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Coarse cereal fried flour

A technology of camellia oleifera noodles and miscellaneous grains, which is applied in the fields of application, food preparation, food science, etc., can solve problems such as not being able to effectively meet needs, and achieve the effect of sweet taste, rich noodle fragrance, and rich nutrition

Active Publication Date: 2010-08-04
北票市海丰食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, only adopting wheat flour, sugar and oil to add the traditional Camellia oleifera noodles that suitable auxiliary material is made can't effectively satisfy people's needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1. Weigh each raw material according to the following dosage: 70 kg of wheat flour, 5 kg of soybean flour, 5 kg of corn flour, 5 kg of black rice flour, 5 kg of millet flour, 16 kg of vegetable oil, 70 kg of soft white sugar, 2 kg of peanut kernels, sesame seeds 2 kg, 2 kg of green and red silk, 3 kg of melon seeds.

[0021] 2. Method for frying miscellaneous grains oil tea noodles:

[0022] 1) Flour frying: Put the processed 60-80 mesh low-gluten wheat flour, corn flour, black rice flour, millet flour, and soybean flour into the frying pan respectively, fry at 160-180°C for 15-20 minutes, control the temperature and time Don't make the flour burnt, stir-fry, take out and dry for later use;

[0023] 2) Nut frying: Roast and peel the peanut kernels, fry the sesame kernels, and fry the melon seeds for later use;

[0024] 3) Treatment of other auxiliary materials: refining vegetable oil, sifting soft white sugar to 60-80 mesh, selecting green and red silk and chopping fo...

Embodiment 2

[0027] Weigh each raw material according to the following amounts: 75 kg of wheat flour, 5.5 kg of soybean flour, 5.5 kg of corn flour, 5.5 kg of black rice flour, 5.5 kg of millet flour, 15 kg of vegetable oil, 65 kg of soft white sugar, 1.5 kg of peanut kernels, and 1.5 kg of sesame , green red silk 1.5 kg, melon seeds 2.5 kg.

[0028] The preparation method is the same as in Example 1.

Embodiment 3

[0030] Weigh each raw material according to the following amounts: 80 kg of wheat flour, 7 kg of soybean flour, 7 kg of corn flour, 7 kg of black rice flour, 7 kg of millet flour, 20 kg of vegetable oil, 90 kg of soft white sugar, 5 kg of peanut kernels, and 5 kg of sesame seeds , green red silk 5 kg, melon seeds 10 kg.

[0031] The preparation method is the same as in Example 1.

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PUM

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Abstract

The invention discloses coarse cereal fried flour, which adopts five common cereals as raw materials and is prepared with the following raw materials in parts by weight: 6-90 of wheat flour, 5-8 of soybean flour, 5-8 of corn flour, 5-8 of black rice flour, 5-8 of millet flour, 16-20 of vegetable oil, 60-90 of white soft sugar, 1-5 of peanuts, 1-5 of sesame seeds, 1-5 of candied seasoning and 3-10 of shelled melon seeds. The manufacturing method comprises the following steps: respectively filling low-gluten wheat flour of 60-80 meshes, corn flour, black rice flour, millet flour and soybean flour into a frying pan, and frying for 15-20 minutes at the temperature of 160-180 DEG C; peeling baked peanuts, frying sesame seeds and oil-frying molten seeds for preparation; and mixing the fried standby wheat flour and other ingredients according to a proportion, thereby obtaining the coarse cereal fried flour. The manufacturing method has the advantages of scientific mixing proportion and fine processing of coarse cereals, and maintains the specific nutrients and real flavor of the five common cereals. The coarse cereal fried flour is naturally yellow, intensely fragrant and properly sweet, and is a popular food which has rich nutrients and the health care function and is applicable to both the elderly and the young.

Description

technical field [0001] The invention belongs to the field of food deep processing, and in particular relates to the production and processing of miscellaneous grain oil tea noodles. technical background [0002] It is widely loved for its convenience and ease of consumption. Along with the raising of living standard, the change of ideology, along with people's demand for food diversification, it is hoped that it has better health-care effect to become the mainstream of food development. Therefore, only adopting wheat flour, sugar and oil to add the traditional Camellia oleifera noodles that suitable auxiliary material is made can't effectively satisfy people's needs. Whole grains are not only rich in almost all vitamins and trace substances necessary for the human body, but also a typical three-low food with low sugar, low fat, and low cholesterol. Regular consumption can enhance the ability to prevent diseases, and can also assist in the treatment of certain diseases throu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/168A23L1/30A23L7/143A23L33/10
Inventor 杨振奎
Owner 北票市海丰食品有限公司
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