CN108902924A - A kind of Hericium erinaceus coarse food grain steamed bun piece and preparation method thereof - Google Patents
A kind of Hericium erinaceus coarse food grain steamed bun piece and preparation method thereof Download PDFInfo
- Publication number
- CN108902924A CN108902924A CN201810620839.3A CN201810620839A CN108902924A CN 108902924 A CN108902924 A CN 108902924A CN 201810620839 A CN201810620839 A CN 201810620839A CN 108902924 A CN108902924 A CN 108902924A
- Authority
- CN
- China
- Prior art keywords
- steamed bun
- hericium erinaceus
- bun piece
- food grain
- dry
- 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
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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
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)
- Mycology (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
It is composed of the following components according to mass percent the invention discloses a kind of Hericium erinaceus coarse food grain steamed bun piece：Millet 18-20%, sorghum 3-5%, buckwheat 3-5%, oat 6-9%, Semen Coicis 10-13%, high gluten wheat flour 43%-52%, jujube 3-5% and Hericium erinaceus do 3-5%, and the sum of the above components mass percent is 100%.The invention also discloses a kind of preparation methods of Hericium erinaceus coarse food grain steamed bun piece, including weigh raw material, fresh Hericium erinaceus is made to Hericium erinaceus does；Millet, sorghum, buckwheat, oat, Semen Coicis and Hericium erinaceus dry-mixing are crushed again, coarse cereal powder is made；Finally jujube is enucleated and is ground into red date powder, yeast is added after three is mixed with high gluten wheat flour and is kneaded into dough, ferments, is steamed into obtained steamed bun piece finished product after steamed bun item, then cooling, slice, drying.The coarse food grain steamed bun piece is rich in a large amount of coarse food grain fibers, very popular.
Description
Technical field
The invention belongs to food-processing method technical fields, are related to a kind of Hericium erinaceus coarse food grain steamed bun piece, further relate to a kind of hedgehog hydnum
The preparation method of mushroom coarse food grain steamed bun piece.
Background technique
As people enter modern civilization society, non-communicable diseases, that is, being commonly called as " rich people's disease ", (main includes cardiovascular disease
Four kinds of disease, cancer, chronic respiratory disease and diabetes) substitute the number one killer that communicable disease has become human life.No
Healthy diet is major reason, and the research and development of " full cereal " healthy food become global hot subject.Sight has been turned to coarse food grain by people,
Healthy coarse cereals are at civic new lover.Coarse cereals are rich in various physiological function active materials, have good tune for enterogastric diseases
Reason and therapeutic efficiency.Hericium erinaceus is a kind of rare edible mushroom, dietotherapeutic.Clinical application shows that Hericium erinaceus can treat digestion not
The diseases such as good, gastric ulcer, antral gastritis, stomachache, gasteremphraxis and neurasthenia.
Hericium erinaceus is deployed by a certain percentage with coarse cereals, is fabricated to steamed bun piece, each nutrition Coordinated Play effect, for adjusting
Gastrointestinal tract is managed, gastrointestinal motility is helped, reduces cholesterol absorption, relieve fatigue and other effects.Long-term consumption is weak for stomach and intestine, eats
Be intended to it is depressed, digestion it is bad, food after rise abdomen consumer have good health-care effect.
Summary of the invention
The object of the present invention is to provide a kind of Hericium erinaceus coarse food grain steamed bun piece, solve what coarse fiber material in existing steamed bun piece lacked
Problem.
The object of the invention is also to provide a kind of preparation methods of Hericium erinaceus coarse food grain steamed bun piece.
The first technical solution of the present invention is a kind of Hericium erinaceus coarse food grain steamed bun piece, according to mass percent, by with
The following group is grouped as：Millet 18-20%, sorghum 3-5%, buckwheat 3-5%, oat 6-9%, Semen Coicis 10-13%, high gluten wheat flour
43%-52%, jujube 3-5% and Hericium erinaceus do 3-5%, and the sum of the above components mass percent is 100%.
Second of technical solution of the present invention is a kind of preparation method of Hericium erinaceus coarse food grain steamed bun piece, concrete operations
Steps are as follows：
Step 1, it takes fresh Hericium erinaceus to be cut into sheet, puts into boiling water and boil, then pull out, draining, place into drying box and dry
It is dry, it is dry that Hericium erinaceus is made；
Step 2, following material is weighed according to mass percent：Millet 18-20%, sorghum 3-5%, buckwheat 3-5%, oat
6-9%, Semen Coicis 10-13%, high gluten wheat flour 43%-52%, jujube 3-5% and Hericium erinaceus do 3-5%, the above components quality
The sum of percentage is 100%；
Step 3, the dry investment pulverizer of millet, sorghum, buckwheat, oat, Semen Coicis and Hericium erinaceus is crushed, sieving is made miscellaneous
Grain powder；
Step 4, jujube is enucleated, is put into drying in drying box, is then crushed with pulverizer, red date powder is made after sieving；
Step 5, coarse cereal powder, high gluten wheat flour, red date powder are poured into dough mixing machine, adds yeast, pour into water and face, until
Dough surface is smooth；
Step 6, dough is put into proofing box and is fermented, taken out after fermentation, and knead the shape noodles that are rubbed into strip；
Step 7, strip noodles are put into pallet, place into the secondary provocation of proofing box, steaming is placed on after the completion of secondary provocation
It is steamed in pot, taking-up after having steamed places into cooling in refrigerator-freezer, obtains cooling steamed bun item；
Step 8, cooling steamed bun item is cut into thin steamed bun piece with slicer；
Step 9, thin steamed bun piece is placed on pallet, is sent into drying in drying box, is taken out after dry and obtain dry steamed bun piece；
Step 10, by the dry two-sided spray palm oil of steamed bun piece, then vegetable oil is sprayed, is fed again into and continues to do in drying box
It is dry, obtain steamed bun piece finished product.
The features of the present invention also characterized in that
For the Hericium erinaceus of step 1 sheet with a thickness of 5-7mm, the time boiled in boiling water is 15-20s, drying temperature 50-55
DEG C, drying time 1-3h.
Step 3 sieving uses 70-90 mesh screen, and step 4 sieving uses 50-70 mesh screen.
Step 6 fermentation temperature is 36-38 DEG C, fermentation time 30-40min.
Two proofing period 20-30min of step 7, steam 20-25min in steamer.
The strip noodles of step 7 need to be put into refrigerator-freezer after having steamed taking-up in 3min, and the cooling time is 20-
25min。
The thin steamed bun piece of step 8 is with a thickness of 5-7mm；
Step 9 drying temperature is 170-180 DEG C, drying time 10-13min.
It is 170-180 DEG C that step 10, which continues drying temperature, drying time 10-13min.
The invention has the advantages that a kind of Hericium erinaceus coarse food grain steamed bun piece of the invention solves people to low sugar, crude fibre
Healthy food demand, provide a kind of steamed bun piece that mouthfeel is more crisp, it is thick by adding a certain amount of Hericium erinaceus and millet etc.
Grain replaces a part of starch and grease, reduces the energy of product, and the steamed bun piece made is rich in dietary fiber, more green strong
Health meets the low-calorie diet demand of modern people.
Specific embodiment
The present invention is described in detail With reference to embodiment.
A kind of Hericium erinaceus coarse food grain steamed bun piece provided by the invention, it is composed of the following components according to mass percent：Millet 18-
20%, sorghum 3-5%, buckwheat 3-5%, oat 6-9%, Semen Coicis 10-13%, high gluten wheat flour 43%-52%, jujube 3-5%
3-5% is done with Hericium erinaceus, the sum of the above components mass percent is 100%.
A kind of preparation method of Hericium erinaceus coarse food grain steamed bun piece, concrete operation step are as follows：
Step 1, it takes fresh Hericium erinaceus to be cut into 5-7mm Hericium erinaceus thin slice, puts into boiling water and boil 15-20s, then pull out, draining,
It places into drying box and dries, drying temperature is 50-55 DEG C, drying time 3-4h, and it is dry that Hericium erinaceus is made；
Step 2, following material is weighed according to mass percent：Millet 18-20%, sorghum 3-5%, buckwheat 3-5%, oat
6-9%, Semen Coicis 10-13%, high gluten wheat flour 43%-52%, jujube 3-5% and Hericium erinaceus do 3-5%, the above components quality
The sum of percentage is 100%；
Step 3, the dry investment pulverizer of the millet, sorghum, buckwheat, oat, Semen Coicis and Hericium erinaceus is crushed, uses 70-90
Sieve sieving, is made coarse cereal powder；
Step 4, the jujube is enucleated, is put into drying in drying box, is then crushed with pulverizer, with 50-70 mesh screen
Red date powder is made after sieving；
Step 5, the coarse cereal powder, high gluten wheat flour, red date powder are poured into dough mixing machine, add yeast, pour into water and
Face, until dough surface is smooth；
Step 6, the dough is put into proofing box the 30-40min that ferments, fermentation temperature is 36-38 DEG C, after fermentation
It takes out, and kneads the shape noodles that are rubbed into strip；
Step 7, the strip noodles are put into pallet, place into the secondary provocation 20-30min of proofing box, secondary provocation
It is placed in steamer after the completion and steams 20-25min, taking-up after having steamed is put into refrigerator-freezer cooling 20-25min in 3min, is cooled down
Steamed bun item；
Step 8, the cooling steamed bun item is cut into the thin steamed bun piece with a thickness of 5-7mm with slicer；
Step 9, the thin steamed bun piece is placed on pallet, is sent into drying in drying box, drying temperature is 170-180 DEG C, is done
Dry time 10-13min takes out after dry and obtains dry steamed bun piece；
Step 10, by the dry two-sided spray palm oil of steamed bun piece, then vegetable oil is sprayed, is fed again into drying box and continues
Dry, drying temperature is 170-180 DEG C, drying time 10-13min, obtains steamed bun piece finished product.
The present invention is described in detail combined with specific embodiments below.
Embodiment 1
Step 1, it takes fresh Hericium erinaceus to be cut into 5mm thickness Hericium erinaceus thin slice, puts into boiling water and boil 15s, then pull out, draining, then
It is put into drying box and dries, drying temperature is 50 DEG C, drying time 3h, and it is dry that Hericium erinaceus is made；
Step 2, following material is weighed：Millet 1.8kg, sorghum 0.3kg, buckwheat 0.3kg, oat 0.6kg, Semen Coicis 1kg, height
Gluten wheat flour 5.2kg, jujube 0.3kg and Hericium erinaceus do 0.5kg；
Step 3, the dry investment pulverizer of the millet, sorghum, buckwheat, oat, Semen Coicis and Hericium erinaceus is crushed, with 70 sieves
Coarse cereal powder is made in sieving；
Step 4, the jujube is enucleated, is put into drying in drying box, is then crushed with pulverizer, is sieved with 50 mesh screens
Red date powder is made afterwards；
Step 5, the coarse cereal powder, high gluten wheat flour, red date powder are poured into dough mixing machine, add yeast, pour into water and
Face, until dough surface is smooth；
Step 6, the dough being put into proofing box the 30min that ferments, fermentation temperature is 36 DEG C, it takes out after fermentation,
And knead the shape noodles that are rubbed into strip；
Step 7, the strip noodles are put into pallet, place into the secondary provocation 20min of proofing box, secondary provocation is completed
After be placed in steamer and steam 20min, taking-up after having steamed is put into refrigerator-freezer cooling 20min in 3min, obtains cooling steamed bun item；
Step 8, the cooling steamed bun item is cut into the thin steamed bun piece with a thickness of 5mm with slicer；
Step 9, the thin steamed bun piece is placed on pallet, is sent into drying in drying box, drying temperature is 170 DEG C, when dry
Between 10min, taken out after dry and obtain dry steamed bun piece；
Step 10, by the dry two-sided spray palm oil of steamed bun piece, then vegetable oil is sprayed, is fed again into drying box and continues
Dry, drying temperature is 170 DEG C, drying time 10min, obtains steamed bun piece finished product.
Embodiment 2
Step 1, it takes fresh Hericium erinaceus to be cut into 7mm Hericium erinaceus thin slice, puts into boiling water and boil 20s, then pull out, draining, then put
Enter in drying box and dry, drying temperature is 55 DEG C, drying time 4h, and it is dry that Hericium erinaceus is made；
Step 2, following material is weighed：Millet 2kg, sorghum 0.5kg, buckwheat 0.5kg, oat 0.6kg, Semen Coicis 1.1kg, height
Gluten wheat flour 4.5kg, jujube 0.5kg and Hericium erinaceus do 0.3kg；
Step 3, the dry investment pulverizer of the millet, sorghum, buckwheat, oat, Semen Coicis and Hericium erinaceus is crushed, with 90 sieves
Coarse cereal powder is made in sieving；
Step 4, the jujube is enucleated, is put into drying in drying box, is then crushed with pulverizer, is sieved with 70 mesh screens
Red date powder is made afterwards；
Step 5, the coarse cereal powder, high gluten wheat flour, red date powder are poured into dough mixing machine, add yeast, pour into water and
Face, until dough surface is smooth；
Step 6, the dough being put into proofing box the 40min that ferments, fermentation temperature is 38 DEG C, it takes out after fermentation,
And knead the shape noodles that are rubbed into strip；
Step 7, the strip noodles are put into pallet, place into the secondary provocation 20-30min of proofing box, secondary provocation
It is placed in steamer after the completion and steams 25min, taking-up after having steamed is put into refrigerator-freezer cooling 25min in 3min, obtains cooling steamed bun
Item；
Step 8, the cooling steamed bun item is cut into the thin steamed bun piece with a thickness of 7mm with slicer；
Step 9, the thin steamed bun piece is placed on pallet, is sent into drying in drying box, drying temperature is 180 DEG C, when dry
Between 13min, taken out after dry and obtain dry steamed bun piece；
Step 10, by the dry two-sided spray palm oil of steamed bun piece, then vegetable oil is sprayed, is fed again into drying box and continues
Dry, drying temperature is 180 DEG C, drying time 13min, obtains steamed bun piece finished product.
Embodiment 3
Step 1, it takes fresh Hericium erinaceus to be cut into 6mm Hericium erinaceus thin slice, puts into boiling water and boil 18s, then pull out, draining, then put
Enter in drying box and dry, drying temperature is 52 DEG C, drying time 3.5h, and it is dry that Hericium erinaceus is made；
Step 2, following material is weighed：Millet 1.9kg, sorghum 0.4kg, buckwheat 0.4kg, oat 0.9kg, Semen Coicis 1.3kg,
High gluten wheat flour 4.3kg, jujube 0.4kg and Hericium erinaceus do 0.4kg；
Step 3, the dry investment pulverizer of the millet, sorghum, buckwheat, oat, Semen Coicis and Hericium erinaceus is crushed, with 80 sieves
Coarse cereal powder is made in sieving；
Step 4, the jujube is enucleated, is put into drying in drying box, is then crushed with pulverizer, is sieved with 60 mesh screens
Red date powder is made afterwards；
Step 5, the coarse cereal powder, high gluten wheat flour, red date powder are poured into dough mixing machine, add yeast, pour into water and
Face, until dough surface is smooth；
Step 6, the dough being put into proofing box the 35min that ferments, fermentation temperature is 37 DEG C, it takes out after fermentation,
And knead the shape noodles that are rubbed into strip；
Step 7, the strip noodles are put into pallet, place into the secondary provocation 25min of proofing box, secondary provocation is completed
After be placed in steamer and steam 23min, taking-up after having steamed is put into refrigerator-freezer cooling 23min in 3min, obtains cooling steamed bun item；
Step 8, the cooling steamed bun item is cut into the thin steamed bun piece with a thickness of 6mm with slicer；
Step 9, the thin steamed bun piece is placed on pallet, is sent into drying in drying box, drying temperature is 175 DEG C, when dry
Between 11min, taken out after dry and obtain dry steamed bun piece；
Step 10, by the dry two-sided spray palm oil of steamed bun piece, then vegetable oil is sprayed, is fed again into drying box and continues
Dry, drying temperature is 175 DEG C, drying time 12min, obtains steamed bun piece finished product.
Embodiment 4
Step 1, it takes fresh Hericium erinaceus to be cut into 5mm Hericium erinaceus thin slice, puts into boiling water and boil 18s, then pull out, draining, then put
Enter in drying box and dry, drying temperature is 55 DEG C, drying time 3h, and it is dry that Hericium erinaceus is made；
Step 2, following material is weighed：Millet 2kg, sorghum 0.5kg, buckwheat 0.3kg, oat 0.8kg, Semen Coicis 1.1kg, height
Gluten wheat flour 4.6kg, jujube 0.3kg and Hericium erinaceus do 0.4kg,；
Step 3, the dry investment pulverizer of the millet, sorghum, buckwheat, oat, Semen Coicis and Hericium erinaceus is crushed, uses 70-90
Sieve sieving, is made coarse cereal powder；
Step 4, the jujube is enucleated, is put into drying in drying box, is then crushed with pulverizer, is sieved with 55 mesh screens
Red date powder is made afterwards；
Step 5, the coarse cereal powder, high gluten wheat flour, red date powder are poured into dough mixing machine, add yeast, pour into water and
Face, until dough surface is smooth；
Step 6, the dough being put into proofing box the 35min that ferments, fermentation temperature is 36 DEG C, it takes out after fermentation,
And knead the shape noodles that are rubbed into strip；
Step 7, the strip noodles are put into pallet, place into the secondary provocation 30min of proofing box, secondary provocation is completed
After be placed in steamer and steam 25min, taking-up after having steamed is put into refrigerator-freezer cooling 25min in 3min, obtains cooling steamed bun item；
Step 8, the cooling steamed bun item is cut into the thin steamed bun piece with a thickness of 6mm with slicer；
Step 9, the thin steamed bun piece is placed on pallet, is sent into drying in drying box, drying temperature is 170 DEG C, when dry
Between 13min, taken out after dry and obtain dry steamed bun piece；
Step 10, by the dry two-sided spray palm oil of steamed bun piece, then vegetable oil is sprayed, is fed again into drying box and continues
Dry, drying temperature is 180 DEG C, drying time 10min, obtains steamed bun piece finished product.
The more traditional steamed bun piece heat of Hericium erinaceus coarse food grain steamed bun piece of this method preparation is low, full of nutrition, is rich in a large amount of dietary fibers,
Be conducive to digest.Crispy in taste is the indispensable food that people travel at home.
Claims (10)
1. a kind of Hericium erinaceus coarse food grain steamed bun piece, which is characterized in that composed of the following components according to mass percent：Millet 18-
20%, sorghum 3-5%, buckwheat 3-5%, oat 6-9%, Semen Coicis 10-13%, high gluten wheat flour 43%-52%, jujube 3-5%
3-5% is done with Hericium erinaceus, the sum of the above components mass percent is 100%.
2. a kind of preparation method of Hericium erinaceus coarse food grain steamed bun piece, which is characterized in that concrete operation step is as follows：
Step 1, it takes fresh Hericium erinaceus to be cut into sheet, puts into boiling water and boil, then pull out, draining, place into drying box and dry, make
It is dry to obtain Hericium erinaceus；
Step 2, following material is weighed according to mass percent：Millet 18-20%, sorghum 3-5%, buckwheat 3-5%, oat 6-
9%, Semen Coicis 10-13%, high gluten wheat flour 43%-52%, jujube 3-5% and Hericium erinaceus do 3-5%, the above components quality hundred
Dividing the sum of ratio is 100%；
Step 3, the dry investment pulverizer of the millet, sorghum, buckwheat, oat, Semen Coicis and Hericium erinaceus is crushed, sieving is made miscellaneous
Grain powder；
Step 4, the jujube is enucleated, is put into drying in drying box, is then crushed with pulverizer, red date powder is made after sieving；
Step 5, the coarse cereal powder, high gluten wheat flour, red date powder are poured into dough mixing machine, adds yeast, pour into water and face, until
Dough surface is smooth；
Step 6, the dough is put into proofing box and is fermented, taken out after fermentation, and knead the shape noodles that are rubbed into strip；
Step 7, the strip noodles are put into pallet, place into the secondary provocation of proofing box, steaming is placed on after the completion of secondary provocation
It is steamed in pot, taking-up after having steamed places into cooling in refrigerator-freezer, obtains cooling steamed bun item；
Step 8, the cooling steamed bun item is cut into thin steamed bun piece with slicer；
Step 9, the thin steamed bun piece is placed on pallet, is sent into drying in drying box, is taken out after dry and obtain dry steamed bun piece；
Step 10, by the dry two-sided spray palm oil of steamed bun piece, then vegetable oil is sprayed, is fed again into and continues to do in drying box
It is dry, obtain steamed bun piece finished product.
3. according to a kind of preparation method for Hericium erinaceus coarse food grain steamed bun piece that claim 2 is stated, which is characterized in that sheet described in step 1
Hericium erinaceus with a thickness of 5-7mm, the time boiled in the boiling water is 15-20s, and the drying temperature is 50-55 DEG C, drying time
For 1-3h.
4. according to a kind of preparation method for Hericium erinaceus coarse food grain steamed bun piece that claim 2 is stated, which is characterized in that be sieved described in step 3
Using 70-90 mesh screen, sieving described in step 4 uses 50-70 mesh screen.
5. a kind of preparation method of Hericium erinaceus coarse food grain steamed bun piece according to claim 2, which is characterized in that sent out described in step 6
Ferment temperature is 36-38 DEG C, fermentation time 30-40min.
6. a kind of preparation method of Hericium erinaceus coarse food grain steamed bun piece according to claim 2, which is characterized in that two described in step 7
Secondary proofing period 20-30min, steams 20-25min in steamer.
7. a kind of preparation method of Hericium erinaceus coarse food grain steamed bun piece according to claim 2, which is characterized in that long described in step 7
Strip shaped noodle need to be put into refrigerator-freezer after having steamed taking-up in 3min, and the cooling time is 20-25min.
8. a kind of preparation method of Hericium erinaceus coarse food grain steamed bun piece according to claim 2, which is characterized in that thin described in step 8
Steamed bun piece is with a thickness of 5-7mm.
9. a kind of preparation method of Hericium erinaceus coarse food grain steamed bun piece according to claim 2, which is characterized in that done described in step 9
Dry temperature is 170-180 DEG C, drying time 10-13min.
10. a kind of preparation method of Hericium erinaceus coarse food grain steamed bun piece according to claim 2, which is characterized in that described in step 10
Continuing drying temperature is 170-180 DEG C, drying time 10-13min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810620839.3A CN108902924A (en) | 2018-06-15 | 2018-06-15 | A kind of Hericium erinaceus coarse food grain steamed bun piece and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810620839.3A CN108902924A (en) | 2018-06-15 | 2018-06-15 | A kind of Hericium erinaceus coarse food grain steamed bun piece and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108902924A true CN108902924A (en) | 2018-11-30 |
Family
ID=64420535
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810620839.3A Pending CN108902924A (en) | 2018-06-15 | 2018-06-15 | A kind of Hericium erinaceus coarse food grain steamed bun piece and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108902924A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112544870A (en) * | 2020-12-09 | 2021-03-26 | 山西枣源地生物科技有限公司 | Oat and buckwheat jujube steamed bread |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103651657A (en) * | 2013-08-09 | 2014-03-26 | 江西江中制药(集团)有限责任公司 | Health-care flour composition and food |
| CN104996895A (en) * | 2014-04-18 | 2015-10-28 | 天津市恒安食品有限公司 | Coarse grain steamed bread and production method thereof |
| CN105124385A (en) * | 2015-09-07 | 2015-12-09 | 明光市双喜粮油食品有限公司 | Nutrient high-protein flour and processing and treating method thereof |
| JP2016054649A (en) * | 2014-09-05 | 2016-04-21 | 日東富士製粉株式会社 | Bakery food raw material, method for producing bakery food, and bakery food |
| CN106261589A (en) * | 2016-08-04 | 2017-01-04 | 刘良忠 | Special dietary seafood that a kind of applicable patients with chronic diseases is edible and processing method thereof |
-
2018
- 2018-06-15 CN CN201810620839.3A patent/CN108902924A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103651657A (en) * | 2013-08-09 | 2014-03-26 | 江西江中制药(集团)有限责任公司 | Health-care flour composition and food |
| CN104996895A (en) * | 2014-04-18 | 2015-10-28 | 天津市恒安食品有限公司 | Coarse grain steamed bread and production method thereof |
| JP2016054649A (en) * | 2014-09-05 | 2016-04-21 | 日東富士製粉株式会社 | Bakery food raw material, method for producing bakery food, and bakery food |
| CN105124385A (en) * | 2015-09-07 | 2015-12-09 | 明光市双喜粮油食品有限公司 | Nutrient high-protein flour and processing and treating method thereof |
| CN106261589A (en) * | 2016-08-04 | 2017-01-04 | 刘良忠 | Special dietary seafood that a kind of applicable patients with chronic diseases is edible and processing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 中国粮油学会: "《粮油食品安全与营养健康知识问答》", 31 December 2015 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112544870A (en) * | 2020-12-09 | 2021-03-26 | 山西枣源地生物科技有限公司 | Oat and buckwheat jujube steamed bread |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103652634A (en) | Whole-grain high-fiber corn flakes and preparation method thereof | |
| CN103053654B (en) | Sea-tangle soda biscuit and production method thereof | |
| CN101779687A (en) | High-fiber sugarless bean dreg biscuit and processing method thereof | |
| CN107853577A (en) | Highland barley coarse cereal noodles and preparation method thereof | |
| CN103125561A (en) | Preparation method for breakfast biscuits with plateau distinguished features | |
| CN106417542A (en) | Method for producing pear residue dietary fiber biscuits | |
| CN104137967A (en) | Oat premix powder | |
| CN105558786A (en) | Method for preparing series food by means of triticale mixed flour | |
| CN104365810B (en) | A kind of high-resistance starch lotus seeds biscuit and preparation method thereof | |
| CN104171970A (en) | Whole-oat instant rice | |
| CN108887323A (en) | A kind of Soybean Dietary Fiber Biscuit and its production method | |
| CN105918386A (en) | Bread and preparing method thereof | |
| CN105265548A (en) | Soybean hull fiber walnut cake and manufacturing method thereof | |
| CN108902924A (en) | A kind of Hericium erinaceus coarse food grain steamed bun piece and preparation method thereof | |
| CN105747085A (en) | Nutritional flour with rich high iron and high calcium and preparation method thereof | |
| KR101700506B1 (en) | Healthy bread manufacturing method using domestic wheat and oats | |
| KR20150128249A (en) | Manufacture method of rice noodles with the crust of overcooked rice | |
| CN103548970A (en) | Health-care biscuit with grapefruit flavor and preparation method of health-care biscuit | |
| KR100774240B1 (en) | Method for making rice bread containing sweet potato and mulberry and the rice bread made by the same | |
| CN110024833A (en) | A kind of low-sugar biscuit and its processing technology | |
| CN105249186A (en) | Hulless oat steamed twisted rolls and preparation method thereof | |
| CN103478196B (en) | Fried sesame slices and production method thereof | |
| CN112841516B (en) | Special whole grain noodles for diabetics and preparation method thereof | |
| CN105010984A (en) | Rice steamed bread | |
| CN105309574A (en) | Pig bone and brown rice dietary fiber biscuits and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181130 |
|
| RJ01 | Rejection of invention patent application after publication |