CN107950880A - A kind of method for making steamed stuffed bun, steamed bun, leaf cake for main material by Chinese yam - Google Patents
A kind of method for making steamed stuffed bun, steamed bun, leaf cake for main material by Chinese yam Download PDFInfo
- Publication number
- CN107950880A CN107950880A CN201610903142.8A CN201610903142A CN107950880A CN 107950880 A CN107950880 A CN 107950880A CN 201610903142 A CN201610903142 A CN 201610903142A CN 107950880 A CN107950880 A CN 107950880A
- Authority
- CN
- China
- Prior art keywords
- bun
- chinese yam
- steamed
- steamed stuffed
- stuffed bun
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000002722 Dioscorea batatas Nutrition 0.000 title claims abstract description 49
- 235000006536 Dioscorea esculenta Nutrition 0.000 title claims abstract description 49
- 240000001811 Dioscorea oppositifolia Species 0.000 title claims abstract description 49
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 title claims abstract description 49
- 238000000034 method Methods 0.000 title claims abstract description 16
- 239000000463 material Substances 0.000 title claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 23
- 235000013305 food Nutrition 0.000 claims abstract description 17
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 10
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 10
- 235000009566 rice Nutrition 0.000 claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000004898 kneading Methods 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 11
- 210000004369 blood Anatomy 0.000 abstract description 11
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 239000008103 glucose Substances 0.000 abstract description 3
- 150000002632 lipids Chemical class 0.000 abstract description 3
- 238000005461 lubrication Methods 0.000 abstract description 3
- 235000012054 meals Nutrition 0.000 abstract description 3
- 239000002304 perfume Substances 0.000 abstract description 3
- 230000000144 pharmacologic effect Effects 0.000 abstract description 3
- 230000003014 reinforcing effect Effects 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000003756 stirring Methods 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 description 6
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000002792 vascular Effects 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- 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
- Cereal-Derived Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of method for making steamed stuffed bun, steamed bun, leaf cake for main material by Chinese yam, it is characterized in that, Chinese yam peeling is cooked, stir into mud, flour, yeast, white sugar is directly added into knead into steamed stuffed bun, steamed bun, the ratio of Chinese yam and flour is about 6: 4, and steamed stuffed bun, steamed bun are put into food steamer and steam 12 to 15 minutes；Glutinous rice flour is added in ripe Chinese yam mud, is kneaded according to 5: 5 ratios, leaf cake is fabricated to as packet to fry filling.Beneficial effects of the present invention：In the present invention, pharmacological property effect of Chinese yam has：Invigorating spleen and reinforcing stomach, fill blood, reducing blood lipid and blood glucose；Steamed stuffed bun, steamed bun, the leaf cake made using Chinese yam as main material, taste lubrication, perfume are without dry；The leaf cake made of Chinese yam, glutinous rice flour overcomes the drawbacks of conventional leaf youngster's cake is unfavorable for digestion.Steamed stuffed bun, steamed bun, the leaf cake made of this method, meets the development trend of modern health preserving health-care food, can be used as the staple food of three meals in a day, eats colony extensively, it can be achieved that agriculture industrialization.
Description
Technical field
This technology is related to food processing field, concretely relates to one kind and makes steamed stuffed bun, steamed bun, leaf by Chinese yam for main material
The method of youngster's cake.
Technical background
At present, market is only fabricated to vegetable, snack with Chinese yam, and no-trump Chinese yam is fabricated to the staple food or pair of three meals in a day
Food, and Chinese yam is Chinese medicine, its pharmacological property effect has：Invigorating spleen and reinforcing stomach, fill blood, reducing blood lipid and blood glucose, help digest absorption, have
Imitate the precipitation for preventing blood fat in vascular wall, prevention cardiovascular diseases, the steamed stuffed bun made using Chinese yam as main material, steamed bun, leaf cake, mouthfeel
Lubrication, mend and it is oiliness, perfume without dry；The leaf cake made of Chinese yam, glutinous rice flour overcomes conventional leaf youngster's cake and is unfavorable for digestion
Drawback.
The content of the invention
To solve the above problems, steamed stuffed bun, steamed bun, leaf cake are made for main material the object of the present invention is to provide one kind by Chinese yam
Method.
The technical solution used in the present invention is：
A kind of method for making steamed stuffed bun, steamed bun, leaf cake for main material by Chinese yam, it is characterised in that Chinese yam peeling is cooked, is stirred
Into mud, flour, yeast, white sugar kneading (being not added with water) are directly added into, reaches the degree that can make steamed stuffed bun, steamed bun, Chinese yam and flour
Ratio be about 6: 4, according to make steamed stuffed bun, steamed bun method be fabricated to steamed stuffed bun, steamed bun, be put into food steamer steam 12 to 15 points
Clock；Glutinous rice flour is added in ripe Chinese yam mud, is kneaded according to 5: 5 ratios, leaf cake is fabricated to as packet to fry filling.
A kind of described method for making steamed stuffed bun, steamed bun, leaf cake for main material by Chinese yam, it is characterised in that it is included with
Lower step：
(1) Chinese yam is removed the peel, cuts into section；
(2) the peeling Chinese yam for cutting into section is put into food steamer to cook, steaming time is about 20 to 25 minutes；
(3) Chinese yam cooked is stirred or is kneaded into mud；
(4) yeast, flour, white sugar kneading (being added without water) are added in Chinese yam mud, reaches and makes steamed stuffed bun, the journey of steamed bun needs
Degree；
(5) it is put into boiling water food steamer, steams 12 to 15 minutes after the steamed stuffed bun made, steamed bun fermenting five to eight minutes；
(6) peeling Rhizoma Dioscoreae can be directly stirred into after juice and adds flour, yeast, white sugar and be fabricated to steamed stuffed bun, steamed bun；
(7) glutinous rice flour can be added in ripe Chinese yam mud, is kneaded according to 5: 5 ratios, leaf cake is fabricated to as packet to fry filling；
Beneficial effects of the present invention：In the present invention, main material Chinese yam is Chinese medicine, its pharmacological property effect has：Invigorating spleen and reinforcing stomach, benefit
Qi and blood, reducing blood lipid and blood glucose, help digest absorption, the precipitation for effectively preventing blood fat in vascular wall, prevention cardiovascular diseases, with Chinese yam
For main material make dumpling, steamed bun, leaf cake, taste lubrication, mend and it is oiliness, perfume without dry；The leaf made of Chinese yam, glutinous rice flour
Youngster's cake overcomes the drawbacks of conventional leaf youngster's cake is unfavorable for digestion.Steamed stuffed bun, steamed bun, the leaf cake made of this method, meets the modern times
The development trend of health preserving health-care food, can be used as the staple food of three meals in a day, and manufacture craft is simple, and edible colony is extensive, scale
, it can be achieved that agriculture industrialization after production.
Embodiment
A kind of method for making steamed stuffed bun, steamed bun, leaf cake for main material by Chinese yam, it is characterised in that Chinese yam peeling is cooked,
Stir into mud, be directly added into flour, yeast, white sugar kneading (being not added with water), reach the degree that can make steamed stuffed bun, steamed bun, Chinese yam with
The ratio of flour is about 7: 3, is fabricated to steamed stuffed bun, steamed bun according to the method for making steamed stuffed bun, steamed bun, is put into food steamer and steams 12 to 15
Minute；Glutinous rice flour is added in ripe Chinese yam mud, is kneaded according to 5: 5 ratios, leaf cake is fabricated to as packet to fry filling.
A kind of described method for making steamed stuffed bun, steamed bun, leaf cake for main material by Chinese yam, it is characterised in that it is included with
Lower step：
(1) Chinese yam is removed the peel, cuts into section；
(2) the peeling Chinese yam for cutting into section is put into food steamer to cook, steaming time is about 20 to 25 minutes；
(3) Chinese yam cooked is stirred or is kneaded into mud；
(4) yeast, flour, white sugar kneading (being added without water) are added in Chinese yam mud, reaches and makes steamed stuffed bun, the journey of steamed bun needs
Degree；
(5) it is put into boiling water food steamer, steams 12 to 15 minutes after the steamed stuffed bun made, steamed bun fermenting five to eight minutes；
(6) peeling Rhizoma Dioscoreae can be directly stirred into after juice and adds flour, yeast, white sugar and be fabricated to steamed stuffed bun, steamed bun；
(7) glutinous rice flour can be added in ripe Chinese yam mud, is kneaded according to 5: 5 ratios, leaf cake is fabricated to as packet to fry filling.
Claims (2)
- A kind of 1. method for making steamed stuffed bun, steamed bun, leaf cake for main material by Chinese yam, it is characterised in that Chinese yam peeling is cooked, is stirred Mud is mixed, flour, yeast, white sugar kneading (being not added with water) is directly added into, reaches the degree that can make steamed stuffed bun, steamed bun, Chinese yam and face The ratio of powder is about 6: 4,Steamed stuffed bun, steamed bun are fabricated to according to the method for making steamed stuffed bun, steamed bun, food steamer is put into and steams 12 to 15 points Clock；Glutinous rice flour is added in ripe Chinese yam mud, is kneaded according to 5: 5 ratios, leaf cake is fabricated to as packet to fry filling.
- 2. a kind of method for making steamed stuffed bun, steamed bun, leaf cake for main material by Chinese yam according to claim 1, its feature exist In comprising the following steps：(1) Chinese yam is removed the peel, cuts into section；(2) the peeling Chinese yam for cutting into section is put into food steamer to cook, steaming time is about 20 to 25 minutes；(3) Chinese yam cooked is stirred or is kneaded into mud；(4) yeast, flour, white sugar kneading (being added without water) are added in Chinese yam mud, reaches and makes steamed stuffed bun, the journey of steamed bun needs Degree；(5) it is put into boiling water food steamer, steams 12 to 15 minutes after the steamed stuffed bun made, steamed bun fermenting five to eight minutes；(6) peeling Rhizoma Dioscoreae can be directly stirred into after juice and adds flour, yeast, white sugar and be fabricated to steamed stuffed bun, steamed bun；(7) glutinous rice flour can be added in ripe Chinese yam mud, is kneaded according to 5: 5 ratios, leaf cake is fabricated to as packet to fry filling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610903142.8A CN107950880A (en) | 2016-10-18 | 2016-10-18 | A kind of method for making steamed stuffed bun, steamed bun, leaf cake for main material by Chinese yam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610903142.8A CN107950880A (en) | 2016-10-18 | 2016-10-18 | A kind of method for making steamed stuffed bun, steamed bun, leaf cake for main material by Chinese yam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107950880A true CN107950880A (en) | 2018-04-24 |
Family
ID=61953723
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610903142.8A Pending CN107950880A (en) | 2016-10-18 | 2016-10-18 | A kind of method for making steamed stuffed bun, steamed bun, leaf cake for main material by Chinese yam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107950880A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110447845A (en) * | 2019-09-09 | 2019-11-15 | 乐山市阙纪食品有限公司 | A kind of leaf cake Minced Beef and preparation method thereof |
-
2016
- 2016-10-18 CN CN201610903142.8A patent/CN107950880A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110447845A (en) * | 2019-09-09 | 2019-11-15 | 乐山市阙纪食品有限公司 | A kind of leaf cake Minced Beef and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180424 |
|
| WD01 | Invention patent application deemed withdrawn after publication |