CN106689307A - Preserved egg cookies - Google Patents
Preserved egg cookies Download PDFInfo
- Publication number
- CN106689307A CN106689307A CN201611244311.8A CN201611244311A CN106689307A CN 106689307 A CN106689307 A CN 106689307A CN 201611244311 A CN201611244311 A CN 201611244311A CN 106689307 A CN106689307 A CN 106689307A
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- China
- Prior art keywords
- lime
- preserved egg
- egg
- parts
- cookies
- 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.)
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Classifications
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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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/262—Animal proteins from eggs
Abstract
The invention discloses preserved egg cookies. The preserved egg cookies mainly comprise flour, butter, egg, preserved eggs, oat, a sweetener, milk powder and essence, and are processed by the following procedures: dough kneading, forming, baking and the like. According to the preserved egg cookies, the golden appearance is matched with claret-colored preserved egg particles, and therefore, the preserved egg cookies are attractive. The preserved egg cookies taste loose but are not rough, are sweet and delicious, and are rich in nutrition. In addition, the preserved egg particles are chewy, by thick egg fragrance, light preserved egg taste, custard of butter and fragrance of milk, the preserved egg cookies are attractive, and appetite can be enhanced.
Description
Technical field
The present invention relates to a kind of biscuit, specifically a kind of lime-preserved egg cookies and preparation method thereof.
Background technology
Lime-preserved egg is the distinctive egg processed food of China, is a kind of typical egg processed goods, beautiful with unique flavor, color and luster
Bright, the nutritious advantage of sight, gloss, it is deep to be liked by domestic and international consumer.Lime-preserved egg not still delicious food, and also have
Certain medical value, Wang Shixiong《Diet is occupied with breath to compose》Middle theory：" lime-preserved egg, it is taste is pungent, puckery, sweet, salty, can purge heat, sober up, go
Large intestine fire, controls rush down dysentery, and can dissipate to hold back." traditional Chinese medical science thinks that lime-preserved egg is cool in nature, can control eye ache, have a toothache, the disease such as hypertension, tinnitus dizziness.
Lime-preserved egg can also stimulate digestion organ, improve a poor appetite, and promote digesting and assimilating for nutrition, neutralize hydrochloric acid in gastric juice, refrigerant, step-down, with profit
The effect of lung, nourishing yin and stopping bleeding, cool intestines, antidiarrheal, step-down.Additionally, lime-preserved egg also has the effect of protection blood vessel, while being also improved intelligence
Business, protects the function of brain.
Society is increasing to the instant leisure food demand amount being convenient for carrying.Sell in the market very
Many cracker products.Cookies is that the surface that addition auxiliary material is made has does not advise with wheat flour, grease, sugar as primary raw material
The then biscuit of ripple or three-dimensional pattern, is a kind of bakery that domestic market is enjoyed great popularity, with its exquisite decorative pattern and shape,
The mouthfeel of loose and just melt in the mouth and liked by consumer.
Lime-preserved egg, people are mostly as a kind of dish, are aided with flavouring and are eaten, and are added in biscuit currently without people
Lime-preserved egg.Either lime-preserved egg addition flavouring does not have the situation for adding lime-preserved egg in eating this present situation, or existing biscuit, its master
Want reason to be all is that lime-preserved egg alkali taste, astringent taste are a little weighed and its unique smell.
The content of the invention
The technical problems to be solved by the invention are directed to the deficiency of above-mentioned prior art presence and provide a kind of lime-preserved egg song
Strange biscuit, golden yellow outward appearance is equipped with interspersing for aubergine lime-preserved egg particle, and color is tempting；Mouthfeel it is loose without coarse, it is fragrant and sweet can
Mouthful, it is nutritious, and, wherein lime-preserved egg fourth chewy texture is full, the egg milk taste of fragrant, the light lime-preserved egg taste combination butter of dense egg
With the milk fragrance of milk powder so that biscuit fragrance is tempting, can whet the appetite and be easy to carry.
The present invention is to solve the problems, such as that used technical scheme set forth above is：
Lime-preserved egg cookies, is white granulated sugar, milk powder, essence with flour, butter, egg, lime-preserved egg, oat as primary raw material
For auxiliary material is processed；According to the mass fraction, each raw material dosage is：100 parts of flour, butter 60-100 parts, lime-preserved egg 10-50 parts,
Egg 10-30 parts, oat 10-40 parts, white granulated sugar 40-50 parts, milk powder 5-15 parts, essence 1-5 parts.
By such scheme, the lime-preserved egg is lime-preserved egg protein part.
By such scheme, the essence is the sponge cake essence of Aipu Flavouring Co., Ltd., Shanghai.
The preparation method of above-mentioned lime-preserved egg cookies, with flour, butter, egg, lime-preserved egg, oat as primary raw material, white sand
Sugar, milk powder, essence are auxiliary material, are processed through with the operation such as face, shaping, baking.Key step is as follows：
(1) according to the mass fraction, each raw material is prepared, each raw material dosage is：100 parts of flour, butter 60-100 parts, lime-preserved egg
10-50 parts, egg 10-30 parts, oat 10-40 parts, white granulated sugar 40-50 parts, milk powder 5-15 parts, essence 1-5 parts；
(2) by step (1) proportioning, butter, white granulated sugar are mixed dismiss to butter color turn white, structure it is fluffy, so
Add egg, essence, milk powder, lime-preserved egg to stir afterwards, add flour, oat and be well mixed, obtain the dough of consolidation；
(3) by stripping and slicing, baking after step (2) gained dough freeze forming, lime-preserved egg cookies is obtained.
By such scheme, the egg is filtered egg liquid after shelling.Wherein, the screen cloth of filtering is 80-100 mesh.
By such scheme, the lime-preserved egg is lime-preserved egg protein part, is the particle of size 1-10mm.
By such scheme, the white granulated sugar is powdered white granulated sugar.
By such scheme, it is 3-7min to be killed time in the step (2).
By such scheme, cooling time is 0.5-1 hours in the step (3).
By such scheme, stripping and slicing thickness is 2-6mm in the step (3).
By such scheme, the baking temperature is：150-170 DEG C of excessive internal heat, lower fiery 120-130 DEG C；Baking about 8-10min is left
The right side, is baked to surface in golden yellow.
By such scheme, the step of packing also is included after the baking procedure.Gained lime-preserved egg cookies exists after toasting
When central temperature is cooled under room temperature environment less than 35 DEG C, is packed with packaging bag, sealed, in order to avoid the moisture in absorption air
Become tide.Lime-preserved egg cookies of the present invention is preserved at normal temperatures, can there is independent pouch-packaged, carrying side of going out
Just.
Central scope of the invention：It is one of major ingredient that lime-preserved egg cookies of the present invention uses lime-preserved egg, and is abandoned
Skin egg yolk fractions, and only with hide collagen part, its reason is to have been surprisingly found that in inventor：The toasted rear color of hide collagen is
Aubergine, color is tempting as smart as a new pin, and expects using it for being interspersed in biscuit, great aesthetic feeling in visual effect, increases in mouthfeel
Plus similar to the chewy texture of preserved fruit, while also having trophism and peculiar flavour.
Compared with prior art, the beneficial effects of the invention are as follows：
First, lime-preserved egg cookies provided by the present invention, golden yellow outward appearance is equipped with interspersing for aubergine lime-preserved egg particle, color
Color tempting, chewy texture is full, can whet the appetite；Also, overall mouthfeel is loose, sweet and delicious, nutritious.
Second, lime-preserved egg cookies of the present invention contains egg, lime-preserved egg, milk powder etc., nutritious；Dense egg
The egg milk taste and the milk fragrance of milk powder of fragrant, light lime-preserved egg taste combination butter so that biscuit fragrance is tempting；Also, by flour
Absorption to smell and egg it is fragrant, it is milk cover, greatly reduce the alkali taste and astringent taste of lime-preserved egg, form on the contrary it is a kind of solely
Special local flavor.
3rd, the present invention by adding a certain amount of oat in cookies, and the major ingredient such as flour, butter, egg compounding, more
Fully ensure that the loose of mouthfeel increased dietary fiber again without coarse, nutrition is again healthy.
4th, preparation process is particularly important in the present invention, and butter and white granulated sugar are obtained and first mix and dismiss to butter face first
Color turns white, structure is fluffy, and such cookies mouthfeel just can be crisp；Secondly the small powder such as essence, milk powder needs to be added in intermediate link,
Finally after addition flour, it is easy to which all materials are well mixed, dough can be caused in addition to give birth to muscle with face overlong time, cookies mouthfeel becomes
Firmly.
Brief description of the drawings
Fig. 1 is the photo in kind of lime-preserved egg cookies of the present invention, wherein lime-preserved egg fourth particle size about 1mm, and biscuit is long
About 41mm, about 32mm wide, thickness about 4.5mm.
Fig. 2 is the photo in kind of lime-preserved egg cookies of the present invention, wherein lime-preserved egg fourth particle size about 3mm, and biscuit is long
About 40mm, about 33mm wide, thickness about 5mm.
Specific embodiment
For a better understanding of the present invention, with reference to the embodiment content that the present invention is furture elucidated, but the present invention is not
It is limited only to the following examples.
Embodiment 1
Lime-preserved egg cookies, is white granulated sugar, milk powder, essence with flour, butter, egg, lime-preserved egg, oat as primary raw material
For auxiliary material is processed；According to the mass fraction, each raw material dosage is：100 parts of flour, 60 parts of butter, 30 parts of lime-preserved egg, egg 20
Part, 25 parts of oat, 40 parts of white granulated sugar, 10 parts of milk powder, 1 part of essence.
The preparation method of lime-preserved egg cookies mainly includes, pretreatment of raw material and face, shaping, baking, packaging and other steps,
It is specific as follows：
(1) pretreatment of raw material：Egg stirs after shelling, then by 80 mesh sieve net filtrations；With pulverizer by white sand
Sugar is clayed into power shape；Selection elasticity preferably lime-preserved egg, the particle that size is 3mm or so is cut into after shelling with pocket knife by albumen；
And face (2)：By flour weight be on the basis of 100 parts based on, weigh 60 parts of butter, 40 parts of white granulated sugar, add stainless steel and iron
Basin, with egg-whisk dismiss 5min or so turn white to butter color, structure it is fluffy；It is subsequently adding 20 parts of egg, 1 part of essence, milk powder
10 parts, 30 parts of lime-preserved egg stir, add 100 parts of flour, 25 parts of oat, it is well mixed with rubber scraper；
(3) it is molded：The dough that step (2) is become reconciled is transferred in biscuit reshaper, dough is compressed, is compacted, be put into ice
After freezing 1h in case, rectangle dough is cut into the bulk of 2mm thickness, be put into baking tray, the gap between biscuit cannot be less than
1cm, in case volumetric expansion is bonded together after baking；
(4) toast：Oven temperature is set to get angry 170 DEG C, lower fiery 130 DEG C, after elder generation is preheated in advance, by forming
Biscuit is put into and wherein toast about 10min or so, can be come out of the stove in golden yellow to lime-preserved egg cookies surface；In baking process otherwise
The color change of disconnected observation cookies, it is not so easily cooked-on.
(5) pack：When gained lime-preserved egg cookies is cooled to central temperature less than 35 DEG C under room temperature environment after baking, use
Packaging bag is packed, sealed, in case the moisture in absorption air becomes tide.
Embodiment 2
Lime-preserved egg cookies, is white granulated sugar, milk powder, essence with flour, butter, egg, lime-preserved egg, oat as primary raw material
For auxiliary material is processed；According to the mass fraction, each raw material dosage is：100 parts of flour, 80 parts of butter, 10 parts of lime-preserved egg, egg 20
Part, 10 parts of oat, 50 parts of white granulated sugar, 15 parts of milk powder, 3 parts of essence.
The preparation method of lime-preserved egg cookies mainly includes, pretreatment of raw material and face, shaping, baking, packaging and other steps,
It is specific as follows：
(1) pretreatment of raw material：Egg stirs after shelling；White granulated sugar is clayed into power shape with pulverizer；Selection
Elastic preferably lime-preserved egg, the particle that size is 6mm or so is cut into after shelling with pocket knife by albumen；
And face (2)：By flour weight be on the basis of 100 parts based on, weigh 80 parts of butter, 45 parts of white granulated sugar, add stainless steel and iron
Basin, with egg-whisk dismiss 7min or so turn white to butter color, structure it is fluffy；It is subsequently adding 20 parts of egg, 3 parts of essence, milk powder
15 parts, 10 parts of lime-preserved egg stir, add 100 parts of flour, 10 parts of oat, it is well mixed with rubber scraper；
(3) it is molded：The dough that step (2) is become reconciled is transferred in biscuit reshaper, dough is compressed, is compacted, be put into ice
After freezing 0.5h in case, rectangle dough is cut into the bulk of 4mm thickness, be put into baking tray, the gap between biscuit must not be small
In 1cm；
(4) toast：Oven temperature is set to get angry 150 DEG C, lower fiery 125 DEG C, after elder generation is preheated in advance, by forming
Biscuit is put into and wherein toast about 8min or so, can be come out of the stove in golden yellow to surface；Cookies are constantly observed in baking process
Color change, it is not so easily cooked-on；
(5) pack：When gained lime-preserved egg cookies is cooled to central temperature less than 35 DEG C under room temperature environment after baking, use
Packaging bag is packed, sealed.
Embodiment 3
Lime-preserved egg cookies, is white granulated sugar, milk powder, essence with flour, butter, egg, lime-preserved egg, oat as primary raw material
For auxiliary material is processed；According to the mass fraction, each raw material dosage is：100 parts of flour, 100 parts of butter, 50 parts of lime-preserved egg, egg 10
Part, 40 parts of oat, 45 parts of white granulated sugar, 5 parts of milk powder, 5 parts of essence.
The preparation method of lime-preserved egg cookies mainly includes, pretreatment of raw material and face, shaping, baking, packaging and other steps,
It is specific as follows：
(1) pretreatment of raw material：Egg stirs after shelling；Selection elasticity preferably lime-preserved egg, pocket knife is used after shelling
It is the little particle of 1mm or so that albumen is cut into size；
And face (2)：By flour weight be on the basis of 100 parts based on, weigh 100 parts of butter, 50 parts of white granulated sugar, add stainless steel and iron
Basin, with egg-whisk dismiss 7min or so turn white to butter color, structure it is fluffy；It is subsequently adding 10 parts of egg, 5 parts of essence, milk powder 5
Part, 50 parts of lime-preserved egg stir, and add 100 parts of flour, 40 parts of oat, well mixed with rubber scraper；
(3) it is molded：The dough that step (2) is become reconciled is transferred in biscuit reshaper, dough is compressed, is compacted, be put into ice
After freezing 1h in case, rectangle dough is cut into the bulk of 6mm thickness, be put into baking tray, the gap between biscuit cannot be less than
1cm, in case volumetric expansion is bonded together after baking；
(4) toast：Oven temperature is set to get angry 160 DEG C, lower fiery 120 DEG C, after elder generation is preheated in advance, by forming
Biscuit is put into and wherein toast about 10min or so, can be come out of the stove in golden yellow to surface；
(5) pack：When gained lime-preserved egg cookies is cooled to central temperature less than 35 DEG C under room temperature environment after baking, use
Packaging bag is packed, sealed.
Color, smell and taste to lime-preserved egg cookies provided by the present invention are evaluated, and compare Cranberry salable with commercially available
Biscuit is contrasted, as a result as shown in table 2.Method of testing is：Tested population ages are 18-50 Sui, and number is 1000 people, and men and women is each
Half, foretasted to every appraiser by the commercially available Cranberry biscuit for providing test lime-preserved egg cookies and contrast, filled in after foretasting
Unify the questionnaire of formulation to evaluate, evaluation result uses average mark, and evaluation criterion is shown in Table 1.
Table 1
Table 2
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Cranberry biscuit | |
| Color and luster | 23 | 24 | 23 | 23 |
| Flavour and mouthfeel | 23 | 23 | 23 | 23 |
| Tissue | 24 | 24 | 24 | 22 |
| Form | 22 | 24 | 23 | 23 |
| Total score | 92 | 95 | 93 | 91 |
In sum, lime-preserved egg cookies provided by the present invention, as illustrated in fig. 1 and 2, golden yellow outward appearance is equipped with aubergine
Lime-preserved egg particle is interspersed, and color is tempting；Mouthfeel it is loose without coarse, it is sweet and delicious, it is nutritious, and, wherein lime-preserved egg fourth
Chewy texture is full, the egg milk taste and the milk fragrance of milk powder of fragrant, the light lime-preserved egg taste combination butter of dense egg so that biscuit fragrance
It is tempting, can whet the appetite.
The above is only the preferred embodiment of the present invention, it is noted that come for one of ordinary skill in the art
Say, without departing from the concept of the premise of the invention, can also make some modifications and variations, these belong to of the invention
Protection domain.
Claims (10)
1. lime-preserved egg cookies, it is characterised in that protein part of its raw material comprising lime-preserved egg.
2. lime-preserved egg cookies, it is characterised in that its raw material mainly include flour, butter, egg, lime-preserved egg, oat, sweetener,
Milk powder, essence.
3. lime-preserved egg cookies, it is characterised in that it with flour, butter, egg, lime-preserved egg, oat as primary raw material, white granulated sugar, milk
Powder, essence are processed for auxiliary material；Wherein, processing is mainly baking procedure.
4. lime-preserved egg cookies according to claim 3, it is characterised in that its raw material is according to the mass fraction：Flour
100 parts, butter 60-100 parts, lime-preserved egg 10-50 parts, egg 10-30 parts, oat 10-40 parts, white granulated sugar 40-50 parts, milk powder 5-15
Part, essence 1-5 parts.
5. the lime-preserved egg cookies according to Claims 2 or 3 or 4, it is characterised in that the lime-preserved egg is lime-preserved egg protein part.
6. the lime-preserved egg cookies according to Claims 2 or 3 or 4, it is characterised in that the essence is sponge cake essence.
7. the preparation method of lime-preserved egg cookies, it is characterised in that with flour, butter, egg, lime-preserved egg, oat as primary raw material,
White granulated sugar, milk powder, essence are auxiliary material, are processed, and key step is as follows：
(1) according to the mass fraction, each raw material is prepared, each raw material dosage is：100 parts of flour, butter 60-100 parts, lime-preserved egg 10-50
Part, egg 10-30 parts, oat 10-40 parts, white granulated sugar 40-50 parts, milk powder 5-15 parts, essence 1-5 parts；
(2) by step (1) proportioning, butter, white granulated sugar are mixed dismiss to butter color turn white, structure it is fluffy, Ran Houjia
Enter egg, essence, milk powder, lime-preserved egg to stir, add flour, oat and be well mixed, obtain the dough of consolidation；
(3) by stripping and slicing, baking after step (2) gained dough freeze forming, lime-preserved egg cookies is obtained.
8. the preparation method of lime-preserved egg cookies according to claim 7, it is characterised in that the egg after shelling to pass through
The egg liquid of filtering；The white granulated sugar is powdered white granulated sugar.
9. the preparation method of lime-preserved egg cookies according to claim 7, it is characterised in that the lime-preserved egg is lime-preserved egg albumen
Part, is the particle of size 1-10mm.
10. the preparation method of lime-preserved egg cookies according to claim 7, it is characterised in that the baking temperature is：On
Fiery 150-170 DEG C, lower fiery 120-130 DEG C, baking time is 8-10min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611244311.8A CN106689307A (en) | 2016-12-29 | 2016-12-29 | Preserved egg cookies |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611244311.8A CN106689307A (en) | 2016-12-29 | 2016-12-29 | Preserved egg cookies |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106689307A true CN106689307A (en) | 2017-05-24 |
Family
ID=58903867
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611244311.8A Pending CN106689307A (en) | 2016-12-29 | 2016-12-29 | Preserved egg cookies |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902243A (en) * | 2018-07-23 | 2018-11-30 | 湖北神丹健康食品有限公司 | Preserved egg yellow cookies |
| CN110089539A (en) * | 2019-05-31 | 2019-08-06 | 湖北神丹健康食品有限公司 | A kind of lime-preserved egg taste soda cracker and preparation method thereof |
| CN110574822A (en) * | 2019-09-29 | 2019-12-17 | 湖北神丹健康食品有限公司 | Preserved egg ice cream and preparation method thereof |
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| CN103053655A (en) * | 2012-12-23 | 2013-04-24 | 李红 | Method for preparing child cookies |
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| CN104719387A (en) * | 2013-12-19 | 2015-06-24 | 王骁 | Preserved egg sugar snap pea mooncake and preparation method thereof |
| CN105248825A (en) * | 2015-11-17 | 2016-01-20 | 刘书元 | Sugar-coating cookies |
| CN105875775A (en) * | 2016-06-22 | 2016-08-24 | 南京泽朗生物科技有限公司 | Red date cookies and preparation method thereof |
| CN105961549A (en) * | 2016-06-27 | 2016-09-28 | 西北农林科技大学 | Needle mushroom cookies and preparation method thereof |
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- 2016-12-29 CN CN201611244311.8A patent/CN106689307A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696730A (en) * | 2012-05-24 | 2012-10-03 | 马胜清 | Preserved egg-sesame seed ball |
| CN103053655A (en) * | 2012-12-23 | 2013-04-24 | 李红 | Method for preparing child cookies |
| CN103503962A (en) * | 2013-10-17 | 2014-01-15 | 合肥康龄养生科技有限公司 | Anti-aging wheat germ biscuit and preparation method thereof |
| CN104719387A (en) * | 2013-12-19 | 2015-06-24 | 王骁 | Preserved egg sugar snap pea mooncake and preparation method thereof |
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| CN105875775A (en) * | 2016-06-22 | 2016-08-24 | 南京泽朗生物科技有限公司 | Red date cookies and preparation method thereof |
| CN105961549A (en) * | 2016-06-27 | 2016-09-28 | 西北农林科技大学 | Needle mushroom cookies and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902243A (en) * | 2018-07-23 | 2018-11-30 | 湖北神丹健康食品有限公司 | Preserved egg yellow cookies |
| CN110089539A (en) * | 2019-05-31 | 2019-08-06 | 湖北神丹健康食品有限公司 | A kind of lime-preserved egg taste soda cracker and preparation method thereof |
| CN110574822A (en) * | 2019-09-29 | 2019-12-17 | 湖北神丹健康食品有限公司 | Preserved egg ice cream and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170524 |
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| RJ01 | Rejection of invention patent application after publication |