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A Tartary Buckwheat Mutton Milk Cake

A technology for buckwheat mutton and milk is applied in the functions of food ingredients, food ingredients containing natural extracts, food preparation, etc., to achieve the effects of simple, environmentally friendly and nutritious preparation.

Active Publication Date: 2015-12-02
铜陵市华佳矿产品技术开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] 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 increasingly favored by consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0013] A tartary buckwheat and mutton milk cake, which is composed of the following raw materials in parts by weight (Kg): flour 230, oat 40, mutton 50, ginger juice 40, milk powder 50, lily powder 8, sago 20, pomegranate 40, cranberry 30, bitter Buckwheat 5, Cornus officinalis 5, Polygonum multiflorum 5, Ginseng leaves 3, Galangal 3, Eucommia leaves 2, Luo Han Guo 2, White tea 8, Sugar 60, Salt 10, Food additives 8-10, Appropriate amount of water:

[0014] A food additive consisting of the following raw materials in parts by weight (Kg): 30 pork loin, 20 chestnut kernels, 20 rice wine, 40 pineapple juice, and an appropriate amount of water;

[0015] The preparation method of the food additive is as follows: wash the pork loin and chestnut kernels, put them in a pot, add rice wine and pineapple juice, heat and simmer until the pork loin and chestnut kernels taste delicious, take out the pork loin and chestnut kernels, and dry them , ground into powder for later use.

[0016] ...

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PUM

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Abstract

The invention relates to a tartary buckwheat mutton milk cake, which consists of the following raw materials by weight part: 230-240 of flour, 40-50 of oat, 50-60 of mutton, 40-50 of ginger juice, 50-60 of milk powder, 8-10 of lily powder, 20-25 of sago, 40-50 of pomegranate, 30-40 of cranberry, 5-7 of tartary buckwheat, 5-6 of cornus officinalis, 5-6 of Polygonum multiflorum, 3-5 of ginseng leaves, 3-5 of galangal, 2-3 of Eucommia leaves, and 2-3 of Momordica grosvenori, etc. The preparation process of the tartary buckwheat mutton milk cake provided by the invention is simple and environment-friendly. Added with pomegranate, cranberry and other food materials, the cake is sour, sweet, delicious, and nutrient rich. Simultaneously added with tartary buckwheat, cornus officinalis, Polygonum multiflorum and other Chinese herb extracts, the tartary buckwheat mutton milk cake has Qi benefiting and body building efficacy, and is beneficial to body health.

Description

technical field [0001] The invention mainly relates to the technical field of food and its preparation method, in particular to a tartary buckwheat milk cake with mutton. Background technique [0002] 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 [0003] In order to make up for the defects of the prior art, the present invention provides a preparation method of tartary buckwheat milk cake. [0004] The present invention is achieved through the following technical solutions: a tartary buckwheat milk cake made of the following raw materials in parts by weight: flour 230-240, oat 40-50, mutton 50-60, ginger juice 40-50 milk powder 50-60, Lily powder 8-10, sago 20-25, pomegranate 40-50, cranberry 30-40, tartary buckwh...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/10A23L1/311A23L1/30A23L7/10A23L13/10
CPCA23L7/117A23L13/10A23L33/105A23V2002/00A23V2200/30A23V2250/21
Inventor 鲁杨
Owner 铜陵市华佳矿产品技术开发有限公司