CN106858303A - The preparation method of long bone steamed bun - Google Patents
The preparation method of long bone steamed bun Download PDFInfo
- Publication number
- CN106858303A CN106858303A CN201710158258.8A CN201710158258A CN106858303A CN 106858303 A CN106858303 A CN 106858303A CN 201710158258 A CN201710158258 A CN 201710158258A CN 106858303 A CN106858303 A CN 106858303A
- Authority
- CN
- China
- Prior art keywords
- steamed bun
- steamed
- long bone
- steam
- drawer
- 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
- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 6
- 241000238557 Decapoda Species 0.000 claims abstract description 5
- 241000209140 Triticum Species 0.000 claims abstract description 5
- 235000021307 Triticum Nutrition 0.000 claims abstract description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 5
- 244000000231 Sesamum indicum Species 0.000 claims abstract 2
- 235000013312 flour Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 229910001220 stainless steel Inorganic materials 0.000 claims description 6
- 239000010935 stainless steel Substances 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- 244000291564 Allium cepa Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 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 description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000001680 brushing effect Effects 0.000 claims 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 210000003205 muscle Anatomy 0.000 abstract description 3
- 238000005728 strengthening Methods 0.000 abstract description 3
- 238000002560 therapeutic procedure Methods 0.000 abstract description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 2
- 206010044625 Trichorrhexis Diseases 0.000 abstract description 2
- 229910052742 iron Inorganic materials 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 239000011574 phosphorus Substances 0.000 abstract description 2
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract 1
- 239000011575 calcium Substances 0.000 abstract 1
- 229910052791 calcium Inorganic materials 0.000 abstract 1
- 241000207961 Sesamum Species 0.000 description 4
- 238000001035 drying Methods 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 2
- RHZUVFJBSILHOK-UHFFFAOYSA-N anthracen-1-ylmethanolate Chemical compound C1=CC=C2C=C3C(C[O-])=CC=CC3=CC2=C1 RHZUVFJBSILHOK-UHFFFAOYSA-N 0.000 description 2
- 239000003830 anthracite Substances 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000003610 charcoal Substances 0.000 description 2
- 239000000571 coke Substances 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 239000000446 fuel Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 241000628997 Flos Species 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000012771 pancakes Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Confectionery (AREA)
Abstract
The present invention relates to a kind of preparation method of steamed bun, specifically a kind of preparation method of long bone steamed bun.The preparation method of long bone steamed bun, it is characterized in that：It is to be fallen into by marrow processed and face, steamed bun base processed, steamed case and steam, go out five steps of drawer and constitute, long bone steamed bun is made compared with prior art using above technical scheme, because the shape of the steamed bun base is such as big bone, the heater meanses be steam mixed with hot-air and vapours in case after slowly dry the shell of hard steamed bun and cook steamed bun inside, so steam it is ripe after the steamed bun such as same pure white big bone of shape and color, it is not black, not burnt, not yellow, mouthfeel of tasting：The hard trichorrhexis of shell is rung, and muscle glutinous wheat in middle level is fragrant, soft inside to have juice delicious like marrow；Because being rich in the nutrients such as calcium, phosphorus, iron in the bei-tofu in fillings, dried small shrimp and sesame paste, so the steamed bun has the food therapy function of calcium-tonifying bone-strengthening.
Description
Technical field
The present invention relates to a kind of preparation method of steamed bun, specifically a kind of preparation method of long bone steamed bun.
Background technology
The method for making steamed bun with flour at present is a lot, because preparation method is different, so their mouthfeel and shape also each not phase
Together, such as steamed bun steamed bun, is the soft silk floss of its mouthfeel with flour and into being cooked with steam after fermentation；Such as sesame seed cake, crusty pancake, are to use flour
With into being baked with stove fire in stove after fermentation, its outer appearance pie, appearance are sallow interior soft；Such as bread, be with flour and into
Fermentation is toasted after waiting treacle face in baking box, and its thin skin is sallow, and soft mouth feel is fluffy.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of profile and color as a pure white big bone, and mouthfeel shell is hard
Crisp middle level muscle it is glutinous inside it is soft it is delicious like marrow and long bone steamed bun with calcium-tonifying bone-strengthening food therapy function preparation method.
The present invention is adopted the technical scheme that：The preparation method of long bone steamed bun, it is characterized in that：It is by marrow processed fall into and face,
Steamed bun base processed, steam case and steam, go out five steps of drawer and constitute：1. marrow processed fall into, bei-tofu, dried small shrimp, salt, white sugar, sesame paste,
Ginger juice, chopped spring onion are put together, stir into pureed fillings, stand-by；2. and face, 1 part of wheat Strong flour, -0.4 part of warm water of plus 0.3
It is standby into dough with face；3. steamed bun base processed, takes the face jizi for making dumplings that step dough 2. is made 80-100 grams, and diameter is rolled on chopping board
The musculus cutaneus of 18cm, takes step marrow 1. and falls into 30 grams of transverse directions and put into 12cm length in musculus cutaneus central diameter, then musculus cutaneus it is left,
3cm is respectively turned up on right both sides, turns up the steamed bun for being rolled into the thick middle slightly thin big bone shaped in two again before musculus cutaneus along fillings edge
It is put into after base stand-by in dry flour；4. case is steamed to steam, step 3. in steamed bun base taken out from dry flour, brush away surface and glue
Flour after, by being laterally thrown at interval of 2--3cm on the stainless steel mesh for drying drawer bottom, baking drawer push-in is steamed in stove and is steamed,
After 15 minutes the steamed bun base be steamed it is ripe；5. go out drawer, steam upper box part steam steamed in case 15 minutes it is ripe after long bone
Steamed bun dries drawer and is completed from extraction in case, the long bone steamed bun is steamed；The long bone steamed bun is edible；Baking drawer equipped with steamed bun base is pushed and is dried
In steam box, into the making of the long bone steamed bun of subsequent cycle.
It is above-described to steam stove, be that the stove of design is invented exclusively for long bone steamed bun is made, it be with coke, charcoal or
Anthracite is fuel, the boiling water steam copper for having automatic water supplement on the flame of furnace chamber bottom, the temperature in stove can be controlled automatically at
Between 200-220 DEG C, furnace chamber top steams case for square, and steaming in case has upper and lower multilayer to dry drawer, and the bottom for drying drawer is 6-8 mesh
Stainless steel mesh, steam the hot-air that produces in stove and vapours and cook long bone steamed bun for drying after mixing automatically.
Long bone steamed bun is made compared with prior art using above technical scheme, because the shape of the steamed bun base is such as big bone,
The heater meanses be steam mixed with hot-air and vapours in case after slowly dry the shell of hard steamed bun and cook steamed bun inside, so
Steam it is ripe after the steamed bun such as same pure white big bone of shape and color, not black, not burnt, not yellow, mouthfeel of tasting：Shell is hard
Trichorrhexis is rung, and muscle glutinous wheat in middle level is fragrant, soft inside to have juice delicious like marrow；Because rich in the bei-tofu in fillings, dried small shrimp and sesame paste
The nutrients such as calcic, phosphorus, iron, so the steamed bun has the food therapy function of calcium-tonifying bone-strengthening.
Brief description of the drawings
Fig. 1 is that a kind of long bone steamed bun steams furnace structure schematic diagram in this this method.
In figure：1st, body of heater；1.1st, furnace bottom；1.2nd, fire grate；1.3rd, air door；1.4th, fire door；2nd, boiled water pot；2.1st, filling pipe；
2.2nd, valve；2.3rd, thermometer；3rd, case is steamed；4th, drawer is dried；4.1st, stainless steel mesh；5th, steamed bun base.
Specific embodiment
Describe the specific operation process of the preparation method of this long bone steamed bun in detail below in conjunction with the accompanying drawings.
The preparation method of long bone steamed bun, it is characterized in that：It is to be fallen into by marrow processed and face, steamed bun base processed（5）, steam case（3）Dry
Steam, go out five steps compositions of drawer：1. marrow processed is fallen into, and bei-tofu, dried small shrimp, salt, white sugar, sesame paste, ginger juice, chopped spring onion are placed on one
Rise, stir into pureed fillings, it is stand-by；2. and face, 1 part of wheat Strong flour, -0.4 part of warm water is standby into dough with face plus 0.3；
3. steamed bun base processed（5）, the face jizi for making dumplings that step dough 2. is made 80-100 grams is taken, the musculus cutaneus of diameter 18cm is rolled on chopping board, take
Step marrow 1. falls into 30 grams of transverse directions puts into 12cm length in musculus cutaneus central diameter, and then the left and right both sides of musculus cutaneus are respectively turned up
3cm, turns up the steamed bun base for being rolled into the thick middle slightly thin big bone shaped in two again along fillings edge before musculus cutaneus（5）After be put into it is dry
It is stand-by in flour；4. case is steamed（3）Steam, step 3. in steamed bun base（5）Taken out from dry flour, brush away the face that surface is glued
After powder, by being laterally thrown into baking drawer at interval of 2--3cm（4）The stainless steel mesh at bottom（4.1）On, baking drawer（4.1）Push-in is steamed
Steamed in stove, the steamed bun base after 15 minutes（5）Steamed ripe；5. drawer is gone out, steaming case（3）Top steams case（3）Interior baking
Steam 15 minutes it is ripe after long bone steamed bun dry drawer（4）From steaming case（3）Interior extraction, the long bone steamed bun completes；The long bone steamed bun is edible
With；Equipped with steamed bun base（5）Baking drawer（4）Push-in steams case（3）It is interior, into the making of the long bone steamed bun of subsequent cycle.
It is above-described to steam stove, be that the stove of design is invented exclusively for long bone steamed bun is made, it be with coke, charcoal or
Anthracite is fuel, the boiling water steam copper for having automatic water supplement on the flame of furnace chamber bottom（2）, the temperature in stove can be automatically controlled
Between 200-220 DEG C, furnace chamber top steams case for square（3）, steam case（3）Inside there is upper and lower multilayer to dry drawer（4）, dry drawer
（4）Bottom be 6-8 mesh stainless steel mesh（4.1）, it is used to dry after steaming the hot-air and the automatic mixing of vapours produced in stove
The ripe long bone steamed bun of dry blowing.
Claims (1)
1. the preparation method of long bone steamed bun, it is to be fallen into by marrow processed and face, steamed bun base processed（5）, steam case（3）Steam, go out five steps of drawer
It is rapid to constitute：1. marrow processed is fallen into, and bei-tofu, dried small shrimp, salt, white sugar, sesame paste, ginger juice, chopped spring onion are put together, stirs into pureed
Fillings, it is stand-by；2. and face, 1 part of wheat Strong flour, -0.4 part of warm water is standby into dough with face plus 0.3；3. steamed bun base processed（5）,
The face jizi for making dumplings that step dough 2. is made 80-100 grams is taken, the musculus cutaneus of diameter 18cm is rolled on chopping board, take step marrow 1.
Fall into 30 grams of transverse directions and put into 12cm length in musculus cutaneus central diameter, 3cm is respectively then turned up on the left and right both sides of musculus cutaneus, before musculus cutaneus
The steamed bun base for being rolled into the thick middle slightly thin big bone shaped in two again is turned up along fillings edge in face（5）After be put into it is stand-by in dry flour；
4. case is steamed（3）Steam, step 3. in steamed bun base（5）Taken out from dry flour, after brushing away the flour that surface is glued, by every
Baking drawer is laterally thrown into every 2--3cm（4）The stainless steel mesh at bottom（4.1）On, baking drawer（4.1）Push-in is steamed in stove and steamed, and 15
The steamed bun base after minute（5）Steamed ripe；5. drawer is gone out, steaming case（3）Top steams case（3）Inside steam 15 minutes it is ripe after
Long bone steamed bun dry drawer（4）From steaming case（3）Interior extraction, the long bone steamed bun completes；The long bone steamed bun is edible；Equipped with steamed bun base
（5）Baking drawer（4）Push-in steams case（3）It is interior, into the making of the long bone steamed bun of subsequent cycle.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710158258.8A CN106858303A (en) | 2017-03-17 | 2017-03-17 | The preparation method of long bone steamed bun |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710158258.8A CN106858303A (en) | 2017-03-17 | 2017-03-17 | The preparation method of long bone steamed bun |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106858303A true CN106858303A (en) | 2017-06-20 |
Family
ID=59171222
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710158258.8A Pending CN106858303A (en) | 2017-03-17 | 2017-03-17 | The preparation method of long bone steamed bun |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106858303A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104413348A (en) * | 2013-09-05 | 2015-03-18 | 重庆市黔江区黔双科技有限公司 | Process for producing soybean dreg flour steamed bread |
| CN105767877A (en) * | 2016-03-21 | 2016-07-20 | 米林林 | Wild vegetable steamed bun and wild vegetable steamed bread |
-
2017
- 2017-03-17 CN CN201710158258.8A patent/CN106858303A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104413348A (en) * | 2013-09-05 | 2015-03-18 | 重庆市黔江区黔双科技有限公司 | Process for producing soybean dreg flour steamed bread |
| CN105767877A (en) * | 2016-03-21 | 2016-07-20 | 米林林 | Wild vegetable steamed bun and wild vegetable steamed bread |
Non-Patent Citations (2)
| Title |
|---|
| 卞利等: "《春节.安徽卷》", 28 February 2013, 光明日报出版社 * |
| 艾贝母婴研究中心: "《0-6岁宝宝食谱必备全书》", 31 January 2015, 中国人口出版社 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170620 |