CN102835623B - Sticky steamed bun stuffed with sweetened bean paste and manufacture method of sticky steamed bun stuffed with sweetened bean paste - Google Patents
Sticky steamed bun stuffed with sweetened bean paste and manufacture method of sticky steamed bun stuffed with sweetened bean paste Download PDFInfo
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Abstract
The invention relates to sticky steamed bun stuffed with sweetened bean paste and a manufacture method of the sticky steamed bun stuffed with sweetened bean paste, and aims at solving the problems that the sticky steamed bun stuffed with sweetened bean paste in the prior art has sour mouth feeling in the eating process, the oil sputtering can be easily caused during the oil frying, and in addition, the sticky steamed bun stuffed with sweetened bean paste in the prior art cannot be easily digested. The invention provides the sticky steamed bun stuffed with sweetened bean paste, and millet flour and soybean flour are added into the existing basic raw materials. A concrete manufacture method comprises the following steps that: A, the existing granular raw materials are selected and soaked, the soaking time is 10 to 30 days, and then, the rice is fished out and is placed into clean water to be flushed for 5 to 7 times; and B, the rice is placed into a water mill to be milled into water milling flour pulp, the water milling flour pulp is contained into a bag to be tightly pressed, water is filtered out, then, the millet and the soybean are milled into flour, the flour is added into the flour pressed in the first step, and dough is made until the dough is not hand-sticky. The millet and the soybean are added into the raw materials, the millet amino acid is lack of lysine, the soybean amino acid is rich in lysine, the defects of the millet can be overcome, in addition, the sticky steamed bun stuffed with sweetened bean paste cannot be easily digested, the millet has the effect of preventing and treating dyspepsia, the sticky steamed bun stuffed with sweetened bean paste can be chewy through the millet addition, the sour flavor is avoided, and the oil sputtering during the oil frying is avoided.
Description
Technical field
The present invention relates to a kind of sticky steamed buns stuffed with sweetened bean paste and preparation method thereof.
Background technology
Sticky steamed buns stuffed with sweetened bean paste is Manchu's traditional food, there is history of more than one thousand years, adopt for a long time unalterable mode to produce always, Main is: 1. the sticky steamed buns stuffed with sweetened bean paste of Radix Et Rhizoma Rhei rice: by Radix Et Rhizoma Rhei rice, glutinous rice respectively powder become face, rheum officinale rice and flour, sticky rice powder are mixed in the ratio of 1:1, tart flavour then ferments again; 2. glutinous corn face steamed buns stuffed with sweetened bean paste: by glutinous corn fermentation about ten days, wear into starch adhesive, after being filtered dry moisture and face; 3. sticky rice powder steamed buns stuffed with sweetened bean paste: glutinous rice and rice are mixed in the ratio of 6:4, steep about ten days, wear into starch adhesive and face.The available red kidney bean of steamed buns stuffed with sweetened bean paste filling, also can use red bean, and bean or pea are boiled to filling processed.Next faric with the face of becoming reconciled, sticky steamed buns stuffed with sweetened bean paste has just been made, the steamed buns stuffed with sweetened bean paste of making by this traditional handicraft, and when edible, mouthfeel acid, easily collapses when fried.Nondigestible because of it, be difficult for many foods.
Summary of the invention
In order to solve in prior art sticky steamed buns stuffed with sweetened bean paste mouthfeel acid when edible, easily to collapse and stodgy problem when fried, the present invention improves gluing steamed buns stuffed with sweetened bean paste conventional formulation and method, and mouthfeel is good, when fried, can not collapse, and many foods can the impairment of the spleen.
Described object is achieved by the following scheme:
A kind of sticky steamed buns stuffed with sweetened bean paste, comprises musculus cutaneus, wraps in the beans filling in musculus cutaneus, any one in comprising below three kinds of musculus cutaneus composition:
The flour mixed with adulterants of rheum officinale rice and flour and stupid corn residue face, or
Glutinous corn face, or
The flour mixed with adulterants of sticky rice powder and rice flour, or
The flour mixed with adulterants of sticky rice powder and stupid corn residue,
In described, add little rice and flour and large bean flour, the ratio that described little rice and flour account for the overall weight of other dry face is 1/20～1/40, and the ratio that described large bean flour accounts for the weight of other dry face is 1/40～1/60, adds water with face to tack-free.
The mass ratio 6:4 of described rheum officinale rice and flour and stupid corn residue face, the mass ratio that little rice and flour account for aforementioned flour mixed with adulterants is 1/28～1/32, the mass ratio that large bean flour accounts for aforementioned flour mixed with adulterants is 1/48～1/52.
The part by weight of described glutinous corn face, little rice and flour, large bean flour is: 32～38:0.8～1.2:0.5～0.9.
The mass ratio of described sticky rice powder and rice flour is 6:4, and the mass ratio that little rice and flour account for aforementioned flour mixed with adulterants is 1/30～1/34, and the mass ratio that large bean flour accounts for aforementioned flour mixed with adulterants is 1/50～1/54.
The mass ratio of institute's art sticky rice powder and stupid corn residue is 6:4, and the mass ratio that little rice and flour account for aforementioned flour mixed with adulterants is 1/30～1/35, and the mass ratio that large bean flour accounts for aforementioned flour mixed with adulterants is 1/48～1/55.
A preparation method for sticky steamed buns stuffed with sweetened bean paste, comprises the following steps successively:
A. select raw material:
Graininess Radix Et Rhizoma Rhei rice and stupid corn residue, or
Graininess glutinous corn, or
Graininess glutinous rice and rice,
Above-mentioned four groups of raw materials are chosen any one kind of them and are soaked, and soak time is 10～30 days; Then rice is pulled out, put into clear water and rinse 5～7 times; Rice is put into levigator again and worn into water mill starch adhesive, reinstall in bag, compacting, leaches moisture;
B. by millet and soybean grinds face, add in the face that A step gained presses, then with face to tack-free; Wherein, the weight ratio of millet and the selected raw material of A step is 1:20～1:40, and the weight ratio of soybean and the selected raw material of A step is 1:40～1:60;
C. filling processed;
D. bag group.
In A step, the brewed time of Radix Et Rhizoma Rhei rice is 15～20 days, and the brewed time of stupid corn residue is 20～25 days, and the brewed time of glutinous corn is 25 days～30 days.
The present invention adds millet and soybean in raw material, in the amino acid of millet, lack lysine, in the amino acid of soybean, be rich in the deficiency that lysine can supplement millet, and steamed buns stuffed with sweetened bean paste is nondigestible, millet has the dyspeptic effect of control, add millet can make steamed buns stuffed with sweetened bean paste chewiness, there is no tart flavour, friedly again do not collapse.
Detailed description of the invention
Embodiment mono-
A kind of sticky steamed buns stuffed with sweetened bean paste, comprises musculus cutaneus, wraps in the beans filling in musculus cutaneus, and described musculus cutaneus composition is the one in three kinds below:
1. the flour mixed with adulterants of rheum officinale rice and flour and stupid corn residue face.
2. glutinous corn face.
3. the flour mixed with adulterants of sticky rice powder and rice flour.
4. the flour mixed with adulterants of sticky rice powder and stupid corn residue.
In four groups of faces, choose any one kind of them as basic material in the above, add little rice and flour and large bean flour, the overall weight ratio that little rice and flour account for basic material is 1/20～1/40, and the ratio that large bean flour accounts for basic material weight is 1/40～1/60, adds water with face to tack-free.Experiment showed, the millet and the soybean that add this kind of ratio, can be effectively in and tart flavour in basic material, make steamed buns stuffed with sweetened bean paste taste better.In addition, millet and soybean, with respect to the basic material of steamed buns stuffed with sweetened bean paste, have advantages of that toughness is large, therefore steamed buns stuffed with sweetened bean paste chewiness, and mouthfeel is good.
Its preparation method comprises the following steps successively:
A. first select basic material:
Graininess Radix Et Rhizoma Rhei rice and stupid corn residue, or
Graininess glutinous corn, or
Graininess glutinous rice and rice, or
Graininess glutinous rice and stupid corn residue,
Four groups of basic materials are chosen any one kind of them and soaked, and soak time is 10～30 days; Then rice is pulled out, put into clear water and rinse 5～7 times; Rice is put into levigator again and worn into water mill starch adhesive, reinstall in bag, compacting, leaches moisture;
B. by millet and soybean grinds face, add in the face that A step gained presses, then with face to tack-free (tack-free is to leave dough surface with hand can not make dough obviously be deformed into standard); Wherein, the weight ratio before millet and the selected raw material soaking of A step is 1:20～1:40, and the weight ratio before soybean and the selected raw material soaking of A step is 1:40～1:60;
C. filling processed;
D. bag group.
Embodiment bis-
The present embodiment provides a kind of preparation method of sticky steamed buns stuffed with sweetened bean paste, comprises the following steps successively:
A. select to make the basic material of musculus cutaneus: 6:4 selects graininess Radix Et Rhizoma Rhei rice and stupid corn residue in mass ratio, soak respectively, Radix Et Rhizoma Rhei rice soaks 15～20 days, and stupid corn residue soaks 20～25 days, then rice is pulled out, puts into clear water and rinses 5 times; Rice is put into levigator again and worn into water mill starch adhesive, pack in bag after mixing, compacting, leaches moisture.
B. by millet and soybean grinds face, add in the face that A step gained presses, then with face to tack-free; Wherein, the ratio of the gross weight before millet soaks with Radix Et Rhizoma Rhei rice described in A step and stupid corn residue is 1/28～1/32, and the gross weight ratio before soybean is soaked with Radix Et Rhizoma Rhei rice described in A step and stupid corn residue is 1/48～1/52.
C. filling processed: red kidney bean or red bean are boiled to (can not boil broken skin), smash into sweetened bean paste sauce, put into fine sand sugar, hold the filling group that nucleation head is large, for subsequent use.
D. bag group: inside the glutinous rice face of rubbing with B step wraps into beans filling group, roll into a ball into diameter about 3.5 centimetres spherical, put into steamer, about ten minutes, can take the dish out of the pot.
Steamed steamed buns stuffed with sweetened bean paste is worn into a stringly with every four of bamboo let, put into oil cauldron and explode to golden yellow, crisp outside tender inside, it is not only nice, and looks very good-looking, nutritious instant.
Embodiment tri-
The present embodiment provides a kind of preparation method of sticky steamed buns stuffed with sweetened bean paste, comprises the following steps successively:
A. select graininess glutinous corn as the basic material of making musculus cutaneus, soak and pull out after 25～30 days, put into clear water and rinse 5 times; Rice is put into levigator again and worn into water mill starch adhesive, reinstall in bag, compacting, leaches moisture.
B. by millet and soybean grinds face, add in the face that A step gained presses, then with face to tack-free; Wherein, the part by weight of glutinous corn face, little rice and flour, large bean flour is: 32～38:0.8～1.2:0.5～0.9.
C. filling processed: red kidney bean or red bean are boiled to (can not boil broken skin), smash into sweetened bean paste sauce, put into fine sand sugar, hold the filling group that nucleation head is large, for subsequent use.
D. bag group: inside the glutinous rice face of rubbing with B step wraps into beans filling group, roll into a ball into diameter about 3.5 centimetres spherical, put into steamer, about ten minutes, can take the dish out of the pot.
Embodiment tetra-
The present embodiment provides a kind of preparation method of sticky steamed buns stuffed with sweetened bean paste, comprises the following steps successively:
A. select to make the basic material of musculus cutaneus: graininess glutinous rice and rice in mass ratio 6:4 are chosen, soak respectively, glutinous rice soaks 10～15 days, and rice in steep 10～15 days, then pulls out, puts into clear water and rinses 5 times; Rice is put into levigator again and worn into water mill starch adhesive, pack in bag after mixing, compacting, leaches moisture.
B. by millet and soybean grinds face, add in the face that A step gained presses, then with face to tack-free; Wherein, the mass ratio that little rice and flour account for aforementioned flour mixed with adulterants is 1/30～1/34, and the mass ratio that large bean flour accounts for aforementioned flour mixed with adulterants is 1/50～1/54.
C. filling processed: red kidney bean or red bean are boiled to (can not boil broken skin), smash into sweetened bean paste sauce, put into fine sand sugar, hold the filling group that nucleation head is large, for subsequent use.
D. bag group: inside the glutinous rice face of rubbing with B step wraps into beans filling group, roll into a ball into diameter about 3.5 centimetres spherical, put into steamer, about ten minutes, can take the dish out of the pot.
Embodiment five
The present embodiment provides a kind of preparation method of sticky steamed buns stuffed with sweetened bean paste, comprises the following steps successively:
Select to make the basic material of musculus cutaneus: the stupid corn residue of graininess glutinous rice and graininess in mass ratio 6:4 is chosen, soak respectively, glutinous rice soaks 10～15 days, and stupid corn residue soaks 20～25 days, then pulls out, puts into clear water and rinses 5 times; Rice is put into levigator again and worn into water mill starch adhesive, pack in bag after mixing, compacting, leaches moisture.
B. by millet and soybean grinds face, add in the face that A step gained presses, then with face to tack-free; Wherein, the mass ratio that little rice and flour account for aforementioned flour mixed with adulterants is 1/30～1/35, and the mass ratio that large bean flour accounts for aforementioned flour mixed with adulterants is 1/48～1/55.
C. filling processed: red kidney bean or red bean are boiled to (can not boil broken skin), smash into sweetened bean paste sauce, put into fine sand sugar, hold the filling group that nucleation head is large, for subsequent use.
D. bag group: inside the glutinous rice face of rubbing with B step wraps into beans filling group, roll into a ball into diameter about 3.5 centimetres spherical, put into steamer, about ten minutes, can take the dish out of the pot.
Claims (1)
1. a sticky steamed buns stuffed with sweetened bean paste, comprise musculus cutaneus, wrap in the beans filling in musculus cutaneus, musculus cutaneus composition is the flour mixed with adulterants of rheum officinale rice and flour, stupid corn residue face, little rice and flour and large bean flour, the mass ratio 6:4 of described rheum officinale rice and flour and stupid corn residue face, the mass ratio that little rice and flour account for rheum officinale rice and flour and stupid corn residue face flour mixed with adulterants is 1/28～1/32, the mass ratio that large bean flour accounts for rheum officinale rice and flour and stupid corn residue face flour mixed with adulterants is 1/48～1/52, adds water with face to tack-free.
2. the preparation method of a kind of sticky steamed buns stuffed with sweetened bean paste according to claim 1, is characterized in that comprising the following steps successively:
A. graininess Radix Et Rhizoma Rhei rice and stupid corn residue soak, and soak time is 10～30 days; Then rice is pulled out, put into clear water and rinse 5～7 times; Rice is put into levigator again and worn into water mill starch adhesive, reinstall in bag, compacting, leaches moisture;
B. by millet and soybean grinds face, add in the face that A step gained presses, then with face to tack-free;
C. filling processed;
D. bag group.
3. the preparation method of gluing according to claim 2 steamed buns stuffed with sweetened bean paste, is characterized in that in A step, the brewed time of Radix Et Rhizoma Rhei rice is 15～20 days, and the brewed time of stupid corn residue is 20～25 days.
4. a sticky steamed buns stuffed with sweetened bean paste, comprise musculus cutaneus, wrap in the beans filling in musculus cutaneus, musculus cutaneus composition is the flour mixed with adulterants of glutinous corn face, little rice and flour and large bean flour, and the part by weight of described glutinous corn face, little rice and flour, large bean flour is: 32～38:0.8～1.2:0.5～0.9, adds water with face to tack-free.
5. the preparation method of a kind of sticky steamed buns stuffed with sweetened bean paste according to claim 4, is characterized in that comprising the following steps successively:
A. graininess glutinous corn soaks, and soak time is 10～30 days; Then rice is pulled out, put into clear water and rinse 5～7 times; Rice is put into levigator again and worn into water mill starch adhesive, reinstall in bag, compacting, leaches moisture;
B. by millet and soybean grinds face, add in the face that A step gained presses, then with face to tack-free;
C. filling processed;
D. bag group.
6. the preparation method of gluing according to claim 5 steamed buns stuffed with sweetened bean paste, is characterized in that in A step, the brewed time of glutinous corn is 25 days～30 days.
7. a sticky steamed buns stuffed with sweetened bean paste, comprise musculus cutaneus, wrap in the beans filling in musculus cutaneus, musculus cutaneus composition is the flour mixed with adulterants of sticky rice powder, rice flour, little rice and flour and large bean flour, the mass ratio of described sticky rice powder and rice flour is 6:4, the mass ratio that little rice and flour account for sticky rice powder and rice flour flour mixed with adulterants is 1/30～1/34, the mass ratio that large bean flour accounts for sticky rice powder and rice flour flour mixed with adulterants is 1/50～1/54, adds water with face to tack-free.
8. the preparation method of a kind of sticky steamed buns stuffed with sweetened bean paste according to claim 7, is characterized in that comprising the following steps successively:
A. graininess glutinous rice and rice, soak, and soak time is 10～30 days; Then rice is pulled out, put into clear water and rinse 5～7 times; Rice is put into levigator again and worn into water mill starch adhesive, reinstall in bag, compacting, leaches moisture;
B. by millet and soybean grinds face, add in the face that A step gained presses, then with face to tack-free;
C. filling processed;
D. bag group.
9. a sticky steamed buns stuffed with sweetened bean paste, comprise musculus cutaneus, wrap in the beans filling in musculus cutaneus, musculus cutaneus composition is the flour mixed with adulterants of sticky rice powder, stupid corn residue face, little rice and flour and large bean flour, the mass ratio of described sticky rice powder and stupid corn residue face is 6:4, the mass ratio that little rice and flour account for sticky rice powder and stupid corn residue face flour mixed with adulterants is 1/30～1/35, the mass ratio that large bean flour accounts for sticky rice powder and stupid corn residue face flour mixed with adulterants is 1/48～1/55, adds water with face to tack-free.
10. the preparation method of a kind of sticky steamed buns stuffed with sweetened bean paste according to claim 9, is characterized in that comprising the following steps successively:
A. graininess glutinous rice and stupid corn residue soak, and soak time is 10～30 days; Then rice is pulled out, put into clear water and rinse 5～7 times; Rice is put into levigator again and worn into water mill starch adhesive, reinstall in bag, compacting, leaches moisture;
B. by millet and soybean grinds face, add in the face that A step gained presses, then with face to tack-free;
C. filling processed;
D. bag group.
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