CN104770433A

CN104770433A - Novel onion biscuit

Info

Publication number: CN104770433A
Application number: CN201510135084.4A
Authority: CN
Inventors: 倪迎春
Original assignee: ANHUI YOUYUAN FOOD Co Ltd
Current assignee: ANHUI YOUYUAN FOOD Co Ltd
Priority date: 2015-03-26
Filing date: 2015-03-26
Publication date: 2015-07-15

Abstract

The present invention relates to a novel onion biscuit which consists of the following raw materials: 130-170kg flour, 26-34kg powdered sugar, 20-25kg palm oil, 6.8-8.2kg onion, 1.9kg-2.5kg edible salt, 0.17-0.23kg monosodium glutamate, 0.17-0.23kg chicken essence, 0.17-0.23kg garlic powder, 0.8-1.2kg chicken paste, 0.8-1.2kg dried osmanthus flowers, 0.8-1.2kg jasmine flower powder and 0.17-0.23kg onion oil essence. The novel onion biscuit is prepared by the following steps: raw material preparing, dough preparing, dough rolling, roll cutting and molding, baking, oil spraying, cooling, packaging, inspecting and storing, thereby finishing the production of the onion biscuit. The novel onion biscuit is convenient to carry, is nutritious, has good taste and meets the demand of people for biscuits.

Description

A kind of novel chive biscuit

Technical field

The invention belongs to biscuit and processing technology field thereof, particularly the novel chive biscuit of one.

Background technology

Biscuit is one of current main bakery, due to its long shelf-life, accumulating is convenient, it is one of Main Foods lying fallow at present or allay one's hunger, biscuit brand is a lot of in the market, because of difference of filling a prescription, causes the mouthfeel of production also different, and people require different to the mouthfeel of biscuit, therefore need to research and develop the different biscuit of various mouthfeel.

Summary of the invention

The object of the invention is to: provide a kind of easy to make, be easy to carry, nutritious, the biscuit with scallion oil that mouthfeel is good and production technology thereof.

To achieve these goals, inventive solution is as follows:

A kind of novel chive biscuit, comprise flour, Icing Sugar, palm fibre oil, onion, salt, monosodium glutamate, chickens' extract, garlic powder, chicken cream and scallion oil essence, described chive cookie formulation is as follows:

Flour: 130-170kg

Icing Sugar: 26-34kg

Palm fibre oil: 20-25kg

Onion: 6.8-8.2kg

Salt: 1.9kg-2.5kg

Monosodium glutamate: 0.17-0.23kg

Chickens' extract: 0.17-0.23kg

Garlic powder: 0.17-0.23kg

Chicken cream: 0.8-1.2kg

Dried sweet-scented osmanthus 0.8-1.2kg

Jasmine pollen 0.8-1.2kg

Scallion oil essence: 0.17-0.23kg

Described one novel chive cookie formulation component is:

Flour: 150kg

Icing Sugar: 30kg

Palm fibre oil: 22kg

Onion: 7.5kg

Salt: 2.2kg

Monosodium glutamate: 0.2kg

Chickens' extract: 0.2kg

Garlic powder: 0.2kg

Chicken cream: 1kg

Dried sweet-scented osmanthus 1kg

Jasmine pollen 1kg

Scallion oil essence: 0.2kg

The processing technology of described a kind of novel chive biscuit comprises the following steps:

(1) raw material are carried out modulation dough by the vertical dough mixing machine of 46-48kg that adds water after formulated, dough mixing machine Mixing time controls as about 20min;

(2) the dough noodle rolling machine modulated is carried out rolling face;

(3) face of having rolled is put into two slitting mill to carry out roller and cut 3-4 time, roll marks is shaping;

(4) above-mentioned shaping biscuit is put into heat-conducting oil furnace to toast, heat-conducting oil furnace temperature control be 280 ± 5 DEG C, biscuit baking laggard enter oil-injection machine carry out oil spout, oil spout ratio is 14-16%; After biscuit oil spout naturally cool, chilling temperature is less than 40 DEG C, then with packing machine by Biscuit package, inspection and warehouse-in.

Beneficial effect of the present invention is: the chive biscuit that the present invention produces, and mouthfeel is good, nutritious, and suitable leisure and use when allaying one's hunger, meet the demand of people to chive biscuit; Add dried sweet-scented osmanthus and jasmine pollen, use especially Ms to use in winter, the effect of dispeling cold can be reached.

Detailed description of the invention

In order to more clearly understand technology contents of the present invention, describe in detail especially exemplified by following examples.

Embodiment one:

Get supplementary material configuration as follows: flour 130kg, Icing Sugar 26kg, the oily 20kg of palm fibre, onion 6.8kg, salt 1.9kg, monosodium glutamate 0.17kg, chickens' extract 0.17kg, garlic powder 0.17kg, chicken cream 0.8kg, dried sweet-scented osmanthus 0.8kg, jasmine pollen 0.8kg and scallion oil essence 0.17kg, the 46-48kg that added water by above-mentioned supplementary material puts into vertical dough mixing machine and carries out dough preparing 20min, the dough noodle rolling machine modulated is carried out rolling face, the face of having rolled is put into two slitting mill to carry out roller and cut 3-4 time, roll marks is shaping, above-mentioned shaping biscuit is put into heat-conducting oil furnace toast, it is 280 ± 5 DEG C that heat-conducting oil furnace temperature controls, biscuit baking laggard enter oil-injection machine carry out oil spout, oil spout ratio is 14-16%, naturally cool after biscuit oil spout, chilling temperature is less than 40 DEG C, then with packing machine by Biscuit package, inspection and warehouse-in.

Embodiment two:

Get supplementary material configuration as follows: flour 170kg, Icing Sugar 34kg, the oily 25kg of palm fibre, onion 8.2kg, salt 2.5kg, monosodium glutamate 0.23kg, chickens' extract 0.23kg, garlic powder 0.23kg, chicken cream 1.2kg, dried sweet-scented osmanthus 1.2kg, jasmine pollen 1.2kg and scallion oil essence 0.23kg, the 46-48kg that added water by above-mentioned supplementary material puts into vertical dough mixing machine and carries out dough preparing 20min, the dough noodle rolling machine modulated is carried out rolling face, the face of having rolled is put into two slitting mill to carry out roller and cut 3-4 time, roll marks is shaping, above-mentioned shaping biscuit is put into heat-conducting oil furnace toast, it is 280 ± 5 DEG C that heat-conducting oil furnace temperature controls, biscuit baking laggard enter oil-injection machine carry out oil spout, oil spout ratio is 14-16%, naturally cool after biscuit oil spout, chilling temperature is less than 40 DEG C, then with packing machine by Biscuit package, inspection and warehouse-in.

Embodiment three:

Get supplementary material configuration as follows: flour 150kg, Icing Sugar 30kg, the oily 225kg of palm fibre, onion 7.5kg, salt 2.2kg, monosodium glutamate 0.2kg, chickens' extract 0.2kg, garlic powder 0.2kg, chicken cream 1 kg, dried sweet-scented osmanthus 1kg, jasmine pollen 1kg and scallion oil essence 0.2kg, the 46-48kg that added water by above-mentioned supplementary material puts into vertical dough mixing machine and carries out dough preparing 20min, the dough noodle rolling machine modulated is carried out rolling face, the face of having rolled is put into two slitting mill to carry out roller and cut 3-4 time, roll marks is shaping, above-mentioned shaping biscuit is put into heat-conducting oil furnace toast, it is 280 ± 5 DEG C that heat-conducting oil furnace temperature controls, biscuit baking laggard enter oil-injection machine carry out oil spout, oil spout ratio is 14-16%, naturally cool after biscuit oil spout, chilling temperature is less than 40 DEG C, then with packing machine by Biscuit package, inspection and warehouse-in.

Claims

1. a novel chive biscuit, comprise flour, Icing Sugar, palm fibre oil, onion, salt, monosodium glutamate, chickens' extract, garlic powder, chicken cream and scallion oil essence, it is characterized in that, described chive cookie formulation is as follows: