Flavored mushroom-fragrance stuffed buns and preparation method thereof

A technology of nutrition package and fungus fragrance, which is applied in the food field, can solve the problems of single taste and single nutritional structure, and achieve the effect of improving night blindness

Inactive Publication Date: 2018-09-04
福建北记食品有限公司
View PDF1 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Steamed stuffed bun is a traditional food with a long history in my country. It is loved by people because it is convenient to eat and easy to store. However, steamed stuffed buns on the market have a single taste and a single nutritional structure, which is difficult to meet the needs of modern people.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Prepare 112.5g of flour, 45g of pork, 62.5g of sugar water, 34g of barbecued pork sauce (produced by Lee Kum Kee Food Co., Ltd.), 10g of shiitake mushrooms, 6g of onion, 3.75g of lard, 1.25g of selenium-enriched yeast (produced by Hebei Lequan Biotechnology Co., Ltd. ), 0.75g of baking powder (produced by Zhengzhou Haiweili Food Industry Co., Ltd., Haiweili A305), 0.025g of β-carotene (produced by Suzhou Fried Biotechnology Co., Ltd., CAS No. 7235-40-7), 3g lipase (produced by Shenzhen Lvweikang Biological Engineering Co., Ltd., lipase LBK-S20).

[0026] Mix 112.5g of flour, 1.25g of selenium-enriched yeast, 0.75g of baking powder and 62.5g of sugar water and stir well. The mixing ratio is exactly 9:0.1:0.06:5, and the ratio of rock sugar to water in 62.5g of sugar water is 1:20 , Adding baking powder can make the steamed buns soft and soft, the skin is white and bright, and the volume of the steamed buns is obviously increased; the selenium-enriched yeast is used as th...

Embodiment 2

[0033] Prepare 450g flour, 180g pork, 250g sugar water, 140g barbecued pork sauce (produced by Lee Kum Kee Food Co., Ltd.), 40g mushrooms, 25g onion, 15g lard, 5g iron-rich yeast (produced by Anhui Yuanzheng Bioengineering Co., Ltd.), 3g baking powder (produced by Zhengzhou Haiweili Food Industry Co., Ltd., Haiweili A305), 0.1g β-carotene (produced by Suzhou Fulaide Biotechnology Co., Ltd., CAS No. 7235-40-7), 12g lipase (produced by Shenzhen Produced by Lvweikang Bioengineering Co., Ltd., lipase LBK-S20).

[0034] Mix 450g flour, 5g iron-rich yeast, 3g baking powder and 250g sugar water and stir well. The mixing ratio is exactly 9:0.1:0.06:5. The ratio of white sugar and water in 250g sugar water is 1:20. Add 0.1g β-carotene in the uniform process to obtain dough; wherein before adding β-carotene, fry β-carotene with oil to facilitate the absorption of β-carotene; and add β-carotene 12g of lipase can be added at the same time as carotene to ensure that β-carotene can be bett...

Embodiment 3

[0041]Prepare 270g of flour, 110g of pork, 150g of sugar water, 80g of barbecued pork sauce (produced by Lee Kum Kee Food Co., Ltd.), 25g of shiitake mushrooms, 20g of onion, 9.5g of lard, 3g of chromium-enriched yeast (produced by Shandong Yuzhixing Biotechnology Co., Ltd.), 1.8g baking powder (produced by Zhengzhou Haiweili Food Industry Co., Ltd., Haiweili A305), 0.06g β-carotene (produced by Suzhou Freeland Biotechnology Co., Ltd., CAS No. 7235-40-7), 7.2g Lipase (produced by Shenzhen Lvweikang Bioengineering Co., Ltd., lipase LBK-S20).

[0042] Mix 270g of flour, 3g of chromium-rich yeast, 1.8g of baking powder and 150g of sugar water and stir well. The mixing ratio is exactly 9:0.1:0.06:5. The ratio of maltose and water in 150g of sugar water is 1:20. Add 0.06g β-carotene in the uniform process to obtain dough; wherein before adding β-carotene, fry β-carotene with oil to facilitate the absorption of β-carotene; and add β-carotene 7.2g of lipase (commercially available) ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
Thicknessaaaaaaaaaa
Login to view more

Abstract

The invention provides flavored mushroom-fragrance stuffed buns and a preparation method thereof. The flavored mushroom-fragrance stuffed buns comprise the following raw materials in parts by weight:112-450 parts of flour, 45-180 parts of pork, 62-250 parts of sugar water, 34-140 parts of roasted pork sauce, 10-40 parts of shiitake mushrooms, 6-25 parts of onions, 3-15 parts of lard, 1.25-5 partsof yeast, 0.75-3 parts of baking powder, and 0.02-0.1 part of beta-carotene. The preparation method of the flavored mushroom-fragrance stuffed buns comprises the following steps of mixing the flour,the yeast, the baking powder, the sugar water and the beta-carotene so as to obtain a mixture, and carrying out fermentation at 35-40 DEG C for 50-90 minutes so as to make dough; and then, dicing thepork, the shiitake mushrooms and the onions, carrying out stirring so as to obtain a uniform mixture, and adding the roasted pork sauce and the lard so as to obtain mushroom-fragrance pork stuffing. The flavored mushroom-fragrance stuffed buns disclosed by the invention have suffusing mushroom fragrance, as well as mellow sauce aroma. Moreover, the beta-carotene is added, and lipase is also addedso as to promote conversion of the beta-carotene into vitamin A; and thus, the flavored mushroom-fragrance stuffed buns are capable of improving the symptoms of nyctalopia and the like caused by vitamin A deficiency.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a flavored fungus-flavored nutrition package and a preparation method thereof. Background technique [0002] Steamed stuffed bun is the traditional food with a long history in my country, because it is convenient to eat, is easy to store and is deeply loved by people, but steamed stuffed bun on the market exists single taste, and nutritional structure is single, is difficult to satisfy the demand of modern people. Therefore, increasing the nutrition of steamed stuffed bun, satisfying people's increasing demand, is a focus of research in this field. Contents of the invention [0003] In order to solve the above-mentioned deficiencies in the prior art, the object of the present invention is to provide a kind of flavor mushroom fragrance nutrition package and preparation method thereof, to overcome the defects in the prior art. [0004] In order to achieve the above object, the pre...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L7/104A23P20/25A23L13/60A23L31/00A23L29/00A23L33/10
CPCA23V2002/00A23L7/104A23L13/67A23L29/06A23L31/00A23L33/10A23P20/25A23V2200/30A23V2250/76A23V2250/211
Inventor 李栋梁李淮南傅成力林桂勇黄东兴祝步军吴智仁
Owner 福建北记食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap