CN104489528A - Seawater bean paste and seawater steamed buns stuffed with sweetened bean paste and preparation method of seawater bean paste - Google Patents
Seawater bean paste and seawater steamed buns stuffed with sweetened bean paste and preparation method of seawater bean paste Download PDFInfo
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- CN104489528A CN104489528A CN201510009527.5A CN201510009527A CN104489528A CN 104489528 A CN104489528 A CN 104489528A CN 201510009527 A CN201510009527 A CN 201510009527A CN 104489528 A CN104489528 A CN 104489528A
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Abstract
The invention provides seawater bean paste and seawater steamed buns stuffed with sweetened bean paste and a preparation method of the seawater bean paste. The seawater bean paste is prepared from raw materials including beans and water, wherein the water in a certain amount is used to completely soak the soybeans at least; the water is a mixture of seawater and alkaline mineral water. The seawater bean paste is prepared by soaking the beans in water, then directly heating, stewing and braising. The seawater buns are formed by stewing the seawater bean paste and fermented wrappers which wrap the seawater bean paste externally. According to the seawater bean paste provided by the invention, alkaline mineral water and seawater are adopted for soaking and stewing the beans, and minerals rich in potassium, sodium, calcium, magnesium, iodine and the like in seawater and multiple trace elements are dissolved into the bean paste, so that the bean paste and the steamed buns prepared from the bean paste have the effects of preventing cancers, whitening skin, reducing blood fat and blood pressure, and improving the immunity, clearing away heat, detoxifying, tonifying deficiency, swelling and the like; the steamed buns are fine, smooth, soft and tasty; moreover, the bean paste is good water retention property, and cannot be hardened, discolored and deteriorated and the like after being used for preparing the steamed buns.
Description
Technical field
The present invention relates to food technology field, particularly relate to seawater steamed buns stuffed with sweetened bean paste filling, steamed buns stuffed with sweetened bean paste and preparation method thereof.
Background technology
Steamed buns stuffed with sweetened bean paste is as the conventional food of China, very popular.Steamed buns stuffed with sweetened bean paste is with various beans for filling, and such as, red bean bag is to become the red bean mud of pureed to do filling after boiling, has possessed the abundant nutritional labeling that beans contains.Traditional steamed buns stuffed with sweetened bean paste, especially red bean bag, in order to improve the mouthfeel of steamed buns stuffed with sweetened bean paste, people carry out from musculus cutaneus and beans filling two aspect respectively.
In beans filling, by boiling preparation method and add all kinds of flavor enhancement aspect and start with, improve beans filling mouthfeel.But the flavor enhancement that after adding flavor enhancement, people take in increases, the hidden danger certain to healthy existence.Especially present ubiquitous phenomenon is, adds sugar, to increase sugariness and mouthfeel in filling.But, because in this beans filling, sugar content is high, diabetic can not be eaten.In musculus cutaneus, people, by adding face alkali, dusty yeast etc. in flour, make the musculus cutaneus steaming the steamed buns stuffed with sweetened bean paste obtained soft.But people have ignored a bit, be exactly the proportioning between the amount of musculus cutaneus and the consumption of beans filling, both proportionings also can not be ignored the impact of mouthfeel.
Summary of the invention
For above-mentioned defect and the problem of prior art, the object of this invention is to provide seawater beans filling, seawater steamed buns stuffed with sweetened bean paste and preparation method thereof, solve existing beans filling and generally add flavor enhancement, to the healthy technical problem bringing certain hidden danger.
In order to achieve the above object, the invention provides following technical scheme:
Seawater beans filling, is made up of the raw material comprising bean or pea and water, and the consumption of described water is for soak completely to major general bean or pea, and wherein, described water is the mixture of seawater and mineral water.
Preferred technical scheme is that the mass ratio of described bean or pea and water is 1 ﹕ 2 ~ 5 further.
Preferably, the mass ratio of described bean or pea and water is 1 ﹕ 2 ~ 3.
Preferably, the mass ratio of described bean or pea and water is 1 ﹕ 2.5.
Further, the mass ratio of described seawater and mineral water is 1 ﹕ 3 ~ 8.Preferably, the mass ratio of described seawater and mineral water is 1 ﹕ 4 ~ 6.Preferably, the mass ratio of described seawater and mineral water is 1 ﹕ 5.
Further, described seawater is the natural sea-water after filtration after purified treatment.
Further, described bean or pea are red bean, cowpea or mung bean.
The preparation method of seawater beans filling of the present invention, is realized by following steps:
Step one, take bean or pea and water, the consumption of the water taken is for soak completely to major general bean or pea, and wherein, described water is the mixture of seawater and mineral water;
Step 2, bean or pea are cleaned up after, be poured into water immersion; Then bean or pea are heated to together with water boiling, simmer 60 ~ 150min afterwards, stop heating, continue stewing 20 ~ 60min; Then bean or pea are pulled out, smash to pieces, dry, obtain seawater beans filling.
Further, after being cleaned up by bean or pea in step 2, be poured into water immersion 100 ~ 150min.Preferably, 120min is soaked.
Further, 90min is simmered in step 2.
Further, stewing 30min is continued in step 2.
Seawater steamed buns stuffed with sweetened bean paste, is steamed by seawater beans filling of the present invention and the fermentation skin be wrapped in outside seawater beans filling and forms.
Further, the mass ratio of described seawater beans filling and described fermentation skin is 50g ﹕ 60g ~ 90g.Preferably, the mass ratio of described seawater beans filling and described fermentation skin is 50g ﹕ 75g.
The preparation method of seawater steamed buns stuffed with sweetened bean paste is as follows: be 50g ﹕ 60g ~ 90g ratio in the mass ratio of described seawater beans filling and described fermentation skin, is divided into a little fermentation of multiple 60g ~ 90g to roll into a ball fermentation group, and rolls into fermentation skin; Then 50g seawater beans filling is placed in fermentation group, and seawater beans filling is wrapped up, obtain raw steamed buns stuffed with sweetened bean paste; Again raw steamed buns stuffed with sweetened bean paste is entered steamer to steam, taking-up is dried in the air cool.The preparation of fermentation group adopts existing preparation method.
Particularly, described fermentation group can adopt following preparation method to obtain: the ratio being followed successively by 5 ﹕ 1 ﹕ 0.05 in the mass ratio of flour, mineral water and dusty yeast, takes flour, mineral water and dusty yeast; Then proof 4 hours after the mixing of flour, mineral water and dusty yeast being knead, obtain fermentation group.
Seawater beans filling of the present invention adopts mineral water and seawater to soak and boiling bean or pea, the mineral matters such as the potassium be rich in seawater, sodium, calcium, magnesium, iodine and various trace elements are dissolved in beans filling, beans filling is made to have pre-anti-cancer, whitening and skin-protecting, reduce blood fat, reduce blood pressure, improve the effect of immunity, clearing heat and detoxicating, the effects such as qi-restoratives detumescence.Delicate mouthfeel is soft tasty and refreshing; Good water-retaining property, after being made as steamed buns stuffed with sweetened bean paste, beans filling can not go bad in hardening variable color.In addition, in digestion process, do not add other additives, the composition of beans filling is all natural materials, to the health of people without any healthy hidden danger.Especially suitable renal edema edible for patients.Moreover, do not add sugar in beans filling, be also applicable to diabetes patient.And preparation method is simple.
Seawater steamed buns stuffed with sweetened bean paste of the present invention has had pre-anti-cancer, the whitening and skin-protecting of beans filling concurrently, reduces blood fat, reduces blood pressure, and improves the effect of immunity, clearing heat and detoxicating, the effects such as qi-restoratives detumescence; And the soft tasty and refreshing advantage of delicate mouthfeel.Further, control the usage ratio of fermentation skin and beans filling, make the ratio of musculus cutaneus and beans filling just right, mouthfeel is more fine and smooth soft tasty and refreshing.
The present invention has abandoned the traditional manufacturing technique (regulating mouthfeel by adding various additive) of existing beans filling, and the nutritive value of the seawater steamed buns stuffed with sweetened bean paste obtained, far away higher than traditional steamed buns stuffed with sweetened bean paste goods, is the first-selected product of health, and cheap.
Detailed description of the invention
Below in conjunction with embodiments of the invention, be clearly and completely described technical scheme of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
Seawater beans filling, is made up of the raw material comprising red bean and water, and the mass ratio of described red bean and water for soaking completely to major general's red bean, but from water-saving angle, controls to be 1 ﹕ 2 ~ 5 by the consumption of described water; Described water is the mixture of seawater and mineral water, and the mass ratio of control seawater and mineral water controls the scope at 1 ﹕ 3 ~ 8.Described seawater is the natural sea-water after removing unedible impurity after filtration after purified treatment.
Described red bean is through and picks impurity elimination, remove bad beans after the red bean of quality better that obtains.
The preparation method of the seawater beans filling of the embodiment of the present invention 1 is as follows:
Step one, take red bean, seawater and mineral water by above-mentioned mass ratio.
Step 2, red bean is cleaned up after, be poured into water immersion 100 ~ 150min; Then red bean is heated to together with water boiling, simmers 60 ~ 150min afterwards, stop heating, continue stewing 20 ~ 60min; Then red bean is pulled out, smash to pieces, dry, obtain seawater beans filling.
Embodiment 2
Seawater beans filling, is made up of the raw material comprising red bean and water, and the mass ratio of described red bean and water controls to be 1 ﹕ 2 ~ 3; Described water is the mixture of seawater and mineral water, and the mass ratio of control seawater and mineral water controls the scope at 1 ﹕ 4 ~ 6.Described seawater is the natural sea-water after removing unedible impurity after filtration after purified treatment.
Described red bean is through and picks impurity elimination, remove bad beans after the red bean of quality better that obtains.
The preparation method of the seawater beans filling of the embodiment of the present invention 2 is as follows:
Step one, take red bean, seawater and mineral water by above-mentioned mass ratio.
Step 2, red bean is cleaned up after, be poured into water soak 120min; Then red bean is heated to together with water boiling, simmers 90min afterwards, stop heating, continue stewing 30min; Then red bean is pulled out, smash to pieces, dry, obtain seawater beans filling.
Embodiment 3
Seawater beans filling, is made up of the raw material comprising red bean and water, and the mass ratio of described red bean and water controls to be 1 ﹕ 2.5; Described water is the mixture of seawater and mineral water, and the mass ratio controlling seawater and mineral water controls to be 1 ﹕ 5.Described seawater is the natural sea-water after removing unedible impurity after filtration after purified treatment.
Described red bean is through and picks impurity elimination, remove bad beans after the red bean of quality better that obtains.
The preparation method of the seawater beans filling of the embodiment of the present invention 3 is as follows:
Step one, take red bean, seawater and mineral water by above-mentioned mass ratio.
Step 2, red bean is cleaned up after, be poured into water soak 120min; Then red bean is heated to together with water boiling, simmers 90min afterwards, stop heating, continue stewing 30min; Then red bean is pulled out, smash to pieces, dry, obtain seawater beans filling.
Embodiment 4
Seawater steamed buns stuffed with sweetened bean paste, the seawater beans filling recorded by embodiments of the invention 1 to embodiment 3 and the fermentation skin be wrapped in outside seawater beans filling steam and form.Wherein, the mass ratio of described seawater beans filling and described fermentation skin is 50g ﹕ 60g ~ 90g.
The preparation method of seawater steamed buns stuffed with sweetened bean paste is as follows: be 50g ﹕ 60g ~ 90g ratio in the mass ratio of described seawater beans filling and described fermentation skin, fermentation group is divided into the little fermentation group of multiple 60g ~ 90g, then each little fermentation is rolled into fermentation skin; Then 50g seawater beans filling is placed in fermentation group, and seawater beans filling is wrapped up, obtain raw steamed buns stuffed with sweetened bean paste; Again raw steamed buns stuffed with sweetened bean paste is entered steamer to steam, taking-up is dried in the air cool.The preparation of fermentation group adopts existing preparation method.
Embodiment 5
Seawater steamed buns stuffed with sweetened bean paste, the seawater beans filling recorded by embodiments of the invention 1 to embodiment 3 and the fermentation skin be wrapped in outside seawater beans filling steam and form.Wherein, the mass ratio of described seawater beans filling and described fermentation skin is 50g ﹕ 75g.
The preparation method of seawater steamed buns stuffed with sweetened bean paste is as follows: be 50g ﹕ 60g ~ 90g ratio in the mass ratio of described seawater beans filling and described fermentation skin, fermentation group is divided into the little fermentation group of multiple 75g, then each little fermentation is rolled into fermentation skin; Then 50g seawater beans filling is placed in fermentation group, and seawater beans filling is wrapped up, obtain raw steamed buns stuffed with sweetened bean paste; Again raw steamed buns stuffed with sweetened bean paste is entered steamer to steam, taking-up is dried in the air cool.The preparation of fermentation group adopts existing preparation method.
Embodiment 6
A preparation method for fermentation group specifically is as follows: the ratio being followed successively by 5 ﹕ 1 ﹕ 0.05 in the mass ratio of flour, mineral water and dusty yeast, takes flour, mineral water and dusty yeast; Then proof 4 hours after the mixing of flour, mineral water and dusty yeast being knead, obtain fermentation group.
The bean or pea adopted in seawater beans filling of the present invention are not limited to the red bean in above-described embodiment, and other can be used for the bean or pea of beans filling at present, can be applied to the present invention.Such as, cowpea or mung bean etc.
The above; be only the specific embodiment of the present invention, but protection scope of the present invention is not limited thereto, is anyly familiar with those skilled in the art in the technical scope that the present invention discloses; change can be expected easily or replace, all should be encompassed within protection scope of the present invention.Therefore, protection scope of the present invention should described be as the criterion with the protection domain of claim.
Claims (10)
1. seawater beans filling, is characterized in that: be made up of the raw material comprising bean or pea and water, and the consumption of described water is for soak completely to major general bean or pea, and wherein, described water is the mixture of seawater and mineral water.
2. seawater beans filling according to claim 1, is characterized in that: the mass ratio of described bean or pea and water is 1 ﹕ 2 ~ 5.
3. seawater beans filling according to claim 2, is characterized in that: the mass ratio of described bean or pea and water is 1 ﹕ 2.5.
4. according to the seawater beans filling one of claims 1 to 3 Suo Shu, it is characterized in that: the mass ratio of described seawater and mineral water is 1 ﹕ 3 ~ 8.
5. seawater beans filling according to claim 4, is characterized in that: the mass ratio of described seawater and mineral water is 1 ﹕ 5.
6. the preparation method of seawater beans filling, be is characterized in that: realized by following steps:
Step one, take bean or pea and water, the consumption of the water taken is for soak completely to major general bean or pea, and wherein, described water is the mixture of seawater and mineral water;
Step 2, bean or pea are cleaned up after, be poured into water immersion; Then bean or pea are heated to together with water boiling, simmer 60 ~ 150min afterwards, stop heating, continue stewing 20 ~ 60min; Then bean or pea are pulled out, smash to pieces, dry, obtain seawater beans filling.
7. seawater steamed buns stuffed with sweetened bean paste, is characterized in that: steamed by the seawater beans filling one of claim 1 to 5 Suo Shu and the fermentation skin be wrapped in outside seawater beans filling and form.
8. seawater steamed buns stuffed with sweetened bean paste according to claim 7, is characterized in that: the mass ratio of described seawater beans filling and described fermentation skin is 50g ﹕ 60g ~ 90g.
9. seawater steamed buns stuffed with sweetened bean paste according to claim 8, is characterized in that: the mass ratio of described seawater beans filling and described fermentation skin is 50g ﹕ 75g.
10. the preparation method of the seawater steamed buns stuffed with sweetened bean paste as described in one of claim 7 to 9, it is characterized in that: as follows: be 50g ﹕ 60g ~ 90g ratio in the mass ratio of described seawater beans filling and described fermentation skin, fermentation group is divided into the little fermentation group of multiple 60g ~ 90g, and rolls into fermentation skin; Then 50g seawater beans filling is placed in fermentation group, and seawater beans filling is wrapped up, obtain raw steamed buns stuffed with sweetened bean paste; Again raw steamed buns stuffed with sweetened bean paste is entered steamer to steam, taking-up is dried in the air cool.
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| CN201510009527.5A CN104489528A (en) | 2015-01-08 | 2015-01-08 | Seawater bean paste and seawater steamed buns stuffed with sweetened bean paste and preparation method of seawater bean paste |
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| CN201510009527.5A CN104489528A (en) | 2015-01-08 | 2015-01-08 | Seawater bean paste and seawater steamed buns stuffed with sweetened bean paste and preparation method of seawater bean paste |
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| CN105146386A (en) * | 2015-08-31 | 2015-12-16 | 佛山市高明区醉金坑生态农业有限公司 | Processing method for dried common nightblooming cereus |
| FR3041253A1 (en) * | 2015-09-21 | 2017-03-24 | Fabienne Bresdin | USE OF AN OSMOTIC ISOTONIC ELECTROLYTE SOLUTION AS A CELLULAR LIFE MEDIUM IN A COSMETIC, DERMATOLOGICAL OR NUTRITIONAL COMPOSITION |
| CN109527509A (en) * | 2018-12-27 | 2019-03-29 | 天津海源汇科技有限公司 | A kind of compound nutritional seasoning and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105146386A (en) * | 2015-08-31 | 2015-12-16 | 佛山市高明区醉金坑生态农业有限公司 | Processing method for dried common nightblooming cereus |
| FR3041253A1 (en) * | 2015-09-21 | 2017-03-24 | Fabienne Bresdin | USE OF AN OSMOTIC ISOTONIC ELECTROLYTE SOLUTION AS A CELLULAR LIFE MEDIUM IN A COSMETIC, DERMATOLOGICAL OR NUTRITIONAL COMPOSITION |
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