CN103355700A - Steamed stuffed buns containing fish balls and capable of relieving heat and lowering lipid and making method thereof - Google Patents

Abstract

The invention discloses steamed stuffed buns containing fish balls and capable of relieving heat and lowering lipid and a making method thereof. The steamed stuffed buns containing fish balls comprise the following raw materials in parts by weight: 850-1000 parts of flour, 50-100 parts of millet powder, 50-100 parts of corn flour, 80-100 parts of Chinese yam starch, 400-450 parts of hairtail, 100-200 parts of prime condition, 15-25 parts of apple, 20-25 parts of pawpaw, 15-20 parts of carrort, 10-15 parts of celery leaves, 8-15 parts of lotus seed, 5-10 parts of lily, 4-8 parts of radix puerariae powder, 5-10 parts of hawthorn powder, 3-5 parts of boxthorn root, 3-5 parts of peanut shell, 1-3 parts of radices trichosanthis, 2-3 parts of Chinese chestnut leaf, 2-3 parts of grape leaf, 20-30 of chopped green onion, 30-40 parts of fresh ginger paste, 15-25 parts of yellow rice, 20-25 parts of mature vinegar, 20-25 parts of soybean sauce, 5-10 parts of salt, 4-8 parts of yeast powder and a right amount of vegetable oil and water. According to the formula of the steamed stuffed buns, hairtail is rich in magnesium element and has the effect of benefiting the five internal organs, the added fruit and vegetable components can be used for enriching nutrition and have the effect of clearing away heat, relieving fidgetiness, calming the liver and reducing blood pressure, the radix puerariae and the hawthorn have the effects of reducing fat, losing weight and adjusting the blood pressure, and meanwhile, the traditional Chinese medicine decoction has the effect of clearing away heat, nourishing yin, engendering liquid, allaying thirst and being beneficial to the health of human bodies.

Description

A kind of analgesic lipopenicillinase fish ball steamed stuffed bun and preparation method thereof

Technical field

The present invention relates to field of food, particularly a kind of analgesic lipopenicillinase fish ball steamed stuffed bun and preparation method thereof.

Background technology

Steamed stuffed bun is a kind of common staple food, the tradition pork pies are mostly done faric with pork, beef and mutton, its composition is simple, nutrition is limited and the greasy steamed bun skin making that easily soaks brokenly, along with growth in the living standard, fat and the thing followed three height-hypertension, high fat of blood, hyperglycaemia become puzzlement people's problem gradually, delicious flavour steamed stuffed bun oily but not greasy and the analgesic lipopenicillinase of energy can be alleviated this class crowd's puzzlement, and other crowds eat useful health.

Summary of the invention

The object of the invention just provides a kind of analgesic lipopenicillinase fish ball steamed stuffed bun and preparation method thereof.。

The present invention is achieved by the following technical solutions:

A kind of analgesic lipopenicillinase fish ball steamed stuffed bun, the weight portion of its constitutive material is: flour 850-1000, chestnut ground rice 50-100, corn flour 50-100, Chinese yam starch 80-100, hairtail 400-450, pig show condition 100-200, apple 15-25, pawpaw 20-25, carrot 15-20, leaf of Herba Apii graveolentis 10-15, lotus seeds 8-15, lily 5-10, kudzu-vine root powder 10-15, hawthorn powder 5-10, boxthorn root 3-5, peanut shell 3-5, root of Chinese trichosanthes 1-3, Chinese chestnut leaf 2-3, red vine leaves 2-3, chopped spring onion 20-30, ginger mud 30-40, yellow rice wine 15-25, mature vinegar 20-25, soy sauce 20-25, salt 5-10, dusty yeast 4-8, vegetable oil, water is an amount of.

A kind of preparation method of analgesic lipopenicillinase fish ball steamed stuffed bun may further comprise the steps:

(1), hairtail cleaned section put into the salt of 15-20% and the mature vinegar of 40-50%, add and pickled 2-3 hour till water covers fillet, drain after taking out flushing, put into the medium and small fire frying of oil cauldron 2-5 minute, grind to form the 0.1-0.3um powder after taking out oven dry; Mix to get mixed fish meal thoroughly with kudzu-vine root powder, hawthorn powder, stand-by;

(2), go flesh to clean apple peel stoning, pawpaw, pull an oar with carrot, leaf of Herba Apii graveolentis, lotus seeds, lily;

(3), the pig show condition is cleaned rubbing; With boxthorn root, peanut shell, root of Chinese trichosanthes, Chinese chestnut leaf, red vine leaves boiling, ultrafiltration is to refined liquid and be concentrated into thick paste;

(4), minced pork, mixed fish meal, juice, salt, thick paste, Chinese yam starch, chopped spring onion, ginger mud, yellow rice wine, mature vinegar, soy sauce, salt are put into together mixer and mixed thoroughly, put into the fish ball of forming machine, put into boiling water 6-10 minute, it is faric that the cooling of taking-up draining namely gets fish ball;

(5), flour, chestnut ground rice, corn flour are mixed thoroughly, the dusty yeast water melts, and water, mixed flour rub the face of mixing and stirring, and proofs to make jizi for making dumplings and roll suitcase and enter faric steaming and namely get analgesic lipopenicillinase fish ball filling steamed stuffed bun again.

Advantage of the present invention is:

In the present invention's prescription, hairtail contains abundant magnesium elements, has the effect of help the five internal organs; The fruits and vegetables composition that adds has not only enriched nutrition, and the effect of clearing heat and relieving fidgetness, flat liver step-down is arranged; The effect of the root of kudzu vine, hawthorn energy lowering blood-fat and reducing weight, adjusting blood pressure, simultaneously, traditional Chinese medicine decoction composition energy heat-clearing enriching yin, the effect that promotes the production of body fluid to quench thirst, favourable health.

The specific embodiment

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

A kind of analgesic lipopenicillinase fish ball steamed stuffed bun, the weight portion of its constitutive material (gram) is: flour 1000, chestnut ground rice 100, corn flour 80, Chinese yam starch 80, hairtail 450, pig show condition 150, apple 25, pawpaw 20, carrot 15, leaf of Herba Apii graveolentis 10, lotus seeds 10, lily 5, kudzu-vine root powder 15, hawthorn powder 10, boxthorn root 3, peanut shell 3, root of Chinese trichosanthes 2, Chinese chestnut leaf 2, red vine leaves 2, chopped spring onion 20, ginger mud 30, yellow rice wine 15, mature vinegar 25, soy sauce 25, salt 10, dusty yeast 8, vegetable oil, water are an amount of.

A kind of preparation method of analgesic lipopenicillinase fish ball steamed stuffed bun may further comprise the steps:

(1), hairtail cleaned section put into the salt of 15-20% and the mature vinegar of 40-50%, add and pickled 2-3 hour till water covers fillet, drain after taking out flushing, put into the medium and small fire frying of oil cauldron 2-5 minute, grind to form the 0.1-0.3um powder after taking out oven dry; Mix to get mixed fish meal thoroughly with kudzu-vine root powder, hawthorn powder, stand-by;

(2), go flesh to clean apple peel stoning, pawpaw, pull an oar with carrot, leaf of Herba Apii graveolentis, lotus seeds, lily;

(3), the pig show condition is cleaned rubbing; With boxthorn root, peanut shell, root of Chinese trichosanthes, Chinese chestnut leaf, red vine leaves boiling, ultrafiltration is to refined liquid and be concentrated into thick paste;

(4), minced pork, mixed fish meal, juice, salt, thick paste, Chinese yam starch, chopped spring onion, ginger mud, yellow rice wine, soy sauce, residue mature vinegar and salt being put into mixer together mixes thoroughly, put into the fish ball of forming machine, put into boiling water 6-10 minute, it is faric that the cooling of taking-up draining namely gets fish ball;

(5), flour, chestnut ground rice, corn flour are mixed thoroughly, the dusty yeast water melts, and water, mixed flour rub the face of mixing and stirring, and proofs to make jizi for making dumplings and roll suitcase and enter faric steaming and namely get analgesic lipopenicillinase fish ball filling steamed stuffed bun again.

Claims (2)

1. analgesic lipopenicillinase fish ball filling steamed stuffed bun is characterized in that the weight portion of its constitutive material is:

Flour 850-1000, chestnut ground rice 50-100, corn flour 50-100, Chinese yam starch 80-100, hairtail 400-450, pig show condition 100-200, apple 15-25, pawpaw 20-25, carrot 15-20, leaf of Herba Apii graveolentis 10-15, lotus seeds 8-15, lily 5-10, kudzu-vine root powder 10-15, hawthorn powder 5-10, boxthorn root 3-5, peanut shell 3-5, root of Chinese trichosanthes 1-3, Chinese chestnut leaf 2-3, red vine leaves 2-3, chopped spring onion 20-30, ginger mud 30-40, yellow rice wine 15-25, mature vinegar 20-25, soy sauce 20-25, salt 5-10, dusty yeast 4-8, vegetable oil, water is an amount of.

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

(1), hairtail cleaned section put into the salt of 15-20% and the mature vinegar of 40-50%, add and pickled 2-3 hour till water covers fillet, drain after taking out flushing, put into the medium and small fire frying of oil cauldron 2-5 minute, grind to form the 0.1-0.3um powder after taking out oven dry; Mix to get mixed fish meal thoroughly with kudzu-vine root powder, hawthorn powder, stand-by;

(2), go flesh to clean apple peel stoning, pawpaw, pull an oar with carrot, leaf of Herba Apii graveolentis, lotus seeds, lily;

(3), the pig show condition is cleaned rubbing; With boxthorn root, peanut shell, root of Chinese trichosanthes, Chinese chestnut leaf, red vine leaves boiling, ultrafiltration is to refined liquid and be concentrated into thick paste;

(4), minced pork, mixed fish meal, juice, salt, thick paste, Chinese yam starch, chopped spring onion, ginger mud, yellow rice wine, mature vinegar, soy sauce, salt are put into together mixer and mixed thoroughly, put into the fish ball of forming machine, put into boiling water 6-10 minute, it is faric that the cooling of taking-up draining namely gets fish ball;

(5), flour, chestnut ground rice, corn flour are mixed thoroughly, the dusty yeast water melts, and water, mixed flour rub the face of mixing and stirring, and proofs to make jizi for making dumplings and roll suitcase and enter faric steaming and namely get analgesic lipopenicillinase fish ball filling steamed stuffed bun again.