CN109964983A - A kind of mushroom steamed bun piece and preparation method thereof - Google Patents
A kind of mushroom steamed bun piece and preparation method thereof Download PDFInfo
- Publication number
- CN109964983A CN109964983A CN201910340306.4A CN201910340306A CN109964983A CN 109964983 A CN109964983 A CN 109964983A CN 201910340306 A CN201910340306 A CN 201910340306A CN 109964983 A CN109964983 A CN 109964983A
- Authority
- CN
- China
- Prior art keywords
- mushroom
- steamed bun
- parts
- powder
- bun piece
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/24—Partially or completely coated products coated after baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Abstract
The invention belongs to food and preparation method thereof technical field, in particular to a kind of mushroom steamed bun piece and preparation method thereof.The technical problems such as low, poor taste that present invention mainly solves nutritive values existing for existing food.The technical scheme is that the present invention is achieved by the following technical solutions: a kind of mushroom steamed bun piece, it is made of the raw material of following weight parts: 4 parts of mushroom powder, 2 parts of yeast powder, 54 parts of water, 96 parts of flour, 1 part of toppings.A method of mushroom steamed bun piece described in claim 1 being prepared, it is made of the following steps: 1) preparing mushroom powder；And face 2)；3) it ferments；4) it steams and 5) is sliced；6) it toasts；7) cooling, spreading；8) finished product.The present invention has many advantages, such as that nutritive value is high, health properties are good, mouthfeel is good.
Description
Technical field
The invention belongs to food and preparation method thereof technical field, in particular to a kind of mushroom steamed bun piece and preparation method thereof.
Background technique
Mushroom is famous edible and medicinal fungi, its protein content is very high, fat content is very low and the amino acid containing there are many
And multivitamin, it is known as the laudatory title of " mushroom queen ".Often eating mushroom can be improved body's immunity, delay senescence；Mushroom
Water extract have scavenging effect to intracorporal hydrogen peroxide；The ribonucleic acid of duplex structure is contained in the cap part of mushroom, into
After entering human body, the interferon with antitumaous effect can be generated；In mushroom also containing purine, choline, tyrosine, oxidizing ferment and certain
A little nucleic acid substances, can play the role of blood pressure lowering, norcholesterol, reducing blood lipid, and can the diseases such as prevention of arterial hardening, cirrhosis；
Therapeutic effect also is played to diabetes, pulmonary tuberculosis, catarrhal jaundice, neuritis etc., and can be used for indigestion, constipation etc..
With the development of the times, scientific progress, people not only require nothing more than in terms of eating and have enough, more require eat,
That eats is nutritious.Steamed bun is one of staple food of Chinese, and mushroom powder is added in steamed bun, the nutriture value of steamed bun can be improved
Value, and steamed bun is made into steamed bun piece, sprinkles different condiments by steamed bun piece usually just by it is believed that be the good merchantable brand of nourishing the stomach, is suitable for masses
Taste.
Summary of the invention
The purpose of the present invention is to overcome the shortcomings of the existing technology, provides a kind of mushroom steamed bun piece and preparation method thereof, solves
The technical problems such as the low, poor taste of nutritive value existing for existing food.
The present invention is achieved by the following technical solutions:
A kind of mushroom steamed bun piece, it is made of the raw material of following weight parts: 4 parts of mushroom powder, 2 parts of yeast powder, 54 parts of water, flour
96 parts, 1 part of toppings.
A method of mushroom steamed bun piece described in claim 1 being prepared, it is made of the following steps:
1) prepare mushroom powder: selecting uniform in size and mushroom body free from admixture dried thin mushroom, break into be put into after fritter pulverizer into
Row crushes, and is crushed to powdered；
2) and face: first mushroom powder obtained in 4 parts of steps 1) and 96 parts of flour being stirred evenly, take 2 parts of yeast powders with 30
DEG C water activated after be added in the mixture of mushroom powder and flour, 54 parts of water are then added and stir and and at face
Base；
3) it ferments: spontaneous fermentation 3 hours at a temperature of 30 DEG C being placed on good dough；
4) it steaming: cold water being added in steamer, the dough after fermentation is put on steaming tray and is steamed, water starts timing after opening,
Fire is closed after 15 minutes, opens pot cover after five minutes stewing, and mushroom steamed bun is made；
5) it is sliced: after mushroom steamed bun is cooling, being cut into mushroom steamed bun piece in homogeneous thickness；
6) it toasts: putting it into oven and toasted after slice, be baked after five minutes at being 190 DEG C in temperature, take out steamed bun
One layer of oil is brushed on its surface after head piece, is placed again into oven and baking 10 minutes is continued with 190 DEG C of temperature；
7) cooling, spreading: oven door is opened after the completion of baking and is aerated cooling, is taken out after the completion of cooling, then by 1
Part toppings are uniformly sprinkling upon its surface；
8) mushroom steamed bun piece finished product finished product: can be obtained after packaging.
Further, the toppings are made of the raw material of following weight parts: 1 part of cumin powder, 1 part of five-spice powder and 1 part of the spiced salt；
The slice thickness of the mushroom steamed bun piece is 5mm.
Mushroom powder is added in steamed bun by the present invention, is cut into steamed bun piece, is sprinkled toppings, be made a kind of nutritive value compared with
High mushroom steamed bun piece.It is 1.41% with the mushroom steamed bun piece fat content that this method makes, it is lower by 0.42% than common steamed bun piece, have
The characteristic of low fat；Protein content is 9.75%, higher by 1.96% than common steamed bun piece, meets the high spy of lentinus edodes-protein content
Point.Meanwhile mushroom steamed bun piece is also stronger than common steamed bun piece in terms of oxidation resistance.Furthermore and mushroom price is cheap, mushroom steamed bun
The production method of piece is simple, is suitble to public edible.
Using the physical and chemical index of the mushroom steamed bun piece of the method for the present invention production are as follows: (1) moisture≤12.0%, by GB50093-
2010 measurements.(2) total reducing sugar≤28.0% is measured by GB/T5009.7-2008.(3) crude fat≤35.0mg/kg, by GB/
T5009.6-2003 measurement.(4) protein >=4.0mg/kg is measured by GB5009.5-2010.
Using the organoleptic indicator of mushroom steamed bun piece produced by the invention are as follows: (1) smell: having normally roasting fragrance.(2) mouth
Sense: inside and outside all become fragile, there is toast bread fragrance.(3) texture: crisp, hardness is moderate.
Mushroom steamed bun piece produced by the invention is a kind of nutrition, safety, snack food with health care function, can be met simultaneously
Energy, nutrition and the requirement of sense of body, and the advantage of China's characteristic edible mushroom resource is made full use of, it lies fallow to abundant China
The kind of food guides consumer health's diet, the planting benefit of edible mushroom is driven to be of great significance.The present invention and existing skill
Art is compared, and has many advantages, such as that nutritive value is high, health properties are good, mouthfeel is good.
Specific embodiment
Technical solution of the present invention is clearly and completely described below with reference to embodiment.
One of the present embodiment mushroom steamed bun piece, it is made of the raw material of following weight parts: 4 parts of mushroom powder, yeast powder 2
Part, 54 parts of water, 96 parts of flour, 1 part of toppings.
A method of mushroom steamed bun piece described in claim 1 being prepared, it is made of the following steps:
1) prepare mushroom powder: selecting uniform in size and mushroom body free from admixture dried thin mushroom, break into be put into after fritter pulverizer into
Row crushes, and is crushed to powdered；
2) and face: first mushroom powder obtained in 4 parts of steps 1) and 96 parts of flour being stirred evenly, take 2 parts of yeast powders with 30
DEG C water activated after be added in the mixture of mushroom powder and flour, 54 parts of water are then added and stir and and at face
Base；
3) it ferments: spontaneous fermentation 3 hours at a temperature of 30 DEG C being placed on good dough；
4) it steaming: cold water being added in steamer, the dough after fermentation is put on steaming tray and is steamed, water starts timing after opening,
Fire is closed after 15 minutes, opens pot cover after five minutes stewing, and mushroom steamed bun is made；
5) it is sliced: after mushroom steamed bun is cooling, being cut into mushroom steamed bun piece in homogeneous thickness；
6) it toasts: putting it into oven and toasted after slice, be baked after five minutes at being 190 DEG C in temperature, take out steamed bun
One layer of oil is brushed on its surface after head piece, is placed again into oven and baking 10 minutes is continued with 190 DEG C of temperature；
7) cooling, spreading: oven door is opened after the completion of baking and is aerated cooling, is taken out after the completion of cooling, then by 1
Part toppings are uniformly sprinkling upon its surface；
8) mushroom steamed bun piece finished product finished product: can be obtained after packaging.
Further, the toppings are made of the raw material of following weight parts: 1 part of cumin powder, 1 part of five-spice powder and 1 part of the spiced salt；
The slice thickness of the mushroom steamed bun piece is 5mm.
The spirit or essence that the present invention can be embodied in a variety of forms without departing from invention, it should therefore be appreciated that on
It states embodiment and is not limited to details above-mentioned, and should widely be explained in the limited range of claim, therefore fall into right and want
Ask or its equivalent scope in change and modification should be covered by the following claims.
Claims (4)
1. a kind of mushroom steamed bun piece, it is characterised in that: it is made of the raw material of following weight parts: 4 parts of mushroom powder, 2 parts of yeast powder, water
54 parts, 96 parts of flour, 1 part of toppings.
2. a kind of mushroom steamed bun piece according to claim 1, it is characterised in that: the toppings by following weight parts raw material
It is made: 1 part of cumin powder, 1 part of five-spice powder and 1 part of the spiced salt.
3. a kind of method for preparing mushroom steamed bun piece described in claim 1, it is characterised in that: it is made of the following steps:
1) it prepares mushroom powder: selecting uniform in size and mushroom body free from admixture dried thin mushroom, be put into pulverizer progress powder after breaking into fritter
It is broken, it is crushed to powdered；
2) and face: first mushroom powder obtained in 4 parts of steps 1) and 96 parts of flour being stirred evenly, take 2 parts of yeast powders with 30 DEG C
Water is added in the mixture of mushroom powder and flour after being activated, and 54 parts of water are then added and stir and and at dough；
3) it ferments: spontaneous fermentation 3 hours at a temperature of 30 DEG C being placed on good dough；
4) it steaming: cold water being added in steamer, the dough after fermentation is put on steaming tray and is steamed, water starts timing after opening, and 15
Fire is closed after minute, opens pot cover after five minutes stewing, and mushroom steamed bun is made；
5) it is sliced: after mushroom steamed bun is cooling, being cut into mushroom steamed bun piece in homogeneous thickness；
6) it toasts: putting it into oven and toasted after slice, be baked after five minutes at being 190 DEG C in temperature, take out steamed bun piece
One layer of oil is brushed on its surface afterwards, is placed again into oven and baking 10 minutes is continued with 190 DEG C of temperature；
7) cooling, spreading: oven door is opened after the completion of baking and is aerated cooling, takes out after the completion of cooling, then adjusts 1 part
Taste powder is uniformly sprinkling upon its surface；
8) mushroom steamed bun piece finished product finished product: can be obtained after packaging.
4. the preparation method of mushroom steamed bun piece according to claim 3, it is characterised in that: the toppings are by following weight parts
Raw material be made: 1 part of cumin powder, 1 part of five-spice powder and 1 part of the spiced salt；The slice thickness of the mushroom steamed bun piece is 5mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910340306.4A CN109964983A (en) | 2019-04-25 | 2019-04-25 | A kind of mushroom steamed bun piece and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910340306.4A CN109964983A (en) | 2019-04-25 | 2019-04-25 | A kind of mushroom steamed bun piece and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109964983A true CN109964983A (en) | 2019-07-05 |
Family
ID=67086267
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910340306.4A Pending CN109964983A (en) | 2019-04-25 | 2019-04-25 | A kind of mushroom steamed bun piece and preparation method thereof |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111329042A (en) * | 2020-03-17 | 2020-06-26 | 河北省科学院生物研究所 | Processing method of needle mushrooms and application of processed needle mushrooms |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1714672A (en) * | 2005-07-02 | 2006-01-04 | 鉴玉民 | Baked steamed bread sheet and its producing method |
| CN103948020A (en) * | 2014-04-27 | 2014-07-30 | 马国丰 | Preparation process of crisp mixed mushroom chips |
-
2019
- 2019-04-25 CN CN201910340306.4A patent/CN109964983A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1714672A (en) * | 2005-07-02 | 2006-01-04 | 鉴玉民 | Baked steamed bread sheet and its producing method |
| CN103948020A (en) * | 2014-04-27 | 2014-07-30 | 马国丰 | Preparation process of crisp mixed mushroom chips |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111329042A (en) * | 2020-03-17 | 2020-06-26 | 河北省科学院生物研究所 | Processing method of needle mushrooms and application of processed needle mushrooms |
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| 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190705 |