A wild vegetable cake

A technology of wild vegetables and dough, which is applied in baking, dough processing, food preparation, etc., can solve the problems of difficulty in meeting consumer demand, failure to consider the nutritional value of biscuits, decomposition and deterioration of nutrients, etc., and achieve beneficial Digestion and absorption, increase nutritional value, easy to accept effect

Inactive Publication Date: 2007-08-01
FUSHUN NAVIGABLE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Existing biscuits are basically made of flour sugar oil and other certain auxiliary materials and food additives. High-temperature baking (the temperature usually requires 180-250 ° C) will destroy the nutrients (such as vitamins, etc.) in the raw materials, causing the nutrients to decompose and deteriorate, and even Produces toxic substances, which may endanger human health, because it does not take into account the actual nutritional value of biscuits, and is designated as junk food by the International Food Organization
In the nutritional era of pursuing nutrition and health, it is difficult to meet the consumption needs of consumers. Aiming at the psychology of consumers who are getting tired of the existing biscuits day by day, in order to better meet the needs of consumers, it is the time to speed up the development of nutritional biscuits. need

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1 wild vegetable cake

[0034] 1. Noodle adjustment process (kg / pot)

[0035] 1) Select fresh bracken without rot and deterioration, remove impurities and other foreign matter, weigh 30 kg, and set aside;

[0036] 2) putting the weighed bracken into a superfine pulverizer and pulverizing into slurry;

[0037] 3) Weigh 1 kg of ammonium bicarbonate (edible ammonium bicarbonate), mix it with warm water at 30°C in a ratio of 1:3, and keep stirring until the ammonium bicarbonate is fully hydrolyzed, and set aside;

[0038] 4) Weigh 5 dry grams of table salt, mix it with warm water at 30°C in a ratio of 1:8, and keep stirring until the table salt is fully hydrolyzed, set aside;

[0039] 5) Add the hydrolyzed ammonium bicarbonate into the noodle pot, and add salad oil (soybean salad oil, physical and chemical index requirements: moisture and volatile matter ≤ 0.1%; acid value ≤ 0.3mg KOH / g; smoke point ≥ 220 °C; Freezing experiment requirements, refrigerated at 0...

Embodiment 2

[0059]Different from Example 1, the raw bracken wherein is replaced by thorny shoots.

[0060] Feeding standard (kg / pot)

[0061] Variety

flour

salad oil

salt

ammonium bicarbonate

sugar

water

Thorn shoots

Wild Vegetable Cake

250

40

4

1.5

45

40

30

[0062] Adjust the temperature of each zone of the furnace body as follows:

[0063]

Embodiment 3

[0065] Different from Example 1, the raw material bracken is replaced by celery.

[0066] Feeding standard (kg / pot)

[0067] Variety

flour

salad oil

salt

ammonium bicarbonate

sugar

water

celery

Wild Vegetable Cake

300

45

5

2

50

40

35

[0068] Adjust the temperature of each zone of the furnace body as follows:

[0069]

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PUM

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Abstract

The invention relates to a process for producing biscuit food, in particular cakes containing potherb, calculated by weight ratio, the constituents of the raw material include flour 250-300 parts, salad oil 40-50 parts, table salt 4-5 parts, ammonium bicarbonate 1-2 part, sugar 40-50 parts, potherb 30-50 parts, the producing process consists of modulating into flour dough with 40-50 parts of water, modeling and baking. By employing low-temperature baking technology and pure natural nutrients, the invention can achieve high nutritive value, and meet the psychological demands for consumers.

Description

technical field [0001] The invention relates to the processing and manufacture of biscuit food, in particular to a method for preparing wild vegetable (thorn sprouts, celery, bracken, cat's paw, etc.) cake. Background technique [0002] Existing biscuits are basically made of flour sugar oil and other certain auxiliary materials and food additives. High-temperature baking (the temperature is usually required at 180-250°C) will destroy the nutrients (such as vitamins, etc.) in the raw materials, causing the nutrients to decompose and deteriorate, and even Toxic substances are produced, which may endanger human health, because it does not take into account the actual nutritional value of biscuits, and is designated as junk food by the International Food Organization. In the nutritional era of pursuing nutrition and health, it is difficult to meet the consumption needs of consumers. In order to better meet the needs of consumers, it is the time to speed up the development of nu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/164A21D2/36A21D2/00A23L1/01A23L5/10A23L7/10
Inventor 杨明起高永才赵家绪郭明山王日涛
Owner FUSHUN NAVIGABLE FOOD
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