Flavored steamed bun and preparation method thereof

A technology for steamed bread and flavor, which is applied to the field of flavored steamed bread and its preparation, can solve problems such as no consideration, and achieve the effects of preventing hair from prematurely whitening or falling off, increasing skin elasticity, and improving surface color and taste.
CN102763805BInactive Publication Date: 2013-08-28ANHUI SCI & TECH UNIV
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
ANHUI SCI & TECH UNIV
Publication Date
2013-08-28
Estimated Expiration
Not applicable · inactive patent
Patent Text Reader

Abstract

The invention provides a flavored steamed bun and a preparation method thereof. The steamed bun comprises (by weight) 500 parts of wheat flour, 45-50 parts of white sesame paste, 15-20 parts of peanut, 18-23 parts of white sugar, and 8-10 parts of active yeast. The preparation method comprises the steps of (1) mixing sesame paste with water at weight ratio of 1:(4-5) to obtain sesame paste mixed solution; (2) baking peanut in oven, cooling, and pulverizing into powder; and (3) mixing wheat flour, peanut powder, white sugar and active yeast, adding the sesame paste mixed solution, blending into dough, proofing, making into bun, steaming, brushing a layer of egg-honey mixed solution, baking in oven, and vacuum-packaging. The steamed bun increases nutritional components (calcium, magnesium, iron, zinc, vitamin B, vitamin E, unsaturated fatty acid, etc.) special in sesame paste to realize abundant nutrition. The adoption of baking after steaming prolongs product shelf life.
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Description

technical field

[0001] The invention relates to the technical field of food processing, in particular to a flavored steamed bun and a preparation method thereof. Background technique

[0002] Mantou is a traditional Chinese noodle dish. It is delicious, soft and easy to digest. It is one of the staple foods on people's tables. The current steamed bread varieties are basically single-flour steamed bread or multi-flour miscellaneous grain steamed bread, and the variety and efficacy are relatively monotonous. How to organically integrate the food crops with significant effects into the steamed bread making process so that they have both the characteristics of steamed bread and the characteristics of steamed bread? Giving dietotherapy function, the strength of development is far from enough, makes the dietotherapy effect of the steamed bun of existing kind not remarkable enough.

[0003] Sesame paste, also called sesame paste, is a sauce made by frying and grinding sesame seeds...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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