BREAD MADE OF VEGETABLES, FRUITS, FLOUR, EGGS OR MILK, AND METHOD FOR MAKING SAME

Abstract

The invention discloses a staple food bread without food additive and even edible oil, cream, sugar and salt, and a method of making the same. The bread is prepared by baking a mixed fermented dough or a bread dough which only contains vegetable or fruit, flour, egg and milk. The mixed fermented dough and the bread dough can also be processed into a variety of Chinese and Western pastry, snacks, steamed stuffed buns and steamed bunswith balanced nutrition and delicious and soft tasteby adding various meats, food additives, etc. The product produced by the invention has advantages on price, nutrition, taste, energy-saving and convenience, which make it a daily staple food for people of all ages and all genders.

Claims

1. A raw-flavorbread, Chinese and Western pastry steamed bun dumpling food, wherein ingredients of the food are made of vegetable or fruit, flour, egg and milk without any addition of edible oil, cream, butter, sugar, salt, preservatives, additives and improvers; the food is prepared by a mixed fermented dough produced by a mixture of vegetable or fruit, flour, egg and milk through one or several fermentation.

2. The food of claim 1, wherein the flour is prepared by wheat flour in large proportion and a mixed flour made from grains, melons, beans and potatoes based on nutritional requirements.

3. The food of claim 1, wherein vegetable or fruit of the ingredients is first processed into a vegetable or a fruit mud, and then the mud is mixed with flour, egg, milk and yeast to make the mixed fermented dough through fermentation.

4. The food of claim 3, wherein the vegetable or fruit mud is first steamed for 2 minutes and when the vegetable or fruit mud is cooled to a fermentable temperature, the mud is kneaded with flour and then subjected to a fermentation at 20-34 C. for one or several hours.

5. The food of claim 3, wherein part of the vegetable or fruit mud without steaming is added directly to the mixed fermented dough by mixing, rolling, stuffing or filling to produce various bread and Chinese and Western pastry, snacks, steamed stuffed buns, steamed buns and dumplings through fermentation, division, relaxation, shaping, proofing and baking.

6. The food of claim 1, wherein one or several kinds of vegetables are applied.

7. The food of claim 1, wherein one or several kinds of fruits are applied.

8. The food of claim 1, wherein a shape of the original bread is 1 cm to 2.5 cm square and a length is in the range of human finger length.

9. The food of claim 1, wherein the mixed fermented dough may be used to produce a steamed stuff bun billet/skin, a steamed bun billet/skin, a moon cake billet/skin and a dumpling billet/skin.

10. The food of claim 1, wherein the food is prepared by the mixed fermented dough added with selected oil, cream, sugar, salt, meat, food additives, condiments and improvers through fermentation, division, relaxation, shaping, proofing and baking.

11. The food of claim 1, wherein the food is processed into Chinese and Western pastry, snacks, steamed stuffed buns, steamed buns and dumplings foods like cloud cake, sachima, moon cake, various biscuits, cookie, cake, almond crisp, apricot, egg roll, butterfly crisp, almond row by adding egg, milk powder or milk, cream, oil and various food additives and improvers.

12. A method of making a food including plain bread and Chinese and Western pastry, snacks, steamed stuffed buns, steamed buns and dumplings, comprising: step 1: grinding and pulverizing vegetables or fruits into a mud slurry after sorting and washing; step 2: steaming part of the slurry obtained in step 1 under a condition of boiling water, high heat and water exclusion for 2 minutes and cooling the slurry to a fermentable temperature to obtain a steamed slurry; step 3: kneading the steamed slurry in step 2 with an appropriate amount of flour prepared by wheat flour in large proportion and a mixed flour made of grains, melons, beans and potatoes to obtain a mixed dough, and the mixed dough is fermented at 20-34 C. to produce a mixed fermented dough; step 4: kneading the mixed fermented dough in step 3 with the flour prepared by wheat flour in large proportion and a mixed flour made of grains, melons, beans and potatoes, egg, milk powder or milk and instant active dry yeast to produce a mixed fermented dough only containing vegetable or fruit, flour, egg and milk after fermentation; step 5: mixing, rolling, stuffing or filling the rest of the slurry in step 2 without steaming into the vegetable or fruit mixed fermented dough in step 4 to produce various bread and Chinese and Western pastry, snacks, steamed stuffed buns, steamed buns and dumplings food; step 6: a preparation of a bread and Chinese and Western pastry, snacks, steamed stuffed buns, steamed buns and dumplings; mixing the mixed fermented dough in claim 1 with oil, salt and sugar to produce a bread and Chinese and Western pastry, snacks, steamed stuffed buns, steamed buns and dumplings through fermentation, division, relaxation, shaping, proofing and baking; step 7: a preparation of a bread and Chinese and Western pastry, snacks, steamed stuffed buns, steamed buns and dumplings; mixing the mixed fermented dough in claim 1 with oil, cream, butter, salt, sugar, meat, food additives and condiments to produce a bread and Chinese and Western pastry, snacks, steamed stuffed buns, steamed buns and dumplings through fermentation, division, relaxation, shaping, proofing and baking; step 8: a preparation of a bread and Chinese and Western pastry, snacks, steamed stuffed buns, steamed buns and dumplings; mixing the mixed fermented dough in claim 1 with egg, milk powder or milk, cream, oil, food additives and improvers to produce cloud cake, sachima, moon cake, various biscuits, cookie, cake, almond crisp, apricot, egg roll, butterfly crisp, almond row and the like.

Description

DETAILED DESCRIPTION OF THE PRESENT INVENTION

[0031] Detailed embodiments are described below.

Example 1

[0032] potato is another large type of staple food after rice, wheat and corn. The vegetable used in the invention is potato to produce a potato egg milk staple food bread.

Example 2

[0033] the vegetable used is greens or spinach or leeks or pumpkin or celery or eggplant or cucumber or radish, or a combination of several of them to produce a vegetable egg milk staple food bread.

Example 3

[0034] the fruit used is apple or pear or banana or orange or grape or kiwi or red jujube or commercially available roasted jujube or a combination of several of them to produce a fruit egg milk staple food bread.

Example 4

[0035] Meat, such as minced meat, meat strips and shredded meat, is added by stuffing, wrapping, and surface filling to produce a vegetable or fruit egg milk staple food bread contained meat.

Example 5

[0036] The mixed fermented dough and the bread dough of the present invention are further processed by simultaneous addition or subtraction of the ingredients previously added and conventional ingredients such as oil, sugar, salt and the like, to produce various Chinese and Western food including pastry, snacks, stuffed moon cake and buns.