CN106035568A - Chrysanthemum-flavored short bread and making method thereof - Google Patents
Chrysanthemum-flavored short bread and making method thereof Download PDFInfo
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- CN106035568A CN106035568A CN201610685832.0A CN201610685832A CN106035568A CN 106035568 A CN106035568 A CN 106035568A CN 201610685832 A CN201610685832 A CN 201610685832A CN 106035568 A CN106035568 A CN 106035568A
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- parts
- chrysanthemum
- nutritive
- short bread
- flos chrysanthemi
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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
- A21D2/36—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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/268—Hydrolysates from proteins
-
- 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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to chrysanthemum-flavored short bread and a making method thereof. The chrysanthemum-flavored short bread is made from the following raw materials: a chrysanthemum extracting solution, low-gluten flour, chicken oil, olive oil, fruit wine, pig trotter soup, nutritive seasonings and red ginger powder. The making method comprises the following steps: (1) preparing the chrysanthemum extracting solution; (2) preparing the nutritive seasonings; (3) mixing all the raw materials, and performing kneading so as to obtain dough; and (4) cutting the dough, performing shaping, and performing baking so as to obtain finished products. According to the chrysanthemum-flavored short bread disclosed by the invention, the chrysanthemum extracting solution is used as a raw material of the short bread, besides, the nutritive seasonings of wheat flour, trepang peptide, amygdalus comnnis powder and the like are added, and the chrysanthemum-flavored short bread is made through mixing the chrysanthemum extracting solution with the nutritive seasonings and crisp and soft flour materials, and performing baking; and the chrysanthemum-flavored short bread is crisp, fragrant and delicious, enables people to have long aftertaste, is rich in nutrient value, avoids the running off of nutritive components to the maximum extent, and conforms to a production idea of healthy and nutritive modern foods. The chrysanthemum-flavored short bread disclosed by the invention is simple in technology, and standardized production is easy to realize.
Description
Technical field
The present invention relates to a kind of food and manufacture method, specifically refer to a kind of Flos Chrysanthemi taste 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, oily but not greasy, crisp-fried
Agreeable to the taste.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 and new countryside construction
Deepening continuously, living standards of the people will significantly improve, and life style and consumption structure also will significantly change.This will bake 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
The continuous enhancing of consciousness, can arrange in pairs or groups scientifically and rationally by multiple food variety, develops various with certain guarantor
The crisp short cakes with sesame of strong effect so that it is unique flavor, nutritious, it is satisfied with the needs of health of people life.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of Flos Chrysanthemi taste crisp short cakes with sesame and preparation method thereof, its unique flavor, battalion
Support abundant, there is certain health-care effect.
For solving above-mentioned technical problem, the technical scheme is that
A kind of Flos Chrysanthemi taste 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: Flos Chrysanthemi carries
Take liquid 30～60 parts, Self-raising flour 60～100 parts, chicken oil 3～10 parts, olive oil 2～6 parts, fruit wine 3～7 parts, Ungula Sus domestica soup 3～7
Part, nutrient condiments 8～15 parts, crimsoned ginger sweetened powder 0.5～1 part；Described nutrient condiments includes the raw material of following weight: little
Flour 5～10 parts, sea cucumber peptide 2～6 parts, almond meal 0.3～0.8 part, Cortex Moutan powder 0.3～0.8 part, sucrose 2～5 parts, Sal 3
～8 parts, chicken essence 0.3～0.5 part；
Its manufacture method comprises the following steps:
(1) Flos Chrysanthemi 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 chrysanthemum extract liquid stand-by；
(2) wheat flour, sea cucumber peptide, almond meal, Cortex Moutan powder, sucrose, Sal and chicken essence are added the mixing of appropriate warm water all
Even one-tenth cement paste, obtains nutrient condiments；
(3) by chicken oil heat after mix with Self-raising flour, be sequentially added into chrysanthemum extract liquid, olive oil, fruit wine, Ungula Sus domestica soup,
The nutrient condiments that crimsoned ginger sweetened powder 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 chrysanthemum extract liquid as crisp short cakes with sesame raw material, and adds the nutritious flavourings such as wheat flour, sea cucumber peptide, almond meal
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 production theory；Present invention process is simple, and technology is easily mastered, investment
Less, 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 made the most in detail
Describe.
Embodiment 1
A kind of Flos Chrysanthemi taste 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: Flos Chrysanthemi carries
Take liquid 30 parts, Self-raising flour 60 parts, chicken oil 3 parts, 2 parts of olive oil, 3 parts of fruit wine, Ungula Sus domestica soup 3 parts, nutrient condiments 8 parts, crimsoned ginger sweetened
0.5 part of powder；Described nutrient condiments includes the raw material of following weight: wheat flour 5 parts, sea cucumber peptide 2 parts, almond meal
0.3 part, 0.3 part of Cortex Moutan powder, sucrose 2 parts, Sal 3 parts, chicken essence 0.3 part；
Its manufacture method comprises the following steps:
(1) Flos Chrysanthemi is put in water soak 3 hours, after big fire is boiled, turn a little fire simmer 40 minutes, filter Flos Chrysanthemi carries
Take liquid stand-by；
(2) wheat flour, sea cucumber peptide, almond meal, Cortex Moutan powder, sucrose, Sal and chicken essence are added the mixing of appropriate warm water all
Even one-tenth cement paste, obtains nutrient condiments；
(3) by chicken oil heat after mix with Self-raising flour, be sequentially added into chrysanthemum extract liquid, olive oil, fruit wine, Ungula Sus domestica soup,
The nutrient condiments that crimsoned ginger sweetened powder 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 Flos Chrysanthemi taste 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: Flos Chrysanthemi carries
Take liquid 60 parts, Self-raising flour 100 parts, chicken oil 10 parts, 6 parts of olive oil, 7 parts of fruit wine, Ungula Sus domestica soup 7 parts, nutrient condiments 15 parts, red
Rhizoma Zingiberis powder 1 part；Described nutrient condiments includes the raw material of following weight: wheat flour 10 parts, sea cucumber peptide 6 parts, almond meal
0.8 part, 0.8 part of Cortex Moutan powder, sucrose 5 parts, Sal 8 parts, chicken essence 0.5 part；
Its manufacture method comprises the following steps:
(1) Flos Chrysanthemi is put in water soak 6 hours, after big fire is boiled, turn a little fire simmer 20 minutes, filter Flos Chrysanthemi carries
Take liquid stand-by；
(2) wheat flour, sea cucumber peptide, almond meal, Cortex Moutan powder, sucrose, Sal and chicken essence are added the mixing of appropriate warm water all
Even one-tenth cement paste, obtains nutrient condiments；
(3) by chicken oil heat after mix with Self-raising flour, be sequentially added into chrysanthemum extract liquid, olive oil, fruit wine, Ungula Sus domestica soup,
The nutrient condiments that crimsoned ginger sweetened powder 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, not enters the scope of the present invention
Row limits, and on the premise of designing spirit without departing from the present invention, technical scheme is done by those of ordinary skill in the art
The various deformation gone out and improvement, all should fall in the protection domain that claims of the present invention determines.
Claims (3)
1. Flos Chrysanthemi taste 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: Flos Chrysanthemi extracts
Liquid 30～60 parts, Self-raising flour 60～100 parts, chicken oil 3～10 parts, olive oil 2～6 parts, fruit wine 3～7 parts, Ungula Sus domestica soup 3～7
Part, nutrient condiments 8～15 parts, crimsoned ginger sweetened powder 0.5～1 part；Described nutrient condiments includes the raw material of following weight: little
Flour 5～10 parts, sea cucumber peptide 2～6 parts, almond meal 0.3～0.8 part, Cortex Moutan powder 0.3～0.8 part, sucrose 2～5 parts, Sal 3
～8 parts, chicken essence 0.3～0.5 part；
Its manufacture method comprises the following steps:
(1) Flos Chrysanthemi is put into and water soaks 3～6 hours, after big fire is boiled, turn a little fire and simmer 20～40 minutes, filter to obtain chrysanthemum
Flower extracting solution is stand-by；
(2) wheat flour, sea cucumber peptide, almond meal, Cortex Moutan powder, sucrose, Sal and chicken essence are added appropriate warm water to be mixed into
Cement paste, obtains nutrient condiments；
(3) mix with Self-raising flour after chicken oil being heated, be sequentially added into chrysanthemum extract liquid, olive oil, fruit wine, Ungula Sus domestica soup, crimsoned ginger sweetened
The nutrient condiments that powder 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 Flos Chrysanthemi taste 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 Flos Chrysanthemi taste 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 |
|---|---|---|---|
| CN201610685832.0A CN106035568A (en) | 2016-08-15 | 2016-08-15 | Chrysanthemum-flavored short bread and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610685832.0A CN106035568A (en) | 2016-08-15 | 2016-08-15 | Chrysanthemum-flavored short bread and making method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN106035568A true CN106035568A (en) | 2016-10-26 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610685832.0A Withdrawn CN106035568A (en) | 2016-08-15 | 2016-08-15 | Chrysanthemum-flavored short bread and making method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107811012A (en) * | 2017-10-17 | 2018-03-20 | 安徽国丰农业科技发展有限公司 | A kind of processing method of reducing blood pressure and blood fat chrysanthemum purple potato cake |
| CN113519588A (en) * | 2021-07-07 | 2021-10-22 | 聂银波 | Codonopsis pilosula three-flower cake and preparation method thereof |
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 CN201610685832.0A patent/CN106035568A/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 (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107811012A (en) * | 2017-10-17 | 2018-03-20 | 安徽国丰农业科技发展有限公司 | A kind of processing method of reducing blood pressure and blood fat chrysanthemum purple potato cake |
| CN113519588A (en) * | 2021-07-07 | 2021-10-22 | 聂银波 | Codonopsis pilosula three-flower cake and preparation method thereof |
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| PB01 | Publication | ||
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161026 |
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| WW01 | Invention patent application withdrawn after publication |