CN107712609A - The modern manufacture craft of steamed buns stuffed with sweetened bean paste is glued by a kind of Manchu - Google Patents
The modern manufacture craft of steamed buns stuffed with sweetened bean paste is glued by a kind of Manchu Download PDFInfo
- Publication number
- CN107712609A CN107712609A CN201610667648.3A CN201610667648A CN107712609A CN 107712609 A CN107712609 A CN 107712609A CN 201610667648 A CN201610667648 A CN 201610667648A CN 107712609 A CN107712609 A CN 107712609A
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- Prior art keywords
- face
- steamed buns
- bean paste
- buns stuffed
- sweetened bean
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- 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.)
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 35
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 35
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 39
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 27
- 235000009566 rice Nutrition 0.000 claims abstract description 27
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 15
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 15
- 240000008042 Zea mays Species 0.000 claims abstract description 15
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims abstract description 15
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 15
- 235000009973 maize Nutrition 0.000 claims abstract description 15
- 229920002472 Starch Polymers 0.000 claims abstract description 12
- 235000019698 starch Nutrition 0.000 claims abstract description 12
- 239000008107 starch Substances 0.000 claims abstract description 12
- 235000000346 sugar Nutrition 0.000 claims abstract description 12
- 239000000470 constituent Substances 0.000 claims abstract description 9
- 230000008014 freezing Effects 0.000 claims abstract description 9
- 238000007710 freezing Methods 0.000 claims abstract description 9
- 235000019198 oils Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 241000209094 Oryza Species 0.000 claims description 25
- 235000013312 flour Nutrition 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 229920000742 Cotton Polymers 0.000 claims description 3
- 241000209140 Triticum Species 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000000746 purification Methods 0.000 claims 1
- 239000003292 glue Substances 0.000 abstract description 6
- 238000005057 refrigeration Methods 0.000 abstract description 6
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 235000013305 food Nutrition 0.000 description 3
- 238000010411 cooking Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 230000016776 visual perception Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The invention provides the modern manufacture craft that steamed buns stuffed with sweetened bean paste glues in a kind of Manchu；The raw material of the viscous steamed buns stuffed with sweetened bean paste includes face and face water and filling, the constituent in face is maize pulp, glutinous rice, Radix Et Rhizoma Rhei rice, the constituent of filling is red bean, sugar, oil, starch, and the proportioning of face and filling ensure that the pure and edible safety of eating mouth feel obtained by repetition test；And, the viscous steamed buns stuffed with sweetened bean paste passes on and improved the manufacture craft that steamed buns stuffed with sweetened bean paste glues in the Manchu, succinctly, quickly, new standard is made to weed out the old and bring forth the new, carry out streamlined operation, and quick-frozen, refrigeration is carried out to viscous steamed buns stuffed with sweetened bean paste using large-scale refrigeration, quick freezing unit, the production and processing time is shortened, production cost is saved, is advantageous to marketing.
Description
Technical field
The present invention relates to the modern manufacture craft that steamed buns stuffed with sweetened bean paste glues in a kind of Manchu, belong to food technology field.
Background technology
Viscous steamed buns stuffed with sweetened bean paste is the traditional food of the northern China people, in its very long development course, is gone out from the former Manchu people
The outer anti-hungry cold-resistant food carried of hunting has gradually formed the characteristic of oneself, not only as the daily leisure food liked of people,
And around the Spring Festival be even more presenting friends good merchantable brand, signify NianNianYouYu, every year high traditional custom.Remove and contain in viscous steamed buns stuffed with sweetened bean paste
Have outside abundant carbohydrate, fat and protein, also containing substantial amounts of vitamin and choline, mineral matter, can not only reduce courage and consolidate
Alcohol, it is effective in cure to circulation system diseases such as hypertension, artery sclerosis.
At present, the viscous steamed buns stuffed with sweetened bean paste of tradition is still based on the production of family individual workship, and the traditional mode of production cycle is long, production cost is high, raw
Yield is small, and the additives such as pigment can be dosed in the processing of fillings, to maintain visual perception's effect of food, in industrialization, rule
It is lacking in experience in terms of modelling production, is unfavorable for the large area popularization of national tradition diet culture.
The content of the invention
The modern manufacture craft that steamed buns stuffed with sweetened bean paste glues in a kind of Manchu is provided the invention aims to solve the above problems；Should
The raw material of viscous steamed buns stuffed with sweetened bean paste includes face and face water and filling, and the constituent in face is maize pulp, glutinous rice, Radix Et Rhizoma Rhei rice, and the constituent of filling is
The proportioning of red bean, sugar, oil, starch, face and filling is obtained by repetition test, ensure that the pure and edible safety of eating mouth feel
Property；It is succinct, quick moreover, the viscous steamed buns stuffed with sweetened bean paste pass on and improved the manufacture craft that steamed buns stuffed with sweetened bean paste glues in the Manchu, making new standard push away it is old go out
Newly, streamlined operation is carried out, and quick-frozen, refrigeration is carried out to viscous steamed buns stuffed with sweetened bean paste using large-scale refrigeration, quick freezing unit, shortens production and processing
Time, production cost is saved, be advantageous to marketing.
In order to achieve the above object, the present invention adopts the following technical scheme that realization.
The modern manufacture craft of steamed buns stuffed with sweetened bean paste is glued by a kind of Manchu, and viscous steamed buns stuffed with sweetened bean paste raw material includes face and face water and filling, it is characterised in that：
The constituent in face is maize pulp, glutinous rice, Radix Et Rhizoma Rhei rice, and its mass ratio prepared is 5: 3: 4；It is pure water with face water；The group of filling
It is red bean, sugar, oil, starch into composition, its mass ratio prepared is 25: 12.5: 2.5: 1；
Its preparation method is as follows：
1st, puffed wheat
Maize pulp is put into clean container, pure water is poured into container, maize pulp is soaked 7 days, changes water one daily
It is secondary；
2nd, rice is scalded
The maize pulp soaked is pulled out, is mixed with glutinous rice, Radix Et Rhizoma Rhei rice according to the ratio uniform that mass ratio is 5: 3: 4 and is placed in appearance
In device, eluriated twice, then poured into container after 100 DEG C of hot pure water soaks 1 minute with pure water, pulled out and drain away the water,
Mixed with rice is made；
3rd, crush and screen
The mixed with rice drained is crushed, the flour that 50-60 mesh is sifted out with modern screen(ing) machine is standby；
4 and face
Appropriate flour is put into and (determines flour component according to face pot size) with the pot of face, 100 DEG C are added into pot
The mass ratio in hot pure water, water and face is 6: 10, progress and face, dough is made；
5th, proof
The dough become reconciled is put into container, is covered with the cotton soaked, the container equipped with dough is put into fermentation room and entered
Row proofs, and the temperature proofed is set as 45 DEG C, humidity set 75%；
6th, filling processed
The red bean that shakeout is cleaned is placed in pot, pure water is poured into pot, water logging there is not red bean 5cm, uses jacketed pan
After heating and cooking is ceased fire for 1 hour, then sugar, oil, starch are added into pot, red bean, sugar, oil, starch, its mass ratio prepared are 25
: 12.5: 2.5: 1, it is well mixed that fillings is made is standby；
7th, it is molded
Some small doughs are made in the dough proofed, appropriate fillings is placed in small dough to (fillings content is 28%-
35%) pure hand making, is carried out into viscous steamed buns stuffed with sweetened bean paste, and uniform coding is placed on pallet and enters car；
8th, it is quick-frozen
The motorcycle for being placed with viscous steamed buns stuffed with sweetened bean paste pallet is promoted into large tunnel formula quick freezing repository, progress is quick-frozen, and temperature is set as -23 DEG C
To -30 DEG C, the quick-frozen time is 1.2 hours；
9 packagings
After quick-frozen, trailer is released from quick freezing repository, and pallet is placed on package post, and quick-frozen good viscous steamed buns stuffed with sweetened bean paste packaging is finished
After enter freezer wait sell transport.
The present invention mainly has the advantages that：
1st, raw material of the viscous steamed buns stuffed with sweetened bean paste includes face and face water and filling, and the constituent in face is maize pulp, glutinous rice, Radix Et Rhizoma Rhei rice, filling
Constituent be red bean, sugar, oil, starch, the proportioning of face and filling ensure that the pure of eating mouth feel obtained by repetition test
And edible safety.
2nd, the viscous steamed buns stuffed with sweetened bean paste pass on and improved the manufacture craft that steamed buns stuffed with sweetened bean paste glues in the Manchu, succinct, quick, making new standard push away it is old go out
Newly, streamlined operation is carried out, and quick-frozen, refrigeration is carried out to viscous steamed buns stuffed with sweetened bean paste using large-scale refrigeration, quick freezing unit, shortens production and processing
Time, production cost is saved, be advantageous to marketing.
Brief description of the drawings
Without accompanying drawing
With reference to embodiment, the present invention is described in further detail：
Embodiment
Embodiment
The modern manufacture craft of steamed buns stuffed with sweetened bean paste is glued by a kind of Manchu, and viscous steamed buns stuffed with sweetened bean paste raw material includes face and face water and filling, it is characterised in that：
The constituent in face is maize pulp, glutinous rice, Radix Et Rhizoma Rhei rice, and its mass ratio prepared is 5: 3: 4；It is pure water with face water；The group of filling
It is red bean, sugar, oil, starch into composition, its mass ratio prepared is 25: 12.5: 2.5: 1；
Its preparation method is as follows：
1st, puffed wheat
Maize pulp is put into clean container, pure water is poured into container, maize pulp is soaked 7 days, changes water one daily
It is secondary；
2nd, rice is scalded
The maize pulp soaked is pulled out, is mixed with glutinous rice, Radix Et Rhizoma Rhei rice according to the ratio uniform that mass ratio is 5: 3: 4 and is placed in appearance
In device, eluriated twice, then poured into container after 100 DEG C of hot pure water soaks 1 minute with pure water, pulled out and drain away the water,
Mixed with rice is made；
3rd, crush and screen
The mixed with rice drained is crushed, the flour that 50-60 mesh is sifted out with modern screen(ing) machine is standby；
4 and face
Appropriate flour is put into and (determines flour component according to face pot size) with the pot of face, 100 DEG C are added into pot
The mass ratio in hot pure water, water and face is 6: 10, progress and face, dough is made；
5th, proof
The dough become reconciled is put into container, is covered with the cotton soaked, the container equipped with dough is put into fermentation room and entered
Row proofs, and the temperature proofed is set as 45 DEG C, humidity set 75%；
6th, filling processed
The red bean that shakeout is cleaned is placed in pot, pure water is poured into pot, water logging there is not red bean 5cm, uses jacketed pan
After heating and cooking is ceased fire for 1 hour, then sugar, oil, starch are added into pot, red bean, sugar, oil, starch, its mass ratio prepared are 25
: 12.5: 2.5: 1, it is well mixed that fillings is made is standby；
7th, it is molded
Some small doughs are made in the dough proofed, appropriate fillings is placed in small dough to (fillings content is 28%-
35%) pure hand making, is carried out into viscous steamed buns stuffed with sweetened bean paste, and uniform coding is placed on pallet and enters car；
8th, it is quick-frozen
The motorcycle for being placed with viscous steamed buns stuffed with sweetened bean paste pallet is promoted into large tunnel formula quick freezing repository, progress is quick-frozen, and temperature is set as -23 DEG C
To -30 DEG C, the quick-frozen time is 1.2 hours；
9 packagings
After quick-frozen, trailer is released from quick freezing repository, and pallet is placed on package post, and quick-frozen good viscous steamed buns stuffed with sweetened bean paste packaging is finished
After enter freezer wait sell transport.
Claims (1)
1. the modern manufacture craft of steamed buns stuffed with sweetened bean paste is glued by a kind of Manchu, viscous steamed buns stuffed with sweetened bean paste raw material includes face and face water and filling, it is characterised in that：Face
Constituent for maize pulp, glutinous rice, Radix Et Rhizoma Rhei rice, its prepare mass ratio be 5: 3: 4；It is pure water with face water；The composition of filling
Composition is red bean, sugar, oil, starch, and its mass ratio prepared is 25: 12.5: 2.5: 1；
Its preparation method is as follows：
(1), puffed wheat
Maize pulp is put into clean container, pure water is poured into container, maize pulp is soaked 7 days, changes water daily once；
(2) rice, is scalded
The maize pulp soaked is pulled out, is mixed with glutinous rice, Radix Et Rhizoma Rhei rice according to the ratio uniform that mass ratio is 5: 3: 4 and is placed in container
It is interior, eluriated twice with pure water, then pour into container after 100 DEG C of hot pure water soaks 1 minute, pull out and drain away the water, make
Into mixed with rice；
(3), crush and screen
The mixed with rice drained is crushed, the flour that 50-60 mesh is sifted out with modern screen(ing) machine is standby；
And face (4)
Appropriate flour is put into and (determines flour component according to face pot size) with the pot of face, 100 DEG C of addition is hot pure into pot
The mass ratio in water purification, water and face is 6: 10, progress and face, dough is made；
(5), proof
The dough become reconciled is put into container, is covered with the cotton soaked, the container equipped with dough is put into fermentation room and waken up
Hair, the temperature proofed are set as 45 DEG C, humidity set 75%；
(6), filling processed
The red bean that shakeout is cleaned is placed in pot, pure water is poured into pot, water logging there is not red bean 5cm, heated with jacketed pan
Cook 1 hour after ceasing fire, then sugar, oil, starch added into pot, red bean, sugar, oil, starch, its mass ratio prepared is 25:
12.5: 2.5: 1, well mixed that fillings is made is standby；
(7), it is molded
Some small doughs are made in the dough proofed, appropriate fillings is placed in small dough (fillings content is 28%-35%),
Pure hand making is carried out into viscous steamed buns stuffed with sweetened bean paste, and uniform coding is placed on pallet and enters car；
(8) it is, quick-frozen
The motorcycle for being placed with viscous steamed buns stuffed with sweetened bean paste pallet is promoted into quick freezing repository, progress is quick-frozen, and temperature is set as -23 DEG C to -30 DEG C, the quick-frozen time
For 1.2 hours；
(9) pack
After quick-frozen, trailer is released from quick freezing repository, and pallet is placed on package post, will be entered after quick-frozen good viscous steamed buns stuffed with sweetened bean paste packaging
Freezer waits and sells transport.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610667648.3A CN107712609A (en) | 2016-08-11 | 2016-08-11 | The modern manufacture craft of steamed buns stuffed with sweetened bean paste is glued by a kind of Manchu |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610667648.3A CN107712609A (en) | 2016-08-11 | 2016-08-11 | The modern manufacture craft of steamed buns stuffed with sweetened bean paste is glued by a kind of Manchu |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107712609A true CN107712609A (en) | 2018-02-23 |
Family
ID=61201174
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610667648.3A Pending CN107712609A (en) | 2016-08-11 | 2016-08-11 | The modern manufacture craft of steamed buns stuffed with sweetened bean paste is glued by a kind of Manchu |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107712609A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109315681A (en) * | 2018-11-12 | 2019-02-12 | 辽宁三合盛农业科技开发有限公司 | A kind of turmeric sea-buckthorn glues steamed buns stuffed with sweetened bean paste and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20100039108A (en) * | 2008-10-07 | 2010-04-15 | 김충권 | Method for manufacturing walnut cake |
| CN102038132A (en) * | 2010-11-17 | 2011-05-04 | 窦晓峰 | Sticky steamed bun and making method thereof |
| CN102524674A (en) * | 2012-01-12 | 2012-07-04 | 吉林市黑沃土绿色食品有限公司 | Method for making viscous steamed buns stuffed with sweetened bean paste |
| CN102835623A (en) * | 2012-09-17 | 2012-12-26 | 哈尔滨天一生态农副产品有限公司 | Sticky steamed bun stuffed with sweetened bean paste and manufacture method of sticky steamed bun stuffed with sweetened bean paste |
| CN102960626A (en) * | 2012-12-05 | 2013-03-13 | 黑龙江八一农垦大学 | Method for quickly producing traditional northeast glutinous steamed bun stuffed with sweetened bean paste |
-
2016
- 2016-08-11 CN CN201610667648.3A patent/CN107712609A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20100039108A (en) * | 2008-10-07 | 2010-04-15 | 김충권 | Method for manufacturing walnut cake |
| CN102038132A (en) * | 2010-11-17 | 2011-05-04 | 窦晓峰 | Sticky steamed bun and making method thereof |
| CN102524674A (en) * | 2012-01-12 | 2012-07-04 | 吉林市黑沃土绿色食品有限公司 | Method for making viscous steamed buns stuffed with sweetened bean paste |
| CN102835623A (en) * | 2012-09-17 | 2012-12-26 | 哈尔滨天一生态农副产品有限公司 | Sticky steamed bun stuffed with sweetened bean paste and manufacture method of sticky steamed bun stuffed with sweetened bean paste |
| CN102960626A (en) * | 2012-12-05 | 2013-03-13 | 黑龙江八一农垦大学 | Method for quickly producing traditional northeast glutinous steamed bun stuffed with sweetened bean paste |
Non-Patent Citations (1)
| Title |
|---|
| 任家常: "《家常美味面食谱》", 30 April 2002, 辽宁科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109315681A (en) * | 2018-11-12 | 2019-02-12 | 辽宁三合盛农业科技开发有限公司 | A kind of turmeric sea-buckthorn glues steamed buns stuffed with sweetened bean paste and preparation method thereof |
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Application publication date: 20180223 |