CN115500475A - Health-care and health-preserving stuffing of steamed buns and preparation method thereof - Google Patents

Health-care and health-preserving stuffing of steamed buns and preparation method thereof Download PDF

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Publication number
CN115500475A
CN115500475A CN202211246180.2A CN202211246180A CN115500475A CN 115500475 A CN115500475 A CN 115500475A CN 202211246180 A CN202211246180 A CN 202211246180A CN 115500475 A CN115500475 A CN 115500475A
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Prior art keywords
meat
stuffing
beef
mutton
health
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CN202211246180.2A
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沙建明
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    • 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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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

Abstract

The invention provides health-care and health-preserving stuffing for a small steamed bun and a preparation method thereof, and relates to the technical field of pastry manufacture. The health-care and health-preserving stuffing of the small steamed bun stuffed with stuffing comprises the following raw materials in parts by weight: 140-150g of salt, 80-90g of monosodium glutamate, 200-210g of chicken essence, 50-55g of xianweibao, 100-110g of chicken powder, 1190-1290g of beef tallow, 2500-2700g of beef breast meat, 500-600g of mutton chop meat, 500-600g of mutton tenderloin meat, 150-200g of egg liquid, 500-600g of spanish mackerel meat, 50-60g of fennel powder, 30-50g of morinda officinalis, 30-50g of white hyacinth bean, 50-70g of white cinnamon and 50-70g of white ox gall. By adopting the beef front chest meat as a main material and the mutton chop meat, mutton chop meat and Spanish mackerel meat as auxiliary meat stuffing sources, wherein the beef front chest meat has lower fat content than pork, higher protein content and more muscle fiber, has the functions of replenishing essence and blood and warming channels, and by mixing the Spanish mackerel meat with the beef and mutton, the cholesterol content of the beef and mutton can be reduced, DHA can be supplemented properly, and the beef front chest meat is more beneficial to the health of a human body.

Description

Health-care and health-preserving stuffing for small steamed buns and preparation method thereof
Technical Field
The invention relates to the technical field of pastry making, in particular to a health-care and health-preserving stuffing for a small steamed bun and a preparation method thereof.
Background
The small steamed bun, which is called small steamed bun, is a famous traditional food in the south of Yangtze river in China, and has the characteristics of thin and transparent skin, rich marinade, fat but not greasy, rich juice and fresh and tender meat stuffing. With the acceleration of the pace of life of people, due to the characteristic that quick-frozen foods are convenient to eat, more and more food production enterprises make small steamed buns into the quick-frozen foods, but with the improvement of the living standard of people, modern people pay more and more attention to the concept of green, nutrition and health.
Pure pork is mostly adopted in traditional small steamed bun stuffing, but the data show that pork cholesterol content is very high, and hypercholesterolemia food ingests too much and can lead to hyperlipemia, arteriosclerosis, increases the emergence probability of hypertension, is unfavorable for people healthy, and the taste of current small steamed bun is similar mostly, can not satisfy people's demand.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides the small steamed bun stuffing for health care and health preservation and the preparation method thereof, and solves the problems that the small steamed bun stuffing is high in pork content and is not beneficial to the health of people.
In order to achieve the purpose, the invention is realized by the following technical scheme: the stuffing of the health-care steamed bun stuffed with stuffing comprises the following raw materials in parts by weight: 140-150g of salt, 80-90g of monosodium glutamate, 200-210g of chicken essence, 50-55g of xianweibao, 100-110g of chicken powder, 1190-1290g of beef tallow, 2500-2700g of beef breast meat, 500-600g of mutton chop meat, 500-600g of mutton tenderloin meat, 150-200g of egg liquid, 500-600g of spanish mackerel meat, 50-60g of fennel powder, 30-50g of morinda officinalis, 30-50g of white hyacinth bean, 50-70g of white cinnamon and 50-70g of white ox gall.
Preferably, the beef breast is cut into diced meat with the size of 3-5mm before processing, and the mutton chop, the mutton fillet and the Spanish mackerel meat are chopped into meat paste before processing.
Preferably, the preparation method of the health-care and health-preserving stuffing of the small cage comprises the following steps:
s1, pickling
Putting the treated beef forebreast, mutton chop, mutton fillet and Spanish mackerel meat into a basin, putting fennel powder and egg liquid into the basin, properly gripping the basin by hands for about 10min, and then covering the basin to seal and pickle for 1-2h, wherein the weight ratio of the beef forebreast, mutton chop, mutton fillet and Spanish mackerel meat is 5;
s2, decocting
Putting radix Morindae officinalis, semen lablab album, cortex Cinnamomi and fel bovis seu Bubali into a pot, adding 1.5L purified water into the pot, decocting for 0.5 hr, filtering to remove residue, and cooling the medicinal liquid;
s3, extracting fragrance and taste
The beef tallow is crushed and then placed into a well-pickled basin, meat stuffing and the beef tallow are uniformly grabbed by hands, then the liquid medicine, the salt, the monosodium glutamate, the chicken essence, the xianweibao and the chicken powder are placed into the basin together, the materials are grabbed by the hands for 20-30min, the stuffing and the seasoning are fully fused, and the small-steamed-bun stuffing is prepared after the seasoning is soaked into the stuffing.
The invention provides a health-care and health-preserving stuffing for a small cage and a preparation method thereof. The method has the following beneficial effects:
1. the beef is mainly prepared from the beef forebreast, and the mutton chop, the mutton chop and the Spanish mackerel are taken as auxiliary meat stuffing sources, wherein the beef forebreast is lower in fat content than the pork, higher in protein content and more in muscle fiber, and has the effects of replenishing essence and blood and warming meridians, and the beef enters spleen channels and stomach channels, so that the beef has the advantages of tonifying spleen and stomach for people suffering from nausea, vomiting, inappetence and dyspepsia caused by weakness of spleen and stomach, if the beef is properly eaten, the beef is rich in substances such as sarcosine, vitamin B6, protein and the like, and the ingredients are necessary for the health of human bodies, and the people can not understand the benefit of the body by eating the beef frequently; in addition, the mutton can repair gastric mucosa, help digestion of spleen and stomach, has the anti-aging effect, also has the effects of tonifying kidney and strengthening yang, and tonifying deficiency and warming middle warmer, and the mutton tenderloin can protect the gastric wall, increase secretion of digestive enzymes, and help digestion; the Spanish mackerel meat has the effects of nourishing yin, tonifying deficiency and reducing cholesterol, and by mixing the Spanish mackerel meat and the beef and mutton, the cholesterol content of the beef and mutton can be reduced, DHA can be supplemented properly, and the health of a human body is benefited.
2. The morinda officinalis, the white hyacinth beans, the white cinnamon and the white ox gall are boiled with water, and the boiled water is used for mixing the stuffing, the morinda officinalis has the effects of tonifying kidney and strengthening yang, strengthening muscles and bones and dispelling wind-damp, the white hyacinth beans have the effects of tonifying spleen, neutralizing, eliminating dampness and relieving summer heat, the white cinnamon has the effect of warming and tonifying yang qi, the white ox gall has the effects of dispelling wind and removing dampness, and astringing and stopping diarrhea, and the morinda officinalis, the white hyacinth beans, the white cinnamon and the white ox gall belong to sweet traditional Chinese medicines.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
The first embodiment is as follows:
the embodiment of the invention provides a health-care and health-preserving stuffing for a small cage, which comprises the following raw materials in parts by weight: 150g of salt, 90g of monosodium glutamate, 210g of chicken essence, 55g of Xianweibao, 110g of chicken powder, 1290g of beef tallow, 2700g of bovine breast meat, 600g of mutton chop meat, 600g of mutton tenderloin meat, 200g of egg liquid, 600g of spanish mackerel meat, 60g of fennel powder, 50g of morinda officinalis, 50g of white hyacinth bean, 70g of white cinnamon and 70g of white ox gall;
the beef stuffing is mainly made of beef forebreast meat, and mutton chop meat, mutton fillet meat and Spanish mackerel meat are taken as auxiliary meat stuffing sources, wherein the beef forebreast meat has lower fat content than pork, higher protein content and more muscle fiber content, and has the effects of replenishing essence and blood and warming channels and collaterals; mutton can repair gastric mucosa, help digestion of spleen and stomach, play a role in resisting aging, and also has the functions of tonifying kidney and strengthening yang, and tonifying deficiency and warming the middle warmer, and mutton chop meat is meat with fat and thin, so that stuffing has a bad taste; the Spanish mackerel meat has the effects of nourishing yin, tonifying deficiency and reducing cholesterol, and by mixing the Spanish mackerel meat and the beef and mutton, the cholesterol content of the beef and mutton can be reduced, DHA can be supplemented properly, and the health of a human body is benefited.
The beef breast is cut into diced meat with the size of 5mm before processing, and the mutton chops, mutton chops and mackerel meat are chopped into meat paste before processing.
A preparation method of health-care and health-preserving stuffing of a small steamed bun comprises the following steps:
s1, pickling
Placing the treated bovine front breast meat, mutton chop meat, mutton tenderloin meat and Spanish mackerel meat into a basin, placing fennel powder and egg liquid into the basin, properly gripping the meat with hands for about 10min, then covering the basin with a sealed cover, and pickling for 2h, wherein the weight ratio of the bovine front breast meat, mutton chop meat and Spanish mackerel meat is 5;
s2, decocting
Putting radix Morindae officinalis, semen lablab album, cortex Cinnamomi and fel bovis seu Bubali into a pot, adding 1.5L purified water into the pot, decocting for 0.5 hr, filtering to remove residue, and cooling the medicinal liquid;
s3, extracting fragrance and taste
The beef tallow is crushed and then placed into a pickled basin, meat stuffing and the beef tallow are uniformly grabbed by hands, then the liquid medicine, the salt, the monosodium glutamate, the chicken essence, the xianweibao and the chicken powder are placed into the basin together and grabbed by the hands for 30min, so that the stuffing and the seasoning are fully fused, and the small steamed bun stuffing is prepared after the seasoning is soaked into the stuffing. The morinda officinalis, the white hyacinth beans, the white cinnamon and the white ox gall bladder are boiled with water, and the boiled water is used for mixing the stuffing, the morinda officinalis has the effects of tonifying kidney and yang, strengthening muscles and bones and dispelling wind and dampness, the white hyacinth beans have the effects of tonifying spleen, neutralizing, eliminating dampness and relieving summer heat, the white cinnamon has the effect of warming and tonifying yang qi, the white ox gall bladder has the effects of dispelling wind and removing dampness and astringing to stop diarrhea, and the morinda officinalis, the white hyacinth beans, the white cinnamon and the white ox gall bladder all belong to sweet traditional Chinese medicines. And the purified water adopts local spring water which can alkalize urine, prevent calcium oxalate, phosphate and urate from crystallizing and separating out, is beneficial to preventing lithiasis diseases and also has a certain stone dissolving effect. In addition, the spring water contains bicarbonate, and can promote gastrointestinal diseases to recover. Mineral substances in the mountain spring water are rich, and the mountain spring water is easily absorbed and utilized by human bodies, and is helpful for enhancing resistance and immunity. The spring water can also dilute blood, reduce the concentration of harmful substances in the blood and promote bile drainage. The mountain spring water contains metasilicic acid, which can promote calcification of bone and further promote growth and development.
Example two:
the embodiment of the invention provides a health-care and health-preserving stuffing for a small steamed bun, which comprises the following raw materials in parts by weight: 140g of salt, 80g of monosodium glutamate, 200g of chicken essence, 50g of Xianweibao, 100g of chicken powder, 1190g of beef tallow, 2500g of beef breast, 500g of mutton chop, 500g of mutton tenderloin, 150g of egg liquid, 500g of spanish mackerel meat, 50g of fennel powder, 30g of morinda officinalis, 30g of white hyacinth bean, 50g of white cinnamon and 50g of white ox gall;
the beef stuffing is mainly made of the beef forebreast meat and the mutton chop meat, the mutton tenderloin meat and the Spanish mackerel meat are taken as auxiliary meat stuffing sources, wherein the beef forebreast meat has lower fat content than pork, higher protein content and more muscle fiber, and has the effects of replenishing essence and blood and warming meridians; mutton can repair gastric mucosa, help digestion of spleen and stomach and have the function of resisting aging, and also has the functions of tonifying kidney and strengthening yang, and tonifying deficiency and warming middle warmer, and mutton chop is meat with alternate fatness and thinness, so that the stuffing has no bad taste when eaten; the Spanish mackerel meat has the effects of nourishing yin, tonifying deficiency and reducing cholesterol, and by mixing the Spanish mackerel meat and the beef and mutton, the cholesterol content of the beef and mutton can be reduced, DHA can be supplemented properly, and the health of a human body is benefited.
The beef breast is cut into diced meat with the size of 3mm before processing, and the mutton chops, mutton chops and mackerel meat are chopped into meat paste before processing.
A preparation method of health-care and health-preserving stuffing of a small steamed bun comprises the following steps:
s1, pickling
Placing the treated bovine front breast meat, mutton chop meat, mutton fillet and Spanish mackerel meat into a basin, placing fennel powder and egg liquid into the basin, properly gripping the basin by hands for about 10min, and then covering the basin to seal and pickle for 1h, wherein the weight ratio of the bovine front breast meat, mutton chop meat, mutton fillet and Spanish mackerel meat is 5;
s2, decocting water
Putting radix Morindae officinalis, semen lablab album, cortex Cinnamomi and fel bovis seu Bubali into a pot, adding 1.5L purified water into the pot, decocting for 0.5 hr, filtering to remove residue, and cooling the medicinal liquid;
s3, extracting fragrance and taste
The beef tallow is crushed and then placed into a well-pickled basin, meat stuffing and the beef tallow are uniformly grabbed by hands, then the liquid medicine, the salt, the monosodium glutamate, the chicken essence, the xianweibao and the chicken powder are placed into the basin together, the materials are grabbed by the hands for 20min, the stuffing and the seasoning are fully fused, and the small-steamed-bun stuffing is prepared after the seasoning is soaked into the stuffing. The morinda officinalis, the white hyacinth beans, the white cinnamon and the white ox galls are boiled with water, and the boiled water is used for mixing the stuffing, the morinda officinalis has the effects of tonifying kidney and strengthening yang, strengthening muscles and bones and dispelling wind-damp, the white hyacinth beans have the effects of tonifying spleen, neutralizing, eliminating dampness and relieving summer heat, the white cinnamon has the effect of warming and tonifying yang qi, the white ox galls have the effects of dispelling wind and removing dampness, and astringing and stopping diarrhea, and the morinda officinalis, the white hyacinth beans, the white cinnamon and the white ox galls belong to sweet traditional Chinese medicines. And the liquid medicine after decocting the traditional Chinese medicinal materials is used as water to be mixed with the meat stuffing, so that the meat stuffing fully absorbs water, the purposes of taste improvement and water locking are achieved, the nutrition of the meat can be locked, and the nutrition loss is avoided. And the purified water adopts local spring water which can alkalize urine, prevent calcium oxalate, phosphate and urate from crystallizing and separating out, is beneficial to preventing lithiasis diseases and also has a certain stone dissolving effect. In addition, the spring water contains bicarbonate, and can promote gastrointestinal diseases. Mineral substances in the mountain spring water are rich, and the mountain spring water is easily absorbed and utilized by human bodies, and is helpful for enhancing resistance and immunity. The spring water can also dilute blood, reduce the concentration of harmful substances in the blood and promote bile drainage. The spring water contains metasilicic acid, which can promote calcification of bone and further promote growth and development.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims (3)

1. The health-care and health-preserving stuffing of the small steamed bun is characterized in that: the feed comprises the following raw materials in parts by weight: 140-150g of salt, 80-90g of monosodium glutamate, 200-210g of chicken essence, 50-55g of xianweibao, 100-110g of chicken powder, 1190-1290g of beef tallow, 2500-2700g of beef breast meat, 500-600g of mutton chop meat, 500-600g of mutton tenderloin, 150-200g of egg liquid, 500-600g of spanish mackerel meat, 50-60g of fennel powder, 30-50g of morinda officinalis, 30-50g of white hyacinth bean, 50-70g of white cinnamon and 50-70g of white ox gall.
2. The stuffing of the steamed bun stuffed with stuffing for health care and health preservation according to claim 1, wherein: the beef front breast is cut into diced meat with the size of 3-5mm before processing, and the mutton chop, the mutton rib meat and the mackerel meat are chopped into muddy flesh before processing.
3. The preparation method of the health care and preserving stuffing of the small steamed bun, according to claim 1, is characterized in that: the method comprises the following steps:
s1, pickling
Putting the treated beef forebreast, mutton chop, mutton fillet and Spanish mackerel meat into a basin, putting fennel powder and egg liquid into the basin, properly gripping the basin by hands for about 10min, and then covering the basin to seal and pickle for 1-2h, wherein the weight ratio of the beef forebreast, mutton chop, mutton fillet and Spanish mackerel meat is 5;
s2, decocting
Putting radix Morindae officinalis, semen lablab album, cortex Cinnamomi and fel bovis seu Bubali into a pot, adding 1.5L purified water into the pot, decocting for 0.5 hr, filtering to remove residue, and cooling the medicinal liquid;
s3, extracting fragrance and taste
The beef tallow is crushed and then placed into a pickled basin, meat stuffing and the beef tallow are uniformly grabbed by hands, then the liquid medicine, the salt, the monosodium glutamate, the chicken essence, the xianweibao and the chicken powder are placed into the basin together and grabbed by the hands for 20-30min, so that the stuffing and the seasoning are fully fused, and the small steamed stuffed bun stuffing can be manufactured after the seasoning is soaked into the stuffing.
CN202211246180.2A 2022-10-12 2022-10-12 Health-care and health-preserving stuffing of steamed buns and preparation method thereof Pending CN115500475A (en)

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CN202211246180.2A CN115500475A (en) 2022-10-12 2022-10-12 Health-care and health-preserving stuffing of steamed buns and preparation method thereof

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Application Number Priority Date Filing Date Title
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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103330101A (en) * 2013-05-27 2013-10-02 马鞍山牧牛湖水产品有限公司 Digestion-aiding beef-mustard boiled-dumpling and preparation method thereof
CN104304995A (en) * 2014-10-08 2015-01-28 安徽省继红食品有限公司 Mutton steamed stuffed bun capable of clearing heat and soothing nerve and preparation method thereof
CN104381745A (en) * 2014-10-08 2015-03-04 安徽省继红食品有限公司 Steamed beef stuffed bun for invigorating stomach and strengthening heart and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103330101A (en) * 2013-05-27 2013-10-02 马鞍山牧牛湖水产品有限公司 Digestion-aiding beef-mustard boiled-dumpling and preparation method thereof
CN104304995A (en) * 2014-10-08 2015-01-28 安徽省继红食品有限公司 Mutton steamed stuffed bun capable of clearing heat and soothing nerve and preparation method thereof
CN104381745A (en) * 2014-10-08 2015-03-04 安徽省继红食品有限公司 Steamed beef stuffed bun for invigorating stomach and strengthening heart and preparation method thereof

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