CN1965659B

CN1965659B - Preparation method of quick-freezing steamed leavened bun

Info

Publication number: CN1965659B
Application number: CN2005101151048A
Authority: CN
Inventors: 李景秀
Original assignee: Individual
Current assignee: Individual
Priority date: 2005-11-14
Filing date: 2005-11-14
Publication date: 2010-12-15
Anticipated expiration: 2025-11-14
Also published as: CN1965659A

Abstract

The invention relates to a method for producing quick-freezes steamed bread, wherein it comprises that: putting fresh steamed bread into freezer, while decreasing 3Deg. C in each minute, to reach -60Deg. C in 30minute; putting it into low-pressure steam cabinet, steaming for 10minutes or steaming for 18minutes in common pot; putting the flour in constant-temperature constant-humidity house at 28Deg. C for 72h; and the production should be processed in underground workshop.

Description

A kind of preparation method of quick-freezing steamed leavened bun

Technical field

The present invention relates to the making and the marketing method of the living steamed bun of a kind of quick-frozen, especially a kind of preparation method of steamed leavened bun.

Background technology

At present external quick-frozen food development has the history of decades, and various in style, image planes bar, steamed bun (ripe), dumpling etc.In China, the development of quick-frozen food also is swift and violent like the mushrooms after rain, and as Beijing, very distinctive quick-frozen food is successively produced as Pekinese's " folk music " quick-freezing boiled dumplings, the fast-freezing spring roll of Tianjin etc. in Tianjin, cities such as Fujian.But also do not find on the China market at present the frozen bread series products from manufacturing technology to a whole set of technical method and the operating mode that steam sales network, though relevant department is through the frozen bread test, but the steamed bun breach, the unleavened dough phenomenon that steam are serious, so be difficult to realize quick-frozen by the living steamed bun of general technology condition production quick-frozen.Present frozen bread all is (is not that field fabrication steams) that has cooked, and then freezing, and such meeting influences mouthfeel, the freshness of steamed bun, and transportation and easily pollution, also bad preservation, price is high, be not suitable for mass consumption, it is not a best solution.

Summary of the invention

With the quick-freezing steamed leavened bun that this method is made, breach, unleavened dough phenomenon can not appear after steaming at the scene.The objective of the invention is a whole set of method for a kind of manufacturing technology from quick-freezing steamed leavened bun is provided--finished product--sale, that is: with sell with steam, with eating with steaming, very convenient being easy to again preserved, and can keep the original local flavor and the mouthfeel quality of steamed bun to greatest extent.Solve steamed leavened bun and be difficult for quick-frozen, transportation, storage, fresh-keeping, not inconvenient problem.

The present invention is that the innovation of process special process is succeeded in developing on the basis of traditional fabrication steamed bun and other fast food freezing methods.The technical program comprises: select materials and face, fermentation, moulding, proof, a whole set of operations such as instant freezer quick-frozen, packing, refrigeration, transportation, a plurality of chain " living steamed bun steams to sell and joins the merchant " steam, finished product, sale.Its technical characterstic is that fermentation, moulding, the good living steamed bun of waking up are put into the instant freezer quick-frozen, and instant freezer requires: per minute falls 3 ℃, makes it drop to-60 ℃ in 30 minutes, and freezing 30 minutes continuously.Finished product is sold or eating method: " living steamed bun steams to sell and joins merchant " or must be put into immediately under freezing state (not thawing) when finally the domestic consumer steams and steam 10 minutes in the special-purpose low pressure steamer or the family expenses steamer steams 18 minutes and gets final product.

1. raw material to be produced: flour (flour must be positioned in advance and force constant temperature, constant humidity 72 hours in 28 ℃ of special-purpose constant temperature, the constant-humidity house, and flour integral body can be used after reaching predetermined temperature, humidity)

2. production process: and face, fermentation, moulding, proof.

More than 2 must store and produce and (preferably selectively go to the workshop in continuous and totally enclosed type 365 days constant temperature, constant humidity workshops, can better seal workshop like this, better control the workshop temperature and humidity, better control product quality, produce integrated cost thereby reduce, increase economic benefit, make steamed bun production become industrialization, standardized industry).

The speed of quick-frozen, temperature and time is an essential condition of guaranteeing the quick-freezing steamed leavened bun quality, the instant freezer temperature must reach-60 ℃, because only when-60 ℃ of ultralow temperature, be only the optimum temperature of quick-freezing steamed leavened bun, ultralow temperature just can make the steamed leavened bun central temperature reach-18 ℃ rapidly in the shortest time, because, under-18 ℃ of temperature, microorganism has almost completely stopped activity, the inner biochemical reaction of living steamed bun dough also is subjected to greatly facing upward and ends, the surface moisture evaporation capacity is also less, can keep the quick-frozen food best quality, under-60 ℃ of temperature, almost not influence for the yeast activity of fermentation steamed bun inside, yeast is under-60 ℃ of temperature, and its cell proliferation ability is restrained, but still can keep its original vigor, so cook rapidly after the quick-frozen, the steamed bun dough still can restore.

The speed of quick-frozen must be finished in 30 minutes, make living steamed bun base reach the point that freezes (the normal food chill point is below-2 ℃) if speed is slow in the shortest time, cell can be destroyed even be freezed to death, can not recover original fresh state, the quality of food can obviously descend, necessary thus quick-frozen can not be frozen slowly.

" living steamed bun steam sell join merchant " or must under freezing state (not thawing), be put into immediately when finally the domestic consumer steams and steam 10 minutes in the special-purpose low pressure steamer or the family expenses steamer steams 18 minutes and gets final product.

Foregoing invention, wherein each production standard chemical control system as: flour temperature, humidity, quick-freeze speed, quick-frozen time, quick freezing temperature, and steaming time or the like link all be to realize the essential condition of the qualified finished product of steamed leavened bun, indispensable, the quick-freezing steamed leavened bun that utilizes this method to make can keep its original mouthfeel and quality, and breach, unleavened dough phenomenon can not appear, fundamentally solved the problem that living steamed bun can not quick-frozen.

The specific embodiment

Below in conjunction with example technical characterictic of the present invention is further specified:

1. select materials: good quality wheat, never add any additives such as brightening agent, modifying agent etc., with 100% former flour (also available other coarse cereals), use green material.

2. and face: use coolant-temperature gage, 50 ℃ of pure water or drinking public water supply.

3. water consumption: one jin of face adds water 0.4-0.7 jin water.

4. leaven dough: yeast cake and flour ratio are 1%, the best fermentation condition of yeast is 0 ℃-28 ℃, cross the low fermentation that is difficult for, too high meeting is crossed breedings such as lactic acid bacteria, acetic acid bacteria to contain and is increased acidity (generally pH value is between 4.2-4.8) dough fermentation and got final product with 50 minutes.

5. moulding: use high-quality steamed bun making machine moulding.

6. proof: finished product need proof about 20 minutes and (proof 25 ℃ of chamber room temperatures) after the moulding.

7. quick-frozen: open instant freezer, make it fall 3 ℃ speed and dropped to-60 ℃ in 30 minutes with per minute, the living steamed bun that will make is rapidly put into fast freezing case continuation quick-frozen 30 minutes then.

8. pack: plastics vacuum packaging (reduce contacting, reduce moisture loss and biochemical reaction) with air.

9. refrigeration: put into-18 ℃ of low-temp. refrigerators or domestic refrigerator and refrigerate.

Transportation: the producer provides totally-enclosed deepfreeze car for oneself, be responsible for the quick-freezing steamed leavened bun finished product is sent to " living steamed bun steams to sell and joins the merchant ", distributors puts into the refrigerator-freezer wait and steams sale, forms quick-freezing steamed leavened bun cold chain system, becomes wheat deep processing one continuous line industry.

10. steam: " living steamed bun steam sell join merchant " or must under freezing state (not thawing), be put into immediately when finally the domestic consumer steams and steam 10 minutes in the special-purpose low pressure steamer or the family expenses steamer steams 18 minutes and gets final product.

Above production process must be followed following principle:

1. raw material to be produced: flour (flour must be positioned in advance and force constant temperature, constant humidity 72 hours in 28 ℃ of special-purpose constant temperature, the constant-humidity house, and flour integral body can be used after reaching predetermined temperature, humidity).

2. production process: and face, fermentation, moulding, proof.

Claims

1. the preparation method of a quick-freezing steamed leavened bun, this preparation method comprise select materials and face, fermentation, moulding, proof, quick-frozen, refrigeration, packing, transport, steam, the finished product operation, it is characterized in that fermentation, moulding, the good living steamed bun base of waking up are put into the instant freezer quick-frozen, instant freezer requires: per minute falls 3 ℃, make it in 30 minutes, drop to-60 ℃, and freezing 30 minutes continuously, vacuum packaging is semi-finished product, must be put into immediately when steaming to steam 10 minutes in the special-purpose low pressure steamer or the family expenses steamer steams 18 minutes and gets final product under freezing state.

2. preparation method according to claim 1 is characterized in that:

1. raw material to be produced: flour must be positioned in advance forces constant temperature, constant humidity 72 hours in 28 ℃ of special-purpose constant temperature, the constant-humidity house, flour integral body can be used after reaching predetermined temperature, humidity;

2. production process: and face, fermentation, moulding, proof;

More than 2 must store and produce in continuous and totally enclosed type 365 days constant temperature, constant humidity workshops.