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Edible mushroom nutrient meat bun and preparation method

A technology of edible fungi and nutrients, applied in the field of food, can solve problems such as single nutrients and achieve the effect of improving immunity

Inactive Publication Date: 2016-05-04
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The purpose is to provide a meat bun with edible fungi and nutrients that has high nutritional value and is widely applicable to the crowd. By adding soybean textured protein, edible and medicinal fungi, Cordyceps flowers, vermicelli, and vegetables, the nutrition provided by traditional meat fillings is replaced by vegetarian fillings. , and solved the problem of single nutrient in traditional vegetarian buns, and has the characteristics of balanced nutrition, unique taste, low fat, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0029] The preparation method of the textured soybean protein meat is as follows: soak the textured soybean protein in warm water of 30-50 DEG C for 1-2 hours, squeeze dry, fry in vegetable oil for 5-20 minutes, pick up and drain for later use.

[0030] The edible fungus material is one or more of Grifola frondosa, Hericium erinaceus, Dictyophora and Lentinus edodes.

[0031] The vermicelli material is one or more of konjac, sweet potato, mung bean and corn vermicelli.

[0032] The vegetable material is one or more of celery, spinach, cabbage and carrot.

[0033] The raw materials of the dough include 60-80 parts by weight of flour, 8-20 parts of pueraria powder, 1-3 parts of gluten powder, 0.3-0.8 parts of dry yeast powder, 1-2 parts of table salt, and 2-5 parts of egg white , 30-50 parts of purified water.

[0034] A method for preparing meat buns with edible mushroom nutrients, comprising the following steps:

[0035] (1) Making the dough: after kneading and proofing the...

Embodiment 1

[0048] A meat bun with edible fungus nutrition, which is formed by wrapping dough and stuffing and then steaming. The ingredients of the stuffing are calculated in parts by weight: 25 parts of soybean tissue protein meat, 15 parts of edible fungus material, and Chinese caterpillar fungus flower material 8 parts, 10 parts of vermicelli material, 10 parts of vegetable material, 4 parts of salt, 5 parts of sesame oil.

[0049] The edible fungus material is Grifola frondosa, Hericium erinaceus, Dictyophora and Lentinus edodes in a mixing ratio of 1:1:1:1.

[0050] The vermicelli material is konjac vermicelli and sweet potato vermicelli mixed in a weight ratio of 1:1.

[0051] The vegetable material is mixed with celery, spinach and cabbage in a weight ratio of 1:1:1.

[0052] The raw materials of the dough include 60 parts by weight of flour, 10 parts of kudzu powder, 1 part of gluten powder, 0.3 part of dry yeast powder, 1 part of salt, 2 parts of egg white and 30 parts of purif...

Embodiment 2

[0066] A meat bun with edible fungus nutrition, which is formed by wrapping dough and stuffing and then steaming. The ingredients of the filling are calculated in parts by weight: 30 parts of soybean tissue protein meat, 15 parts of edible fungus material, and Chinese caterpillar fungus flower material 10 parts, 5 parts of vermicelli material, 10 parts of vegetable material, 4 parts of salt, 8 parts of sesame oil.

[0067] The preparation method of the textured soybean protein meat is as follows: soak the textured soybean protein in warm water at 40°C for 1 hour, squeeze it dry, fry it with vegetable oil for 10 minutes, pick it up and drain it for later use.

[0068] The edible fungus material is Grifola frondosa, Dictyophora frondosa and Lentinus edodes, and the mixing mass ratio thereof is 1:1:1.

[0069] The vermicelli material is konjac vermicelli, sweet potato vermicelli, mung bean vermicelli and corn vermicelli mixed in a mass ratio of 1:1:1:1.

[0070] The vegetable ma...

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Abstract

The invention relates to the technical field of food, in particular to an edible mushroom nutrient meat bun and a preparation method. The preparation method mainly comprises the following steps: preparing stuffing from 10-35 parts of textured soybean protein, 8-20 parts of a edible mushroom, 8-15 parts of a cordyceps flower material, 5-15 parts of a bean vermicelli material, 5-15 parts of a vegetable material, 5-10 parts of salt and 3-8 parts of sesame oil, and producing the edible mushroom nutrient meat bun. The edible mushroom nutrient meat bun provided by the invention has the characteristics of balance nutrition, unique taste, low fat, and the like.

Description

technical field [0001] The invention relates to the field of food technology, in particular to an edible fungus nutrient meat bun and a preparation method. Background technique [0002] Baozi is a traditional fermented food in my country, which is deeply loved by consumers. A large number of people often take buns as the staple food for breakfast and dinner, and there are many specialized bun shops in the streets and alleys. However, the steamed buns we eat now are generally two kinds of meat buns and vegetable buns. The meat buns are mainly filled with pork, and the vegetable buns are made of various vegetables as the main fillings. The nutrition is relatively simple. With the continuous improvement of people's living standards, people have put forward new requirements for the quality of steamed stuffed buns, not only to be full but also to pursue their nutrition, functionality and health care. Therefore, the improvement of traditional steamed stuffed bun processing formul...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L7/104A23L33/185A23L5/00
Inventor 刘斌贾瑞博刘凯丽肖正李秋哲李燕
Owner FUJIAN AGRI & FORESTRY UNIV
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