Turtledove meat osmunda japonica thunb bread and preparation method thereof

A technology of turtledove meat and vetch, which is applied in the direction of dough processing, baking, baked food with modified ingredients, etc., can solve the problems of low nutritional value, single nutritional ingredient, and difficulty in meeting people's health needs, and achieve rich nutrition, Enhance the body's physique and taste delicious

Pending Publication Date: 2016-06-15
TONGCHENG XINGXIN FOOD CO LTD
View PDF1 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, bread on the market has a single nutritional component and low nutritional value, and cannot provide a large amount of necessary nutrients for the human body, making it increasingly difficult to meet people's health needs

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of turtledove meat bread, which is made of the following raw materials in parts by weight: 100 parts of wheat flour, 16 parts of red bean powder, 10 parts of hawthorn powder, 17 parts of turtledove meat, 14 parts of weed cabbage, 5 parts of shallot powder, 9 parts of bamboo shoots, 10 parts of egg powder, 11 parts of carrot leaves, 3.5 parts of ginger powder, 0.4 parts of vanillin, 8 parts of seaweed powder, 5 parts of platycodon root, 3.4 parts of vegetable oil, 4.6 parts of white sugar, 4.2 parts of table salt, 16 parts of water parts, 1.8 parts of baking powder.

[0022] The preparation method of described bread comprises the following steps:

[0023] (1) take each raw material component by weight ratio;

[0024] (2) After washing the vetch, bamboo shoots, platycodon root and carrot leaves, cut them into pieces, and mix them evenly to make preparation A;

[0025] (3) Boil the turtledove meat and process it into meat powder to make preparation B;

[0026] (4...

Embodiment 2

[0032] A kind of bread of turtledove meat and weed cabbage, which is made of the following raw materials in parts by weight: 110 parts of wheat flour, 18 parts of red bean powder, 12 parts of hawthorn powder, 20 parts of turtledove meat, 22 parts of weed cabbage, 6 parts of shallot powder, 13 parts of bamboo shoots, 12 parts of egg powder, 10 parts of carrot leaves, 4.2 parts of ginger powder, 0.5 parts of vanillin, 10 parts of seaweed powder, 6 parts of platycodon root, 4 parts of vegetable oil, 5 parts of white sugar, 4 parts of table salt, 15 parts of water parts, 2.4 parts of baking powder.

[0033] The preparation method of described bread is with embodiment one.

Embodiment 3

[0035] A kind of turtledove meat bread, which is made of the following raw materials in parts by weight: 100 parts of wheat flour, 18 parts of red bean powder, 14 parts of hawthorn powder, 21 parts of turtledove meat, 16 parts of weed cabbage, 7 parts of shallot powder, 11 parts of bamboo shoots, 11 parts of egg powder, 8 parts of carrot leaves, 3 parts of ginger powder, 0.35 parts of vanillin, 9 parts of seaweed powder, 5 parts of platycodon root, 3.5 parts of vegetable oil, 5 parts of white sugar, 3 parts of table salt, 17 parts of water parts, 1.8 parts of baking powder.

[0036] The preparation method of described bread is with embodiment one.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses turtledove meat osmunda japonica thunb bread and a preparation method thereof. The turtledove meat osmunda japonica thunb bread is prepared from the following raw materials in parts by weight: 100-130 parts of wheatmeal, 15-23 parts of red bean powder, 8-16 parts of hawthorn powder, 12-22 parts of turtledove meat, 13-24 parts of osmunda japonica thunb, 4-9 parts of chive powder, 5-15 parts of bamboo shoots, 8-13 parts of egg powder, 5-12 parts of carrot top, 2-5 parts of ginger powder, 0.3-0.6 part of vanillin, 5-11 parts of sea sedge powder, 5-9 parts of platycodon grandiflorum root, 3-5 parts of vegetable oil, 3-6 parts of white granulated sugar, 3-5 parts of table salt, 15-20 parts of water and 1.5-2.5 parts of ferment powder. The bread is especially added with the turtledove meat, the osmunda japonica thumb and the bamboo shoots, and is reasonably collocated with other auxiliary materials, such as the red bean powder, the hawthorn powder and the like to guarantee that the bread is rich in nutrition and delicious in taste. The turtledove meat is tender and delicious and has the efficacy of improving eyesight and tonifying qi; the osmunda japonica thunb is rich in protein, various vitamins and trace elements, such as potassium, calcium, phosphorus and the like. If people eat the bread for a long time, the bread is in favour of the health of human body and can improve the immunocompetence of the human body.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a turtledove meat and weed cabbage bread and a preparation method thereof. Background technique [0002] Bread is a food made by grinding and heating five grains (usually wheat). Baked food made from wheat flour as the main raw material, yeast, eggs, oil, nuts, etc. At present, bread on the market has a single nutritional component and low nutritional value, and cannot provide a large amount of necessary nutrients for the human body, making it increasingly difficult to meet people's health needs. Contents of the invention [0003] The object of the present invention is to provide a kind of bread with turtledove meat and weed cabbage and the preparation method thereof, which has high nutritional value and can be used for a long time to enhance human body constitution. [0004] To achieve the above object, the present invention provides the following technical solutions: [0005...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A21D13/06A21D2/36A21D2/34
CPCA21D13/06A21D2/34A21D2/36A21D2/362A21D2/366
Inventor 华柏生华兴茂
Owner TONGCHENG XINGXIN FOOD CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap