Sesame cake

A technology of sesame cake and sesame oil, applied in the field of sesame cake, can solve problems such as being unsuitable for consumption by people with three highs, ordinary taste of sesame cake, easy to form tooth decay, etc., to reduce the formation of plaque, improve the taste, and prevent tooth decay.

Inactive Publication Date: 2016-04-27
YULIN XINYUE FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Sesame cake, a kind of pasta, is named because of the sesame seeds sprinkled all over the cake surface. It is processed from flour, sesame, sugar, eggs, edible oil, etc. It has the characteristics of sweet and delicious, rich fragrance, crisp and easy to melt. Sesame cakes are tough, delicious when eaten hot, and crispy and delicious when dried. They are not only good gifts for visiting relatives and friends, but also used

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Take 30 parts of cooked flour, 10 parts of corn flour, 10 parts of barley flour, 15 parts of water, 15 parts of sesame oil, 10 parts of xylitol, 5 parts of eggs, and 10 parts of shortening. Stir evenly at room temperature to make leather , stand-by; wherein, the cooked flour is steamed by flour and kelp powder in a ratio of 60:1, and the steamed cooked flour must be sieved with a 2000-mesh superfine basket;

[0016] Take 20 parts of flour, 10 parts of sesame oil, 10 parts of wheat bran, and 5 parts of rice bran, mix them evenly to make crispy noodles, and set aside; wherein, the flour is formed by mixing low-gluten flour and high-gluten flour in a ratio of 20:1;

[0017] Take 20 parts of shiitake mushrooms, 20 parts of buckwheat flour, 10 parts of sweet potato flour, 10 parts of raisins, 10 parts of cheese, 5 parts of mint, 5 parts of sesame seeds, 10 parts of sesame oil, stir well to make fillings, and set aside;

[0018] Mix the leather and the crispy noodles well and...

Embodiment 2

[0020] Take 40 parts of cooked flour, 15 parts of corn flour, 15 parts of barley flour, 20 parts of water, 20 parts of sesame oil, 15 parts of xylitol, 10 parts of eggs, and 15 parts of shortening. Stir evenly at room temperature to make leather , stand-by; wherein, the cooked flour is steamed by flour and kelp powder in a ratio of 60:1, and the steamed cooked flour must be sieved with a 2000-mesh superfine basket;

[0021] Take 25 parts of flour, 15 parts of sesame oil, 15 parts of wheat bran, and 10 parts of rice bran, mix them evenly to make crisp noodles, and set aside; wherein, the flour is formed by mixing low-gluten flour and high-gluten flour in a ratio of 20:1;

[0022] Take 25 parts of shiitake mushrooms, 25 parts of buckwheat flour, 15 parts of sweet potato flour, 15 parts of raisins, 15 parts of cheese, 10 parts of mint, 10 parts of sesame seeds, 20 parts of rapeseed oil, stir well to make fillings, and set aside;

[0023] After fully mixing the skin and crispy noo...

Embodiment 3

[0025] Take 35 parts of cooked flour, 12 parts of corn flour, 12 parts of barley flour, 12 parts of water, 18 parts of sesame oil, 13 parts of xylitol, 8 parts of eggs, and 13 parts of shortening. Stir evenly at room temperature to make leather , stand-by; wherein, the cooked flour is steamed by flour and kelp powder in a ratio of 60:1, and the steamed cooked flour must be sieved with a 2000-mesh superfine basket;

[0026] Take 22 parts of flour, 12 parts of sesame oil, 13 parts of wheat bran, and 8 parts of rice bran, mix them evenly to make crispy noodles, and set aside; wherein, the flour is mixed with low-gluten flour and high-gluten flour in a ratio of 20:1;

[0027] Take 22 parts of shiitake mushrooms, 23 parts of buckwheat flour, 12 parts of sweet potato flour, 13 parts of raisins, 13 parts of cheese, 8 parts of mint, 8 parts of sesame seeds, and 15 parts of cottonseed oil, stir them evenly to make fillings, and set aside;

[0028] After fully mixing the skin and crispy...

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PUM

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Abstract

The invention relates to a sesame cake comprising a wrapper, a pastry wrapper and filling. The wrapper comprises cooked flour, corn flour, barley flour, water, sesame oil, xylitol, egg and shortening; the pastry wrapper comprises flour, sesame oil, wheat bran and rice bran; the filling comprises mushroom, buckwheat, sweet potato powder, raisin, cheese, mint and plant oil. The corn flour and the barley flour added into the wrapper contain rich crude fibers which like a dental care 'toothbrush' and generate mechanical friction with the dental faces during chewing, the effect of cleaning teeth can be achieved, and formation of dental plaque is reduced; the wheat bran and the rice bran added into the pastry wrapper contain rich crude fibers which can effectively clean the tooth surfaces; the mushroom added into the filling contains plenty of lentinan which can inhibit growth of pathogenic bacteria in the oral cavity, stop formation of dental plaque and prevent dental caries, and the raisin, cheese, mint, sweet potato powder and the like added into the filling can all achieve the effect of preventing dental caries.

Description

【Technical field】 [0001] The invention relates to a sesame cake. 【Background technique】 [0002] Sesame cake, a kind of pasta, is named because of the sesame seeds sprinkled all over the cake surface. It is made of flour, sesame, sugar, eggs, edible oil, etc. It is sweet and delicious, rich in fragrance, crisp and easy to melt. Sesame cakes are tough, delicious when eaten hot, and crispy and delicious when dried. They are not only good gifts for visiting relatives and friends, but also used as dry food for long-distance travel, the elderly, children, and pregnant women. Long-term consumption of dried sesame cakes has the effect of appetizing and strengthening the spleen. Efficacy, the current sesame cakes on the market have a high sugar content, not only not suitable for people with three highs, but also children who eat this kind of food are prone to tooth decay, and the taste of sesame cakes is relatively ordinary. 【Content of invention】 [0003] Aiming at the deficienc...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D2/36A21D2/18
CPCA21D2/36A21D2/181A21D2/364
Inventor 廖海妮
Owner YULIN XINYUE FOOD CO LTD
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