CN106307254A - Preparation method of potato and vegetable steamed buns - Google Patents

Preparation method of potato and vegetable steamed buns Download PDF

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Publication number
CN106307254A
CN106307254A CN201610741323.5A CN201610741323A CN106307254A CN 106307254 A CN106307254 A CN 106307254A CN 201610741323 A CN201610741323 A CN 201610741323A CN 106307254 A CN106307254 A CN 106307254A
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China
Prior art keywords
dough
vegetable
step
deg
parts
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Application number
CN201610741323.5A
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Chinese (zh)
Inventor
钟静涛
Original Assignee
钟静涛
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Priority to CN201610741323.5A priority Critical patent/CN106307254A/en
Publication of CN106307254A publication Critical patent/CN106307254A/en

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/26Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
    • A23L3/28Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultra-violet light
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a preparation method of potato and vegetable steamed buns. The method comprises the steps that Chinese cabbage, chrysanthemum coronarium, celery, red cabbage and clear water are put in a juicer and stirred into pulp, suction filtration is carried out, first filter liquor and first filter residues are obtained, the first filter residues are put in baijiu with the alcoholic strength of 50 degrees, water bath ultrasound treatment is carried out for 10 min at the water bath temperature below 30 DEG C, suction filtration is carried out again, second filter liquor is obtained, the second filter liquor is spin-dried, and vegetable extract is obtained; the clear water is added into potato powder, stirring is carried out, and the first filter liquor, the vegetable extract, yeast, eggs, milk, edible salt and honey are added for kneading dough; the outer surface of the dough is wrapped in a preservative film, expansion is carried out for 1 h at the temperature below 60 DEG C, and expanded dough is obtained; the expanded dough is kneaded into multiple spherical dough pieces; the dough pieces are put in a steamer to be steamed for 15 min, and the potato and vegetable steamed buns are obtained; the steamed buns are irradiated through an ultraviolet lamp and then packaged in a sterile mode. The prepared potato and vegetable steamed buns are delicious in taste, do not contain preservatives or artificial colors or other additives and are safe and green.

Description

The preparation method of Rhizoma Solani tuber osi vegetable steamed bread

Technical field

The present invention relates to the preparation method of Rhizoma Solani tuber osi vegetable steamed bread.

Background technology

Potato nutritional enriches, and cheap, is one of daily Main Foods of people, and steamed bread is as the tradition food of China One of thing, it is the most in good taste, and is prone to digestion, but current steamed bread mostly is flour to be made, and nutrition is single, it is impossible to meet The daily demand of people.

Summary of the invention

The technical scheme that the present invention provides is:

A kind of preparation method of Rhizoma Solani tuber osi vegetable steamed bread, including:

According to the mass fraction,

Step 1,1 portion of Chinese cabbage, 1 portion of Caulis et Folium Chrysanthemi segeti, 1 portion of Herba Apii graveolentis, 1 part of purple cabbage and 3 parts of clear water are placed in juice extractor, stir into Pulpous state, sucking filtration, obtain the first filtrate and the first filtering residue, the first filtering residue is placed in the Chinese liquor that 15 parts of number of degrees are 50 °, at bath temperature It is at 30 DEG C, water bath sonicator 10min, sucking filtration, obtain the second filtrate, be spin-dried for the second filtrate, obtain vegetable extract;

Step 2, in 10 parts of dehydrated potato powders, add the clear water that 12 parts of temperature are 70 DEG C, stirring, be cooled to 30 DEG C, add the One filtrate, vegetable extract, 1 part of yeast, 2 parts of eggs, 1 portion of milk, 1 portion of edible salt and 0.5 part of Mel, be placed in noodle device In, dough-making powder, obtain dough;

Step 3, by dough outer surface wrap up preservative film, at temperature is 60 DEG C, wake up face 1h, obtain wake up dough;

Step 4, awake dough is kneaded into multiple spherical sub-dough, a diameter of 5cm of every sub-dough;

Step 5, sub-dough is placed in steamer, steams 15min, i.e. obtain Rhizoma Solani tuber osi vegetable steamed bread;

Step 6, employing Burdick lamp irradiate 5min, sterile packaged.

Preferably, in the preparation method of described Rhizoma Solani tuber osi vegetable steamed bread, in described step 2, to 10 parts of dehydrated potato powders 12 parts of temperature of middle addition are the clear water of 70 DEG C, under rotating speed is 200rmp/min, stir 20min.

Preferably, in the preparation method of described Rhizoma Solani tuber osi vegetable steamed bread, in described step 6, Burdick lamp is used to shine Penetrate 10min.

The present invention devises the preparation method of a kind of Rhizoma Solani tuber osi vegetable steamed bread, first, the present invention extract it from various vegetables Nutrient substance, not only increases steamed bread mouthfeel, and nutritious;The second, ultraviolet sterilization is used, effective guarantee steamed bread Quality, prevents it putrid and deteriorated;3rd, the present invention adds milk, egg and Mel, not only make steamed bread nutritious, and And excellent taste;4th, steamed bread tasty mouthfeel prepared by the present invention, and nutritious, without pigment and preservative.

Detailed description of the invention

The present invention is described in further detail below, with make those skilled in the art with reference to description word can evidence To implement.

A kind of preparation method of Rhizoma Solani tuber osi vegetable steamed bread, including:

Step 1,1Kg Chinese cabbage, 1Kg Caulis et Folium Chrysanthemi segeti, 1Kg Herba Apii graveolentis, 1Kg purple cabbage and 3Kg clear water are placed in juice extractor, stir into Pulpous state, sucking filtration, obtain the first filtrate and the first filtering residue, the first filtering residue is placed in the Chinese liquor that the 15Kg number of degrees are 50 °, at bath temperature It is at 30 DEG C, water bath sonicator 10min, sucking filtration, obtain the second filtrate, be spin-dried for the second filtrate, obtain vegetable extract;

Step 2, to add 12Kg temperature in 10Kg dehydrated potato powder be the clear water of 70 DEG C, stirring, is cooled to 30 DEG C, adds the One filtrate, vegetable extract, 1Kg yeast, 2Kg egg, 1Kg milk, 1Kg edible salt and 0.5Kg Mel, be placed in noodle device In, dough-making powder, obtain dough;

Step 3, by dough outer surface wrap up preservative film, at temperature is 60 DEG C, wake up face 1h, obtain wake up dough;

Step 4, awake dough is kneaded into multiple spherical sub-dough, a diameter of 5cm of every sub-dough;

Step 5, sub-dough is placed in steamer, steams 15min, i.e. obtain Rhizoma Solani tuber osi vegetable steamed bread;

Step 6, employing Burdick lamp irradiate 5min, sterile packaged.

Wherein, in step 2, in 10Kg dehydrated potato powder, add the clear water that 12Kg temperature is 70 DEG C, be 200rmp/ at rotating speed Under min, stir 20min.

In step 6, Burdick lamp is used to irradiate 10min.

When edible, steamed bread is placed in steamer, steams 2~5min, i.e. edible;Or it is the most edible to open packaging.

Embodiment of the present invention are disclosed as above, but it is not restricted in description and embodiment listed fortune With, it can be applied to various applicable the field of the invention completely, for those skilled in the art, and can be easily real The most other amendment, therefore under the general concept limited without departing substantially from claim and equivalency range, the present invention is not limited to Specific details.

Claims (3)

1. the preparation method of a Rhizoma Solani tuber osi vegetable steamed bread, it is characterised in that including:
According to the mass fraction,
Step 1,1 portion of Chinese cabbage, 1 portion of Caulis et Folium Chrysanthemi segeti, 1 portion of Herba Apii graveolentis, 1 part of purple cabbage and 3 parts of clear water are placed in juice extractor, stir pulping Shape, sucking filtration, obtain the first filtrate and the first filtering residue, the first filtering residue is placed in the Chinese liquor that 15 parts of number of degrees are 50 °, at bath temperature is At 30 DEG C, water bath sonicator 10min, sucking filtration, obtain the second filtrate, be spin-dried for the second filtrate, obtain vegetable extract;
Step 2, in 10 parts of dehydrated potato powders, add the clear water that 12 parts of temperature are 70 DEG C, stirring, be cooled to 30 DEG C, add the first filter Liquid, vegetable extract, 1 part of yeast, 2 parts of eggs, 1 portion of milk, 1 portion of edible salt and 0.5 part of Mel, be placed in noodle device, and Face, obtains dough;
Step 3, by dough outer surface wrap up preservative film, at temperature is 60 DEG C, wake up face 1h, obtain wake up dough;
Step 4, awake dough is kneaded into multiple spherical sub-dough, a diameter of 5cm of every sub-dough;
Step 5, sub-dough is placed in steamer, steams 15min, i.e. obtain Rhizoma Solani tuber osi vegetable steamed bread;
Step 6, employing Burdick lamp irradiate 5min, sterile packaged.
2. the preparation method of Rhizoma Solani tuber osi vegetable steamed bread as claimed in claim 1, it is characterised in that in described step 2, to 10 parts In dehydrated potato powder, 12 parts of temperature of addition are the clear water of 70 DEG C, under rotating speed is 200rmp/min, stir 20min.
3. the preparation method of Rhizoma Solani tuber osi vegetable steamed bread as claimed in claim 1, it is characterised in that in described step 6, use purple Outside line light irradiation 10min.
CN201610741323.5A 2016-08-26 2016-08-26 Preparation method of potato and vegetable steamed buns CN106307254A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610741323.5A CN106307254A (en) 2016-08-26 2016-08-26 Preparation method of potato and vegetable steamed buns

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610741323.5A CN106307254A (en) 2016-08-26 2016-08-26 Preparation method of potato and vegetable steamed buns

Publications (1)

Publication Number Publication Date
CN106307254A true CN106307254A (en) 2017-01-11

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CN201610741323.5A CN106307254A (en) 2016-08-26 2016-08-26 Preparation method of potato and vegetable steamed buns

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1263714A (en) * 2000-02-23 2000-08-23 崔文安 Flour food containing vegetable and fruit and its preparing process
CN101467534A (en) * 2007-12-30 2009-07-01 上海水产大学 Small steamed bun and preparation method thereof
CN101601454A (en) * 2009-04-08 2009-12-16 王杰林 Potato Chinese style series wheaten food and preparation method thereof
CN102987232A (en) * 2012-10-18 2013-03-27 田欢 Potato steamed bread with tea aroma
CN103564308A (en) * 2012-08-09 2014-02-12 天津市食品加工工程中心 Modified atmosphere packaging method for steamed buns under normal temperature
CN105285707A (en) * 2015-09-22 2016-02-03 甘肃薯香园农业科技有限公司 Potato whole powder fine dried noodles and processing method thereof
CN105639530A (en) * 2016-01-26 2016-06-08 邓月妍 Making method for steamed potato buns

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1263714A (en) * 2000-02-23 2000-08-23 崔文安 Flour food containing vegetable and fruit and its preparing process
CN101467534A (en) * 2007-12-30 2009-07-01 上海水产大学 Small steamed bun and preparation method thereof
CN101601454A (en) * 2009-04-08 2009-12-16 王杰林 Potato Chinese style series wheaten food and preparation method thereof
CN103564308A (en) * 2012-08-09 2014-02-12 天津市食品加工工程中心 Modified atmosphere packaging method for steamed buns under normal temperature
CN102987232A (en) * 2012-10-18 2013-03-27 田欢 Potato steamed bread with tea aroma
CN105285707A (en) * 2015-09-22 2016-02-03 甘肃薯香园农业科技有限公司 Potato whole powder fine dried noodles and processing method thereof
CN105639530A (en) * 2016-01-26 2016-06-08 邓月妍 Making method for steamed potato buns

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
本书编写组: "《经典家常面食》", 31 January 2011, 中国轻工业出版社 *

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