CN101904466A - Tomato steamed bread and processing method thereof - Google Patents
Tomato steamed bread and processing method thereof Download PDFInfo
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- CN101904466A CN101904466A CN2010102762410A CN201010276241A CN101904466A CN 101904466 A CN101904466 A CN 101904466A CN 2010102762410 A CN2010102762410 A CN 2010102762410A CN 201010276241 A CN201010276241 A CN 201010276241A CN 101904466 A CN101904466 A CN 101904466A
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Abstract
The invention discloses tomato steamed bread and a processing method thereof, and belongs to the field of food processing. The processing method comprises steps of: processing raw material tomatoes, juicing, blending the juice, making dough, fermenting, making blanks, steaming by using a steamer and the like. The tomato steamed bread has the advantages of bright color, abundant nutriments, unique flavor and unique effect of improving a household dietary structure.
Description
Technical field
The present invention relates to a kind of novel nourishing steamed bread, particularly tomato steamed bread and processing method thereof, belong to food processing field.
Background technology
Tomato is beautiful in colour, and is nutritious, both can eat raw as fruit, can cook into delicious dish again.According to surveying and determination, every hectogram tomato contains sugar 2.2 grams, vitaminB10 .03 milligram, 0.02 milligram of vitamin B2,0.6 milligram of niacin, 11 milligrams of vitamin Cs, 0.31 milligram of carrotene, 8 milligrams of calcium, 37 milligrams in phosphorus, 0.4 milligram of iron also contains organic acids such as more malic acid, citric acid, and particularly nicotinic acid content comes out at the top in fruits and vegetables.The present invention is mixed in the steamed bun nutritional labeling of tomato by back processing steamed bun that tomato is squeezed the juice, and has both improved the mouthfeel of steamed bun, has increased its nutritive value again.
Summary of the invention
The objective of the invention is to process steamed bun, not only improved the nutritive value of steamed bun but also enriched people's menu routine for tomato is squeezed the juice back and face.Therefore provide the processing method of tomato steamed bread, the tomato steamed bread processing technology.
Technical scheme of the present invention
A kind of tomato steamed bread is about to tomato and will squeeze the juice back and face processing steamed bun.
The processing method of above-mentioned a kind of tomato steamed bread comprises the steps:
(1), the processing of raw material tomato
The high-quality tomato of selecting natural maturity, lovely luster is cleaned, peeling, with sharp knife the base of a fruit is rejected simultaneously;
(2), squeeze the juice
The tomato that step (1) is handled well is put into juice extractor and is squeezed the juice;
(3), transfer juice
With the layer 2-4 gauze step (2) is pressed good Tomato juice and filter, remove solid particle wherein; Be placed in the clean container filtering good juice, in every 1000ml juice, add 0-50g sucrose then, stir 3-5min it is fully dissolved;
(4) and face
Put into and surface vessel after flour weighed, add dusty yeast, and then add step (3) and prepare the continuous stirring 3~5min of Tomato juice it is fully mixed, more by hand with flour by rubbing 5~10min, make it even;
The amount that adds dusty yeast is by adding the 5-8g dusty yeast in every kg flour;
Add 280~320ml Tomato juice in the every kg flour of amount of adding Tomato juice;
(5), fermentation
The dough that step (4) is become reconciled is placed in the closed container, places environment 8~12h of 25~35 ℃ to make its spontaneous fermentation;
(6), make base
The dough that step (5) is fermented takes out, and adds dietary alkali 3~5g according to the weight of every kg raw flour, by rubbing 5~10min, it is mixed again, then by hand or put it into and make the steamed bun green compact in the steamed bun making machine;
(7), going up cage steams
The ready-made steamed bun green compact of step (6) are put into food steamer, cook according to conventional method and promptly get tomato steamed bread.
Beneficial effect of the present invention
A kind of tomato steamed bread of the present invention is about to squeeze the juice back and face of tomato and processes steamed bun, has not only improved the nutritive value of steamed bun but also has enriched people's menu routine.Tomato steamed bread lovely luster of the present invention, nutritious, special taste have the unique effects of improving family's dietary structure.
The specific embodiment
Below by embodiment the present invention is described in further detail, but do not limit the present invention.
Embodiment 1
(1), the processing of raw material tomato: the high-quality tomato of selecting natural maturity, lovely luster is cleaned, peeling, with sharp knife the base of a fruit is rejected simultaneously;
(2), squeeze the juice: the tomato that step (1) is handled well is put into juice extractor and is squeezed the juice;
(3), transfer juice: with 2 layers of gauze step (2) is pressed good Tomato juice and filter, remove solid particle wherein; Be placed in the clean container filtering good juice;
(4) and face: put into and surface vessel after flour weighed, according to adding dusty yeast 5g in every kg flour, add step (3) in every then kg flour and prepare the 280ml of Tomato juice, continuous stirring 3min fully mixes it, again by hand with flour by rubbing 5min, make it even;
(5), fermentation: the dough that step (4) is become reconciled is placed in the closed container, places 25 ℃ environment 8h to make its spontaneous fermentation;
(6), make base: the dough that step (5) is fermented takes out, and adds dietary alkali 3g according to the weight of every kg raw flour, by rubbing 5min, it is mixed again, then by hand or put it into and make the tomato steamed bread green compact in the steamed bun making machine;
(7), going up cage steams: the ready-made steamed bun green compact of step (6) are put into food steamer, cook according to conventional method and be the tomato steamed bread finished product.
Embodiment 2
(1), the processing of raw material tomato: the high-quality tomato of selecting natural maturity, lovely luster is cleaned, peeling, with sharp knife the base of a fruit is rejected simultaneously;
(2), squeeze the juice: the tomato that step (1) is handled well is put into juice extractor and is squeezed the juice;
(3), transfer juice: with 3 layers of gauze step (2) is pressed good Tomato juice and filter, remove solid particle wherein; Be placed in the clean container filtering good juice, in every 1000ml juice, add 25g sucrose then, stir 4min it is fully dissolved;
(4) and face: put into and surface vessel after flour weighed, according to adding dusty yeast 7g in every kg flour, add step (3) in every then kg flour and prepare the 300ml of Tomato juice, continuous stirring 4min fully mixes it, again by hand with flour by rubbing 7min, make it even;
(5), fermentation: the dough that step (4) is become reconciled is placed in the closed container, places 30 ℃ environment 10h to make its spontaneous fermentation;
(6), make base: the dough that step (5) is fermented takes out, and adds dietary alkali 4g according to the weight of every kg raw flour, by rubbing 7min, it is mixed again, then by hand or put it into and make the tomato steamed bread green compact in the steamed bun making machine;
(7), going up cage steams: the ready-made steamed bun green compact of step (6) are put into food steamer, cook according to conventional method and be the tomato steamed bread finished product.
Embodiment 3
(1), the processing of raw material tomato: the high-quality tomato of selecting natural maturity, lovely luster is cleaned, peeling, with sharp knife the base of a fruit is rejected simultaneously;
(2), squeeze the juice: the tomato that step (1) is handled well is put into juice extractor and is squeezed the juice;
(3), transfer juice: with 4 layers of gauze step (2) is pressed good Tomato juice and filter, remove solid particle wherein.Be placed in the clean container filtering good juice, in every 1000ml juice, add 50g sucrose then, stir 5min it is fully dissolved;
(4) and face: put into and surface vessel after flour weighed, according to adding dusty yeast 8g in every kg flour, add step (3) in every then kg flour and prepare the 320ml of Tomato juice, continuous stirring 5min fully mixes it, again by hand with flour by rubbing 10min, make it even;
(5), fermentation: the dough that step (4) is become reconciled is placed in the closed container, places 35 ℃ environment 12h to make its spontaneous fermentation;
(6), make base: the dough that step (5) is fermented takes out, and adds dietary alkali 5g according to the weight of every kg raw flour, by rubbing 10min, it is mixed again, then by hand or put it into and make the tomato steamed bread green compact in the steamed bun making machine;
(7), going up cage steams: the ready-made steamed bun green compact of step (6) are put into food steamer, cook according to conventional method and be the tomato steamed bread finished product.
Above said content only is the basic explanation of the present invention under conceiving, and according to any equivalent transformation that technical scheme of the present invention is done, all should belong to protection scope of the present invention.
Claims (2)
1. tomato steamed bread is characterized in that tomato is squeezed the juice that back and face mix back processing and the steamed bun that gets.
2. the processing method of a tomato steamed bread as claimed in claim 1 is characterized in that comprising the steps:
(1), the processing of raw material tomato
The high-quality tomato of selecting natural maturity, lovely luster is cleaned, peeling, with sharp knife the base of a fruit is rejected simultaneously;
(2), squeeze the juice
The tomato that step (1) is handled well is put into juice extractor and is squeezed the juice;
(3), transfer juice
With the layer 2-4 gauze step (2) is pressed good Tomato juice and filter, remove solid particle wherein;
Be placed in the clean container filtering good juice, in every 1000ml juice, add 0-50g sucrose then, stir 3-5min it is fully dissolved;
(4) and face
Put into and surface vessel after flour weighed, add dusty yeast, and then add step (3) and prepare the continuous stirring 3~5min of Tomato juice it is fully mixed, more by hand with flour by rubbing 5~10min, make it even;
The amount that adds dusty yeast is by the female powder that adds the 5-8g ferment in every kg flour;
Add 280~320ml Tomato juice in the every kg flour of amount of adding Tomato juice;
(5), fermentation
The dough that step (4) is become reconciled is placed in the closed container, places environment 8~12h of 25~35 ℃ to make its spontaneous fermentation;
(6), make base
The dough that step (5) is fermented takes out, and adds dietary alkali 3~5g according to the weight of every kg raw flour, by rubbing 5~10min, it is mixed again, then by hand or put it into and make the steamed bun green compact in the steamed bun making machine;
(7), going up cage steams
The ready-made steamed bun green compact of step (6) are put into food steamer, cook according to conventional method and promptly get a kind of tomato steamed bread of the present invention.
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CN2010102762410A CN101904466A (en) | 2010-09-09 | 2010-09-09 | Tomato steamed bread and processing method thereof |
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CN2010102762410A CN101904466A (en) | 2010-09-09 | 2010-09-09 | Tomato steamed bread and processing method thereof |
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CN2010102762410A Pending CN101904466A (en) | 2010-09-09 | 2010-09-09 | Tomato steamed bread and processing method thereof |
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Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102366047A (en) * | 2011-09-07 | 2012-03-07 | 张奎昌 | Chrysanthemum health-care steamed bread |
CN102960619A (en) * | 2012-12-10 | 2013-03-13 | 李润芝 | Vegetable steamed bun and preparation method thereof |
CN103535606A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Protein high-calcium steamed bun and preparation method thereof |
CN103750735A (en) * | 2013-12-30 | 2014-04-30 | 九阳股份有限公司 | Cooking method for steamed bun making machine |
CN104146899A (en) * | 2014-07-22 | 2014-11-19 | 上海应用技术学院 | Tomato extract as well as preparation method and application thereof |
CN104719755A (en) * | 2015-01-28 | 2015-06-24 | 浙江大学 | Preparation method of tomato-flavoured steamed bun |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101647481A (en) * | 2008-08-15 | 2010-02-17 | 张辉 | tomato noodles |
CN101731295A (en) * | 2008-11-05 | 2010-06-16 | 张帆 | Nutritional type steamed bread having vegetable taste |
-
2010
- 2010-09-09 CN CN2010102762410A patent/CN101904466A/en active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101647481A (en) * | 2008-08-15 | 2010-02-17 | 张辉 | tomato noodles |
CN101731295A (en) * | 2008-11-05 | 2010-06-16 | 张帆 | Nutritional type steamed bread having vegetable taste |
Non-Patent Citations (1)
Title |
---|
《农产品加工》 20071031 张斌等 柿子馒头生产工艺的研究 47-49 1-2 , 第10期 2 * |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102366047A (en) * | 2011-09-07 | 2012-03-07 | 张奎昌 | Chrysanthemum health-care steamed bread |
CN102960619A (en) * | 2012-12-10 | 2013-03-13 | 李润芝 | Vegetable steamed bun and preparation method thereof |
CN103535606A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Protein high-calcium steamed bun and preparation method thereof |
CN103750735A (en) * | 2013-12-30 | 2014-04-30 | 九阳股份有限公司 | Cooking method for steamed bun making machine |
CN104146899A (en) * | 2014-07-22 | 2014-11-19 | 上海应用技术学院 | Tomato extract as well as preparation method and application thereof |
CN104146899B (en) * | 2014-07-22 | 2016-12-07 | 上海应用技术学院 | A kind of Fructus Lycopersici esculenti extract and its preparation method and application |
CN104719755A (en) * | 2015-01-28 | 2015-06-24 | 浙江大学 | Preparation method of tomato-flavoured steamed bun |
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Application publication date: 20101208 |