Small shrimp and fruit steamed bun with effects of protecting liver and promoting gallbladder and preparation method of small shrimp and fruit steamed bun

Abstract

The invention discloses a small shrimp and fruit steamed bun with effects of protecting the lever and promoting the gallbladder. The small shrimp and fruit steamed bun is prepared from the following raw materials in parts by weight: 280-300 parts of wheat, 22-30 parts of fresh Folium Nelumbinis, 18-19 parts of small shrimps, 6-8 parts of Jasmine tea juice, 14-16 parts of Fructus Rubi, 23-24 parts of Fericarpium Citri Limoniae, 0.9-1 part of Acacia catechu, 2-3 parts of Radix Peucedani, 1.3-2 parts of Caulis Kadsurae Coccineae, a proper amount of white sugar, and a proper amount of salt. The small shrimp and fruit steamed bun is bright in color, is chewy and has fragrance when a person eats the steamed bun, is added with medicinal materials such as Acacia catechu, Radix Peucedani and Caulis Kadsurae Coccineae, and therefore has health-care effects of protecting the liver and promoting the gallbladder, and promoting flow of Qi and blood.

Description

technical field [0001] The invention relates to the technical field of steamed buns, in particular to a steamed bun with shrimp, rice and fruit grains for protecting the liver and promoting gallbladder 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 endangerin...

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