CN104247731A - Handmade fried water hyacinth bun - Google Patents
Handmade fried water hyacinth bun Download PDFInfo
- Publication number
- CN104247731A CN104247731A CN201310257210.4A CN201310257210A CN104247731A CN 104247731 A CN104247731 A CN 104247731A CN 201310257210 A CN201310257210 A CN 201310257210A CN 104247731 A CN104247731 A CN 104247731A
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- water hyacinth
- pan
- water
- fried
- dough
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a handmade fried water hyacinth bun and a making method thereof. The handmade fried water hyacinth bun is characterized in that natural water hyacinths, leek, pheasant eggs, oil and salt seasonings, high-quality wheat powder and the like are chosen and manually made into the handmade fried water hyacinth bun. The water hyacinth contains a variety of amino acids, tannin, anthocyanin, a variety of vitamins and trace elements such as iron and selenium. The wheat powder is rich in a variety of nutrient elements such as protein, fat, carbohydrate, calcium, phosphorus, iron, zinc, selenium, riboflavin and nicotinic acid; the leek is rich in nutrition, and the main nutrient ingredients are vitamin C, vitamin B1, vitamin B2, nicotinic acid, carotene, carbohydrate and mineral substances. The pheasant egg is rich in DHA (docosahexaenoic acid), lecithin and lututrin, which are favorable for the development of the nervous system and the body. After the high-quality materials are manually processed, put into a frying pan and fried in water, the handmade fried water hyacinth bun has delicious and crisp taste, and can help to sooth the nerves for sleep, tonify Yang, nourish the kidney, balance the nutrition of the human body, improve the microcirculation of the human body, relax the muscles, invigorate the circulation of blood, strengthen the spleen and stomach, prevent diseases and prolog life.
Description
technical fieldthe present invention relates to manual Pan-Fried Dumplings of a kind of water hyacinth and preparation method thereof.It is characterized in that selecting pure natural water hyacinth, leek, convolvulate asiabell root, oily salt condiment, good quality wheat powder etc., manually pack and form.Water hyacinth contains amino acid saponin and tannin, and to people's physical efficiency resolving stagnation for tranquilization, nourishment for vitality, appetizing of regulating the flow of vital energy, activating collaterals to relieve pain, for confused and worried, melancholy insomnia.Strong anti-oxidation thing in petal---anthocyanin has anticancer anti-aging effect.In addition containing tens seed amino acids, six kinds of vitamins and iron, selenium and other trace elements.These nutrients all have good opsonic action to human body.With the Pan-Fried Dumplings that water hyacinth packs, there is very fragrant and sweet mouthfeel.Leek is nutritious, and main nutrient composition has vitamin C, vitamin B1, vitamin B2, niacin, carrotene, carbohydrate and mineral matter, tool stomach invigorating, refresh oneself, the effect such as hidroschesis is astringent or styptic treatment for spontaneous sweating, tonify the kidney and support yang, controlling nocturnal emission with astringent drugs.In the traditional Chinese medical science, leek has very loud being named as " Folium Allii tuberosi ", and somebody calls leek " intestinal lavage grass ", and moreover, leek also has a lot of name.Leek is also careless clock breast, Folium Allii tuberosi, houseleek, also known as flat dish.Convolvulate asiabell root is rich in DHA and lecithin, vitellin, is conducive to nervous system and body development, effectively can improve memory by brain tonic and intelligence development; Containing more Cobastab and other trace elements in egg, effectively can decompose and be oxidized the carcinogen in human body, there is protective effect on cancer risk; In convolvulate asiabell root, Zn content is 5 times of common egg, and Se content is 5 times of common egg, and content of iodine is 3 times of common egg, and cholesterol level is also lower than common egg, and is rich in the nutriments such as cephalin, lecithin and multivitamin.After putting into frying pan decocting after manually packing with the raw material of high-quality, Pan-Fried Dumplings have the mouthfeel of delicious delicious and crisp, can help calms the nerves falls asleep, strengthening yang and invigorating kidney, balanced human nutrition, be have homovitamin, high-micro-element, homoamino acid edible good merchantable brand, simultaneously can also reduce cholesterol, reduce fat, can human metabolism be promoted, improve microcirculation in human body, relax the muscles and stimulate the blood circulation, strengthening the spleen and stomach, blacking hair and beauty, builds up health, prevent disease, promote longevity.
background technologyinvestigate according to data: Pan-Fried Dumplings inherently originate from the shop village, town in the Northern Song Dynasty, Lijin County (existing phoenix neighbourhood committee) in Shandong, and technique (poach, decatize, fry) the most traditional, brings the Pan-Fried Dumplings of people's genuineness.Filling is mainly divided into two kinds, a kind of meat stuffing (beef, mutton, pork are main) and plain filling (leek joins egg or leek joins bean curd).Golden yellow color, one side is brown and crisp, and three is thin-skinned tender, crisp and hard, fragrant and oiliness, and delicious flavour is ultimate attainment, and its trencherman is profuse in praise, and is famous in four directions.In streets and lanes, Lijin County, authentic lightly fried Chinese bread can be had in stand, roadside.Lightly fried Chinese bread in Guangdong, Hong Kong and Macao Area: here lightly fried Chinese bread is then as common dessert, has the thin clothing that the flour water of thin layer is made, the pure meat stuffing of different what Pan-Fried Bun Stuffed with Pork, and locals also adds precious jade post and river prawn benevolence in lightly fried Chinese bread.
Water hyacinth belongs to perennial water plant, containing alkaloid in spending, and similar plain boiled water cucurbit (Nymphaea alba1.) alkaloid; Also have the multiple flavonoids such as sugar, Quercetin, cyanidenon, different slack skin glycosides, sweet-scented osmanthus glucoside, Kaempferol, Kaempferol-Galactose Glucose glycosides, Kaempferol-two heteroside.Utilize water hyacinth reach maturity the time and open evening on flower daytime closed habit, the Processing methods when water hyacinth embryotrophy is the abundantest and bioactivator enlivens most, water hyacinth is containing nutriments such as embryo's (lotus flower element, hasubanonine etc.), water hyacinth powder and water hyacinth honey, and the strong anti-oxidation thing in petal---anthocyanin has anticancer anti-aging effect.Utilize physicochemical property and method of spectroscopy qualification: result gets six flavonol glycosides compounds, is respectively astragalin (I), Quercetin 3-O-methyl-3 '-O-β-D-xylopyranose glucosides (II), Quercetin 3 '-O-β-D-xylopyranose glucosides (III), isoquercitrin (IV), kaempferol 3-O-β-D-rutinoside (V), rutin (VI).In addition containing tens seed amino acids, six kinds of vitamins and iron, selenium and other trace elements.These nutrients all have good opsonic action to human body, and it is warm in nature, and the people of various physique can eat, and have skin-protecting face nursing, improve the health, delay senility, clearing away summerheat, brain tonic with all worries set aside, regulate many effects such as human endocrine and biological clock.Water hyacinth smell is micro-light.It is the main component in the folk prescription commonly used of Uygur medicine or compound antivirus medicine.
Although Pan-Fried Dumplings are with a long history, kind is comparatively single.Traditional Pan-Fried Dumplings are primary raw material mainly with leek egg, and never water hyacinth is as one of fillings in addition, and therefore its nutrition is comparatively single, and mouthfeel is comparatively ordinary, eat for a long time and have no intention and feeling of freshness.And the nutritious water hyacinth of the present invention, convolvulate asiabell root are improved, both outside the delicious mouthfeel having remained Pan-Fried Dumplings leek in tradition, due to adding of water hyacinth, add again a little fragrance and light, add the abundant nutrition of convolvulate asiabell root, on the basis remaining original local flavor, in its nutrition and health-care effect, seem sparkling again.In addition, because raw material is simple, both can become the characteristic snack of curbside, facilitate again and make at home, killing two birds with one stone, is featured delicious food suitable for all ages.
summary of the inventionkey technology main points of the present invention: select pure natural water hyacinth, leek, convolvulate asiabell root, good quality wheat powder etc. manually to pack.
Pan-Fried Dumplings filling formula of the present invention following (percentage by weight): pure natural water hyacinth 50.0-60.0, leek 20.0-30.0, convolvulate asiabell root 30.0-40.0, oily salt condiment to 100; Musculus cutaneus: high-quality flour adds appropriate warm mineral water and is in harmonious proportion, and fermentation, rolls skin by hand.
Water hyacinth effect: saponin and tannin are to people's physical efficiency resolving stagnation for tranquilization, and nourishment for vitality, appetizing of regulating the flow of vital energy, activating collaterals to relieve pain, for confused and worried, melancholy insomnia.Be rich in anthocyanidin, active biological enzyme, placental hormone, osajin, vitamin B2, amino acid, mucus protein, collagen, polysaccharide isoreactivity composition.Anthocyanidin is a kind of strong antioxidant, and it can protect human body from a kind of damage being called the harmful substance of free radical.Cyanine have the ability of crossing over blood-brain barrier, directly can protect cerebral central nervous system.Anthocyanidin can also strengthen blood vessel elasticity, and improve the smoothness of the circulatory system and enhancement skin, inflammation-inhibiting and allergy, improve the pliability in joint.Water hyacinth plant flavone alcohol glycoside compound, natural complex B2 system natural plants estrogen, these bioactive molecules can absorb rapidly and engulf oophoropathy cell.Dangerous without bad canceration, can not bear to patients ' psychological.
Leek effect: the nutritive value of leek is very high, containing rich in protein, fat, carbohydrate, cellulose, a large amount of vitamin, the mineral element that leek contains is also more, as calcium, phosphorus, iron.In addition, leek contains volatile allyl sulfides, therefore has acid, has appetitive effect.Its root taste is pungent, enters Liver Channel, Wen Zhong, promoting the circulation of qi, the loose stasis of blood, and leaf taste is sweet pungent salty, warm in nature, enters stomach, liver, kidney channel, warming middle energizer to promote qi, the loose stasis of blood.Leek promoting blood circulation to remove blood stasis, regulating QI and lowering the adverseness, warming kidney to invigorate yang, fragrant-flowered garlic juice is to shigella dysenteriae, and typhoid bacillus, Escherichia coli, staphylococcus all has inhibitory action.Say in Compendium of Material Medica: " fragrant-flowered garlic seed tonifying liver and the gate of vitality, control frequent urination, the enuresis, " conventional leek treatment among the people in poor health, pulmonary tuberculosis night sweat, choke,hiccup and regurgitation, women's postpartum anemic fainting, hydroptysis and fall wound of forging a knife and swell and ache, nerve and allergic dermatitis, newborn children's's scleroderma etc.
Convolvulate asiabell root effect: convolvulate asiabell root has nature pure and fresh, without other peculiar smell, Compendium of Material Medica is recorded: convolvulate asiabell root fills blood, and making us of food is wise, brave and strong fertilizer profit, and energy antidiarrheal dysentery, except prolonged illness and the five internal organs are panted.Convolvulate asiabell root contains the necessary mineral matter of human body such as rich in protein, vitamin and iron, calcium, potassium, and contained protein is high-quality protein, has obvious effect to the injury repair of liver organization.Convolvulate asiabell root is one of best source of nutrition of the mankind, containing a large amount of vitamin and mineral matter and the protein having high biological value in convolvulate asiabell root.For people, the protein quality of egg is best, is only second to breast milk.Heat contained by a convolvulate asiabell root, be equivalent to the heat of half apple or half cup milk, but it also has phosphorus, the zinc of 4%, iron, the protein of 12. 6%, vitamin D, the vitamin E of 3%, vitamin A, the Cobastab of 2%, the vitamin B2 of 5% of 6% of 6% of 4% of 8%. the vitamin B6 of 4%.These nutrition are all that human body is requisite, and they play an important role, as repaired tissue, forming the metabolic processes etc. of new tissue, consumed energy and participation complexity.According to analysis, every hectogram convolvulate asiabell root, containing 12.8 grams, protein, is mainly ovalbumin and ovoglobulin, 8 seed amino acids wherein containing needed by human, and very approximate with the composition of human body protein, and human body can up to 98% to the absorptivity of egg protein.
Good quality wheat powder effect: the traditional Chinese medical science is thought, wheat nature and flavor are sweet cool, have relieving mental strain and strengthening the kidney, the thick intestines of invigorating the spleen, effect that heat extraction quenches the thirst.Wheat is rich in starch, protein, fat, mineral matter, calcium, iron, thiamine, riboflavin, nicotinic acid and vitamin A etc.Because kind is different with environmental condition, the difference of nutritional labeling is larger.From protein containing taking temperature, grow in the wheat matter in continental arid climate district hard and transparent, higher containing protein, reach 14 ~ 20%, gluten is strong and flexible.Also containing certain minerals and vitamins in wheat flour.Its mineral matter is mainly distributed in the top layer of wheat, and vitamin mainly distributes in plumule and top layer.Also be rich in carbohydrate in wheat flour, this part nutrition is mainly present in the endosperm of wheat.In addition, wheat flour is also containing certain fat.It is mainly present in the germ fraction of wheat, and wheat bran takes second place, endosperm is minimum.Mostly fat in wheat is unrighted acid, is the aliphatic acid of needed by human, and it has maintenance cell normal physiological function, reduces effect that blood viscosity improves blood circulation, the memory of raising brain cell increased activity.
Production procedure of the present invention: wheat flour is added appropriate hot mineral water and becomes dough, yeast cake is leavened dough.
Convolvulate asiabell root is shelled and stirs evenly, refuel in pot, then pour egg liquid into and decoct into Egg cake.
By water hyacinth, leek, the diced shape of Egg cake, salt adding, peanut oil, chickens' extract etc. are made into the making musculus cutaneus → craft that is cut into small pieces of fillings → by dough and wrap in musculus cutaneus by fillings, enter after being made into circular steamed stuffed bun → complete pot decoct roasting → take the dish out of the pot packaging.
Production technology of the present invention:
1) appropriate good quality wheat powder got by fermentation, adds 40-60 degree Celsius of hot mineral water, adds a bag yeast cake and become neither too hard, nor too soft dough, building by layer cloth, after about 2 hours, see that dough expansion is initiated, pushed aside centre, pour buck into, rub to dough smooth soft and moist;
2) making egg liquid is got after appropriate convolvulate asiabell root shells and is left egg liquid, is stirred evenly by egg liquid with agitator;
3) make Egg cake and put into a little oil by pot, after oily heat, pour egg liquid into, repeatedly make Egg cake after fry cooked;
4) after water hyacinth, leek etc. are cleaned by fillings preparation in proportion, take, after adding Egg cake, be cut into thin fourth shape, add peanut oil salt, chickens' extract etc. and make sunken material according to mouthfeel;
5) get dough, after repeatedly kneading dough, be rubbed into strip, pluck into face agent, flatten, roll skin by hand;
6) getting appropriate fillings wraps in musculus cutaneus, the circular steamed stuffed bun of hand making;
7) dark edge pan is burnt heat, peanut oil is dripped equably and is sprinkled upon on pot face, then steamed stuffed bun is neatly swung in pot fried one by one;
8) separately with appropriate wheat flour He Shui with become the water surface and stick with paste, evenly promptly pour in pot, add a cover, simmer water with very hot oven and do namely ripe, uncap and use little fire instead, steamed stuffed bun drenches a little peanut oil, then uncap after adding a cover stewing 1 minute, Pan-Fried Dumplings and get final product.
Key technology item of the present invention:
1) according to water hyacinth reach maturity the time and open evening on flower daytime closed habit, gather the bud that the budding blossoms waiting to burst forth, dry in time, be stored in shady and cool dry place, the Processing methods when water hyacinth embryotrophy is the abundantest and bioactivator enlivens most;
2) wheat flour of water hyacinth Pan-Fried Dumplings palpus high-quality, plays effect of its relieving mental strain and strengthening the kidney, clearing and antitussive, can improve overall eating effect;
3) select the convolvulate asiabell root that high-quality is fresh as far as possible, retain the mouthfeel of its deliciousness and abundant nutrition;
4) and face time add water and will slowly add, yeast cake Angel TH, avoid causing dough to cross the phenomenons such as soft or really up to the mark;
5) notice during omelet that roasting temperature is decocted in adjustment, avoid decocting paste Egg cake, affect mouthfeel;
6) water surface be in harmonious proportion during Pan-Fried Dumplings is stuck with paste and is noted holding surface water ratio 1:7 as far as possible, and the color and luster of Pan-Fried Dumplings and mouthfeel can be kept all good;
7) Pan-Fried Dumplings should eat after decocting as early as possible, shelve the mouthfeel not easily retaining delicious delicious and crisp too for a long time.
detailed description of the inventionbelow in conjunction with embodiment, the present invention is described in further detail:
Pan-Fried Dumplings filling formula of the present invention following (percentage by weight): pure natural water hyacinth 50.0-60.0, leek 20.0-30.0, convolvulate asiabell root 30.0-40.0, oily salt condiment to 100; Musculus cutaneus: high-quality flour adds appropriate warm mineral water and is in harmonious proportion, and yeast cake is leavened dough, and rolls skin by hand;
Production procedure of the present invention: wheat flour is added appropriate hot mineral water and becomes dough, yeast cake is leavened dough;
Convolvulate asiabell root is shelled and stirs evenly, refuel in pot, then pour egg liquid into and decoct into Egg cake;
By water hyacinth, leek, the diced shape of Egg cake, salt adding, peanut oil, chickens' extract etc. are made into the making musculus cutaneus → craft that is cut into small pieces of fillings → by dough and wrap in musculus cutaneus by fillings, enter after being made into circular steamed stuffed bun → complete pot decoct roasting → take the dish out of the pot packaging.
Production technology of the present invention:
1) appropriate good quality wheat powder got by fermentation, adds 40-60 degree Celsius of hot mineral water, adds a bag Angel TH yeast cake and become neither too hard, nor too soft dough, build by layer cloth, after about 2 hours, see that dough expansion is initiated, centre is pushed aside, pours buck into, rub to dough smooth soft and moist;
2) making egg liquid is got after appropriate convolvulate asiabell root shells and is left egg liquid, is stirred evenly by egg liquid with agitator;
3) make Egg cake and put into a little oil by pot, after oily heat, pour egg liquid into, repeatedly make Egg cake after fry cooked;
4) after water hyacinth, leek etc. are cleaned by fillings preparation in proportion, take, after adding Egg cake, be cut into thin fourth shape, add peanut oil salt, chickens' extract etc. and make sunken material according to mouthfeel;
5) get dough, after repeatedly kneading dough, be rubbed into strip, pluck into face agent, flatten, roll skin by hand;
6) getting appropriate fillings wraps in musculus cutaneus, the circular steamed stuffed bun of hand making;
7) dark edge pan is burnt heat, peanut oil is dripped equably and is sprinkled upon on pot face, then steamed stuffed bun is neatly swung in pot fried one by one;
8) separately with appropriate wheat flour He Shui with become the water surface and stick with paste, evenly promptly pour in pot, add a cover, simmer water with very hot oven and do namely ripe, uncap and use little fire instead, steamed stuffed bun drenches a little peanut oil, then uncap after adding a cover stewing 1 minute, Pan-Fried Dumplings and get final product.
Claims (3)
1. the present invention relates to the manual Pan-Fried Dumplings of a kind of water hyacinth, it is characterized in that there is following Pan-Fried Dumplings filling formula following (percentage by weight): pure natural water hyacinth 50.0-60.0, leek 20.0-30.0, convolvulate asiabell root 30.0-40.0, oily salt condiment to 100; Musculus cutaneus: high-quality flour adds appropriate warm mineral water and is in harmonious proportion, and yeast cake is leavened dough, and rolls skin by hand.
2. the manual Pan-Fried Dumplings of a kind of water hyacinth according to claim 1, is characterized in that having following production technology:
1) appropriate good quality wheat powder got by fermentation, and add 40-60 degree Celsius of hot mineral water, yeast cake one wraps and becomes neither too hard, nor too soft dough, builds by layer cloth, after about 2 hours, sees that dough expansion is initiated, is pushed aside centre, pour buck into, rubs to dough smooth soft and moist;
2) making egg liquid is got after appropriate convolvulate asiabell root shells and is left egg liquid, is stirred evenly by egg liquid with agitator;
3) make Egg cake and put into a little oil by pot, after oily heat, pour egg liquid into, repeatedly make Egg cake after fry cooked;
4) after water hyacinth, leek etc. are cleaned by fillings preparation in proportion, take, after adding Egg cake, be cut into thin fourth shape, add peanut oil salt, chickens' extract etc. and make sunken material according to mouthfeel;
5) get dough, after repeatedly kneading dough, be rubbed into strip, pluck into face agent, flatten, roll skin by hand;
6) getting appropriate fillings wraps in musculus cutaneus, the circular steamed stuffed bun of hand making;
7) dark edge pan is burnt heat, peanut oil is dripped equably and is sprinkled upon on pot face, then steamed stuffed bun is neatly swung in pot fried one by one;
8) separately with appropriate wheat flour He Shui with become the water surface and stick with paste, evenly promptly pour in pot, add a cover, simmer water with very hot oven and do namely ripe, uncap and use little fire instead, steamed stuffed bun drenches a little peanut oil, then uncap after adding a cover stewing 1 minute, Pan-Fried Dumplings and get final product.
3. the manual Pan-Fried Dumplings of a kind of water hyacinth according to claim 1, is characterized in that having following key technology item:
1) according to water hyacinth reach maturity the time and open evening on flower daytime closed habit, gather the bud that the budding blossoms waiting to burst forth, dry in time, be stored in shady and cool dry place, the Processing methods when water hyacinth embryotrophy is the abundantest and bioactivator enlivens most;
2) wheat flour of water hyacinth Pan-Fried Dumplings palpus high-quality, plays effect of its relieving mental strain and strengthening the kidney, clearing and antitussive, can improve overall eating effect;
3) select the convolvulate asiabell root that high-quality is fresh as far as possible, retain the mouthfeel of its deliciousness and abundant nutrition;
4) and face time add water and will slowly add, a bag Angel TH yeast cake, avoid causing dough to cross the phenomenons such as soft or really up to the mark;
5) notice during omelet that roasting temperature is decocted in adjustment, avoid decocting paste Egg cake, affect mouthfeel;
6) water surface be in harmonious proportion during Pan-Fried Dumplings is stuck with paste and is noted holding surface water ratio 1:7 as far as possible, and the color and luster of Pan-Fried Dumplings and mouthfeel can be kept all good;
7) Pan-Fried Dumplings should eat after decocting as early as possible, shelve the mouthfeel not easily retaining delicious delicious and crisp too for a long time.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310257210.4A CN104247731A (en) | 2013-06-26 | 2013-06-26 | Handmade fried water hyacinth bun |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106642235A (en) * | 2015-10-28 | 2017-05-10 | 佛山市顺德区美的电热电器制造有限公司 | Electric cooking device, and cooking control method and cooking control apparatus of electric cooking device |
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2013
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106642235A (en) * | 2015-10-28 | 2017-05-10 | 佛山市顺德区美的电热电器制造有限公司 | Electric cooking device, and cooking control method and cooking control apparatus of electric cooking device |
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Application publication date: 20141231 |