CN112273571A - Preservative and fresh-keeping method for fresh meat bun - Google Patents
Preservative and fresh-keeping method for fresh meat bun Download PDFInfo
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- 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
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; 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
- 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
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Biotechnology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a method for preserving fresh meat packets, belonging to the field of food processing. The fresh-keeping compound enzyme adopted in the fresh meat package preservative and fresh-keeping method comprises the following components in parts by mass: 1-5: 1-5: 10-20: 20-40: 5-10: 20-40: 20 to 40. The method of the invention realizes the long-term preservation of the fresh meat packet at 20 ℃. The fresh-keeping compound enzyme provided by the invention contains glucose oxidase, beta-amylase and lipase, which are all prepared by fermenting and extracting pure natural microorganisms, so that the meat bun after being fresh-kept has high edible safety and long flavor appreciation period, the sale radius of the meat bun can be enlarged, the sale time can be prolonged, the storage cost is reduced, and the fresh-keeping compound enzyme has great economic benefits.
Description
Technical Field
The invention relates to a method for preserving fresh meat packets, belonging to the field of food processing.
Background
The steamed stuffed bun as a traditional staple food of the people in China has the wrapper and stuffing which contain rich nutrient substances, such as starch, fat, protein, vitamins, water and the like, and is very beneficial to the active propagation of microorganisms. Although the consumption market of the steamed stuffed buns is large, the price is low, the fresh-keeping quality-guaranteeing problem of the steamed stuffed buns is one of the factors restricting the industrial development of the steamed stuffed buns, and the stuffing of the steamed stuffed buns contains more fat, so that the steamed stuffed buns are easily oxidized and rancid in the storage process and generate rancid flavor. The production conditions of the steamed stuffed bun products are generally rough, and the pollution of spoilage microorganisms is serious; in addition, the steam heating temperature of the steamed stuffed bun is generally 100-108 ℃, although various bacteria die basically, bacterial spores are not completely killed, microorganisms still grow and reproduce in the finished product, and the steamed stuffed bun is easily subjected to secondary pollution in the processes of cooling, transporting, storing, transporting and the like. The main changes of the steamed stuffed buns in the storage period include microbial infection, wrapper aging, oxidation rancidity of stuffing and the like.
Along with improvement of living standard of urban residents in China and continuous increase of market demand of fast food, higher requirements on normal-temperature storage and fresh keeping of steamed stuffed buns for fresh food are provided, and the normal-temperature storage and fresh keeping of the steamed stuffed buns have important significance for promoting the development of the whole steamed stuffed bun industrial chain and improving economic benefit.
In recent years, the steamed stuffed bun industry has become a local new economic growth point with the application of the quick-freezing technology to the production of the traditional food. However, the quick-frozen food must be subjected to the quick-freezing process in an ultralow temperature environment (below-35 ℃) to effectively prevent the loss of the nutritional ingredients in the product, but the specific temperature requirement of the product is difficult to guarantee in the processes of freezing storage, transportation and sale, and the possibility of deterioration of the product is brought due to large-scale temperature fluctuation. However, the shelf life of the steamed stuffed bun is short, the steamed stuffed bun can be stored for 1-2 days at normal temperature, water can be lost quickly when the steamed stuffed bun is exposed in the air, cracks appear, and the stuffing can leak oil and deteriorate along with the prolonging of the storage time. The conventional treatment is to add preservatives to extend the shelf life of the food. However, the addition of chemical preservatives may cause adverse effects on human health, and health foods and green foods are more and more favored by people with the improvement of living standard of people.
Therefore, a method for keeping the appearance and the traditional flavor of the steamed stuffed bun, inhibiting the propagation of microorganisms in the storage period of the steamed stuffed bun and reducing the energy consumption of cold-chain transportation and sale of the steamed stuffed bun is needed to realize the fresh keeping of the steamed stuffed bun.
Disclosure of Invention
In order to solve at least one problem, on the basis of the existing meat bun process, the invention provides a fresh meat bun preservative and fresh-keeping method by utilizing a biological fresh-keeping technology, which not only maintains the appearance and the traditional flavor of the bun, but also can inhibit the propagation of microorganisms in the storage period of the bun, and simultaneously reduces the energy consumption problem of cold chain transportation and sale of the bun, realizes the storage, transportation and circulation of the bun at normal temperature, simultaneously improves the technical connotation of products, and meets the development of enterprises.
The glucose oxidase adopted by the invention can catalyze glucose to generate gluconic acid and hydrogen peroxide by using oxygen, so that the amount of oxygen in the product is reduced, and the hydrogen peroxide also has obvious antibacterial activity; the beta-amylase can act on starch, effectively delay the aging of the starch and further improve the taste of food. Therefore, the fresh-keeping compound enzyme prepared by the invention has the characteristics of greenness, safety and naturalness.
The invention provides a fresh-keeping compound enzyme, which comprises the following components in parts by mass: 1-5: 1-5: 10-20: 20-40: 5-10: 20-40: 20 to 40.
In one embodiment of the invention, the glucose oxidase is purchased from alatin, and the enzyme activity is 100000U/g; the beta-amylase and the lipase are purchased from Xiasan food, and the enzyme activities are 1000U/g and 50000U/g respectively.
In one embodiment of the invention, the mass ratio of glucose oxidase, beta-amylase, lipase, citric acid, sodium citrate, salt, chitosan and maltodextrin is 5: 5: 5: 12: 20: 8: 30: 20.
the second purpose of the invention is to prepare the fresh-keeping compound enzyme, which comprises the following steps:
according to the mass ratio of 1-5: 1-5: 1-5: 10-20: 20-40: 5-10: 20-40: 20-40 weighing glucose oxidase, beta-amylase, lipase, citric acid, sodium citrate, salt, chitosan and maltodextrin, and uniformly mixing.
In one embodiment of the invention, the mass ratio of glucose oxidase, beta-amylase, lipase, citric acid, sodium citrate, salt, chitosan and maltodextrin is 5: 5: 5: 12: 20: 8: 30: 20.
the third purpose of the invention is a method for preserving and refreshing fresh meat bun, adding the refreshing compound enzyme in the preparation process of the fresh meat bun.
In one embodiment of the invention, the fresh-keeping compound enzyme is added into both the wrapper and the meat stuffing, the addition amount of the fresh-keeping compound enzyme in the wrapper is 0.1-1% relative to the mass of the flour, and the addition amount of the fresh-keeping compound enzyme in the meat stuffing is 0.1-1.5% relative to the total mass of the stuffing.
In one embodiment of the present invention, the method for preserving fresh meat includes the following steps:
(1) mixing materials: mixing the stuffing according to the formula of the stuffing, adding 0.1-1.5% of fresh-keeping compound enzyme, uniformly stirring, and refrigerating for storage;
(2) kneading: adding 0.1-1% of fresh-keeping compound enzyme into flour before kneading, uniformly mixing, and kneading according to the formula of dough skin;
(3) and (3) proofing: after the dough is well kneaded, proofing;
(4) molding: after the dough is proofed, cutting the dough into small pieces with the same weight, and rolling the dough into a wrapper; then, filling materials with the same weight are wrapped in the rolled wrappers to obtain the meat bun;
(5) and (3) cooking: after the steam appears, dispersedly putting the prepared meat bun into a steamer for steaming;
(6) and (3) cooling: cooling the steamed meat bag to room temperature, and packaging.
In one embodiment of the present invention, the refrigeration in step (1) is a refrigerator storage at 4 ℃.
In one embodiment of the invention, the proofing in the step (3) is carried out in an incubator at 38 ℃ for 40min, and a wet towel is covered on the proofing basin to ensure that the humidity of the proofing chamber is 100 percent as much as possible.
In one embodiment of the invention, in the step (4), the wrapper is 40-60 g and the filling is 30-50 g.
In one embodiment of the invention, the cooking in step (5) is to dispersedly put the prepared meat bun into a steamer (the bottom surface is paved with filter cloth) for 20 min.
In one embodiment of the invention, in the step (6), the steamed meat bun is uncapped after waiting for 2min, and is cooled to room temperature in a super clean bench.
In one embodiment of the present invention, the meat pack after cooling in step (6) is carefully placed in a sterile fresh-keeping bag in a clean bench and then placed in an incubator at 20 ℃.
In one embodiment of the present invention, the method for preserving fresh meat includes the following steps:
(1) mixing materials: mixing the stuffing according to the formula of the stuffing, adding 0.1-1.5% of fresh-keeping compound enzyme, uniformly mixing, and then refrigerating and storing in a refrigerator at 4 ℃;
(2) kneading: adding 0.1-1% of fresh-keeping compound enzyme into flour before kneading, uniformly mixing, and kneading according to the formula of dough skin;
(3) and (3) proofing: after being well kneaded, dough is proofed for 30-60 min in a constant temperature cabinet at 30-40 ℃, a layer of wet towel is covered on a proofing basin, and the humidity of a proofing chamber is 100% as much as possible;
(4) molding: after the dough is proofed, cutting the dough into small pieces with the same weight, and rolling the dough into a wrapper; then, stuffing with the same weight is wrapped in the rolled wrapper; wherein 40-60 g of dough skin and 30-50 g of stuffing;
(5) and (3) cooking: after steam appears, dispersedly putting the prepared meat buns into a steamer (the bottom surface is paved with filter cloth) for steaming for 15-30 min;
(6) and (3) cooling: waiting for 2min, opening the cover, and cooling to room temperature in a super clean bench;
(7) packaging: spreading for cooling, placing the meat bags in a super clean bench carefully into a sterile fresh-keeping bag, and then placing the meat bags in a thermostat at 20 ℃.
In one embodiment of the invention, the ingredients and mass ratio of the formula of the filling are pig foreleg meat, shallot, sugar, oyster sauce, light soy sauce, cooking wine, salt, white pepper powder, bruised ginger, dark soy sauce, sesame oil and edible oil which are 500: 45: 5: 30: 32: 8: 1.5: 1.5: 10: 5: 15: 30.
in one embodiment of the invention, the flour wrapper comprises the following components in percentage by mass: yeast: warm water: white sugar is 500: 5: 250: 5.
the invention has the beneficial effects that:
(1) the compound fresh-keeping enzyme prepared by fermenting, extracting and compounding natural microorganisms is safe and nontoxic and accords with the food safety advocated by the state at present;
(2) the fresh meat package using the fresh-keeping compound enzyme can keep the original food value and commodity value of the meat package within a certain time, and overcomes the problems that the cost is increased and the quality of frozen meat packages is easy to change due to the fact that refrigeration equipment is needed.
(3) After the meat packet of the invention obtains a longer fresh-keeping period, the circulation of the meat packet and the extension of the shelf life are more convenient.
(4) By adopting the method of the invention, the microbial content of the meat packet is still lower than the national standard (less than or equal to 10) when the meat packet is stored for 8 days at 20 DEG C5CFU/g); but also keeps the appearance and the traditional flavor of the steamed stuffed bun.
Drawings
FIG. 1 is a block diagram of the process flow of the present invention.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for the purpose of better illustrating the invention and is not intended to limit the invention thereto. The glucose oxidase used in the examples was purchased from alatin, and the enzyme activity was 100000U/g; the beta-amylase and the lipase are purchased from Xiasan food, and the enzyme activities are 1000U/g and 50000U/g respectively.
The test method comprises the following steps:
determination method of colony count: reference is made to GB 4789.2-2016.
The method for measuring the pH value comprises the following steps: referring to GB 5009.237-2016, specifically, 10g of minced meat sample is weighed, cut into pieces or smashed, added with 100mL of potassium chloride solution, stirred uniformly, kept stand at 4 ℃ for 20min, filtered to obtain supernatant, and measured by a pH meter.
Example 1
A processing method of fresh meat bun comprises the following steps:
(1) mixing materials: blending the stuffing according to the formula of the stuffing (the components and the mass ratio are 500: 45: 5: 30: 32: 8: 1.5: 1.5: 10: 5: 15: 30), adding 1% of fresh-keeping compound enzyme into the stuffing, and refrigerating and storing in a refrigerator at 4 ℃;
(2) kneading: respectively adding 0.5 percent of fresh-keeping compound enzyme into the flour before kneading and uniformly mixing; kneading dough according to a formula of the dough sheet (comprising the components and the mass ratio of flour, yeast, warm water and white sugar in a ratio of 500: 5: 250: 5);
(3) and (3) proofing: after being kneaded, dough is proofed for 40min in a thermostat at 38 ℃, a layer of wet towel is covered on a proofing basin, and the humidity of a proofing chamber is 100 percent as much as possible;
(4) molding: after the dough is proofed, cutting the dough into small pieces with the same weight, and then wrapping the stuffing with the same weight in the rolled wrapper; wherein the wrapper is 50g, and the stuffing is 35 g;
(5) and (3) cooking: after the steam appears, dispersedly putting the prepared meat bun into a steamer (the bottom surface is paved with filter cloth) for steaming for 20 min;
(6) and (3) cooling: waiting for 2min, opening the cover, and cooling to room temperature in a super clean bench;
(7) packaging: spreading for cooling, placing the meat bags in a super clean bench carefully into a sterile fresh-keeping bag, and then placing the meat bags in a thermostat at 20 ℃.
In the method, the mass ratio of glucose oxidase, beta-amylase, lipase, citric acid, sodium citrate, salt, chitosan and maltodextrin in the composite fresh-keeping enzyme is 5: 5: 5: 12: 20: 8: 30: 20, the specific preparation method is to uniformly mix the components according to the proportion.
Comparative example 1
And (3) adjusting the scheme of the embodiment 1 to ensure that the dough skin is not added with the fresh-keeping compound enzyme, the meat stuffing is added with 1% of the fresh-keeping compound enzyme, and the rest is consistent with that of the embodiment 1 to obtain the meat bun.
The meat bales obtained in example 1 and comparative example 1 were sampled every 1 to 5 days, and the total number of colonies and pH were measured. The results are shown in tables 1 and 2.
TABLE 1 Total number of colonies (CFU/g) of the meat packets obtained in example 1 and comparative example 1
As can be seen from Table 1, the comparative example 1 started to exceed the national standard (. ltoreq.10) in terms of the microbial content after being left at 20 ℃ for 2 days5CFU/g), whereas example 1 with 0.5% refreshing enzyme added still has a microbial content below the national standard when stored at 20 ℃ for 8d, there appears an abnormal data at 6d, i.e. the total number of colonies suddenly decreases, which may be the difference of the samples, but is generally below the national standard.
Table 2 pH of the meat bun obtained in example 1 and comparative example 1
As can be seen from table 2, the pH changes of example 1 and comparative example 1 were less significant with the increase of the storage time.
As can be seen from tables 1 and 2, the fresh-keeping compound enzyme has an obvious fresh-keeping effect on fresh meat packets, and the meat packets after fresh-keeping are safe, free of residual toxicity, good in quality and long in fresh-keeping period, so that transportation, sale and preservation costs of the meat packets are reduced, and great economic benefits are generated.
Example 2
A processing method of fresh meat bun comprises the following steps:
(1) mixing materials: blending the stuffing according to the formula of the stuffing (the components and the mass ratio are 500: 45: 5: 30: 32: 8: 1.5: 1.5: 10: 5: 15: 30), adding 1% of fresh-keeping compound enzyme into the stuffing, and refrigerating and storing in a refrigerator at 4 ℃;
(2) kneading: respectively adding 0.3 percent of fresh-keeping compound enzyme and the modifying agent into the flour before kneading, and uniformly mixing; kneading dough according to a formula of the dough sheet (comprising the components and the mass ratio of flour, yeast, warm water and white sugar in a ratio of 500: 5: 250: 5);
(3) and (3) proofing: after being well kneaded, dough is proofed for 45min in a thermostat at 38 ℃, a layer of wet towel is covered on a proofing basin, and the humidity of a proofing chamber is 100 percent as much as possible;
(4) molding: after the dough is proofed, cutting the dough into small pieces with the same weight, and wrapping stuffing with the same weight in the rolled wrapper, wherein the wrapper is 50g, and the stuffing is 40 g;
(5) and (3) cooking: after the steam appears, dispersedly putting the prepared meat bun into a steamer (the bottom surface is paved with filter cloth) for steaming for 20 min;
(6) and (3) cooling: waiting for 2min, opening the cover, and cooling to room temperature in a super clean bench;
(7) packaging: spreading for cooling, placing the meat bags in a super clean bench carefully into a sterile fresh-keeping bag, and then placing the meat bags in a thermostat at 20 ℃.
The mass ratio of glucose oxidase, beta-amylase, lipase, citric acid, sodium citrate, salt, chitosan and maltodextrin in the composite fresh-keeping enzyme adopted in the method is as follows: 5: 5: 5: 12: 20: 8: 30: 20, the specific preparation method is to uniformly mix the components according to the proportion.
Comparative example 2
And (3) adjusting the scheme of the embodiment 2 to ensure that the dough skin is not added with the fresh-keeping compound enzyme, the meat stuffing is not added with the fresh-keeping compound enzyme, and the rest is consistent with the embodiment 2 to obtain the meat bun.
The meat packets obtained in example 2 and comparative example 2 were sampled every 2d, and the total number of colonies and pH were determined. The results are shown in tables 3 and 4.
As can be seen from Table 3, the microbial content of comparative example 2 after being left at 20 ℃ for 2 days is far higher than the national standard (10 ≦ 10)5CFU/g), while the microorganism content of the embodiment 2 of adding 0.3 percent of fresh-keeping compound enzyme into the dough skin and 1 percent of fresh-keeping compound enzyme into the meat stuffing is still lower than the national standard when the meat is stored for 10 days at 20 ℃.
TABLE 3 Total number of colonies (CFU/g) of the meat packets obtained in example 2 and comparative example 2
Note: "- -" indicates that the number of colonies was too large to be counted.
Table 4 pH of the meat packets obtained in example 2 and comparative example 2
As can be seen from Table 4, the pH of comparative example 2 was slowly increased with the increase of the storage time, and it is likely that the protein in the meat paste was degraded to generate alkaline substances, while the pH of example 2 was not changed much.
Comparative example 3
And (3) adjusting the scheme of the example 2, adding 0.3% of fresh-keeping compound enzyme into the dough skin, not adding the fresh-keeping compound enzyme into the meat stuffing, and keeping the balance consistent with the example 2 to obtain the meat bun.
The meat packets obtained in comparative example 3 were sampled every 2d, and the total number of colonies and pH were measured. The results are shown in Table 5.
Table 5 test results of comparative example 3
Note: "- -" indicates that the number of colonies was too large to be counted.
Comparative example 4
The amount of the fresh-keeping compound enzyme added to the dough skin and the amount of the fresh-keeping compound enzyme added to the meat stuffing in the scheme of the embodiment 2 are adjusted as shown in table 6, and the rest is consistent with the embodiment 2, so that the meat bun is obtained.
The meat packets obtained in control 4 were sampled every 2d and the total number of colonies and pH were determined. The results are shown in tables 6 and 7.
TABLE 6 test results for Total colony count (CFU/g) in control example 4
Note: "- -" indicates that the number of colonies was too large to be counted.
Table 7 test results of pH in comparative example 4
Comparative example 5
Table 8 shows the mass ratios of glucose oxidase, β -amylase, lipase, citric acid, sodium citrate, salt, chitosan, and maltodextrin in the composite refreshing enzyme used in example 2, and the others were kept the same as in example 2, to obtain meat bread.
The meat packets obtained in comparative example 5 were sampled every 2d to determine the total number of colonies. The results are shown in Table 8.
TABLE 8 test results for Total colony count (CFU/g) in control example 5
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (10)
1. The fresh-keeping compound enzyme is characterized by comprising glucose oxidase, beta-amylase, lipase, citric acid, sodium citrate, salt, chitosan and maltodextrin, wherein the mass ratio of the glucose oxidase to the beta-amylase to the lipase to the citric acid to the sodium citrate to the salt to the chitosan to the maltodextrin is 1-5: 1-5: 1-5: 10-20: 20-40: 5-10: 20-40: 20 to 40.
2. The method for preparing the fresh-keeping compound enzyme of claim 1, which is characterized by comprising the following steps:
according to the mass ratio of 1-5: 1-5: 1-5: 10-20: 20-40: 5-10: 20-40: 20-40 weighing glucose oxidase, beta-amylase, lipase, citric acid, sodium citrate, salt, chitosan and maltodextrin, and uniformly mixing.
3. A method for preserving fresh meat bags, which is characterized in that the fresh-keeping compound enzyme of claim 1 is added in the preparation process of the fresh meat bags.
4. The method as claimed in claim 3, wherein the fresh-keeping compound enzyme is added to both the wrapper and the meat stuffing, the addition amount of the fresh-keeping compound enzyme in the wrapper is 0.1-1% relative to the mass of the flour, and the addition amount of the fresh-keeping compound enzyme in the meat stuffing is 0.1-1.5% relative to the total mass of the stuffing.
5. The method as claimed in claim 3 or 4, wherein the method for preserving fresh meat bun comprises the following steps:
(1) mixing materials: mixing the stuffing according to the formula of the stuffing, adding 0.1-1.5% of fresh-keeping compound enzyme, uniformly stirring, and refrigerating for storage;
(2) kneading: adding 0.1-1% of fresh-keeping compound enzyme into flour before kneading, uniformly mixing, and kneading according to the formula of dough skin;
(3) and (3) proofing: after the dough is well kneaded, proofing;
(4) molding: after the dough is proofed, cutting the dough into small pieces with the same weight, and rolling the dough into a wrapper; then, filling materials with the same weight are wrapped in the rolled wrappers to obtain the meat bun;
(5) and (3) cooking: after the steam appears, dispersedly putting the prepared meat bun into a steamer for steaming;
(6) and (3) cooling: cooling the steamed meat bag to room temperature, and packaging.
6. The method according to any one of claims 3 to 5, wherein in step (4), the wrapper is 40 to 60g and the filling is 30 to 50 g.
7. The method according to any one of claims 3 to 6, wherein the refrigeration of step (1) is preservation in a refrigerator at 4 ℃.
8. The method according to any one of claims 3 to 7, wherein the proofing in step (3) is 40min in an incubator at 38 ℃.
9. The method according to any one of claims 3 to 8, wherein the ingredients and mass ratio of the formula of the filling are pork foreleg meat, shallot, sugar, oyster sauce, light soy sauce, cooking wine, salt, white pepper powder, bruised ginger, dark soy sauce, sesame oil, edible oil-500: 45: 5: 30: 32: 8: 1.5: 1.5: 10: 5: 15: 30.
10. the method according to any one of claims 3 to 9, wherein the flour wrapper is prepared from the following components in percentage by mass: yeast: warm water: white sugar is 500: 5: 250: 5.
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