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De-alcoholic fish stuffed bun and making method thereof

A technology for hangover fish and steamed stuffed buns, applied in the field of food processing, can solve the problems of high fat and saturated fatty acid content, unsuitable for the elderly, etc., and achieve the effects of reasonable cellulose, tender and delicious mandarin fish meat, and unique formula

Inactive Publication Date: 2013-11-20
池州市昭明诗港酒店 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most traditional meat buns are stuffed with pork, beef and mutton, which are high in fat and saturated fatty acids, so they are not suitable for the elderly. Suitable for the purpose of consumption by the "three high" crowd

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0014] Example 1: Hangover fish steamed stuffed bun, the weight of its raw materials is: flour 950, mandarin fish 450, streaky pork 350, pork skin jelly 150, fungus 100, mushroom 100, celery 100, green onion 100, ginger 60, sugar 15, rice wine 30 , potato starch 50, sesame oil 50, balsamic vinegar 20, soy sauce 30, salt 24, pepper 6 and monosodium glutamate 2, milk thistle 2-3, plantain 2-3, green tea 2-3, lotus leaf 1-2 , appropriate amount of water.

[0015] The manufacturing method of hangover fish steamed stuffed bun comprises the following steps:

[0016] (1) Wash the mandarin fish, cut the flesh, remove the skin, chop or stir, and soak it with rice wine, refined salt, and minced ginger for 2-3 hours under refrigerated conditions;

[0017] (2) Chop pork belly and add marinated mandarin fish meat, pork skin jelly, fungus, shiitake mushrooms, celery, chopped green onion, minced ginger, sugar, refined salt, monosodium glutamate, sesame oil, pepper, balsamic vinegar and fri...

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PUM

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Abstract

The invention discloses a de-alcoholic fish stuffed bun and a making method thereof. The de-alcoholic fish stuffed bun is mainly made of materials according to parts by weight by mixing, and the materials include flour, mandarin fish, streaky pork, pigskin jelly, agaric, shiitake, celery, chopped green onion, bruised ginger, white sugar, yellow rice wine, sweet potato starch, sesame oil, spiced vinegar, soy sauce, refined salt, pepper powder and monosodium glutamate. A stuffing formula for the de-alcoholic fish stuffed bun is unique, the mandarin fish tastes tender and delicious, the stuffing with the mandarin fish tastes unique, protein, fat, vitamins and cellulose are reasonably allocated, and accordingly the de-alcoholic fish stuffed bun is nutrient, and is a good health food suitable for young and old. Adding silybum marianum, plantain, green tea and lotus leaf juice in bun making and dough mixing makes the de-alcoholic fish stuffed bun health-care, de-alcoholic and liver-protective.

Description

technical field [0001] The invention relates to a hangover-relief fish bun and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Most traditional meat buns are stuffed with pork, beef and mutton, which are high in fat and saturated fatty acids, so they are not suitable for the elderly. It is suitable for the purpose of consumption by the "three high" crowd. Contents of the invention [0003] The object of the present invention is to provide a hangover fish steamed stuffed bun and its production method. The filling formula of the hangover fish steamed stuffed bun is unique. , reasonable combination of cellulose and rich nutrition, it is a good healthy delicacy, suitable for all ages. At the same time, it has the function of hangover. [0004] In order to achieve the above object, the present invention adopts the following technical solutions: [0005] The hangover fish steamed stuffed bun is characterized in...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L1/164A23L1/09A23L17/10
Inventor 郜蕊
Owner 池州市昭明诗港酒店
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