CN106962762A - Staple food and preparation method thereof - Google Patents
Staple food and preparation method thereof Download PDFInfo
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- CN106962762A CN106962762A CN201710171747.7A CN201710171747A CN106962762A CN 106962762 A CN106962762 A CN 106962762A CN 201710171747 A CN201710171747 A CN 201710171747A CN 106962762 A CN106962762 A CN 106962762A
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- staple food
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- rice
- steamed
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- 235000013305 food Nutrition 0.000 title claims abstract description 97
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 235000021307 Triticum Nutrition 0.000 claims abstract description 76
- 235000013312 flour Nutrition 0.000 claims abstract description 68
- 235000012970 cakes Nutrition 0.000 claims abstract description 53
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 32
- 235000015895 biscuits Nutrition 0.000 claims abstract description 32
- 235000008429 bread Nutrition 0.000 claims abstract description 32
- 235000012149 noodles Nutrition 0.000 claims abstract description 31
- 241000894007 species Species 0.000 claims abstract description 14
- 240000007594 Oryza sativa Species 0.000 claims abstract description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 13
- 235000009566 rice Nutrition 0.000 claims abstract description 13
- 244000068988 Glycine max Species 0.000 claims abstract description 12
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 12
- 240000008042 Zea mays Species 0.000 claims abstract description 11
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 11
- 239000000654 additive Substances 0.000 claims abstract description 11
- 230000000996 additive effect Effects 0.000 claims abstract description 11
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 230000001988 toxicity Effects 0.000 claims abstract description 11
- 231100000419 toxicity Toxicity 0.000 claims abstract description 11
- 235000006667 Aleurites moluccana Nutrition 0.000 claims abstract description 9
- 240000004957 Castanea mollissima Species 0.000 claims abstract description 9
- 235000018244 Castanea mollissima Nutrition 0.000 claims abstract description 9
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 6
- 235000011437 Amygdalus communis Nutrition 0.000 claims abstract description 6
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 6
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 6
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 6
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 6
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 6
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 6
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 6
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 6
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 6
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 6
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 6
- 240000007049 Juglans regia Species 0.000 claims abstract description 6
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 6
- 235000007238 Secale cereale Nutrition 0.000 claims abstract description 6
- 244000082988 Secale cereale Species 0.000 claims abstract description 6
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 6
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 6
- 240000003829 Sorghum propinquum Species 0.000 claims abstract description 6
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 6
- 240000004922 Vigna radiata Species 0.000 claims abstract description 6
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 6
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 6
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 6
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 6
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims abstract description 6
- 235000020224 almond Nutrition 0.000 claims abstract description 6
- 235000021329 brown rice Nutrition 0.000 claims abstract description 6
- 235000009973 maize Nutrition 0.000 claims abstract description 6
- 210000000582 semen Anatomy 0.000 claims abstract description 6
- 235000020234 walnut Nutrition 0.000 claims abstract description 6
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 5
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 5
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 5
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 5
- 235000005822 corn Nutrition 0.000 claims abstract description 5
- 235000020232 peanut Nutrition 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 3
- 244000040738 Sesamum orientale Species 0.000 claims abstract 3
- 241000209140 Triticum Species 0.000 claims description 74
- 239000000843 powder Substances 0.000 claims description 40
- 239000002245 particle Substances 0.000 claims description 15
- 235000020985 whole grains Nutrition 0.000 claims description 14
- 231100000252 nontoxic Toxicity 0.000 claims description 13
- 230000003000 nontoxic effect Effects 0.000 claims description 13
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000002075 main ingredient Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 239000010977 jade Substances 0.000 claims 1
- 238000003754 machining Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 244000098338 Triticum aestivum Species 0.000 abstract 2
- 230000009967 tasteless effect Effects 0.000 abstract 1
- 241000207961 Sesamum Species 0.000 description 29
- 238000007493 shaping process Methods 0.000 description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 9
- 235000013339 cereals Nutrition 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- 230000008859 change Effects 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000014571 nuts Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 201000002451 Overnutrition Diseases 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000020823 overnutrition Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- General Preparation And Processing Of Foods (AREA)
- Cereal-Derived Products (AREA)
Abstract
Staple food of the present invention and preparation method thereof is according to using wheat flour species high-strength flour, medium strength flour, weak strength flour difference, and the size of hair, different shape is related to similar staple food such as steamed bun, steamed sponge cake, cake, biscuit, bread, noodles, sesame seed cake etc. and preparation method thereof；Staple food in the present invention includes the mixing of peeling Chinese chestnut, almond, shelled peanut, walnut kernel, maize, brown rice, Semen Coicis, purple rice, sorghum rice, barley, buckwheat, soybean, red bean, mung bean, black soya bean, black rice, rye, sweet potato, Chinese yam, potato, corn and wheat etc., it can also select and be arbitrarily made with formula with first-class, the above can also be selected to add several similar materials above in addition again, such as carbohydrate, edible salt, foodstuffs without toxicity additive are combined into formula；And preparation method thereof etc..Staple food of new generation for drawing comprehensive nutrition in mouthfeel and preparation method thereof is made taste less nice be grouped together singly is eaten.
Description
Technical field
The present invention is according to different, the size of hair, different shape using wheat flour species high-strength flour, medium strength flour, weak strength flour
It is related to similar staple food etc., steamed sponge cake, cake, biscuit, bread, noodles, sesame seed cake, steamed bun etc. and preparation method thereof include nut, five cereals
Coarse cereals, each can have an at least ten kinds formulas with whole grain, particle, powdery per the same staple food, and each staple food has original flavor, sweet taste, salty
Taste etc..More particularly to steamed bun, steamed sponge cake, cake, biscuit, bread, noodles, sesame seed cake etc. and preparation method thereof.
Background technology
Steamed bun is China or even the ancient popular staple food in Asia, if hamburger staple food, east invention steamed bun are invented in west
Head staple food.Steamed sponge cake be steam be that roasting mouthfeel profile is similar with bread, but steamed sponge cake containing five cereals than bread nutrition more comprehensively.
The most steamed bun nutrition of current invention present situation are single.Staple food nutrition of the present invention is complete, health care, taste are dense.
The content of the invention
My invention wants that solve the green moderate not bery greasy in good taste, nutrition of more healthy, content does not cause overnutrition, system entirely
Make more simple and convenient, each reasonable, moderate staple food of arranging in pairs or groups.Items change improve it is very big after will to be that part improves staple food more single
Beneficial thing.
Change various make including the Formulation Ingredients of steamed bun, steamed sponge cake, cake, biscuit, bread, noodles, sesame seed cake etc. at least ten
Per at least ten kinds of the same staple food, these staple foods mix seldom nut, five cereals with wheat entirely, each can be with whole grain, particle, powder
Shape, makes the balanced health care of various staple foods all comprehensive nutritions, and each staple food has the different tastes such as original flavor, sweet taste, saline taste.Staple food and its
Comprehensive overall some strategic structurals of preparation method, with 4 points of innovations：
First innovation retrieval is all a kind of class product without all patents, and according to claim ten binomial, I can be several classes
It is mesh that product, which is all made every class product and connected by wheat at least by a production marketing of ten kinds of different formulations product forms,
Preceding staple food product without or it is rare, connected by a variety of different formulations products be grouped together make it is of different types
One product can lead staple food to change various revolution.Such as one product and its processing and packing finished product, a bowl of nooldes bar, sesame seed cake have
At least ten noodles, sesame seed cakes are made up of the formula of above claim at least ten, and each formula can cook noodle, a sesame seed cake and wrap entirely
Dress;One steamed sponge cake is made up of at least ten section steamed sponge cakes above claim at least ten formulas, and each formula can do a piece of hair
Cake entire package;Bread is also similarly;One bag of biscuit is made up of at least ten pieces biscuits above claim at least ten formulas, Mei Gepei
Side can do one piece of biscuit entire package, and steamed bun is also with inner.
Second innovation steamed bun, steamed sponge cake, cake, biscuit, bread, noodles, sesame seed cake etc. can add seldom five cereals with wheat,
A small amount of various nut powders or particle can also be added to make product.Industrialized production various forms sale so multiclass staple food is staple food
Abundant revolution.
The 3rd each formula principal foods wheat powder content of innovation account for overall percent 80 or so or wheat powder content it is bigger, its
Its common content accounts for overall percent 20 or so or less, so makes each products taste good, is adapted to popular edible.
There is the turning of 3 thinkings on 4th the 1st central inventive formula of innovation, all searching documents most connect with my patent
It is near only to rest on the 1st thinking turn, and I across the 1st, 2 disturbances of thought, should to the 3rd suboptimum formula
Also to be cross over the 3rd formula collocation ability someone in industrialized production sale to buy, just calculating has practicality successful product, is formulated
Product is not all calculated unsuccessfully across 3 disturbances of thought.
1. staple food is characterized in that Main Ingredients and Appearance is included：It is described comprising Chinese chestnut, shelled peanut, almond, walnut kernel, maize,
Brown rice, Semen Coicis, purple rice, sorghum rice, barley, buckwheat, soybean, red bean, mung bean, black soya bean, black rice, rye, sweet potato, Chinese yam, Ma Ling
The mixing of potato, corn and wheat etc., can also be selected and be arbitrarily made with formula with first-class, and the above can also be selected several beyond adding again
Material more than similar, such as carbohydrate, edible salt, foodstuffs without toxicity additive are combined into formula.
2. staple food according to claim 1, it is characterised in that：It is described to include wheat, Chinese chestnut, walnut kernel, almond, flower
Raw benevolence etc..
3, staple foods according to claim 1, it is characterised in that：It is described to include wheat, corn, Chinese chestnut etc..
4. staple food according to claim 1, it is characterised in that：It is described to include wheat, maize, purple rice etc..
5. staple food according to claim 1, it is characterised in that：It is described to include wheat, barley, buckwheat etc..
6. staple food according to claim 1, it is characterised in that：It is described to include wheat, rye etc..
7. staple food according to claim 1, it is characterised in that：It is described to include wheat, sorghum rice etc..
8. staple food according to claim 1, it is characterised in that：It is described to include wheat, brown rice, Semen Coicis etc..
9. staple food according to claim 1, it is characterised in that：It is described to include wheat, soybean, mung bean, red bean etc..
10. staple food according to claim 1, it is characterised in that：It is described to include wheat, black soya bean, black rice etc..
11. staple food according to claim 1, it is characterised in that：It is described to include wheat, sweet potato, Chinese yam, potato
Deng.
Staple food according to claim 1 to 11, according to use wheat flour species high-strength flour, medium strength flour, weak strength flour not
Together, the size of hair, different shape is related to similar staple food such as steamed bun, steamed sponge cake, cake, biscuit, bread, noodles, sesame seed cake etc. and its system
Make method, its feature is comprised the steps of：
（1）Shelling more than choosing, must be more thin better without shelling or select fine powder or particle or whole grain etc.；
（2）It is more few better or in gram that each number is weighed, and is according to circumstances put into appropriate nontoxic leavening etc., mixes equal
Even, sterilization；
（3）Each formula principal foods preferably wheat powder content account for overall percent 80 or so or wheat powder content it is bigger, other contain altogether
Amount accounts for overall percent 20 or so or less.
（4）Flour mixed with adulterants, which adds appropriate warm water and lived, wakes up, Rapid Fermentation；By hand knead dough shaping or knead dough be put into mould or machinery plus
The similar staple food shape such as steamed bun, steamed sponge cake, cake, biscuit, bread, noodles, sesame seed cake is made in work；
（5）Raw staple food is put into steam box or baking box etc. and steamed or roasting etc., it is ripe to produce.
Embodiment
Every part is 1 gram in following embodiments
Embodiment one
According to using wheat flour species high-strength flour, medium strength flour, weak strength flour difference, the size of hair, different shape is directed to similar master
Food etc., steamed sponge cake, cake, biscuit, bread, noodles, sesame seed cake, steamed bun etc. include 74 to 56 parts of wheat, 2 to 8 parts of Chinese chestnut, walnut kernel 1
To 4 parts, 1 to 4 part of almond, 2 to 8 parts of shelled peanut, yeast it is a little etc..
（1）Shelling more than choosing, must be more thin better without shelling or select fine powder or particle or whole grain etc.；
（2）It is more few better or in gram that each number is weighed, and is according to circumstances put into appropriate nontoxic leavening etc., mixes equal
Even, sterilization；
（3）Each formula principal foods preferably wheat powder content account for overall percent 80 or so or wheat powder content it is bigger, other contain altogether
Amount accounts for overall percent 20 or so or less.
（4）Flour mixed with adulterants, which adds appropriate warm water and lived, wakes up, Rapid Fermentation；By hand knead dough shaping or knead dough be put into mould or machinery plus
The similar staple food shape such as steamed bun, steamed sponge cake, cake, biscuit, bread, noodles, sesame seed cake is made in work；
（5）Raw staple food is put into steam box or baking box etc. and steamed or roasting etc., it is ripe to produce.
Embodiment two
According to using wheat flour species high-strength flour, medium strength flour, weak strength flour difference, the size of hair, different shape is directed to similar master
Food etc., steamed sponge cake, cake, biscuit, bread, noodles, sesame seed cake, steamed bun etc. include 84 to 64 parts of wheat, 12 to 24 parts of corn, Chinese chestnut 4
To 12 parts, yeast is a little etc..
（1）Shelling more than choosing, must be more thin better without shelling or select fine powder or particle or whole grain etc.；
（2）It is more few better or in gram that each number is weighed, and is according to circumstances put into appropriate nontoxic leavening etc., mixes equal
Even, sterilization；
（3）Each formula principal foods preferably wheat powder content account for overall percent 80 or so or wheat powder content it is bigger, other contain altogether
Amount accounts for overall percent 20 or so or less.
（4）Flour mixed with adulterants, which adds appropriate warm water and lived, wakes up, Rapid Fermentation；By hand knead dough shaping or knead dough be put into mould or machinery plus
The similar staple food shape such as steamed bun, steamed sponge cake, cake, biscuit, bread, noodles, sesame seed cake is made in work；
（5）Raw staple food is put into steam box or baking box etc. and steamed or roasting etc., it is ripe to produce.
Embodiment three
According to using wheat flour species high-strength flour, medium strength flour, weak strength flour difference, the size of hair, different shape is directed to similar master
Food etc., steamed sponge cake, cake, biscuit, bread, steamed bun, noodles, sesame seed cake etc. include 70 parts of wheat, 5 parts of maize, 5 parts of purple rice, and yeast is few
Perhaps etc., can also adding carbohydrate, edible salt, foodstuffs without toxicity additive etc..
（1）Shelling more than choosing, must be more thin better without shelling or select fine powder or particle or whole grain etc.；
（2）It is more few better or in gram that each number is weighed, and is according to circumstances put into appropriate nontoxic leavening etc., mixes equal
Even, sterilization；
（3）Each formula principal foods preferably wheat powder content account for overall percent 80 or so or wheat powder content it is bigger, other contain altogether
Amount accounts for overall percent 20 or so or less.
（4）Flour mixed with adulterants, which adds appropriate warm water and lived, wakes up, Rapid Fermentation；By hand knead dough shaping or knead dough be put into mould or machinery plus
The similar staple food shape such as steamed bun, steamed sponge cake, cake, biscuit, bread, noodles, sesame seed cake is made in work；
（5）Raw staple food is put into steam box or baking box etc. and steamed or roasting etc., it is ripe to produce.
Example IV
According to using wheat flour species high-strength flour, medium strength flour, weak strength flour difference, the size of hair, different shape is directed to similar master
Food etc., steamed sponge cake, cake, biscuit, bread, steamed bun, noodles, sesame seed cake etc. include 60 parts of wheat, 5 parts of barley, 5 parts of buckwheat, and yeast is few
Perhaps etc., can also adding carbohydrate, edible salt, foodstuffs without toxicity additive etc..
（1）Shelling more than choosing, must be more thin better without shelling or select fine powder or particle or whole grain etc.；
（2）It is more few better or in gram that each number is weighed, and is according to circumstances put into appropriate nontoxic leavening etc., mixes equal
Even, sterilization；
（3）Each formula principal foods preferably wheat powder content account for overall percent 80 or so or wheat powder content it is bigger, other contain altogether
Amount accounts for overall percent 20 or so or less.
（4）Flour mixed with adulterants, which adds appropriate warm water and lived, wakes up, Rapid Fermentation；By hand knead dough shaping or knead dough be put into mould or machinery plus
The similar staple food shape such as steamed bun, steamed sponge cake, cake, biscuit, bread, noodles, sesame seed cake is made in work；
（5）Raw staple food is put into steam box or baking box etc. and steamed or roasting etc., it is ripe to produce.
Embodiment five
According to using wheat flour species high-strength flour, medium strength flour, weak strength flour difference, the size of hair, different shape is directed to similar master
Food etc., steamed bun, steamed sponge cake, cake, biscuit, bread, noodles, sesame seed cake etc. include 80 parts of wheat, 20 parts of rye, and yeast is a little etc.,
Can be with adding carbohydrate, edible salt, foodstuffs without toxicity additive etc..
（1）Shelling more than choosing, must be more thin better without shelling or select fine powder or particle or whole grain etc.；
（2）It is more few better or in gram that each number is weighed, and is according to circumstances put into appropriate nontoxic leavening etc., mixes equal
Even, sterilization；
（3）Each formula principal foods preferably wheat powder content account for overall percent 80 or so or wheat powder content it is bigger, other contain altogether
Amount accounts for overall percent 20 or so or less.
（4）Flour mixed with adulterants, which adds appropriate warm water and lived, wakes up, Rapid Fermentation；By hand knead dough shaping or knead dough be put into mould or machinery plus
The similar staple food shape such as steamed bun, steamed sponge cake, cake, biscuit, bread, noodles, sesame seed cake is made in work；
（5）Raw staple food is put into steam box or baking box etc. and steamed or roasting etc., it is ripe to produce.
Embodiment six
According to using wheat flour species high-strength flour, medium strength flour, weak strength flour difference, the size of hair, different shape is directed to similar master
Food etc., steamed bun, steamed sponge cake, cake, steamed bun, biscuit, bread, noodles, sesame seed cake etc. include 70 parts of wheat, 10 parts of sorghum rice, and yeast is few
Perhaps etc., can also adding carbohydrate, edible salt, foodstuffs without toxicity additive etc..
（1）Shelling more than choosing, must be more thin better without shelling or select fine powder or particle or whole grain etc.；
（2）It is more few better or in gram that each number is weighed, and is according to circumstances put into appropriate nontoxic leavening etc., mixes equal
Even, sterilization；
（3）Each formula principal foods preferably wheat powder content account for overall percent 80 or so or wheat powder content it is bigger, other contain altogether
Amount accounts for overall percent 20 or so or less.
（4）Flour mixed with adulterants, which adds appropriate warm water and lived, wakes up, Rapid Fermentation；By hand knead dough shaping or knead dough be put into mould or machinery plus
The similar staple food shape such as steamed bun, steamed sponge cake, cake, biscuit, bread, noodles, sesame seed cake is made in work；
（5）Raw staple food is put into steam box or baking box etc. and steamed or roasting etc., it is ripe to produce.
Embodiment seven
According to using wheat flour species high-strength flour, medium strength flour, weak strength flour difference, the size of hair, different shape is directed to similar master
Food etc., steamed sponge cake, cake, steamed bun, biscuit, bread, noodles, sesame seed cake etc. include 70 parts of wheat, 5 parts of brown rice, 5 parts of Semen Coicis, and yeast is few
Perhaps etc., can also adding carbohydrate, edible salt, foodstuffs without toxicity additive etc..
（1）Shelling more than choosing, must be more thin better without shelling or select fine powder or particle or whole grain etc.；
（2）It is more few better or in gram that each number is weighed, and is according to circumstances put into appropriate nontoxic leavening etc., mixes equal
Even, sterilization；
（3）Each formula principal foods preferably wheat powder content account for overall percent 80 or so or wheat powder content it is bigger, other contain altogether
Amount accounts for overall percent 20 or so or less.
（4）Flour mixed with adulterants, which adds appropriate warm water and lived, wakes up, Rapid Fermentation；By hand knead dough shaping or knead dough be put into mould or machinery plus
The similar staple food shape such as steamed bun, steamed sponge cake, cake, biscuit, bread, noodles, sesame seed cake is made in work；
（5）Raw staple food is put into steam box or baking box etc. and steamed or roasting etc., it is ripe to produce.
Embodiment eight
According to using wheat flour species high-strength flour, medium strength flour, weak strength flour difference, the size of hair, different shape is directed to similar master
Food etc., steamed sponge cake, cake, biscuit, steamed bun, bread, noodles, sesame seed cake etc. include 80 parts of wheat, 5 parts of soybean, 5 parts of mung bean, red bean 5
Part, yeast is a little etc., can also adding carbohydrate, edible salt, foodstuffs without toxicity additive etc..
（1）Shelling more than choosing, must be more thin better without shelling or select fine powder or particle or whole grain etc.；
（2）It is more few better or in gram that each number is weighed, and is according to circumstances put into appropriate nontoxic leavening etc., mixes equal
Even, sterilization；
（3）Each formula principal foods preferably wheat powder content account for overall percent 80 or so or wheat powder content it is bigger, other contain altogether
Amount accounts for overall percent 20 or so or less.
（4）Flour mixed with adulterants, which adds appropriate warm water and lived, wakes up, Rapid Fermentation；By hand knead dough shaping or knead dough be put into mould or machinery plus
The similar staple food shape such as steamed bun, steamed sponge cake, cake, biscuit, bread, noodles, sesame seed cake is made in work；
（5）Raw staple food is put into steam box or baking box etc. and steamed or roasting etc., it is ripe to produce.
Embodiment nine
According to using wheat flour species high-strength flour, medium strength flour, weak strength flour difference, the size of hair, different shape is directed to similar master
Food etc., steamed bun, steamed sponge cake, cake, biscuit, bread, noodles, sesame seed cake etc. include 80 parts of wheat, 5 parts of black soya bean, 5 parts of black rice, and yeast is few
Perhaps etc., can also adding carbohydrate, edible salt, foodstuffs without toxicity additive etc..
（1）Shelling more than choosing, must be more thin better without shelling or select fine powder or particle or whole grain etc.；
（2）It is more few better or in gram that each number is weighed, and is according to circumstances put into appropriate nontoxic leavening etc., mixes equal
Even, sterilization；
（3）Each formula principal foods preferably wheat powder content account for overall percent 80 or so or wheat powder content it is bigger, other contain altogether
Amount accounts for overall percent 20 or so or less.
（4）Flour mixed with adulterants, which adds appropriate warm water and lived, wakes up, Rapid Fermentation；By hand knead dough shaping or knead dough be put into mould or machinery plus
The similar staple food shape such as steamed bun, steamed sponge cake, cake, biscuit, bread, noodles, sesame seed cake is made in work；
（5）Raw staple food is put into steam box or baking box etc. and steamed or roasting etc., it is ripe to produce.
Embodiment ten
According to using wheat flour species high-strength flour, medium strength flour, weak strength flour difference, the size of hair, different shape is directed to similar master
Food etc., steamed bun, steamed sponge cake, cake, biscuit, bread, noodles, sesame seed cake etc. include 85 parts of wheat, 5 parts of sweet potato, 5 parts of Chinese yam, potato 5
Part, nontoxic leavening is a little etc., can also adding carbohydrate, edible salt, foodstuffs without toxicity additive etc..
（1）Shelling more than choosing, must be more thin better without shelling or select fine powder or particle or whole grain etc.；
（2）It is more few better or in gram that each number is weighed, and is according to circumstances put into appropriate nontoxic leavening etc., mixes equal
Even, sterilization；
（3）Each formula principal foods preferably wheat powder content account for overall percent 80 or so or wheat powder content it is bigger, other contain altogether
Amount accounts for overall percent 20 or so or less.
（4）Flour mixed with adulterants, which adds appropriate warm water and lived, wakes up, Rapid Fermentation；By hand knead dough shaping or knead dough be put into mould or machinery plus
The similar staple food shape such as steamed bun, steamed sponge cake, cake, biscuit, bread, noodles, sesame seed cake is made in work；
（5）Raw staple food is put into steam box or baking box etc. and steamed or roasting etc., it is ripe to produce.
Embodiment described above is only that embodiments of the present invention are described, and not the scope of the present invention is carried out
Limit, on the premise of design spirit of the present invention is not departed from, those of ordinary skill in the art make to technical scheme
Various modifications and improvement, all should fall into claims of the present invention determination protection domain in.
Claims (12)
1. staple food is characterized in that Main Ingredients and Appearance is included：It is described comprising Chinese chestnut, shelled peanut, almond, walnut kernel, maize, brown rice,
Semen Coicis, purple rice, sorghum rice, barley, buckwheat, soybean, red bean, mung bean, black soya bean, black rice, rye, sweet potato, Chinese yam, potato, jade
The mixing of rice and wheat etc., can also be selected and be arbitrarily made with formula with first-class, and the above can also be selected several similar beyond adding again
Material above, such as carbohydrate, edible salt, foodstuffs without toxicity additive are combined into formula.
2. staple food according to claim 1, it is characterised in that：It is described to include wheat, Chinese chestnut, walnut kernel, almond, shelled peanut
Deng.
3. staple food according to claim 1, it is characterised in that：It is described to include wheat, corn, Chinese chestnut etc..
4. staple food according to claim 1, it is characterised in that：It is described to include wheat, maize, purple rice etc..
5. staple food according to claim 1, it is characterised in that：It is described to include wheat, barley, buckwheat etc..
6. staple food according to claim 1, it is characterised in that：It is described to include wheat, rye etc..
7. staple food according to claim 1, it is characterised in that：It is described to include wheat, sorghum rice etc..
8. staple food according to claim 1, it is characterised in that：It is described to include wheat, brown rice, Semen Coicis etc..
9. staple food according to claim 1, it is characterised in that：It is described to include wheat, soybean, mung bean, red bean etc..
10. staple food according to claim 1, it is characterised in that：It is described to include wheat, black soya bean, black rice etc..
11. staple food according to claim 1, it is characterised in that：It is described to include wheat, sweet potato, Chinese yam, potato etc..
12. the staple food according to claim 1 to 11, according to use wheat flour species high-strength flour, medium strength flour, weak strength flour not
Together, the size of hair, different shape is related to similar staple food such as steamed bun, steamed sponge cake, cake, biscuit, bread, noodles, sesame seed cake etc. and its system
Make method, its feature is comprised the steps of：
（1）Shelling more than choosing, must be more thin better without shelling or select fine powder or particle or whole grain etc.；
（2）It is more few better or in gram that each number is weighed, and is according to circumstances put into appropriate nontoxic leavening etc., mixes equal
Even, sterilization；
（3）Each formula principal foods preferably wheat powder content account for overall percent 80 or so or wheat powder content it is bigger, other contain altogether
Amount accounts for overall percent 20 or so or less.
（4）Flour mixed with adulterants, which adds appropriate warm water and lived, wakes up, Rapid Fermentation；Knead dough to shape or knead dough by hand and be put into mould or machining
Make the similar staple food shape such as steamed bun, steamed sponge cake, cake, biscuit, bread, noodles, sesame seed cake；
（5）Raw staple food is put into steam box or baking box etc. and steamed or roasting etc., it is ripe to produce.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710171747.7A CN106962762A (en) | 2017-03-22 | 2017-03-22 | Staple food and preparation method thereof |
| PCT/CN2017/081445 WO2018170988A1 (en) | 2017-03-22 | 2017-04-21 | Staple food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710171747.7A CN106962762A (en) | 2017-03-22 | 2017-03-22 | Staple food and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106962762A true CN106962762A (en) | 2017-07-21 |
Family
ID=59329154
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710171747.7A Withdrawn CN106962762A (en) | 2017-03-22 | 2017-03-22 | Staple food and preparation method thereof |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN106962762A (en) |
| WO (1) | WO2018170988A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022193037A1 (en) * | 2021-03-14 | 2022-09-22 | 王成立 | Staple food and preparation method |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101103782A (en) * | 2006-07-11 | 2008-01-16 | 赵凤轩 | Coarse cereals |
| CN101223900B (en) * | 2008-01-24 | 2011-05-11 | 单良才 | Compound mixed grain nourishing food and producing method thereof |
| CN102125072B (en) * | 2011-01-12 | 2013-01-09 | 李民健 | Nutrient noodle and preparation method thereof |
| CN104957476A (en) * | 2015-03-31 | 2015-10-07 | 苏州信文食品有限公司 | Manufacturing method for coarse cereal food |
| CN104839560A (en) * | 2015-04-28 | 2015-08-19 | 王健博 | Novel steamed corn bread and making method thereof |
| CN105831578A (en) * | 2016-04-20 | 2016-08-10 | 安徽秋果食品有限公司 | Cereal nutritional instant food and preparation method thereof |
-
2017
- 2017-03-22 CN CN201710171747.7A patent/CN106962762A/en not_active Withdrawn
- 2017-04-21 WO PCT/CN2017/081445 patent/WO2018170988A1/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022193037A1 (en) * | 2021-03-14 | 2022-09-22 | 王成立 | Staple food and preparation method |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2018170988A1 (en) | 2018-09-27 |
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Application publication date: 20170721 |