CN107149089A - A kind of konjaku steamed stuffed bun and preparation method thereof - Google Patents
A kind of konjaku steamed stuffed bun and preparation method thereof Download PDFInfo
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- CN107149089A CN107149089A CN201710384292.7A CN201710384292A CN107149089A CN 107149089 A CN107149089 A CN 107149089A CN 201710384292 A CN201710384292 A CN 201710384292A CN 107149089 A CN107149089 A CN 107149089A
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- konjaku
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
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- 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
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Abstract
The present invention relates to a kind of konjaku steamed stuffed bun, belong to food technology field.The preparation method of the konjaku steamed stuffed bun of the present invention：First wheat flour, corn flour, egg, salt, white sugar, dusty yeast, salad oil, minced chicken meat, konjaku flour, Fresh Cucumber Juice and water are mixed in proportion, makes and steamed bun skin making is made after dough, fermentation；Shredded kelp, konjaku silk, dried silver fish, light soy sauce, cooking wine and water are put into pressure cooker again, infusion, fillings is made；Fillings is finally wrapped into musculus cutaneus and can be prepared by steamed stuffed bun.The present invention steamed stuffed bun heat is low, nutrition is high, with blood fat-reducing blood pressure-decreasing, subtract the name of a river in Anhui Province, the health-care efficacy such as replenish the calcium.
Description
Technical field
The present invention relates to a kind of konjaku steamed stuffed bun, belong to food technology field.
Background technology
Steamed stuffed bun is China's conventional food, deep to be liked by consumers in general, have a big chunk people breakfast meeting select with
Steamed stuffed bun is staple food.As the improvement of people's living standards, there has also been higher requirement to the healthcare function of food.
Konjaku is beneficial basic food, the people excessive to edible animal acid food, and konjaku is eaten in collocation, can be reached
Food acid, soda balance.In addition, konjaku also have hypoglycemic, reducing blood lipid, decompression, dissipate poison, beauty treatment, promote blood circulation, lose weight, defaecation, appetizing
Etc. multi-functional.
Therefore, the present invention provides a kind of low fat, nutritious breakfast konjaku steamed stuffed bun.
The content of the invention
The invention solves the problems that first technical problem be to provide a kind of konjaku steamed stuffed bun.
Konjaku steamed stuffed bun, is made up of the component of following parts by weight：400~600 parts of wheat flour, 20~50 parts of corn flour, chicken
2~3 parts of egg, 2~5 parts of salt, 2~5 parts of white sugar, 2~5 parts of dusty yeast, 8~10 parts of salad oil, 20~30 parts of minced chicken meat, konjaku flour
80~100 parts, 10~12 parts of Fresh Cucumber Juice, 220~300 parts of water, 40~50 parts of Shredded kelp, konjaku silk 80~100 parts, dried silver fish 20
~30 parts, 6~8 parts of light soy sauce, 3~5 parts of cooking wine.
It is preferred that, a kind of konjaku steamed stuffed bun is made up of the component of following parts by weight：500 parts of wheat flour, 40 parts of corn flour,
3 parts of egg, 5 parts of salt, 2 parts of white sugar, 2 parts of dusty yeast, 8 parts of salad oil, 20 parts of minced chicken meat, 80 parts of konjaku flour, 10 parts of Fresh Cucumber Juice, water
250 parts, 40 parts of Shredded kelp, konjaku silk 80 parts, 20 parts of dried silver fish, 6 parts of light soy sauce, 3 parts of cooking wine.
The invention solves the problems that second technical problem be to provide a kind of preparation method of konjaku steamed stuffed bun：
A, by wheat flour, corn flour, egg, salt, white sugar, dusty yeast, salad oil, minced chicken meat, konjaku flour, Fresh Cucumber Juice with
Water is mixed in proportion, makes dough, then dough is placed at a temperature of 28~32 DEG C, and leaven dough 50~70min, and steamed stuffed bun face is made
Skin；
B, Shredded kelp, konjaku silk, dried silver fish, light soy sauce, cooking wine and water is put into pressure cooker, heats 20~25min, be made
Fillings；
C, fillings wrapped with steamed stuffed bun musculus cutaneus, konjaku steamed stuffed bun is made.
It is preferred that, a kind of preparation method of konjaku steamed stuffed bun：
A, by 500 parts of wheat flour, 40 parts of corn flour, 3 parts of egg, 5 parts of salt, 2 parts of white sugar, 2 parts of dusty yeast, salad oil 80
Part, 20 parts of minced chicken meat, 8 parts of konjaku flour, 10 parts of Fresh Cucumber Juice are mixed for 250 parts in proportion with water, make dough, then dough is placed on
At a temperature of 28~32 DEG C, leaven dough 50min, and steamed stuffed bun musculus cutaneus is made；
B, 40 parts of Shredded kelp, 80 parts of konjaku silk, dried silver fish 20,6 parts of light soy sauce, 3 parts of cooking wine and water is put into pressure cooker, plus
Hot 20min, is made fillings；
C, fillings wrapped with steamed stuffed bun musculus cutaneus, 15 konjaku steamed stuffed buns are made.
Beneficial effects of the present invention：1st, konjaku steamed stuffed bun of the invention, delicious taste eliminates the fishy smell of konjaku；2nd, this hair
Bright konjaku steamed stuffed bun, steamed stuffed bun musculus cutaneus and steamed stuffed bun fillings all use konjaku, reduce further the heat of steamed stuffed bun, increase satiety,
It is particularly suitable for people to lose weight to eat；3rd, konjaku steamed stuffed bun heat of the invention is low, nutrition is high, with blood fat-reducing blood pressure-decreasing, subtracts the name of a river in Anhui Province, replenishes the calcium
Health-care efficacy.
Embodiment
The invention solves the problems that first technical problem be to provide a kind of konjaku steamed stuffed bun.
Konjaku steamed stuffed bun, is made up of the component of following parts by weight：400~600 parts of wheat flour, 20~50 parts of corn flour, chicken
2~3 parts of egg, 2~5 parts of salt, 2~5 parts of white sugar, 2~5 parts of dusty yeast, 8~10 parts of salad oil, 20~30 parts of minced chicken meat, konjaku flour
80~100 parts, 10~12 parts of Fresh Cucumber Juice, 220~300 parts of water, 40~50 parts of Shredded kelp, konjaku silk 80~100 parts, dried silver fish 20
~30 parts, 6~8 parts of light soy sauce, 3~5 parts of cooking wine.
It is preferred that, a kind of konjaku steamed stuffed bun is made up of the component of following parts by weight：500 parts of wheat flour, 40 parts of corn flour,
3 parts of egg, 5 parts of salt, 2 parts of white sugar, 2 parts of dusty yeast, 80 parts of salad oil, 20 parts of minced chicken meat, 80 parts of konjaku flour, 10 parts of Fresh Cucumber Juice,
250 parts of water, 40 parts of Shredded kelp, 80 parts of konjaku silk, 20 parts of dried silver fish, 6 parts of light soy sauce, 3 parts of cooking wine.
The invention solves the problems that second technical problem be to provide a kind of preparation method of konjaku steamed stuffed bun：
A, by wheat flour, corn flour, egg, salt, white sugar, dusty yeast, salad oil, minced chicken meat, konjaku flour, Fresh Cucumber Juice with
Water is mixed in proportion, makes dough, then dough is placed at a temperature of 28~32 DEG C, and leaven dough 50~70min, and steamed stuffed bun face is made
Skin；Fresh Cucumber Juice can adjust the color and taste of steamed stuffed bun, make steamed stuffed bun more delicate fragrance, and color is more easy to cause appetite.
B, Shredded kelp, konjaku silk, dried silver fish, light soy sauce, cooking wine and water is put into pressure cooker, heats 20~25min, be made
Fillings；Sea-tangle is a kind of nutritive value very high vegetables, and containing mineral matter elements such as abundant iodine, sea-tangle heat content is low, have
Reducing blood lipid, hypoglycemic, regulation immune, anticoagulation, antitumor, lead discharging removing toxic substances and a variety of biological functions such as anti-oxidant；Dried silver fish belongs to
A kind of high protein and low fat food, especially suitable for having a delicate constitution, subalimentation, indigestion person eats.Fillings is made, evil spirit is eliminated
The fishy smell of taro silk, delicious flavour.
C, fillings wrapped with steamed stuffed bun musculus cutaneus, konjaku steamed stuffed bun is made.
It is preferred that, a kind of preparation method of konjaku steamed stuffed bun：
A, by 500 parts of wheat flour, 40 parts of corn flour, 3 parts of egg, 5 parts of salt, 2 parts of white sugar, 2 parts of dusty yeast, salad oil 80
Part, 20 parts of minced chicken meat, 80 parts of konjaku flour, 10 parts of Fresh Cucumber Juice are mixed for 250 parts in proportion with water, make dough, then dough is placed
At a temperature of 28~32 DEG C, leaven dough 50min, and steamed stuffed bun musculus cutaneus is made；
B, 40 parts of Shredded kelp, 80 parts of konjaku silk, dried silver fish 20,6 parts of light soy sauce, 3 parts of cooking wine and water is put into pressure cooker, plus
Hot 20min, is made fillings；
C, fillings wrapped with steamed stuffed bun musculus cutaneus, 15 konjaku steamed stuffed buns are made.
The embodiment of the present invention is further described with reference to embodiment, not therefore by present invention limit
System is among described scope of embodiments.
Embodiment 1
A, by wheat flour 600g, corn flour 25g, egg 3g, salt 5g, white sugar 5g, dusty yeast 4g, salad oil 9g, chicken
Mud 25g, konjaku flour 90g, Fresh Cucumber Juice 12g and water 290g are mixed in proportion, make dough, then dough is placed on into 28~32 DEG C
At a temperature of, leaven dough 50min, and steamed stuffed bun musculus cutaneus is made；
B, Shredded kelp 50g, konjaku silk 90g, dried silver fish 25g, light soy sauce 8g, cooking wine 4g and water is put into pressure cooker, heated
20min, is made fillings；
C, fillings wrapped with steamed stuffed bun musculus cutaneus, 18 konjaku steamed stuffed buns are made.
Embodiment 2
A, by wheat flour 500g, corn flour 40g, egg 3g, salt 5g, white sugar 2g, dusty yeast 2g, salad oil 8g, chicken
Mud 20g, konjaku flour 80g, Fresh Cucumber Juice 10g and water 250g are mixed in proportion, make dough, then dough is placed on into 28~32 DEG C
At a temperature of, leaven dough 50min, and steamed stuffed bun musculus cutaneus is made；
B, Shredded kelp 40g, konjaku silk 80g, dried silver fish 20g, light soy sauce 6g, cooking wine 3g and water is put into pressure cooker, heated
20min, is made fillings；
C, fillings wrapped with steamed stuffed bun musculus cutaneus, 15 konjaku steamed stuffed buns are made.
Claims (4)
1. a kind of konjaku steamed stuffed bun, it is characterised in that be made up of the component of following parts by weight：400~600 parts of wheat flour, corn
20~50 parts of powder, 2~3 parts of egg, 2~5 parts of salt, 2~5 parts of white sugar, 2~5 parts of dusty yeast, 8~10 parts of salad oil, minced chicken meat 20
~30 parts, 80~100 parts of konjaku flour, 10~12 parts of Fresh Cucumber Juice, 220~300 parts of water, 40~50 parts of Shredded kelp, konjaku silk 80~
100 parts, 20~30 parts of dried silver fish, 6~8 parts of light soy sauce, 3~5 parts of cooking wine.
2. a kind of konjaku steamed stuffed bun according to claim 1, it is characterised in that be made up of the component of following parts by weight：Wheat
500 parts of flour, 40 parts of corn flour, 3 parts of egg, 5 parts of salt, 2 parts of white sugar, 2 parts of dusty yeast, 8 parts of salad oil, 20 parts of minced chicken meat, evil spirit
80 parts of taro powder, 10 parts of Fresh Cucumber Juice, 250 parts of water, 40 parts of Shredded kelp, 80 parts of konjaku silk, 20 parts of dried silver fish, 6 parts of light soy sauce, 3 parts of cooking wine.
3. a kind of preparation method of konjaku steamed stuffed bun described in claim 1, it is characterised in that：
A, wheat flour, corn flour, egg, salt, white sugar, dusty yeast, salad oil, minced chicken meat, konjaku flour, Fresh Cucumber Juice and water pressed
Ratio is mixed, and makes dough, then dough is placed at a temperature of 28~32 DEG C, and leaven dough 50~70min, and steamed stuffed bun musculus cutaneus is made；
B, Shredded kelp, konjaku silk, dried silver fish, light soy sauce, cooking wine and water is put into pressure cooker, heats 20~25min, filling is made
Material；
C, fillings wrapped with steamed stuffed bun musculus cutaneus, konjaku steamed stuffed bun is made.
4. a kind of preparation method of konjaku steamed stuffed bun according to claim 3, it is characterised in that：
A, by 500 parts of wheat flour, 40 parts of corn flour, 3 parts of egg, 5 parts of salt, 2 parts of white sugar, 2 parts of dusty yeast, 8 parts of salad oil, chicken
20 parts of muddy flesh, 80 parts of konjaku flour, 10 parts of Fresh Cucumber Juice are mixed for 250 parts in proportion with water, make dough, then dough is placed on 28~
At a temperature of 32 DEG C, leaven dough 50min, and steamed stuffed bun musculus cutaneus is made；
B, 40 parts of Shredded kelp, 80 parts of konjaku silk, 20 parts of dried silver fish, 6 parts of light soy sauce, 3 parts of cooking wine and water is put into pressure cooker, heated
20min, is made fillings；
C, fillings wrapped with steamed stuffed bun musculus cutaneus, 15 konjaku steamed stuffed buns are made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710384292.7A CN107149089A (en) | 2017-05-26 | 2017-05-26 | A kind of konjaku steamed stuffed bun and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710384292.7A CN107149089A (en) | 2017-05-26 | 2017-05-26 | A kind of konjaku steamed stuffed bun and preparation method thereof |
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| CN107149089A true CN107149089A (en) | 2017-09-12 |
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| CN201710384292.7A Pending CN107149089A (en) | 2017-05-26 | 2017-05-26 | A kind of konjaku steamed stuffed bun and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113854477A (en) * | 2021-09-14 | 2021-12-31 | 徐州工程学院 | A kind of fresh and quick-frozen fish buns and preparation method thereof |
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| CN1471864A (en) * | 2003-07-14 | 2004-02-04 | 郭永超 | Healthy dumpling and producing method thereof |
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| CN101461494A (en) * | 2007-12-18 | 2009-06-24 | 谷绪贵 | Five-color five cereal health-preserving dumpling |
| CN103859239A (en) * | 2014-03-25 | 2014-06-18 | 成都易禧科技管理发展有限公司 | Production and packaging method for green and convenient stuffed food |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113854477A (en) * | 2021-09-14 | 2021-12-31 | 徐州工程学院 | A kind of fresh and quick-frozen fish buns and preparation method thereof |
| CN113854477B (en) * | 2021-09-14 | 2023-07-07 | 徐州工程学院 | Fresh quick-frozen fish steamed stuffed bun and making method thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170912 |
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