CN102630977A - Fish steamed stuffed bun and preparation method thereof - Google Patents
Fish steamed stuffed bun and preparation method thereof Download PDFInfo
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- CN102630977A CN102630977A CN2012100880303A CN201210088030A CN102630977A CN 102630977 A CN102630977 A CN 102630977A CN 2012100880303 A CN2012100880303 A CN 2012100880303A CN 201210088030 A CN201210088030 A CN 201210088030A CN 102630977 A CN102630977 A CN 102630977A
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Abstract
The invention discloses a fish steamed stuffed bun and a preparation method thereof. The fish steamed stuffed bun is mainly prepared by mixing raw materials including flour, mandarin fish, streaky pork, pigskin jelly, agaric, mushroom, celery, chopped green onion, bruised ginger, white sugar, yellow wine, potato starch, sesame oil, aromatic vinegar, soy sauce, refined salt, pepper powder and gourmet powder according to certain parts by weight. The fish steamed stuffed bun disclosed by the invention is unique in stuffing prescription, delicate and delicious in meat quality due to the mandarin fish, unique in taste since the mandarin fish is added into the stuffing of the fish steamed stuffed bun, and abundant in nutrition since protein, fat, vitamin and cellulose are reasonably matched with one another, thereby being a good healthy food edible for the man, the woman, the old and the young.
Description
Technical field
The present invention relates to a kind of flesh of fish steamed stuffed bun and preparation method thereof, belong to food processing technology field.
Background technology
The tradition pork pies are mostly done faric with pork, beef and mutton, fat and saturated fatty acid content are high, and unsuitable old man is edible; The inventor attempts making a kind of flesh of fish bag, replaces pork with flesh of fish part, and increases the high-quality dietary fiber; Reach and improve trophic structure, be more suitable for " three height " crowd's edible purpose.
Summary of the invention
In order to make the taste of flesh of fish steamed stuffed bun finer, good to eat, the object of the present invention is to provide a kind of flesh of fish steamed stuffed bun and preparation method thereof, it is unique that the present invention oppresses the faric prescription of steamed stuffed bun; The mandarin fish fine and tender taste is delicious; It is unusual to add mandarin fish meat taste in faric, and protein, fat, vitamin, cellulose collocation are rationally, and be nutritious; Be a kind of good healthy cuisines, men and women, old and young all should eat.
The present invention adopts following technical scheme to achieve these goals:
A kind of flesh of fish steamed stuffed bun is characterized in that the weight portion of its constitutive material is: flour 950-1050, mandarin fish 450-500, streaky pork 350-400, pigskin freeze 150-250, auricularia auriculajudae 100-150, mushroom 100-150, celery 100-150, chopped spring onion 100-150, bruised ginger 60-90, white sugar 15-25, yellow rice wine 30-50, sweet potato starch 50-60, sesame oil 50-60, aromatic vinegar 20-50, soy sauce 30-40, refined salt 24-28, pepper powder 6-9 and monosodium glutamate 2-4, water is an amount of.
The preparation method of described flesh of fish steamed stuffed bun is characterized in that may further comprise the steps:
(1), mandarin fish cleaned to lose some benefits allowances for bark and cut or stir, flood under refrigerated condition with yellow rice wine, refined salt, bruised ginger and made 2-3 hour;
(2), with streaky pork cut add flood that the mandarin fish meat, the pigskin that make freeze, auricularia auriculajudae, mushroom, celery, chopped spring onion, bruised ginger, white sugar, refined salt, monosodium glutamate, sesame oil, pepper powder, aromatic vinegar and the sweet potato starch that fries; With the soy sauce seasoning of mixing colours; Evenly stir, process faric;
(3), add water and flour, ferment with dry ferment or fermented glutinour rice, roll suitcase then and go into faricly, process steamed stuffed bun;
(4), gently carry the musculus cutaneus limit when faric, counterclockwise pinch 14-18 gauffer, seal bag mouthful, the big fire steaming was an edible in 12-15 minute.
Described flesh of fish steamed stuffed bun; It is characterized in that also containing in the described constitutive material following composition by weight: milk thistle 2-3, mulberry leaf 2-3, described milk thistle, mulberry leaf adopt fresh winning, can be in low temperature-35-40 ℃ storage; Can take at any time, add the flour neutral plane to behind the strand juice.
Beneficial effect of the present invention:
It is unique that the present invention oppresses the faric prescription of steamed stuffed bun, mandarin fish fine and tender taste deliciousness, and the faric middle mandarin fish meat taste that adds is unusual, and protein, fat, vitamin, cellulose collocation are rationally, and be nutritious, is a kind of good healthy cuisines, and men and women, old and young all should eat.When steamed stuffed bun making and face, add milk thistle, white mulberry vein-juice, play health care, but relieving alcoholism and protecting liver.
The specific embodiment
Embodiment 1:Flesh of fish steamed stuffed bun, the weight portion of its constitutive material is: flour 950, mandarin fish 450, streaky pork 350, pigskin freeze 150, auricularia auriculajudae 100, mushroom 100, celery 100, chopped spring onion 100, bruised ginger 60, white sugar 15, yellow rice wine 30, sweet potato starch 50, sesame oil 50, aromatic vinegar 20, soy sauce 30, refined salt 24, pepper powder 6 and monosodium glutamate 2, water are an amount of.
The preparation method of flesh of fish steamed stuffed bun may further comprise the steps:
(1), mandarin fish cleaned to lose some benefits allowances for bark and cut or stir, flood under refrigerated condition with yellow rice wine, refined salt, bruised ginger and made 2-3 hour;
(2), streaky pork is stirred or cut; Add flood that the mandarin fish meat, the pigskin that make freeze, auricularia auriculajudae, mushroom, celery, chopped spring onion, bruised ginger, white sugar, refined salt, monosodium glutamate, sesame oil, pepper powder, aromatic vinegar and the sweet potato starch that fries; With the soy sauce seasoning of mixing colours, evenly stir, process faric;
(3), add water and face, ferment with dry ferment or fermented glutinour rice, roll suitcase then and go into faricly, process steamed stuffed bun;
(4), gently carry the musculus cutaneus limit when faric, counterclockwise pinch 14-18 gauffer, seal bag mouthful, the big fire steaming was an edible in 12-15 minute.
Embodiment 2: flesh of fish steamed stuffed bun, the weight portion of its constitutive material is: flour 1000, mandarin fish 480, streaky pork 380, pigskin freeze 200, auricularia auriculajudae 125, mushroom 125, celery 125, chopped spring onion 125, bruised ginger 75, white sugar 20, yellow rice wine 40, sweet potato starch 55, sesame oil 55, aromatic vinegar 35, soy sauce 35, refined salt 25, pepper powder 8 and monosodium glutamate 3, milk thistle 2-3, mulberry leaf 2-3, water are an amount of.
The preparation method of flesh of fish steamed stuffed bun may further comprise the steps:
(1), mandarin fish cleaned to lose some benefits allowances for bark and cut or stir, flood under refrigerated condition with yellow rice wine, refined salt, bruised ginger and made 2-3 hour;
(2), streaky pork is stirred or cut; Add flood that the mandarin fish meat, the pigskin that make freeze, auricularia auriculajudae, mushroom, celery, chopped spring onion, bruised ginger, white sugar, refined salt, monosodium glutamate, sesame oil, pepper powder, aromatic vinegar and the sweet potato starch that fries; With the soy sauce seasoning of mixing colours, evenly stir, process faric;
(3), add water and face, milk thistle, mulberry leaf adopt fresh winning, and can take at any time in low temperature-35-40 ℃ storage, add the flour neutral plane to behind the strand juice, ferment with dry ferment or fermented glutinour rice and flour, roll suitcase then and go into faricly, process steamed stuffed bun;
(4), gently carry the musculus cutaneus limit when faric, counterclockwise pinch 14-18 gauffer, seal bag mouthful, the big fire steaming was an edible in 12-15 minute.
Embodiment 3:Flesh of fish steamed stuffed bun, the weight portion of its constitutive material is: flour 1050, mandarin fish 500, streaky pork 400, pigskin freeze 250, auricularia auriculajudae 150, mushroom 150, celery 150, chopped spring onion 150, bruised ginger 90, white sugar 25, yellow rice wine 50, sweet potato starch 60, sesame oil 60, aromatic vinegar 50, soy sauce 40, refined salt 28, pepper powder 9 and monosodium glutamate 4.
The preparation method of flesh of fish steamed stuffed bun may further comprise the steps:
(1), mandarin fish cleaned to lose some benefits allowances for bark and cut or stir, flood under refrigerated condition with yellow rice wine, refined salt, bruised ginger and made 2-3 hour;
(2), streaky pork is stirred or cut; Add flood that the mandarin fish meat, the pigskin that make freeze, auricularia auriculajudae, mushroom, celery, chopped spring onion, bruised ginger, white sugar, refined salt, monosodium glutamate, sesame oil, pepper powder, aromatic vinegar and the sweet potato starch that fries; With the soy sauce seasoning of mixing colours, evenly stir, process faric;
(3), add water and flour, ferment with dry ferment or fermented glutinour rice, roll suitcase then and go into faricly, process steamed stuffed bun;
(4), gently carry the musculus cutaneus limit when faric, counterclockwise pinch 14-18 gauffer, seal bag mouthful, the big fire steaming was an edible in 12-15 minute.
Claims (3)
1. oppress steamed stuffed bun for one kind, it is characterized in that the weight portion of its constitutive material is: flour 950-1050, mandarin fish 450-500, streaky pork 350-400, pigskin freeze 150-250, auricularia auriculajudae 100-150, mushroom 100-150, celery 100-150, chopped spring onion 100-150, bruised ginger 60-90, white sugar 15-25, yellow rice wine 30-50, sweet potato starch 50-60, sesame oil 50-60, aromatic vinegar 20-50, soy sauce 30-40, refined salt 24-28, pepper powder 6-9 and monosodium glutamate 2-4, water is an amount of.
2. the preparation method of a flesh of fish steamed stuffed bun as claimed in claim 1 is characterized in that may further comprise the steps:
(1), mandarin fish cleaned to lose some benefits allowances for bark and cut or stir, flood under refrigerated condition with yellow rice wine, refined salt, bruised ginger and made 2-3 hour;
(2), with streaky pork cut add flood that the mandarin fish meat, the pigskin that make freeze, auricularia auriculajudae, mushroom, celery, chopped spring onion, bruised ginger, white sugar, refined salt, monosodium glutamate, sesame oil, pepper powder, aromatic vinegar and the sweet potato starch that fries; With the soy sauce seasoning of mixing colours; Evenly stir, process faric;
(3), add water and flour, ferment with dry ferment or fermented glutinour rice, roll suitcase then and go into faricly, process steamed stuffed bun;
(4), gently carry the musculus cutaneus limit when faric, counterclockwise pinch 14-18 gauffer, seal bag mouthful, the big fire steaming was an edible in 12-15 minute.
3. flesh of fish steamed stuffed bun according to claim 1 is characterized in that also containing in the described constitutive material following composition by weight: milk thistle 2-3, mulberry leaf 2-3, described milk thistle, mulberry leaf adopt fresh winning, and add the flour neutral plane to behind the strand juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2012100880303A CN102630977B (en) | 2012-03-30 | 2012-03-30 | Fish steamed stuffed bun and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012100880303A CN102630977B (en) | 2012-03-30 | 2012-03-30 | Fish steamed stuffed bun and preparation method thereof |
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| CN102630977A true CN102630977A (en) | 2012-08-15 |
| CN102630977B CN102630977B (en) | 2013-11-20 |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355565A (en) * | 2013-06-21 | 2013-10-23 | 马鞍山牧牛湖水产品有限公司 | Nerve-calming and beauty-maintaining fish meat steamed stuffed bun and preparation method thereof |
| CN104207015A (en) * | 2014-07-24 | 2014-12-17 | 马鞍山市海滨水产品生态养殖专业合作社 | Eyesight-promoting steamed stuffed bun with red wine and preparation method thereof |
| CN104222838A (en) * | 2014-07-24 | 2014-12-24 | 马鞍山市海滨水产品生态养殖专业合作社 | Seafood and mint stuffed bun with function of relieving summer heat and preparation method thereof |
| CN104543609A (en) * | 2014-12-11 | 2015-04-29 | 泰州市古月楼餐饮有限公司 | Stuffing of vegetable soup dumplings and preparation method of vegetable soup dumplings |
| CN104783228A (en) * | 2015-03-25 | 2015-07-22 | 霍山县新鑫食品有限公司 | Mandarin fish dumplings and preparation method thereof |
| CN106071709A (en) * | 2016-06-27 | 2016-11-09 | 安徽省启示录餐饮管理有限公司 | One is enriched blood beef steamed bun and preparation method thereof |
| CN106259757A (en) * | 2016-08-11 | 2017-01-04 | 安庆市峻锡医疗器械销售有限公司 | A kind of Siniperca chuatsi meat crisp short cakes with sesame and preparation method thereof |
| CN108541902A (en) * | 2018-04-16 | 2018-09-18 | 上海老盛昌配送有限公司 | A kind of steamed dumping fillings and preparation method thereof |
| CN113575835A (en) * | 2021-06-17 | 2021-11-02 | 浙江农林大学 | Fish steamed bun stuffed with small fish buns and making method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355565A (en) * | 2013-06-21 | 2013-10-23 | 马鞍山牧牛湖水产品有限公司 | Nerve-calming and beauty-maintaining fish meat steamed stuffed bun and preparation method thereof |
| CN104207015A (en) * | 2014-07-24 | 2014-12-17 | 马鞍山市海滨水产品生态养殖专业合作社 | Eyesight-promoting steamed stuffed bun with red wine and preparation method thereof |
| CN104222838A (en) * | 2014-07-24 | 2014-12-24 | 马鞍山市海滨水产品生态养殖专业合作社 | Seafood and mint stuffed bun with function of relieving summer heat and preparation method thereof |
| CN104543609A (en) * | 2014-12-11 | 2015-04-29 | 泰州市古月楼餐饮有限公司 | Stuffing of vegetable soup dumplings and preparation method of vegetable soup dumplings |
| CN104783228A (en) * | 2015-03-25 | 2015-07-22 | 霍山县新鑫食品有限公司 | Mandarin fish dumplings and preparation method thereof |
| CN106071709A (en) * | 2016-06-27 | 2016-11-09 | 安徽省启示录餐饮管理有限公司 | One is enriched blood beef steamed bun and preparation method thereof |
| CN106259757A (en) * | 2016-08-11 | 2017-01-04 | 安庆市峻锡医疗器械销售有限公司 | A kind of Siniperca chuatsi meat crisp short cakes with sesame and preparation method thereof |
| CN108541902A (en) * | 2018-04-16 | 2018-09-18 | 上海老盛昌配送有限公司 | A kind of steamed dumping fillings and preparation method thereof |
| CN113575835A (en) * | 2021-06-17 | 2021-11-02 | 浙江农林大学 | Fish steamed bun stuffed with small fish buns and making method thereof |
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| CN102630977B (en) | 2013-11-20 |
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