Seafood mushroom nutrient steamed bun and preparation method thereof

A production method and the technology of seafood mushrooms are applied in the field of food processing to achieve the effects of simple processing method, reduced time cost and convenient consumption

Inactive Publication Date: 2014-12-03
JINAN PENGSHENG AGRI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no steamed bun ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] (1) Select fresh seafood mushrooms without corruption, first clean the dirt and impurities, and then immediately dry them at a temperature of 60°C until the seafood mushrooms have a moisture content of 5%;

[0044] (2) Dried seafood mushrooms were crushed at a temperature of 25°C to a particle size of 100 mesh to obtain coarse particles of seafood mushrooms;

[0045] (3) Using a low-temperature grinder, grind the seafood mushroom powder into a particle size of 400 mesh to obtain mushroom powder A.

Embodiment 2

[0047] (1) Select fresh seafood mushrooms without corruption, first clean the dirt and impurities, and then immediately dry them at a temperature of 60°C until the seafood mushrooms have a moisture content of 5%;

[0048] (2) Dried seafood mushrooms were crushed at a temperature of 25°C to a particle size of 100 mesh to obtain coarse particles of seafood mushrooms;

[0049] (3) Using a low-temperature grinder, crush the seafood mushroom powder into a particle size of 200 mesh to obtain mushroom powder B.

Embodiment 3

[0051] (1) Kneading dough: Mix 500 grams of flour, 2 grams of mushroom powder A, 3 grams of yeast, 4 grams of baking soda, and 170 grams of water at 30°C, mix and knead until the surface of the dough is smooth; the time required is 555 seconds;

[0052] (2) Put the dough in an environment with a temperature of 34°C and a relative humidity of 60% to ferment for 210 minutes to obtain a fermented dough; the volume of the fermented dough is tripled;

[0053](3) Make the fermented dough into a specified shape, and proof it for 18 minutes at a temperature of 32°C; the volume of the dough after proofing is 1.5 times that before proofing;

[0054] (4) Put the proofed dough on the steamer and steam for 15 minutes to get the seafood mushroom nutritious steamed bun.

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Abstract

The invention belongs to the field of food processing and in particular relates to a seafood mushroom nutrient steamed bun and a preparation method thereof. The preparation method of the seafood mushroom nutrient steamed bun is characterized by adding a proper amount of seafood mushroom powder in the process of preparing the steamed bun, simultaneously reducing use amount of water and yeast, shorting fermentation time and rising time. The seafood mushroom nutrient steamed bun has the advantages that the product is good in nutrition, the current situation of lack of essential amino-acid, vitamin and mineral element in the staple food flour can be improved, the product is complementary in nutrition and has certain health preservation and maintenance functions after being taken for a long time; the product is good in smell and taste, has fresh and light sweet taste, is soft in taste, good in elasticity and non-stick in teeth, good in shape, large in specific volume, smooth in surface, fine, dense and uniform in pores and good in recovery property when being pressed by hands.

Description

Technical field [0001] The present invention is a food processing field, which is specifically involved in a nutritional bun and its production methods involving seafood mushrooms. Background technique [0002] Seafood mushrooms are white, the bacteria are thick, the taste is delicate, the smell is fragrant, the taste is delicious, and it is rich in nutritional ingredients. It is determined that 100g of fresh seafood mushrooms contain 88%water, crude protein 3.0g shed fat 0.08g, crude fiber 1.03g, carbohydrate compounds7.4g, gray, 0.70g, 0.64mg vitamin B1, 5.84MGB2, 186.99mgb6, VC13.8mg, containing 17 amino acids, accounting for 13.27%of dry weight, 7 of which must be 36.82%of the total amino acids.Therefore, it has high nutritional value and medicinal value. It is a low -calorie, low -fat health food.In addition, seafood mushrooms also contain several polysaccharides. The hot water and organic solvents extract of their sub -entities have the effect of removing human free radical...

Claims

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Application Information

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IPC IPC(8): A23L1/105A23L1/29A23L7/104A23L33/00
CPCA23L31/00A23L7/104A23L33/00A23V2002/00
Inventor 赵晓燕刘克东李云云王宪昌陈军
Owner JINAN PENGSHENG AGRI TECH
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