CN117179225A - Quick-frozen pre-fermented green pork steamed stuffed bun and preparation method thereof - Google Patents
Quick-frozen pre-fermented green pork steamed stuffed bun and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a quick-frozen pre-fermented green pork steamed stuffed bun and a preparation method thereof, wherein the quick-frozen pre-fermented green pork steamed stuffed bun is prepared by wrapping steamed stuffed bun stuffing and steamed stuffed bun dough sheets, and the steamed stuffed bun stuffing comprises the following raw materials: pork, water, soy sauce, white granulated sugar, ginger, chicken essence, white pepper powder, chives and sesame oil; the steamed stuffed bun dough sheet comprises the following raw materials: flour, white granulated sugar, semi-dry yeast, lard, a leavening agent, a green body modifier and water; the preparation method of the quick-frozen pre-fermented green pork steamed stuffed bun comprises the following steps: s1, preparing steamed stuffed bun stuffing; s2, preparing steamed stuffed bun wrappers; s3, forming; s4, pre-fermenting; s5, quick-freezing; s6, freezing and storing to finish the preparation of the quick-frozen pre-fermented green pork steamed stuffed bun. The quick-frozen pre-fermented green pork steamed stuffed bun provided by the invention has little difference from fresh steamed stuffed bun in appearance, taste and nutrition, even partially exceeds fresh steamed stuffed bun, good taste, low production cost and convenient eating.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to quick-frozen pre-fermented green pork steamed stuffed bun and a preparation method thereof.
Background
The fermented flour food is one of the staple foods in China, mainly represented by steamed stuffed bun and steamed bread, and is an indispensable food for daily life of people. With the pursuit of moisture regain of traditional diets by consumers, steamed stuffed bun-like pasta is becoming a favorite instant product. Along with the development of society, the steamed stuffed bun products are gradually changed from home workshop production to industrial production trend, and meanwhile, consumers have higher pursues on the whole flavor and taste of steamed stuffed bun wheaten food. At present, most of commercially produced steamed stuffed bun cooked wheaten food sold in the market is steamed and quick-frozen cooked wheaten food, and catering enterprises can re-steam and heat the steamed wheaten food in the store and sell the steamed wheaten food. However, steamed stuffed buns suffer from reduced wrapper mouthfeel, stuffing mouthfeel and color, and particularly, the steamed stuffed buns containing soup have reduced freshness, and the wrapper is immersed in soup, immersed in oil and has poor mouthfeel and sensory state. Meanwhile, the microorganism standard of the quick-frozen rice flour cooked product is strict, the corresponding workshop hardware equipment and personnel operation requirements are also improved, and the cost is increased. Based on the defects in the prior art, the invention provides a quick-frozen pre-fermented green pork steamed stuffed bun and a preparation method thereof.
Disclosure of Invention
The invention aims to solve the problems of poor taste after re-steaming of quick-frozen steamed stuffed buns in the market, high production equipment cost, strict microbiological standard requirement, high personnel operation level requirement and various cost increase, and particularly solves the problems that the quick-frozen steamed stuffed buns are free of soup and have poor taste caused by serious soup soaked skin of the quick-frozen steamed stuffed buns, and the quick-frozen pre-fermented green steamed stuffed buns and a preparation method thereof.
The quick-frozen pre-fermented green pork steamed stuffed bun is prepared from steamed stuffed bun stuffing and steamed stuffed bun dough sheets, wherein the steamed stuffed bun stuffing comprises the following raw materials in parts by weight: 450-550 parts of pork, 225-275 parts of water, 3-3.5 parts of soy sauce, 10-14 parts of white granulated sugar, 5-6 parts of ginger, 8-10 parts of chicken essence, 1-2 parts of white pepper powder, 8-12 parts of chives and 1-2 parts of sesame oil; the steamed stuffed bun dough sheet comprises the following raw materials in parts by weight: 450-550 parts of flour, 8-12 parts of white granulated sugar, 8-12 parts of semi-dry yeast, 8-12 parts of lard, 3-5 parts of leavening agent, 40-60 parts of green body modifier and 240-250 parts of water.
Preferably, the steamed stuffed bun stuffing is prepared by the following steps: a) And (3) raw material treatment: taking pork, and passing through a meat grinder with an orifice plate of 8mm for standby; b) Cleaning rhizoma Zingiberis recens, and mincing with mixer to obtain rhizoma Zingiberis recens powder; c) Removing old leaves and Huang Sheze of the chives, cleaning, draining water, and cutting into 6-8 mm sections for later use; d) And C, dissolving soy sauce, white granulated sugar, chicken essence and white pepper powder in water, uniformly stirring, then mixing and stirring with pork prepared in the step A and ginger prepared in the step B, stirring until the stuffing is sticky, adding sesame oil into the chives prepared in the step C, adding the sticky stuffing, and uniformly stirring in one direction to obtain the steamed stuffed bun stuffing.
Preferably, the steamed stuffed bun wrapper is prepared by the following steps: the preparation method comprises the steps of dissolving raw materials except flour in water in the steamed stuffed bun wrapper, uniformly stirring, adding flour, mixing, kneading dough, stirring until the surface is smooth and fine, and pressing the dough by a dough pressing machine to obtain the steamed stuffed bun wrapper.
Preferably, the temperature of the dough is 19-20 ℃.
Preferably, the semi-dry yeast is Angel semi-dry yeast with high sugar resistance, and the leavening agent is sodium bicarbonate.
Preferably, the green body modifier comprises the following raw materials in parts by weight: 30 parts of trehalose, 38 parts of glucono-delta-lactone, 5 parts of guar gum, 80 parts of acetylated distarch phosphate, 10 parts of mono-diglyceride fatty acid ester and 50 parts of glycerin.
The invention also provides a preparation method of the quick-frozen pre-fermented green pork steamed stuffed bun, which comprises the following steps:
s1, preparing steamed stuffed bun stuffing;
s2, preparing steamed stuffed bun wrappers;
s3, forming: putting the steamed stuffed bun stuffing and the steamed stuffed bun wrapper on a steamed stuffed bun machine, packaging, forming the steamed stuffed bun with 80-100 g gram weight, and automatically placing the steamed stuffed bun machine into a tray;
s4, pre-fermentation: placing the wrapped steamed stuffed bun into a proofing room for proofing;
s5, quick-freezing: quick-freezing the proofed steamed stuffed bun, wherein the center temperature of the quick-frozen steamed stuffed bun is lower than-15 ℃;
s6, freezing and storing: and (3) freezing and storing the quick-frozen steamed stuffed bun, wherein the freezing and storing temperature is-18 ℃, and the preparation of the quick-frozen pre-fermented green pork steamed stuffed bun is completed.
Preferably, in step S3, the steamed stuffed bun stuffing is prepared into water-in-oil type in 40-50 min, and then is packaged into a shape by a steamed stuffed bun machine.
Preferably, in step S4, the relative humidity of the proofing chamber is 65% -70%, the temperature of the proofing chamber is 34-36 ℃, and the proofing time is 35-40 minutes.
Preferably, the prepared quick-frozen pre-fermented green pork steamed stuffed bun can be eaten after being steamed after being slightly thawed before being eaten.
Compared with the prior art, the invention has the beneficial effects that:
1. the quick-frozen pre-fermented green pork steamed stuffed bun provided by the invention has little difference with fresh steamed stuffed bun in appearance, taste and nutrition, even partially exceeds the fresh steamed stuffed bun, meets the market demand of traditional flour products with fresh and delicious characteristics of steamed stuffed bun, can be steamed and sold at present, and effectively avoids the problems of soup loss and taste dilution caused by overlong shelf time or re-steaming of the traditional steamed stuffed bun.
2. Compared with the traditional mode, the invention reduces one-time steaming links, reduces heat loss, and is low-carbon and environment-friendly. In addition, the preparation process does not need two processes of steaming, cooling and temperature reduction, so that the production cost is reduced; meanwhile, for the traditional chain manual store, the equipment space is saved, the post personnel are saved, and the problem of difficulty in business state recruitment is solved to a great extent.
3. The quick-frozen pre-fermented green pork steamed stuffed bun provided by the invention adopts a preparation mode of pre-fermentation and quick-freezing without steaming, so that uncertainty of influence on product quality, which may occur in a link that a traditional steamed frozen steamed stuffed bun cools and quick-freezes after steaming a product, is reduced, and the technical problems that the traditional quick-frozen steamed stuffed bun prepared from pork has no soup and has poor flour skin taste are solved.
4. The quick-frozen pre-fermented green pork steamed stuffed bun provided by the invention is steamed after being only slightly thawed before being eaten, the fresh state of the pork steamed stuffed bun is maintained to the greatest extent, the taste is good, the flavor and nutrition are also maintained to the greatest extent, and the quick-frozen pre-fermented green pork steamed stuffed bun is convenient to eat.
5. The green modifier used in the quick-frozen pre-fermented green pork steamed stuffed bun has important effects on the preservation of the soup of the product and the appearance and the taste of the product, and experiments prove that the trehalose and the glucono-delta-lactone have a synergistic effect.
Detailed Description
The invention is further illustrated below in connection with specific embodiments.
Example 1
The quick-frozen pre-fermented green pork steamed stuffed bun is prepared from steamed stuffed bun stuffing and steamed stuffed bun dough sheets, wherein the steamed stuffed bun stuffing comprises the following raw materials in parts by weight: 450 parts of pork, 275 parts of water, 3 parts of soy sauce, 10 parts of white granulated sugar, 6 parts of ginger, 10 parts of chicken essence, 1 part of white pepper powder, 12 parts of chives and 1 part of sesame oil; the steamed stuffed bun dough sheet comprises the following raw materials in parts by weight: 450 parts of flour, 12 parts of white granulated sugar, 8 parts of semi-dry yeast, 8 parts of lard, 3 parts of leavening agent, 60 parts of green body modifier and 240 parts of water;
a preparation method of quick-frozen pre-fermented green pork steamed stuffed bun comprises the following steps:
s1, preparing steamed stuffed bun stuffing:
a) And (3) raw material treatment: taking pork, and passing through a meat grinder with an orifice plate of 8mm for standby; b) Cleaning rhizoma Zingiberis recens, and mincing with mixer to obtain rhizoma Zingiberis recens powder; c) Removing old leaves and Huang Sheze of chives, cleaning, draining water, and cutting into 6mm sections for later use; d) Dissolving soy sauce, white granulated sugar, chicken essence and white pepper powder in water, uniformly stirring, then mixing and stirring with pork prepared in the step A and ginger prepared in the step B until the stuffing is sticky, adding sesame oil into the chives prepared in the step C, adding the sticky stuffing, and uniformly stirring in one direction to obtain steamed stuffed bun stuffing;
s2, preparing steamed stuffed bun wrappers: dissolving the raw materials except flour in water in the steamed stuffed bun wrapper, uniformly stirring, adding flour, mixing, kneading dough at 19 ℃, stirring the dough until the surface is smooth and fine, and pressing the dough by a dough pressing machine to obtain the steamed stuffed bun wrapper;
s3, forming: putting the steamed stuffed bun stuffing and the steamed stuffed bun wrapper on a steamed stuffed bun machine for packaging, preparing the steamed stuffed bun stuffing into water-in-oil type in 40min, putting the steamed stuffed bun stuffing on the steamed stuffed bun machine for packaging and molding, wherein the gram weight of the steamed stuffed bun molded is 100g, and automatically arranging the steamed stuffed bun machine into a tray;
s4, pre-fermentation: placing the wrapped steamed stuffed bun into a proofing chamber for proofing, wherein the relative humidity of the proofing chamber is 65%, the temperature of the proofing chamber is 34 ℃, and the proofing time is 40 minutes;
s5, quick-freezing: quick-freezing the proofed steamed stuffed bun, wherein the center temperature of the quick-frozen steamed stuffed bun is-18 ℃;
s6, freezing and storing: and (3) freezing and storing the quick-frozen steamed stuffed bun, wherein the freezing and storing temperature is-18 ℃, and the preparation of the quick-frozen pre-fermented green pork steamed stuffed bun is completed.
In the invention, the semi-dry yeast is Angel semi-dry yeast with high sugar resistance, and the leavening agent is sodium bicarbonate; the green body modifier comprises the following raw materials in parts by weight: 30 parts of trehalose, 38 parts of glucono-delta-lactone, 5 parts of guar gum, 80 parts of acetylated distarch phosphate, 10 parts of mono-diglyceride fatty acid ester and 50 parts of glycerin.
Example 2
The quick-frozen pre-fermented green pork steamed stuffed bun is prepared from steamed stuffed bun stuffing and steamed stuffed bun dough sheets, wherein the steamed stuffed bun stuffing comprises the following raw materials in parts by weight: 500 parts of pork, 250 parts of water, 3.25 parts of soy sauce, 12 parts of white granulated sugar, 5.5 parts of ginger, 9 parts of chicken essence, 1.5 parts of white pepper powder, 10 parts of chives and 1.5 parts of sesame oil; the steamed stuffed bun dough sheet comprises the following raw materials in parts by weight: 500 parts of flour, 10 parts of white granulated sugar, 10 parts of semi-dry yeast, 10 parts of lard, 4 parts of leavening agent, 50 parts of green body modifier and 245 parts of water;
a preparation method of quick-frozen pre-fermented green pork steamed stuffed bun comprises the following steps:
s1, preparing steamed stuffed bun stuffing:
a) And (3) raw material treatment: taking pork, and passing through a meat grinder with an orifice plate of 8mm for standby; b) Cleaning rhizoma Zingiberis recens, and mincing with mixer to obtain rhizoma Zingiberis recens powder; c) Removing old leaves and Huang Sheze of chives, cleaning, draining water, and cutting into sections of the chives with the diameter of 7mm for later use; d) Dissolving soy sauce, white granulated sugar, chicken essence and white pepper powder in water, uniformly stirring, then mixing and stirring with pork prepared in the step A and ginger prepared in the step B until the stuffing is sticky, adding sesame oil into the chives prepared in the step C, adding the sticky stuffing, and uniformly stirring in one direction to obtain steamed stuffed bun stuffing;
s2, preparing steamed stuffed bun wrappers: dissolving the raw materials except flour in water in the steamed stuffed bun wrapper, uniformly stirring, adding flour, mixing, kneading dough at 20 ℃, stirring the dough until the surface is smooth and fine, and pressing the dough by a dough pressing machine to obtain the steamed stuffed bun wrapper;
s3, forming: putting the steamed stuffed bun stuffing and the steamed stuffed bun wrapper on a steamed stuffed bun machine for packaging, preparing the steamed stuffed bun stuffing into water-in-oil type at 45min, putting the steamed stuffed bun stuffing on the steamed stuffed bun machine for packaging and molding, wherein the gram weight of the steamed stuffed bun molded is 90g, and automatically arranging the steamed stuffed bun machine into a tray;
s4, pre-fermentation: placing the wrapped steamed stuffed bun into a proofing chamber for proofing, wherein the relative humidity of the proofing chamber is 65%, the temperature of the proofing chamber is 35 ℃, and the proofing time is 40 minutes;
s5, quick-freezing: quick-freezing the proofed steamed stuffed bun, wherein the center temperature of the quick-frozen steamed stuffed bun is-18 ℃;
s6, freezing and storing: and (3) freezing and storing the quick-frozen steamed stuffed bun, wherein the freezing and storing temperature is-18 ℃, and the preparation of the quick-frozen pre-fermented green pork steamed stuffed bun is completed.
In the invention, the semi-dry yeast is Angel semi-dry yeast with high sugar resistance, and the leavening agent is sodium bicarbonate; the green body modifier comprises the following raw materials in parts by weight: 30 parts of trehalose, 38 parts of glucono-delta-lactone, 5 parts of guar gum, 80 parts of acetylated distarch phosphate, 10 parts of mono-diglyceride fatty acid ester and 50 parts of glycerin.
Example 3
The quick-frozen pre-fermented green pork steamed stuffed bun is prepared from steamed stuffed bun stuffing and steamed stuffed bun dough sheets, wherein the steamed stuffed bun stuffing comprises the following raw materials in parts by weight: 550 parts of pork, 225 parts of water, 3.5 parts of soy sauce, 14 parts of white granulated sugar, 5 parts of ginger, 8 parts of chicken essence, 2 parts of white pepper powder, 8 parts of chives and 2 parts of sesame oil; the steamed stuffed bun dough sheet comprises the following raw materials in parts by weight: 550 parts of flour, 8 parts of white granulated sugar, 12 parts of semi-dry yeast, 12 parts of lard, 5 parts of leavening agent, 40 parts of green body modifier and 250 parts of water;
a preparation method of quick-frozen pre-fermented green pork steamed stuffed bun comprises the following steps:
s1, preparing steamed stuffed bun stuffing:
a) And (3) raw material treatment: taking pork, and passing through a meat grinder with an orifice plate of 8mm for standby; b) Cleaning rhizoma Zingiberis recens, and mincing with mixer to obtain rhizoma Zingiberis recens powder; c) Removing old leaves and Huang Sheze of chives, cleaning, draining water, and cutting into 8mm sections for later use; d) Dissolving soy sauce, white granulated sugar, chicken essence and white pepper powder in water, uniformly stirring, then mixing and stirring with pork prepared in the step A and ginger prepared in the step B until the stuffing is sticky, adding sesame oil into the chives prepared in the step C, adding the sticky stuffing, and uniformly stirring in one direction to obtain steamed stuffed bun stuffing;
s2, preparing steamed stuffed bun wrappers: dissolving the raw materials except flour in water in the steamed stuffed bun wrapper, uniformly stirring, adding flour, mixing, kneading dough at 20 ℃, stirring the dough until the surface is smooth and fine, and pressing the dough by a dough pressing machine to obtain the steamed stuffed bun wrapper;
s3, forming: putting the steamed stuffed bun stuffing and the steamed stuffed bun wrapper on a steamed stuffed bun machine for packaging, preparing the steamed stuffed bun stuffing into water-in-oil type in 50min, putting the steamed stuffed bun stuffing on the steamed stuffed bun machine for packaging and molding, wherein the gram weight of the steamed stuffed bun molded is 80g, and automatically arranging the steamed stuffed bun machine into a tray;
s4, pre-fermentation: placing the wrapped steamed stuffed bun into a proofing chamber for proofing, wherein the relative humidity of the proofing chamber is 70%, the temperature of the proofing chamber is 36 ℃, and the proofing time is 35 minutes;
s5, quick-freezing: quick-freezing the proofed steamed stuffed bun, wherein the center temperature of the quick-frozen steamed stuffed bun is-20 ℃;
s6, freezing and storing: and (3) freezing and storing the quick-frozen steamed stuffed bun, wherein the freezing and storing temperature is-18 ℃, and the preparation of the quick-frozen pre-fermented green pork steamed stuffed bun is completed.
In the invention, the semi-dry yeast is Angel semi-dry yeast with high sugar resistance, and the leavening agent is sodium bicarbonate; the green body modifier comprises the following raw materials in parts by weight: 30 parts of trehalose, 38 parts of glucono-delta-lactone, 5 parts of guar gum, 80 parts of acetylated distarch phosphate, 10 parts of mono-diglyceride fatty acid ester and 50 parts of glycerin.
Comparative example 1
Trehalose and glucono-delta-lactone were removed from the green body improver used in example 2, except for the procedure of example 2.
Comparative example 2
Trehalose was removed from the green body improver used in example 2, and the same as in example 2 was used.
Comparative example 3
The glucono-delta-lactone in the green body improver used in example 2 was removed, and the same as in example 2 was used.
Comparative example 4 (fresh steamed stuffed bun)
The preparation method of the fresh steamed stuffed bun comprises the following steps: first, preparing materials: 1000g of flour, 20g of white sugar, 2g of salt, 12g of baking powder, 10g of low-sugar yeast and 520g of water; and step two, preparing steamed stuffed buns, namely melting and uniformly mixing yeast in the water in the step one, pouring the yeast into flour, adding the rest materials, and kneading until the dough is smooth. Covering the kneaded dough with a preservative film, and standing for about 5 minutes; making dough sheet with the developed dough, wrapping stuffing, fermenting the steamed stuffed bun at 35 ℃ and relative humidity of 65% until the steamed stuffed bun is completely proofed, steaming with strong fire for 15 minutes, naturally cooling for 2 minutes, and taking out the product to obtain the fresh steamed stuffed bun.
The steamed stuffed buns prepared in examples 1 to 3 and comparative examples 1 to 4 were evaluated in terms of appearance, internal structure and the like according to the conventional requirements for food taste, the evaluation criteria are shown in Table 1, and the evaluation results are shown in Table 2.
TABLE 1
TABLE 2
Table 2 shows that the scores and total scores of the pork steamed stuffed bun prepared in examples 1 to 3 are similar to those of comparative example 4 (fresh steamed stuffed bun), and the score of some items in example 2 is even higher than that of comparative example 4 (fresh steamed stuffed bun), which indicates that the steamed stuffed bun prepared by the preparation method provided by the invention has good comprehensive performance.
The experimental results in table 2 also show that the integrity, toughness and viscosity of the pork steamed stuffed bun prepared in comparative examples 1-3 are significantly lower than the corresponding scores of example 2, and the overall score is also significantly reduced compared to example 2, indicating that the trehalose and glucono-delta-lactone in the green body improver have a significant effect on the integrity, toughness and viscosity of the steamed stuffed bun, and that comparative examples 2 and 3, while improved compared to comparative example 1, have improved levels and effects far less than those achieved in example 2, thus indicating that the trehalose and glucono-delta-lactone in the green body improver have a synergistic effect.
During the experiment we also found that the soup of examples 1-3 and comparative example 4 (fresh steamed stuffed bun) remained better, while the soup of comparative examples 1-3 remained little or no.
The foregoing is only a preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art, who is within the scope of the present invention, should make equivalent substitutions or modifications according to the technical scheme of the present invention and the inventive concept thereof, and should be covered by the scope of the present invention.
Claims (10)
1. The quick-frozen pre-fermented green pork steamed stuffed bun is prepared from steamed stuffed bun stuffing and steamed stuffed bun dough sheets, and is characterized in that the steamed stuffed bun stuffing comprises the following raw materials in parts by weight: 450-550 parts of pork, 225-275 parts of water, 3-3.5 parts of soy sauce, 10-14 parts of white granulated sugar, 5-6 parts of ginger, 8-10 parts of chicken essence, 1-2 parts of white pepper powder, 8-12 parts of chives and 1-2 parts of sesame oil; the steamed stuffed bun dough sheet comprises the following raw materials in parts by weight: 450-550 parts of flour, 8-12 parts of white granulated sugar, 8-12 parts of semi-dry yeast, 8-12 parts of lard, 3-5 parts of leavening agent, 40-60 parts of green body modifier and 240-250 parts of water.
2. The quick-frozen pre-fermented green pork steamed stuffed bun of claim 1, wherein said steamed stuffed bun stuffing is prepared by the following process: a) And (3) raw material treatment: taking pork, and passing through a meat grinder with an orifice plate of 8mm for standby; b) Cleaning rhizoma Zingiberis recens, and mincing with mixer to obtain rhizoma Zingiberis recens powder; c) Removing old leaves and Huang Sheze of the chives, cleaning, draining water, and cutting into 6-8 mm sections for later use; d) And C, dissolving soy sauce, white granulated sugar, chicken essence and white pepper powder in water, uniformly stirring, then mixing and stirring with pork prepared in the step A and ginger prepared in the step B, stirring until the stuffing is sticky, adding sesame oil into the chives prepared in the step C, adding the sticky stuffing, and uniformly stirring in one direction to obtain the steamed stuffed bun stuffing.
3. The quick-frozen pre-fermented green pork steamed stuffed bun of claim 1, wherein said steamed stuffed bun wrapper is prepared by the following process: the preparation method comprises the steps of dissolving raw materials except flour in water in the steamed stuffed bun wrapper, uniformly stirring, adding flour, mixing, kneading dough, stirring until the surface is smooth and fine, and pressing the dough by a dough pressing machine to obtain the steamed stuffed bun wrapper.
4. A quick frozen pre-fermented green pork steamed stuffed bun according to claim 3, wherein the temperature of said dough is 19-20 ℃.
5. The quick frozen pre-fermented green pork steamed stuffed bun of claim 1, wherein said semi-dry yeast is a semi-dry yeast of Angel's high sugar-tolerant, and said leavening agent is sodium bicarbonate.
6. The quick-frozen pre-fermented green pork steamed stuffed bun of claim 1, wherein said green modifier comprises the following raw materials in parts by weight: 30 parts of trehalose, 38 parts of glucono-delta-lactone, 5 parts of guar gum, 80 parts of acetylated distarch phosphate, 10 parts of mono-diglyceride fatty acid ester and 50 parts of glycerin.
7. The preparation method of the quick-frozen pre-fermented green pork steamed stuffed bun is characterized by comprising the following steps of:
s1, preparing steamed stuffed bun stuffing;
s2, preparing steamed stuffed bun wrappers;
s3, forming: putting the steamed stuffed bun stuffing and the steamed stuffed bun wrapper on a steamed stuffed bun machine, packaging, forming the steamed stuffed bun with 80-100 g gram weight, and automatically placing the steamed stuffed bun machine into a tray;
s4, pre-fermentation: placing the wrapped steamed stuffed bun into a proofing room for proofing;
s5, quick-freezing: quick-freezing the proofed steamed stuffed bun, wherein the center temperature of the quick-frozen steamed stuffed bun is lower than-15 ℃;
s6, freezing and storing: and (3) freezing and storing the quick-frozen steamed stuffed bun, wherein the freezing and storing temperature is-18 ℃, and the preparation of the quick-frozen pre-fermented green pork steamed stuffed bun is completed.
8. The method for preparing quick-frozen pre-fermented green pork steamed stuffed bun according to claim 7, wherein in step S3, the steamed stuffed bun stuffing is prepared into water-in-oil type in 40-50 min, and then is packaged into shape by a steamed stuffed bun machine.
9. The method for preparing quick-frozen pre-fermented green pork steamed stuffed bun according to claim 7, wherein in step S4, the relative humidity of the proofing chamber is 65% -70%, the temperature of the proofing chamber is 34-36 ℃, and the proofing time is 35-40 minutes.
10. The method for preparing quick-frozen pre-fermented green pork steamed stuffed bun according to claim 7, wherein the prepared quick-frozen pre-fermented green pork steamed stuffed bun is eaten after being steamed after being slightly thawed before being eaten.
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| CN202210592429.9A CN117179225A (en) | 2022-05-28 | 2022-05-28 | Quick-frozen pre-fermented green pork steamed stuffed bun and preparation method thereof |
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| CN202210592429.9A CN117179225A (en) | 2022-05-28 | 2022-05-28 | Quick-frozen pre-fermented green pork steamed stuffed bun and preparation method thereof |
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