Tibetan pea cake food and manufacture method thereof

A technology of hidden peas and food, which is applied in the direction of food ingredients as taste improvers, food ingredients as pH value modifiers, food ingredients, etc. Quality discount, single function and other problems, to achieve the effect of reducing moisture residue, plump appearance, and improving taste

Pending Publication Date: 2020-07-24
TIBET ZANGXIONG CHARACTERISTIC AGRI PROD SCI & TECH DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the prior art, the function of the Tibetan pea Bombi food is relatively single, mainly in line with people’s taste, and in terms of nutritional value, the pursuit is not high, so that there is a certain room for improvement in the utilization of the nutritional value of the Tibetan pea Bombi food. During the process of producing Tibetan pea Bombi food, the retention rate of nutrients in Tibetan pea food is not high, which greatly reduces the quality of the processed Tibetan pea Bombi food. Therefore, the Tibetan pea Bombi food in the prior art and its processed The process still has some room for improvement

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of hidden pea pombi food, comprising the following raw materials in parts by weight:

[0024] 300 parts of purified water, 250 parts of Tibetan pea starch, 0.2 parts of Tibetan onion, 1.3 parts of Tibetan green oil, 0.7 parts of curry, 0.6 parts of salt, 10 parts of Tibetan herbal medicine, 12 parts of chicken nuggets, 0.05 parts of arginine, whey protein powder 4 1.1 parts, 1.1 parts of wild Ganoderma lucidum powder.

[0025] It also includes 0.05 parts by weight of a pH regulator.

[0026] The pH regulator is acetic acid.

[0027] Also disclosed is a method for preparing Tibetan Pea Pombi Food, comprising the steps of:

[0028] 1) Wrap the surface of the Tibetan pea with a layer of viscous yellow mud layer with a thickness of 4mm, and place it in a drying tunnel with a temperature of 68°C and a conveying speed of 2m\min to dehydrate the yellow mud layer and dry it. After drying, place it in a Drying outdoors for 5 hours;

[0029] 2) Place the Tibetan peas t...

Embodiment 2

[0036] A kind of hidden pea pombi food, comprising the following raw materials in parts by weight:

[0037] 200 parts of purified water, 300 parts of Tibetan pea starch, 0.3 part of Tibetan green onion, 1 part of Tibetan green oil, 0.8 part of curry, 0.8 part of table salt, 1 part of Tibetan herbal medicine, 15 parts of chicken nuggets, 0.1 part of arginine, 2 parts of whey protein powder 1.3 parts, 1.3 parts of wild Ganoderma lucidum powder.

[0038] It also includes 0.06 parts by weight of a pH regulator.

[0039] The pH regulator is acetic acid.

[0040] Also disclosed is a method for preparing Tibetan Pea Pombi Food, comprising the steps of:

[0041] 1) Wrap the surface of the Tibetan pea with a layer of viscous yellow mud layer with a thickness of 2 mm, and place it in a drying tunnel with a temperature of 75 ° C and a conveying speed of 2 m\min to dehydrate the yellow mud layer and dry it. After drying, place it in a Outdoor drying, drying time is 5.2 hours;

[0042]...

Embodiment 3

[0049] A kind of hidden pea pombi food, comprising the following raw materials in parts by weight:

[0050] 240 parts of purified water, 200 parts of Tibetan pea starch, 0.4 parts of Tibetan onion, 1.1 parts of Tibetan green oil, 0.5 parts of curry, 1.2 parts of salt, 8 parts of Tibetan herbal medicine, 5 parts of chicken nuggets, 0.12 parts of arginine, 3 parts of whey protein powder part, 0.5 part of wild Ganoderma lucidum powder.

[0051] It also includes 0.07 parts by weight of a pH regulator.

[0052] The pH regulator is acetic acid.

[0053] Also disclosed is a method for preparing Tibetan Pea Pombi Food, comprising the steps of:

[0054] 1) Wrap the surface of the Tibetan pea with a layer of viscous yellow mud layer with a thickness of 3 mm, and place it in a drying tunnel with a temperature of 65 ° C and a conveying speed of 2 m\min to dehydrate the yellow mud layer and dry it. After drying, place it in a Dry it outdoors for 5.5 hours;

[0055] 2) Place the Tibetan...

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PUM

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Abstract

The present invention relates to the technical field of food and particularly to Tibetan pea cake food. The Tibetan pea cake food comprises 200-300 parts of purified water, 200-300 parts of Tibetan pea starch, 0.2-0.4 part of allium atrosanguineum var. tibeticum, 1-1.3 parts of Tibetan rapeseed oil, 0.5-0.8 part of curry, 0.6-1.2 parts of edible salt, 1-10 parts of Tibetan herbal medicines, 5-15 parts of chicken meat grains, 0.05-0.12 part of arginine, 2-4 parts of whey protein powder and 0.5-1.3 parts of wild ganoderma lucidum powder. Beneficial effects are as follows: the added Tibetan herbal medicines and wild ganoderma lucidum powder can enrich mouthfeel of the pea cake food, at the same time has good medicinal value, and has certain medicinal value in preventing tumors, hypertension,cancer and other diseases; the added arginine can improve softness of the Tibetan pea cake food and enhance the mouthfeel; and the added whey protein powder enables the Tibetan pea cake food to have afragrant flavor and satisfy consumption of different people.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a Tibetan pea pombi food and a preparation method thereof. Background technique [0002] When people mention "Pengbi" in Tibet, they will definitely think of Shigatse. It can be said that "Pengbi" is a special snack in Shigatse. It is only produced in Shigatse in Tibet. "And it is loved, and it is not produced and sold in other Tibetan areas. [0003] The function of the Tibetan pea Bombi food in the prior art is relatively single, mainly in line with people’s taste, and the pursuit of nutritional value is not high, so that the utilization of the nutritional value of the Tibetan pea Bombi food has a certain room for improvement. During the process of producing Tibetan pea Bombi food, the retention rate of nutrients in Tibetan pea food is not high, which greatly reduces the quality of the processed Tibetan pea Bombi food. The process still has room for improvement to a certain exte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L31/00A23L5/20A23L11/00A23L33/10A23L33/105A23L33/19
CPCA23L29/30A23L11/07A23L33/10A23L33/105A23L33/19A23L31/00A23L5/276A23V2002/00A23L11/50A23V2200/16A23V2200/30A23V2200/06A23V2250/208A23V2250/21A23V2250/54252A23V2300/20A23V2300/10
Inventor 落桑次旦达瓦欧珠
Owner TIBET ZANGXIONG CHARACTERISTIC AGRI PROD SCI & TECH DEV CO LTD
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