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Breakfast stomach-nourishing cake

A breakfast and stomach nourishing technology, applied in the field of food processing, can solve the problems of insufficient energy supplement, stomach damage, unbalanced nutrient intake, etc., and achieve the effect of increasing appetite, improving chewiness, and facilitating eating and digestion

Inactive Publication Date: 2017-06-30
淳安县禾宸农产品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the problems that many people in modern society ignore breakfast or deal with it casually, resulting in unbalanced nutrient intake, insufficient energy supplement and stomach damage, the purpose of the present invention is to provide a stomach-nourishing breakfast cake that can balance the nutrition and nutrition required by the human body. Sufficient energy, has the effect of nourishing the stomach

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A stomach nourishing breakfast cake prepared from the following components: 1500 g of wheat flour, 150 g of sorghum flour, 100 g of millet flour, 200 g of corn flour, 100 g of red bean flour, 25 g of sesame, 100 g of carrot, and 60 g of red dates , 50 g of pumpkin, 60 g of yam, 25 g of pineapple, 15 g of papaya, 20 g of chestnut, 50 g of cabbage, 5 g of green pepper, 12 g of dried lily, 20 g of honey, 80 g of brown sugar, 3000 g of water, 20 g of gallinaceous , eggs 80 g, astragalus 15 g, tangerine peel 10 g, garlic 5 g, white pepper 8 g, dried cloves 6 g, cinnamon 5 g, salt 8 g, chicken essence 15 g, mature vinegar 200 g, rice wine 40 g, cola 70 g, 20 g of dry yeast. The yellow rice wine is semi-dry rice wine with a sugar content of 15 g / L, and the mass content of acetic acid in aged vinegar is 1.8%.

[0027] A method for manufacturing stomach nourishing biscuits for breakfast, comprising the following steps:

[0028] (1) Grind sesame seeds into powder and mix them w...

Embodiment 2

[0036]A stomach nourishing breakfast cake prepared from the following components: 1750 g of wheat flour, 175 g of sorghum flour, 125 g of millet flour, 250 g of corn flour, 125 g of red bean flour, 37.5 g of sesame, 125 g of carrot, and 70 g of red dates , 75 g pumpkin, 75 g yam, 37.5 g pineapple, 20 g papaya, 25 g chestnut, 60 g cabbage, 7.5 g green pepper, 14 g dried lily, 25 g honey, 100 g brown sugar, 3500 g water, 25 g chicken gizzard , eggs 90 g, astragalus 17.5 g, orange peel 11 g, garlic 6.5 g, white pepper 10 g, dried cloves 7 g, cinnamon 5.5 g, salt 10 g, chicken essence 17.5 g, mature vinegar 250 g, rice wine 50 g, cola 80 g, dry yeast 25 g. Wherein the rice wine is semi-dry rice wine with a sugar content of 27.5g / L, and the mass content of acetic acid in the aged vinegar is 1.95%.

[0037] A method for manufacturing stomach nourishing biscuits for breakfast, comprising the following steps:

[0038] (1) Grind sesame seeds into powder and mix them with sorghum flou...

Embodiment 3

[0046] A stomach nourishing breakfast cake prepared from the following components: 2000 g of wheat flour, 200 g of sorghum flour, 150 g of millet flour, 300 g of corn flour, 150 g of red bean flour, 50 g of sesame, 150 g of carrot, and 80 g of red dates , pumpkin 100 g, yam 90 g, pineapple 50 g, papaya 25 g, chestnut 30 g, cabbage 70 g, green pepper 10 g, dried lily 16 g, honey 30 g, brown sugar 120 g, water 4000 g, gallinaceae 30 g , eggs 100 g, astragalus 20 g, tangerine peel 12 g, garlic 8 g, white pepper 12 g, dried cloves 8 g, cinnamon 6 g, salt 12 g, chicken essence 20 g, mature vinegar 300 g, rice wine 60 g, cola 90 g , dry yeast 30 g. Wherein the rice wine is semi-dry rice wine with a sugar content of 40g / L, and the mass content of acetic acid in the aged vinegar is 2.1%.

[0047] A method for manufacturing stomach nourishing biscuits for breakfast, comprising the following steps:

[0048] (1) Grind sesame seeds into powder, mix them with sorghum flour, millet flour,...

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PUM

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Abstract

The invention relates to the technical field of food processing, and particularly discloses a breakfast stomach-nourishing cake, which is prepared from wheat flour, sorghum flour, millet flour, corn powder, red bean powder, sesame, carrot, red date, pumpkin, Chinese yam, pineapple, pawpaw, Chinese chestnut, cabbage, hot pepper, dried lily, honey, brown sugar, water, endothelium corneum gigeriae galli, egg, radix astragali, dried orange peel, garlic, white pepper, dried clove, cinnamon, salt, chicken essence, mature vinegar, yellow wine, cola, dry yeast, etc. The red date, pumpkin, Chinese yam, pineapple, pawpaw, Chinese chestnut, cabbage, hot pepper, dried lily and the like are fermented into a ferment filtrate and then the ferment filtrate is added to a fermented dough. The breakfast stomach-nourishing cake is capable of invigorating and nourishing the stomach, and replenishing balanced nutrition and sufficient energy needed by the human body, and is fresh and fragrant in flavor and capable of stimulating the appetite and meeting the requirement of eating a good breakfast.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a stomach nourishing breakfast cake. Background technique [0002] Breakfast is the most important meal of the day. As the saying goes, "Eat a good breakfast, eat less lunch and dinner." After a night of sleep, the body's stored nutrients and energy are exhausted. The organs are in a dull state, and breakfast can provide 30% of the energy required by the human body for a day, ensuring the normal function of the human body and supporting activities or work in the morning, especially a scientific and balanced breakfast is very important to maintain human vitality. A scientific and nutritionally balanced breakfast should be low-calorie and nutritionally balanced. Carbohydrates, fats, proteins, vitamins, minerals and water can all be ingested, so that hormone secretion can quickly enter normal and reach climax, supplement the necessary nutrients for the human body, and enable...

Claims

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Application Information

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IPC IPC(8): A21D13/24A21D13/28A21D2/36A21D8/04A23L33/105
CPCA21D2/36A21D2/362A21D8/047A23V2002/00A23V2200/32
Inventor 余世荣
Owner 淳安县禾宸农产品有限公司
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