Walnut kernel pancake
A technology of walnut kernels and pancakes, which is applied in baking, dough processing, baked food, etc., to achieve the effect of rich nutrition, delicate and smooth taste
Inactive Publication Date: 2013-08-14
李星明
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AI Technical Summary
Problems solved by technology
With the continuous improvement of people's living standards, the requirements for food are getting higher and higher; sesame, peanut and other nutrients and vitamins have been added one after another, and the staple food has changed from one kind to more than two kinds; this kind of pancake is still defined as a staple food and has certain Health function, but pancakes with walnut kernels have not been reported yet
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment Construction
[0008] Wash the walnuts and remove the pits, grind the walnut kernels, and set aside. The main raw materials are millet, sorghum rice, and corn, with walnut kernels, sesame seeds, pine nuts, eggs, etc. The weight ratio is: millet 40%, sorghum rice 20%, corn 20%, walnut 3%, sesame 2%, pine nut 6%, egg 5%. Grind it into a paste, put it on an iron griddle, fry it, and dry it.
[0009] Pancakes are walnut-flavored, delicious, nutritious, delicate and smooth, supplemented with multiple vitamins, and suitable for people of all levels.
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The invention provides a walnut kernel pancake which is rich in nutrients, good and smooth in taste. The technical scheme includes that a method for making the walnut kernel pancake includes: grinding cleaned and peeled walnut kernels to be standby, taking millet, sorghum rice and corn as main raw materials, matching walnut kernels, sesame pine kernels, eggs and the like as auxiliary materials according to the proportion of, by weight, 40% of millet, 20% of sorghum rice, 20% of corn, 3% of walnut kernels, 2% of sesame, 6% of pipe kernels and 5% of eggs, grinding above materials into paste, placing on a flat iron plate to fry, drying, and then the walnut kernel pancake is ready to eat. The walnut kernel pancake has walnut flavor, is delicious in taste, rich in nutrients, fine and smooth in taste, capable of supplementing multivitamins and is suitable for various groups of people.
Description
technical field [0001] The invention relates to a walnut kernel pancake. Specifically, it is a kind of food that uses millet, sorghum rice, and corn as the main raw materials, and is equipped with walnut kernels, sesame seeds, pine nuts, eggs, etc., for human consumption. Background technique [0002] Pancakes are one of the traditional Chinese foods. They are made from flour and cornmeal mixed with mixed noodles. Most of them are made of coarse grains, but they are also made of fine noodles. After being baked into a cake, it has less moisture and is drier. It looks like cowhide. It can be thick or thin, easy to stack, has a chewy taste, and can withstand hunger after eating. Generally round, loose and porous. Folded into a rectangle. Pancakes are a staple food for northerners. Traditional pancakes are made from a single grain. With the continuous improvement of people's living standards, the requirements for food are getting higher and higher; sesame, peanut and ...
Claims
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IPC IPC(8): A21D13/00A21D2/36
Inventor 李星明
Owner 李星明
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