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Vegetable nutritional guokwei and preparation method thereof

A vegetable and nutrition technology, applied in the field of instant food production, can solve problems such as single nutrient components, and achieve the effect of good health care efficacy

Inactive Publication Date: 2011-07-06
韩志锋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Along with the raising of people's living standard, this kind of defect that adopts single flour to make the food nutritional labeling ratio is more and more obvious

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0012] The vegetable nutrition pot helmet is made from the following raw materials by weight: flour 9-12, vegetables 2-3, edible oil 0.3-0.5, appropriate amount of baking powder, appropriate amount of salt and spices.

[0013] The above-mentioned vegetable nutrition pot helmet preparation method is implemented according to the following steps:

[0014] (1) Preparation of fermented dough: 8.3-11 parts of flour, pressed vegetables into vegetable juice together with 2-3 parts of vegetable residue, 0.5-1 part of water, add appropriate amount of baking powder and salt to make dough, and ferment it for later use;

[0015] (2) Preparation of raw oil dough: 0.7-1 part of flour, 0.3-0.5 part of edible oil, and appropriate amount of edible salt and spices to make dough;

[0016] (3) Mixing dough: mix and stir the dough prepared in steps (1) and (2) evenly for later use;

[0017] (4) Bread making: make the mixed dough into 2-5 cm bread;

[0018] (4) Baking: Bake at 180-250°C for 30-40 ...

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Abstract

The invention relates to a vegetable nutritional guokwei, which belongs to the field of instant foods and is prepared from the following raw materials by weight percent: 9-12 flour, 2-3 vegetable, 0.3-0.5 edible oil, property amount of baking powder, and proper amount of table salt and spices. The preparation method of the vegetable nutritional guokwei comprises the following steps: (1) preparing fermenting dough; (2) preparing unboiled oil dough; (3) mixing dough; (4) making into a dough cake; and (5) baking for 30-40 minutes at the temperature ranging from 180 DEG C to 250 DEG C. The high-quality characteristic guokwei is prepared from raw vegetable juice and residues through special process, and the nutritional ingredients of raw vegetables and flour are completely blended into the guokwei through fermentation. The guokwei with different colors and tastes can be made by controlling the temperature and time of baking. The guokwei provided by the invention retains the taste of flour and has the flavor of vegetables.

Description

technical field [0001] The invention belongs to the technical field of food preparation, in particular to the preparation of instant food with starch as raw material. Background technique [0002] Guokui is a traditional food in the northwest region. It originated from the gift given by grandma to grandson He Miyue, and later developed into a flavored convenience food. It is one of the main convenience foods that people in the northwest region carry out. The pot helmet is round as a whole, about a foot in diameter, 1 inch thick, and weighs 5 pounds. Take wheat flour, press stalks and noodles, and bake in a shallow pan over slow fire. The appearance is yellowish, and the incision is sandy white. It can be stored for a long time and is easy to carry. With the improvement of people's living standards, the defects of the relatively single nutritional components of the food made with single flour are becoming more and more obvious. SUMMARY OF THE INVENTION [0003] The purpo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08
Inventor 韩志锋
Owner 韩志锋
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