CN1557187A - Chinese sorghum crisp and its production method - Google Patents
Chinese sorghum crisp and its production method Download PDFInfo
- Publication number
- CN1557187A CN1557187A CNA2004100216835A CN200410021683A CN1557187A CN 1557187 A CN1557187 A CN 1557187A CN A2004100216835 A CNA2004100216835 A CN A2004100216835A CN 200410021683 A CN200410021683 A CN 200410021683A CN 1557187 A CN1557187 A CN 1557187A
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- chinese sorghum
- product
- honey
- shortcake
- cream
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- Grain Derivatives (AREA)
Abstract
The present invention is kaoliang shortbread and its production process. Kaoliang shortbread is produced with kaoliang as main material and through adding cerealose, honey, butter and salt; puffing, frying, making slurry and mixing. It is one kind of crisp health food with rich nutritive components, good taste and good smell.
Description
Technical field: the present invention relates to a kind of Chinese sorghum food and production method thereof, particularly a kind of Chinese sorghum shortcake and production method thereof belong to the food production field.
Background technology: Chinese sorghum is the abundant green food of a kind of nutritive value, but it is edible that people wear into Chinese sorghum flour for a long time, make that the food method of Chinese sorghum is single, coarse mouthfeel, so that the rare people of this traditional green food of Chinese sorghum is made inquiries, in order to cater to the healthy consumption demand of modern city population, the inventor adopts the coarse food grain deep-processing method, produces innovation Chinese sorghum food.
Summary of the invention: the object of the present invention is to provide a kind of nutritious, mouthfeel fragrant and sweet crisp Chinese sorghum shortcake and production method thereof.It adopts Chinese sorghum is primary raw material, makes with maltose, honey, cream, glucose, refined salt, and it comprises following raw materials in weight portion: Chinese sorghum 100-200, maltose 20-40, honey 2.5-5, cream 15-30, glucose 5-10, refined salt 7.5-15.
Production stage is: (1) gets the A product with sorghum grain with pressure vessel explosion, short; (2) get the B product with maltose, honey, cream, glucose, refined salt slurrying; (3) with A, B product mixing in proportion, moulded section, cut into slices the Chinese sorghum shortcake.
The present invention compared with prior art has following advantage:
1, adopting Chinese sorghum is primary raw material, makes product be rich in abundant nutrition, and fragrant and sweet crisp, the inletization slag of mouthfeel had both kept the nutrition of Chinese sorghum, did not have the coarse of coarse food grain again;
2, the present invention has overcome the single defective of coarse food grain processing, adopts the coarse food grain deep-processing method, and quality is controlled easily, is suitable for suitability for industrialized production.
The specific embodiment:
Embodiment 1: with the pressure vessel explosion of 100 jin of dried seeds of Chinese sorghum, short gets the A product, gets the B product with 20 jin of maltoses, 2.5 jin of honey, 15 jin in cream, 5 jin of glucose, 7.5 jin of slurrying of refined salt, A, B product are mixed, moulded section, cut into slices then the Chinese sorghum shortcake.
Embodiment 2: with the pressure vessel explosion of 200 jin of dried seeds of Chinese sorghum, short gets the A product, gets the B product with 40 jin of maltoses, 5 jin of honey, 30 jin in cream, 10 jin of glucose, 15 jin of slurrying of refined salt, A, B product are mixed, moulded section, cut into slices then the Chinese sorghum shortcake.
Claims (2)
1, a kind of Chinese sorghum shortcake, it is characterized in that: it adopts Chinese sorghum is primary raw material, with maltose, honey, cream, glucose, refined salt and make, it comprises following raw materials in weight portion: Chinese sorghum 100---200, maltose 20---40, honey 2.5---5, cream 15---30, glucose 5---10, refined salt 7.5---15.
2, according to the production method of the Chinese sorghum shortcake of claim 1, it is characterized in that: production stage is: (1) gets the A product with sorghum grain with pressure vessel explosion, short; (2) get the B product with maltose, honey, cream, glucose, refined salt slurrying; (3) with A, B product mixing in proportion, moulded section, cut into slices the Chinese sorghum shortcake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100216835A CN1557187A (en) | 2004-01-13 | 2004-01-13 | Chinese sorghum crisp and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100216835A CN1557187A (en) | 2004-01-13 | 2004-01-13 | Chinese sorghum crisp and its production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1557187A true CN1557187A (en) | 2004-12-29 |
Family
ID=34351988
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2004100216835A Pending CN1557187A (en) | 2004-01-13 | 2004-01-13 | Chinese sorghum crisp and its production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1557187A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360754A (en) * | 2014-08-25 | 2016-03-02 | 范国乾 | Puffed barley rice and production method thereof |
-
2004
- 2004-01-13 CN CNA2004100216835A patent/CN1557187A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360754A (en) * | 2014-08-25 | 2016-03-02 | 范国乾 | Puffed barley rice and production method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |