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Steamed abelmoschus esculentus buns

A technology for okra flour and steamed buns, which is applied in the field of okra steamed buns, can solve the problems of single ingredients of steamed buns, and achieve the effects of unique taste, healthy eating and good market prospects.

Inactive Publication Date: 2017-01-11
陆瑞列
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of okra steamed bun, which can effectively solve the shortcoming of relatively single ingredients of the steamed bun, which is healthy to eat and has a unique taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] An okra steamed bun, the components of which are prepared according to the following weight proportions: 100 parts of okra powder, 80 parts of yeast powder, 200 parts of flour, 30 parts of honey, 60 parts of taro powder and 300 parts of water.

[0013] Its specific production method is as follows:

[0014] (1) take each raw material by composition ratio;

[0015] (2) Put yeast powder into warm water at 35°C and stir;

[0016] (3) Put honey in the okra noodles and stir well, add flour, then gradually add water soaked in yeast powder to form a dough, and place it at 28-30°C for 3 hours;

[0017] (4) Take out the okra dough completed in step (3), knead it while sprinkling taro powder, knead it thoroughly and knead it into a long strip with an elliptical cross-section, cut it evenly with a knife, put it in a steamer and steam for 10 minutes, Put out the fire and wait for 3 minutes, then take it out.

Embodiment 2

[0019] An okra steamed bun, the components of which are prepared according to the following weight proportions: 200 parts of okra powder, 100 parts of yeast powder, 300 parts of flour, 40 parts of honey, 80 parts of taro powder and 400 parts of water.

[0020] Its specific production method is as follows:

[0021] (1) take each raw material by composition ratio;

[0022] (2) Put yeast powder into warm water at 35°C and stir;

[0023] (3) Put honey in the okra noodles and stir well, add flour, then gradually add water soaked in yeast powder to form a dough, and place it at 28-30°C for 3 hours;

[0024] (4) Take out the okra dough completed in step (3), knead it while sprinkling taro powder, knead it thoroughly and knead it into a long strip with an elliptical cross-section, cut it evenly with a knife, put it in a steamer and steam for 10 minutes, Put out the fire and wait for 2 minutes, then take it out.

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Abstract

The present invention relates to the field of food processing and particularly relates to steamed abelmoschus esculentus buns. The related steamed abelmoschus esculentus buns are manufactured from the following raw materials in parts by weight: 100-200 parts of abelmoschus esculentus powder, 80-100 parts of yeast powder, 200-300 parts of flour, 30-40 parts of honey, 60-80 parts of colocasia esculenta flour and 300-400 parts of water. Each of the raw materials is weighed in proportions. The yeast powder is placed into warm water to be stirred at 35-40 DEG C. The honey is added into the abelmoschus esculentus powder to be stirred evenly, the flour is added, then the water soaked with the yeast powder is added gradually, the mixture is kneaded into dough, and the dough is placed at 28-30 DEG C for 2.5-3 h; the abelmoschus esculentus dough is taken out, the colocasia esculenta flour is sprayed on the dough with the dough kneading, the dough kneading is conducted completely and evenly, the dough is keened into long strips with oval cross-sections, a knife is used to conduct equal cross-cuttings, the cut buns are put into a steaming pot to be steamed for 8-10 min, fire is turned off, and after 2-3 min, the steamed buns are taken out. The steamed abelmoschus esculentus buns are simple in manufacture, healthy in consumption, unique in tastes, high in nutritional value and good in market prospects.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to okra steamed buns. Background technique [0002] Steamed buns are a traditional food in my country and are deeply loved by the public. However, the ingredients of steamed buns on the market are relatively single, which can no longer meet people's growing needs for material civilization. Okra belongs to Malvaceae, Okra, also known as coffee ambrette plant. Native to India, it is now widely cultivated in tropical and tropical regions. Because it is rich in pectin, gum arabic, galactan and alkaloids and other biologically active ingredients, fresh okra has been used as the first choice for athletes to fight fatigue and as a health-care vegetable for the elderly in developed countries such as North America and Japan. After the seeds are processed, they can be used as a substitute for coffee, which has a good refreshing effect. Without caffeine, okra has the functions of a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/30
Inventor 陆瑞列
Owner 陆瑞列
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