CN106234990A - A kind of carrot steamed bun - Google Patents
A kind of carrot steamed bun Download PDFInfo
- Publication number
- CN106234990A CN106234990A CN201610791157.XA CN201610791157A CN106234990A CN 106234990 A CN106234990 A CN 106234990A CN 201610791157 A CN201610791157 A CN 201610791157A CN 106234990 A CN106234990 A CN 106234990A
- Authority
- CN
- China
- Prior art keywords
- parts
- steamed bun
- flour
- mel
- clear water
- 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
- 244000000626 Daucus carota Species 0.000 title claims abstract description 19
- 235000002767 Daucus carota Nutrition 0.000 title claims abstract description 19
- 241000628997 Flos Species 0.000 claims abstract description 26
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000000706 filtrate Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- 101100129915 Escherichia coli (strain K12) melB gene Proteins 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 2
- 230000004151 fermentation Effects 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 6
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 206010020772 Hypertension Diseases 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 201000005577 familial hyperlipidemia Diseases 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 231100000614 poison Toxicity 0.000 abstract description 2
- 239000003440 toxic substance Substances 0.000 abstract description 2
- 235000008429 bread Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000014590 basal diet Nutrition 0.000 description 1
- 125000000837 carbohydrate group Chemical group 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
Classifications
-
- 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
- Confectionery (AREA)
Abstract
The invention discloses a kind of carrot steamed bun, relate to food technology field.It is prepared from by following raw material: Radix Dauci Sativae juice 50 100 parts, 200 400 parts of flour, Fructus Lycii 24 parts, Flos Lonicerae 13 parts, Flos Chrysanthemi 35 parts, Rhizoma Phragmitis 13 parts, Mel 35 parts, yeast powder 24 parts, 50 100 parts of clear water.The carrot steamed bun of the present invention is nutritious, comfortable taste, and profile color takes on a red color, and allows people's appetite increase, and also has liver heat removing and eyesight improving, heat-clearing and toxic substances removing, hypertension and hyperlipemia, effect of building up resistance.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of carrot steamed bun.
Background technology
Steamed bread is traditional wheaten food of China, and flour is added water, sugar etc. is mixed well, and the food cooked after fermentation, outside finished product
Shape is hemispherical or strip.Delicious taste is soft, nutritious, is one of requisite staple food on dining table.Main nutrients
It is carbohydrate, is people's basal diet of supplementing energy.But along with the raising of people's living standard, the need to food nutrition
Asking and also promoting, common steamed bread nutrition is the most single, can not meet the demand of people.
Summary of the invention
For above-mentioned, it is desirable to provide a kind of carrot steamed bun.
The present invention adopts the technical scheme that:
A kind of carrot steamed bun, is prepared from by following raw material: Radix Dauci Sativae juice 50-100 part, flour 200-400 part,
Fructus Lycii 2-4 part, Flos Lonicerae 1-3 part, Flos Chrysanthemi 3-5 part, Rhizoma Phragmitis 1-3 part, Mel 3-5 part, yeast powder 2-4 part, clear water 50-100
Part.
Preferably, described carrot steamed bun, following raw material it is prepared from: Radix Dauci Sativae juice 75 parts, flour 300
Part, Fructus Lycii 3 parts, Flos Lonicerae 2 parts, Flos Chrysanthemi 4 parts, Rhizoma Phragmitis 2 parts, Mel 4 parts, yeast powder 3 parts, 75 parts of clear water.
The preparation method of above-mentioned carrot steamed bun, comprises the following steps:
(1) take in Fructus Lycii, Flos Lonicerae, Flos Chrysanthemi, Rhizoma Phragmitis addition clear water and heat, filter, obtain filtrate；
(2) filtrate of step (1) is mixed with Radix Dauci Sativae juice, Mel, stirs, add yeast powder, stand 10 minutes,
Obtain mixed liquor；
(3) mixed liquor of step (2) is added in flour, stir in after cotton-shaped, rub into dough, place warm place and send out
Ferment；
(4) dough aerofluxus step (3) fermented, rubbing round is divided into some parts, 20 minutes, awake face, puts into steamer, big fire
Steaming and decocting 15-20 minute, closes fiery vexed 3-5 minute, takes out.
The invention have the advantage that the carrot steamed bun of the present invention is nutritious, comfortable taste, profile color takes on a red color, and allows people
Appetite increases, and also has liver heat removing and eyesight improving, heat-clearing and toxic substances removing, hypertension and hyperlipemia, effect of building up resistance.
Detailed description of the invention
Below embodiments of the invention are described in detail, so that advantages and features of the invention can be easier to by ability
Field technique personnel understand, thus protection scope of the present invention is made apparent clear and definite defining.
Embodiment 1
A kind of carrot steamed bun, is prepared from by following raw material: Radix Dauci Sativae juice 50 parts, 200 parts of flour, Fructus Lycii 2
Part, Flos Lonicerae 1 part, Flos Chrysanthemi 3 parts, Rhizoma Phragmitis 1 part, Mel 3 parts, yeast powder 2 parts, 50 parts of clear water.
The preparation method of above-mentioned carrot steamed bun, comprises the following steps:
(1) take in Fructus Lycii, Flos Lonicerae, Flos Chrysanthemi, Rhizoma Phragmitis addition clear water and heat, filter, obtain filtrate；
(2) filtrate of step (1) is mixed with Radix Dauci Sativae juice, Mel, stirs, add yeast powder, stand 10 minutes,
Obtain mixed liquor；
(3) mixed liquor of step (2) is added in flour, stir in after cotton-shaped, rub into dough, place warm place and send out
Ferment；
(4) dough aerofluxus step (3) fermented, rubbing round is divided into some parts, 20 minutes, awake face, puts into steamer, big fire
Steaming and decocting 15-20 minute, closes fiery vexed 3-5 minute, takes out.
Embodiment 2
A kind of carrot steamed bun, is prepared from by following raw material: Radix Dauci Sativae juice 75 parts, 300 parts of flour, Fructus Lycii 3
Part, Flos Lonicerae 2 parts, Flos Chrysanthemi 4 parts, Rhizoma Phragmitis 2 parts, Mel 4 parts, yeast powder 3 parts, 75 parts of clear water.
The preparation method of above-mentioned carrot steamed bun, comprises the following steps:
(1) take in Fructus Lycii, Flos Lonicerae, Flos Chrysanthemi, Rhizoma Phragmitis addition clear water and heat, filter, obtain filtrate；
(2) filtrate of step (1) is mixed with Radix Dauci Sativae juice, Mel, stirs, add yeast powder, stand 10 minutes,
Obtain mixed liquor；
(3) mixed liquor of step (2) is added in flour, stir in after cotton-shaped, rub into dough, place warm place and send out
Ferment；
(4) dough aerofluxus step (3) fermented, rubbing round is divided into some parts, 20 minutes, awake face, puts into steamer, big fire
Steaming and decocting 15-20 minute, closes fiery vexed 3-5 minute, takes out.
Embodiment 3
A kind of carrot steamed bun, is prepared from by following raw material: Radix Dauci Sativae juice 100 parts, 400 parts of flour, Fructus Lycii 4
Part, Flos Lonicerae 3 parts, Flos Chrysanthemi 5 parts, Rhizoma Phragmitis 3 parts, Mel 5 parts, yeast powder 4 parts, 100 parts of clear water.
The preparation method of above-mentioned carrot steamed bun, comprises the following steps:
(1) take in Fructus Lycii, Flos Lonicerae, Flos Chrysanthemi, Rhizoma Phragmitis addition clear water and heat, filter, obtain filtrate；
(2) filtrate of step (1) is mixed with Radix Dauci Sativae juice, Mel, stirs, add yeast powder, stand 10 minutes,
Obtain mixed liquor；
(3) mixed liquor of step (2) is added in flour, stir in after cotton-shaped, rub into dough, place warm place and send out
Ferment；
(4) dough aerofluxus step (3) fermented, rubbing round is divided into some parts, 20 minutes, awake face, puts into steamer, big fire
Steaming and decocting 15-20 minute, closes fiery vexed 3-5 minute, takes out.
Claims (3)
1. a carrot steamed bun, it is characterised in that be prepared from by following raw material: Radix Dauci Sativae juice 50-100 part, flour
200-400 part, Fructus Lycii 2-4 part, Flos Lonicerae 1-3 part, Flos Chrysanthemi 3-5 part, Rhizoma Phragmitis 1-3 part, Mel 3-5 part, yeast powder 2-4 part,
Clear water 50-100 part.
Carrot steamed bun the most according to claim 1, it is characterised in that be prepared from by following raw material: Radix Dauci Sativae juice
75 parts, 300 parts of flour, Fructus Lycii 3 parts, Flos Lonicerae 2 parts, Flos Chrysanthemi 4 parts, Rhizoma Phragmitis 2 parts, Mel 4 parts, yeast powder 3 parts, clear water 75
Part.
The preparation method of carrot steamed bun the most according to claim 1 and 2, it is characterised in that comprise the following steps:
(1) take in Fructus Lycii, Flos Lonicerae, Flos Chrysanthemi, Rhizoma Phragmitis addition clear water and heat, filter, obtain filtrate；
(2) filtrate of step (1) is mixed with Radix Dauci Sativae juice, Mel, stir, add yeast powder, stand 10 minutes, obtain mixed
Close liquid；
(3) mixed liquor of step (2) is added in flour, stir in after cotton-shaped, rub into dough, place the fermentation of warm place；
(4) dough aerofluxus step (3) fermented, rubbing round is divided into some parts, 20 minutes, awake face, puts into steamer, big fire steaming and decocting
15-20 minute, close fiery vexed 3-5 minute, take out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610791157.XA CN106234990A (en) | 2016-08-31 | 2016-08-31 | A kind of carrot steamed bun |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610791157.XA CN106234990A (en) | 2016-08-31 | 2016-08-31 | A kind of carrot steamed bun |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106234990A true CN106234990A (en) | 2016-12-21 |
Family
ID=58080209
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610791157.XA Pending CN106234990A (en) | 2016-08-31 | 2016-08-31 | A kind of carrot steamed bun |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106234990A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461591A (en) * | 2010-11-16 | 2012-05-23 | 天津农学院 | Carrot steamed buns and making method thereof |
| CN103222581A (en) * | 2013-03-30 | 2013-07-31 | 安徽金禾粮油集团有限公司 | Bean dreg carrot steamed bun and preparation method thereof |
| CN103392758A (en) * | 2013-06-30 | 2013-11-20 | 安徽省凤宝粮油食品（集团）有限公司 | Flour for steamed buns for hypertension patients and preparing method thereof |
| CN103932034A (en) * | 2014-04-29 | 2014-07-23 | 梅会芳 | Herbal fruit and vegetable coarse cereal pastry and juice |
| CN105942171A (en) * | 2016-03-28 | 2016-09-21 | 白翠虎 | Curative mantou and manufacturing method thereof |
-
2016
- 2016-08-31 CN CN201610791157.XA patent/CN106234990A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461591A (en) * | 2010-11-16 | 2012-05-23 | 天津农学院 | Carrot steamed buns and making method thereof |
| CN103222581A (en) * | 2013-03-30 | 2013-07-31 | 安徽金禾粮油集团有限公司 | Bean dreg carrot steamed bun and preparation method thereof |
| CN103392758A (en) * | 2013-06-30 | 2013-11-20 | 安徽省凤宝粮油食品（集团）有限公司 | Flour for steamed buns for hypertension patients and preparing method thereof |
| CN103932034A (en) * | 2014-04-29 | 2014-07-23 | 梅会芳 | Herbal fruit and vegetable coarse cereal pastry and juice |
| CN105942171A (en) * | 2016-03-28 | 2016-09-21 | 白翠虎 | Curative mantou and manufacturing method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161221 |
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| WD01 | Invention patent application deemed withdrawn after publication |