CN1321593C - Method for preparing fried bun with herbal medicinal stuffing - Google Patents
Method for preparing fried bun with herbal medicinal stuffing Download PDFInfo
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- CN1321593C CN1321593C CNB2005100918387A CN200510091838A CN1321593C CN 1321593 C CN1321593 C CN 1321593C CN B2005100918387 A CNB2005100918387 A CN B2005100918387A CN 200510091838 A CN200510091838 A CN 200510091838A CN 1321593 C CN1321593 C CN 1321593C
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Abstract
The present invention discloses a method for manufacturing fried steamed stuffed-buns with herbal medicinal diet stuffing. Medicined diet material powder is added in the stuffing of steamed stuffed-buns, so the people obtain health care effects of nourishing hearts, soothing livers, moistening lungs, strengthening spleens and tonifying kidneys at the same time of tasting the delicious fried steamed stuffed-buns. The present invention has the steps that fresh meat and vegetables with different colors and nutrient components are manufactured into the stuffing; the stuffing is uniformly stirred after various kinds of sapid substances are added in the stuffing, and then, the stuffing is covered by flour sheets to obtain the fried steamed stuffed-buns. The sapid substances comprise the medicined diet material powder composed of sixteen kinds of medicinal herbs, wherein the medicinal herbs have the dosage of 15 to 20 of Codonopsis pilosula, 15 to 20 of Chinese yam, 20 to 25 of ary meat, 20 to 30 of Chinese wolfberry, 30 to 40 of dried orange peel, 10 to 15 of yam, 5 to 10 of cassia twig, 5 to 15 of fructus amomi globosi, 5 to 10 of myristic globosi, 5 to 8 of fructus alpiniae tupaikou, 10 to 15 of rhizoma, 10 to 20 of galangal, 7 to 10 of clove, 5 to 10 of cinnamon, 10 to 20 of angelica roots and 5 to 10 of pepper according to the dosage unit of gram.
Description
One, technical field: the preparation method that the present invention relates to a kind of drinkable water Pan-Fried Dumplings.
Two, background technology: steamed stuffed bun is a kind of often edible staple food food of Chinese, and cooking ripe method difference according to it has different cultivars such as the bag of steaming, lightly fried Chinese bread again, and a lot of edible animals and plants have the treatment and the health-care effect of pair human body diseases again.Some has been the Chinese herbal medicine of generally acknowledging, some animals and plants of not listing Chinese herbal medicine in to the health-care effect of human body also all by public acceptance.Therefore dietotherapy and herbal cuisine have become the important content of increasing people's science diet.People according to research and practice summary the method for various dietotherapies, this often can see from the books and periodicals newspaper of health care.But herbal cuisine is made a kind of fixed mode product, produces in batches, for the people edible easily for a long time but be very much rarely seen, once the side of looking into is to a shop of doing the herbal cuisine chicken, but do not see related text report.
Three, summary of the invention: the present invention is with reference to historical herbal cuisine common drug kind, through repeatedly practising summary and perfect, study successfully a kind of preparation method of herbal cuisine lightly fried Chinese bread, it is by reasonable garnishes and the lightly fried Chinese bread of selecting for use allotment to have the Chinese medicine of health-care tonic effect to make to human body, and not only the color tool is good also has unique health-care efficacy.The preparation method of herbal cuisine lightly fried Chinese bread is to select the vegetables of different colours and nutritional labeling and fresh meat to make the filling material, add various flavorings, mixing the back thoroughly is bundled into musculus cutaneus, comprise herbal cuisine material powder in flavoring, its medicine and dosage are: Radix Codonopsis 15-20, Chinese yam 15-20, first meat 20-25, matrimony vine 20-30, dried orange peel 30-40, sweet potato 10-15, cassia twig 5-10, Amomum globosum loureiro 5-15, nutmeg 5-10, white cool 5-8, three be 10-15, galingal 10-20, cloves 7-10, cassia bark 5-10, root of Dahurain angelica 10-20, pepper 5-10 how.
The herbal cuisine lightly fried Chinese bread of making in this way has nourishing health function to liver,kidney,spleen, the stomach of human body, is nourishing heart, unique effects is being arranged aspect soothing the liver, the moistening lung, invigorating the spleen, kidney-nourishing especially, and long-term food has obvious sensation.
Four, the specific embodiment: following is that example describes its preparation method in detail with multicolored filling herbal cuisine lightly fried Chinese bread, and this lightly fried Chinese bread is selected the dietary vegetable of five kinds of different colours for use: green turnip, yellow radish, onion, cabbage, Chinese cabbage, chopping, water are copied, ground.Select mutton to wear into little fourth, above-mentioned dish meat stuffing material added various flavorings: quality sauce, refined salt, monosodium glutamate, sheep tail oil, vegetable oil and herbal cuisine material powder, stir Islamic five colours herbal cuisine steamed stuffed bun filling.Herbal cuisine material powder wherein adopts 16 kinds of herbal medicine crushing screenings to mix.Their kind and dosage are: Radix Codonopsis 15-20, Chinese yam 15-20, first meat 20-25, matrimony vine 20-30, dried orange peel 30-40, sweet potato 10-15, cassia twig 5-10, Amomum globosum loureiro 5-15, nutmeg 5-10, white cool 5-8, three be 10-15, galingal 10-20, cloves 7-10, cassia bark 5-10, root of Dahurain angelica 10-20, pepper 5-10 how, and dosage unit is gram.Production lot size no matter, the filling material of making is put into herbal cuisine material powder 30-40 gram by per kilogram weight.
Musculus cutaneus adopts the special powder of Tianshan Mountains board, and per kilogram flour adds and makes 35-40 after Angel yeast powder half bag, 500-600 gram water and the face fermentation and restrain little group, and bar becomes the musculus cutaneus can be faric.Different filling material packages become different profiles, in order to differentiation, insert electric roaster then, heat, Jia Shui, add vegetable oil, every 18-20 and minute go out one pot, and the herbal cuisine lightly fried Chinese bread can serve.
Adopt different vegetable varieties and different herbal medicine dosage, can make the herbal cuisine lightly fried Chinese breads of different taste styles, this lightly fried Chinese bread has medicine perfume (or spice) gently, and is peculiar, mends and oiliness, temperature and not dry tonic and having no side effect.
Claims (3)
1, the preparation method of herbal cuisine lightly fried Chinese bread is to select the vegetables of different colours and nutritional labeling and fresh meat to make the filling material, add various flavorings, mixing the back thoroughly is bundled into musculus cutaneus, it is characterized in that: comprise the herbal cuisine material powder that 16 kinds of herbal medicine are made in the various flavorings that add in the filling material, these 16 kinds of medicines and dosage are: Radix Codonopsis 15-20 gram, Chinese yam 15-20 gram, the meat 20-25 of unit gram, matrimony vine 20-30 gram, dried orange peel 30-40 gram, sweet potato 10-15 gram, cassia twig 5-10 gram, Amomum globosum loureiro 5-15 gram, nutmeg 5-10 gram, white cool 5-8 gram, three 10-15 grams how, galingal 10-20 gram, cloves 7-10 gram, cassia bark 5-10 gram, root of Dahurain angelica 10-20 gram, pepper 5-10 gram.
2, herbal cuisine lightly fried Chinese bread preparation method as claimed in claim 1 is characterized in that: in the meat dish filling material that is prefabricated into, per kilogram filling material adds herbal cuisine material powder 30-40 gram.
3, herbal cuisine lightly fried Chinese bread preparation method as claimed in claim 1, it is characterized in that: the vegetables of different colours and nutritional labeling and fresh meat are green turnip, yellow radish, onion, cabbage, Chinese cabbage, mutton, make the filling material, pack and be processed into multicolored filling herbal cuisine lightly fried Chinese bread.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100918387A CN1321593C (en) | 2005-08-07 | 2005-08-07 | Method for preparing fried bun with herbal medicinal stuffing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100918387A CN1321593C (en) | 2005-08-07 | 2005-08-07 | Method for preparing fried bun with herbal medicinal stuffing |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1732807A CN1732807A (en) | 2006-02-15 |
| CN1321593C true CN1321593C (en) | 2007-06-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100918387A Expired - Fee Related CN1321593C (en) | 2005-08-07 | 2005-08-07 | Method for preparing fried bun with herbal medicinal stuffing |
Country Status (1)
| Country | Link |
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| CN (1) | CN1321593C (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355564A (en) * | 2013-06-21 | 2013-10-23 | 马鞍山牧牛湖水产品有限公司 | Crab cream and dried bean curd steamed stuffed bun and production method thereof |
| CN103385274A (en) * | 2013-06-27 | 2013-11-13 | 吴祥忠 | Pan-fried dumpling made of coarse cereals |
| CN104705646B (en) * | 2015-04-09 | 2016-07-06 | 冯冠乔 | A kind of blood sugar lowering herbal composite, blood sugar lowering beans and processing technique thereof and a kind of sugar people's meal and processing technique thereof |
| CN106387655A (en) * | 2016-09-13 | 2017-02-15 | 郑荣杰 | Preparation method of medicinal diet health-preserving steamed stuffed buns |
| CN108651866A (en) * | 2018-03-01 | 2018-10-16 | 安徽省争华羊业集团有限公司 | A kind of mutton filling of Pan-Fried Dumplings |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1231139A (en) * | 1998-04-06 | 1999-10-13 | 鲁统贵 | Steamed stuffed bun |
| CN1561834A (en) * | 2004-04-09 | 2005-01-12 | 张晓华 | Food meat stuffing of cooked wheaten food |
-
2005
- 2005-08-07 CN CNB2005100918387A patent/CN1321593C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1231139A (en) * | 1998-04-06 | 1999-10-13 | 鲁统贵 | Steamed stuffed bun |
| CN1561834A (en) * | 2004-04-09 | 2005-01-12 | 张晓华 | Food meat stuffing of cooked wheaten food |
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| Publication number | Publication date |
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| CN1732807A (en) | 2006-02-15 |
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Granted publication date: 20070620 Termination date: 20090907 |