Steamed stuffed bun with fragrant taro, milk and pulp and preparation method thereof

A technology of milk and taro, which is applied in food preparation, food science, and the function of food ingredients to achieve the effect of enriching the taste and nutritional value

Inactive Publication Date: 2014-12-17
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 steamed buns is becoming the theme

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A steamed stuffed bun with taro milk and pulp, made from the following raw materials in parts by weight (jin):

[0019] Flour 750, nutritional additives 10, raisins 10, lentils 30, rice vinegar 2, pepper 6-7, taro 20, milk 1, steamed buns 5, green onion 7, pepper 10, apple pulp 30, raw land 1.1, bunch of bells 2.3, bamboo Ru 2.4, Zhujuanpi 0.8, horsetail 0.9, salt 5, monosodium glutamate 3, salad oil, water and an appropriate amount of fresh yeast;

[0020] The nutritional additive is made from the following raw materials in parts by weight:

[0021] 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;

[0022] The preparation method is:

[0023] (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 liquid to obtain Chi...

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PUM

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Abstract

The invention discloses a steamed stuffed bun with fragrant taro, milk and pulp and a preparation method thereof. The steamed stuffed bun is prepared from following raw materials including, by weight, 700-750 parts of flour, 9-10 parts of a nutritional additive, 6-10 parts of raisin, 10-30 parts of lablab purpureus, 2-6 parts of rice vinegar, 6-7 parts of Chinese prickly ash, 14-20 parts of the fragrant taro, 1-5 parts of the milk, 5-8 parts of steamed bun, 7-8 parts of chopped scallion, 5-10 parts of pepper powder, 20-30 parts of apple pulp, 0.8-1.1 parts of dried radix rehmanniae, 1.8-2.3 parts of phlomis mongolica, 2-2.4 parts of caulis bambusae in taeniam, 0.8-1 part of machilus leptophylla, 0.9-1 part of equisetum hiemale, 3-5 parts of salt, 2-3 parts of monosodium glutamate, a proper amount of salad oil, a proper amount of water and a proper amount of fresh yeast. A stuff of the steamed stuffed bun is added with the raisin, the Chinese prickly ash, the fragrant taro and the like so that the steamed stuffed bun is rich in mouthfeel and nutritional values. The steamed stuffed bun also contains various health-caring components including the Chinese herbal medicines, such as the phlomis mongolica, the caulis bambusae in taeniam, the machilus leptophylla and the like, so that the steamed stuffed bun has quite good effects of clearing heat and activating blood, dispersing stasis, clearing phlegm and soothing depression.

Description

technical field [0001] The invention relates to a health-care taro milk pulp bun, in particular to a taro milk pulp bun and a preparation method thereof. Background technique [0002] Buns are generally served as breakfast, and it is difficult to fully supplement from lunch and dinner due to insufficient energy and nutrient intake caused by skipping breakfast. Therefore, you should eat breakfast every day, and eat a good breakfast to ensure adequate intake of energy and nutrients. The 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 steamed buns is becoming the theme. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art, and provides steamed stuffed bun with taro milk pulp and a preparation method thereof. [0004] The present invention is achieved through th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/30A23L1/22A23L7/104A23L33/105
CPCA23L33/10A23L7/104A23L33/105A23P20/25A23V2002/00A23V2200/30A23V2250/21A23V2250/204
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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