Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Prebiotics matcha pork floss patties and making method thereof

A technology of prebiotics and meat muffins, applied in food preparation, baking, dough processing, etc., can solve the problems of not promoting the reproduction of beneficial bacteria and activating intestinal metabolism, so as to relieve constipation symptoms, inhibit harmful bacteria, prevent Effects of Cardiovascular Disease

Inactive Publication Date: 2014-10-15
ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
View PDF4 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The prior art closest to the present invention is a kind of tea-flavored meat floss cake announced by Chinese Patent No. 201310635314.4, which makes it have special health care functions by adding extracts such as green tea, black plum, raw land, mulberry leaves, etc., but the above-mentioned invention cannot promote Beneficial bacteria multiply and activate intestinal metabolic function

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A prebiotic matcha-flavored meat muffin, the mass percentage of each raw material is: 40% of wheat flour, 25% of meat floss, 20% of mung bean, 5% of white sugar, 4% of starch, 3% of fructooligosaccharide, 2% of vegetable oil, and matcha powder 0.6%, edible salt 0.3%, cyclamate 0.02%, potassium sorbate 0.04%, sodium dehydroacetate 0.04%.

[0022] A preparation method for prebiotic matcha flavored meat muffins, comprising the steps of:

[0023] (1) Oil skin preparation: take 55% of the total mass of the above-mentioned wheat flour, 60% of the total mass of white granulated sugar and matcha powder, and edible salt, mix well, add water, 50% of the total mass of vegetable oil, and 50% of the total mass of cyclamate, 50% of the total mass of potassium sorbate and 50% of the total mass of sodium dehydroacetate are mixed evenly, kneaded into an oily dough, covered and allowed to rest for 30 minutes, then divided into several equal parts;

[0024] (2) Pastry preparation: Mix th...

Embodiment 2

[0031] A prebiotic matcha-flavored meat muffin, the mass percentage of each raw material is: 45% wheat flour, 24% meat floss, 18.12% mung bean, 5% white sugar, 3% starch, 2% fructooligosaccharide, 2% vegetable oil, matcha powder 0.5%, edible salt 0.3%, cyclamate 0.04%, potassium sorbate 0.02%, sodium dehydroacetate 0.02%.

[0032] A preparation method for prebiotic matcha flavored meat muffins, comprising the steps of:

[0033] (1) Oil skin preparation: take 60% of the total mass of the above-mentioned wheat flour, 55% of the total mass of white granulated sugar and matcha powder, and edible salt, mix well, add water, 50% of the total mass of vegetable oil, and 50% of the total mass of cyclamate, 50% of the total mass of potassium sorbate and 50% of the total mass of sodium dehydroacetate are mixed evenly, kneaded into an oily dough, covered and allowed to rest for 30 minutes, then divided into several equal parts;

[0034] (2) Pastry preparation: Mix the remaining wheat flou...

Embodiment 3

[0041] A prebiotic matcha-flavored meat muffin, the mass percentage of each raw material is: 43% wheat flour, 24% meat floss, 18% mung bean, 5% white sugar, 3% starch, 1% fructo-oligosaccharide, 1% galacto-oligosaccharide , vegetable oil 4%, matcha powder 0.7%, edible salt 0.2%, cyclamate 0.04%, potassium sorbate 0.03%, sodium dehydroacetate 0.03%.

[0042] A preparation method for prebiotic matcha flavored meat muffins, comprising the steps of:

[0043] (1) Oil skin preparation: take 58% of the total mass of the above-mentioned wheat flour, 57% of the total mass of white granulated sugar and matcha powder, and edible salt, mix well, add water, 50% of the total mass of vegetable oil, and 50% of the total mass of cyclamate, 50% of the total mass of potassium sorbate and 50% of the total mass of sodium dehydroacetate are mixed evenly, kneaded into an oily dough, covered and allowed to rest for 30 minutes, then divided into several equal parts;

[0044](2) Pastry preparation: Mi...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to prebiotics matcha pork floss patties and a making method thereof. Raw materials include wheat flour, pork floss, mung beans, white granulated sugar, starch, prebiotics oligosaccharide, vegetable oil, matcha powder, edible salt, sodium cyclamate, potassium sorbate and sodium dehydroacetate. The making method includes the steps of water dough making, oil dough making, mung bean paste making, first fermentation, second fermentation, stuffing making and patty making. The prebiotics matcha-flavor pork floss patties integrate tastes and nutrients of the pork floss, the matcha powder and prebiotics, are rich in tea polyphenol, amino acid, vitamins and the like, has functions of refreshing, oxidation resistance, cardiovascular disease prevention, beneficial bacteria proliferation, harmful bacteria inhibition, promotion of absorption of minerals such as calcium, magnesium and ferrum, relief of constipation of adults and old people and the like, and has the advantages of simple processing method, unique taste and the like.

Description

technical field [0001] The invention relates to the technical field of food production and processing, in particular to a prebiotic matcha-flavored meat muffin and a preparation method thereof. Background technique [0002] Meat muffins are a kind of hot-processed and baked pastries. They are deeply loved by consumers because of their crispy taste, thin skin and rich filling, and convenient eating. Meat muffins are made of high-quality meat floss and dough after a certain process. It skillfully combines high-fat meat and grains, which is more nutritious and has a more layered taste. However, the meat muffins currently on the market have a relatively single taste, and consumers have higher and higher demands on taste and nutrition. The two ingredients of matcha and prebiotic oligosaccharides can meet more needs in terms of taste and nutrition. [0003] Matcha is a kind of natural green tea ultrafine powder with excellent color, fragrance and taste, which is made of specially...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/18A23L1/30
Inventor 刘卉朱作朋章燎源
Owner ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com