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Minty sauced steamed corn-bread

A lotus-flavored sauce and Wotou technology, which is applied in the field of pasta production, to achieve the effects of simple preparation process, good taste and good health care effect

Inactive Publication Date: 2014-08-27
朱超
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Snack food and fast food play an important role in people's life. People can't do without these snack food and fast food when they go out or replace meals. With the improvement of people's living standards, people's requirements for these foods are getting higher and higher. For example, the requirements for the nutrition and taste of food are increasing, and the existing food on the market cannot meet people's needs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0010] Mint-flavored sauce-flavored cornbread, the weight ratio of each raw material is: sorghum flour 130, wheat flour 120, mint leaves 33, purslane 21, beef 120, broad bean paste 30, apple vinegar 28, sweet potato 45, rock sugar 21, monkey Head mushroom 15, Scrophulariaceae 4, Rhodiola rosea 5, thistle 3, soy sauce 7, monosodium glutamate 7, salt 28, yeast powder 7, water amount, specific preparation method:

[0011] (1) Wash the beef, sweet potato, and Hericium erinaceus, and grind them into powder, put them in a container, pour in broad bean paste, monosodium glutamate, large thistle, rock sugar, steam them in water, and make meat paste;

[0012] (2) extract mint leaves, scrophulariaceae, purslane, and rhodiola with 5 times the amount of water, and spray-dry the extract to obtain mint-flavored condiments;

[0013] (3) Combine wheat flour, sorghum flour, apple cider vinegar, soy sauce, monosodium glutamate, salt, meat paste, and traditional Chinese medicine powder. After mi...

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PUM

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Abstract

The invention discloses minty sauced steamed corn-bread. The minty sauced steamed corn-bread comprises, by weight, 120 parts to 150 parts of sorghum flour, 100 parts to 140 parts of wheat flour, 32 parts to 35 parts of mint leaves, 20 parts to 23 parts of purslane, 100 parts to 150 parts of beef, 300 parts to 400 parts of broad bean sauce, 25 parts to 30 parts of apple vinegar, 40 parts to 50 parts of sweet potatoes, 20 parts to 22 parts of rock candy, 10 parts to 20 parts of hericiumerinaceus, 2 parts to 6 parts of scrophulariae, 3 parts to 6 parts of rhodiola, 3 parts to 4 parts of circiumjaponicum, 5 parts to 10 parts of soybean sauce, 5 parts to 10 parts of monosodium glutamate, 25 parts to 30 parts of salt, 5 parts to 9 parts of yeast powder and an appropriate amount of water. The minty sauced steamed corn-bread has a certain heat clearing and internal heat decreasing function, the preparing technology is simple, and the bread tastes good. Besides, extract of traditional Chinese medicine such as circiumjaponicum is added, the minty sauced steamed corn-bread has good health care effect and is favorable for health of the human body.

Description

technical field [0001] The invention relates to the field of pasta production, in particular to mint-flavored sauce-flavored cornbread. Background technique [0002] Snack food and fast food play an important role in people's life. People can't do without these snack food and fast food when they go out or replace meals. With the improvement of people's living standards, people's requirements for these foods are getting higher and higher. For example, the requirements for the nutrition and mouthfeel of food are all improving, and the existing food on the market cannot meet people's needs. Contents of the invention [0003] The object of the present invention is to provide a mint-flavored sauce-flavored cornbread, adding mint leaves, scrophulariaceae, and rhodiola rosea, which has a certain effect of clearing away heat and reducing fire, simple preparation process, and good taste. The extract has a good health care effect and is beneficial to the health of the human body. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 朱超
Owner 朱超