Five-element pancake and making method thereof
A paper cake and five-element technology, applied in the field of five-element paper cake and its production, can solve the problems of short storage period, rough taste, thick pancake, etc., and achieve the effect of long shelf life and storage period, sweet and delicate taste, and fast heating speed
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Embodiment 1
[0023] ①. Select raw materials. According to the ratio of the above raw materials, select 75kg of rice, 5kg of soybeans, and 20kg of mung beans and mix them evenly, then weigh 20kg of mixed raw materials, wash them, soak them for 24 hours, and make them into raw materials for use; another 80kg of mixed raw materials are cleaned and steamed 44 minutes, after cooking, let it cool down for 2 hours, and make the clinker.
[0024] ② Stir and grind, mix and stir 20kg of raw material and 80kg of clinker in the above ① for 1 hour, and grind into a paste.
[0025] ③. Fermentation. The ground raw materials in ② above are put into a fermenter for fermentation. The temperature of the fermentation is 15° C., and the fermentation time is 12 hours.
[0026] ④ Secondary grinding, the fermented raw materials are subjected to secondary grinding to achieve a fine paste.
[0027] ⑤. For cake making, commonly used spreading tools and traditional manual operation methods are used for spreading and...
Embodiment 2
[0030] ①. Select raw materials. According to the ratio of the above raw materials, select 75kg of rice, 5kg of soybeans, and 20kg of red beans, mix them evenly, then weigh 20kg of mixed raw materials, wash them, soak them for 24 hours, and make them into raw materials for use; the other 80kg of mixed raw materials are cleaned and steamed 44 minutes, after cooking, let it cool down for 2 hours, and make the clinker.
[0031] ② Stir and grind, mix and stir 20kg of raw material and 80kg of clinker in the above ① for 1 hour, and grind into a paste.
[0032] ③. Fermentation. The ground raw materials in ② above are put into a fermenter for fermentation. The fermentation temperature is 16° C., and the fermentation time is 14 hours.
[0033] ④ Secondary grinding, the fermented raw materials are subjected to secondary grinding to achieve a fine paste.
[0034] ⑤. For cake making, commonly used spreading tools and traditional manual operation methods are used for spreading and making c...
Embodiment 3
[0037] ①. Select raw materials, select 75kg of rice, 5kg of soybeans, and 20kg of black beans according to the ratio of the above raw materials, mix them evenly, then weigh 20kg of mixed raw materials, wash and soak
[0038] After 24 hours, make raw materials for use; another 80kg of mixed raw materials are cleaned and cooked for 44 hours
[0039] Minutes, after cooking, let it cool down for 2 hours, and make clinker.
[0040] ② Stir and grind, mix and stir 20kg of raw material and 80kg of clinker in the above ① for 1 hour, and grind into a paste.
[0041] ③. Fermentation. Put the ground raw materials in the above ② into a fermenter for fermentation. The temperature of the fermentation is 17° C., and the fermentation time is 15 hours.
[0042] ④ Secondary grinding, the fermented raw materials are subjected to secondary grinding to achieve a fine paste.
[0043] ⑤. For cake making, commonly used spreading tools and traditional manual operation methods are used for spreading a...
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