Unlock instant, AI-driven research and patent intelligence for your innovation.
Making method of polygonatum kingianum pastries
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A production method, the technology of Polygonatum yunnanensis, is applied in baking, baked food with modified ingredients, baked food, etc. It can solve the problems of color loss, loss of nutritional components, color of pasta, poor taste, etc., and achieve full color , reduce nutrient loss rate, excellent taste effect
Inactive Publication Date: 2019-02-19
云南早苗生物科技开发有限公司
View PDF2 Cites 0 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0005] Therefore, using Dianhuangjing as a raw material for pastry can effectively increase the nutritional value of pasta. However, the existing processing technology for Dianhuangjing is not good. The nutrients in the medium must be lost with the steam, and the color of the distilled water is the wine red of red wine, and the color will also be lost. Therefore, the traditional processing technology will easily lead to the loss of nutrients in Dian Huang Jing, and it is easy to make the color and taste of the pastry. Poor, therefore, this kind of pasta using Yunnan Polygonatum as raw material for pastry filling can hardly survive in the market
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0022] A kind of preparation method of Rhizoma Polygonatum Pasta, specifically a kind of preparation method of Rhizoma Rhizoma Rhizoma Rhizoma Mooncake in the present embodiment, it comprises the following steps:
[0023] Step 1: the preparation of pasta dough;
[0024] Step 2: preparation of pasta filling; the preparation process of pasta filling specifically includes:
[0025] Step (1), take Rhizoma Polygonatum, wash and dice, then steam for 6-8 hours, and keep the distilled water;
[0026] Step (2), naturally air-drying the steamed Rhizoma Polygonatum for 2-3 days until the water content of Rhizoma Rhizoma Rhizoma Dianensis is 60%;
[0027] Step (3), frying, the oil temperature is controlled close to the boiling point but less than the boiling point, controlled at 200°C in this embodiment, and fried until the water content of Polygonatum Diannian is 40%;
[0028] Step (4), soak in distilled water for 24 hours, and then place it in a cool place to air dry for 2-3 days;
...
Embodiment 2
[0035] With embodiment 1, the difference is that in the present embodiment, it is specifically a kind of making method of yunnan huangjing bread, which comprises the following steps:
[0036] Step 1: the preparation of pasta dough;
[0037] Step 2: preparation of pasta filling; the preparation process of pasta filling specifically includes:
[0038] Step (1), take Rhizoma Polygonatum, wash and dice, then steam for 6-8 hours, and keep the distilled water;
[0039] Step (2), naturally air-drying the steamed Rhizoma Polygonatum for 2-3 days until the water content of Rhizoma Rhizoma Rhizoma Dianensis is 60%;
[0040] Step (3), frying, the oil temperature is controlled close to the boiling point but less than the boiling point. In this embodiment, the oil temperature is controlled at 300 ° C, and fried until the water content of Polygonatum Diannian is 40%;
[0041] Step (4), soak in distilled water for 24 hours, and then place it in a cool place to air dry for 2-3 days;
[004...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
PUM
Login to View More
Abstract
The invention relates to a making method of pastries, in particular to a making method of polygonatum kingianum pastries. The making method includes the following steps that pastry stuffing is made, wherein the making process of the pastry stuffing specifically includes the procedures that polygonatum kingianum is completely washed, diced and then steamed for 6-8 h, and distilled water is reserved; the steamed polygonatum kingianum is naturally air-dried for 2-3 days until the water content of the polygonatum kingianum is 60%; the polygonatum kingianum is deeply fried until the water content of the polygonatum kingianum is 40%; the polygonatum kingianum is soaked with the distilled water for 24 h and then put in the shade to be air-dried for 2-3 days; then the polygonatum kingianum is deeply dried and dewatered again until the water content of the polygonatum kingianum is 10%, finally, the polygonatum kingianum is deeply fried with caramel and oil, and the pastry stuffing is obtained.The polygonatum kingianum is treated through the special process, the nutritionloss rate of the polygonatum kingianum can be effectively reduced, the health preserving effect of the polygonatum kingianum is exerted to the maximum degree, and the finally-made pastries are full in color and luster and extremely good in taste.
Description
technical field [0001] The invention relates to a method for making pasta, in particular to a method for making pasta with Polygonatum yunnanensis. Background technique [0002] Noodles are the main component of Chinese cooking, known for their long history, exquisite production, rich categories, and diverse flavors. In addition to the varieties supplied by the traditional catering industry, such as moon cakes and bread, this type of food also includes pastries produced by pastry food factories. Food provides people with material satisfaction, and can also be used as a work of art to give people spiritual enjoyment. [0003] With the change of people's dining form, the increase of raw material types, the use of machinery and equipment, and the improvement of pastry technology, the category of pastry in our country has become increasingly extensive. It is a food with good color, aroma, taste and shape as the main raw material, with wrapping and kneading techniques as the ma...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to View More 
Login to View More