Preparation method of sweet and sour bun

A technology for sweet and sour and vegetable stuffing, which is applied in the field of preparation of sweet and sour buns, and achieves the effects of cost saving and simple operation.

Inactive Publication Date: 2013-04-10
山东武定府酿造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many existing technologies for preparing steamed buns, but there are few sweet and sour buns that can preserve nutrients and take into account the taste and taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] The preparation method of sweet and sour bag, preparation method and steps are as follows:

[0013] (1) Skin making: Make the salty orchid slices into transparent and evenly thick discs, and dry them on a clean bamboo mat until the skin is soft;

[0014] (2) Stuffing: Hejin vegetable stuffing, including the following main raw materials: 1 cm square of soy sauce, peanut kernels, almonds, walnut kernels, tangerine peel, fresh ginger shreds, green red shreds, rock sugar;

[0015] (3) Wrap the above-mentioned Hejin vegetable stuffing with the dried blue slices, and tie it tightly with cotton thread;

[0016] (4) Cook sweet and sour juice: put cold water first, then white sugar, add water and sugar according to the ratio of 3:1 by weight; boil on high heat and cook on low heat for 1 hour; When the juice is scooped up with a spoon and becomes silky, put the vinegar into the pot, add sugar water and vinegar in a ratio of 3:2 by weight; wait for the pot to boil, stir evenly, a...

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PUM

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Abstract

The invention relates to a food processing method, in particular to a preparation method of a sweet and sour bun, aiming at providing a making method of the sweet and sour bun and sufficiently showing the nutritional values and the deliciousness of the sweet and sour bun. In a technical scheme adopted in the invention for achieving the aim, the preparation method of the sweet and sour bun comprises the following steps of: (1) preparing a wrapper; (2) preparing fillings, namely olla-podrida fillings; (3) wrapping the olla-podrida fillings by using an aired platanthera lancilabris sheet, and tightly bundling by using a cotton thread; (4) stewing a sweet and sour sauce: firstly placing cold water, then placing white granulated sugar for stewing, then placing table vinegar into a pot after a stewed sweet sauce forms a filament when spooned by a spoon, uniformly stirring after boiling, and completely cooling; and (5) placing the sweet and sour bun into the well stewed sweet and sour sauceto soak for about one month, and fishing out after the sweet and sour bun is completely colored and flavored so as to completely prepare the sweet and sour bun. The preparation method provided by theinvention has the advantages that the making process is completed by adopting the traditional hand-made technology; in addition, the sweet and sour bun has the advantages of standard sensory characteristics, brownish red color, transparent crystal and sour and sweet taste.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of sweet and sour buns. Background technique [0002] Baozi is a traditional food in northern my country. It has a history of more than a thousand years. It is deeply loved by the people because of its delicious taste. It is one of the staple foods in the northern region. With the improvement of people's living standards, while paying attention to nutritional ingredients, the requirements for taste and mouthfeel are also getting higher and higher. There are many prior art about preparing steamed buns, but there are few sweet and sour buns that can preserve nutritional ingredients and take into account mouthfeel and good taste. Contents of the invention [0003] The purpose of the present invention is to provide a method for making sweet and sour buns, so that its nutritional value and delicious taste can be fully displayed. [0004] The object of the present in...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/10A23L1/29A23L7/10A23L33/00
Inventor 王景全郑敬东李静
Owner 山东武定府酿造有限公司
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