CN109259153A - A kind of grandmother's green vegetable bun and preparation method thereof - Google Patents
A kind of grandmother's green vegetable bun and preparation method thereof Download PDFInfo
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- CN109259153A CN109259153A CN201811347727.1A CN201811347727A CN109259153A CN 109259153 A CN109259153 A CN 109259153A CN 201811347727 A CN201811347727 A CN 201811347727A CN 109259153 A CN109259153 A CN 109259153A
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- 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)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention provides a kind of production methods of grandmother's green vegetable bun, it is related to steamed stuffed bun field, aim to solve the problem that breakfast is difficult to excite eater's appetite in the prior art, leads to the problem that eater's food-intake is few, energy supply is insufficient, comprising the following steps: A1: show condition fourth carburetion, lean meat fourth frying；A2: shallot quick-fried；A3: clearing-oil chafing dish bottom flavorings are put into；A4: it is put into grandmother's dish frying；A5: soup, chicken soup condiment, edible salt and white granulated sugar are poured into；A6: it is put into fecula solution；A7: take the dish out of the pot cooling；A8: fillings is made in incorporation starch from sweet potato；A9: raw packet is made in production musculus cutaneus, then row steams to obtain grandmother's green vegetable bun.The present invention passes through grandmother's dish and show condition fourth, the mixture of lean meat fourth, form the fillings of meat and vegetables collocation, and clearing-oil chafing dish bottom flavorings that spicy crisp and refreshing grandmother's dish cooperates pungent perfume palatable render palatable, fillings is enabled sufficiently to inspire the appetite of eater, it avoids influencing the intake of ability due to lacking appetite, and then influences the physiological activity of human normal.
Description
Technical field
The present invention relates to steamed stuffed bun fields more particularly to a kind of grandmother's green vegetable bun and preparation method thereof.
Background technique
Steamed stuffed bun is a kind of ancient traditional wheaten food, is generally wrapped in filling by face and is made；And with people's rhythm of life
Quickening, steamed stuffed bun has become a kind of indispensable breakfast food.
Currently, the Chinese invention patent of Publication No. CN102823814A discloses a kind of production method of pork packet, packet
Include the production method of musculus cutaneus, the production method of fillings and packet steamed stuffed bun method and steamed bun submethod, the production method of the musculus cutaneus
The following steps are included: 11), alkali face: 12), fermentation: 13), unleavened dough: 14), the preparation of flour consisting of three types of flour: 15), musculus cutaneus: the fillings
Production method is the following steps are included: 21) ingredient: 22) make: 23) buying filling: the packet steamed stuffed bun method and steamed bun submethod include with
Fillings 17g or so: being first put into musculus cutaneus by lower step, uniformly ejects 18-22 folding, fillings is packed in musculus cutaneus, then
The steamed stuffed bun high fire wrapped is steamed in pot 6 minutes；Wherein ingredient are as follows: pig blade meat lean meat twists 7 jin of filling, fat meat twists 3 jin of filling；Five
2 jin of meat cubelets of flower；Soy sauce 750g；Green onion 1500g；Ginger 500g；Salt 13g；Monosodium glutamate 100g；Chicken powder 100g；Flour paste 225g；Sesame oil 750g；
Vegetable oil 1500g；Big charge level 20g；Soup-stock 5500g.
After sleep through a night, the food in stomach, which has digested, to be finished, and blood sugar for human body index is lower, needs to take the photograph in time
Enter food, supplements energy, still, after sleep, since sympathetic nerve acts on, the activity of stomach and gall-bladder is suppressed human body,
Alimentary canal sphincters contract, digestive juice secretion are less, loss of appetite, at this point, as the pork packet in above-mentioned patent, it is more oily
Carnivorous meeting that is greasy and being difficult to digest further reduces appetite, reduces feed, leads to human body intake energy deficiency, not only influences whether
Human health can also make one depressed, be easy to tired, spiritual and be difficult to concentrate.
Summary of the invention
In view of the deficiencies of the prior art, the present invention provides a kind of grandmother's green vegetable buns, with palatable appetizing, enhancing food
The advantages of desire.
To realize the above-mentioned technical purpose, a kind of grandmother's green vegetable bun provided by the invention, by being steamed after musculus cutaneus and the faric molding of fillings
It makes, the musculus cutaneus includes the raw material of following parts by weight:
The fillings includes the raw material of following parts by weight:
By adopting the above technical scheme, have the advantages that one, grandmother's dish is by root-mustard, white radishes, cowpea, knife
The raw materials such as beans, eggplant, are dried with the traditional civil production method in the western Hunan to be put into and are salted in altar, do not add any pigment and
Preservative has plus prepared by the quick-frieds such as capsicum annum fasciculatum, Hangzhou chili, dry cayenne pepper, vegetable oil, salt, shallot after pickling successfully
Have the advantages that tasty mouthfeel, the Yu Xiang of product, appetizing go with rice, reducing blood lipid, soften blood vessel, is not only easy to digest, and its distinctive perfume (or spice)
Peppery flavor can excite eater's appetite, promote the secretion of digestive juice, and eater is enabled normally to take in sufficient energy, protect
The normal physiological activity of witness's body；Two, grandmother's dish and lean meat fourth are mixed to form fillings, alleviated in fresh and crisp grandmother's dish fresh
While meat is greasy, moreover it is possible to using the blending of fresh meat, the mouthfeel of fillings is improved, so that the feed for further enhancing eater is intended to
It hopes；Three, not only it joined bouillon when making musculus cutaneus, the soup being also added when making fillings steams process
In, refrigeration, which absorbs the part soup in fillings, to enable musculus cutaneus softer to the expanding of musculus cutaneus part, infiltration, and
Have the unique flavor of fillings, eliminate pure musculus cutaneus it is dry, it is tasteless, cause to occur being difficult to the problem of swallowing when eater is edible.
In some embodiments, the bouillon is boiled by fish glue and bone.
By adopting the above technical scheme, the main component of fish glue is advanced collagen, multivitamin and calcium, iron, zinc, selenium
Etc. various trace elements, protein content be up to 84.2%, fat is only 0.2%, and bone is cooperated to stew soup obtained gravy
Soup can not only improve the nutrition of grandmother's green vegetable bun, and the unique colloid toughness having can preferably be absorbed by musculus cutaneus, together
When, absorption has the musculus cutaneus of bouillon after the completion of steaming, and has the characteristics that soft palatable, delicious in taste, it is easier to the person of being eaten
Receive.
In some embodiments, the fillings further includes 5-15 parts of shallot.
By adopting the above technical scheme, the pungent perfume (or spice) of shallot spicy, smell can not only cover the included stink smell of fresh meat, also
The fresh perfume (or spice) of fillings can be improved, eater's appetite is stimulated.
In some embodiments, the fillings further includes 25-30 parts of clearing-oil chafing dish bottom flavorings.
By adopting the above technical scheme, clearing-oil chafing dish bottom flavorings are to cooperate Sichuan Pi using Sichuan pure rapeseed oil as primary raw material
Chafing dish bottom flavorings made of county's bean cotyledon, capsicum annum fasciculatum, Chinese prickly ash and other spices brewings, compared to traditional beef tallow hot pot, more healthy,
Also without the beef tallow hot pot the bottom of a pan greasy feeling, clearly do not eke out a living, eat after do not get angry, not peppery stomach, by it together with other raw materials
Fillings is made, plays the role of rendering palatable, makes fresh meat and grandmother's dish with its unique pungent fragrant taste, promotes point of eater's digestive juice
It secretes, whets the appetite.
In some embodiments, the soup is boiled by poultry skeleton and domestic animals bone.
By adopting the above technical scheme, soup is boiled using poultry skeleton and domestic animals bone, on the one hand, poultry skeleton is in short-term
In the shortcomings that being easier to boil out nutrition in skeleton, making up the tanning of domestic animals bone short time, on the other hand, by for a long time
After tanning, the nutritional ingredient in domestic animals bone can also progress into soup, so that soup has dense bone perfume, and be easy to by filling
Material and musculus cutaneus absorb, to improve the mouthfeel of grandmother's green vegetable bun.
In some embodiments, the fillings further includes 0.5-1.5 parts of fecula solution.
By adopting the above technical scheme, due to, mixed with a large amount of grandmother's dish, being not easy to unite in fillings, therefore, in preparation fillings
When, it is mixed into certain fecula solution, so that fillings is easier to energetically, be easy to pack, improves mouthfeel.
In some embodiments, the fillings further includes 20-30 parts of starch from sweet potato.
By adopting the above technical scheme, starch from sweet potato is not only full of nutrition, is rich in dietary fiber, and it is with good attached taste
Property, in absorption is given while delicious soup stock, mixing with fillings can make fillings soft and moist soft, promote mouthfeel.
The present invention also provides a kind of production methods of grandmother's green vegetable bun, with pungent fragrant appetizing, soft glutinous palatable advantage, energy
Enough sufficiently excitation eater's appetite, improves intake, sufficient energy is provided for human physiological activity.
To realize the above-mentioned technical purpose, the production method of a kind of grandmother's green vegetable bun provided by the invention, comprising the following steps:
A1: being added the frying of lean meat fourth after show condition fourth carburetion, until show condition fourth is melted completely；
A2: being put into shallot quick-fried, until the fried moisture for removing 75-95%；
A3: being put into the clearing-oil chafing dish bottom flavorings got ready, fries out the fragrance of clearing-oil chafing dish bottom flavorings；
A4: being put into grandmother's dish frying, until the fragrance and moisture of grandmother's dish are fried out；
A5: first pouring into soup, places into chicken soup condiment, edible salt and white granulated sugar, turns small fire frying, small fire frying time after boiled
In 10-15min；
A6: dissolving into clear water for fecula, and stir evenly to form fecula solution after be slowly added to；
A7: the good raw material of frying is taken the dish out of the pot cooling, covers deposit freezer, wherein temperature of ice house is 1-8 DEG C；
A8: taking out freezer for the product of refrigeration when use, and incorporation starch from sweet potato, which stirs evenly, obtains fillings；
A9: by musculus cutaneus raw material through being made up after sheet of noodle press musculus cutaneus and fillings introducing bun stuffing machine, be made with after the provocation of face
Raw packet, then row steam 20-30min and obtain grandmother's green vegetable bun.
By adopting the above technical scheme, in the manufacturing process of fillings, by show condition fourth carburetion, with the subsequent raw material of frying, and
Lean meat fourth and show condition fourth can excite fragrance after frying, and elimination is greasy, and it is quick-fried then to add shallot, clearing-oil chafing dish bottom flavorings
It fries, excites fragrance, so that fresh meat is fully absorbed, is more tasty, adding grandmother's dish, flavouring and fecula solution later,
While further processing, the plasticity of fillings is adjusted, convenient flour sheets pack, and fresh meat and grandmother after frying
Dish is modulated using fecula solution and starch from sweet potato after mixing, the fillings of formation steam blocked up taste it is pungent it is fragrant, mouthfeel is fresh
Beautiful, abundant succulence, it is easier to excite the appetite of eater, and its nutrition abundant can satisfy the physiological activity demand of human body.
In some embodiments, in A9, the production of the musculus cutaneus specifically includes the following steps:
B1: wheat flour and dry ferment are uniformly mixed by mechanical stirring；
B2: big oiling is entered in boiled bouillon, then is uniformly mixed with clear water；
B3: pouring into dough mixing machine for mixed powder and mixed liquor, and revolving speed is that 10-20 turns/s, and temperature control is in 20-30 DEG C and face to equal
Even smooth dough, noodle press is introduced after provocation 60-120min can be obtained musculus cutaneus.
By adopting the above technical scheme, the musculus cutaneus wheat as made from wheat flour is aromatic strongly fragrant, and the incorporation of big oil and bouillon,
It while improving musculus cutaneus mouthfeel, avoids musculus cutaneus during steaming, excessively loses grease, musculus cutaneus part is allowed to send out dead, influence mouthfeel.
In some embodiments, the fecula of the fecula solution and the proportion of clear water are 5:8.
By adopting the above technical scheme, the addition of debita spissitudo fecula solution can not only increase fillings viscosity, facilitate packet
Filling, moreover it is possible to fillings be made to obtain lubricious mouthfeel.
In conclusion compared with prior art, the present invention having the advantage that
1. the fillings of meat and vegetables collocation is formed by grandmother's dish and show condition fourth, the mixture of lean meat fourth, and spicy crisp and refreshing grandmother's dish is matched
Rendering palatable for the palatable clearing-oil chafing dish bottom flavorings of pungent perfume is closed, fillings is enabled sufficiently to inspire the appetite of eater, is avoided due to lacking
Weary appetite and the intake for influencing ability, and then influence the physiological activity of human normal；
2. after the completion of grandmother's green vegetable bun steams, musculus cutaneus is not only soft by chicken soup condiment, the addition of soup, big oil and bouillon
It is palatable, and the juice for having fillings is absorbed, it is easier to the person's of being eaten receiving, excites the appetite of eater.
Specific embodiment
Embodiment 1:
A kind of grandmother's green vegetable bun, by steaming after musculus cutaneus and the faric molding of fillings, musculus cutaneus includes the raw material of following weight:
Fillings includes the raw material of following parts by weight:
Wherein, wheat flour is five to get profit five-pointed star powder, and meat soup juice is boiled by fish glue and pig bone.
Wherein, grandmother's dish is to add after pickling successfully towards day using root-mustard, white radishes, cowpea, sword bean, eggplant as raw material
Made of the quick-frieds such as green pepper, Hangzhou chili, dry cayenne pepper, vegetable oil, salt, garlic, production method is the prior art, is not done herein superfluous
It states.
And clearing-oil chafing dish bottom flavorings are the Sichuan edible vegetable oil spicy hotpot material of Zhengzhou Shu Hai Industrial Co., Ltd., chicken soup condiment is connection
The thick soup of the happy brand of the He Li Huaqi IDTC player whose turn comes next is precious, and selects old hen rushing bottom.
In addition, the proportion of fecula and clear water in fecula solution be 5:8, and soup by chicken carcasses and pig bone tanning and
At.
The production of above-mentioned grandmother's green vegetable bun specifically includes the following steps:
A1: being added the frying of lean meat fourth after show condition fourth carburetion, until show condition fourth is melted completely；
A2: being put into shallot quick-fried, and 75% moisture is removed up to frying；
A3: being put into the clearing-oil chafing dish bottom flavorings got ready, fries out the fragrance of clearing-oil chafing dish bottom flavorings；
A4: being put into grandmother's dish frying, until the fragrance and moisture of grandmother's dish are fried out；
A5: first pouring into soup, places into chicken soup condiment, edible salt and white granulated sugar, turns small fire frying, small fire frying time after boiled
In 10min；
A6: dissolving into clear water for fecula, and stir evenly to form fecula solution after be slowly added to；
A7: the good raw material of frying is taken the dish out of the pot cooling, covers deposit freezer, wherein temperature of ice house is 1 DEG C；
A8: taking out freezer for the product of refrigeration when use, and incorporation starch from sweet potato, which stirs evenly, obtains fillings；
A9: wheat flour and dry ferment are uniformly mixed by mechanical stirring；Big oiling is entered in boiled bouillon, then with clearly
Water is uniformly mixed；Mixed powder and mixed liquor are poured into dough mixing machine again, revolving speed is 10 turns/s, and temperature control is in 20 DEG C and face to equal
Even smooth dough, noodle press is introduced after provocation 60min can be obtained musculus cutaneus；Obtained musculus cutaneus and fillings are introduced into bun stuffing machine, system
Get Sheng Bao, then row steam 20min and obtain grandmother's green vegetable bun.
Embodiment 2:
A kind of grandmother's green vegetable bun, by steaming after musculus cutaneus and the faric molding of fillings, musculus cutaneus includes the raw material of following weight:
Fillings includes the raw material of following parts by weight:
Wherein, wheat flour is five to get profit five-pointed star powder, and meat soup juice is boiled by fish glue and pig bone.
Wherein, grandmother's dish is to add after pickling successfully towards day using root-mustard, white radishes, cowpea, sword bean, eggplant as raw material
Made of the quick-frieds such as green pepper, Hangzhou chili, dry cayenne pepper, vegetable oil, salt, garlic, production method is the prior art, is not done herein superfluous
It states.
And clearing-oil chafing dish bottom flavorings are the Sichuan edible vegetable oil spicy hotpot material of Zhengzhou Shu Hai Industrial Co., Ltd., chicken soup condiment is connection
The thick soup of the happy brand of the He Li Huaqi IDTC player whose turn comes next is precious, and selects old hen rushing bottom.
In addition, the proportion of fecula and clear water in fecula solution be 5:8, and soup by chicken carcasses and pig bone tanning and
At.
The production of above-mentioned grandmother's green vegetable bun specifically includes the following steps:
A1: being added the frying of lean meat fourth after show condition fourth carburetion, until show condition fourth is melted completely；
A2: being put into shallot quick-fried, and 85% moisture is removed up to frying；
A3: being put into the clearing-oil chafing dish bottom flavorings got ready, fries out the fragrance of clearing-oil chafing dish bottom flavorings；
A4: being put into grandmother's dish frying, until the fragrance and moisture of grandmother's dish are fried out；
A5: first pouring into soup, places into chicken soup condiment, edible salt and white granulated sugar, turns small fire frying, small fire frying time after boiled
In 13min；
A6: dissolving into clear water for fecula, and stir evenly to form fecula solution after be slowly added to；
A7: the good raw material of frying is taken the dish out of the pot cooling, covers deposit freezer, wherein temperature of ice house is 5 DEG C；
A8: taking out freezer for the product of refrigeration when use, and incorporation starch from sweet potato, which stirs evenly, obtains fillings；
A9: wheat flour and dry ferment are uniformly mixed by mechanical stirring；Big oiling is entered in boiled bouillon, then with clearly
Water is uniformly mixed；Mixed powder and mixed liquor are poured into dough mixing machine again, revolving speed is 15 turns/s, and temperature control is in 25 DEG C and face to equal
Even smooth dough, noodle press is introduced after provocation 90min can be obtained musculus cutaneus；Obtained musculus cutaneus and fillings are introduced into bun stuffing machine, system
Get Sheng Bao, then row steam 25min and obtain grandmother's green vegetable bun.
Embodiment 3:
A kind of grandmother's green vegetable bun, by steaming after musculus cutaneus and the faric molding of fillings, musculus cutaneus includes the raw material of following weight:
Fillings includes the raw material of following parts by weight:
Wherein, wheat flour is five to get profit five-pointed star powder, and meat soup juice is boiled by fish glue and pig bone.
Wherein, grandmother's dish is to add after pickling successfully towards day using root-mustard, white radishes, cowpea, sword bean, eggplant as raw material
Made of the quick-frieds such as green pepper, Hangzhou chili, dry cayenne pepper, vegetable oil, salt, garlic, production method is the prior art, is not done herein superfluous
It states.
And clearing-oil chafing dish bottom flavorings are the Sichuan edible vegetable oil spicy hotpot material of Zhengzhou Shu Hai Industrial Co., Ltd., chicken soup condiment is connection
The thick soup of the happy brand of the He Li Huaqi IDTC player whose turn comes next is precious, and selects old hen rushing bottom.
In addition, the proportion of fecula and clear water in fecula solution be 5:8, and soup by chicken carcasses and pig bone tanning and
At.
The production of above-mentioned grandmother's green vegetable bun specifically includes the following steps:
A1: being added the frying of lean meat fourth after show condition fourth carburetion, until show condition fourth is melted completely；
A2: being put into shallot quick-fried, and 95% moisture is removed up to frying；
A3: being put into the clearing-oil chafing dish bottom flavorings got ready, fries out the fragrance of clearing-oil chafing dish bottom flavorings；
A4: being put into grandmother's dish frying, until the fragrance and moisture of grandmother's dish are fried out；
A5: first pouring into soup, places into chicken soup condiment, edible salt and white granulated sugar, turns small fire frying, small fire frying time after boiled
In 15min；
A6: dissolving into clear water for fecula, and stir evenly to form fecula solution after be slowly added to；
A7: the good raw material of frying is taken the dish out of the pot cooling, covers deposit freezer, wherein temperature of ice house is 8 DEG C；
A8: taking out freezer for the product of refrigeration when use, and incorporation starch from sweet potato, which stirs evenly, obtains fillings；
A9: wheat flour and dry ferment are uniformly mixed by mechanical stirring；Big oiling is entered in boiled bouillon, then with clearly
Water is uniformly mixed；Mixed powder and mixed liquor are poured into dough mixing machine again, revolving speed is 20 turns/s, and temperature control is in 30 DEG C and face to equal
Even smooth dough, noodle press is introduced after provocation 120min can be obtained musculus cutaneus；Obtained musculus cutaneus and fillings are introduced into bun stuffing machine, system
Get Sheng Bao, then row steam 30min and obtain grandmother's green vegetable bun.
Inspection result is as shown in table 1 to be checked to the resulting grandmother's green vegetable bun of above-described embodiment 1- embodiment 3:
Table 1
In conclusion grandmother's green vegetable bun made from embodiment 1-3 passes through grandmother's dish and show condition under the premise of meeting safe and healthy
The mixture of fourth, lean meat fourth, the fillings of formation meat and vegetables collocation, and the edible vegetable oil chafing dish bottom that spicy crisp and refreshing grandmother's dish cooperates pungent perfume palatable
Rendering palatable for material, enables fillings sufficiently to inspire the appetite of eater, avoids influencing taking the photograph for ability due to lacking appetite
Enter, and then influence the physiological activity of human normal, wherein best with the resulting grandmother's green vegetable bun flavor of embodiment 2.
The above is only a preferred embodiment of the present invention, protection scope of the present invention is not limited merely to above-mentioned implementation
Example, all technical solutions belonged under thinking of the present invention all belong to the scope of protection of the present invention.It should be pointed out that for the art
Those of ordinary skill for, several improvements and modifications without departing from the principles of the present invention, these improvements and modifications
It should be regarded as protection scope of the present invention.
Claims (10)
1. a kind of grandmother's green vegetable bun, by being steamed after musculus cutaneus and the faric molding of fillings, which is characterized in that the musculus cutaneus includes following
The raw material of parts by weight:
60-65 parts of wheat flour
0.3-0.5 parts of dry ferment
12-15 parts of clear water
Big 2-3 parts of oil
12-20 parts of bouillon；
The fillings includes the raw material of following parts by weight:
60-65 parts of grandmother's dish
6-10 parts of show condition fourth
15-25 parts of lean meat fourth
5-10 parts of chicken soup condiment
0.5-1 parts of white granulated sugar
0.9-1 parts of edible salt
10-15 parts of soup.
2. a kind of grandmother's green vegetable bun according to claim 1, which is characterized in that the bouillon by fish glue and bone tanning and
At.
3. a kind of grandmother's green vegetable bun according to claim 2, which is characterized in that the fillings further includes 5-15 parts of shallot.
4. a kind of grandmother's green vegetable bun according to claim 3, which is characterized in that the fillings further includes 25-30 parts of edible vegetable oil
Chafing dish bottom flavorings.
5. a kind of grandmother's green vegetable bun according to claim 4, which is characterized in that the soup is by poultry skeleton and domestic animals bone
It boils.
6. a kind of grandmother's green vegetable bun according to claim 5, which is characterized in that the fillings further includes 0.5-1.5 parts of fecula
Solution.
7. a kind of grandmother's green vegetable bun according to claim 6, which is characterized in that the fillings further includes 20-30 parts of sweet potato
Starch.
8. a kind of a kind of production method of grandmother's green vegetable bun as claimed in claim 7, which comprises the following steps:
A1: being added the frying of lean meat fourth after show condition fourth carburetion, until show condition fourth is melted completely；
A2: being put into shallot quick-fried, until the fried moisture for removing 75-95%；
A3: being put into the clearing-oil chafing dish bottom flavorings got ready, fries out the fragrance of clearing-oil chafing dish bottom flavorings；
A4: being put into grandmother's dish frying, until the fragrance and moisture of grandmother's dish are fried out；
A5: first pouring into soup, places into chicken soup condiment, edible salt and white granulated sugar, turns small fire frying, small fire frying time after boiled
In 10-15min；
A6: dissolving into clear water for fecula, and stir evenly to form fecula solution after be slowly added to；
A7: the good raw material of frying is taken the dish out of the pot cooling, covers deposit freezer, wherein temperature of ice house is 1-8 DEG C；
A8: taking out freezer for the product of refrigeration when use, and incorporation starch from sweet potato, which stirs evenly, obtains fillings；
A9: by musculus cutaneus raw material through being made up after sheet of noodle press musculus cutaneus and fillings introducing bun stuffing machine, be made with after the provocation of face
Raw packet, then row steam 20-30min and obtain grandmother's green vegetable bun.
9. a kind of production method of grandmother's green vegetable bun according to claim 8, which is characterized in that in A9, the system of the musculus cutaneus
Make specifically includes the following steps:
B1: wheat flour and dry ferment are uniformly mixed by mechanical stirring；
B2: big oiling is entered in boiled bouillon, then is uniformly mixed with clear water；
B3: pouring into dough mixing machine for mixed powder and mixed liquor, and revolving speed is that 10-20 turns/s, and temperature control is in 20-30 DEG C and face to equal
Even smooth dough, noodle press is introduced after provocation 60-120min can be obtained musculus cutaneus.
10. a kind of production method of grandmother's green vegetable bun according to claim 8, which is characterized in that the life of the fecula solution
The proportion of powder and clear water is 5:8.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110710554A (en) * | 2019-11-28 | 2020-01-21 | 衡阳市南北特食品有限公司 | Preparation process of moon cake |
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