CN103355566A - Stomach-invigorating fish meat steamed stuffed bun and preparation method thereof - Google Patents

Abstract

The invention discloses stomach-invigorating fish meat steamed stuffed bun and a preparation method of the bun. The stomach-invigorating fish meat steamed stuffed bun comprises the following raw materials in parts by weight: 750-850 parts of flour, 100-150 parts of yam powder, 90-100 parts of coix seed powder, 60-100 parts of hawthorn powder, 450-550 parts of weever, 150-200 parts of dried beancurd sticks, 300-400 parts of fatty meat, 80-150 parts of moringa leaves, 3-5 parts of pericarpium citri reticulatae, 3-6 parts of trigonotis peduncularis, 2-4 parts of Fujian medicated leaven, 2-3 parts of wheat malt, 2-3 parts of coptis chinensis, 3-5 parts of chestnut leaves, 80-90 parts of sweet potato starch, 50-60 parts of green onion dices, 30-50 parts of mashed ginger, 20-35 parts of yellow rice, 30-40 parts of mature vinegar, 25-30 parts of soybean sauce, 5-10 parts of salt, 2-4 parts of monosodium glutamate, 4-8 parts of yeast powder and a proper amount of water. According to a formula, in the raw materials of the steamed stuffed bun, the weever is rich in nutrition and has the effects of nourishing liver and kidney and invigorating spleen and stomach, the moringa leaves not only enables the taste to be fresh and spicy but also has the effects of improving strength, invigorating stomach and resisting oxidation, yams, coix seeds and hawthorns all have the functions of invigorating spleen and nourishing stomach, extracting liquid of the Fujian medicated leaven, the wheat malt and the pericarpium citri reticulatae are mixed with a dough, and the beneficial ingredients have the effects of invigorating spleen-stomach, replenishing vital energy, invigorating spleen and stomach and improving appetite; the steamed stuffed bun prepared by the method is delicious, oily but not greasy and rich in nutrition, has the functions of invigorating spleen, nourishing stomach and improving appetite, and is suitable for sub-healthy crowd with poor appetite, anorexia and apepsia.

Description

A kind of stomach invigorating flesh of fish steamed stuffed bun and preparation method thereof

Technical field

The present invention relates to field of food, particularly a kind of stomach invigorating flesh of fish steamed stuffed bun and preparation method thereof.

Background technology

It is the food abundant nutrition that modern nutriology is paid attention to " early eating ".And one of steamed stuffed bun food that to be Chinese breakfast the most often eat is a kind of energy food, and nutrition is neither comprehensive, and is also abundant, can not satisfy the needs that people's life improves day by day.

Summary of the invention

The object of the invention just provides a kind of stomach invigorating flesh of fish steamed stuffed bun and preparation method thereof.。

The present invention is achieved by the following technical solutions:

A kind of stomach invigorating flesh of fish steamed stuffed bun, the weight portion of its constitutive material is: flour 750-850, yam flour 100-150, lotus-seed-heart powder 90-100, hawthorn powder 60-100, perch 450-550, bean curd stick 150-200, pig fat meat 300-400, leaf of Moringa 80-150, dried orange peel 3-5, Trigonotis peduncularis 3-6, build bent 2-4, wheat malt 2-3, coptis 2-3, Chinese chestnut leaf 3-5, starch from sweet potato 80-90, green onion end 50-60, ginger mud 30-50, yellow rice wine 20-35, mature vinegar 30-40, soy sauce 25-30, salt 5-10, monosodium glutamate 2-4, dusty yeast 4-8, water is an amount of.

A kind of preparation method of stomach invigorating flesh of fish steamed stuffed bun may further comprise the steps:

(1), perch is cleaned peeling, pick out fishbone, the flesh of fish is cut into the mud shape; Bright leaf of Moringa is cleaned the blanching chopping, mix thoroughly with fish mud, chopped spring onion, ginger mud, yellow rice wine, mature vinegar, refrigerate 30-40 minute;

(2), pig fat meat clean is rubbed, bean curd stick bubbles open with clear water and cuts the 3-5mm fourth and dry, and that pig fat meat adds soy sauce, salt together, monosodium glutamate is mixed little fire thoroughly is stewing ripe, add again pickle perch mud, starch from sweet potato stir all with, namely get steamed stuffed bun stuffing;

(3), with dried orange peel, Trigonotis peduncularis, build song, wheat malt, the coptis, the boiling of Chinese chestnut leaf, filter and remove residue gets filtrate;

(4), flour, yam flour, lotus-seed-heart powder, hawthorn powder are mixed thoroughly, the dusty yeast water melts, and filtrate, suitable quantity of water, mixed flour rub the face of mixing and stirring, and proofs to make jizi for making dumplings and roll suitcase and enter the faric steamed stuffed bun of making and steam and namely get stomach invigorating flesh of fish steamed stuffed bun again.

Advantage of the present invention is:

In the present invention's prescription, perch is rich in the nutrients such as protein, vitamin A, B family vitamin, calcium, magnesium, zinc, selenium in the steamed stuffed bun stuffing, effect with filling liver kidney, beneficial taste, leaf of Moringa not only make the taste aquatic foods peppery, and the muscle power of enhancing, the oxidation resistant effect of stomach invigorating are arranged; The function of Chinese yam, heart of a lotus seed benevolence, the equal tool strengthening spleen and nourishing stomach of hawthorn, increase build that the extracts such as song, wheat malt, dried orange peel are used for and face, its beneficiating ingredient has tonifying middle-Jiao and Qi, strengthening the spleen and stomach, increases the effect of appetite; So that the present invention makes steamed stuffed bun delicious flavour, oily but not greasy, not only nutritious and increase strengthening spleen and nourishing stomach increases the function of appetite, is fit to the sub-health population having a poor appetite, that apocleisis helps digestion.

The specific embodiment

The present invention is further illustrated below in conjunction with specific embodiment:

A kind of stomach invigorating flesh of fish steamed stuffed bun, the weight portion of its constitutive material (gram) is: flour 850, yam flour 100, lotus-seed-heart powder 100, hawthorn powder 60, perch 550, bean curd stick 200, pig fat meat 350, leaf of Moringa 100, dried orange peel 4, Trigonotis peduncularis 6, to build song 3, wheat malt 2, the coptis 3, Chinese chestnut leaf 5, starch from sweet potato 80, green onion end 50, ginger mud 40, yellow rice wine 30, mature vinegar 30, soy sauce 25, salt 10, monosodium glutamate 3, dusty yeast 6, water an amount of.

A kind of preparation method of stomach invigorating flesh of fish steamed stuffed bun may further comprise the steps:

(1), perch is cleaned peeling, pick out fishbone, the flesh of fish is cut into the mud shape; Bright leaf of Moringa is cleaned the blanching chopping, mix thoroughly with fish mud, chopped spring onion, ginger mud, yellow rice wine, mature vinegar, refrigerate 40 minutes;

(2), pig fat meat clean is rubbed, bean curd stick bubbles open with clear water and cuts the 5mm fourth and dry, and that pig fat meat adds soy sauce, salt together, monosodium glutamate is mixed little fire thoroughly is stewing ripe, add again pickle perch mud, starch from sweet potato stir all with, namely get steamed stuffed bun stuffing;

(3), with dried orange peel, Trigonotis peduncularis, build song, wheat malt, the coptis, the boiling of Chinese chestnut leaf, filter and remove residue gets filtrate;

(4), flour, yam flour, lotus-seed-heart powder, hawthorn powder are mixed thoroughly, the dusty yeast water melts, and filtrate, suitable quantity of water, mixed flour rub the face of mixing and stirring, and proofs to make jizi for making dumplings and roll suitcase and enter the faric steamed stuffed bun of making and steam and namely get stomach invigorating flesh of fish steamed stuffed bun again.

Claims (2)

1. stomach invigorating flesh of fish steamed stuffed bun is characterized in that the weight portion of its constitutive material is: flour 750-850, yam flour 100-150, lotus-seed-heart powder 90-100, hawthorn powder 60-100, perch 450-550, bean curd stick 150-200, pig fat meat 300-400, leaf of Moringa 80-150, dried orange peel 3-5, Trigonotis peduncularis 3-6, build bent 2-4, wheat malt 2-3, coptis 2-3, Chinese chestnut leaf 3-5, starch from sweet potato 80-90, green onion end 50-60, ginger mud 30-50, yellow rice wine 20-35, mature vinegar 30-40, soy sauce 25-30, salt 5-10, monosodium glutamate 2-4, dusty yeast 4-8, water is an amount of.

2. preparation method such as the described stomach invigorating of claim 1 flesh of fish steamed stuffed bun is characterized in that may further comprise the steps:

(1), perch is cleaned peeling, pick out fishbone, the flesh of fish is cut into the mud shape; Bright leaf of Moringa is cleaned the blanching chopping, mix thoroughly with fish mud, chopped spring onion, ginger mud, yellow rice wine, mature vinegar, refrigerate 30-40 minute;

(2), pig fat meat clean is rubbed, bean curd stick bubbles open with clear water and cuts the 3-5mm fourth, adds soy sauce, salt, that monosodium glutamate is mixed little fire thoroughly is stewing ripe, add again pickle perch mud, starch from sweet potato stir all with, namely get steamed stuffed bun stuffing;

(3), with dried orange peel, Trigonotis peduncularis, build song, wheat malt, the coptis, the boiling of Chinese chestnut leaf, filter and remove residue gets filtrate;

(4), flour, yam flour, lotus-seed-heart powder, hawthorn powder are mixed thoroughly, the dusty yeast water melts, and filtrate, suitable quantity of water, mixed flour rub the face of mixing and stirring, and proofs to make jizi for making dumplings and roll suitcase and enter the faric steamed stuffed bun of making and steam and namely get stomach invigorating flesh of fish steamed stuffed bun again.