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Various grains snack foods and production method

A production method and food technology, applied in food preparation, baked food, food science, etc., can solve the problems of reduced nutritional value, loss of nutritional components, and incomplete nutrition of small foods, and achieve rich nutrition, simple production methods, and scientific formulas Effect

Inactive Publication Date: 2009-07-01
TIANJIN ZHONGYING HEALTH FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, general snacks use single raw materials, incomplete nutrition, and lose a lot of nutrients when fried, so the nutritional value of snacks is reduced.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Weigh 10 kg of wheat flour, 5 kg of barley flour, 20 kg of rice flour, 10 kg of millet flour, 10 kg of corn flour, 5 kg of buckwheat flour, 10 kg of soybean flour, 5 kg of whole egg powder, 0.8 kg of peanut oil, 5 kg of sugar, Mix 5 kg of cocoa powder evenly, pour in an appropriate amount of milk, and stir well to make a dough. After the dough is left to stand for 30 minutes, it is sent to an extruder for expansion. The expanded semi-finished product is baked in an oven at a temperature of 55°C. Bake for 30 minutes, let cool and pack the finished product into storage.

Embodiment 2

[0017] Weigh 30 kg of wheat flour, 10 kg of barley flour, 40 kg of rice flour, 30 kg of millet flour, 30 kg of corn flour, 15 kg of buckwheat flour, 20 kg of mung bean flour, 10 kg of whole egg powder, 3 kg of soybean oil, and 1.5 kg of salt 10 kg of five-spice powder, mix well, pour in an appropriate amount of water, and stir well to make a dough. After standing for 40 minutes, send the dough to an extruder for puffing. The puffed semi-finished product is baked in an oven at a temperature of 60°C. Bake, bake for 25 minutes, let the finished product pack and store after cooling.

Embodiment 3

[0019] Weigh 15 kg of wheat flour, 5 kg of barley flour, 20 kg of rice flour, 15 kg of millet flour, 15 kg of corn flour, 7 kg of buckwheat flour, 10 kg of black bean flour, 7 kg of whole egg powder, 1.5 kg of rapeseed oil, add salt 1 kg, 5 kg of curry powder, mix evenly, pour in an appropriate amount of pork rib soup, stir well to make a dough, leave the dough for 35 minutes, send it to an extruder for expansion, and the semi-finished product after expansion is at a temperature of 55°C Bake in the oven for 30 minutes, and after cooling, the finished product is packaged and put into storage.

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PUM

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Abstract

The invention pertains to a kind of fast food, especially a kind of coarse cereal food and its production method. The major ingredients comprise wheat flour, barley flour, buckwheat flour, corn meal, pulse flour, rice powder and millet powder; the minor ingredients comprise whole egg powder and edible vegetable oil; the spice comprises at least one of salt, cane sugar, cacao powder, five-spice powder, curry powder, pepper and zanthoxylum powder. The major ingredients, the minor ingredients and the spice are evenly mixed, added with liquid, fully stirred to produce into a flour dough; then the flour dough is sent into a bulking machine for bulking; the semi-finished product after bulking is baked in an oven, cooled and packaged to get the finished product. The invention pertains to the purely natural food production, has scientific formulation and abundant nutrient, contains abundant protein, dietary fiber, vitamin and trace elements, having high nutrient value. The invention has multiple tastes, is suitable for all ages and many situations such as home, hotel, restraunt, tour, leisure and so on.

Description

technical field [0001] The invention belongs to a fast food, in particular to a miscellaneous grain snack and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, changes in dietary structure and a large intake of animal protein and fat, the number of obese people has increased. In order to lose weight, some women skip or eat less staple food and often eat some snacks. Many small foods are produced by frying, so eaters unknowingly take in too much fat while enjoying the food. Simultaneously general snack selects raw material singleness for use, and nutrition is incomplete, loses a lot of nutritional labeling again when frying, therefore makes the nutritive value of snack reduce. Contents of the invention [0003] In order to solve the problems in the prior art, the present invention provides a miscellaneous cereal snack and a preparation method. [0004] The present invention is achieved by the following methods:...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/29A23L1/307A23L1/20A21D2/36A21D13/08A21D13/00A23L7/117
Inventor 赵金樑
Owner TIANJIN ZHONGYING HEALTH FOOD
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