Sticky steamed bun and making method thereof

Abstract

The invention provides a sticky steamed bun which comprises the raw materials such as flour, flour mixing water and fillings, wherein the flour comprises major ingredients, minor ingredients and auxiliary ingredients; the major ingredients comprise sticky rice flour and glutinous rice flour; the flour mixing water contains purified water and solution stewed by Chinese medicinal herbs or juice of vegetables and juice of fruits; the Chinese medicinal herbs comprise birch tear, tangerine peel and hawthorn; the vegetables comprise rapes, celeries, spinaches, cucumbers, tomatoes, carrots and the like; the fruits comprise apples, hawthorns, oranges, pears, peaches, watermelons and the like; and the volume ratio of the purified water to the solution of Chinese medicinal herbs or the juice of vegetables and the juice of fruits is 1:0.25-0.5. Compared with the prior art, the sticky steamed bun of the invention is not restricted by the seasons and can be eaten all the year round; the types of the fillings are rich; and the components such as the Chinese medicinal herbs, the vegetables and the fruits are better for the digestion and the absorption.

Description

【Technical field】 [0001] The invention relates to the field of food, in particular to a sticky bean bun and a preparation method thereof. 【Background technique】 [0002] Northeast sticky bean buns are a common seasonal food in winter in Northeast rural areas (it is also made and eaten in cities, but much less than in rural areas). The so-called seasonal food means that the production method of this kind of food is relatively complicated, and the time is also very long if the amount is small. It is better to measure more. But it is difficult to store in summer, so it is generally made only in winter when the weather is cold and easy to store. [0003] The commonly used ingredients for sticky bean buns are mainly noodles and stuffing. The noodles are made of yellow rice noodles, glutinous rice noodles or glutinous rice noodles with a certain proportion of cornmeal or rice noodles. ). The traditional production method is: first use tap water or well water for self-use in rur...

AI Technical Summary

Problems solved by technology

[0004] However, there are also some insurmountable defects in the preparation method, such as: too strong seasonality, so it is not suitable to carry out in summer; the materials of dough are unscientific, and it is not easy to digest and absorb after eating; The demand for food texture, taste and nutrition; there is no scientific material ratio; all are handmade, without mechanical equipment, and the production process cannot be standardized