Instant crispy pumpkin patches and preparation method thereof
A dough and pumpkin technology is applied in the field of instant pumpkin-flavored food and its production, which can solve problems such as the pumpkin-flavored instant dough that has not yet been found, and achieve the effects of improving immunity, facilitating absorption, and preventing mutual adhesion.
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Embodiment 1
[0018] The mass ratio of the raw materials used to make the noodles is: 500 parts of wheat flour, 50 parts of pumpkin with skin and pulp removed, 10 parts of pumpkin kernels, 40 parts of white sugar, 1 part of salt, and 5 parts of honey.
[0019] 1. Steam the pumpkin with the ratio weight removed from the skin and flesh, then mash and squeeze it through a 80-100 mesh filter screen for silk removal to obtain pumpkin puree, mix the pumpkin puree with water at a mass ratio of 1:3 and mix thoroughly Make pumpkin puree mixture and set aside;
[0020] 2. Bake the pumpkin seed kernels with proportioning weight until mature, crush them to the size of rice grains, and set aside;
[0021] 3. Add the proportioned weight of wheat flour, salt, sugar and processed cooked pumpkin seeds to the above pumpkin puree mixture and stir evenly to make a dough. Leave the dough for 20 minutes to wake up, and then press it into a 0.5-1mm thick Dough slices, and then processed into various small pieces...
Embodiment 2
[0025] The mass ratio of the raw materials used to make the noodles is: 500 parts of wheat flour, 80 parts of pumpkin with skin and flesh removed, 13 parts of pumpkin kernels, 50 parts of white sugar, 1.5 parts of table salt, and 7 parts of honey.
[0026] 1. Steam the pumpkin with the ratio weight removed from the skin and flesh, then mash and squeeze it through a 80-100 mesh filter screen for silk removal to obtain pumpkin puree, mix the pumpkin puree with water at a mass ratio of 1:3 and mix thoroughly Make pumpkin puree mixture and set aside;
[0027] 2. Bake the pumpkin seed kernels with proportioning weight until mature, crush them to the size of rice grains, and set aside;
[0028] 3. Add the proportioned weight of wheat flour, salt, sugar and processed cooked pumpkin seeds to the above pumpkin puree mixture and stir evenly to make a dough. Leave the dough for 20 minutes to wake up, and then press it into a 0.5-1mm thick Dough slices, and then processed into various sm...
Embodiment 3
[0032] The mass ratio of the raw materials used to make the noodles is: 500 parts of wheat flour, 100 parts of pumpkin with skin and flesh removed, 15 parts of pumpkin kernels, 60 parts of white sugar, 2 parts of table salt and 8 parts of honey.
[0033] 1. Steam the pumpkin with the ratio weight removed from the skin and flesh, then mash and squeeze it through a 80-100 mesh filter screen for silk removal to obtain pumpkin puree, mix the pumpkin puree with water at a mass ratio of 1:3 and mix thoroughly Make pumpkin puree mixture and set aside;
[0034] 2. Bake the pumpkin seed kernels with proportioning weight until mature, crush them to the size of rice grains, and set aside;
[0035] 3. Add the proportioned weight of wheat flour, salt, sugar and processed cooked pumpkin seeds to the above pumpkin puree mixture and stir evenly to make a dough. Leave the dough for 20 minutes to wake up, and then press it into a 0.5-1mm thick Dough slices, and then processed into various smal...
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