阅读说明：本技术 一种鲜肉包及其制备方法 (Fresh meat bun and preparation method thereof ) 是由 梁团结 郭小焕 只伟民 魏来 张侠义 孙志流 于 2019-03-09 设计创作，主要内容包括：本发明属于食品加工技术领域,特别公开了一种鲜肉包及其制备方法,所述鲜肉包由面皮和馅料包馅而成,面皮包括以下重量份的原料：面粉1500份、干酵母20-30份、水700-750份；馅料包括以下重量份的原料：五花肉950-1050份、干酵母10-15份、脂肪分解酶2-5份、食用盐35-40份、白糖15-25份、味精25-30份、胡椒粉15-25份、料酒25-30份、酱油45-55份、葱80-120份、姜10-30份。本发明的鲜肉包主要通过和面发酵、馅料制备以及包馅制备而成,具有松软可口、便于人体消化吸收的特点。(The invention belongs to the technical field of food processing, and particularly discloses a fresh meat bun and a preparation method thereof, wherein the fresh meat bun is prepared by wrapping stuffing with wrappers and stuffing, and the wrappers comprise the following raw materials in parts by weight: 1500 parts of flour, 20-30 parts of dry yeast and 750 parts of water; the stuffing comprises the following raw materials in parts by weight: 1050 parts of streaky pork 950-containing materials, 10-15 parts of dry yeast, 2-5 parts of lipolytic enzyme, 35-40 parts of edible salt, 15-25 parts of white sugar, 25-30 parts of monosodium glutamate, 15-25 parts of pepper powder, 25-30 parts of cooking wine, 45-55 parts of soy sauce, 80-120 parts of green onion and 10-30 parts of ginger. The fresh meat bun is mainly prepared by dough making fermentation, stuffing preparation and stuffing wrapping, and has the characteristics of softness, delicious taste and convenience for digestion and absorption by a human body.)

1. A fresh meat bun is prepared by wrapping stuffing with flour wrapper and stuffing, and is characterized in that,

the wrapper comprises the following raw materials in parts by weight: 1500 parts of flour, 20-30 parts of dry yeast and 750 parts of water;

the stuffing comprises the following raw materials in parts by weight: 1050 parts of streaky pork 950-containing materials, 10-15 parts of dry yeast, 2-5 parts of lipolytic enzyme, 35-40 parts of edible salt, 15-25 parts of white sugar, 25-30 parts of monosodium glutamate, 15-25 parts of pepper powder, 25-30 parts of cooking wine, 45-55 parts of soy sauce, 80-120 parts of green onion and 10-30 parts of ginger.

2. The fresh meat bun as claimed in claim 1, wherein said flour is a mixture of wheat flour and corn flour.

3. The fresh meat bun according to claim 1, wherein the weight ratio of wheat flour to corn flour is 3: 1.

4. The fresh meat bun according to claim 1, wherein said filling further comprises 2-5 parts of papain.

5. The method for preparing the fresh meat bun according to any one of claims 1-4, comprising the steps of:

firstly, dough fermentation: adding dry yeast and water into flour, kneading into dough, fermenting to obtain fermented dough, and refrigerating for later use;

secondly, preparing stuffing:

② -1, preparing minced streaky pork, scallion and ginger, and mixing uniformly to obtain a mixture;

secondly-2, adding dry yeast, lipolytic enzyme, edible salt, white sugar, monosodium glutamate, pepper powder, cooking wine, soy sauce and other auxiliary materials into the mixture obtained in the second step-1, uniformly mixing, fermenting to obtain stuffing, and refrigerating for later use;

③ stuffing wrapping: and (4) putting the fermented dough obtained in the step (I) and the stuffing obtained in the step (II) into a steamed stuffed bun making machine, and automatically making the fermented dough into a wrapper and wrapping the stuffing in the wrapper to form a corresponding fresh meat bun.

6. The preparation method of the fresh meat bun as claimed in claim 5, wherein in step (r), the leavening condition of the leavened dough is leavening for 3-4h at 26-28 ℃.

7. The method for preparing fresh meat bun as claimed in claim 5, wherein in step (i), the ambient humidity of the fermented dough is 70% -72%.

8. The preparation method of the fresh meat bun according to claim 5, wherein in the second step, the stuffing is fermented at 30-32 ℃ for 0.5-1 h.

9. The preparation method of the fresh meat bun as claimed in claim 5, wherein the refrigerating temperature in the step (r) and the step (r) is 0-2 ℃.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a fresh meat bun and a preparation method thereof.

Background

The steamed stuffed buns are traditional fermented foods in China and are deeply loved by consumers. Most people often take steamed stuffed buns as staple food in breakfast and dinner, and a plurality of special steamed stuffed buns are spread in streets and alleys. With the continuous improvement of living standard of people, people also put forward new requirements on the quality of steamed stuffed buns, and the steamed stuffed buns are full and pursue nutrition, functionality, health care and the like, so the improvement of the traditional steamed stuffed buns processing formula becomes the focus of the research of the steamed stuffed bun industry.

At present, the used steamed stuffed buns are meat buns and vegetable buns generally, wherein the meat buns are deeply favored by people due to good taste and high nutrition. However, meat products are usually chewed repeatedly and are not easily digested and absorbed by human bodies, and particularly for the elderly, the chewing ability and the digestive system of the meat products are somewhat degraded, so that dyspepsia occurs.

Disclosure of Invention

Aiming at the defects in the prior art, the invention aims to provide a fresh meat bun which is soft and tasty and is convenient for human body digestion and absorption.

The second purpose of the invention is to provide a preparation method of the fresh meat bun, which is simple to operate, and the prepared fresh meat bun has unique taste.

In order to achieve the first object, the invention provides the following technical scheme:

a fresh meat bun is prepared by wrapping stuffing with wrapper and stuffing,

the wrapper comprises the following raw materials in parts by weight: 1500 parts of flour, 20-30 parts of dry yeast and 750 parts of water;

the stuffing comprises the following raw materials in parts by weight: 1050 parts of streaky pork 950-containing materials, 10-15 parts of dry yeast, 2-5 parts of lipolytic enzyme, 35-40 parts of edible salt, 15-25 parts of white sugar, 25-30 parts of monosodium glutamate, 15-25 parts of pepper powder, 25-30 parts of cooking wine, 45-55 parts of soy sauce, 80-120 parts of green onion and 10-30 parts of ginger.

By adopting the technical scheme, the dry yeast is added, and the dry yeast can convert glucose in the dough formed by the flour into carbon dioxide and water under the action of the water to generate a honeycomb-shaped tissue structure, so that the dough is expanded and softened. The lipolytic enzyme can degrade the oil in streaky pork to generate fatty acid, glycerol and other substances which are convenient for human body to absorb. In addition, the fatty acid generated by the decomposition of the grease can accelerate the growth rate and the survival rate of the yeast to a certain extent, so as to promote the fermentation of the yeast, and the generated carbon dioxide can increase the softness of the stuffing, so that the stuffing can be quickly digested and absorbed by people. The seasoning such as scallion, ginger and the like is also added in the invention, so that the fishy smell of streaky pork can be reduced, and the fresh pork bun has unique taste and accords with the taste of the public.

Further, the flour is formed by mixing wheat flour and corn flour.

Further, the weight ratio of the wheat flour to the corn flour is 3: 1.

By adopting the technical scheme, the wheat flour is rich in protein, carbohydrate, vitamins and mineral substances such as calcium, iron, phosphorus, potassium, magnesium and the like, and has the effects of nourishing the heart, tonifying the kidney, strengthening the spleen and nourishing the stomach; the corn flour contains a large amount of lecithin, linoleic acid, grain alcohol, vitamins and the like, and has the effects of reducing blood pressure, reducing blood fat, resisting arteriosclerosis, delaying aging, promoting intestinal peristalsis and the like; the two components are mixed for use, so that the advantages of the two components can be concentrated, and the nutritional requirements of children and old people can be well met. In addition, the wheat flour and the corn flour are mixed, so that the prepared dough skin can reduce the tooth adhesion, and people can digest and absorb the dough better.

Further, the stuffing also comprises 2-5 parts of papain.

By adopting the technical scheme, the flour, the streaky pork and the like contain certain content of protein, and as part of people have poor absorption effect on the protein, the papain can better decompose the part of protein, so that more nutrient components in the fresh meat bun are effectively absorbed. In addition, because the decomposition temperature of the papain is higher than that of the lipolytic enzyme, the decomposition effect of the papain on the lipolytic enzyme can be ignored in the working process of the lipolytic enzyme, and the papain acts only in the cooking process of the fresh meat bun to decompose the protein in the raw materials and decompose the lipolytic enzyme at the same time, so that amino acid and other nutrient substances which are convenient for the human body to absorb are generated.

In order to achieve the second object, the invention provides the following technical scheme:

a preparation method of fresh meat bun comprises the following steps:

firstly, dough fermentation: adding dry yeast and water into flour, kneading into dough, fermenting to obtain fermented dough, and refrigerating for later use; secondly, preparing stuffing:

② -1, preparing minced streaky pork, scallion and ginger, and mixing uniformly to obtain a mixture;

secondly-2, adding dry yeast, lipolytic enzyme, edible salt, white sugar, monosodium glutamate, pepper powder, cooking wine, soy sauce and other auxiliary materials into the mixture obtained in the second step-1, uniformly mixing, fermenting to obtain stuffing, and refrigerating for later use;

③ stuffing wrapping: and (4) putting the fermented dough obtained in the step (I) and the stuffing obtained in the step (II) into a steamed stuffed bun making machine, and automatically making the fermented dough into a wrapper and wrapping the stuffing in the wrapper to form a corresponding fresh meat bun.

By adopting the technical scheme, the dough and the stuffing are fermented respectively, so that the fermentation effect is optimal, the mass production is facilitated, the production efficiency of the fresh meat bun is improved, the operation is simple, the production cost is reduced, and the prepared fresh meat bun has unique taste.

Further, in the step I, the fermentation condition of the fermented dough is 26-28 ℃ for 3-4 h.

Further, in the step I, the environmental humidity of the fermented dough is 70% -72%.

By adopting the technical scheme, when the fermentation temperature of the dough is 26-28 ℃ and the fermentation humidity is 70% -72%, the yeast can rapidly ferment, and when the fermented dough is fermented for 3-4h, the dough made by the fermented dough tastes soft and melts in the mouth, so that the dough is convenient for digestion and absorption of people.

Further, in the second step, the stuffing is fermented for 0.5 to 1 hour at the temperature of between 30 and 32 ℃.

By adopting the technical scheme, when the fermentation temperature of the stuffing is 30-32 ℃, the activities of the lipolytic enzyme and the cellulase are stronger, the lipolytic enzyme and the cellulase can better exert the decomposition function, and simultaneously, the fermentation of the yeast is promoted, so that the stuffing has good mouthfeel.

Further, the refrigeration temperature in the first step and the second step is 0-2 ℃.

By adopting the technical scheme, when the refrigeration temperature is 0-2 ℃, the propagation of yeast and the activity of enzyme can be inhibited, so that the fresh meat bun can be well preserved.

In conclusion, the invention has the following beneficial effects:

1. according to the invention, yeast is added into the wrapper and the stuffing for fermentation, so that the prepared fresh meat bun is soft and delicious, and more nutrient components in the stuffing are quickly digested and absorbed by a human body by using lipolytic enzyme, so that the fresh meat bun has unique mouthfeel;

2. the flour is formed by mixing the wheat flour and the corn flour, so that the nutritional requirements of people can be better met, the tooth adhesion condition can be reduced in the eating process, and the flour is convenient for people to digest and absorb better;

3. the papain added in the invention can promote the protein in the fresh meat packet to be decomposed into amino acids and other nutrient substances which are convenient for people to absorb;

4. the invention respectively ferments the dough and the stuffing to achieve the best fermentation effect, is convenient for the mass production of the fresh meat bun by combining the use of the bun making machine, improves the production efficiency, and has the characteristics of simple operation and production cost reduction.

Drawings

Fig. 1 is a process diagram for preparing the fresh meat packet of the present invention.

Detailed Description

The present invention will be described in further detail with reference to the accompanying drawings.