Steamed stuffed bun containing fermented suaeda glauca tea and preparation method of steamed suffed bun containing fermented suaeda glauca tea
A Suaeda salsa and tea bag technology, applied in tea substitutes, baking, food ingredients as taste improvers, etc., can solve the problems of artificial detachment, affecting the collection of corn silk, waste of resources, etc., to increase NK cell activity, improve The effect of improving human immunity and sensory indicators
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Embodiment 1
[0078] A fermented Suaeda salsa tea bag, the bun skin is composed of the following components in parts by weight: 100 parts of high-gluten flour, 2.5 parts of fermented Suaeda salsa tea powder, 5 parts of corn silk solution, 8 parts of day lily powder, 1.5 parts of yeast, and 50 parts of water part; the steamed bun stuffing consists of the following parts by weight: 80 parts of meat, 100 parts of fermented Suaeda salsa, and 130 parts of auxiliary materials.
[0079] The preparation method of the fermented Suaeda salsa tea bag is as follows:
[0080] Part 1: Preparation of Fermented Suaeda Salsa Tea Powder
[0081] Step 1: Picking: Take fresh Suaeda salsa stems and leaves, put the picked fresh leaves in bamboo baskets or baskets, and spread them on the bamboo rafts to dry;
[0082] Step 2: Finishing: Stir-fry quickly at high temperature in a copper pot. The temperature of the pot should reach 280-320°C. Stir-fry evenly with both hands. When there is a large amount of water va...
Embodiment 2
[0113] A fermented Suaeda salsa tea bag, the bun skin is composed of the following components in parts by weight: 100 parts of high-gluten flour, 1.5 parts of fermented Suaeda salsa tea powder, 8 parts of corn silk solution, 6 parts of day lily powder, 1.5 parts of yeast, and 44 parts of water The stuffing of buns consists of the following parts by weight: 70 parts of meat, 90 parts of fermented Suaeda salsa, and 140 parts of auxiliary materials.
[0114] The preparation method is the same as in Example 1.
Embodiment 3
[0116] A fermented Suaeda salsa tea bag, the bun skin is composed of the following components in parts by weight: 100 parts of high-gluten flour, 3 parts of fermented Suaeda salsa tea powder, 10 parts of corn silk solution, 8 parts of day lily powder, 2 parts of yeast, and 50 parts of water part; the steamed bun stuffing consists of the following parts by weight: 80 parts of meat, 100 parts of fermented Suaeda salsa, and 150 parts of auxiliary materials.
[0117] The preparation method is the same as in Example 1.
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