CN104366160A - Sweet tremella and tenderloin stuffed bun and preparation method thereof - Google Patents
Sweet tremella and tenderloin stuffed bun and preparation method thereof Download PDFInfo
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- CN104366160A CN104366160A CN201410590633.2A CN201410590633A CN104366160A CN 104366160 A CN104366160 A CN 104366160A CN 201410590633 A CN201410590633 A CN 201410590633A CN 104366160 A CN104366160 A CN 104366160A
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- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 13
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- 235000015927 pasta Nutrition 0.000 description 1
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
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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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
- 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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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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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- Polymers & Plastics (AREA)
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- Food Science & Technology (AREA)
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Abstract
The invention discloses a sweet tremella and tenderloin stuffed bun. The sweet tremella and tenderloin stuffed bun is prepared from the following raw materials in parts by weight: 80-120 parts of flour, 8-12 parts of walnut kernel, 0.4-0.8 parts of Embelia longifolia, 14-19 parts of pawpaw, 10-13 parts of tremella, 0.5-0.7 part of Cynanchum thesioides, 5-8 parts of aromatic vinegar, 15-20 parts of water chestnut, 12-15 parts of sugared white gourd, 0.8-1 part of Rhododendron dauricum, 30-35 parts of tenderloin, 8-10 parts of fresh and white Sansani buseojin ileumiyeo, 0.6-0.9 part of Aristolochia tubiflora, 10-20 parts of buckwheat flour, 4-6 parts of plain white, 3-4 parts of corn flour, 4-7 parts of nutrition additive, 1-2 parts of rice-grain sprout, 7-11 parts of maltose and appropriate amounts of yeast powder, peanut oil, salt and water. The sweet tremella and tenderloin stuffed bun is rich in nutrition and has a good health effect, the Rhododendron dauricum has the efficacies on clearing heat and promoting diuresis, the Cynanchum thesioides has the efficacies on clearing heat and decreasing internal heat, the tremella is rich in natural plant colloid and has the efficacies on nourishing yin and moistening skin, and the fried tenderloin is crispy, fragrant and sweet, has good mouthfeel and is beneficial to human health after long-term use.
Description
Technical field
The present invention relates generally to food and preparation method thereof technical field, particularly relates to a kind of fragrant and sweet white fungus tenterloin steamed stuffed bun and preparation method thereof.
Background technology
Fermented food is very good to health, because the food is by fermentation conducive to digesting and assimilating, steamed stuffed bun is exactly one of fermented food.Present breakfast is varied, and in order to health, the niciest fermented pasta of breakfast, the people that the digestive functions such as the people of special lean body mass, children and the elderly are more weak, is more suitable for this group food, therefore steamed stuffed bun is a kind of well breakfast selects.But the kind of steamed stuffed bun is few at present, has limited to the selection of people.
Summary of the invention
The present invention, in order to make up the defect of prior art, provides a kind of fragrant and sweet white fungus tenterloin steamed stuffed bun and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of fragrant and sweet white fungus tenterloin steamed stuffed bun, is made up of the raw material of following weight portion:
Flour 80-120, walnut kernel 8-12, hang sieve fruit 0.4-0.8, pawpaw 14-19, white fungus 10-13, bastardtoadflaxlike swallowwort herb and fruit 0.5-0.7, aromatic vinegar 5-8, water chestnut 15-20, candied white gourd 12-15, common oxyspora root 0.8-1, lean pork taken under the spinal column of a hog 30-35, fresh white residual flower 8-10, tubeflower dutchmanspipe root 0.6-0.9, buckwheat 10-20, egg white solution 4-6, corn flour 3-4, nourishing additive agent 4-7, rice bud 1-2, maltose 7-11, dusty yeast, peanut oil, salt and water appropriate;
Described nourishing additive agent is made up of following raw materials in part by weight: donkey-hide gelatin 1-3, cornu cerve degelatinatum 0.8-1, quail meat 4-5, ginger 0.8-1.2, mango 2-3, broccoli 2-3, Chinese goldthread leaf 0.5-0.8, luffa vine 0.4-0.8, Jiang Ye 1-1.2, whitefish 3-5, cream 3-4;
Preparation method is: Chinese goldthread leaf, luffa vine, Jiang Ye are added 3-4 times of water slow fire boiling 30-40 minute, filter cleaner, concentrated filtrate by (1);
(2) ginger is cut into slices; The ginger slice of half is put into whitefish tripe, and Steam by water bath 20-30 minute, bones and gets meat, is mashed by whitefish meat; Mango is removed the peel stoning dice, broccoli blanching is diced, and mango fourth, broccoli and whitefish meat are put into cream, and little fire heats and is stirred to pasty state, obtains cream fish and sticks with paste; Quail meat is added water, then puts into remaining ginger slice and boil 10-15 minute, get quail meat and dry abrasive dust; Cornu cerve degelatinatum is ground to form end; Donkey-hide gelatin is put into filtrate molten, filtrate mixing thoroughly is put at cornu cerve degelatinatum end and quail minced meat, obtains donkey-hide gelatin quail liquid;
(3) cream fish paste mixed with donkey-hide gelatin quail liquid and stirs, to obtain final product.
The preparation method of described fragrant and sweet white fungus tenterloin steamed stuffed bun, comprises the following steps:
(1) will hang sieve fruit, bastardtoadflaxlike swallowwort herb and fruit, common oxyspora root, tubeflower dutchmanspipe root and rice bud and add 4-7 times of water slow fire boiling 40-50 minute, filter cleaner, concentrated filtrate, obtains liquid;
(2) white fungus bubble is sent out clean tearing up, water chestnut is removed the peel and fritter, and pawpaw goes seed to cut fritter, white fungus is added suitable quantity of water and stewes 1-1.5 hour, put into water chestnut and pawpaw, stew 20-30 minute, add the maltose of fresh white residual flower and half, stew 5-10 minute, obtain white fungus flowers and fruits custard; Lean pork taken under the spinal column of a hog is chopped up silk, puts into egg white solution, aromatic vinegar, corn flour and salt and mix thoroughly, pickle 10-15 minute, by peanut rusting heat, put into lean pork taken under the spinal column of a hog and explode to golden yellow, pull out and drain oil content, obtain crisp-fried tenterloin; Remaining maltose is added thermalization slurry, maltose slurry waters on crisp-fried tenterloin to be mixed thoroughly, obtains the sweet tenterloin of crisp-fried; By candied white gourd pelletizing, walnut kernel is smashed to pieces;
(3) mixing of liquid, white fungus flowers and fruits custard, the sweet tenterloin of crisp-fried, candied white gourd, walnut kernel and nourishing additive agent is mixed thoroughly and made steamed stuffed bun stuffing;
(4) be mixed in flour by buckwheat, dusty yeast aquation is opened, and is poured into by yeast water in flour, adds suitable quantity of water and each rest additive and face and ferments, roll out steamed bun skin making, wrap into steamed stuffed bun stuffing and cook.
Advantage of the present invention is: one of the present invention fragrant and sweet white fungus tenterloin steamed stuffed bun is nutritious, also there is good health-care effect, as common oxyspora root clearing heat and promoting diuresis, bastardtoadflaxlike swallowwort herb and fruit heat-clearing and fire-reducing etc., white fungus is rich in natural plant colloid, enriching yin moisturizing, the lean pork taken under the spinal column of a hog crisp sweet of frying, be rich in mouthfeel, Long-Time Service contributes to health.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
A kind of fragrant and sweet white fungus tenterloin steamed stuffed bun, is made up of the raw material of following weight portion (jin):
Flour 80, walnut kernel 8, hang sieve fruit 0.4, pawpaw 14, white fungus 10, bastardtoadflaxlike swallowwort herb and fruit 0.5, aromatic vinegar 5, water chestnut 15, candied white gourd 12, common oxyspora root 0.8, lean pork taken under the spinal column of a hog 30, fresh white residual flower 8, tubeflower dutchmanspipe root 0.6, buckwheat 10, egg white solution 4, corn flour 3, nourishing additive agent 4, rice bud 1, maltose 7, dusty yeast, peanut oil, salt and water appropriate;
Described nourishing additive agent is made up of following raw materials in part by weight: donkey-hide gelatin 1, cornu cerve degelatinatum 0.8, quail meat 4, ginger 0.8, mango 2, broccoli 2, Chinese goldthread leaf 0.5, luffa vine 0.4, Jiang Ye 1, whitefish 3, cream 3;
Preparation method is: Chinese goldthread leaf, luffa vine, Jiang Ye are added 3 times of water slow fire boilings 30 minutes, filter cleaner, concentrated filtrate by (1);
(2) ginger is cut into slices; The ginger slice of half is put into whitefish tripe, and Steam by water bath 20 minutes, bones and gets meat, is mashed by whitefish meat; Mango is removed the peel stoning dice, broccoli blanching is diced, and mango fourth, broccoli and whitefish meat are put into cream, and little fire heats and is stirred to pasty state, obtains cream fish and sticks with paste; Quail meat is added water, then puts into remaining ginger slice and boil 10 minutes, get quail meat and dry abrasive dust; Cornu cerve degelatinatum is ground to form end; Donkey-hide gelatin is put into filtrate molten, filtrate mixing thoroughly is put at cornu cerve degelatinatum end and quail minced meat, obtains donkey-hide gelatin quail liquid;
(3) cream fish paste mixed with donkey-hide gelatin quail liquid and stirs, to obtain final product.
The preparation method of described fragrant and sweet white fungus tenterloin steamed stuffed bun, comprises the following steps:
(1) will hang sieve fruit, bastardtoadflaxlike swallowwort herb and fruit, common oxyspora root, tubeflower dutchmanspipe root and rice bud and add 4-7 times of water slow fire boiling 40-50 minute, filter cleaner, concentrated filtrate, obtains liquid;
(2) white fungus bubble is sent out clean tearing up, water chestnut is removed the peel and fritter, and pawpaw goes seed to cut fritter, white fungus is added suitable quantity of water and stewes 1 hour, put into water chestnut and pawpaw, stew 20 minutes, add the maltose of fresh white residual flower and half, stew 5 minutes, obtain white fungus flowers and fruits custard; Lean pork taken under the spinal column of a hog is chopped up silk, puts into egg white solution, aromatic vinegar, corn flour and salt and mix thoroughly, pickle 10 minutes, by peanut rusting heat, put into lean pork taken under the spinal column of a hog and explode to golden yellow, pull out and drain oil content, obtain crisp-fried tenterloin; Remaining maltose is added thermalization slurry, maltose slurry waters on crisp-fried tenterloin to be mixed thoroughly, obtains the sweet tenterloin of crisp-fried; By candied white gourd pelletizing, walnut kernel is smashed to pieces;
(3) mixing of liquid, white fungus flowers and fruits custard, the sweet tenterloin of crisp-fried, candied white gourd, walnut kernel and nourishing additive agent is mixed thoroughly and made steamed stuffed bun stuffing;
(4) be mixed in flour by buckwheat, dusty yeast aquation is opened, and is poured into by yeast water in flour, adds suitable quantity of water and each rest additive and face and ferments, roll out steamed bun skin making, wrap into steamed stuffed bun stuffing and cook.
Claims (2)
1. a fragrant and sweet white fungus tenterloin steamed stuffed bun, is characterized in that, be made up of following raw material:
Flour 80-120, walnut kernel 8-12, hang sieve fruit 0.4-0.8, pawpaw 14-19, white fungus 10-13, bastardtoadflaxlike swallowwort herb and fruit 0.5-0.7, aromatic vinegar 5-8, water chestnut 15-20, candied white gourd 12-15, common oxyspora root 0.8-1, lean pork taken under the spinal column of a hog 30-35, fresh white residual flower 8-10, tubeflower dutchmanspipe root 0.6-0.9, buckwheat 10-20, egg white solution 4-6, corn flour 3-4, nourishing additive agent 4-7, rice bud 1-2, maltose 7-11, dusty yeast, peanut oil, salt and water appropriate;
Described nourishing additive agent is made up of following raw materials in part by weight: donkey-hide gelatin 1-3, cornu cerve degelatinatum 0.8-1, quail meat 4-5, ginger 0.8-1.2, mango 2-3, broccoli 2-3, Chinese goldthread leaf 0.5-0.8, luffa vine 0.4-0.8, Jiang Ye 1-1.2, whitefish 3-5, cream 3-4;
Preparation method is: Chinese goldthread leaf, luffa vine, Jiang Ye are added 3-4 times of water slow fire boiling 30-40 minute, filter cleaner, concentrated filtrate by (1);
(2) ginger is cut into slices; The ginger slice of half is put into whitefish tripe, and Steam by water bath 20-30 minute, bones and gets meat, is mashed by whitefish meat; Mango is removed the peel stoning dice, broccoli blanching is diced, and mango fourth, broccoli and whitefish meat are put into cream, and little fire heats and is stirred to pasty state, obtains cream fish and sticks with paste; Quail meat is added water, then puts into remaining ginger slice and boil 10-15 minute, get quail meat and dry abrasive dust; Cornu cerve degelatinatum is ground to form end; Donkey-hide gelatin is put into filtrate molten, filtrate mixing thoroughly is put at cornu cerve degelatinatum end and quail minced meat, obtains donkey-hide gelatin quail liquid;
(3) cream fish paste mixed with donkey-hide gelatin quail liquid and stirs, to obtain final product.
2. the preparation method of fragrant and sweet white fungus tenterloin steamed stuffed bun as claimed in claim 1, is characterized in that, comprise the following steps:
(1) will hang sieve fruit, bastardtoadflaxlike swallowwort herb and fruit, common oxyspora root, tubeflower dutchmanspipe root and rice bud and add 4-7 times of water slow fire boiling 40-50 minute, filter cleaner, concentrated filtrate, obtains liquid;
(2) white fungus bubble is sent out clean tearing up, water chestnut is removed the peel and fritter, and pawpaw goes seed to cut fritter, white fungus is added suitable quantity of water and stewes 1-1.5 hour, put into water chestnut and pawpaw, stew 20-30 minute, add the maltose of fresh white residual flower and half, stew 5-10 minute, obtain white fungus flowers and fruits custard; Lean pork taken under the spinal column of a hog is chopped up silk, puts into egg white solution, aromatic vinegar, corn flour and salt and mix thoroughly, pickle 10-15 minute, by peanut rusting heat, put into lean pork taken under the spinal column of a hog and explode to golden yellow, pull out and drain oil content, obtain crisp-fried tenterloin; Remaining maltose is added thermalization slurry, maltose slurry waters on crisp-fried tenterloin to be mixed thoroughly, obtains the sweet tenterloin of crisp-fried; By candied white gourd pelletizing, walnut kernel is smashed to pieces;
(3) mixing of liquid, white fungus flowers and fruits custard, the sweet tenterloin of crisp-fried, candied white gourd, walnut kernel and nourishing additive agent is mixed thoroughly and made steamed stuffed bun stuffing;
(4) be mixed in flour by buckwheat, dusty yeast aquation is opened, and is poured into by yeast water in flour, adds suitable quantity of water and each rest additive and face and ferments, roll out steamed bun skin making, wrap into steamed stuffed bun stuffing and cook.
Priority Applications (1)
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071770A (en) * | 2016-07-25 | 2016-11-09 | 厦门陈纪乐肴居食品有限公司 | A kind of Fructus Alpiniae Oxyphyllae Semen Juglandis bag and preparation method thereof |
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| CN104095170A (en) * | 2014-06-21 | 2014-10-15 | 许炜 | Rich and fragrant purple sweet potato Tofu steamed stuffed bun and preparation method thereof |
| CN104106755A (en) * | 2014-06-21 | 2014-10-22 | 许炜 | Chicken sauce seaweed bean curd stuffed steamed bun |
| CN104106797A (en) * | 2014-06-21 | 2014-10-22 | 许炜 | Honey jujube tofu stuffed steamed bun |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104095170A (en) * | 2014-06-21 | 2014-10-15 | 许炜 | Rich and fragrant purple sweet potato Tofu steamed stuffed bun and preparation method thereof |
| CN104106755A (en) * | 2014-06-21 | 2014-10-22 | 许炜 | Chicken sauce seaweed bean curd stuffed steamed bun |
| CN104106797A (en) * | 2014-06-21 | 2014-10-22 | 许炜 | Honey jujube tofu stuffed steamed bun |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106071770A (en) * | 2016-07-25 | 2016-11-09 | 厦门陈纪乐肴居食品有限公司 | A kind of Fructus Alpiniae Oxyphyllae Semen Juglandis bag and preparation method thereof |
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