CN103932062A - Preparation method of coarse food grain mushroom buns - Google Patents
Preparation method of coarse food grain mushroom buns Download PDFInfo
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- CN103932062A CN103932062A CN201410186198.7A CN201410186198A CN103932062A CN 103932062 A CN103932062 A CN 103932062A CN 201410186198 A CN201410186198 A CN 201410186198A CN 103932062 A CN103932062 A CN 103932062A
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Classifications
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- 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
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method of coarse food grain mushroom buns. The coarse food grain mushroom buns comprise wrappers and stuffing, wherein the wrappers comprise the following raw materials in weight percent: 10%-20% of wheat meal and 3%-7% of buckwheat meal; the stuffing comprises the following raw materials in weight percent: 15%-22% of pork, 10%-20% of pork skins, 15%-22% of pleurotus eryngii, 13%-18% of flammulina velutipes, 13%-18% of black fungi, 4%-6% of lentinula edodes, 6.5%-13% of seasonings, 1%-3.5% of soy, 0.5%-3.5% of oyster sauce, 1%-3.0% of lard oil, 0.5%-1.5% of edible oil, 2%-2.5% of edible salt, 1%-1.5% of chicken essence and 0.5%-1.5% of ground pepper. The coarse food grain mushroom buns have rich effective ingredients of coarse food grains and mushrooms, are rich and balanced in nutrition, good and stable in mouth feel and suitable for large-scale production, and have remarkable benefits.
Description
Technical field
The present invention relates to a kind of preparation method of steamed stuffed bun, be specifically related to the preparation method of a kind of coarse food grain bacterium Huang Bao.
Background technology
At present, the nutritive value of coarse food grain is more and more taken seriously, and it improves and play an important role modern people's dietary structure.Buckwheat is a kind of as coarse food grain, and its trophic structure is more reasonable, and protein content is apparently higher than rice, millet, wheat, and is rich in several amino acids, aliphatic acid, minerals and vitamins, can be considered comparatively ideal health food.The contained protein nutritive value of buckwheat is high, and balance is good, after eating, is difficult for causing obesity; How of fine quality contained dietary fibre amount is, has good Constipation effect, is conducive to the prevention of colorectal cancer and obesity.In addition, buckwheat also has the effect of the hypertension of preventing and treating, coronary heart disease and diabetes.But general coarse food grain making food more complicated, mouthfeel is not good, and product is single, so the coarse food grain that people take in life is obviously not enough.
Steamed stuffed bun is traditional cuisines of China, with face, does skin, a kind of food being bundled into by fillingss such as dish, meat.The preparation method of the relevant steamed stuffed bun of prior art is more, as CN102078014A " steamed dumping, steamed dumping are decocted in a kind of life "; CN102204653 " a kind of preparation method of steamed stuffed bun "; CN103070394A " a kind of preparation method of pork bean vermicelli steamed stuffed bun " etc.But in the preparation method of these steamed stuffed buns, exist that musculus cutaneus nutrition is single, fillings nutrition not comprehensively or the defect such as large-scale production deficiency.
Summary of the invention
The present invention is directed to the deficiencies in the prior art provides the preparation method of a kind of coarse food grain bacterium Huang Bao.This product can be used for scale plant produced, and quality and mouthfeel are fine, nutritious and reasonable, and buckwheat wherein and bacterium mushroom are rich in various effective nutritional labelings, is conducive to prevent and treat the various rich man's diseases that modern people caused because eating essence or eutrophy.
The preparation method of coarse food grain bacterium Huang Bao of the present invention comprises the following steps:
1, composition of raw materials: each material component is by mass percentage: wheat flour 10 ~ 20%, buckwheat 3% ~ 7%; Fillings: pork 15 ~ 22%, pork skin 10 ~ 20%, pleurotus eryngii 15 ~ 22%, asparagus 13 ~ 18%, auricularia auriculajudae 13 ~ 18%, mushroom 4 ~ 6%, flavoring 6.5 ~ 13%, flavoring is containing soy sauce 1 ~ 3.5%, oyster sauce 0.5 ~ 3.5%, lard 1 ~ 3.0%, edible oil 0.5 ~ 1.5%, edible salt 2 ~ 5.5%, chickens' extract 1 ~ 1.5%, pepper powder 0.5 ~ 1.5%;
2, fillings is made: by step 1 formula, 1 part of pork skin add 2 parts of boiling water quick-boil ripe after, pork skin, pork, pleurotus eryngii, asparagus, auricularia auriculajudae, mushroom are diced, then they and flavoring are mixed thoroughly, pickle after 30 ~ 40min, enter pot to fry;
3, musculus cutaneus is made: by step 1 formula, take wheat flour and buckwheat, and as weight radix, add 2-3% white granulated sugar, 20-25% water to stir, add again 0.3-0.5% yeast or baking powder to continue to stir and with become dough, then dough is placed in and in oodle maker, suppresses 3-6 time and make dough sheet;
4, moulding: musculus cutaneus and fillings are put into stuffed bun shaping machine moulding;
5, shortening: the steamed stuffed bun of forming is put into steam box and cooked;
6, quick-frozen: after the steamed stuffed bun of shortening is cooling, put into tunnel type quick-frozen machine quick-frozen, quick-frozen to steamed stuffed bun central temperature reach-18 ℃ following.
7, warehouse-in: the steamed stuffed bun of quick-frozen is packed after the assay was approved, and the product of packing is preserved in the storehouse below-18 ℃.
Beneficial effect of the present invention: the present invention has changed traditional simple use flour as musculus cutaneus raw material and the simple fillings production method of nutrition, coarse food grain and bacterium mushroom are added in steamed stuffed bun, nutritious equilibrium, wherein coarse food grain has good preventive and therapeutic effect to hypertension, coronary heart disease, diabetes, colorectal cancer and obesity etc.; Pleurotus eryngii can improve immune function of human body, has the effects such as anticancer, reducing blood lipid, ease constipation stomach and beauty treatment; Asparagus has good action to children's height and intelligence development, and can reduce cholesterol, fatigue-relieving, inhibition cancer cell, raising immunity, can effectively prevent and treat liver diseases, intestines and stomach ulcer, cardiovascular and cerebrovascular disease etc.The preparation method of this product is applicable to industrial-scale production, and mouthfeel is fine, is difficult for aging or cracking in process of cryopreservation, can keep for a long time good quality and local flavor, and product instant, without thawing, opens that to cook after bag be edible.
The specific embodiment
Providing specific embodiment is below described in further detail the present invention:
Embodiment 1: coarse food grain bacterium Huang Bao, consists of the raw material of musculus cutaneus and weight portion proportioning: wheat flour 0.1kg, buckwheat 0.3kg musculus cutaneus and fillings; The raw material of fillings and weight portion proportioning are pork 0.14kg, pork skin 0.12kg, pleurotus eryngii 0.14kg, asparagus 0.12kg, auricularia auriculajudae 0.12kg, mushroom 0.04kg, flavoring 0.06kg, and flavoring is comprised of following raw material by weight ratio: soy sauce 0.01kg, oyster sauce 0.01kg, lard 0.01kg, edible oil 0.006kg, edible salt 0.01kg, chickens' extract 0.01kg, pepper powder 0.004kg.
Coarse food grain bacterium emperor wraps preparation method, comprises the following steps:
(1) fillings is made: 1 part of pork skin enters 2 parts of boiling water and quick-boils ripely, pork skin, pork, pleurotus eryngii, asparagus, auricularia auriculajudae, mushroom is diced, then they and flavoring are mixed thoroughly, pickles after 30min, enters pot to fry.
(2) musculus cutaneus is made: taking wheat flour and buckwheat is radix, add 5-10% white granulated sugar, 40-60% water to stir, add again 0.3-0.5% yeast or baking powder to continue to stir and with become dough, then dough is placed in and in oodle maker, suppresses 3-6 time and make dough sheet.
(3) moulding: musculus cutaneus and fillings are put into stuffed bun shaping machine moulding.
(4) shortening: the steamed stuffed bun of forming is put into steam box and cooked.
(5) quick-frozen: after the steamed stuffed bun of shortening is cooling, put into tunnel type quick-frozen machine quick-frozen, quick-frozen to steamed stuffed bun central temperature reach-18 ℃ following.
(6) warehouse-in: the steamed stuffed bun of quick-frozen is packed after the assay was approved, and the product of packing is preserved in the storehouse below-18 ℃.
Embodiment 2: coarse food grain bacterium Huang Bao, consists of the raw material of musculus cutaneus and weight portion proportioning: wheat flour 0.15 kg, buckwheat 0.1kg musculus cutaneus and fillings; The raw material of fillings and weight portion proportioning are pork 0.2kg, pork skin 0.15kg, pleurotus eryngii 0.25kg, asparagus 0.2kg, auricularia auriculajudae 0.2kg, mushroom 0.1kg, flavoring 0.07kg, and flavoring is comprised of following raw material by weight ratio: soy sauce 0.01kg, oyster sauce 0.01kg, lard 0.015kg, edible oil 0.005kg, edible salt 0.02kg, chickens' extract 0.005kg, pepper powder 0.005kg.
Other making steps of coarse food grain bacterium Huang Bao are as embodiment 1.
Embodiment 3: coarse food grain bacterium Huang Bao, consists of the raw material of musculus cutaneus and weight portion proportioning: wheat flour 0.2kg, buckwheat 0.05kg musculus cutaneus and fillings; The raw material of fillings and weight portion proportioning are pork 0.1kg, pork skin 0.1kg, pleurotus eryngii 0.15kg, asparagus 0.15kg, auricularia auriculajudae 0.1kg, mushroom 0.05kg, flavoring 0.07kg, and flavoring is comprised of following raw material by weight ratio: soy sauce 0.02kg, oyster sauce 0.02kg, lard 0.02kg, edible oil 0.005kg, edible salt 0.001kg, chickens' extract 0.001kg, pepper powder 0.003kg.
Other making steps of coarse food grain bacterium Huang Bao are as embodiment 1.
Claims (1)
1. a preparation method of coarse food grain bacterium Huang Bao, is characterized in that, described method comprises the following steps:
(1) composition of raw materials: each material component is by mass percentage: wheat flour 10 ~ 20%, buckwheat 3% ~ 7%; Fillings: pork 15 ~ 22%, pork skin 10 ~ 20%, pleurotus eryngii 15 ~ 22%, asparagus 13 ~ 18%, auricularia auriculajudae 13 ~ 18%, mushroom 4 ~ 6%, flavoring 6.5 ~ 13%, flavoring is containing soy sauce 1 ~ 3.5%, oyster sauce 0.5 ~ 3.5%, lard 1 ~ 3.0%, edible oil 0.5 ~ 1.5%, edible salt 2 ~ 5.5%, chickens' extract 1 ~ 1.5%, pepper powder 0.5 ~ 1.5%;
(2) fillings is made: by step 1 formula, 1 part of pork skin add 2 parts of boiling water quick-boil ripe after, pork skin, pork, pleurotus eryngii, asparagus, auricularia auriculajudae, mushroom are diced, then they and flavoring are mixed thoroughly, pickle after 30 ~ 40min, enter pot to fry;
(3) musculus cutaneus is made: by step 1 formula, take wheat flour and buckwheat, and as weight radix, add 2-3% white granulated sugar, 20-25% water to stir, add again 0.3-0.5% yeast or baking powder to continue to stir and with become dough, then dough is placed in and in oodle maker, suppresses 3-6 time and make dough sheet;
(4) quick-frozen: after the steamed stuffed bun of shortening is cooling, put into tunnel type quick-frozen machine quick-frozen, quick-frozen to steamed stuffed bun central temperature reaches below-18 ℃;
(5) warehouse-in: the steamed stuffed bun of quick-frozen is packed after the assay was approved, and the product of packing is preserved in the storehouse below-18 ℃.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410186198.7A CN103932062A (en) | 2014-05-06 | 2014-05-06 | Preparation method of coarse food grain mushroom buns |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410186198.7A CN103932062A (en) | 2014-05-06 | 2014-05-06 | Preparation method of coarse food grain mushroom buns |
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| CN103932062A true CN103932062A (en) | 2014-07-23 |
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| CN201410186198.7A Pending CN103932062A (en) | 2014-05-06 | 2014-05-06 | Preparation method of coarse food grain mushroom buns |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171953A (en) * | 2014-07-24 | 2014-12-03 | 马鞍山市海滨水产品生态养殖专业合作社 | Beer duck egg steamed stuffed bun and preparation method thereof |
| CN104256215A (en) * | 2014-08-25 | 2015-01-07 | 晋城市伊健食品有限公司 | Multi-mushroom coarse-cereal steamed vegetable stuffed bun and preparing 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 |
| CN105639254A (en) * | 2015-06-25 | 2016-06-08 | 开平市水口镇卡摩商行 | Method for preparing garlic oyster sauce |
| CN107125550A (en) * | 2016-02-27 | 2017-09-05 | 马世宇 | A kind of formula of edible mushroom steamed stuffed bun and preparation method thereof |
| CN109805340A (en) * | 2019-02-28 | 2019-05-28 | 占志南 | A kind of Pan-Fried Bun Stuffed with Pork meat stuffing condiment |
| CN111700219A (en) * | 2020-06-06 | 2020-09-25 | 北京鑫记伟业食品集团有限公司 | Steamed stuffed bun wrapper, quick-frozen steamed stuffed bun and production process |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171953A (en) * | 2014-07-24 | 2014-12-03 | 马鞍山市海滨水产品生态养殖专业合作社 | Beer duck egg steamed stuffed bun and preparation method thereof |
| CN104256215A (en) * | 2014-08-25 | 2015-01-07 | 晋城市伊健食品有限公司 | Multi-mushroom coarse-cereal steamed vegetable stuffed bun and preparing 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 |
| CN105639254A (en) * | 2015-06-25 | 2016-06-08 | 开平市水口镇卡摩商行 | Method for preparing garlic oyster sauce |
| CN107125550A (en) * | 2016-02-27 | 2017-09-05 | 马世宇 | A kind of formula of edible mushroom steamed stuffed bun and preparation method thereof |
| CN109805340A (en) * | 2019-02-28 | 2019-05-28 | 占志南 | A kind of Pan-Fried Bun Stuffed with Pork meat stuffing condiment |
| CN111700219A (en) * | 2020-06-06 | 2020-09-25 | 北京鑫记伟业食品集团有限公司 | Steamed stuffed bun wrapper, quick-frozen steamed stuffed bun and production process |
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Application publication date: 20140723 |