CN103636722A - Grain sorghum and chestnut cake and preparation method thereof - Google Patents
Grain sorghum and chestnut cake and preparation method thereof Download PDFInfo
- Publication number
- CN103636722A CN103636722A CN201310708814.6A CN201310708814A CN103636722A CN 103636722 A CN103636722 A CN 103636722A CN 201310708814 A CN201310708814 A CN 201310708814A CN 103636722 A CN103636722 A CN 103636722A
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- kilogram
- egg
- sorghum
- chinese sorghum
- chestnut
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- Seeds, Soups, And Other Foods (AREA)
- Beans For Foods Or Fodder (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a grain sorghum and chestnut cake and a preparation method thereof. The grain sorghum and chestnut cake is prepared from grain sorghum powder, chestnut powder, wheat flour, and soy flour. The grain sorghum and chestnut cake is novel miscellaneous grain crop food, the recipe is formulated according to the principle of balanced diet fiber, original taste of the miscellaneous grain crop is maintained, and the taste is unique; the grain sorghum and chestnut cake is simple in operation technology and economical in materials, and has great market economic benefits.
Description
Technical field
The present invention relates to a kind of food grains other than rice and wheat, be specifically related to a kind of Chinese sorghum chestnut cake.
Background technology
Along with the raising of coarse cereals technology, the coarse cereals product on market has occupied certain market position gradually, and people also day increase with all the favor of coarse cereals, but food grains other than rice and wheat on the market for the pretty time of guaranteeing the quality long; Man-made additive, anticorrisive agent have mostly been added; This allows consumer select the process of food grains other than rice and wheat extremely to limit to.
Summary of the invention
The present invention is a kind of healthy food grains other than rice and wheat of pure natural, and Chinese sorghum taste is sweet warm in nature, and food therapy value is quite high.The traditional Chinese medical science is thought, the flat taste of Chinese sorghum property is sweet, puckery, warm, nontoxic, can and stomach, invigorating the spleen, antidiarrheal, have astringent or styptic treatment for spontaneous sweating stomach, suppress to vomit, in beneficial spleen temperature, urge functions such as controlling difficult labour, can be used for treating dyspepsia, indigestion, be the high coarse cereals crop of a kind of nutrition and medical value; In chestnut, not only contain much starch, and contain the multiple nutritional components such as rich in protein, fat, B family vitamin, heat is also very high, the vitamin B1 .B2 rich content of chestnut, and the content of vitamin B2 is at least 4 times of rice.This product has adopted the collocation of Chinese sorghum and chestnut to make a kind of brand-new food grains other than rice and wheat, and mouthfeel unique smell is sweet, is suitable for preserving, and nutrient health, has met the demand of market to food grains other than rice and wheat.
The specific embodiment
Embodiment 1
A Chinese sorghum chestnut cake, is made by the raw material of following weight proportion: Chinese sorghum 1-1.5 kilogram, chest nut powder 1-1.8 kilogram, 0.5 kilogram, flour, 0.2 kilogram of soy meal, 0.5 kilogram of white sugar, 0.5 kilogram, egg.
A kind of Chinese sorghum chestnut cake according to claim 1, is characterized in that: its collocation method comprises the following steps:
Powder process: Chinese sorghum is cleaned to the old grinding mill powder process of milling of putting into after assorted; Stand-by; (2) stir: egg is put into egg-whisk and stirred evenly stand-by; (3) mix: sorghum flour, chest nut powder, soy meal, flour and the egg that is stirred are mixed to stir evenly obtaining batter and add white sugar to mix (4) cake processed thoroughly: the batter that step (3) is obtained is poured mould into; Put into baking box baking 30 minutes; Becoming pink again takes out.(5) packing.
Claims (2)
1. a Chinese sorghum chestnut cake, is characterized in that being made by the raw material of following weight proportion: Chinese sorghum 1-1.5 kilogram, chest nut powder 1-1.8 kilogram, 0.5 kilogram, flour, 0.2 kilogram of soy meal, 0.5 kilogram of white sugar, 0.5 kilogram, egg.
2. the preparation method of a kind of Chinese sorghum chestnut cake according to claim 1, is characterized in that: its collocation method comprises the following steps:
(1) powder process: Chinese sorghum is cleaned to the old grinding mill powder process of milling of putting into after assorted; Stand-by; (2) stir: egg is put into egg-whisk and stirred evenly stand-by; (3) mix: sorghum flour, chest nut powder, soy meal, flour and the egg that is stirred are mixed to stir evenly obtaining batter and add white sugar to mix (4) cake processed thoroughly: the batter that step (3) is obtained is poured mould into; Put into baking box baking 30 minutes; Becoming pink again takes out; (5) packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310708814.6A CN103636722A (en) | 2013-12-20 | 2013-12-20 | Grain sorghum and chestnut cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310708814.6A CN103636722A (en) | 2013-12-20 | 2013-12-20 | Grain sorghum and chestnut cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103636722A true CN103636722A (en) | 2014-03-19 |
Family
ID=50242136
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310708814.6A Pending CN103636722A (en) | 2013-12-20 | 2013-12-20 | Grain sorghum and chestnut cake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103636722A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068090A (en) * | 2014-06-24 | 2014-10-01 | 江苏省农业科学院 | Preparing method of sorghum biscuit |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101138402A (en) * | 2007-10-13 | 2008-03-12 | 刘洪娟 | Fruit and vegetable battercake |
| CN102870854A (en) * | 2012-10-31 | 2013-01-16 | 陈斌 | Sorghum caramel treat and preparation method thereof |
| CN102960450A (en) * | 2012-11-29 | 2013-03-13 | 奉红英 | Health care horse milk |
| CN102986793A (en) * | 2012-09-29 | 2013-03-27 | 徐州格利尔科技有限公司 | Cake prescription and making method thereof |
-
2013
- 2013-12-20 CN CN201310708814.6A patent/CN103636722A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101138402A (en) * | 2007-10-13 | 2008-03-12 | 刘洪娟 | Fruit and vegetable battercake |
| CN102986793A (en) * | 2012-09-29 | 2013-03-27 | 徐州格利尔科技有限公司 | Cake prescription and making method thereof |
| CN102870854A (en) * | 2012-10-31 | 2013-01-16 | 陈斌 | Sorghum caramel treat and preparation method thereof |
| CN102960450A (en) * | 2012-11-29 | 2013-03-13 | 奉红英 | Health care horse milk |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068090A (en) * | 2014-06-24 | 2014-10-01 | 江苏省农业科学院 | Preparing method of sorghum biscuit |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C05 | Deemed withdrawal (patent law before 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140319 |