Buckwheat dried orange peel cakes and making method thereof
A technology of tangerine peel and buckwheat, applied in the field of buckwheat tangerine peel cake and its preparation, can solve the problems of insufficient dietary fiber content, lack of health care function, insufficient gastrointestinal motility, etc., and achieve the effect of eliminating the extraction process, consistent specifications, and plump shape
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Embodiment 1
[0020] Embodiment 1 A kind of buckwheat tangerine peel cake and preparation method thereof
[0021] Preparation:
[0022] Prepare materials by weight percentage, wherein 80 parts of buckwheat flour, 50 parts of tangerine peel, 20 parts of hawthorn, 40 parts of rice flour, 20 parts of glutinous rice flour, 15 parts of soybean oil, 10 parts of yam powder, 8 parts of licorice;
[0023] Preparation:
[0024] (1) take tangerine peel, hawthorn and licorice and pulverize into fine powder according to mass percentage, for subsequent use;
[0025] (2) take buckwheat flour, rice flour, glutinous rice flour, yam powder and mix according to mass percentage, for subsequent use;
[0026] (3) Refining the soybean oil for subsequent use;
[0027] (4) Mix the components obtained in step (1) with the components in step (2), then add soybean oil into it while stirring, after fully stirring and mixing, put into a mold of the required shape, and steam at high temperature;
[0028] (5) Vacuum s...
Embodiment 2
[0029] Embodiment 2 A kind of buckwheat tangerine peel cake and preparation method thereof
[0030] Preparation:
[0031] Prepare materials by weight percentage, wherein 100 parts of buckwheat flour, 30 parts of tangerine peel, 40 parts of hawthorn, 20 parts of rice flour, 40 parts of glutinous rice flour, 10 parts of soybean oil, 15 parts of yam powder, 4 parts of licorice;
[0032] Preparation:
[0033] (1) take tangerine peel, hawthorn and licorice and pulverize into fine powder according to mass percentage, for subsequent use;
[0034] (2) take buckwheat flour, rice flour, glutinous rice flour, yam powder and mix according to mass percentage, for subsequent use;
[0035] (3) Refining the soybean oil for subsequent use;
[0036] (4) Mix the components obtained in step (1) with the components in step (2), then add soybean oil into it while stirring, after fully stirring and mixing, put into a mold of the required shape, and steam at high temperature;
[0037] (5) Vacuum ...
Embodiment 3
[0038] Embodiment 3 A kind of buckwheat tangerine peel cake and preparation method thereof
[0039] Preparation:
[0040] Prepare materials by weight percentage, wherein 85 parts of buckwheat flour, 36 parts of tangerine peel, 25 parts of hawthorn, 40 parts of rice flour, 30 parts of glutinous rice flour, 15 parts of soybean oil, 10 parts of yam powder, 4 parts of licorice;
[0041] Preparation:
[0042] (1) take tangerine peel, hawthorn and licorice and pulverize into fine powder according to mass percentage, for subsequent use;
[0043] (2) take buckwheat flour, rice flour, glutinous rice flour, yam powder and mix according to mass percentage, for subsequent use;
[0044] (3) Refining the soybean oil for subsequent use;
[0045] (4) Mix the components obtained in step (1) with the components in step (2), then add soybean oil into it while stirring, after fully stirring and mixing, put into a mold of the required shape, and steam at high temperature;
[0046] (5) Vacuum s...
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