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1、ThemechanismofimprovingthenutritionofBaozistuffingAbsractAsisknowntous,BaoziisoneofthemostpopularfoodforChinese,itisnecessarytofindthemechanismofimprovingthenutritionofBaozi.Wetakesomeexperimentstofindthemostnutritionalmakingmethod.Keywords：BaoziStuffingNutritionMeatGreenvegetable1.In
2、troductionMakingbaozihasalonghistoryfromSuidynasty.Baoziisdistinctbyitsstuffingand.shape,suchasspicymeatbun,xiaolongbun,redbeanbun,vegetarianbun,crystalbun.Thegeneralcompositionisporkandcabbage.Porkhasmorefatwhilemuttonandhavemoreprotein.Cabbageandceleryarefullofmanykindsofvitamins.Ma
3、nypeoplestudiedthenutritionofmeatandvegetablesbasedonthetheoryofnutrientswhileothersmakingmethod.However,themechanismisstillunclear.TheaimofthispaperistofindthemechanismofimprovingthenutritionofBaozistuffingandthemostnutrionalmakingmethodofBaozi.2.Experimentalmaterialsandmethods2.1Mar
4、erialsMashedpokandcabbage,muttonandcarrot,beef,greenonion,celery,sweetbeanpaste.Per100gPorkMuttonBeefCabbageCarrotOnionBeanpastProtein13.219.821.83.35.34.22.5Fat376.315.154.35.62.55.3Heat1653194321345486983461423vitaminsA-18g283242534756Table1.Thenutritioncompositionoftherawmarerials2
5、.2methodsAscanbeseeninTable1,differentstuffinghasdifferentnutrition,Baoziwithsinglestuffingnotonlytastebadbutalsolackofbluntnutrition.Atfirst,beatwithvegetableisakindofbalancedandnutritionalstuffing.Soweusedifferentmeatwithdifferentvegetablestomakeupamostnutritionalstuffing.Meatisused
6、toprovidemoreprotein,fat,heat.Vegetablesareusedtosupplymorevitamin.Thenanalysethetasteofmashedorchunkedporkstuffing.3.resultsanddiscussionFig.1.ThenutritionchangewiththeincreaseofporknutritionCabbagecontentFig.2.Nutritionchangewiththeincreaseofcabbage3.Conclusions(1)Theporkcannotbemas
7、hedtootiny,atthesametime,thecontentofporkisthecriticalfactorforthenutritionofbaozi.Toomuchortoolittleisnotgoodforhealth.Asisknowntousall,toomuchfattastingbadanddonogoodtoheath,onotherbeside,toolittleisnotcapabletoprovidenutritionpeopleneed.(2)Vegetablesarenecessarytomakingbaozi,whichc
8、anapp
