Spleen-invigorating, qi-supplementing, blood-nourishing and body-building steamed bun string stuffed with sweetened bean paste and making method thereof

A technology for invigorating spleen and nourishing qi and production method, which is applied in food preparation, food science, function of food ingredients, etc., to achieve the effect of simplifying production steps, accurate production data, and speeding up production rate

Inactive Publication Date: 2015-12-02
HARBIN TIANYI ECOLOGICAL AGRI BYPROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the bean buns or sticky bean buns sold in the market are all traditional foods. The market share is almost saturated, and long-term consumption of bean buns or sticky bean buns made by the existing technology will cause discomfort in the human stomach and other organs to varying degrees, such as common gastric acid, bloating, etc.; now urgently develop novel taste and efficacy new bean bag

Method used

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  • Spleen-invigorating, qi-supplementing, blood-nourishing and body-building steamed bun string stuffed with sweetened bean paste and making method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0030] A bean bag string for invigorating the spleen, nourishing qi, nourishing blood and strengthening the body, which includes dough and bean stuffing wrapped in the dough; it is characterized in that: the dough includes the following raw materials in parts by weight: 40-55 parts of wheat flour, 13-55 parts of glutinous rice flour 18 parts, 2-4 parts of rhubarb rice noodles, 1-2 parts of jujube powder, 2-3 parts of peach powder, 1-2 parts of banana powder, 5-7 parts of active dry yeast; Raw materials: 60-70 parts of red bean, 10-12 parts of jujube, 8-10 parts of Maca root, 5-8 parts of black fungus.

Embodiment 2

[0032] The dough comprises the following raw materials in parts by weight: 50 parts of wheat flour, 15 parts of glutinous rice flour, 3 parts of rhubarb rice flour, 2 parts of jujube powder, 3 parts of peach powder, 2 parts of banana powder, and 6 parts of active dry yeast; The bean paste includes the following raw materials in parts by weight: 65 parts of red bean, 11 parts of jujube, 9 parts of maca root and 6 parts of black fungus.

Embodiment 3

[0034] The preparation method of the described invigorating spleen, nourishing qi, nourishing blood and strengthening body, the specific steps are:

[0035] 1. Kneading dough: mix the wheat flour, glutinous rice flour, rhubarb rice flour, jujube powder, peach powder, banana powder, and active dry yeast among the above-mentioned dough raw materials, and put them into the dough mixer according to the above weight ratio , add an appropriate amount of warm water and stir to make a dough, put the dough into a kneader and knead it fully, when the dough is elastic and not sticky, put the dough into a proofer, at a temperature of 30-45°C and a humidity of 80 Proof for 1-3 hours at -90%, take it out for later use;

[0036] 2. Filling: Put the jujube, maca root and black fungus in the above raw materials of bean stuffing into clean water and clean them respectively, put the cleaned raw materials into a dicing machine and cut them into cubes or flakes. After the Chixiaodou is cook...

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Abstract

The invention discloses spleen-invigorating, qi-supplementing, blood-nourishing and body-building stuffed with sweetened bean paste. The steamed bun strings include wrappers and the sweetened bean paste wrapped by the wrappers. The wrappers comprise, by weight, wheat flour, glutinous rice flour, millet flour, Chinese date flour, peach flour, banana flour and active dry yeast. The bean paste includes, by weight, rice beans, Chinese dates, Maca roots and black fungi. The steamed bun strings are made by the steps of dough kneading, paste making, paste wrapping, steaming, stringing for making finished products and the like. Various food materials are fully utilized, steamed buns stuffed with sweetened bean paste are changed from traditional foods to modern foods, an edible mode and an edible method of the steamed buns are increased, and the taste and a health-care function of the steamed buns are increased, so that the consumer market of the steamed buns is wider. Modern mechanical devices are fully utilized, the production rate of the steamed buns is improved, production steps are simplified, production data are accurate, and accordingly high-quality steamed bun strings stuffed with the sweetened bean paste are made.

Description

technical field [0001] The invention relates to the field of food health care, in particular to bean bun skewers for invigorating the spleen, replenishing qi, nourishing blood and strengthening the body and a preparation method thereof. Background technique [0002] Bean buns are a kind of food that uses yellow rice (large yellow rice or small yellow rice) noodles as the skin, stuffed with red bean paste, and is steamed and eaten. Usually occurs in northern China. However, with the migration of the population in many areas of North China, bean buns with white flour as the skin gradually appeared. In order to distinguish them from steamed buns, red dots were used on them, and the fillings were gradually simplified. Instead of bean paste, red beans were cooked directly Cooked, added sugar, it seems that the stuffing of bean buns are all grains. In Northeast China, bean buns are also called sticky bean buns, but not bean stuffing buns. Douban buns refer to bean buns with whit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/00A23L1/105A23L1/29A23L1/20A23L1/212A23L7/104A23L11/00A23L19/00A23L33/00
CPCA23V2002/00A23V2250/76A23V2200/30A23V2200/32
Inventor 葛红东
Owner HARBIN TIANYI ECOLOGICAL AGRI BYPROD
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