CN103355562A - Crab cream and bean curd steamed stuffed bun and production method thereof - Google Patents
Crab cream and bean curd steamed stuffed bun and production method thereof Download PDFInfo
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- CN103355562A CN103355562A CN2013102490320A CN201310249032A CN103355562A CN 103355562 A CN103355562 A CN 103355562A CN 2013102490320 A CN2013102490320 A CN 2013102490320A CN 201310249032 A CN201310249032 A CN 201310249032A CN 103355562 A CN103355562 A CN 103355562A
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Abstract
The invention discloses a crab cream and bean curd steamed stuffed bun and a production method thereof. The crab cream and bean curd steamed stuffed bun comprises the following raw materials in parts by weight: 800-950 parts of flour, 100-150 parts of coix seed powder, 200-250 parts of soybeans, 30-40 parts of crab cream, 50-60 parts of crab meat, 40-80 parts of potato powder, 150-250 parts of pig lean meat, 20-30 parts of kelps, 15-25 parts of carrots, 15-25 parts of hericium erinaceus, 10-20 parts of spinach, 10-20 parts of purslane, 1-3 parts of salvia miltiorrhiza, 2-3 parts of stellaria yunnanensis, 2-3 parts of parasitic loranthus, 1-3 parts of caulis spatholobi, 2-4 parts of dogwood, 3-5 parts of pericarpium citri reticulatae, 2-5 parts of rose flowers, 5-10 parts of gingers, 5-10 parts of chives, 2-5 parts of mature vinegar, 2-5 parts of soybean sauce, 1-5 parts of table salt, 5-10 parts of yeast, soybean oil and a suitable amount of water. According to the formula disclosed by the invention, the salvia miltiorrhiza has the effects of reducing the blood pressure, calming the nerves and calming the mind; the stellaria yunnanensis has the functions of clearing heat, improving eyesight and relaxing bowel; the caulis spatholobi has the functions of enriching the blood, activating the blood and dredging collaterals; meanwhile, the added purslane has the functions of clearing away the heat and toxic materials; a bean curd prepared from soybeans has the functions of reducing the blood pressure, reducing the blood fat and degrading the cholesterol, so that the crab cream and bean curd steamed stuffed bun not only has the taste of fresh and delicious fish, but also is smooth and tasty; the nutrition is abundant and coordinated, so that the crab cream and bean curd steamed stuffed bun is suitable for various crowds to eat.
Description
Technical field
The present invention relates to field of food, particularly a kind of crab oil bean curd steamed stuffed bun and preparation method thereof.
Background technology
Steamed stuffed bun is the favorite a kind of traditional instant food of Chinese common people, along with growth in the living standard, people have also improved requirement to nutrition and the taste of steamed stuffed bun, and soybean contains abundant and comprehensive nutrient, and it integrate high protein, essential amino acid and the various trace elements of needed by human, adds other compositions and makes bean curd health care value is more arranged, contain rich in protein, phosphatide and other nutriments in the crab oil, nutritious, make a kind of crab oil bean curd steamed stuffed bun, satisfy people's demand.
Summary of the invention
The purpose of this invention is to provide a kind of crab oil bean curd steamed stuffed bun and preparation method thereof.
For reaching above purpose, technical scheme of the present invention is as follows:
A kind of crab oil bean curd steamed stuffed bun, the weight portion proportioning of its each raw material is: flour 800-950, lotus-seed-heart powder 100-150, soybean 200-250, crab oil 30-40, crab meat 50-60, dehydrated potato powder 40-80, lean pork 150-250, sea-tangle 20-30, carrot 15-25, Hericium erinaceus 15-25, spinach 10-20, purslane 10-20, red sage root 1-3, yunnan starwort root 2-3, parasitic loranthus 2-3, reticulate millettia 1-3, Fructus Corni 2-4, dried orange peel 3-5, rose 2-5, ginger 5-10, chive 5-10, mature vinegar 2-5, soy sauce 2-5, salt 1-5, yeast 5-10, soybean oil, suitable quantity of water.
The preparation method of described a kind of crab oil bean curd steamed stuffed bun comprises the following steps:
(1) with the red sage root, yunnan starwort root, parasitic loranthus, reticulate millettia, Fructus Corni, dried orange peel, rose boiling, filter residue separates to get filtrate;
(2) with soybeans soaking 8-12 hour, after rinsing well; Spinach, purslane blanching are drained, pull an oar with sea-tangle, carrot, Hericium erinaceus, the soybean with water cleaned, screenings separates, screenings grinds 1-2 time, the leaf slag of going again separates, and merges slurries, mixes thoroughly with traditional Chinese medicine decoction and boils, cooling is added δ-glucolactone of 0.2%～0.3% of slurries and is mixed thoroughly fast between 70 ℃～85 ℃, slurry to be mixed congeals into after the jellied bean curd, and its subsequent handling operates according to a conventional method, gets moulding bean curd, it is used boiling water 5-10 minute, pull out and be cut into little fourth;
(3) crab oil and crab meat are pressed together wear into mud, ginger, chive chopping are rubbed into meat gruel with lean pork; The salt of crab oil mud, the broken end of ginger chive, minced pork, mature vinegar, 20-40% is mixed thoroughly fresh-keeping pickling 50-60 minute; Put into ripe soybean oil stir-fry dish cooked in a small wok, meaning the food is prepared with special care 5-10 minute, and added again that bean curd fourth, soy sauce, residue salt are stewing boiled 5-10 minute, admix the farina cooling and mix well and namely get steamed stuffed bun stuffing;
(4) lotus-seed-heart powder is fried mixed thoroughly with flour after fragrant, yeast melts with warm water, and flour adds water and rub and mix, and ferments to make jizi for making dumplings and roll suitcase and enter the faric steamed stuffed bun of making, and puts into food steamer and cooks and namely get crab oil bean curd steamed stuffed bun.
The present invention has following beneficial effect:
In the present invention prescription red sage root have reducing blood pressure, the effect with all worries set aside of calming the nerves, yunnan starwort root can removing heat to brighten vision, relax bowel, reticulate millettia have enrich blood, invigorate blood circulation, the function of vein relaxing; Simultaneously, the purslane of interpolation has clearing heat and detoxicating effect, and the bean curd tool that soybean makes is hypotensive, reducing blood lipid, and the effect of norcholesterol, so that the existing bright sweetfish meat flavour of the present invention road, and soft tasty and refreshing, nutritious coordination is fit to various crowds edible.
The specific embodiment
The present invention is further illustrated below in conjunction with specific embodiment:
A kind of crab oil bean curd steamed stuffed bun, the weight portion proportioning (gram) of its each raw material is: flour 800-950, lotus-seed-heart powder 100-150, soybean 200-250, crab oil 30-40, crab meat 50-60, dehydrated potato powder 40-80, lean pork 150-250, sea-tangle 20-30, carrot 15-25, Hericium erinaceus 15-25, spinach 10-20, purslane 10-20, red sage root 1-3, yunnan starwort root 2-3, parasitic loranthus 2-3, reticulate millettia 1-3, Fructus Corni 2-4, dried orange peel 3-5, rose 2-5, ginger 5-10, chive 5-10, mature vinegar 2-5, soy sauce 2-5, salt 1-5, yeast 5-10, soybean oil, suitable quantity of water.
The preparation method of described crab oil bean curd steamed stuffed bun comprises the following steps:
(1) with the red sage root, yunnan starwort root, parasitic loranthus, reticulate millettia, Fructus Corni, dried orange peel, rose boiling, filter residue separates to get filtrate;
(2) with soybeans soaking 8-12 hour, after rinsing well; Spinach, purslane blanching are drained, pull an oar with sea-tangle, carrot, Hericium erinaceus, the soybean with water cleaned, screenings separates, screenings grinds 1-2 time, the leaf slag of going again separates, and merges slurries, mixes thoroughly with traditional Chinese medicine decoction and boils, cooling is added δ-glucolactone of 0.2%～0.3% of slurries and is mixed thoroughly fast between 70 ℃～85 ℃, slurry to be mixed congeals into after the jellied bean curd, and its subsequent handling operates according to a conventional method, gets moulding bean curd, it is used boiling water 5-10 minute, pull out and be cut into little fourth;
(3) crab oil and crab meat are pressed together wear into mud, ginger, chive chopping are rubbed into meat gruel with lean pork; The salt of crab oil mud, the broken end of ginger chive, minced pork, mature vinegar, 20-40% is mixed thoroughly fresh-keeping pickling 50-60 minute; Put into ripe soybean oil stir-fry dish cooked in a small wok, meaning the food is prepared with special care 5-10 minute, and added again that bean curd fourth, soy sauce are stewing boiled 5-10 minute, admix the farina cooling and mix well and namely get steamed stuffed bun stuffing;
(4) lotus-seed-heart powder is fried mixed thoroughly with flour after fragrant, yeast melts with warm water, and flour adds water and rub and mix, and ferments to make jizi for making dumplings and roll suitcase and enter the faric steamed stuffed bun of making, and puts into food steamer and cooks and namely get crab oil bean curd steamed stuffed bun.
Claims (2)
1. crab oil bean curd steamed stuffed bun, it is characterized in that, the weight portion proportioning of its each raw material is: flour 800-950, lotus-seed-heart powder 100-150, soybean 200-250, crab oil 30-40, crab meat 50-60, dehydrated potato powder 40-80, lean pork 150-250, sea-tangle 20-30, carrot 15-25, Hericium erinaceus 15-25, spinach 10-20, purslane 10-20, red sage root 1-3, yunnan starwort root 2-3, parasitic loranthus 2-3, reticulate millettia 1-3, Fructus Corni 2-4, dried orange peel 3-5, rose 2-5, ginger 5-10, chive 5-10, mature vinegar 2-5, soy sauce 2-5, salt 1-5, yeast 5-10, soybean oil, suitable quantity of water.
2. the preparation method of a crab oil bean curd steamed stuffed bun as claimed in claim 1 is characterized in that comprising the following steps:
(1) with the red sage root, yunnan starwort root, parasitic loranthus, reticulate millettia, Fructus Corni, dried orange peel, rose boiling, filter residue separates to get filtrate;
(2) with soybeans soaking 8-12 hour, after rinsing well; Spinach, purslane blanching are drained, pull an oar with sea-tangle, carrot, Hericium erinaceus, the soybean with water cleaned, screenings separates, screenings grinds 1-2 time, the leaf slag of going again separates, and merges slurries, mixes thoroughly with traditional Chinese medicine decoction and boils, cooling is added δ-glucolactone of 0.2%～0.3% of slurries and is mixed thoroughly fast between 70 ℃～85 ℃, slurry to be mixed congeals into after the jellied bean curd, and its subsequent handling operates according to a conventional method, gets moulding bean curd, it is used boiling water 5-10 minute, pull out and be cut into little fourth;
(3) crab oil and crab meat are pressed together wear into mud, ginger, chive chopping are rubbed into meat gruel with lean pork; The salt of crab oil mud, the broken end of ginger chive, minced pork, mature vinegar, 20-40% is mixed thoroughly fresh-keeping pickling 50-60 minute; Put into ripe soybean oil stir-fry dish cooked in a small wok, meaning the food is prepared with special care 5-10 minute, and added again that bean curd fourth, soy sauce are stewing boiled 5-10 minute, admix the farina cooling and mix well and namely get steamed stuffed bun stuffing
(4) lotus-seed-heart powder is fried mixed thoroughly with flour after fragrant, yeast melts with warm water, and flour adds water and rub and mix, and ferments to make jizi for making dumplings and roll suitcase and enter the faric steamed stuffed bun of making, and puts into food steamer and cooks and namely get crab oil bean curd steamed stuffed bun.
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104106754A (en) * | 2014-06-21 | 2014-10-22 | 许炜 | Spicy crab roe bean curd stuffed steamed bun |
| CN104106650A (en) * | 2014-06-21 | 2014-10-22 | 许炜 | Fruit flavor dried shrimp bean curd stuffed steamed bun and preparation method thereof |
| CN104126671A (en) * | 2014-06-21 | 2014-11-05 | 许炜 | Flavored mulberry bean curd steamed stuffed bun |
| CN104171952A (en) * | 2014-07-24 | 2014-12-03 | 马鞍山市海滨水产品生态养殖专业合作社 | Sour rose bun and preparation method thereof |
| CN104171955A (en) * | 2014-07-24 | 2014-12-03 | 马鞍山市海滨水产品生态养殖专业合作社 | Piquant multi-pulp stuffed buns and preparation method thereof |
| CN104187400A (en) * | 2014-07-24 | 2014-12-10 | 马鞍山市海滨水产品生态养殖专业合作社 | Multi-fruit-taste chilli oil steamed stuffed bun and preparation method thereof |
| CN104207014A (en) * | 2014-07-24 | 2014-12-17 | 马鞍山市海滨水产品生态养殖专业合作社 | Steamed stuffed bun with sugarcane and safflower and preparation method thereof |
| CN104207009A (en) * | 2014-07-24 | 2014-12-17 | 马鞍山市海滨水产品生态养殖专业合作社 | Fatigue-resistant liquor-flavor steamed stuffed bun with lotus seeds and preparation method thereof |
| CN104207011A (en) * | 2014-07-24 | 2014-12-17 | 马鞍山市海滨水产品生态养殖专业合作社 | Health-caring steamed stuffed bun in yolk and lily flavor and preparation method thereof |
| CN104222837A (en) * | 2014-07-24 | 2014-12-24 | 马鞍山市海滨水产品生态养殖专业合作社 | Easily-digested fish meal and preserved szechuan pickle steamed stuffed buns and preparation method thereof |
| CN104222839A (en) * | 2014-07-24 | 2014-12-24 | 马鞍山市海滨水产品生态养殖专业合作社 | Steamed stuffed buns with maltose and sweetened bean paste and preparation method thereof |
| CN104304834A (en) * | 2014-10-08 | 2015-01-28 | 安徽省继红食品有限公司 | Heat clearing and lung moistening steamed bun with pork stuffing and preparation method thereof |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104106754A (en) * | 2014-06-21 | 2014-10-22 | 许炜 | Spicy crab roe bean curd stuffed steamed bun |
| CN104106650A (en) * | 2014-06-21 | 2014-10-22 | 许炜 | Fruit flavor dried shrimp bean curd stuffed steamed bun and preparation method thereof |
| CN104126671A (en) * | 2014-06-21 | 2014-11-05 | 许炜 | Flavored mulberry bean curd steamed stuffed bun |
| CN104171952A (en) * | 2014-07-24 | 2014-12-03 | 马鞍山市海滨水产品生态养殖专业合作社 | Sour rose bun and preparation method thereof |
| CN104171955A (en) * | 2014-07-24 | 2014-12-03 | 马鞍山市海滨水产品生态养殖专业合作社 | Piquant multi-pulp stuffed buns and preparation method thereof |
| CN104187400A (en) * | 2014-07-24 | 2014-12-10 | 马鞍山市海滨水产品生态养殖专业合作社 | Multi-fruit-taste chilli oil steamed stuffed bun and preparation method thereof |
| CN104207014A (en) * | 2014-07-24 | 2014-12-17 | 马鞍山市海滨水产品生态养殖专业合作社 | Steamed stuffed bun with sugarcane and safflower and preparation method thereof |
| CN104207009A (en) * | 2014-07-24 | 2014-12-17 | 马鞍山市海滨水产品生态养殖专业合作社 | Fatigue-resistant liquor-flavor steamed stuffed bun with lotus seeds and preparation method thereof |
| CN104207011A (en) * | 2014-07-24 | 2014-12-17 | 马鞍山市海滨水产品生态养殖专业合作社 | Health-caring steamed stuffed bun in yolk and lily flavor and preparation method thereof |
| CN104222837A (en) * | 2014-07-24 | 2014-12-24 | 马鞍山市海滨水产品生态养殖专业合作社 | Easily-digested fish meal and preserved szechuan pickle steamed stuffed buns and preparation method thereof |
| CN104222839A (en) * | 2014-07-24 | 2014-12-24 | 马鞍山市海滨水产品生态养殖专业合作社 | Steamed stuffed buns with maltose and sweetened bean paste and preparation method thereof |
| CN104304834A (en) * | 2014-10-08 | 2015-01-28 | 安徽省继红食品有限公司 | Heat clearing and lung moistening steamed bun with pork stuffing and preparation method thereof |
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Application publication date: 20131023 |