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Perigord truffle henry steudnera tuber cake

A technology of taro and taro flour, applied in baking, dough processing, baked food, etc., to achieve the effects of easy absorption by the human body, simple preparation process, and elimination of purine substances

Active Publication Date: 2014-07-02
山东玉泉食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] People’s daily life is inseparable from food and its accessories, and people’s requirements for its taste and nutrition are gradually increasing. Foods that can meet people's daily needs, are highly nutritious and have certain health benefits are increasingly favored by consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0013] A taro cake with black truffle, which is composed of the following raw materials in parts by weight (Kg): flour 250, taro powder 60, black truffle 20, mushroom 20, white radish 40, tomato juice 90, cheese 40, red date powder 30, mulberry Skin 5, Scrophulariaceae 3, Duhuo 5, Uncaria 4, Korean ginseng flower 3, mulberry leaf 5, peach blossom 4, evening primrose 3, food additive 6, sugar 50, water amount:

[0014] The food additive is composed of the following raw materials in parts by weight (Kg): 10 enoki mushrooms, 20 kelp, 30 walnut kernels, 20 white vinegar, 30 coffee, 2 stevia leaves, 3 calcined oysters, 2 cassia twigs, and an appropriate amount of water;

[0015] The preparation method of food additives: extract stevia leaves, calcined oysters, and cassia twigs with 5 times the amount of water, and put the extracts into a pot together with Flammulina velutipes, kelp, and walnut kernels, add white vinegar, coffee, heat and boil, and put all the The materials are beat...

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PUM

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Abstract

A perigord truffle henry steudnera tuber cake comprises, by weight, 250-260 parts of flour, 60-70 parts of henry steudnera tuber powder, 20-25 parts of perigord truffle, 20-30 parts of snake butter, 40-50 parts of white radish, 90-100 parts of tomato juice, 40-50 parts of cheese, 30-40 parts of red date powder, 5-7 parts of white mulberry root-bark, 3-5 parts of radix scrophulariae, 5-6 parts of radix angelicae pubescentis, 4-5 parts of uncaria, 3-5 parts of Korean ginseng flower, 5-6 parts of folium mori, 4-5 parts of peach blossom, 3-4 parts of evening primrose and the like. According to the perigord truffle henry steudnera tuber cake, the preparing technology is simple, the perigord truffle and other food materials are added, the perigord truffle is rich in delicious peptide, micromolecule bioactive peptide and amino acid, purine substances can be effectively prevented from being produced, the nutrients can be absorbed by the human body easily, and the perigord truffle henry steudnera tuber cake is good for health. By means of traditional Chinese medicinal materials such as the white mulberry root-bark, the radix scrophulariae, the radix angelicae pubescentis, the uncaria and the Korean ginseng flower, the perigord truffle henry steudnera tuber cake has a certain depressurizing effect and is suitable for people with high blood pressure.

Description

[0001] technical field [0002] The invention mainly relates to the technical field of food and its preparation method, in particular to a taro cake with black truffle. Background technique [0003] People’s daily life is inseparable from food and its accessories, and people’s requirements for its taste and nutrition are gradually increasing. The food and accessories on the market can no longer meet people’s daily needs. Food is becoming more and more popular with consumers. Contents of the invention [0004] In order to make up for the defects of the prior art, the present invention provides a preparation method of black truffle taro cake. [0005] The present invention is achieved through the following technical solutions: a taro cake with black truffle, which is composed of the following raw materials in parts by weight: flour 250-260, taro powder 60-70, black truffle 20-25, mushroom 20-30, white radish 40-50, Tomato Juice 90-100, Cheese 40-50, Red Date Powder 30-40...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 徐庭虎
Owner 山东玉泉食品有限公司
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