WO2018170988A1 - Staple food and preparation method thereof - Google Patents

Staple food and preparation method thereof Download PDF

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Publication number
WO2018170988A1
WO2018170988A1 PCT/CN2017/081445 CN2017081445W WO2018170988A1 WO 2018170988 A1 WO2018170988 A1 WO 2018170988A1 CN 2017081445 W CN2017081445 W CN 2017081445W WO 2018170988 A1 WO2018170988 A1 WO 2018170988A1
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WIPO (PCT)
Prior art keywords
food
staple food
wheat
staple
bread
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PCT/CN2017/081445
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French (fr)
Chinese (zh)
Inventor
王健博
Original Assignee
王健博
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Publication of WO2018170988A1 publication Critical patent/WO2018170988A1/en

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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

Definitions

  • the present invention is based on the use of wheat flour type high-gluten flour, medium-gluten flour, low-gluten flour, hair size, different shapes also involve similar staple foods, hair cakes, cakes, biscuits, bread, noodles, biscuits, taro, etc. and their production
  • the method comprises nuts and whole grains, each of which can be whole grain, granules and powder, and each of the staple foods has at least ten formulas, each of which has an original taste, a sweet taste, a salty taste and the like.
  • it relates to steamed bread, cakes, cakes, biscuits, bread, noodles, sesame seeds, and the like.
  • Shantou is an ancient staple food in China and even in Asia. If the West invents the burger staple food, the Oriental invents the main food of the steamed bread.
  • the steamed cake is steamed and has a similar taste to the bread, but the cake contains more whole grains than the bread.
  • the current state of the art is that most of the taro are single-nutrient.
  • the staple food of the invention has full nutrition, health care and strong taste.
  • My invention wants to solve the problem that the green is healthier, the content is moderate and not very greasy, the nutrition does not lead to overnutrition, the production is simple and convenient, the matching is reasonable, and the price is moderate. After the changes have been greatly improved, it will be a benefit to improve the staple food.
  • At least ten recipes including gimmicks, cakes, cakes, biscuits, breads, noodles, sesame seeds, etc. are varied to make at least ten kinds of staple foods.
  • These staple foods are all wheat with few nuts and grains, each of which can be Whole grains, granules and powders make all kinds of staple foods have a balanced and balanced nutrition.
  • Each staple food has different tastes such as original taste, sweet taste and salty taste.
  • the first innovative search does not have all patents as a type of product.
  • I can make several types of products, each type of product is made up of wheat and composed of at least ten different formulas.
  • a product sale is currently not available or rare in staple food products.
  • the combination of a variety of different formula products to make a different product will lead to a revolution in staple foods.
  • each formula can be made into a noodle, sesame cake full package; a cake with at least ten slices of cakes from above
  • the claim is composed of at least ten recipes, each of which can be packaged as a whole piece of cake; the same applies to bread; a bag of biscuits having at least ten biscuits consisting of at least ten recipes according to the above claims, each recipe can be made into a full package of biscuits, taro Also in the same place.
  • the second innovative steamed bread, steamed cake, cakes, biscuits, bread, noodles, sesame seeds, etc. may be added with a small amount of cereals, or a small amount of various nut powders or granules. Industrialized production of various forms of sales So many types of staple food is a revolutionary staple food.
  • each formula staple wheat flour content accounted for about 80% of the total, or wheat flour content, other co-content accounted for about 20 percent or less of the total, so that each product tastes good, suitable for the public edible.
  • the fourth innovation the first point of the main creative formula, has three turns of thinking. All the documents that are closest to my patent are only on the first thinking turn, but I have crossed the first and second. Secondary thinking disorder, to the 3rd best formula, the application must be in the industrial production and sales to cross the third formula to be able to buy, to be considered a practical success product, the formula does not cross 3 thinking obstacles are considered failure product.
  • the staple food is characterized in that the main component comprises: the chestnut, peanut kernel, almond, walnut kernel, corn, brown rice, glutinous rice, purple rice, glutinous rice, barley, buckwheat, soybean, adzuki bean, mung bean, black bean , black rice, rye, sweet potato, yam, potato, corn and wheat, etc., you can also choose any combination of the above to form a formula, you can also choose to add more than a few other substances, such as sugar, table salt , non-toxic food additives, etc. are combined into a formula.
  • the main ingredient of each formula preferably has a wheat flour content of about 80% of the whole, or a larger amount of wheat flour.
  • the raw staple food is steamed or baked in a steamer or an oven, etc., and cooked.
  • wheat flour type high-gluten flour, medium-gluten flour, low-gluten flour, hair size, different shapes also involve similar staple foods, hair cakes, pastries, biscuits, bread, noodles, sesame seeds, steamed buns, etc. contain wheat 74 to 5 6 parts, 2 to 8 parts of chestnut, 1 to 4 parts of walnuts, 1 to 4 parts of almonds, 2 to 8 parts of peanuts, a little yeast, etc.
  • each formula preferably has a wheat flour content of about 80% of the whole, or a wheat flour content, and other co-contents account for about 20% or less of the total.
  • the raw staple food is steamed or baked in a steamer or an oven, etc., and cooked.
  • wheat flour type high-gluten flour, medium-gluten flour, low-gluten flour, hair size, different shapes also involve similar staple foods, hair cakes, pastries, biscuits, bread, noodles, sesame seeds, steamed buns, etc. contain wheat 84 to 6 4 parts, 12 to 24 parts of corn, 4 to 12 parts of chestnut, a little yeast, etc.
  • the main ingredient of each formula preferably has a wheat flour content of about 80% of the whole, or a larger amount of wheat flour.
  • the raw staple food is steamed or baked in a steamer or an oven, etc., and cooked.
  • wheat flour type high-gluten flour, medium-gluten flour, low-gluten flour, hair size, different shapes also involve similar staple foods, hair cakes, cakes, biscuits, bread, taro, noodles, biscuits, etc. containing 70 parts of wheat, 5 parts of corn, 5 parts of purple rice, a little yeast, etc., sugars, edible salts, non-toxic food additives, etc. may also be added.
  • the main ingredient of each formula preferably has a wheat flour content of about 80% of the whole, or a larger amount of wheat flour.
  • wheat flour type high-gluten flour, medium-gluten flour, low-gluten flour, hair size, different shapes also involve similar staple foods, hair cakes, cakes, biscuits, bread, taro, noodles, biscuits, etc. containing 60 parts of wheat, 5 parts of barley, 5 parts of buckwheat, a little yeast, etc., sugar, edible salt, non-toxic food additives, etc. may also be added.
  • the main ingredient of each formula preferably has a wheat flour content of about 80% of the whole, or a larger amount of wheat flour.
  • the raw staple food is steamed or baked in a steamer or an oven, etc., and cooked.
  • wheat flour type high-gluten flour, medium-gluten flour, low-gluten flour, the size of the hair, different shapes also involve similar staple foods, such as steamed bread, cakes, pastries, biscuits, bread, noodles, biscuits, etc., containing 80 parts of wheat, 20 parts of rye, a little yeast, etc., sugars, edible salts, non-toxic food additives, etc. may also be added.
  • the main ingredient of each formula preferably has a wheat flour content of about 80% of the whole, or a larger amount of wheat flour.
  • [0066] (4) adding a proper amount of warm water to the mixing surface to awaken, rapid fermentation; hand-kneading or kneading into a mold or machining to make a steamed bread, a cake, a pastry, a biscuit, a bread, a noodle, a biscuit, and the like. [0067] (5) Put the raw staple food into a steamer or an oven, etc., steamed or grilled, etc., and cooked.
  • wheat flour type high-gluten flour, medium-gluten flour, low-gluten flour, hair size, different shapes also involve similar staple foods, taro, cake, pastry, taro, biscuits, bread, noodles, biscuits, etc. containing wheat 70
  • 10 parts of glutinous rice, a little yeast, etc., sugar, edible salt, non-toxic food additives, etc. may also be added.
  • the main ingredient of each formula preferably has a wheat flour content of about 80% of the whole, or a larger amount of wheat flour.
  • wheat flour type high-gluten flour, medium-gluten flour, low-gluten flour, hair size, different shapes also involve similar staple foods, hair cakes, cakes, taro, biscuits, bread, noodles, biscuits, etc. containing 70 parts of wheat, 5 parts of brown rice, 5 parts of glutinous rice, a little yeast, etc., sugar, edible salt, non-toxic food additives, etc. may also be added.
  • the main ingredient of each formula preferably has a wheat flour content of about 80% of the whole, or a larger amount of wheat flour.
  • wheat flour type high-gluten flour, medium-gluten flour, low-gluten flour, hair size, different shapes also involve similar staple foods, hair cakes, cakes, biscuits, taro, bread, noodles, biscuits, etc. contain 80 parts of wheat, 5 parts of soybeans, 5 parts of mung beans, 5 parts of adzuki beans, a little yeast, etc., and sugars, edible salts, non-toxic food additives, etc. may also be added.
  • the main ingredient of each formula preferably has a wheat flour content of about 80% of the whole, or a larger amount of wheat flour.
  • wheat flour type high-gluten flour, medium-gluten flour, low-gluten flour, hair size, different shapes also involve similar staple foods, steamed bread, cakes, cakes, biscuits, bread, noodles, biscuits, etc. containing 80 parts of wheat, 5 parts of black beans, 5 parts of black rice, a little yeast, etc., and sugars, edible salts, non-toxic food additives, etc. may also be added.
  • the main ingredient of each formula preferably has a wheat flour content of about 80% of the whole, or a larger amount of wheat flour.
  • wheat flour type high-gluten flour, medium-gluten flour, low-gluten flour, hair size also involve similar staple foods, such as steamed bread, cakes, pastries, biscuits, bread, noodles, biscuits, etc., containing 85 parts of wheat, 5 parts of sweet potato, 5 parts of yam, 5 parts of potato, a little non-toxic starter, etc., sugar, edible salt, non-toxic food additives, etc. may also be added.
  • the main ingredient of each formula preferably has a wheat flour content of about 80% of the whole, or a larger amount of wheat flour.
  • [0101] (4) adding a proper amount of warm water to the mixing surface to awaken and rapidly fermenting; hand-kneading or kneading into a mold or machining to make a steamed bread, a cake, a pastry, a biscuit, a bread, a noodle, a biscuit, and the like.

Abstract

Provided are a staple food and a preparationi method thereof. The staple food comprises a mixture of peeled chestnut, almond, peanut, walnut, maize, brown rice, adlay, purple rice, broom corn, barley, buckwheat, soybean, adzuki bean, mung bean, black turtle bean, black rice, rye grains, sweet potato, Chinese yam, potato, corn and wheat. Alternatively, the staple food is prepared by formulating any combination of the above ingredients. Alternatively, the staple food is prepared by formulating any combination of the above ingredients with addition of certain similar substances, such as sugar, salt and a non-toxic food additive. In the present invention, ingredients having an undesirable taste when eaten separately are combined to form a tasty and nutrient staple food.

Description

食及其制作方法  Food and its making method
[0001] 主食及其制作方法 [0001] staple food and its making method
[0002] 技术领域 Technical Field
[0003] 本发明根据使用小麦粉种类高筋粉、 中筋粉、 低筋粉不同， 发的大小， 不同形 状也涉及类似主食等， 发糕、 糕点、 饼干、 面包、 面条、 烧饼、 馒头等及其制 作方法， 包含坚果、 五谷杂粮， 每个可以整粒、 颗粒、 粉状， 每一样主食有至 少十种配方， 每一种主食有原味、 甜味、 咸味等。 特别是涉及馒头、 发糕、 糕 点、 饼干、 面包、 面条、 烧饼等及其制作方法。  [0003] The present invention is based on the use of wheat flour type high-gluten flour, medium-gluten flour, low-gluten flour, hair size, different shapes also involve similar staple foods, hair cakes, cakes, biscuits, bread, noodles, biscuits, taro, etc. and their production The method comprises nuts and whole grains, each of which can be whole grain, granules and powder, and each of the staple foods has at least ten formulas, each of which has an original taste, a sweet taste, a salty taste and the like. In particular, it relates to steamed bread, cakes, cakes, biscuits, bread, noodles, sesame seeds, and the like.
[0004] 背景技术  BACKGROUND OF THE INVENTION
[0005] 馒头是中国乃至亚洲地区古老大众主食， 如果说西方发明汉堡主食， 东方发明 馒头主食。 发糕是蒸的与面包是烤的口感外形类似， 但发糕含五谷杂粮比面包 营养更全面。  [0005] Shantou is an ancient staple food in China and even in Asia. If the West invents the burger staple food, the Oriental invents the main food of the steamed bread. The steamed cake is steamed and has a similar taste to the bread, but the cake contains more whole grains than the bread.
[0006] 目前的发明现状多数馒头营养单一。 本发明主食营养全、 保健、 口味浓。  [0006] The current state of the art is that most of the taro are single-nutrient. The staple food of the invention has full nutrition, health care and strong taste.
[0007] 发明内容 SUMMARY OF THE INVENTION
[0008] 我的发明想解决绿色更健康、 含量适中不很腻口感好、 营养全不导致营养过剩 、 制作较简单方便、 各搭配合理、 价格适中主食。 各项变化改进很大后将是件 改善主食较单一的益事。  [0008] My invention wants to solve the problem that the green is healthier, the content is moderate and not very greasy, the nutrition does not lead to overnutrition, the production is simple and convenient, the matching is reasonable, and the price is moderate. After the changes have been greatly improved, it will be a benefit to improve the staple food.
[0009] 包括馒头、 发糕、 糕点、 饼干、 面包、 面条、 烧饼等至少十个配方成份变化多 样做出每一样主食至少十种， 这些主食全以小麦惨很少坚果、 五谷杂粮， 每个 可以整粒、 颗粒、 粉状， 使各种主食都营养全面均衡保健， 每一种主食有原味 、 甜味、 咸味等不同口味。 主食及其制作方法全面整体均有些创新突破， 以四 点创新：  [0009] At least ten recipes including gimmicks, cakes, cakes, biscuits, breads, noodles, sesame seeds, etc. are varied to make at least ten kinds of staple foods. These staple foods are all wheat with few nuts and grains, each of which can be Whole grains, granules and powders make all kinds of staple foods have a balanced and balanced nutrition. Each staple food has different tastes such as original taste, sweet taste and salty taste. There are some innovative breakthroughs in the overall food and its production methods, with four innovations:
[0010] 第一创新检索没有所有专利都是一种一类产品， 根据权利要求十二项， 我可以 把几类产品都做出每类产品由小麦联系起来至少由十种不同配方产品组成的一 个产品销售是目前主食类产品没有或少有的， 由多种不同配方产品联系起来组 合到一起做成种类不一样的一个产品会引领主食变化多样的革命。 例如一个产 品及其加工包装成品，一碗面条、 烧饼有至少十根面条、 烧饼由以上权利要求至 少十配方组成,每个配方可以做一根面条、 烧饼全包装;一个发糕有至少十切片发 糕由以上权利要求至少十配方组成,每个配方可以做一片发糕全包装;面包也同理; 一袋饼干有至少十块饼干由以上权利要求至少十配方组成,每个配方可以做一块 饼干全包装， 馒头也同里。 [0010] The first innovative search does not have all patents as a type of product. According to claim 12, I can make several types of products, each type of product is made up of wheat and composed of at least ten different formulas. A product sale is currently not available or rare in staple food products. The combination of a variety of different formula products to make a different product will lead to a revolution in staple foods. Such as a production Products and processed packaging products, a bowl of noodles, sesame cakes with at least ten noodles, sesame cakes consisting of at least ten recipes according to the above claims, each formula can be made into a noodle, sesame cake full package; a cake with at least ten slices of cakes from above The claim is composed of at least ten recipes, each of which can be packaged as a whole piece of cake; the same applies to bread; a bag of biscuits having at least ten biscuits consisting of at least ten recipes according to the above claims, each recipe can be made into a full package of biscuits, taro Also in the same place.
[0011] 第二创新馒头、 发糕、 糕点、 饼干、 面包、 面条、 烧饼等以小麦可以加很少五 谷杂粮， 也可以加少量各种坚果粉或颗粒做成产品。 工业化生产各种形式销售 这么多类主食是主食丰富的革命。  [0011] The second innovative steamed bread, steamed cake, cakes, biscuits, bread, noodles, sesame seeds, etc., may be added with a small amount of cereals, or a small amount of various nut powders or granules. Industrialized production of various forms of sales So many types of staple food is a revolutionary staple food.
[0012] 第三创新每个配方主食小麦粉含量占整体百分之 80左右、 或小麦粉含量更大、 其它共含量占整体百分之 20左右或更少， 这样使每个产品口感好， 适合大众食 用。  [0012] The third innovation of each formula staple wheat flour content accounted for about 80% of the total, or wheat flour content, other co-content accounted for about 20 percent or less of the total, so that each product tastes good, suitable for the public edible.
[0013] 第四创新第 1点主要创造性配方上有 3次思维的转弯， 所有检索文献最与我专利 接近的只停留在第 1次思维转弯上， 而我却已跨过了第 1、 2次思维障碍， 到第 3 次最佳配方， 应用在工业化生产销售中也要跨到第 3次配方搭配才能有人买， 才 算有实用性成功产品， 配方没有跨过 3次思维障碍都算失败产品。  [0013] The fourth innovation, the first point of the main creative formula, has three turns of thinking. All the documents that are closest to my patent are only on the first thinking turn, but I have crossed the first and second. Secondary thinking disorder, to the 3rd best formula, the application must be in the industrial production and sales to cross the third formula to be able to buy, to be considered a practical success product, the formula does not cross 3 thinking obstacles are considered failure product.
[0014] 1.主食其特征在于主要成份包含： 所述的包含板栗、 花生仁、 杏仁、 核桃仁、 粟米、 糙米、 薏米、 紫米、 高粱米、 大麦、 荞麦、 大豆、 小豆、 绿豆、 黑豆、 黑米、 黑麦、 甘薯、 山药、 马铃薯、 玉米与小麦等的混合,也可以选以上等任意 组合成配方， 也可以选以上再添加以外几种类似以上的物质， 如糖类、 食用盐 、 无毒食品添加剂等组合成配方。  [0014] 1. The staple food is characterized in that the main component comprises: the chestnut, peanut kernel, almond, walnut kernel, corn, brown rice, glutinous rice, purple rice, glutinous rice, barley, buckwheat, soybean, adzuki bean, mung bean, black bean , black rice, rye, sweet potato, yam, potato, corn and wheat, etc., you can also choose any combination of the above to form a formula, you can also choose to add more than a few other substances, such as sugar, table salt , non-toxic food additives, etc. are combined into a formula.
[0015] 2.根据权利要求 1所述的主食， 其特征在于： 所述包含小麦、 板栗、 核桃仁、 仁、 花生仁等。  [0015] 2. The staple food according to claim 1, wherein the wheat, chestnut, walnut kernel, kernel, peanut kernel, and the like.
[0016] 3 .根据权利要求 1所述的主食， 其特征在于: 所述包含/ J' 、麦、 玉米、 板栗等。  [0016] 3. The staple food according to claim 1, wherein: the /J', wheat, corn, chestnut, and the like.
[0017] 4.根据权利要求 1所述的主食， 其特征在于: 所述包含/ J' 、麦、 粟米、 紫米等。  [0017] 4. The staple food according to claim 1, wherein: the /J', wheat, corn, purple rice, and the like.
[0018] 5.根据权利要求 1所述的主食， 其特征在于: 所述包含/ J' 、麦、 大麦、 乔麦 。  [0018] 5. The staple food according to claim 1, wherein: the /J', wheat, barley, and jasmine.
[0019] 6.根据权利要求 1所述的主食， 其特征在于: 所述包含/ J' 、麦、  [0019] 6. The staple food according to claim 1, wherein: said / J', wheat,
[0020] 7.根据权利要求 1所述的主食， 其特征在于： 所述包含小麦、 问来不寸。  [0020] 7. The staple food according to claim 1, wherein: the wheat is included.
[0021] 8.根据权利要求 1所述的主食， 其特征在于： 所述包含小麦、 ¾Η术、 、术寺。 [0022] 9.根据权利要求 1所述的主食， 其特征在于： 所述包含小麦、 大豆、 绿豆、 小豆 等。 [0021] 8. The staple food according to claim 1, wherein: the wheat, 3⁄4Η, 、, 寺. [0022] 9. The staple food according to claim 1, wherein the wheat, soybean, mung bean, adzuki bean, and the like are included.
[0023] 10.根据权利要求 1所述的主食， 其特征在于： 所述包含小麦、 黑豆、 黑米等。  [0023] 10. The staple food according to claim 1, wherein the wheat, black beans, black rice, and the like are contained.
[0024] 11.根据权利要求 1所述的主食， 其特征在于： 所述包含小麦、 甘薯、 山药、 马 铃薯等。 [0024] The staple food according to claim 1, wherein the wheat, sweet potato, yam, potato, and the like are contained.
[0025] 12.根据权利要求 1至 11所述的主食， 根据使用小麦粉种类高筋粉、 中筋粉、 低 筋粉不同， 发的大小， 不同形状涉及馒头、 发糕、 糕点、 饼干、 面包、 面条、 烧饼等类似主食等及其制作方法， 其特征包含以下步骤：  [0025] 12. The staple food according to claim 1 to 11, according to the use of wheat flour type high-gluten flour, medium-gluten flour, low-gluten flour, hair size, different shapes involving taro, cake, pastry, biscuits, bread, noodles , a biscotti cake, and the like, and the like, and the method for the preparation thereof, the method comprising the following steps:
[0026] (1) 选取以上脱壳、 不带皮磨得越细越佳或选细粉或颗粒或整粒等； [0026] (1) selecting the above-mentioned shelling, the finer the skin without grinding, or the selection of fine powder or granules or whole grains;
[0027] (2) 每一种份数称重越少越好或以克计， 根据情况放入适量无毒发酵剂等， 混合搅拌均匀、 杀菌； [0027] (2) Each part of the weighing is as small as possible or in grams, according to the situation, put appropriate amount of non-toxic starter, etc., mixing and mixing, sterilization;
[0028] (3) 每个配方主食优选小麦粉含量占整体百分之 80左右、 或小麦粉含量更大 [0028] (3) The main ingredient of each formula preferably has a wheat flour content of about 80% of the whole, or a larger amount of wheat flour.
、 其它共含量占整体百分之 20左右或更少。 Other co-contents account for about 20 percent or less of the total.
[0029] (4) 混合面加入适量温水活醒， 快速发酵； 手工揉面成形或揉面放入模具或 机械加工中做成馒头、 发糕、 糕点、 饼干、 面包、 面条、 烧饼等类似主食形状 [0029] (4) adding a suitable amount of warm water to the mixing surface to awaken, rapid fermentation; hand-kneading or kneading into a mold or machining to make a steamed bread, cake, pastry, biscuits, bread, noodles, sesame seeds and the like staple shape
[0030] (5) 将生主食放入蒸箱或烤箱里等蒸或烤等， 熟即得。 [0030] (5) The raw staple food is steamed or baked in a steamer or an oven, etc., and cooked.
[0031] 具体实施方式  DETAILED DESCRIPTION
[0032] [0004]下述实施例中每份为 1克  [0004] Each of the following examples is 1 gram.
[0033] 实施例一  [0033] Embodiment 1
[0034] 根据使用小麦粉种类高筋粉、 中筋粉、 低筋粉不同， 发的大小， 不同形状也涉 及类似主食等， 发糕、 糕点、 饼干、 面包、 面条、 烧饼、 馒头等包含小麦 74至 5 6份、 板栗 2至 8份、 核桃仁 1至 4份、 杏仁 1至 4份、 花生仁 2至 8份、 酵母少许等。  [0034] According to the use of wheat flour type high-gluten flour, medium-gluten flour, low-gluten flour, hair size, different shapes also involve similar staple foods, hair cakes, pastries, biscuits, bread, noodles, sesame seeds, steamed buns, etc. contain wheat 74 to 5 6 parts, 2 to 8 parts of chestnut, 1 to 4 parts of walnuts, 1 to 4 parts of almonds, 2 to 8 parts of peanuts, a little yeast, etc.
[0035] (1) 选取以上脱壳、 不带皮磨得越细越佳或选细粉或颗粒或整粒等； [0035] (1) selecting the above-mentioned shelling, the finer the skin without grinding, or selecting fine powder or granules or whole grains;
[0036] (2) 每一种份数称重越少越好或以克计， 根据情况放入适量无毒发酵剂等， 混合搅拌均匀、 杀菌； [0036] (2) The weight of each part is as small as possible or in grams, according to the situation, put appropriate amount of non-toxic starter, etc., mixing and mixing, sterilization;
[0037] (3) 每个配方主食优选小麦粉含量占整体百分之 80左右、 或小麦粉含量更大 、 其它共含量占整体百分之 20左右或更少。 [0038] (4) 混合面加入适量温水活醒， 快速发酵； 手工揉面成形或揉面放入模具或 机械加工中做成馒头、 发糕、 糕点、 饼干、 面包、 面条、 烧饼等类似主食形状 [0037] (3) The main ingredient of each formula preferably has a wheat flour content of about 80% of the whole, or a wheat flour content, and other co-contents account for about 20% or less of the total. [0038] (4) adding a proper amount of warm water to the mixing surface to awaken, rapid fermentation; hand-kneading or kneading into a mold or machining to make a steamed bread, cake, cake, biscuit, bread, noodles, biscuits, and the like
[0039] (5) 将生主食放入蒸箱或烤箱里等蒸或烤等， 熟即得。 [0039] (5) The raw staple food is steamed or baked in a steamer or an oven, etc., and cooked.
[0040] 实施例二 [0040] Embodiment 2
[0041] 根据使用小麦粉种类高筋粉、 中筋粉、 低筋粉不同， 发的大小， 不同形状也涉 及类似主食等， 发糕、 糕点、 饼干、 面包、 面条、 烧饼、 馒头等包含小麦 84至 6 4份， 玉米 12至 24份， 板栗 4至 12份， 酵母少许等。  [0041] According to the use of wheat flour type high-gluten flour, medium-gluten flour, low-gluten flour, hair size, different shapes also involve similar staple foods, hair cakes, pastries, biscuits, bread, noodles, sesame seeds, steamed buns, etc. contain wheat 84 to 6 4 parts, 12 to 24 parts of corn, 4 to 12 parts of chestnut, a little yeast, etc.
[0042] ( 1) 选取以上脱壳、 不带皮磨得越细越佳或选细粉或颗粒或整粒等； [0042] (1) selecting the above-mentioned shelling, the finer the skin without grinding, or selecting fine powder or granules or whole grains;
[0043] (2) 每一种份数称重越少越好或以克计， 根据情况放入适量无毒发酵剂等， 混合搅拌均匀、 杀菌； [0043] (2) The smaller the weight of each part, the better, or in grams, according to the situation, put appropriate amount of non-toxic starter, etc., mixing and mixing, sterilization;
[0044] (3) 每个配方主食优选小麦粉含量占整体百分之 80左右、 或小麦粉含量更大 [0044] (3) The main ingredient of each formula preferably has a wheat flour content of about 80% of the whole, or a larger amount of wheat flour.
、 其它共含量占整体百分之 20左右或更少。 Other co-contents account for about 20 percent or less of the total.
[0045] (4) 混合面加入适量温水活醒， 快速发酵； 手工揉面成形或揉面放入模具或 机械加工中做成馒头、 发糕、 糕点、 饼干、 面包、 面条、 烧饼等类似主食形状 [0045] (4) adding a proper amount of warm water to the mixing surface to awaken, rapid fermentation; hand-kneading or kneading into a mold or machining to make a steamed bread, a cake, a pastry, a biscuit, a bread, a noodle, a biscuit, and the like.
[0046] (5) 将生主食放入蒸箱或烤箱里等蒸或烤等， 熟即得。 [0046] (5) The raw staple food is steamed or baked in a steamer or an oven, etc., and cooked.
[0047] 实施例三 [0047] Embodiment 3
[0048] 根据使用小麦粉种类高筋粉、 中筋粉、 低筋粉不同， 发的大小， 不同形状也涉 及类似主食等， 发糕、 糕点、 饼干、 面包、 馒头、 面条、 烧饼等包含小麦 70份 、 粟米 5份、 紫米 5份， 酵母少许等， 也可以添加糖类、 食用盐、 无毒食品添加 剂等。  [0048] According to the use of wheat flour type high-gluten flour, medium-gluten flour, low-gluten flour, hair size, different shapes also involve similar staple foods, hair cakes, cakes, biscuits, bread, taro, noodles, biscuits, etc. containing 70 parts of wheat, 5 parts of corn, 5 parts of purple rice, a little yeast, etc., sugars, edible salts, non-toxic food additives, etc. may also be added.
[0049] ( 1) 选取以上脱壳、 不带皮磨得越细越佳或选细粉或颗粒或整粒等；  [0049] (1) selecting the above-mentioned shelling, the finer the skin without grinding, or selecting fine powder or granules or whole grains;
[0050] (2) 每一种份数称重越少越好或以克计， 根据情况放入适量无毒发酵剂等， 混合搅拌均匀、 杀菌； [0050] (2) The smaller the weight of each part, the better, or in grams, according to the situation, put an appropriate amount of non-toxic starter, etc., mixing and mixing, sterilization;
[0051] (3) 每个配方主食优选小麦粉含量占整体百分之 80左右、 或小麦粉含量更大 [0051] (3) The main ingredient of each formula preferably has a wheat flour content of about 80% of the whole, or a larger amount of wheat flour.
、 其它共含量占整体百分之 20左右或更少。 Other co-contents account for about 20 percent or less of the total.
[0052] (4) 混合面加入适量温水活醒， 快速发酵； 手工揉面成形或揉面放入模具或 机械加工中做成馒头、 发糕、 糕点、 饼干、 面包、 面条、 烧饼等类似主食形状 [0052] (4) adding a suitable amount of warm water to the mixing surface to awaken, rapid fermentation; manual kneading or kneading into the mold or Machining made into steamed buns, cakes, pastries, biscuits, bread, noodles, sesame seeds, etc.
[0053] (5) 将生主食放入蒸箱或烤箱里等蒸或烤等， 熟即得。 [0053] (5) steaming or roasting the raw staple food in a steamer or an oven, etc., cooked.
[0054] 实施例四 [0054] Embodiment 4
[0055] 根据使用小麦粉种类高筋粉、 中筋粉、 低筋粉不同， 发的大小， 不同形状也涉 及类似主食等， 发糕、 糕点、 饼干、 面包、 馒头、 面条、 烧饼等包含小麦 60份 、 大麦 5份、 荞麦 5份， 酵母少许等， 也可以添加糖类、 食用盐、 无毒食品添加 剂等。  [0055] According to the use of wheat flour type high-gluten flour, medium-gluten flour, low-gluten flour, hair size, different shapes also involve similar staple foods, hair cakes, cakes, biscuits, bread, taro, noodles, biscuits, etc. containing 60 parts of wheat, 5 parts of barley, 5 parts of buckwheat, a little yeast, etc., sugar, edible salt, non-toxic food additives, etc. may also be added.
[0056] ( 1) 选取以上脱壳、 不带皮磨得越细越佳或选细粉或颗粒或整粒等；  [0056] (1) selecting the above-mentioned shelling, the finer the skin without grinding, or selecting fine powder or granules or whole grains;
[0057] (2) 每一种份数称重越少越好或以克计， 根据情况放入适量无毒发酵剂等， 混合搅拌均匀、 杀菌； [0057] (2) The smaller the weighing of each part, the better, or in grams, according to the situation, put appropriate amount of non-toxic starter, etc., mixing and mixing, sterilization;
[0058] (3) 每个配方主食优选小麦粉含量占整体百分之 80左右、 或小麦粉含量更大 [0058] (3) The main ingredient of each formula preferably has a wheat flour content of about 80% of the whole, or a larger amount of wheat flour.
、 其它共含量占整体百分之 20左右或更少。 Other co-contents account for about 20 percent or less of the total.
[0059] (4) 混合面加入适量温水活醒， 快速发酵； 手工揉面成形或揉面放入模具或 机械加工中做成馒头、 发糕、 糕点、 饼干、 面包、 面条、 烧饼等类似主食形状 [0059] (4) adding a proper amount of warm water to the mixing surface to awaken, rapid fermentation; hand-kneading or kneading into a mold or machining to make a steamed bread, a cake, a pastry, a biscuit, a bread, a noodle, a biscuit, and the like.
[0060] (5) 将生主食放入蒸箱或烤箱里等蒸或烤等， 熟即得。 [0060] (5) The raw staple food is steamed or baked in a steamer or an oven, etc., and cooked.
[0061] 实施例五 Embodiment 5
[0062] 根据使用小麦粉种类高筋粉、 中筋粉、 低筋粉不同， 发的大小， 不同形状也涉 及类似主食等， 馒头、 发糕、 糕点、 饼干、 面包、 面条、 烧饼等包含小麦 80份 、 黑麦 20份， 酵母少许等， 也可以添加糖类、 食用盐、 无毒食品添加剂等。  [0062] According to the use of wheat flour type high-gluten flour, medium-gluten flour, low-gluten flour, the size of the hair, different shapes also involve similar staple foods, such as steamed bread, cakes, pastries, biscuits, bread, noodles, biscuits, etc., containing 80 parts of wheat, 20 parts of rye, a little yeast, etc., sugars, edible salts, non-toxic food additives, etc. may also be added.
[0063] ( 1) 选取以上脱壳、 不带皮磨得越细越佳或选细粉或颗粒或整粒等； [0063] (1) selecting the above-mentioned shelling, the finer the skin without grinding, or selecting fine powder or granules or whole grains;
[0064] (2) 每一种份数称重越少越好或以克计， 根据情况放入适量无毒发酵剂等， 混合搅拌均匀、 杀菌； [0064] (2) The smaller the weight of each part, the better, or in grams, according to the situation, put appropriate amount of non-toxic starter, etc., mixing and mixing, sterilization;
[0065] (3) 每个配方主食优选小麦粉含量占整体百分之 80左右、 或小麦粉含量更大 [0065] (3) The main ingredient of each formula preferably has a wheat flour content of about 80% of the whole, or a larger amount of wheat flour.
、 其它共含量占整体百分之 20左右或更少。 Other co-contents account for about 20 percent or less of the total.
[0066] (4) 混合面加入适量温水活醒， 快速发酵； 手工揉面成形或揉面放入模具或 机械加工中做成馒头、 发糕、 糕点、 饼干、 面包、 面条、 烧饼等类似主食形状 [0067] (5) 将生主食放入蒸箱或烤箱里等蒸或烤等， 熟即得。 [0066] (4) adding a proper amount of warm water to the mixing surface to awaken, rapid fermentation; hand-kneading or kneading into a mold or machining to make a steamed bread, a cake, a pastry, a biscuit, a bread, a noodle, a biscuit, and the like. [0067] (5) Put the raw staple food into a steamer or an oven, etc., steamed or grilled, etc., and cooked.
[0068] 实施例六 [Embodiment 6]
[0069] 根据使用小麦粉种类高筋粉、 中筋粉、 低筋粉不同， 发的大小， 不同形状也涉 及类似主食等， 馒头、 发糕、 糕点、 馒头、 饼干、 面包、 面条、 烧饼等包含小 麦 70份、 高粱米 10份， 酵母少许等， 也可以添加糖类、 食用盐、 无毒食品添加 剂等。  [0069] According to the use of wheat flour type high-gluten flour, medium-gluten flour, low-gluten flour, hair size, different shapes also involve similar staple foods, taro, cake, pastry, taro, biscuits, bread, noodles, biscuits, etc. containing wheat 70 For example, 10 parts of glutinous rice, a little yeast, etc., sugar, edible salt, non-toxic food additives, etc. may also be added.
[0070] ( 1) 选取以上脱壳、 不带皮磨得越细越佳或选细粉或颗粒或整粒等；  [0070] (1) selecting the above-mentioned shelling, the finer the skin without grinding, or selecting fine powder or granules or whole grains;
[0071] (2) 每一种份数称重越少越好或以克计， 根据情况放入适量无毒发酵剂等， 混合搅拌均匀、 杀菌； [0071] (2) The smaller the weight of each part, the better, or in grams, according to the situation, put appropriate amount of non-toxic starter, etc., mixing and mixing, sterilization;
[0072] (3) 每个配方主食优选小麦粉含量占整体百分之 80左右、 或小麦粉含量更大 [0072] (3) The main ingredient of each formula preferably has a wheat flour content of about 80% of the whole, or a larger amount of wheat flour.
、 其它共含量占整体百分之 20左右或更少。 Other co-contents account for about 20 percent or less of the total.
[0073] (4) 混合面加入适量温水活醒， 快速发酵； 手工揉面成形或揉面放入模具或 机械加工中做成馒头、 发糕、 糕点、 饼干、 面包、 面条、 烧饼等类似主食形状 [0073] (4) adding a proper amount of warm water to the mixing surface to awaken, rapid fermentation; hand-kneading or kneading into a mold or machining to make a steamed bread, a cake, a pastry, a biscuit, a bread, a noodle, a biscuit, and the like.
[0074] (5) 将生主食放入蒸箱或烤箱里等蒸或烤等， 熟即得。 [0074] (5) Steaming or roasting the raw staple food in a steamer or an oven, etc., is cooked.
[0075] 实施例七 Example 7
[0076] 根据使用小麦粉种类高筋粉、 中筋粉、 低筋粉不同， 发的大小， 不同形状也涉 及类似主食等， 发糕、 糕点、 馒头、 饼干、 面包、 面条、 烧饼等包含小麦 70份 、 糙米 5份、 薏米 5份， 酵母少许等， 也可以添加糖类、 食用盐、 无毒食品添加 剂等。  [0076] According to the use of wheat flour type high-gluten flour, medium-gluten flour, low-gluten flour, hair size, different shapes also involve similar staple foods, hair cakes, cakes, taro, biscuits, bread, noodles, biscuits, etc. containing 70 parts of wheat, 5 parts of brown rice, 5 parts of glutinous rice, a little yeast, etc., sugar, edible salt, non-toxic food additives, etc. may also be added.
[0077] ( 1) 选取以上脱壳、 不带皮磨得越细越佳或选细粉或颗粒或整粒等；  [0077] (1) selecting the above-mentioned shelling, the finer the skin without grinding, or selecting fine powder or granules or whole grains;
[0078] (2) 每一种份数称重越少越好或以克计， 根据情况放入适量无毒发酵剂等， 混合搅拌均匀、 杀菌； [0078] (2) The smaller the weighing of each part, the better, or in grams, according to the situation, put appropriate amount of non-toxic starter, etc., mixing and mixing, sterilization;
[0079] (3) 每个配方主食优选小麦粉含量占整体百分之 80左右、 或小麦粉含量更大 [0079] (3) The main ingredient of each formula preferably has a wheat flour content of about 80% of the whole, or a larger amount of wheat flour.
、 其它共含量占整体百分之 20左右或更少。 Other co-contents account for about 20 percent or less of the total.
[0080] (4) 混合面加入适量温水活醒， 快速发酵； 手工揉面成形或揉面放入模具或 机械加工中做成馒头、 发糕、 糕点、 饼干、 面包、 面条、 烧饼等类似主食形状 [0081] (5) 将生主食放入蒸箱或烤箱里等蒸或烤等， 熟即得。 [0080] (4) adding a suitable amount of warm water to the mixing surface to awaken, rapid fermentation; hand-kneading or kneading into a mold or machining to make a steamed bread, a cake, a pastry, a biscuit, a bread, a noodle, a biscuit, and the like [0081] (5) Steaming or roasting the raw staple food in a steamer or an oven, etc., is cooked.
[0082] 实施例八 Embodiment 8
[0083] 根据使用小麦粉种类高筋粉、 中筋粉、 低筋粉不同， 发的大小， 不同形状也涉 及类似主食等， 发糕、 糕点、 饼干、 馒头、 面包、 面条、 烧饼等包含小麦 80份 、 大豆 5份、 绿豆 5份、 小豆 5份， 酵母少许等， 也可以添加糖类、 食用盐、 无毒 食品添加剂等。  [0083] According to the use of wheat flour type high-gluten flour, medium-gluten flour, low-gluten flour, hair size, different shapes also involve similar staple foods, hair cakes, cakes, biscuits, taro, bread, noodles, biscuits, etc. contain 80 parts of wheat, 5 parts of soybeans, 5 parts of mung beans, 5 parts of adzuki beans, a little yeast, etc., and sugars, edible salts, non-toxic food additives, etc. may also be added.
[0084] ( 1) 选取以上脱壳、 不带皮磨得越细越佳或选细粉或颗粒或整粒等；  [0084] (1) selecting the above-mentioned shelling, the finer the skin without grinding, or selecting fine powder or granules or whole grains;
[0085] (2) 每一种份数称重越少越好或以克计， 根据情况放入适量无毒发酵剂等， 混合搅拌均匀、 杀菌； [0085] (2) The smaller the weight of each part, the better, or in grams, according to the situation, put appropriate amount of non-toxic starter, etc., mixing and mixing, sterilization;
[0086] (3) 每个配方主食优选小麦粉含量占整体百分之 80左右、 或小麦粉含量更大 [0086] (3) The main ingredient of each formula preferably has a wheat flour content of about 80% of the whole, or a larger amount of wheat flour.
、 其它共含量占整体百分之 20左右或更少。 Other co-contents account for about 20 percent or less of the total.
[0087] (4) 混合面加入适量温水活醒， 快速发酵； 手工揉面成形或揉面放入模具或 机械加工中做成馒头、 发糕、 糕点、 饼干、 面包、 面条、 烧饼等类似主食形状 [0087] (4) adding a suitable amount of warm water to the mixing surface to awaken, rapid fermentation; hand-kneading or kneading into a mold or machining to make a steamed bread, a cake, a pastry, a biscuit, a bread, a noodle, a biscuit, and the like.
[0088] (5) 将生主食放入蒸箱或烤箱里等蒸或烤等， 熟即得。 [0088] (5) Put the raw staple food into a steamer or an oven, etc., steamed or grilled, etc., and cooked.
[0089] 实施例九 Embodiment 9
[0090] 根据使用小麦粉种类高筋粉、 中筋粉、 低筋粉不同， 发的大小， 不同形状也涉 及类似主食等， 馒头、 发糕、 糕点、 饼干、 面包、 面条、 烧饼等包含小麦 80份 、 黑豆 5份、 黑米 5份， 酵母少许等， 也可以添加糖类、 食用盐、 无毒食品添加 剂等。  [0090] According to the use of wheat flour type high-gluten flour, medium-gluten flour, low-gluten flour, hair size, different shapes also involve similar staple foods, steamed bread, cakes, cakes, biscuits, bread, noodles, biscuits, etc. containing 80 parts of wheat, 5 parts of black beans, 5 parts of black rice, a little yeast, etc., and sugars, edible salts, non-toxic food additives, etc. may also be added.
[0091] ( 1) 选取以上脱壳、 不带皮磨得越细越佳或选细粉或颗粒或整粒等；  [0091] (1) selecting the above-mentioned shelling, the finer the skin without grinding, or selecting fine powder or granules or whole grains;
[0092] (2) 每一种份数称重越少越好或以克计， 根据情况放入适量无毒发酵剂等， 混合搅拌均匀、 杀菌； [0092] (2) The smaller the weight of each part, the better, or in grams, according to the situation, put appropriate amount of non-toxic starter, etc., mixing and mixing, sterilization;
[0093] (3) 每个配方主食优选小麦粉含量占整体百分之 80左右、 或小麦粉含量更大 [0093] (3) The main ingredient of each formula preferably has a wheat flour content of about 80% of the whole, or a larger amount of wheat flour.
、 其它共含量占整体百分之 20左右或更少。 Other co-contents account for about 20 percent or less of the total.
[0094] (4) 混合面加入适量温水活醒， 快速发酵； 手工揉面成形或揉面放入模具或 机械加工中做成馒头、 发糕、 糕点、 饼干、 面包、 面条、 烧饼等类似主食形状 [0095] (5) 将生主食放入蒸箱或烤箱里等蒸或烤等， 熟即得。 [0094] (4) adding a proper amount of warm water to the mixed surface to awaken and rapidly fermenting; hand-kneading or kneading into a mold or machining to make a steamed bread, a cake, a pastry, a biscuit, a bread, a noodle, a biscuit, and the like. [0095] (5) Put the raw staple food into a steamer or an oven, etc., steamed or grilled, etc., and cooked.
[0096] 实施例十 Embodiment 10
[0097] 根据使用小麦粉种类高筋粉、 中筋粉、 低筋粉不同， 发的大小， 不同形状也涉 及类似主食等， 馒头、 发糕、 糕点、 饼干、 面包、 面条、 烧饼等包含小麦 85份 、 甘薯 5份、 山药 5份、 马铃薯 5份， 无毒发酵剂少许等， 也可以添加糖类、 食用 盐、 无毒食品添加剂等。  [0097] According to the use of wheat flour type high-gluten flour, medium-gluten flour, low-gluten flour, hair size, different shapes also involve similar staple foods, such as steamed bread, cakes, pastries, biscuits, bread, noodles, biscuits, etc., containing 85 parts of wheat, 5 parts of sweet potato, 5 parts of yam, 5 parts of potato, a little non-toxic starter, etc., sugar, edible salt, non-toxic food additives, etc. may also be added.
[0098] ( 1) 选取以上脱壳、 不带皮磨得越细越佳或选细粉或颗粒或整粒等； [0098] (1) selecting the above-mentioned shelling, the finer the skin is finer, or the fine powder or granules or whole grains are selected;
[0099] (2) 每一种份数称重越少越好或以克计， 根据情况放入适量无毒发酵剂等， 混合搅拌均匀、 杀菌； [0099] (2) The smaller the weight of each part, the better, or in grams, according to the situation, put appropriate amount of non-toxic starter, etc., mixing and mixing, sterilization;
[0100] (3) 每个配方主食优选小麦粉含量占整体百分之 80左右、 或小麦粉含量更大 [0100] (3) The main ingredient of each formula preferably has a wheat flour content of about 80% of the whole, or a larger amount of wheat flour.
、 其它共含量占整体百分之 20左右或更少。 Other co-contents account for about 20 percent or less of the total.
[0101] (4) 混合面加入适量温水活醒， 快速发酵； 手工揉面成形或揉面放入模具或 机械加工中做成馒头、 发糕、 糕点、 饼干、 面包、 面条、 烧饼等类似主食形状 [0101] (4) adding a proper amount of warm water to the mixing surface to awaken and rapidly fermenting; hand-kneading or kneading into a mold or machining to make a steamed bread, a cake, a pastry, a biscuit, a bread, a noodle, a biscuit, and the like.
[0102] (5) 将生主食放入蒸箱或烤箱里等蒸或烤等， 熟即得。 [0102] (5) Steaming or roasting the raw staple food in a steamer or an oven, etc., and cooked.
[0103] 以上所述的实施例仅是对本发明的实施方式进行描述， 并非对本发明的范围 进行限定， 在不脱离本发明设计精神的前提下， 本领域普通技术人员对本发明 的技术方案作出的各种变形和改进， 均应落入本发明权利要求书确定的保护范 围内。  The embodiments described above are merely illustrative of the embodiments of the present invention, and are not intended to limit the scope of the present invention, and those skilled in the art can make the technical solutions of the present invention without departing from the spirit of the present invention. Various modifications and improvements are intended to fall within the scope of the invention as defined in the appended claims.
技术问题  technical problem
问题的解决方案  Problem solution
发明的有益效果  Advantageous effects of the invention

Claims

权利要求书  Claim
ί ,主食其待衡 ¾于主要成傲箭含 所 ¾的包食钣栗 花生仁 杏仁、 镓桃仁、 «米 l|; , 兼米、 紫:泶:、 裔粱:泶:、 大麦、 荞麦、 大 小: 、 SIL 黑: 、 黑米、 襄 薆、 II碧、 山葯 ¾铃窘 玉 与小資等 灌 v也可 上等任意组合成應方4 ί, the staple food is to be balanced 3⁄4 in the main arrogant arrow containing 3⁄4 of the food, glutinous peanuts, almonds, gallium peach, «ml|;, cum, purple: 泶:, 粱: 泶:, barley, buckwheat , Size: , SIL Black: , Black rice, 襄薆, II Bi, Yam 3⁄4 bell 窘 jade and petty bourgeoisie, etc. can also be any combination of the best into the party 4
：零组 · 成: K方 :2.根鏺 ¾利'要求艇述 ¾主食, 其特 在于： 衡述包含 φ爱、 板 ¾、: 核挑仁、 杏 ·!:::、 花生仁 : - 3.银纖救刹溪求 .1所¾：的主食 ；其特極在于 所述 小 薆、 玉米、 «栗等 4.极擔核利要求|¾ ¾主食 其特征在宁:； 銜 包.含4、麦'：、 粟 聚：、 紫米:等 5,根据钗利要：求銜述 ½主食 其特征 于：： 厳述包含 ·Φ麦 纖、 :荞 薆等 ii根鏺 ¾利'要求艇述 ¾主食, 其特 在于： 衡述包含 Φ爱、 ||¾#.： 7.极攝 S利要求:〖艇述¾主食, 其特 在于： 艇述包含小麦、 ；翁 :¾米等 8粮据权刹要求 i 所遝姓： fe食. 其特 ¾于;. 所述 食小:麦、 §: 、 -差米筹 9极纖敉利要象 1所述的 主:食 i:其 #銜¾于 ΐ f述包 ¾.小：麦、 人、， 、 L I…' 10,壤 ¾ 稱要求 : Zero group · Cheng: K side: 2. Root 鏺 3⁄4 利 'requires the description of the boat 3⁄4 staple food, its special features: The balance contains φ love, board 3⁄4,: nuclear pick, apricot ·!:::, peanut kernel: - 3. Silver fiber rescues the brakes and seeks the 1st 3⁄4: staple food; its special feature lies in the small scorpion, corn, and chestnuts. 4. Extremely nuclear requirements | 3⁄4 3⁄4 staple foods are characterized by their presence in Ning:; Containing 4, Mai ':, Su Gong:, Zi Mi: etc. 5, according to the profit: ask for the title 1⁄2 staple food is characterized by:: 厳 Included · Φ Mai fiber, 荞薆 荞薆 ii 鏺 鏺 鏺'Requires the description of the 3⁄4 staple food, which is characterized by: The test contains Φ love, ||3⁄4#.: 7. Extremely S-requirement: 〖Ship description 3⁄4 staple food, its special features: The boat contains wheat, Weng: 3⁄4 Rice, etc. 8 grain rights brakes require i to surname: fe food. Its special 3⁄4 in ; . The small food: wheat, §:, - poor rice, 9 microfiber profit to be like the main food: i: Its #衔3⁄4于ΐ f述包3⁄4.小:麦,人,,,,...... 10,3⁄4
^主食:： 其特德在于: 所述 ft含小愛、黑.. i 黑米等 ！1.:壤¾杈钊要求:〖觸 釣± 食 其特德在于: 所述 ft含小愛、 1†», ώ药 马铃養：等 〖2,壤德 ft要求: ί ϋιι 所 ：: fe食. 極播 ϋ用小麦輸种 ί高:翁 h 中:翁粉、 健翁粉：不同 >. 发豹大小 不同' ：藤状；涉.及馒: 、 发糕、 輕 、 »千 面包、 面条 娆綉等类 食等 B甚儀作 '法:. s 其祷誓¾含以下歩骤 ¾ ί)：逸取以上靠 、 不舉直慶得雜細越'！；!或迪细粉或疆鍵 或:整救等 ; 每一种扮数穆;:霸：越少 ¾好威.以¾计 裰賴情 S放入:通量无奪：发薄 f , «合撹摔均匀、 杀葡； (3) 每个觀方主食鎖 、愛粉含量 ώ¾ 百:分；之规^ staple food:: Its virtue lies in: The ft contains little love, black.. i black rice and so on! 1. : 3⁄4杈钊 Requirements: 〖Touch fishing ± Food and its virtues are: The ft contains small love, 1†», ώ药马铃养: etc. 〖2, 得德 ft Requirements: ί ϋιι:: Fe food. Extremely spread wheat with wheat ί Gao: Weng h Medium: Weng powder, Jian Wen powder: different >. Hair leopard size is different ': rattan; involved. and 馒:, hair cake, light, » thousand bread, Rao embroidered noodles and other food categories B instrument even as 'law:. s prayer which contains the following oath ho step ¾ ¾ ί): take over by Yi, Ching not move straight fine to give more heteroaryl'! ;! or Di fine powder or Xinjiang key or: save the rescue ; each type of play Mu;: Pa: the less 3⁄4 good Wei. 3⁄4 counts the sorrowful S put: flux without a win: thin f «Combined and smashed evenly, killing Portuguese; (3) Each side of the staple food lock, love powder content ώ 3⁄4 hundred: points;
、 或小麦騎含 β大.、 甚它共 *dfi体百分 2β左: 處更^ 4.) 戮会面 :加入f 逢 水 醒， 快¾¾酵; 手工揉面成適戲猱面放入樣 II咸机械加工中 *成優: 发, or wheat riding contains β big., even its total *dfi body percentage 2β left: more ^4) 戮 meeting : add f waking up every water, fast 3⁄43⁄4 leaven; hand-made noodles into a playful face II salty mechanical processing * Chengyou: hair
-霞、 糕 、 警千 面包、 面条 娆饼等:类似主食形德； ^；) 将生主.食放:入蒸箱威鋒 ：箱里等蒸戒姆等:， 熟 δ纏.：. - Xia, cake, police thousand bread, noodles, cakes, etc.: similar to the main food shape; ^;) will be the lord. Food: into the steamer Wei Feng: box and other steaming martial arts, etc.:, cooked δ wrapped.:.
PCT/CN2017/081445 2017-03-22 2017-04-21 Staple food and preparation method thereof WO2018170988A1 (en)

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CN101103782A (en) * 2006-07-11 2008-01-16 赵凤轩 Coarse cereals
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CN102125072A (en) * 2011-01-12 2011-07-20 李民健 Nutrient noodle and preparation method thereof
CN104839560A (en) * 2015-04-28 2015-08-19 王健博 Novel steamed corn bread and making method thereof
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CN101103782A (en) * 2006-07-11 2008-01-16 赵凤轩 Coarse cereals
CN101223900A (en) * 2008-01-24 2008-07-23 单良才 Compound mixed grain nourishing food and producing method thereof
CN102125072A (en) * 2011-01-12 2011-07-20 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
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