CN106306663A - Steamed abelmoschus esculentus buns - Google Patents
Steamed abelmoschus esculentus buns Download PDFInfo
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- CN106306663A CN106306663A CN201510347556.2A CN201510347556A CN106306663A CN 106306663 A CN106306663 A CN 106306663A CN 201510347556 A CN201510347556 A CN 201510347556A CN 106306663 A CN106306663 A CN 106306663A
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- abelmoschus esculentus
- powder
- dough
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- steamed
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Abstract
The present invention relates to the field of food processing and particularly relates to steamed abelmoschus esculentus buns. The related steamed abelmoschus esculentus buns are manufactured from the following raw materials in parts by weight: 100-200 parts of abelmoschus esculentus powder, 80-100 parts of yeast powder, 200-300 parts of flour, 30-40 parts of honey, 60-80 parts of colocasia esculenta flour and 300-400 parts of water. Each of the raw materials is weighed in proportions. The yeast powder is placed into warm water to be stirred at 35-40 DEG C. The honey is added into the abelmoschus esculentus powder to be stirred evenly, the flour is added, then the water soaked with the yeast powder is added gradually, the mixture is kneaded into dough, and the dough is placed at 28-30 DEG C for 2.5-3 h; the abelmoschus esculentus dough is taken out, the colocasia esculenta flour is sprayed on the dough with the dough kneading, the dough kneading is conducted completely and evenly, the dough is keened into long strips with oval cross-sections, a knife is used to conduct equal cross-cuttings, the cut buns are put into a steaming pot to be steamed for 8-10 min, fire is turned off, and after 2-3 min, the steamed buns are taken out. The steamed abelmoschus esculentus buns are simple in manufacture, healthy in consumption, unique in tastes, high in nutritional value and good in market prospects.
Description
Technical field
The invention belongs to food processing field, particularly relate to a kind of Abelmoschus esculentus steamed bread.
Background technology
Steamed bread is the traditional food of China, is deeply liked by masses, but steamed bread comparison of ingredients in the market is single, can not meet people and day by day increase
Long material progress needs.Abelmoschus esculentus belongs to Malvaceae, and Abelmoschus, also known as Abelmoschus esculentus plant.Originate in India, existing extensively cultivate in the torrid zone and
Torrid areas.Owing to it is rich in multiple bioactive ingredients such as pectin, arabic gum, galactan and alkaloids, in the flourishing state such as North America, Japan
Family using fresh Abelmoschus esculentus as the first-selected vegetable of athlete's resisting fatigue and the health-care vegetable in old age, can replacing as coffee after its seed is processed
Dai Pin, has preferable stimulating effect, does not conforms to caffeine, and Abelmoschus esculentus has the effects such as anti-heat stress, resisting fatigue and enhancing immunocompetence.
Summary of the invention
It is an object of the invention to provide a kind of Abelmoschus esculentus steamed bread, can effectively solve the shortcoming that steamed bread comparison of ingredients is single, edible health, taste is unique.
A kind of Abelmoschus esculentus steamed bread of the present invention, it is characterized by each component and makes by following weight proportion: Abelmoschus esculentus powder 100-200 part, yeast powder
80-100 part, flour 200-300 part, Mel 30-40 part, Rhizoma Steudnerae Henryanae powder 60-80 part, water 300-400 part.
A kind of Abelmoschus esculentus steamed bread of the present invention, its concrete manufacture method is as follows:
(1) each raw material is weighed by proportion of composing；
(2) make in 35-40 DEG C of warm water, put into yeast powder stirring；
(3) in Abelmoschus esculentus powder face, put Mel stirring even, add flour, then be gradually added into the water soaking yeast powder and become dough, place at 28-30 DEG C
2.5-3h；
(4) taking out the Abelmoschus esculentus dough that step (3) completes, while spread the kneading of Rhizoma Steudnerae Henryanae powder limit, being twisted into cross section after kneading is oval strip, equal with cutter
Etc. crosscutting, putting into steaming 8-10min in steamer, fire extinguishing waits 2-3min, takes out and get final product.
The invention has the beneficial effects as follows: the Abelmoschus esculentus steamed bread of the present invention makes simple, edible health, taste is unique, is of high nutritive value, good market prospects.
Detailed description of the invention
Embodiment one:
A kind of Abelmoschus esculentus steamed bread, each component is made by following weight proportion: 100 parts of Abelmoschus esculentus powder, yeast powder 80 parts, 200 parts of flour, Mel 30 parts,
60 parts of Rhizoma Steudnerae Henryanae powder, 300 parts of water.
Its concrete manufacture method is as follows:
(1) each raw material is weighed by proportion of composing；
(2) make in 35 DEG C of warm water, put into yeast powder stirring；
(3) in Abelmoschus esculentus powder face, put Mel stirring even, add flour, then be gradually added into the water soaking yeast powder and become dough, place at 28-30 DEG C
3h；
(4) taking out the Abelmoschus esculentus dough that step (3) completes, while spread the kneading of Rhizoma Steudnerae Henryanae powder limit, being twisted into cross section after kneading is oval strip, equal with cutter
Etc. crosscutting, putting into steaming 10min in steamer, fire extinguishing waits 3min, takes out and get final product.
Embodiment two:
A kind of Abelmoschus esculentus steamed bread, each component is made by following weight proportion: 200 parts of Abelmoschus esculentus powder, yeast powder 100 parts, 300 parts of flour, Mel 40
Part, 80 parts of Rhizoma Steudnerae Henryanae powder, 400 parts of water.
Its concrete manufacture method is as follows:
(1) each raw material is weighed by proportion of composing；
(2) make in 35 DEG C of warm water, put into yeast powder stirring；
(3) in Abelmoschus esculentus powder face, put Mel stirring even, add flour, then be gradually added into the water soaking yeast powder and become dough, place at 28-30 DEG C
3h；
(4) taking out the Abelmoschus esculentus dough that step (3) completes, while spread the kneading of Rhizoma Steudnerae Henryanae powder limit, being twisted into cross section after kneading is oval strip, equal with cutter
Etc. crosscutting, putting into steaming 10min in steamer, fire extinguishing waits 2min, takes out and get final product.
Claims (2)
1. an Abelmoschus esculentus steamed bread, it is characterised in that each component by following weight proportion make: Abelmoschus esculentus powder 100-200 part, yeast powder 80-100 part,
Flour 200-300 part, Mel 30-40 part, Rhizoma Steudnerae Henryanae powder 60-80 part, water 300-400 part.
A kind of Flos Osmanthi Fragrantis Rhizoma Solani tuber osi steamed bread the most according to claim 1, it is characterised in that manufacture method comprises the following steps that
(1) each raw material is weighed by proportion of composing；
(2) make in 35-40 DEG C of warm water, put into yeast powder stirring；
(3) in Abelmoschus esculentus powder face, put Mel stirring even, add flour, then be gradually added into the water soaking yeast powder and become dough, place at 28-30 DEG C
2.5-3h；
(4) taking out the Abelmoschus esculentus dough that step (3) completes, while spread the kneading of Rhizoma Steudnerae Henryanae powder limit, being twisted into cross section after kneading is oval strip, equal with cutter
Etc. crosscutting, putting into steaming 8-10min in steamer, fire extinguishing waits 2-3min, takes out and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510347556.2A CN106306663A (en) | 2015-06-23 | 2015-06-23 | Steamed abelmoschus esculentus buns |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510347556.2A CN106306663A (en) | 2015-06-23 | 2015-06-23 | Steamed abelmoschus esculentus buns |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106306663A true CN106306663A (en) | 2017-01-11 |
Family
ID=57728944
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510347556.2A Pending CN106306663A (en) | 2015-06-23 | 2015-06-23 | Steamed abelmoschus esculentus buns |
Country Status (1)
| Country | Link |
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| CN (1) | CN106306663A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107252041A (en) * | 2017-05-31 | 2017-10-17 | 黄秋丽 | A kind of preparation method of gumbo steamed bun |
| CN107319576A (en) * | 2017-06-05 | 2017-11-07 | 百色学院 | A kind of extracting method of okra dietary fiber and its application |
| CN107836643A (en) * | 2017-12-11 | 2018-03-27 | 安徽农业大学 | A kind of preparation method of anti-aging steamed bun of okra and the method for delaying steamed bun aging |
| CN108244479A (en) * | 2018-04-25 | 2018-07-06 | 四川农业大学 | A kind of Kiwi berry steamed bun and preparation method thereof |
-
2015
- 2015-06-23 CN CN201510347556.2A patent/CN106306663A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107252041A (en) * | 2017-05-31 | 2017-10-17 | 黄秋丽 | A kind of preparation method of gumbo steamed bun |
| CN107319576A (en) * | 2017-06-05 | 2017-11-07 | 百色学院 | A kind of extracting method of okra dietary fiber and its application |
| CN107319576B (en) * | 2017-06-05 | 2021-01-15 | 百色学院 | Extraction method and application of okra dietary fiber |
| CN107836643A (en) * | 2017-12-11 | 2018-03-27 | 安徽农业大学 | A kind of preparation method of anti-aging steamed bun of okra and the method for delaying steamed bun aging |
| CN107836643B (en) * | 2017-12-11 | 2021-01-29 | 安徽农业大学 | Preparation method of okra anti-aging steamed bun and method for delaying aging of steamed bun |
| CN108244479A (en) * | 2018-04-25 | 2018-07-06 | 四川农业大学 | A kind of Kiwi berry steamed bun and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170111 |