CN107821530A - A kind of clearing heat and detoxicating biscuit and preparation method thereof - Google Patents
A kind of clearing heat and detoxicating biscuit and preparation method thereof Download PDFInfo
- Publication number
- CN107821530A CN107821530A CN201711344999.1A CN201711344999A CN107821530A CN 107821530 A CN107821530 A CN 107821530A CN 201711344999 A CN201711344999 A CN 201711344999A CN 107821530 A CN107821530 A CN 107821530A
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- China
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- kilogram
- kilograms
- biscuit
- mentioned weight
- baking
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
Abstract
The invention discloses a kind of clearing heat and detoxicating biscuit and preparation method thereof, it is mainly prepared according to a certain weight ratio by Self- raising flour, milk powder, cheese, egg white, salt, soya bean, butter, white granulated sugar, mung bean, loquat, Zornia diphylla (Linn.) Pers, Herba Kalimeridis, biscuit taste alcohol produced by the invention is just, color stability, nutritious, eating effect is good.
Description
Technical field
The invention mainly relates to a kind of biscuit, more particularly to a kind of biscuit and its preparation side with effects for removing toxic heat
Method.
Background technology
Biscuit is conventional leisure food, very popular, and the biscuit of in the market is largely flour and cream etc.
It is made, nutritive value is low, can not meet the increasingly increased health care consciousness of people, as the improvement of people's living standards, having
The biscuit of certain medicinal efficacy can be more and more welcomed by the people.Biscuit taste, nutrition, the charger sheet one of traditional mode of production, food
With excessively also being adversely affected to health.
The content of the invention
The object of the invention is just to provide a kind of cookie formulation with effects for removing toxic heat and preparation method thereof.
The present invention is made of the material combination of following weight：
- 120 kilograms of Self- raising flour double centner, 2 kilograms -3 kilograms of milk powder, 1 kilogram -2 kilograms of cheese, 10 kilogram -12 thousand of egg white
Gram, it is 0.8 kilogram -1 kilogram of salt, 3 kilograms -4 kilograms of soya bean, 8 kilograms -10 kilograms of butter, 0.8 kilogram -1 kilogram of white granulated sugar, green
2 kilograms -3 kilograms of beans, 4 kilograms -5 kilograms of loquat, 0.8 kilogram -1 kilogram of Zornia diphylla (Linn.) Pers, 0.8 kilogram -1 kilogram of Herba Kalimeridis, chrysanthemum 0.4
Kilogram -0.5 kilogram, 0.2 kilogram -0.3 kilogram of Sculellaria barbata.
The preparation method of biscuit comprises the following steps：
1st, the Zornia diphylla (Linn.) Pers of above-mentioned weight, Herba Kalimeridis, chrysanthemum are sorted out into impurity, cleans to be placed in take out after steaming 3-6 minutes in steamer and put
On baking tray, it is placed in baking box and is taken out with the constant temperature drying of 80-100 degree, the Sculellaria barbata of above-mentioned weight is cleaned with clear water, cut
Section, soya bean, mung bean with above-mentioned weight mix grinding into superfines；
2nd, the butter of above-mentioned weight is placed in the baking tray for spread oilpaper and is put into baking box, with 0.5-1 points of the heated at constant temperature of 20-30 degree
Taken out after clock, then take above-mentioned weight loquat, be enucleated after cleaning, be placed in the cheese, egg white, white granulated sugar of above-mentioned weight in container,
Stir into compound；
3rd, the compound for preparing superfines made from step 1 and step 2 and Self- raising flour, milk powder, the salt of above-mentioned weight
Mixing, it is placed in dough mixing machine after stirring and mixture is made；
4th, obtained mixture is molded with Roller print forming machines, biscuit is made；
5th, above-mentioned biscuit monolithic is placed on oven for baking, baking temperature is：15-20 minutes are toasted at 100-120 DEG C, are closed
Fire；
6th, biscuit is taken out from baking box, clearing heat and detoxicating biscuit is produced after cooling.
Spina date seed nourishing the liver, feel at ease, calm the nerves, arrest sweating, Zornia diphylla (Linn.) Pers have the effect of clearing heat and detoxicating, eliminating stasis to resolve swelling, dampness removing, Herba Kalimeridis
With cooling blood and hemostasis, clearing heat and promoting diuresis, the effect of removing toxicity for detumescence, the heat-clearing of chrysanthemum powder forimproving wind, flat liver improving eyesight, Sculellaria barbata have it is clearing heat and detoxicating,
It is promoting blood circulation and removing blood stasis, swelling and pain relieving, the effect of anticancer.
Just, dispensing is various, color stability for biscuit taste alcohol of the present invention, and has clearing heat and detoxicating, mental-tranquilization, promoting blood circulation and removing blood stasis
The effect of, needed by human body nutrition can be provided, contribute to the health of people.
Embodiment
Embodiment 1
A kind of cookie formulation with effects for removing toxic heat, it is made up of the raw material of following weight：
120 kilograms of Self- raising flour, 3 kilograms of milk powder, 2 kilograms of cheese, 12 kilograms of egg white, 1 kilogram of salt, 4 kilograms of soya bean, butter 10
Kilogram, 1 kilogram of white granulated sugar, 3 kilograms of mung bean, 5 kilograms of loquat, 1 kilogram of Zornia diphylla (Linn.) Pers, 1 kilogram of Herba Kalimeridis, 0.5 kilogram, half of chrysanthemum
0.3 kilogram of lotus.
Preparation method is as follows：
1st, the Zornia diphylla (Linn.) Pers of above-mentioned weight are gone into the removal of impurity, is cleaned with clear water, segment, above-mentioned weight Herba Kalimeridis is sorted out impurity, used
Clear water is cleaned, segment, then above-mentioned weight chrysanthemum is sorted out impurity, is cleaned taking-up after being placed in steamer interior steaming 3-6 minutes and is placed on baking tray
On, it is placed in baking box and is taken out with the constant temperature drying of 80-100 degree, above-mentioned weight Sculellaria barbata is cleaned with clear water, segment, it is and above-mentioned
The soya bean of weight, mung bean mixing are ground into superfines；
2nd, the butter of above-mentioned weight is placed in the baking tray for spread oilpaper and is put into baking box, with 0.5-1 points of the heated at constant temperature of 20-30 degree
Taken out after clock, then take above-mentioned weight loquat, be enucleated after cleaning, be placed in the cheese, egg white, white granulated sugar of above-mentioned weight in container,
Stir into compound；
3rd, the compound for preparing superfines made from step 1 and step 2 and Self- raising flour, milk powder, the salt of above-mentioned weight
Mixing, it is placed in dough mixing machine after stirring and mixture is made；
4th, obtained mixture is molded with Roller print forming machines, biscuit is made；
5th, above-mentioned biscuit monolithic is placed on oven for baking, baking temperature is：15-20 minutes are toasted at 100-120 DEG C, are closed
Fire；
6th, biscuit is taken out from baking box, clearing heat and detoxicating biscuit is produced after cooling.
Claims (2)
1. a kind of biscuit of effects for removing toxic heat, it is characterised in that it is made up of the raw material in the range of following weight：
- 120 kilograms of Self- raising flour double centner, 2 kilograms -3 kilograms of milk powder, 1 kilogram -2 kilograms of cheese, 10 kilogram -12 thousand of egg white
Gram, it is 0.8 kilogram -1 kilogram of salt, 3 kilograms -4 kilograms of soya bean, 8 kilograms -10 kilograms of butter, 0.8 kilogram -1 kilogram of white granulated sugar, green
2 kilograms -3 kilograms of beans, 4 kilograms -5 kilograms of loquat, 0.8 kilogram -1 kilogram of Zornia diphylla (Linn.) Pers, 0.8 kilogram -1 kilogram of Herba Kalimeridis, chrysanthemum 0.4
Kilogram -0.5 kilogram, 0.2 kilogram -0.3 kilogram of Sculellaria barbata.
A kind of 2. preparation method of clearing heat and detoxicating biscuit, it is characterised in that：It comprises the following steps
（1）The Zornia diphylla (Linn.) Pers of above-mentioned weight, Herba Kalimeridis, chrysanthemum are sorted out into impurity, cleans to be placed in take out after steaming 3-6 minutes in steamer and puts
On baking tray, it is placed in baking box and is taken out with the constant temperature drying of 80-100 degree, the Sculellaria barbata of above-mentioned weight is cleaned with clear water, cut
Section, soya bean, mung bean with above-mentioned weight mix grinding into superfines；
（2）The butter of above-mentioned weight is placed in the baking tray for spread oilpaper and is put into baking box, with the heated at constant temperature 0.5-1 of 20-30 degree
Taken out after minute, then take above-mentioned weight loquat, be enucleated after cleaning, container is placed in the cheese, egg white, white granulated sugar of above-mentioned weight
It is interior, stir into compound；
（3）By step（1）Obtained superfines and step（2）The Self- raising flour of the compound of preparation and above-mentioned weight, milk powder,
Salt mixes, and is placed in dough mixing machine after stirring and mixture is made；
（4）Obtained mixture is molded with Roller print forming machines, biscuit is made；
（5）Above-mentioned biscuit monolithic is placed on oven for baking, baking temperature is：15-20 minutes are toasted at 100-120 DEG C,
Guan Huo；
（6）Biscuit is taken out from baking box, produced after cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711344999.1A CN107821530A (en) | 2017-12-15 | 2017-12-15 | A kind of clearing heat and detoxicating biscuit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711344999.1A CN107821530A (en) | 2017-12-15 | 2017-12-15 | A kind of clearing heat and detoxicating biscuit and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107821530A true CN107821530A (en) | 2018-03-23 |
Family
ID=61644593
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711344999.1A Pending CN107821530A (en) | 2017-12-15 | 2017-12-15 | A kind of clearing heat and detoxicating biscuit and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107821530A (en) |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1613328A (en) * | 2004-12-01 | 2005-05-11 | 江南大学 | Chrysanthemum cookies and its making method |
| CN103535404A (en) * | 2013-11-01 | 2014-01-29 | 合肥市财锦食品有限公司 | Green bean bread for clearing heat |
| CN103583646A (en) * | 2013-10-17 | 2014-02-19 | 安徽金禾粮油集团有限公司 | Biscuit capable of clearing heat and relieving summer heat and making method of biscuit |
| CN103598292A (en) * | 2013-10-15 | 2014-02-26 | 鲁杨 | Chrysanthemum herba leucatis molloissimae biscuit |
| CN103689110A (en) * | 2013-11-22 | 2014-04-02 | 张立杰 | Bean curd vegetarian sausage and preparation method thereof |
| CN103689042A (en) * | 2013-11-19 | 2014-04-02 | 安徽麦德发食品有限公司 | Intelligence-developing soybean biscuit |
| CN103734233A (en) * | 2013-12-20 | 2014-04-23 | 黎志春 | Method for making instant apricot blossom bean sweet sandwich biscuit for supplementing energy |
| CN104012611A (en) * | 2014-05-05 | 2014-09-03 | 娄志 | Cheese biscuit |
| CN104770447A (en) * | 2015-04-21 | 2015-07-15 | 宿州学院 | Kalimeris biscuit |
| CN105123841A (en) * | 2015-07-08 | 2015-12-09 | 秦红梅 | Biscuits capable of clearing heat and removing toxicity |
-
2017
- 2017-12-15 CN CN201711344999.1A patent/CN107821530A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1613328A (en) * | 2004-12-01 | 2005-05-11 | 江南大学 | Chrysanthemum cookies and its making method |
| CN103598292A (en) * | 2013-10-15 | 2014-02-26 | 鲁杨 | Chrysanthemum herba leucatis molloissimae biscuit |
| CN103583646A (en) * | 2013-10-17 | 2014-02-19 | 安徽金禾粮油集团有限公司 | Biscuit capable of clearing heat and relieving summer heat and making method of biscuit |
| CN103535404A (en) * | 2013-11-01 | 2014-01-29 | 合肥市财锦食品有限公司 | Green bean bread for clearing heat |
| CN103689042A (en) * | 2013-11-19 | 2014-04-02 | 安徽麦德发食品有限公司 | Intelligence-developing soybean biscuit |
| CN103689110A (en) * | 2013-11-22 | 2014-04-02 | 张立杰 | Bean curd vegetarian sausage and preparation method thereof |
| CN103734233A (en) * | 2013-12-20 | 2014-04-23 | 黎志春 | Method for making instant apricot blossom bean sweet sandwich biscuit for supplementing energy |
| CN104012611A (en) * | 2014-05-05 | 2014-09-03 | 娄志 | Cheese biscuit |
| CN104770447A (en) * | 2015-04-21 | 2015-07-15 | 宿州学院 | Kalimeris biscuit |
| CN105123841A (en) * | 2015-07-08 | 2015-12-09 | 秦红梅 | Biscuits capable of clearing heat and removing toxicity |
Non-Patent Citations (1)
| Title |
|---|
| 段晓猛: "《从零开始学烘焙》", 30 June 2016, 中国建材工业出版社 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180323 |