Steamed appetizing pickled cabbage and tofu stuffed bun and preparation method thereof

A technology of tofu and sauerkraut, which is applied in appetizing pickled cabbage tofu buns and its preparation field, can solve the problems of limited people's choices and few types of buns, and achieve the effect of helping digestion and high nutrition

Inactive Publication Date: 2015-01-28
ANHUI JIHONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, there are few types of steame

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] An appetizing steamed stuffed bun with sauerkraut and tofu, which consists of the following raw materials in parts by weight (catties):

[0020] Flour 100-130, tofu 40, chicken soup 20, lemon balm 1, mushroom powder 8, black scorpion 0.8, red okra 20, red kraft 10, watermelon rind 10, orchid 0.8, sauerkraut 30, horsetail 0.6, Papaya 10, nutritional additives 5, psyllium 0.8, wax gourd 20, red bayberry 10, yeast powder, corn oil, salt, water;

[0021] The nutritional additive is made of the following raw materials in parts by weight: 4 stick vegetables, 1 fresh bitter gourd seeds, 0.6 privet leaves, 0.7 coptis leaves, 1 dragon fruit, 0.5 Ouhuoxuedan, 1 pine pollen, 0.5 antler cream, and 0.8 bamboo rutabaga , fish roe 3, vegetable oil, appropriate amount of salt;

[0022] The preparation method is as follows: (1) decoct privet leaves, coptis leaves, Ouhuoxuedan, antler cream, and Zhuru with 3 times the water for 30 minutes, filter to remove residues, and obtain the extra...

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PUM

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Abstract

The invention discloses a steamed appetizing pickled vegetable and tofu stuffed bun which comprises the following raw materials in parts by weight: 100-130 parts of flour, 40-50 parts of tofu, 20-30 parts of chicken soup, 1-1.2 parts of balm, 8-10 parts of mushroom powder, 0.8-1 part of Japanese cayratia herb, 20-30 parts of red okra, 10-20 parts of red chard, 10-15 parts of watermelon peels, 0.8-1 part of cymbidium, 30-40 parts of Chinese sauerkraut, 0.6-0.8 parts of equisetum, 10-15 parts of papaya, 5-6 parts of nutritional additive, 0.8-1 part of semen plantaginis, 20-30 parts of winter gourds, 10-12 parts of bayberry, appropriate amounts of yeast, corn oil, salt and water. By adding various Chinese herbal medicines, the steamed appetizing pickled vegetable and tofu stuffed bun provided by the invention has the function of improving eyesight and the like; the red okra has protein, vitamins and minerals which have high nutritional values, which can help digestion; the appetizing pickled vegetable is acid and fragrant and mellow in taste and can stimulate appetite, and the tofu is rich in nutrition, so that steamed appetizing pickled vegetable and tofu stuffed bun is suitable for being eaten by most people.

Description

technical field [0001] The invention mainly relates to the technical field of food and its preparation method, in particular to an appetizing sauerkraut tofu bun and a preparation method thereof. Background technique [0002] Steamed buns are fermented foods, and eating more fermented foods is very good for human health. Fermented buns are good for digestion and absorption, because the enzymes in the yeast can promote the decomposition of nutrients. It is best to eat fermented pasta for breakfast, because the energy in it will be released quickly, making people energetic throughout the morning, and people with weaker digestive functions, such as thin people, children and the elderly, are more suitable for this kind of food, so Buns are a great breakfast option. But the kind of steamed stuffed bun is few at present, has limited people's choice. Contents of the invention [0003] In order to make up for the defects of the prior art, the present invention provides an a...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/29A23L7/104A23L7/122
CPCA23L7/104A23L33/10A23L33/105A23P20/25A23V2002/00A23V2200/32A23V2200/30A23V2250/21
Inventor 王茉
Owner ANHUI JIHONG FOOD
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