CN104273449A - Steamed proso millet bun stuffed with yellow peaches and shredded coconuts and production method of steamed proso millet bun - Google Patents
Steamed proso millet bun stuffed with yellow peaches and shredded coconuts and production method of steamed proso millet bun Download PDFInfo
- Publication number
- CN104273449A CN104273449A CN201410574759.0A CN201410574759A CN104273449A CN 104273449 A CN104273449 A CN 104273449A CN 201410574759 A CN201410574759 A CN 201410574759A CN 104273449 A CN104273449 A CN 104273449A
- Authority
- CN
- China
- Prior art keywords
- bean paste
- steamed
- sweetened bean
- steamed buns
- buns stuffed
- 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
- 244000144730 Amygdalus persica Species 0.000 title claims abstract description 47
- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 47
- 244000060011 Cocos nucifera Species 0.000 title claims abstract description 44
- 235000013162 Cocos nucifera Nutrition 0.000 title claims abstract description 44
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 235000007199 Panicum miliaceum Nutrition 0.000 title abstract 14
- 240000008114 Panicum miliaceum Species 0.000 title abstract 14
- 239000000843 powder Substances 0.000 claims abstract description 57
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 48
- 235000009566 rice Nutrition 0.000 claims abstract description 48
- 235000013312 flour Nutrition 0.000 claims abstract description 30
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract description 28
- 235000013336 milk Nutrition 0.000 claims abstract description 13
- 239000008267 milk Substances 0.000 claims abstract description 13
- 210000004080 milk Anatomy 0.000 claims abstract description 13
- 235000000346 sugar Nutrition 0.000 claims abstract description 8
- 235000005687 corn oil Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 74
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 72
- 239000003292 glue Substances 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 244000246386 Mentha pulegium Species 0.000 claims description 6
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 6
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000002285 corn oil Substances 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 235000001050 hortel pimenta Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 235000004347 Perilla Nutrition 0.000 claims description 3
- 244000124853 Perilla frutescens Species 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 241000209094 Oryza Species 0.000 claims 14
- 241000207840 Jasminum Species 0.000 claims 6
- 240000007594 Oryza sativa Species 0.000 abstract description 34
- 240000005385 Jasminum sambac Species 0.000 abstract description 22
- 230000000050 nutritive effect Effects 0.000 abstract description 10
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 4
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract 4
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract 4
- 238000002360 preparation method Methods 0.000 abstract 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 2
- 208000002193 Pain Diseases 0.000 description 2
- 201000007100 Pharyngitis Diseases 0.000 description 2
- 240000001417 Vigna umbellata Species 0.000 description 2
- 235000011453 Vigna umbellata Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 201000005505 Measles Diseases 0.000 description 1
- 240000004980 Rheum officinale Species 0.000 description 1
- 235000008081 Rheum officinale Nutrition 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 208000002399 aphthous stomatitis Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 230000006911 nucleation Effects 0.000 description 1
- 238000010899 nucleation Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 201000005404 rubella Diseases 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 238000005406 washing Methods 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
- 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
- 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
- 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
Abstract
The invention discloses a steamed proso millet bun stuffed with yellow peaches and shredded coconuts and a production method of the steamed proso millet bun. In order to solve the problems of low nutritive value and relatively single taste of the steamed proso millet bun in the prior art, mint flour and jasmine flour are added into a steamed proso millet bun wrapper, wherein the addition amount of the added mint flour and jasmine flour accounts for 5-8% of the total mass of the steamed proso millet bun wrapper, and the mass ratio of the mint flour to the jasmine flour added into the steamed proso millet bun wrapper is 1:2.2. The steamed proso millet bun disclosed by the invention is stuffed with yellow peaches and shredded coconuts, and the stuffing is composed of the yellow peaches, the shredded coconuts, milk powder, rice flour, maize oil, brown sugar and white granulated sugar. The steamed proso millet bun stuffed with yellow peaches and shredded coconuts has the advantages that the traditional preparation process of the steamed proso millet bun is changed; the taste selectivity of the steamed proso millet bun is increased; and the mint flour and the jasmine flour are added into the steamed proso millet bun wrapper, so that the nutritive value of the steamed proso millet bun is greatly increased.
Description
Technical field
the present invention relates to food technology field, particularly a kind of yellow peach shredded coconut stuffing 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 yellow peach shredded coconut stuffing 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 Herba Menthae powder, jasmine 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 yellow peach shredded coconut stuffing 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 42:13, add Herba Menthae powder, jasmine pollen in described steamed buns stuffed with sweetened bean paste musculus cutaneus, described steamed buns stuffed with sweetened bean paste filling is yellow peach shredded coconut stuffing filling.
the Herba Menthae powder added in described steamed buns stuffed with sweetened bean paste musculus cutaneus, the addition of jasmine pollen are the 5-8% of steamed buns stuffed with sweetened bean paste musculus cutaneus total quality.
the Herba Menthae powder added in described steamed buns stuffed with sweetened bean paste musculus cutaneus, the mass ratio of jasmine pollen are 1:2.2.
described yellow peach shredded coconut stuffing filling is made up of yellow peach, shredded coconut stuffing, milk powder, glutinous rice powder, corn oil, brown sugar, white granulated sugar.
in described yellow peach shredded coconut stuffing filling, the mass ratio of yellow peach, shredded coconut stuffing, milk powder, glutinous rice powder is 4:1:1:7.
the step that described yellow peach shredded coconut stuffing 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 yellow peach of high-quality, shredded coconut stuffing, milk powder, glutinous rice powder, cleaned up by yellow peach and mash into Huang Taoni, yellow peach mud is mixed with glutinous rice powder, and adds brown sugar, white granulated sugar, corn oil, stir, then leave standstill 45-60 minute, boiling 20-25 minute, after taking the dish out of the pot, add milk powder, shredded coconut stuffing continues stirring, stir, cooling, obtain yellow peach shredded coconut stuffing 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, peppermint, Jasmine, 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, Herba Menthae powder, jasmine 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 Herba Menthae powder, jasmine 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 yellow peach shredded coconut stuffing 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 yellow peach shredded coconut stuffing 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 Herba Menthae powder, jasmine 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 Herba Menthae powder added, jasmine pollen:
peppermint, cooks for a long time and eats something rare or prepared food, the eliminating evil poison of energy, except labor gas, separates tired, makes people's implication perfume (or spice) clean.Peppermint stem and leaf has peat-reek, there is effect of dispelling wind and heat from the body, the clear sharp head, relieve sore throat, promoting eruption, soothing liver-qi stagnation, modern medicine often uses it for the vexed and Robust speaker feature for the treatment of anemopyretic cold, headache, sore-throat, aphthae, rubella, measles, chest abdominal distension etc., in addition, peppermint also has anti-inflammatory analgetic effect.
jasmine, the volatilization oily matter contained by Jasmine, has promoting qi circulation and relieving pain, separates the effect of strongly fragrant dissipating bind, can alleviate chest and abdomen swelling and pain, also have inhibitory action to various bacteria.
therefore, yellow peach shredded coconut stuffing filling not only adds the selection of taste, makes sticky steamed buns stuffed with sweetened bean paste more delicious, also to a certain extent, enhances the nutritive value of sticky steamed buns stuffed with sweetened bean paste.
Detailed description of the invention
embodiment 1
a kind of yellow peach shredded coconut stuffing 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 42:13, add Herba Menthae powder, jasmine pollen in described steamed buns stuffed with sweetened bean paste musculus cutaneus, described steamed buns stuffed with sweetened bean paste filling is yellow peach shredded coconut stuffing filling.
the Herba Menthae powder added in described steamed buns stuffed with sweetened bean paste musculus cutaneus, the addition of jasmine pollen are the 5-8% of steamed buns stuffed with sweetened bean paste musculus cutaneus total quality.
the Herba Menthae powder added in described steamed buns stuffed with sweetened bean paste musculus cutaneus, the mass ratio of jasmine pollen are 1:2.2.
described yellow peach shredded coconut stuffing filling is made up of yellow peach, shredded coconut stuffing, milk powder, glutinous rice powder, corn oil, brown sugar, white granulated sugar.
in described yellow peach shredded coconut stuffing filling, the mass ratio of yellow peach, shredded coconut stuffing, milk powder, glutinous rice powder is 4:1:1:7.
the step that described yellow peach shredded coconut stuffing 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 yellow peach of high-quality, shredded coconut stuffing, milk powder, glutinous rice powder, cleaned up by yellow peach and mash into Huang Taoni, yellow peach mud is mixed with glutinous rice powder, and adds brown sugar, white granulated sugar, corn oil, stir, then leave standstill 45-60 minute, boiling 20-25 minute, after taking the dish out of the pot, add milk powder, shredded coconut stuffing continues stirring, stir, cooling, obtain yellow peach shredded coconut stuffing 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, peppermint, Jasmine, 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, Herba Menthae powder, jasmine 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 Herba Menthae powder, jasmine 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 yellow peach shredded coconut stuffing 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, Herba Menthae powder, jasmine 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 yellow peach shredded coconut stuffing 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 yellow peach shredded coconut stuffing 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 42:13, add Herba Menthae powder, jasmine pollen in described steamed buns stuffed with sweetened bean paste musculus cutaneus, described steamed buns stuffed with sweetened bean paste filling is yellow peach shredded coconut stuffing filling.
2. one according to claim 1 glues steamed buns stuffed with sweetened bean paste, it is characterized in that: the Herba Menthae powder added in described steamed buns stuffed with sweetened bean paste musculus cutaneus, the addition of jasmine pollen are the 5-8% of steamed buns stuffed with sweetened bean paste musculus cutaneus total quality.
3. one according to claim 1 glues steamed buns stuffed with sweetened bean paste, it is characterized in that: the Herba Menthae powder added in described steamed buns stuffed with sweetened bean paste musculus cutaneus, the mass ratio of jasmine pollen are 1:2.2.
4. one according to claim 1 glues steamed buns stuffed with sweetened bean paste, it is characterized in that: described yellow peach shredded coconut stuffing filling is made up of yellow peach, shredded coconut stuffing, milk powder, glutinous rice powder, corn oil, brown sugar, white granulated sugar.
5. one according to claim 4 glues steamed buns stuffed with sweetened bean paste, it is characterized in that: in described yellow peach shredded coconut stuffing filling, the mass ratio of yellow peach, shredded coconut stuffing, milk powder, glutinous rice powder is 4:1:1:7.
6. one according to claim 1 glues steamed buns stuffed with sweetened bean paste, it is characterized in that: the step that described yellow peach shredded coconut stuffing 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 yellow peach of high-quality, shredded coconut stuffing, milk powder, glutinous rice powder, cleaned up by yellow peach and mash into Huang Taoni, yellow peach mud is mixed with glutinous rice powder, and adds brown sugar, white granulated sugar, corn oil, stir, then leave standstill 45-60 minute, boiling 20-25 minute, after taking the dish out of the pot, add milk powder, shredded coconut stuffing continues stirring, stir, cooling, obtain yellow peach shredded coconut stuffing 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, peppermint, Jasmine, 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, Herba Menthae powder, jasmine 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 Herba Menthae powder, jasmine 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 yellow peach shredded coconut stuffing 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410574759.0A CN104273449A (en) | 2014-10-25 | 2014-10-25 | Steamed proso millet bun stuffed with yellow peaches and shredded coconuts and production method of steamed proso millet bun |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410574759.0A CN104273449A (en) | 2014-10-25 | 2014-10-25 | Steamed proso millet bun stuffed with yellow peaches and shredded coconuts and production method of steamed proso millet bun |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104273449A true CN104273449A (en) | 2015-01-14 |
Family
ID=52249189
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410574759.0A Pending CN104273449A (en) | 2014-10-25 | 2014-10-25 | Steamed proso millet bun stuffed with yellow peaches and shredded coconuts and production method of steamed proso millet bun |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104273449A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104855836A (en) * | 2015-05-27 | 2015-08-26 | 天津市春升清真食品有限公司 | Fragrant full-bodied shredded coconut stuffing ball and preparation method thereof |
| CN105054264A (en) * | 2015-08-05 | 2015-11-18 | 哈尔滨天一生态农副产品有限公司 | Steamed bun with stuffed bean skewer for supplementing vacuity, enriching blood, benefiting liver and kidney and manufacturing method thereof |
| CN107890129A (en) * | 2016-10-01 | 2018-04-10 | 李建贤 | A kind of crucial way of red bean sago bag |
-
2014
- 2014-10-25 CN CN201410574759.0A patent/CN104273449A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104855836A (en) * | 2015-05-27 | 2015-08-26 | 天津市春升清真食品有限公司 | Fragrant full-bodied shredded coconut stuffing ball and preparation method thereof |
| CN105054264A (en) * | 2015-08-05 | 2015-11-18 | 哈尔滨天一生态农副产品有限公司 | Steamed bun with stuffed bean skewer for supplementing vacuity, enriching blood, benefiting liver and kidney and manufacturing method thereof |
| CN107890129A (en) * | 2016-10-01 | 2018-04-10 | 李建贤 | A kind of crucial way of red bean sago bag |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107151610B (en) | Yellow wine brewing method | |
| CN105557894A (en) | Making method of leiognathus bindus, radix gentianae and high-calcium vegetable bread | |
| CN104273449A (en) | Steamed proso millet bun stuffed with yellow peaches and shredded coconuts and production method of steamed proso millet bun | |
| CN104286084A (en) | Silver carp and clam meat filling bread roll and preparation method thereof | |
| CN102925318B (en) | Brewing method of perilla leaf qlutinous rice wine | |
| CN104273435A (en) | Sticky steamed bun stuffed with stuffing of various nuts and mung beans and production method of sticky steamed bun | |
| CN105519825A (en) | Red date and kidney bean stuffed sticky bean bun and production method thereof | |
| CN104273436A (en) | Steamed proso millet bun stuffed with all kinds of fruits and production method of steamed proso millet bun | |
| CN105614284A (en) | Dried mulberry leaf dish and production method thereof | |
| CN104286176A (en) | Aizoon stonecrop herb-containing yoghurt with function of reducing blood pressure, and preparation method thereof | |
| CN104170963A (en) | Goose health yoghurt and preparation method thereof | |
| CN103891822B (en) | A kind of five kernel cake dry powder and preparation method thereof | |
| CN104273402A (en) | Steamed proso millet bun stuffed with purple sweet potatoes and phaseolus vulgaris and production method of steamed proso millet bun | |
| CN105614246A (en) | Sticky steamed bun with creamy custard chestnut stuffing, and production method thereof | |
| CN104381749A (en) | Viscose bean bun with black sesame and pea stuffing, and production method thereof | |
| CN104273403A (en) | Steamed proso millet bun stuffed with red beans and lotus seeds and production method of steamed proso millet bun | |
| CN105519824A (en) | Matcha and pea stuffed sticky bean bun and production method thereof | |
| CN106307404A (en) | Eel seasoning marinade and manufacture method thereof | |
| CN106262597A (en) | A kind of Siniperca chuatsi Seasoning gravy and preparation method thereof | |
| CN105614243A (en) | Sticky steamed bun with five-flower common yam rhizome stuffing, and production method thereof | |
| CN104489175A (en) | Natural Chinese medicinal herbal tea and preparation method thereof | |
| CN103571716A (en) | Method for brewing yellow flower and fresh lalang grass rhizome containing brown rice sweet vinasse | |
| CN104256218A (en) | Glutinous bean-stuffed steamed bun with rose-kidney bean stuffing and production method thereof | |
| CN106136053A (en) | A kind of manufacture method of Pleurotus nebrodensis health care flour paste | |
| CN105595067A (en) | Sticky steamed bun with chocolate lotus-seed-paste stuffing, and production method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150114 |