CN110959804A - Steamed twisted roll and its making method - Google Patents
Steamed twisted roll and its making method Download PDFInfo
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- CN110959804A CN110959804A CN201911373007.7A CN201911373007A CN110959804A CN 110959804 A CN110959804 A CN 110959804A CN 201911373007 A CN201911373007 A CN 201911373007A CN 110959804 A CN110959804 A CN 110959804A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
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Abstract
The invention relates to a steamed twisted roll and a preparation method thereof in the field of food processing, comprising at least one layer of skin layer, wherein each layer of skin layer comprises: 20-70 parts of flour, 0-3 parts of oil, 10-15 parts of rice wine, 10-15 parts of beer, 30-50 parts of sugar, 15-30 parts of water and 0-60 parts of vegetables, wherein at least one layer of cortex contains the vegetables. Rice wine, beer and sugar added into the flour replace conventional fermentation powder to perform fermentation operation, so that the fermentation speed is higher, and the condition that the fermentation of the fermentation powder needs to wait for too long time is saved; and rice wine, beer and sugar are fermented together, so that the prepared steamed twisted rolls are more fragrant in taste, and are better in taste after being baked and eaten after being changed. The arrangement surface layer comprises at least one layer, and at least one layer contains vegetables, the added vegetables can improve the nutrient content of the steamed roll, and the nutrient content of the vegetables is not easy to lose and is healthier after being directly steamed; set up multilayer surface layer simultaneously, can place different vegetables in every layer, the steamed twisted roll hierarchy that prepares simultaneously is more, and the taste is better.
Description
Technical Field
The invention relates to the technical field of wheaten food processing, in particular to a steamed twisted roll and a manufacturing method thereof.
Background
Steamed twisted rolls are similar to steamed stuffed buns and steamed buns, and are ancient Chinese wheaten food. The traditional steamed twisted rolls are generally made from wheat flour, and are fermented to form a unique network structure, so that dough with good strength, elasticity and gas holding capacity is obtained.
The traditional Chinese patent with the publication number of CN1196411C discloses a big steamed twisted roll and a manufacturing method thereof, and particularly discloses a steamed twisted roll which comprises the following components in percentage by weight: 62-68% of flour, 2.5-3.5% of edible oil, 1-1.5% of yeast, 5-7% of fresh milk and 20-30% of water. The preparation method comprises (1) proportionally placing flour, edible oil, yeast, fresh milk and water into a stirring container and mixing; (2) weighing, extruding and kneading to obtain dough; (3) kneading the strips and rubbing the dough into strips, and enabling the diameter of the strips to be less than 5 cm; (4) bracing and drawing, wherein the diameter of the bracing is smaller than 2cm, and the diameter of the drawing is smaller than 1 cm; (5) molding in a disc mode; (6) fermenting the coiled steamed twisted rolls for 15-25 minutes at normal temperature; (7) putting the proofed steamed rolls into a steam pot, and steaming to be mature; (8) and (5) loosening the steamed and mature steamed rolls by hand.
The prior art finishes the preparation of the steamed twisted roll, but the adopted raw material is flour, and along with the improvement of the living quality requirements of people at present, people have higher requirements on the diversity of nutrition, and the flour as the raw material can not meet the requirements of people on the diversity.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a steamed twisted roll which has rich nutritional value.
The invention also aims to provide a method for making the steamed twisted roll, which has the advantages of rich nutrition and short fermentation time.
The above object of the present invention is achieved by the following technical solutions:
the steamed twisted roll comprises at least one layer of wrapper, wherein each wrapper comprises the following components in parts by weight: 20-70 parts of flour, 23 parts of onion oil, 5-15 parts of rice wine, 5-15 parts of beer, 15-50 parts of sugar, 10-30 parts of water and 0-80 parts of vegetables, wherein at least one layer of the dough cover layer contains the vegetables.
By adopting the technical scheme, the flour in the wrapper layer is used as a main raw material; the addition of the oil can improve the condition of adhesion between adjacent dough layers; the rice wine is prepared by fermenting old yeast, can be used as the old yeast when not being cooked, and can play a role in fermentation when being used in the steamed twisted roll; the beer can help fermentation, and the finished product is crisp, unique in flavor and has a meat-like fragrance. The process of fermentation can be accelerated on the one hand to the addition of sugar, and on the other hand can promote the taste, and the addition of vegetables can provide more nutrient composition, and the color of vegetables itself also can increase the color of steamed twisted roll in addition, promotes appetite.
The present invention in a preferred example may be further configured to: the skin-care product comprises two layers of skin layers, wherein the first skin layer comprises the following components in parts by weight: 50-70 parts of flour, 2-3 parts of onion oil, 10-15 parts of rice wine, 10-15 parts of beer, 30-50 parts of sugar and 25-30 parts of water;
the second surface skin layer comprises the following components in parts by weight: 20-30 parts of flour, 5-10 parts of rice wine, 5-10 parts of beer, 15-20 parts of sugar, 10-15 parts of water, 20-30 parts of diced mushroom and 10-15 parts of scallion.
Through adopting above-mentioned technical scheme, the face skin layer sets up to two-layer, can place different vegetables in every layer on the one hand, and on the other hand sets up to the number of piles of two-layer steamed twisted roll of making in subsequent preparation process more, and the number of piles of steamed twisted roll is more, and the taste of steamed twisted roll is also more distinctive.
The present invention in a preferred example may be further configured to: the skin-care product comprises three layers of skin layers, wherein a first skin layer comprises the following components in parts by weight: 50-70 parts of flour, 2-3 parts of onion oil, 10-15 parts of rice wine, 10-15 parts of beer, 30-50 parts of sugar and 25-30 parts of water;
the second surface skin layer comprises the following components in parts by weight: 20-30 parts of flour, 5-10 parts of rice wine, 5-10 parts of beer, 15-20 parts of sugar, 10-15 parts of water, 20-30 parts of diced mushroom and 10-15 parts of scallion;
the third skin comprises the following components in parts by weight: 40-50 parts of flour, 8-10 parts of rice wine, 8-10 parts of beer, 15-20 parts of sugar, 15-20 parts of water, 10-20 parts of carrot and 10-20 parts of radish.
By adopting the technical scheme, the wrapper layer is set into three layers, different vegetables can be placed in each layer, and the number of layers of the steamed twisted rolls which are made in the subsequent preparation process is more, the number of layers of the steamed twisted rolls is more, and the taste of the steamed twisted rolls is more distinctive.
The present invention in a preferred example may be further configured to: each layer of the dough cover also comprises 1-2 parts of baking powder.
By adopting the technical scheme, the dough leavening speed can be accelerated by adding the baking powder, and the baking powder is not limited by temperature.
The second aim of the invention is realized by the following technical scheme: a method for manufacturing a steamed twisted roll comprises the following manufacturing steps:
step 1: preparing a dough cover layer; dissolving sugar in water to obtain sugar water, and mixing flour, rice wine, beer and sugar water to obtain dough; fermenting dough for 1-1.2h, adding vegetables after fermentation, kneading uniformly, and flattening to obtain dough sheet;
step 2: spreading scallion oil and salt on the surface layer;
and step 3: rolling, cutting into pieces, bracing, twisting, and making into steamed twisted rolls;
and 4, step 4: steaming for 20-25 min.
By adopting the technical scheme, the preparation of the steamed twisted rolls can be completed in the steps 1-4, in the step 1, sugar is dissolved by water at 30-45 ℃, the proper temperature is kept, the subsequent fermentation can be promoted, and then rice wine and beer are added to further promote the fermentation; after fermentation is finished, the dough sheet can be made by uniformly kneading and then flattening; and 2, the scallion oil and the salt are scattered, so that the situation that each layer is sticky when the noodles are rolled in the step 3 can be avoided, and the effects of seasoning and increasing aroma can be achieved. 3, rolling the dough to form a cylinder shape, cutting the cylinder shape dough into small blocks, forming a slender shape after bracing, twisting, and preparing into a steamed roll embryo; and (4) steaming the steamed roll embryos prepared in the step (4) in a pot to prepare steamed rolls, and adjusting steaming time according to different sizes of the steamed rolls.
The present invention in a preferred example may be further configured to: the method comprises the following manufacturing steps:
step 1: the dough cover layer is two layers, and the preparation steps of the dough cover layer comprise: preparation of a first skin layer: dissolving sugar in water to obtain sugar water, and mixing flour, rice wine, beer and sugar water to obtain dough; fermenting dough for 1-1.2h, kneading uniformly after proofing, and flattening to obtain dough sheet;
preparation of the second skin layer: dissolving sugar in water to obtain sugar water, and mixing flour, rice wine, beer and sugar water to obtain dough; fermenting the dough for 1-1.2h, after proofing, adding diced shiitake and shallot, kneading uniformly, and flattening to obtain a dough layer;
step 2: spreading scallion oil and salt on the first facial skin layer and the second facial skin layer, and overlapping the first facial skin layer and the second facial skin layer;
and step 3: rolling, cutting into blocks, bracing, twisting and making into a steamed roll blank;
and 4, step 4: steaming for 20-25 min.
By adopting the technical scheme, the two layers of the wrapper layers are adopted, the preparation of the steamed twisted rolls can be completed through the steps of the steps 1-4, the preparation of the first wrapper layer and the preparation of the second wrapper layer are respectively completed in the preparation process of the steamed twisted rolls, then the diced mushroom and the shallot are added into the second wrapper layer after fermentation, the dough is uniformly kneaded, and the diced mushroom and the shallot are added into the fermented dough, so that the change of the taste of the diced mushroom and the shallot in the fermentation process can be effectively avoided.
The present invention in a preferred example may be further configured to: the method comprises the following manufacturing steps:
step 1: the dough cover layer is three layers, and the preparation steps of the dough cover layer comprise:
preparation of a first skin layer: dissolving sugar in water to obtain sugar water, and mixing flour, rice wine, beer and sugar water to obtain dough; fermenting dough for 1-1.2h, kneading uniformly after fermentation, and flattening to obtain a first dough layer;
preparation of the second skin layer: dissolving sugar in water to obtain sugar water, and mixing flour, rice wine, beer and sugar water to obtain dough; fermenting the dough for 1-1.2h, after proofing, adding diced mushroom and shallot, kneading uniformly, and flattening to obtain a second dough layer;
preparation of a third skin layer: dissolving sugar in water to obtain sugar water, and mixing flour, rice wine, beer and sugar water to obtain dough; fermenting the dough for 1-1.2h, after proofing, adding carrot and radish, kneading uniformly, and flattening to obtain a third dough layer;
step 2: spreading scallion oil and salt on the first surface cortex, the second surface cortex and the third surface cortex, and overlapping the first surface cortex, the second surface cortex and the third surface cortex;
and step 3: rolling, cutting into blocks, bracing, twisting and making into a steamed roll blank;
and 4, step 4: steaming for 20-25 min.
Through adopting above-mentioned technical scheme, when accomplishing the preparation of three-layer dough skin layer, also accomplish the preparation of first dough skin layer, second dough skin layer and third dough skin layer respectively, fold together three-layer dough skin layer respectively after the preparation is accomplished, the condition of adjacent two-layer bonding one deck not only can not appear, and the outward appearance and the taste of the steamed twisted roll of preparing moreover are all better.
The present invention in a preferred example may be further configured to: in the step 1, baking powder is also added into each surface layer.
Through adopting above-mentioned technical scheme, add after the bubble makes powder, the fermentation speed of acceleration dough layer that can be further has improved and has rubbed the condition that needs a large amount of time of wasting again wait after good face, the waste time that causes.
The present invention in a preferred example may be further configured to: and 4, steaming by adopting steam which is gradually heated by cold water when the steam is steamed in the steamer in the step 4.
Through adopting above-mentioned technical scheme, use cold water to heat gradually and evaporate the steamed twisted roll, can heat together with cold dough, avoided meeting suddenly that the very high vapor of temperature lets the steamed twisted roll surface become tight real and do not have elasticity, and the permeability of steamed twisted roll also can be relatively poor, few of the in-process heat transfer of system of steaming, it is not steamed to probably appear the steamed twisted roll at last, need return the condition that the cage heavily evaporates, but can reduce the taste of steamed twisted roll like this, so the taste of the steamed twisted roll that makes with cold water direct heating's operation is better.
In summary, the invention includes at least one of the following beneficial technical effects:
1. rice wine, beer and sugar added into the flour are used for replacing conventional baking soda for fermentation operation, so that the fermentation speed is higher, and the condition that the baking soda needs to wait for too long time for fermentation is saved; the steamed twisted rolls prepared by fermenting rice wine, beer and sugar together have more fragrant taste, and the steamed twisted rolls have better taste after being baked and eaten;
2. the arrangement surface layer comprises at least one layer, and at least one layer contains vegetables, the added vegetables can improve the nutrient content of the steamed roll, and the nutrient content of the vegetables is not easy to lose and is healthier after being directly steamed; meanwhile, the multilayer surface layers are arranged, different vegetables can be placed on each layer, and the prepared steamed twisted roll has more layers and better taste;
3. during fermentation, baking powder is added, so that the dough rising speed can be accelerated, and the dough rising speed can be free from temperature limitation;
4. the steamed twisted roll is gradually heated by cold water, can be heated together with cold dough, avoids suddenly meeting high-temperature steam to lead the surface of the steamed twisted roll to become compact without elasticity, has poor permeability, and has little heat transfer in the steaming process, and finally the steamed twisted roll can not be steamed, needs to be returned to a steamer to be steamed again, but can reduce the taste of the steamed twisted roll, so the taste of the steamed twisted roll prepared by the operation of directly heating the cold water is better.
Detailed Description
The present invention will be described in further detail below.
Example 1:
the making method of the steamed twisted roll comprises the following steps:
step 1: the dough cover layer is two layers, and the preparation steps of the dough cover layer comprise:
preparation of a first skin layer: dissolving 300g of sugar with 250g of water at 40 ℃ to obtain sugar water, and mixing 500g of flour, 100g of rice wine, 120g of beer and the sugar water to prepare dough; fermenting the dough for 1h, uniformly kneading after fermentation, and flattening to prepare a first dough layer;
preparation of the second skin layer: dissolving 150g of sugar with 100g of water to obtain sugar water, and mixing 200g of flour, 50g of rice wine, 70g of beer and the sugar water to prepare dough; fermenting the dough for 1h, after proofing, adding 200g of diced shiitake and 100g of scallion, kneading uniformly, and flattening to prepare a dough layer; the diced mushroom is generally 0.3 × 0.3 granules, and the scallion is also cut into a shape with a size of 0.3 × 0.3, and the diced mushroom and the scallion are cut in advance, and then 10g of salt and 30g of cooking wine are added for pickling, and after pickling, the water in the diced mushroom and the scallion is extruded out, and then the mixture is added into a fermented dough.
Step 2: scattering 20g of scallion oil and 20g of salt on the first facial skin layer and the second facial skin layer, and overlapping the first facial skin layer and the second facial skin layer;
and step 3: rolling, cutting into pieces, bracing, twisting, and making into steamed twisted rolls; rolling the first surface skin layer and the second surface skin layer to form a column, cutting the column into sections with the length of 5cm, stretching each section of dough in the direction vertical to the length direction, and rolling to prepare a steamed roll embryo;
and 4, step 4: steaming the steamed roll embryo for 20 min.
Example 2
Example 2 differs from example 1 in the amount of raw material of the steamed roll.
Example 3
Example 3 differs from example 1 in the amount of raw material of the steamed twisted roll and the proofing time of the first and second skin layers was 1.1 h.
Example 4
Example 4 differs from example 1 in the amount of raw material of the steamed twisted roll and the proofing time of the first and second skin layers was 1.1 h.
Example 5
Example 5 differs from example 1 in the amount of raw material of the steamed twisted roll and the proofing time of the first and second skin layers was 1.2 h.
Example 6
Example 6 differs from example 1 in the amount of raw material of the steamed twisted roll and the proofing time of the first and second skin layers was 1.2 h.
Table 1 contents of raw materials of examples 1 to 6.
Experimental detection
Sensory evaluation: randomly selecting 10 sensory experimenters, wherein each sensory experimenter is specially trained on the knowledge related to the evaluation of the steamed twisted rolls and has the same qualification level and testing capability, and respectively scoring the elasticity, the surface color, the surface structure, the internal structure, the toughness, the viscosity and the taste of the steamed twisted rolls prepared in the 6 groups of examples, respectively numbering the sensory experimenters by 1-10, and finally calculating the comprehensive score.
Elasticity (10 min): the finger pressing resilience is good for 8-10 minutes; the resilience is weak for 6 to 7 minutes when the fingers are pressed; until the press does not rebound or the rebound is difficult for 4-5 minutes.
Surface color (10 min): the glossiness is good for 8-10 minutes; slightly dark for 6-7 points; dark 4-5 points.
Surface structure (10 min): the surface is smooth for 8-10 minutes; 4-7 minutes of shrinkage, collapse, air bubbles or hot spots.
Internal structure (20 min): fine and uniform pores are 18-20 minutes; the air holes are fine and uniform basically, and the number of the individual air bubbles is 13-17; the air holes are basically uniform, but 10-12 minutes of one of the following conditions is too fine, a little more air bubbles exist, the air holes are uniform, but the structure is rough; the pores are not uniform or the structure is rough for 5 to 9 minutes.
Toughness (20 points): the biting strength is 18 to 20 minutes; the biting strength is generally 13 to 17 minutes; the chewing time is 10 to 12 minutes.
Viscosity (10 min): refreshing and non-sticking to teeth for 8-10 minutes; slightly sticky for 6-7 min; it is not refreshing when chewed, and is sticky for 4-5 minutes.
Taste (10 min): normal fragrance 8-10 points; the taste is flat and light 6-7 points, and the peculiar smell is 4-5 points.
Table 2 evaluation results of the curls of examples 1 to 6.
| Sensory evaluation | Example 1 | Example 2 | Example 3 | Example 4 | Example 5 | Example 6 |
| Elasticity (10 minutes) | 8.5 | 8.8 | 9.1 | 9.4 | 9.2 | 8.9 |
| Surface color (10 minutes) | 9.3 | 9.4 | 9.2 | 9.1 | 9.1 | 9.1 |
| Surface structure (10 minutes) | 8.7 | 9 | 9 | 9.2 | 9.5 | 9.3 |
| Inner structure (20 minutes) | 18.2 | 18.7 | 18.3 | 18.6 | 19.2 | 18.9 |
| Toughness (20 points) | 18.1 | 18.9 | 18.8 | 19.1 | 19.3 | 19.0 |
| Viscosity (10 minutes) | 8 | 8.5 | 8.2 | 8.5 | 8.8 | 8.9 |
| Food flavor (10 points) | 9.5 | 9.6 | 9.4 | 9.6 | 9.7 | 9.4 |
| Total score | 80.3 | 82.9 | 82 | 83.5 | 84.8 | 83.5 |
From the experimental data in Table 2, it can be seen that the steamed twisted rolls prepared in examples 1-6 were highly evaluated in terms of elasticity, surface color, surface texture, internal texture, toughness, stickiness, and taste, and particularly in terms of texture.
Example 7
The making method of the steamed twisted roll comprises the following steps:
step 1: the dough cover layer is three layers, and the preparation steps of the dough cover layer comprise:
preparation of a first skin layer: dissolving 300g of sugar with 250g of water at 40 ℃ to obtain sugar water, and mixing 500g of flour, 120g of rice wine, 120g of beer and the sugar water to prepare dough; fermenting the dough for 1h, uniformly kneading after fermentation, and flattening to prepare a first dough layer;
preparation of the second skin layer: dissolving 150g of sugar in 100g of 40 ℃ water to obtain sugar water, and mixing 200g of flour, 70g of rice wine, 70g of beer, 10g of baking powder and the sugar water to prepare dough; fermenting the dough for 1h, after proofing, adding 200g of diced shiitake and 100g of scallion, kneading uniformly, and flattening to prepare a dough layer; the diced mushroom is generally 0.3 × 0.3 granules, and the scallion is also cut into a shape with a size of 0.3 × 0.3, and the diced mushroom and the scallion are cut in advance, and then 10g of salt and 30g of cooking wine are added for pickling, and after pickling, the water in the diced mushroom and the scallion is extruded out, and then the mixture is added into a fermented dough.
Preparation of a third skin layer: dissolving 150g of sugar in 100g of 40 ℃ water to obtain sugar water, and mixing 400g of flour, 80g of rice wine, 80g of beer, 10g of baking powder and the sugar water to prepare dough; fermenting the dough for 1h, adding 100g of carrot and 100g of radish after fermentation, kneading uniformly, and flattening to obtain a third dough layer. Carrots and radishes are generally 0.3 x 0.3 grains, 10g of salt and 30g of cooking wine are added for pickling, water in the carrots and radishes is squeezed out after pickling, and then the carrots and the radishes are added into proofed dough.
Step 2: scattering 20g of scallion oil and 20g of salt on the first surface cortex layer, the second surface cortex layer and the third surface cortex layer, and overlapping the first surface cortex layer, the second surface cortex layer and the third surface cortex layer together;
and step 3: rolling, cutting into pieces, bracing, twisting, and making into steamed twisted rolls; rolling the first surface skin layer and the second surface skin layer to form a column, cutting the column into sections with the length of 5cm, stretching each section of dough in the direction vertical to the length direction, and rolling to prepare a steamed roll embryo;
and 4, step 4: steaming the steamed roll embryo for 20 min. When the steamer is used for steaming, the steam which is gradually heated by cold water is used for steaming.
Example 8
Example 8 differs from example 7 in the amount of raw material of the steamed roll.
Example 9
Example 9 differs from example 7 in the content of the raw material of the steamed twisted roll and the proofing time of the first, second and third skin layers was 1.1 h.
Example 10
Example 10 differs from example 7 in the content of the raw material of the steamed twisted roll and the proofing time of the first, second and third skin layers was 1.1 h.
Example 11
Example 11 differs from example 7 in the content of the raw material of the steamed twisted roll and the proofing time of the first, second and third skin layers was 1.2 hours.
Example 12
Example 12 differs from example 7 in the content of raw material of the steamed roll, and the proofing time of the first, second and third skin layers was 1.2h, and the time of steaming in the pot in step 4 was 25 min.
TABLE 3 content of raw materials of examples 7 to 12
Experimental detection
The detection was carried out according to the steamed rolls of examples 7-12.
Table 4 the results of the evaluation of the rolls of examples 7 to 12.
| Sensory evaluation | Example 7 | Example 8 | Example 9 | Example 10 | Example 11 | Example 12 |
| Elasticity (10 minutes) | 8.4 | 8.8 | 8.6 | 9.6 | 9.3 | 9.2 |
| Surface color (10 minutes) | 9.3 | 9.5 | 9.1 | 9 | 9.2 | 9.2 |
| Surface structure (10 minutes) | 8.9 | 9 | 9.2 | 9.3 | 9.2 | 9.6 |
| Inner structure (20 minutes) | 18.9 | 19.1 | 19.2 | 19.2 | 19.5 | 19.4 |
| Toughness (20 points) | 18 | 18.2 | 18.4 | 18.2 | 18.5 | 18.8 |
| Viscosity (10 minutes) | 8.6 | 8.6 | 8.8 | 8.9 | 8.9 | 9 |
| Food flavor (10 points) | 9.6 | 9.7 | 9.7 | 9.6 | 9.5 | 9.8 |
| Total score | 91.2 | 92.5 | 92.4 | 93.4 | 93.8 | 94.4 |
The experimental data comparing examples 1-6 with examples 7-12 can improve the sense of the steamed twisted roll when the layer number of the surface layer is increased and baking powder is added.
Comparative example
Comparative example 1
Comparative example 1 differs from example 12 in that the raw material composition does not contain baking powder, rice wine, beer, but Angel yeast powder is selected.
Comparative example 2
Comparative example 2 is different from example 12 in that rice wine is not contained in the raw material components.
Comparative example 3
Comparative example 3 differs from example 12 in that no beer was included in the feed composition.
Comparative example 4
Comparative example 4 differs from example 12 in that the starting components do not contain sugar.
Comparative example 5
Comparative example 5 is different from example 12 in that rice wine and beer were not contained in the raw material components at the same time.
Comparative example 6
Comparative example 6 is different from example 12 in that rice wine, beer and sugar are not contained in the raw material components at the same time.
Comparative example 7
Comparative example 7 is different from example 12 in that steaming was performed using hot steam in the pot-steaming in step 4.
Experimental detection
Table 5 the results of the lap evaluations of comparative examples 1 to 7.
| Sensory evaluation | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | Comparative example 5 | Comparative example 6 | Comparative example 7 |
| Elasticity (10 minutes) | 8 | 8.8 | 8.9 | 8.4 | 8.6 | 5 | 8.3 |
| Surface color (10 minutes) | 9 | 8.3 | 9.5 | 9.3 | 9.6 | 9.7 | 9.1 |
| Surface structure (10 minutes) | 8.3 | 9.2 | 9.3 | 9.3 | 8.5 | 8.1 | 8.8 |
| Inner structure (20 minutes) | 18.5 | 18.5 | 18.6 | 18.9 | 16 | 15.7 | 18.2 |
| Toughness (20 points) | 18 | 18.4 | 18.8 | 18.5 | 17.5 | 17.0 | 18.5 |
| Viscosity (10 minutes) | 9 | 9.1 | 8.8 | 8.7 | 8.9 | 9 | 8 |
| Food flavor (10 points) | 8.2 | 9.4 | 9.2 | 9.2 | 9 | 8.7 | 9 |
| Total score | 79 | 81.7 | 83.1 | 82.3 | 78.1 | 73.2 | 79.9 |
Comparing the results of comparative example 1 and example 12, the taste of the steamed twisted roll made by adding baking powder, rice wine and beer is better. And the fermentation time of comparative example 1 was 3 hours during the manufacturing process, and the fermentation time was also longer than that of example 12.
Further comparing the results of comparative examples 2-5 with example 12, the taste of the steamed twisted roll was also affected when the raw materials contained no sake, beer, sugar, sake and beer, sake, beer and sugar, respectively, so that the raw material composition in example 12 not only served a fermentation function but also enhanced the taste.
Further comparing the experiment of example 12 with that of comparative example 7, it was found that the steamed rolls in comparative example 7 were different in taste from the steamed rolls in example 12, so that the steamed rolls were better in taste when directly heated with cold water and the embryo of the rolls.
Note: the onion oil in the examples and comparative examples comprises the following preparation steps: cleaning chive, spin-drying, and cutting into small pieces; heating, cooling, adding scallion segments after heating, decocting scallion oil, decocting for 15min, and taking out scallion segments to obtain scallion oil.
The embodiments of the present invention are preferred embodiments of the present invention, and the scope of the present invention is not limited by these embodiments, so: all equivalent changes made according to the structure, shape and principle of the invention are covered by the protection scope of the invention.
Claims (9)
1. A steamed twisted roll, characterized in that: the skin-care product comprises at least one skin layer, wherein each skin layer comprises the following components in parts by weight: 20-70 parts of flour, 23 parts of onion oil, 5-15 parts of rice wine, 5-15 parts of beer, 15-50 parts of sugar, 10-30 parts of water and 0-80 parts of vegetables, wherein at least one layer of the dough cover layer contains the vegetables.
2. The steamed twisted roll of claim 1, wherein: the skin-care product comprises two layers of skin layers, wherein the first skin layer comprises the following components in parts by weight: 50-70 parts of flour, 2-3 parts of onion oil, 10-15 parts of rice wine, 10-15 parts of beer, 30-50 parts of sugar and 25-30 parts of water;
the second surface skin layer comprises the following components in parts by weight: 20-30 parts of flour, 5-10 parts of rice wine, 5-10 parts of beer, 15-20 parts of sugar, 10-15 parts of water, 20-30 parts of diced mushroom and 10-15 parts of scallion.
3. The steamed twisted roll of claim 1, wherein: the skin-care product comprises three layers of skin layers, wherein a first skin layer comprises the following components in parts by weight: 50-70 parts of flour, 2-3 parts of onion oil, 10-15 parts of rice wine, 10-15 parts of beer, 30-50 parts of sugar and 25-30 parts of water;
the second surface skin layer comprises the following components in parts by weight: 20-30 parts of flour, 5-10 parts of rice wine, 5-10 parts of beer, 15-20 parts of sugar, 10-15 parts of water, 20-30 parts of diced mushroom and 10-15 parts of scallion;
the third skin comprises the following components in parts by weight: 40-50 parts of flour, 8-10 parts of rice wine, 8-10 parts of beer, 15-20 parts of sugar, 15-20 parts of water, 10-20 parts of carrot and 10-20 parts of radish.
4. The steamed twisted roll of claim 1, wherein: each layer of the dough cover also comprises 1-2 parts of baking powder.
5. Method for making a steamed twisted roll according to any one of claims 1 to 4, characterized in that: the method comprises the following manufacturing steps:
step 1: preparing a dough cover layer; dissolving sugar in water to obtain sugar water, and mixing flour, rice wine, beer and sugar water to obtain dough; fermenting dough for 1-1.2h, adding vegetables after fermentation, kneading uniformly, and flattening to obtain dough sheet;
step 2: spreading scallion oil and salt on the surface layer;
and step 3: rolling, cutting into pieces, bracing, twisting, and making into steamed twisted rolls;
and 4, step 4: steaming for 20-25 min.
6. The method of manufacturing a steamed twisted roll according to claim 5, wherein: the method comprises the following manufacturing steps:
step 1: the dough cover layer is two layers, and the preparation steps of the dough cover layer comprise: preparation of a first skin layer: dissolving sugar in water to obtain sugar water, and mixing flour, rice wine, beer and sugar water to obtain dough; fermenting dough for 1-1.2h, kneading uniformly after proofing, and flattening to obtain dough sheet;
preparation of the second skin layer: dissolving sugar in water to obtain sugar water, and mixing flour, rice wine, beer and sugar water to obtain dough; fermenting the dough for 1-1.2h, after proofing, adding diced shiitake and shallot, kneading uniformly, and flattening to obtain a dough layer;
step 2: spreading scallion oil and salt on the first facial skin layer and the second facial skin layer, and overlapping the first facial skin layer and the second facial skin layer;
and step 3: rolling, cutting into blocks, bracing, twisting and making into a steamed roll blank;
and 4, step 4: steaming for 20-25 min.
7. The method of manufacturing a steamed twisted roll according to claim 5, wherein: the method comprises the following manufacturing steps:
step 1: the dough cover layer is three layers, and the preparation steps of the dough cover layer comprise:
preparation of a first skin layer: dissolving sugar in water to obtain sugar water, and mixing flour, rice wine, beer and sugar water to obtain dough; fermenting dough for 1-1.2h, kneading uniformly after fermentation, and flattening to obtain a first dough layer;
preparation of the second skin layer: dissolving sugar in water to obtain sugar water, and mixing flour, rice wine, beer and sugar water to obtain dough; fermenting the dough for 1-1.2h, after proofing, adding diced mushroom and shallot, kneading uniformly, and flattening to obtain a second dough layer;
preparation of a third skin layer: dissolving sugar in water to obtain sugar water, and mixing flour, rice wine, beer and sugar water to obtain dough; fermenting the dough for 1-1.2h, after proofing, adding carrot and radish, kneading uniformly, and flattening to obtain a third dough layer;
step 2: spreading scallion oil and salt on the first surface cortex, the second surface cortex and the third surface cortex, and overlapping the first surface cortex, the second surface cortex and the third surface cortex;
and step 3: rolling, cutting into blocks, bracing, twisting and making into a steamed roll blank;
and 4, step 4: steaming for 20-25 min.
8. Method for making a steamed twisted roll according to any one of claims 6 to 7, characterized in that: in the step 1, baking powder is also added into each surface layer.
9. Method for making a steamed twisted roll according to any one of claims 6 to 7, characterized in that: and 4, steaming by adopting steam which is gradually heated by cold water when the food is put into the pot for steaming.
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