CN107495096A - A kind of raw material and preparation method for being used to make various schools of thinkers lock birthday flower steamed bun - Google Patents
A kind of raw material and preparation method for being used to make various schools of thinkers lock birthday flower steamed bun Download PDFInfo
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- CN107495096A CN107495096A CN201710773084.6A CN201710773084A CN107495096A CN 107495096 A CN107495096 A CN 107495096A CN 201710773084 A CN201710773084 A CN 201710773084A CN 107495096 A CN107495096 A CN 107495096A
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- juice
- steamed bun
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- birthday
- lock
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- 239000002994 raw material Substances 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 44
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 20
- 240000007594 Oryza sativa Species 0.000 claims abstract description 19
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 19
- 235000009566 rice Nutrition 0.000 claims abstract description 19
- 235000006008 Brassica napus var napus Nutrition 0.000 claims abstract description 17
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 17
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 17
- 241001674939 Caulanthus Species 0.000 claims abstract description 17
- 239000003513 alkali Substances 0.000 claims abstract description 17
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 17
- 239000011575 calcium Substances 0.000 claims abstract description 17
- 235000015190 carrot juice Nutrition 0.000 claims abstract description 17
- 239000008267 milk Substances 0.000 claims abstract description 17
- 235000013336 milk Nutrition 0.000 claims abstract description 17
- 210000004080 milk Anatomy 0.000 claims abstract description 17
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 17
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 16
- 241000209140 Triticum Species 0.000 claims abstract description 15
- 235000021307 Triticum Nutrition 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 244000302909 Piper aduncum Species 0.000 claims abstract description 11
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 11
- 235000020384 spinach juice Nutrition 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 240000007087 Apium graveolens Species 0.000 claims description 3
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 3
- 235000010591 Appio Nutrition 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 2
- 235000020379 cucumber juice Nutrition 0.000 claims description 2
- 238000000465 moulding Methods 0.000 abstract description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 abstract description 3
- 235000017491 Bambusa tulda Nutrition 0.000 abstract description 3
- 244000082204 Phyllostachys viridis Species 0.000 abstract description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 abstract description 3
- 239000011425 bamboo Substances 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 241001465754 Metazoa Species 0.000 description 4
- 241000282376 Panthera tigris Species 0.000 description 4
- 244000020518 Carthamus tinctorius Species 0.000 description 2
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 2
- 238000005034 decoration Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 230000005540 biological transmission Effects 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000010422 painting Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000002699 waste material Substances 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- 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)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to a kind of raw material for being used to make various schools of thinkers lock birthday flower steamed bun, it is by the wheat flour 350 500 of constant weight number, glutinous rice flour 40 50, salt 25, green vegetable juice 5 10, carrot juice 5 10, wild cabbage juice 5 10, AD calcium milk 15 20, wild pepper seed 4 20, alkali face 10 15, yeast 8 10, water 150 250；The present invention is used for the raw material for making various schools of thinkers lock birthday flower steamed bun, and the moulding on flower steamed bun can be directly anchored on big steamed bun by the glutinous rice flour of choosing, it is not necessary to be fixed again with bamboo stick, it is more attractive, easily make, save Production Time, and steamed bun is not easy to split, the time that can be placed is longer, and face is fabricated to the face block of required color using original vegetable juice and face, edible safety, nutritious, flower steamed bun of the invention is attractive in appearance, edible, sight is strong, adds salt, face more chewiness, more there is chewy texture.AD calcium milk is added, steamed bun is more fluffy, sweet mouthfeel, tastier.
Description
Technical field
The present invention relates to daily life field, and in particular to a kind of raw material and preparation for being used to make various schools of thinkers lock birthday flower steamed bun
Method.
Background technology
Wheaten food is one of traditional staple food of Chinese, meets the most basic material requisite of people, and various schools of thinkers lock birthday flower steamed bun exists
Taken the course of its own in the numerous dough models among the people in Shanxi.Traditional dough model be for can essential element, be villager to the most important confession of gods
Product, the important cultural phenomenon for meeting is not only, and is the wonderful work of Traditional Folk Art, there is critically important folk custom researching value
With art succession value.But as social change and the difference of the values of younger generation, the use environment of dough model are also sent out
Give birth to great change, earliest " dough model " is then a kind of fine article that people enshrine and worship gods and ancestors, and dough model at present should
Wider with scope, people impart more implications to different dough models, and such as spending 1 week, 3 weeks, 12 weeks in child all can be to child
The flower steamed bun dough model of various schools of thinkers lock birthday is steamed, hearsay child among the people, which has worn various schools of thinkers lock birthday flower steamed bun in this 3 year that day birthday, can protect child
Son is good for growing up for healthy health.
Traditional dough model only has the function of enshrining and worship and view and admire, and various schools of thinkers lock birthday flower steamed bun is folks of china dough model product, is
A kind of transmission of diet culture among the people exchanges with folk art, is the extremely strong edible product of sight, is reflection landscape among the people again
The art work, various schools of thinkers lock birthday flower steamed bun was both edible, had sight again, it may have wider fine implied meaning, but at present
Various schools of thinkers lock birthday flower steamed bun due to being easily deformed during steaming, influence attractive in appearance, and the color of moulding is to pass through on flower steamed bun
Pigment is painted, and the part of colouring can not be eaten, and easily cause waste.And flower after painting, animal etc. are consolidated by bamboo stick
It is scheduled on big steamed bun.
The content of the invention
For the above situation, it is an object of the invention to provide a kind of raw material and preparation for being used to make various schools of thinkers lock birthday flower steamed bun
Method, edible safety, plasticity is strong, is the extremely strong edible product of sight.
A kind of raw material for being used to make various schools of thinkers lock birthday flower steamed bun of the present invention, is prepared by the raw material of following parts by weight and obtained
：
Wheat flour 350-500 glutinous rice flour 40-50 salt 2-5
Green vegetable juice 5-10 carrot juices 5-10 wild cabbage juice 5-10
AD calcium milk 15-20 wild pepper seed 4-20 grain alkali face 10-15
Yeast 8-10 water 150-250.
Preferably, the raw material for being used to make various schools of thinkers lock birthday flower steamed bun, is prepared by the raw material of following parts by weight：
The salt 3 of 350 glutinous rice flour of wheat flour 45
The green wild cabbage juice 8 of 8 carrot juice of vegetable juice 8
The alkali face 12 of 15 wild pepper seed of AD calcium milk 12
The water 150 of yeast 2.5.
Preferably, the green vegetable juice can be spinach juice, Celery Juice or Fresh Cucumber Juice, for face to be synthesized into green, make green
The moulding of color.
Preferably, the AD calcium milk is heartily AD calcium milk, increases the fluffy degree of steamed bun while extra-nutrition, and mouthfeel is good
It is good.
The present invention is used for the preparation method for making various schools of thinkers lock birthday flower steamed bun raw material, comprises the following steps：
（1）Take flour, glutinous rice flour, alkali face and the yeast of the parts by weight；
（2）AD calcium milk is proportionally added in green vegetable juice, carrot juice, wild cabbage juice and 20 DEG C of warm water respectively, yeast is added
In wheat flour, the wheat flour for adding yeast is divided into 4 parts, one large three aliquot, the one large and ratio of aliquot is 10:1, greatly
Warm water and face of part flour with 20 DEG C, three aliquots add dough mixing machine and face with green vegetable juice, carrot juice and wild cabbage juice and flour respectively
It is standby afterwards；
（3）The face become reconciled is put into 30 DEG C of environment and fermented to big twice；
（4）Glutinous rice flour and alkali face are added in the dough after fermentation, after inserting dough mixing machine and uniformly placing 30 minutes, add salt
With it is uniform：
（5）Above-mentioned dough combines from wild pepper seed can steam out different one hundred days birthday lock flower steamed buns as required.
The present invention is used for the raw material for making various schools of thinkers lock birthday flower steamed bun, and the glutinous rice flour of choosing can be directly solid by the moulding on flower steamed bun
It is scheduled on big steamed bun, it is not necessary to fixed again with bamboo stick, it is more attractive, easily make, save Production Time, and also steamed bun is not easy to split,
The time that can be placed is longer, and face is fabricated to the face block of required color, edible safety, nutrition using original vegetable juice and face by the present invention
Abundant, flower steamed bun of the invention is attractive in appearance, edible, and sight is strong, adds salt, face more chewiness, more there is chewy texture.AD calcium milk is added,
Steamed bun is more fluffy, sweet mouthfeel, tastier.Both possess sight, can be consumed by, good mouthfeel, also express good
Implied meaning.
Embodiment
With reference to embodiment, the preparation method of raw material and raw material to the present invention is further detailed；
Embodiment 1
Do the raw material preparation that the various schools of thinkers that a symbolic animal of the birth year is tiger locks the birthday and spends steamed bun：
Prepare 3500 grams of wheat flour, glutinous rice flour 450g, salt 30g, spinach juice 80g, carrot juice 80g, wild cabbage juice first
80g, AD calcium milk 150g, wild pepper seed 8, alkali face 120g, the g of yeast 80, water 1500g；
AD calcium milk is separately added into green vegetable juice, carrot juice, wild cabbage juice 14.3g, adds 107.1g in 20 DEG C of warm water, will
Yeast is added in wheat flour, and the wheat flour for adding yeast is divided into 4 parts, one large three aliquot, one large 2754g, aliquot
275g, warm water and face of the one large flour with 20 DEG C, three aliquots respectively with the addition of spinach juice, carrot juice and wild cabbage juice and flour and
It is standby after face machine and face；
（3）The face become reconciled is put into 30 DEG C of environment and fermented to big twice；
（4）Glutinous rice flour and alkali face are added in the dough after fermentation, one large to be put into glutinous rice flour 346, alkali face 92.4g, aliquot is put into
Glutinous rice flour 34.6g, alkali face 9.2g, after being respectively implanted dough mixing machine and uniformly placing 30 minutes, it is separately added into salt, one large addition
23.1 g, aliquot adds 2.3 g, by face and uniformly：
（5）White dough is made to the tiger of different shaping, eyes of the wild pepper seed as tiger, green vegetable juice, carrot juice and wild cabbage
Juice produces the decoration of greenery, safflower, purple；
（6）Each face block of above-mentioned making is integrally formed according to traditional design, steams out tiger one hundred days birthday lock flower steamed bun.
Embodiment 2
Do the raw material preparation that the various schools of thinkers that a symbolic animal of the birth year is mouse locks the birthday and spends steamed bun：
Prepare 3000 grams of wheat flour, glutinous rice flour 400g, salt 20g, Celery Juice 50g, carrot juice 50g, wild cabbage juice 50g, AD
Calcium milk 200g, wild pepper seed 10, alkali face 100g, the g of yeast 90, water 1600g；
AD calcium milk is separately added into green vegetable juice, carrot juice, wild cabbage juice 5.7g, 182.8g in 20 DEG C of warm water is added, by ferment
Mother is added in wheat flour, and the wheat flour for adding yeast is divided into 4 parts, one large three aliquot, one large 2376g, aliquot 238g,
Warm water and face of the one large flour with 20 DEG C, three aliquots respectively with spinach juice, carrot juice and wild cabbage juice and flour addition dough mixing machine and
It is standby behind face；
（3）The face become reconciled is put into 30 DEG C of environment and fermented to big twice；
（4）Glutinous rice flour and alkali face are added in the dough after fermentation, one large to be put into glutinous rice flour 307.6, alkali face 76.9g, aliquot is put
Enter glutinous rice flour 30.8g, alkali face 7.7g, after being respectively implanted dough mixing machine and uniformly placing 30 minutes, be separately added into salt, one large addition
15.5 g, aliquot adds 1.5g, by face and uniformly：
（5）White dough is made to the mouse of different shaping, eyes of the wild pepper seed as mouse, green vegetable juice, carrot juice and wild cabbage
Juice produces the decoration of greenery, safflower, purple；
（6）Each face block of above-mentioned making is integrally formed according to traditional design, steams out mouse one hundred days birthday lock flower steamed bun.
The raw material of other symbolic animal of the birth year and the preparation method of raw material are with reference to implementation 1 and embodiment 2.
The various schools of thinkers lock birthday flower steamed bun that the raw material of the present invention makes, that is, express fine wish, can also eat, Er Qieying
Abundant, good mouthfeel is supported, and it is easy to make.
Claims (5)
1. a kind of raw material for being used to make various schools of thinkers lock birthday flower steamed bun, it is characterised in that prepared and obtained by the raw material of following parts by weight
：
Wheat flour 350-500 glutinous rice flour 40-50 salt 2-5
Green vegetable juice 5-10 carrot juices 5-10 wild cabbage juice 5-10
AD calcium milk 15-20 wild pepper seed 4-20 grain alkali face 10-15
Yeast 8-10 water 150-250.
2. the raw material according to claim 1 for being used to make various schools of thinkers lock birthday flower steamed bun, it is characterised in that by following parts by weight
Several raw materials prepare：
The salt 3 of 350 glutinous rice flour of wheat flour 45
The green wild cabbage juice 8 of 8 carrot juice of vegetable juice 8
The alkali face 12 of 15 wild pepper seed of AD calcium milk 12
The water 150 of yeast 2.5.
3. the raw material according to claim 1 for being used to make various schools of thinkers lock birthday flower steamed bun, it is characterised in that the green vegetable juice can
Think spinach juice, Celery Juice or Fresh Cucumber Juice.
4. the raw material according to claim 1 for being used to make various schools of thinkers lock birthday flower steamed bun, it is characterised in that the AD calcium milk is
Heartily AD calcium milk.
5. the preparation method for being used to make various schools of thinkers lock birthday flower steamed bun raw material described in claim 1 or 2, comprises the following steps：
（1）Take flour, glutinous rice flour, alkali face and the yeast of the parts by weight；
（2）AD calcium milk is proportionally added in green vegetable juice, carrot juice, wild cabbage juice and 20 DEG C of warm water respectively, yeast is added
In wheat flour, the wheat flour for adding yeast is divided into 4 parts, one large three aliquot, the one large and ratio of aliquot is 10:1, greatly
Warm water and face of part flour with 20 DEG C, three aliquots add dough mixing machine and face with green vegetable juice, carrot juice and wild cabbage juice and flour respectively
It is standby afterwards；
（3）The face become reconciled is put into 30 DEG C of environment and fermented to big twice；
（4）Glutinous rice flour and alkali face are added in the dough after fermentation, after inserting dough mixing machine and uniformly placing 30 minutes, add salt
With it is uniform：
（5）Above-mentioned dough combines from wild pepper seed can steam out different one hundred days birthday lock flower steamed buns as required.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710773084.6A CN107495096A (en) | 2017-08-31 | 2017-08-31 | A kind of raw material and preparation method for being used to make various schools of thinkers lock birthday flower steamed bun |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710773084.6A CN107495096A (en) | 2017-08-31 | 2017-08-31 | A kind of raw material and preparation method for being used to make various schools of thinkers lock birthday flower steamed bun |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107495096A true CN107495096A (en) | 2017-12-22 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710773084.6A Pending CN107495096A (en) | 2017-08-31 | 2017-08-31 | A kind of raw material and preparation method for being used to make various schools of thinkers lock birthday flower steamed bun |
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| CN (1) | CN107495096A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109362847A (en) * | 2018-10-25 | 2019-02-22 | 山东华昌食品科技有限公司 | A kind of spun gold flower steamed bun |
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|---|---|---|---|---|
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| CN1437869A (en) * | 2003-03-19 | 2003-08-27 | 石荣 | Health-care soft noodle |
| CN101336651A (en) * | 2008-08-06 | 2009-01-07 | 冯妍 | Flour model material |
| CN101438790A (en) * | 2008-12-12 | 2009-05-27 | 滨州泰裕麦业有限公司 | Mechanized production method for full color noodles |
| CN105685794A (en) * | 2016-02-18 | 2016-06-22 | 长沙凯雪粮油食品有限公司 | Whole-wheat steamed bun premixed flour and whole-wheat steamed buns and production method of whole-wheat steamed bun premixed flour and whole-wheat steamed buns |
-
2017
- 2017-08-31 CN CN201710773084.6A patent/CN107495096A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002119231A (en) * | 2001-09-29 | 2002-04-23 | Yachiyo Mogi | Colored nutritive noodle |
| CN1437869A (en) * | 2003-03-19 | 2003-08-27 | 石荣 | Health-care soft noodle |
| CN101336651A (en) * | 2008-08-06 | 2009-01-07 | 冯妍 | Flour model material |
| CN101438790A (en) * | 2008-12-12 | 2009-05-27 | 滨州泰裕麦业有限公司 | Mechanized production method for full color noodles |
| CN105685794A (en) * | 2016-02-18 | 2016-06-22 | 长沙凯雪粮油食品有限公司 | Whole-wheat steamed bun premixed flour and whole-wheat steamed buns and production method of whole-wheat steamed bun premixed flour and whole-wheat steamed buns |
Non-Patent Citations (3)
| Title |
|---|
| 云姐的幸福日子: "麦穗花馍", 《HTTPS://WWW.XIACHUFANG.COM/RECIPE/102200797/》 * |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109362847A (en) * | 2018-10-25 | 2019-02-22 | 山东华昌食品科技有限公司 | A kind of spun gold flower steamed bun |
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Application publication date: 20171222 |