CN106509023A - Cucumis sativus biscuits - Google Patents
Cucumis sativus biscuits Download PDFInfo
- Publication number
- CN106509023A CN106509023A CN201611114066.9A CN201611114066A CN106509023A CN 106509023 A CN106509023 A CN 106509023A CN 201611114066 A CN201611114066 A CN 201611114066A CN 106509023 A CN106509023 A CN 106509023A
- Authority
- CN
- China
- Prior art keywords
- parts
- cucumis sativus
- biscuits
- cucumidis sativi
- fructus cucumidis
- 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.)
- Pending
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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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to cucumis sativus biscuits. The cucumis sativus biscuits are made from the following formula components in parts by weight: 26-30 parts of cucumis sativus, 15-29 parts of nonfat dry milk powder, 20-28 parts of xylitol, 130-150 parts of flour, 25-34 parts of olive oil, 20-34 parts of eggs, 6-7 parts of baking soda, 4-7 parts of table salt and 7-9 parts of butter. The cucumis sativus biscuits are made through the following steps of weighing the raw materials by weight, and thoroughly cleaning the cucumis sativus; mixing the cucumis sativus with the nonfat dry milk powder, the xylitol, the flour, the olive oil, the eggs, the baking soda, the table salt and the butter in proportion of a formula, performing crushing, and performing stirring under the condition of the temperature being minus 10 DEG C for 1.5 hours; placing the stirred biscuit semi-finished products in molds, placing the molds in an oven, and performing baking under the condition of the temperature being 120 DEG C for 50 minutes; and taking out baked biscuits, performing cooling, and performing packaging. The cucumis sativus biscuits disclosed by the invention have the advantages that the cucumis sativus has the effects of moisturizing the skin, beautifying faces, reducing cholesterol, reducing weight and the like.
Description
Technical field
The invention belongs to food technology field, more particularly to a kind of Fructus Cucumidis sativi cookiess.
Background technology
Fructus Cucumidis sativi(Scientific name:Cucumis sativus L.)Cucurbitaceae is annual to overgrow or climbs up by holding on to herbaceous plant.Stem, branch are stretched
It is long, there is rib ditch, by the rough bristle of white.Tendril is thin.Petiole is slightly coarse, has rough bristle;Blade width ovate is heart-shaped, film quality, sliver
Triangle, it is with teeth.Hermaphroditism.Male flower:Constant piece is given birth in axil cluster;Bennet is very thin, by micro- pubescence;Corolla yellow-white, corolla
The long round shape lanceolar of sliver.Female flower:Single raw or dilute cluster life;Bennet is sturdy, by pubescence;Ovary is coarse.Fruit Long Circle or cylinder
Shape, yellow green when ripe, rough surface.Seed is little, narrow avette, white, non-flanged, the nearly anxious point in two ends.Flowering fruit bearing stage summer.
The content of the invention
The purpose of the present invention, is to provide a kind of Fructus Cucumidis sativi cookiess.Fructus Cucumidis sativi has damp flesh to please face, reduce the effect such as cholesterol, fat-reducing.
There are the essential amino acids such as arginine, patient is helpful to liver.
Using technical scheme be:
A kind of Fructus Cucumidis sativi cookiess, including the recipe ingredient of following parts by weight:
Fructus Cucumidis sativi 26-30 parts, defatted milk powder 15-29 parts, xylitol 20-28 parts, flour 130-150 parts, olive oil 25-34 parts, chicken
Egg 20-34 parts, sodium bicarbonate 6-7 parts, Sal 4-7 parts and butter 7-9 parts.
A kind of preparation method of Fructus Cucumidis sativi cookiess, comprises the following steps:
Above-mentioned raw materials are weighed by weight, and Fructus Cucumidis sativi is cleaned.By Fructus Cucumidis sativi, defatted milk powder, xylitol, flour, olive oil, egg, little
Soda, Sal and butter are mixed by formula proportion and are crushed, and under conditions of temperature is -10 DEG C, are stirred 1.5 hours.Will
The cookiess embryo being stirred is placed in mould, and mould is placed in baking box, under conditions of temperature is 120 DEG C, is toasted 50 minutes.Take
The cookiess cooling gone out after baking, is packed.
Have an advantage in that:Fructus Cucumidis sativi has damp flesh to please face, reduce the effect such as cholesterol, fat-reducing.There is the ammonia needed by human such as arginine
Base acid, to liver, patient is helpful.
Specific embodiment
Embodiment 1
A kind of Fructus Cucumidis sativi cookiess, including the recipe ingredient of following parts by weight:
26 parts of Fructus Cucumidis sativi, 15 parts of defatted milk powder, 20 parts of xylitol, 130 parts of flour, 25 parts of olive oil, 20 parts of egg, 6 parts of sodium bicarbonate,
7 parts of 4 parts of Sal and butter.
Embodiment 2
A kind of Fructus Cucumidis sativi cookiess, including the recipe ingredient of following parts by weight:
30 parts of Fructus Cucumidis sativi, 29 parts of defatted milk powder, 28 parts of xylitol, 150 parts of flour, 34 parts of olive oil, 34 parts of egg, 7 parts of sodium bicarbonate,
9 parts of 7 parts of Sal and butter.
Embodiment 3
A kind of Fructus Cucumidis sativi cookiess, including the recipe ingredient of following parts by weight:
28 parts of Fructus Cucumidis sativi, 19 parts of defatted milk powder, 26 parts of xylitol, 143 parts of flour, 28 parts of olive oil, 32 parts of egg, 7 parts of sodium bicarbonate,
8 parts of 5 parts of Sal and butter.
Claims (2)
1. a kind of Fructus Cucumidis sativi cookiess, it is characterised in that including the recipe ingredient of following parts by weight:
Fructus Cucumidis sativi 26-30 parts, defatted milk powder 15-29 parts, xylitol 20-28 parts, flour 130-150 parts, olive oil 25-34 parts, chicken
Egg 20-34 parts, sodium bicarbonate 6-7 parts, Sal 4-7 parts and butter 7-9 parts.
2. the preparation method of a kind of Fructus Cucumidis sativi cookiess according to claim 1, it is characterised in that comprise the following steps:
Above-mentioned raw materials are weighed by weight, and Fructus Cucumidis sativi is cleaned;By Fructus Cucumidis sativi, defatted milk powder, xylitol, flour, olive oil, egg, little
Soda, Sal and butter are mixed by formula proportion and are crushed, and under conditions of temperature is -10 DEG C, are stirred 1.5 hours;Will
The cookiess embryo being stirred is placed in mould, and mould is placed in baking box, under conditions of temperature is 120 DEG C, is toasted 50 minutes;Take
The cookiess cooling gone out after baking, is packed.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201611114066.9A CN106509023A (en) | 2016-12-07 | 2016-12-07 | Cucumis sativus biscuits |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201611114066.9A CN106509023A (en) | 2016-12-07 | 2016-12-07 | Cucumis sativus biscuits |
Publications (1)
Publication Number | Publication Date |
---|---|
CN106509023A true CN106509023A (en) | 2017-03-22 |
Family
ID=58342520
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201611114066.9A Pending CN106509023A (en) | 2016-12-07 | 2016-12-07 | Cucumis sativus biscuits |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN106509023A (en) |
-
2016
- 2016-12-07 CN CN201611114066.9A patent/CN106509023A/en active Pending
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170322 |