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Spinach steamed bun

A technology for steamed bread and spinach, applied in the food field, can solve the problem of single nutrition of steamed bread, and achieve the effects of rich nutrition, comfortable taste and enhanced disease resistance.

Inactive Publication Date: 2017-02-15
周琪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the improvement of people's living standards, the demand for food nutrition is also increasing. Ordinary steamed buns are too simple in nutrition to meet people's needs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A spinach steamed bun prepared from the following raw materials in parts by weight: 60 parts of spinach juice, 200 parts of flour, 1 part of Acanthopanax, 2 parts of Ophiopogon japonicus, 2 parts of Ligustrum lucidum, 3 parts of olives, 4 parts of green tea, and peanut powder 3 parts, 2 parts of yeast powder, 50 parts of water.

[0016] The preparation method of above-mentioned spinach steamed bun comprises the following steps:

[0017] (1) Take Acanthopanax, Ophiopogon japonicus, Ligustrum lucidum, olives, and green tea, add them into clear water, heat, filter, and obtain the filtrate;

[0018] (2) Mix the filtrate of step (1) with spinach juice and peanut powder, stir evenly, add yeast powder, and let stand for 10 minutes to obtain a mixed solution;

[0019] (3) Add the mixed solution of step (2) into the flour, stir to form a flocculent shape, knead it into a dough, and put it in a warm place to ferment;

[0020] (4) Exhaust the dough fermented in step (3), knead t...

Embodiment 2

[0022] A spinach steamed bun prepared from the following raw materials in parts by weight: 90 parts of spinach juice, 300 parts of flour, 1.5 parts of Acanthopanax, 3 parts of Ophiopogon japonicus, 3 parts of Ligustrum lucidum, 4 parts of olives, 5 parts of green tea, and peanut powder 4 parts, 3 parts yeast powder, 75 parts water.

[0023] The preparation method of above-mentioned spinach steamed bun comprises the following steps:

[0024] (1) Take Acanthopanax, Ophiopogon japonicus, Ligustrum lucidum, olives, and green tea, add them into clear water, heat, filter, and obtain the filtrate;

[0025] (2) Mix the filtrate of step (1) with spinach juice and peanut powder, stir evenly, add yeast powder, and let stand for 10 minutes to obtain a mixed solution;

[0026] (3) Add the mixed solution of step (2) into the flour, stir to form a flocculent shape, knead it into a dough, and put it in a warm place to ferment;

[0027] (4) Exhaust the dough fermented in step (3), knead the ...

Embodiment 3

[0029] A spinach steamed bun prepared from the following raw materials in parts by weight: 120 parts of spinach juice, 400 parts of flour, 2 parts of Acanthopanax, 4 parts of Ophiopogon japonicus, 4 parts of Ligustrum lucidum, 5 parts of olives, 6 parts of green tea, and peanut powder 5 parts, 4 parts yeast powder, 100 parts water.

[0030] The preparation method of above-mentioned spinach steamed bun comprises the following steps:

[0031] (1) Take Acanthopanax, Ophiopogon japonicus, Ligustrum lucidum, olives, and green tea, add them into clear water, heat, filter, and obtain the filtrate;

[0032] (2) Mix the filtrate of step (1) with spinach juice and peanut powder, stir evenly, add yeast powder, and let stand for 10 minutes to obtain a mixed solution;

[0033] (3) Add the mixed solution of step (2) into the flour, stir to form a flocculent shape, knead it into a dough, and put it in a warm place to ferment;

[0034] (4) Exhaust the dough fermented in step (3), knead the ...

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Abstract

Relating to the technical field of food, the invention discloses a spinach steamed bun. The spinach steamed bun is prepared from the following raw materials by weight: 60-120 parts of spinach juice, 200-400 parts of flour, 1-2 parts of acanthopanax, 2-4 parts of ophiopogon japonicus, 2-4 parts of Fructus Ligustri Lucidi, 3-5 parts of olive, 4-6 parts of green tea, 3-5 parts of peanut flour, 2-4 parts of yeast powder, and 50-100 parts of clear water. The spinach steamed bun provided by the invention has rich nutrition, comfortable taste and green color, increases the appetite of people, and also has the efficacy of clearing away heart-fire and moistening lung, promoting human body metabolism, defying aging, and strengthening disease resistance.

Description

technical field [0001] The invention relates to the technical field of food, in particular to spinach steamed buns. Background technique [0002] Mantou is a traditional pasta in my country. It is made by mixing flour with water and sugar, fermented and steamed. The finished product is hemispherical or long. Delicious, soft and nutritious, it is one of the essential staple foods on the table. The main nutrient is carbohydrate, which is the basic food for people to supplement energy. However, with the improvement of people's living standards, the demand for food nutrition is also increasing. Ordinary steamed buns are too simple in nutrition to meet people's needs. Contents of the invention [0003] In view of the above, the present invention aims to provide a spinach steamed bun. [0004] The technical scheme that the present invention takes is: [0005] A spinach steamed bun is prepared from the following raw materials in parts by weight: 60-120 parts of spinach juice,...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L33/105A23L33/10A23L5/43
CPCA23V2002/00A23V2200/044A23V2200/314A23V2200/302A23V2200/324A23V2200/30A23V2250/21A23V2250/214
Inventor 周琪
Owner 周琪
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