CN106035569A - Mango-flavored short bread and making method thereof - Google Patents
Mango-flavored short bread and making method thereof Download PDFInfo
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- CN106035569A CN106035569A CN201610685945.0A CN201610685945A CN106035569A CN 106035569 A CN106035569 A CN 106035569A CN 201610685945 A CN201610685945 A CN 201610685945A CN 106035569 A CN106035569 A CN 106035569A
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- parts
- mango
- powder
- mangifera indicae
- fructus mangifera
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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
- A21D2/34—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
- A21D2/362—Leguminous plants
-
- 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
- A21D2/366—Tubers, roots
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Beans For Foods Or Fodder (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to mango-flavored short bread and a making method thereof. The mango-flavored short bread is made from the following raw materials: mango juice, low-gluten flour, lard, soybean oil, rice wine, chicken soup, nutritive seasonings and pricklyash peel powder. The making method comprises the following steps: (1) preparing the mango juice; (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 mango-flavored short bread disclosed by the invention, the mango juice is used as a raw material of the short bread, besides, the nutritive seasonings of bean milk powder, spirulina powder, bighead atractylodes rhizome powder and the like are added, and the mango-flavored short bread is made through mixing the mango juice with the nutritive seasonings and crisp and soft flour materials, and performing baking; and the mango-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 mango-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 Fructus Mangifera Indicae 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 Fructus Mangifera Indicae 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 Fructus Mangifera Indicae 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: mango pulp
Juice 30～60 parts, Self-raising flour 60～100 parts, Adeps Sus domestica 3～10 parts, soybean oil 2～6 parts, rice wine 3～7 parts, chicken soup 3～7 parts,
Nutrient condiments 8～15 parts, Zanthoxyli Bungeani powder 0.5～1 part；Described nutrient condiments includes the raw material of following weight: bean milk
Powder 5～10 parts, Spirulina powder 5～10 parts, Rhizoma Atractylodis Macrocephalae powder 0.3～0.8 part, month cassia lignea flour 0.3～0.8 part, sucrose 2～5 parts, Sal 3
～8 parts, monosodium glutamate 0.3～0.5 part；
Its manufacture method comprises the following steps:
(1) remove the peel after Fructus Mangifera Indicae being cleaned, take meat, add 2～3 times of pure water enter in beater to pull an oar, obtain Fructus Mangifera Indicae juice stand-by；
(2) soy milk powder, Spirulina powder, Rhizoma Atractylodis Macrocephalae powder, moon cassia lignea flour, sucrose, Sal and monosodium glutamate are added the mixing of appropriate warm water all
Even one-tenth cement paste, obtains nutrient condiments；
(3) mix with Self-raising flour after Adeps Sus domestica being heated, be sequentially added into Fructus Mangifera Indicae juice, soybean oil, rice wine, chicken soup, Pericarpium Zanthoxyli
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.
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 Fructus Mangifera Indicae juice as crisp short cakes with sesame raw material, and adds the nutritious flavourings such as soy milk powder, Spirulina powder, Rhizoma Atractylodis Macrocephalae 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 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 Fructus Mangifera Indicae 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: mango pulp
30 parts of juice, Self-raising flour 60 parts, Adeps Sus domestica 3 parts, soybean oil 2 parts, 3 parts of rice wine, chicken soup 3 parts, nutrient condiments 8 parts, Zanthoxyli Bungeani powder 0.5
Part；Described nutrient condiments includes the raw material of following weight: soy milk powder 5 parts, Spirulina powder 5 parts, 0.3 part of Rhizoma Atractylodis Macrocephalae powder,
Month cassia lignea flour 0.3 part, sucrose 2 parts, Sal 3 parts, monosodium glutamate 0.3 part；
Its manufacture method comprises the following steps:
(1) remove the peel after Fructus Mangifera Indicae being cleaned, take meat, add 2 times of pure water and enter in beater to pull an oar, obtain Fructus Mangifera Indicae juice stand-by；
(2) soy milk powder, Spirulina powder, Rhizoma Atractylodis Macrocephalae powder, moon cassia lignea flour, sucrose, Sal and monosodium glutamate are added the mixing of appropriate warm water all
Even one-tenth cement paste, obtains nutrient condiments；
(3) mix with Self-raising flour after Adeps Sus domestica being heated, be sequentially added into Fructus Mangifera Indicae juice, soybean oil, rice wine, chicken soup, Pericarpium Zanthoxyli
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.
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 Fructus Mangifera Indicae 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: mango pulp
60 parts of juice, Self-raising flour 100 parts, Adeps Sus domestica 10 parts, soybean oil 6 parts, 7 parts of rice wine, chicken soup 7 parts, nutrient condiments 15 parts, Zanthoxyli Bungeani powder
1 part；Described nutrient condiments includes the raw material of following weight: soy milk powder 10 parts, Spirulina powder 10 parts, Rhizoma Atractylodis Macrocephalae powder 0.8
Part, moon cassia lignea flour 0.8 part, sucrose 5 parts, Sal 8 parts, monosodium glutamate 0.5 part；
Its manufacture method comprises the following steps:
(1) remove the peel after Fructus Mangifera Indicae being cleaned, take meat, add 2～3 times of pure water enter in beater to pull an oar, obtain Fructus Mangifera Indicae juice stand-by；
(2) soy milk powder, Spirulina powder, Rhizoma Atractylodis Macrocephalae powder, moon cassia lignea flour, sucrose, Sal and monosodium glutamate are added the mixing of appropriate warm water all
Even one-tenth cement paste, obtains nutrient condiments；
(3) mix with Self-raising flour after Adeps Sus domestica being heated, be sequentially added into Fructus Mangifera Indicae juice, soybean oil, rice wine, chicken soup, Pericarpium Zanthoxyli
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.
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. Fructus Mangifera Indicae 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: Fructus Mangifera Indicae juice
30～60 parts, Self-raising flour 60～100 parts, Adeps Sus domestica 3～10 parts, soybean oil 2～6 parts, rice wine 3～7 parts, chicken soup 3～7 parts, battalion
Support flavouring agent 8～15 parts, Zanthoxyli Bungeani powder 0.5～1 part；Described nutrient condiments includes the raw material of following weight: soy milk powder 5
～10 parts, Spirulina powder 5～10 parts, Rhizoma Atractylodis Macrocephalae powder 0.3～0.8 part, month cassia lignea flour 0.3～0.8 part, sucrose 2～5 parts, Sal 3～8
Part, monosodium glutamate 0.3～0.5 part；
Its manufacture method comprises the following steps:
(1) remove the peel after Fructus Mangifera Indicae being cleaned, take meat, add 2～3 times of pure water enter in beater to pull an oar, obtain Fructus Mangifera Indicae juice stand-by；
(2) soy milk powder, Spirulina powder, Rhizoma Atractylodis Macrocephalae powder, moon cassia lignea flour, sucrose, Sal and monosodium glutamate are added appropriate warm water to be mixed into
Cement paste, obtains nutrient condiments；
(3) by Adeps Sus domestica heat after mix with Self-raising flour, be sequentially added into Fructus Mangifera Indicae juice, soybean oil, rice wine, chicken soup, Zanthoxyli Bungeani powder and
The nutrient condiments that step (2) obtains, 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 Fructus Mangifera Indicae 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 Fructus Mangifera Indicae 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 |
|---|---|---|---|
| CN201610685945.0A CN106035569A (en) | 2016-08-16 | 2016-08-16 | Mango-flavored short bread and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610685945.0A CN106035569A (en) | 2016-08-16 | 2016-08-16 | Mango-flavored short bread and making method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN106035569A true CN106035569A (en) | 2016-10-26 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610685945.0A Withdrawn CN106035569A (en) | 2016-08-16 | 2016-08-16 | Mango-flavored short bread and making method thereof |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107691569A (en) * | 2017-11-24 | 2018-02-16 | 咀香园健康食品（中山）有限公司 | A kind of durian mango crisp short cakes with sesame 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
- 2016-08-16 CN CN201610685945.0A patent/CN106035569A/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 |
|---|---|---|---|---|
| CN107691569A (en) * | 2017-11-24 | 2018-02-16 | 咀香园健康食品（中山）有限公司 | A kind of durian mango crisp short cakes with sesame and preparation method thereof |
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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 |