CN104095009A - Chop-pepper biscuit - Google Patents
Chop-pepper biscuit Download PDFInfo
- Publication number
- CN104095009A CN104095009A CN201410266636.0A CN201410266636A CN104095009A CN 104095009 A CN104095009 A CN 104095009A CN 201410266636 A CN201410266636 A CN 201410266636A CN 104095009 A CN104095009 A CN 104095009A
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- CN
- China
- Prior art keywords
- chop
- pepper
- biscuit
- parts
- juice
- 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
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- 239000006002 Pepper Substances 0.000 title claims abstract description 26
- 235000015895 biscuits Nutrition 0.000 title claims abstract description 25
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 19
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 19
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 19
- 240000000129 Piper nigrum Species 0.000 claims abstract description 19
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 19
- 239000000284 extract Substances 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 14
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 13
- 235000008397 ginger Nutrition 0.000 claims abstract description 13
- 238000002360 preparation method Methods 0.000 claims abstract description 11
- 244000036905 Benincasa cerifera Species 0.000 claims abstract description 9
- 235000011274 Benincasa cerifera Nutrition 0.000 claims abstract description 9
- 240000002799 Prunus avium Species 0.000 claims abstract description 9
- 235000019693 cherries Nutrition 0.000 claims abstract description 9
- 235000017423 hawthorn Nutrition 0.000 claims abstract description 9
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 8
- 240000007651 Rubus glaucus Species 0.000 claims abstract description 8
- 235000011034 Rubus glaucus Nutrition 0.000 claims abstract description 8
- 235000009122 Rubus idaeus Nutrition 0.000 claims abstract description 8
- 241000675108 Citrus tangerina Species 0.000 claims abstract description 7
- 240000006773 Coriandrum sativum Species 0.000 claims abstract description 7
- 235000002787 Coriandrum sativum Nutrition 0.000 claims abstract description 7
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 7
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 240000007329 Zingiber officinale Species 0.000 claims abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 240000002254 Ananas comosus Species 0.000 claims description 12
- 235000007119 Ananas comosus Nutrition 0.000 claims description 12
- 235000013373 food additive Nutrition 0.000 claims description 12
- 239000002778 food additive Substances 0.000 claims description 12
- 235000015203 fruit juice Nutrition 0.000 claims description 12
- 235000016855 Biancospino Nutrition 0.000 claims description 7
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 7
- 240000000171 Crataegus monogyna Species 0.000 claims description 7
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 7
- 244000197580 Poria cocos Species 0.000 claims description 7
- 235000002313 hawthorn Nutrition 0.000 claims description 7
- 235000009444 hawthorn Nutrition 0.000 claims description 7
- 235000009486 hawthorn Nutrition 0.000 claims description 7
- 235000009682 hawthorn Nutrition 0.000 claims description 7
- 235000009685 hawthorn Nutrition 0.000 claims description 7
- 235000009917 hawthorn Nutrition 0.000 claims description 7
- 235000013161 hawthorn Nutrition 0.000 claims description 7
- 235000013165 hawthorn Nutrition 0.000 claims description 7
- 235000013189 hawthorn Nutrition 0.000 claims description 7
- 235000013204 hawthorn Nutrition 0.000 claims description 7
- 235000013214 hawthorn Nutrition 0.000 claims description 7
- 235000013246 hawthorn Nutrition 0.000 claims description 7
- 241001116389 Aloe Species 0.000 claims description 6
- 240000000239 Camellia sinensis Species 0.000 claims description 6
- 235000005979 Citrus limon Nutrition 0.000 claims description 6
- 240000002268 Citrus limon Species 0.000 claims description 6
- 240000003109 Persicaria chinensis Species 0.000 claims description 6
- 235000006468 Thea sinensis Nutrition 0.000 claims description 6
- 240000006365 Vitis vinifera Species 0.000 claims description 6
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 6
- 240000008866 Ziziphus nummularia Species 0.000 claims description 6
- 235000011399 aloe vera Nutrition 0.000 claims description 6
- 235000020279 black tea Nutrition 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 235000009754 grape Nutrition 0.000 claims description 6
- 235000012333 grape Nutrition 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000003809 water extraction Methods 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 210000002784 Stomach Anatomy 0.000 abstract description 6
- 210000000952 Spleen Anatomy 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 238000010792 warming Methods 0.000 abstract description 3
- 229940029983 VITAMINS Drugs 0.000 abstract description 2
- 229940021016 Vitamin IV solution additives Drugs 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000001737 promoting Effects 0.000 abstract description 2
- 230000014860 sensory perception of taste Effects 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 230000035917 taste Effects 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229930003231 vitamins Natural products 0.000 abstract description 2
- 210000000826 Nictitating Membrane Anatomy 0.000 abstract 2
- 240000001992 Angelica archangelica Species 0.000 abstract 1
- 240000005389 Glycyrrhiza glabra Species 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 235000001287 Guettarda speciosa Nutrition 0.000 abstract 1
- 240000001754 Peltandra virginica Species 0.000 abstract 1
- 235000001188 Peltandra virginica Nutrition 0.000 abstract 1
- 230000002708 enhancing Effects 0.000 abstract 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract 1
- 235000014063 licorice root Nutrition 0.000 abstract 1
- 235000011477 liquorice Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 8
- 235000013305 food Nutrition 0.000 description 3
- 210000001015 Abdomen Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
Abstract
The invention relates to a chop-pepper biscuit, which is produced with the following materials in parts by weight: 340 to 350 parts of flour, 40 to 50 parts of red bean powder, 10 to 15 parts of ground pepper, 30 to 40 parts of coriander juice, 40 to 50 parts of Chinese watermelon, 40 to 50 parts of chop, 20 to 30 parts of ginger, 50 to 60 parts of apple vinegar, 35 to 40 parts of cherry, 30 to 35 parts of haw and the like. The invention discloses the chop-pepper biscuit and a preparation process thereof, and the preparation method is simple; since the ground pepper, the Chinese watermelon, the chop and the like are added, the chop-pepper biscuit can improve appetite and warm the spleen and the stomach for dispelling cold, is rich in nutrients, and tastes delicious; since the cherry and the haw are added, the chop-pepper biscuit has a good effect in invigorating the stomach, promoting digestion and replenishing vitamins; the addition of the extracts of angelica, tuckahoe, liquorice, raspberry, green tangerine peel and the like enhances the effect of the chop-pepper biscuit in warming the spleen and the stomach for dispelling cold, so the chop-pepper biscuit is good for the health of the human body.
Description
Technical field
The present invention relates generally to biscuit and preparing technical field thereof, relates in particular to a kind of chop pepper biscuit.
Background technology
Biscuit is a kind of common leisure food, mouthfeel is good, easy full abdomen, people's indispensable instant food of travelling at home, the biscuit of selling on market is various in style, taste is complete, along with the raising of present people's Living Water product, people more focus on health aspect to the selection of various food, and on market, such biscuit is actually rare.
Summary of the invention
The present invention, in order to make up the defect of prior art, provides a kind of chop pepper biscuit and preparation method thereof.
The present invention is achieved by the following technical solutions: a kind of chop pepper biscuit, made by following weight portion raw material: flour 340-350, red bean powder 40-50, pepper powder 10-15, coriander juice 30-40, wax gourd 40-50, chop 40-50, ginger 20-30, apple vinegar 50-60, cherry 35-40, hawthorn 30-35, Radix Angelicae Sinensis 5-7, Poria cocos 5-6, Radix Glycyrrhizae 5-6, raspberry 5-6, rascal 5-7, Chinese knotweed 2-3, buzhaye 2-3, food additives 8-10, brown sugar 60-70, pineapple is appropriate, water is appropriate:
Food additives, are made up of following weight portion raw material: grape 40-50, fresh jujube 30-40, lemon peel 5-7, aloe 5-7, longseed willowseed herb 4-5, tangerine leaf 4-5, black tea 8-10, honey of lungan flowers 50-60, ginger juice 50-60, water are appropriate;
The preparation method of food additives: (1) cleans grape, fresh jujube, gets its pulp, puts into juice extractor and squeezes the juice, and obtains fruit juice for subsequent use;
(2) water extraction of lemon peel, aloe, longseed willowseed herb, tangerine leaf, black tea doubly being measured with 5-9 is got, and obtains extract for subsequent use;
(3) fruit juice, extract, honey of lungan flowers, ginger juice are mixed, stir for subsequent use.
A preparation method for chop pepper biscuit, comprises the following steps:
(1) pulp in the middle of pineapple is taken out, stay the pineapple peel that pulp 0.5-1cm is thick, wax gourd is cleaned, go to break into slurry after seed together with chop ginger, put into pineapple peel, add apple vinegar, be placed in pot, the stewing steaming of water proof, gets in pot all materials for subsequent use after cooking;
(2) cherry, hawthorn are cleaned, got its pulp, put into juice extractor, squeeze into fruit juice for subsequent use;
(3) water extraction of Radix Angelicae Sinensis, Poria cocos, Radix Glycyrrhizae, raspberry, rascal, Chinese knotweed, buzhaye doubly being measured with 5-9 is got, and obtains extract for subsequent use;
(4) all materials, fruit juice, extract in flour, red bean powder, pepper powder, coriander juice, food additives, brown sugar, step 1 are mixed, add suitable quantity of water, fully stir, obtain, after dough, making biscuit, put into baking box and bake.
Advantage of the present invention is: the invention discloses chop pepper biscuit and preparation technology thereof, preparation method is simple, add pepper powder, wax gourd, chop etc., can improve a poor appetite, warming spleen and stomach for dispelling cold, and nutritious, tasty mouthfeel, and cherry, hawthorn have the effect of good stomach strengthening and digestion promoting, replenishing vitamins, and the interpolation of the extract such as Radix Angelicae Sinensis, Poria cocos, Radix Glycyrrhizae, raspberry, rascal, strengthen the effect of the warming spleen and stomach for dispelling cold of biscuit of the present invention, useful health.
Detailed description of the invention
A kind of chop pepper biscuit, made by following weight portion (Kg) raw material: flour 340, red bean powder 40, pepper powder 10, coriander juice 30, wax gourd 40, chop 40, ginger 20, apple vinegar 50, cherry 35, hawthorn 30, Radix Angelicae Sinensis 5, Poria cocos 5, Radix Glycyrrhizae 5, raspberry 5, rascal 5, Chinese knotweed 2, buzhaye 2, food additives 8, brown sugar 60, pineapple is appropriate, water is appropriate:
Food additives, are made up of following weight portion (Kg) raw material: grape 40, fresh jujube 30, lemon peel 5, aloe 5, longseed willowseed herb 4, tangerine leaf 4, black tea 8, honey of lungan flowers 50, ginger juice 50, water are appropriate;
The preparation method of food additives: (1) cleans grape, fresh jujube, gets its pulp, puts into juice extractor and squeezes the juice, and obtains fruit juice for subsequent use;
(2) lemon peel, aloe, longseed willowseed herb, tangerine leaf, black tea are got by the water extraction of 5 times of amounts, obtained extract for subsequent use;
(3) fruit juice, extract, honey of lungan flowers, ginger juice are mixed, stir for subsequent use.
A preparation method for chop pepper biscuit, comprises the following steps:
(1) pulp in the middle of pineapple is taken out, stay the pineapple peel that pulp 0.5cm is thick, wax gourd is cleaned, go to break into slurry after seed together with chop ginger, put into pineapple peel, add apple vinegar, be placed in pot, the stewing steaming of water proof, gets in pot all materials for subsequent use after cooking;
(2) cherry, hawthorn are cleaned, got its pulp, put into juice extractor, squeeze into fruit juice for subsequent use;
(3) Radix Angelicae Sinensis, Poria cocos, Radix Glycyrrhizae, raspberry, rascal, Chinese knotweed, buzhaye are got by the water extraction of 5 times of amounts, obtained extract for subsequent use;
(4) all materials, fruit juice, extract in flour, red bean powder, pepper powder, coriander juice, food additives, brown sugar, step 1 are mixed, add suitable quantity of water, fully stir, obtain, after dough, making biscuit, put into baking box and bake.
Claims (2)
1. a chop pepper biscuit, it is characterized in that, made by following weight portion raw material: flour 340-350, red bean powder 40-50, pepper powder 10-15, coriander juice 30-40, wax gourd 40-50, chop 40-50, ginger 20-30, apple vinegar 50-60, cherry 35-40, hawthorn 30-35, Radix Angelicae Sinensis 5-7, Poria cocos 5-6, Radix Glycyrrhizae 5-6, raspberry 5-6, rascal 5-7, Chinese knotweed 2-3, buzhaye 2-3, food additives 8-10, brown sugar 60-70, pineapple is appropriate, water is appropriate:
Described food additives, are made up of following weight portion raw material: grape 40-50, fresh jujube 30-40, lemon peel 5-7, aloe 5-7, longseed willowseed herb 4-5, tangerine leaf 4-5, black tea 8-10, honey of lungan flowers 50-60, ginger juice 50-60, water are appropriate;
The preparation method of described food additives: (1) cleans grape, fresh jujube, gets its pulp, puts into juice extractor and squeezes the juice, and obtains fruit juice for subsequent use;
(2) water extraction of lemon peel, aloe, longseed willowseed herb, tangerine leaf, black tea doubly being measured with 5-9 is got, and obtains extract for subsequent use;
(3) fruit juice, extract, honey of lungan flowers, ginger juice are mixed, stir for subsequent use.
2. the preparation method of a kind of chop pepper biscuit as claimed in claim 1, is characterized in that, comprises the following steps:
(1) pulp in the middle of pineapple is taken out, stay the pineapple peel that pulp 0.5-1cm is thick, wax gourd is cleaned, go to break into slurry after seed together with chop ginger, put into pineapple peel, add apple vinegar, be placed in pot, the stewing steaming of water proof, gets in pot all materials for subsequent use after cooking;
(2) cherry, hawthorn are cleaned, got its pulp, put into juice extractor, squeeze into fruit juice for subsequent use;
(3) water extraction of Radix Angelicae Sinensis, Poria cocos, Radix Glycyrrhizae, raspberry, rascal, Chinese knotweed, buzhaye doubly being measured with 5-9 is got, and obtains extract for subsequent use;
(4) all materials, fruit juice, extract in flour, red bean powder, pepper powder, coriander juice, food additives, brown sugar, step 1 are mixed, add suitable quantity of water, fully stir, obtain, after dough, making biscuit, put into baking box and bake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410266636.0A CN104095009A (en) | 2014-06-16 | 2014-06-16 | Chop-pepper biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410266636.0A CN104095009A (en) | 2014-06-16 | 2014-06-16 | Chop-pepper biscuit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104095009A true CN104095009A (en) | 2014-10-15 |
Family
ID=51663842
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410266636.0A Pending CN104095009A (en) | 2014-06-16 | 2014-06-16 | Chop-pepper biscuit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104095009A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621219A (en) * | 2015-01-29 | 2015-05-20 | 施家乐 | Production method of novel butter biscuit |
| CN104621221A (en) * | 2015-01-29 | 2015-05-20 | 施家乐 | Production method of novel black pepper butter biscuit |
| CN104814102A (en) * | 2015-05-18 | 2015-08-05 | 合肥市好旺养殖科技有限公司 | Black pepper Han shrimp powder biscuit |
| CN105851148A (en) * | 2016-05-16 | 2016-08-17 | 安庆市江岸品香食品有限责任公司 | Red bean healthcare cookies |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125566A (en) * | 2012-11-14 | 2013-06-05 | 汕头市甜甜乐糖果食品有限公司 | Five-spice cookie |
| CN103583651A (en) * | 2013-10-17 | 2014-02-19 | 安徽金禾粮油集团有限公司 | Health-care biscuit capable of resisting fatigue and making method of biscuit |
| CN103583643A (en) * | 2013-10-17 | 2014-02-19 | 安徽金禾粮油集团有限公司 | Beer and sausage biscuit capable of increasing appetite and processing method for beer and sausage biscuit |
-
2014
- 2014-06-16 CN CN201410266636.0A patent/CN104095009A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125566A (en) * | 2012-11-14 | 2013-06-05 | 汕头市甜甜乐糖果食品有限公司 | Five-spice cookie |
| CN103583651A (en) * | 2013-10-17 | 2014-02-19 | 安徽金禾粮油集团有限公司 | Health-care biscuit capable of resisting fatigue and making method of biscuit |
| CN103583643A (en) * | 2013-10-17 | 2014-02-19 | 安徽金禾粮油集团有限公司 | Beer and sausage biscuit capable of increasing appetite and processing method for beer and sausage biscuit |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621219A (en) * | 2015-01-29 | 2015-05-20 | 施家乐 | Production method of novel butter biscuit |
| CN104621221A (en) * | 2015-01-29 | 2015-05-20 | 施家乐 | Production method of novel black pepper butter biscuit |
| CN104814102A (en) * | 2015-05-18 | 2015-08-05 | 合肥市好旺养殖科技有限公司 | Black pepper Han shrimp powder biscuit |
| CN105851148A (en) * | 2016-05-16 | 2016-08-17 | 安庆市江岸品香食品有限责任公司 | Red bean healthcare cookies |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141015 |
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| RJ01 | Rejection of invention patent application after publication |