CN106174508A - A kind of steamed stuffed bun stuffing and manufacture method - Google Patents
A kind of steamed stuffed bun stuffing and manufacture method Download PDFInfo
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- CN106174508A CN106174508A CN201610579508.0A CN201610579508A CN106174508A CN 106174508 A CN106174508 A CN 106174508A CN 201610579508 A CN201610579508 A CN 201610579508A CN 106174508 A CN106174508 A CN 106174508A
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- steamed stuffed
- stuffed bun
- bun stuffing
- stuffing
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Abstract
The present invention relates to a kind of steamed stuffed bun stuffing, the parts by weight of steamed stuffed bun stuffing constitutive material are: live chickens skin 450 500, Oleum Arachidis hypogaeae semen 450 500, animal oil 450 500, lean meat 450 500, broad bean paste 200 250, the dregs of fat 200 250, salt 6 10, Pericarpium Zanthoxyli Fructus Anisi Stellati 48, yeast 57, sugar 57, Os Gallus domesticus is appropriate, water is appropriate.The manufacture method of steamed stuffed bun stuffing comprises the following steps: step one is the compound method of chicken juice (soup), and step 2 is the compound method of flavoring oil, and step 3 is the manufacture method of steamed stuffed bun stuffing.Steamed stuffed bun stuffing raw material of the present invention is easy to get, and method is easy, and has ensured safe diet.
Description
Technical field
The present invention relates to a kind of food formula, be specifically related to a kind of steamed stuffed bun stuffing, and provide its manufacture method.
Background technology
Steamed bun is a kind of ancient Han nationality's wheaten food, passes on from one to another by the period of Three Kingdoms Zhuge Liang invention (away from modern more than 1800 year).Steamed bun
The use of this title then starts from the Song dynasty, mentions in " the swallow wing vermachen scheme record ": " core ancestor birthday grants minister steamed bun." note day after steamed bun:
" i.e. steamed bread another name ".Have filling person, the steamed bun of Beiren's meaning of steamed bread.
The overall nutrition composition collocation of steamed bun rationally, the various battalion such as protein required for people every day, vitamin, saccharide
Form point complete.Steamed bun is usually made with flour fermentation, and size is different according to the size of the filling heart.The conventional filling heart is
Carnis Sus domestica, Carnis caprae seu ovis, beef, bean noodles, Lentinus Edodes, bean paste, Herba Apii graveolentis, Folium Allii tuberosi, bean curd, Auricularia etc..Carnis Sus domestica in steamed stuffed bun stuffing or Carnis Gallus domesticus, sheep
Meat, seafood etc. are rich in high-quality protein, and green vegetable are rich in various nutrients, and flour contains starch, cellulose, sugar etc., so often eating bag
Son is conducive to supplementing the various nutrition of needed by human body, meets the optimality criterion of modern's health diet.
Wanting to make good to eat steamed bun, steamed bun skin making is the most important, but the stuffing material more most important thing, so good steamed stuffed bun stuffing formula is
Crucial.
Summary of the invention
In order to overcome the deficiencies in the prior art, it is proposed that a kind of steamed stuffed bun stuffing, and provide its manufacture method.
Technical scheme is as follows: a kind of steamed stuffed bun stuffing, it is characterised in that the parts by weight of its constitutive material are: raw
Corium Gallus domesticus 450-500, Oleum Arachidis hypogaeae semen 450-500, animal oil 450-500, lean meat 450-500, broad bean paste 200-250, dregs of fat 200-
250, salt 6-10, Pericarpium Zanthoxyli Fructus Anisi Stellati 4-8, yeast 5-7, sugar 5-7, Os Gallus domesticus is appropriate, water is appropriate.
Further, the manufacture method of described steamed stuffed bun stuffing comprises the following steps:
Step one: the compound method of chicken juice (soup), puts into Pericarpium Zanthoxyli Fructus Anisi Stellati and fries perfume, then in the live chickens skin after blanching drains
Put into Os Gallus domesticus and appropriate unboiled water and boil half an hour i.e. chicken juice, finally put into a small amount of salt sugar, mix and blend chicken juice (soup) is inner.
Step 2: the compound method of flavoring oil, mixes with Oleum Arachidis hypogaeae semen, animal oil after being pulverized by the dregs of fat and boils, 8-10 minute
After put into broad bean paste and continue to boil 4-6 minute.
Step 3: the manufacture method of steamed stuffed bun stuffing, is sequentially added into yeast, salt and Pericarpium Zanthoxyli Fructus Anisi Stellati, mix and blend in lean meat
4-6 minute, the chicken juice (soup) modulated in step one is put in meat stuffing be sufficiently stirred for afterwards, add after 8-15 minute to be mixed
The flavoring oil prepared in step 2, mix and blend.
Further, the salt sugar consumption in described steamed stuffed bun stuffing can increase with flavor profile in right amount according to concrete physical condition
Subtract.
Further, described steamed stuffed bun stuffing can add vegetable mixing.
Further, described steamed stuffed bun stuffing is applicable to all wheaten food foods with stuffing material.
Beneficial effects of the present invention: steamed stuffed bun stuffing formula of the present invention is unique, changes the conversion between meat and the meat stuffing of output
Ratio, it is to avoid the problem that meat stuffing meat is with mouthfeel the most bad.Various dispensings in the present invention are respectively provided with following effect.Corium Gallus domesticus has
Well beauty functions, containing substantial amounts of collagen protein, can make skin smooth, wrinkle removal effect is also that other food materials cannot be than.
And Corium Gallus domesticus has abundant nutritive value to be several times of milk, so more health-nutrition.
The special fragrance that the chicken soup DAGU soup boiled in the present invention produces.There is the soup synthetic filling of ability, pin nutrition.Raw
Squeeze into decoction in meat stuffing not outbound flow, formation i.e. thickness the most flexible one-tenth pasty state, easily wrap.Ordinary student meat stuffing is put and is gone out blood and slime for a moment,
Loss nutrition, cold cuts filling unites succulence, and the original meat stuffing volume of ratio increases 1 times, accomplishes that the thin filling of real skin is big.Salt plays chewiness and makees
With, yeast serve lock soup, protect soup, fresh-keeping, protect tender effect.
The flavoring oil that in the present invention, meat stuffing uses is to mix to boil with Oleum Arachidis hypogaeae semen, animal oil after the dregs of fat are pulverized to form, and changes
Single oil before, makes full use of the feature in various edible oil and fat.First, Oleum Arachidis hypogaeae semen zinc content is salad oil, Semen setariae
Oil, Oleum Brassicae campestris, the manyfold of Oleum Glycines, and containing aging ingredient, have the effect delaying brain function old and feeble.And Oleum Arachidis hypogaeae semen also has
Spleen invigorating lung moistening, solves food stagnation, drives effect of dirty worm, have multiple benefit to human body.Secondly, the oils and fats of animal oil and general plant oil phase
Ratio, has irreplaceable peat-reek, can promote the appetite of people, especially and time Radix Raphani, vermicelli and bean product match, permissible
Obtain with the unapproachable delicious food of other flavoring agent, containing multiple fatty acid in animal oil, satisfied fatty acid and unsaturated fatty acid
Content suitable, there is certain nutrition.And make stuffing material fragrant especially and oiliness with coordinating of a small amount of dregs of fat, open the taste of taster
Flower bud.
Different from common condiments, the present invention adds broad bean paste in manufacturing process, takes and has replaced normally used soy sauce.
The main component of broad bean paste has protein, fat, vitamin, calcium, phosphorus, ferrum etc., and these are all that the indispensable nutrition of human body becomes
Point, not only increase paste flavor taste during culinary art and can increase again the nutritive value of vegetable, and protein generates under the effect of microorganism
Aminoacid, can make vegetable present more delicious flavour, has appetizing to help effect of food.Also rich in linoleic acid in broad bean paste, sub-
Numb acid, supplements necessary fatty acid to human body and reduction cholesterol is the most helpful, thus reduce the probability suffering from cardiovascular disease.Semen Sojae Preparatum
Fat in beans, rich in unsaturated fatty acid and soybean phospholipid, has and keeps blood vessel elasticity, brain-strengthening and the work preventing fatty liver from being formed
With.
Steamed stuffed bun stuffing of the present invention is not put into food additive and spice in manufacturing process so that it is former that product remains natural juice
Taste, is suitable for promoting.
Detailed description of the invention
Technical scheme in the embodiment of the present invention will be clearly and completely described below.
A kind of steamed stuffed bun stuffing, the parts by weight of its constitutive material are: live chickens skin 450, Oleum Arachidis hypogaeae semen 450, animal oil 450, very lean
Meat 450, broad bean paste 200, the dregs of fat 200, salt 6, Pericarpium Zanthoxyli Fructus Anisi Stellati 4, yeast 5, sugar 5, Os Gallus domesticus is appropriate, water is appropriate.
The manufacture method of steamed stuffed bun stuffing comprises the following steps:
Step one: the compound method of chicken juice (soup).Live chickens skin after blanching drains 500 parts is put into Pericarpium Zanthoxyli Fructus Anisi Stellati fry
Perfume (or spice), is then placed in Os Gallus domesticus and appropriate unboiled water and boils half an hour i.e. chicken juice, finally puts into 5 portions of sugar of 2 portions of salt chicken juice (soup) is inner, mixed
Close stirring.
Step 2: the compound method of flavoring oil.Mix with 500 portions of Oleum Arachidis hypogaeae semen, 500 parts of animal oil after 200 parts of dregs of fat are pulverized
Conjunction boils, and puts into broad bean paste and continue to boil 5 minutes after 10 minutes.
Step 3: the manufacture method of steamed stuffed bun stuffing.5 parts of yeast, salt 5 parts, Pericarpium Zanthoxyli Fructus Anisi Stellati it is sequentially added in lean meat 500 parts
3 parts, mix and blend 5 minutes, chicken juice (soup) the 300-400 part modulated in step one is put in meat stuffing be sufficiently stirred for afterwards,
Form pasty state.The flavoring oil prepared in step 2, mix and blend is added after 10 minutes to be mixed.
Material mixture ratio in the present invention is applicable to most people, and certainly, the salt sugar consumption in steamed stuffed bun stuffing can be according to concrete body
Body situation increases and decreases in right amount with flavor profile, does not the most change overall genuine feature.
Steamed stuffed bun stuffing in the present invention can add vegetable mixing so that arrange in pairs or groups abundanter.And the bag in the present invention
Sub-filling uses when being not limited only to make steamed bun, and this stuffing material and preparation technology are applicable to all wheaten food foods with stuffing material.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described.The technology of the industry
Personnel, it should be appreciated that the present invention is not restricted to the described embodiments, simply illustrating this described in above-described embodiment and description
The most preferred embodiment of invention, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications,
These changes and improvements both fall within scope of the claimed invention.
Claims (5)
1. a steamed stuffed bun stuffing, it is characterised in that the parts by weight of its constitutive material are: live chickens skin 450-500, Oleum Arachidis hypogaeae semen 450-
500, animal oil 450-500, lean meat 450-500, broad bean paste 200-250, dregs of fat 200-250, salt 6-10, Pericarpium Zanthoxyli Fructus Anisi Stellati 4-8,
Yeast 5-7, sugar 5-7, Os Gallus domesticus is appropriate, water is appropriate.
A kind of steamed stuffed bun stuffing the most according to claim 1, it is characterised in that the manufacture method of described steamed stuffed bun stuffing includes following step
Rapid:
Step one: the compound method of chicken juice (soup), puts into Pericarpium Zanthoxyli Fructus Anisi Stellati and fries perfume, be then placed in the live chickens skin after blanching drains
Os Gallus domesticus and appropriate unboiled water boil half an hour i.e. chicken juice, finally put into a small amount of salt sugar, mix and blend chicken juice (soup) is inner；
Step 2: the compound method of flavoring oil, mixes with Oleum Arachidis hypogaeae semen, animal oil after being pulverized by the dregs of fat and boils, put after 8-10 minute
Enter broad bean paste and continue to boil 4-6 minute；
Step 3: the manufacture method of steamed stuffed bun stuffing, is sequentially added into yeast, salt and Pericarpium Zanthoxyli Fructus Anisi Stellati in lean meat, and mix and blend 4-6 divides
Clock, puts into the chicken juice (soup) modulated in step one in meat stuffing afterwards and is sufficiently stirred for, and adds step after 8-15 minute to be mixed
The flavoring oil prepared in two, mix and blend.
A kind of steamed stuffed bun stuffing the most according to claim 1, it is characterised in that the salt sugar consumption in described steamed stuffed bun stuffing can be according to tool
Body physical condition increases and decreases in right amount with flavor profile.
A kind of steamed stuffed bun stuffing the most according to claim 1, it is characterised in that vegetable mixing can be added in described steamed stuffed bun stuffing.
A kind of steamed stuffed bun stuffing the most according to claim 1, it is characterised in that described steamed stuffed bun stuffing is applicable to all with stuffing material
Wheaten food food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610579508.0A CN106174508A (en) | 2016-07-22 | 2016-07-22 | A kind of steamed stuffed bun stuffing and manufacture method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610579508.0A CN106174508A (en) | 2016-07-22 | 2016-07-22 | A kind of steamed stuffed bun stuffing and manufacture method |
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| Publication Number | Publication Date |
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| CN106174508A true CN106174508A (en) | 2016-12-07 |
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| CN201610579508.0A Pending CN106174508A (en) | 2016-07-22 | 2016-07-22 | A kind of steamed stuffed bun stuffing and manufacture method |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1193488A (en) * | 1997-03-18 | 1998-09-23 | 索荣斌 | Preparation of mandarin style dumplings |
| CN1413520A (en) * | 2002-09-20 | 2003-04-30 | 滕魁 | Local flavour dumpling and its making method |
| CN1443484A (en) * | 2003-04-19 | 2003-09-24 | 韩俊妍 | Steamed bun with aqueous stuffing and its preparation method |
| CN104026185A (en) * | 2014-05-30 | 2014-09-10 | 陕西东东包餐饮食品有限公司 | Production process of pan-fried dumplings |
| CN104068296A (en) * | 2014-06-12 | 2014-10-01 | 郝天好 | Preparation method of soup dumplings |
| CN104106755A (en) * | 2014-06-21 | 2014-10-22 | 许炜 | Chicken sauce seaweed bean curd stuffed steamed bun |
-
2016
- 2016-07-22 CN CN201610579508.0A patent/CN106174508A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1193488A (en) * | 1997-03-18 | 1998-09-23 | 索荣斌 | Preparation of mandarin style dumplings |
| CN1413520A (en) * | 2002-09-20 | 2003-04-30 | 滕魁 | Local flavour dumpling and its making method |
| CN1443484A (en) * | 2003-04-19 | 2003-09-24 | 韩俊妍 | Steamed bun with aqueous stuffing and its preparation method |
| CN104026185A (en) * | 2014-05-30 | 2014-09-10 | 陕西东东包餐饮食品有限公司 | Production process of pan-fried dumplings |
| CN104068296A (en) * | 2014-06-12 | 2014-10-01 | 郝天好 | Preparation method of soup dumplings |
| CN104106755A (en) * | 2014-06-21 | 2014-10-22 | 许炜 | Chicken sauce seaweed bean curd stuffed steamed bun |
Non-Patent Citations (3)
| Title |
|---|
| "家庭面点――美味包子 ", 《农村实用科技信息》 * |
| 张龙德: "《巧手调味拌馅妙招》", 31 May 2010, 辽宁科学技术出版社 * |
| 秋叶_1W2Z: "肉包子", 《HTTPS://WWW.XIACHUFANG.COM/RECIPE/100510662/》 * |
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Application publication date: 20161207 |
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