The steamed stuffed bun of forming is placed on 35-40 DEG C, provocation 30-40 minutes in the environment of humidity 70-80, keeps musculus cutaneus fermentation volume swollen
Greatly, soft flexible.
6) quick-frozen
Manual integer is carried out to keep the good shape of steamed stuffed bun to individual modification steamed stuffed buns before quick-frozen, while being rejected and is given the game away, broken skin, walks
Oil, the underproof steamed stuffed bun such as wear bottom；
Steamed stuffed bun after provocation is freezed 30 minutes in -30 DEG C ~ -40 DEG C, so that product center temperature is reached -18 DEG C, freezing process is answered
Meet the regulation of SN/T 3005.
7) it packs and weighs
Breakage, breach are rejected when pack again, abnormity, lands, link together, having thawed and the unqualified packet such as contaminated
Son；
The packaging material and packing container of product should meet the regulation of relevant national standard or professional standard, and packaging bag enclosing is wanted
Tightly, securely, smooth, beautiful, no damaged and contamination phenomenon, vanning movement is light, is packaged neat, and adhesive tape will be obturaged and be cemented,
Content will be consistent with extranal packing box mark, the name of an article, date of manufacture, quantity etc., and packaging finishes will be sent into -18 DEG C of low temperature in time
Library saves, and storehouse temperature fluctuation is no more than ± 1 DEG C；Product net content is surveyed sample, net content should meet the regulation of JIF 1070.
4 organoleptic indicators examine
It is checked according to organoleptic quality of the organoleptic test method as defined in GB/T 5009.56 to product, product is by packaging subscript
Bright eating method is tasted respectively after heating and smelling, checks its flavour and smell；
Product appearance requires in the same size, form neat appearance before boiling, indeformable, not damaged, does not give the game away, surface frost-free；
Color answer it is pure white, uniformly, no color differnece；Appearance and inside are pollution-free without the visible impurity of twenty-twenty vision；
There is the due flavour of product and smell, free from extraneous odour after cooked.
1 organoleptic indicator of table
5 sanitary indexs are examined
1) physical and chemical index is examined
Using peroxide value, lead, total arsenic and the abio-arsenic residues of national standard measurement product, in product, peroxide value is no more than
0.25g/10 g, lead and total arsenic content must not exceed 0.5mg/kg, and abio-arsenic residues must not detect.
2 physical and chemical index of table
2) microbiological indicator is examined
Microorganism detection method, the method for sampling and limitation should meet the regulation of table 3；
3 microorganism of table limitation
6 labels and identification check
Pre-packaged label should meet the regulation of GB 7718, while should mark eating method, QS mark, quick-frozen raw product, filling content
Deng, nutritional labeling should meet the regulation of GB 28050, and the packaging storage and transportation diagram of product external packaging should meet the regulation of GB/T 191,
QS mark, holding conditions, shelf-life, date of manufacture and telephone number etc. are marked simultaneously.Mark should meet " food packing and storage management rule
Requirement calmly ".
7 storages and transport
Product should be stored in -18 DEG C and its following temperature, and temperature fluctuation range controls within 2 DEG C, must not be in storage process
It is toxic, harmful, there is the article of peculiar smell, the article for having burn into volatile or other influences product quality to store together, the fortune of product
The defeated requirement that should meet SB/T 10827 and T/DLQG 2002.2.
Above-mentioned inspection should meet following inspection rule:
Same shift, same kind, same specification, same production line product be a batch, production sampling test is according to GB/T
2828.1 pertinent regulations execute, and inspection project is organoleptic indicator, net content, filling content, physical and chemical index and microbiological indicator.Just
One type inspection should be often carried out within every 6 months when production, but when trial production of new products identification, raw material and production technology have larger change
Become, product discontinuance more than half a year is resumed production, inspection result and last inspection result have larger difference and national quality to supervise
It also to test to product when department claims.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (1)
1. quick-frozen water shield health steamed stuffed bun raw product processing method, which comprises the following steps:
(1) raw material and auxiliary material are chosen
1) raw material includes:
Wheat flour；
Water shield raw material: including fresh, the green tight volume of leaf, leaf roll length 2.5-4cm, the outer water shield by dense colloid mucus, Yi Jichun
The tender stem of dish, leaflet tablet, flower, bennet；
The black pork in Yushan；
Anyi dark grey chicken；
2) auxiliary material includes: drinking water, edible salt, edible vegetable oil and ginger;
(2) quality safety supervision and hygienic requirements are examined
(3) it processes
1) water shield pre-processes
By above-mentioned water shield raw material, impurities removing, rotten stem, rotten leaf, etching, rotten stalk are rinsed with water, is pulled out after washing down and is packed into pore basket
In, it is then placed in blanching 1-2min in 94~96 DEG C of hot water, leaf is made to become aquamarine, the ratio of hot water and water shield raw material is
20:1 after 4~5 batches of water shield raw materials of every blanching, replaces clear water；
Hot water is filtered off immediately after water shield raw material blanching, with the cooling 8-10min of flowing cooling water, is allowed to inside and outside cold, is pulled out, pick
Except the product for unqualified the water shield raw material and grade against regulation for being mixed with silt in tender tip leaf roll colloid, to guarantee grade one
It causes；
Then it is weighed into the stainless steel box of certain capacity, drinking water is added, is cooled down using tunnel type is quick-frozen, cold sky
Temperature degree is -35~-38 DEG C, quick-frozen to -18 DEG C of central temperature；
Then box being taken off with cold water, the water shield raw material after freezing should be packed under low-temperature condition as early as possible, first packed with plastic casing, then
It is packed or is vacuumized with plastic bag sealing and packed；
Water shield raw material after packaging is finally put into constant refrigeration in -18 DEG C of low-temperature cold store at once, temperature fluctuation should be less than ± 1
DEG C, it avoids recrystallizing；
2) filling processed
Quick-frozen water shield raw material is thawed in 20 DEG C, pulls out, drains away the water, rub spare；
Fresh Anyi dark grey chicken go blood, unhairing, go internal organ, decaptitating, remove wing, remove foot, peeling and adipose tissue after use circulating water
It rinses well, draining, Anyi dark grey chicken grinded meat mud that is fresh or thawing is spare after rejecting bone, according to freezing Anyi watt
Grey chicken is raw material, then thaws at 20 DEG C of room temperature, and central temperature is controlled at 2-4 DEG C；
The black pork in Yushan picks a bone peeling, repairs at net lymph node and serious congested, extravasated blood, rejects color smell malformation, repair
Net show condition, is then cleaned up with circulating water, and it is spare to be twisted into muddy flesh for draining；If the black pork in Yushan is chilled meat, in room temperature 20
It thaws at DEG C, central temperature is controlled at 2-4 DEG C；
Ginger eliminates non-edible part, is cleaned with flowing water, rubs spare；
Then by water shield raw material, the black pork of Anyi dark grey chicken and Yushan after rubbing press respectively 1:0:0,5:0:4,5:4:0 and
The ratio of 5:2:2 arranges mixing, admixes bruised ginger, salt, rapeseed oil, being sufficiently stirred makes fillings uniformly at sticky pureed, obtain water shield, water shield
Black pork, water shield chicken, water shield chicken four kinds of fillingss of black pork, last deepfreeze 10-30 minutes；
3) dough and system
Yeast is weighed according to the yeast of 1:100 and the mass ratio of flour, is added in 25 DEG C of water and dissolves；
Then it is added in dough mixing machine by wheat flour and dissolved with the warm water of yeast, according to the water of 1:1.6-2.0 and the mass ratio of flour
Clear water is added in example by several times, adjusts amount of water according to dough hardness；
The dough modulated is finally pressed into surface is smooth, and smooth, color is consistent, with a thickness of the musculus cutaneus of 1cm ± 2mm；
4) it forms
Steamed stuffed bun molding can craft or molding machine, steamed stuffed bun quality 100g ± 2g, tare weight 60g ± 2g, filling weight 40g ± 2g, in production
Adjustable steamed stuffed bun size, but skin and fillings ratio must not be changed；
5) provocation
The steamed stuffed bun of forming is placed on 35-40 DEG C, provocation 30-40 minutes in the environment of humidity 70-80, keeps musculus cutaneus fermentation volume swollen
Greatly, soft flexible；
6) quick-frozen
Manual integer is carried out to keep the good shape of steamed stuffed bun to individual modification steamed stuffed buns, while rejecting the underproof steamed stuffed bun of shape；
Then steamed stuffed bun is sent into freezer to freeze in -30 DEG C ~ -40 DEG C in 30 minutes, product center temperature is made to reach -18 DEG C；
(4) organoleptic indicator examines
(5) sanitary index is examined, comprising:
1) physical and chemical index is examined
2) microbiological indicator is examined.
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| CN103416674A (en) * | 2012-05-14 | 2013-12-04 | 杨宝刚 | Preparation method for frozen steamed-stuffed-bun |
| CN103004974A (en) * | 2012-12-18 | 2013-04-03 | 苏州东山农业发展有限公司 | Method for keeping water shield fresh |
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