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Corn flour with seafood flavor and preparation method thereof

A corn flour and flavor technology, which is applied in the field of food processing, can solve the problems of single taste of corn flour, no health care function, and inability to satisfy consumers, etc., and achieve the effects of unique flavor, moderate sweetness and convenient eating.

Inactive Publication Date: 2014-05-28
HEFEI KANGLING HEALTH TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the corn flour sold on the market has a single taste, and most of them do not have health care functions, which can no longer meet the needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] A seafood flavor corn flour is characterized in that it is made from the following raw materials in parts by weight (kg):

[0019] Corn kernels 200, pumpkin flower 1, chrysanthemum 3, medlar 2, monk fruit flower 0.8, locust fruit 1.2, kidney grass 1.5, achnatherum flower 3, orange juice 13, shrimp roe 4, ham sausage 24, jam 11, water shield 3, cabbage 4 , peas 8, scallop meat 65, nutritional additives 8;

[0020] The nutritional additive is made of the following raw materials in parts by weight (kg): bergamot 1.2, cistanche 2, plum blossom 0.8, yam 15, sour plum 2, mango 2, pomelo peel 2, rice 35;

[0021] The preparation method is as follows: (1) decoct bergamot, cistanche, and plum blossom with 4-5 times the water for 25-30 minutes, filter to remove residue, and collect the filtrate; peel the yam, put it in a steamer and steam it for 20-30 minutes Take it out after 10 minutes, pound it into mud, add the filtrate and mix well, dry it and grind it into powder; ...

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PUM

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Abstract

The invention discloses a corn flour with a seafood flavor and a preparation method thereof. The corn flour is characterized by being composed of the following raw materials in parts by weight: 200 to 220 parts of niblet, 1 to 2 parts of pumpkin flower, 2 to 3 parts of chrysanthemum, 1 to 2 parts of wolfberry, 0.8 to 1 part of siraitia grosvenorii flower, 1 to 1.2 parts of pagodatree pod, 1 to 1.5 parts of herminium lanceum, 2 to 3 parts of splendid achnatherum flower, 12 to 13 parts of orange juice, 4 to 5 parts of shrimp egg, 20 to 24 parts of ham sausage, 10 to 11 parts of jam, 2 to 3 parts of water shield, 3 to 4 parts of Chinese cabbage, 8 to 10 parts of pea, 60 to 65 parts of scallop meat, and 7 to 8 parts of nutrition additive. The corn flour has a proper sweet degree and a smooth taste; seafood is added, thus the corn flour has a palatable taste and unique flavor; at the same time, a plurality of traditional Chinese herbals is added, so the corn flour has the functions of nourishing liver and kidney, rectifying qi, nourishing blood, and reducing blood fat, if people regularly eat the corn flour; and furthermore, the corn flour is easy to store and eat, and is a green food.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to corn flour, in particular to a seafood-flavored corn flour and a preparation method thereof. Background technique [0002] Corn flour is rich in nutrition and widely loved by consumers. At present, the corn flour sold on the market has a single taste, and most of them do not have health care functions, which cannot meet the needs of consumers. Contents of the invention [0003] The object of the present invention is to provide a kind of seafood flavor corn flour and its preparation method, and the present invention has the characteristics of fragrant and delicious, nutritious and healthy. [0004] The technical scheme adopted in the present invention is: [0005] A seafood flavor corn flour is characterized in that it is made from the following raw materials in parts by weight: [0006] Corn grain 200-220, pumpkin flower 1-2, chrysanthemum 2-3, medlar 1-2, Luo Han ...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/30A23L33/105
CPCA23L33/10A23L7/198A23L33/105A23V2002/00
Inventor 陈杏爱
Owner HEFEI KANGLING HEALTH TECH
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