CN102100359A - Making method of steamed bun with root mustard stuffing - Google Patents

Making method of steamed bun with root mustard stuffing Download PDF

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Publication number
CN102100359A
CN102100359A CN2010106109940A CN201010610994A CN102100359A CN 102100359 A CN102100359 A CN 102100359A CN 2010106109940 A CN2010106109940 A CN 2010106109940A CN 201010610994 A CN201010610994 A CN 201010610994A CN 102100359 A CN102100359 A CN 102100359A
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CN
China
Prior art keywords
leaf mustard
mustard root
oil
selecting
choose
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Granted
Application number
CN2010106109940A
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Chinese (zh)
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CN102100359B (en
Inventor
朱培义
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
SHANDONG DADI SALT CHEMICAL GROUP CO Ltd
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SHANDONG DADI SALT CHEMICAL GROUP CO Ltd
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Application filed by SHANDONG DADI SALT CHEMICAL GROUP CO Ltd filed Critical SHANDONG DADI SALT CHEMICAL GROUP CO Ltd
Priority to CN201010610994A priority Critical patent/CN102100359B/en
Publication of CN102100359A publication Critical patent/CN102100359A/en
Application granted granted Critical
Publication of CN102100359B publication Critical patent/CN102100359B/en
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

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Abstract

The invention relates to a making method of a steamed bun with root mustard stuffing, which comprises the following steps: 1) making wrapper: weighing proper amount of flour and adding water in the flour and mixing; and 2) making stuffing: selecting root mustard, fully pickling, taking out the root mustard and cutting into strips, placing the cut root mustard in the boiling water and cooking for 10-20 minutes, then cooling in the cold water, mincing the root mustard strips and draining water; selecting marbled meat and making into minced meat; selecting vermicelli, hot soaking, cooling in cold water, draining water and then mincing; selecting leek, cleaning and cutting into pieces; selecting green onion and ginger and cutting into pieces; selecting pepper and star anise, stir frying in oil, then removing the pepper and the star anise to obtain the pepper and star anise oil, and adding proper amount of green onion and ginger in the pepper and star anise oil and stir frying to obtain seasoning oil; and finally proportioning the minced root mustard strips, the minced meat and the minced vermicelli according to the weight ratio of 1:1:1. The steamed bun with the root mustard stuffing made by the method has a good taste.

Description

A kind of preparation method of leaf mustard root steamed stuffed bun
Technical field
The present invention relates to a kind of preparation method of leaf mustard root steamed stuffed bun, belong to food processing technology field.
Background technology
Leaf mustard is the annual or biennial herb of Btassica.Be the famous special product vegetables of China, it is very abundant to contain vitamin A, B family vitamin, vitamin C and vitamin D in the leaf mustard root, concrete effect produces refreshing effect to the mind, the leaf mustard root contains a large amount of ascorbic acid, is active very strong reducing substances, participates in the important oxidation-reduction process of body, can increase oxygen content in the brain, excite the utilization of brain, produce refreshing effect to the mind, the effect of relieving fatigue oxygen.Traditional eating method of leaf mustard root generally stir-fries, but in the process that stir-fries, its effective nutriment can run off, and mouthfeel is relatively poor, and perhaps to make salted vegetables edible through pickling with the leaf mustard root.
Above-mentioned eating method taste is single, and preparation method is single.
Summary of the invention
The technical problem to be solved in the present invention is at above deficiency, provides mouthfeel good, the preparation method of a kind of leaf mustard root steamed stuffed bun that nutrient loss is little.
For overcoming the above problems, technical scheme of the present invention is as follows: a kind of preparation method of leaf mustard root steamed stuffed bun may further comprise the steps:
Make musculus cutaneus: get an amount of flour, flour is added water stir, make musculus cutaneus;
Make the filling material:
Select materials: choose the leaf mustard root, fully pickle, the leaf mustard root is taken out slitting, the leaf mustard root bar that cuts is placed on boils 10-20 minute in the boiling water, be placed in the cold water coolly excessively then, leaf mustard root bar is shredded, drain;
Choose streaky pork, be made into muddy flesh;
Choose vermicelli, vermicelli are soaked heat, cross cool control water purification branch, mince then with cold water;
Choose leek, clean simple stage property, choose green onion ginger simple stage property;
Choose Chinese prickly ash and anise, with Chinese prickly ash, anise excessively oil stir-fry, then the Chinese prickly ash anise is removed, the Chinese prickly ash star anise oil, the Chinese prickly ash star anise oil of gained is added an amount of green onion ginger stir-fries and make flavored oils;
Is 1: 1: 1 ratio batching with the leaf mustard root bar, muddy flesh of chopping, the vermicelli that mince according to weight ratio, adds an amount of leek end, mushed scallion ginger, flavored oils then, adds light soy sauce, sesame oil, monosodium glutamate then, stirs evenly, and makes the steamed stuffed bun filling;
Be made into leaf mustard root steamed stuffed bun with described steamed stuffed bun filling and musculus cutaneus.
Above-mentioned steamed stuffed bun is steamed or freezing processing gets final product.
The invention provides a kind of new leaf mustard root edible way, its proportioning and manufacturing process are tasted through test of many times, and the made leaf mustard steamed stuffed bun of proportioning of the present invention and preparation method is tasted through too much moral standing, and mouthfeel is good.
The adding of vermicelli is except the adjustment taste, also have influence on the soft degree of steamed stuffed bun filling, and then have influence on the mouthfeel of steamed stuffed bun, the leaf mustard root of pickling is in order to increase its taste, because if the later stage is with salt, be difficult to enter into the inside of leaf mustard root, have influence on taste, the main purpose of boiling is removed giving birth to flavor and pickling the salinity of bringing of leaf mustard root, and it is tasty to make when adding an amount of soy sauce soy sauce enter into the inside of leaf mustard root, the leek end, mushed scallion ginger, the adding of flavored oils can be played the effect bright and that tart up of transferring, if it is single just relatively poor with leaf mustard root mouthfeel, above-mentioned preparation method the important point also is to pickle and avoid the later stage with salt, and the later stage both had been difficult to tasty with salt, can destroy whole mouthfeel because of it again.
The present invention will be further described below in conjunction with embodiment.
Specific embodiment
Embodiment: a kind of preparation method of leaf mustard root steamed stuffed bun may further comprise the steps: make musculus cutaneus: get 2 kilograms of flour, flour is added water stir, make musculus cutaneus; Make the steamed stuffed bun filling: select materials: choose 2 kilograms of leaf mustard roots, the container of putting into saturated brine after cleaning soaked 48-72 hour, the leaf mustard root is fully pickled, the leaf mustard root is taken out slitting, the leaf mustard root bar that cuts is placed on boils 10-20 minute in the boiling water, be placed in the cold water coolly excessively then,, drain leaf mustard root bar chopping; Choose 2 kilograms of streaky porks, be made into muddy flesh; Choose 2 kilograms of vermicelli, vermicelli are soaked heat, cross cool control water purification branch, mince then with cold water; Choose 0.3 kilogram of leek, clean simple stage property, choose 0.15 kilogram of green onion and 0.15 kilogram of ginger, green onion ginger simple stage property; Choose 0.05 kilogram of Chinese prickly ash, 0.05 kilogram of anise and 0.3 kilogram of edible oil, with Chinese prickly ash, anise excessively oil stir-fry, then the Chinese prickly ash anise is removed, the Chinese prickly ash star anise oil, the Chinese prickly ash star anise oil of gained is added green onion ginger stir-fries and make flavored oils; 's 1: 1: 1 ratio batching with the leaf mustard root bar, muddy flesh of chopping, the vermicelli that mince according to weight ratio, add leek end, mushed scallion ginger, flavored oils then, add 0.3 kilogram of light soy sauce, 0.1 kilogram of sesame oil, 0.2 kilogram of monosodium glutamate then, stir evenly, make the steamed stuffed bun filling; Be made into leaf mustard root steamed stuffed bun with described steamed stuffed bun filling and musculus cutaneus.
Above-mentioned steamed stuffed bun is steamed or freezing processing gets final product.
The leaf mustard root steamed stuffed bun that makes with the present invention cooks.
With the common method that packs steamed stuffed bun, the leaf mustard root bar, muddy flesh of chopping stirred, add an amount of leek end, mushed scallion ginger then, add light soy sauce, sesame oil, monosodium glutamate, salt then, stir evenly, make the steamed stuffed bun filling and pack then and cook.
With above-mentioned two kinds of steamed stuffed buns, be divided into 10 parts respectively, 10 every part, to deliver to the dining room then and taste for 10 guests, it is relatively poor that the mouthfeel of common steamed stuffed bun is all reacted, and the leaf mustard root steamed stuffed bun that the present invention makes is subjected to guest's welcome, and reflection mouthfeel, soft degree are better.

Claims (1)

1. the preparation method of a leaf mustard root steamed stuffed bun is characterized in that: may further comprise the steps:
Make musculus cutaneus: get an amount of flour, flour is added water stir, make musculus cutaneus;
Make the filling material:
Select materials: choose the leaf mustard root, fully pickle, the leaf mustard root is taken out slitting, the leaf mustard root bar that cuts is placed on boils 10-20 minute in the boiling water, be placed in the cold water coolly excessively then, leaf mustard root bar is shredded, drain;
Choose streaky pork, be made into muddy flesh;
Choose vermicelli, vermicelli are soaked heat, cross cool control water purification branch, mince then with cold water;
Choose leek, clean simple stage property, choose green onion ginger simple stage property;
With Chinese prickly ash, anise excessively oil stir-fry, then the Chinese prickly ash anise is removed, the Chinese prickly ash star anise oil, the Chinese prickly ash star anise oil of gained is added an amount of green onion ginger stir-fries and make flavored oils;
Is 1: 1: 1 ratio batching with the leaf mustard root bar, muddy flesh of chopping, the vermicelli that mince according to weight ratio, adds an amount of leek end, mushed scallion ginger, flavored oils then, adds an amount of light soy sauce, sesame oil, monosodium glutamate then, stirs evenly, and makes the steamed stuffed bun filling;
Be made into leaf mustard root steamed stuffed bun with described steamed stuffed bun filling and musculus cutaneus.
CN201010610994A 2010-12-29 2010-12-29 Making method of steamed bun with root mustard stuffing Expired - Fee Related CN102100359B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201010610994A CN102100359B (en) 2010-12-29 2010-12-29 Making method of steamed bun with root mustard stuffing

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201010610994A CN102100359B (en) 2010-12-29 2010-12-29 Making method of steamed bun with root mustard stuffing

Publications (2)

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CN102100359A true CN102100359A (en) 2011-06-22
CN102100359B CN102100359B (en) 2012-09-05

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102742792A (en) * 2012-06-25 2012-10-24 刘福明 Novel large steamed stuffed bun
CN103070394A (en) * 2013-01-10 2013-05-01 安徽青松食品有限公司 Preparation method of steamed bun with pork and glass noodles
CN104642907A (en) * 2014-11-25 2015-05-27 新疆百味餐饮食品有限公司 Processing flow of stuffed flour food
CN108783263A (en) * 2018-05-21 2018-11-13 安徽三兄弟薯业有限责任公司 A kind of antistaling process of instant bean vermicelli compression meat material packet

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1133143A (en) * 1995-10-21 1996-10-16 李洪雨 Production method for instant dumpling and dumpling soup
CN101015369A (en) * 2007-03-09 2007-08-15 刘平 Quick-frozen three delicacies pie and making method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1133143A (en) * 1995-10-21 1996-10-16 李洪雨 Production method for instant dumpling and dumpling soup
CN101015369A (en) * 2007-03-09 2007-08-15 刘平 Quick-frozen three delicacies pie and making method thereof

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102742792A (en) * 2012-06-25 2012-10-24 刘福明 Novel large steamed stuffed bun
CN102742792B (en) * 2012-06-25 2013-07-10 刘福明 Novel large steamed stuffed bun
CN103070394A (en) * 2013-01-10 2013-05-01 安徽青松食品有限公司 Preparation method of steamed bun with pork and glass noodles
CN104642907A (en) * 2014-11-25 2015-05-27 新疆百味餐饮食品有限公司 Processing flow of stuffed flour food
CN108783263A (en) * 2018-05-21 2018-11-13 安徽三兄弟薯业有限责任公司 A kind of antistaling process of instant bean vermicelli compression meat material packet

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Granted publication date: 20120905

Termination date: 20131229