CN106071708A - One is relieved the effect of alcohol steamed dumping and preparation method thereof - Google Patents
One is relieved the effect of alcohol steamed dumping and preparation method thereof Download PDFInfo
- Publication number
- CN106071708A CN106071708A CN201610474898.5A CN201610474898A CN106071708A CN 106071708 A CN106071708 A CN 106071708A CN 201610474898 A CN201610474898 A CN 201610474898A CN 106071708 A CN106071708 A CN 106071708A
- Authority
- CN
- China
- Prior art keywords
- steamed dumping
- effect
- powder
- alcohol
- sus domestica
- 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.)
- Withdrawn
Links
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 title claims abstract description 15
- 230000000694 effects Effects 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title abstract description 4
- 241000628997 Flos Species 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 15
- 241000282894 Sus scrofa domesticus Species 0.000 claims abstract description 13
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 10
- 241000208308 Coriandrum Species 0.000 claims abstract description 8
- 235000002787 Coriandrum sativum Nutrition 0.000 claims abstract description 8
- 241000221377 Auricularia Species 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 125000003118 aryl group Chemical group 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 239000003086 colorant Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 241000282898 Sus scrofa Species 0.000 claims 1
- 229940088594 vitamin Drugs 0.000 abstract description 6
- 229930003231 vitamin Natural products 0.000 abstract description 6
- 235000013343 vitamin Nutrition 0.000 abstract description 6
- 239000011782 vitamin Substances 0.000 abstract description 6
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 6
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 210000004185 liver Anatomy 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 208000007848 Alcoholism Diseases 0.000 description 2
- 201000007930 alcohol dependence Diseases 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000000023 Auricularia auricula Nutrition 0.000 description 1
- 240000005710 Auricularia polytricha Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 230000002443 hepatoprotective effect Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
Classifications
-
- 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 one to relieve the effect of alcohol steamed dumping and preparation method thereof, it is mainly by constitutive material flour, Carnis Sus domestica, Adeps Sus domestica, Flos puerariae lobatae, and Auricularia, coriander, Flos Allii Fistulosi, Rhizoma Alpiniae Officinarum, white sugar, Mel, Oleum Sesami, aromatic vinegar, soy sauce 20 30, refined salt, Fructus Piperis powder and monosodium glutamate, Herba Silybi mariani, Fructus Mori, powder of Radix Puerariae are mixed to prepare.The present invention faric formula of steamed dumping that relieves the effect of alcohol is unique, and fine and tender taste is delicious, faric in add and there is sobering up and liver protecting functions increase dietary fiber and vitamin simultaneously；Fat, vitamin, cellulosic material, in good taste, nutritious.
Description
Technical field
The present invention relates to one relieve the effect of alcohol steamed dumping and preparation method thereof, belong to food processing technology field.
Background technology
Steamed dumping is the most delicious common staple food that we live, along with present people's rhythm of life is increasingly faster,
The people drawing more and more causes some health problems because drinking, if people eat after drinking some can the steamed dumping of antialcoholism functions, will
It is greatly improved the body health level of people.
Summary of the invention
So that relieve the effect of alcohol, the taste of steamed dumping is finer, good to eat；It is an object of the invention to provide one relieve the effect of alcohol steamed dumping and
Its manufacture method, the present invention faric formula of steamed dumping that relieves the effect of alcohol is unique, and fine and tender taste is delicious, increases dietary fiber and vitamin simultaneously；
Fat, vitamin, cellulose are uniformly arranged in pairs or groups, in good taste, nutritious, and men and women, old and young are the most edible.And there is relieving alcoholism and protecting the liver merit
Energy.
The present invention adopts the following technical scheme that to achieve these goals
One is relieved the effect of alcohol steamed dumping, it is characterised in that the weight portion of its constitutive material is: flour 800-900, Carnis Sus domestica 150-200, Adeps Sus domestica
50-100, Flos puerariae lobatae 50-100, Auricularia 100-150, coriander 100-150, Flos Allii Fistulosi 100-150, Rhizoma Alpiniae Officinarum 50-100, white sugar 20-30,
Mel 20-30, Oleum Sesami 20-30, aromatic vinegar 30-60, soy sauce 20-30, refined salt 28-30, Fructus Piperis powder 5-10 and monosodium glutamate 3-5, Herba Silybi mariani
2-3, Fructus Mori 2-3, powder of Radix Puerariae 3-5, water are appropriate.
The manufacture method of the described steamed dumping that relieves the effect of alcohol, it is characterised in that comprise the following steps:
(1), by Carnis Sus domestica and chop, mix Flos Allii Fistulosi, Rhizoma Alpiniae Officinarum, Mel, refined salt, be mixed into the Adeps Sus domestica boiled,
(2), the most again by Flos puerariae lobatae, Auricularia, coriander, white sugar, monosodium glutamate, Oleum Sesami, aromatic vinegar, Fructus Piperis powder, monosodium glutamate, Herba Silybi mariani, Fructus Mori with
And powder of Radix Puerariae, stir, finally mix colours seasoning with soy sauce, be mixed into wherein, make faric stand-by；
(3), flour and water mixing are rolled suitcase and entered faric, make steamed dumping, put into food steamer and steam 15-20 minute and get final product
Beneficial effects of the present invention:
1, the faric formula of steamed dumping that relieves the effect of alcohol is unique, and fat, vitamin, cellulose are uniformly arranged in pairs or groups, in good taste, nutritious.
2, faric middle coriander is possible not only to offset crab meat fishy smell, increases dietary fiber and vitamin, for hepatoprotective autumn Pu simultaneously
The big pork pies of crab roe are faric exclusive.Add the compositions such as Rhizoma Alpiniae Officinarum, Mel, Flos puerariae lobatae, Auricularia, Herba Silybi mariani, Fructus Mori, powder of Radix Puerariae, permissible
Relieving alcoholism and protecting the liver, with health role.
Detailed description of the invention
Embodiment: relieve the effect of alcohol steamed dumping, the weight portion of its constitutive material is: flour 850, Carnis Sus domestica 180, Adeps Sus domestica 50, Flos puerariae lobatae 70, wood
Ear 120, coriander 120, Flos Allii Fistulosi 100, Rhizoma Alpiniae Officinarum 100, white sugar 30, Mel 30, Oleum Sesami 20, aromatic vinegar 30, soy sauce 20, refined salt 28, recklessly
Green pepper powder 10 and monosodium glutamate 3, Herba Silybi mariani 3, Fructus Mori 3, powder of Radix Puerariae 5, water are appropriate.
Relieve the effect of alcohol the manufacture method of steamed dumping, comprise the following steps:
(1), by Carnis Sus domestica and chop, mix Flos Allii Fistulosi, Rhizoma Alpiniae Officinarum, Mel, refined salt, be mixed into the Adeps Sus domestica boiled,
(2), the most again by Flos puerariae lobatae, Auricularia, coriander, white sugar, monosodium glutamate, Oleum Sesami, aromatic vinegar, Fructus Piperis powder, monosodium glutamate, Herba Silybi mariani, Fructus Mori with
And powder of Radix Puerariae, stir, finally mix colours seasoning with soy sauce, be mixed into wherein, make faric stand-by；
(3), flour and water mixing are rolled suitcase and entered faric, make steamed dumping, put into food steamer and steam 15-20 minute and get final product.
Claims (2)
1. the steamed dumping that relieves the effect of alcohol, it is characterised in that the weight portion of its constitutive material is: flour 800-900, Carnis Sus domestica 150-200, pig
Oil 50-100, Flos puerariae lobatae 50-100, Auricularia 100-150, coriander 100-150, Flos Allii Fistulosi 100-150, Rhizoma Alpiniae Officinarum 50-100, white sugar 20-
30, Mel 20-30, Oleum Sesami 20-30, aromatic vinegar 30-60, soy sauce 20-30, refined salt 28-30, Fructus Piperis powder 5-10 and monosodium glutamate 3-5, water fly
Ji 2-3, Fructus Mori 2-3, powder of Radix Puerariae 3-5, water are appropriate.
2. the manufacture method of the steamed dumping that relieves the effect of alcohol as claimed in claim 1, it is characterised in that comprise the following steps:
(1), by Carnis Sus domestica and chop, mix Flos Allii Fistulosi, Rhizoma Alpiniae Officinarum, Mel, refined salt, be mixed into the Adeps Sus domestica boiled,
(2), the most again by Flos puerariae lobatae, Auricularia, coriander, white sugar, monosodium glutamate, Oleum Sesami, aromatic vinegar, Fructus Piperis powder, monosodium glutamate, Herba Silybi mariani, Fructus Mori with
And powder of Radix Puerariae, stir, finally mix colours seasoning with soy sauce, be mixed into wherein, make faric stand-by；
(3), flour and water mixing are rolled suitcase and entered faric, make steamed dumping, put into food steamer and steam 15-20 minute and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610474898.5A CN106071708A (en) | 2016-06-27 | 2016-06-27 | One is relieved the effect of alcohol steamed dumping and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610474898.5A CN106071708A (en) | 2016-06-27 | 2016-06-27 | One is relieved the effect of alcohol steamed dumping and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106071708A true CN106071708A (en) | 2016-11-09 |
Family
ID=57252900
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610474898.5A Withdrawn CN106071708A (en) | 2016-06-27 | 2016-06-27 | One is relieved the effect of alcohol steamed dumping and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106071708A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102640947A (en) * | 2012-03-30 | 2012-08-22 | 池州市昭明渔港酒店 | Big mandarin fish crab spawn meat bun for alleviating alcohol and preparation method thereof |
| CN103404916A (en) * | 2013-06-27 | 2013-11-27 | 吴瑞凤 | Local-flavor steamed stuffed bun with crab spawns |
| CN103652509A (en) * | 2013-09-15 | 2014-03-26 | 李瑞麟 | Steamed bun filled with soup |
-
2016
- 2016-06-27 CN CN201610474898.5A patent/CN106071708A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102640947A (en) * | 2012-03-30 | 2012-08-22 | 池州市昭明渔港酒店 | Big mandarin fish crab spawn meat bun for alleviating alcohol and preparation method thereof |
| CN103404916A (en) * | 2013-06-27 | 2013-11-27 | 吴瑞凤 | Local-flavor steamed stuffed bun with crab spawns |
| CN103652509A (en) * | 2013-09-15 | 2014-03-26 | 李瑞麟 | Steamed bun filled with soup |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161109 |
|
| WW01 | Invention patent application withdrawn after publication |