Agaric steamed bun and processing method thereof
A processing method and technology of fungus, applied in the field of food processing, can solve problems such as the inability to realize the large-scale industrialization of nutritional steamed bread, the inability to increase the dissolution of active ingredients, and the lack of further processing, so as to prevent and treat fatty liver and senile osteoporosis, volume and Increased elasticity, fast and effective absorption
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Embodiment 1
[0021] Ingredients: 150 parts of flour, 75 parts of water, 15 parts of fungus, 1 part of active dry yeast, 1.5 parts of soybean lecithin, and 5 parts of white sugar.
[0022] Preparation method: After cleaning 15 parts of fungus, add 75 parts of water, cook at 90-100°C for 45 minutes, and then grind it into a pulp; add 0.8 parts of active dry yeast to the fungus pulp for fermentation, and at the same time mix 10 parts of flour and 5 1 part white sugar, fermentation time 1.5h, control the fermentation temperature 26~30℃, and make fermented mash; finally, the dough is fermented, that is, the remaining 140 parts flour, 1.5 parts soybean lecithin, 0.2 parts active dry yeast and fermented mash Stir well, carry out the second fermentation, and make steamed buns.
Embodiment 2
[0024] Ingredients: 160 parts of flour, 80 parts of water, 16 parts of fungus, 1.2 parts of active dry yeast, 2 parts of soybean lecithin, and 5 parts of white sugar.
[0025] Preparation method: After cleaning 16 parts of fungus, add 80 parts of water, cook at 90-100°C for 40 minutes, and then grind it into a pulp; add 0.9 parts of active dry yeast to the fungus pulp for fermentation, and at the same time mix 15 parts of flour and 5 1 part white sugar, fermentation time 2h, control the fermentation temperature 26-30℃, and make fermented mash; finally, the dough is fermented, that is, the remaining 145 parts flour, 2 parts soybean lecithin, 0.3 part active dry yeast and fermented mash are stirred together Evenly, carry out the second fermentation and make steamed buns.
Embodiment 3
[0027] Ingredients: 180 parts of flour, 100 parts of water, 20 parts of fungus, 1.5 parts of active dry yeast, 2.5 parts of soybean lecithin, and 2 parts of white sugar.
[0028] Preparation method: After cleaning 20 parts of fungus, add 100 parts of water, cook at 90-100°C for 45 minutes, and then grind it into a pulp; add 1.0 parts of active dry yeast to the fungus pulp for fermentation, and at the same time mix 20 parts of flour and 2 1 part white sugar, fermentation time 2h, control fermentation temperature 26~30℃, make fermented mash; finally dough fermentation, that is to stir the remaining 160 parts flour, 2.5 parts soybean lecithin, 0.5 part active dry yeast and fermented mash Evenly, carry out the second fermentation and make steamed buns.
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