Ye Chun 1
Ye Chun Food started from 1877 and belongs to Yangzhou Yang Zijiang Investment Development Group. Is a production and distribution company that integrates fresh processed products, food and related products, and is famous for its products such as Sandingbao and steamed dumplings. Ye Chun Food has obtained the food business license and food production license for central kitchen and collective catering, and successfully passed the ISO900 1 quality management system certification and ISO22000 food safety management system certification.
2, the dog ignored
Began at 1858, it is a world-renowned traditional snack, famous for its main product Goubuli steamed stuffed bun, and China Goubuli Group Co., Ltd., a model of food culture.
3. Fuchun
Yangzhou Fuchun Drinking and Clothing Group was established in 1885, which is a comprehensive enterprise focusing on catering and service. Fuchun is a famous brand of Huaiyang cuisine. It was established in 2003 in the production base of food industry. It introduces domestic and foreign production equipment, combines traditional skills with modern science and technology, and regulates the development and production of quick-frozen pastry and Huaiyang cuisine in an industrialized way.
4. Guangzhou Restaurant Likoufu
Being affiliated to Guangzhou Restaurant, the brand was founded in 1998, and it is the maker and participant of many national technical standards. Likoufu brand products cover eight series, including moon cakes, quick-frozen snacks, Cantonese-style bacon, snack food and Dragon Boat Festival dumplings. The company covers an area of 6,543,800 square meters and has developed into a large-scale comprehensive food processing base in South China, with more than 654.38+ 000 Likoufu food retail stores.
5. Bobby Bobby
Barbie was founded in 2003 and listed on the Shanghai Stock Exchange in 2020. This is a famous brand in China. It adopts the business model of brand management, industrial production, chain store sales, group meals and online and offline omni-channel sales, providing nearly 100 kinds of products such as steamed buns, steamed buns, coarse-grain snacks, fillings, porridge drinks, etc., with more than 2,900 stores covering Beijing, Guangdong, Jiangsu, Shanghai and other provinces.
6. Nanxiang Food
Nanxiang Food was established in 1993, specializing in the production of quick-frozen rice flour food. Its product line covers more than 50 varieties such as Nanxiang steamed buns, Shanghai wonton, steamed dumplings, spring rolls, sesame cakes, creamy yellow buns, fine sand buns, dumplings, white steamed buns and flower rolls. Besides being sold in the domestic market, its products are also exported to the United States, Canada, Australia and South Korea.
7. five halls
Yangzhou Wu Ting Food Group Co., Ltd. was established in 1956, which is an influential enterprise in the quick-frozen packaging industry and was transformed from Yangzhou No.1 Food Group as a whole.
8. miss
Founded in 1997, Miss Food is a large-scale professional frozen food manufacturer specializing in the research, development, production and sales of dumplings, glutinous rice balls, pasta, zongzi, wonton and leisure products. The company has five domestic production bases and 65,438+0 overseas production bases, with an annual production capacity of over 700,000 tons. Its marketing network covers the whole country and has entered the markets of nearly 20 countries and more than 70 regions such as the United States, Britain, Singapore and Australia.
9. Wufeng cold food
Wufeng cold food was founded in 1929, and now it is composed of Hong Kong Wufenghang Food Co., Ltd. and Hangzhou Business Travel Group under China Resources Group. It is a large-scale professional food enterprise group integrating R&D, frozen food production and sales. Wufeng cold food has many domestic and foreign production lines, such as automatic pulping system, ROLLE, LY20000, etc., and has established modern production bases in Hangzhou, Huzhou and Yangzhou, with an annual production capacity of 654.38+10,000 tons.
Expanding knowledge: the practice of steamed stuffed bun
First, the practice of vegetarian steamed buns
400g of wheat flour.
4 grams of yeast powder, rape moss 1 bar, auricularia auricula 1 bar, dried bean curd (fragrant dried) 1 bag.
Seasoning salt, 200g water, 5g sugar, sesame and sesame oil.
Steps:
1. After the water in the pot is boiled, add a little salt and cooking oil, blanch the vegetables in the pot and take them out for a shower immediately, so as to keep the vegetables green;
2. Soak Auricularia auricula in cold water, squeeze out excess water in vegetables, and cut into thin slices respectively;
3. Cut the dried incense into small grains;
4. Put vegetables, fungus and dried coriander into a container, add appropriate amount of sesame oil and mix well, add salt and fine sugar to taste, and finally add sesame seeds and mix well for later use;
5. Mix all the dough materials, knead them into dough by hand (or polish the dough with a dough press and harvest the round dough by hand), cover them and leave them at room temperature for 20 minutes, and roll them into buns with thick middle and thin edges.
6. Wrap the vegetable stuffing, oil the steamer, cover the lid, stir at room temperature 15 minutes, add cold water to the pot, steam on medium fire for 20 minutes, turn off the fire, and take it out after 3-5 minutes without opening the lid.
PS: The steamed buns made by myself are hygienic and delicious. If you want to save trouble, you can go directly to the brand store of steamed buns and eat with confidence.
Second, the practice of meat buns
The main ingredients are 400 grams of common flour, 450 grams of pork leg and 200 grams of warm water.
Accessories: sugar 15g, baking powder 2g, yeast 4g, onion 30g, ginger 10g, water 200g, a little salt, chicken essence 2g, pepper, soy sauce 1 spoon and 2 shallots.
Steps:
1. Cut the green onion into chopped green onion and chop the ginger;
2. Put the chopped chopped green onion, ginger and water into a cooking machine and beat them into onion Jiang Shui;
3. Chop pork into meat stuffing, then put it into a container, and add onion and Jiang Shui into the meat stuffing for three or four times;
4. Add salt, chicken essence, pepper and soy sauce and mix well;
5. Chop shallots and put them into the meat stuffing, stir them evenly, cover them with plastic wrap and put them in the refrigerator for refrigeration;
6. Stir the common flour, sugar, baking powder and yeast evenly, add warm water to knead evenly, cover with a wet cloth and wake up for 5- 10 minutes;
7. Knead the dough evenly, then divide it into dough with uniform size, flatten it with the palm of your hand, and roll it into dough with thick middle and thin edge with a rolling pin;
8. Take a piece of dough and put it into the pork stuffing, and knead the right thumb and forefinger into folds along the edge;
9. Put the raw embryo of steamed bread in a steamer and ferment it in a warm place;
10. After the volume of steamed buns is obviously increased, put them into the pot, boil them with high fire and steam them for 10 minute.
Tips:
1. Chop pork stuffing into minced meat. Chop as much pork as possible. Knead for a while, and the meat will be stronger.
2. When adding onion Jiang Shui to the meat stuffing, first add onion Jiang Shui, stir clockwise with chopsticks until the meat stuffing is thick, and then add onion Jiang Shui next time.
3, noodles must be done, otherwise the surface of steamed stuffed bun is not smooth, it will be ugly.
Third, the practice of pork and corn buns.
The main ingredients are 250g of flour and 250g of pork stuffing.
Accessories: carrot 1 root, appropriate amount of corn, yeast 3g (dry), salad oil, salt, ginger, soy sauce, oyster sauce, sesame oil, white sugar, water, white pepper, white sugar and shallot (appropriate amount).
Steps:
1. Mix all dough ingredients and knead into dough;
2. The dough is kneaded and fermented to be 2-2.5 times larger, and a honeycomb structure appears inside;
3. Chop carrots, onions and ginger;
4. Add soy sauce, salt, sugar, white pepper, oyster sauce, sesame oil and appropriate amount of water;
5. Stir evenly clockwise until the meat thickens;
6. The fermented dough is vented and divided into 10 small dough;
7. Roll the dough flat and round, thick in the middle and thin on both sides;
8. Take a proper amount of meat stuffing and put it on the dough;
9. Pinch the package;
10. Put the wrapped steamed bread on a steamer covered with gauze or brushed with oil, cover the lid, and make a second proofing. 10 minute.
1 1. Steam in the pot with cold water, boil and steam over medium heat for about 12 minutes, and uncover after 3 minutes.