CN104256217A - Glutinous bean-stuffed steamed bun with candied date-taro stuffing and production method thereof - Google Patents
Glutinous bean-stuffed steamed bun with candied date-taro stuffing and production method thereof Download PDFInfo
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- CN104256217A CN104256217A CN201410574760.3A CN201410574760A CN104256217A CN 104256217 A CN104256217 A CN 104256217A CN 201410574760 A CN201410574760 A CN 201410574760A CN 104256217 A CN104256217 A CN 104256217A
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- 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
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- 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
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- Cereal-Derived Products (AREA)
Abstract
The invention discloses a glutinous bean-stuffed steamed bun with a candied date-taro stuffing and a production method thereof. In order to solve the problems that the conventional glutinous bean-stuffed steamed bun is low in nutritional value and relatively simplex in taste, Chinese yam flour and rose flour are added into a wrapper of the bean-stuffed steamed bun; the addition amounts of the Chinese yam flour and the rose flour are 6-10% of the total mass of the wrapper of the bean-stuffed steamed bun; the mass ratio between the Chinese yam flour and the rose flour which are added into the wrapper of the bean-stuffed steamed bun is 15: 1; the bean-stuffed steamed bun uses the candied date-taro stuffing, and the candied date-taro stuffing consists of candied dates, taros, corns, brown sugar and white granulated sugar. The production method of the glutinous bean-stuffed steamed bun with the candied date-taro stuffing changes the conventional process for making the glutinous bean-stuffed steamed bun; selectable tastes of the glutinous bean-stuffed steamed bun are increased; the Chinese yam flour and the rose flour are added into the wrapper of the glutinous bean-stuffed steamed bun, so that nutritional values of the glutinous bean-stuffed steamed bun are greatly increased.
Description
Technical field
the present invention relates to food technology field, particularly a kind of candied date taro filling glues steamed buns stuffed with sweetened bean paste and production method thereof.
Background technology
sticky steamed buns stuffed with sweetened bean paste is generally make at first in the winter time, then puts into outdoor cylinder preservation and passes the winter.The way of sticky steamed buns stuffed with sweetened bean paste first Radix Et Rhizoma Rhei rice is steeped first day, then washes in a pan clean sand, cry " rice washing ", dry in the air afterwards half-dried greatly, wear into face, then use cold water and face, carries out " fermentation " as doing fine flour steamed bun.Tart flavour to be sent, starts to knead dough with hand.This is first step.Second step is filling processed.Red bean or large kidney bean are boiled, is pounded sweetened bean paste sauce, puts into fine sand sugar, hold the filling group that nucleation head is large, for subsequent use.3rd step is, with the glutinous millet face of rubbing, beans filling group is wrapped into the inside, rolls into a ball into steamed buns stuffed with sweetened bean paste shape, puts into steaming tray big fire and steam 20 minutes, can take the dish out of the pot.
the musculus cutaneus great majority of sticky steamed buns stuffed with sweetened bean paste are in the market all be made up of glutinous corn face or rheum officinale rice and flour or sticky rice powder or little rice and flour, and the filling great majority of sticky steamed buns stuffed with sweetened bean paste are only the beans fillings of single taste, great majority are made up of red bean or large kidney bean, the nutritive value of this steamed buns stuffed with sweetened bean paste is not very high, and taste is very single, a lot of people not eating with or had too much of that taste, therefore, sticky steamed buns stuffed with sweetened bean paste on market cannot meet the growing demand of people, therefore market is badly in need of a kind of different taste and has sticky steamed buns stuffed with sweetened bean paste and the production method thereof of more high nutritive value.
Summary of the invention
in order to solve the problem that sticky steamed buns stuffed with sweetened bean paste is of low nutritive value, taste is more single of the prior art, the present invention changes in traditional technical scheme, provide a kind of sticky steamed buns stuffed with sweetened bean paste of candied date taro filling, add the selection of sticky steamed buns stuffed with sweetened bean paste taste, and in sticky steamed buns stuffed with sweetened bean paste musculus cutaneus, add yam flour, Flos Rosae Rugosas pollen, enhance the nutritive value of sticky steamed buns stuffed with sweetened bean paste.
object of the present invention is achieved through the following technical solutions: a kind of candied date taro filling glues steamed buns stuffed with sweetened bean paste, comprise steamed buns stuffed with sweetened bean paste musculus cutaneus, steamed buns stuffed with sweetened bean paste filling, steamed buns stuffed with sweetened bean paste musculus cutaneus is the flour mixed with adulterants of sticky rice powder, rice flour, in described mixing musculus cutaneus, the mass ratio of sticky rice powder, rice flour is 42:5, add yam flour, Flos Rosae Rugosas pollen in described steamed buns stuffed with sweetened bean paste musculus cutaneus, described steamed buns stuffed with sweetened bean paste filling is candied date taro filling.
the yam flour added in described steamed buns stuffed with sweetened bean paste musculus cutaneus, the addition of Flos Rosae Rugosas pollen are the 6-10% of steamed buns stuffed with sweetened bean paste musculus cutaneus total quality.
the yam flour added in described steamed buns stuffed with sweetened bean paste musculus cutaneus, the mass ratio of Flos Rosae Rugosas pollen are 15:1.
described candied date taro filling is made up of candied date, taro, iblet, brown sugar, white granulated sugar.
in described candied date taro filling, the mass ratio of candied date, taro, iblet, brown sugar, white granulated sugar is 2:6:2:1:1.
the step that described candied date taro filling glues the production method of steamed buns stuffed with sweetened bean paste is:
step 1: make steamed buns stuffed with sweetened bean paste filling: in mass ratio, choose the candied date of high-quality, taro, iblet, brown sugar, white granulated sugar, candied date, taro, iblet are cleaned up, put into pot respectively to boil, by candied date stoning, mash respectively, the iblet boiled is put into pot parch 3-5 minute, then candied date, taro are mixed and stir, add the iblet after brown sugar, white granulated sugar, parch, stir, obtain candied date taro filling, then kneading is circular, freezing, for subsequent use;
step 2: and face: a, in mass ratio, choose the glutinous rice of high-quality, rice, Chinese yam, rose, 3-5 minute is rinsed respectively with clear water, airing under sunlight after cleaning, dry rear employing micronizer to pulverize, obtain sticky rice powder, rice flour, yam flour, Flos Rosae Rugosas pollen, then carry out ultraviolet sterilization; B, by sticky rice powder, rice flour mixing, stir; C, add mixed flour volume 1.3-1.6 emerge in worm water doubly 30 minutes; D, interpolation yam flour, Flos Rosae Rugosas pollen, and add proper honey, be constantly stirred to and mix, add water and face, repeatedly mix, until form dough;
step 3: the dough in step 2 is placed in steady temperature 27-33 DEG C, the condition bottom fermentation of constant humidity 65%-85%, fermentation time is 4-6 hour, ferments for subsequent use;
step 4: the dough fermented and candied date taro filling are processed, makes sticky steamed buns stuffed with sweetened bean paste, then adopt clean perilla leaf to be wrapped by steamed buns stuffed with sweetened bean paste, be placed in pot and boil, carry out snap frozen after boiling, freezing rear pack, obtained finished product.
beneficial effect of the present invention: the invention provides a kind of candied date taro filling and glue steamed buns stuffed with sweetened bean paste, change the technique that steamed buns stuffed with sweetened bean paste is glued in traditional making, add the selection of sticky steamed buns stuffed with sweetened bean paste taste, and add yam flour, Flos Rosae Rugosas pollen in sticky steamed buns stuffed with sweetened bean paste musculus cutaneus, enhance the nutritive value of sticky steamed buns stuffed with sweetened bean paste greatly.
in the yam flour added, Flos Rosae Rugosas pollen:
chinese yam, containing the material such as amylase, polyphenol oxidase, be conducive to taste digestion and absorption function, containing various nutrients, there is strong body, the effect of nourishing kidney and replenishing pneuma, containing saponin, lymphatic temperament, there is lubrication, moist effect, therefore can beneficial lung qi, support lung yin, containing mucus protein, have and fall hypoglycemic effect, can be used for treating diabetes, containing a large amount of mucus albumen, electrolytes and minerals, can effectively stop blood fat in the precipitation of vascular wall, prevention cardiovascular diseases, obtains effect that beneficial will is calmed the nerves, promoted longevity.
rose, containing a large amount of vitamin As, B, C, also containing ten several amino acids, soluble sugar, alkaloid.Wherein the abundantest, the every 100g of ascorbic content includes mg more than 2000, has the title of " king of vitamin C ".Also containing protein, fat, carbohydrate, calcium, phosphorus, potassium, iron, magnesium etc., wherein protein content 8.5%, fat 4.7%, soluble sugar 1.2%, carbohydrate 68%.
candied date, containing a large amount of protein, carbohydrate, carrotene and vitamin C, have and enrich blood, stomach invigorating, beneficial lung, adjust the function of stomach, taro, the Multiple components such as protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carrotene, nicotinic acid, vitamin C, B family vitamin, saponin are rich in taro, its abundant nutritive value, the immunologic function of human body can be strengthened, therefore, candied date taro filling glues the selection that steamed buns stuffed with sweetened bean paste not only adds taste, make sticky steamed buns stuffed with sweetened bean paste more delicious, also to a certain extent, enhance the nutritive value of sticky steamed buns stuffed with sweetened bean paste.
Detailed description of the invention
embodiment 1
a kind of candied date taro filling glues steamed buns stuffed with sweetened bean paste, comprise steamed buns stuffed with sweetened bean paste musculus cutaneus, steamed buns stuffed with sweetened bean paste filling, steamed buns stuffed with sweetened bean paste musculus cutaneus is the flour mixed with adulterants of sticky rice powder, rice flour, in described mixing musculus cutaneus, the mass ratio of sticky rice powder, rice flour is 42:5, add yam flour, Flos Rosae Rugosas pollen in described steamed buns stuffed with sweetened bean paste musculus cutaneus, described steamed buns stuffed with sweetened bean paste filling is candied date taro filling.
the yam flour added in described steamed buns stuffed with sweetened bean paste musculus cutaneus, the addition of Flos Rosae Rugosas pollen are the 6-10% of steamed buns stuffed with sweetened bean paste musculus cutaneus total quality.
the yam flour added in described steamed buns stuffed with sweetened bean paste musculus cutaneus, the mass ratio of Flos Rosae Rugosas pollen are 15:1.
described candied date taro filling is made up of candied date, taro, iblet, brown sugar, white granulated sugar.
in described candied date taro filling, the mass ratio of candied date, taro, iblet, brown sugar, white granulated sugar is 2:6:2:1:1.
the step that described candied date taro filling glues the production method of steamed buns stuffed with sweetened bean paste is:
step 1: make steamed buns stuffed with sweetened bean paste filling: in mass ratio, choose the candied date of high-quality, taro, iblet, brown sugar, white granulated sugar, candied date, taro, iblet are cleaned up, put into pot respectively to boil, by candied date stoning, mash respectively, the iblet boiled is put into pot parch 3-5 minute, then candied date, taro are mixed and stir, add the iblet after brown sugar, white granulated sugar, parch, stir, obtain candied date taro filling, then kneading is circular, freezing, for subsequent use;
step 2: and face: a, in mass ratio, choose the glutinous rice of high-quality, rice, Chinese yam, rose, 3-5 minute is rinsed respectively with clear water, airing under sunlight after cleaning, dry rear employing micronizer to pulverize, obtain sticky rice powder, rice flour, yam flour, Flos Rosae Rugosas pollen, then carry out ultraviolet sterilization; B, by sticky rice powder, rice flour mixing, stir; C, add mixed flour volume 1.3-1.6 emerge in worm water doubly 30 minutes; D, interpolation yam flour, Flos Rosae Rugosas pollen, and add proper honey, be constantly stirred to and mix, add water and face, repeatedly mix, until form dough;
step 3: the dough in step 2 is placed in steady temperature 27-33 DEG C, the condition bottom fermentation of constant humidity 65%-85%, fermentation time is 4-6 hour, ferments for subsequent use;
step 4: the dough fermented and candied date taro filling are processed, makes sticky steamed buns stuffed with sweetened bean paste, then adopt clean perilla leaf to be wrapped by steamed buns stuffed with sweetened bean paste, be placed in pot and boil, carry out snap frozen after boiling, freezing rear pack, obtained finished product.
the experiment proved that, yam flour, Flos Rosae Rugosas pollen is added in steamed buns stuffed with sweetened bean paste musculus cutaneus, the taste of steamed buns stuffed with sweetened bean paste musculus cutaneus can be made better, nutritive value uprises, contribute to especially assimilating, and candied date taro filling be mouthfeel should on nutritive value all than taste single on market beans filling will, people can be met to a certain extent to delicious with healthy pursuit simultaneously.
Claims (6)
1. a candied date taro filling glues steamed buns stuffed with sweetened bean paste, comprise steamed buns stuffed with sweetened bean paste musculus cutaneus, steamed buns stuffed with sweetened bean paste filling, steamed buns stuffed with sweetened bean paste musculus cutaneus is the flour mixed with adulterants of sticky rice powder, rice flour, it is characterized in that: in described mixing musculus cutaneus, the mass ratio of sticky rice powder, rice flour is 42:5, add yam flour, Flos Rosae Rugosas pollen in described steamed buns stuffed with sweetened bean paste musculus cutaneus, described steamed buns stuffed with sweetened bean paste filling is candied date taro filling.
2. a kind of candied date taro filling according to claim 1 glues steamed buns stuffed with sweetened bean paste, it is characterized in that: the yam flour added in described steamed buns stuffed with sweetened bean paste musculus cutaneus, the addition of Flos Rosae Rugosas pollen are the 6-10% of steamed buns stuffed with sweetened bean paste musculus cutaneus total quality.
3. a kind of candied date taro filling according to claim 1 glues steamed buns stuffed with sweetened bean paste, it is characterized in that: the yam flour added in described steamed buns stuffed with sweetened bean paste musculus cutaneus, the mass ratio of Flos Rosae Rugosas pollen are 15:1.
4. a kind of candied date taro filling according to claim 1 glues steamed buns stuffed with sweetened bean paste, it is characterized in that: described candied date taro filling is made up of candied date, taro, iblet, brown sugar, white granulated sugar.
5. a kind of candied date taro filling according to claim 4 glues steamed buns stuffed with sweetened bean paste, it is characterized in that: in described candied date taro filling, the mass ratio of candied date, taro, iblet, brown sugar, white granulated sugar is 2:6:2:1:1.
6. a kind of candied date taro filling according to claim 1 glues steamed buns stuffed with sweetened bean paste, it is characterized in that: the step that described candied date taro filling glues the production method of steamed buns stuffed with sweetened bean paste is:
Step 1: make steamed buns stuffed with sweetened bean paste filling: in mass ratio, choose the candied date of high-quality, taro, iblet, brown sugar, white granulated sugar, candied date, taro, iblet are cleaned up, put into pot respectively to boil, by candied date stoning, mash respectively, the iblet boiled is put into pot parch 3-5 minute, then candied date, taro are mixed and stir, add the iblet after brown sugar, white granulated sugar, parch, stir, obtain candied date taro filling, then kneading is circular, freezing, for subsequent use;
Step 2: and face: a, in mass ratio, choose the glutinous rice of high-quality, rice, Chinese yam, rose, 3-5 minute is rinsed respectively with clear water, airing under sunlight after cleaning, dry rear employing micronizer to pulverize, obtain sticky rice powder, rice flour, yam flour, Flos Rosae Rugosas pollen, then carry out ultraviolet sterilization; B, by sticky rice powder, rice flour mixing, stir; C, add mixed flour volume 1.3-1.6 emerge in worm water doubly 30 minutes; D, interpolation yam flour, Flos Rosae Rugosas pollen, and add proper honey, be constantly stirred to and mix, add water and face, repeatedly mix, until form dough;
Step 3: the dough in step 2 is placed in steady temperature 27-33 DEG C, the condition bottom fermentation of constant humidity 65%-85%, fermentation time is 4-6 hour, ferments for subsequent use;
Step 4: the dough fermented and candied date taro filling are processed, makes sticky steamed buns stuffed with sweetened bean paste, then adopt clean perilla leaf to be wrapped by steamed buns stuffed with sweetened bean paste, be placed in pot and boil, carry out snap frozen after boiling, freezing rear pack, obtained finished product.
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Application publication date: 20150107 |