CN112715839A - Honey barbecued pork bun and preparation method thereof - Google Patents
Honey barbecued pork bun and preparation method thereof Download PDFInfo
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- CN112715839A CN112715839A CN202011602509.5A CN202011602509A CN112715839A CN 112715839 A CN112715839 A CN 112715839A CN 202011602509 A CN202011602509 A CN 202011602509A CN 112715839 A CN112715839 A CN 112715839A
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- 235000015277 pork Nutrition 0.000 title claims abstract description 87
- 235000012907 honey Nutrition 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000015067 sauces Nutrition 0.000 claims description 75
- 235000013312 flour Nutrition 0.000 claims description 55
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 37
- 235000010469 Glycine max Nutrition 0.000 claims description 28
- 244000068988 Glycine max Species 0.000 claims description 28
- 241000237502 Ostreidae Species 0.000 claims description 28
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 28
- 229920002472 Starch Polymers 0.000 claims description 28
- 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 28
- 229930006000 Sucrose Natural products 0.000 claims description 28
- 235000013336 milk Nutrition 0.000 claims description 28
- 239000008267 milk Substances 0.000 claims description 28
- 210000004080 milk Anatomy 0.000 claims description 28
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 28
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 28
- 239000004223 monosodium glutamate Substances 0.000 claims description 28
- 235000020636 oyster Nutrition 0.000 claims description 28
- 239000000843 powder Substances 0.000 claims description 28
- 235000013555 soy sauce Nutrition 0.000 claims description 28
- 235000019698 starch Nutrition 0.000 claims description 28
- 239000008107 starch Substances 0.000 claims description 28
- 238000007710 freezing Methods 0.000 claims description 24
- 239000011265 semifinished product Substances 0.000 claims description 22
- 230000008014 freezing Effects 0.000 claims description 20
- 238000004898 kneading Methods 0.000 claims description 11
- 238000005303 weighing Methods 0.000 claims description 11
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 claims description 5
- 240000002495 Cucumis melo var. inodorus Species 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 239000002994 raw material Substances 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 18
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 9
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 9
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 9
- 240000003768 Solanum lycopersicum Species 0.000 description 9
- 241000209140 Triticum Species 0.000 description 9
- 235000021307 Triticum Nutrition 0.000 description 9
- 235000021552 granulated sugar Nutrition 0.000 description 9
- 238000004806 packaging method and process Methods 0.000 description 9
- 238000010025 steaming Methods 0.000 description 9
- 235000020357 syrup Nutrition 0.000 description 9
- 239000006188 syrup Substances 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 7
- -1 Carbohydrate compound Chemical class 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention is suitable for the technical field of food and provides a honey barbecued pork bun and a preparation method thereof. The honey barbecued pork bun provided by the embodiment of the invention has the characteristics of delicious taste, mellow and pure mouthfeel and proper barbecued pork flavor by reasonably matching the raw materials. In addition, the preparation method provided by the embodiment of the invention can be used for preparing the quick-frozen steamed bun with the honey and the barbecued pork bun, is convenient to use, does not need to be additionally unfrozen, and can keep the original taste and flavor of the steamed bun.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a barbecued pork bun with honey and a preparation method thereof.
Background
The barbecued pork bun is one of the characteristic traditional Xiguan famous spots, and barbecued pork stuffing is wrapped in the wrapper. Wherein the wrapper of the barbecued pork bun is formed by improving fermented dough commonly used in the north. The steamed stuffed bun is kneaded into a sparrow-shaped steamed bun, because the fermentation is proper, the top of the steamed stuffed bun naturally cracks after being steamed, and the steamed stuffed bun is actually a flowering steamed bun with barbecued pork stuffing.
However, the conventional barbecued pork bun has the problems of too greasy or too light taste, too strong or too light barbecued pork flavor and the like, so the prior barbecued pork bun needs to be improved.
Disclosure of Invention
The embodiment of the invention aims to provide a honey barbecued pork bun and aims to solve the problems in the background art.
The embodiment of the invention is realized in such a way that the honey barbecued pork bun comprises the following components in parts by mass: 42-48 parts of flour, 6-10 parts of water, 0.2-0.6 part of yeast, 0.1-0.3 part of baking powder, 10-14 parts of pork, 0.1-0.3 part of monosodium glutamate, 4-8 parts of white sugar, 0.3-0.7 part of soybean paste, 0.05-0.25 part of wine, 0.1-0.5 part of oyster sauce, 0.1-0.4 part of soy sauce, 0.2-0.6 part of barbeque sauce, 6-10 parts of starch and 0.1-0.5 part of south milk.
As another preferable scheme of the embodiment of the invention, the honey barbecued pork bun comprises the following components in parts by mass: 44-46 parts of flour, 7-9 parts of water, 0.3-0.5 part of yeast, 0.15-0.25 part of baking powder, 11-13 parts of pork, 0.15-0.25 part of monosodium glutamate, 5-7 parts of white sugar, 0.4-0.6 part of soybean paste, 0.1-0.2 part of wine, 0.2-0.4 part of oyster sauce, 0.2-0.3 part of soy sauce, 0.3-0.5 part of barbeque sauce, 7-9 parts of starch and 0.2-0.4 part of south milk.
As another preferable scheme of the embodiment of the invention, the honey barbecued pork bun comprises the following components in parts by mass: 45 parts of flour, 8 parts of water, 0.4 part of yeast, 0.2 part of baking powder, 12 parts of pork, 0.2 part of monosodium glutamate, 6 parts of white sugar, 0.5 part of soybean paste, 0.15 part of wine, 0.3 part of oyster sauce, 0.25 part of soy sauce, 0.4 part of barbeque sauce, 8 parts of starch and 0.3 part of south milk.
Another object of the embodiment of the present invention is to provide a method for preparing the steamed bun stuffed with honey and barbecued pork, which comprises the following steps:
weighing flour, water, yeast, baking powder, pork, monosodium glutamate, white sugar, soybean paste, wine, oyster sauce, soy sauce, barbecued pork sauce, starch and south milk according to the mass parts of the components;
mixing flour, water, yeast and baking powder, and kneading dough to make steamed stuffed bun skin;
mixing and frying pork, monosodium glutamate, white sugar, soybean paste, wine, oyster sauce, soy sauce, barbecued pork sauce, starch and south milk to obtain stuffing of steamed stuffed bun;
carrying out forming processing on the steamed stuffed bun wrapper and the steamed stuffed bun stuffing to obtain a steamed stuffed bun semi-finished product;
and performing fermentation treatment and cooking treatment on the steamed stuffed bun semi-finished product, and then performing quick-freezing treatment to obtain the honey barbecued pork bun.
As another preferable scheme of the embodiment of the invention, in the step, the temperature of the fermentation treatment is 30-40 ℃, and the humidity is 75-85%.
In another preferable embodiment of the present invention, the temperature of the cooking treatment in the step is 95 to 100 ℃.
As another preferable scheme of the embodiment of the invention, in the step, the temperature of the quick-freezing treatment is-35 to-25 ℃.
As another preferable scheme of the embodiment of the invention, in the step, the center temperature of the quick-frozen honey barbecued pork bun is-20 to-15 ℃.
The embodiment of the invention also aims to provide the barbecued pork bun with honey prepared by the preparation method.
The honey barbecued pork bun provided by the embodiment of the invention has the characteristics of delicious taste, mellow and pure mouthfeel and proper barbecued pork flavor by reasonably matching the raw materials. In addition, the preparation method provided by the embodiment of the invention can be used for preparing the quick-frozen steamed bun with the honey and the barbecued pork bun, is convenient to use, does not need to be additionally unfrozen, and can keep the original taste and flavor of the steamed bun.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The embodiment provides a honey barbecued pork bun, and the preparation method comprises the following steps:
s1, weighing 42g of flour, 6g of water, 0.2g of yeast, 0.1g of baking powder, 10g of pork, 0.1g of monosodium glutamate, 4g of white sugar, 0.3g of soybean paste, 0.05g of wine, 0.1g of oyster sauce, 0.1g of soy sauce, 0.2g of barbeque sauce, 6g of starch and 0.1g of south milk for later use. Wherein the flour can be wheat flour, and the barbecued sauce comprises white granulated sugar, water, maltose syrup, tomato sauce, fermented flour and other components.
S2, mixing the weighed flour, water, yeast and baking powder, and kneading and making dough to obtain steamed stuffed bun wrappers for later use.
S3, mixing and frying the weighed pork, monosodium glutamate, white sugar, soybean paste, wine, oyster sauce, soy sauce, barbecued pork sauce, starch and south milk to obtain stuffing of the steamed stuffed bun for later use.
S4, the steamed stuffed bun wrapper and the steamed stuffed bun stuffing are molded, so that the steamed stuffed bun stuffing is wrapped in the steamed stuffed bun wrapper, and a steamed stuffed bun semi-finished product is obtained.
S5, fermenting the steamed stuffed bun semi-finished product at 30 ℃ and 75% humidity, steaming at 95 ℃ for 10min, quickly freezing at-35 ℃ in a quick freezing warehouse, reducing the central temperature of the product from-1 ℃ to-5 ℃ within 30min, and reaching-20 ℃ after quick freezing, and packaging to obtain the honey cross-cooked steamed stuffed bun.
Example 2
The embodiment provides a honey barbecued pork bun, and the preparation method comprises the following steps:
s1, weighing 48g of flour, 10g of water, 0.6g of yeast, 0.3g of baking powder, 14g of pork, 0.3g of monosodium glutamate, 8g of white sugar, 0.7g of soybean paste, 0.25g of wine, 0.5g of oyster sauce, 0.4g of soy sauce, 0.6g of barbeque sauce, 10g of starch and 0.5g of south milk for later use. Wherein the flour can be wheat flour, and the barbecued sauce comprises white granulated sugar, water, maltose syrup, tomato sauce, fermented flour and other components.
S2, mixing the weighed flour, water, yeast and baking powder, and kneading and making dough to obtain steamed stuffed bun wrappers for later use.
S3, mixing and frying the weighed pork, monosodium glutamate, white sugar, soybean paste, wine, oyster sauce, soy sauce, barbecued pork sauce, starch and south milk to obtain stuffing of the steamed stuffed bun for later use.
S4, the steamed stuffed bun wrapper and the steamed stuffed bun stuffing are molded, so that the steamed stuffed bun stuffing is wrapped in the steamed stuffed bun wrapper, and a steamed stuffed bun semi-finished product is obtained.
S5, fermenting the steamed stuffed bun semi-finished product at 40 ℃ and 85% humidity, steaming at 100 ℃ for 10min, quickly freezing at-25 ℃ in a quick freezing warehouse, reducing the central temperature of the product from-1 ℃ to-5 ℃ within 30min, and making the central temperature of the quickly-frozen product reach-15 ℃, and then packaging to obtain the honey cross-cooked steamed stuffed bun.
Example 3
The embodiment provides a honey barbecued pork bun, and the preparation method comprises the following steps:
s1, weighing 43g of flour, 7g of water, 0.3g of yeast, 0.1g of baking powder, 11g of pork, 0.1g of monosodium glutamate, 4g of white sugar, 0.3g of soybean paste, 0.05g of wine, 0.1g of oyster sauce, 0.1g of soy sauce, 0.2g of barbeque sauce, 6g of starch and 0.1g of south milk for later use. Wherein the flour can be wheat flour, and the barbecued sauce comprises white granulated sugar, water, maltose syrup, tomato sauce, fermented flour and other components.
S2, mixing the weighed flour, water, yeast and baking powder, and kneading and making dough to obtain steamed stuffed bun wrappers for later use.
S3, mixing and frying the weighed pork, monosodium glutamate, white sugar, soybean paste, wine, oyster sauce, soy sauce, barbecued pork sauce, starch and south milk to obtain stuffing of the steamed stuffed bun for later use.
S4, the steamed stuffed bun wrapper and the steamed stuffed bun stuffing are molded, so that the steamed stuffed bun stuffing is wrapped in the steamed stuffed bun wrapper, and a steamed stuffed bun semi-finished product is obtained.
S5, fermenting the steamed stuffed bun semi-finished product at 32 ℃ and 78% humidity, steaming at 98 ℃ for 10min, quickly freezing at-32 ℃ in a quick freezing warehouse, reducing the central temperature of the product from-1 ℃ to-5 ℃ within 30min, and making the central temperature of the quickly-frozen product reach-18 ℃, and then packaging to obtain the honey cross-cooked steamed stuffed bun.
Example 4
The embodiment provides a honey barbecued pork bun, and the preparation method comprises the following steps:
s1, weighing 47g of flour, 9g of water, 0.6g of yeast, 0.3g of baking powder, 13g of pork, 0.3g of monosodium glutamate, 8g of white sugar, 0.7g of soybean paste, 0.25g of wine, 0.5g of oyster sauce, 0.4g of soy sauce, 0.6g of barbeque sauce, 9g of starch and 0.4g of south milk for later use. Wherein the flour can be wheat flour, and the barbecued sauce comprises white granulated sugar, water, maltose syrup, tomato sauce, fermented flour and other components.
S2, mixing the weighed flour, water, yeast and baking powder, and kneading and making dough to obtain steamed stuffed bun wrappers for later use.
S3, mixing and frying the weighed pork, monosodium glutamate, white sugar, soybean paste, wine, oyster sauce, soy sauce, barbecued pork sauce, starch and south milk to obtain stuffing of the steamed stuffed bun for later use.
S4, the steamed stuffed bun wrapper and the steamed stuffed bun stuffing are molded, so that the steamed stuffed bun stuffing is wrapped in the steamed stuffed bun wrapper, and a steamed stuffed bun semi-finished product is obtained.
S5, fermenting the steamed stuffed bun semi-finished product at 38 ℃ under the humidity of 82%, steaming at 98 ℃ for 10min, quickly freezing at-28 ℃ in a quick freezing warehouse, reducing the central temperature of the product from-1 ℃ to-5 ℃ within 30min, and making the central temperature of the quickly-frozen product reach-18 ℃, and then packaging to obtain the honey cross-cooked steamed stuffed bun.
Example 5
The embodiment provides a honey barbecued pork bun, and the preparation method comprises the following steps:
s1, weighing 44g of flour, 7g of water, 0.3g of yeast, 0.15g of baking powder, 11g of pork, 0.15g of monosodium glutamate, 5g of white sugar, 0.4g of soybean paste, 0.1g of wine, 0.2g of oyster sauce, 0.2g of soy sauce, 0.3g of barbeque sauce, 7g of starch and 0.2g of south milk for later use. Wherein the flour can be wheat flour, and the barbecued sauce comprises white granulated sugar, water, maltose syrup, tomato sauce, fermented flour and other components.
S2, mixing the weighed flour, water, yeast and baking powder, and kneading and making dough to obtain steamed stuffed bun wrappers for later use.
S3, mixing and frying the weighed pork, monosodium glutamate, white sugar, soybean paste, wine, oyster sauce, soy sauce, barbecued pork sauce, starch and south milk to obtain stuffing of the steamed stuffed bun for later use.
S4, the steamed stuffed bun wrapper and the steamed stuffed bun stuffing are molded, so that the steamed stuffed bun stuffing is wrapped in the steamed stuffed bun wrapper, and a steamed stuffed bun semi-finished product is obtained.
S5, fermenting the steamed stuffed bun semi-finished product at 35 ℃ and 80% humidity, steaming at 100 ℃ for 10min, quickly freezing at-30 ℃ in a quick freezing warehouse, reducing the central temperature of the product from-1 ℃ to-5 ℃ within 30min, and making the central temperature of the quickly-frozen product reach-18 ℃, and then packaging to obtain the honey cross-cooked steamed stuffed bun.
Example 6
The embodiment provides a honey barbecued pork bun, and the preparation method comprises the following steps:
s1, weighing 46g of flour, 9g of water, 0.5g of yeast, 0.25g of baking powder, 13g of pork, 0.25g of monosodium glutamate, 7g of white sugar, 0.6g of soybean paste, 0.2g of wine, 0.4g of oyster sauce, 0.3g of soy sauce, 0.5g of barbeque sauce, 9g of starch and 0.4g of south milk for later use. Wherein the flour can be wheat flour, and the barbecued sauce comprises white granulated sugar, water, maltose syrup, tomato sauce, fermented flour and other components.
S2, mixing the weighed flour, water, yeast and baking powder, and kneading and making dough to obtain steamed stuffed bun wrappers for later use.
S3, mixing and frying the weighed pork, monosodium glutamate, white sugar, soybean paste, wine, oyster sauce, soy sauce, barbecued pork sauce, starch and south milk to obtain stuffing of the steamed stuffed bun for later use.
S4, the steamed stuffed bun wrapper and the steamed stuffed bun stuffing are molded, so that the steamed stuffed bun stuffing is wrapped in the steamed stuffed bun wrapper, and a steamed stuffed bun semi-finished product is obtained.
S5, fermenting the steamed stuffed bun semi-finished product at 35 ℃ and 80% humidity, steaming at 100 ℃ for 10min, quickly freezing at-30 ℃ in a quick freezing warehouse, reducing the central temperature of the product from-1 ℃ to-5 ℃ within 30min, and making the central temperature of the quickly-frozen product reach-18 ℃, and then packaging to obtain the honey cross-cooked steamed stuffed bun.
Example 7
The embodiment provides a honey barbecued pork bun, and the preparation method comprises the following steps:
s1, weighing 45g of flour, 8g of water, 0.4g of yeast, 0.2g of baking powder, 12g of pork, 0.2g of monosodium glutamate, 6g of white sugar, 0.5g of soybean paste, 0.15g of wine, 0.3g of oyster sauce, 0.25g of soy sauce, 0.4g of barbeque sauce, 8g of starch and 0.3g of south milk for later use. Wherein the flour can be wheat flour, and the barbecued sauce comprises white granulated sugar, water, maltose syrup, tomato sauce, fermented flour and other components.
S2, mixing the weighed flour, water, yeast and baking powder, and kneading and making dough to obtain steamed stuffed bun wrappers for later use.
S3, mixing and frying the weighed pork, monosodium glutamate, white sugar, soybean paste, wine, oyster sauce, soy sauce, barbecued pork sauce, starch and south milk to obtain stuffing of the steamed stuffed bun for later use.
S4, the steamed stuffed bun wrapper and the steamed stuffed bun stuffing are molded, so that the steamed stuffed bun stuffing is wrapped in the steamed stuffed bun wrapper, and a steamed stuffed bun semi-finished product is obtained.
S5, fermenting the steamed stuffed bun semi-finished product at 35 ℃ and 80% humidity, steaming at 100 ℃ for 10min, quickly freezing at-30 ℃ in a quick freezing warehouse, reducing the central temperature of the product from-1 ℃ to-5 ℃ within 30min, and making the central temperature of the quickly-frozen product reach-18 ℃, and then packaging to obtain the honey cross-cooked steamed stuffed bun.
Comparative example 1
The comparative example provides a honeydew barbecued pork bun, the preparation method of which comprises the following steps:
s1, weighing 50g of flour, 10g of water, 0.4g of yeast, 0.3g of baking powder, 13g of pork, 0.3g of monosodium glutamate, 7g of white sugar, 0.6g of soybean paste, 0.1g of wine, 0.4g of oyster sauce, 0.3g of soy sauce, 0.6g of barbeque sauce, 9g of starch and 0.4g of south milk for later use. Wherein the flour can be wheat flour, and the barbecued sauce comprises white granulated sugar, water, maltose syrup, tomato sauce, fermented flour and other components.
S2, mixing the weighed flour, water, yeast and baking powder, and kneading and making dough to obtain steamed stuffed bun wrappers for later use.
S3, mixing and frying the weighed pork, monosodium glutamate, white sugar, soybean paste, wine, oyster sauce, soy sauce, barbecued pork sauce, starch and south milk to obtain stuffing of the steamed stuffed bun for later use.
S4, the steamed stuffed bun wrapper and the steamed stuffed bun stuffing are molded, so that the steamed stuffed bun stuffing is wrapped in the steamed stuffed bun wrapper, and a steamed stuffed bun semi-finished product is obtained.
S5, fermenting the steamed stuffed bun semi-finished product at 35 ℃ and 80% humidity, steaming at 100 ℃ for 10min, quickly freezing at-30 ℃ in a quick freezing warehouse, reducing the central temperature of the product from-1 ℃ to-5 ℃ within 30min, and making the central temperature of the quickly-frozen product reach-18 ℃, and then packaging to obtain the honey cross-cooked steamed stuffed bun.
Comparative example 2
The comparative example provides a honeydew barbecued pork bun, the preparation method of which comprises the following steps:
s1, weighing 40g of flour, 12g of water, 0.3g of yeast, 0.1g of baking powder, 10g of pork, 0.1g of monosodium glutamate, 5g of white sugar, 0.2g of soybean paste, 0.2g of wine, 0.2g of oyster sauce, 0.2g of soy sauce, 0.2g of barbeque sauce, 7g of starch and 0.2g of south milk for later use. Wherein the flour can be wheat flour, and the barbecued sauce comprises white granulated sugar, water, maltose syrup, tomato sauce, fermented flour and other components.
S2, mixing the weighed flour, water, yeast and baking powder, and kneading and making dough to obtain steamed stuffed bun wrappers for later use.
S3, mixing and frying the weighed pork, monosodium glutamate, white sugar, soybean paste, wine, oyster sauce, soy sauce, barbecued pork sauce, starch and south milk to obtain stuffing of the steamed stuffed bun for later use.
S4, the steamed stuffed bun wrapper and the steamed stuffed bun stuffing are molded, so that the steamed stuffed bun stuffing is wrapped in the steamed stuffed bun wrapper, and a steamed stuffed bun semi-finished product is obtained.
S5, fermenting the steamed stuffed bun semi-finished product at 35 ℃ and 80% humidity, steaming at 100 ℃ for 10min, quickly freezing at-30 ℃ in a quick freezing warehouse, reducing the central temperature of the product from-1 ℃ to-5 ℃ within 30min, and making the central temperature of the quickly-frozen product reach-18 ℃, and then packaging to obtain the honey cross-cooked steamed stuffed bun.
The nutrient content of the honey barbecued pork bun prepared in example 7 is shown in table 1 below.
TABLE 1
| Item | Each 100 g | Reference value of nutrient,% |
| (Energy) | 1144 kilojoule | 14 |
| Protein | 5g | 8 |
| Fat | 5.3 g | 9 |
| Carbohydrate compound | 50.7 g | 17 |
| Sodium salt | 326 mg of | 16 |
In addition, the evaluation of the taste, texture and barbecued pork flavor of the honeydew barbecued dumplings prepared in example 7 and comparative examples 1 to 2 are shown in table 2.
TABLE 2
| Item | Taste of whole body | Taste of the product | Barbecued pork flavor |
| Example 7 | Is tasty | Alcohol positive | Just about |
| Comparative example 1 | Over-concentration | Too greasy | Too rich and too strong |
| Comparative example 2 | Too light | Too light | Too light and excessive |
In conclusion, the honey barbecued pork bun prepared by the embodiment of the invention has the characteristics of delicious taste, mellow and pure mouthfeel and proper barbecued pork flavor by reasonably matching the raw materials.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (9)
1. The barbecued pork bun is characterized by comprising the following components in parts by mass: 42-48 parts of flour, 6-10 parts of water, 0.2-0.6 part of yeast, 0.1-0.3 part of baking powder, 10-14 parts of pork, 0.1-0.3 part of monosodium glutamate, 4-8 parts of white sugar, 0.3-0.7 part of soybean paste, 0.05-0.25 part of wine, 0.1-0.5 part of oyster sauce, 0.1-0.4 part of soy sauce, 0.2-0.6 part of barbeque sauce, 6-10 parts of starch and 0.1-0.5 part of south milk.
2. The barbecued honeydew bun as claimed in claim 1, which comprises the following components in parts by mass: 44-46 parts of flour, 7-9 parts of water, 0.3-0.5 part of yeast, 0.15-0.25 part of baking powder, 11-13 parts of pork, 0.15-0.25 part of monosodium glutamate, 5-7 parts of white sugar, 0.4-0.6 part of soybean paste, 0.1-0.2 part of wine, 0.2-0.4 part of oyster sauce, 0.2-0.3 part of soy sauce, 0.3-0.5 part of barbeque sauce, 7-9 parts of starch and 0.2-0.4 part of south milk.
3. The barbecued honeydew bun as claimed in claim 1, which comprises the following components in parts by mass: 45 parts of flour, 8 parts of water, 0.4 part of yeast, 0.2 part of baking powder, 12 parts of pork, 0.2 part of monosodium glutamate, 6 parts of white sugar, 0.5 part of soybean paste, 0.15 part of wine, 0.3 part of oyster sauce, 0.25 part of soy sauce, 0.4 part of barbeque sauce, 8 parts of starch and 0.3 part of south milk.
4. A method for preparing the barbecued bun with honey sauce as claimed in any one of claims 1 to 3, comprising the steps of:
weighing flour, water, yeast, baking powder, pork, monosodium glutamate, white sugar, soybean paste, wine, oyster sauce, soy sauce, barbecued pork sauce, starch and south milk according to the mass parts of the components;
mixing flour, water, yeast and baking powder, and kneading dough to make steamed stuffed bun skin;
mixing and frying pork, monosodium glutamate, white sugar, soybean paste, wine, oyster sauce, soy sauce, barbecued pork sauce, starch and south milk to obtain stuffing of steamed stuffed bun;
carrying out forming processing on the steamed stuffed bun wrapper and the steamed stuffed bun stuffing to obtain a steamed stuffed bun semi-finished product;
and performing fermentation treatment and cooking treatment on the steamed stuffed bun semi-finished product, and then performing quick-freezing treatment to obtain the honey barbecued pork bun.
5. The preparation method of the barbecued pork bun with honey according to claim 4, wherein the temperature of the fermentation treatment is 30-40 ℃ and the humidity is 75-85%.
6. The method for preparing the barbecued pork bun with honey according to claim 4, wherein the temperature of the cooking treatment in the step is 95-100 ℃.
7. The preparation method of the honey barbecued pork bun according to claim 4, wherein the temperature of the quick freezing treatment in the step is-35 to-25 ℃.
8. The preparation method of the honey barbecued pork bun according to claim 7, wherein the center temperature of the honey barbecued pork bun after the quick-freezing treatment is-20 to-15 ℃.
9. A barbecued bun stuffed with honey prepared by the method according to any one of claims 4 to 8.
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| CN104542813A (en) * | 2014-12-31 | 2015-04-29 | 漯河联泰食品有限公司 | Barbecued nutrition-enriched bun and preparation method thereof |
| CN104686876A (en) * | 2015-04-01 | 2015-06-10 | 梁伟池 | Barbecued pork bun with flower mushroom textures and making method thereof |
| CN107307285A (en) * | 2017-08-08 | 2017-11-03 | 无锡汇盈食品有限公司 | A kind of preparation method of Tung-Po meat bag |
| CN109965193A (en) * | 2017-12-28 | 2019-07-05 | 广州市包道餐饮管理服务有限公司 | A kind of production method of delicious Steamed bun stuffed with barbecued roast pork |
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- 2020-12-29 CN CN202011602509.5A patent/CN112715839A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104542813A (en) * | 2014-12-31 | 2015-04-29 | 漯河联泰食品有限公司 | Barbecued nutrition-enriched bun and preparation method thereof |
| CN104686876A (en) * | 2015-04-01 | 2015-06-10 | 梁伟池 | Barbecued pork bun with flower mushroom textures and making method thereof |
| CN107307285A (en) * | 2017-08-08 | 2017-11-03 | 无锡汇盈食品有限公司 | A kind of preparation method of Tung-Po meat bag |
| CN109965193A (en) * | 2017-12-28 | 2019-07-05 | 广州市包道餐饮管理服务有限公司 | A kind of production method of delicious Steamed bun stuffed with barbecued roast pork |
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Application publication date: 20210430 |