Paeonia ostii flower petal steamed stuffed buns, stuffing for dumplings and preparation method thereof

A technology for peony flowers and dumpling fillings, which is applied in food preparation, food science, and food ingredients as odor modifiers, etc., can solve the problems of inconsistency with contemporary people, low nutritional value, and single taste, so as to improve production efficiency and improve nutrition. Value, taste rich effect

Inactive Publication Date: 2014-12-24
洛阳祥和牡丹科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] With the improvement of people's living standards, the requirements for seasonings are getting higher and higher, but...

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0027] The preparation method of the Danfeng peony flower petal steamed stuffed bun and dumpling filling comprises the following steps:

[0028] Step 1. Preparation of Danfeng peony flower petal sauce

[0029] (1) Wash the flower petals of Danfeng peony, drain and set aside;

[0030] (2) Place the drained Danfeng peony flower petals in a greening machine with a temperature of 60-90°C for 60 minutes, then put the Danfeng peony flower petals into the pot and stir fry for 3-4 minutes, take them out and rinse for 3- 4 times, and then dehydrated so that the water content of the flower petals of Danfeng Peony is consistent with that before rinsing;

[0031] (3) Put the dehydrated flower petals of Danfeng Peony into the oil press for pressing, collect the pressed cake, and set aside;

[0032] (4) Mix the pressed cake, white sugar and sodium D-isoascorbate according to the weight ratio of 100:15-30:0.05-0.15 and stir evenly to prepare the mixture for later use;

[0033] (5) Pulveri...

Embodiment 1

[0041] A kind of Danfeng peony flower petal steamed stuffed bun, dumpling stuffing, described filling is made of Danfeng peony flower petal sauce, salt, white sugar, monosodium glutamate, soy sauce, oyster sauce, dextrin, Chinese prickly ash and sesame oil, and preparation stuffing The parts by weight of each component are 30 parts of Danfeng peony flower petal sauce, 32 parts of salt, 4 parts of sugar, 11 parts of monosodium glutamate, 1 part of soy sauce, 1 part of oyster sauce, 7 parts of dextrin, 1 part of pepper powder, sesame oil 10 copies;

[0042] The Danfeng peony flower petal sauce is prepared by frying the Danfeng peony flower petals, dehydrating, pressing, mixing materials and high-temperature sterilization.

[0043] The preparation method of the Danfeng peony flower petal steamed stuffed bun and dumpling filling comprises the following steps:

[0044] Step 1. Preparation of Danfeng peony flower petal sauce

[0045] (1) Wash the flower petals of Danfeng peony, dr...

Embodiment 2

[0057] A kind of Danfeng peony flower petal steamed stuffed bun, dumpling stuffing, described filling is made of Danfeng peony flower petal sauce, salt, white sugar, monosodium glutamate, soy sauce, oyster sauce, dextrin, Chinese prickly ash and sesame oil, and preparation stuffing The parts by weight of each component are 35 parts of Danfeng peony flower petal sauce, 34 parts of salt, 6 parts of sugar, 13 parts of monosodium glutamate, 1.4 parts of soy sauce, 1.4 parts of oyster sauce, 9 parts of dextrin, 2 parts of pepper powder, sesame oil 14 copies;

[0058] The Danfeng peony flower petal sauce is prepared by frying the Danfeng peony flower petals, dehydrating, pressing, mixing materials and high-temperature sterilization.

[0059] The preparation method of the Danfeng peony flower petal steamed stuffed bun and dumpling filling comprises the following steps:

[0060] Step 1. Preparation of Danfeng peony flower petal sauce

[0061] (1) Wash the flower petals of Danfeng pe...

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PUM

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Abstract

The invention belongs to the field of food processing and particularly relates to paeonia ostii flower petal steamed stuffed buns, stuffing for dumplings and a preparation method thereof. Paeonia ostii flower petals are put into a fixation machine at the temperature ranging from 60 DEG C to 90 DEG C for 60 minutes, peculiar smell in the flower petals can be effectively removed, fragrance in the flower petals can be kept, prepared paeonia ostii flower petal sauce can have full-bodied fragrance, and the taste of the paeonia ostii flower petal sauce is improved. The paeonia ostii flower petal sauce is stirred and fried before squeezing, and rinsing and dehydration are performed, so that the moisture content of the paeonia ostii flower petals is consistent with moisture content before rinsing, the squeezed paeonia ostii flower petal sauce can contain abundant nutrient substance, and nutritive value is greatly improved. A seasoning for the paeonia ostii flower petal steamed stuffed buns is good in taste and added in the bun manufacturing process, so that working time can be greatly saved, and manufacturing efficiency can be improved.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to buns with flower petals of Danfeng peony, stuffing for dumplings and a preparation method thereof. Background technique [0002] In 2012, our company applied for the safety review of national new food raw materials of Danfeng peony petals by the Ministry of Health, and was approved by the National Health and Family Planning Commission in December 2013, and announced (Wei Shi Xin Tong Zi [2013] No. 0015), Since then, Danfeng peony petals have become a legal new food raw material of the People's Republic of China. [0003] The petals of Danfeng Peony have passed the inspection and inspection of new food raw materials by the Ministry of Health. The petals contain 13 kinds of amino acids, of which 8 are required by the human body, and the content is relatively large; it also contains a variety of vitamins, sugars, flavonoids and various Enzyme; 7 kinds of macro elements an...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/164A23L7/104A23L33/10A23L33/105
CPCA23L5/20A23L7/10A23L27/60A23L33/00A23P20/25A23V2002/00A23V2200/15A23V2200/30
Inventor 詹建国马明郭红娜韩战敏
Owner 洛阳祥和牡丹科技有限公司
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