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This frozen steamed bun is made with wheat flour, native purple sweet potatoes and white corn flour as core ingredients. A small amount of white sugar is added to adjust flavor, with the dosage controlled to deliver mild sweetness. The product is formulated to incorporate whole grain elements into daily diets, with no harmful additives included in the recipe.
This product adapts to various commercial use cases. For hotels and full-service restaurants, it can be added to Chinese-style breakfast menus or dim sum selections to enrich dish variety. For corporate and institutional cafeterias, it provides a whole grain staple option that caters to employees with preferences for lighter meals. For catering services for festive gatherings and family events, it serves as a traditional-style delicacy that fits diverse dietary preferences. It also works for grab-and-go food outlets, as its quick cooking speed supports fast order turnover during peak hours.
The product uses a blend of wheat flour and white corn flour as the dough base, with native purple sweet potato incorporated into the filling. The formula retains dietary fiber and vitamins from the grain and root vegetable ingredients, aligning with current trends toward whole grain diets. All raw materials go through standard sourcing and inspection procedures before entering the production process.
The product is manufactured in a modern production facility with a clean workshop environment. Every production step, from raw material intake to final packaging, follows standardized operating procedures and undergoes routine quality checks. Allergen information is clearly marked on the packaging, which helps commercial buyers meet food safety labeling requirements in their operations.
The product is processed with quick-freezing technology immediately after production, which locks in freshness, nutrients and the texture of freshly steamed buns. Each unit is individually sealed in packaging that prevents cross-contamination during storage and transport. This preservation method allows for long-term frozen storage while maintaining consistent product quality, supporting flexible inventory management for commercial buyers.
No thawing is required before cooking. Kitchen staff can place the frozen buns directly into a steamer with boiling water, and they are ready to serve after steaming until tender. The simple cooking process reduces preparation time for food service teams, making the product suitable for busy breakfast services, quick-service restaurants and catering events with tight schedules.
Item | Per 100g % | Daily Value× |
|---|---|---|
Energy | 1023kJ | 12% |
Protein | 5.2g | 9% |
Fat | 1.5g | 3% |
-Saturated fat | 0.4g | 2% |
Carbohydrate | 51.7g | 17% |
-Yitang | 14.2g | |
Sodium | 9mg | 0% |
Bring water to a boil in a steamer, then place the steaming rack inside the equipment.
Check the product packaging for air leaks. Do not serve the product if the package shows signs of damage or inflation.
Take the Frozen Steamed Purple Potato Bun directly from frozen storage and place it on the steaming rack without thawing. Cover the steamer with the lid.
Steam for 10 minutes until the buns become soft and fluffy. Serve promptly after cooking to preserve the best texture and flavor.
For commercial locations with high serving volume, multiple steamers can be operated in parallel to meet peak demand. The standardized cooking time ensures uniform quality across all batches, which helps maintain consistent dish standards for catering businesses. It is advised to steam only the quantity needed for each service period, as repeated reheating may alter the product’s texture.
A small amount of white sugar is added to enhance flavor. The sugar content is precisely controlled to create a mild sweetness without overwhelming the natural flavor of purple sweet potato. Individuals managing sugar intake can consume the product in moderate amounts, as part of a balanced overall dietary plan.
When stored in frozen conditions at or below -18°C, the product has a shelf life of 12 months. Commercial buyers should check the production date printed on the packaging before use. The product should not be served if it has passed the expiration date, or if it shows signs of quality deterioration caused by improper storage.
The product itself contains no animal-derived ingredients. However, the same production line also processes egg products, which may result in trace cross-contact. It may not meet the requirements of strict vegetarians who avoid all egg cross-contamination. Commercial buyers should assess suitability based on the dietary needs of their customer base.
