CN110679848A - Making method of day lily steamed bun - Google Patents
Making method of day lily steamed bun Download PDFInfo
- Publication number
- CN110679848A CN110679848A CN201911149109.0A CN201911149109A CN110679848A CN 110679848 A CN110679848 A CN 110679848A CN 201911149109 A CN201911149109 A CN 201911149109A CN 110679848 A CN110679848 A CN 110679848A
- Authority
- CN
- China
- Prior art keywords
- dough
- day lily
- kneading
- steamed
- daylily
- 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
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
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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)
- Biotechnology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a method for making daylily steamed bread, which specifically comprises the following steps: step 1, removing stems of freshly picked day lily, cleaning and draining; step 2, putting the dried daylily into a pot for steaming; step 3, putting the steamed daylily into a pulping machine to be pulped into daylily pulp for later use; step 4, diluting the yeast with water, and uniformly stirring to obtain a foaming liquid; step 5, sequentially adding flour and day lily serum into the foaming liquid, kneading into dough, and proofing; step 6, sprinkling pumpkin powder on the proofed dough, and then kneading and mixing the dough and the pumpkin powder uniformly; step 7, scattering corn flour in a kneading groove of the dough kneading machine and kneading; step 8, cutting the kneaded dough into raw steamed buns with the same shape by a knife; and 9, putting the raw steamed buns into a steamer to steam for 40-50 minutes to obtain the steamed buns. The invention mixes the day lily into the steamed bread, so that people can take the nutrition in the day lily every day.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a method for making daylily steamed bread.
Background
The daylily contains rich protein and vitamin C, however, the simple daylily is bitter and astringent to eat, and the daylily is matched with other diets to eat in order to facilitate the intake of the nutrition in the daylily; the steamed bread is one of the essential staple foods in families in northern China every day; if the daylily is made into steamed bread, the nutrition in the daylily can be taken every day, and the daylily is very convenient to eat.
Disclosure of Invention
The invention aims to provide a method for making yellow day lily steamed bread, which is used for adding yellow day lily into the steamed bread, so that people can take the nutrition in the yellow day lily every day.
The invention adopts the technical scheme that the making method of the day lily steamed bun specifically comprises the following steps:
step 1, removing stems of freshly picked day lily, cleaning and draining;
step 2, putting the dried daylily into a pot for steaming;
step 3, putting the steamed daylily into a pulping machine to be pulped into daylily pulp for later use;
step 4, diluting the yeast with water, and uniformly stirring to obtain a foaming liquid;
step 5, sequentially adding flour and day lily serum into the foaming liquid, kneading into dough, and proofing;
step 6, sprinkling pumpkin powder on the proofed dough, and then kneading and mixing the dough and the pumpkin powder uniformly; step 7, scattering corn flour in a kneading groove of the dough kneading machine, and kneading the dough back and forth for 30-40 minutes;
step 8, cutting the kneaded dough into raw steamed buns with the same shape by a knife;
and 9, putting the raw steamed buns into a steamer to steam, thereby obtaining the steamed buns.
The present invention is also characterized in that,
and (3) steaming the broccoli in the step 2 for 30-40 minutes in a pot.
In the step 5, the mass ratio of the foaming liquid to the flour to the day lily serous fluid is 1: 100-200: 500.
The dough proofing time in the step 5 is 2-4 hours; the proofing temperature is 35-45 ℃.
In the step 6, the mass ratio of the pumpkin powder to the dough is 20: 400-500.
The yellow flower steamed bun has the beneficial effects that the nutrition in the yellow flower is permeated into the steamed bun, so that people can take the nutrition in the yellow flower in every day diet; not only solves the problem of single nutrition structure of the steamed bread eaten singly, but also solves the problem of bitter taste of the daylily eaten singly.
Detailed Description
The present invention will be described in detail with reference to the following embodiments.
The invention relates to a method for making yellow day lily steamed bread, which specifically comprises the following steps:
step 1, removing stems of freshly picked day lily, cleaning and draining;
step 2, putting the dried daylily into a pot, steaming for 30-40 minutes, and steaming; the steaming time of the day lily is too short, which is not beneficial to stomach digestion of people, and if the steaming time is too long, the internal nutrition can be lost;
step 3, putting the steamed daylily into a pulping machine to be pulped into daylily pulp for later use;
step 4, diluting the yeast with water, and uniformly stirring to obtain a foaming liquid;
step 5, sequentially adding flour and day lily serum into the foaming liquid, kneading into dough, and proofing; the mass ratio of the foaming liquid to the flour to the day lily syrup is 1: 100-200: 500, and the fermentation time is 2-4 hours; the dough proofing temperature is 35-45 ℃.
Step 6, sprinkling pumpkin powder on the proofed dough, and then kneading and mixing the dough and the pumpkin powder uniformly; the mass ratio of the pumpkin powder to the dough is 20: 400-500;
step 7, scattering corn flour in a kneading groove of the dough kneading machine, and kneading the dough back and forth for 30-40 minutes;
step 8, cutting the kneaded dough into raw steamed buns with the same shape by a knife;
and 9, putting the raw steamed buns into a steamer to steam for 40-50 minutes to obtain the steamed buns.
Example 1
The invention relates to a method for making yellow day lily steamed bread, which specifically comprises the following steps:
step 1, removing stems of freshly picked day lily, cleaning and draining;
step 2, putting the dried daylily into a pot, steaming for 30 minutes, and steaming;
step 3, putting the steamed daylily into a pulping machine to be pulped into daylily pulp for later use;
step 4, diluting the yeast with water, and uniformly stirring to obtain a foaming liquid;
step 5, sequentially adding flour and day lily serum into the foaming liquid, kneading into dough, and proofing; the mass ratio of the foaming liquid to the flour to the day lily syrup is 1:100:500, and the fermentation time is 2 hours; the proofing temperature of the dough was 35 ℃.
Step 6, sprinkling pumpkin powder on the proofed dough, and then kneading and mixing the dough and the pumpkin powder uniformly; the mass ratio of the pumpkin powder to the dough is 20: 400;
step 7, scattering corn flour in a kneading groove of the dough kneading machine, and kneading the dough back and forth for 30 minutes;
step 8, cutting the kneaded dough into raw steamed buns with the same shape by a knife;
and 9, putting the raw steamed buns into a steamer to steam for 40 minutes to obtain the steamed buns.
Example 2
The invention relates to a method for making yellow day lily steamed bread, which specifically comprises the following steps:
step 1, removing stems of freshly picked day lily, cleaning and draining;
step 2, putting the dried daylily into a pot, steaming for 35 minutes, and steaming;
step 3, putting the steamed daylily into a pulping machine to be pulped into daylily pulp for later use;
step 4, diluting the yeast with water, and uniformly stirring to obtain a foaming liquid;
step 5, sequentially adding flour and day lily serum into the foaming liquid, kneading into dough, and proofing; the mass ratio of the foaming liquid to the flour to the day lily syrup is 1:150:500, and the fermentation time is 3 hours; the proofing temperature of the dough was 40 ℃.
Step 6, sprinkling pumpkin powder on the proofed dough, and then kneading and mixing the dough and the pumpkin powder uniformly; the mass ratio of the pumpkin powder to the dough is 20: 450;
step 7, scattering corn flour in a kneading groove of the dough kneading machine, and kneading the dough back and forth for 35 minutes;
step 8, cutting the kneaded dough into raw steamed buns with the same shape by a knife;
and 9, putting the raw steamed buns into a steamer to steam for 45 minutes to obtain the steamed buns.
Example 3
The invention relates to a method for making yellow day lily steamed bread, which specifically comprises the following steps:
step 1, removing stems of freshly picked day lily, cleaning and draining;
step 2, putting the dried daylily into a pot, steaming for 40 minutes, and steaming;
step 3, putting the steamed daylily into a pulping machine to be pulped into daylily pulp for later use;
step 4, diluting the yeast with water, and uniformly stirring to obtain a foaming liquid;
step 5, sequentially adding flour and day lily serum into the foaming liquid, kneading into dough, and proofing; the mass ratio of the foaming liquid to the flour to the day lily syrup is 1:200:500, and the fermentation time is 4 hours; the proofing temperature of the dough was 45 ℃.
Step 6, sprinkling pumpkin powder on the proofed dough, and then kneading and mixing the dough and the pumpkin powder uniformly; the mass ratio of the pumpkin powder to the dough is 20: 500;
step 7, scattering corn flour in a kneading groove of the dough kneading machine, and kneading the dough back and forth for 40 minutes;
step 8, cutting the kneaded dough into raw steamed buns with the same shape by a knife;
and 9, putting the raw steamed buns into a steamer to steam for 50 minutes to obtain the steamed buns.
Claims (5)
1. A method for making the yellow day lily steamed bun is characterized in that: the method specifically comprises the following steps:
step 1, removing stems of freshly picked day lily, cleaning and draining;
step 2, putting the dried daylily into a pot for steaming;
step 3, putting the steamed daylily into a pulping machine to be pulped into daylily pulp for later use;
step 4, diluting the yeast with water, and uniformly stirring to obtain a foaming liquid;
step 5, sequentially adding flour and day lily serum into the foaming liquid, kneading into dough, and proofing;
step 6, sprinkling pumpkin powder on the proofed dough, and then kneading and mixing the dough and the pumpkin powder uniformly; step 7, scattering corn flour in a kneading groove of the dough kneading machine, and kneading the dough back and forth for 30-40 minutes;
step 8, cutting the kneaded dough into raw steamed buns with the same shape by a knife;
and 9, putting the raw steamed buns into a steamer to steam, thereby obtaining the steamed buns.
2. The making method of the yellow day lily steamed bun as claimed in claim 1, wherein the making method comprises the following steps: and in the step 2, the broccoli is steamed in a pot for 30-40 minutes.
3. The making method of the yellow day lily steamed bun as claimed in claim 1, wherein the making method comprises the following steps: the mass ratio of the foaming liquid to the flour to the day lily syrup in the step 5 is 1: 100-200: 500.
4. The making method of the yellow day lily steamed bun as claimed in claim 1, wherein the making method comprises the following steps: the dough proofing time in the step 5 is 2-4 hours; the proofing temperature is 35-45 ℃.
5. The making method of the yellow day lily steamed bun as claimed in claim 1, wherein the making method comprises the following steps: the mass ratio of the pumpkin powder to the dough in the step 6 is 20: 400-500.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911149109.0A CN110679848A (en) | 2019-11-21 | 2019-11-21 | Making method of day lily steamed bun |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911149109.0A CN110679848A (en) | 2019-11-21 | 2019-11-21 | Making method of day lily steamed bun |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110679848A true CN110679848A (en) | 2020-01-14 |
Family
ID=69117229
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911149109.0A Pending CN110679848A (en) | 2019-11-21 | 2019-11-21 | Making method of day lily steamed bun |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110679848A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110638013A (en) * | 2019-11-11 | 2020-01-03 | 高航 | Pickling method of daylily pickles |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN105725062A (en) * | 2016-03-30 | 2016-07-06 | 甘肃乡草坊土特产品有限公司 | Angelica sinensis buckwheat steamed bun and making method thereof |
| CN105942198A (en) * | 2016-06-16 | 2016-09-21 | 重庆京黔农业开发有限公司 | Fresh-daylily-and-mushroom full-pulp anhydrous noodle |
| CN106261595A (en) * | 2016-08-09 | 2017-01-04 | 合肥市香口福工贸有限公司 | A kind of lentinus edodes health care steamed bread rich in dietary fiber and preparation method thereof |
| CN110810715A (en) * | 2019-11-11 | 2020-02-21 | 高航 | Making method of day lily noodles |
-
2019
- 2019-11-21 CN CN201911149109.0A patent/CN110679848A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN105725062A (en) * | 2016-03-30 | 2016-07-06 | 甘肃乡草坊土特产品有限公司 | Angelica sinensis buckwheat steamed bun and making method thereof |
| CN105942198A (en) * | 2016-06-16 | 2016-09-21 | 重庆京黔农业开发有限公司 | Fresh-daylily-and-mushroom full-pulp anhydrous noodle |
| CN106261595A (en) * | 2016-08-09 | 2017-01-04 | 合肥市香口福工贸有限公司 | A kind of lentinus edodes health care steamed bread rich in dietary fiber and preparation method thereof |
| CN110810715A (en) * | 2019-11-11 | 2020-02-21 | 高航 | Making method of day lily noodles |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110638013A (en) * | 2019-11-11 | 2020-01-03 | 高航 | Pickling method of daylily pickles |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US11871755B2 (en) | Food made of vegetable or fruit with flour, egg and milk and method of making same | |
| KR101810181B1 (en) | Method for manufacturing breads using dried radish greens | |
| CN103548960A (en) | Making method of nostoc sphaeroids kutz nutritional crisps | |
| CN103988875A (en) | Fermented fruit and vegetable cookie making method | |
| CN111357862A (en) | Multi-taste dried meat floss caramel treats and preparation method thereof | |
| KR102074254B1 (en) | Method for manufacturing bread | |
| CN110679848A (en) | Making method of day lily steamed bun | |
| CN105994513A (en) | Marine flavored potato full flour low-sugar fermented biscuits and manufacture method thereof | |
| CN108812783A (en) | A kind of nourishing pastry and preparation method thereof | |
| KR20100119388A (en) | The baked bread and its manufacturing method | |
| CN103931989A (en) | Purple sweet potato vermicelli for blood pressure and blood sugar reduction, and its making method | |
| CN110810715A (en) | Making method of day lily noodles | |
| KR101506889B1 (en) | SMAll STEAMER BUNS FOR SOURDOUGH AND METHOD FOR PRODUCING SMAll STEAMER BUNS THEREWITH | |
| CN104430779A (en) | Snow pear biscuit | |
| CN113796491A (en) | Formula and production process for fermenting and steaming pastry product | |
| CN106036447A (en) | Health-care steamed bun with camellia sinensis flower and mushroom and preparation method thereof | |
| CN106261595A (en) | A kind of lentinus edodes health care steamed bread rich in dietary fiber and preparation method thereof | |
| CN104839283B (en) | A kind of production method of fast food leavened pancake | |
| CN106922781A (en) | The preparation method of barley bread | |
| KR20220109608A (en) | Manufacturing method of bread using fruit and natural enzyme | |
| CN106234986A (en) | A kind of lentinus edodes health care steamed bread and preparation method thereof | |
| CN106234987A (en) | A kind of lentinus edodes health care steamed bread of rich in mineral substances and preparation method thereof | |
| KR20010018237A (en) | Method for manufacturing a pizza by using A tangle and a tangle-pizza manufactured according to the same | |
| CN105360923A (en) | Braised beef noodles and preparation method thereof | |
| CN114586923A (en) | Instant coarse cereal flour |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200114 |