Mushroom and green vegetable steamed stuffed bun and manufacture method thereof

A production method and technology of green vegetables, applied in food science, food coating, application, etc., can solve the problems of long steamed bun proofing time, loss of nutrients, low production efficiency, etc., to improve human immunity, improve quality, The effect of quality improvement

Inactive Publication Date: 2017-05-10
上海南翔食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the acceleration of people's life rhythm, quick-frozen food is more and more favored by people because of its convenient eating characteristics, such as the current popular vegetable balls, steamed buns, etc. The concept of nutrition and health is paid more and more attention to. Ordinary buns take a long time to proof, the production efficiency is low, and some nutrients will be lost during processing, so they cannot meet people's nutritional needs. Too much fat and seasoning are added, and people's long-term consumption is not conducive to the health of the body

Method used

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  • Mushroom and green vegetable steamed stuffed bun and manufacture method thereof
  • Mushroom and green vegetable steamed stuffed bun and manufacture method thereof
  • Mushroom and green vegetable steamed stuffed bun and manufacture method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A shiitake mushroom and green vegetable bag is prepared through the following steps:

[0042] S1, add 60 parts of all-purpose flour, 0.4 parts of dry yeast and 25 parts of skin water into the mixing device, stir slowly for 5 minutes, and then stir quickly for 15 minutes until fully mixed to form a dough;

[0043] S2, resting the dough obtained in S1 for 5 minutes;

[0044] S3, putting the dough obtained in S2 into a noodle pressing device and rolling;

[0045] S4, breaking the dough obtained in S3 into small pieces, sprinkled with flour for later use;

[0046] S5, add 50 parts of green vegetables, 15 parts of shiitake mushrooms, 1.5 parts of white sugar, 1 part of edible salt and 13 parts of stuffing water into the blender and stir evenly, and the prepared fillings are left to stand for later use;

[0047] S6, kneading the dough obtained in S4 and the filling obtained in S5;

[0048] S7, pushing the buns formed in S6 into the proofing room for proofing, the proofing te...

Embodiment 2

[0055] A shiitake mushroom and green vegetable bag is prepared through the following steps:

[0056] S1, add 65 parts of all-purpose flour, 0.2 parts of dry yeast and 28 parts of skin water into the mixing device, stir at a slow speed for 5 minutes, and then stir quickly for 10 minutes until fully mixed to form a dough;

[0057] S2, resting the dough obtained in S1 for 5 minutes;

[0058] S3, putting the dough obtained in S2 into a noodle pressing device and rolling;

[0059] S4, breaking the dough obtained in S3 into small pieces, sprinkled with flour for later use;

[0060] S5, add 52 parts of green vegetables, 13 parts of shiitake mushrooms, 8 parts of silver carp meat, 1.8 parts of white sugar, 0.8 parts of edible salt and 11 parts of stuffing water into the mixer and stir evenly, and the prepared fillings are left to stand for later use;

[0061] S6, kneading the dough obtained in S4 and the filling obtained in S5;

[0062] S7, pushing the buns formed in S6 into the pr...

Embodiment 3

[0069] A shiitake mushroom and green vegetable bag is prepared through the following steps:

[0070] S1, add 64 parts of all-purpose flour, 0.3 parts of dry yeast and 26 parts of skin water into the mixing device, stir at a slow speed for 5 minutes, and then stir quickly for 12 minutes until fully mixed to form a dough;

[0071] S2, resting the dough obtained in S1 for 5 minutes;

[0072] S3, putting the dough obtained in S2 into a noodle pressing device and rolling;

[0073] S4, breaking the dough obtained in S3 into small pieces, sprinkled with flour for later use;

[0074] S5, add 51 parts of green vegetables, 12 parts of shiitake mushrooms, 9 parts of silver carp meat, 6 parts of bean glutinous rice, 1.8 parts of white sugar, 0.9 parts of edible salt and 10 parts of stuffing water into the blender and stir evenly. The prepared fillings are set aside for later use ;

[0075] S6, kneading the dough obtained in S4 and the filling obtained in S5;

[0076] S7, pushing the b...

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Abstract

The invention discloses a mushroom and green vegetable steamed stuffed bun which aims at solving the problem that traditional mushroom and green vegetable steamed stuffed buns are not beneficial to health. The mushroom and green vegetable steamed stuffed bun is characterized in that the mushroom and green vegetable steamed stuffed bun is prepared from skin and internal stuffing; the skin is prepared from the following ingredients in parts by mass: 60 to 65 parts of medium strength flour, 24 to 29 parts of skin water, 2 to 2.5 parts of shortening and 0.2 to 0.4 part of dry yeast; the internal stuffing is prepared from the following ingredients in parts by mass: 50 to 55 parts of green vegetable, 12 to 16 parts of mushroom, 6 to 10 parts of chub meat, 3 to 6 parts of bean gluten, 1.5 to 2 parts of white granulated sugar, 0.8 to 1 part of salt and 10 to 13 parts of internal stuffing water. The mushroom and green vegetable steamed stuffed bun provided by the invention is beneficial to human health.

Description

technical field [0001] The invention relates to the field of quick-frozen food, more specifically, it relates to a shiitake mushroom and green vegetable bun and a preparation method thereof. Background technique [0002] With the acceleration of people's life rhythm, quick-frozen food is more and more favored by people because of its convenient eating characteristics, such as the current popular vegetable balls, steamed buns, etc. The concept of nutrition and health is paid more and more attention to. Ordinary buns take a long time to proof, the production efficiency is low, and some nutrients will be lost during processing, so they cannot meet people's nutritional needs. Too much fat and seasonings are added, and people's long-term consumption is not conducive to the health of the body. [0003] Therefore, a new solution needs to be proposed to solve the above problems. Contents of the invention [0004] Aiming at the deficiencies in the prior art, the purpose of the pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L33/00A23P20/25
Inventor 张玉华龚芬芬王平石成蓉
Owner 上海南翔食品股份有限公司
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