CN107890129A - A kind of crucial way of red bean sago bag - Google Patents
A kind of crucial way of red bean sago bag Download PDFInfo
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- CN107890129A CN107890129A CN201610869387.3A CN201610869387A CN107890129A CN 107890129 A CN107890129 A CN 107890129A CN 201610869387 A CN201610869387 A CN 201610869387A CN 107890129 A CN107890129 A CN 107890129A
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- sago
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Abstract
The present invention relates to a kind of crucial way of red bean sago bag, and the improvement of composition is made by improving, and finished product is had the nutritive effect of red bean paste and sago conventional red steamed buns stuffed with sweetened bean paste and sago collocation, unique flavor, shows ingenuity.Make the step of integrating again by filling production, dough technique, fillings filling, boiling shaping substep and carry out, material matching intention is unique, and and can enough preferably keeps the nutritional ingredient of food and the beautiful profile of millet cake.Technological operation is simple, is easy to control processing conditions, accomplishes scale production.
Description
Technical field
The present invention relates to characteristic millet cake manufacture field, especially a kind of preparation method of red bean bag.
Background technology
Red bean bag, its Normal practice are to mix to be uniformly added into flour in the warm milk of white sugar addition, and flour is kneaded into dough lid
Upper wet gauze is waken up face, and dough, which is divided into after small jizi for making dumplings, to be rolled into big dumpling skin shape and wrap into bean paste, and steamed stuffed bun is placed on steaming tray into face 20 of waking up divides
Clock, then cold water are steamed in pot 30 minutes, and covered son is boiled in a covered pot over a slow fire 5 minutes again after steamed is made.Red bean can with clearing heat and detoxicating, invigorating spleen and reinforcing stomach,
Inducing diuresis to remove edema, ventilation relieving restlessness, can treat difficult urination, edema due to deficiency of the spleen, tinea pedis disease etc..
Sago, it is called western paddy rice, western Inter Milan, sagu metroxylon pith starch, husky lonely rice.The most traditional is carried from the pith portion of western paddy cocoanut tree
The starch taken, is made by manual processing, in coastal areas such as Guangdong, also referred to as husky paddy rice, husky arc rice.Western paddy rice originates in Nan Yang
The band of archipelago one, it is the pith portion for taking babassu Shenmue, with common starch method processed, by crushing, screening the pulp filtering, floats repeatedly
The starch that process is produced such as wash, precipitate, drying.When starch is shone to partial desiccation, beading is shaken, then row dries, as western paddy rice, matter
Solid color Bai Zheming natural pearls Xi Gu, fair and clear cunning is glutinous, and nutrition is rich.There is an invigorating the spleen, tonifying lung, the effect of resolving sputum, control weakness of the spleen and the stomach and disappear
Change bad effect；Sago, which also has, makes skin recover the function of naturally moistening.
Traditional red bean bag manufacture craft is simple, but mouthfeel is single.The improvement of composition is made by improving, by traditional red bean
Bag makes finished product have the advantages of nutritious balanced with sago, pepper powder collocation, new-type sago bag is realized that various food closes
Reason collocation, common culinary art, while good appearance, moulding uniqueness are produced, meet that masses take to food color, type and nutrition
The requirement of balancing, with being that the present invention needs to solve the problems, such as.
The content of the invention
The invention aims to provide a kind of red bean sago bag and preparation method thereof.
The present invention is achieved by the following technical programs：
A kind of crucial way of red bean sago bag, it is characterised in that manufacturing process comprises the following steps：
A, red bean sago filling processed：
Take clean be put into after hot water scalds of sago to filter moisture, pour into bean paste, and add white granulated sugar and be well mixed, be made red
Beans sago filling；
B, dough is made：
A. dusty yeast is melted quiet to 5 minutes with clear water, yeast water is poured into Plain flour and is mixed into flocculence；
B. dough is rolled ovalisation musculus cutaneus, repeatedly the group of making dough, repeat step 10-15 times, there is no bubble until cutting dough；
C, integer：
Dough is divided into decile, dough is rolled into thin skin, wraps into meat stuffing, closing in is clutched；Appropriate cocoa power is taken, steamed stuffed bun surface is stained with
Full cocoa power, sabot are put into food steamer, proofed；
D, boiling：
Open big fire and steam 12-15 minutes, close fire and boil in a covered pot over a slow fire 3-5 minutes again, take the dish out of the pot and finished product is made.
Further：Made red bean sago bag takes bean paste 300-350 parts, sago 100-150 parts, white granulated sugar 50-60
Part, Plain flour 250-300 parts, clear water 50-60 parts, dusty yeast 5-8 parts weight compare mixed preparing.
Further：Step C, which is proofed, takes 20-25 degrees Celsius, and proofing period is 1.5-2 hours, proofs 1.5 times big to volume
Effect be make after shaping dough expansion to suitable boiling size be effect.
The invention has the advantages that：
1st, the present invention makes the improvement of composition by improving, and finished product is had red bean paste and west conventional red steamed buns stuffed with sweetened bean paste and sago collocation
The nutritive effect of rice, unique flavor, shows ingenuity.
2nd, the present invention is made the step of integrating again and entered using filling production, dough technique, fillings filling, boiling shaping substep
OK, material matching intention is unique, and and can enough preferably keeps the nutritional ingredient of food and the beautiful profile of millet cake.Technological operation letter
List, it is easy to control processing conditions, accomplishes scale production.
Embodiment
With reference to embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited to
The scope that embodiment represents.
Embodiment 1：
1st, red bean sago filling processed：
Take clean be put into after hot water scalds of 120 grams of sago to filter moisture, pour into 320 grams of bean paste, and add 55 grams of white granulated sugar
It is well mixed, red bean sago filling is made；
2nd, dough is made：
1）Dusty yeast is melted quiet to 5 minutes for 6 grams with 55 grams of clear water, yeast water is poured into Plain flour and is mixed into cotton-wool
Shape；
2）Dough is rolled ovalisation musculus cutaneus, repeatedly the group of making dough, repeat step 10-15 times, there is no bubble until cutting dough；
3rd, integer：
Dough is divided into decile, dough is rolled into thin skin, wraps into meat stuffing, closing in is clutched；Appropriate cocoa power is taken, steamed stuffed bun surface is stained with
Full cocoa power, sabot are put into food steamer, proofed；Proof and take 20-25 degrees Celsius, proofing period is 1.5-2 hours, is proofed to body
The 1.5 times big effect of product be make after shaping dough expansion to suitable boiling size be effect；
D, boiling：
Open big fire and steam 12-15 minutes, close fire and boil in a covered pot over a slow fire 3-5 minutes again, take the dish out of the pot and finished product is made.
Embodiment 2：
1st, red bean sago filling processed：
Take clean be put into after hot water scalds of 100 grams of sago to filter moisture, pour into 300 grams of bean paste, and add 50 grams of white granulated sugar
It is well mixed, red bean sago filling is made；
2nd, dough is made：
1）Dusty yeast is melted quiet to 5 minutes for 5 grams with 50 grams of clear water, yeast water is poured into Plain flour 250 is mixed into cotton
It is cotton-shaped；
2）Dough is rolled ovalisation musculus cutaneus, repeatedly the group of making dough, repeat step 10-15 times, there is no bubble until cutting dough；
3rd, integer：
Dough is divided into decile, dough is rolled into thin skin, wraps into meat stuffing, closing in is clutched；Appropriate cocoa power is taken, steamed stuffed bun surface is stained with
Full cocoa power, sabot are put into food steamer, proofed；Proof and take 20-25 degrees Celsius, proofing period is 1.5-2 hours, is proofed to body
The 1.3 times big effect of product be make after shaping dough expansion to suitable boiling size be effect；
D, boiling：
Open big fire and steam 12-15 minutes, close fire and boil in a covered pot over a slow fire 3-5 minutes again, take the dish out of the pot and finished product is made.
Embodiment 3
1st, red bean sago filling processed：
Take clean be put into after hot water scalds of 150 grams of sago to filter moisture, pour into 350 grams of bean paste, and add 60 grams of white granulated sugar
It is well mixed, red bean sago filling is made；
2nd, dough is made：
1）Dusty yeast is melted quiet to 5 minutes for 8 grams with 60 grams of clear water, yeast water is poured into Plain flour 300 is mixed into cotton
It is cotton-shaped；
2）Dough is rolled ovalisation musculus cutaneus, repeatedly the group of making dough, repeat step 10-15 times, there is no bubble until cutting dough；
3rd, integer：
Dough is divided into decile, dough is rolled into thin skin, wraps into meat stuffing, closing in is clutched；Appropriate cocoa power is taken, steamed stuffed bun surface is stained with
Full cocoa power, sabot are put into food steamer, proofed；Proof and take 20-25 degrees Celsius, proofing period is 1.5-2 hours, is proofed to body
The 1.5 times big effect of product be make after shaping dough expansion to suitable boiling size be effect；
D, boiling：
Open big fire and steam 12-15 minutes, close fire and boil in a covered pot over a slow fire 3-5 minutes again, take the dish out of the pot and finished product is made.
A kind of red bean sago bag A of gained characteristic of the invention carries out mouth feel score experiment, with do not add sago fillings red bean bag B,
The steamed stuffed bun C of not special bean paste, the red bean bag D for not carrying out repeatedly awake face relaxation are contrasted, and one kind manufactured in the present embodiment is red
Beans sago bag A good appearances, there is pure and fresh strong fragrant sago fragrance, the fragrant soft characteristic that is tasty, having distinctness of taste, and there is battalion
Support the advantages of abundant balanced.By red bean bag B of 65 people to a kind of red bean sago bag A, with not adding sago fillings, not special red
The steamed stuffed bun C of beans filling, the red bean bag D progress sensory evaluations for not carrying out repeatedly awake face relaxation, have 45 people to represent sago bag B, sago bag
C, sago bag D has 7 people to represent to prefer compared with a kind of red bean sago bag A compared to a kind of red bean sago bag A taste is preferred
Sago bag B taste, remaining 13 people evaluate a kind of red bean sago bag A taste not as sago bag B, sago bag C, sago bag D, can
See, the present invention has salient feature and unique flavor, is liked by most of testers.
Above content is to combine specific preferred embodiment further description made for the present invention, it is impossible to is assert
The specific implementation of the present invention is confined to these explanations.For general technical staff of the technical field of the invention,
On the premise of not departing from present inventive concept, some simple deduction or replace can also be made, should all be considered as belonging to the present invention's
Protection domain.
Claims (3)
1. a kind of crucial way of red bean sago bag, it is characterised in that manufacturing process comprises the following steps：
A, red bean sago filling processed：
Take clean be put into after hot water scalds of sago to filter moisture, pour into bean paste, and add white sugar and be well mixed, be made red
Beans sago filling；
B, dough is made：
A. dusty yeast is melted quiet to 5 minutes with clear water, yeast water is poured into Plain flour and is mixed into flocculence；
B. dough is rolled ovalisation musculus cutaneus, repeatedly the group of making dough, repeat step 10-15 times, there is no bubble until cutting dough；
C, integer：
Dough is divided into decile, dough is rolled into thin skin, wraps into meat stuffing, closing in is clutched；Appropriate cocoa power is taken, steamed stuffed bun surface is stained with
Full cocoa power, sabot are put into food steamer, proofed；
D, boiling：
Open big fire and steam 12-15 minutes, close fire and boil in a covered pot over a slow fire 3-5 minutes again, take the dish out of the pot and finished product is made.
A kind of 2. crucial way of red bean sago bag according to claim 1, it is characterised in that：Made red bean sago bag
Take bean paste 300-350 parts, sago 100-150 parts, white granulated sugar 50-60 parts, Plain flour 250-300 parts, clear water 50-60 parts,
Dusty yeast 5-8 parts weight compares mixed preparing.
A kind of 3. crucial way of red bean sago bag according to claim 1, it is characterised in that：Step C, which is proofed, takes 20-25
Degree Celsius, proofing period is 1.5-2 hours, and proof makes dough expansion to suitable boiling after being shaping to the 1.5 times big effect of volume
Size is effect.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610869387.3A CN107890129A (en) | 2016-10-01 | 2016-10-01 | A kind of crucial way of red bean sago bag |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610869387.3A CN107890129A (en) | 2016-10-01 | 2016-10-01 | A kind of crucial way of red bean sago bag |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107890129A true CN107890129A (en) | 2018-04-10 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201610869387.3A Pending CN107890129A (en) | 2016-10-01 | 2016-10-01 | A kind of crucial way of red bean sago bag |
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Citations (8)
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|---|---|---|---|---|
| JP2005229904A (en) * | 2004-02-19 | 2005-09-02 | Cgc Japan Co Ltd | Method for producing several kind of cereal malt, and method for producing several kind of cereal malt miso using the several kind of cereal malt |
| CN102204653A (en) * | 2011-06-07 | 2011-10-05 | 秦彦鸣 | Method for making steamed stuffed buns |
| CN102726670A (en) * | 2012-05-30 | 2012-10-17 | 天津市和乐食品有限公司 | Preparation method for steamed stuffed red bean bun |
| CN104256218A (en) * | 2014-10-25 | 2015-01-07 | 哈尔滨天一生态农副产品有限公司 | Glutinous bean-stuffed steamed bun with rose-kidney bean stuffing and production method thereof |
| CN104273449A (en) * | 2014-10-25 | 2015-01-14 | 哈尔滨天一生态农副产品有限公司 | Steamed proso millet bun stuffed with yellow peaches and shredded coconuts and production method of steamed proso millet bun |
| CN105265924A (en) * | 2015-06-12 | 2016-01-27 | 衢州谷香人家食品有限公司 | Red bean and fresh milk steamed stuffed bun preparation technology |
| CN105614245A (en) * | 2014-10-25 | 2016-06-01 | 哈尔滨天一生态农副产品有限公司 | Sticky steamed bun with chocolate-durio zibethinus stuffing, and production method thereof |
| CN105767882A (en) * | 2016-04-25 | 2016-07-20 | 李建贤 | Rose steamed bread |
-
2016
- 2016-10-01 CN CN201610869387.3A patent/CN107890129A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005229904A (en) * | 2004-02-19 | 2005-09-02 | Cgc Japan Co Ltd | Method for producing several kind of cereal malt, and method for producing several kind of cereal malt miso using the several kind of cereal malt |
| CN102204653A (en) * | 2011-06-07 | 2011-10-05 | 秦彦鸣 | Method for making steamed stuffed buns |
| CN102726670A (en) * | 2012-05-30 | 2012-10-17 | 天津市和乐食品有限公司 | Preparation method for steamed stuffed red bean bun |
| CN104256218A (en) * | 2014-10-25 | 2015-01-07 | 哈尔滨天一生态农副产品有限公司 | Glutinous bean-stuffed steamed bun with rose-kidney bean stuffing and production method thereof |
| CN104273449A (en) * | 2014-10-25 | 2015-01-14 | 哈尔滨天一生态农副产品有限公司 | Steamed proso millet bun stuffed with yellow peaches and shredded coconuts and production method of steamed proso millet bun |
| CN105614245A (en) * | 2014-10-25 | 2016-06-01 | 哈尔滨天一生态农副产品有限公司 | Sticky steamed bun with chocolate-durio zibethinus stuffing, and production method thereof |
| CN105265924A (en) * | 2015-06-12 | 2016-01-27 | 衢州谷香人家食品有限公司 | Red bean and fresh milk steamed stuffed bun preparation technology |
| CN105767882A (en) * | 2016-04-25 | 2016-07-20 | 李建贤 | Rose steamed bread |
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Application publication date: 20180410 |
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