CN1108897A - Baked steamed bread crisp - Google Patents
Baked steamed bread crisp Download PDFInfo
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- CN1108897A CN1108897A CN94118351A CN94118351A CN1108897A CN 1108897 A CN1108897 A CN 1108897A CN 94118351 A CN94118351 A CN 94118351A CN 94118351 A CN94118351 A CN 94118351A CN 1108897 A CN1108897 A CN 1108897A
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Abstract
This invention refers to a health care food-baked steamed bread crisp and its prepn. method. The food comprises fine flour, other flour made from various kinds of grains (one or several of fine buckwheat flour, fine soybean flour, and fine pea flour), fresh milk, fresh eggs, crystal sugar and others (one or several kinds of peanut, jujube, rainsin, pine nut kernel, shelled sunflower seeds). It can be staple food in family, and also can be sold in the market. It has functions of supplementing the spleen and stomach, moistening the lung and resolving the phlegm, nourishing and regulating qi, strengthening the muscle and relaxing bowels.
Description
The present invention relates to a kind of nutritional health food one baked steamed bread crisp, and manufacture method, specifically, the present invention relates to a kind of scientific formula, promptly satisfy the various nutritional needs of health, can play the food and the manufacture method thereof of health-care effect again common disease.
Along with the development of society, people's lives improve, and people have not satisfied traditional way of dining, in the past, numerous working people only satisfy by diet, therefrom absorb heat and are engaged in daily work or physical labor, now, people just pay close attention to, in family's diet, market food, can realize scientifically arranging in pairs or groups nutritional factors, increase mouthfeel again, can satisfy the needs of health various nutrition with scientific formula, can increase health again to various common diseases, as the resistivity of taste, flu etc.
Purpose of the present invention just provides and a kind ofly realizes that with scientific formula the family expenses baked steamed bread crisp improve the health can be processed into pot foods again simultaneously and sell in market, and convenient numerous people is had a dinner.
The present invention is achieved in that
Nutritional health food one baked steamed bread crisp of the present invention contains (weight) refined flour 60～100, smart mixed flour 0.5～30, fresh milk 2～3.5, bright egg 2～3.5, sugar 0.1～5.5, refined salt 0.3～2.5.
In the preferred smart oat flour of above-mentioned smart mixed flour, smart Buckwheat flour, smart analysis for soybean powder, the smart peameal etc. one or more.
Above-mentioned steamed bread crisp of the present invention, also contain peanut grain (diameter is 2～3 millimeters), red date meat (diameter is 2～3 millimeters) is purchased one or more in raisins in kind, SEMEN PINI KORAIENSIS, the certain herbaceous plants with big flowers benevolence etc., gross weight is 1～2, every kind of composition changes in total amount, and its summation is no more than above-mentioned gross weight.
The present invention also provides the preparation method for preparing above-mentioned steamed bread crisp, comprises the steps:
1, raw material is prepared
Be purchased the various compositions that meet national food hygienic standard, indivedual material objects wherein are processed into required specification.
2, make
A, adjustment
Refined flour with ormal weight, one or more mixed flours are poured into respectively through the same stainless steel of sterilization and are transferred in the powder machine, add 20～25% the water account for flour weight, stir, mixing, slowly pour fresh milk again into through sterilization, stir on the limit, the limit mixing ferments for the first time with the nature leaven, after 3～4 hours, slowly add the fresh hen egg of the ormal weight that stirs evenly, stir, mixing adds the granulated sugar of ormal weight again, refined salt, stir again, mixing more then adds the peanut grain of ormal weight as required, red date meat, raisins, SEMEN PINI KORAIENSIS, in the certain herbaceous plants with big flowers benevolence one or more stir at last, mixing.
B, pressure shape
The above-mentioned dough that modulates is sent in the bark press, squeeze treat thick 2.5～3.5 centimetres of musculus cutaneus for 11～13 times after, put it in the bar mould that is of moderate size, send into temperature and be in 50 °～60 ℃ the insulating box about 40～50 minutes, carry out the fermentation second time.
C, steam
The dough in the bar mould through fermentation for the second time of above-mentioned pressure shape is sent into steam box, fed steam 30～45 minutes, steam off cooled off after 12 hours, above-mentioned strip steamed bun cake was cut into the steamed bun sheet of the moderate length of 7～8 millimeters thick.
D, smoke
With above-mentioned thick 7～8 millimeters moderate length steamed bun sheets place through the sterilization stainless steel ware, send into the baker baking, temperature remains on 200～230 ℃, takes out from baker through 8～12 minutes, cooling obtains yellowish nutritional health food of the present invention one baked steamed bread crisp.
(3) packing
With Moisture Proof Pager Bag or non-toxic plastic bag above-mentioned steamed bread crisp is packed, after the packing,, supply with various needs in the clean atmosphere in drying.
Below be embodiments of the invention
Embodiment 1
Prescription (weight)
Refined flour 100, fresh milk 3, fresh hen egg 4, granulated sugar 1.5
Embodiment 2
Prescription (weight)
Refined flour 70, smart swallow flour 30, fresh milk 2.5, fresh hen egg 3, granulated sugar 1, refined salt 1.5
Embodiment 3
Prescription (weight)
Refined flour 70, smart analysis for soybean powder 30, fresh milk 3, fresh hen egg 3, refined salt 2
Embodiment 4
Prescription (weight)
Refined flour 100, smart corn flour 0.5, fresh milk 3, fresh hen egg 2.5, granulated sugar 5, refined salt 0.3, (2～3 millimeters of peanut grain diameters, 2～3 millimeters of red date meat diameters, raisins, SEMEN PINI KORAIENSIS, every kind of an amount of collocation of certain herbaceous plants with big flowers benevolence) 1.5 in kind.
Above-mentioned every kind of embodiment makes steamed bread crisp by above-mentioned preparation method.
Baked steamed bread crisp of the present invention both can be used as family's staple food, can be used as pot foods again and sold in market, was that the good merchantable brand of people's diet also has happy spleen and stomach in fact, and moistening lung for removing phlegm nourishes regulating the qi flowing in the channels, planted function more than strong muscle is convenient.
Claims (5)
1, a kind of nutritional health food-baked steamed bread crisp is characterized in that containing (weight) refined flour 60～100, smart mixed flour 0.5～30, fresh milk 2～3.5, fresh hen egg 2～3.5, granulated sugar 0.1～5.5, refined salt 0.3～2.5.
2,, it is characterized in that smart mixed flour is one or more in smart oatmeal, smart buckwheat, smart analysis for soybean powder, the smart peameal according to the baked steamed bread crisp of claim 1.
3, according to the baked steamed bread crisp of claim 3, it is characterized in that also containing peanut grain (diameter is 2～3 millimeters), red date meat (diameter is 2～3 millimeters) is purchased raisins in kind, SEMEN PINI KORAIENSIS, certain herbaceous plants with big flowers benevolence 1～2(weight altogether), can be wherein one or more as required, every kind of weight changes in total amount.
4, the preparation method of claim 1 or 2 baked steamed bread crisp comprises the steps:
(1) raw material is prepared
Be purchased the various compositions that meet national food hygienic standard, indivedual material objects be processed into required specification,
(2) make
A, modulation
With the refined flour of ormal weight, one or more mixed flours are poured into respectively through the same stainless steel of sterilization and are transferred in the powder machine, add 20～25% the water that accounts for flour weight, stirring, mixing, slowly pour the fresh milk through sterilization again into, the limit adds, stir on the limit, the limit mixing ferments for the first time with the nature leaven, after 3～4 hours, the fresh hen egg that slowly adds the ormal weight that stirs evenly, the limit adds, and stir on the limit, the limit mixing, adds granulated sugar, the refined salt of ormal weight at last, stir evenly
B, pressure shape
The above-mentioned dough that modulates sent into squeezes 11～13 times in the bark press, treat thick 2.5～3.5 centimetres of musculus cutaneus after, put into the bar mould that is of moderate size, send in 50 °～60 ℃ insulating boxs of temperature, carry out the fermentation second time, about 40～50 minutes,
C, steam
The dough of the above-mentioned fermentation second time in the bar mould sent into steam box, feed steam, through 30～45 minutes, steam off took out the bar mould, cools off the steamed bun sheet that after 12 hours above-mentioned strip steamed bun cake is cut into the moderate length of 7～8 millimeters thick,
D, smoke
With above-mentioned steamed bun sheet place through the sterilization stainless steel ware send into baker, temperature remains on 200～230 ℃, through 8～12 minutes, takes out from baker, obtains yellowish nutritional health food of the present invention one baked steamed bread crisp,
(3) with Moisture Proof Pager Bag or non-toxic plastic bag said products is packed, after the packing,, supply with various requirement in the clean atmosphere in drying.
5, the preparation method of the baked steamed bread crisp of claim 3 comprises the steps:
(1) raw material is prepared
Be purchased the various compositions that meet national food hygienic standard, indivedual material objects are processed into required specification.
(2) make
A, modulation
Refined flour with ormal weight, one or more mixed flours are poured into respectively through the same stainless steel of sterilization and are transferred in the powder machine, add 20～25% the water account for flour weight, stir, mixing, the fresh milk through sterilization is slowly poured on the limit into, stir on the limit, the limit mixing, ferment for the first time with natural leaven, after 3～4 hours, slowly add the egg of the ormal weight that stirs evenly, stir, mixing, the granulated sugar that adds ormal weight again, refined salt stirs again, mixing more then adds the peanut grain of ormal weight as required, red date meat, raisins, SEMEN PINI KORAIENSIS, in the certain herbaceous plants with big flowers benevolence one or more, stir at last, mixing
B, pressure shape
With the above-mentioned dough that modulates send into squeeze in the bark press treat thick 2.5～3.5 centimetres of musculus cutaneus for 11～13 times after, its size is put into moderate bar mould, send into temperature and be in 50 °～60 ℃ the insulating box about 40～50 minutes and carry out the fermentation second time
C, steam
The dough in the bar mould through fermentation for the second time of above-mentioned pressure shape is sent into steam box, feed steam, 30～45 minutes, close steam, cool off after 12 hours, above-mentioned strip steamed bun cake is cut into the steamed bun sheet of the moderate length of 7～8 millimeters thick,
D, smoke
Above-mentioned steamed bun sheet is placed stainless steel ware through sterilization, send into baker baking, temperature remains on 200～230 ℃, through 8～12 minutes, takes out from baker, and cooling obtains yellowish nutritional health food of the present invention one baked steamed bread crisp,
(3) packing
With Moisture Proof Pager Bag or non-toxic plastic bag above-mentioned steamed bread crisp is packed, after the packing,, supply with various needs in the clean atmosphere in drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94118351A CN1108897A (en) | 1994-11-25 | 1994-11-25 | Baked steamed bread crisp |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94118351A CN1108897A (en) | 1994-11-25 | 1994-11-25 | Baked steamed bread crisp |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1108897A true CN1108897A (en) | 1995-09-27 |
Family
ID=5038783
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94118351A Pending CN1108897A (en) | 1994-11-25 | 1994-11-25 | Baked steamed bread crisp |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1108897A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100333660C (en) * | 2005-07-02 | 2007-08-29 | 鉴玉民 | Baked steamed bread sheet and its producing method |
| CN102987234A (en) * | 2012-10-18 | 2013-03-27 | 田欢 | Milk-flavor purple-potato steamed bread |
| CN103340228A (en) * | 2013-05-22 | 2013-10-09 | 胡和秀 | Brown-sugar dried steamed bun |
| CN109170560A (en) * | 2018-09-05 | 2019-01-11 | 江苏天晟药业股份有限公司 | A kind of purslane mixed grain steamed bread and preparation method thereof |
-
1994
- 1994-11-25 CN CN94118351A patent/CN1108897A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100333660C (en) * | 2005-07-02 | 2007-08-29 | 鉴玉民 | Baked steamed bread sheet and its producing method |
| CN102987234A (en) * | 2012-10-18 | 2013-03-27 | 田欢 | Milk-flavor purple-potato steamed bread |
| CN102987234B (en) * | 2012-10-18 | 2013-10-30 | 田欢 | Milk-flavor purple-potato steamed bread |
| CN103340228A (en) * | 2013-05-22 | 2013-10-09 | 胡和秀 | Brown-sugar dried steamed bun |
| CN109170560A (en) * | 2018-09-05 | 2019-01-11 | 江苏天晟药业股份有限公司 | A kind of purslane mixed grain steamed bread and preparation method thereof |
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