Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of bread and meat floss, which is applied in the direction of dough processing, baking, baked food, etc. It can solve the problems of single taste, low nutritional value, and difficult to satisfy consumers, and achieve good control effect, good taste, and delay aging Effect
Inactive Publication Date: 2014-05-07
高雷
View PDF4 Cites 0 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
However, traditionally produced bread has defects such as single ingredients, single taste, and low nutritional value. The single taste is difficult to meet the needs of consumers. In addition, the health requirements for food are getting higher and higher. Therefore, a high-quality, high-health bread is produced. Cakes sure to please people
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0023] A chestnut-flavored meat floss bread is characterized in that it is made up of the following raw materials in parts by weight:
[0025] A kind of production method of described chestnut meat floss bread, comprises the following steps:
[0026] (1) After the chestnuts are removed from the shell and coated, grind them into powder with a machine and set aside;
[0027] (2) The mixture of broad bean leaves, grape leaves, sweet-scented osmanthus, black nightshade seeds and Panax notoginseng in the above weight parts is killed in 80 °C water temperature for 12 minutes, then add glycerin with 5% weight of the mixture, stir well and enter blender to make a paste;
[0028] (3) Cook the chopped green onion in the above weight portion with edible oil for 3 minutes;
[0029] (4) Gr...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses Chinese chestnut flavor dried meat floss bread. The bread comprises 110-130 of flour, 20-30 of Chinese chestnut flour, 0.8-1 of nightshade seeds, 0.8-1 of panax pseudo-ginseng, 5-7 of chopped green onion, 3-4 of ginger, 11-13 of edible oil, 0.8-1.2 of vicia faba leaves, 1-1.2 of grape leaves, 0.8-1.2 of osmanthus fragrans, 3-4 of yeast and an appropriate amount of salt. The made bread has good color and good flavor, and the added Chinese chestnut is rich in nutritional ingredients such as rich starch, crude fiber and various vitamins. The Chinese chestnut has a good prevention function on hypertension, coronary heart disease, atherosclerosis and the like, and particularly has the benefits of preventing aging and prolonging lives of old people who frequently eat the Chinese chestnuts.
Description
technical field [0001] The invention mainly relates to a bread and a preparation method thereof, in particular to a chestnut-flavored meat floss bread and a preparation method thereof. Background technique [0002] With the acceleration of the pace of urban life and the transformation of people's traditional concepts, bread has gradually become a staple food in people's daily life. However, traditionally produced bread has defects such as single ingredients, single taste, and low nutritional value. The single taste is difficult to meet the needs of consumers. In addition, the health requirements for food are getting higher and higher. Therefore, a high-quality, high-health bread is produced. Cakes are sure to please people. [0003] Chestnut, sweet and fragrant, containing 51-60% starch, 5.7-10.7% protein, 2-7.4% fat, sugar, starch, crude fiber, carotene, vitamins A, B, B:, C And calcium, phosphorus, potassium and other minerals, the nutrients that can be absorbed and uti...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.