CN1305739A - Technology for processing highland barley food - Google Patents
Technology for processing highland barley food Download PDFInfo
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- CN1305739A CN1305739A CN01107003A CN01107003A CN1305739A CN 1305739 A CN1305739 A CN 1305739A CN 01107003 A CN01107003 A CN 01107003A CN 01107003 A CN01107003 A CN 01107003A CN 1305739 A CN1305739 A CN 1305739A
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- highland barley
- zanba
- wheat face
- barley
- face
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- Cereal-Derived Products (AREA)
Abstract
A high-land barley food is made up of high-land barley flour and all or more of cane sugar, chocolate powder, milk powder, edible salt and fruit powder. Its advantages include agreeable taste, rich nutrients and is a kind of green food.
Description
The present invention relates to a kind of food-processing method, particularly relate to a kind of mainly producing in the processing method of the highland barley food of Qinghai-Tibet Platean.
Zanba, roasted qingke barley flour is the western Tibetan's of China a main food, and raw material is to be made with the cereal crops highland barley Meccah worker who is grown in height above sea level Qinghai-Tibet Platean more than 3000 meters.Fact proved over the past thousands of years with the staple food zanba, roasted qingke barley flour that the highland barley wheat is made, makes Tibetan not only have health and powerful physique, but also create greatness and splendid history and culture and religion culture under the hard life condition of vegetable and fruit not having basically.Find that after deliberation the highland barley wheat mainly contains trace fat, protein, carbohydrate, dietary fiber, multiple human body needs and absorbs mineral matter, vitamin A, D, C, B6 and calcium, iron nutrient.It is grown in aseptic, non-environmental-pollution, does not promptly have the vast richly endowed Qinghai-Tibet Platean area of height above sea level more than 3000 meters of chemical fertilizer, agrochemical chemical contamination, can be described as the most typical pollution-free food that is rich in nutrition.
Is but so good food for assorted petty for except that Tibetan, promoted by the numerous people of representative and country (or regional) with Han nationality and accepted? trace it to its cause, relevant with the formed over the past thousands of years eating habit of Tibetan with processing method.The zanba, roasted qingke barley flour eating method that originally Tibetan are traditional is that the highland barley powder that will fry mixes with tea, milk slag, salt and a large amount of butter, and mediating agglomerating with hand is exactly zanba, roasted qingke barley flour.Eat while pinching with milk tea then.Originally butter has a kind of strange taste of smelly roars of laughter roars of laughter, can give the external guest who comes to a place for the first time a kind of impression that is difficult to engrave shape (having no means of putting into words).So caused zanba, roasted qingke barley flour only become the western China Tibetan the present situation of special-purpose staple food.
The objective of the invention is to disclose a kind of nutrition that is rich in to the public, delicate fragrance is pleasant, the processing method of the highland barley food that taste is various.
The technical solution adopted in the present invention is:
With highland barley wheat face is primary raw material, cooperate with sucrose, chocolate powder, milk powder, salt and various Fruit powder raw material, be processed into sweet taste zanba, roasted qingke barley flour wheat face, chocolate flavoured zanba, roasted qingke barley flour wheat face, milk flavor zanba, roasted qingke barley flour wheat face, become flavor zanba, roasted qingke barley flour wheat face and various fruity single zanba, roasted qingke barley flour wheat face.
Or be primary raw material with highland barley wheat face, with in the above-mentioned raw materials two or more
Raw material fits in multi-flavor zanba, roasted qingke barley flour wheat face.
The processing technology of primary raw material highland barley wheat face is: select for use first-class highland barley for processing raw material, divide and do not remove the peel and remove the peel two kinds.Rinsing oven dry, dry by the fire or fry after wear into flour, be zanba, roasted qingke barley flour wheat face primary raw material.Unpeeled zanba, roasted qingke barley flour wheat face is dark brown, and peeling zanba, roasted qingke barley flour wheat face is an off-white color.
1, the prescription of sweet taste zanba, roasted qingke barley flour wheat face is:
Ripe highland barley wheat face 90-99%; Sucrose 1-10%.
2, the prescription of chocolate flavoured zanba, roasted qingke barley flour wheat face is:
Ripe highland barley wheat face 90-95%; Chocolate 5-20%.
3. the prescription of milk fragrance zanba, roasted qingke barley flour wheat face is:
Ripe highland barley wheat face 90-95%; Milk powder 1-15%.
Two kinds of not sugaring and sugarings are arranged, the increase sucrose 1-10% of sugaring.
4, the prescription of milk chocolate sweet taste Zan crust wheat face is:
Ripe highland barley wheat face 80-95%; Milk powder 1-10%;
Chocolate 1-10%; Sucrose 1-10%.
5, become the prescription of flavor zanba, roasted qingke barley flour wheat face to be:
Ripe highland barley wheat face 90-99%; Edible iodized salt 0.5-5%.
6, the prescription of fruity zanba, roasted qingke barley flour wheat face is:
Ripe highland barley wheat face 90-95%; Various Fruit powder 1-15%;
Sucrose 1-10%.
(various Fruit powder: lemon, tangerine, orange, shaddock, pears, apple, strawberry, banana,
Lichee ... or the like).
The packing of this product is:
The component zanba, roasted qingke barley flour wheat face of above-mentioned six kinds of tastes, with two kinds of unpeeled and peeling highland barley wheat colourless looks, every kind 6 sample component zanba, roasted qingke barley flour wheat face amounts to 12 sample component zanba, roasted qingke barley flour wheat faces.Every sample is a small package bag with 30 gram weight, and per 20 bags of inner wrappings are a big packaging bag.
The eating method of this product is:
Inner wrapping zanba, roasted qingke barley flour face is poured in the bowl as required, and reconstituting with boiling water evenly is edible.
The invention has the advantages that:
1, delicate fragrance is good to eat, and is nutritious.
2, there is not any pollution, typical pollution-free food.
3, instant, easy operating.
Embodiment
Select for use first-class highland barley for processing raw material, divide and do not remove the peel and remove the peel two kinds.Rinsing oven dry, dry by the fire or fry after wear into flour, be zanba, roasted qingke barley flour wheat face primary raw material.Unpeeled zanba, roasted qingke barley flour wheat face is dark brown, and peeling zanba, roasted qingke barley flour wheat face is an off-white color.
1, sweet taste zanba, roasted qingke barley flour wheat surface compositions is:
Ripe highland barley wheat face 97%; Sucrose 8%.
2, chocolate flavoured zanba, roasted qingke barley flour wheat surface compositions is:
Ripe highland barley wheat face 92%; Chocolate 8%.
3, milk fragrance zanba, roasted qingke barley flour wheat surface compositions is:
Ripe highland barley wheat face 90%; Milk powder 10%;
The zanba, roasted qingke barley flour wheat surface compositions of sugaring is:
Ripe highland barley wheat face 98.5%; Milk powder 8.5%;
Sucrose 3%.
4, the prescription of milk chocolate sweet taste zanba, roasted qingke barley flour wheat face is:
Ripe highland barley wheat face 82; Milk powder 10%;
Chocolate 5%; Sucrose 3%.
5, become the prescription of flavor zanba, roasted qingke barley flour wheat face to be:
Ripe highland barley wheat face 98.5 %; Edible iodized salt 1.5%.
6, the prescription of fruity zanba, roasted qingke barley flour wheat face is:
Ripe highland barley wheat face 9 5%; Fruit powder 2%;
Sucrose 3%.
The packing of this product is:
Every sample is a small package bag with 30 gram weight, and per 20 bags of inner wrappings are a big packaging bag, and big inner wrapping all designs beautiful, tempting package design, the exquisite printing.
Claims (9)
1, a kind of processing method of highland barley food is characterized in that: with highland barley wheat face is primary raw material, cooperates with sucrose, chocolate powder, milk powder, salt and various Fruit powder raw material, is processed into single zanba, roasted qingke barley flour wheat face; With highland barley wheat face is primary raw material, with in the above-mentioned raw materials two or more raw material fit in compound flavor zanba, roasted qingke barley flour wheat face.
2, the processing method of highland barley food according to claim 1, it is characterized in that: the processing technology of primary raw material is to select for use first-class highland barley for processing raw material, and divides and does not remove the peel and remove the peel two kinds, the rinsing oven dry, the baking or fry after wear into flour, be primary raw material zanba, roasted qingke barley flour wheat face; Unpeeled highland barley wheat face is dark brown, and peeling highland barley wheat face is an off-white color.
3, the processing method of highland barley food according to claim 1 is characterized in that: the prescription of sweet taste zanba, roasted qingke barley flour wheat face is:
Ripe highland barley wheat face 90-99%; Sucrose 1-10%.
4, the processing method of highland barley food according to claim 1 is characterized in that: the prescription of chocolate flavoured zanba, roasted qingke barley flour wheat face is:
Ripe highland barley wheat face 90-95%; Chocolate 5-20%.
5, the processing method of highland barley food according to claim 1 is characterized in that: the prescription of milk fragrance zanba, roasted qingke barley flour wheat face is:
Ripe highland barley wheat face 90-95%; Milk powder 1-15%.
6, the processing method of highland barley food according to claim 1 is characterized in that: the prescription of milk chocolate sweet taste zanba, roasted qingke barley flour wheat face is:
Ripe highland barley wheat face 90-95%; Milk powder 1-10%;
Chocolate 1-10%; Sucrose 1-10%.
7, the processing method of highland barley food according to claim 1 is characterized in that: become the prescription of flavor zanba, roasted qingke barley flour wheat face to be:
Ripe highland barley wheat face 90-99%; Edible iodized salt 0.5-5%.
8, the processing method of highland barley food according to claim 1 is characterized in that: the prescription of fruity zanba, roasted qingke barley flour wheat face is:
Ripe highland barley wheat face 90-95%; Various Fruit powder 1-15%;
Sucrose 1-10%.
9, the processing method of highland barley food according to claim 1 is characterized in that: the packing of this product is the component zanba, roasted qingke barley flour face of six kinds of tastes, and with two kinds in unpeeled and peeling highland barley wheat face, every kind 6 sample component zanba, roasted qingke barley flour face amounts to 12 sample component zanba, roasted qingke barley flour faces.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01107003A CN1305739A (en) | 2001-01-03 | 2001-01-03 | Technology for processing highland barley food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01107003A CN1305739A (en) | 2001-01-03 | 2001-01-03 | Technology for processing highland barley food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1305739A true CN1305739A (en) | 2001-08-01 |
Family
ID=4655957
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN01107003A Pending CN1305739A (en) | 2001-01-03 | 2001-01-03 | Technology for processing highland barley food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1305739A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100418435C (en) * | 2006-08-16 | 2008-09-17 | 杜沛沪 | Highland barley instant noodles and processing technique thereof |
| CN100463614C (en) * | 2005-09-14 | 2009-02-25 | 甘肃奇正藏药有限公司 | Healthy caring roasted qingke barley flour and its production method |
| CN102550973A (en) * | 2012-02-24 | 2012-07-11 | 西藏天力商贸有限公司 | Novel tsampa and processing method thereof |
| CN106234952A (en) * | 2016-08-08 | 2016-12-21 | 孙立民 | A kind of novel fruits taste quick-freezing Zanba and preparation method thereof |
| CN108094875A (en) * | 2018-01-09 | 2018-06-01 | 中国农业大学 | It is a kind of to be layered the method milled and prepare zanba, roasted qingke barley flour powder |
| CN112826028A (en) * | 2019-11-22 | 2021-05-25 | 西藏现代农业有限公司 | Plateau nutrient tsamba and preparation method thereof |
-
2001
- 2001-01-03 CN CN01107003A patent/CN1305739A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100463614C (en) * | 2005-09-14 | 2009-02-25 | 甘肃奇正藏药有限公司 | Healthy caring roasted qingke barley flour and its production method |
| CN100418435C (en) * | 2006-08-16 | 2008-09-17 | 杜沛沪 | Highland barley instant noodles and processing technique thereof |
| CN102550973A (en) * | 2012-02-24 | 2012-07-11 | 西藏天力商贸有限公司 | Novel tsampa and processing method thereof |
| CN106234952A (en) * | 2016-08-08 | 2016-12-21 | 孙立民 | A kind of novel fruits taste quick-freezing Zanba and preparation method thereof |
| CN108094875A (en) * | 2018-01-09 | 2018-06-01 | 中国农业大学 | It is a kind of to be layered the method milled and prepare zanba, roasted qingke barley flour powder |
| CN108094875B (en) * | 2018-01-09 | 2021-07-27 | 中国农业大学 | Method for preparing Zanba powder by layered milling |
| CN112826028A (en) * | 2019-11-22 | 2021-05-25 | 西藏现代农业有限公司 | Plateau nutrient tsamba and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |