CN103598504A - 一种馒头的制作方法 - Google Patents
一种馒头的制作方法 Download PDFInfo
- Publication number
- CN103598504A CN103598504A CN201310617906.3A CN201310617906A CN103598504A CN 103598504 A CN103598504 A CN 103598504A CN 201310617906 A CN201310617906 A CN 201310617906A CN 103598504 A CN103598504 A CN 103598504A
- Authority
- CN
- China
- Prior art keywords
- gram
- flour
- grams
- shelled melon
- glutinous rice
- 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
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- 235000013312 flour Nutrition 0.000 claims abstract description 29
- 239000000843 powder Substances 0.000 claims abstract description 21
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 19
- 241000353135 Psenopsis anomala Species 0.000 claims abstract description 19
- 235000020234 walnut Nutrition 0.000 claims abstract description 19
- 244000026811 Brassica nipposinica Species 0.000 claims abstract description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 12
- 235000009566 rice Nutrition 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 244000099147 Ananas comosus Species 0.000 claims abstract description 6
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 6
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- 238000002360 preparation method Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- 240000007049 Juglans regia Species 0.000 claims 3
- 241000758789 Juglans Species 0.000 abstract description 16
- 235000019640 taste Nutrition 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 3
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 8
- 235000006694 eating habits Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Confectionery (AREA)
Abstract
一种馒头的制作方法，包括下列步骤：取面粉300-504克、糯米粉30-57克、新鲜菠萝肉100-125克，瓜子仁10-23克、核桃仁8-12克和雪菜汁10-20克。面粉300-504克和糯米粉30-57克混合均匀，加雪菜汁10-20克和水20-30克均匀成粉团，调好的粉团放置5-15分钟。瓜子仁10-23克和核桃仁8-12克放入5成热的油内过油1-5分钟取出晾凉后切碎。粉团放在瓜子仁10-23克和核桃仁8-12克的粉末内内滚动，然后放在蒸锅内蒸熟。本方法制成的馒头，口味甜味，适合江南地区的人们的口味，并且营养丰富，很有特点。
Description
技术领域
本发明属于食品领域，特别涉及一种馒头的制作方法。
背景技术
馒头是一种中国传统食品，把面粉加水、糖等调匀，发酵后蒸熟而成的食品，成品外形为半球形或长条。
但是中国幅员辽阔，民族众多，口味不同，但是现有的馒头做法比较单一，因此需要多种口味和做法的馒头，来满足不同地区人民的饮食习惯。
发明内容
本发明的目的是提供一种馒头的制作方法，本方法制作的馒头口味较甜，适合江南一带人们的饮食习惯。
采用的技术方案是：
一种馒头的制作方法，包括下列步骤：
第一步、取面粉300-504克、糯米粉30-57克、新鲜菠萝肉100-125克，瓜子仁10-23克、核桃仁8-12克 和雪菜汁10-20克。
第二步、面粉300-504克和糯米粉30-57克混合均匀，加雪菜汁10-20克和水20-30克均匀成粉团，调好的粉团放置5-15分钟。
第三步、瓜子仁10-23克和核桃仁8-12克放入5成热的油内过油1-5分钟取出晾凉后切碎。
粉团放在瓜子仁10-23克和核桃仁8-12克的粉末内内滚动，然后放在蒸锅内蒸熟。
其优点在于：
本方法制成的馒头，口味甜味，适合江南地区的人们的口味，并且营养丰富，很有特点。
具体实施方式
实施例1
一种馒头的制作方法，包括下列步骤：
第一步、取面粉300克、糯米粉30克、新鲜菠萝肉100克，瓜子仁10克、核桃仁82克和雪菜汁10克。
第二步、面粉300克和糯米粉30克混合均匀，加雪菜汁10克和水20克均匀成粉团，调好的粉团放置5分钟。
第三步、瓜子仁10克和核桃仁8克放入5成热的油内过油1-5分钟取出晾凉后切碎。
粉团放在瓜子仁10-克和核桃仁8克的粉末内内滚动，然后放在蒸锅内蒸熟。
实施例2
一种馒头的制作方法，包括下列步骤：
第一步、取面粉504克、糯米粉57克、新鲜菠萝肉125克，瓜子仁23克、核桃仁12克 和雪菜汁20克。
第二步、面粉504克和糯米粉57克混合均匀，加雪菜汁20克和水30克均匀成粉团，调好的粉团放置15分钟。
第三步、瓜子仁23克和核桃仁12克放入5成热的油内过油5分钟取出晾凉后切碎。
粉团放在瓜子仁23克和核桃仁12克的粉末内内滚动，然后放在蒸锅内蒸熟。
实施例3
一种馒头的制作方法，包括下列步骤：
第一步、取面粉304克、糯米粉37克、新鲜菠萝肉120克，瓜子仁14克、核桃仁7克和雪菜汁12克。
第二步、面粉3 4克和糯米粉37克混合均匀，加雪菜汁12克和水23克均匀成粉团，调好的粉团放置7分钟。
第三步、瓜子仁14克和核桃仁7克放入5成热的油内过油3分钟取出晾凉后切碎。
粉团放在瓜子仁14克和核桃仁7克的粉末内内滚动，然后放在蒸锅内蒸熟。
Claims (1)
1.一种馒头的制作方法，其特征在于：包括下列步骤：
第一步、取面粉300-504克、糯米粉30-57克、新鲜菠萝肉100-125克，瓜子仁10-23克、核桃仁8-12克 和雪菜汁10-20克；
第二步、面粉300-504克和糯米粉30-57克混合均匀，加雪菜汁10-20克和水20-30克均匀成粉团，调好的粉团放置5-15分钟；
第三步、瓜子仁10-23克和核桃仁8-12克放入5成热的油内过油1-5分钟取出晾凉后切碎；
粉团放在瓜子仁10-23克和核桃仁8-12克的粉末内内滚动，然后放在蒸锅内蒸熟。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310617906.3A CN103598504A (zh) | 2013-11-29 | 2013-11-29 | 一种馒头的制作方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310617906.3A CN103598504A (zh) | 2013-11-29 | 2013-11-29 | 一种馒头的制作方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103598504A true CN103598504A (zh) | 2014-02-26 |
Family
ID=50116818
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310617906.3A Pending CN103598504A (zh) | 2013-11-29 | 2013-11-29 | 一种馒头的制作方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103598504A (zh) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366249A (zh) * | 2014-10-30 | 2015-02-25 | 张鹏 | 一种高蛋白质馒头 |
| CN104381843A (zh) * | 2014-10-31 | 2015-03-04 | 张鹏 | 一种健脑益智的馒头 |
| CN104543739A (zh) * | 2015-01-28 | 2015-04-29 | 丽水学院 | 一种凤梨味馒头的制备方法 |
-
2013
- 2013-11-29 CN CN201310617906.3A patent/CN103598504A/zh active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366249A (zh) * | 2014-10-30 | 2015-02-25 | 张鹏 | 一种高蛋白质馒头 |
| CN104381843A (zh) * | 2014-10-31 | 2015-03-04 | 张鹏 | 一种健脑益智的馒头 |
| CN104543739A (zh) * | 2015-01-28 | 2015-04-29 | 丽水学院 | 一种凤梨味馒头的制备方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102461615A (zh) | 紫薯饼干及其制备方法 | |
| CN103380878B (zh) | 一种鸡枞菌面条及其加工方法 | |
| CN103283803A (zh) | 一种咸香曲奇饼干及其制作方法 | |
| CN103416655A (zh) | 一种含有中草药的红薯粉丝 | |
| CN103548960A (zh) | 一种葛仙米营养酥的制作方法 | |
| CN105249271A (zh) | 一种鹅肥肝中药保健丸子及其制备方法 | |
| CN102626202A (zh) | 全麦豆沙包制作方法 | |
| CN102415530A (zh) | 一种糯米营养粉的制备方法 | |
| CN107259348A (zh) | 一种水果蔬菜挂面及制备方法 | |
| CN102652551A (zh) | 一种面食馅料及其制备方法 | |
| CN103598504A (zh) | 一种馒头的制作方法 | |
| CN103947941A (zh) | 一种山竹杂粮面条及其加工方法 | |
| CN104068330A (zh) | 一种牡蛎海带面及其制作方法 | |
| KR20150092829A (ko) | 구기자 추출물을 첨가한 빵의 조성물 및 이를 이용한 기능성 샌드위치 제조방법 | |
| CN104012874A (zh) | 一种菜炒肉饭团的加工工艺 | |
| CN106213201A (zh) | 一种海鲜味锅巴的加工方法 | |
| KR20130060407A (ko) | 감자 국수의 제조방법 | |
| CN105145728A (zh) | 一种手抓饼配方及其制备方法 | |
| CN104365761A (zh) | 一种养胃保健饼干及其制备方法 | |
| CN104012629A (zh) | 一种水果味驴打滚加工工艺 | |
| CN103931707B (zh) | 一种香脆果仁饼干及其生产方法 | |
| CN104286644A (zh) | 一种人参鸡肉滋补粥及其制备方法 | |
| CN103704677A (zh) | 八宝酱及其制备方法 | |
| CN104000121A (zh) | 一种大米米粉及其制备方法 | |
| KR20130099340A (ko) | 한방 치킨 소스 및 그 제조방법 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140226 |