Sour and spicy flour and preparation method thereof

A flour, hot and sour technology, which is applied in the field of food processing, can solve the problems of high price, single function, and single nutritional content, and achieve the effects of reasonable proportioning, physical fitness enhancement, and health care value

Inactive Publication Date: 2015-04-22
WUHU HONGYANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A wide variety of health foods appearing on the market now have single functions and single nutritional components, w

Method used

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Effect test

Embodiment Construction

[0019] A hot and sour flour is characterized in that it is made from the following raw materials in parts by weight (kg):

[0020] Wheat flour 400, bran 30, wheatgrass 30, wine 5, soy sauce 12, brown sugar 3, wild pepper 20, chestnut 10, white fungus 2, red yeast rice 15, purple potato puree 15, date paste 10, tomato sauce 14, almond flour 8 , Ginseng 1, Ginger 3, Angelica 2, Antler 1, Limonium 2, Barley Ginseng 1, Nutritional additives 10;

[0021] The nutritional additive is made of the following raw materials in parts by weight (kg): 40 apples, 5 rock sugar, 2 white vinegar, 4 butter, and 3 cocoa powder;

[0022] The preparation method is as follows: (1) Mix white vinegar and rock sugar into a pot, heat on low heat, and remove from the pot when the rock sugar boils and bubbles to get sour syrup;

[0023] (2) Peel, core, and slice the apples, mix the obtained apple slices with sour syrup, and the remaining materials, and send them to the oven, bake them at 200-2...

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Abstract

The invention relates to a sour and spicy flour and a preparation method thereof. The sour and spicy flour is characterized by being prepared from the following raw materials in parts by weight: 400-420 parts of wheat flour, 30-35 parts of bran, 30-34 parts of wheatgrass, 5-6 parts of wine, 12-15 parts of soy sauce, 3-4 parts of brown sugar, 20-22 parts of rod chilli, 10-11 parts of chestnuts, 2-3 parts of tremella, 15-20 parts of red yeast rice, 15-18 parts of purple sweet potato paste, 10-11 parts of red date paste, 14-15 parts of tomato ketchup, 8-9 parts of almond powder, 1-2 parts of ginseng, 3-4 parts of ginger, 2-3 parts of angelica sinensis, 1-2 parts of cartialgenous, 2-3 parts of statice, 1-2 parts of all-grass of Khas Aletris and 10-11 parts of nutritional additive. In the invention, the bran and the wheatgrass are added in the wheat flour, and the nutritional ingredients of the wheat are fully retained. In addition, the wheatgrass is mashed with a 0medical stone, so that the health-care value of the juice of the wheatgrass is improved. Furthermore, the tomato ketchup and the rod chilli are added in the flour with a reasonable ratio, so that the obtained product is sour, spicy and delicious. In addition, multiple Chinese herbal medicine components are included in the flour, so that the physical constitution can be enhanced when the flour is used frequently.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to hot and sour flour and a preparation method thereof. Background technique [0002] The development of the food industry directly affects the nutritional and health level of the people. In recent years, with the accelerated pace of modern urbanization, sub-health problems have become increasingly prominent, and long-term use of drugs will not only fail to achieve the desired curative effect, but will further damage health. A wide variety of health foods that appear on the market now have single functions and single nutritional components, which cannot ensure balanced nutritional intake, and are expensive, so they are not suitable for long-term consumption. Therefore, how to achieve health care effects through diet has attracted people's attention day by day, and it is imperative to develop various functional health foods. Contents of the invention [00...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/30A23L33/10
CPCA23V2002/00A23V2200/324A23V2200/30
Inventor 单正宏
Owner WUHU HONGYANG FOOD
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