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Functional Chinese date paste bun and making method thereof

A production method and functional technology, applied in the field of food processing or cakes, can solve problems such as difficulty in arousing people's appetite, destruction of nutritional components, and monotonous taste, and achieve the effect of bright appearance, easy digestion, and moderate sweetness

Inactive Publication Date: 2013-08-07
XUZHOU COLLEGE OF INDAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Throughout my country’s vegetarian breakfast or snacks: deep-fried dough sticks, steamed buns, fried buns, steamed buns, glutinous rice balls, and bread can be roughly divided into two categories, one is fried, and the other is steamed or boiled. Damage or loss, repeated use of edible oil can also cause human cancer; the latter tastes monotonous, and it is difficult to arouse people's appetite
There are few vegetarian foods on the market that preserve nutrition and taste good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] According to the following mass proportions, 15% millet flour, 20% corn flour and 20% wheat flour, 15% red bean, 5% mung bean, 5% red date and 20% sweet potato are weighed to take each raw material, and boil red bean and add mung bean, respectively. Red dates and sweet potatoes, cook until the entrance is soft and sweet, use a spatula to stir the sweet potatoes into small pieces, crush the red dates, and then mix the four ingredients evenly to make the filling. After the fermentation is completed with water and wheat flour, it is mixed with boiled corn flour and millet flour to continue fermentation. After the flour fermentation is completed, use this as the outer skin to cover the inner filling, steam it, let it cool, and freeze it. When eating, take it out of the refrigerator, thaw it in a microwave oven, and heat it on medium heat for two minutes before eating.

Embodiment 2

[0020] Take each raw material by weighing millet flour 10%, corn flour 20% and wheat flour 15%, red bean 15%, mung bean 15%, red date 5% and sweet potato 20% by following mass ratio, boil red bean with water respectively and add mung bean, Red dates and sweet potatoes, boil until the entrance is soft and sweet, use a spatula to stir the sweet potatoes into small pieces, use the whole red dates, and then mix the four ingredients evenly for filling. After the fermentation with water and wheat flour is completed, mix corn flour and millet flour scalded with boiling water to continue fermentation. After the flour fermentation is complete, use this as the outer skin to cover the inner filling. Put a red date in a jujube bag and serve it Steam in drawers, let cool, and freeze. When eating, take it out from the refrigerator, re-steam and eat.

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PUM

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Abstract

The invention discloses a functional Chinese date paste bun and a making method thereof, belonging to the field of food processing or cakes. The functional Chinese date paste bun disclosed by the invention is made from the following coarse cereals in parts by weight: 5-15 of broomcorn millet flour, 10-20 of corn flour, 10-20 of wheat flour, 10-15 of small red bean, 2-15 of mung bean, 2-10 of red dates and 10-25 of fresh sweet potato. The making method disclosed by the invention comprises the steps of processing a crust: taking broomcorn millet flour, corn flour and wheat flour according to the matching ratios of the raw materials, adding ferment powder and flour into wheat flour to ferment, uniformly mixing broomcorn millet flour with corn flour, scalding by using boiling water to form a scalded surface, cooling the mixture to 35-40 DEG C, mixing the mixture into wheat flour fermented paste, and continuing to ferment till uniform bubbles are filled in the paste; making filling: thoroughly cooking and crushing small red bean, mung bean, red dates and fresh sweet potato according to the matching ratios of the raw materials into paste; and wrapping and steaming: wrapping the filling in the crust, and steaming by putting on a drawer, ready-to-use. All raw materials are selected from natural coarse cereals which are enriched in nutrition and easy for digestion; and the functional Chinese date paste bun disclosed by the invention is enriched in anti-cancer substances, a plurality of vitamins, amino acids and microelements required by human bodies and is capable of preventing cancer and protecting health.

Description

technical field [0001] The invention relates to a functional jujube sand bag and a production method, which belong to the field of food processing or cakes. It is mainly used as a staple food for breakfast or as a snack. Because of its bright appearance, rich nutrition, easy digestion, sweet and refreshing taste, and non-greasy taste, it is a unique new product on the dining table. Background technique [0002] Throughout our country’s vegetarian breakfast or snacks: deep-fried sticks, steamed buns, fried buns, steamed buns, glutinous rice balls, and bread, they can be roughly divided into two categories, one is fried, and the other is steamed or boiled. Damaged or lost, the edible oil used repeatedly can also cause human cancer; the latter tastes mostly monotonous, and it is difficult to arouse people's appetite. There are few vegetarian foods on the market that preserve nutrition and taste good. [0003] Fermented miscellaneous grain jujube buns are one of the new year’s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/00A23L1/10A23L1/29A23L7/10A23L33/00
Inventor 刘咏菊吴红
Owner XUZHOU COLLEGE OF INDAL TECH
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