CN102165965A - Celery cookies and preparation method thereof - Google Patents

Celery cookies and preparation method thereof Download PDF

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Publication number
CN102165965A
CN102165965A CN2010105576372A CN201010557637A CN102165965A CN 102165965 A CN102165965 A CN 102165965A CN 2010105576372 A CN2010105576372 A CN 2010105576372A CN 201010557637 A CN201010557637 A CN 201010557637A CN 102165965 A CN102165965 A CN 102165965A
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CN
China
Prior art keywords
butter
celery
flour
dough
percent
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.)
Pending
Application number
CN2010105576372A
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Chinese (zh)
Inventor
张春力
徐一鸣
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
JIANFENG NATURAL PRODUCT R&D DEVELOPMENT Co Ltd TIANJIN
Original Assignee
JIANFENG NATURAL PRODUCT R&D DEVELOPMENT Co Ltd TIANJIN
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by JIANFENG NATURAL PRODUCT R&D DEVELOPMENT Co Ltd TIANJIN filed Critical JIANFENG NATURAL PRODUCT R&D DEVELOPMENT Co Ltd TIANJIN
Priority to CN2010105576372A priority Critical patent/CN102165965A/en
Publication of CN102165965A publication Critical patent/CN102165965A/en
Pending legal-status Critical Current

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Abstract

The invention relates to celery cookies and a preparation method thereof. Based on flour, the celery cookies comprise the following components in percentage by mass: 100 percent of flour, 1 to 10 percent of celery whole flour, 10 to 80 percent of butter, 20 to 80 percent of white granulated sugar, 5 to 30 percent of eggs, 0.05 to 0.1 percent of potassium sorbate and a proper amount of water. The preparation method comprises the following steps of: mixing, blending dough, forming, baking and the like. The celery cookies have the characteristics of good appearance and mouthfeel and high nutritive value, are easy to form, have the effects of reducing blood fat and resisting tumors, are healthy food for people who suffer from hyperlipaemia, hypertension and hyperglycemia, and contribute to the deep processing of celery simultaneously.

Description

A kind of celery biscuit and preparation method thereof
Technical field
The present invention relates to a kind of celery biscuit and preparation method thereof, belong to food processing field.
Background technology
Celery is a fiber diet, and the process pipe intestinal digesting can produce the material of a kind of lignin or intestines lactones, and this material is a kind of antioxidant, can suppress the carcinogen that intestinal bacterium produces during high concentration.It can also accelerate the duration of runs of ight soil in intestines, reduces contacting of carcinogen and mucous membrane of colon, reaches the purpose of preventing colon cancer.Celery is cool in nature, and the sweet suffering of distinguishing the flavor of has clearing heat and relieving fidgetness, flat liver, and inducing diuresis for removing edema, the effect of cooling blood and hemostasis, all very useful to prevention hypertension, artery sclerosis etc., and the supplemental treatment effect is arranged.
Biscuit is the common pot foods of people's daily life, can be used as snacks, also can be used as the staple food of dinner.The celery powder is added in the biscuit, not only enriched the nutrition of biscuit, and people's meals are rationalized more.Existing various biscuit, a flour is major ingredient, and cream, chocolate etc. is the filling material, and it is high to contain sugar, and food back xerostomia is eaten nondigestible more.
The present invention is main batching with flour, and adding the celery powder is the biscuit of auxiliary material, can increase local flavor, can play a role in health care again, obtain a kind of mouthfeel loose, be easy to digest, nutritious health-caring biscuit.
Summary of the invention
It is main batching with flour that the object of the invention is to provide a kind of, and adding the celery powder is biscuit of auxiliary material and preparation method thereof.
Celery biscuit of the present invention, its composition and proportioning are as follows:
Flour 100%
The full powder 1-10% of celery
Butter 10-100%
White granulated sugar 20-80%
Egg 5-30%
Potassium sorbate 0.05-0.1%
Water is an amount of
A kind of preparation method of celery biscuit is characterized in that,
(1) after butter softens, adds Icing Sugar, stir.
(2) slowly be stirred to Icing Sugar and butter and mix and get final product, butter is not dismissed.
(3) in butter, add egg, and stir.
(4) egg and butter mix fully and get final product.Do not dismiss equally.
(5) after Self-raising flour sieves, pour in the butter paste.
(6) mix thoroughly with rubber squeegee, flour and butter are mixed fully, become dough.Dough is put into refrigerator cold-storage more than half an hour, up to the dough dryer and comfortableer easy operation that becomes.
(7) dough that refrigerates dryer and comfortablelyer is placed on the chopping board, rolls into the rectangle that thickness is 1-2cm, makes different shapes.
(8) ready-made biscuit face cake is put into baking tray, 180-200 ℃ of roasting 10-15min gets final product.
The specific embodiment
Embodiment 1
The celery biscuit of present embodiment, its composition and proportioning are as follows:
Flour 100%
The full powder 1% of celery
Butter 30%
White granulated sugar 20%
Egg 5%
Potassium sorbate 0.05%
Water is an amount of
The preparation method of present embodiment celery biscuit is as follows:
(1) after butter softens, adds Icing Sugar, stir.
(2) slowly be stirred to Icing Sugar and butter and mix and get final product, butter is not dismissed.
(3) in butter, add egg, and stir.
(4) egg and butter mix fully and get final product.Do not dismiss equally.
(5) after Self-raising flour sieves, pour in the butter paste.
(6) mix thoroughly with rubber squeegee, flour and butter are mixed fully, become dough.Dough is put into refrigerator cold-storage more than half an hour, up to the dough dryer and comfortableer easy operation that becomes.
(7) dough that refrigerates dryer and comfortablelyer is placed on the chopping board, rolls into the rectangle that thickness is 1cm, makes different shapes.
(8) ready-made biscuit face cake is put into baking tray, 180 ℃ of roasting 12min get final product.
Embodiment 2
The celery biscuit of present embodiment, its composition and proportioning are as follows:
Flour 100%
The full powder 2% of celery
Butter 40%
White granulated sugar 45%
Egg 10%
Potassium sorbate 0.1%
Water is an amount of
Prepare celery biscuit as method as described in the embodiment 1.
Embodiment 3
The celery biscuit of present embodiment, its composition and proportioning are as follows:
Flour 100%
The full powder 2.5% of celery
Butter 50%
White granulated sugar 25%
Egg 15%
Potassium sorbate 0.1%
Water is an amount of
Prepare celery biscuit as method as described in the embodiment 1.

Claims (2)

1. celery biscuit, its composition and proportioning are as follows:
Flour 100%
The full powder 1-10% of celery
Butter 10-100%
White granulated sugar 20-80%
Egg 5-30%
Potassium sorbate 0.05-0.1%
Water is an amount of
2. the preparation method of a celery biscuit is characterized in that,
(1) after butter softens, adds Icing Sugar, stir.
(2) slowly be stirred to Icing Sugar and butter and mix and get final product, butter is not dismissed.
(3) in butter, add egg, and stir.
(4) egg and butter mix fully and get final product.Do not dismiss equally.
(5) after Self-raising flour sieves, pour in the butter paste.
(6) mix thoroughly with rubber squeegee, flour and butter are mixed fully, become dough.Dough is put into refrigerator cold-storage more than half an hour, up to the dough dryer and comfortableer easy operation that becomes.
(7) dough that refrigerates dryer and comfortablelyer is placed on the chopping board, rolls into the rectangle that thickness is 1-2cm, makes different shapes.
(8) ready-made biscuit face cake is put into baking tray, 180-200 ℃ of roasting 10-15min gets final product.
CN2010105576372A 2010-11-23 2010-11-23 Celery cookies and preparation method thereof Pending CN102165965A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2010105576372A CN102165965A (en) 2010-11-23 2010-11-23 Celery cookies and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2010105576372A CN102165965A (en) 2010-11-23 2010-11-23 Celery cookies and preparation method thereof

Publications (1)

Publication Number Publication Date
CN102165965A true CN102165965A (en) 2011-08-31

Family

ID=44487433

Family Applications (1)

Application Number Title Priority Date Filing Date
CN2010105576372A Pending CN102165965A (en) 2010-11-23 2010-11-23 Celery cookies and preparation method thereof

Country Status (1)

Country Link
CN (1) CN102165965A (en)

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102599216A (en) * 2012-03-28 2012-07-25 常熟市玉山食品有限公司 Preparation method of vegetable health biscuit
CN102613271A (en) * 2012-03-28 2012-08-01 常熟市玉山食品有限公司 Fruit and vegetable health biscuit capable of reducing blood sugar and blood lipid
CN103125561A (en) * 2012-08-01 2013-06-05 大连工业大学 Preparation method for breakfast biscuits with plateau distinguished features
CN103444823A (en) * 2013-01-05 2013-12-18 胡素芳 Walnut cake with therapy effect
CN103704309A (en) * 2014-01-23 2014-04-09 金陵科技学院 Xueyingzi biscuit and preparation method of xueyingzi biscuit
CN104054772A (en) * 2013-03-18 2014-09-24 上海耶里夏丽实业有限公司 Healthy and tasty pastry and preparation method thereof
CN104137875A (en) * 2014-07-23 2014-11-12 安徽金麦乐面业有限公司 High-fiber celery biscuit and production method thereof
CN104186613A (en) * 2014-08-20 2014-12-10 常熟市汇康食品厂 Composite healthcare biscuits
CN104365810A (en) * 2014-12-17 2015-02-25 福建闽江源绿田实业投资发展有限公司 High-resistance starch lotus seed biscuit and processing method thereof
CN104757060A (en) * 2015-03-20 2015-07-08 武汉轻工大学 Lotus seedpod dietary fiber cookies and preparation method thereof
CN104957224A (en) * 2015-06-26 2015-10-07 桐城市牯牛背农业开发有限公司 Making method of crispy cress biscuits
CN104957223A (en) * 2015-06-26 2015-10-07 桐城市牯牛背农业开发有限公司 Manufacturing method of cress tough biscuit
CN107156237A (en) * 2017-05-26 2017-09-15 怀远县富盈农产品加工有限公司 The preparation method of celery biscuit
CN108184959A (en) * 2018-04-09 2018-06-22 杨在侠 A kind of faint scent green tea Western-style pastry

Cited By (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102613271A (en) * 2012-03-28 2012-08-01 常熟市玉山食品有限公司 Fruit and vegetable health biscuit capable of reducing blood sugar and blood lipid
CN102599216B (en) * 2012-03-28 2013-09-11 常熟市玉山食品有限公司 Preparation method of vegetable health biscuit
CN102599216A (en) * 2012-03-28 2012-07-25 常熟市玉山食品有限公司 Preparation method of vegetable health biscuit
CN103125561A (en) * 2012-08-01 2013-06-05 大连工业大学 Preparation method for breakfast biscuits with plateau distinguished features
CN103444823A (en) * 2013-01-05 2013-12-18 胡素芳 Walnut cake with therapy effect
CN104054772A (en) * 2013-03-18 2014-09-24 上海耶里夏丽实业有限公司 Healthy and tasty pastry and preparation method thereof
CN104054772B (en) * 2013-03-18 2015-12-23 上海耶里夏丽实业有限公司 A kind of preparation method of health delicious cake
CN103704309B (en) * 2014-01-23 2015-09-16 金陵科技学院 A kind of snow cherry biscuit and preparation method thereof
CN103704309A (en) * 2014-01-23 2014-04-09 金陵科技学院 Xueyingzi biscuit and preparation method of xueyingzi biscuit
CN104137875A (en) * 2014-07-23 2014-11-12 安徽金麦乐面业有限公司 High-fiber celery biscuit and production method thereof
CN104186613A (en) * 2014-08-20 2014-12-10 常熟市汇康食品厂 Composite healthcare biscuits
CN104365810A (en) * 2014-12-17 2015-02-25 福建闽江源绿田实业投资发展有限公司 High-resistance starch lotus seed biscuit and processing method thereof
CN104757060A (en) * 2015-03-20 2015-07-08 武汉轻工大学 Lotus seedpod dietary fiber cookies and preparation method thereof
CN104757060B (en) * 2015-03-20 2017-12-19 武汉轻工大学 A kind of seedpod of the lotus dietary fiber cookies and preparation method thereof
CN104957224A (en) * 2015-06-26 2015-10-07 桐城市牯牛背农业开发有限公司 Making method of crispy cress biscuits
CN104957223A (en) * 2015-06-26 2015-10-07 桐城市牯牛背农业开发有限公司 Manufacturing method of cress tough biscuit
CN107156237A (en) * 2017-05-26 2017-09-15 怀远县富盈农产品加工有限公司 The preparation method of celery biscuit
CN108184959A (en) * 2018-04-09 2018-06-22 杨在侠 A kind of faint scent green tea Western-style pastry

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Application publication date: 20110831