CN105360751A - Making method of pork and hyacinth bean steamed buns - Google Patents
Making method of pork and hyacinth bean steamed buns Download PDFInfo
- Publication number
- CN105360751A CN105360751A CN201410433710.3A CN201410433710A CN105360751A CN 105360751 A CN105360751 A CN 105360751A CN 201410433710 A CN201410433710 A CN 201410433710A CN 105360751 A CN105360751 A CN 105360751A
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- pork
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- meat stuffing
- french beans
- soybean protein
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a making method of pork and hyacinth bean steamed buns. 10 g of flour, 5 g of pork stuffing, 4 parts of hyacinth beans, 3 parts of water, 0.1 part of yeast, 0.1 part of baking powder and 0.1 part of soybean protein are organically combined and supplement one another. According to the making method, the soybean protein and modification starch are added in the pork stuffing so that the organizational structure of port can be improved and the pork stuffing can be more chewy; due to the processing technology of wrappers, the pork and hyacinth bean steamed buns can still keep fresh taste after being heated through microwaves, the wrappers are chewy and will not adhere to teeth.
Description
Technical field
The present invention relates to food industrialization production field, particularly relate to a kind of preparation method of pork French beans steamed stuffed bun.
Background technology
Pork French beans steamed stuffed bun be using its abundant nutritive value by increasing people as nutrition food materials, it does manual work simple, delicious taste, but in existing pork French beans steamed stuffed bun way meat stuffing and musculus cutaneus to chew strength poor, and musculus cutaneus is after heating using microwave, easily glutinous tooth.
Summary of the invention
Technical problem to be solved by this invention overcomes the deficiencies in the prior art, provides a kind of and improve the preparation method that meat stuffing and musculus cutaneus chew the pork French beans steamed stuffed bun of strength.
The present invention is achieved by the following technical programs:
A preparation method for pork French beans steamed stuffed bun, comprises the following steps:
(1) food materials are taken by weight: 10 parts, flour, meat stuffing 5 parts, 4 parts, French beans, 3 parts, water, 0.1 part, yeast, baking powder 0.1 part, soybean protein 0.1 part;
(2) soybean protein warm water bubble is sent out 30 minutes, rehydration is shredded completely afterwards, joins meat stuffing, then adds the flavorings such as converted starch, soy sauce, green onion, bruised ginger, salt, sesame oil, monosodium glutamate, mixes, for subsequent use;
(3) after French beans take out old muscle after cleaning, blanching is for subsequent use;
(4) musculus cutaneus preparation: flour, yeast, baking powder are mixed, adds water and be stirred to humidity 98%, proof 30 minutes at 40 DEG C;
(5) dough proofed is seized into 60g i.e. son, roll into face cake;
(6) meat stuffing is placed in the middle of the cake of face, packages, close up;
(7) steamed stuffed bun being placed on temperature is 99 DEG C ~ 105 DEG C, after steaming 25min, gets after steam leaves in steam box again.
The invention has the beneficial effects as follows:
The present invention, by each component food materials organic assembling, complements each other, and in preparation method, compared with the method for traditional boiling, adds soybean protein and converted starch in meat stuffing, adds the institutional framework of meat, make meat stuffing more chew strength; And the processing technology of musculus cutaneus makes it still can keep fresh mouthfeel after heating using microwave, musculus cutaneus chews strength, not glutinous tooth.
Detailed description of the invention
In order to make those skilled in the art understand technical scheme of the present invention better, below in conjunction with most preferred embodiment, the present invention is described in further detail.
Embodiment
The preparation method of pork French beans steamed stuffed bun, comprises the following steps:
(1) food materials are taken by weight: 10 parts, flour, meat stuffing 5 parts, 4 parts, French beans, 3 parts, water, 0.1 part, yeast, baking powder 0.1 part, soybean protein 0.1 part;
(2) soybean protein warm water bubble is sent out 30 minutes, rehydration is shredded completely afterwards, joins meat stuffing, then adds the flavorings such as converted starch, soy sauce, green onion, bruised ginger, salt, sesame oil, monosodium glutamate, mixes, for subsequent use;
(3) after French beans take out old muscle after cleaning, blanching is for subsequent use;
(4) musculus cutaneus preparation: flour, yeast, baking powder are mixed, adds water and be stirred to humidity 98%, proof 30 minutes at 40 DEG C;
(5) dough proofed is seized into 60g i.e. son, roll into face cake;
(6) meat stuffing is placed in the middle of the cake of face, packages, close up;
(7) steamed stuffed bun being placed on temperature is 99 DEG C ~ 105 DEG C, after steaming 25min, gets after steam leaves in steam box again.
The present invention, by each component food materials organic assembling, complements each other, and in preparation method, compared with the method for traditional boiling, adds soybean protein and converted starch in meat stuffing, adds the institutional framework of meat, make meat stuffing more chew strength; And the processing technology of musculus cutaneus makes it still can keep fresh mouthfeel after heating using microwave, musculus cutaneus chews strength, not glutinous tooth.
Each for food materials one of above-described embodiment Suo Shu amounts of components increased according to same ratio or reduce, the parts by weight relation of each component of gained all belongs to protection scope of the present invention.
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (1)
1. a preparation method for pork French beans steamed stuffed bun, is characterized in that, comprises the following steps:
(1) food materials are taken by weight: 10 parts, flour, meat stuffing 5 parts, 4 parts, French beans, 3 parts, water, 0.1 part, yeast, baking powder 0.1 part, soybean protein 0.1 part;
(2) soybean protein warm water bubble is sent out 30 minutes, rehydration is shredded completely afterwards, joins meat stuffing, then adds the flavorings such as converted starch, soy sauce, green onion, bruised ginger, salt, sesame oil, monosodium glutamate, mixes, for subsequent use;
(3) after French beans take out old muscle after cleaning, blanching is for subsequent use;
(4) musculus cutaneus preparation: flour, yeast, baking powder are mixed, adds water and be stirred to humidity 98%, proof 30 minutes at 40 DEG C;
(5) dough proofed is seized into 60g i.e. son, roll into face cake;
(6) meat stuffing is placed in the middle of the cake of face, packages, close up;
(7) steamed stuffed bun being placed on temperature is 99 DEG C ~ 105 DEG C, after steaming 25min, gets after steam leaves in steam box again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410433710.3A CN105360751A (en) | 2014-08-29 | 2014-08-29 | Making method of pork and hyacinth bean steamed buns |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410433710.3A CN105360751A (en) | 2014-08-29 | 2014-08-29 | Making method of pork and hyacinth bean steamed buns |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105360751A true CN105360751A (en) | 2016-03-02 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410433710.3A Pending CN105360751A (en) | 2014-08-29 | 2014-08-29 | Making method of pork and hyacinth bean steamed buns |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105360751A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616467A (en) * | 2017-01-17 | 2017-05-10 | 大连凯隆食品有限公司 | Nutritional chicken bun and processing method |
| CN106798238A (en) * | 2017-01-17 | 2017-06-06 | 大连凯隆食品有限公司 | A kind of nutrition chicken steamed stuffed bun and processing method |
-
2014
- 2014-08-29 CN CN201410433710.3A patent/CN105360751A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616467A (en) * | 2017-01-17 | 2017-05-10 | 大连凯隆食品有限公司 | Nutritional chicken bun and processing method |
| CN106798238A (en) * | 2017-01-17 | 2017-06-06 | 大连凯隆食品有限公司 | A kind of nutrition chicken steamed stuffed bun and processing method |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160302 |
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| WD01 | Invention patent application deemed withdrawn after publication |