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Lung-moistening heat-clearing lotus-flavored steamed bun with roe and production method thereof

A technology of fish roe and steamed bread, which is applied in the field of moistening lung, clearing heat, lotus-flavored fish roe steamed bread and its preparation, can solve respiratory diseases and other problems, and achieve the effects of increased wet gluten content, increased whiteness, good sensory and texture properties

Inactive Publication Date: 2016-10-05
WUHE TONGSHIFU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, some chemical additives are often used to improve the properties of flour, such as adding azodicarbonamide as a flour gluten enhancer, whitening agent, etc., the maximum usage in wheat flour is 0.045g / Kg, excessive intake of azodicarbonamide Can induce the occurrence of asthma and other respiratory diseases

Method used

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Effect test

Embodiment Construction

[0021] A steamed bun with lotus-flavored fish roe that moistens the lungs and clears heat, is made from the following raw materials in parts by weight:

[0022] Wheat 280, fresh lotus leaf 22, garlic juice 7, tofu 7, fish roe 13, dry red wine 3, tea tree root 1.8, Luo Han Guo 2.5, silver flower vine 2, sugar and salt to taste.

[0023] A method for preparing steamed buns with moistening lungs, clearing heat and lotus-flavored fish roe, comprises the following steps:

[0024] (1) Tea tree roots, Luo Han Guo, and Yinhua vine were extracted with 6 times the amount of water, concentrated, and spray-dried to obtain traditional Chinese medicine powder;

[0025] (2) Manually clean the raw wheat to make it free of impurities, then take water and adjust the salt to a concentration of 2.5% salt water, and then put the wheat into the salt water for 22 hours;

[0026] (3) Filter out the wet wheat grains, and then put them into a continuous ozone generator for ozone fumigation treatment. ...

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Abstract

The invention discloses lung-moistening heat-clearing lotus-flavored steamed bun with roe, made from the following materials according to parts by weight: 280-300 parts of wheat, 22-30 parts of fresh lotus leaf, 7-8 parts of garlic juice, 7-8 parts of tofu, 13-14 parts of roe, 3-4 parts of dry red wine, 1.8-2.3 parts of tea root, 2.5-3 parts of Siraitia grosvenorii fruit, 2-2.3 parts of Caulis Lonicerae, and suitable white sugar and edible salt. The lung-moistening heat-clearing lotus-flavored steamed bun with roe is bright in color and chewy, has aftertaste and is imparted the health effects of clearing heat and moistening lung, dispelling wind and dredging collaterals, and activating blood to regulate menstruation by adding the edible herbs such as tea root, Siraitia grosvenorii fruit and Caulis Lonicerae.

Description

technical field [0001] The invention relates to the technical field of steamed buns, in particular to a steamed bun with lotus-flavored fish roe for moistening lungs, clearing heat and a preparation method thereof. Background technique [0002] As an important food industry raw material, processed wheat products are very important to ensure the quality of flour products. The main factors that endanger the quality of processed wheat products in my country are pesticide residues, chemical substance residues, mildew, pathogenic microorganisms, etc. In wheat processing In the pre-treatment, tempering is an important reason for the increase in the number of microorganisms. The long time and high humidity of the tempering process provide favorable conditions for the proliferation of microorganisms. However, wheat will lose the protection of the seed coat after being ground into powder after tempering , very susceptible to microbial contamination. Even endangering the health of consu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L33/105A23L33/10A23L7/104
CPCA23V2002/00
Inventor 林琪瑛
Owner WUHE TONGSHIFU FOOD
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