Fermentation steamed bun containing eggs and preparation method thereof

A technology for steamed buns and eggs, applied in food preparation, application, food science and other directions, can solve the problem of single taste of steamed buns, and achieve the effects of pleasant aroma, novel technology and soft entrance.

Inactive Publication Date: 2015-04-08
TAIHE ALONGGE AGRI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing steamed buns have a single taste and need to be improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] An egg fermented steamed bun is made from the following raw materials in parts by weight: 300 parts by weight of flour, 8 parts by weight of dry yeast, 20 parts of boiled egg yolk powder, 8 parts of local chicken skin, 3 parts of watercress, 12 part of fresh Tianma juice, 2 parts of sesame oil, 5 parts of eel ball, and 5 parts of loquat Meat 10, Chicken Bone Juice 18, Twist 7, Polygonatum 1, Yellow Pit 1, Radish Seed 1, Dragon Leaf Leaf 1, Hovenia Hoveniae 0.5, Appropriate amount of water, Nutritional supplement 20;

[0016] The nutritional supplement is made of the following raw materials in parts by weight: 5 pineapple honey, 4 sweet-scented osmanthus cakes, 2 rock sugar, 2 figs, 4 lettuce, 8 roasted duck skin, 2 rice noodles, 2 pumpkin seed oil, 1 mulberry, and broken bones 1. Chickweed 1, Rhubarb 1, Acanthopanax 1, appropriate amount of water;

[0017] The preparation method of the nutritional supplement is as follows: (1) mix mulberries, broken bones, goose sau...

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PUM

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Abstract

The present invention discloses a fermentation steamed bun containing eggs and a preparation method thereof. The bun is prepared from the following raw materials by weight: 300-310 parts of wheat flour, 8-10 parts of dry yeast, 20-25 parts of cooked egg yolk powder, 8-9 parts of native chicken skin, 3-5 parts of watercress, 12-14 parts of fresh tall gastrodia rhizome juice, 2-3 parts of sesame oil, 5-6 parts of eel ball, 10-12 parts of loquat pulp, 18-20 parts of chicken bone broth, 7-8 parts of fried dough twist, 1-2 parts of fragrant solomonseal rhizome, 1-2 parts of Chinese wampee seed, 1-2 parts of garden radish seed, 1-2 parts of sauropi leaf, 0.5-1 part of hovenia seed, a proper amount of water and 20-30 parts of nutritional additives. The present invention provides a novel process using cooked egg yolk powder which contains rich protein with high biological value, and contains rich vitamins. The steamed bun has characteristics of rich nutrition, pleasant aroma, soft mouthfeel and moderate sweetness. The added traditional Chinese medicine has efficacy of promoting digestion and eliminating flatulence, depressing qi and dissipating phlegm, and lowering blood sugar, blood fat and blood pressure.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to egg fermented steamed bread and a preparation method thereof. Background technique [0002] Mantou is a food made by mixing flour with yeast (old noodles), water, or edible alkali, kneading, proofing, and steaming. The finished product is hemispherical or rectangular in shape. The taste is soft and delicious, and it is rich in nutrition. It is one of the kindest foods for the descendants of Chinese people. Steamed buns are easy to make and easy to carry. The existing steamed buns have a single taste and need to be improved. Contents of the invention [0003] The object of the present invention is to provide a fermented egg steamed bread and a preparation method thereof in order to remedy the defects of the prior art. [0004] The present invention is achieved through the following technical solutions: [0005] An egg fermented steamed bread is made from the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/30A23L33/10A23L33/105
Inventor 张龙
Owner TAIHE ALONGGE AGRI TECH
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