Method for making preserved vegetable spiced pork crisp stuffed buns

A production method and technology of plum vegetable sauce, applied in food coating, functions of food ingredients, food science, etc., can solve problems such as single nutrition, and achieve the effects of beautifying skin, improving memory, and nutritional balance

Inactive Publication Date: 2019-03-26
赵美翠
View PDF0 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Objective: Aiming at the single nutritional problem of the traditional crispy buns, the present invention discloses a method for making crispy buns with meat in plum vegetable sauce

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] Below in conjunction with specific embodiments, the present invention will be further illustrated, and it should be understood that these embodiments are only used to illustrate the present invention and not to limit the scope of the present invention. The modifications all fall within the scope defined by the appended claims of this application.

[0016] The preparation method of the Meicai Sauce Meat Crispy Bun of the present invention comprises the following steps:

[0017] (1) Preparation materials: 400g all-purpose flour; 220g spinach juice; 3g salt; 4g yeast;

[0018] (2) Kneading: Take a container, add flour, add salt, yeast, add spinach juice, mix well into a floc, knead well and wake up for about 3 hours;

[0019] (3) Making puff pastry: Use 100g all-purpose flour and 50g vegetable oil, put it in a container, mix well and knead into dough, cover with plastic wrap and let it stand;

[0020] (4) Stir-fry stuffing: The stuffing materials include plum vegetables,...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a method for making preserved vegetable spiced pork crisp stuffed buns. The method comprises the following steps: (1) preparing raw materials; (2) kneading dough; (3) making stuffing; (4) filling the stuffing into wrapper; and (5) steaming. The main raw materials in the making method are composed of the following components in parts by weight: 200-600 parts of plain flour,100-300 parts of spinach juice, 1-5 parts of salt and 1-6 parts of yeasts. The making method disclosed by the invention is balanced in nutrition. The spinach juice contains beta carotene, the contentof the beta carotene ranks only second to that in carrots, and the beta carotene can achieve effects of preventing arteriosclerosis and maintaining health of skin, hair and teeth. The vitamin C is capable of preventing and treating cold and has effects of beautifying the skin and preventing cancers. The spinach has extremely high iron content, and the iron is the composition of hemoglobin. The redroot of the spinach contains manganese, and can achieve effects of osteoporosis, improving memory and relieving allergy and emotional lability.

Description

technical field [0001] The present invention relates to a preparation method of a pork crispy bun with plum sauce. Background technique [0002] Crispy buns are a traditional snack in Dian-flavored pastries. The skin blank is made of low-gluten refined white flour, which is fully fermented, alkalized, and then made of high-quality white cooked lard and dough to form a crisp layer. The filling is divided into two kinds: sweet and salty. The sweet filling is made of cooked cloud legs (or braised pork) with sugar, diced bee meat (more refined and less fat), minced mushrooms, green onions, minced ginger, seasoned with sweet soy sauce, monosodium glutamate, and pepper. Season well, put it in the pot and saute until fragrant, thicken and let it dry. The shape of the steamed bun is relatively simple, and if the shape is too complicated, it will affect the formation of the crust and crispy layer. When steaming, it is done in one go with a strong fire. After the buns came out of ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L19/00A23L33/10A23P20/25
CPCA23L7/104A23L19/09A23L33/10A23P20/25A23V2002/00A23V2200/30A23V2250/76
Inventor 赵美翠
Owner 赵美翠
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap