CN104957224A - Making method of crispy cress biscuits - Google Patents
Making method of crispy cress biscuits Download PDFInfo
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- CN104957224A CN104957224A CN201510360475.6A CN201510360475A CN104957224A CN 104957224 A CN104957224 A CN 104957224A CN 201510360475 A CN201510360475 A CN 201510360475A CN 104957224 A CN104957224 A CN 104957224A
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- biscuits
- chinese celery
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- type biscuit
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Abstract
The invention discloses a making method of crispy cress biscuits, and relates to the technical field of food processing. The making method comprises the following five steps: preparing raw materials; concocting dough; shaping biscuits; baking shaped biscuits; and cooling the baked biscuits so as to obtain finished products. The crispy cress biscuits prepared by the method disclosed by the invention are rich in nutrients, unique in taste, and attractive in color, and have the effects of clearing heat and promoting urination; the method provides a new path for the development of the biscuits and the utilization of cress; besides, the preparation technology of the biscuits is simple; the method disclosed by the invention has an extensive market prospect and a high application value.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of preparation method of Chinese celery shortbread type biscuit.
Background technology
Oenanthe stolonifera belongs to Umbelliferae, Chinese celery Lepidium.Aquatic persistent root herbs for many years.Various vitamin in Chinese celery, content of mineral substances are higher, and Chinese celery also has stimulating central nervous system in addition, promote to breathe, and improve myocardial excitability, strengthen the effect of blood circulation.Chinese celery have hypotensive effect
Biscuit is a kind of daily edible instant food, and the kind of existing biscuit is various, multifarious, but is mostly rusk, and vegetable biscuit is uncommon, especially Chinese celery shortbread type biscuit.
Summary of the invention
Problem to be solved by this invention is to provide a kind of special taste, and color is tempting, the preparation method of the simple a kind of Chinese celery shortbread type biscuit of processing method.
To achieve these goals, the technical scheme that the present invention takes for: the preparation method of a kind of Chinese celery shortbread type biscuit provided, comprises the steps:
(1) supplementary material prepares: prepare raw material, 70 ~ 90 parts, butter by the component of following parts by weight, sugar 40 ~ 50 parts, 30 ~ 40 parts, egg, weak strength flour 140 ~ 160 parts, salt 1.8 ~ 2.2 parts, milk powder 10 ~ 20 parts, Semen sesami nigrum 1 ~ 3 part, javan waterdropwort juice 10 ~ 14 parts;
(2) modulation of dough: the butter mixing after first sugar and chopping being softened beats, and beat to lighter enlarged volume, add egg and stir, add in butter after being sieved by weak strength flour flour bolt, the salt added, milk powder and javan waterdropwort juice, mix thoroughly;
(3) shaping: the dough tape loaded modulated to be mounted in the piping bag of colored mouth, is extruded into difformity;
(4) toast: leave standstill after 3 minutes, in type biscuit is put into baking box, and baking temperature 180-200 DEG C, about 15-20min comes out of the stove.
(5) cooling, finished product: naturally cool to 30-40 DEG C, get product.
Preferably, the better parts by weight of each component in described step (1) are prepare raw material by the component of following parts by weight: 80 parts, butter, sugar 45 parts, 35 parts, egg, weak strength flour 150 parts, salt 2 parts, milk powder 15 parts, Semen sesami nigrum 2 parts, javan waterdropwort juice 12 parts.
Preferably, milk powder and the first mixed dissolution of javan waterdropwort juice in described step (2).
Preferably, in described step (4) baking temperature be first 200 DEG C toast 10 minutes, then transfer 180 DEG C to and be baked to end.
Beneficial effect of the present invention: the proportioning of each component of Chinese celery shortbread type biscuit of the present invention makes each physical parameter of Chinese celery shortbread type biscuit can reach best, and the control of stoving temperature makes biscuit more crisp, fragrant and pleasant to taste.Chinese celery shortbread type biscuit rich in nutrition content of the present invention, special taste, color is tempting, has the effect of heat-clearing, Li Shui, and for the exploitation of biscuit and the utilization of Chinese celery add new approach, and preparation technology is simple, has wide market prospects and using value.
Detailed description of the invention
The technological means realized for making the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with detailed description of the invention, setting forth the present invention further.
A preparation method for Chinese celery shortbread type biscuit, comprises the steps:
(1) supplementary material prepares: prepare raw material, 80 parts, butter by the component of following parts by weight, sugar 45 parts, 35 parts, egg, weak strength flour 150 parts, salt 2 parts, milk powder 15 parts, Semen sesami nigrum 2 parts, javan waterdropwort juice 12 parts;
(2) modulation of dough: the butter mixing after first sugar and chopping being softened beats, and beats to lighter enlarged volume, adds egg and stir, add in butter after weak strength flour flour bolt is sieved, the salt added, milk powder and javan waterdropwort juice, mix thoroughly, wherein milk powder and the first mixed dissolution of javan waterdropwort juice;
(3) shaping: the dough tape loaded modulated to be mounted in the piping bag of colored mouth, is extruded into difformity;
(4) toast: leave standstill after 3 minutes, in type biscuit is put into baking box, baking temperature be first 200 DEG C toast 10 minutes, then transfer 180 DEG C to and be baked to end.
(5) cooling, finished product: naturally cool to 40 DEG C, get product.
Based on above-mentioned, Chinese celery shortbread type biscuit rich in nutrition content of the present invention, special taste, color is tempting, has the effect of heat-clearing, Li Shui, for the exploitation of biscuit and the utilization of Chinese celery add new approach, and preparation technology is simple, has wide market prospects and using value.
Obvious specific implementation of the present invention is not subject to the restrictions described above; as long as have employed the improvement of the various unsubstantialities that method of the present invention is conceived and technical scheme is carried out; or design of the present invention and technical scheme directly applied to other occasion, all within protection scope of the present invention without to improve.
Claims (4)
1. a preparation method for Chinese celery shortbread type biscuit, is characterized in that, comprises the steps:
(1) supplementary material prepares: prepare raw material, 70 ~ 90 parts, butter by the component of following parts by weight, sugar 40 ~ 50 parts, 30 ~ 40 parts, egg, weak strength flour 140 ~ 160 parts, salt 1.8 ~ 2.2 parts, milk powder 10 ~ 20 parts, Semen sesami nigrum 1 ~ 3 part, javan waterdropwort juice 10 ~ 14 parts;
(2) modulation of dough: the butter mixing after first sugar and chopping being softened beats, and beat to lighter enlarged volume, add egg and stir, add in butter after being sieved by weak strength flour flour bolt, the salt added, milk powder and javan waterdropwort juice, mix thoroughly;
(3) shaping: the dough tape loaded modulated to be mounted in the piping bag of colored mouth, is extruded into difformity;
Baking: leave standstill after 3 minutes, in type biscuit is put into baking box, baking temperature 180-200 DEG C, about 15-20min comes out of the stove;
Cooling, finished product: naturally cool to 30-40 DEG C, get product.
2. the preparation method of a kind of Chinese celery shortbread type biscuit according to claim 1, it is characterized in that, the better parts by weight of each component in described step (1) are prepare raw material by the component of following parts by weight: 80 parts, butter, sugar 45 parts, 35 parts, egg, weak strength flour 150 parts, salt 2 parts, milk powder 15 parts, Semen sesami nigrum 2 parts, javan waterdropwort juice 12 parts.
3. the preparation method of a kind of Chinese celery shortbread type biscuit according to claim 1, is characterized in that, milk powder and the first mixed dissolution of javan waterdropwort juice in described step (2).
4. the preparation method of a kind of Chinese celery shortbread type biscuit according to claim 1, is characterized in that, in described step (4) baking temperature be first 200 DEG C toast 10 minutes, then transfer 180 DEG C to and be baked to end.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510360475.6A CN104957224A (en) | 2015-06-26 | 2015-06-26 | Making method of crispy cress biscuits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510360475.6A CN104957224A (en) | 2015-06-26 | 2015-06-26 | Making method of crispy cress biscuits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104957224A true CN104957224A (en) | 2015-10-07 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510360475.6A Pending CN104957224A (en) | 2015-06-26 | 2015-06-26 | Making method of crispy cress biscuits |
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| CN (1) | CN104957224A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102165965A (en) * | 2010-11-23 | 2011-08-31 | 天津市尖峰天然产物研究开发有限公司 | Celery cookies and preparation method thereof |
| CN102422857A (en) * | 2011-11-18 | 2012-04-25 | 大连兆阳软件科技有限公司 | Celery cookie and processing method thereof |
| CN102524342A (en) * | 2012-02-08 | 2012-07-04 | 张路 | Method for preparing celery biscuits |
| CN103766451A (en) * | 2014-01-26 | 2014-05-07 | 湖北省农业科学院农产品加工与核农技术研究所 | Kudzu residue crisp biscuit and preparation method thereof |
| CN103960330A (en) * | 2013-01-25 | 2014-08-06 | 武永福 | Health care floral fragrance crispy biscuit production |
-
2015
- 2015-06-26 CN CN201510360475.6A patent/CN104957224A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102165965A (en) * | 2010-11-23 | 2011-08-31 | 天津市尖峰天然产物研究开发有限公司 | Celery cookies and preparation method thereof |
| CN102422857A (en) * | 2011-11-18 | 2012-04-25 | 大连兆阳软件科技有限公司 | Celery cookie and processing method thereof |
| CN102524342A (en) * | 2012-02-08 | 2012-07-04 | 张路 | Method for preparing celery biscuits |
| CN103960330A (en) * | 2013-01-25 | 2014-08-06 | 武永福 | Health care floral fragrance crispy biscuit production |
| CN103766451A (en) * | 2014-01-26 | 2014-05-07 | 湖北省农业科学院农产品加工与核农技术研究所 | Kudzu residue crisp biscuit and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 蒲云峰，等: "芹菜粉饼干研制", 《粮食与油脂》 * |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151007 |
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| RJ01 | Rejection of invention patent application after publication |