Patent ID: 11871755
Assignee: nan
Field: Food chemistry (Chemistry)
Classification: CPC A | IPC A

Claim 3:
4. A food, wherein ingredients of a recipe of the food are made of vegetable or fruit, and flour, egg, milk and yeast;
wherein the food is obtained by processing the vegetable or the fruit into vegetable paste or fruit paste; steaming part of the vegetable paste or part of the fruit paste for two minutes; cooling the part of the vegetable paste or the part of the fruit paste to a fermentable temperature; mixing the part of the vegetable paste or the part of the fruit paste at the fermentable temperature with the flour followed by fermentation at 20-34° C. for one hour or more under a condition without adding any yeast, water, salt, sugar, oil and microbiological bacteria to obtain a first mixed fermented dough; adding the first mixed fermented dough with the flour, the egg and the milk followed by fermentation with the yeast to obtain a second mixed fermented dough; subjecting a remaining part of the vegetable paste or a remaining part of the fruit paste to extrusion concentration treatment to remove water; and adding a remaining part of the vegetable paste or a remaining part of the fruit paste after extrusion concentration treatment to the second mixed fermented dough by mixing, filling or stuffing followed by division, relaxation, shaping, proofing and baking to obtain the food.