Chestnut steamed corn bread and preparation method thereof

A technology for wotou and chestnuts, applied in the field of chestnut wotou and its preparation, can solve the problems of single flavor, deterioration, lack of innovation, etc., and achieve the effects of extending shelf life, long shelf life, and broadening distribution channels

Active Publication Date: 2013-09-25
BEIJING YUSHIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Another example is the limitation of processing conditions. Since steamed bread is a food that is sold and eaten immediately and has a short shelf life, the safety of the product cannot be guaranteed without packaging after processing, and it will deteriorate if stored for a long time, especially in summer; due to the limitation of processing technology, Products cannot be circulated smoothly, so consumer groups are also restricted; product features are blocked, and consumers from all over the world and at home and abroad cannot be allowed to eat Beijing's special snacks
Another example is the lack of product flavor and characteristics, such as single product flavor, no more innovation, no more new concepts of health and nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0072] Embodiment 1: Preparation of chestnut cornbread

[0073] Preparation steps:

[0074] (a) 10kg of chestnuts are pre-broken into fragments in the range of 0.1mm~10mm, and then the chestnut fragments are freeze-dried to reduce the moisture content to 5.8%, and then ground into particles with a particle size of 20μm-100μm Fine powder (more than 90% of the powder particle size is within this range);

[0075] (b) 20kg of corn and 5kg of soybeans were crushed and ground into fine powders with a particle size of 20 μm-100 μm; 1kg of peanuts were roasted and fragrant, and then broken into 0.5-5mm peanut kernel fragments;

[0076] (c) Mix the above-mentioned chestnut kernel powder, corn flour, soybean flour and nuts evenly, add the following auxiliary materials: 0.1kg cream, 0.1kg soft white sugar, 0.5kg egg, 0.1kg milk powder, add appropriate amount of water if necessary, and make dough , divide the dough into doses (7g / piece), and place each dose into a pre-oiled small cornb...

Embodiment 2

[0082] Embodiment 2: Preparation of chestnut cornbread

[0083] Preparation steps:

[0084] (a) 10kg of chestnuts are pre-broken into fragments in the range of 0.1mm~5mm, and then the chestnut fragments are freeze-dried to reduce the water content to 4.2%, and then ground into particles with a particle size of 20μm-100μm Fine powder (more than 90% of the powder particle size is within this range);

[0085] (b) 5 kg of corn and 20 kg of soybeans were crushed and ground into fine powders with a particle size of 20 μm-100 μm; 1 kg of walnut kernels were roasted and fragrant, and then broken into walnut kernels of 0.5 mm to 5 mm in size;

[0086] (c) Mix the above-mentioned chestnut kernel flour, corn flour, soybean flour, and broken nuts evenly, add the following auxiliary materials: 0.1kg butter, 0.1kg soft white sugar, add appropriate amount of water if necessary, make dough, and divide the dough into doses (7g / piece), and then each dose is placed in the pre-oiled small s...

Embodiment 3

[0090] Embodiment 3: Preparation of chestnut cornbread

[0091] Preparation steps:

[0092] (a) 10kg of chestnuts are pre-broken into fragments in the range of 0.1mm~5mm, and then the chestnut fragments are freeze-dried to reduce the water content to 4.2%, and then ground into particles with a particle size of 20μm-100μm Fine powder (more than 90% of the powder particle size is within this range);

[0093] (b) 10kg of corn and 10kg of soybeans are crushed and ground into fine powders with a particle size of 20 μm-100 μm; 0.2kg of black sesame is roasted and cooked until fragrant;

[0094] (c) Mix the above-mentioned chestnut flour, corn flour, soybean flour and sesame, add the following auxiliary materials: 0.1kg butter, 0.1kg soft white sugar, add appropriate amount of water if necessary, make dough, divide the dough into doses (7g / piece ), and then each dose is placed in a pre-oiled small steamed bun mould;

[0095] (d) Place the small cornbread-shaped dough obtained in...

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PUM

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Abstract

The invention discloses a chestnut steamed corn bread and a preparation method thereof. The chestnut steamed corn bread is prepared from main raw materials of chestnuts, corn and soybeans, maximally preserves the nutrient values and the colors of the raw materials, is prepared from chestnut meal, maintains the color and shape of an original product, is low in water content, can be used for prolonging the quality guarantee period and ensuring the quality, and is convenient for storage and transportation. The chestnut steamed corn bread belongs to a coarse food grain food, is high in nutrient value which is higher than those of other foods, and contains rich vitamins, dietary fibers, mineral substances and the like. The inventor applies oneself to enabling people to taste steamed corn breads, and ensures that the steamed corn breads are diversified in tastes and flavors on the basis of safety production and ensuring of quality; and the prepared steam corn bread is rich in vitamins, starch, cellulose, and essential amino acids of a human body, meets the demands of different consumer groups. Meanwhile, the shelf life is prolonged and the quality guarantee period is prolonged also.

Description

technical field [0001] The invention relates to a new food production technology, which uses advanced vacuum freeze-drying equipment to freeze-dry the raw material chestnuts selected by Xiaowotou, so that the chestnuts can ensure that their light yellow color will not become dark and black, and the processing of the products can be changed The technology ensures that the final product can guarantee an attractive golden yellow color, and at the same time, the product is packaged, which prolongs the shelf life and broadens the distribution channels of food. After continuous exploration of the process, finally on the basis of maintaining the characteristics of the original product, a brand-new chestnut steamed bun with a long shelf life and industrial production was developed. Background technique [0002] Wotou is a kind of food that Chinese people have enjoyed for hundreds of years. The small ones are called Xiaowotou. It is said that the small Wotou made by Fangshan Restaur...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/00
Inventor 董立军潘金江
Owner BEIJING YUSHIYUAN FOOD
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