阅读说明：本技术 一种椒麻口味的小笼包及其制备方法 (Steamed bun stuffed with chilli and sesame flavors and preparation method thereof ) 是由 封骅 于 2019-11-27 设计创作，主要内容包括：本发明公开了一种椒麻口味的小笼包及其制备方法,根据重量份数由以下组分组成：精肉酱19-29份、肥肉酱17-25份、皮冻21-32份、盐1.6-2.4份、味精2.6-3.8份、糖4.8-7.2份、胡椒粉0.16-0.24份、麻油0.4-0.6份、老抽1.5-2.4份、六月鲜酱油2.4-3.6份、姜0.8-1.2份、水9-13.5份和面粉20-30份。本发明采用精肉酱、肥肉酱、皮冻作为主要的馅料,使得制备的小笼包口感更加独特、肉感十足、味道独特；搭配有麻油、胡椒粉等,香味更足,口感层次性更好,且制的的小笼包不油腻。(The invention discloses a pepper-hemp flavor steamed bun stuffed with buns and a preparation method thereof, wherein the steamed bun stuffed with buns is composed of the following components in parts by weight: 19-29 parts of refined meat paste, 17-25 parts of fat meat paste, 21-32 parts of skin jelly, 1.6-2.4 parts of salt, 2.6-3.8 parts of monosodium glutamate, 4.8-7.2 parts of sugar, 0.16-0.24 part of ground pepper, 0.4-0.6 part of sesame oil, 1.5-2.4 parts of dark soy sauce, 2.4-3.6 parts of fresh june soy sauce, 0.8-1.2 parts of ginger, 9-13.5 parts of water and 20-30 parts of flour. The invention adopts the refined meat paste, the fat meat paste and the skin jelly as main stuffing, so that the prepared small steamed bun has more unique taste, full meat feeling and unique taste; matched with sesame oil, pepper powder and the like, the prepared small steamed bun has more sufficient fragrance and better taste gradation, and the prepared small steamed bun is not greasy.)

1. The small steamed bun with the pepper and sesame flavor is characterized in that: the composition consists of the following components in parts by weight: 19-29 parts of refined meat paste, 17-25 parts of fat meat paste, 21-32 parts of skin jelly, 1.6-2.4 parts of salt, 2.6-3.8 parts of monosodium glutamate, 4.8-7.2 parts of sugar, 0.16-0.24 part of ground pepper, 0.4-0.6 part of sesame oil, 1.5-2.4 parts of dark soy sauce, 2.4-3.6 parts of fresh june soy sauce, 0.8-1.2 parts of ginger, 9-13.5 parts of water and 20-30 parts of flour.

2. The pepper-hemp flavored steamed bun in accordance with claim 1, wherein: also comprises 0.8 to 1 portion of scallion and 0.05 to 0.1 portion of star anise powder.

3. The preparation method of the pepper-hemp flavor steamed bun in a small steamed bun according to claim 1, which is characterized in that: the method comprises the following steps:

the method comprises the following steps: dough kneading and dough standing: mixing flour and water, stirring, and standing the obtained dough for a period of time;

step two: preparing stuffing: mixing and stirring 19-29 parts of refined meat paste, 17-25 parts of fat meat paste, 21-32 parts of skin jelly, 1.6-2.4 parts of salt, 2.6-3.8 parts of monosodium glutamate, 4.8-7.2 parts of sugar, 0.16-0.24 part of pepper powder, 0.4-0.6 part of sesame oil, 1.5-2.4 parts of dark soy sauce, 2.4-3.6 parts of fresh june soy sauce and 0.8-1.2 parts of ginger;

step three: making a steamed bun wrapper: making dough after dough rising into small pieces, and making the small pieces of dough into wrapper;

step four: molding: taking a proper amount of stuffing and putting the stuffing on the wrapper, and wrapping the stuffing by the wrapper;

step five: and (3) cooking: putting the formed steamed stuffed buns into a cooking device for cooking to obtain cooked steamed stuffed buns;

step six: and (3) cooling: cooling the steamed stuffed buns;

step seven: freezing: freezing the cooled steamed stuffed buns;

step eight: packaging and refrigerating: and bagging and refrigerating the frozen steamed stuffed buns.

4. The preparation method of the pepper-hemp flavor steamed bun in a small steamed bun according to claim 3, which is characterized in that: in the step one, flour and water are mixed and stirred by a dough mixer to form dough; in the step one, flour and water can be manually mixed and stirred to form dough; the waking time in the step one is 10-20 minutes.

5. The preparation method of the pepper-hemp flavor steamed bun in a small steamed bun according to claim 3, which is characterized in that: in the second step, the mixing and stirring may be performed by a stirrer or manually.

6. The preparation method of the pepper-hemp flavor steamed bun in a small steamed bun according to claim 3, which is characterized in that: the preparation method of the steamed stuffed bun wrapper in the third step comprises the following steps: a. flattening the dough through a dough pressing machine; b. cutting the flat dough into proper size by a cutting machine; c. and pressing the cut dough into a dough cover with a proper size through a dough pressing machine again.

7. The preparation method of the pepper-hemp flavor steamed bun in a small steamed bun according to claim 3, which is characterized in that: in the fourth step, the molding can be carried out by making the wrapper and the filling into a steamed stuffed bun shape by a molding machine, or manually kneading the wrapper and the filling into a steamed stuffed bun shape.

8. The preparation method of the pepper-hemp flavor steamed bun in a small steamed bun according to claim 3, which is characterized in that: and step five, steaming the steamed stuffed buns in a food steamer at the temperature of 97-100 ℃ for 7-13 minutes.

9. The preparation method of the pepper-hemp flavor steamed bun in a small steamed bun according to claim 3, which is characterized in that: naturally cooling or air cooling is adopted for cooling in the sixth step, and the cooling is carried out to normal temperature; and step seven, the freezing is to freeze the cooled steamed stuffed buns in a refrigeration house, wherein the freezing temperature is-30 ℃, and the freezing time is 40-60 minutes.

10. The preparation method of the pepper-hemp flavor steamed bun in a small steamed bun according to claim 3, which is characterized in that: and step eight, packaging the frozen steamed stuffed buns by adopting a packaging bag, and putting the steamed stuffed buns into a refrigeration house at the temperature of-15 ℃ for refrigeration.

Technical Field

The invention relates to the technical field of preparation of small steamed buns, in particular to a small steamed buns with pepper and sesame taste and a preparation method thereof.

Background

With the acceleration of the pace of life of people, fast food is more and more popular with people, such as vegetable balls, steamed stuffed buns and the like which are popular at present, but with the improvement of the living standard of people, modern people pay more and more attention to the concept of green, nutrition and health.

Common steamed stuffed buns are similar in taste and cannot meet the requirements of people, and therefore the small steamed stuffed buns with the pepper and sesame taste and the preparation method thereof are provided.

Disclosure of Invention

The invention provides a pepper-hemp flavor steamed bun stuffed with buns and a preparation method thereof, which can effectively solve the problems in the background art.

In order to achieve the purpose, the invention provides the following technical scheme: the small steamed bun with the pepper and sesame taste comprises the following components in parts by weight: 19-29 parts of refined meat paste, 17-25 parts of fat meat paste, 21-32 parts of skin jelly, 1.6-2.4 parts of salt, 2.6-3.8 parts of monosodium glutamate, 4.8-7.2 parts of sugar, 0.16-0.24 part of ground pepper, 0.4-0.6 part of sesame oil, 1.5-2.4 parts of dark soy sauce, 2.4-3.6 parts of fresh june soy sauce, 0.8-1.2 parts of ginger, 9-13.5 parts of water and 20-30 parts of flour.

Further, 0.8-1 part of scallion and 0.05-0.1 part of star anise powder are also included.

Further, the preparation method of the small steamed bun with the pepper and sesame taste comprises the following steps:

the method comprises the following steps: dough kneading and dough standing: mixing flour and water, stirring, and standing the obtained dough for a period of time;

step two: preparing stuffing: mixing and stirring 19-29 parts of refined meat paste, 17-25 parts of fat meat paste, 21-32 parts of skin jelly, 1.6-2.4 parts of salt, 2.6-3.8 parts of monosodium glutamate, 4.8-7.2 parts of sugar, 0.16-0.24 part of pepper powder, 0.4-0.6 part of sesame oil, 1.5-2.4 parts of dark soy sauce, 2.4-3.6 parts of fresh june soy sauce and 0.8-1.2 parts of ginger;

step three: making a steamed bun wrapper: making dough after dough rising into small pieces, and making the small pieces of dough into wrapper;

step four: molding: taking a proper amount of stuffing and putting the stuffing on the wrapper, and wrapping the stuffing by the wrapper;

step five: and (3) cooking: putting the formed steamed stuffed buns into a cooking device for cooking to obtain cooked steamed stuffed buns;

step six: and (3) cooling: cooling the steamed stuffed buns;

step seven: freezing: freezing the cooled steamed stuffed buns;

step eight: packaging and refrigerating: and bagging and refrigerating the frozen steamed stuffed buns.

Further, the dough kneading in the step one can adopt a dough kneading machine to mix and stir the flour and the water to form dough; in the step one, flour and water can be manually mixed and stirred to form dough; the waking time in the step one is 10-20 minutes.

Further, in the second step, the mixing and stirring may be performed by a stirrer or manually.

Further, the preparation of the steamed stuffed bun wrapper in the third step comprises the following steps: a. flattening the dough through a dough pressing machine; b. cutting the flat dough into proper size by a cutting machine; c. and pressing the cut dough into a dough cover with a proper size through a dough pressing machine again.

Further, in the fourth step, the molding can be performed by making the wrapper and the filling into a steamed stuffed bun shape by a molding machine, or manually kneading the wrapper and the filling into a steamed stuffed bun shape.

Further, in the step five, the steamed stuffed bun is steamed in a food steamer, the steaming temperature is 97-100 ℃, and the steaming time is 7-13 minutes.

Further, the cooling in the sixth step adopts natural cooling or air cooling, and the cooling is carried out to the normal temperature; and step seven, the freezing is to freeze the cooled steamed stuffed buns in a refrigeration house, wherein the freezing temperature is-30 ℃, and the freezing time is 40-60 minutes.

Further, in the step eight, the frozen steamed stuffed buns are packaged by adopting a packaging bag and are placed into a refrigeration house with the temperature of-15 ℃ for refrigeration.

Compared with the prior art, the invention has the beneficial effects that:

1. the prepared small steamed bun stuffed with the meat paste, the fat meat paste and the skin jelly are used as main stuffing, so that the prepared small steamed bun stuffed with the meat paste is more unique in taste, full in meat flavor, unique in taste, juicy and tasty in stuffing of the steamed bun, and endless in aftertaste;

2. the sesame oil and pepper powder are matched with the small steamed bun, so that the fragrant flavor is sufficient, the taste layering is better, and the small steamed bun is not greasy.

Detailed Description

The following description of the preferred embodiments of the present invention is provided for the purpose of illustration and description, and is in no way intended to limit the invention.