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Preparation method of tsamba

A technology of tsampa and highland barley, which is applied to the functions of food ingredients, food ingredients as taste improvers, food science, etc., can solve the problems of nutrient content and digestibility decrease, highland barley amylopectin broken, etc., to improve coking, improve Taste, effect of improving purity

Inactive Publication Date: 2018-11-06
日喀则市昂仁县朵堆康萨农产品发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention has relatively large limitations in the preparation of existing tsampa. Although the purpose of ripening highland barley is achieved through puffing treatment, the amylopectin of highland barley will be broken during the puffing process. Although the storage time of highland barley is greatly improved, the nutritional content and digestibility Substantially reducing the problem, providing a method for preparing tsampa

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A method for preparing tsampa, comprising the following steps:

[0037] The first step is sieving, sieving the highland barley to be prepared into tsampa to remove wild plant seeds, stones and soil clods;

[0038] The second step is cleaning, soaking the sieved highland barley in water to remove the barley grains;

[0039] The third step is drying, laying the washed highland barley on the ground for drying;

[0040] The fourth step is hot water elutriation. Put the dried highland barley into hot water for elutriation. After elutriation, drain the water and put it in a storage bag to seal;

[0041] The fifth step is to stir fry, take out the highland barley in the storage bag and put it into the frying pan, add sand grains to stir fry the highland barley;

[0042] Step 6: Grinding, grinding the barley after stir frying to make tsampa.

[0043] In use, through screening and washing, the sundries in the highland barley to be prepared are removed to improve the purity of...

Embodiment 2

[0045] A method for preparing tsampa, comprising the following steps:

[0046] The first step is sieving. Put the barley to be prepared into the sieve for sieving. The meshes of the mesh are 10 mesh, 20 mesh and 50 mesh. First, put the barley to be prepared into the 10-mesh mesh In the sieve, put it into a 20-mesh mesh sieve after removing impurities, put it into a 50-mesh mesh sieve after removing impurities, and enter the next step after removing impurities;

[0047] The second step is cleaning, soaking the sieved highland barley in water to remove the barley grains;

[0048] The third step is drying, laying the washed highland barley on the ground for drying;

[0049] The fourth step is hot water elutriation. Put the dried highland barley into hot water for elutriation. After elutriation, drain the water and put it in a storage bag to seal;

[0050] The fifth step is to stir fry, take out the highland barley in the storage bag and put it into the frying pan, add sand grains...

Embodiment 3

[0054] A method for preparing tsampa, comprising the following steps:

[0055] The first step is sieving. Put the barley to be prepared into the sieve for sieving. The meshes of the mesh are 10 mesh, 20 mesh and 50 mesh. First, put the barley to be prepared into the 10-mesh mesh In the sieve, put it into a 20-mesh mesh sieve after removing impurities, put it into a 50-mesh mesh sieve after removing impurities, and enter the next step after removing impurities;

[0056] The second step is cleaning, soaking the screened highland barley into water, the temperature of the water is 40°C, 20°C, and 5°C, first soak the screened highland barley into 40°C water for 40-60 minutes, Continue heating during this period to keep the water temperature at 40°C, remove the barley grains suspended on the water surface, and then take out the highland barley and place it in 5°C water for 40-60 minutes. Finally, place the highland barley in water at 20°C and soak for 80-120 minutes;

[0057] The ...

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PUM

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Abstract

The invention relates to the field of food manufacturing, in particular to a preparation method of tsamba. The preparation method comprises the following steps of firstly, screening the highland barley of to-be-prepared tsamba, and removing the wild plant seeds, stones and soil blocks; cleaning, soaking the screened highland barley into water to clean, removing the empty grains, airing, and flatlylaying the cleaned highland barley onto ground to be aired; washing by hot water, putting the aired highland barley into hot water, and washing; after washing is finished, draining water, putting into a storage bag, sealing, perfoming stir-frying again, fetching out the highland barley in the storage bag, putting into a frying pot, and adding sands to stir-fry the highland barley; finally, grinding the fried highland barley, so as to prepare the tsamba. The preparation method has the advantages that the problems of the existing tsamba preparation method that the large limitation exists in thepreparation process; although the purpose of aging the highland barley is reached by expanding, the amylopectin of the highland barley is crushed in the puffing process; although the storage time ofthe highland barley is prolonged, the content of nutrients and the digestion rate are greatly decreased.

Description

technical field [0001] The invention relates to the field of food production, in particular to a method for preparing tsampa. Background technique [0002] Tsampa is one of the traditional staple foods of Tibetan herdsmen. It is mainly prepared from highland barley, which is rich in nutrients such as β-glucan, dietary fiber, pullulan, thiamine, riboflavin and nicotinic acid. Herdsmen in Tibetan areas mostly use clay pots to pop highland barley flowers. Pour an appropriate amount of highland barley into the jar, hold the ears and shake the jar. After a few minutes, smoke came out of the tank and the barley crackled. When the popping sound basically stops, the highland barley flowers will explode, and the highland barley will be drained with an iron sieve, and then the fried highland barley will be ground to prepare tsampa. [0003] When preparing tsampa by hand, it is difficult to control the temperature during frying, and if the temperature is too low or the temperature i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L33/00
CPCA23V2002/00A23L7/104A23L33/00A23V2200/30A23V2200/14A23V2200/32
Inventor 普琼
Owner 日喀则市昂仁县朵堆康萨农产品发展有限公司
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