Convenient five cereal battercake and processing method thereof

A five-grain pancake and processing method technology, which is applied in the field of grain products, can solve the problems of insufficient nutrition, loss of nutrients, and difficulty in swallowing, and achieve the effects of easy water absorption, easy operation, and good product quality

Inactive Publication Date: 2010-01-13
李同喜
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The latter is seriously lost in various nutrients during the air-drying process, so that when it is eaten directly in the later stage, not only the nutrition cannot be guaranteed, but also the taste is not good, and it is difficult to swallow due to the lack of water; If you eat it again, the hard core will remain in a short time, and the edge will become soft and rotten after a long time, seriously affecting the taste

Method used

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  • Convenient five cereal battercake and processing method thereof

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Embodiment Construction

[0037]

[0038] Upper table shows respectively the raw material composition of the instant five-grain pancake of embodiment 1-9, wherein:

[0039] The particle size of wheat flour, mung bean flour, soybean flour, millet flour, sorghum flour, buckwheat flour, corn flour, purple rice flour, black rice flour, black bean flour and spice powder is 90--200 mesh.

[0040] The processing method of instant five-grain pancake in the foregoing embodiment is carried out according to the following steps:

[0041] (1) Ingredients paste

[0042] Mix the raw materials and stir evenly to form a paste;

[0043] (2) stall system

[0044] Take the paste with a spoon, pour it evenly on the heating plate at 140-180°C, spread it with a spreading board to a thickness of 0.5-2.5mm, bake for 70-110s, and shovel the cake down with a shovel; (you can use a pancake machine when spreading Bake for 70-110s on the surface; you can also bake on one side for 25-40s with a steel plate, household griddle, ...

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Abstract

The invention discloses a convenient five cereal battercake taking a plurality of cereals as raw materials and a processing method thereof. The convenient five cereal battercake takes wheat flour, green bean powder and soybean meal as main raw materials so as to obtain the convenient five cereal battercake which can be saved for a long time and unpacked when being to be eaten, has good nutrition and taste compared with the prior battercake no matter being soaked, boiled or directly eaten and is suitable for being used as a convenient food for battercake liking crowds through steps, i.e. material mix, spread, frying, and the like.

Description

technical field [0001] The invention relates to a grain product, in particular to a convenient five-grain pancake made of various grains and a processing method thereof. Background technique [0002] Pancakes are a favorite food of northerners, especially Shandong people, who mainly eat pasta. Traditional pancakes are baked on a hot plate, suitable for cooking and eating, or dried and preserved for food preparation. The latter is seriously lost in various nutrients during the air-drying process, so that when it is eaten directly in the later stage, not only the nutrition cannot be guaranteed, but also the taste is not good, and it is difficult to swallow due to the lack of water; If you eat it again, the hard core will remain in a short time, and the edge will become soft and rotten after a long time, seriously affecting the taste. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a kind of convenient five-grain ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A23L1/29A23L33/00
Inventor 李金娟李同喜
Owner 李同喜
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