CN106234525A - A kind of SHEGUO taste crisp short cakes with sesame and preparation method thereof - Google Patents
A kind of SHEGUO taste crisp short cakes with sesame and preparation method thereof Download PDFInfo
- Publication number
- CN106234525A CN106234525A CN201610679170.6A CN201610679170A CN106234525A CN 106234525 A CN106234525 A CN 106234525A CN 201610679170 A CN201610679170 A CN 201610679170A CN 106234525 A CN106234525 A CN 106234525A
- Authority
- CN
- China
- Prior art keywords
- sheguo
- powder
- parts
- sesame
- juice
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- 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
- A21D2/24—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
- A21D2/34—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
- A21D2/366—Tubers, roots
Abstract
The present invention relates to a kind of SHEGUO taste crisp short cakes with sesame and preparation method thereof, be made up of following raw material: SHEGUO juice, Self-raising flour, goose oil, Oleum Brassicae campestris, cooking wine, rib soup, nutrient condiments, Zanthoxyli Bungeani powder；Its manufacture method comprises the following steps: (1) prepares SHEGUO juice；(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 SHEGUO juice as crisp short cakes with sesame raw material, and add the nutrient condiments such as Spirulina powder, collagen protein powder, Radix Ginseng 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 SHEGUO 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 SHEGUO 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 SHEGUO 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: SHEGUO is starched
Juice 30～60 parts, Self-raising flour 60～100 parts, goose oil 3～10 parts, Oleum Brassicae campestris 2～6 parts, cooking wine 3～7 parts, rib soup 3～7
Part, nutrient condiments 8～15 parts, Zanthoxyli Bungeani powder 0.5～1 part；Described nutrient condiments includes the raw material of following weight: spiral shell
Spirulina powder 5～10 parts, collagen protein powder 5～10 parts, Radix Ginseng powder 0.3～0.8 part, Agaricus blazei Murrill powder 0.3～0.8 part, saccharin sodium 2～
5 parts, Sal 3～8 parts, monosodium glutamate 0.3～0.5 part；
Its manufacture method comprises the following steps:
(1) by SHEGUO remove impurity, clean, take meat, add 2～3 times of pure water enter in beater to pull an oar, obtain SHEGUO juice stand-by；
(2) Spirulina powder, collagen protein powder, Radix Ginseng powder, Agaricus blazei Murrill powder, saccharin sodium, Sal and monosodium glutamate are added appropriate temperature to open
Water is mixed into cement paste, obtains nutrient condiments；
(3) mix with Self-raising flour after goose oil being heated, be sequentially added into SHEGUO juice, Oleum Brassicae campestris, cooking wine, rib soup, flower
The nutrient condiments that green pepper 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 SHEGUO juice as crisp short cakes with sesame raw material, and adds the nutrition tune such as Spirulina powder, collagen protein powder, Radix Ginseng 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 SHEGUO 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: SHEGUO is starched
30 parts of juice, Self-raising flour 60 parts, goose oil 3 parts, Oleum Brassicae campestris 2 parts, cooking wine 3 parts, rib soup 3 parts, nutrient condiments 8 parts, Zanthoxyli Bungeani powder
0.5 part；Described nutrient condiments includes the raw material of following weight: Spirulina powder 5 parts, collagen protein powder 5 parts, Radix Ginseng powder
0.3 part, 0.3 part of Agaricus blazei Murrill powder, saccharin sodium 2 parts, Sal 3 parts, monosodium glutamate 0.3 part；
Its manufacture method comprises the following steps:
(1) by SHEGUO remove impurity, clean, take meat, add 2 times of pure water and enter in beater to pull an oar, obtain SHEGUO juice stand-by；
(2) Spirulina powder, collagen protein powder, Radix Ginseng powder, Agaricus blazei Murrill powder, saccharin sodium, Sal and monosodium glutamate are added appropriate temperature to open
Water is mixed into cement paste, obtains nutrient condiments；
(3) mix with Self-raising flour after goose oil being heated, be sequentially added into SHEGUO juice, Oleum Brassicae campestris, cooking wine, rib soup, flower
The nutrient condiments that green pepper 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 SHEGUO 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: SHEGUO is starched
60 parts of juice, Self-raising flour 100 parts, goose oil 10 parts, Oleum Brassicae campestris 6 parts, cooking wine 7 parts, rib soup 7 parts, nutrient condiments 15 parts, Pericarpium Zanthoxyli
1 part of powder；Described nutrient condiments includes the raw material of following weight: Spirulina powder 10 parts, collagen protein powder 10 parts, Radix Ginseng
0.8 part of powder, 0.8 part of Agaricus blazei Murrill powder, saccharin sodium 5 parts, Sal 8 parts, monosodium glutamate 0.5 part；
Its manufacture method comprises the following steps:
(1) by SHEGUO remove impurity, clean, take meat, add 2～3 times of pure water enter in beater to pull an oar, obtain SHEGUO juice stand-by；
(2) Spirulina powder, collagen protein powder, Radix Ginseng powder, Agaricus blazei Murrill powder, saccharin sodium, Sal and monosodium glutamate are added appropriate temperature to open
Water is mixed into cement paste, obtains nutrient condiments；
(3) mix with Self-raising flour after goose oil being heated, be sequentially added into SHEGUO juice, Oleum Brassicae campestris, cooking wine, rib soup, flower
The nutrient condiments that green pepper 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. SHEGUO 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: SHEGUO juice
30～60 parts, Self-raising flour 60～100 parts, goose oil 3～10 parts, Oleum Brassicae campestris 2～6 parts, cooking wine 3～7 parts, rib 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: spiral
Algae powder 5～10 parts, collagen protein powder 5～10 parts, Radix Ginseng powder 0.3～0.8 part, Agaricus blazei Murrill powder 0.3～0.8 part, saccharin sodium 2～5
Part, Sal 3～8 parts, monosodium glutamate 0.3～0.5 part；
Its manufacture method comprises the following steps:
(1) by SHEGUO remove impurity, clean, take meat, add 2～3 times of pure water enter in beater to pull an oar, obtain SHEGUO juice stand-by；
(2) Spirulina powder, collagen protein powder, Radix Ginseng powder, Agaricus blazei Murrill powder, saccharin sodium, Sal and monosodium glutamate are added appropriate warm water to mix
Close and uniformly become cement paste, obtain nutrient condiments；
(3) mix with Self-raising flour after goose oil being heated, be sequentially added into SHEGUO juice, Oleum Brassicae campestris, cooking wine, rib soup, Zanthoxyli Bungeani powder
The nutrient condiments obtained with step (2), 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 SHEGUO 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 SHEGUO 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 |
|---|---|---|---|
| CN201610679170.6A CN106234525A (en) | 2016-08-16 | 2016-08-16 | A kind of SHEGUO taste crisp short cakes with sesame and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610679170.6A CN106234525A (en) | 2016-08-16 | 2016-08-16 | A kind of SHEGUO taste crisp short cakes with sesame and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106234525A true CN106234525A (en) | 2016-12-21 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610679170.6A Withdrawn CN106234525A (en) | 2016-08-16 | 2016-08-16 | A kind of SHEGUO taste crisp short cakes with sesame and preparation method thereof |
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| CN (1) | CN106234525A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104365770A (en) * | 2014-11-14 | 2015-02-25 | 泰兴市一鸣生物制品有限公司 | Manufacturing method of red delicious apple egg tart |
| CN104430776A (en) * | 2014-12-25 | 2015-03-25 | 陈忠信 | Blueberry chocolate biscuits |
| 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 |
| CN105767092A (en) * | 2016-02-29 | 2016-07-20 | 桐城市放牛娃家庭农场有限公司 | Delicious health care pastry and preparation method thereof |
-
2016
- 2016-08-16 CN CN201610679170.6A patent/CN106234525A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104365770A (en) * | 2014-11-14 | 2015-02-25 | 泰兴市一鸣生物制品有限公司 | Manufacturing method of red delicious apple egg tart |
| CN104430776A (en) * | 2014-12-25 | 2015-03-25 | 陈忠信 | Blueberry chocolate biscuits |
| 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 |
| CN105767092A (en) * | 2016-02-29 | 2016-07-20 | 桐城市放牛娃家庭农场有限公司 | Delicious health care pastry and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| 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: 20161221 |