CN111758895A - Making method of quick-frozen meat stuffing steamed stuffed bun with stable flavor and nutrition - Google Patents
Making method of quick-frozen meat stuffing steamed stuffed bun with stable flavor and nutrition Download PDFInfo
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- 235000019634 flavors Nutrition 0.000 title claims abstract description 26
- 235000013372 meat Nutrition 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title claims abstract description 21
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 21
- 230000035764 nutrition Effects 0.000 title claims abstract description 21
- 238000002156 mixing Methods 0.000 claims abstract description 26
- 239000000654 additive Substances 0.000 claims abstract description 17
- 230000000996 additive effect Effects 0.000 claims abstract description 17
- 235000019264 food flavour enhancer Nutrition 0.000 claims abstract description 16
- 238000007710 freezing Methods 0.000 claims abstract description 15
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 12
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 12
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 12
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- 235000021312 gluten Nutrition 0.000 claims abstract description 9
- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 8
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims abstract description 7
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 7
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 7
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- 102000035092 Neutral proteases Human genes 0.000 claims description 14
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 239000008213 purified water Substances 0.000 claims description 10
- 238000001694 spray drying Methods 0.000 claims description 10
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- 238000010025 steaming Methods 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
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- 238000009833 condensation Methods 0.000 claims description 5
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- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims 1
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 238000003860 storage Methods 0.000 abstract description 8
- 230000007774 longterm Effects 0.000 abstract description 4
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Classifications
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- A—HUMAN NECESSITIES
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- 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
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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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
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- 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
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- 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
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- A—HUMAN NECESSITIES
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- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
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- A—HUMAN NECESSITIES
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a method for making quick-frozen meat stuffing steamed stuffed bun with stable flavor and nutrition, which comprises the steps of carrying out ultrasonic treatment, composite enzymolysis treatment and Maillard reaction on vital gluten to prepare a Maillard flavor enhancer; mixing trehalose, composite phosphate, locust bean gum and soybean lecithin to prepare an antifreeze additive for the stuffing; the Maillard flavor enhancer and the antifreeze additive are added into the stuffing of the meat stuffed steamed stuffed bun, so that the low-temperature storage performance of the meat stuffed steamed stuffed bun can be optimized, and the flavor and nutrition of the stuffing are relatively kept stable in the long-term freezing storage process.
Description
Technical Field
The invention belongs to the technical field of flour product processing, and relates to a method for making quick-frozen meat stuffed steamed stuffed buns with stable flavor and nutrition.
Background
Steamed stuffed buns are one of traditional foods in China, and are usually made into wrappers by using flour and fillings by using meat, vegetables, sugar and the like; the steamed stuffed buns have various shapes and tastes, are soft and delicious when being eaten, have rich taste, are deeply loved by people and are indispensable food in daily life of people in many areas of China.
The quick-frozen steamed stuffed bun is produced by simulating the traditional steamed stuffed bun in an industrialized mode, then the steamed stuffed bun is quickly frozen at the temperature of minus 30 ℃ or lower, and a band is formed by the maximum ice crystal within 30min to form freezing. The appearance of the quick-frozen steamed stuffed buns meets the needs of fast-paced urban life, provides a convenient way for people to eat the steamed stuffed buns, and has rapid market development.
The quality of the quick-frozen steamed stuffed buns can change due to long-term low-temperature freezing storage. The quick-frozen steamed stuffed buns with meat stuffing often cause loss of flavor and nutrition of the stuffing after long-time low-temperature freezing storage; meanwhile, the stuffing is dehydrated, so that the mouthfeel becomes hard and poor.
Disclosure of Invention
The invention aims to provide a method for making quick-frozen meat stuffing steamed stuffed buns with stable flavor and nutrition.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a method for making quick-frozen meat stuffed steamed stuffed buns with stable flavor and nutrition comprises the following steps:
step 1: mixing wheat gluten and purified water according to the mass ratio of 1:5-10, and then carrying out ultrasonic treatment for 8-15min to obtain a mixed solution;
step 2: adding neutral protease, flavourzyme and alpha-amylase into the mixed solution, then adjusting the pH value to 6.5-8.0, and carrying out enzymolysis for 3-4h at the temperature of 35-40 ℃; after the enzymolysis is finished, heating to boiling for enzyme deactivation to obtain an enzymolysis liquid;
and step 3: cooling the enzymolysis liquid to room temperature, and then filtering and collecting filtrate to obtain enzymolysis filtrate; concentrating the enzymolysis filtrate to 15-30% of the original volume to obtain enzymolysis concentrated solution;
and 4, step 4: mixing glucose and the enzymolysis concentrated solution according to the mass ratio of 1:10-20, placing the mixture into heating equipment with a steam condensation collecting device and a stirring device, heating the mixture to boiling, and carrying out heat preservation and stirring treatment for 60-120min to obtain a solution after Maillard reaction; then carrying out spray drying on the solution after the Maillard reaction to obtain a powdery material, namely a Maillard flavor enhancer;
and 5: uniformly mixing 40-80 parts by weight of trehalose, 10-20 parts by weight of composite phosphate, 10-20 parts by weight of locust bean gum and 10-20 parts by weight of soybean lecithin to obtain the anti-freeze additive for the stuffing;
step 6: mixing 550 parts by weight of 450-piece pork stuffing, 10-15 parts by weight of soy sauce, 5-10 parts by weight of white sugar, 5-10 parts by weight of cooking wine, 5-10 parts by weight of ginger powder, 1-5 parts by weight of Maillard flavor enhancer and 1-3 parts by weight of stuffing antifreeze additive to obtain steamed stuffed bun stuffing;
and 7: mixing 65-70 parts by weight of wheat flour, 25-30 parts by weight of purified water, 0.5-1.0 part by weight of dry yeast, 0.5-1.0 part by weight of sucrose, 0.3-0.5 part by weight of salt and 0.3-0.5 part by weight of trehalose, kneading into dough, and repeatedly pressing the dough for 8-12 times until the surface of the dough is smooth and flat; placing the dough in an environment with a temperature of 35-37 deg.C and a relative humidity of 75-80%, standing and proofing for 35-40 min;
and 8: uniformly cutting the proofed dough obtained in the step 7 into dough blanks of 30-60g, then making into round wrappers with uniform thickness, putting the stuffing of the steamed stuffed bun into the round wrappers according to 70-80% of the weight of the round wrappers, and forming the stuffing to obtain raw steamed stuffed buns;
and step 9: steaming the steamed stuffed buns in a sealed manner for 18-25min until the steamed stuffed buns are completely cured;
step 10: cooling the cured steamed stuffed buns obtained in the step 9 to below 30 ℃; then cooling and freezing to the central temperature of lower than-18 ℃ within 30min under the temperature condition of minus 40 to minus 30 ℃ to obtain the quick-frozen steamed stuffed bun with meat stuffing.
The preferable technical scheme is as follows: in step 1, the ultrasonic frequency is 25-35KHz, and the power density is 0.3-0.5w/cm2。
The preferable technical scheme is as follows: the enzyme activity of the neutral protease is 10-20 ten thousand U, and the addition amount of the neutral protease is 0.25-0.50% of the mass of the mixed solution; the flavor protease has the enzyme activity of 10-20 ten thousand U, and the addition amount is 0.25-0.50% of the mass of the mixed solution; the enzyme activity of the alpha-amylase is 10-20 ten thousand U, and the addition amount of the alpha-amylase is 0.15-0.25% of the mass of the mixed solution.
The preferable technical scheme is as follows: the air inlet temperature of spray drying is 170-.
Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:
1. the wheat gluten is subjected to ultrasonic treatment, composite enzymolysis treatment and Maillard reaction to prepare a Maillard flavor enhancer, and the Maillard flavor enhancer is added to the steamed stuffed bun stuffing, so that the flavor can be enhanced and the flavor can be kept stable.
2. The invention mixes trehalose, composite phosphate, locust bean gum and soybean lecithin to prepare the antifreeze additive for stuffing, and the antifreeze additive is added to the stuffing of steamed stuffed buns, which is beneficial to the stability of the flavor and nutrition of the stuffing.
3. The quick-frozen meat stuffing steamed stuffed bun prepared by the invention has the advantages that the Maillard flavor enhancer and the anti-freezing additive are added into the stuffing, the low-temperature storage performance can be optimized, and the flavor and the nutrition of the stuffing are relatively kept stable in the long-term freezing storage process.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
Example 1: making method of quick-frozen meat stuffing steamed stuffed bun with stable flavor and nutrition
A quick-frozen meat stuffed steamed stuffed bun with stable flavor and nutrition and a preparation method thereof are characterized by comprising the following technical steps.
(1) Gluten ultrasonic treatment
Mixing wheat gluten and food-grade purified water at a mass ratio of 1:7 at room temperature, placing in an ultrasonic environment at an ultrasonic frequency of 30KHz and a power density of 0.4w/cm2And carrying out ultrasonic treatment for 12min under the condition to obtain a mixed solution for later use.
(2) Composite enzymolysis treatment of vital gluten
Adding neutral protease, flavourzyme and alpha-amylase into the mixed solution in the step (1), keeping the pH value of the solution 7 and the temperature of 38 ℃, and performing enzymolysis for 3.5 hours; after the enzymolysis is finished, the solution is quickly heated to boiling state, the boiling state is kept for 5min, and the enzyme is deactivated. The neutral protease has the enzyme activity of 15 ten thousand U, and the addition amount is 0.4 percent of the mass of the mixed solution. The activity of the flavourzyme is 15 ten thousand U, and the addition amount of the flavourzyme is 0.35 percent of the mass of the mixed solution. The enzyme activity of the alpha-amylase is 15 ten thousand U, and the addition amount of the alpha-amylase is 0.2 percent of the mass of the mixed solution.
(3) Filtering and concentrating
And (5) filtering. And (3) cooling the enzymolysis liquid in the step (2) to room temperature, filtering the enzymolysis liquid by using a filter screen with the aperture of 200 meshes and 300 meshes, and collecting the filtrate to obtain the enzymolysis filtrate for later use.
Vacuum concentrating under reduced pressure. Placing the enzymolysis filtrate into vacuum decompression concentration equipment, boiling and concentrating under the condition of vacuum gauge pressure of-0.08 MPa to 15% of the original volume to obtain an enzymolysis concentrated solution for later use.
(4) Preparation of Maillard flavor enhancement
And (4) carrying out a Maillard reaction. Mixing glucose and the enzymolysis concentrated solution according to the mass ratio of 1:15, placing the mixture into heating equipment with a steam condensation collecting device and a stirring device, heating the mixture to boiling, preserving heat, stirring and processing the mixture for 90min to obtain a solution after Maillard reaction for later use.
And (5) spray drying. Spray drying the solution after the Maillard reaction at the air inlet temperature of 180 ℃, the feed flow rate of 60ml/min and the spray head rotation speed of 22500r/min to obtain a powdery material, namely the Maillard flavor enhancer for later use.
(5) Preparation of anti-freezing additive for stuffing
Fully mixing 60 parts by weight of trehalose, 15 parts by weight of composite phosphate, 15 parts by weight of locust bean gum and 15 parts by weight of soybean lecithin to obtain a mixture, namely the anti-freeze additive for the stuffing.
(6) Making stuffing for steamed stuffed bun
Uniformly chopping fresh peeled streaky pork to obtain minced pork for later use.
Mixing 500 parts by weight of pork stuffing, 12 parts by weight of soy sauce, 6 parts by weight of white sugar, 8 parts by weight of cooking wine, 7 parts by weight of ginger powder, 3 parts by weight of Maillard flavor enhancer and 2 parts by weight of filling anti-freezing additive, and fully and uniformly stirring by adopting a food sanitation grade stirrer to obtain the filling of the steamed stuffed bun for later use.
(7) Dough conditioning and proofing
The formula of the dough is as follows: 68 parts by weight of wheat flour, 28 parts by weight of food grade purified water, 0.6 part by weight of dry yeast, 0.6 part by weight of sucrose, 0.4 part by weight of salt and 0.4 part by weight of trehalose. Fully mixing the materials according to the formula, kneading the materials into a dough, and repeatedly pressing the dough for 10 times until the surface of the dough is smooth and flat.
Putting the dough into an environment with the temperature of 36 ℃ and the humidity of 76%, standing and proofing for 38min until the volume of the dough is expanded to 2.0-2.5 times of the original volume.
(8) Stuffing and shaping
Uniformly dividing the dough proofed in the step (7) into 40g of dough blanks, and respectively preparing round dough sheets with uniform thickness according to the weight of the dough blanks, wherein the corresponding key points of the diameter of the dough sheet and the weight of the dough sheet are as follows: 9.0-9.5cm (55-60 g), 8.0-8.5cm (45-50 g), 7.0-7.5cm (35-40 g), 6.5cm (30 g).
And (3) putting the stuffing in the step (6) into the wrappers according to 75% of the weight of the wrappers, and wrapping the stuffing to form the raw steamed stuffed buns.
(9) Steaming and curing
And (3) steaming the steamed stuffed buns in the step (8) for 20min in a closed manner by adopting 0.3MPa of food hygiene-grade saturated steam until the steamed stuffed buns are completely cured.
(10) Quick freezing
Cooling the steamed and cured steamed stuffed buns in the step (9) to below 30 ℃; then, under the condition of the temperature of minus 35 ℃, the temperature is reduced and frozen within 30min until the central temperature is lower than minus 18 ℃, and then the quick-frozen steamed stuffed bun with meat stuffing is obtained.
The quick-frozen steamed stuffed bun with meat stuffing has the advantages that the Maillard flavor enhancer and the anti-freezing additive are added into the stuffing, the low-temperature storage performance can be optimized, and the flavor and the nutrition of the stuffing are relatively kept stable in the long-term freezing storage process.
Example 2: making method of quick-frozen meat stuffing steamed stuffed bun with stable flavor and nutrition
A method for making quick-frozen meat stuffed steamed stuffed buns with stable flavor and nutrition comprises the following steps:
step 1: mixing wheat gluten and purified water according to the mass ratio of 1:5, and then carrying out ultrasonic treatment for 8min to obtain a mixed solution;
step 2: adding neutral protease, flavourzyme and alpha-amylase into the mixed solution, then adjusting the pH value to 6.5, and carrying out enzymolysis for 4 hours at the temperature of 35 ℃; after the enzymolysis is finished, heating to boiling for enzyme deactivation to obtain an enzymolysis liquid;
and step 3: cooling the enzymolysis liquid to room temperature, and then filtering and collecting filtrate to obtain enzymolysis filtrate; concentrating the enzymolysis filtrate to 15-30% of the original volume to obtain enzymolysis concentrated solution;
and 4, step 4: mixing glucose and the enzymolysis concentrated solution according to the mass ratio of 1:10, placing the mixture into heating equipment with a steam condensation collecting device and a stirring device, heating the mixture to boiling, and carrying out heat preservation and stirring treatment for 60min to obtain a solution after Maillard reaction; then carrying out spray drying on the solution after the Maillard reaction to obtain a powdery material, namely a Maillard flavor enhancer;
and 5: uniformly mixing 40 parts by weight of trehalose, 10 parts by weight of composite phosphate, 10 parts by weight of locust bean gum and 10 parts by weight of soybean lecithin to obtain the anti-freezing additive for the stuffing;
step 6: mixing 450 parts by weight of pork stuffing, 10 parts by weight of soy sauce, 5 parts by weight of white sugar, 5 parts by weight of cooking wine, 5 parts by weight of ginger powder, 1 part by weight of Maillard flavor enhancer and 1 part by weight of stuffing anti-freeze additive to obtain steamed stuffed bun stuffing;
and 7: mixing 65 parts by weight of wheat flour, 25 parts by weight of purified water, 0.5 part by weight of dry yeast, 0.5 part by weight of sucrose, 0.3 part by weight of salt and 0.3 part by weight of trehalose, kneading into dough, and repeatedly pressing the dough for 8-12 times until the surface of the dough is smooth and flat; placing the dough in an environment with the temperature of 35 ℃ and the relative humidity of 75%, standing and proofing for 35 min;
and 8: uniformly cutting the proofed dough obtained in the step 7 into dough blanks of 30g, then preparing round wrappers with uniform thickness, putting the stuffing of the steamed stuffed bun into the round wrappers according to 70% of the weight of the round wrappers, and performing stuffing wrapping and forming to obtain raw steamed stuffed buns;
and step 9: steaming the steamed stuffed bun in a sealed manner for 18min until the steamed stuffed bun is completely cured;
step 10: cooling the cured steamed stuffed buns obtained in the step 9 to below 30 ℃; then, under the condition of the temperature of minus 40 ℃, the temperature is reduced and frozen within 30min until the central temperature is lower than minus 18 ℃, and then the quick-frozen steamed stuffed bun with meat stuffing is obtained.
The preferable technical scheme is as follows: in step 1, the ultrasonic frequency is 25KHz, and the power density is 0.3w/cm2。
The preferable technical scheme is as follows: the enzyme activity of the neutral protease is 10 ten thousand U, and the addition amount of the neutral protease is 0.50 percent of the mass of the mixed solution; the activity of the flavourzyme is 10 ten thousand U, and the addition amount of the flavourzyme is 0.25 percent of the mass of the mixed solution; the enzyme activity of the alpha-amylase is 10 ten thousand U, and the addition amount of the alpha-amylase is 0.25 percent of the mass of the mixed solution.
The preferable technical scheme is as follows: the air inlet temperature of spray drying is 170 ℃, the feed flow rate is 50ml/min, and the rotating speed of a spray head is 20000 r/min.
Example 3: making method of quick-frozen meat stuffing steamed stuffed bun with stable flavor and nutrition
A method for making quick-frozen meat stuffed steamed stuffed buns with stable flavor and nutrition comprises the following steps:
step 1: mixing wheat gluten and purified water according to the mass ratio of 1:10, and then carrying out ultrasonic treatment for 15min to obtain a mixed solution;
step 2: adding neutral protease, flavourzyme and alpha-amylase into the mixed solution, then adjusting the pH value to 8.0, and carrying out enzymolysis for 4 hours at the temperature of 40 ℃; after the enzymolysis is finished, heating to boiling for enzyme deactivation to obtain an enzymolysis liquid;
and step 3: cooling the enzymolysis liquid to room temperature, and then filtering and collecting filtrate to obtain enzymolysis filtrate; concentrating the enzymolysis filtrate to 15-30% of the original volume to obtain enzymolysis concentrated solution;
and 4, step 4: mixing glucose and the enzymolysis concentrated solution according to the mass ratio of 1:20, placing the mixture into heating equipment with a steam condensation collecting device and a stirring device, heating the mixture to boiling, preserving heat, and stirring for 120min to obtain a solution after Maillard reaction; then carrying out spray drying on the solution after the Maillard reaction to obtain a powdery material, namely a Maillard flavor enhancer;
and 5: uniformly mixing 80 parts by weight of trehalose, 20 parts by weight of composite phosphate, 20 parts by weight of locust bean gum and 20 parts by weight of soybean lecithin to obtain the anti-freezing additive for the stuffing;
step 6: mixing 550 parts by weight of pork stuffing, 15 parts by weight of soy sauce, 10 parts by weight of white sugar, 10 parts by weight of cooking wine, 10 parts by weight of ginger powder, 5 parts by weight of Maillard flavor enhancer and 3 parts by weight of filling antifreeze additive to obtain steamed stuffed bun filling;
and 7: mixing 70 parts by weight of wheat flour, 30 parts by weight of purified water, 1.0 part by weight of dry yeast, 1.0 part by weight of sucrose, 0.5 part by weight of salt and 0.5 part by weight of trehalose, kneading into dough, and repeatedly pressing the dough for 12 times until the surface of the dough is smooth and flat; placing the dough in an environment with the temperature of 37 ℃ and the relative humidity of 80%, standing and proofing for 40 min;
and 8: uniformly cutting the proofed dough obtained in the step 7 into 60g of dough blanks, then preparing round wrappers with uniform thickness, putting the stuffing of the steamed stuffed bun into the round wrappers according to 80% of the weight of the round wrappers, and performing stuffing wrapping and forming to obtain raw steamed stuffed buns;
and step 9: steaming the steamed stuffed bun in a sealed manner for 25min until the steamed stuffed bun is completely cured;
step 10: cooling the cured steamed stuffed buns obtained in the step 9 to below 30 ℃; then, under the condition of the temperature of minus 30 ℃, the temperature is reduced and frozen within 30min until the central temperature is lower than minus 18 ℃, and then the quick-frozen steamed stuffed bun with meat stuffing is obtained.
The preferable technical scheme is as follows: in step 1, the ultrasonic frequency is 35KHz, and the power density is 0.5w/cm2。
The preferable technical scheme is as follows: the enzyme activity of the neutral protease is 20 ten thousand U, and the addition amount of the neutral protease is 0.25 percent of the mass of the mixed solution; the activity of the flavourzyme is 20 ten thousand U, and the addition amount of the flavourzyme is 0.25 percent of the mass of the mixed solution; the enzyme activity of the alpha-amylase is 20 ten thousand U, and the addition amount of the alpha-amylase is 0.15 percent of the mass of the mixed solution.
The preferable technical scheme is as follows: the air inlet temperature of spray drying is 200 ℃, the feed flow rate is 80ml/min, and the rotating speed of a spray head is 25000 r/min.
The foregoing is illustrative of the preferred embodiment of the present invention and is not to be construed as limiting thereof in any way, and any modifications or variations thereof that fall within the spirit of the invention are intended to be included within the scope thereof.
Claims (4)
1. A method for making quick-frozen meat stuffed steamed stuffed buns with stable flavor and nutrition is characterized by comprising the following steps: comprises the following steps:
step 1: mixing wheat gluten and purified water according to the mass ratio of 1:5-10, and then carrying out ultrasonic treatment for 8-15min to obtain a mixed solution;
step 2: adding neutral protease, flavourzyme and alpha-amylase into the mixed solution, then adjusting the pH value to 6.5-8.0, and carrying out enzymolysis for 3-4h at the temperature of 35-40 ℃; after the enzymolysis is finished, heating to boiling for enzyme deactivation to obtain an enzymolysis liquid;
and step 3: cooling the enzymolysis liquid to room temperature, and then filtering and collecting filtrate to obtain enzymolysis filtrate; concentrating the enzymolysis filtrate to 15-30% of the original volume to obtain enzymolysis concentrated solution;
and 4, step 4: mixing glucose and the enzymolysis concentrated solution according to the mass ratio of 1:10-20, placing the mixture into heating equipment with a steam condensation collecting device and a stirring device, heating the mixture to boiling, and carrying out heat preservation and stirring treatment for 60-120min to obtain a solution after Maillard reaction; then carrying out spray drying on the solution after the Maillard reaction to obtain a powdery material, namely a Maillard flavor enhancer;
and 5: uniformly mixing 40-80 parts by weight of trehalose, 10-20 parts by weight of composite phosphate, 10-20 parts by weight of locust bean gum and 10-20 parts by weight of soybean lecithin to obtain the anti-freeze additive for the stuffing;
step 6: mixing 550 parts by weight of 450-piece pork stuffing, 10-15 parts by weight of soy sauce, 5-10 parts by weight of white sugar, 5-10 parts by weight of cooking wine, 5-10 parts by weight of ginger powder, 1-5 parts by weight of Maillard flavor enhancer and 1-3 parts by weight of stuffing antifreeze additive to obtain steamed stuffed bun stuffing;
and 7: mixing 65-70 parts by weight of wheat flour, 25-30 parts by weight of purified water, 0.5-1.0 part by weight of dry yeast, 0.5-1.0 part by weight of sucrose, 0.3-0.5 part by weight of salt and 0.3-0.5 part by weight of trehalose, kneading into dough, and repeatedly pressing the dough for 8-12 times until the surface of the dough is smooth and flat; placing the dough in an environment with a temperature of 35-37 deg.C and a relative humidity of 75-80%, standing and proofing for 35-40 min;
and 8: uniformly cutting the proofed dough obtained in the step 7 into dough blanks of 30-60g, then making into round wrappers with uniform thickness, putting the stuffing of the steamed stuffed bun into the round wrappers according to 70-80% of the weight of the round wrappers, and forming the stuffing to obtain raw steamed stuffed buns;
and step 9: steaming the steamed stuffed buns in a sealed manner for 18-25min until the steamed stuffed buns are completely cured;
step 10: cooling the cured steamed stuffed buns obtained in the step 9 to below 30 ℃; then cooling and freezing to the central temperature of lower than-18 ℃ within 30min under the temperature condition of minus 40 to minus 30 ℃ to obtain the quick-frozen steamed stuffed bun with meat stuffing.
2. The method for making quick-frozen meat-stuffed steamed stuffed buns with stable flavor and nutrition as claimed in claim 1, wherein the method comprises the following steps: in step 1, the ultrasonic frequency is 25-35KHz, and the power density is 0.3-0.5w/cm2。
3. The method for making quick-frozen meat-stuffed steamed stuffed buns with stable flavor and nutrition as claimed in claim 1, wherein the method comprises the following steps: the enzyme activity of the neutral protease is 10-20 ten thousand U, and the addition amount of the neutral protease is 0.25-0.50% of the mass of the mixed solution; the flavor protease has the enzyme activity of 10-20 ten thousand U, and the addition amount is 0.25-0.50% of the mass of the mixed solution; the enzyme activity of the alpha-amylase is 10-20 ten thousand U, and the addition amount of the alpha-amylase is 0.15-0.25% of the mass of the mixed solution.
4. The method for making quick-frozen meat-stuffed steamed stuffed buns with stable flavor and nutrition as claimed in claim 1, wherein the method comprises the following steps: the air inlet temperature of spray drying is 170-.
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