阅读说明：本技术 一种烤包子及其制造方法 (Baked steamed stuffed bun and manufacturing method thereof ) 是由 孙胜斌 于 2019-07-12 设计创作，主要内容包括：本发明公开了一种烤包子及其制造方法,涉及食品加工技术领域,烤包子的结构为多重空间立体空间多层复式面皮。本发明极大的减少了技术难度、劳动强度、能源消耗、用工成本、环境污染。效率提升两倍以上。其次：不再依赖馕坑,打破了烤包子和馕坑的关联关系；不再依赖特定人群和专业人士；技术和设备容易获得和掌握；烤包子不再局限于清真食品范畴；既可以商业推广也便于家庭制作；为普及大众和丰富品种提供了可能。传统文化可以发扬光大,可成为创业人员和下岗再就业人员的职业选择。(The invention discloses a baked steamed stuffed bun and a manufacturing method thereof, and relates to the technical field of food processing. The invention greatly reduces the technical difficulty, the labor intensity, the energy consumption, the labor cost and the environmental pollution. The efficiency is improved by more than two times. Secondly, the method comprises the following steps: the crusty pancake pit is not relied on, and the incidence relation between the baked steamed stuffed buns and the crusty pancake pit is broken; no longer depends on specific people and professionals; the technology and equipment are easy to obtain and master; the baked steamed stuffed buns are not limited to the Islamic food category any more; not only can be commercially popularized, but also is convenient for home production; provides possibility for popularizing the public and enriching the varieties. The traditional culture can be developed and bright, and can become the professional choice of entrepreneurs and post employment personnel.)

1. A baking bag is characterized in that: the structure of the baked steamed stuffed bun is a multi-space three-dimensional multi-layer compound wrapper.

2. The baking bag according to claim 1, wherein: the structure of the baking bag is multiple three-dimensional, and the main body of the baking bag is changed into a plurality of spaces.

3. The baking bag according to claim 1, wherein: the dough sheet of the baked steamed stuffed bun is of multiple layers, and the sheet at the edge part of the baked steamed stuffed bun is scattered.

4. A method for manufacturing baked steamed stuffed buns is characterized in that: the preparation steps are as follows:

the first step is as follows: putting the stuffing into the rolled wrapper;

the second step is that: the wrapper is vertically folded in half, and a larger part is reserved in the folded area;

the third step: vertically folding the film once again;

the fourth step: connecting and pinching corner parts at two sides;

and a sixth step: forming a product;

the seventh step: putting into a baking device to bake out the steamed stuffed buns.

Technical Field

The invention relates to the technical field of food processing, in particular to a baked steamed stuffed bun and a manufacturing method thereof.

Background

The baked steamed stuffed buns (Sasa, a Uygur language, is a food made by the Uygur nationality in China, and is generally baked by crusty pancakes and mastered by the Uygur nationality craftsman in China) have been in history for more than one thousand years. The newly baked steamed stuffed bun is yellow and bright in oil, crisp in skin and fragrant in meat, fragrant in smell and not good for people. Most restaurants and food stalls in cities and countryside of Xinjiang, China are sold like the Chinese Beijing meat-sandwiched baked cake and Tianjin dog-uncooked steamed stuffed bun, and are popular with customers.

The known baked steamed stuffed buns are all baked in a crusty pancake pit by rolling the dough into a wrapper and taking beef, mutton and onion as stuffing. The old practice is continued until now and basically unchanged. The land-based baked bag is baked in a crusty pancake pit. Like the crusty pancake, the baked crusty pancake is a valuable embodiment of the crusty pancake pit. Leaving the crusty pancake hole, the two kinds of food are not perfect.

The wrapper is made of dead flour, a small amount of water is added, salt, eggs and vegetable oil are added to the dead flour to form harder flour, the flour is proofed and rolled into a thin wrapper with a thicker middle part, and the common method is to fold four sides of the wrapper to wrap stuffing into a square shape. In the Hetian area, the round shape is formed, and in the Yili area, the cylindrical shape is formed by holding with one hand.

The stuffing is diced by beef and mutton, certain mutton fat and onion are added, salt, cumin powder and pepper are added for seasoning, and a small amount of water is added to the soup.

The crusty pancake pit (a crusty pancake pit with an inner cavity in a inverted water tank type, an opening at the upper end, a fire at the bottom and a mud added with salt at the inner wall is used for smearing and baking the crusty pancake pit, the crusty pancake pit is generally made of firewood and coal, and the crusty pancake pit which is heated by gas and electricity is also provided at present, and auxiliary tools are an iron drill rod and an iron spoon which are long enough and used for prying the cooked steamed stuffed bun.

The baking link is complex, the fire is set up in the crusty pancake pit in advance, the inner wall of the crusty pancake pit is heated to a certain temperature of about 300 ℃, a part of fire is removed, then the salt solution is raised by hands and uniformly sprinkled on the inner wall of the crusty pancake pit to reduce the surface temperature, and one purpose is that the temperature of the epidermis is slightly cool and the heat in the crusty pancake pit is slowly released outwards; then the wrapped uncooked steamed stuffed buns are dipped with saline water and manually and rapidly pasted on the inner wall of the crusty pancake pit one by one to be stacked; covering a cover, baking tightly, and curing the baked steamed stuffed buns under the action of high temperature and water vapor; after 10 minutes of smoldering, the cover is opened to increase the fire power; baking for 5 minutes in an open mouth, and after the heating and water draining of the link, coloring the surface of the baked steamed stuffed bun to become yellow and bright; and (4) judging the baked steamed stuffed buns to be taken out of the pit successively according to the color. So there are generally 7 links: preheating, watering, dipping the raw steamed stuffed buns in saline water, pasting the steamed stuffed buns on the wall of the Nang pit, tightly baking for 10 minutes, baking for 5 minutes by open heating, and prying off the cooked steamed stuffed buns in sequence and taking out.

Because the pit wall of the naan is preheated to more than 300 ℃, the bottom of the baked pancake stuck on the pit wall is directly baked by a kang, so that partial moisture is lost and becomes crisp, the face is golden yellow and slightly has toughness to wrap the stuffing, and the moisture of the meat stuffing is well locked and juicy. The perfect traditional baked steamed stuffed bun has the advantages of yellow, bright, soft and tough surface, delicious and juicy meat stuffing, crisp bottom wrapper and fragrant flour, and is finished once, unlike the Shanxi Chinese hamburger which is finished in two steps.

The steamed stuffed bun has 3 kinds of tastes, and the steamed stuffed bun has two kinds of tastes, and the bread and the steamed bread have only one kind of taste. The baked steamed stuffed bun integrates the contradiction that the wrapper is crisp and the stuffing is juicy, and is durable for thousands of years due to the advantages.

However, the uniqueness of the baked steamed stuffed bun also causes limitation, the production of the baked steamed stuffed bun and the crusty pancake pit form a one-to-one correlation relationship, and the correlation is lost depending on the crusty pancake pit and the pure-cooked operation experience, so that the perfect baked steamed stuffed bun can not be baked.

In summary, the conventional steamed stuffed bun has the following disadvantages:

1. the operation is complex and the technical requirement on human is high.

2. The labor intensity is high, and the patient is easy to fatigue and often scalded.

3. Depending on the crusty pancake hole.

4. The crusty pancake pit equipment is backward, polluted and large in occupied area.

5. The thermal efficiency of the pneumatic and electric crusty pancake pit is low, the cost is greatly increased, and particularly, the power of each electric crusty pancake pit is 30 kw.

6. It is difficult to achieve the effect of the original practice with other devices.

7. The variety is monotonous.

8. The baking time is long, including the steps of attaching raw steamed stuffed buns, baking and taking cooked steamed stuffed buns, and the operation time of each oven is generally 30-40 minutes.

9. There is no possibility to continue to promote optimization.

10. Not meeting the requirements of environmental protection policy and social development trend.

Because of the defects of the traditional method, the practitioner urgently wants to adopt a simpler method for manufacturing. Many attempts have been made to bake steamed stuffed buns, represented by the well-known yurgur cuisine, by using an oven instead of the conventional device. Because of different heat conduction modes, the baked steamed stuffed bun wrapper is not crisp, the main taste of the original baked steamed stuffed bun is not available, and all electric ovens cannot simultaneously show the three tastes of the baked steamed stuffed bun. Yet another way is to make the steamed stuffed bun in an oven, and add vegetable oil or butter into the wrapper, called as the pastry baked steamed stuffed bun, which has a crispy and oily mouthfeel and loses the flour flavor. Is not recognized by the general public, and in particular by the Uygur consumers.

Disclosure of Invention

Technical problem to be solved

The invention grasps the core that the baked steamed stuffed bun has three taste characteristics, creatively starts from the structure of the baked steamed stuffed bun, overcomes various problems depending on the crusty pancake pit, avoids the short board of the baking oven in the crusty pancake pit, changes the bottom crackling into the top crackling, the edge crackling and the corner crackling by a method, has better overall taste than the traditional mode, is easy to operate and is suitable for common equipment.

(II) technical scheme

In order to achieve the purpose, the invention is realized by the following technical scheme: a baked steamed stuffed bun has a structure of multiple spatial three-dimensional space multilayer compound dough sheets.

Preferably, the structure of the baking bag is multiple three-dimensional, and the main body of the baking bag is changed into a plurality of spaces.

Preferably, the wrapper of the baked steamed stuffed bun is of multiple layers, and the wrapper on the edge part of the baked steamed stuffed bun is scattered.

A method for preparing baked steamed stuffed bun comprises the following steps:

the first step is as follows: putting the stuffing into the rolled wrapper;

the second step is that: the wrapper is vertically folded in half, and a larger part is reserved in the folded area;

the third step: vertically folding the film once again;

the fourth step: connecting and pinching corner parts at two sides;

and a sixth step: forming a product;

the seventh step: putting into a baking device to bake out the steamed stuffed buns.

The invention starts from the structure of the baking bag, creatively changes the single-layer bag wrapper into a compound multilayer, the structure is multiple and three-dimensional, the wrapper at the edge part is scattered, and the main body is changed into a plurality of spaces; the heated area is increased, the wrapper part is fully heated under the action of hot air flow and the moisture in the wrapper part is taken away, so that the wrapper of the steamed stuffed bun becomes crisp, and the baking time is shortened by more than half.

The structure reduces the area of the bottom, increases the area of the top and the edge, and changes the bottom crackling into the top, the edge and the corner crackling. The heat is fully absorbed and the moisture is emitted in the heating process, and the crisp crust is quickly achieved. Is suitable for batch production, and can achieve crisp surface, delicious and juicy meat stuffing and yellow, bright, soft and tough bottom surface. The mode is suitable for an oven and a traditional crusty pancake pit, and the eating taste is equal to or even superior to the original effect of baking crusty pancake pits.

(III) advantageous effects

The invention provides a baked steamed stuffed bun and a manufacturing method thereof, which have the following beneficial effects:

the invention greatly reduces the technical difficulty, the labor intensity, the energy consumption, the labor cost and the environmental pollution. The efficiency is improved by more than two times. Secondly, the method comprises the following steps: the crusty pancake pit is not relied on, and the incidence relation between the baked steamed stuffed buns and the crusty pancake pit is broken; no longer depends on specific people and professionals; the technology and equipment are easy to obtain and master; the baked steamed stuffed buns are not limited to the Islamic food category any more; not only can be commercially popularized, but also is convenient for home production; provides possibility for popularizing the public and enriching the varieties. The traditional culture can be developed and bright, and can become the professional choice of entrepreneurs and post employment personnel.

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.

In the description of the present invention, it is to be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", "axial", "radial", "circumferential", etc., indicate orientations and positional relationships based on the embodiments shown, and are used merely for convenience of description and for simplicity of description, and do not indicate or imply that the device or element referred to must have a particular orientation, be constructed and operated in a particular orientation, and therefore, should not be considered as limiting the present invention.

The invention provides a technical scheme that: a baked steamed stuffed bun has a structure of multiple spatial three-dimensional space multilayer compound dough sheets.

As a preferred technical scheme of the invention: the structure of the baking bag is multiple three-dimensional, and the main body of the baking bag is changed into a plurality of spaces.

As a preferred technical scheme of the invention: the dough sheet of the baked steamed stuffed bun is of multiple layers, and the sheet at the edge part of the baked steamed stuffed bun is scattered.

A method for preparing baked steamed stuffed bun comprises the following steps:

the first step is as follows: putting the stuffing into the rolled wrapper;

the second step is that: the wrapper is vertically folded in half, and a larger part is reserved in the folded area;

the third step: vertically folding the film once again;

the fourth step: connecting and pinching corner parts at two sides;

and a sixth step: forming a product;

the seventh step: putting into a baking device to bake out the steamed stuffed buns.

The invention starts from the structure of the baking bag, creatively changes the single-layer bag wrapper into a compound multilayer, the structure is multiple and three-dimensional, the wrapper at the edge part is scattered, and the main body is changed into a plurality of spaces; the heated area is increased, the wrapper part is fully heated under the action of hot air flow and the moisture in the wrapper part is taken away, so that the wrapper of the steamed stuffed bun becomes crisp, and the baking time is shortened by more than half.

The structure reduces the area of the bottom, increases the area of the top and the edge, and changes the bottom crackling into the top, the edge and the corner crackling. The heat is fully absorbed and the moisture is emitted in the heating process, and the crisp crust is quickly achieved. Is suitable for batch production, and can achieve crisp surface, delicious and juicy meat stuffing and yellow, bright, soft and tough bottom surface. The mode is suitable for an oven and a traditional crusty pancake pit, and the eating taste is equal to or even superior to the original effect of baking crusty pancake pits.

The electrical components presented in the document are all electrically connected with an external master controller and 220V mains, and the master controller can be a conventional known device controlled by a computer or the like.

In conclusion, the baking steamed stuffed bun and the manufacturing method thereof greatly reduce the technical difficulty, the labor intensity, the energy consumption, the labor cost and the environmental pollution. The efficiency is improved by more than two times. Secondly, the method comprises the following steps: the crusty pancake pit is not relied on, and the incidence relation between the baked steamed stuffed buns and the crusty pancake pit is broken; no longer depends on specific people and professionals; the technology and equipment are easy to obtain and master; the baked steamed stuffed buns are not limited to the Islamic food category any more; not only can be commercially popularized, but also is convenient for home production; provides possibility for popularizing the public and enriching the varieties. The traditional culture can be developed and bright, can become the professional choice of entrepreneurs and post-employment personnel, is suitable for modern ovens and traditional crusty pancake pits, and has a taste comparable to or even better than that of the traditional baking method.

It is noted that in the present disclosure, unless otherwise explicitly specified or limited, a first feature "on" or "under" a second feature may be directly contacted with the first and second features, or indirectly contacted with the first and second features through intervening media. Also, a first feature "on," "over," and "above" a second feature may be directly or diagonally above the second feature, or may simply indicate that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature may be directly under or obliquely under the first feature, or may simply mean that the first feature is at a lesser elevation than the second feature.

The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.