CN104187319A

CN104187319A - Preparation method of multiple-cereal haw jelly

Info

Publication number: CN104187319A
Application number: CN201410362131.4A
Authority: CN
Inventors: 史占彪
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-07-28
Filing date: 2014-07-28
Publication date: 2014-12-10

Abstract

The invention discloses a preparation method of multiple-cereal haw jelly. The preparation method comprises the following steps: successively putting buckwheat powder, oat powder, peameal, millet flour, haw juice, apple concentrated juice, eggs, perilla oil and yeast into a container, mixing together, stirring uniformly, standing for 30 minutes, then filling the obtained mixture into a mold, putting the mold into a baking oven, baking at the temperature being about 185 DEG C for about 20 minutes until the surface of the multiple-cereal haw jelly is golden brown and the multiple-cereal haw jelly is well done, cooling to room temperature and packaging to obtain the finished product. The multiple-cereal haw jelly not only is rich in nutrition and unique in flavor, but also the preparation method is simple and easy to learn, and the multiple-cereal haw jelly is especially suitable for breakfast for various people.

Description

The preparation method of several coarse cereals haw jelly

Technical field

The preparation method of several coarse cereals haw jelly of the present invention, belongs to field of food industry.

Background technology

People know that the nutritive value of coarse cereals is very high, but also there is a lot of medical functions, but because palatability is poor and it is inconvenient to make, make the selling market occupation rate of coarse cereals goods very low, therefore, research is made and had not only been of high nutritive value but also the unique food grains other than rice and wheat simple for production of mouthfeel is exactly the important topic of pendulum in face of scientific worker.

Summary of the invention

The object of this invention is to provide a kind of applicable various crowds, particularly the elderly and children convenient eats and the high several coarse cereals haw jelly of nutritive value.

For achieving the above object, the present invention takes following technical scheme.

Following percentage component configuration forms:

Buckwheat 10-35% oatmeal 5-30% peameal 4-20%

Millet powder 3-15% haw juice 2-18% AJC 5-25%

Egg 1-8% perilla herb oil 0.5-3% yeast 0.5-4%

Above-mentioned several coarse cereals haw jelly, is characterized in that it comprises the following steps:

1. the hawthorn of fresh maturation is cleaned, to go seed to go handle to squeeze into juice for subsequent use.

2. egg is shelled and puts into container, stir for subsequent use.

3. buckwheat, oatmeal, peameal, millet powder, haw juice, AJC, egg, perilla herb oil, yeast are successively put into container, mix and stir, static 30 minutes, then pack into and in mould, put into baking box, about 185 DEG C bakings of temperature approximately 20 minutes, be golden brown well-done with several coarse cereals haw jelly surface, dry in the air to normal temperature, after packaging, be finished product.

Several coarse cereals haw jelly provided by the invention, not only nutritious, unique flavor, and also preparation method is easy to learn, is particularly suitable for various crowds' food for breakfast.

Detailed description of the invention

Below in conjunction with embodiment, the present invention is further described.

Embodiment: several coarse cereals haw jelly, its component is:

Buckwheat 25% oatmeal 20% peameal 12%

Millet powder 9.5% haw juice 10% AJC 15%

Egg 5% perilla herb oil 1.5% yeast 2%

In above-described embodiment, the preparation method of several coarse cereals haw jelly is as follows:

2. egg is shelled and puts into container, stir for subsequent use.

3. buckwheat 25Kg, oatmeal 20 Kg, peameal 12 Kg, millet powder 9.5 Kg, haw juice 10 Kg, AJC 15 Kg, egg 5 Kg, perilla herb oil 1.5 Kg, yeast 2 Kg are successively put into container, mix and stir, static 30 minutes, then pack into and in mould, put into baking box, about 185 DEG C bakings of temperature approximately 20 minutes, be golden brown well-done to several coarse cereals haw jelly surface, dry in the air to normal temperature, after packaging, be finished product.

Claims

1. the preparation method of several coarse cereals haw jelly, is characterized in that it is to configure by the component of following percentage by weight the food forming:

Buckwheat 10-35% oatmeal 5-30% peameal 4-20%

Millet powder 3-15% haw juice 2-18% AJC 5-25%

Egg 1-8% perilla herb oil 0.5-3% yeast 0.5-4%.

2. according to several coarse cereals haw jelly described in claims 1, it is characterized in that it comprises the following steps:

1. the hawthorn of fresh maturation is cleaned, gone seed to go handle to squeeze into juice for subsequent use;

2. egg is shelled and puts into container, stir for subsequent use;

3. buckwheat, oatmeal, peameal, millet powder, haw juice, AJC, egg, perilla herb oil, yeast are successively put into container, mix and stir, static 30 minutes, then pack into and in mould, put into baking box, about 185 DEG C bakings of temperature approximately 20 minutes, be golden brown well-done to several coarse cereals haw jelly surface, dry in the air to normal temperature, after packaging, be finished product.

3. the preparation method of several coarse cereals haw jelly according to claim 1, its component is:

Buckwheat 25% oatmeal 20% peameal 12%

Millet powder 9.5% haw juice 10% AJC 15%

Egg 5% perilla herb oil 1.5% yeast 2%.