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Coarse cereal battercake

A technology for pancakes and miscellaneous grains, applied in the field of pancakes with miscellaneous grains, which can solve the problems of a single diet of pasta structure and lack of grain varieties, and achieve the effect of rich nutrition and good taste

Inactive Publication Date: 2009-10-14
赵明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to solve the lack of grain varieties in the central and western regions, and the problem of people's single diet of pasta structure

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Take 35 kg of millet, 20 kg of rice, 20 kg of corn, 5 kg of Chinese pepper, 5 kg of aniseed, 7 kg of coriander seeds, and 8 kg of fennel, mix them with a refiner and add 120 liters of water to make a paste, and process it with pancake making equipment Make pancakes.

Embodiment 2

[0026] Take 30 kg of millet, 20 kg of rice, 20 kg of corn, 5 kg of soybeans, 5 kg of peppercorns, 5 kg of aniseed ingredients, 7 kg of coriander seeds, and 8 kg of cumin. The pancake making equipment is processed into pancakes.

Embodiment 3

[0028] Take 30 kg of millet, 20 kg of rice, 20 kg of corn, 5 kg of mung beans, 5 kg of Chinese prickly ash, 5 kg of aniseed ingredients, 7 kg of coriander seeds, and 8 kg of fennel. The pancake making equipment is processed into pancakes.

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PUM

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Abstract

The invention discloses a coarse cereal battercake. Main materials and flavoring are mixed and grinded into paste by a pulping machine, and the paste is made into the coarse cereal battercake by a battercake making apparatus. The main materials and the flavoring comprises the following components by weight percent: 15-25 percent of rice, 30-50 percent millet and 10-20 percent of corn which are main materials as well as 3-5 percent of pepper, 3-5 percent of aniseed, 5-7 percent of parsley seeds and 5-8 percent of common fennel which are flavoring. The invention has the advantages of using water grinding for preserving health, fine making the coarse cereal battercake, increasing the nutrition value of the cereals and having special fragrance and mouth feel of the cereals.

Description

technical field [0001] The invention belongs to the technical field of food and relates to a multigrain pancake. Background technique [0002] As a traditional food, pancakes are very popular among people. Traditional handmade pancakes are mostly made of wheat and other pure grains, with a single taste and nutrition. With the continuous improvement of people's living standards, people not only require food with good taste and taste, but also It has functions such as diet therapy. Careful preparation of coarse grains can avoid nutritional insufficiency and various diseases caused by improper diet allocation. Nutritionists have tested that "the nutritional value of mixed grains is 7 times that of single grains". Contents of the invention [0003] The technical problem to be solved by the invention is to solve the problem of lack of grain varieties in the central and western regions and people's diet with a single pasta structure. The multigrain pancake with good taste and ...

Claims

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Application Information

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IPC IPC(8): A21D13/08A23L1/29A23L1/164A23L33/00
Inventor 赵明
Owner 赵明
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