Mutton steamed stuffed bun capable of clearing heat and soothing nerve and preparation method thereof

A technology of clearing away heat and calming the nerves and mutton, which is applied in food preparation, food science, and the function of food ingredients, etc. It can solve the problems of few types of buns and limited people's choices, and achieve the effect of rich taste, good effect of removing mutton, and sufficient 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 steamed stuffed buns, which limits people's choices

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0019] A mutton steamed stuffed bun for clearing away heat and soothing the nerves, comprising the following raw materials in parts by weight (catties):

[0020] Flour 90, Mutton 50, Grape Leaf 0.8, Carrot 30, Ice Cream 10, Walnut Powder 10, Gentiana 1, Amber Powder 1, White Potato 0.6, Uncaria 0.5, Cumin Powder 2, Orange 4, Pagoda Vegetable 20, Apricot 30 , palm grass 0.8, balsam pear 20, nutritional additives 4, yeast powder, vegetable 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 th...

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PUM

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Abstract

The invention discloses a mutton steamed stuffed bun capable of clearing heat and soothing the nerve. The mutton steamed stuffed bun comprises following raw materials in parts by weight: 90-120 parts of flour, 50-60 parts of mutton, 0.8-1 part of grape leaves, 30-40 parts of carrot, 10-20 parts of ice cream, 10-15 parts of walnut powder, 1-1.2 parts of the bark of ash, 1-2 parts of amber powder, 0.6-0.8 part of ampelopsis japonica, 0.5-0.8 part of uncaria, 2-3 parts of cumin powder, 4-5 parts of oranges, 20-30 parts of chinese artichoke, 30-40 parts of new zealand spinach, 0.8-1 part of paphiopedilum concolor, 20-30 parts of bitter gourd, 4-5 parts of nutrition additive, and proper amounts of yeast powder, vegetable oil, salt and water. The mutton steamed stuffed bun is added with multiple Chinese herbal medicines, thereby having effects of clearing away heat and detoxifying, calming and soothing nerves; with multiple vegetables, the mutton steamed stuffed bun has sufficient nutrition; the smell of the mutton is eliminated, so that the steamed stuffed bun has rich taste and is suitable for most people.

Description

technical field [0001] The invention mainly relates to the technical field of foods and preparation methods thereof, in particular to a heat-clearing and soothing mutton 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 p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/30A23L7/122A23L33/105
CPCA23L33/10A23L7/104A23L33/105A23P20/25A23V2002/00A23V2200/30A23V2250/21
Inventor 王茉
Owner ANHUI JIHONG FOOD
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