阅读说明：本技术 鱼汤青稞包制作方法 (Method for making fish soup highland barley bread ) 是由 唐小斌 黄枝平 陈玮 熊琼 于 2020-06-02 设计创作，主要内容包括：本发明公开了鱼汤青稞包制作方法,包括白鲢鱼500份,青稞20份,面粉500份,泡打粉2份,发酵粉1份,白糖1份,生姜17.5份,鸡精1.2份,鸡蛋清2.5份,食用菜籽油25份,5份香胡椒粉,食用盐10份。本发明通过鱼汤与青稞科学搭配,使得制成的包子营养均衡、健康美味。(The invention discloses a method for making a fish soup highland barley bag, which comprises 500 parts of silver carp, 20 parts of highland barley, 500 parts of flour, 2 parts of baking powder, 1 part of fermentation powder, 1 part of white sugar, 17.5 parts of ginger, 1.2 parts of chicken essence, 2.5 parts of egg white, 25 parts of edible rapeseed oil, 5 parts of pepper powder and 10 parts of edible salt. According to the invention, the fish soup and the highland barley are scientifically matched, so that the prepared steamed stuffed bun is balanced in nutrition, healthy and delicious.)

1. The formula of the fish soup highland barley bag comprises 500 parts of silver carp, 20 parts of highland barley, 500 parts of flour, 2 parts of baking powder, 1 part of fermentation powder, 1 part of white sugar, 17.5 parts of ginger, 1.2 parts of chicken essence, 2.5 parts of egg white, 25 parts of edible rapeseed oil, 5 parts of pepper powder and 10 parts of edible salt.

2. The preparation method of the fish soup highland barley bread comprises the following steps:

s1: cleaning 500 parts of silver carp, then removing bones and taking meat to obtain fishbones and fish meat;

s2: putting the fishbone into a soup pot, adding 10 parts of ginger blocks, 0.6 part of chicken essence and a proper amount of water, boiling with strong fire, and then decocting with slow fire to obtain the fish soup.

S3: taking the fish soup out of the pot, filtering fishbone residues, cooling the soup to 30 ℃, adding 1 part of fermentation powder, 2 parts of baking powder and 1 part of white sugar, and fusing;

s4: pouring the fused fish soup into 500 parts of flour, mixing, putting into a dough mixer, and stirring into dough;

s5: putting the kneaded dough into a container, and covering wet gauze;

s6: mixing the fish meat with 7.5 parts of ginger powder, putting the mixture into a meat grinder, grinding the mixture into minced meat, taking out the minced meat, and chopping the minced meat into minced meat;

s7: adding 2.5 parts of egg white, 0.6 part of chicken essence, 25 parts of edible rapeseed oil and 10 parts of edible salt into the minced meat, and manually stirring;

s8: washing 20 parts of highland barley, putting into an electric pressure cooker, cooking for 30 minutes, putting into fish meat, and stirring uniformly;

s9: putting a proper amount of water into a pot, respectively making the uniformly stirred highland barley and fish meat into fish balls after boiling, putting the fish balls into the pot, cooking the fish balls, taking the fish balls out, putting the cooked fish balls into 5 parts of fragrant pepper powder, and uniformly stirring the mixture;

s10: putting a proper amount of dough into a dough press for repeated pressing for 5 times each time, and kneading into small dough;

s10: sequentially wrapping the fish balls into the small dough and wrapping the fish balls into a shape of a steamed bun;

s11: and standing the wrapped steamed stuffed buns, and putting the steamed stuffed buns into a steaming cabinet.

3. The method for making the highland barley bread with fish soup according to claim 2, wherein in the step S2, the soup is cooked for 40 minutes with slow fire after being boiled with strong fire.

4. The method for preparing the fish soup highland barley bread as claimed in claim 3, wherein in S3, the soup is cooled to 30 ℃ after the fish bone residue is filtered.

5. The method for preparing the fish soup highland barley bread as claimed in claim 4, wherein in S4, the stirring time is 8 minutes.

6. The method for making the fish soup highland barley bread as claimed in claim 5, wherein in the step S11, the dough standing time is 40 minutes to 1 hour.

7. The method for making the fish soup highland barley bread as claimed in claim 6, wherein in S11, the steamed stuffed bun is put into a steaming cabinet to be steamed for 25 minutes.

Technical Field

The invention relates to the technical field of food, in particular to a method for making a fish soup highland barley bread.

Background

The steamed stuffed bun is a food with strong satiety, is an indispensable food in life of people, is wrapped by flour and stuffing or is made of plain stuffing, and has thin wrapper and much stuffing, and is soft and delicious. Various designs are also possible. But many varieties of beechwood, animal, plant, flower and other designs are tasted. Nowadays, the living standard of people is gradually improved, the requirements on food quality, nutrition, health and delicacy are higher and higher, and especially for office workers, the existing steamed stuffed buns have single taste and cannot meet the requirements of people.

Disclosure of Invention

Based on the technical problems in the background art, the invention provides a method for making a fish soup highland barley bread.

The formula of the fish soup highland barley bag provided by the invention comprises 500 parts of silver carp, 20 parts of highland barley, 500 parts of flour, 2 parts of baking powder, 1 part of fermentation powder, 1 part of white sugar, 17.5 parts of ginger, 1.2 parts of chicken essence, 2.5 parts of egg white, 25 parts of edible rapeseed oil, 5 parts of pepper powder and 10 parts of edible salt.

The formula of the fish soup highland barley packet provided by the invention comprises the following steps:

s1: cleaning 500 parts of silver carp, then removing bones and taking meat to obtain fishbones and fish meat;

s2: putting the fishbone into a soup pot, adding 10 parts of ginger blocks, 0.6 part of chicken essence and a proper amount of water, boiling with strong fire, and then decocting with slow fire to obtain the fish soup.

S3: taking the fish soup out of the pot, filtering fishbone residues, cooling the soup to 30 ℃, adding 1 part of fermentation powder, 2 parts of baking powder and 1 part of white sugar, and fusing;

s4: pouring the fused fish soup into 500 parts of flour, mixing, putting into a dough mixer, and stirring into dough;

s5: putting the kneaded dough into a container, and covering wet gauze;

s6: mixing the fish meat with 7.5 parts of ginger powder, putting the mixture into a meat grinder, grinding the mixture into minced meat, taking out the minced meat, and chopping the minced meat into minced meat;

s7: adding 2.5 parts of egg white, 0.6 part of chicken essence, 25 parts of edible rapeseed oil and 10 parts of edible salt into the minced meat, and manually stirring;

s8: washing 20 parts of highland barley, putting into an electric pressure cooker, cooking for 30 minutes, putting into fish meat, and stirring uniformly;

s9: putting a proper amount of water into a pot, respectively making the uniformly stirred highland barley and fish meat into fish balls after boiling, putting the fish balls into the pot, cooking the fish balls, taking the fish balls out, putting the cooked fish balls into 5 parts of fragrant pepper powder, and uniformly stirring the mixture;

s10: putting a proper amount of dough into a dough press for repeated pressing for 5 times each time, and kneading into small dough;

s10: sequentially wrapping the fish balls into the small dough and wrapping the fish balls into a shape of a steamed bun;

s11: and standing the wrapped steamed stuffed buns, and putting the steamed stuffed buns into a steaming cabinet.

Preferably, in the step S2, after the water is boiled with big fire, the water is boiled with small fire for 40 minutes.

Preferably, in S3, the soup is cooled to 30 ℃ after the fishbone residue is filtered.

Preferably, in S4, the stirring time is 8 minutes.

Preferably, in S11, the waking time is 40 minutes to 1 hour.

Preferably, in the step S11, the steamed stuffed buns are put into a steaming cabinet to be steamed for 25 minutes.

The beneficial effects of the invention are as follows:

by scientifically matching the fish soup with the highland barley, the prepared steamed stuffed bun is balanced in nutrition, healthy and delicious.

Drawings

FIG. 1 is a schematic view of the method for making the fish soup highland barley bread provided by the invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.

Referring to fig. 1, the formula of the fish soup highland barley bag comprises 5000g of silver carp, 200g of highland barley, 5000g of flour, 20g of baking powder, 10g of fermentation powder, 10g of white sugar, 175g of ginger, 12g of chicken essence, 10 egg white, 250g of edible rapeseed oil, 50g of pepper powder and 100g of edible salt.

Referring to fig. 1, the method for making the fish soup highland barley bread comprises the following steps:

s1: cleaning 5000g of silver carp, removing bones and taking meat to obtain fishbones and fish meat;

s2: putting the fishbone into a soup pot, adding 100g of ginger blocks, 6g of chicken essence and 5000g of water, boiling with strong fire, and then decocting with slow fire for 40 minutes to obtain fish soup;

s3: taking the fish soup out of the pot, filtering fishbone residues, cooling the soup to 30 ℃, adding 10g of fermentation powder, 20g of baking powder and 10g of white sugar, and fusing;

s4: pouring the fused fish soup into 5000g of flour, blending by hands, putting into a dough mixer, and stirring for 8 minutes to form dough;

s5: putting the kneaded dough into a clean container, and covering clean wet gauze;

s6: mixing fish meat with 75g of ginger powder, putting the mixture into a meat grinder, grinding the mixture into minced meat, taking out the minced meat, and continuously manually chopping the minced meat into minced meat;

s7: 10 egg white, 6g of chicken essence, 250g of edible rapeseed oil and 100g of edible salt are added into the minced meat, and the mixture is manually stirred until the fish meat becomes strong;

s8: washing 200g of highland barley, putting into an electric pressure cooker, steaming for 30 minutes until the highland barley is well cooked, putting into fish meat, and stirring uniformly;

s9: putting 3000g of water into a pot, boiling the highland barley and fish meat which are uniformly stirred, respectively making the highland barley and fish meat into about 20g of fish balls, putting the fish balls into 50g of fragrant pepper powder, and uniformly stirring the fish balls after the fish balls are boiled;

s10: 1000g of dough is taken each time and put into a dough press to be repeatedly pressed for 5 times and then kneaded into 60g of small dough;

s10: sequentially wrapping the fish balls into the small dough and wrapping the fish balls into a shape of a steamed bun;

s11: standing the steamed stuffed bun for 40 minutes to 1 hour, and steaming in a steaming cabinet for 25 minutes.

The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.