CN116210849A - 一种即时蒸包及其制备方法 - Google Patents
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- 238000002360 preparation method Methods 0.000 title abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 36
- 235000013312 flour Nutrition 0.000 claims abstract description 27
- 241000383620 Allium mongolicum Species 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 235000013618 yogurt Nutrition 0.000 claims abstract description 12
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 9
- 244000000626 Daucus carota Species 0.000 claims abstract description 9
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 9
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 9
- 239000006002 Pepper Substances 0.000 claims abstract description 9
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 9
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 239000003513 alkali Substances 0.000 claims abstract description 9
- 235000015278 beef Nutrition 0.000 claims abstract description 9
- 235000009508 confectionery Nutrition 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 9
- 235000012045 salad Nutrition 0.000 claims abstract description 9
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 7
- 235000001715 Lentinula edodes Nutrition 0.000 claims abstract description 7
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 238000004898 kneading Methods 0.000 claims description 7
- 238000010009 beating Methods 0.000 claims description 6
- 238000003825 pressing Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 230000002087 whitening effect Effects 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 3
- 241000722363 Piper Species 0.000 description 6
- 241000234314 Zingiber Species 0.000 description 6
- 239000000463 material Substances 0.000 description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
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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
- 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
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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
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- 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
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- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Nutrition Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Confectionery (AREA)
Abstract
本发明涉及一种即时蒸包及其制备方法,所述即食蒸包包括蒸包皮和蒸包馅料,所述蒸包皮由以下重量份数的原料制成:面粉1000,酸奶50,酵母5,食盐2,食用碱粉1,水500;所述蒸包馅料由以下重量份数的原料制成:鲜牛肉1000,沙葱100,胡萝卜50,姜10,耗油30,葡萄酒20,味精10,食盐5,酱油100,甜面酱50,白砂糖3,色拉油100,香菇粉10,香葱粉10,胡椒粉5。本发明的即时蒸包主要由蒸包皮和蒸包馅料构成,制备方法简单,食用时直接上蒸锅蒸制即可,由于蒸包本身不是熟制食品,能够保留现做包子的美味,味道鲜美,能够满足大部分人对于现蒸蒸包味道的要求。
Description
技术领域
本发明涉及一种即时蒸包及其制备方法。
背景技术
包子是中国的传统美食,以其美味及富有营养而深得人们喜爱。但是包子的制作却非常复杂,需经过和面、调馅、包制、蒸制等多个步骤才能完成,为此,许多人宁可放弃食用如此美食,也不愿费时费力地制作包子。为解决这一问题,市场上出现了速冻包子,速冻包子在制作时先蒸熟再进行真空包装,这虽然解决了包子现做的繁琐步骤,但是为熟食,失去了现蒸包子的美味,口感很差。
发明内容
为解决上述技术问题,本发明提供一种即时蒸包及其制备方法。
本发明的即时蒸包,包括蒸包皮和蒸包馅料,所述蒸包皮由以下重量份数的原料制成:面粉1000,酸奶50,酵母5,食盐2,食用碱粉1,水500;所述蒸包馅料由以下重量份数的原料制成:鲜牛肉1000,沙葱100,胡萝卜50,姜10,耗油30,葡萄酒20,味精10,食盐5,酱油100,甜面酱50,白砂糖3,色拉油100,香菇粉10,香葱粉10,胡椒粉5。
本发明的即时蒸包及其制备方法,包括以下步骤:
1)将以下重量份数的原料混合均匀:面粉1000,酸奶50,酵母5;酸奶能够起到发酵、增白、增香的作用;
2)将经过步骤1)混合均匀的面粉与食盐2重量份数、食用碱粉1重量份数投入打面缸中搅拌均匀,搅拌时间为60秒,之后再向打面缸内加入水500重量份数,和面500秒;
3)和面后静置一段时间,入压面机压面10-15次,得到蒸包皮;
4)将以下重量份数的原料投入搅拌机中:鲜牛肉1000,沙葱100,胡萝卜50,姜10,耗油30,葡萄酒20,味精10,食盐5,酱油100,甜面酱50,白砂糖3,色拉油100,香菇粉10,香葱粉10,胡椒粉5,搅拌5分钟后即得到蒸包馅料;
5)将蒸包馅料包进蒸包皮内,包装后进行冷冻储存,即得到即食蒸包。
上述步骤3)中,和面静置时间为:冬天20分钟,夏天10分钟。
与现有技术相比本发明的有益效果为:本发明的即时蒸包主要由蒸包皮和蒸包馅料构成,制备方法简单,食用时直接上蒸锅蒸制即可,由于蒸包本身不是熟制食品,能够保留现做包子的美味,味道鲜美,能够满足大部分人对于现蒸蒸包味道的要求。
具体实施方式
下面结合实施例,对本发明的具体实施方式作进一步详细描述。以下实施例用于说明本发明,但不用来限制本发明的范围。
实施例1
一种即时蒸包,包括蒸包皮和蒸包馅料,所述蒸包皮由以下重量(克)的原料制成:面粉1000,酸奶50,酵母5,食盐2,食用碱粉1,水500;所述蒸包馅料由以下重量份数的原料制成:鲜牛肉1000,沙葱100,胡萝卜50,姜10,耗油30,葡萄酒20,味精10,食盐5,酱油100,甜面酱50,白砂糖3,色拉油100,香菇粉10,香葱粉10,胡椒粉5。
本发明的即时蒸包及其制备方法,包括以下步骤:
1)将以下重量(克)的原料混合均匀:面粉1000,酸奶50,酵母5;酸奶能够起到发酵、增白、增香的作用;
2)将经过步骤1)混合均匀的面粉与食盐2克、食用碱粉1克投入打面缸中搅拌均匀,搅拌时间为60秒,之后再向打面缸内加入水500克,和面500秒;
3)和面后静置一段时间,入压面机压面10-15次,得到蒸包皮;
4)将以下重量(克)的原料投入搅拌机中:鲜牛肉1000,沙葱100,胡萝卜50,姜10,耗油30,葡萄酒20,味精10,食盐5,酱油100,甜面酱50,白砂糖3,色拉油100,香菇粉10,香葱粉10,胡椒粉5,搅拌5分钟后即得到蒸包馅料;
5)将蒸包馅料包进蒸包皮内,包装后进行冷冻储存,即得到即食蒸包。
上述步骤3)中,和面静置时间为:冬天20分钟,夏天10分钟。
实施例2
一种即时蒸包,包括蒸包皮和蒸包馅料,所述蒸包皮由以下重量(克)的原料制成:面粉10000,酸奶500,酵母50,食盐20,食用碱粉10,水5000;所述蒸包馅料由以下重量份数的原料制成:鲜牛肉10000,沙葱1000,胡萝卜500,姜100,耗油300,葡萄酒200,味精100,食盐50,酱油1000,甜面酱500,白砂糖30,色拉油1000,香菇粉100,香葱粉100,胡椒粉50。
本实施例的即时蒸包及其制备方法同实施例1。
实施例3
一种即时蒸包,包括蒸包皮和蒸包馅料,所述蒸包皮由以下重量(克)的原料制成:面粉500,酸奶25,酵母2.5,食盐1,食用碱粉0.5,水250;所述蒸包馅料由以下重量份数的原料制成:鲜牛肉500,沙葱50,胡萝卜25,姜5,耗油15,葡萄酒10,味精5,食盐2.5,酱油50,甜面酱25,白砂糖1.5,色拉油50,香菇粉5,香葱粉5,胡椒粉2.5。
本实施例的即时蒸包及其制备方法同实施例1。
以上所述仅是本发明的优选实施方式,应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明技术原理的前提下,还可以做出若干改进和变型,这些改进和变型也应视为本发明的保护范围。
Claims (3)
1.一种即时蒸包,其特征在于,包括蒸包皮和蒸包馅料,所述蒸包皮由以下重量份数的原料制成:面粉1000,酸奶50,酵母5,食盐2,食用碱粉1,水500;所述蒸包馅料由以下重量份数的原料制成:鲜牛肉1000,沙葱100,胡萝卜50,姜10,耗油30,葡萄酒20,味精10,食盐5,酱油100,甜面酱50,白砂糖3,色拉油100,香菇粉10,香葱粉10,胡椒粉5。
2.根据权利要求1所述的即时蒸包及其制备方法,其特征在于,包括以下步骤:
1)将以下重量份数的原料混合均匀:面粉1000,酸奶50,酵母5;酸奶能够起到发酵、增白、增香的作用;
2)将经过步骤1)混合均匀的面粉与食盐2重量份数、食用碱粉1重量份数投入打面缸中搅拌均匀,搅拌时间为60秒,之后再向打面缸内加入水500重量份数,和面500秒;
3)和面后静置一段时间,入压面机压面10-15次,得到蒸包皮;
4)将以下重量份数的原料投入搅拌机中:鲜牛肉1000,沙葱100,胡萝卜50,姜10,耗油30,葡萄酒20,味精10,食盐5,酱油100,甜面酱50,白砂糖3,色拉油100,香菇粉10,香葱粉10,胡椒粉5,搅拌5分钟后即得到蒸包馅料;
5)将蒸包馅料包进蒸包皮内,包装后进行冷冻储存,即得到即食蒸包。
3.根据权利要求2所述的即时蒸包及其制备方法,其特征在于,上述步骤3)中,和面静置时间为:冬天20分钟,夏天10分钟。
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