CN107136507A - A kind of preparation method of the giving off a strong fragrance flavoring of instant flour cake - Google Patents
A kind of preparation method of the giving off a strong fragrance flavoring of instant flour cake Download PDFInfo
- Publication number
- CN107136507A CN107136507A CN201710515225.4A CN201710515225A CN107136507A CN 107136507 A CN107136507 A CN 107136507A CN 201710515225 A CN201710515225 A CN 201710515225A CN 107136507 A CN107136507 A CN 107136507A
- Authority
- CN
- China
- Prior art keywords
- parts
- minutes
- tuber
- preparation
- giving
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 239000003205 fragrance Substances 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000013312 flour Nutrition 0.000 title claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 49
- 239000000843 powder Substances 0.000 claims abstract description 12
- 244000163122 Curcuma domestica Species 0.000 claims abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 8
- 125000003118 aryl group Chemical group 0.000 claims abstract description 7
- 239000004006 olive oil Substances 0.000 claims abstract description 7
- 235000008390 olive oil Nutrition 0.000 claims abstract description 7
- 244000307697 Agrimonia eupatoria Species 0.000 claims abstract description 4
- 240000002234 Allium sativum Species 0.000 claims abstract description 4
- 240000007087 Apium graveolens Species 0.000 claims abstract description 4
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 4
- 235000010591 Appio Nutrition 0.000 claims abstract description 4
- 241000271309 Aquilaria crassna Species 0.000 claims abstract description 4
- 241000046585 Aristolochia clematitis Species 0.000 claims abstract description 4
- 235000014290 Artemisia anomala Nutrition 0.000 claims abstract description 4
- 241000123844 Artemisia anomala Species 0.000 claims abstract description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 4
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 4
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 4
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 4
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 4
- 235000014375 Curcuma Nutrition 0.000 claims abstract description 4
- 235000003392 Curcuma domestica Nutrition 0.000 claims abstract description 4
- 240000009138 Curcuma zedoaria Species 0.000 claims abstract description 4
- 235000003405 Curcuma zedoaria Nutrition 0.000 claims abstract description 4
- 241000287828 Gallus gallus Species 0.000 claims abstract description 4
- 239000009636 Huang Qi Substances 0.000 claims abstract description 4
- 240000002948 Ophiopogon intermedius Species 0.000 claims abstract description 4
- 240000004371 Panax ginseng Species 0.000 claims abstract description 4
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 4
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 4
- 239000006002 Pepper Substances 0.000 claims abstract description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 4
- 241000283966 Pholidota <mammal> Species 0.000 claims abstract description 4
- 241001522129 Pinellia Species 0.000 claims abstract description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 4
- 240000003889 Piper guineense Species 0.000 claims abstract description 4
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 4
- 235000021282 Sterculia Nutrition 0.000 claims abstract description 4
- 240000001058 Sterculia urens Species 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 235000007215 black sesame Nutrition 0.000 claims abstract description 4
- 235000014121 butter Nutrition 0.000 claims abstract description 4
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 4
- 239000011575 calcium Substances 0.000 claims abstract description 4
- 235000015190 carrot juice Nutrition 0.000 claims abstract description 4
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 4
- 235000000125 common agrimony Nutrition 0.000 claims abstract description 4
- 235000003373 curcuma longa Nutrition 0.000 claims abstract description 4
- 239000001812 curcuma zedoaria berg. rosc. Substances 0.000 claims abstract description 4
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims abstract description 4
- 235000005489 dwarf bean Nutrition 0.000 claims abstract description 4
- 239000000284 extract Substances 0.000 claims abstract description 4
- 235000004611 garlic Nutrition 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 235000008434 ginseng Nutrition 0.000 claims abstract description 4
- 239000008187 granular material Substances 0.000 claims abstract description 4
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 4
- 235000021400 peanut butter Nutrition 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 229940059107 sterculia Drugs 0.000 claims abstract description 4
- 235000013976 turmeric Nutrition 0.000 claims abstract description 4
- 235000019509 white turmeric Nutrition 0.000 claims abstract description 4
- 235000013305 food Nutrition 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 6
- 238000001802 infusion Methods 0.000 claims description 6
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 3
- 239000011630 iodine Substances 0.000 claims description 3
- 229910052740 iodine Inorganic materials 0.000 claims description 3
- 229910052742 iron Inorganic materials 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 239000011521 glass Substances 0.000 claims 2
- 241000675108 Citrus tangerina Species 0.000 claims 1
- ONTQJDKFANPPKK-UHFFFAOYSA-L chembl3185981 Chemical group [Na+].[Na+].CC1=CC(C)=C(S([O-])(=O)=O)C=C1N=NC1=CC(S([O-])(=O)=O)=C(C=CC=C2)C2=C1O ONTQJDKFANPPKK-UHFFFAOYSA-L 0.000 claims 1
- 235000013575 mashed potatoes Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 244000017020 Ipomoea batatas Species 0.000 abstract description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 abstract description 3
- 235000006753 Platycodon grandiflorum Nutrition 0.000 abstract description 3
- 240000003582 Platycodon grandiflorus Species 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 235000021487 ready-to-eat food Nutrition 0.000 abstract description 2
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 abstract 1
- 239000000047 product Substances 0.000 description 3
- 208000019331 Foodborne disease Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000040738 Sesamum orientale Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000034994 death Effects 0.000 description 1
- 231100000517 death Toxicity 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Abstract
A kind of preparation method of the giving off a strong fragrance flavoring of instant flour cake, is related to ready-to-eat food processing technical field, it is characterised in that：It is made up of the material of following parts by weight, material 1：2 parts of apple butter, 4 parts of carrot juice, 2 parts of lemon juice, 3 parts of Celery Juice, 6 parts of calcium gluconae, 5 parts of white granulated sugar, 4 parts of sweet potato mash, material 2：5 parts of garlic granule, 7 parts of ginger, 1 part of pepper powder, 2 parts of cumin powder, 5 parts of black sesame powder, 9 parts of peanut butter, 3 parts of salt compounded of iodine, 5 parts of chickens' extract, 12 parts of olive oil, material 3：1 part of root tuber of aromatic turmeric, 2 parts of curcuma zedoary, 3 parts of hairyvein agrimony, 4 parts of Artemisia anomala, 5 parts of cacumen biotae, 6 parts of the tuber of pinellia, 1 part of pangolin, 2 parts of balloonflower root, 3 parts of the sterculia seed, 4 parts of birthwort, 5 parts of agalloch eaglewood, 1 part of the tuber of dwarf lilyturf, 2 parts of ginseng, 3 parts of the Radix Astragali, 4 parts of French beans.The inventive method is reasonable, easy to make, nutritious, aromatic flavour.
Description
Technical field：
Technical field is processed the present invention relates to ready-to-eat food, and in particular to a kind of giving off a strong fragrance flavoring of instant flour cake
Preparation method.
Background technology：
Wheaten food refers to the food being mainly made with flour, there is different types of wheaten food all over the world, and China mainly has：Face
There are bread, various flapjacks etc., species in bar, steamed bun, steamed twisted roll, deep-fried twisted dough sticks, orecchiette, sesame seed cake, dumpling, steamed stuffed bun, won ton, fried dough twist etc., west
It is various.
Instant product refers to after processed, packaging that opening is that edible or flavouring material, seasoning mix rear ready-to-serve production thoroughly
Product.
Counted according to the World Health Organization, developing country have up to 70% diarrhoea case be via food infection,
Because of food-borne disease, dead number accounts for the 25% of total dead population.Even developed country's " cold chain " is in Food circulation
Oneself generally implements, food origin disease or attention.Serious food poisoning occurred once in 1993 for Washington state
A kind of event, Escherichia coli (0157: H7) are infected in the hamburger not being cooked, cause 4 sudden child deaths, people lives more than 200
Institute.
And it is now total in market Huang, because the price of many products is all very cheap, have led to its production cost
Just very cheap, its various material used is all often unhelpful to body, no matter adult or children often eat
Various harms are easily brought to body.
The content of the invention：
The technical problems to be solved by the invention be to overcome existing technological deficiency provide a kind of method rationally, making side
Just a kind of preparation method of the giving off a strong fragrance flavoring of, nutritious, aromatic flavour instant flour cake.
The technical problems to be solved by the invention are realized using following technical scheme：
A kind of preparation method of the giving off a strong fragrance flavoring of instant flour cake, it is characterised in that：It is made up of the material of following parts by weight,
Material 1：2 parts of apple butter, 4 parts of carrot juice, 2 parts of lemon juice, 3 parts of Celery Juice, 6 parts of calcium gluconae, white granulated sugar 5
Part, 4 parts of sweet potato mash；
Material 2：5 parts of garlic granule, 7 parts of ginger, 1 part of pepper powder, 2 parts of cumin powder, 5 parts of black sesame powder, 9 parts of peanut butter, iodine
3 parts of salt, 5 parts of chickens' extract, 12 parts of olive oil；
Material 3：1 part of root tuber of aromatic turmeric, 2 parts of curcuma zedoary, 3 parts of hairyvein agrimony, 4 parts of Artemisia anomala, 5 parts of cacumen biotae, 6 parts of the tuber of pinellia, pangolin 1
Part, 2 parts of balloonflower root, 3 parts of the sterculia seed, 4 parts of birthwort, 5 parts of agalloch eaglewood, 1 part of the tuber of dwarf lilyturf, 2 parts of ginseng, 3 parts of the Radix Astragali, 4 parts of French beans；
Including following preparation process,
I is put into the material in material 3 in marmite, 1.3 times of pure water of the material added in marmite, 45 points of infusion with high heat
Clock, then with slow fire infusion 55 minutes, then take 130ml without slag decoction；
II stirs the material in material 1 mixing 5 minutes in iron pan, is then heated to 41 DEG C and continues to stir 5 minutes；
III is put into the olive oil in material 2 in hot pot, and remaining material quick-fried 12 minutes is put into after 1 minute；
IV mixes I after 5 minutes with the material stirring in II, is put into food steamer and fumigates 13 minutes；
Material in III is poured pouring on the material after being steamed in IV by V, is then stirred 18 minutes, until pasty state, is then placed
The sealing preserve in vial.
Beneficial effects of the present invention are：The material nutritional ingredient of mixing is particularly enriched, and can supplement the big of needed by human body
Partial nutrient and nutriment, and fragrance very strong, delicious flavour, fragrance alcohol is just, additionally it is possible to nourish body
Body, plays a part of adjusting physical function, can play the effect of certain appetizing, and the problem of be not in apocleisis, also
Immunity can be increased.The inventive method is reasonable, easy to make, nutritious, aromatic flavour.
Embodiment：
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, enter below
One step illustrates the present invention.
A kind of preparation method of the giving off a strong fragrance flavoring of instant flour cake, it is characterised in that：It is made up of the material of following parts by weight,
Material 1：2 parts of apple butter, 4 parts of carrot juice, 2 parts of lemon juice, 3 parts of Celery Juice, 6 parts of calcium gluconae, white granulated sugar 5
Part, 4 parts of sweet potato mash；
Material 2：5 parts of garlic granule, 7 parts of ginger, 1 part of pepper powder, 2 parts of cumin powder, 5 parts of black sesame powder, 9 parts of peanut butter, iodine
3 parts of salt, 5 parts of chickens' extract, 12 parts of olive oil；
Material 3：1 part of root tuber of aromatic turmeric, 2 parts of curcuma zedoary, 3 parts of hairyvein agrimony, 4 parts of Artemisia anomala, 5 parts of cacumen biotae, 6 parts of the tuber of pinellia, pangolin 1
Part, 2 parts of balloonflower root, 3 parts of the sterculia seed, 4 parts of birthwort, 5 parts of agalloch eaglewood, 1 part of the tuber of dwarf lilyturf, 2 parts of ginseng, 3 parts of the Radix Astragali, 4 parts of French beans；
I is put into the material in material 3 in marmite, 1.3 times of pure water of the material added in marmite, 45 points of infusion with high heat
Clock, then with slow fire infusion 55 minutes, then take 130ml without slag decoction；
II stirs the material in material 1 mixing 5 minutes in iron pan, is then heated to 41 DEG C and continues to stir 5 minutes；
III is put into the olive oil in material 2 in hot pot, and remaining material quick-fried 12 minutes is put into after 1 minute；
IV mixes I after 5 minutes with the material stirring in II, is put into food steamer and fumigates 13 minutes；
Material in III is poured pouring on the material after being steamed in IV by V, is then stirred 18 minutes, until pasty state, is then placed
The sealing preserve in vial.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (2)
1. a kind of preparation method of the giving off a strong fragrance flavoring of instant flour cake, it is characterised in that：It is made up of the material of following parts by weight,
Material 1：It is 2 parts of apple butter, 4 parts of carrot juice, 2 parts of lemon juice, 3 parts of Celery Juice, 6 parts of calcium gluconae, 5 parts of white granulated sugar, red
4 parts of mashed potatoes；
Material 2：5 parts of garlic granule, 7 parts of ginger, 1 part of pepper powder, 2 parts of cumin powder, 5 parts of black sesame powder, 9 parts of peanut butter, salt compounded of iodine 3
Part, 5 parts of chickens' extract, 12 parts of olive oil；
Material 3：1 part of root tuber of aromatic turmeric, 2 parts of curcuma zedoary, 3 parts of hairyvein agrimony, 4 parts of Artemisia anomala, 5 parts of cacumen biotae, 6 parts of the tuber of pinellia, 1 part of pangolin, tangerine
2 parts of stalk, 3 parts of the sterculia seed, 4 parts of birthwort, 5 parts of agalloch eaglewood, 1 part of the tuber of dwarf lilyturf, 2 parts of ginseng, 3 parts of the Radix Astragali, 4 parts of French beans.
2. a kind of preparation method of the giving off a strong fragrance flavoring of instant flour cake according to claim 1, it is characterised in that：Including with
Lower preparation process,
I is put into the material in material 3 in marmite, 1.3 times of pure water of the material added in marmite, infusion with high heat 45 minutes,
Again with slow fire infusion 55 minutes, then take 130ml without slag decoction；
II stirs the material in material 1 mixing 5 minutes in iron pan, is then heated to 41 DEG C and continues to stir 5 minutes；
III is put into the olive oil in material 2 in hot pot, and remaining material quick-fried 12 minutes is put into after 1 minute；
IV mixes I after 5 minutes with the material stirring in II, is put into food steamer and fumigates 13 minutes；
Material in III is poured pouring on the material after being steamed in IV by V, is then stirred 18 minutes, until pasty state, is then placed within glass
Sealing preserve in glass bottle.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710515225.4A CN107136507A (en) | 2017-06-29 | 2017-06-29 | A kind of preparation method of the giving off a strong fragrance flavoring of instant flour cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710515225.4A CN107136507A (en) | 2017-06-29 | 2017-06-29 | A kind of preparation method of the giving off a strong fragrance flavoring of instant flour cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107136507A true CN107136507A (en) | 2017-09-08 |
Family
ID=59784651
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710515225.4A Withdrawn CN107136507A (en) | 2017-06-29 | 2017-06-29 | A kind of preparation method of the giving off a strong fragrance flavoring of instant flour cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107136507A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108402438A (en) * | 2018-03-01 | 2018-08-17 | 安徽省争华羊业集团有限公司 | It is a kind of to stew the material packet used when mutton soup |
| CN108464481A (en) * | 2018-03-01 | 2018-08-31 | 安徽省争华羊业集团有限公司 | A kind of flavor pack of Stewed mutton |
| CN108497438A (en) * | 2018-03-01 | 2018-09-07 | 安徽省争华羊业集团有限公司 | A kind of dip packet of finger mutton |
| CN108606295A (en) * | 2018-03-01 | 2018-10-02 | 安徽省争华羊业集团有限公司 | A kind of material packet of mutton barbecue |
-
2017
- 2017-06-29 CN CN201710515225.4A patent/CN107136507A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108402438A (en) * | 2018-03-01 | 2018-08-17 | 安徽省争华羊业集团有限公司 | It is a kind of to stew the material packet used when mutton soup |
| CN108464481A (en) * | 2018-03-01 | 2018-08-31 | 安徽省争华羊业集团有限公司 | A kind of flavor pack of Stewed mutton |
| CN108497438A (en) * | 2018-03-01 | 2018-09-07 | 安徽省争华羊业集团有限公司 | A kind of dip packet of finger mutton |
| CN108606295A (en) * | 2018-03-01 | 2018-10-02 | 安徽省争华羊业集团有限公司 | A kind of material packet of mutton barbecue |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107198218A (en) | A kind of preparation method of the hot flavorings of instant biscuit | |
| CN107136507A (en) | A kind of preparation method of the giving off a strong fragrance flavoring of instant flour cake | |
| CN103271327B (en) | Mushroom and minced garlic sauce as well as preparation method and application thereof | |
| CN105581249A (en) | Purple sweet potato and dried meat floss rice crusts and preparation method thereof | |
| CN108125194A (en) | A kind of powdered compound seasoning | |
| CN102429240B (en) | Process for processing chicken giblets with pickled peppers | |
| CN102370157B (en) | Sauce with Dahe black pig ham and konjaku | |
| CN102132910B (en) | Fried vegetable flavor peanut and processing method thereof | |
| CN103815259A (en) | Seafood glutinous rice powder and preparation method thereof | |
| CN101002602A (en) | Health-care instant noodles with delicious taste | |
| CN106036922A (en) | Novel oden instant food | |
| CN110892971A (en) | Salmon stuffing with health-care function and processing method thereof | |
| CN107691557A (en) | A kind of tea smell sweet potato biscuit and its preparation technology | |
| KR20080073684A (en) | Dietary fiber sauce and food manufacturing process using it | |
| KR100730596B1 (en) | The japchae manufacturing method where the chlorella and the chaga mushroom extract contain | |
| CN106551364A (en) | A kind of spicy acid bamboo shoot fish condiment and preparation method thereof | |
| CN103404825A (en) | Wild vegetable seasoning for instant vermicelli | |
| JP4028703B2 (en) | Brain blood flow enhancer | |
| CN106490580A (en) | A kind of nutrition and health care mayonnaise and preparation method thereof | |
| KR20040003721A (en) | Sugar-free Sikhye Manufacturing Method | |
| CN101355884B (en) | Flavor improving agent | |
| KR20090020229A (en) | Boiled fish paste goods manufacturing method | |
| CN1342423A (en) | Natural flavouring | |
| CN104351706A (en) | Preparation method of cordate houttuynia-flavored roasted bamboo shoot | |
| KR100495143B1 (en) | Process for producing sauces by use of foxglove |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170908 |
|
| WW01 | Invention patent application withdrawn after publication |