CN100591213C - Method for preparing crisp cakes - Google Patents
Method for preparing crisp cakes Download PDFInfo
- Publication number
- CN100591213C CN100591213C CN200710165682A CN200710165682A CN100591213C CN 100591213 C CN100591213 C CN 100591213C CN 200710165682 A CN200710165682 A CN 200710165682A CN 200710165682 A CN200710165682 A CN 200710165682A CN 100591213 C CN100591213 C CN 100591213C
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- rice
- weight ratio
- cracknel
- cocoa power
- flour
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Abstract
The present invention discloses a cracker manufacturing method; the method comprises the following steps that material preparation: the rice and peanut milk and cacao powder paste are made; mixing: water and white granulated sugar are poured into a mixing barrel according to a certain proportion to mix until the sugar grains dissolve; the flour and starch are added and mixed for 5 to 10 minutes and then eggs and cacao powder paste are added and mixed for 5 to 10 minutes; the rice and peanut milk is added when the gluten is formed and mixed until all raw materials are mixed evenly to obtain flour paste; baking: the mixed flour paste is put into a feed barrel by a pump after being filtered and the flour paste flows onto a dial naturally on which is baked by far-infrared ray to get cracker wrapper; and then the cracker wrapper is formed. The present invention, with mechanical method, integrates the process of preparing flour paste, grouting, baking and forming and realizes the scale production of cracker; in addition, with the present invention, the working efficiency is increased and the labor intensity is reduced and the sanitary conditions are improved; the manufactured crackers not only have the rich nutrition of coconut but also are more delicious; in addition, the taste is better and quality is more stable compared with the Cracker manufactured with traditional method.
Description
Technical field
The present invention relates to a kind of preparation method of food.
Background technology
Coconut another name coconut palm wooden dipper, belong to Palmae cocoanut plant, be main woody oleiferous plants crop in torrid areas and food energy crop, main development and use part is a coconut meat, contains nutritional labelings such as abundant fat, protein, sugar, mineral matter, carbohydrate, Cobastab, vitamin C and organic acid.
Traditional cracknel is made and is continued the manual baking of conventional charcoal always, and production efficiency is low, labour intensity is big, sanitary condition is poor, does not meet the requirement of current state food quality safety market access system.
Summary of the invention
Problem at the prior art existence; the purpose of this invention is to provide the large-scale production of a kind of energy; enhance productivity, reduce labour intensity, improve sanitary condition, and the cracknel fragrance of producing, the mouthfeel flavour geometric ratio tradition method better preparation method of cracknel of producing.
The present invention solves the technical scheme that its technical problem takes: a kind of preparation method of cracknel, and it is made by following steps:
A: get the raw materials ready: make Rice ﹠ peanut milk: select for use coconut meat to prepare new fresh cocoanut juice earlier,, drain away the water, add coconut milk and wear into Rice ﹠ peanut milk with rice cleaning and dipping 6-10h; Making cocoa power slurry: is 1 with cocoa power and cold water according to weight ratio: the ratio furnishing cocoa power of 1.2-1.8 is starched, and wherein greatly 1: 2.5-3.6, the weight ratio of rice and cocoa power is 1: 0.02-0.05;
B: stir: with white granulated sugar and water by 1: the weight ratio of 0.3-0.9 is poured agitator stirring 10-15min into, extremely the sugar grain dissolves, after adding flour, starch stirring 5-10min, add egg, cocoa power slurry stirring 5-10min, add Rice ﹠ peanut milk when extremely playing gluten, stir 10-15min again, extremely all raw materials mix and promptly get starch adhesive, the weight ratio of rice and white granulated sugar is 1: 0.4-1.3, the weight ratio of rice and flour is 1: 0.3-1.0, the weight ratio of rice and starch is 1: 0.2-0.6, and the weight ratio of rice and egg is 1: 0.1-0.5;
C: baking: starch adhesive that will mix pumps into charging bucket after filtering, and when rotating disk preheating temperature during to 125-140 ℃, opens valve, allows starch adhesive nature streamer to rotating disk, toasts by far-infrared radiation, obtains ripe cracknel skin;
D: with the cracknel skin machine-shaping that makes.
The preparation method of described cracknel is through action of mechanical chopsticks in steps d, and ripe cracknel skin rolling oblique crank Z rotation is moved forward, and promptly gets cylindric cracknel through high-speed cutting.
The preparation method of described cracknel, wherein rice and coconut meat weight ratio are 1: 3.0, the weight ratio of rice and cocoa power is 1: 0.035; The weight ratio of rice and white granulated sugar is 1: 0.8, and the weight ratio of rice and flour is 1: 0.65, and the weight ratio of rice and starch is 1: 0.4, and the weight ratio of rice and egg is 1: 0.3.
The present invention is by making starch adhesive with fresh cocoanut juice and rice and flour, with the cocoa power toning, utilize mechanical means, will modulate starch adhesive, grouting, baking, moulding integrated, realized the large-scale production of cracknel, enhanced productivity, reduce labour intensity, improved sanitary condition; The cracknel of producing had both had the abundant nutrition of coconut, and flavour is also delicious more, and better than the cracknel mouthfeel of traditional method production, and quality is more stable.
The specific embodiment
Embodiment one
A: feedstock production: the selective maturation coconut fruit, remove the peel, shell, clean, select the fresh coconut meat of free from extraneous odour for use, through squeezing the juice, filtering, obtain new fresh cocoanut juice, standby; High quality white rice cleans, and soaks 6-10h, drains away the water, and adds coconut milk and wears into Rice ﹠ peanut milk, and is standby; Cocoa power is with cold water furnishing cocoa power slurry, and is standby; Rice and coconut meat weight ratio are 1: 2.5, and the weight ratio of rice and cocoa power is 1: 0.02, and the weight ratio of cocoa power and used cold water is 1: 1.2;
B: stir: pour white granulated sugar and water into agitator stirring 10-15min by 1: 0.3 weight ratio, extremely the sugar grain dissolves, after adding required flour, starch stirring 5-10min, add egg, cocoa power slurry stirring 5-10min, add raw materials such as Rice ﹠ peanut milk when extremely playing gluten, stir 10-15min again, extremely all raw materials mix and promptly get starch adhesive, the weight ratio of rice and white granulated sugar is 1: 0.4, the weight ratio of rice and flour is 1: 0.3, the weight ratio of rice and starch is 1: 0.2, and the weight ratio of rice and egg is 1: 0.1;
C: baking: starch adhesive that will mix pumps into charging bucket after filtering, and when rotating disk preheating temperature during to 125-140 ℃, opens valve, allows starch adhesive nature streamer to rotating disk, toasts by far-infrared radiation, obtains ripe cracknel skin;
D: through action of mechanical chopsticks, ripe cracknel skin rolling oblique crank Z rotation moves forward, and promptly gets cylindric cracknel through high-speed cutting.As desire to be made into other shape, make getting final product while hot;
The cracknel that makes is cooled to room temperature,, removes the irregular part in irregular colour or edge, can pack through check.
Embodiment two
A: feedstock production: the selective maturation coconut fruit, remove the peel, shell, clean, select the fresh coconut meat of free from extraneous odour for use, through squeezing the juice, filtering, obtain new fresh cocoanut juice, standby; High quality white rice cleans, and soaks 6-10h, drains away the water, and adds coconut milk and wears into Rice ﹠ peanut milk, and is standby; Cocoa power is starched with cold water furnishing cocoa power, and standby, rice and coconut meat weight ratio are 1: 3.6, and the weight ratio of rice and cocoa power is 1: 0.05, and the weight ratio of cocoa power and used cold water is 1: 1.8;
B: stir: pour white granulated sugar and water into agitator stirring 10-15min by 1: 0.9 weight ratio, extremely the sugar grain dissolves, after adding required flour, starch stirring 5-10min, add egg, cocoa power slurry stirring 5-10min, add raw materials such as Rice ﹠ peanut milk when extremely playing gluten, stir 10-15min again, extremely all raw materials mix and promptly get starch adhesive, the weight ratio of rice and white granulated sugar is 1: 1.3, the weight ratio of rice and flour is 1: 1.0, the weight ratio of rice and starch is 1: 0.6, and the weight ratio of rice and egg is 1: 0.5;
C: baking: starch adhesive that will mix pumps into charging bucket after filtering, and when rotating disk preheating temperature during to 125-140 ℃, opens valve, allows starch adhesive nature streamer to rotating disk, toasts by far-infrared radiation, obtains ripe cracknel skin;
D: through action of mechanical chopsticks, ripe cracknel skin rolling oblique crank Z rotation moves forward, and promptly gets cylindric cracknel through high-speed cutting.As desire to be made into other shape, make getting final product while hot;
The cracknel that makes is cooled to room temperature,, removes the irregular part in irregular colour or edge, can pack through check.
Embodiment three
A: feedstock production: the selective maturation coconut fruit, remove the peel, shell, clean, select the fresh coconut meat of free from extraneous odour for use, through squeezing the juice, filtering, obtain new fresh cocoanut juice, standby; High quality white rice cleans, and soaks 6-10h, drains away the water, and adds coconut milk and wears into Rice ﹠ peanut milk, and is standby; Cocoa power is with cold water furnishing cocoa power slurry, and is standby; Rice and coconut meat weight ratio are 1: 3.0, and the weight ratio of rice and cocoa power is 1: 0.035, and the weight ratio of cocoa power and used cold water is 1: 1.5;
B: stir: pour white granulated sugar and water into agitator stirring 10-15min by 1: 0.6 weight ratio, extremely the sugar grain dissolves, after adding required flour, starch stirring 5-10min, add egg, cocoa power slurry stirring 5-10min, add raw materials such as Rice ﹠ peanut milk when extremely playing gluten, stir 10-15min again, extremely all raw materials mix and promptly get starch adhesive, the weight ratio of rice and white granulated sugar is 1: 0.8, the weight ratio of rice and flour is 1: 0.65, the weight ratio of rice and starch is 1: 0.4, and the weight ratio of rice and egg is 1: 0.3;
C: baking: starch adhesive that will mix pumps into charging bucket after filtering, and when rotating disk preheating temperature during to 125-140 ℃, opens valve, allows starch adhesive nature streamer to rotating disk, toasts by far-infrared radiation, obtains ripe cracknel skin;
D: through action of mechanical chopsticks, ripe cracknel skin rolling oblique crank Z rotation moves forward, and promptly gets cylindric cracknel through high-speed cutting.As desire to be made into other shape, make getting final product while hot;
The cracknel that makes is cooled to room temperature,, removes the irregular part in irregular colour or edge, can pack through check.
Claims (3)
1. the preparation method of a cracknel, it is characterized in that: it is made by following steps:
A: get the raw materials ready: make Rice ﹠ peanut milk: select for use coconut meat to prepare new fresh cocoanut juice earlier,, drain away the water, add coconut milk and wear into Rice ﹠ peanut milk with rice cleaning and dipping 6-10h; Making cocoa power slurry: is 1 with cocoa power and cold water according to weight ratio: the ratio furnishing cocoa power slurry of 1.2-1.8, and wherein rice and coconut meat weight ratio are 1: 2.5-3.6, the weight ratio of rice and cocoa power is 1: 0.02-0.05;
B: stir: with white granulated sugar and water by 1: the weight ratio of 0.3-0.9 is poured agitator stirring 10-15min into, extremely the sugar grain dissolves, after adding flour, starch stirring 5-10min, add egg, cocoa power slurry stirring 5-10min, add Rice ﹠ peanut milk when extremely playing gluten, stir 10-15min again, extremely all raw materials mix and promptly get starch adhesive, the weight ratio of rice and white granulated sugar is 1: 0.4-1.3, the weight ratio of rice and flour is 1: 0.3-1.0, the weight ratio of rice and starch is 1: 0.2-0.6, and the weight ratio of rice and egg is 1: 0.1-0.5;
C, baking: starch adhesive that will mix pumps into charging bucket after filtering, and when rotating disk preheating temperature during to 125-140 ℃, opens valve, allows starch adhesive nature streamer to rotating disk, toasts by far-infrared radiation, obtains ripe cracknel skin;
D: with the cracknel skin machine-shaping that makes.
2. the preparation method of cracknel according to claim 1 is characterized in that: be through action of mechanical chopsticks in steps d, ripe cracknel skin rolling oblique crank Z rotation is moved forward, promptly get cylindric cracknel through high-speed cutting.
3. the preparation method of cracknel according to claim 1, it is characterized in that: wherein rice and coconut meat weight ratio are 1: 3.0, the weight ratio of rice and cocoa power is 1: 0.035; The weight ratio of rice and white granulated sugar is 1: 0.8, and the weight ratio of rice and flour is 1: 0.65, and the weight ratio of rice and starch is 1: 0.4, and the weight ratio of rice and egg is 1: 0.3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710165682A CN100591213C (en) | 2007-10-24 | 2007-10-24 | Method for preparing crisp cakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710165682A CN100591213C (en) | 2007-10-24 | 2007-10-24 | Method for preparing crisp cakes |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101138352A CN101138352A (en) | 2008-03-12 |
| CN100591213C true CN100591213C (en) | 2010-02-24 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200710165682A Expired - Fee Related CN100591213C (en) | 2007-10-24 | 2007-10-24 | Method for preparing crisp cakes |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689340A (en) * | 2013-11-26 | 2014-04-02 | 明光市海春米业有限公司 | Porcine blood egg rice crisp chip and preparation method thereof |
| PH12014000123A1 (en) * | 2014-04-22 | 2015-11-09 | Kimes Priscila F | Ready-to-eat, gluten-free and ketogenic coconut meat-based cereal |
| CN104814108B (en) * | 2015-05-25 | 2016-03-09 | 海南南国食品实业有限公司 | Fragrant pancake of a kind of coconut palm and preparation method thereof |
| CN107624848A (en) * | 2017-08-23 | 2018-01-26 | 广东轻工职业技术学院 | A kind of dendrobium candidum cracknel and preparation method thereof |
| CN108812804A (en) * | 2018-08-16 | 2018-11-16 | 南通麦蒂酥食品有限公司 | A kind of cracknel and its manufacturing method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002320440A (en) * | 2001-04-25 | 2002-11-05 | Tokyo Ika Shika Univ | Cookie low in sugar content |
| CN1605258A (en) * | 2003-10-10 | 2005-04-13 | 王秀芬 | Delicious cream biscuits |
| CN1919078A (en) * | 2006-09-15 | 2007-02-28 | 邢烽 | Method for processing kernel crisp cake |
-
2007
- 2007-10-24 CN CN200710165682A patent/CN100591213C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002320440A (en) * | 2001-04-25 | 2002-11-05 | Tokyo Ika Shika Univ | Cookie low in sugar content |
| CN1605258A (en) * | 2003-10-10 | 2005-04-13 | 王秀芬 | Delicious cream biscuits |
| CN1919078A (en) * | 2006-09-15 | 2007-02-28 | 邢烽 | Method for processing kernel crisp cake |
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| Publication number | Publication date |
|---|---|
| CN101138352A (en) | 2008-03-12 |
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