Spleen-invigorating, deficiency-tonifying, face-beautifying and lung-moistening steamed bun strings stuffed with sweetened bean paste and making method thereof

Abstract

The invention discloses spleen-invigorating, deficiency-tonifying, face-beautifying and lung-moistening steamed bun strings 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, glutinous rice flour, wheat flour, millet flour, sugarcane powder, orange flour, papaya flour and active dry yeast. The bean paste includes, by weight, rice beans, carambola, wax apples and custard apples. 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, invigorating deficiency, beautifying the skin and moistening the lungs and a production 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 ...

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

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