CN103504198A - Purple sweet potato bun and preparation method thereof - Google Patents
Purple sweet potato bun and preparation method thereof Download PDFInfo
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- CN103504198A CN103504198A CN201310441101.8A CN201310441101A CN103504198A CN 103504198 A CN103504198 A CN 103504198A CN 201310441101 A CN201310441101 A CN 201310441101A CN 103504198 A CN103504198 A CN 103504198A
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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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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- Engineering & Computer Science (AREA)
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- Food Science & Technology (AREA)
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Abstract
The invention discloses a purple sweet potato bun. Stuffing of the bun is prepared from the following raw materials by weight: mashed purple sweet potatoes, purple sweet potato blocks and syrup; the main wrapper is prepared from the following raw materials by weight: strong flour, white sugar, lard oil, baking powder, monascus yellow color, self-raising flour, salt, yeast powder and water of 18 DEG C; the auxiliary wrapper is prepared from the following raw materials by weight: strong flour, white sugar, lard oil, baking powder, caramel pigment, self-raising flour, salt, yeast powder and water of 18 DEG C. Compared with the prior art, the purple sweet potato bun has the advantages of good taste, good flavor, long preservation time and simple preparation technique and the like.
Description
technical fieldthe present invention relates to a kind of food and preparation method thereof, relate in particular to a kind of purple potato bag and preparation method thereof.
background technologypurple potato bag is a kind of food loved by all, and it is with delicious, and mouthfeel is good, nutritious and famous, and raw material and the preparation method of traditional purple potato bag are:
Raw material: flour, ripe purple potato, almond slag, dusty yeast, white sugar, milk powder, deep fat;
Way:
1. purple potato adds hydraulic pressure and becomes mud, mixes a white sugar and makes mashed potatoes, and almond slag adds 2 of white sugar, 3 of milk powder, deep fat.Teaspoon is mixed into almond filling thoroughly.
2. get half white sugar and put in bowl, pour smaller part bowl boiling water into, saccharification is opened, wait water cool to 35 degree left and right, yeast is put into water and melt.
3. get a large basin, flour is poured into, put mashed potatoes into, then yeast water is drenched on flour, with chopsticks, stir.
4. the flour after stirring evenly is rubbed to smooth tack-free dough, then receive circle and put in basin, cover lid or preservative film, standing 1 hour, fermentation completed.
5. spill a little dry flour on the dough of having sent out, be again kneaded into tack-free dough, be divided into several parts. get wherein and be twisted into a rod shape in, be then cut into small pieces, roll into thin circular musculus cutaneus on middle webbing for every.
6. in the middle of getting a musculus cutaneus, put almond filling, make steamed stuffed bun shape.
7. steam on lattice and put wet gauze or maize leaves, above ready-made steamed stuffed bun base is placed on, note space, stationary point. wake up and put in pot and steam again after 10-15 minute.
Large torch water boiled after, the steamed stuffed bun of having waken up is put into pot and steams 10-13 minute, do not want horse back after steamed not uncap, boil in a covered pot over a slow fire the son of uncapping again after 5 minutes. steamed stuffed bun just there will not be retraction like this.
Traditional purple potato bag is that the composition of face or the composition of filling are all more single, makes the mouthfeel of purple potato bag and taste there is no change, when edible to a kind of greasy sensation of people; In addition, after traditional purple potato wraps in and places certain hour, not only face meeting hardening when edible, and can not deposit for a long time purple potato bag; So along with improving constantly of living standard, traditional purple potato bag can not meet numerous eaters' eating requirements.
summary of the inventionthe object of the present invention is to provide a kind of perfume (or spice) and oiliness, mouthfeel is good, and taste is good, can long storage time, after depositing, do not affect mouthfeel, simple purple potato bag of manufacture craft and preparation method thereof.
A kind of purple potato bag that the present invention proposes, it is comprised of face and filling, and wherein face is comprised of main surface and supplementary face;
Described filling is made by weight by following raw material:
Purple mashed potatoes: 22～25kg; Purple potato piece: 8～10kg; Malt sugar: 3～3.5kg.
Described main surface is made by weight by following raw material:
Strong flour: 13～13.5kg; White sugar: 3.5～4kg; Lard: 0.4～0.5kg; Baking powder: 0.09～0.1kg; Monascus yellow pigment: 0.01～0.015kg; Self-raising flour: 10～11kg; Salt: 0.1～0.2kg; Dusty yeast: 0.2～0.25kg; The water of 18 ℃: 10～11kg.
Described supplementary face is made by weight by following raw material:
Strong flour: 0.8～1.5kg; White sugar: 0.2～0.5kg; Lard: 0.02～0.05kg; Baking powder: 0.005～0.01kg; Caramel colorant: 0.02～0.03kg; Self-raising flour: 0.8～1kg; Salt: 0.01～0.02kg; Dusty yeast: 0.01～0.02kg; The water of 18 ℃: 0.7～0.9kg.
Wherein preferred, described filling is made by weight by following raw material:
Purple mashed potatoes: 24kg; Purple potato piece: 9kg; Malt sugar: 3.3kg.
Preferably, described main surface is made by weight by following raw material:
Strong flour: 13.2kg; White sugar: 3.6kg; Lard: 0.48kg; Baking powder: 0.096kg; Monascus yellow pigment: 0.012kg; Self-raising flour: 10.8kg; Salt: 0.192kg; Dusty yeast: 0.216kg; The water of 18 ℃: 10.8kg.
Preferably, described supplementary face is made by weight by following raw material:
Strong flour: 1.1kg; White sugar: 0.3kg; Lard: 0.04kg; Baking powder: 0.008kg; Caramel colorant: 0.025kg; Self-raising flour: 0.9kg; Salt: 0.016kg; Dusty yeast: 0.018kg; The water of 18 ℃: 0.892kg.
The method for making of above-mentioned purple mashed potatoes is basic identical with traditional method, first light violet potato is cleaned, and removes coring, is then cut into strip or bulk, and upper 100 ℃ of pots steam 30 minutes, smash into mud after taking-up.
The method for making of above-mentioned purple potato piece is basic identical with existing method for making, first light violet potato is cleaned, and removes coring, is then cut into bulk, and upper 100 ℃ of pots steam 30 minutes.
The preparation method of a kind of purple potato bag that the present invention proposes, step is as follows:
(1) raw material is prepared: by above-mentioned weight ratio, prepare each raw material of filling, main surface and supplementary face, guarantee raw material free from admixture.
(2) and filling: get each raw material of filling, purple mashed potatoes, purple potato piece and malt sugar are mixed, stir.
(3) and main surface: each raw material of getting main surface, first by Strong flour, Self-raising flour and baking powder add in mixer and stir, the water of getting 30%18 ℃ mixes with monascus yellow pigment, being stirred to monascus yellow pigment dissolves completely, obtain first group of mixture, again by the water of other 70%18 ℃ and white sugar, salt, dusty yeast mixes, be stirred to white sugar, salt, yeast dissolves completely, obtain second group of mixture, then first group of mixture and second group of mixture are all joined in mixer, stir 3 minutes, in mixer, add lard again, stir and within 3 minutes, obtain dough, take out standby.
(4) and supplementary face: each raw material of getting supplementary face, first by Strong flour, Self-raising flour and baking powder add in mixer and stir, the water of getting 30%18 ℃ mixes with caramel colorant, being stirred to caramel colorant dissolves completely, obtain first group of mixture, again by the water of other 70%18 ℃ and white sugar, salt, dusty yeast mixes, be stirred to white sugar, salt, yeast dissolves completely, obtain second group of mixture, then first group of mixture and second group of mixture are all joined in mixer, stir 3 minutes, in mixer, add lard again, stir and within 3 minutes, obtain dough, take out standby.
(5) moulding: be first that the dough that step (3) obtains is made some musculus cutaneus by main surface, each musculus cutaneus adds appropriate filling and makes steamed stuffed bun, by supplementary face, be that the dough that step (4) obtains is made some difform little doughs again, little dough is bonded on steamed stuffed bun and forms the purple potato bag with shape, and each purple potato bag is made by following weight ratio:
Main surface: 48g; Filling: 30g; Supplementary face 2g.
(6) face of waking up: the purple potato bag that step (5) is obtained is placed on the indoor awake face 40 minutes of 31 ℃.
(7) cook: the steamer of the purple potato bag after the face of waking up being put into 90～100 ℃ steamed after 15 minutes, took out.
(8) cooling: the purple potato bag after cooking is naturally cooling, make purple potato bag surface temperature reach 15 ℃.
(9) quick-frozen: cooled purple potato bag is put into-35 ℃ of following refrigerating chamber quick-frozens 40 minutes.
(10) pack is preserved: the purple potato packaging bag after quick-frozen, vacuum seal, preserves at-18 ℃.
The present invention is improved in the composition of the purple potato bag of tradition and method for making, compares with the purple potato bag of tradition and technique thereof, and the fermentation fragrance of purple potato bag and the potato taste of purple mashed potatoes that the present invention proposes bring out the best in each other, fragrant and oiliness mouthfeel is excellent; In addition, the present invention is good looking appearance not only, and taste is fragrant, nutritious, and the holding time is long, and after the preservation long period, eating mouth feel can not change, and there will not be the phenomenons such as hardening, the demand that can meet various personages' mouthfeel and eat.
the specific embodiment1 one kinds of purple potato bags of embodiment, comprise face and filling, and wherein face is made by main surface and supplementary face;
Described filling is made by following raw material:
Purple mashed potatoes: 22kg; Purple potato piece: 8kg; Malt sugar: 3kg.
Described main surface is made by following raw material:
Strong flour: 13kg; White sugar: 3.5kg; Lard: 0.4kg; Baking powder: 0.09kg; Monascus yellow pigment: 0.01kg; Self-raising flour: 10kg; Salt: 0.1kg; Dusty yeast: 0.2kg; The water of 18 ℃: 10kg.
Described supplementary face is made by following raw material:
Strong flour: 0.8kg; White sugar: 0.2kg; Lard: 0.02kg; Baking powder: 0.005kg; Caramel colorant: 0.02kg; Self-raising flour: 0.8kg; Salt: 0.01kg; Dusty yeast: 0.01kg; The water of 18 ℃: 0.7 kg.
2 one kinds of purple potato bags of embodiment, comprise face and filling, and wherein face is made by main surface and supplementary face;
Described filling is made by following raw material:
Purple mashed potatoes: 25kg; Purple potato piece: 10kg; Malt sugar: 3.5kg.
Described main surface is made by following raw material:
Strong flour: 13.5kg; White sugar: 4kg; Lard: 0.5kg; Baking powder: 0.1kg; Monascus yellow pigment: 0.015kg; Self-raising flour: 11kg; Salt: 0.2kg; Dusty yeast: 0.25kg; The water of 18 ℃: 11kg.
Described supplementary face is made by following raw material:
Strong flour: 1.5kg; White sugar: 0.5kg; Lard: 0.05kg; Baking powder: 0.01kg; Caramel colorant: 0.03kg; Self-raising flour: 1kg; Salt: 0.02kg; Dusty yeast: 0.02kg; The water of 18 ℃: 0.9kg.
3 one kinds of purple potato bags of embodiment, comprise face and filling, and wherein face is made by main surface and supplementary face;
Described filling is made by following raw material:
Purple mashed potatoes: 24kg; Purple potato piece: 9kg; Malt sugar: 3.3kg.
Described main surface is made by following raw material:
Strong flour: 13.2kg; White sugar: 3.6kg; Lard: 0.48kg; Baking powder: 0.096kg; Monascus yellow pigment: 0.012kg; Self-raising flour: 10.8kg; Salt: 0.192kg; Dusty yeast: 0.216kg; The water of 18 ℃: 10.8kg.
Described supplementary face is made by following raw material:
Strong flour: 1.1kg; White sugar: 0.3kg; Lard: 0.04kg; Baking powder: 0.008kg; Caramel colorant: 0.025kg; Self-raising flour: 0.9kg; Salt: 0.016kg; Dusty yeast: 0.018kg; The water of 18 ℃: 0.892kg.
The preparation method of 4 one kinds of purple potato bags of embodiment, step is as follows:
(1) raw material is prepared: press each raw material that embodiment 1 or embodiment 2 or embodiment 3 prepare filling, main surface and supplementary face, guarantee raw material free from admixture.
(2) and filling: get each raw material of filling, purple mashed potatoes, purple potato piece and malt sugar are mixed, stir.
(3) and main surface: each raw material of getting main surface, first by Strong flour, Self-raising flour and baking powder add in mixer and stir, the water of getting 30%18 ℃ mixes with monascus yellow pigment, being stirred to monascus yellow pigment dissolves completely, obtain first group of mixture, again by the water of other 70%18 ℃ and white sugar, salt, dusty yeast mixes, be stirred to white sugar, salt, yeast dissolves completely, obtain second group of mixture, then first group of mixture and second group of mixture are all joined in mixer, stir 3 minutes, in mixer, add lard again, stir and within 3 minutes, obtain dough, take out standby.
(4) and supplementary face: each raw material of getting supplementary face, first by Strong flour, Self-raising flour and baking powder add in mixer and stir, the water of getting 30%18 ℃ mixes with caramel colorant, being stirred to caramel colorant dissolves completely, obtain first group of mixture, again by the water of other 70%18 ℃ and white sugar, salt, dusty yeast mixes, be stirred to white sugar, salt, yeast dissolves completely, obtain second group of mixture, then first group of mixture and second group of mixture are all joined in mixer, stir 3 minutes, in mixer, add lard again, stir and within 3 minutes, obtain dough, take out standby.
(5) moulding: be first that the dough that step (3) obtains is made some musculus cutaneus by main surface, each musculus cutaneus adds appropriate filling and makes steamed stuffed bun, by supplementary face, be that the dough that step (4) obtains is made some spherical little doughs again, little dough is bonded at the purple potato bag that forms similar " Little Bear head " shape on steamed stuffed bun, and each purple potato bag is made by following weight ratio:
Main surface: 48g; Filling: 30g; Supplementary face 2g.
(6) face of waking up: the purple potato bag that step (5) is obtained is placed on the indoor awake face 40 minutes of 31 ℃.
(7) cook: the steamer of the purple potato bag after the face of waking up being put into 100 ℃ steamed after 15 minutes, took out.
(8) cooling: the purple potato bag after cooking is naturally cooling, make purple potato bag surface temperature reach 15 ℃.
(9) quick-frozen: cooled purple potato bag is put into-35 ℃ of following refrigerating chamber quick-frozens 40 minutes.
(10) pack is preserved: the purple potato packaging bag after quick-frozen, vacuum seal, preserves at-18 ℃.
Claims (5)
1. a purple potato bag, it is comprised of face and filling, it is characterized in that: wherein face is comprised of main surface and supplementary face;
Described filling is made by weight by following raw material:
Purple mashed potatoes: 22～25kg; Purple potato piece: 8～10kg; Malt sugar: 3～3.5kg;
Described main surface is made by weight by following raw material:
Strong flour: 13～13.5kg; White sugar: 3.5～4kg; Lard: 0.4～0.5kg; Baking powder: 0.09～0.1kg; Monascus yellow pigment: 0.01～0.015kg; Self-raising flour: 10～11kg; Salt: 0.1～0.2kg; Dusty yeast: 0.2～0.25kg; The water of 18 ℃: 10～11kg;
Described supplementary face is made by weight by following raw material:
Strong flour: 0.8～1.5kg; White sugar: 0.2～0.5kg; Lard: 0.02～0.05kg; Baking powder: 0.005～0.01kg; Caramel colorant: 0.02～0.03kg; Self-raising flour: 0.8～1kg; Salt: 0.01～0.02kg; Dusty yeast: 0.01～0.02kg; The water of 18 ℃: 0.7～0.9kg.
2. purple potato bag according to claim 1, is characterized in that: described filling is made by weight by following raw material:
Purple mashed potatoes: 24kg; Purple potato piece: 9kg; Malt sugar: 3.3kg.
3. purple potato bag according to claim 1 and 2, is characterized in that: described main surface is made by weight by following raw material:
Strong flour: 13.2kg; White sugar: 3.6kg; Lard: 0.48kg; Baking powder: 0.096kg; Monascus yellow pigment: 0.012kg; Self-raising flour: 10.8kg; Salt: 0.192kg; Dusty yeast: 0.216kg; The water of 18 ℃: 10.8kg.
4. purple potato bag according to claim 3, is characterized in that: described supplementary face is made by weight by following raw material:
Strong flour: 1.1kg; White sugar: 0.3kg; Lard: 0.04kg; Baking powder: 0.008kg; Caramel colorant: 0.025kg; Self-raising flour: 0.9kg; Salt: 0.016kg; Dusty yeast: 0.018kg; The water of 18 ℃: 0.892kg.
5. a preparation method for purple potato bag, is characterized in that: step is as follows:
(1) raw material is prepared: by the weight ratio of claim 1, prepare each raw material of filling, main surface and supplementary face, guarantee raw material free from admixture;
(2) and filling: get each raw material of filling, purple mashed potatoes, purple potato piece and malt sugar are mixed, stir;
(3) and main surface: each raw material of getting main surface, first by Strong flour, Self-raising flour and baking powder add in mixer and stir, the water of getting 30%18 ℃ mixes with monascus yellow pigment, being stirred to monascus yellow pigment dissolves completely, obtain first group of mixture, again by the water of other 70%18 ℃ and white sugar, salt, dusty yeast mixes, be stirred to white sugar, salt, yeast dissolves completely, obtain second group of mixture, then first group of mixture and second group of mixture are all joined in mixer, stir 3 minutes, in mixer, add lard again, stir and within 3 minutes, obtain dough, take out standby,
(4) and supplementary face: each raw material of getting supplementary face, first by Strong flour, Self-raising flour and baking powder add in mixer and stir, the water of getting 30%18 ℃ mixes with caramel colorant, being stirred to caramel colorant dissolves completely, obtain first group of mixture, again by the water of other 70%18 ℃ and white sugar, salt, dusty yeast mixes, be stirred to white sugar, salt, yeast dissolves completely, obtain second group of mixture, then first group of mixture and second group of mixture are all joined in mixer, stir 3 minutes, in mixer, add lard again, stir and within 3 minutes, obtain dough, take out standby,
(5) moulding: be first that the dough that step (3) obtains is made some musculus cutaneus by main surface, each musculus cutaneus adds appropriate filling and makes steamed stuffed bun, by supplementary face, be that the dough that step (4) obtains is made some difform little doughs again, little dough is bonded on steamed stuffed bun and forms the purple potato bag with shape, and each purple potato bag is made by following weight ratio:
Main surface: 48g; Filling: 30g; Supplementary face 2g;
(6) face of waking up: the purple potato bag that step (5) is obtained is placed on the indoor awake face 40 minutes of 31 ℃;
(7) cook: the steamer of the purple potato bag after the face of waking up being put into 90～100 ℃ steamed after 15 minutes, took out;
(8) cooling: the purple potato bag after cooking is naturally cooling, make purple potato bag surface temperature reach 15 ℃;
(9) quick-frozen: cooled purple potato bag is put into-35 ℃ of following refrigerating chamber quick-frozens 40 minutes;
(10) pack is preserved: the purple potato packaging bag after quick-frozen, vacuum seal, preserves at-18 ℃.
Priority Applications (1)
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| CN201310441101.8A CN103504198A (en) | 2013-09-25 | 2013-09-25 | Purple sweet potato bun and preparation method thereof |
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| CN201310441101.8A CN103504198A (en) | 2013-09-25 | 2013-09-25 | Purple sweet potato bun and preparation method thereof |
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| CN103504198A true CN103504198A (en) | 2014-01-15 |
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| CN201310441101.8A Pending CN103504198A (en) | 2013-09-25 | 2013-09-25 | Purple sweet potato bun and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105211163A (en) * | 2015-10-24 | 2016-01-06 | 无锡商业职业技术学院 | A kind of preparation method of purple mashed potatoes fillings health care bread |
| CN105309850A (en) * | 2014-08-02 | 2016-02-10 | 徐长春 | Formula of dietetic steamed stuffed bun for treating male premature ejaculation |
| CN106036857A (en) * | 2016-06-15 | 2016-10-26 | 岭南师范学院 | Steamed stuffed bun with purple sweet potatoes and squids and method for preparing steamed stuffed bun |
| CN106616072A (en) * | 2015-08-19 | 2017-05-10 | 北京庆丰万兴食品科技研发中心 | Fresh quick-frozen steamed bun dough, preparation method and steamed bun preparation method |
| CN108991079A (en) * | 2018-10-23 | 2018-12-14 | 戴向弟 | A kind of manufacture craft of more taste tearing bread |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105309850A (en) * | 2014-08-02 | 2016-02-10 | 徐长春 | Formula of dietetic steamed stuffed bun for treating male premature ejaculation |
| CN106616072A (en) * | 2015-08-19 | 2017-05-10 | 北京庆丰万兴食品科技研发中心 | Fresh quick-frozen steamed bun dough, preparation method and steamed bun preparation method |
| CN105211163A (en) * | 2015-10-24 | 2016-01-06 | 无锡商业职业技术学院 | A kind of preparation method of purple mashed potatoes fillings health care bread |
| CN106036857A (en) * | 2016-06-15 | 2016-10-26 | 岭南师范学院 | Steamed stuffed bun with purple sweet potatoes and squids and method for preparing steamed stuffed bun |
| CN108991079A (en) * | 2018-10-23 | 2018-12-14 | 戴向弟 | A kind of manufacture craft of more taste tearing bread |
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Application publication date: 20140115 |