CN102972473A - Cucumber aroma biscuit - Google Patents
Cucumber aroma biscuit Download PDFInfo
- Publication number
- CN102972473A CN102972473A CN 201210415837 CN201210415837A CN102972473A CN 102972473 A CN102972473 A CN 102972473A CN 201210415837 CN201210415837 CN 201210415837 CN 201210415837 A CN201210415837 A CN 201210415837A CN 102972473 A CN102972473 A CN 102972473A
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- CN
- China
- Prior art keywords
- biscuit
- cucumber
- aroma
- taste
- cucumber aroma
- 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.)
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention belongs to the technical field of cakes and in particular relates to cucumber aroma biscuit. The technical scheme is that the weight percentage of all raw materials is 53 to 57 of flour, 3 to 3.5 of white sugar, 7 to 11 of vegetable shortening, 4 to 5 of cheese, 0.55 to 0.65 of salt, 2 to 2.4 of eggs, 11.2 to 15 of corn flour, 1.09 to 1.13 of butter, 1.74 to 2.14 of water and 2 to 3 of edible oil. Cucumber aroma powder is attached to the surface of the biscuit. The cucumber aroma biscuit uses wheat bran as a raw material to be rich in dietary fiber to facilitate digestion and defecation of the human body. Furthermore, raisin is utilized to improve taste of the biscuit. The cucumber aroma biscuit is good in taste and fresh in taste.
Description
Technical field
The invention belongs to the cake technical field, particularly relate to cucumber local flavor biscuit.
Background technology
At present, existing biscuit lacks and can make mouthfeel become pure and fresh composition, and overeating has greasy sensation.
Summary of the invention
Technical problem to be solved is to overcome the defective that prior art exists, and provides a kind of mouthfeel good, the cucumber local flavor biscuit that taste is pure and fresh.
The technology used in the present invention solution is that the percentage by weight of used each raw material is: flour 53 ~ 57%, white granulated sugar 3 ~ 3. 5%, shortening 7 ~ 11%, cheese 4 ~ 5%, salt 0. 55 ~ 0. 65%, egg 2 ~ 2.4%, corn flour 11.2 ~ 15%, cream 1. 09 ~ 1. 13%, water 1. 74 ~ 2. 14%, edible oil 2 ~ 3%, the surface attachment of biscuit has the cucumber toppings.
Compared with prior art, the beneficial effect that the present invention has is: the present invention makes biscuit be rich in dietary fiber by selecting wheat bran as the biscuit raw material, helps the human consumption defecation, selects raisins, has improved the mouthfeel of biscuit.
The specific embodiment
The percentage by weight of used each raw material is: flour 53 ~ 57%, white granulated sugar 3 ~ 3. 5%, shortening 7 ~ 11%, cheese 4 ~ 5%, salt 0. 55 ~ 0. 65%, egg 2 ~ 2.4%, corn flour 11.2 ~ 15%, cream 1. 09 ~ 1. 13%, water 1. 74 ~ 2. 14%, edible oil 2 ~ 3%, the surface attachment of biscuit has the cucumber toppings.
Claims (1)
1. cucumber local flavor biscuit, it is characterized in that: the percentage by weight of used each raw material is: flour 53 ~ 57%, white granulated sugar 3 ~ 3. 5%, shortening 7 ~ 11%, cheese 4 ~ 5%, salt 0. 55 ~ 0. 65%, egg 2 ~ 2.4%, corn flour 11.2 ~ 15%, cream 1. 09 ~ 1. 13%, water 1. 74 ~ 2. 14%, edible oil 2 ~ 3%, the surface attachment of biscuit has the cucumber toppings.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210415837 CN102972473A (en) | 2012-10-26 | 2012-10-26 | Cucumber aroma biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210415837 CN102972473A (en) | 2012-10-26 | 2012-10-26 | Cucumber aroma biscuit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102972473A true CN102972473A (en) | 2013-03-20 |
Family
ID=47847048
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201210415837 Pending CN102972473A (en) | 2012-10-26 | 2012-10-26 | Cucumber aroma biscuit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102972473A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431007A (en) * | 2013-08-01 | 2013-12-11 | 南京年吉冷冻食品有限公司 | Nutrient biscuit |
| CN103598300A (en) * | 2013-10-25 | 2014-02-26 | 李本明 | Tomato flavor biscuit |
| CN104115902A (en) * | 2014-06-13 | 2014-10-29 | 张其荣 | Cucumber flavored biscuits with and preparation method thereof |
| CN105104479A (en) * | 2015-07-14 | 2015-12-02 | 孙亮 | Broken pine tree pollen biscuits and preparation method thereof |
-
2012
- 2012-10-26 CN CN 201210415837 patent/CN102972473A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431007A (en) * | 2013-08-01 | 2013-12-11 | 南京年吉冷冻食品有限公司 | Nutrient biscuit |
| CN103598300A (en) * | 2013-10-25 | 2014-02-26 | 李本明 | Tomato flavor biscuit |
| CN104115902A (en) * | 2014-06-13 | 2014-10-29 | 张其荣 | Cucumber flavored biscuits with and preparation method thereof |
| CN105104479A (en) * | 2015-07-14 | 2015-12-02 | 孙亮 | Broken pine tree pollen biscuits and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130320 |