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Spicy dried meat floss bread

A technology for bread and meat floss, which is applied in the processing of dough, baking, baked food, etc., to achieve the effect of simple, environmentally friendly and nutritious preparation.

Inactive Publication Date: 2014-07-23
柳培健
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] People’s daily life is inseparable from food and its accessories, and people’s requirements for its taste and nutrition are gradually increasing. Foods that can meet people's daily needs, are highly nutritious and have certain health benefits are increasingly favored by consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] A spicy meat floss bread, which is composed of the following raw materials in parts by weight (Kg): flour 230, black rice flour 55, pine nut powder 10, yeast powder 4, mushroom 20, cauliflower 30, pickled pepper 10, rice wine 60, beef floss 20, Polygonum multiflorum 4. Rose flower 5, Ganoderma lucidum grass 3, lotus flower 4, peach blossom 3, mulberry 4, jujube kernel 3, peach kernel 2, bluegrass 2, food additive 6, sugar 45, salt, peanut oil, water:

[0015] The food additive is composed of the following raw materials in parts by weight (Kg): 20 soybean dregs, 30 chestnut powder, 10 pork bone powder, 8 gangren fruit powder, 50 blueberry jam, 3 rhizome root juice, and 50 watermelon juice;

[0016] The preparation method of food additives: put blueberry jam, coriander root juice, and watermelon juice into a pot, heat and stir constantly, after boiling, add bean dregs, chestnut powder, pork bone powder, and gangren fruit powder, stir and mix well.

[0017] A preparation m...

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PUM

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Abstract

Spicy dried meat floss bread comprises, by weight, 230-240 parts of flour, 55-65 parts of black rice flour, 10-15 parts of pine nut flour, 4-5 parts of yeast powder, 20-25 parts of lentinus edodes, 30-40 parts of cauliflower, 10-15 parts of pickled peppers, 60-70 parts of rice wine, 20-30 parts of dried beef floss, 4-6 parts of polygonum multiflorum, 5-7 parts of Flos rosae rugosa, 3-5 parts of glossy ganoderma, 4-6 parts of lotus flowers, 3-5 parts of peach blossom, 4-6 parts of mulberries, 3-5 parts of spina date seeds, 2-3 parts of peach kernels, 2-3 parts of fragrant thoroughwort and the like. According to the spicy dried meat floss bread, the making process is simple and environmentally friendly; food materials such as the lentinus edodes and the cauliflower are added and processed with the rice wine and the pickled peppers, so that a spicy taste is achieved; besides, the spicy dried meat floss bread is rich in nutrition, and the spicy dried meat floss bread has certain life cultivation and health preservation efficacy and is beneficial for human health due to the addition of traditional Chinese medicine extracts such as the polygonum multiflorum, the Flos rosae rugosa, the glossy ganoderma and the lotus flowers.

Description

[0001] technical field [0002] The invention mainly relates to the technical field of food and its preparation method, in particular to a spicy meat floss bread. Background technique [0003] People’s daily life is inseparable from food and its accessories, and people’s requirements for its taste and nutrition are gradually increasing. The food and accessories on the market can no longer meet people’s daily needs. Food is becoming more and more popular with consumers. Contents of the invention [0004] In order to make up for the defects of the prior art, the present invention provides a preparation method of spicy meat floss bread. [0005] The present invention is achieved through the following technical solutions: a spicy meat floss bread, which consists of the following raw materials in parts by weight: flour 230-240, black rice flour 55-65, pine nut powder 10-15, yeast powder 4-5, mushroom 20- 25. Cauliflower 30-40, pickled pepper 10-15, rice wine 60-70, beef flo...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D2/36
Inventor 柳培健
Owner 柳培健
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