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Elaeagnus angustifolia flour pie and preparation method thereof

A technology of sandy date noodles and sandy date, which is applied in baking, fried food, baked food, etc., to achieve the effect of high nutritional value, unique and pleasant taste, and considerable marketing value

Inactive Publication Date: 2017-11-10
李璇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Now the date is taken as the direct edible mode, and the report of using it for pie has never been seen

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: the preparation of a kind of sandy date noodle pie

[0020] (1) Ingredients: According to the formula, accurately measure 40 kg of safflower noodles, 2 kg of white wine, 0.05 kg of edible alkali, 15 kg of vegetable oil, 2 kg of sugar, 42 kg of flour, 0.2 kg of yeast powder, 12 kg of oil noodles, and 84 kg of water. kg, put it in an appropriate container for later use, the sugar is any one of brown sugar, white granulated sugar, fructose or honey, and the edible alkali is any one of soda ash or baking soda;

[0021] (2) Stuffing: Stir 0.8 kg of sugar, 0.0075 kg of edible alkali, all the safflower noodles and white wine, put them in a steamer and steam at 80°C for 17-23 minutes, until the safflower noodles turn red Take it out when it is ready, add vegetable oil and stir evenly, and you will get the safflower filling;

[0022] (3) Proofing dough: Mix flour, yeast powder and 1.2 kg sugar evenly, add water to knead the dough, and then ferment at 26-30°C for 2...

Embodiment 2

[0025] Embodiment 2: the preparation of a kind of sandy date noodle pie

[0026] (1) Ingredients: According to the formula, accurately measure 45 kg of safflower noodles, 2.5 kg of white wine, 0.1 kg of edible alkali, 16 kg of vegetable oil, 4 kg of sugar, 46 kg of flour, 0.4 kg of yeast powder, 15 kg of oil noodles, and 102 kg of water kg, put it in an appropriate container for later use, the sugar is any one of brown sugar, white granulated sugar, fructose or honey, and the edible alkali is any one of soda ash or baking soda;

[0027] (2) Stuffing: Stir 1.6 kg of sugar, 0.015 kg of edible alkali, all the safflower noodles and white wine, put them in a steamer and steam at 90°C for 17-23 minutes, until the safflower noodles turn red Take it out when it is ready, add vegetable oil and stir evenly, and you will get the safflower filling;

[0028] (3) Dough fermentation: After mixing flour, yeast powder and 2.4 kg of sugar evenly, add water to knead the dough, and then ferment ...

Embodiment 3

[0031] Embodiment 3: the preparation of a kind of sandy date noodle pie

[0032] ((1) Ingredients: according to the formula, accurately measure 50 kg of safflower noodles, 3 kg of white wine, 0.15 kg of edible alkali, 17 kg of vegetable oil, 6 kg of sugar, 50 kg of flour, 0.6 kg of yeast powder, 18 kg of oil surface, water 120 kg, put it in an appropriate container for later use, the sugar is any one of brown sugar, white sugar, fructose or honey, and the edible alkali is any one of soda ash or baking soda;

[0033] (2) Stuffing: Stir 2.4 kg of sugars, 0.0225 kg of edible alkali, all the safflower noodles and white wine, put them in a steamer and steam at 100°C for 17-23 minutes, until the safflower noodles turn red Take it out when it is ready, add vegetable oil and stir evenly, and you will get the safflower filling;

[0034] (3) Proofing dough: Mix flour, yeast powder and 3.6 kg of sugar evenly, add water to knead the dough, and then ferment at 26-30°C for 3.0 hours to mak...

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PUM

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Abstract

The invention provides an elaeagnus angustifolia flour pie which takes elaeagnus angustifolia flour, white spirits, dietary alkali, vegetable oil, saccharides, flour, yeast powder, oil meal and water as raw materials. The elaeagnus angustifolia flour pie specifically comprises the following components in parts by weight: 400-500 parts of elaeagnus angustifolia flour, 20-30 parts of white spirits, 0.5-1.5 parts of dietary alkali, 150-170 parts of vegetable oil, 20-60 parts of saccharides, 420-500 parts of flour, 2-6 parts of yeast powder, 120-180 parts of oil meal and 840-1200 parts of water. The elaeagnus angustifolia flour, white spirits, dietary alkali, vegetable oil, saccharides, flour, yeast powder, oil meal and water which are taken as raw materials are prepared into oil cakes or hot cakes stuffed with elaeagnus angustifolia flour by adopting a frying or baking means through the steps of blending the materials, preparing stuffing, leavening dough and making cakes; the original nutritional ingredients of elaeagnus angustifolia can be effectively kept; the elaeagnus angustifolia flour pie not only has unique pleasant taste but also has higher nutritional values; and pure natural substances are taken as raw materials, and no additive and preservative are added, so that the elaeagnus angustifolia flour pie is safe and pollution-free and conforms to the current consumption idea and diet concept of consumers.

Description

technical field [0001] The invention relates to the field of food and its preparation method, in particular to a sandy date noodle pie and its preparation method. Background technique [0002] The sandy jujube tree is a unique wild tree species in Northwest my country. It is named for its jujube-like fruit and sandy flesh. Fenugreek is a good health food. "Xinjiang Chinese Herbal Medicine Handbook" records: Elaeagnus erae has the effects of "strengthening, calming, strengthening essence, invigorating the stomach, stopping diarrhea, regulating menstruation, and diuresis", and can be used to treat stomach pain, diarrhea, indigestion, weakness, lung heat cough and other diseases ;The nutritive value of the pulp of Elaeagnus jujube is very high, containing 12 g of water, 4.5 g of protein, 4.2 g of fat, 74.8 g of carbohydrates, 46 mg of calcium, 67 mg of phosphorus, 3.3 mg of iron, and vitamin B per hectogram 2 0.07 mg, niacin 1.7 mg, vitamin C 7 mg, pulp sugar content 43-59%....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/31A21D13/38A21D13/60
CPCA21D13/31A21D13/38A21D13/60
Inventor 李璇
Owner 李璇
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