CN105746639A - Edible nutritional tableware and preparation method thereof - Google Patents
Edible nutritional tableware and preparation method thereof Download PDFInfo
- Publication number
- CN105746639A CN105746639A CN201610246102.0A CN201610246102A CN105746639A CN 105746639 A CN105746639 A CN 105746639A CN 201610246102 A CN201610246102 A CN 201610246102A CN 105746639 A CN105746639 A CN 105746639A
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- China
- Prior art keywords
- tableware
- salt
- milk
- butter
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses edible nutritional tableware which is pressed through a pressing mold into a tableware structure with a tableware shape.The nutritional tableware is prepared from, by weight, 40 g of milk, 80 g of granulated sugar, 160 g of unsalted butter, 200 g of flour, 2 g of salt, 40 g of almond powder and 3 g of baking powder.According to the scheme, the edible tableware capable of containing food has the advantages of being free of additive, stable in color and luster, good in taste, simple in preparation process and high in nutritional value, and has a certain health care effect.
Description
Technical field
The present invention relates to cookies manufacture technology field, refer more particularly to a kind of edible nutrition tableware and preparation method thereof.
Background technology
Along with the quickening of social life rhythm, concept of time increasingly receives the concern of people.For some working clans, it just seems abnormal valuable for the time having dinner.For this, most of young migrants seeking job in cities, it solves its food problem typically via edible fast food.Existing fast food its be generally by adopting disposable cutlery box to hold rice and vegetable.Its one side of existing this kind of disposable service box can produce harmful substance in holding edible process, and infringement human body is healthy, and it also to environment, can damage to large natural environment after a procedure on the other hand.In view of this, for how to search out a kind of just can be particularly important as dining tableware and edible, the edible tableware that is of high nutritive value.
Summary of the invention
It is an object of the invention to overcome the deficiencies in the prior art, it is provided that a kind of edible, be of high nutritive value and be of value to the edible nutrition tableware that human body is healthy.
For achieving the above object, technical scheme provided by the present invention is: a kind of edible nutrition tableware, it has for being pressed into the tableware structure with tableware profile by pressing mold, it is characterised in that: this nutrition tableware is made up of the raw material of following weight portion: milk 40g, berry sugar 80g, salt-free butter 160g, flour 200g, salt 2g, Semen Armeniacae Amarum powder 40g and baking powder 3g.
Meanwhile, the present invention also provides for a kind of preparation method realizing above-mentioned edible nutrition tableware, and it comprises the following steps: S1, the salt-free butter room temperature of above-mentioned weight portion is softened after, by its dozen to pureed, and add the berry sugar of above-mentioned weight portion, mixing and stirring；The mixture of S2, the constantly above-mentioned salt-free butter of whipping and berry sugar, dismisses salt-free butter；S3, salt-free butter are dismissed to enlarged volume, lighter；S4, adding the milk of above-mentioned weight portion, mixing and stirring forms butter and sticks with paste, it is ensured that the milk of above-mentioned addition is thoroughly mixed with salt-free butter without separating；S5, the Semen Armeniacae Amarum powder of above-mentioned weight portion, flour, salt and baking powder are mixed, form mixed flour；During S6, the butter being sieved into by the mixed flour in step S5 in step S4 are stuck with paste, and the uniform dough of composition that stirs；After S7, above-mentioned dough are carried out, compressing with tableware pressing mold；S8, toasting, surface is that golden yellow can be come out of the stove, and seals and preserve after cooling.
Further, in step s 4, described milk is carry out for two to three times joining in above-mentioned salt-free butter, wherein add every time milk will last time salt-free butter and the milk of addition merge completely after add again.
Further, in the step s 7, after dough is carried out, waddy is utilized to be rolled into by dough after the uniform lamellar of thickness compressing with cookies pressing mold.
Yet further, in step s 8, the dough after compressing is come out of the stove after keeping baking 15 minutes with the temperature of 150 DEG C in an oven again.
Compared with prior art, what this programme possessed has the beneficial effect that the edible tableware that can be used for holding food, and it is additive-free for this edible dishware, and color stability and mouthfeel are good, and processing technology is simple, is of high nutritive value, has certain health care function.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described:
A kind of edible nutrition tableware described in the present embodiment, it is had for being pressed into the tableware structure (tableware structure such as such as service plate, chopsticks, soup ladle) with tableware profile by pressing mold, and this tableware structure is made up of the raw material of following weight portion: milk 40g, berry sugar 80g, salt-free butter 160g, flour 200g, salt 2g, Semen Armeniacae Amarum powder 40g and baking powder 3g.
Simultaneously this programme provides a kind of preparation method realizing above-mentioned edible nutrition tableware, and it comprises the following steps: S1, the salt-free butter room temperature of above-mentioned weight portion is softened after, by its dozen to pureed, and add the berry sugar of above-mentioned weight portion, mixing and stirring；The mixture of S2, the constantly above-mentioned salt-free butter of whipping and berry sugar, dismisses salt-free butter；S3, salt-free butter are dismissed to enlarged volume, lighter；S4, adding the milk of above-mentioned weight portion, mixing and stirring forms butter and sticks with paste, it is ensured that the milk of above-mentioned addition is thoroughly mixed with salt-free butter without separating；S5, the Semen Armeniacae Amarum powder of above-mentioned weight portion, flour, salt and baking powder are mixed, form mixed flour；During S6, the butter being sieved into by the mixed flour in step S5 in step S4 are stuck with paste, and the uniform dough of composition that stirs；After S7, above-mentioned dough are carried out, compressing with tableware pressing mold；S8, toasting, surface is that golden yellow can be come out of the stove, and seals and preserve after cooling.
In order to possess preparation effect just, in step s 4, described milk is carry out for two to three times joining in above-mentioned salt-free butter, wherein add every time milk will last time salt-free butter and the milk of addition merge completely after add again, in the step s 7 simultaneously, after dough is carried out, waddy is utilized to be rolled into by dough after the uniform lamellar of thickness compressing with cookies pressing mold.Meanwhile, so that cookies possesses better color and luster and mouthfeel, in step s 8, the dough after compressing is come out of the stove after keeping baking 15 minutes with the temperature of 150 DEG C in an oven again.
The examples of implementation of the above are only the preferred embodiments of the invention, not limit the practical range of the present invention with this, therefore all changes made according to the shape of the present invention, principle, all should be encompassed in protection scope of the present invention.
Claims (5)
1. an edible nutrition tableware, it has for being pressed into the tableware structure with tableware profile by pressing mold, it is characterised in that: this nutrition tableware is made up of the raw material of following weight portion: milk 40g, berry sugar 80g, salt-free butter 160g, flour 200g, salt 2g, Semen Armeniacae Amarum powder 40g and baking powder 3g.
2. the preparation method of an edible nutrition tableware according to claim 1, it is characterized in that: comprise the following steps: S1, the salt-free butter room temperature of above-mentioned weight portion is softened after, by its dozen to pureed, and add the berry sugar of above-mentioned weight portion, mixing and stirring；The mixture of S2, the constantly above-mentioned salt-free butter of whipping and berry sugar, dismisses salt-free butter；S3, salt-free butter are dismissed to enlarged volume, lighter；S4, adding the milk of above-mentioned weight portion, mixing and stirring forms butter and sticks with paste, it is ensured that the milk of above-mentioned addition is thoroughly mixed with salt-free butter without separating；S5, the Semen Armeniacae Amarum powder of above-mentioned weight portion, flour, salt and baking powder are mixed, form mixed flour；During S6, the butter being sieved into by the mixed flour in step S5 in step S4 are stuck with paste, and the uniform dough of composition that stirs；After S7, above-mentioned dough are carried out, compressing with tableware pressing mold；S8, toasting, surface is that golden yellow can be come out of the stove, and seals and preserve after cooling.
3. the preparation method of a kind of edible nutrition tableware according to claim 2, it is characterized in that: in step s 4, described milk is carry out for two to three times joining in above-mentioned salt-free butter, wherein add every time milk will last time salt-free butter and the milk of addition merge completely after add again.
4. the preparation method of a kind of edible nutrition tableware according to Claims 2 or 3, it is characterised in that: in the step s 7, after dough is carried out, utilize waddy to be rolled into by dough after the uniform lamellar of thickness compressing with cookies pressing mold.
5. the preparation method of a kind of edible nutrition tableware according to claim 4, it is characterised in that: in step s 8, the dough after compressing is come out of the stove after keeping baking 15 minutes with the temperature of 150 DEG C in an oven again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610246102.0A CN105746639A (en) | 2016-04-20 | 2016-04-20 | Edible nutritional tableware and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610246102.0A CN105746639A (en) | 2016-04-20 | 2016-04-20 | Edible nutritional tableware and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105746639A true CN105746639A (en) | 2016-07-13 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610246102.0A Pending CN105746639A (en) | 2016-04-20 | 2016-04-20 | Edible nutritional tableware and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105746639A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106473525A (en) * | 2016-10-21 | 2017-03-08 | 杨云云 | The edible tableware of totally biodegradable with long preservation period |
| CN106720077A (en) * | 2016-12-30 | 2017-05-31 | 威海恒孚信息科技有限公司 | A kind of edibility spoon and preparation method thereof |
| CN106937667A (en) * | 2017-03-14 | 2017-07-11 | 重庆工商大学 | Disposable edible tableware and preparation method thereof |
| CN106954663A (en) * | 2017-03-22 | 2017-07-18 | 青岛农业大学 | A kind of cereal-based edible tableware and preparation method thereof |
| CN107279706A (en) * | 2016-10-07 | 2017-10-24 | 刘小红 | A kind of edible children soup ladle |
| CN109699718A (en) * | 2018-12-24 | 2019-05-03 | 然花餐饮管理(武汉)有限公司 | Prepare dough, preparation method and its edible tableware of preparation of edible tableware |
| CN111165543A (en) * | 2020-01-16 | 2020-05-19 | 中山斯诺美食品机械制造有限公司 | Edible tableware and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1181892A (en) * | 1997-11-28 | 1998-05-20 | 毛春生 | Once-used edible tableware |
| CN1312316A (en) * | 2001-03-30 | 2001-09-12 | 张振民 | Edible tableware |
-
2016
- 2016-04-20 CN CN201610246102.0A patent/CN105746639A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1181892A (en) * | 1997-11-28 | 1998-05-20 | 毛春生 | Once-used edible tableware |
| CN1312316A (en) * | 2001-03-30 | 2001-09-12 | 张振民 | Edible tableware |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279706A (en) * | 2016-10-07 | 2017-10-24 | 刘小红 | A kind of edible children soup ladle |
| CN107279706B (en) * | 2016-10-07 | 2020-12-08 | 晋江嘉年华婴儿用品有限公司 | Edible soup ladle for children |
| CN106473525A (en) * | 2016-10-21 | 2017-03-08 | 杨云云 | The edible tableware of totally biodegradable with long preservation period |
| CN106720077A (en) * | 2016-12-30 | 2017-05-31 | 威海恒孚信息科技有限公司 | A kind of edibility spoon and preparation method thereof |
| CN106937667A (en) * | 2017-03-14 | 2017-07-11 | 重庆工商大学 | Disposable edible tableware and preparation method thereof |
| CN106954663A (en) * | 2017-03-22 | 2017-07-18 | 青岛农业大学 | A kind of cereal-based edible tableware and preparation method thereof |
| CN109699718A (en) * | 2018-12-24 | 2019-05-03 | 然花餐饮管理(武汉)有限公司 | Prepare dough, preparation method and its edible tableware of preparation of edible tableware |
| CN111165543A (en) * | 2020-01-16 | 2020-05-19 | 中山斯诺美食品机械制造有限公司 | Edible tableware and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160713 |