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Seasoned millet mush cake

A technology for noodle tea and flour, which is applied in the processing of dough, baking, baked food, etc., can solve the problems that cannot be prepared with hot water, is not suitable for direct consumption, and is inconvenient to eat, and achieves stable product quality and good formability. , the effect of long shelf life

Active Publication Date: 2011-08-10
产学研共同体(山东)科技成果转化有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fat of beef bone marrow fried noodles is animal fat, which forms a certain shape of lumps after cooling, and has a special smell of animal fat. It is only suitable for specific groups of people. It is inconvenient to eat this kind of food without hot water.
There are also some paste products used for solid beverages, which cannot be prepared with hot water, but only with warm water below 50°C. It is impossible to drink hot drinks
Furthermore, these two products are high in salt and should not be eaten directly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Embodiment 1: a kind of noodle tea cake, mixes by its weight and number ratio by following raw material:

[0051] Flour 30-38

[0052] soybean flour 8-10

[0053] Peanut powder 8-10

[0054] Sesame seeds 5-16

[0055] White sugar powder 30-35

[0056] vegetable oil 8-10

[0057] Edible salt 0.2-0.4.

[0058] The noodle tea cake described in the present embodiment is mixed by its weight and number ratio by following raw material:

[0059] flour 30

[0060] soybean flour 8

[0061] peanut flour 8

[0062] Sesame seeds 15.7

[0063] Powdered sugar 30

[0064] vegetable oil 8

[0065] Edible salt 0.3.

[0066] In this embodiment, the flour is buckwheat flour.

[0067] The preparation method of described noodle tea cake:

[0068] removing impurities from raw oats, soybeans, and peanuts, cleaning, drying, roasting, and crushing to obtain corresponding oatmeal flour, soybean flour, and peanut flour; removing impurities from raw materials of sesame, washing, dryin...

Embodiment 2

[0073] Embodiment 2: a kind of noodle tea cake, mixes by its weight and number ratio by following raw material:

[0074] flour 30

[0075] soybean flour 8

[0076] peanut flour 8

[0077] sesame seeds 5

[0078] Powdered sugar 30

[0079] Almond flour 10.7

[0080] vegetable oil 8

[0081] Edible salt 0.3.

[0082] In this example, the flour is corn flour

[0083] The preparation method of noodle tea cake described in the present embodiment:

[0084]Remove impurities from corn, soybeans, and peanuts, wash, dry, roast, and pulverize them to obtain corresponding corn flour, soybean flour, and peanut flour; remove impurities from sesame seeds, wash, dry, and peel them to obtain sesame seeds (for Obtain a good product appearance, the sesame raw material used in this embodiment is white sesame); the bitter almond raw material is through cleaning, soaking, peeling, debittering, drying, roasting, pulverizing, to obtain debittering almond powder; white granulated sugar Grindi...

Embodiment 3

[0088] Embodiment 3: a kind of noodle tea cake, mixes by its weight and number ratio by following raw material:

[0089] flour 38

[0090] soybean flour 8

[0091] peanut flour 8

[0092] Sesame seeds 7.7

[0093] Powdered sugar 30

[0094] vegetable oil 8

[0095] Edible salt 0.3.

[0096] Flour described in the present embodiment comprises buckwheat flour and corn flour, and is mixed by following weight ratio parts:

[0097] oatmeal flour 30

[0098] corn flour 8.

[0099] The preparation method of noodles tea cake described in this embodiment can refer to embodiment 1.

[0100] Take the processing of 100kg raw material as an example:

[0101] Weigh 30kg of processed oatmeal flour, 8kg of corn flour, 8kg of soybean flour, 8kg of peanut flour, and 5kg of sesame seeds, pour 8kg of vegetable oil into the jacketed pot, heat the oil to 108°C, add 2.7kg of sesame paste, and add as you go. Stir; when the sesame paste is evenly melted in the hot oil, put the raw material p...

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PUM

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Abstract

The present invention relates to a seasoned millet mush cake which is composed by mixing the following raw materials according to weight parts: 30-38 parts of hulless oat flour, 8-10 parts of soybean flour, 8-10 parts of peanut powder, 5-16 parts of sesame seed, 30-35 parts of white granulated sugar powder, 8-10 parts of vegetable oil, and 0.2-0.4 parts of edible salt. The seasoned millet mush cake of the invention is a non-fried cereal snack food which has the advantages of seasoned millet mush and parched flour. The mouthfeel of seasoned millet mush cake is better than that of the two products. The seasoned millet mush cake not only can be eat directly, but also can be drunk after being mixed with hot mater. The drink also can be eaten directly after being mixed with cold water.

Description

technical field [0001] The invention relates to a cereal food, in particular to a noodle tea cake. Background technique [0002] There are a lot of cereal snack foods in my country. Beef bone marrow fried noodles is a traditional food of Hui Muslims in my country. The cooking methods, ingredients and taste are also slightly different, and the names of this fried noodles are different in different places. The fat of beef bone marrow fried noodles is animal fat, which forms a certain shape of lumps after cooling, and has a special smell of animal fat. It is only suitable for certain people, and it is inconvenient to eat this kind of food without hot water. There are also some paste products used for making solid drinks, which cannot be brewed with hot water, but can only be brewed with warm water below 50°C. It is impossible to drink hot drinks. Furthermore, these two products are high in salt and should not be eaten directly. That is to say, these two kinds of food can neit...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/39A21D2/36A23L1/10A21D13/08A23L7/10
Inventor 李效华
Owner 产学研共同体(山东)科技成果转化有限公司