CN106165717A - A kind of Flos Buddlejae crisp short cakes with sesame and preparation method thereof - Google Patents
A kind of Flos Buddlejae crisp short cakes with sesame and preparation method thereof Download PDFInfo
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- CN106165717A CN106165717A CN201610666370.8A CN201610666370A CN106165717A CN 106165717 A CN106165717 A CN 106165717A CN 201610666370 A CN201610666370 A CN 201610666370A CN 106165717 A CN106165717 A CN 106165717A
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- parts
- flos buddlejae
- flos
- sesame
- powder
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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
- A21D2/34—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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal 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
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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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of Flos Buddlejae crisp short cakes with sesame and preparation method thereof, be made up of following raw material: Flos Buddlejae extracting solution, Self-raising flour, animal oil, Oleum Helianthi, Shaoxing rice wine, Galbitang, nutrient condiments, Zanthoxyli Bungeani powder；Its manufacture method comprises the following steps: (1) prepares Flos Buddlejae extracting solution；(2) nutrient condiments is prepared；(3) each raw material is mixed, be kneaded into dough；(4) dough is split molding, toast to obtain finished product.The present invention is using Flos Buddlejae extracting solution as crisp short cakes with sesame raw material, and add the nutrient condiments such as Flos Nelumbinis pollen, sea cucumber peptide, Semen Lactucae sativae powder, make with the mixing of soft fabric, baking, it is crisp fragrant good to eat, make people's aftertaste, rich in nutritive value, avoids the loss of nutrition to greatest extent, meets the modern food production theory of health, nutrition；Present invention process is simple, it is easy to accomplish standardized production.
Description
Technical field
The present invention relates to a kind of food and manufacture method, specifically refer to a kind of Flos Buddlejae 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 Buddlejae 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 Buddlejae 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 Buddlejae
Extracting solution 30～60 parts, Self-raising flour 60～100 parts, animal oil 3～10 parts, Oleum Helianthi 2～6 parts, Shaoxing rice wine 3～7 parts, Galbitang
3～7 parts, nutrient condiments 8～15 parts, Zanthoxyli Bungeani powder 0.5～1 part；Described nutrient condiments includes the former of following weight
Material: Flos Nelumbinis pollen 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, maltose alcohol 2
～5 parts, Sal 3～8 parts, chicken essence 0.3～0.5 part；
Its manufacture method comprises the following steps:
(1) Flos Buddlejae is put into and water soaks 3～6 hours, after big fire is boiled, turn a little fire and simmer 20～40 minutes, mistake
Filter Flos Buddlejae extracting solution is stand-by；
(2) Flos Nelumbinis pollen, sea cucumber peptide, Semen Lactucae sativae powder, Agaricus blazei Murrill powder, maltose alcohol, Sal and chicken essence are added appropriate warm water
It is mixed into cement paste, obtains nutrient condiments；
(3) mix with Self-raising flour after animal oil being heated, be sequentially added into Flos Buddlejae extracting solution, Oleum Helianthi, Shaoxing rice wine, Os Bovis seu Bubali
The nutrient condiments that soup, Zanthoxyli Bungeani 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 Flos Buddlejae extracting solution as crisp short cakes with sesame raw material, and adds the nutrition tune such as Flos Nelumbinis pollen, sea cucumber peptide, Semen Lactucae sativae powder
Taste substance, 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, and throws
Money 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 Buddlejae 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 Buddlejae
Extracting solution 30 parts, Self-raising flour 60 parts, animal oil 3 parts, Oleum Helianthi 2 parts, 3 parts of Shaoxing rice wine, Galbitang 3 parts, nutrient condiments 8 parts,
Zanthoxyli Bungeani powder 0.5 part；Described nutrient condiments includes the raw material of following weight: Flos Nelumbinis pollen 5 parts, sea cucumber peptide 2 parts, Semen Lactucae sativae
0.3 part of powder, 0.3 part of Agaricus blazei Murrill powder, maltose alcohol 2 parts, Sal 3 parts, chicken essence 0.3 part；
Its manufacture method comprises the following steps:
(1) Flos Buddlejae is put in water and soak 3 hours, after big fire is boiled, turn little fire and simmer 40 minutes, filter get Mi Meng
Flower extracting solution is stand-by；
(2) Flos Nelumbinis pollen, sea cucumber peptide, Semen Lactucae sativae powder, Agaricus blazei Murrill powder, maltose alcohol, Sal and chicken essence are added appropriate warm water
It is mixed into cement paste, obtains nutrient condiments；
(3) mix with Self-raising flour after animal oil being heated, be sequentially added into Flos Buddlejae extracting solution, Oleum Helianthi, Shaoxing rice wine, Os Bovis seu Bubali
The nutrient condiments that soup, Zanthoxyli Bungeani 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 Buddlejae 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 Buddlejae
Extracting solution 60 parts, Self-raising flour 100 parts, animal oil 10 parts, Oleum Helianthi 6 parts, 7 parts of Shaoxing rice wine, Galbitang 7 parts, nutrient condiments 15
Part, Zanthoxyli Bungeani powder 1 part；Described nutrient condiments includes the raw material of following weight: Flos Nelumbinis pollen 10 parts, sea cucumber peptide 6 parts, Caulis et Folium Lactucae Sativae
0.8 part of seed powder, 0.8 part of Agaricus blazei Murrill powder, maltose alcohol 5 parts, Sal 8 parts, chicken essence 0.5 part；
Its manufacture method comprises the following steps:
(1) Flos Buddlejae is put in water and soak 6 hours, after big fire is boiled, turn little fire and simmer 20 minutes, filter get Mi Meng
Flower extracting solution is stand-by；
(2) Flos Nelumbinis pollen, sea cucumber peptide, Semen Lactucae sativae powder, Agaricus blazei Murrill powder, maltose alcohol, Sal and chicken essence are added appropriate warm water
It is mixed into cement paste, obtains nutrient condiments；
(3) mix with Self-raising flour after animal oil being heated, be sequentially added into Flos Buddlejae extracting solution, Oleum Helianthi, Shaoxing rice wine, Os Bovis seu Bubali
The nutrient condiments that soup, Zanthoxyli Bungeani 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 Buddlejae 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 Buddlejae carries
Take liquid 30～60 parts, Self-raising flour 60～100 parts, animal oil 3～10 parts, Oleum Helianthi 2～6 parts, Shaoxing rice wine 3～7 parts, Galbitang 3
～7 parts, nutrient condiments 8～15 parts, Zanthoxyli Bungeani powder 0.5～1 part；Described nutrient condiments includes the former of following weight
Material: Flos Nelumbinis pollen 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, maltose alcohol 2
～5 parts, Sal 3～8 parts, chicken essence 0.3～0.5 part；
Its manufacture method comprises the following steps:
(1) Flos Buddlejae is put into and water soaks 3～6 hours, after big fire is boiled, turn a little fire and simmer 20～40 minutes, filter
Flos Buddlejae extracting solution is stand-by；
(2) Flos Nelumbinis pollen, sea cucumber peptide, Semen Lactucae sativae powder, Agaricus blazei Murrill powder, maltose alcohol, Sal and chicken essence are added the mixing of appropriate warm water
Uniformly become cement paste, obtain nutrient condiments；
(3) by animal oil heat after mix with Self-raising flour, be sequentially added into Flos Buddlejae extracting solution, Oleum Helianthi, Shaoxing rice wine, Galbitang,
The nutrient condiments that Zanthoxyli Bungeani 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 Buddlejae 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 Buddlejae 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 |
|---|---|---|---|
| CN201610666370.8A CN106165717A (en) | 2016-08-13 | 2016-08-13 | A kind of Flos Buddlejae crisp short cakes with sesame and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610666370.8A CN106165717A (en) | 2016-08-13 | 2016-08-13 | A kind of Flos Buddlejae crisp short cakes with sesame and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106165717A true CN106165717A (en) | 2016-11-30 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610666370.8A Withdrawn CN106165717A (en) | 2016-08-13 | 2016-08-13 | A kind of Flos Buddlejae crisp short cakes with sesame and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106165717A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107173409A (en) * | 2017-04-08 | 2017-09-19 | 广西汉球科技有限公司 | A kind of butterflybush flower rice 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
- 2016-08-13 CN CN201610666370.8A patent/CN106165717A/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 |
|---|---|---|---|---|
| CN107173409A (en) * | 2017-04-08 | 2017-09-19 | 广西汉球科技有限公司 | A kind of butterflybush flower rice cake and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161130 |