CN104621502A - Preparation method of fragrant and sweet fried flour - Google Patents
Preparation method of fragrant and sweet fried flour Download PDFInfo
- Publication number
- CN104621502A CN104621502A CN201310589026.XA CN201310589026A CN104621502A CN 104621502 A CN104621502 A CN 104621502A CN 201310589026 A CN201310589026 A CN 201310589026A CN 104621502 A CN104621502 A CN 104621502A
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- sweet
- fragrant
- preparation
- fried flour
- fried
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Abstract
The invention relates to the field of food processing, and in particular relates to a preparation method of fragrant and sweet fried flour. The invention aims at providing the preparation method of the fragrant and sweet fried flour; according to the method, sweet potato coarse powder is fried until fragrance overflows and the color is deepened, and then the fried sweet potato coarse powder is mixed into a cake shape by using thin porridge, soymilk or plain boiled water, so that the product can be eaten; the fragrant and sweet fried flour is natural, fragrant and sweet in mouth feel and good for the health, and is suitable for being packaged after being cooled and dried in the air.
Description
The present invention relates to food processing field, be specially a kind of preparation method of fragrant and sweet fried flour.
On market, existing fried flour is limited to mouthfeel, away from actual life except cooking solid food.
For addressing this problem, the invention provides a kind of preparation method of fragrant and sweet fried flour.
The present invention adopts sweet potato meal, and dry stir-fry to fragrance overflows, color and luster increases the weight of, then mixes to cake shape with gruel, soymilk or plain boiled water, can be instant, and mouthfeel is natural fragrant and sweet, healthy, dries packaging after should be able to dispelling the heat.
Claims (1)
1. a preparation method for fragrant and sweet fried flour, is characterized in that: adopt sweet potato meal, and dry stir-fry to fragrance overflows, color and luster increases the weight of, then mixes to cake shape with gruel, soymilk or plain boiled water, can be instant, and mouthfeel is natural fragrant and sweet, healthy, dries packaging after should be able to dispelling the heat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310589026.XA CN104621502A (en) | 2013-11-13 | 2013-11-13 | Preparation method of fragrant and sweet fried flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310589026.XA CN104621502A (en) | 2013-11-13 | 2013-11-13 | Preparation method of fragrant and sweet fried flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104621502A true CN104621502A (en) | 2015-05-20 |
Family
ID=53201150
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310589026.XA Pending CN104621502A (en) | 2013-11-13 | 2013-11-13 | Preparation method of fragrant and sweet fried flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104621502A (en) |
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2013
- 2013-11-13 CN CN201310589026.XA patent/CN104621502A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150520 |