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Making method of steamed bun with root mustard stuffing

A production method and mustard root technology are applied in the field of production of mustard root buns, and can solve the problems of single taste, single production method, poor taste and the like

Inactive Publication Date: 2011-06-22
SHANDONG DADI SALT CHEM GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional eating method of mustard root is usually stir-frying, but during the stir-frying process, its effective nutrients will be lost, and the taste is poor, or the mustard root can be pickled to make pickles for consumption
[0003] Above-mentioned edible method taste is single, and preparation method is single

Method used

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Examples

Experimental program
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Embodiment

[0019] Embodiment: a kind of preparation method of mustard root steamed stuffed bun, comprises the following steps: Making dough: take 2 kilograms of flour, add water to flour and stir, make dough; Make steamed stuffed bun stuffing: choose material: choose 2 kilograms of mustard root, wash and put into Soak in a container with saturated salt water for 48-72 hours, fully marinate the mustard root, take out the mustard root and cut into strips, boil the cut mustard root in boiling water for 10-20 minutes, then put it in cold water to cool , chop mustard root strips and drain; select 2 kg of pork belly and make it into meat paste; select 2 kg of vermicelli, soak the vermicelli in heat, cool it in cold water to control the water, and then chop it; select 0.3 kg of leek , wash and mince, select 0.15 kg of green onion and 0.15 kg of ginger, mince the green onion and ginger; select 0.05 kg of pepper, 0.05 kg of star anise and 0.3 kg of cooking oil, fry the pepper and star anise in oil...

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PUM

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Abstract

The invention relates to a making method of a steamed bun with root mustard stuffing, which comprises the following steps: 1) making wrapper: weighing proper amount of flour and adding water in the flour and mixing; and 2) making stuffing: selecting root mustard, fully pickling, taking out the root mustard and cutting into strips, placing the cut root mustard in the boiling water and cooking for 10-20 minutes, then cooling in the cold water, mincing the root mustard strips and draining water; selecting marbled meat and making into minced meat; selecting vermicelli, hot soaking, cooling in cold water, draining water and then mincing; selecting leek, cleaning and cutting into pieces; selecting green onion and ginger and cutting into pieces; selecting pepper and star anise, stir frying in oil, then removing the pepper and the star anise to obtain the pepper and star anise oil, and adding proper amount of green onion and ginger in the pepper and star anise oil and stir frying to obtain seasoning oil; and finally proportioning the minced root mustard strips, the minced meat and the minced vermicelli according to the weight ratio of 1:1:1. The steamed bun with the root mustard stuffing made by the method has a good taste.

Description

technical field [0001] The invention relates to a method for making mustard root buns, belonging to the technical field of food processing. Background technique [0002] Mustard is an annual or biennial herb of the genus Brassica. It is a famous specialty vegetable in China. Mustard root is rich in vitamin A, B vitamins, vitamin C and vitamin D. Its specific effect is refreshing. Mustard root contains a lot of ascorbic acid, which is a highly active reducing substance that participates in the body. The important redox process can increase the oxygen content in the brain, stimulate the use of oxygen in the brain, and have the effect of refreshing and relieving fatigue. The traditional eating method of mustard root is generally stir-frying, but in the process of stir-frying, its effective nutrients will be lost, and the taste is poor, or the mustard root is pickled to make pickles for consumption. [0003] Above-mentioned edible method taste is single, and preparation method...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/212A23L1/10A23L33/00A23L7/10A23L19/00
Inventor 朱培义
Owner SHANDONG DADI SALT CHEM GROUP
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