Mashed potato sticky bean-stuffed steamed bun and preparation method thereof

Abstract

The invention discloses a mashed potato sticky bean-stuffed steamed bun and a preparation method thereof; the mashed potato sticky bean-stuffed steamed bun is formed by wrapping a bean-stuffed steamed bun stuffing with a bean-stuffed steamed bun wrapper, wherein the bean-stuffed steamed bun wrapper comprises the following components in parts by weight: 30-60 parts of mashed potatoes, and 40-70 parts of panicum miliaceum flour; the bean-stuffed steamed bun stuffing mainly comprises the following components in parts by weight: 65-85 parts of small red beans, and 15-35 parts of white granulated sugar. More mashed potatoes are added in the bean-stuffed steamed bun wrapper of the sticky bean-stuffed steamed bun, especially, the mashed potatoes have higher dietary fiber and mineral contents compared with a whole potato powder, also have the mouthfeel more delicate and smooth, retain the nutrition and flavor of potatoes to a greater extent, and make the mashed potato sticky bean-stuffed steamed bun taste better.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a mashed potato sticky bean bun and a preparation method thereof. Background technique [0002] Sticky bean buns are one of the specialties in Northeast China. Every year in the twelfth lunar month of winter, in order to welcome the "New Year", every household of the local residents starts to steam sticky bean buns with a strong flavor of the New Year. Traditional Northeast sticky bean buns mostly use rhubarb rice as raw material and are made by natural fermentation process. They have good taste, but they have disadvantages such as long production cycle, single taste, and indigestibility, which limit the consumption market of sticky bean buns. [0003] Potatoes are also called ground eggs, potatoes, potatos, etc., the tubers of Solanaceae plants. Together with wheat, rice, corn, and sorghum, it has become the world's top five crops. Potatoes have high nutritional value...

AI Technical Summary

Problems solved by technology

[0004] In the prior art, there has been a technology of adding an appropriate amount of potato flour and noodles to the raw material of the sticky bean bun dough, but there is no report of directly adding mashed potatoes to the potato dough

[0005] In addition, the existing sticky bean buns are generally indigestible due to their high viscosity, and there is no technology to combine them with traditional Chinese medicine components that can nourish the stomach and help digestion, so that the bean buns are easy to digest and have the function of nourishing the stomach

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