CN106616308A - Mushroom and green vegetable steamed stuffed bun and manufacture method thereof - Google Patents
Mushroom and green vegetable steamed stuffed bun and manufacture method thereof Download PDFInfo
- Publication number
- CN106616308A CN106616308A CN201710125538.9A CN201710125538A CN106616308A CN 106616308 A CN106616308 A CN 106616308A CN 201710125538 A CN201710125538 A CN 201710125538A CN 106616308 A CN106616308 A CN 106616308A
- Authority
- CN
- China
- Prior art keywords
- parts
- steamed stuffed
- stuffed bun
- mushroom
- fillings
- 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.)
- Pending
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a mushroom and green vegetable steamed stuffed bun which aims at solving the problem that traditional mushroom and green vegetable steamed stuffed buns are not beneficial to health. The mushroom and green vegetable steamed stuffed bun is characterized in that the mushroom and green vegetable steamed stuffed bun is prepared from skin and internal stuffing; the skin is prepared from the following ingredients in parts by mass: 60 to 65 parts of medium strength flour, 24 to 29 parts of skin water, 2 to 2.5 parts of shortening and 0.2 to 0.4 part of dry yeast; the internal stuffing is prepared from the following ingredients in parts by mass: 50 to 55 parts of green vegetable, 12 to 16 parts of mushroom, 6 to 10 parts of chub meat, 3 to 6 parts of bean gluten, 1.5 to 2 parts of white granulated sugar, 0.8 to 1 part of salt and 10 to 13 parts of internal stuffing water. The mushroom and green vegetable steamed stuffed bun provided by the invention is beneficial to human health.
Description
Technical field
The present invention relates to quick-frozen food field, more specifically, it relates to a kind of mushroom green vegetables bag and preparation method thereof.
Background technology
With the quickening of people's rhythm of life, the characteristics of due to quick-frozen food instant, more and more by people
Favor, such as at present popular bhaji, steamed stuffed bun, but with the improvement of people's living standards, modern to green,
Nutrition, the theory of health are increasingly paid attention to, and common steamed stuffed bun proofing period is long, and portion is had in low production efficiency, and process
The loss of point nutrient content, therefore the nutritional need of people, and above-mentioned steamed stuffed bun can not be met in order to improve mouthfeel, add excessive
Grease and flavoring, people's long-term consumption is unfavorable for the health of body.
It is, therefore, desirable to provide a kind of new scheme is solving the above problems.
The content of the invention
In view of the shortcomings of the prior art, it is an object of the invention to provide the mushroom green vegetables bag and its system of a kind of health
Make method.
For achieving the above object, the invention provides following technical scheme：A kind of mushroom green vegetables bag, the mushroom green vegetables bag
Crust and Inner fillings are included, the crust is remembered by mass parts, includes following components：
The Inner fillings include following components by mass parts note：
By above-mentioned technical proposal, yeast produces substantial amounts of carbon dioxide in dough fermentation, and due to gluten network group
The formation knitted, and be left in desmachyme, make dough tissue looseness porous, volume increase so that the fluffy delicious food of steamed stuffed bun by small bamboo food steamer, together
When yeast main component be protein, almost account for the half content of yeast dry matter, and include in dusty yeast abundant
Essential amino acid, the lysine for especially relatively lacking in cereal, on the other hand, also containing substantial amounts of dimension life in dusty yeast
Plain B1, vitamin B2 and niacin, so, yeast can improve the nutritive value of fermented food.
Green vegetables are low fat vegetables, and contain dietary fiber, can be with the cholesterol in cholate and food and triglycerides
With reference to so as to reduce absorption of the human body to lipid, there is reduction blood fat；Contained phytoestrogen in green vegetables, can press down
The formation of capillary processed and growth, for the growth of tumour has inhibitory action, contained vitamin C in green vegetables, in human body
A kind of " hyaluronic acid mortifier " is formed, this material has antitumaous effect, can make cancer cell devitalization, additionally, in green vegetables
The crude fibre for containing can promote intestinal peristalsis, increase the endotoxic discharge of large intestine, reach the purpose of cancer-resisting, be conducive to people
It is healthy.
Containing the nutriment of the needed by human body such as crude fibre, niacin, crude protein in mushroom, also containing ore deposits such as calcium, phosphorus, iron
The multivitamin such as material and vitaminB10, vitamin B2, provitamin D, this material has significantly strengthen body against cancer
Effect；Mushroom also contains double stranded RNA, and human body can be induced to produce interferon, the synthesis of viral interference protein so as to
Irreproducible, so that human body produces immunization, mushroom is combined with the cancer-resisting substance in green vegetables enhances human body cancer-resisting
Ability, improve body immunity, be conducive to that people's is healthy；Meanwhile, also include in Inner fillings silver carp meat and
Beans muscle, the two has the edible sense of meat, thus by addition silver carp meat and beans muscle allow for steamed stuffed bun by small bamboo food steamer edibility more
By force；All contain rich in protein in beans muscle and the flesh of fish simultaneously, even if thus the more edible human body that is also prevented from took in
Many fat.
The present invention is further arranged to, and glutinous rice flour 6-8 parts are also included in the crust.
By above-mentioned technical proposal, need to carry out steam processing to steamed stuffed bun by small bamboo food steamer in the manufacturing process of steamed stuffed bun by small bamboo food steamer, while Inner
Filling water is heated and volatilize so that the crust in closed state has the trend split, now due to outside
Glutinous rice flour is also added with skin, thus by the stickiness of glutinous rice flour the intensity of skin construction just can be further improved so that
Not exclusively in process steamed stuffed bun by small bamboo food steamer can keep a complete structure, and during preservation, glutinous rice flour is frozen into
There is larger structural strength, even if so by larger pressure or collision etc. after type, it is also possible to so that steamed stuffed bun by small bamboo food steamer is protected
The integrality of a shape is held, the quality of steamed stuffed bun by small bamboo food steamer is improve.
The present invention is further arranged to, and black fungus 3-5 parts are also included in the Inner fillings.
By above-mentioned technical proposal, not only there is the fat of lower content in black fungus, simultaneously because black fungus has one
Fixed adsorption capacity, so has the effect for washing stomach and intestine and digest cellulose clearly, while also can be to being adsorbed in human body to human body
Grease on stomach inwall etc. is adsorbed, and so can just reduce uptake of the human body to fat, prevents body weight too high
Deng generation, edible good health care effect.
The present invention is further arranged to, and carrot 2-4 parts are also included in the Inner fillings.
By above-mentioned technical proposal, there is abundant carrotene in carrot, while also containing the pectin compared with horn of plenty, shallow lake
Powder, inorganic salts and several amino acids, the cholesterol level in blood can be reduced by addition carrot, with prevention heart disease
The effect of disease and tumour, health-care effect is more preferably.
A kind of preparation method for producing the mushroom green vegetables bag, it is characterised in that：Comprise the following steps：
S1, the medium strength flour of corresponding parts by weight, dry ferment, the outer severe edema due to hypofunction of the spleen and glutinous rice flour is added in agitating device, low rate mixing 5
Minute, then 10-15 minutes are quickly stirred to being thoroughly mixed to form dough；
S2, the dough obtained in S1 is stood；
S3, the dough obtained in S2 is put in noodle press and is rolled；
S4, by the dough obtained in S3 fritter is seized into, sprinkles flour standby；
S5, the green vegetables of corresponding parts by weight, mushroom, silver carp meat, beans muscle, black fungus, white granulated sugar, edible salt and Inner fillings water are added
Stir in mixer, the fillings stand for standby use for preparing；
S6, by the fillings kneading shaping obtained in the dough obtained in S4 and S5；
S7, the steamed stuffed bun being molded in S6 propulsion fermentation room is proofed, and proofing temperature is 40-45 DEG C, humidity 80-85%, the time
45 minutes；
S8, the steamed stuffed bun being molded in S7 is steamed 8-10 minutes in high temperature of the temperature higher than 100 DEG C, and central temperature is reached
70-75 DEG C, kept for 1 minute；
S9, the steamed stuffed bun after boiling in S8 is carried out air-cooled 3 minutes, then advances fore-cooling room's precooling, and precooling room temperature is 0-5 DEG C,
Pre-coo time is less than 1 hour, and product center temperature is less than 15 DEG C after precooling；
S10, by after precooling in S9 steamed stuffed bun by small bamboo food steamer propulsion quick freezing repository carry out it is quick-frozen, quick freezing temperature below -28 DEG C, the quick-frozen time
50-60 minutes, and cause freezing rate to be more than or equal to 0.6cm/h；
S11, packaging, metal detection after quick-frozen good steamed stuffed bun by small bamboo food steamer is packed in S10, is placed on the transmission belt of metal detector
On detected, prevent from bringing metallic foreign body in production process into；
S12, is put in less than -18 DEG C of freezer after the steamed stuffed bun by small bamboo food steamer obtained in S11 is cased and refrigerates.
By above-mentioned technical proposal, by the way that silver carp meat and beans muscle are added in Inner fillings, steamed stuffed bun by small bamboo food steamer is not only increased
Eating mouth feel, while also so that steamed stuffed bun by small bamboo food steamer is after being absorbed by the body, using the teaching of the invention it is possible to provide the material such as sufficient protein, without making
Obtain human body intake excess fat, edible good health care effect；Simultaneously black fungus and mushroom play the effect of health care to human body, carry
The high edible resultant effect of steamed stuffed bun by small bamboo food steamer.
The present invention is further arranged to, and before the S6 crusts are combined with Inner fillings, rises to the crust epidermis uniform application
Butter, the shortening is located between crust and Inner fillings.
By above-mentioned technical proposal, because crust tool is a bit sticky, so after being combined with Inner fillings also easily with
Mutual effect is produced between Inner fillings, while Inner fillings moisture content volatilizees and mutual dividing is produced between crust during boiling
From the active force being so peeling between Inner fillings and crust, external leatherware has certain damage, now due on crust
Shortening is scribbled, so just can be to producing certain iris action between Inner fillings and crust, so in boiling by shortening
During, it becomes possible to prevent from producing excessive mutual cementation power between Inner fillings and crust, protection is served to crust and is made
With；Simultaneously because shortening can form oil layer when temperature is relatively low, so when freezen protective, by shortening
The oil layer of formation can stop the oxygen in the external world etc., and so as to prevent oxygen to act on Inner fillings, the protection to steamed stuffed bun by small bamboo food steamer is imitated
Fruit is further improved.
The present invention is further arranged to, and before Inner fillings are combined with crust in the S6, the Inner fillings process 30 through -10 DEG C
Second.
By above-mentioned technical proposal, quickly processed by low temperature so that the solidification of the outer surface of Inner fillings, so with crust
Between combine when, it becomes possible to relatively simple carrying out operates, moreover, because Inner fillings are that outer surface solidifies, this
Sample to steamed stuffed bun by small bamboo food steamer during follow-up boiling when heating, it is also possible to is heated faster, without to whole
Individual Inner fillings all heat up, practical.
The present invention is further arranged to, and 2-4 part carrots are also added with the S5.
By above-mentioned technical proposal, by add carrot can the cholesterol level excessive to human body reduce, to people
The health of body plays the effect of promotion.
Beneficial effects of the present invention：Crust has preferably mutually caking property by glutinous rice flour, so works as moisture in Inner fillings
After evaporating, it is also possible to preferably kept the structural intergrity of steamed stuffed bun by small bamboo food steamer, this makes it possible to improve steamed stuffed bun by small bamboo food steamer
Quality, while preferably holding, quality can be played to the overall structure of steamed stuffed bun by small bamboo food steamer by the hard structure of glutinous rice flour during cooling
It is further to improve；And due to being provided with shortening between crust and Inner fillings, be so just prevented from Inner fillings and crust it
Between form excessive active force, while the oxygen that solidifies to external world is resisted after shortening solidification, and to the quality of Inner fillings
Ensured；Secondly, carp meat and beans muscle are added in Inner fillings, the edible comfort level of steamed stuffed bun by small bamboo food steamer is not only increased, while
Also rich in protein etc. can be provided human body, and last carrot and black fungus can carry out one to the inner cholesterol of human body
Absorb, and reduce the cholesterol level of human body, edible health effect is good.
Specific embodiment
With reference to embodiment, describe the present invention.
Embodiment 1：
A kind of mushroom green vegetables bag, is made by the steps acquisition：
S1, by 60 parts of medium strength flours, 0.4 part of dry ferment and 25, especially the severe edema due to hypofunction of the spleen is added in agitating device, low rate mixing 5 minutes, then
Quick stirring 15 minutes is to being thoroughly mixed to form dough；
S2, by the dough obtained in S1 5 minutes are stood；
S3, the dough obtained in S2 is put in noodle press and is rolled；
S4, by the dough obtained in S3 fritter is seized into, sprinkles flour standby；
S5,50 portions of green vegetables, 15 parts of mushrooms, 1.5 portions of white granulated sugars, 1 portion of edible salt and 13 parts of Inner fillings water are added and stirred in mixer
Mix uniform, the fillings stand for standby use for preparing；
S6, by the fillings kneading shaping obtained in the dough obtained in S4 and S5；
S7, the steamed stuffed bun being molded in S6 propulsion fermentation room is proofed, and proofing temperature is 45 DEG C, humidity 85%, 45 minutes time；
S8, the steamed stuffed bun being molded in S7 is steamed 10 minutes in 120 DEG C of high temperature, and causes central temperature to reach 75 DEG C, is kept for 1 point
Clock；
S9, the steamed stuffed bun after boiling in S8 is carried out air-cooled 3 minutes, then advances fore-cooling room's precooling, and precooling room temperature is 5 DEG C, in advance
Cool time is equal to 1 hour, and product center temperature is 10 DEG C after precooling；
S10, by after precooling in S9 steamed stuffed bun by small bamboo food steamer propulsion quick freezing repository carry out it is quick-frozen, quick freezing temperature below -28 DEG C, the quick-frozen time 60
Minute, rate requirement is 0.8cm/h；
S11, packaging, metal detection after quick-frozen good steamed stuffed bun by small bamboo food steamer is packed in S10, is placed on the transmission belt of metal detector
On detected, prevent from bringing metallic foreign body in production process into；
S12, is put in -20 DEG C of freezer after the steamed stuffed bun by small bamboo food steamer obtained in S11 is cased and refrigerates.
Embodiment 2：
A kind of mushroom green vegetables bag, is made by the steps acquisition：
S1, by 65 parts of medium strength flours, 0.2 part of dry ferment and 28, especially the severe edema due to hypofunction of the spleen is added in agitating device, low rate mixing 5 minutes, then
Quick stirring 10 minutes is to being thoroughly mixed to form dough；
S2, by the dough obtained in S1 5 minutes are stood；
S3, the dough obtained in S2 is put in noodle press and is rolled；
S4, by the dough obtained in S3 fritter is seized into, sprinkles flour standby；
S5,52 portions of green vegetables, 13 parts of mushrooms, 8 parts of silver carp meat, 1.8 portions of white granulated sugars, 0.8 portion of edible salt and 11 parts of Inner filling water are added
Enter in mixer and stir, the fillings stand for standby use for preparing；
S6, by the fillings kneading shaping obtained in the dough obtained in S4 and S5；
S7, the steamed stuffed bun being molded in S6 propulsion fermentation room is proofed, and proofing temperature is 40 DEG C, humidity 80%, 45 minutes time；
S8, the steamed stuffed bun being molded in S7 is steamed 8 minutes in 120 DEG C of high temperature, and causes central temperature to reach 72 DEG C, is kept for 1 minute；
S9, the steamed stuffed bun after boiling in S8 is carried out air-cooled 3 minutes, then advances fore-cooling room's precooling, and precooling room temperature is 5 DEG C, in advance
Cool time is equal to 1 hour, and product center temperature is 8 DEG C after precooling；
S10, by after precooling in S9 steamed stuffed bun by small bamboo food steamer propulsion quick freezing repository carry out it is quick-frozen, quick freezing temperature below -28 DEG C, the quick-frozen time 55
Minute, rate requirement is 0.7cm/h；
S11, packaging, metal detection after quick-frozen good steamed stuffed bun by small bamboo food steamer is packed in S10, is placed on the transmission belt of metal detector
On detected, prevent from bringing metallic foreign body in production process into；
S12, is put in -20 DEG C of freezer after the steamed stuffed bun by small bamboo food steamer obtained in S11 is cased and refrigerates.
Embodiment 3：
A kind of mushroom green vegetables bag, is made by the steps acquisition：
S1, by 64 parts of medium strength flours, 0.3 part of dry ferment and 26, especially the severe edema due to hypofunction of the spleen is added in agitating device, low rate mixing 5 minutes, then
Quick stirring 12 minutes is to being thoroughly mixed to form dough；
S2, by the dough obtained in S1 5 minutes are stood；
S3, the dough obtained in S2 is put in noodle press and is rolled；
S4, by the dough obtained in S3 fritter is seized into, sprinkles flour standby；
S5, by 51 portions of green vegetables, 12 parts of mushrooms, 9 portions of silver carp meat, 6 parts of beans muscle, 1.8 portions of white granulated sugars, 0.9 portion of edible salt and 10 parts
Inner fillings water is added and stirred in mixer, the fillings stand for standby use for preparing；
S6, by the fillings kneading shaping obtained in the dough obtained in S4 and S5；
S7, the steamed stuffed bun being molded in S6 propulsion fermentation room is proofed, and proofing temperature is 41 DEG C, humidity 83%, 45 minutes time；
S8, the steamed stuffed bun being molded in S7 is steamed 10 minutes in 120 DEG C of high temperature, and causes central temperature to reach 74 DEG C, is kept for 1 point
Clock；
S9, the steamed stuffed bun after boiling in S8 is carried out air-cooled 3 minutes, then advances fore-cooling room's precooling, and precooling room temperature is 5 DEG C, in advance
Cool time is equal to 1 hour, and product center temperature is 8 DEG C after precooling；
S10, by after precooling in S9 steamed stuffed bun by small bamboo food steamer propulsion quick freezing repository carry out it is quick-frozen, quick freezing temperature below -28 DEG C, the quick-frozen time 55
Minute, rate requirement is 1cm/h；
S11, packaging, metal detection after quick-frozen good steamed stuffed bun by small bamboo food steamer is packed in S10, is placed on the transmission belt of metal detector
On detected, prevent from bringing metallic foreign body in production process into；
S12, is put in -20 DEG C of freezer after the steamed stuffed bun by small bamboo food steamer obtained in S11 is cased and refrigerates.
Embodiment 4：
A kind of mushroom green vegetables bag, is made by the steps acquisition：
S1, by 61 parts of medium strength flours, 0.2 part of dry ferment, 6 parts of glutinous rice flours and 25, especially the severe edema due to hypofunction of the spleen is added in agitating device, is stirred at a slow speed
Mix 5 minutes, then quickly stir 14 minutes to being thoroughly mixed to form dough；
S2, by the dough obtained in S1 5 minutes are stood；
S3, the dough obtained in S2 is put in noodle press and is rolled；
S4, by the dough obtained in S3 fritter is seized into, sprinkles flour standby；
S5, by 55 portions of green vegetables, 16 parts of mushrooms, 10 parts of silver carp meat, 3 parts of beans muscle, 2 parts of white granulated sugars, 0.8 portion of edible salt and 12 parts of Inner
Filling water is added and stirred in mixer, the fillings stand for standby use for preparing；
S6, by the fillings kneading shaping obtained in the dough obtained in S4 and S5；
S7, the steamed stuffed bun being molded in S6 propulsion fermentation room is proofed, and proofing temperature is 43 DEG C, humidity 80%, 44 minutes time；
S8, the steamed stuffed bun being molded in S7 is steamed 9 minutes in 120 DEG C of high temperature, and causes central temperature to reach 70 DEG C, is kept for 1 minute；
S9, the steamed stuffed bun after boiling in S8 is carried out air-cooled 3 minutes, then advances fore-cooling room's precooling, and precooling room temperature is 1 DEG C, in advance
Cool time is equal to 1 hour, and product center temperature is 10 DEG C after precooling；
S10, by after precooling in S9 steamed stuffed bun by small bamboo food steamer propulsion quick freezing repository carry out it is quick-frozen, quick freezing temperature below -28 DEG C, the quick-frozen time 52
Minute, rate requirement is 1.2cm/h；
S11, packaging, metal detection after quick-frozen good steamed stuffed bun by small bamboo food steamer is packed in S10, is placed on the transmission belt of metal detector
On detected, prevent from bringing metallic foreign body in production process into；
S12, is put in -20 DEG C of freezer after the steamed stuffed bun by small bamboo food steamer obtained in S11 is cased and refrigerates.
Embodiment 5：
A kind of mushroom green vegetables bag, is made by the steps acquisition：
S1, by 64 parts of medium strength flours, 0.3 part of dry ferment, 8 parts of glutinous rice flours and 28, especially the severe edema due to hypofunction of the spleen is added in agitating device, is stirred at a slow speed
Mix 5 minutes, then quickly stir 12 minutes to being thoroughly mixed to form dough；
S2, by the dough obtained in S1 5 minutes are stood；
S3, the dough obtained in S2 is put in noodle press and is rolled；
S4, by the dough obtained in S3 fritter is seized into, sprinkles flour standby；
S5, by 50 portions of green vegetables, 14 parts of mushrooms, 8 parts of silver carp meat, 5 parts of beans muscle, 1.5 parts of white granulated sugars, 1 portion of edible salt and 13 parts of Inner
Filling water and 5 portions of black fungus are added and stirred in mixer, the fillings stand for standby use for preparing；
S6, by the fillings kneading shaping obtained in the dough obtained in S4 and S5；
S7, the steamed stuffed bun being molded in S6 propulsion fermentation room is proofed, and proofing temperature is 40 DEG C, humidity 83%, 41 minutes time；
S8, the steamed stuffed bun being molded in S7 is steamed 7 minutes in 115 DEG C of high temperature, and causes central temperature to reach 73 DEG C, is kept for 1 minute；
S9, the steamed stuffed bun after boiling in S8 is carried out air-cooled 3 minutes, then advances fore-cooling room's precooling, and precooling room temperature is 1 DEG C, in advance
Cool time is equal to 1 hour, and product center temperature is 7 DEG C after precooling；
S10, by after precooling in S9 steamed stuffed bun by small bamboo food steamer propulsion quick freezing repository carry out it is quick-frozen, quick freezing temperature below -28 DEG C, the quick-frozen time 54
Minute, rate requirement is 0.7cm/h；
S11, packaging, metal detection after quick-frozen good steamed stuffed bun by small bamboo food steamer is packed in S10, is placed on the transmission belt of metal detector
On detected, prevent from bringing metallic foreign body in production process into；
S12, is put in -20 DEG C of freezer after the steamed stuffed bun by small bamboo food steamer obtained in S11 is cased and refrigerates.
Embodiment 6：
A kind of mushroom green vegetables bag, is made by the steps acquisition：
S1, by 61 parts of medium strength flours, 0.4 part of dry ferment, 7 parts of glutinous rice flours and 27, especially the severe edema due to hypofunction of the spleen is added in agitating device, is stirred at a slow speed
Mix 5 minutes, then quickly stir 14 minutes to being thoroughly mixed to form dough；
S2, by the dough obtained in S1 5 minutes are stood；
S3, the dough obtained in S2 is put in noodle press and is rolled；
S4, by the dough obtained in S3 fritter is seized into, sprinkles flour standby；
S5, by 54 portions of green vegetables, 12 parts of mushrooms, 10 parts of silver carp meat, 6 parts of beans muscle, 1.8 parts of white granulated sugars, 0.8 part of edible salt, 11 parts of Inner
Filling water, 2 portions of carrots and 3 portions of black fungus are added and stirred in mixer, the fillings stand for standby use for preparing；
S6, by the fillings kneading shaping obtained in the dough obtained in S4 and S5；
S7, the steamed stuffed bun being molded in S6 propulsion fermentation room is proofed, and proofing temperature is 43 DEG C, humidity 81%, 44 minutes time；
S8, the steamed stuffed bun being molded in S7 is steamed 9 minutes in 115 DEG C of high temperature, and causes central temperature to reach 70 DEG C, is kept for 1 minute；
S9, the steamed stuffed bun after boiling in S8 is carried out air-cooled 3 minutes, then advances fore-cooling room's precooling, and precooling room temperature is 0 DEG C, in advance
Cool time is equal to 1 hour, and product center temperature is 2 DEG C after precooling；
S10, by after precooling in S9 steamed stuffed bun by small bamboo food steamer propulsion quick freezing repository carry out it is quick-frozen, quick freezing temperature below -28 DEG C, the quick-frozen time 50
Minute, rate requirement is 0.9cm/h；
S11, packaging, metal detection after quick-frozen good steamed stuffed bun by small bamboo food steamer is packed in S10, is placed on the transmission belt of metal detector
On detected, prevent from bringing metallic foreign body in production process into；
S12, is put in -20 DEG C of freezer after the steamed stuffed bun by small bamboo food steamer obtained in S11 is cased and refrigerates.
Embodiment 7：
A kind of mushroom green vegetables bag, is made by the steps acquisition：
S1, by 63 parts of medium strength flours, 0.3 part of dry ferment, 6 parts of glutinous rice flours and 24, especially the severe edema due to hypofunction of the spleen is added in agitating device, is stirred at a slow speed
Mix 5 minutes, then quickly stir 12 minutes to being thoroughly mixed to form dough；
S2, by the dough obtained in S1 5 minutes are stood；
S3, the dough obtained in S2 is put in noodle press and is rolled；
S4, by the dough obtained in S3 fritter is seized into, sprinkles flour standby；
S5, by 50 portions of green vegetables, 16 parts of mushrooms, 8 parts of silver carp meat, 10 parts of beans muscle, 1.5 parts of white granulated sugars, 0.9 part of edible salt, 12 parts of Inner
Filling water, 4 portions of carrots and 4 portions of black fungus are added and stirred in mixer, the fillings stand for standby use for preparing；
S6, by the fillings kneading shaping obtained in the 2 parts of shortenings of dough surface uniform application obtained in S4 and S5；
S7, the steamed stuffed bun being molded in S6 propulsion fermentation room is proofed, and proofing temperature is 41 DEG C, humidity 85%, 45 minutes time；
S8, the steamed stuffed bun being molded in S7 is steamed 10 minutes in 115 DEG C of high temperature, and causes central temperature to reach 73 DEG C, is kept for 1 point
Clock；
S9, the steamed stuffed bun after boiling in S8 is carried out air-cooled 3 minutes, then advances fore-cooling room's precooling, and precooling room temperature is 0 DEG C, in advance
Cool time is equal to 1 hour, and product center temperature is 12 DEG C after precooling；
S10, by after precooling in S9 steamed stuffed bun by small bamboo food steamer propulsion quick freezing repository carry out it is quick-frozen, quick freezing temperature below -28 DEG C, the quick-frozen time 50
Minute, rate requirement is 0.9cm/h；
S11, packaging, metal detection after quick-frozen good steamed stuffed bun by small bamboo food steamer is packed in S10, is placed on the transmission belt of metal detector
On detected, prevent from bringing metallic foreign body in production process into；
S12, is put in -20 DEG C of freezer after the steamed stuffed bun by small bamboo food steamer obtained in S11 is cased and refrigerates.
Embodiment 8：
A kind of mushroom green vegetables bag, is made by the steps acquisition：
S1, by 64 parts of medium strength flours, 0.4 part of dry ferment, 7 parts of glutinous rice flours and 28, especially the severe edema due to hypofunction of the spleen is added in agitating device, is stirred at a slow speed
Mix 5 minutes, then quickly stir 13 minutes to being thoroughly mixed to form dough；
S2, by the dough obtained in S1 5 minutes are stood；
S3, the dough obtained in S2 is put in noodle press and is rolled；
S4, by the dough obtained in S3 fritter is seized into, sprinkles flour standby；
S5, by 52 portions of green vegetables, 16 portions of mushrooms, 9 portions of silver carp meat, 9 portions of beans muscle, 1.5 portions of white granulated sugars, 0.9 portion of edible salt, 10 portions of Inner fillings
Water, 2 portions of carrots and 3 portions of black fungus are added and stirred in mixer, the fillings stand for standby use for preparing；
S6, by the fillings kneading shaping obtained in the 2.5 parts of shortenings of dough surface uniform application obtained in S4 and S5；
S7, the steamed stuffed bun being molded in S6 propulsion fermentation room is proofed, and proofing temperature is 44 DEG C, humidity 80%, 45 minutes time；
S8, the steamed stuffed bun being molded in S7 is steamed 8 minutes in 115 DEG C of high temperature, and causes central temperature to reach 73 DEG C, is kept for 1 minute；
S9, the steamed stuffed bun after boiling in S8 is carried out air-cooled 3 minutes, then advances fore-cooling room's precooling, and precooling room temperature is 4 DEG C, in advance
Cool time is equal to 1 hour, and product center temperature is 10 DEG C after precooling；
S10, by after precooling in S9 steamed stuffed bun by small bamboo food steamer propulsion quick freezing repository carry out it is quick-frozen, quick freezing temperature below -28 DEG C, the quick-frozen time 60
Minute, rate requirement is 0.9cm/h；
S11, packaging, metal detection after quick-frozen good steamed stuffed bun by small bamboo food steamer is packed in S10, is placed on the transmission belt of metal detector
On detected, prevent from bringing metallic foreign body in production process into；
S12, is put in -20 DEG C of freezer after the steamed stuffed bun by small bamboo food steamer obtained in S11 is cased and refrigerates.
Test one：Proof test
Test method：The steamed stuffed bun being molded in Example 1-7 steps S6 is for test specimen and is grouped into 1-7, and per group 100 are taken
Sample, measures the height and diameter and record data of steamed stuffed bun, sample is placed in into fermentation room and is proofed, and proofing temperature is 45 DEG C,
Humidity 80%, 45 minutes time, measures the height and diameter and record data of correspondence steamed stuffed bun after the completion of proofing, calculate the height of steamed stuffed bun
Degree and diameter growth rate, growth rate (%)=(proof rear numerical value-proof front numerical value)/proof front numerical value * 100%, remove per group
In peak and minimum after calculate average growth rate.
Test two：Sensory evaluation
Test specimen：In Example 1-8 obtain steamed stuffed bun by small bamboo food steamer is as test specimen and is grouped into 1-8, take 100 samples per group
Product, are respectively placed in Steam by water bath 6 minutes in steamer.
Test method：The healthy population case 700 of 18-55 year is randomly selected, 7 groups, the 1st group to the 7th group are randomly divided into
7 groups of test specimens being tasted respectively, evaluation being carried out to 1-7 groups steamed stuffed bun by small bamboo food steamer and is given a mark and is recorded, standards of grading are as follows：
Test three：Body is tested
700 Hyperlipemia persons are randomly selected, mean random is divided into 7 groups, and each group continues 60 days, daily based on the steamed stuffed bun by small bamboo food steamer
Food replace dinner, everyone rate and blood-lipid decreased rate (%) is measured afterwards within 60 days, and give up the TOP V in each group and
Last five, residue is averaged, and is recorded.
Result of the test：The average growth rate data of test specimen 1-7 are as shown in the table：
Steamed stuffed bun by small bamboo food steamer scoring is as follows：
Rate and blood-lipid decreased rate：
| Rate and blood-lipid decreased rate (%) | Rate and blood-lipid decreased rate (%) | ||
| Embodiment 1 | 3.65 | Embodiment 2 | 4.67 |
| Embodiment 3 | 5.01 | Embodiment 4 | 5.68 |
| Embodiment 5 | 6.22 | Embodiment 6 | 6.35 |
| Embodiment 7 | 6.58 | Embodiment 8 | 7.14 |
| Commercially available steamed stuffed bun by small bamboo food steamer | 2.38 |
By the above results as can be seen that after by with the addition of in glutinous rice flour in crust, it becomes possible to preferably improve crust
Integrally-built integrality, while between crust and Inner fillings add shortening after can preferably to the structure of steamed stuffed bun by small bamboo food steamer
Integrality is ensured；Moreover, the edibility to steamed stuffed bun by small bamboo food steamer is can be good at after it with the addition of silver carp meat and beans muscle
Improved；The human body blood fat for enabling under the collective effect of carrot and black fungus simultaneously is preferably reduced, and is eaten and is protected
Strong effect is good.
The above is only the preferred embodiment of the present invention, and protection scope of the present invention is not limited merely to above-mentioned enforcement
Example, all technical schemes belonged under thinking of the present invention belong to protection scope of the present invention.It should be pointed out that for the art
Those of ordinary skill for, some improvements and modifications without departing from the principles of the present invention, these improvements and modifications
Should be regarded as protection scope of the present invention.
Claims (8)
1. a kind of mushroom green vegetables bag, it is characterised in that：The mushroom green vegetables bag includes crust and Inner fillings, and the crust presses matter
Amount part note, includes following components：
Medium strength flour 60-65 parts
Outer severe edema due to hypofunction of the spleen 24-29 parts
Shortening 2-2.5 parts
Dry ferment 0.2-0.4 parts
The Inner fillings include following components by mass parts note：
Green vegetables 50-55 parts
Mushroom 12-16 parts
Silver carp meat 6-10 parts
Beans muscle 3-6 parts
White granulated sugar 1.5-2 parts
Edible salt 0.8-1 parts
Inner filling water 10-13 parts.
2. a kind of mushroom green vegetables bag according to claim 1, it is characterised in that：Glutinous rice flour 6- is also included in the crust
8 parts.
3. a kind of mushroom green vegetables bag according to claim 2, it is characterised in that：Black fungus 3- is also included in the Inner fillings
5 parts.
4. a kind of mushroom green vegetables bag according to claim 3, it is characterised in that：Carrot 2-4 is also included in the Inner fillings
Part.
5. a kind of preparation method for producing the mushroom green vegetables bag, it is characterised in that：Comprise the following steps：
S1, the medium strength flour of corresponding parts by weight, dry ferment, the outer severe edema due to hypofunction of the spleen and glutinous rice flour is added in agitating device, low rate mixing 5
Minute, then 10-15 minutes are quickly stirred to being thoroughly mixed to form dough；
S2, the dough obtained in S1 is stood；
S3, the dough obtained in S2 is put in noodle press and is rolled；
S4, by the dough obtained in S3 fritter is seized into, sprinkles flour standby；
S5, the green vegetables of corresponding parts by weight, mushroom, silver carp meat, beans muscle, black fungus, white granulated sugar, edible salt and Inner fillings water are added
Stir in mixer, the fillings stand for standby use for preparing；
S6, by the fillings kneading shaping obtained in the dough obtained in S4 and S5；
S7, the steamed stuffed bun being molded in S6 propulsion fermentation room is proofed, and proofing temperature is 40-45 DEG C, humidity 80-85%, the time 45
Minute；
S8, the steamed stuffed bun being molded in S7 is steamed 8-10 minutes in high temperature of the temperature higher than 100 DEG C, and central temperature is reached
70-75 DEG C, kept for 1 minute；
S9, the steamed stuffed bun after boiling in S8 is carried out air-cooled 3 minutes, then advances fore-cooling room's precooling, and precooling room temperature is 0-5 DEG C,
Pre-coo time is less than 1 hour, and product center temperature is less than 15 DEG C after precooling；
S10, by after precooling in S9 steamed stuffed bun by small bamboo food steamer propulsion quick freezing repository carry out it is quick-frozen, quick freezing temperature below -28 DEG C, the quick-frozen time
50-60 minutes, and cause freezing rate to be more than or equal to 0.6cm/h；
S11, packaging, metal detection after quick-frozen good steamed stuffed bun by small bamboo food steamer is packed in S10, is placed on the transmission belt of metal detector
On detected, prevent from bringing metallic foreign body in production process into；
S12, is put in less than -18 DEG C of freezer after the steamed stuffed bun by small bamboo food steamer obtained in S11 is cased and refrigerates.
6. a kind of preparation method according to claim 5, it is characterised in that：Before the S6 crusts are combined with Inner fillings, to
The crust epidermis uniform application shortening, the shortening is located between crust and Inner fillings.
7. a kind of preparation method according to claim 6, it is characterised in that：Before Inner fillings are combined with crust in the S6,
The Inner fillings are processed 30 seconds through -10 DEG C.
8. a kind of preparation method according to claim 7, it is characterised in that：2-4 part carrots are also added with the S5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710125538.9A CN106616308A (en) | 2017-03-04 | 2017-03-04 | Mushroom and green vegetable steamed stuffed bun and manufacture method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710125538.9A CN106616308A (en) | 2017-03-04 | 2017-03-04 | Mushroom and green vegetable steamed stuffed bun and manufacture method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106616308A true CN106616308A (en) | 2017-05-10 |
Family
ID=58846960
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710125538.9A Pending CN106616308A (en) | 2017-03-04 | 2017-03-04 | Mushroom and green vegetable steamed stuffed bun and manufacture method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106616308A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109744468A (en) * | 2018-12-05 | 2019-05-14 | 东莞市凯虹宇食品有限公司 | A kind of production method of rice crust steamed stuffed bun |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101611843A (en) * | 2009-07-24 | 2009-12-30 | 狗不理集团股份有限公司 | The preparation method of biological preservative farci flour product |
| CN101731519A (en) * | 2010-01-18 | 2010-06-16 | 江南大学 | Quick-frozen steamed bread with vegetable stuffing and preparation method thereof |
| CN106261604A (en) * | 2016-08-17 | 2017-01-04 | 马鞍山市海滨水产品生态养殖专业合作社 | A kind of Caulis Bambusae In Taeniam peeled shrimp steamed bun and preparation method thereof |
-
2017
- 2017-03-04 CN CN201710125538.9A patent/CN106616308A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101611843A (en) * | 2009-07-24 | 2009-12-30 | 狗不理集团股份有限公司 | The preparation method of biological preservative farci flour product |
| CN101731519A (en) * | 2010-01-18 | 2010-06-16 | 江南大学 | Quick-frozen steamed bread with vegetable stuffing and preparation method thereof |
| CN106261604A (en) * | 2016-08-17 | 2017-01-04 | 马鞍山市海滨水产品生态养殖专业合作社 | A kind of Caulis Bambusae In Taeniam peeled shrimp steamed bun and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109744468A (en) * | 2018-12-05 | 2019-05-14 | 东莞市凯虹宇食品有限公司 | A kind of production method of rice crust steamed stuffed bun |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101779690B (en) | Cereal nutrient biscuit and preparation method thereof | |
| CN102487971B (en) | Super soft bread and processing method thereof | |
| CN103814993B (en) | Soft fermented coarse pancake and producing method thereof | |
| CN102894055A (en) | Recipe and preparation method of low-sugar type chickpea biscuit | |
| CN106417494A (en) | Hard crust ham moon cake and preparation method thereof | |
| CN105077216B (en) | A kind of processing method of the crisp instant food of black fungus | |
| CN103875755A (en) | Quick-frozen fresh-keeping deep-fried dough stick and making method thereof | |
| CN106173918A (en) | A kind of sweet potato rice steamed sponge cake and production method thereof | |
| CN105166895A (en) | Processing method of whole potato flour rice dumplings | |
| CN103689675A (en) | Coconut-shred bread shrimp | |
| CN113575855A (en) | Colorful green bean cake and preparation method thereof | |
| CN107711988A (en) | A kind of preparation method of the fluffy health care sugar-free biscuit of coarse cereals alkali | |
| CN1451317A (en) | Method for making crisp walnut meat | |
| CN104430699A (en) | Pleurotus eryngii pumpkin health care bread making method | |
| CN103504224B (en) | Kidney bean leisure food and preparation method thereof | |
| CN105532803A (en) | Beech mushroom bread and making method thereof | |
| CN106616308A (en) | Mushroom and green vegetable steamed stuffed bun and manufacture method thereof | |
| CN108029946A (en) | A kind of quick-frozen mixed nuts boiled dumpling and preparation method thereof | |
| CN104206492A (en) | Ormosia hard biscuit and preparation method thereof | |
| CN105519637A (en) | Making method of red mushroom biscuits | |
| CN107865026A (en) | A kind of navel orange cake and preparation method thereof | |
| CN103535421A (en) | Fiddlehead-flavored cookies | |
| CN106901150A (en) | A kind of peeled shrimp steamed stuffed bun by small bamboo food steamer and preparation method thereof | |
| CN103404782B (en) | North steamed bun flour added with northeast famous special products, preparation method and nutrition steamed bun | |
| CN105901103A (en) | Black fungus flavored potato raisin cake and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170510 |
|
| RJ01 | Rejection of invention patent application after publication |