Astragalus slightly wheat capable of benefiting qi and nourishing blood and preparation method of astragalus slightly wheat capable of benefiting qi and nourishing blood

Abstract

The present invention discloses qi benefiting and blood nourishing milkvetch root slightly wheat and a production method thereof, and particularly relates to the technical field of slightly wheat, the milkvetch root slightly wheat comprises slightly wheat wrapper and slightly wheat stuffing wrapped in the slightly wheat wrapper, the slightly wheat wrapper comprises the following raw materials in parts by weight: 50-60 parts of high gluten wheat flour, 25-35 parts of water and 1-2 parts of edible salt; the wheat stuffing is prepared from the following raw materials in parts by weight: 30-40 parts of mutton hind leg meat, 10-15 parts of sheep tail oil, 8-12 parts of green Chinese onion, 3-5 parts of ginger, 2-4 parts of eggs, 5-8 parts of astragalus membranaceus powder, 5-10 parts of water starch, 1-6 parts of oyster sauce and 1-6 parts of pepper oil. The preparation method comprises the following steps: pretreating the raw materials, dicing the hindquarter mutton, freezing, mincing, treating the sheep tail oil in the same way, cutting the green Chinese onion and the ginger, and preparing the eggs, the astragalus membranaceus water and the like. And finally, coating the wrappers with the wrappers, wrapping and molding, treating through a quick-freezing tunnel, and putting into a refrigeration house at the temperature of-18 DEG C. The milkvetch roots and traditional wheat food materials are ingeniously combined, and the milkvetch root tea has nutrition nourishing and unique flavor, can tonify qi and nourish blood and is stable and reliable in quality.

Description

Technical Field

[0001] The present invention relates to the technical field of astragalus root, and more specifically to astragalus root capable of replenishing qi and nourishing blood and a preparation method thereof. Background Art

[0002] Shaomai, also known as siomai, xiaomi, shaomei, shaomei, and guipengtou, is a traditional snack made of semi-boiled dough wrapped with stuffing and steamed in a basket. With the improvement of people's living standards and the accelerating pace of life, people have higher requirements for convenience, speed, nutrition and health of diet, and traditional siomai can no longer meet people's needs.

[0003] Most Shaomai products on the market currently focus on the continuation of traditional flavors, and the combination of ingredients is relatively conventional, rarely taking into account specific health benefits. For people with malnutrition, chronic illness, and physical weakness, they are in urgent need of a special food that can not only meet their daily dietary needs but also help with physical conditioning and recovery. At the same time, the accelerated pace of modern life has prompted people to prefer foods that are easy to store and eat at any time, but traditional Shaomai has certain deficiencies in the application of preservation technology and standardized production, making it difficult to adapt to the market demand under the fast-paced life.

[0004] Therefore, a kind of astragalus root barley which can invigorate qi and nourish blood and a preparation method thereof are proposed. Summary of the invention

[0005] In order to overcome the above defects of the prior art, the present invention provides an Astragalus membranaceus root capable of replenishing qi and nourishing blood and a preparation method thereof, so as to solve the problems raised in the above background technology.

[0006] To achieve the above object, the present invention provides the following technical scheme: a kind of astragalus shao wei that can replenish qi and nourish blood, comprising shao wei husk and shao wei filling wrapped in the shao wei husk, wherein the shao wei husk is composed of the following raw materials in parts by weight: 50-60 parts of high-gluten wheat flour, 25-35 parts of water and 1-2 parts of edible salt;

[0007] The Shaomai filling is composed of the following raw materials in parts by weight: 30-40 parts of mutton hind leg meat, 10-15 parts of sheep tail fat, 8-12 parts of green onions, 3-5 parts of ginger, 2-4 parts of eggs, 5-8 parts of astragalus powder, 5-10 parts of water starch, 1-6 parts of oyster sauce and 1-6 parts of sesame oil.

[0008] A method for preparing the above-mentioned Astragalus root barley capable of replenishing qi and nourishing blood comprises the following steps:

[0009] Preparation steps: pre-treat the required mutton hind leg meat, mutton tail fat, green onion, ginger, egg, material bag, water starch, dough material and astragalus water respectively, and set them aside;

[0010] Steps for making stuffing: put the prepared mutton hind leg meat and sheep tail oil into the stuffing mixer according to the proportion and stir, then put in the soaked astragalus water according to the proportion and stir, then put in the eggs and oyster sauce in turn and stir, then put in the prepared water starch and stir, finally put in the prepared chopped green onion, minced ginger and sesame oil and stir, after completion, put in the hopper of the Shaomai forming machine for use;

[0011] Forming and packaging steps: Use a Shaomai forming machine to wrap and shape the prepared dough, then pack it into boxes and send it into a quick-freezing tunnel. Quick freezing is completed within 20 minutes, and then it is packaged and stored in a cold storage at -18℃.

[0012] Preferably, in the material preparation step, the mutton hind leg meat is diced into 10 mm cubes, defrosted to a central temperature of 2-5°C and minced with a 12 mm orifice plate for preparation, the sheep tail oil is defrosted to a central temperature of 0-3°C and minced with an 8 mm orifice plate, the green onions are cut into 5 mm cubes with an onion cutter, and the ginger is minced into 1-2 mm granular particles with a meat grinder.

[0013] Preferably, the method for brewing the astragalus water is: select an appropriate amount of astragalus powder, add a specific proportion of water and stir to form the astragalus water, and the astragalus water is added in proportion during the filling preparation process to fully mix the astragalus with other raw materials.

[0014] Preferably, during the dough making process, high-gluten wheat flour is put into a dough mixer, and water, eggs and edible salt are added three times respectively. The wheat flour, water, eggs and edible salt are stirred at high speed until they are fine and free of particles, and then proofed and made into dough for later use.

[0015] Technical effects and advantages of the present invention:

[0016] 1. By integrating the medicinal value of Astragalus with the nutrition of mutton and other ingredients, it can effectively replenish Qi, nourish blood, and nourish Yin, providing targeted nutritional support for people with malnutrition and chronic illness, and helping to regulate and recover the body. The various active ingredients in Astragalus work synergistically with the protein, fat, vitamins and minerals rich in mutton to enhance body functions.

[0017] 2. The carefully blended ingredients of mutton, green onions, ginger, oyster sauce, and sesame oil are processed through a specific process to create a rich and full-bodied taste. The mellowness of mutton, the spiciness of green onions, the slight spiciness of ginger, and the special flavor of astragalus complement each other, forming a unique flavor with distinct layers and a long aftertaste, satisfying the taste buds of diners.

[0018] 3. From raw material pretreatment to molding and packaging, each link is strictly controlled, such as the precise temperature control and mincing of mutton hind leg meat and sheep tail oil, the scientific process of dough making, the orderly operation of stuffing mixing and the standardized setting of quick-freezing storage conditions, to ensure that each portion of Huangqi Shaomai is highly consistent in appearance, taste and nutritional content, extend the shelf life of the product, and ensure that consumers can enjoy products of consistent quality at different times and places. DETAILED DESCRIPTION

[0019] Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in the field without making any creative work shall fall within the scope of protection of the present invention.

[0020] Embodiment 1

[0021] The first embodiment provides an astragalus wheat bran capable of replenishing qi and nourishing blood, comprising wheat bran and wheat bran filling wrapped in the wheat bran, wherein the wheat bran is composed of the following raw materials in parts by weight: 50 parts of high-gluten wheat flour, 25 parts of water, and 1 part of edible salt.

[0022] The Shaomai filling is composed of the following raw materials in parts by weight: 30 parts of mutton hind leg meat, 10 parts of sheep tail oil, 8 parts of green onions, 3 parts of ginger, 2 parts of eggs, 5 parts of astragalus powder, 5 parts of water starch, 1 part of oyster sauce, and 1 part of sesame oil.

[0023] The first embodiment provides a method for preparing the astragalus root barley capable of replenishing qi and nourishing blood, comprising the following steps:

[0024] Preparation steps: Take 30 portions of mutton hind leg meat, first cut into 10mm dices, then defrost to the center temperature of 2℃ and mince with a 12mm perforated plate, set aside for later use; take 10 portions of sheep tail oil, defrost to the center temperature of 0℃ and mince with an 8mm perforated plate for later use; cut 8 portions of green onions into 5mm dices with an onion cutter for later use; mince 3 portions of ginger into 1mm granules with a meat grinder for later use; prepare 2 portions of eggs, 5 portions of astragalus powder, 5 portions of water starch, and astragalus water formed by mixing astragalus powder and water in a specific proportion, and place each in a suitable location for later use.

[0025] Steps to make the filling: put 30 portions of prepared mutton hind leg meat and 10 portions of sheep tail oil into a stuffing mixer and mix evenly, then add appropriate amount of astragalus water in proportion and continue stirring, then add 2 portions of eggs and 1 portion of oyster sauce in turn and stir, then add 5 portions of water starch and stir, finally add the prepared chopped green onion, chopped ginger and 1 portion of sesame oil and stir. After completion, put it into the hopper of the Shaomai forming machine for later use.

[0026] Forming and packaging steps: Use a Shaomai forming machine to wrap and shape the prepared dough, then pack it into boxes and send it into a quick-freezing tunnel. Quick freezing is completed within 20 minutes, and then it is packaged and stored in a cold storage at -18℃.

[0027] Embodiment 2

[0028] The second embodiment provides an astragalus wheat bran capable of replenishing qi and nourishing blood, comprising wheat bran and wheat bran filling wrapped in the wheat bran, wherein the wheat bran is composed of the following raw materials in parts by weight: 55 parts of high-gluten wheat flour, 30 parts of water, and 1.5 parts of edible salt.

[0029] The Shaomai filling is composed of the following raw materials in parts by weight: 35 parts of mutton hind leg meat, 12 parts of sheep tail oil, 10 parts of green onions, 4 parts of ginger, 3 parts of eggs, 6 parts of astragalus powder, 7 parts of water starch, 3 parts of oyster sauce, and 3 parts of sesame oil.

[0030] The second embodiment provides a method for preparing the astragalus root barley capable of replenishing qi and nourishing blood, comprising the following steps:

[0031] Preparation steps: take 35 portions of mutton hind leg meat, cut into 10mm dices, defrost to the center temperature of 3℃, and mince with a 12mm perforated plate; take 12 portions of sheep tail oil, defrost to the center temperature of 1℃, and mince with an 8mm perforated plate; cut 10 portions of green onions into 5mm dices; mince 4 portions of ginger into 1.5mm granules; prepare 3 portions of eggs, 6 portions of astragalus powder, 7 portions of water starch and corresponding astragalus water for later use.

[0032] Steps to make the filling: put 35 parts of mutton hind leg meat and 12 parts of sheep tail oil into a stuffing mixer and stir, add appropriate amount of astragalus water, then put in 3 parts of eggs, 3 parts of oyster sauce, 6 parts of astragalus powder (part of which is used in the material bag) in turn and stir, then add 7 parts of water starch, and finally add chopped green onion, chopped ginger, and 3 parts of sesame oil, stir and put into the hopper.

[0033] Forming and packaging steps: Use Shaomai forming machine to wrap and shape the prepared dough, pack it into boxes and send it to the quick freezing tunnel. After 20 minutes of quick freezing, pack it and put it into -18℃ cold storage.

[0034] Embodiment 3

[0035] The third embodiment provides an astragalus wheat bran capable of replenishing qi and nourishing blood, comprising wheat bran and wheat bran filling wrapped in the wheat bran, wherein the wheat bran is composed of the following raw materials in parts by weight: 60 parts of high-gluten wheat flour, 35 parts of water, and 2 parts of edible salt.

[0036] The Shaomai filling is composed of the following raw materials in parts by weight: 40 parts of mutton hind leg meat, 15 parts of sheep tail oil, 12 parts of green onions, 5 parts of ginger, 4 parts of eggs, 8 parts of astragalus powder, 10 parts of water starch, 6 parts of oyster sauce, and 6 parts of sesame oil.

[0037] The third embodiment provides a method for preparing the Astragalus root barley capable of replenishing qi and nourishing blood, comprising the following steps:

[0038] Preparation steps: prepare 40 portions of mutton hind leg meat, cut into 10mm dices, then defrost to 5℃ and mince with a 12mm perforated plate; defrost 15 portions of sheep tail oil to 3℃ and mince with an 8mm perforated plate; cut 12 portions of green onions into 5mm dices; mince 5 portions of ginger into 2mm granules; prepare 4 portions of eggs, 8 portions of astragalus powder, 10 portions of water starch and astragalus water.

[0039] Steps to make the filling: put 40 parts of mutton hind leg meat and 15 parts of sheep tail oil into a stuffing machine, add astragalus water and stir, then add 4 parts of eggs, 6 parts of oyster sauce, 8 parts of astragalus powder and stir, then add 10 parts of water starch, and finally add chopped green onion, chopped ginger and 6 parts of sesame oil, stir and put into the hopper.

[0040] Forming and packaging steps: Use Shaomai forming machine to wrap the prepared dough into shapes, pack into boxes and freeze for 20 minutes, then pack and store in a -18℃ cold storage.

[0041] In the above embodiments:

[0042] Mutton hind leg meat: It is the main protein source of the filling, provides rich nutrition, and makes the mutton have a good taste and satiety. In the present invention, it is processed by specific dicing, defreezing and mincing, which helps to keep the meat tender and delicate in taste, and better blend with other ingredients.

[0043] Sheep tail oil: It can increase the fat aroma and moisture of the filling and enhance the flavor of the wheat. After being defrosted at a specific temperature and twisted on a perforated plate, it can be evenly distributed in the filling and play a better aroma-enhancing effect.

[0044] Scallions and ginger: Scallions can add a unique flavor to Shaomai, while ginger can remove the fishy smell and enhance the fragrance. Together, the two enhance the taste of the filling. Cutting into small pieces or granules of a specific size can fully release the fragrance during the mixing process and evenly blend into the filling.

[0045] Eggs: They play a role in bonding, adding nutrition and improving the taste of the filling, making the filling more compact and elastic. At the same time, adding eggs to the dough during the production process helps to enhance the toughness and ductility of the dough, making it easier to wrap and taste better.

[0046] Astragalus powder: Astragalus has the effects of replenishing qi and nourishing blood. It is made into powder and added to Shaomai fillings, which makes Shaomai have certain health-preserving functions and is suitable for people with malnutrition, chronic illness and physical weakness. When making the fillings, fully mix it with other raw materials to evenly distribute the effective ingredients of Astragalus in Shaomai.

[0047] Water starch: It mainly plays a thickening role in the filling, so that the filling maintains appropriate moisture and viscosity during mixing and subsequent processing, prevents the filling from being too loose, and ensures the stability of the taste and shape of the wheat after forming.

[0048] Oyster sauce and sesame oil: Oyster sauce can enhance the umami flavor of the filling, while sesame oil gives Shaomai a unique flavor. Together, the two enrich the taste of Shaomai and make it more delicious.

[0049] High-gluten wheat flour, water and edible salt (for dough): High-gluten wheat flour provides the main structural component of dough, ensuring its toughness and elasticity. Water is mixed with flour to form dough, and during the mixing and proofing process, the gluten network of the dough is formed and developed. Edible salt helps to enhance the toughness and elasticity of gluten, improve the processing properties of dough, make the dough taste better, and better wrap the fillings.

[0050] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A kind of astragalus radix shao wei that can nourish qi and blood, comprising shao wei husk and shao wei filling wrapped in the shao wei husk, characterized in that: The wheat bran is composed of the following raw materials in parts by weight: 50-60 parts of high-gluten wheat flour, 25-35 parts of water and 1-2 parts of edible salt; The Shaomai filling is composed of the following raw materials in parts by weight: 30-40 parts of mutton hind leg meat, 10-15 parts of sheep tail fat, 8-12 parts of green onions, 3-5 parts of ginger, 2-4 parts of eggs, 5-8 parts of astragalus powder, 5-10 parts of water starch, 1-6 parts of oyster sauce and 1-6 parts of sesame oil.

2. The method for preparing the astragalus root barley capable of invigorating qi and nourishing blood according to claim 1, characterized in that: The preparation method thereof comprises the following steps: Preparation steps: pre-treat the required mutton hind leg meat, mutton tail fat, green onion, ginger, egg, material bag, water starch, dough material and astragalus water respectively, and set them aside; Steps for making stuffing: put the prepared mutton hind leg meat and sheep tail oil into the stuffing mixer according to the proportion and stir, then put in the soaked astragalus water according to the proportion and stir, then put in the eggs and oyster sauce in turn and stir, then put in the prepared water starch and stir, finally put in the prepared chopped green onion, minced ginger and sesame oil and stir, after completion, put in the hopper of the Shaomai forming machine for use; Forming and packaging steps: Use a Shaomai forming machine to wrap and shape the prepared dough, then pack it into boxes and send it into a quick-freezing tunnel. Quick freezing is completed within 20 minutes, and then it is packaged and stored in a cold storage at -18℃.

3. The astragalus root barley capable of replenishing qi and nourishing blood and its preparation method according to claim 2, characterized in that: In the material preparation step, the mutton hind leg meat is diced into 10 mm pieces, defrosted to a central temperature of 2-5°C, and minced with a 12 mm orifice plate for preparation, the sheep tail oil is defrosted to a central temperature of 0-3°C, and minced with an 8 mm orifice plate, the green onions are cut into 5 mm pieces with an onion cutter, and the ginger is minced into 1-2 mm granular pieces with a meat grinder.

4. The method for preparing the astragalus root barley capable of invigorating qi and nourishing blood according to claim 2, characterized in that: The method for brewing the astragalus water is as follows: select an appropriate amount of astragalus powder, add water in a specific proportion and stir to form the astragalus water, and the astragalus water is added in proportion during the filling preparation process to fully mix the astragalus with other raw materials.

5. The method for preparing the astragalus root barley capable of invigorating qi and nourishing blood according to claim 2, characterized in that: During the dough making process, high-gluten wheat flour is put into a dough mixer, and water, eggs and edible salt are added three times respectively. The wheat flour, water, eggs and edible salt are stirred at high speed until they are fine and free of particles, and then the mixture is allowed to rise, and then the dough is made into a dough for later use.