CN105495285A - Soy sauce steamed twisted roll preparation method - Google Patents
Soy sauce steamed twisted roll preparation method Download PDFInfo
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- CN105495285A CN105495285A CN201510841322.3A CN201510841322A CN105495285A CN 105495285 A CN105495285 A CN 105495285A CN 201510841322 A CN201510841322 A CN 201510841322A CN 105495285 A CN105495285 A CN 105495285A
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- soy sauce
- twisted roll
- steamed twisted
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- juice
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- Beans For Foods Or Fodder (AREA)
Abstract
The present invention discloses a soy sauce steamed twisted roll preparation method which comprises the following steps: 20-25 parts of soy sauce and 10-13 parts of seafood juice are put into a pot to be boiled out; when the above mixed juice is cooled to a room temperature, 50-55 parts of flour are fully mixed with the mixed juice, and the mixture is kneaded into a dough; the dough is put still for 70-80 minutes and then made into twisted rolls; and the twisted rolls are put into a steamer to be steamed well-done to obtain the soy sauce steamed twisted roll. The advantages of the soy sauce steamed twisted roll preparation method are that the prepared soy sauce steamed twisted roll is unique in taste and rich in nutrition.
Description
Technical field
The present invention relates to making food field, relate to a kind of preparation method of soy sauce steamed twisted roll.
Technical background
A kind of staple food that steamed twisted roll people are often edible in daily life, it is nutritious, instant, but traditional steamed bun taste is single, lacks new meaning.
Summary of the invention
The invention provides a kind of preparation method of soy sauce steamed twisted roll, method is simple, and special taste is nutritious.
The technical scheme adopted:
A preparation method for soy sauce steamed twisted roll, comprises the following steps:
By soy sauce 20-25 part and seafood juice 10-13 part, put into pot, boil;
Treat that above-mentioned mixed juice is cool to room temperature;
Get fine flour 50-55 part and above-mentioned mixed juice, fully mix, the face of living into;
After static 70-80 minute, steamed twisted roll is made in face;
Steamed twisted roll is put into steamer, cooks, obtain a kind of soy sauce steamed twisted roll.
Its advantage is:
A preparation method for soy sauce steamed twisted roll, obtained soy sauce steamed twisted roll mouthfeel is unique, nutritious.
Detailed description of the invention
embodiment 1
A preparation method for soy sauce steamed twisted roll, comprises the following steps:
By 20 parts, soy sauce and 10 parts, seafood juice, put into pot, boil;
Treat that above-mentioned mixed juice is cool to room temperature;
Get fine flour 50 parts and above-mentioned mixed juice, fully mix, the face of living into;
After static 70 minutes, steamed twisted roll is made in face;
Steamed twisted roll is put into steamer, cooks, obtain a kind of soy sauce steamed twisted roll.
embodiment 2
A preparation method for soy sauce steamed twisted roll, comprises the following steps:
By 22 parts, soy sauce and 12 parts, seafood juice, put into pot, boil;
Treat that above-mentioned mixed juice is cool to room temperature;
Get fine flour 52 parts and above-mentioned mixed juice, fully mix, the face of living into;
After static 75 minutes, steamed twisted roll is made in face;
Steamed twisted roll is put into steamer, cooks, obtain a kind of soy sauce steamed twisted roll.
embodiment 3
A preparation method for soy sauce steamed twisted roll, comprises the following steps:
By 25 parts, soy sauce and 13 parts, seafood juice, put into pot, boil;
Treat that above-mentioned mixed juice is cool to room temperature;
Get fine flour 55 parts and above-mentioned mixed juice, fully mix, the face of living into;
After static 80 minutes, steamed twisted roll is made in face;
Steamed twisted roll is put into steamer, cooks, obtain a kind of soy sauce steamed twisted roll.
Claims (4)
1. a preparation method for soy sauce steamed twisted roll, its feature comprises the following steps:
By soy sauce 20-25 part and seafood juice 10-13 part, put into pot, boil;
Treat that above-mentioned mixed juice is cool to room temperature;
Get fine flour 50-55 part and above-mentioned mixed juice, fully mix, the face of living into;
After static 70-80 minute, steamed twisted roll is made in face;
Steamed twisted roll is put into steamer, cooks, obtain a kind of soy sauce steamed twisted roll.
2. the preparation method of a kind of soy sauce steamed twisted roll according to claim 1, its feature comprises the following steps:
By 20 parts, soy sauce and 10 parts, seafood juice, put into pot, boil;
Treat that above-mentioned mixed juice is cool to room temperature;
Get fine flour 50 parts and above-mentioned mixed juice, fully mix, the face of living into;
After static 70 minutes, steamed twisted roll is made in face;
Steamed twisted roll is put into steamer, cooks, obtain a kind of soy sauce steamed twisted roll.
3. the preparation method of a kind of soy sauce steamed twisted roll according to claim 1, its feature comprises the following steps:
By 22 parts, soy sauce and 12 parts, seafood juice, put into pot, boil;
Treat that above-mentioned mixed juice is cool to room temperature;
Get fine flour 52 parts and above-mentioned mixed juice, fully mix, the face of living into;
After static 75 minutes, steamed twisted roll is made in face;
Steamed twisted roll is put into steamer, cooks, obtain a kind of soy sauce steamed twisted roll.
4. the preparation method of a kind of soy sauce steamed twisted roll according to claim 1, its feature comprises the following steps:
By 25 parts, soy sauce and 13 parts, seafood juice, put into pot, boil;
Treat that above-mentioned mixed juice is cool to room temperature;
Get fine flour 55 parts and above-mentioned mixed juice, fully mix, the face of living into;
After static 80 minutes, steamed twisted roll is made in face;
Steamed twisted roll is put into steamer, cooks, obtain a kind of soy sauce steamed twisted roll.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510841322.3A CN105495285A (en) | 2015-11-28 | 2015-11-28 | Soy sauce steamed twisted roll preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510841322.3A CN105495285A (en) | 2015-11-28 | 2015-11-28 | Soy sauce steamed twisted roll preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105495285A true CN105495285A (en) | 2016-04-20 |
Family
ID=55703893
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510841322.3A Pending CN105495285A (en) | 2015-11-28 | 2015-11-28 | Soy sauce steamed twisted roll preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105495285A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213161A (en) * | 2016-07-27 | 2016-12-14 | 惠州市柯帝士科技有限公司 | brown sugar steamed roll |
-
2015
- 2015-11-28 CN CN201510841322.3A patent/CN105495285A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213161A (en) * | 2016-07-27 | 2016-12-14 | 惠州市柯帝士科技有限公司 | brown sugar steamed roll |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160420 |
|
| WD01 | Invention patent application deemed withdrawn after publication |