CN103598504A - Production method for steamed buns - Google Patents
Production method for steamed buns Download PDFInfo
- Publication number
- CN103598504A CN103598504A CN201310617906.3A CN201310617906A CN103598504A CN 103598504 A CN103598504 A CN 103598504A CN 201310617906 A CN201310617906 A CN 201310617906A CN 103598504 A CN103598504 A CN 103598504A
- Authority
- CN
- China
- Prior art keywords
- gram
- flour
- grams
- shelled melon
- glutinous rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- 235000013312 flour Nutrition 0.000 claims abstract description 29
- 239000000843 powder Substances 0.000 claims abstract description 21
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 19
- 241000353135 Psenopsis anomala Species 0.000 claims abstract description 19
- 235000020234 walnut Nutrition 0.000 claims abstract description 19
- 244000026811 Brassica nipposinica Species 0.000 claims abstract description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 12
- 235000009566 rice Nutrition 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 244000099147 Ananas comosus Species 0.000 claims abstract description 6
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 6
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- 238000002360 preparation method Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- 240000007049 Juglans regia Species 0.000 claims 3
- 241000758789 Juglans Species 0.000 abstract description 16
- 235000019640 taste Nutrition 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 3
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 8
- 235000006694 eating habits Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Confectionery (AREA)
Abstract
The invention provides a production method for steamed buns. The production method comprises the following steps: taking 300g-504g of flour, 30g-57g of glutinous rice flour, 100g-125g of fresh pineapple pulp, 10g-23g of shelled melon seeds, 8g-12g of walnut kernels and 10g-20g of potherb mustard juice; uniformly mixing 300g-504g of the flour and 30g-57g of the glutinous rice flour; adding 10g-20g of the potherb mustard juice and 20g-30g of water and uniformly mixing to form a flour dough; putting the mixed flour dough for 5-15 minutes; putting 10g-23g of the shelled melon seeds and 8g-12g of the walnut kernels into oil which is 50% hot to be fried for 1-5 minutes; taking the shelled melon seeds and the walnut kernels out, and cooling and chopping; and rolling the flour dough in powder of 10g-23g of the shelled melon seeds and 8g-12g of the walnut kernels, and putting the flour dough into a steamer to be steamed. The steamed buns produced by the method have a sweet taste, are suitable for the taste of people in regions of the south of the Yangtze River, are rich in nutrition and have great characteristics.
Description
Technical field
The invention belongs to field of food, particularly a kind of preparation method of steamed bun.
Background technology
Steamed bun is a kind of Chinese traditional food, flour is added to water, sugar etc. and mix well, and cooks the food forming after fermentation, and finished product profile is hemispherical or rectangular.
But China is vast in territory, national numerous, taste is different, but existing steamed bun way is more single, therefore needs the steamed bun of various tastes and way, meets the different regions people's eating habit.
Summary of the invention
The preparation method that the object of this invention is to provide a kind of steamed bun, the steamed bun taste that this method is made is sweeter, is applicable to the south of the River one with people's eating habit.
The technical scheme adopting is:
A preparation method for steamed bun, comprises the following steps:
The first step, get flour 300-504 gram, glutinous rice flour 30-57 gram, fresh pineapple meat 100-125 gram, shelled melon seed 10-23 gram, walnut kernel 8-12 gram and potherb mustard juice 10-20 gram
.
Second step, flour 300-504 gram and glutinous rice flour 30-57 gram mix, and add 10-20 gram, potherb mustard juice and evenly become powder ball with water 20-30 gram, the powder ball mixing up placement 5-15 minute.
The oil that the 3rd step, shelled melon seed 10-23 gram and walnut kernel 8-12 gram put into 5 one-tenth heat is spent oily 1-5 minute and is taken out the cool rear chopping of drying in the air.
Powder ball rolls in being placed in the powder of shelled melon seed 10-23 gram and walnut kernel 8-12 gram, is then placed in steamer and cooks.
Its advantage is:
The steamed bun that this method is made, taste sweet taste, the people's of applicable the south of the lower reaches of the Yangtze River taste, and nutritious, there is very much feature.
The specific embodiment
embodiment 1
A preparation method for steamed bun, comprises the following steps:
The first step, get 300 grams, flour, 30 grams of glutinous rice flours, 100 grams of fresh pineapple meat, 10 grams, 10 grams of shelled melon seeds, 82 grams of walnut kernel and potherb mustard juice
.
30 grams of second step, 300 grams, flour and glutinous rice flours mix, and add 10 grams, potherb mustard juice and evenly become powder ball, the powder ball mixing up placement 5 minutes with 20 grams, water.
The oil that 10 grams of the 3rd steps, shelled melon seed and 8 grams of walnut kernel are put into 5 one-tenth heat is spent oily 1-5 minute and is taken out the cool rear chopping of drying in the air.
Powder ball rolls in being placed in the powder of 8 grams of shelled melon seed 10-gram and walnut kernel, is then placed in steamer and cooks.
embodiment 2
A preparation method for steamed bun, comprises the following steps:
The first step, get 504 grams, flour, 57 grams of glutinous rice flours, 125 grams of fresh pineapple meat, 20 grams, 23 grams of shelled melon seeds, 12 grams of walnut kernel and potherb mustard juice
.
57 grams of second step, 504 grams, flour and glutinous rice flours mix, and add 20 grams, potherb mustard juice and evenly become powder ball, the powder ball mixing up placement 15 minutes with 30 grams, water.
The oil that 23 grams of the 3rd steps, shelled melon seed and 12 grams of walnut kernel are put into 5 one-tenth heat is crossed oil and within 5 minutes, is taken out the cool rear chopping of drying in the air.
Powder ball rolls in being placed in the powder of 12 grams of 23 grams of shelled melon seeds and walnut kernel, is then placed in steamer and cooks.
embodiment 3
A preparation method for steamed bun, comprises the following steps:
The first step, get 304 grams, flour, 37 grams of glutinous rice flours, 120 grams of fresh pineapple meat, 12 grams, 14 grams of shelled melon seeds, 7 grams of walnut kernel and potherb mustard juice
.
37 grams of second step, 34 grams, flour and glutinous rice flours mix, and add 12 grams, potherb mustard juice and evenly become powder ball, the powder ball mixing up placement 7 minutes with 23 grams, water.
The oil that 14 grams of the 3rd steps, shelled melon seed and 7 grams of walnut kernel are put into 5 one-tenth heat is crossed oil and within 3 minutes, is taken out the cool rear chopping of drying in the air.
Powder ball rolls in being placed in the powder of 7 grams of 14 grams of shelled melon seeds and walnut kernel, is then placed in steamer and cooks.
Claims (1)
1. a preparation method for steamed bun, is characterized in that: comprise the following steps:
The first step, get flour 300-504 gram, glutinous rice flour 30-57 gram, fresh pineapple meat 100-125 gram, shelled melon seed 10-23 gram, walnut kernel 8-12 gram and potherb mustard juice 10-20 gram
;
Second step, flour 300-504 gram and glutinous rice flour 30-57 gram mix, and add 10-20 gram, potherb mustard juice and evenly become powder ball with water 20-30 gram, the powder ball mixing up placement 5-15 minute;
The oil that the 3rd step, shelled melon seed 10-23 gram and walnut kernel 8-12 gram put into 5 one-tenth heat is spent oily 1-5 minute and is taken out the cool rear chopping of drying in the air;
Powder ball rolls in being placed in the powder of shelled melon seed 10-23 gram and walnut kernel 8-12 gram, is then placed in steamer and cooks.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310617906.3A CN103598504A (en) | 2013-11-29 | 2013-11-29 | Production method for steamed buns |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310617906.3A CN103598504A (en) | 2013-11-29 | 2013-11-29 | Production method for steamed buns |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103598504A true CN103598504A (en) | 2014-02-26 |
Family
ID=50116818
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310617906.3A Pending CN103598504A (en) | 2013-11-29 | 2013-11-29 | Production method for steamed buns |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103598504A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366249A (en) * | 2014-10-30 | 2015-02-25 | 张鹏 | High-protein steamed bread |
| CN104381843A (en) * | 2014-10-31 | 2015-03-04 | 张鹏 | Steamed bun capable of strengthening brain and developing intelligence |
| CN104543739A (en) * | 2015-01-28 | 2015-04-29 | 丽水学院 | Method for making pineapple steamed bun |
-
2013
- 2013-11-29 CN CN201310617906.3A patent/CN103598504A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366249A (en) * | 2014-10-30 | 2015-02-25 | 张鹏 | High-protein steamed bread |
| CN104381843A (en) * | 2014-10-31 | 2015-03-04 | 张鹏 | Steamed bun capable of strengthening brain and developing intelligence |
| CN104543739A (en) * | 2015-01-28 | 2015-04-29 | 丽水学院 | Method for making pineapple steamed bun |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140226 |