CN101248807A - Soup-stock steamed bread - Google Patents
Soup-stock steamed bread Download PDFInfo
- Publication number
- CN101248807A CN101248807A CNA2008100201109A CN200810020110A CN101248807A CN 101248807 A CN101248807 A CN 101248807A CN A2008100201109 A CNA2008100201109 A CN A2008100201109A CN 200810020110 A CN200810020110 A CN 200810020110A CN 101248807 A CN101248807 A CN 101248807A
- Authority
- CN
- China
- Prior art keywords
- stock
- steamed bun
- bone
- soup
- steamed
- Prior art date
- 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.)
- Pending
Links
- 235000008429 bread Nutrition 0.000 title abstract description 3
- 235000013372 meat Nutrition 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 235000014347 soups Nutrition 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 5
- 235000013311 vegetables Nutrition 0.000 claims abstract description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 244000131316 Panax pseudoginseng Species 0.000 claims description 2
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 2
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 2
- 235000008434 ginseng Nutrition 0.000 claims description 2
- 210000000988 bone and bone Anatomy 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 abstract description 2
- 241000272525 Anas platyrhynchos Species 0.000 abstract description 2
- 241000287828 Gallus gallus Species 0.000 abstract description 2
- 241001494479 Pecora Species 0.000 abstract description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract description 2
- 244000088415 Raphanus sativus Species 0.000 abstract description 2
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 abstract description 2
- 244000223014 Syzygium aromaticum Species 0.000 abstract description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 abstract description 2
- 240000008042 Zea mays Species 0.000 abstract description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract description 2
- 235000005822 corn Nutrition 0.000 abstract description 2
- 239000006260 foam Substances 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000004519 grease Substances 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 241000512259 Ascophyllum nodosum Species 0.000 abstract 1
- 241001474374 Blennius Species 0.000 abstract 1
- 240000007124 Brassica oleracea Species 0.000 abstract 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 abstract 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 abstract 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 abstract 1
- 208000003643 Callosities Diseases 0.000 abstract 1
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 235000011201 Ginkgo Nutrition 0.000 abstract 1
- 244000194101 Ginkgo biloba Species 0.000 abstract 1
- 235000008100 Ginkgo biloba Nutrition 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 206010020649 Hyperkeratosis Diseases 0.000 abstract 1
- 241000758791 Juglandaceae Species 0.000 abstract 1
- 244000141359 Malus pumila Species 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 235000021016 apples Nutrition 0.000 abstract 1
- 235000015278 beef Nutrition 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 235000011869 dried fruits Nutrition 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract 1
- 235000011477 liquorice Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 abstract 1
- 239000013589 supplement Substances 0.000 abstract 1
- 235000020234 walnut Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000000203 mixture Substances 0.000 description 3
- 238000004898 kneading Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a method for making soup-stock steamed bread, which comprises the following steps: adding seasonings such as liquorice, dried orange peel, clove, aniseed and the like into beef bone, sheep bone, chicken bone, duck bone, pig bone, minced meat, pigskin and the like, reasonably matching the ingredients with a pot, boiling with strong fire, removing floating foam, decocting with slow fire, cooling, removing upper-layer grease, and filtering to obtain meat soup stock; dried fruits such as mushrooms, apples, ginkgo and walnuts, aquatic products such as kelp and seaweed, materials such as soybean sprouts, cabbages, radishes, corns and the like are reasonably matched, put into a pot, decocted and filtered to obtain vegetable stock; the meat and vegetable stock is respectively mixed or the flour is independently mixed and added with a proper amount of baking powder (old flour) and the like to be uniformly kneaded into dough, the steamed bun processed and steamed in the way has high nutritive value, good mouthfeel and fragrance and attractiveness, people can supplement higher nutritional ingredients by independently eating the stock steamed bun, and the stock steamed bun is easy to swallow a chowder well-known population, thereby bringing convenience to the life of people. Is easy to implement and popularize and is a better food.
Description
Technical field
The present invention relates to the staple food goods steamed bun of people's daily life.
Background technology
Steamed bun is that a kind of flour is mixed well with water with yeast powder (old face) etc. rubs up into dough, and the processing of fermentation back cooks into the food of protuberance circle; At present, kind all over the face cuts steamed bun, high village steamed bun, split-top steamed bun, mixed grain steamed bread or the like.
The making of steamed bun, usually getting a little yeast powder stirs evenly ginseng with warm water and mixes behind an amount of flour the inside, add clear water the flour kneading is become dough to be put in to add a cover in the basin to be placed on warm place fermentation (fermentation time is decided on what of indoor temperature and yeast), the dough that ferments taken out be placed on that kneading becomes a plurality of individualities of uniform size on the chopping board, put it into cook in the food steamer the goods steamed bun, the bright empty bubble of steamed bun look white light that so steams noisy soft, but, it is bad to be in harmonious proportion the not enough mouthfeel of steamed bun nutritional labeling that steams with clear water and flour like this, so, the edible separately steamed bun of people can not satisfy the picked-up of needed by human body nutrition, and mouthfeel is bad is difficult to swallow when edible, because the nutrition and the sensory issues of steamed bun, the dish that people need when edible steamed bun and meat or fruits and vegetables are made could solve subalimentation and the bad problem that is difficult to swallow of mouthfeel with eating.
Summary of the invention
The objective of the invention is to propose a kind of improved steamed bun production program at the problems referred to above, it can solve steamed bun subalimentation and the bad problem of mouthfeel effectively, thereby offers convenience for people's life.
The present invention is achieved in that with ox bone, sheep bone, chicken bone, duck bone, the pig bone, meat mincing, pigskin or the like, separately or mix and be equipped with condiments such as Radix Glycyrrhizae, dried orange peel, cloves, anise, the big fire of last pot boil skim the floating little fire of foam boil cool off skim the upper strata grease filter meat or fish soup-stock; With materials such as mushroom, fruit, sea-tangle, moyashi, Chinese cabbage, radish, corn separately or mix go up pot boil filter plain soup-stock; Mix with above-mentioned meat and vegetables soup-stock respectively or separately blended flour add an amount of yeast powder etc. and rub up into dough, so the steamed bun that steams of the processing mouthfeel that is of high nutritive value is good, delicate fragrance is tempting, the nutritional labeling that separately edible various soup steamed buns can replenish needed by human body in people's conversion, and mouthfeel is good and easy-to-swallow immensely popular, thereby offer convenience for people's life.
The soup steamed bun that utilizes the present invention the to make mouthfeel that is of high nutritive value is good, and cut and very easily implement to popularize, be a kind of food preferably.
Claims (2)
1. soup steamed bun the present invention includes flour and adds an amount of yeast powder and rub up into dough with meat and vegetables soup-stock, and the processing of fermentation back cooks into the steamed bun of protuberance circle, it is characterized in that ginseng has soup-stock in the steamed bun.
2. according to the said soup steamed bun of claim 1, it is characterized in that: meat and vegetables soup-stock is arranged in the steamed bun.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100201109A CN101248807A (en) | 2008-03-24 | 2008-03-24 | Soup-stock steamed bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100201109A CN101248807A (en) | 2008-03-24 | 2008-03-24 | Soup-stock steamed bread |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101248807A true CN101248807A (en) | 2008-08-27 |
Family
ID=39952551
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008100201109A Pending CN101248807A (en) | 2008-03-24 | 2008-03-24 | Soup-stock steamed bread |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101248807A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132831A (en) * | 2011-03-10 | 2011-07-27 | 黄彦科 | Nutritional colorful noodle and processing method thereof |
| CN102450581A (en) * | 2010-10-24 | 2012-05-16 | 陈富中 | Green health-care radish steamed bun formula and preparation process thereof |
| CN103300087A (en) * | 2013-05-13 | 2013-09-18 | 安徽省甘泉养蜂专业合作社 | Health-care spring roll capable of invigorating stomach and reducing lipid and manufacturing method thereof |
| CN103535607A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Bone soup steamed bread and preparation method thereof |
| CN104381842A (en) * | 2014-10-31 | 2015-03-04 | 张鹏 | Bone-soup steamed bread |
-
2008
- 2008-03-24 CN CNA2008100201109A patent/CN101248807A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450581A (en) * | 2010-10-24 | 2012-05-16 | 陈富中 | Green health-care radish steamed bun formula and preparation process thereof |
| CN102132831A (en) * | 2011-03-10 | 2011-07-27 | 黄彦科 | Nutritional colorful noodle and processing method thereof |
| CN103300087A (en) * | 2013-05-13 | 2013-09-18 | 安徽省甘泉养蜂专业合作社 | Health-care spring roll capable of invigorating stomach and reducing lipid and manufacturing method thereof |
| CN103300087B (en) * | 2013-05-13 | 2015-06-10 | 安徽省甘泉养蜂专业合作社 | Health-care spring roll capable of invigorating stomach and reducing lipid and manufacturing method thereof |
| CN103535607A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Bone soup steamed bread and preparation method thereof |
| CN104381842A (en) * | 2014-10-31 | 2015-03-04 | 张鹏 | Bone-soup steamed bread |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20080827 |