Early in the morning in May, I sat on the high-speed train returning from Chifeng to Tianjin, looking out the window at the passing North China Plain, and was suddenly pulled back to reality by a ring of mobile phones. The strange number beating on the screen, intuition tells me that there must be something urgent to call so early, press the answer button, the receiver comes with a northwest accent male voice: Hello, is it Master Liu Er of Sanhao Machinery? I'm Chen from Yulin, Shaanxi. I'd like to talk to you about steamed stuffed bun machine.   Lao Chen's voice sounded a bit anxious. He runs three chain steamed buns shops in Yulin and has been worried about labor costs recently:

now employs a master who is skilled in making steamed buns, with a monthly salary of no more than six to seven thousand yuan, but he has to start work every day at 3 a.m., and young people are not willing to do this hard work. What makes

even more anxious is that as takeout orders surge, the existing handmade efficiency cannot keep up with demand. Sometimes customers have to wait half an hour after placing an order, and there are more and more negative reviews.

'When talked about the key point, Lao Chen suddenly mentioned the word   frozen steamed buns . Sanhao was a little surprised at the time, but he laughed heartily:  , don't be surprised, my cousin opened a steamed bun shop in Xi'an and used your  Sanhao 360 frozen green steamed bun machine. I have visited it. The steamed buns made in the early morning are directly put into the cold storage. When steamed in the morning, they are no different from the freshly made ones. They are so soft!

It turned out that he had been secretly observing for a long time and even studied the working videos of different steamed bun machines.

I wondered why the quick-frozen steamed buns made by some machines either collapsed or leaked soup. What kind of tricks do Sanhao machines have?Faced with Lao Chen's questions,

decided to start with the core technology. Many people think that the key to quick-freezing steamed buns is only the dough, but in fact, a qualified special machine for quick-freezing green must pass three levels:   Level 1: The gentle philosophy of the stuffing supply system   The wrough-style filling supply of traditional steamed bun machines often squeezes the filling, just as water will come out when holding the wet dough tightly with your hands. The meat filling will easily release water after being squeezed through the cell wall, causing the steamed buns to shed tears during steaming . Our Sanhao 360 model adopts a hand-like picking method for filling, which is as gentle as an old master picking the filling with chopsticks. The filling keeps the grains intact during the transfer process, which not only avoids water loss, but also allows the filling to be evenly distributed when the steamed buns are formed. Lao Chen nodded his head straight when he heard this: No wonder I looked at my cousin's steamed buns. After biting them, you can still see the grains in the meat filling, unlike the ones made by some machines that look like paste. "

Second Pass: The Rigidity and Flexibility of the Pressing Roller The  dough pressing roller is the core component that determines the quality of the dough. Although the smooth roller of ordinary machines can thin the dough, it will destroy the gluten network and cause the skin to crack after quick freezing. The double thread bionic dough pressing roller

developed by Sanhao Co., Ltd., has a surface that imitates the texture of the hand-kneaded dough. When pressing the dough, it can not only make the dough even thick, but also retain the elasticity of the gluten. Speaking of this, Sanhao gave an example:

is like rolling the dumpling skin, the master will turn and press it while pressing to make the dough slightly thinner and slightly thicker in the middle. In this way, the wrapped buns have beautiful folds and will not collapse the waist after steaming.

Three Levels: Process Wisdom of Industrial Production In order to achieve mass production of  frozen buns, we must open the entire chain of Pace skin-wrapping stuffing-quick-freezing-storage

 Our Sanhao steamed bun machine has designed a frequency conversion speed regulation system to match the flow rates of different fillings. At the same time, when docking the temperature control data of the tunnel quick-freezing warehouse, Lao Chen interrupted and said: I have seen some machines wrap quickly, but after quick freezing, either the skin is dead or the stuffing is frozen into hard masses. Pace Sanhao explained: Pace Pace is like frying, and the heat and  timing Pace are indispensable. In fact, when it comes to quick-frozen raw steamed buns, we have done about 127 quick freezing tests in our research and development. We found that when the central temperature of the buns drops to -18℃, the gluten and filling cells are just in a good frozen state, which can not only lock in moisture, but also not destroy the taste.  The two-hour drive of  passed unknowingly during the conversation. Lao Chen later said:

' I plan to order two models 360 first to build the central kitchen. Nowadays, young people all like to sleep in. If we can launch the Frozen Green Bun Set Package customers can steam directly at home. Before hung up the phone, he suddenly lamented: used to think that machines have no soul, but now I know that good machines turn the craftsmanship of the old master into visible parameters. '

Food shops are using technology to reconstruct the breakfast landscape. The value of a Sanhao steamed bun maker has long surpassed 's time-saving and labor-saving tool attributes. It carries the catering staff's insistence on quality, pursuit of efficiency, and exploration of the inheritance of traditional food in the new era.

If each steamed bun has its own story, then this quick-frozen green steamed bun machine that travels through the cold chain is writing a new chapter in the industrialization of traditional gourmet breakfast. When the morning steam rises again, those who wake up from the cold storage, with the temperature of technology and the warmth of craftsmanship, will surely become a safe choice for more people.