CN110477268A - A kind of quick-frozen preserved egg yellow steamed stuffed bun and preparation method thereof - Google Patents
A kind of quick-frozen preserved egg yellow steamed stuffed bun and preparation method thereof Download PDFInfo
- Publication number
- CN110477268A CN110477268A CN201910791115.XA CN201910791115A CN110477268A CN 110477268 A CN110477268 A CN 110477268A CN 201910791115 A CN201910791115 A CN 201910791115A CN 110477268 A CN110477268 A CN 110477268A
- Authority
- CN
- China
- Prior art keywords
- preserved egg
- egg yellow
- steamed stuffed
- stuffed bun
- quick
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
-
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/25—Addition or treatment with microorganisms or enzymes
-
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of quick-frozen preserved egg yellow steamed stuffed bun production methods, are prepared by preserved egg yellow, Plain flour, whipping cream, salt, white sugar, yellow rice wine, dry ferment, trypsase through each process.Preserved egg yellow filling steamed stuffed bun of the present invention is rich in there is preserved egg yellow flavor, and fillings is in milk yellow quicksand like, and delicate mouthfeel, salty comfortable suitable, mouthfeel non-greasy, reasonable nutritional arrangment, kind is novel, suitable for people of all ages.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of quick-frozen preserved egg yellow steamed stuffed bun and preparation method thereof.The present invention
It is researched and developed and is completed by Hubei Shendan Health Food Co., Ltd. (agriculture egg processing key lab, rural area portion).
Background technique
Steamed stuffed bun is the traditional fermented food in China, deep to be liked by the majority of consumers.Steamed stuffed bun is usually to be fermented to make by flour
Make and be made into, size and heart of filling are different, the smallest to be known as steamed stuffed bun by small bamboo food steamer.Common heart of filling is pork, mutton, chicken, powder
Item, mushroom, sesame, green vegetables, sweetened bean paste, lotus-seed paste etc..Existing steamed stuffed bun industry is developed towards both direction, first is that mechanization replaces hand
Work, the quick-frozen steamed stuffed bun of large-scale production replace Homemade instant；Second is that steamed stuffed bun stuffing diversification, consumer to the flavour of steamed stuffed bun and
Nutrition is put forward higher requirements.
Preserved egg yellow is liked because of its peculiar flavour by consumer.Many preserved egg yellow products, such as preserved egg yellow are now emerged in large numbers on the market
Sauce, preserved egg yellow taste French fries (piece), preserved egg yellow biscuit, preserved egg yellow moon cake etc., preserved egg yellow steamed stuffed bun is also done something for the occasion and is given birth to.Such as application No. is
A kind of 201510148841.1 patent application " drift sand packet and preparation method thereof with flower mushroom texture " and application No. is
A kind of 201510149105.8 patent application " drift sand steamed stuffed bun and preparation method thereof with green jadeite jade texture ", it is above two
Steamed stuffed bun is identical to preserved egg yellow processing mode, and preserved egg yellow is only dissolved in raising fillings silk smooth felling in butter and condensed milk, but may be deposited
In the problem that fishy smell or taste are uncoordinated.
Summary of the invention
The technical problem to be solved by the present invention is to provide a kind of quick-frozen salty in view of the deficiency of the prior art
Yolk steamed stuffed bun and preparation method thereof invaginates for milk yellow, and rich in preserved egg yellow flavor, salty sweet taste collocation is suitable for delicate mouthfeel, external form
It is beautiful with endoplasm.
The present invention be solve the problems, such as it is set forth above used by technical solution are as follows:
A kind of quick-frozen preserved egg yellow steamed stuffed bun, mainly by raw material preserved egg yellow, Plain flour, whipping cream, salt, white sugar, yellow rice wine, dry
Yeast, trypsase etc. are prepared through each process, and production method mainly includes the following steps:
(1) following raw material is weighed by following parts by weight: 400~500 parts of Plain flour, 50~100 parts of water, preserved egg yellow 30~
60 parts, 15~30 parts of whipping cream, 5~10 parts of salt, 10~30 parts of white sugar, 5~10 parts of yellow rice wine, each raw material dosage in following step
Carried out with the parts by weight in step (1)；
(2) by preserved egg yellow be placed in -18~-20 DEG C refrigeration 12~crush afterwards for 24 hours, in 10~30 mesh filter screens filter, obtain salty
Yolk powder；
(3) salted egg's bloom obtained by step (2) is uniformly mixed with whipping cream, dismiss addition white sugar after 2~5min, salt and
Yellow rice wine continues to dismiss 10~30min；
(4) trypsase is added into mixture obtained by step (3), in 50 DEG C~60 DEG C 2~3h of enzymatic hydrolysis, adds dry ferment
Mother obtains preserved egg yellow fillings in 30 DEG C~35 DEG C 1~2h of fermentation；
(5) dry ferment and white sugar are melted into 5~10min of standing with a small amount of water, obtains yeast and white sugar mixed liquor；Take middle muscle
Flour and remaining water are mixed evenly, and rubbing obtains dough A；Yeast and white sugar mixed liquor are poured into dough A, rubbed at one
A smooth dough B covers preservative film and is put into 20~30 DEG C of 30~90min of fermentation；
(6) dough B is twisted into item, cuts into small jizi for making dumplings, roll into the musculus cutaneus of 12~20cm of diameter；
(7) it takes fillings obtained by appropriate step (4) to be put into the centre of musculus cutaneus obtained by step (6), musculus cutaneus has been pinched into packet clockwise
Fillings is wrapped up in, molding preserved egg yellow filling steamed stuffed bun A is obtained；
(8) after molding preserved egg yellow filling steamed stuffed bun A being continued 30~60min of fermentation, in -18~-20 DEG C of 5~10min of pre-freeze,
Then by the good steamed stuffed bun of pre-freeze in -30~-60 DEG C of 25~30min of freezing；
(9) steamed stuffed bun obtained by step (8) is placed in packaging bag, and packaging bag is subjected to vacuum-pumping and sealing to get quick-frozen
Preserved egg yellow steamed stuffed bun.
According to the above scheme, the fat content of the whipping cream is 30%~40%.
According to the above scheme, the salt, white sugar are powder, and powder mesh number is 200~300 mesh.
According to the above scheme, in step (4), the mass ratio of preserved egg yellow and enzyme is 100:(0.1~0.15)；Preserved egg yellow and dry ferment
Female mass ratio is 100:(0.1~0.15).
According to the above scheme, step (3), in step (5) white sugar dosage be respectively white sugar total amount in raw material 50%~70%,
30%~50%.
According to the above scheme, in step (5), the mass ratio of flour and dry ferment is 100:(1~1.5)；With dough A water consumption
It is the 80%~90% of raw material total amount, remaining water is for dissolving white sugar and dry ferment.
According to the above scheme, in step (7), single musculus cutaneus thickness, diameter, weight are respectively 0.5-2cm, 5-10cm, 5-
20g, single musculus cutaneus package fillings amount are 10~40g, and steamed stuffed bun overall weight is 15-55g.
According to the above scheme, step (8), which continues fermentation, mainly makes dough reexpand, steamed stuffed bun raw embryo fermentation to 1.5-2.5
Effect again.
Quick-frozen preserved egg yellow packet prepared by the above method is freezing steamed stuffed bun, steams 60~90min curing rear with steamer
It is edible.
Compared with prior art, the beneficial effects of the present invention are:
1, preserved egg yellow filling steamed stuffed bun of the present invention is rich in there is a preserved egg yellow flavor, and fillings is in milk yellow quicksand like, delicate mouthfeel,
Salty comfortable suitable, mouthfeel non-greasy, reasonable nutritional arrangment, kind is novel, suitable for people of all ages.
2, in the production method of preserved egg yellow filling steamed stuffed bun fillings of the present invention, preserved egg yellow needs sufficiently to beat with whipping cream in advance
Hair is uniformly mixed preserved egg yellow and whipping cream, then further dismisses after being seasoned with salt, white sugar and yellow rice wine, promotes system
More fine and smooth fluffy, emulsification degree is preferable, and salted egg's butter fat is not easy to be precipitated and without lamination at this time.
3, in the production method of preserved egg yellow filling steamed stuffed bun fillings of the present invention, deodorization is carried out to salted egg's system with yellow rice wine first
Taste processing, then carries out flavoring to preserved egg yellow fillings system with enzyme and yeast, and being on the one hand to solve preserved egg yellow has fishy smell
The problem of, it is on the other hand the flavour in order to enrich fillings.
Detailed description of the invention
Fig. 1, Fig. 2 are respectively the sectional drawing and pictorial diagram of quick-frozen preserved egg yellow steamed stuffed bun of the present invention.
Specific embodiment
For a better understanding of the present invention, below with reference to the embodiment content that the present invention is furture elucidated, but the present invention is not
It is limited only to the following examples.
In following embodiments, the evaporated milk oil fat content is 30%~40%；The salt, white sugar are powder, powder
Last mesh number is 200~300 mesh.
Embodiment 1
A kind of processing method of quick-frozen preserved egg yellow steamed stuffed bun, it is characterised in that mainly comprise the steps that
(1) weigh raw material by following parts by weight: 500 parts of Plain flour, 100 parts of water, 60 parts of preserved egg yellow, 30 parts of egg cream,
8 parts of salt, 16 parts of white sugar, 7 parts of yellow rice wine；Each raw material dosage is carried out with the parts by weight in step (1) in following step；Step
(4) mass ratio of preserved egg yellow and trypsase is 100:0.1 in, and the mass ratio of preserved egg yellow and dry ferment is 100:0.1；Step
(5) mass ratio of flour and dry ferment is 100:1 in.
(2) it is crushed after preserved egg yellow being placed in -18 DEG C of refrigeration 12h, is filtered in 20 mesh filter screens, obtain salted egg's bloom；
(3) salted egg's bloom obtained by step (2) is uniformly mixed with whipping cream, adds white sugar (the total sugar amount of Zhan after dismissing 5min
60%), salt and yellow rice wine continue to dismiss 25min；
(4) trypsase is added into mixture obtained by step (3), in 55 DEG C of enzymatic hydrolysis 2.5h, dry ferment is added, in 30
DEG C fermentation 2h, obtain preserved egg yellow fillings；
(5) dried yeast powder and white sugar (the total sugar amount 40% of Zhan) are melted with a small amount of water (accounting for total Water 10%) and stand 5min,
Obtain yeast and white sugar mixed liquor；Plain flour and remaining water (accounting for total Water 90%) is taken to be mixed evenly, rubbing obtains face
Group A, yeast and white sugar mixed liquor are poured into dough A, are rubbed into a smooth dough B, are covered preservative film and be put into 30 DEG C of hairs
Ferment 30min；
(6) dough B is twisted into item, cuts into small jizi for making dumplings, roll into diameter 8cm, the musculus cutaneus with a thickness of 0.8cm, quality is about
For 30g；
(7) it takes fillings obtained by 20g step (4) to be put into the centre of musculus cutaneus, musculus cutaneus has been pinched into package fillings clockwise, has been obtained into
The preserved egg yellow filling steamed stuffed bun A of type；
(8) then that pre-freeze is good in -18 DEG C of pre-freeze 10min after molding preserved egg yellow filling steamed stuffed bun A being continued fermentation 60min
Steamed stuffed bun in -30 DEG C of freezing 25min；
(9) steamed stuffed bun obtained by step (8) is placed in packaging bag, and packaging bag is subjected to vacuum-pumping and sealing to get quick-frozen
Preserved egg yellow filling steamed stuffed bun.
Embodiment 2
A kind of processing method of preserved egg yellow fillings steamed stuffed bun, it is characterised in that mainly comprise the steps that
(1) raw material is weighed by following parts by weight: 500 parts of Plain flour, 100 parts of water, 30 parts of preserved egg yellow, 30 parts of egg cream,
8 parts of salt, 20 parts of white sugar, 7 parts of yellow rice wine, each raw material dosage is carried out with the parts by weight in step (1) in following step, step
(4) mass ratio of preserved egg yellow and trypsase is 100:0.1 in, and the mass ratio of preserved egg yellow and dry ferment is 100:0.1；Step
(5) mass ratio of flour and dry ferment is 100:1 in；
(2) it is crushed after preserved egg yellow being placed in -18 DEG C of refrigeration 12h, is filtered in 20 mesh filter screens, obtain salted egg's bloom；
(3) salted egg's bloom obtained by step (2) is uniformly mixed with whipping cream, adds white sugar (the total sugar amount of Zhan after dismissing 5min
60%), salt and yellow rice wine continue to dismiss 25min；
(4) trypsase is added into mixture obtained by step (3), in 50 DEG C of enzymatic hydrolysis 3h, dry ferment is added, in 30 DEG C
Ferment 2h, obtains preserved egg yellow fillings；
(5) dried yeast powder and white sugar (the total sugar amount 40% of Zhan) are melted with a small amount of water (accounting for total Water 10%) and stand 5min,
Yeast and white sugar mixed liquor are obtained, takes Plain flour and remaining water (accounting for total Water 90%) to be mixed evenly, rubbing obtains face
Group A, yeast and white sugar mixed liquor are poured into dough A, and rubbing covers preservative film and ferment in 30 DEG C at a smooth dough B
30min；
(6) dough B is twisted into item, cuts into small jizi for making dumplings, rolling into diameter is 10cm, with a thickness of the musculus cutaneus of 0.5cm, quality
About 30g；
(7) it takes fillings obtained by 20g step (4) to be put into the centre of musculus cutaneus, musculus cutaneus has been pinched into package fillings clockwise, has been obtained into
The preserved egg yellow filling steamed stuffed bun A of type；
(8) then that pre-freeze is good in -18 DEG C of pre-freeze 10min after molding preserved egg yellow filling steamed stuffed bun A being continued fermentation 60min
Steamed stuffed bun in -30 DEG C of freezing 25min；
(9) steamed stuffed bun obtained by step (8) is placed in packaging bag, and packaging bag is subjected to vacuum-pumping and sealing to get quick-frozen
Preserved egg yellow filling steamed stuffed bun.
Embodiment 3
A kind of processing method of preserved egg yellow fillings steamed stuffed bun, it is characterised in that mainly comprise the steps that
(1) weigh raw material by following parts by weight: 500 parts of Plain flour, 100 parts of water, 60 parts of preserved egg yellow, 30 parts of egg cream,
8 parts of salt, 16 parts of white sugar, 7 parts of yellow rice wine；Each raw material dosage is carried out with the parts by weight in step (1) in following step；Step
(4) mass ratio of preserved egg yellow and trypsase is 100:0.1 in, and the mass ratio of preserved egg yellow and dry ferment is 100:0.1；Step
(5) mass ratio of flour and dry ferment is 100:1 in；
(2) it is crushed after preserved egg yellow being placed in -18 DEG C of refrigeration 12h, is filtered in 20 mesh filter screens, obtain salted egg's bloom；
(3) salted egg's bloom obtained by step (2) is uniformly mixed with whipping cream, adds white sugar (the total sugar amount of Zhan after dismissing 5min
60%), salt and yellow rice wine continue to dismiss 25min；
(4) trypsase is added into mixture obtained by step (3), in 55 DEG C of enzymatic hydrolysis 2.5h, dry ferment is added, in 30
DEG C fermentation 2h, obtain preserved egg yellow fillings；
(5) dried yeast powder and white sugar (the total sugar amount 40% of Zhan) are melted with a small amount of water (accounting for total Water 10%) and stand 5min,
Obtain yeast and white sugar mixed liquor；Plain flour and remaining water (accounting for total Water 90%) is taken to be mixed evenly, rubbing obtains face
Group A, yeast and white sugar mixed liquor are poured into dough A, are rubbed into a smooth dough B, are covered preservative film and be put into 30 DEG C of hairs
Ferment 45min；
(6) dough B is twisted into item, cuts into small jizi for making dumplings, roll into diameter 8cm, the musculus cutaneus with a thickness of 0.8cm, quality is about
For 30g；
(7) it takes fillings obtained by 20g step (4) to be put into the centre of musculus cutaneus, musculus cutaneus has been pinched into package fillings clockwise, has been obtained into
The preserved egg yellow filling steamed stuffed bun A of type；
(8) then that pre-freeze is good in -18 DEG C of pre-freeze 10min after molding preserved egg yellow filling steamed stuffed bun A being continued fermentation 60min
Steamed stuffed bun in -30 DEG C of freezing 25min；
(9) steamed stuffed bun obtained by step (8) is placed in packaging bag, and packaging bag is subjected to vacuum-pumping and sealing to get quick-frozen
Preserved egg yellow filling steamed stuffed bun.
Comparative example 1
Comparative example 1 difference from example 1 is that: step (3): salted egg's bloom obtained by step (2) (is accounted for white sugar
Total sugar amount 60%), salt and yellow rice wine stir 25min.
Comparative example 2
Comparative example 1 difference from example 1 is that: omit step (4).
Comparative example 3
Comparative example 3 difference from example 1 is that: step (5): with a small amount of water (accounting for total Water 10%) by dry ferment
Powder and white sugar (the total sugar amount 40% of Zhan), which melt, stands 5min, obtains yeast and white sugar mixed liquor；By yeast white sugar mixed liquor, middle muscle
Flour and remaining water (accounting for total Water 90%) are mixed evenly, and rubbing obtains dough, cover preservative film and ferment in 30 DEG C
30min。
It, can after quick-frozen preserved egg yellow packet prepared by above-described embodiment and comparative example steams 60~90min curing with steamer
It is edible.
For embodiment 1, fillings is caused to have conglomeration, plate without addition whipping cream in preserved egg yellow fillings in comparative example 1
The phenomenon that knot, not husky enough the profit of fillings as silk floss not soft enough for steamed stuffed bun fillings and have egg oil precipitation；Preserved egg yellow in comparative example 2
Do not carry out enzymatic hydrolysis and fermentation step without addition whipping cream in fillings, preserved egg yellow caused to slightly have fishy smell, steamed stuffed bun entirety flavor by
It influences；Steamed bun skin making uses one time fermentation in comparative example 3, and for steamed bun skin making internal organizational structure compared with consolidation, stickiness is relatively small, and elasticity is partially
Greatly, it is easy retraction when steamed stuffed bun cures, unleavened dough is formed in bottom, influences steamed stuffed bun beauty and mouthfeel.
Comparative evaluation
Examples 1 to 3 and the preserved egg yellow filling steamed stuffed bun of comparative example 1~3 are distributed to consumer to carry out foretasting test, and right
Than.Foretaste test method are as follows: tested population ages are 15~60 years old, and number is 1000 people, and men and women is fifty-fifty, test skin by providing
Egg pudding is foretasted to every appraiser, is then filled out the questionnaire of unified formulation to evaluate, and evaluation result uses average mark, comments
Price card standard is shown in Table 1.It foretastes evaluation scores such as table 2 and shows that total score 100 is divided.
Table 1 freezes preserved egg yellow steamed stuffed bun sensory evaluation criteria
Table 2 freezes preserved egg yellow steamed stuffed bun sensory score result
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | |
| Color (30 points) | 25 | 24 | 27 | 20 | 10 | 17 |
| Structural state (30 points) | 26 | 27 | 28 | 19 | 18 | 10 |
| Flavour mouthfeel (40 points) | 38 | 39 | 37 | 26 | 27 | 25 |
| Total score (100 points) | 89 | 90 | 92 | 65 | 55 | 52 |
As known from Table 2, present invention gained preserved egg yellow filling steamed stuffed bun preserved egg yellow flavor is obvious, fillings delicate mouthfeel, husky moisture feeling ten
Foot, no egg fishy smell；Color, structural state, smell and flavour various aspects are superior to comparative example.
The above is only a preferred embodiment of the present invention, it is noted that come for those of ordinary skill in the art
It says, without departing from the concept of the premise of the invention, several modifications and variations can also be made, these belong to of the invention
Protection scope.
Claims (9)
1. a kind of production method of quick-frozen preserved egg yellow steamed stuffed bun, it is characterised in that mainly include the following steps:
(1) following primary raw material is weighed by following parts by weight: 400~500 parts of Plain flour, 50~100 parts of water, preserved egg yellow 30~
60 parts, 15~30 parts of whipping cream, 5~10 parts of salt, 10~30 parts of white sugar, 5~10 parts of yellow rice wine, each raw material dosage in following step
Carried out with the parts by weight in step (1)；
(2) by preserved egg yellow be placed in -18~-20 DEG C refrigeration 12~crush afterwards for 24 hours, in 10~30 mesh filter screens filter, obtain preserved egg yellow
Powder；
(3) salted egg's bloom obtained by step (2) is uniformly mixed with whipping cream, adds white sugar, salt and Huang after dismissing 2~5min
Wine continues to dismiss 10~30min；
(4) trypsase is added into mixture obtained by step (3), in 50 DEG C~60 DEG C 2~3h of enzymatic hydrolysis, adds dry ferment,
In 30 DEG C~35 DEG C 1~2h of fermentation, preserved egg yellow fillings is obtained；
(5) white sugar of dry ferment and surplus is melted into 5~10min of standing with a small amount of water, obtains yeast and white sugar mixed liquor；In taking
Gluten flour and remaining water are mixed evenly, and rubbing obtains dough A；Yeast and white sugar mixed liquor are poured into dough A, rubbed
At smooth dough B, covers preservative film and be put into 20~30 DEG C of 30~90min of fermentation；
(6) dough B is twisted into item, cuts into small jizi for making dumplings, roll into the musculus cutaneus of 12~20cm of diameter；
(7) it takes fillings obtained by appropriate step (4) to be put into the centre of musculus cutaneus obtained by step (6), musculus cutaneus has been pinched into package fillings, has been obtained
Molding preserved egg yellow filling steamed stuffed bun A；
(8) after molding preserved egg yellow filling steamed stuffed bun A being continued 30~60min of fermentation, in -18~-20 DEG C of 5~10min of pre-freeze, then
By the good steamed stuffed bun of pre-freeze in -30~-60 DEG C of 25~30min of freezing, it is packaged, vacuum-pumping and sealing is to get quick-frozen preserved egg yellow packet
Son.
2. a kind of production method of quick-frozen preserved egg yellow steamed stuffed bun according to claim 1, it is characterised in that the whipping cream
Fat content is 30%~40%.
3. a kind of production method of quick-frozen preserved egg yellow steamed stuffed bun according to claim 1, it is characterised in that the salt, white sugar
It is powder, powder mesh number is 200~300 mesh.
4. a kind of production method of quick-frozen preserved egg yellow steamed stuffed bun according to claim 1, it is characterised in that salty in step (4)
The mass ratio of yolk and trypsase is 100:(0.1~0.15)；The mass ratio of preserved egg yellow and dry ferment be 100:(0.1~
0.15).
5. a kind of production method of quick-frozen preserved egg yellow steamed stuffed bun according to claim 1, it is characterised in that step (3), step
(5) white sugar dosage is respectively 50%~70% of white sugar total amount in raw material, 30%~50% in.
6. a kind of production method of quick-frozen preserved egg yellow steamed stuffed bun according to claim 1, it is characterised in that in step (5), face
The mass ratio of powder and dry ferment is 100:(1~1.5)；The water consumption of dough A is the 80%~90% of water inventory, and remaining water is for molten
Solve white sugar and dry ferment.
7. a kind of production method of quick-frozen preserved egg yellow steamed stuffed bun according to claim 1, it is characterised in that single in step (7)
A musculus cutaneus thickness, diameter, weight are respectively 0.5~2cm, 5~10cm, 5~20g；Single musculus cutaneus package fillings amount is 10~
40g, steamed stuffed bun overall weight are 15~55g.
8. a kind of production method of quick-frozen preserved egg yellow steamed stuffed bun according to claim 1, it is characterised in that step (8) is after supervention
After ferment, steamed stuffed bun volume expansion to 1.5~2.5 times of effect.
9. the quick-frozen preserved egg yellow steamed stuffed bun of claim 1 the method production.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910791115.XA CN110477268A (en) | 2019-08-26 | 2019-08-26 | A kind of quick-frozen preserved egg yellow steamed stuffed bun and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910791115.XA CN110477268A (en) | 2019-08-26 | 2019-08-26 | A kind of quick-frozen preserved egg yellow steamed stuffed bun and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110477268A true CN110477268A (en) | 2019-11-22 |
Family
ID=68554267
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910791115.XA Pending CN110477268A (en) | 2019-08-26 | 2019-08-26 | A kind of quick-frozen preserved egg yellow steamed stuffed bun and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110477268A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1253271A (en) * | 1969-01-16 | 1971-11-10 | Corn Products Co | Refatted egg yolk solids, process for preparing the same, and food products comprising the same |
| CN104664181A (en) * | 2015-04-01 | 2015-06-03 | 梁伟池 | Quicksand-shaped bun with green jade texture and preparation method thereof |
| CN107711992A (en) * | 2017-11-16 | 2018-02-23 | 湖北神丹健康食品有限公司 | Preserved egg yellow bread and preparation method thereof |
| CN108669178A (en) * | 2018-05-08 | 2018-10-19 | 镇远县李氏食品有限责任公司 | A kind of egg mung bean cake and preparation method thereof |
| CN108902243A (en) * | 2018-07-23 | 2018-11-30 | 湖北神丹健康食品有限公司 | Preserved egg yellow cookies |
-
2019
- 2019-08-26 CN CN201910791115.XA patent/CN110477268A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1253271A (en) * | 1969-01-16 | 1971-11-10 | Corn Products Co | Refatted egg yolk solids, process for preparing the same, and food products comprising the same |
| CN104664181A (en) * | 2015-04-01 | 2015-06-03 | 梁伟池 | Quicksand-shaped bun with green jade texture and preparation method thereof |
| CN107711992A (en) * | 2017-11-16 | 2018-02-23 | 湖北神丹健康食品有限公司 | Preserved egg yellow bread and preparation method thereof |
| CN108669178A (en) * | 2018-05-08 | 2018-10-19 | 镇远县李氏食品有限责任公司 | A kind of egg mung bean cake and preparation method thereof |
| CN108902243A (en) * | 2018-07-23 | 2018-11-30 | 湖北神丹健康食品有限公司 | Preserved egg yellow cookies |
Non-Patent Citations (1)
| Title |
|---|
| 梁琼白著: "《用6种粉巧做点心》", 28 February 2006, 汕头大学出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102669244B (en) | Salty salicornia europaea egg tart and preparation method thereof | |
| CN101647482B (en) | Green moon cake | |
| CN104222240A (en) | Method for preparing coarse rice cake | |
| CN105192050A (en) | Preparation technology of dried mulberry fruit/mulberry powder, and product and derivative of dried mulberry fruit/mulberry powder | |
| CN105341097A (en) | Bitter buckwheat bread and preparation method thereof | |
| CN105685190A (en) | Key preparation method of chrysanthemum pastries | |
| CN102994386B (en) | Leavening agent and method for pickling carrot | |
| KR20150031838A (en) | Producing method for grilled Korean traditional sweets and cookies with fruit. | |
| CN105613666A (en) | Key preparation method of mochi sandwich matcha whole-wheat cheese bread | |
| CN105660805A (en) | Key preparation method for crisp biscuits containing genmaicha tea | |
| KR101332567B1 (en) | Manufacturing method of walnut cake comprising ramie leaves flour | |
| CN107711978A (en) | The preparation method of Pizza is held in a kind of fluffy nutrition of reinforced alkaline | |
| CN106804863A (en) | A kind of white saqima and its production method | |
| CN105192040A (en) | Preparation method of mango and bean mash oiled crust moon cakes | |
| CN105248555A (en) | Making method of mango Chinese chestnut oily wrapper mooncake | |
| CN105211155A (en) | A kind of preparation method of mango Chinese chestnut sensory quality | |
| CN105211216A (en) | A kind of preparation method of mango sweetened bean paste outermost layer of skin moon cake | |
| CN101990927B (en) | Maltose pomelo peel crisp and making method thereof | |
| CN110477268A (en) | A kind of quick-frozen preserved egg yellow steamed stuffed bun and preparation method thereof | |
| CN105211218A (en) | A kind of preparation method of mango sweetened bean paste sensory quality | |
| CN112690306A (en) | Hongkong style moon cake wrapper, preparation method thereof and moon cake containing moon cake wrapper | |
| CN105901070A (en) | Manufacturing method for olive crispy cookies | |
| CN104664181A (en) | Quicksand-shaped bun with green jade texture and preparation method thereof | |
| KR20210041743A (en) | Apple bread and method of manufacturing the same | |
| CN109864117A (en) | A kind of rich coconut palm pompon of wheat and its production technology |
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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191122 |