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Sour rose bun and preparation method thereof

A rose and sour technology, applied in food preparation, food science, food coating, etc., to relieve fatigue, enrich the taste and nutritional value

Inactive Publication Date: 2014-12-03
马鞍山市海滨水产品生态养殖专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Breakfast on the market can no longer meet people's daily needs. Breakfast with high nutrition and certain health care is more and more favored by consumers. Therefore, increasing the nutritional value and health value of sour rose buns is becoming the theme

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A sour rose steamed stuffed bun, made from the following raw materials in parts by weight (jin):

[0023] Flour 650, nutritional additives 10, bayberry 20, watermelon peel 14, roses 5, black rice 13, tea tree mushroom 20, brewer's grains 2, jujube 15, watercress 10, cashew kernels 12, milk dregs 2, ginseng 2.3, fig Root 1.4, Tangerine 2.5, Yanfengzi 1.4, Pai Cao Xiang 2.5, salt 35, monosodium glutamate 3, sunflower oil, water and an appropriate amount of fresh yeast;

[0024] The nutritional additive is made from the following raw materials in parts by weight:

[0025] Leek seeds 1.2, fried plantain seeds 0.5, basil leaves 0.6, durian cores 1.3, crocus leaves 1.8, pomegranate wine 6, toffee 4, black dates 6;

[0026] The preparation method is:

[0027] (1) Add leek seeds, fried plantain seeds, basil leaves, durian seeds, and Scrophulariaceae leaves to 5 times the water, decoct for 25 minutes, filter the residue to obtain the medicinal liquid, and spray the medicinal l...

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PUM

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Abstract

The invention discloses a sour rose bun. The sour rose bun is prepared from the following raw materials in parts by weight: 600-650 parts of flour, 9-10 parts of nutritional additives, 20-20 parts of red bayberry, 10-14 parts of watermelon rind, 3-5 parts of rose flowers, 10-13 parts of black rice, 5-20 parts of agrocybe aegerita, 1-2 parts of beer lees, 10-15 parts of jujubes, 6-10 parts of bean pedals, 6-12 parts of cashew nuts, 2-4 parts of milk residue, 1.8-2.3 parts of phlomis betonicoides diels, 1.1-1.4 parts of tufted fig root, 2.5-3 parts of tangerine pith, 1.2-1.4 parts of adiantum malesianum ghatak, 1.5-2.5 parts of hairystalk loosestrife herb, 3-5 parts of edible salt, 2-3 parts of monosodium glutamate and an appropriate amount of sunflower seed oil, water and fresh yeast. Due to the addition of red bayberry, watermelon rind, rose flowers and other ingredients, the taste of the sour rose bun can be enriched and the nutritional value of the sour rose bun can be increased; the sour rose bun further contains a variety of health care ingredients, such as phlomis betonicoides diels, tufted fig root and tangerine pith, so that the sour rose bun has great effects of regulating qi, invigorating spleen, removing toxin, reducing swelling, promoting digestion, removing blood stasis and relieving fatigue.

Description

technical field [0001] The invention relates to a health-care sour rose bun, in particular to a sour rose bun and a preparation method thereof. Background technique [0002] Sour rose steamed stuffed buns are usually served as breakfast. If you don’t eat breakfast, the energy and nutrient intake is insufficient, and it is difficult to get enough supplements from lunch and dinner. Therefore, you should eat breakfast every day, and eat a good breakfast to ensure adequate intake of energy and nutrients. Breakfasts on the market can no longer meet people's daily needs. Breakfasts with high nutrition and certain health care are more and more favored by consumers. Therefore, increasing the nutritional value and health value of sour rose buns is becoming the theme. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art and provides a sour rose steamed stuffed bun and a preparation method thereof. [0004] The present invention is achieved t...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/30
CPCA23L33/10A23L7/104A23L33/105A23P20/25A23V2002/00
Inventor 杨海兵
Owner 马鞍山市海滨水产品生态养殖专业合作社
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