CN107348344A - One kind is rich in leukotrienes steamed stuffed bun and preparation method thereof - Google Patents
One kind is rich in leukotrienes steamed stuffed bun and preparation method thereof Download PDFInfo
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- CN107348344A CN107348344A CN201710442451.4A CN201710442451A CN107348344A CN 107348344 A CN107348344 A CN 107348344A CN 201710442451 A CN201710442451 A CN 201710442451A CN 107348344 A CN107348344 A CN 107348344A
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- leukotrienes
- stuffed bun
- steamed stuffed
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- 150000002617 leukotrienes Chemical class 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 12
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims abstract description 12
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims abstract description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 10
- 238000005253 cladding Methods 0.000 claims abstract description 9
- 235000010855 food raising agent Nutrition 0.000 claims abstract description 8
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 8
- 235000015277 pork Nutrition 0.000 claims abstract description 8
- 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 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims description 20
- 235000013305 food Nutrition 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 108010068370 Glutens Proteins 0.000 claims description 5
- 238000007792 addition Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 235000021312 gluten Nutrition 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 238000003860 storage Methods 0.000 claims description 2
- 240000006240 Linum usitatissimum Species 0.000 claims 1
- 235000004431 Linum usitatissimum Nutrition 0.000 claims 1
- 235000015110 jellies Nutrition 0.000 claims 1
- 239000008274 jelly Substances 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 9
- 210000004369 blood Anatomy 0.000 abstract description 9
- 150000002632 lipids Chemical class 0.000 abstract description 8
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 5
- 230000002785 anti-thrombosis Effects 0.000 abstract description 4
- 239000003146 anticoagulant agent Substances 0.000 abstract description 4
- 235000008429 bread Nutrition 0.000 abstract description 4
- 206010053567 Coagulopathies Diseases 0.000 abstract description 3
- 102000004190 Enzymes Human genes 0.000 abstract description 3
- 108090000790 Enzymes Proteins 0.000 abstract description 3
- 208000001953 Hypotension Diseases 0.000 abstract description 3
- 102000004895 Lipoproteins Human genes 0.000 abstract description 3
- 108090001030 Lipoproteins Proteins 0.000 abstract description 3
- 208000034189 Sclerosis Diseases 0.000 abstract description 3
- 210000001367 artery Anatomy 0.000 abstract description 3
- 210000000170 cell membrane Anatomy 0.000 abstract description 3
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 230000035602 clotting Effects 0.000 abstract description 3
- 208000021822 hypotensive Diseases 0.000 abstract description 3
- 230000001077 hypotensive effect Effects 0.000 abstract description 3
- 230000002503 metabolic effect Effects 0.000 abstract description 3
- 230000002265 prevention Effects 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 230000015572 biosynthetic process Effects 0.000 abstract description 2
- 235000004626 essential fatty acids Nutrition 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 230000018044 dehydration Effects 0.000 description 4
- 238000006297 dehydration reaction Methods 0.000 description 4
- 239000000155 melt Substances 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000021107 fermented food Nutrition 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 206010033799 Paralysis Diseases 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000005713 exacerbation Effects 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 208000021090 palsy Diseases 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
-
- 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
One kind of the present invention includes rich in leukotrienes steamed stuffed bun and preparation method thereof, including cladding and fillings, cladding：The 200g of flour 100, the 100ml of water 50, the 20g of leavening agent 1, the 3g of dusty yeast 0.3, the 5g of leukotrienes 1；Fillings includes：The 200g of pork 100, the 200g of Chinese cabbage 100, the 100ml of water 30, the 10g of salt 1, the 10g of white granulated sugar 1, the 5g of monosodium glutamate 0.5, the 10g of leukotrienes 1.The present invention is added into leukotrienes in the daily bread steamed stuffed bun of people, has done one kind and has been rich in leukotrienes steamed stuffed bun.Leukotrienes has reducing blood lipid, extends the clotting time, antithrombus formation, the function such as regression artery sclerosis.Leukotrienes is essential fatty acid, and health is played a decisive role.It is the basic substance for forming cell membrane and biology enzyme, while is maintaining lipoprotein balance, reducing blood lipid, regulation cholesterol metabolic, hypotensive, antithrombotic, prevention canceration etc. to play an important roll.It is edible rich in leukotrienes steamed stuffed bun can effective reducing blood lipid, it is a kind of health delicious daily bread, improves the nutritive value and healthcare function of steamed stuffed bun, has great market.
Description
Technical field
The present invention relates to a kind of steamed stuffed bun and preparation method thereof, and leukotrienes steamed stuffed bun and its preparation side are rich in more particularly to one kind
Method
Background technology
Steamed stuffed bun is to do skin with face, makes a kind of ancient wheaten food of fillings of dish, meat etc., its cheap material benefit, therefore
Liked by people.
Steamed stuffed bun is fermented food, and it is very good to health to eat fermented food more, and the yeast after fermentation is still
A kind of very strong polyphenoils, can protect liver, there is certain detoxication.The mineral energies such as selenium, chromium in yeast are anti-ageing
Always, antitumor, prevention of arterial hardening, and improve the immunity of human body.It is a kind of in flour to influence the elements such as calcium, magnesium, iron after fermentation
The phytic acid of absorption can be decomposed, so as to improve absorption and utilization of the human body to these nutriments.
But hyperlipemia has become a kind of common disease in Chinese mid-aged population now, has had a strong impact on many
The quality of life of people.According to investigations, the people of the existing hyperlipidemia patient in China about 70,000,000, wherein there are about 23,000,000 people using lipid-loweringing
Medicine.Long-term blood fat rise also results in the generation or exacerbation of some Other diseases, such as palsy, obesity, hypertension etc..
The content of the invention
Instant invention overcomes in the prior art the shortcomings that, there is provided one kind is rich in leukotrienes steamed stuffed bun and preparation method thereof, tool
There are the functions such as reducing blood lipid, extension clotting time, antithrombus formation, regression artery sclerosis.Leukotrienes is to form cell membrane and biology
The basic substance of enzyme, while maintaining lipoprotein balance, reducing blood lipid, regulation cholesterol metabolic, hypotensive, antithrombotic, pre- anti-cancer
Become etc. plays an important roll.
In order to solve the above-mentioned technical problem, the present invention is achieved by the following technical solutions：
One kind is rich in leukotrienes steamed stuffed bun, including cladding and fillings, the cladding include：Flour 100-200g, water 50-
100ml, leavening agent 1-20g, dusty yeast 0.3-3g, leukotrienes 1-5g；
The fillings includes：Pork 100-200g, Chinese cabbage 100-200g, water 30-100ml, salt 1-10g, white granulated sugar 1-
10g, monosodium glutamate 0.5-5g, leukotrienes 1-10g.
A kind of preparation method rich in leukotrienes steamed stuffed bun, comprises the following steps：
1) cladding makes：Flour 100-200g is poured into basin, add a small amount of salt, leavening agent 1-20g, dusty yeast 0.3-3g,
Leukotrienes 1-5g stirs, and is melted with 30-45 DEG C of warm water, adds water while stirring, and divides 2-3 addition, and into dough, use
Power rub it is smooth to dough surface, with automatic flattener roll 3-10 time, by face jizi for making dumplings by it is flat roll into justify skin；
2) filling production：Pork 100-200g is put into a container, adds salt 1-10g, monosodium glutamate 0.5-5g and white granulated sugar 1-
10g stirs seasoning；Cleaning, chopping Chinese cabbage 100-200g, slough the moisture in Chinese cabbage (dehydration rate 15-18%), add
Leukotrienes 1-10g, stirring；Both are even into fillings；
3) steamed stuffed bun is made：A musculus cutaneus is taken, is put into fillings, pleat is pinched and closes up into steamed stuffed bun, steamed stuffed bun is placed on 80-120 DEG C of food steamer
In steam 20-30min.
Further, in step 1), it is described and into dough for mixing Strong flour and Self- raising flour gluten content is reached 26-
32%.
Further, fast frozen is carried out after step 3)：Steamed stuffed bun is put into -35 DEG C, 1-15min completes to freeze.
Further, packaging and storage after fast frozen：The packaging of steamed stuffed bun is completed, into freezer, temperature of ice house is not less than -18 DEG C
Compared with prior art, the beneficial effects of the invention are as follows：
Of the present invention is that leukotrienes is added into people by one kind rich in leukotrienes steamed stuffed bun and preparation method thereof, the present invention
Daily bread steamed stuffed bun in, done a kind of being rich in leukotrienes steamed stuffed bun.Leukotrienes has reducing blood lipid, extends the clotting time, antithrombotic
Formed, the function such as regression artery sclerosis.Leukotrienes is essential fatty acid, and health is played a decisive role.It is structure
Into cell membrane and the basic substance of biology enzyme, at the same maintain lipoprotein balance, reducing blood lipid, adjust cholesterol metabolic, hypotensive,
Antithrombotic, prevention canceration etc. play an important roll.It is edible rich in leukotrienes steamed stuffed bun can effective reducing blood lipid, it is a kind of health
Delicious daily bread, improves the nutritive value and healthcare function of steamed stuffed bun, has great market.
Embodiment
The preferred embodiments of the present invention are illustrated below, it will be appreciated that preferred embodiment described herein is only used
In the description and interpretation present invention, it is not intended to limit the present invention.
Embodiment 1
Flour 100g is poured into basin, adds a small amount of salt, leavening agent 2g, dusty yeast 0.6g, leukotrienes 2g to stir, with 35
DEG C warm water melts, and adds water while stirring, point 3 additions, with into neither too hard, nor too soft dough (mixing Strong flour and low muscle face
Powder makes gluten content reach 26%), firmly rub it is smooth to dough surface, with automatic flattener roll 7 times, face jizi for making dumplings is rolled as flat
Into circle skin, it is easier to stop and absorb in human body in leukotrienes incorporation cladding.Pork 100g is put into a container, adds salt
2g, monosodium glutamate 1g and white granulated sugar 2g stir seasoning；Moisture in Chinese cabbage, is sloughed (dehydration rate by cleaning, chopping Chinese cabbage 120g
15%) leukotrienes 2g, stirring, are added；Both are even into fillings.A musculus cutaneus is taken, is put into fillings, pleat is pinched and closes up into steamed stuffed bun,
Steamed stuffed bun is placed in 80 DEG C of food steamers and steams 20min.Steamed stuffed bun is put into -35 DEG C, completes to freeze in 5min.The packaging of steamed stuffed bun is completed,
Into freezer, temperature of ice house is not less than -18 DEG C.
Embodiment 2
Flour 120g is poured into basin, adds a small amount of salt, leavening agent 3g, dusty yeast 0.7g, leukotrienes 3g to stir, with 40
DEG C warm water melts, and adds water while stirring, point 3 additions, with into neither too hard, nor too soft dough (mixing Strong flour and low muscle face
Powder makes gluten content reach 29%), firmly rub it is smooth to dough surface, with automatic flattener roll 8 times, face jizi for making dumplings is rolled as flat
Into circle skin.Pork 120g is put into a container, adds salt 3g, monosodium glutamate 2g and white granulated sugar 3g to stir seasoning；Cleaning, chopping are white
Dish 140g, the moisture in Chinese cabbage is sloughed (dehydration rate 16%), add leukotrienes 5g, stirring；Both are even into fillings.Take one
Musculus cutaneus, fillings is put into, pinches pleat and close up into steamed stuffed bun, steamed stuffed bun is placed in 90 DEG C of food steamers and steams 25min.Steamed stuffed bun is put into -35 DEG C,
Complete to freeze in 7min.The packaging of steamed stuffed bun is completed, into freezer, temperature of ice house is not less than -18 DEG C.
Embodiment 3
Flour 150g is poured into basin, adds a small amount of salt, leavening agent 15g, dusty yeast 3g, leukotrienes 4g to stir, with 40
DEG C warm water melts, and adds water while stirring, point 2 additions, with into neither too hard, nor too soft dough (mixing Strong flour and low muscle face
Powder makes gluten content reach 32%), firmly rub it is smooth to dough surface, with automatic flattener roll 3 times, face jizi for making dumplings is rolled as flat
Into circle skin.Pork 180g is put into a container, adds salt 5g, monosodium glutamate 5g and white granulated sugar 10g to stir seasoning；Cleaning, chopping
Chinese cabbage 150g, the moisture in Chinese cabbage is sloughed (dehydration rate 17%), add leukotrienes 7g, stirring；Both are even into fillings.Take one
Musculus cutaneus is opened, is put into fillings, pleat is pinched and closes up into steamed stuffed bun, steamed stuffed bun is placed in 100 DEG C of food steamers and steams 30min.Bag is put into -35 DEG C
Son, 15min is interior to be completed to freeze.The packaging of steamed stuffed bun is completed, into freezer, temperature of ice house is not less than -18 DEG C.
Finally it should be noted that：The preferred embodiments of the present invention are these are only, are not intended to limit the invention, although
The present invention is described in detail with reference to embodiment, for those skilled in the art, it still can be to foregoing
Technical scheme described in each embodiment is modified, or to which part technical characteristic carry out equivalent substitution, but it is all
Within the spirit and principles in the present invention, any modification, equivalent substitution and improvements made etc., the protection of the present invention should be included in
Within the scope of.
Claims (5)
1. one kind is rich in leukotrienes steamed stuffed bun, it is characterised in that including cladding and fillings, the cladding includes：Flour 100-200g,
Water 50-100ml, leavening agent 1-20g, dusty yeast 0.3-3g, leukotrienes 1-5g；
The fillings includes：Pork 100-200g, Chinese cabbage 100-200g, water 30-100ml, salt 1-10g, white granulated sugar 1-10g, taste
Smart 0.5-5g, leukotrienes 1-10g.
2. a kind of preparation method rich in leukotrienes steamed stuffed bun according to claim 1, it is characterised in that comprise the following steps：
1) cladding makes：Flour 100-200g is poured into basin, adds a small amount of salt, leavening agent 1-20g, dusty yeast 0.3-3g, flax
Sour 1-5g stirs, and is melted with 30-45 DEG C of warm water, adds water while stirring, and divides 2-3 addition, and into dough, firmly rub
It is smooth to dough surface, rolled 3-10 times with automatic flattener, face jizi for making dumplings is rolled into circle skin by flat；
2) filling production：Pork 100-200g is put into a container, adds salt 1-10g, monosodium glutamate 0.5-5g and white granulated sugar 1-10g to stir
Mix uniform seasoning；Cleaning, chopping Chinese cabbage 100-200g, slough the moisture in Chinese cabbage, add leukotrienes 1-10g, stirring；By two
Person is even into fillings；
3) steamed stuffed bun is made：A musculus cutaneus is taken, is put into fillings, pleat is pinched and closes up into steamed stuffed bun, steamed stuffed bun is placed in 80-120 DEG C of food steamer and steamed
20-30min processed.
3. a kind of preparation method rich in leukotrienes steamed stuffed bun according to claim 1, it is characterised in that described in step 1)
Gluten content is set to reach 26-32% for mixing Strong flour and Self- raising flour with into dough.
A kind of 4. preparation method rich in leukotrienes steamed stuffed bun according to claim 1, it is characterised in that the laggard scanning frequency of step 3)
Jelly processing：Steamed stuffed bun is put into -35 DEG C, 1-15min completes to freeze.
5. a kind of preparation method rich in leukotrienes steamed stuffed bun according to claim 4, it is characterised in that packed after fast frozen
Storage：The packaging of steamed stuffed bun is completed, into freezer, temperature of ice house is not less than -18 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710442451.4A CN107348344A (en) | 2017-06-13 | 2017-06-13 | One kind is rich in leukotrienes steamed stuffed bun and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710442451.4A CN107348344A (en) | 2017-06-13 | 2017-06-13 | One kind is rich in leukotrienes steamed stuffed bun and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN107348344A true CN107348344A (en) | 2017-11-17 |
Family
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Family Applications (1)
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|---|---|---|---|
| CN201710442451.4A Pending CN107348344A (en) | 2017-06-13 | 2017-06-13 | One kind is rich in leukotrienes steamed stuffed bun and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101683162A (en) * | 2008-09-26 | 2010-03-31 | 刘泳宏 | Natural colorful total nutrient big steamed bun stuffed with pork and production method |
| CN102687739A (en) * | 2011-03-25 | 2012-09-26 | 路芳民 | Perilla food |
| CN104171954A (en) * | 2014-07-24 | 2014-12-03 | 马鞍山市海滨水产品生态养殖专业合作社 | Fragrant tuckahoe steamed stuffed bun and preparation method thereof |
| CN104381745A (en) * | 2014-10-08 | 2015-03-04 | 安徽省继红食品有限公司 | Steamed beef stuffed bun for invigorating stomach and strengthening heart and preparation method thereof |
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2017
- 2017-06-13 CN CN201710442451.4A patent/CN107348344A/en active Pending
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| CN101683162A (en) * | 2008-09-26 | 2010-03-31 | 刘泳宏 | Natural colorful total nutrient big steamed bun stuffed with pork and production method |
| CN102687739A (en) * | 2011-03-25 | 2012-09-26 | 路芳民 | Perilla food |
| CN104171954A (en) * | 2014-07-24 | 2014-12-03 | 马鞍山市海滨水产品生态养殖专业合作社 | Fragrant tuckahoe steamed stuffed bun and preparation method thereof |
| CN104381745A (en) * | 2014-10-08 | 2015-03-04 | 安徽省继红食品有限公司 | Steamed beef stuffed bun for invigorating stomach and strengthening heart and preparation method thereof |
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Application publication date: 20171117 |