CN1473497A - Pan-cake of fruit and vegetable - Google Patents
Pan-cake of fruit and vegetable Download PDFInfo
- Publication number
- CN1473497A CN1473497A CNA021353433A CN02135343A CN1473497A CN 1473497 A CN1473497 A CN 1473497A CN A021353433 A CNA021353433 A CN A021353433A CN 02135343 A CN02135343 A CN 02135343A CN 1473497 A CN1473497 A CN 1473497A
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- China
- Prior art keywords
- fruit
- secondary material
- vegetable
- vegetables
- battercake
- 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.)
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Abstract
The pancake of fruit and vegetable features the material composition including grain as main material in 40-60 weight portions, fruit as one supplementary material 30-45 weight portions, vegetable as one supplementary material 0.5-4 weight portions, miscellaneous cereals 4-8 weight portions and dry fruit 2-6 weight portions. Compared with available common pancake, the pancake of the present invention has health functions of promoting blood circulation, lowering blood pressure, etc., good look, good smell, good taste and rich nutrients.
Description
1, technical field
The present invention relates to a kind of preparation method of typical local food, specifically a kind of fruit and vegetable battercake and preparation method thereof.
2, technical background
Thin pancake is the Speciality Foods of China, especially a kind of local famous-eat in Shandong, the making of present traditional thin pancake is to make raw material with little rice and flour, corn flour or both flour mixed with adulterants to poker by manual or mechanical method and form, though it is well-known everywhere as local famous-eat, but, along with improving constantly of the development of society, people's living standard, more and more higher to the edible demand of traditional food, the thin pancake that traditional handicraft is made is because deficiency such as nutrition is single, taste dullness and lose market gradually.
3, summary of the invention
The purpose of this invention is to provide a kind of special taste, nutritious, fruit and vegetable battercake that color and luster is tempting and preparation method thereof.
Fruit and vegetable battercake of the present invention is based on the basis of motherland tradition handicraft nutritious, the fruit and vegetable battercake of making through innovation that color and luster is tempting.
Fruit and vegetable battercake of the present invention, raw material comprise main grain material, the secondary material of fruit, the secondary material of vegetables, coarse cereals and the secondary material of dry fruit, and the weight proportion of each raw material is:
The secondary material of the secondary material of grain major ingredient 40-60 fruits 30-45 part vegetables 0.5-4 part
The secondary material of coarse cereals 4-8 part dry fruit 2-6 part
The Weight-optimised proportioning of each raw material of fruit and vegetable battercake of the present invention is:
The secondary material of the secondary material of grain major ingredient 42-58 fruits 35-42 part vegetables 1-3 part
The secondary material of coarse cereals 5-7 part dry fruit 3-5 part
The best proportioning of the weight of each raw material of fruit and vegetable battercake of the present invention is:
4 parts in the secondary material of the secondary material of grain major ingredient 50 fruits 6 parts of dry fruits of 38 portions of vegetables, 2 portions of coarse cereals of secondary material
The grain major ingredient is the mixture of one or more raw materials of millet and corn; The mixture that the secondary material of fruit is one or more raw materials of strawberry, banana, apple, orange, peach, hawthorn, sorb, coconut and pineapple; The mixture that the secondary material of vegetables is one or more raw materials of carrot, tomato, celery and cucumber; Coarse cereals comprise the mixture of one or more raw materials of Chinese sorghum, soybean, red bean and mung bean; The secondary material package of dry fruit is drawn together the mixture of one or more raw materials of peanut, walnut, Chinese chestnut and date.
The preparation method of fruit and vegetable battercake of the present invention is that the fruits and vegetables in secondary material of fruit and the secondary material of vegetables is cleaned up respectively, rolls juice then or be ground into pasty state standby; Dry fruit in the secondary material of dry fruit removes skin nuclear, and it is standby that the immersion grounds travel is broken into pasty state; The grain major ingredient soaks attrition process respectively with coarse cereals and becomes pasty state, and it is standby after 2-5 hour to ferment; Major ingredient after the preprocessing and pair are expected mixing and stirring in proportion, poker by authentic conventional machining process with the thin pancake stove again and form.
4, embodiment
Embodiment 1:
Take by weighing raw material by following weight proportion:
1 part in 1 portion of tomato of 4 portions of carrots of 13 parts of oranges of 4 portions of apples of 17 portions of bananas of strawberry
2 parts of 2 parts of walnuts of 11 portions of peanuts of 45 portions of millets of corn
Preparation method: the fruits and vegetables in secondary material of fruit and the secondary material of vegetables is cleaned up respectively, roll juice then or be ground into pasty state standby; Dry fruit in the secondary material of dry fruit removes skin nuclear, and it is standby that the immersion grounds travel is broken into pasty state; The grain major ingredient soaks attrition process respectively with coarse cereals and becomes pasty state, and it is standby after 2-5 hour to ferment; Major ingredient after the preprocessing and pair are expected mixing and stirring in proportion, poker by authentic conventional machining process with the thin pancake stove again and form.
Embodiment 2:
Take by weighing raw material by following weight proportion:
1 part of 1 portion of celery of 1 portion of carrot of 2 portions of sorbs of 11 portions of hawthorn of 5 portions of peaches of 19 portions of apples of banana
2 parts in 2 portions of dates of 1 portion of Chinese chestnut of 3 parts of red beans of 2 portions of soybean of 50 parts of corns of millet
Embodiment 3:
Take by weighing raw material by following weight proportion:
0.6 part of 0.6 portion of cucumber of 3.2 portions of carrots of 2.8 portions of sorbs of 6 portions of coconuts of 18 portions of hawthorn of 8 parts of oranges of apple
2 parts of 2 portions of Chinese chestnuts of 2 portions of Chinese sorghums of 2 portions of mung beans of 52 portions of soybean of millet
Embodiment 4:
Take by weighing raw material by following weight proportion:
1 part in 6 portions of carrots of 0.7 part of orange of 2.3 portions of hawthorn of 6 portions of bananas of 11 portions of pineapples of 12 portions of apples of peach
1.4 parts of 1.6 portions of peanuts of 2 portions of dates of 3 parts of red beans of 24 portions of Chinese sorghums of 26 parts of corns of 1 portion of millet of tomato
2 parts of Chinese chestnuts
The preparation method is identical with embodiment 1.
Fruit and vegetable battercake of the present invention is compared the merit that has health care and invigorate blood circulation step-down with thin pancake that sell the existing market Effect, and do not contain any additive, contain rich in protein, fat, starch, crude fibre, carbon aquation The necessary various ammonia of compound, carrotene, vitamin A, B, C, D, E, calcium, phosphorus, potassium and human body Base acid, color and luster is tempting, and is fragrant and sweet good to eat, gentle crisp moderate, nutritious, is the edible and present friends of urban and rural residents People's desirable good merchantable brand is the savoury food in hotel and the restaurant's feast. Therefore, have well and promote the use of Be worth.
Claims (9)
1. fruit and vegetable battercake, raw material comprise main grain material, the secondary material of fruit, the secondary material of vegetables, coarse cereals and the secondary material of dry fruit, it is characterized in that the weight proportion of each raw material is:
The secondary material of the secondary material of grain major ingredient 40-60 fruits 30-45 part vegetables 0.5-4 part
The secondary material of coarse cereals 4-8 part dry fruit 2-6 part
2. fruit and vegetable battercake according to claim 1 is characterized in that the weight proportion of each raw material is:
The secondary material of the secondary material of grain major ingredient 45-55 fruits 35-40 part vegetables 1-3 part
The secondary material of coarse cereals 5-7 part dry fruit 3-5 part
3. fruit and vegetable battercake according to claim 1 is characterized in that each raw material weight proportioning is:
50 parts of grain major ingredients, 6 parts of coarse cereals, 38 parts in the secondary material of fruit, 2 parts in the secondary material of vegetables, 4 parts in the secondary material of dry fruit.
4. fruit and vegetable battercake according to claim 1 is characterized in that the grain major ingredient is one or both a mixture of millet and corn,
5. fruit and vegetable battercake according to claim 1 is characterized in that the mixture that the secondary material of fruit is one or more raw materials of strawberry, banana, apple, orange, peach, hawthorn, sorb, coconut and pineapple.
6. fruit and vegetable battercake according to claim 1 is characterized in that the mixture that the secondary material of vegetables is one or more raw materials of carrot, tomato, celery and cucumber.
7. fruit and vegetable battercake according to claim 1 is characterized in that coarse cereals are mixtures of one or both raw materials of Chinese sorghum, soybean, red bean, mung bean.
8. fruit and vegetable battercake according to claim 1 is characterized in that the mixture that the secondary material of dry fruit is one or more raw materials of peanut, walnut, Chinese chestnut and date.
9. fruit and vegetable battercake according to claim 1, the preparation method that it is characterized in that this thin pancake are that the fruits and vegetables in secondary material of fruit and the secondary material of vegetables is cleaned up respectively, roll juice then or be ground into pasty state standby; Dry fruit in the secondary material of dry fruit removes skin nuclear, and it is standby that the immersion grounds travel is broken into pasty state; The grain major ingredient soaks attrition process respectively with coarse cereals and becomes pasty state, and it is standby after 2-5 hour to ferment; Major ingredient after the preprocessing and pair are expected mixing and stirring in proportion, poker by authentic conventional machining process with the thin pancake stove again and form.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA021353433A CN1473497A (en) | 2002-08-06 | 2002-08-06 | Pan-cake of fruit and vegetable |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA021353433A CN1473497A (en) | 2002-08-06 | 2002-08-06 | Pan-cake of fruit and vegetable |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1473497A true CN1473497A (en) | 2004-02-11 |
Family
ID=34146114
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA021353433A Pending CN1473497A (en) | 2002-08-06 | 2002-08-06 | Pan-cake of fruit and vegetable |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1473497A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100387150C (en) * | 2004-07-07 | 2008-05-14 | 李宝强 | Additive free battercake production process and its product |
| CN101138402B (en) * | 2007-10-13 | 2010-09-08 | 刘洪娟 | Fruit and vegetable battercake |
| CN102487973A (en) * | 2011-12-28 | 2012-06-13 | 李修生 | Instant pancake |
| CN103340225A (en) * | 2013-06-26 | 2013-10-09 | 芜湖乐锐思信息咨询有限公司 | Banana liquor juice pancake and preparation method thereof |
| CN103548949A (en) * | 2013-11-14 | 2014-02-05 | 于复生 | Persimmon sorghum rice vermicelli pancake and manufacturing method thereof |
| CN103750130A (en) * | 2013-12-25 | 2014-04-30 | 合肥华创现代农业科技有限公司 | Coconut-flavour buckwheat composite healthcare coarse cereal and preparation method thereof |
| CN104171957A (en) * | 2014-07-31 | 2014-12-03 | 卢盛初 | Fruity pancake and preparation method thereof |
| CN104273187A (en) * | 2014-09-28 | 2015-01-14 | 济南大学 | Soybean, peanut, walnut and millet fermentation nutrient pancake and preparing method thereof |
| CN107771893A (en) * | 2017-11-20 | 2018-03-09 | 张勇 | Pan-fried corn-dodger of perfume and preparation method thereof |
| CN109221326A (en) * | 2018-09-28 | 2019-01-18 | 李明旗 | A kind of coarse cereal battercake and preparation method thereof |
-
2002
- 2002-08-06 CN CNA021353433A patent/CN1473497A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100387150C (en) * | 2004-07-07 | 2008-05-14 | 李宝强 | Additive free battercake production process and its product |
| CN101138402B (en) * | 2007-10-13 | 2010-09-08 | 刘洪娟 | Fruit and vegetable battercake |
| CN102487973A (en) * | 2011-12-28 | 2012-06-13 | 李修生 | Instant pancake |
| CN103340225B (en) * | 2013-06-26 | 2015-01-07 | 芜湖乐锐思信息咨询有限公司 | Banana liquor juice pancake and preparation method thereof |
| CN103340225A (en) * | 2013-06-26 | 2013-10-09 | 芜湖乐锐思信息咨询有限公司 | Banana liquor juice pancake and preparation method thereof |
| CN103548949B (en) * | 2013-11-14 | 2015-09-23 | 宁波镇海弘润磁材科技有限公司 | A kind of persimmon sorghum rice vermicelli pancake and preparation method thereof |
| CN103548949A (en) * | 2013-11-14 | 2014-02-05 | 于复生 | Persimmon sorghum rice vermicelli pancake and manufacturing method thereof |
| CN103750130A (en) * | 2013-12-25 | 2014-04-30 | 合肥华创现代农业科技有限公司 | Coconut-flavour buckwheat composite healthcare coarse cereal and preparation method thereof |
| CN104171957A (en) * | 2014-07-31 | 2014-12-03 | 卢盛初 | Fruity pancake and preparation method thereof |
| CN104171957B (en) * | 2014-07-31 | 2016-06-22 | 卢盛初 | A kind of fruity battercake and preparation method thereof |
| CN104273187A (en) * | 2014-09-28 | 2015-01-14 | 济南大学 | Soybean, peanut, walnut and millet fermentation nutrient pancake and preparing method thereof |
| CN107771893A (en) * | 2017-11-20 | 2018-03-09 | 张勇 | Pan-fried corn-dodger of perfume and preparation method thereof |
| CN109221326A (en) * | 2018-09-28 | 2019-01-18 | 李明旗 | A kind of coarse cereal battercake 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 |