Flos sophorae steamed corn bread and making method thereof
A technology of Sophora japonica and Wotou, which is applied in food preparation, food ingredients as viscosity modifiers, functions of food ingredients, etc., can solve problems such as accelerated excretion of feces, irritation, sensory fatigue, etc., to improve viscosity and elasticity, promote heart Brain and blood vessels, the effect of accelerating fecal excretion
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Embodiment 1
[0017] Put 30 parts of glutinous rice, 5 parts of black rice, 3 parts of millet, 3 parts of sorghum, and 30 parts of corn into a flour mill and pulverize them respectively to obtain glutinous rice noodles, black rice noodles, millet noodles, sorghum noodles and corn noodles, and then stir them evenly ;Soak 5 parts of Sophora japonica in boiling water at 50-70°C for 1-5 minutes; put 1 part of honey into boiling water at 50-70°C, stir evenly, pour it into the mixed flour just stirred, and put the mixed flour into the steamed bun machine Molding or manual forming to make cornbread with a weight of 45g; put the steamed steamed bun in a steamer at 120°C for 30-60 minutes to obtain Sophora japonica steamed bun.
Embodiment 2
[0019] Put 45 parts of glutinous rice, 7 parts of black rice, 5 parts of millet, 6 parts of sorghum, and 40 parts of corn into a mill and grind them respectively to obtain glutinous rice noodles, black rice noodles, millet noodles, sorghum noodles and corn noodles, and then stir them evenly ; Soak 10 parts of Sophora japonica in boiling water at 50-70°C for 1-5 minutes; put 2 parts of honey into boiling water at 50-70°C, stir evenly, pour into the mixed flour just stirred, and put the mixed flour into the corn-bread maker Molding or manual forming to make cornbread with a weight of 75g; put the steamed bun into a steamer at 120°C for 30 to 60 minutes, and obtain Sophora japonica steamed bun.
Embodiment 3
[0021] Put 50 parts of glutinous rice, 10 parts of black rice, 7 parts of millet, 7 parts of sorghum, and 50 parts of corn into a mill and grind them respectively to obtain glutinous rice flour, black rice flour, millet flour, sorghum flour and corn flour, and then stir them evenly ; Soak 15 parts of Sophora japonica in boiling water at 50-70°C for 1-5 minutes; pour 3 parts of honey into boiling water at 50-70°C, stir evenly, pour into the mixed flour that has just been stirred, and put the mixed flour into the steamed bun machine Forming in a medium or by hand to make steamed buns with a weight of 95 g; put the steamed steamed buns in a steamer at 120° C. for 30 to 60 minutes to obtain Sophora japonica steamed buns.
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