The invention relates to the technical field of
food processing, in particular to dried orange peel and Chinese yam soft rice and a preparation technology thereof. In order to improve the health preserving effect of the soft steamed bun, the raw materials and the preparation process of the soft steamed bun are improved, dried tangerine or orange peel and Chinese yam components are added into the raw materials, and during dough preparation, Chinese yam paste is used for replacing part of flour, so that part of Chinese yam
flavor can be added to the dough by adding the Chinese yam paste into the dough, and the health preserving effect of the soft steamed bun is improved. Moreover, the bread paste can play a role in partially
blanching the bread paste, improve the taste of the bread paste and improve the water-holding and
moisture-preserving capability of the paste; in order to avoid reduction of dough
toughness, part of vital
gluten is also added, so that the dough
toughness is improved, and the defect of insufficient bread baking expansion caused by reduction of
gluten supporting force due to addition of the Chinese yam paste is overcome; on the basis of the traditional soft European bun stuffing, the
pericarpium citri reticulatae powder is added into the soft European bun stuffing, so that the greasy phenomenon caused by excessive
sweetness and oil of the traditional stuffing can be effectively improved by adding the
pericarpium citri reticulatae powder, and the
aftertaste of the soft European bun in the mouth is improved.