Shrimp meat steamed stuffed buns and preparation method thereof

A shrimp and steamed stuffed bun technology, which is applied in medical formulas, medical preparations containing active ingredients, food science, etc., can solve the problems of aggravating the risk of rheumatoid arthritis in the elderly, delaying bone aging, preventing musculoskeletal aging, The effect of promoting absorption

Inactive Publication Date: 2021-04-30
西安大业食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the above-mentioned related technologies, the inventor believes that bamboo shoots contain oxalate, which will form insoluble calcium oxalate after meeting calcium in the stomach, which will affect the body’s digestion and absorption of calcium, and easily lead to osteoporosis in the elderly. problems, and bamboo shoots and whitebait are cold, which will increase the risk of rheumatoid arthritis in the elderly

Method used

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  • Shrimp meat steamed stuffed buns and preparation method thereof
  • Shrimp meat steamed stuffed buns and preparation method thereof
  • Shrimp meat steamed stuffed buns and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A steamed stuffed bun with shrimps, including skin and stuffing.

[0042] The preparation method of steamed stuffed bun with dried shrimps comprises the following steps:

[0043] S1: To make the outer skin, mix and stir the yeast head, special fine powder and 1 / 4 of the water evenly, and proof for 6 hours to get the old noodles, mix the old noodles, medium fine powder, remaining water, angel yeast powder and sodium carbonate Mix and stir evenly to obtain dough, which is cut and made into skins;

[0044] S2: To make the stuffing, clean the shrimps, shiitake mushrooms, green onions, and ginger, chop them up, then add edible salt, pepper, sugar, monosodium glutamate, chicken essence, cooking wine, water, stir and mix evenly, and get the semi-finished stuffing. , Perilla, Lycium barbarum, Luffa vine, and Millet Spatholobus are crushed, put into a gauze bag, add 500g of water and cook on low heat for 40 minutes, filter, evaporate, add the evaporated filtrate to the semi-fin...

Embodiment 2

[0049] A steamed stuffed bun with shrimps. The difference from Example 1 lies in that the ingredients of the stuffing material and the skin material are different in content. See Table 1 and Table 2 for the specific content.

Embodiment 3

[0051] A steamed stuffed bun with shrimps. The difference from Example 1 lies in that the ingredients of the stuffing material and the skin material are different in content. See Table 1 and Table 2 for the specific content.

[0052] Table 1 The components of the stuffing and their parts by weight in Examples 1-3

[0053]

[0054]

[0055] Table 2 The components and parts by weight of the skin in Examples 1-3

[0056] raw material / g starter Extra Refined Powder All purpose flour Angel Yeast Powder Sodium carbonate water Example 1 900 24000 74000 270 340 39000 Example 2 1000 25000 74500 280 350 39500 Example 3 1100 26000 75000 290 360 40000

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PUM

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Abstract

The invention relates to the field of food processing, and particularly discloses shrimp meat steamed stuffed buns and a preparation method thereof. The shrimp meat steamed stuffed bun comprises the following raw materials in parts by weight: 4900-5100 parts of shrimp meat, 3200-3600 parts of shiitake mushrooms, 900-1000 parts of scallions, 100-120 parts of fresh ginger, 90-110 parts of edible salt, 10-20 parts of ground pepper, 20-30 parts of white sugar, 15-17 parts of monosodium glutamate, 5-7 parts of chicken essence, 400-500 parts of cooking wine, 4-8 parts of eucommia, 4-8 parts of purple perilla, 3-5 parts of Chinese wolfberry and 3-5 parts of luffa stem. The shrimp meat steamed stuffed bun has the advantages of being suitable for old people to eat and capable of maintaining bones of the old people.

Description

technical field [0001] The application relates to the field of food processing, more specifically, it relates to a steamed stuffed bun with dried shrimps and a preparation method thereof. Background technique [0002] Steamed stuffed bun is a kind of food with strong satiety. It is wrapped with noodles and stuffing. The finished bun has thin skin and rich stuffing, soft and delicious. [0003] In the related art, the application document with the application number 201610560536.8 discloses a steamed stuffed bun with bamboo shoots and shrimps, which includes the following raw materials in parts by weight: 100-120 parts of shrimps, 90-110 parts of fresh bamboo shoots, 60-80 parts of whitebait, pickled pepper 20-30 servings, 2-3 servings of myrobalan, 2-4 servings of perilla leaves, 50-60 servings of Flammulina velutipes, 3-5 servings of licorice, 60-70 servings of lotus root powder, 10-20 servings of lean pork, 30-40 servings of green vegetables , 5-10 servings of potatoes, 1...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/122A23L17/40A23L31/00A23L33/105A61K36/815A61P19/08A61P19/02
CPCA23L7/122A23L17/40A23L31/00A23L33/105A61K36/46A61K36/535A61K36/42A61K36/486A61K36/815A61P19/08A61P19/02A23V2002/00
Inventor 赵紧战
Owner 西安大业食品有限公司
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