CN109527045A - Chicken biscuits and preparation method thereof - Google Patents
Chicken biscuits and preparation method thereof Download PDFInfo
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- CN109527045A CN109527045A CN201811605175.XA CN201811605175A CN109527045A CN 109527045 A CN109527045 A CN 109527045A CN 201811605175 A CN201811605175 A CN 201811605175A CN 109527045 A CN109527045 A CN 109527045A
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- 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
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to food technology fields, a kind of chicken biscuits and preparation method thereof are specifically disclosed, the chicken biscuits include cake skin and fillings, it is characterized in that, the cake skin includes following parts by weight: 7~15 parts by weight of flour, 13~22 parts by weight of maltose, 18~25 parts by weight of water, 7~16 parts by weight of vegetable oil；The fillings includes following parts by weight: fertile 42~110 parts by weight of ice meat, 3~12 parts by weight of shelled melon seed, 3~15 parts by weight of white sesameseed, 17~22 parts by weight of cake powder, 6~15 parts by weight of garlic oil, 5~12 parts by weight of fermented red beancurd, while secondary baking technique is used, chicken biscuits shape obtained is compared with rounding, golden yellow color, crisp taste Chewy.
Description
Technical field
The present invention relates to food technology fields more particularly to a kind of chicken biscuits and preparation method thereof.
Background technique
Chicken biscuits are one of four big cakes in Guangdong, firstly appear in the Guangzhou of Qing Dynasty's Xianfeng Period, there is 270 years history so far,
As the improvement of people's living standards, requirement of the people for the quality mouthfeel of food is also gradually increased, however at present on the market
Chicken biscuits mouthfeel it is not crisp enough, do not have nutty, be unable to satisfy people's demand, influence the popularization of chicken biscuits.
Summary of the invention
It is an object of the invention to be directed to the existing state of the art, the chicken biscuits and its preparation of a kind of delicious and crisp Chewy are provided
Method.
In order to achieve the above objectives, the present invention adopts the following technical scheme:
It is an object of the present invention to provide a kind of chicken biscuits of delicious and crisp Chewy.
It is another object of the present invention to provide the preparation methods of the chicken biscuits.
Above-mentioned purpose of the invention is achieved by following technical solution:
A kind of chicken biscuits, including cake skin and fillings, the cake skin include following parts by weight: 7~15 parts by weight of flour,
13~22 parts by weight of maltose, 18~25 parts by weight of water, 7~16 parts by weight of vegetable oil；The fillings includes following weight
Part: fertile 42~110 parts by weight of ice meat, 3~12 parts by weight of shelled melon seed, 3~15 parts by weight of white sesameseed, 17~22 parts by weight of cake powder,
6~15 parts by weight of garlic oil, 5~12 parts by weight of fermented red beancurd.
Preferably, the cake skin includes following parts by weight: 8~10 parts by weight of flour, 13~20 parts by weight of maltose,
20~25 parts by weight of water, 10~16 parts by weight of vegetable oil；The fillings includes following parts by weight: fertile 48~100 weight of ice meat
Part, 3~10 parts by weight of shelled melon seed, 5~10 parts by weight of white sesameseed, 17~22 parts by weight of cake powder, 6~12 parts by weight of garlic oil, fermented red beancurd
5~10 parts by weight.
Preferably, the weight ratio of the maltose and flour is 2:1, and maltose softens when heated, after cooling
Restored elasticity again so that chicken biscuits taste it is flexible, have chewy texture, it is found through experiment that, when the parts by weight of maltose are big
When the parts by weight of flour, when especially the weight ratio of maltose and flour is 2:1, the elasticity and chewy texture of chicken biscuits are best.
Preferably, the weight ratio of the cake skin and fillings is 1:2.
Preferably, the cake skin includes following parts by weight: 10 parts by weight of flour, 20 parts by weight of maltose, 20 weight of water
Part, 12 parts by weight of vegetable oil；The fillings includes following parts by weight: fertile 73 parts by weight of ice meat, 7 parts by weight of shelled melon seed, Bai Zhi
Numb 7 parts by weight, 20 parts by weight of cake powder, 12 parts by weight of garlic oil, 5 parts by weight of fermented red beancurd.
A kind of preparation method of chicken biscuits, includes the following steps:
A. fillings is prepared:
1) white sesameseed stir-fries spare, shelled melon seed stir-fry pulverize it is spare；
2) fertile ice meat, garlic oil are uniformly mixed, add the white sesameseed and shelled melon seed in fermented red beancurd and step 1), it is sufficiently mixed
It closes, was eventually adding the cake powder of 60~100 meshes, and stirred evenly, obtain fillings；
B. cake skin is prepared:
3) it adds water in maltose, is uniformly mixed, was eventually adding the flour of 80~200 meshes, be uniformly mixed, rub
Simultaneously vegetable oil is added during rubbing pressure surface group in pressure surface group, rubs to dough surface is smooth, until no longer viscous wall, obtains cake skin；
4) 20 minutes are stood at 20 DEG C to 25 DEG C of cake skin；
C. faric:
5) by after standing cake skin segmentation, clap, be packed in fillings, form pelletizing, be pressed into flat, obtain raw cake；
D. it is baked:
6) primary baking: one layer of egg liquid is brushed on raw cake surface, moves to 120 DEG C of fires in a stove before fuel is added in baker, under the conditions of 150 DEG C of face fire
Baking 10 minutes；
7) secondary baking: the chicken biscuits after taking out step 6) baking brush one layer of egg liquid again, move in baker 200 DEG C
The fire in a stove before fuel is added, 200 DEG C of face fire toast 2~10 minutes, obtain finished product.
The present invention uses secondary baking technique, on the one hand, so that chicken biscuits appearance is in golden yellow, color is well-balanced, and bottom surface is not
Coke, and be conducive to the sizing of cake skin, so that manufactured chicken biscuits shape is compared with rounding, bottom surface is smooth, it does not give the game away, on the other hand, system
The chicken biscuits hardness obtained is just right, and mouthfeel has chewy texture.
The fertile ice meat is salted by granulated sugar and bent wine frost.The fertile ice meat of large scale is added in fillings, assigns
The sweet perfume (or spice) of chicken biscuits fat meat, oily but not greasy, fertile ice meat is sufficiently mixed with other components, and the entirety for enhancing fillings moistens degree, is avoided
Mouthfeel overdrying is really up to the mark.
The beneficial effects of the present invention are:
1) maltose is added in the present invention in formula, and maltose softens when heated, has restored bullet again after cooling
Property so that chicken biscuits taste it is flexible, have chewy texture, it is found through experiment that, when maltose parts by weight be greater than flour weight
When measuring part, when especially the weight ratio of maltose and flour is 2:1, the elasticity and chewy texture of chicken biscuits reach better effects.
2) secondary baking technique is used, so that chicken biscuits appearance is in golden yellow, color is well-balanced, and bottom surface is not burnt, and is conducive to
The sizing of cake skin, so that manufactured chicken biscuits shape is compared with rounding, bottom surface is smooth, does not give the game away, and chicken biscuits hardness obtained just arrives
, there is chewy texture at place.
Specific embodiment
Below with reference to embodiment, the invention will be further described:
(1)
Chicken biscuits are prepared by parts by weight described in table 1, the preparation method is as follows:
A. fillings is prepared:
1) white sesameseed stir-fries spare, shelled melon seed stir-fry pulverize it is spare；
2) fertile ice meat, garlic oil are uniformly mixed, add the white sesameseed and shelled melon seed in fermented red beancurd and step 1), it is sufficiently mixed
It closes, was eventually adding the cake powder of 60~100 meshes, and stirred evenly, obtain fillings；
B. cake skin is prepared:
3) it adds water in maltose, is uniformly mixed, was eventually adding the flour of 80~200 meshes, be uniformly mixed, rub
Simultaneously vegetable oil is added during rubbing pressure surface group in pressure surface group, rubs to dough surface is smooth, until no longer viscous wall, obtains cake skin；
4) 20 minutes are stood at 20 DEG C to 25 DEG C of cake skin；
C. faric:
5) by after standing cake skin segmentation, clap, be packed in fillings, form pelletizing, be pressed into flat, obtain raw cake；
D. it is baked:
6) primary baking: one layer of egg liquid is brushed on raw cake surface, moves to 120 DEG C of fires in a stove before fuel is added in baker, under the conditions of 150 DEG C of face fire
Baking 10 minutes；
7) secondary baking: the chicken biscuits after taking out step 6) baking brush one layer of egg liquid again, move in baker 200 DEG C
The fire in a stove before fuel is added, 200 DEG C of face fire toast 2~10 minutes, obtain finished product.
Fertile ice meat is salted by granulated sugar and bent wine frost.
Table 1
(2)
Chicken biscuits are prepared by parts by weight described in table 2, preparation method is same as above.
Table 2
Sensory evaluation is carried out to chicken biscuits obtained by the embodiment of the present invention 8~11 and comparative example 1 (after cooling) respectively,
Judge that the results are shown in Table 3:
Table 3
Hardness, chewy texture evaluation are using being relatively worth in table 3, and 1 indicates best, and 5 indicate worst.
(3)
It is baked influence of the number to chicken biscuits:
Embodiment 12
Sample 1: for preparing embodiment 7, remaining step is constant, and cooking process is as follows:
6) primary baking: one layer of egg liquid is brushed on raw cake surface, moves to 120 DEG C of fires in a stove before fuel is added in baker, under the conditions of 150 DEG C of face fire
Baking 10 minutes；
7) secondary baking: the chicken biscuits after taking out step 6) baking brush one layer of egg liquid again, move in baker 200 DEG C
The fire in a stove before fuel is added, 200 DEG C of face fire toast 5 minutes, obtain sample 1.
Comparative example 2: for preparing embodiment 8, remaining step is constant, and cooking process is as follows:
One layer of egg liquid is brushed on raw cake surface, is moved to 120 DEG C of fires in a stove before fuel is added in baker, is toasted 15 minutes under the conditions of 150 DEG C of face fire,
Obtain comparative example 2.
Comparative example 3: for preparing embodiment 8, remaining step is constant, and cooking process is as follows:
One layer of egg liquid is brushed on raw cake surface, moves to 200 DEG C of fires in a stove before fuel is added in baker, 200 DEG C of face fire toast 15 minutes, must be compared
Example 3.
Sensory evaluation is carried out to chicken biscuits obtained by sample 1, comparative example 2~3 (after cooling) respectively, judges result such as
Under:
Table 4
The technical principle that detailed description of the preferred embodimentsthe present invention has been described is combined above.These descriptions are intended merely to explain this hair
Bright principle, and shall not be construed in any way as a limitation of the scope of protection of the invention.Based on the explanation herein, this field
Technical staff, which does not need to make the creative labor, can associate other specific embodiments of the invention, these modes all will
It falls under the scope of the present invention.
Claims (7)
1. a kind of chicken biscuits, including cake skin and fillings, which is characterized in that the cake skin includes following parts by weight: flour 7~15
Parts by weight, 13~22 parts by weight of maltose, 18~25 parts by weight of water, 7~16 parts by weight of vegetable oil；The fillings includes as follows
Parts by weight: fertile 42~110 parts by weight of ice meat, 3~12 parts by weight of shelled melon seed, 3~15 parts by weight of white sesameseed, 17~22 weight of cake powder
Part, 6~15 parts by weight of garlic oil, 5~12 parts by weight of fermented red beancurd.
2. chicken biscuits according to claim 1, which is characterized in that the cake skin includes following parts by weight: flour 8~10
Parts by weight, 13~20 parts by weight of maltose, 20~25 parts by weight of water, 10~16 parts by weight of vegetable oil；The fillings includes such as
Lower parts by weight: fertile 48~100 parts by weight of ice meat, 3~10 parts by weight of shelled melon seed, 5~10 parts by weight of white sesameseed, 17~22 weight of cake powder
Measure part, 6~12 parts by weight of garlic oil, 5~10 parts by weight of fermented red beancurd.
3. chicken biscuits according to claim 2, which is characterized in that the weight ratio of the maltose and flour is 2:1.
4. chicken biscuits according to claim 3, which is characterized in that the weight ratio of the cake skin and fillings is 1:2.
5. chicken biscuits according to claim 4, which is characterized in that the cake skin includes following parts by weight: 10 weight of flour
Measure part, 20 parts by weight of maltose, 20 parts by weight of water, 12 parts by weight of vegetable oil；The fillings includes following parts by weight: fertile ice meat
73 parts by weight, 7 parts by weight of shelled melon seed, 7 parts by weight of white sesameseed, 20 parts by weight of cake powder, 12 parts by weight of garlic oil, 5 parts by weight of fermented red beancurd.
6. one kind is according to claim 1 to the preparation method of chicken biscuits described in 5 any one, which is characterized in that including as follows
Step:
A. fillings is prepared:
1) white sesameseed stir-fries spare, shelled melon seed stir-fry pulverize it is spare；
2) fertile ice meat, garlic oil are uniformly mixed, add the white sesameseed and shelled melon seed in fermented red beancurd and step 1), is sufficiently mixed, most
The cake powder of 60~100 meshes was added afterwards, stirs evenly, obtains fillings；
B. cake skin is prepared:
3) it adds water in maltose, is uniformly mixed, was eventually adding the flour of 80~200 meshes, be uniformly mixed, rub pressure surface group
And vegetable oil is added during rubbing pressure surface group, it rubs to dough surface is smooth, until no longer viscous wall, obtains cake skin；
4) 20 minutes are stood at 20 DEG C to 25 DEG C of cake skin；
C. faric:
5) by after standing cake skin segmentation, clap, be packed in fillings, form pelletizing, be pressed into flat, obtain raw cake；
D. it is baked:
6) primary baking: one layer of egg liquid is brushed on raw cake surface, is moved to 120 DEG C of fires in a stove before fuel is added in baker, is toasted 10 under the conditions of 150 DEG C of face fire
Minute；
7) secondary baking: take out step 6) baking after chicken biscuits brush one layer of egg liquid again, move to 200 DEG C of fires in a stove before fuel is added in baker,
200 DEG C of face fire toast 2~10 minutes, obtain finished product.
7. the preparation method of chicken biscuits according to claim 6, which is characterized in that the fertile ice meat passes through granulated sugar and song
Wine frost is salted.
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| CN201811605175.XA CN109527045A (en) | 2018-12-26 | 2018-12-26 | Chicken biscuits and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111264588A (en) * | 2020-03-25 | 2020-06-12 | 江西师范大学 | Fish collagen-rich biscuit and preparation method thereof |
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Application publication date: 20190329 |