Fermentation preparation process of indigenous-method pancake
A pancake and native method technology, applied in the field of native method pancake fermentation production technology, can solve the problems of reduced immunity, harm, memory loss, etc., and achieve the effects of food safety, avoid use, and improve nutritional components and taste.
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Embodiment 1
[0021] The invention proposes a kind of pancake made by native method, and its raw materials are formulated as follows according to weight parts: 400 parts of flour, 40 parts of corn, 40 parts of millet, 40 parts of chestnut, 40 parts of pumpkin, 600 parts of purified water and 5 parts of honey.
[0022] The present invention also proposes a kind of soil method pancake fermentation production process, comprising the following steps:
[0023] S1. Pick pumpkins and chestnuts carefully, wash the pumpkins and chestnuts with water, steam the washed pumpkins in a steamer for 1 hour, soak the chestnuts in water for 3 hours, and steam the soaked chestnuts in a steamer for 2 hours , take out the steamed pumpkin and chestnuts and let them cool naturally for later use;
[0024] S2. Wash the corn and millet with clear water, soak the washed corn with clear water for 3 hours, and soak the washed millet with clear water for 1 hour. After soaking, remove the corn and millet, and put the corn...
Embodiment 2
[0032] The invention provides a kind of homemade pancake, the raw materials of which are formulated as follows in parts by weight: 480 parts of flour, 50 parts of corn, 50 parts of millet, 50 parts of chestnuts, 50 parts of pumpkin, 700 parts of purified water and 6 parts of honey.
[0033] The present invention also proposes a kind of soil method pancake fermentation production process, comprising the following steps:
[0034] S1. Pick pumpkins and chestnuts carefully, wash the pumpkins and chestnuts with water, steam the washed pumpkins in a steamer for 1.3 hours, soak the chestnuts in water for 3.5 hours, and steam the soaked chestnuts in a steamer for 2.3 hours , take out the steamed pumpkin and chestnuts and let them cool naturally for later use;
[0035] S2. Wash the corn and millet with clear water, soak the washed corn with clear water for 3.5 hours, and soak the washed millet with clear water for 1.3 hours. After soaking, remove the corn and millet, and put the corn a...
Embodiment 3
[0043] The invention proposes a kind of homemade pancake, the raw materials of which are formulated as follows in parts by weight: 550 parts of flour, 60 parts of corn, 60 parts of millet, 60 parts of chestnuts, 60 parts of pumpkin, 800 parts of purified water and 8 parts of honey.
[0044] The present invention also proposes a kind of soil method pancake fermentation production process, comprising the following steps:
[0045] S1. Pick pumpkins and chestnuts carefully, wash the pumpkins and chestnuts with water, steam the washed pumpkins in a steamer for 1.8 hours, soak the chestnuts in water for 4.5 hours, and steam the soaked chestnuts in a steamer for 2.8 hours , take out the steamed pumpkin and chestnuts and let them cool naturally for later use;
[0046] S2. Wash the corn and millet with clear water, soak the washed corn with clear water for 4.5 hours, and soak the washed millet with clear water for 1.8 hours. After soaking, remove the corn and millet, and put the corn a...
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