CN105994557A - Hibiscus flower pastries and making method thereof - Google Patents
Hibiscus flower pastries and making method thereof Download PDFInfo
- Publication number
- CN105994557A CN105994557A CN201610671169.9A CN201610671169A CN105994557A CN 105994557 A CN105994557 A CN 105994557A CN 201610671169 A CN201610671169 A CN 201610671169A CN 105994557 A CN105994557 A CN 105994557A
- Authority
- CN
- China
- Prior art keywords
- parts
- pastries
- powder
- hibiscus flower
- hibiscus sabdariffa
- 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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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
- A21D2/36—Vegetable material
-
- 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
-
- 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
Abstract
The invention relates to hibiscus flower pastries and a making method thereof. The hibiscus flower pastries are made of hibiscus flower extract liquor, low-gluten flour, fish oil, sunflower seed oil, red wine, beef bone broth, nutrient condiments and mustard powder. The making method of the hibiscus flower pastries includes the following steps that 1, the hibiscus flower extract liquor is prepared; 2, the nutrient condiments are prepared; 3, all the raw materials are mixed and kneaded into dough; 4, the dough is cut and shaped, and the finished product is obtained through baking. According to the hibiscus flower pastries and the making method thereof, the hibiscus flower extract liquor serves as the raw material of the pastries, the nutrient condiments such as Chinese magnoliavine fruit powder, sea cucumber polypeptide and raw rapeseed powder are added, and the hibiscus flower pastries are made from crisp and soft flour through mixing and baking, are crisp, aromatic, delicious, lasting in aftertaste and high in nutritive value, avoid loss of nutrition ingredients to the maximum and conform to the healthy and nutritive modern food production conception; the process is simple, and standardized production can be easily achieved.
Description
Technical field
The present invention relates to a kind of food and manufacture method, specifically refer to a kind of Hibiscus Sabdariffa Linn crisp short cakes with sesame and preparation method thereof.
Background technology
Crisp short cakes with sesame is ironed shortcake by special fat and gains the name, and feature is golden yellow, clear layer, crisp and the most broken, and oily but not greasy, crisp-fried is fitted
Mouthful.Existing crisp short cakes with sesame based article is of a great variety, and composition is different, and taste is different, brings cuisines and enjoys.China bakes food
The product market space is wide, along with rapid economic development, urbanization process quickening and all-round well-off society with new countryside construction not
Breaking deeply, living standards of the people will significantly improve, and life style and consumption structure also will significantly change.This will bake row to China
The development further of industry brings challenges and opportunity.
At present, the crisp short cakes with sesame food variety of market processing is the abundantest, especially as the raising of modern life level, health care consciousness
Continuous enhancing, multiple food variety can be arranged in pairs or groups scientifically and rationally, develop various with certain health-care effect
Crisp short cakes with sesame so that it is unique flavor, nutritious, be satisfied with health of people life needs.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of Hibiscus Sabdariffa Linn crisp short cakes with sesame and preparation method thereof, and its unique flavor is nutritious,
There is certain health-care effect.
For solving above-mentioned technical problem, the technical scheme is that
A kind of Hibiscus Sabdariffa Linn crisp short cakes with sesame and preparation method thereof, it is characterised in that be made up of the raw material of following weight portion: Hibiscus Sabdariffa Linn is extracted
Liquid 30～60 parts, Self-raising flour 60～100 parts, fish oil 3～10 parts, Oleum Helianthi 2～6 parts, red wine 3～7 parts, Os Bovis seu Bubali
Soup 3～7 parts, nutrient condiments 8～15 parts, mustard meal 0.5～1 part；Described nutrient condiments includes following weight
Raw material: Fructus Schisandrae Chinensis powder 5～10 parts, sea cucumber peptide 2～6 parts, Semen Lactucae sativae powder 0.3～0.8 part, Agaricus blazei Murrill powder 0.3～0.8 part,
High fructose syrup 2～5 parts, Sal 3～8 parts, chicken essence 0.3～0.5 part；
Its manufacture method comprises the following steps:
(1) Hibiscus Sabdariffa Linn is put into and water soaks 3～6 hours, after big fire is boiled, turn a little fire and simmer 20～40 minutes, filter
Obtain Hibiscus Sabdariffa Linn extracting solution stand-by；
(2) Fructus Schisandrae Chinensis powder, sea cucumber peptide, Semen Lactucae sativae powder, Agaricus blazei Murrill powder, high fructose syrup, Sal and chicken essence are added appropriate warm water
It is mixed into cement paste, obtains nutrient condiments；
(3) by fish oil heat after mix with Self-raising flour, be sequentially added into Hibiscus Sabdariffa Linn extracting solution, Oleum Helianthi, red wine, Galbitang,
The nutrient condiments that mustard meal and step (2) obtain, is kneaded into dough after mixing thoroughly；
(4) the dough segmentation molding that will obtain in step (3), toasts to obtain finished product.
Preferably, the warm water temperature of described step (2) controls at 28～40 DEG C.
Preferably, the baking temperature of described step (4) controls at 140～180 DEG C, and baking time is 25～40 minutes.
Beneficial effect:
The present invention is using Hibiscus Sabdariffa Linn extracting solution as crisp short cakes with sesame raw material, and adds the nutritious flavourings such as Fructus Schisandrae Chinensis powder, sea cucumber peptide, Semen Lactucae sativae powder
Material, makes with the mixing of soft fabric, baking, and it is crisp fragrant good to eat, makes people's aftertaste, rich in nutritive value, avoids to greatest extent
The loss of nutrition, meets health, nutrition modern food produces theory；Present invention process is simple, and technology is easily mastered,
Small investment, instant effect, it is easy to accomplish standardization, standardization, factorial praluction, it is simple to popularization and application.
Detailed description of the invention
For the ease of the understanding of those skilled in the art, below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1
A kind of Hibiscus Sabdariffa Linn crisp short cakes with sesame and preparation method thereof, it is characterised in that be made up of the raw material of following weight portion: Hibiscus Sabdariffa Linn is extracted
Liquid 30 parts, Self-raising flour 60 parts, 3 parts of fish oil, Oleum Helianthi 2 parts, red wine 3 parts, Galbitang 3 parts, nutrient condiments
8 parts, mustard meal 0.5 part；Described nutrient condiments includes the raw material of following weight: Fructus Schisandrae Chinensis powder 5 parts, sea cucumber peptide 2
Part, 0.3 part of Semen Lactucae sativae powder, 0.3 part of Agaricus blazei Murrill powder, high fructose syrup 2 parts, Sal 3 parts, chicken essence 0.3 part；
Its manufacture method comprises the following steps:
(1) Hibiscus Sabdariffa Linn is put in water and soak 3 hours, after big fire is boiled, turn little fire and simmer 40 minutes, filter to obtain Lip river god
Flower extracting solution is stand-by；
(2) Fructus Schisandrae Chinensis powder, sea cucumber peptide, Semen Lactucae sativae powder, Agaricus blazei Murrill powder, high fructose syrup, Sal and chicken essence are added appropriate warm water
It is mixed into cement paste, obtains nutrient condiments；
(3) by fish oil heat after mix with Self-raising flour, be sequentially added into Hibiscus Sabdariffa Linn extracting solution, Oleum Helianthi, red wine, Galbitang,
The nutrient condiments that mustard meal and step (2) obtain, is kneaded into dough after mixing thoroughly；
(4) the dough segmentation molding that will obtain in step (3), toasts to obtain finished product.
The warm water temperature of described step (2) controls at 30 DEG C.
The baking temperature of described step (4) controls at 150 DEG C, and baking time is 40 minutes.
Embodiment 2
A kind of Hibiscus Sabdariffa Linn crisp short cakes with sesame and preparation method thereof, it is characterised in that be made up of the raw material of following weight portion: Hibiscus Sabdariffa Linn is extracted
Liquid 60 parts, Self-raising flour 100 parts, 10 parts of fish oil, Oleum Helianthi 6 parts, red wine 7 parts, Galbitang 7 parts, nutritious flavouring
Expect 15 parts, mustard meal 1 part；Described nutrient condiments includes the raw material of following weight: Fructus Schisandrae Chinensis powder 10 parts, Stichopus japonicus
Peptide 6 parts, 0.8 part of Semen Lactucae sativae powder, 0.8 part of Agaricus blazei Murrill powder, high fructose syrup 5 parts, Sal 8 parts, chicken essence 0.5 part；
Its manufacture method comprises the following steps:
(1) Hibiscus Sabdariffa Linn is put in water and soak 6 hours, after big fire is boiled, turn little fire and simmer 20 minutes, filter to obtain Lip river god
Flower extracting solution is stand-by；
(2) Fructus Schisandrae Chinensis powder, sea cucumber peptide, Semen Lactucae sativae powder, Agaricus blazei Murrill powder, high fructose syrup, Sal and chicken essence are added appropriate warm water
It is mixed into cement paste, obtains nutrient condiments；
(3) by fish oil heat after mix with Self-raising flour, be sequentially added into Hibiscus Sabdariffa Linn extracting solution, Oleum Helianthi, red wine, Galbitang,
The nutrient condiments that mustard meal and step (2) obtain, is kneaded into dough after mixing thoroughly；
(4) the dough segmentation molding that will obtain in step (3), toasts to obtain finished product.
The warm water temperature of described step (2) controls at 35 DEG C.
The baking temperature of described step (4) controls at 180 DEG C, and baking time is 25 minutes.
Above embodiment is only to be described the preferred embodiment of the present invention, is not defined the scope of the present invention,
On the premise of designing spirit without departing from the present invention, the various changes that technical scheme is made by those of ordinary skill in the art
Shape and improvement, all should fall in the protection domain that claims of the present invention determines.
Claims (3)
1. Hibiscus Sabdariffa Linn crisp short cakes with sesame and preparation method thereof, it is characterised in that be made up of the raw material of following weight portion: Hibiscus Sabdariffa Linn carries
Take liquid 30～60 parts, Self-raising flour 60～100 parts, fish oil 3～10 parts, Oleum Helianthi 2～6 parts, red wine 3～7 parts, cattle
Bone soup 3～7 parts, nutrient condiments 8～15 parts, mustard meal 0.5～1 part；Described nutrient condiments includes that following weight portion is joined
The raw material of ratio: Fructus Schisandrae Chinensis powder 5～10 parts, sea cucumber peptide 2～6 parts, Semen Lactucae sativae powder 0.3～0.8 part, Agaricus blazei Murrill powder 0.3～0.8 part,
High fructose syrup 2～5 parts, Sal 3～8 parts, chicken essence 0.3～0.5 part；
Its manufacture method comprises the following steps:
(1) Hibiscus Sabdariffa Linn is put into and water soaks 3～6 hours, after big fire is boiled, turn a little fire and simmer 20～40 minutes, filter
Obtain Hibiscus Sabdariffa Linn extracting solution stand-by；
(2) Fructus Schisandrae Chinensis powder, sea cucumber peptide, Semen Lactucae sativae powder, Agaricus blazei Murrill powder, high fructose syrup, Sal and chicken essence are added appropriate warm water
It is mixed into cement paste, obtains nutrient condiments；
(3) by fish oil heat after mix with Self-raising flour, be sequentially added into Hibiscus Sabdariffa Linn extracting solution, Oleum Helianthi, red wine, Galbitang,
The nutrient condiments that mustard meal and step (2) obtain, is kneaded into dough after mixing thoroughly；
(4) the dough segmentation molding that will obtain in step (3), toasts to obtain finished product.
A kind of Hibiscus Sabdariffa Linn crisp short cakes with sesame the most according to claim 1 and preparation method thereof, it is characterised in that described step (2)
Warm water temperature controls at 28～40 DEG C.
A kind of Hibiscus Sabdariffa Linn crisp short cakes with sesame the most according to claim 1 and preparation method thereof, it is characterised in that described step (4)
Baking temperature controls at 140～180 DEG C, and baking time is 25～40 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610671169.9A CN105994557A (en) | 2016-08-15 | 2016-08-15 | Hibiscus flower pastries and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610671169.9A CN105994557A (en) | 2016-08-15 | 2016-08-15 | Hibiscus flower pastries and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105994557A true CN105994557A (en) | 2016-10-12 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610671169.9A Withdrawn CN105994557A (en) | 2016-08-15 | 2016-08-15 | Hibiscus flower pastries and making method thereof |
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| CN (1) | CN105994557A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115067373A (en) * | 2022-06-25 | 2022-09-20 | 扬州大学 | Preparation method of roselle functional biscuits |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053112A (en) * | 2015-08-01 | 2015-11-18 | 安庆市江岸一品香食品有限责任公司 | Pumpkin short bread and making method thereof |
-
2016
- 2016-08-15 CN CN201610671169.9A patent/CN105994557A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053112A (en) * | 2015-08-01 | 2015-11-18 | 安庆市江岸一品香食品有限责任公司 | Pumpkin short bread and making method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115067373A (en) * | 2022-06-25 | 2022-09-20 | 扬州大学 | Preparation method of roselle functional biscuits |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161012 |
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| WW01 | Invention patent application withdrawn after publication |