Steamed bun is a staple food commonly eaten by the people of the Central Plains for thousands of years, and it is generally made with special shovels. When turning the tweezers, the size of the base fire of the skewer must be appropriate, and the time of the bun turning must be accurately grasped. Due to the labor-intensive nature of hand-baking, many young people lose this kitchen skill, which has been passed down from generation to generation. The birth of the steaming machine has undoubtedly brought new hope to the inheritance of traditional steamed bread.
Steamed bun is a staple food commonly eaten by the people of the Central Plains for thousands of years, and it is generally made with special shovels. When turning the tweezers, the size of the base fire of the skewer must be appropriate, and the time of the bun turning must be accurately grasped. Due to the labor-intensive nature of hand-baking, many young people lose this kitchen skill, which has been passed down from generation to generation.
Compared with the traditional manual steaming machine, the steaming machine has two characteristics: high production efficiency and high degree of automation. The dough is put into a dough hopper, cut into small doughs of the same size, put on the forming device, and then matured; One in 5 seconds, it can produce 700 steamed buns per hour, and one device can replace 15 people. High efficiency, faster than handmade; Less staff, only two employees can produce; The taste is gluten, with a traditional noodle aroma. [1]
Chinese cuisine pays attention to the production process, and the complicated process is also the difficulty of promoting Chinese fast food.
The Changge dynasty wanted to turn Henan's traditional diet into fast food, and first started with "automation" and developed the "noodle braised machine" and "steaming machine", which are also patented products.
Wang Chaomin told the reporter that he had studied the "automation" of Henan diet for half his life.
"Henan people love to eat braised noodles, and our couple first developed the first braised noodle machine in 1999." He said that many of the machines used to make braised dough blanks in the market and restaurants use their own products.
This time, the "steaming machine" he invented looks more like a small pastry kitchen. "Put the flour in, the equipment automatically mixes the dough, then squeezes it into a dough, flattens it and puts it on the platform of the flapjack, manually turns it a few times, and it is done. It can produce 700 steamed buns per hour. ”
