CN1112107C - Concentrated fresh egg and starch biscuits and production thereof - Google Patents
Concentrated fresh egg and starch biscuits and production thereof Download PDFInfo
- Publication number
- CN1112107C CN1112107C CN97119434A CN97119434A CN1112107C CN 1112107 C CN1112107 C CN 1112107C CN 97119434 A CN97119434 A CN 97119434A CN 97119434 A CN97119434 A CN 97119434A CN 1112107 C CN1112107 C CN 1112107C
- Authority
- CN
- China
- Prior art keywords
- biscuits
- biscuit
- starch
- proportioning
- egg
- 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.)
- Expired - Fee Related
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a concentrated fresh egg and starch biscuit and a production method thereof, which belongs to a food service industry. The production method comprises the following steps: shelling fresh eggs, and respectively adding sugar, and sugar and table salt to the fresh eggs according to a certain proportion to obtain two classes of concentrating agents, namely a sweet concentrating agent and a salty concentrating agent; classifying starches, and respectively adding the concentrating agents to the starches according to a certain proportion to obtain dough and biscuit blanks; then baking the biscuit blanks to obtain the finished products(a sweet class and a salty class): 1. lotus root biscuits and water caltrop biscuits; 2. sweet potato biscuits and potato biscuits; 3. maize biscuits and barley biscuits; 4. bean biscuits and other class biscuits. The products of the present invention have the advantages of high heat quantity, and convenient transportation, storage and sale.
Description
The present invention is a kind of starch biscuit of food service industry.
Bright birds, beasts and eggs (being called for short bright egg), starch all are nutritious food.The object of the present invention is to provide a kind of bright egg to concentrate starch cookies series goods and preparation method, make the bright egg of production concentrate the nutritive value that starch biscuits is not lost bright egg, starch.And improve their alimentary health-care function and commodity value, conveniently transport, store, sell.
Concentrate starch biscuits and preparation method according to bright egg provided by the present invention, it is characterized in that bright egg is added sugar by proportioning to be made sweet taste respectively with sugar, salt, become the bright egg concentrating agents (being called for short bright egg concentrating agents) of flavor two classes.Then by proportioning and starch: lotus rhizome, water caltrop starch, sweet potato, dehydrated potato powder, corn, barley starch, beans (pea, broad bean etc.) and other classes (root of kudzu vine, acorn nut, Chinese chestnut etc.) starch---the mixed dough of making, make the biscuit base through biscuit manufacture, edible oil (vegetable oil) is spread by proportioning in biscuit base surface, makes bright egg through the baking machine baking and concentrates starch cookies series goods (sweet, one-tenth flavor two classes): 1, lotus rhizome, water caltrop biscuit; 2, sweet potato, potato biscuit; 3, corn, barley biscuit; 4, beans (pea, broad bean etc.) and other classes (root of kudzu vine, acorn nut, Chinese chestnut etc.) biscuit.
Below in conjunction with example the present invention is described in detail:
1, bright egg concentrating agents: as bright egg concentrating agents use of the present invention is bright birds, beasts and eggs.After bright egg shelled, the proportioning with 1: 0.6～1 added sugar (sucrose or glucose etc.), at normal temperatures through mixed 1～2 hour of mixer to the sugar dissolving, promptly make the bright egg concentrating agents of sweet taste; Bright egg adds sugar with 1: 0.6～1 proportioning again, and other adds 5～10% salt (refined salt), at normal temperatures through mixed 1～2 hour of mixer to sugar, salt dissolving, promptly make into delicious egg concentrating agents.
More than sweet, become the bright egg concentrating agents of two classes, be called for short bright egg concentrating agents.
2, goods:
1. lotus rhizome, water caltrop biscuit: lotus rhizome, water caltrop starch are added bright egg concentrating agents with 1: 0.6～1 proportioning, made dough in 1～2 hour through dough mixing machine and face, make the biscuit base through biscuit manufacture, biscuit base profile and big I are rich and varied, smear edible oil (vegetable oil) with 1～2% proportioning on the surface, sends into the baking machine baking, temperature: 200～250 ℃, time: 20～30 minutes, go out machine cooling back finished product packing (dividing sweet, salty two classes).
2. sweet potato, potato biscuit: sweet potato, dehydrated potato powder are added bright egg concentrating agents with 1: 0.6～1 proportioning, made dough in 1～2 hour through dough mixing machine and face, make biscuit base (profile through biscuit manufacture, big I is rich and varied), edible oil (vegetable oil) with 1～2% proportioning spreads upon biscuit base surface again, sends into the baking machine baking, temperature: 200～250 ℃, time: 20～30 minutes, go out machine cooling back finished product packing (dividing sweet, one-tenth flavor two classes).
3. corn, barley biscuit: corn, barley starch are added bright egg concentrating agents with 1: 0.6～1 proportioning, made dough in 1～2 hour through dough mixing machine and face and face, make biscuit base (profile, big I rich and varied) through biscuit manufacture, biscuit base surface is with edible oil (vegetable oil) trowelling of 1～2% proportioning, send into the baking machine baking, temperature: 200～250 ℃, the time: 20～30 minutes, go out machine cooling back finished product packing (dividing sweet, one-tenth flavor two classes).
4. beans (pea, broad bean etc.) and other classes (root of kudzu vine, acorn nut, Chinese chestnut etc.) biscuit: beans (pea, broad bean etc.) and other classes (root of kudzu vine, acorn nut, Chinese chestnut etc.) starch are added bright egg concentrating agents with 1: 0.6～1 proportioning, made dough in 1～2 hour through dough mixing machine and face, make biscuit base (profile, big I rich and varied) through biscuit manufacture.The edible oil (vegetable oil) of proportioning 1～2% is smeared in biscuit base surface, sent into the baking machine baking, temperature: 200～250 ℃, the time: 20～30 minutes, go out machine cooling back finished product packing (dividing sweet, one-tenth flavor two classes).
It is the nutrient and healthcare products of All Pure Nature that bright egg provided by the invention concentrates starch cookies series goods (sweet, one-tenth flavor two classes), heat content height, flavor are crisp aromatic very good to eat, the boiling water bubble food or the furnishing pasty state that can add 5～10 times arbitrarily, the daily meal of satisfying all ages and classes level people is edible, improves people's physical efficiency.
Claims (1)
1, a kind of starch biscuit, can make by following method: fresh hen egg is shelled, by 1: the proportioning of 0.6-1 adds sucrose, make the bright egg concentrating agents of sweet taste through mixer mixing extremely sugared dissolving in 1-2 hour at normal temperatures, perhaps fresh hen egg is shelled, by 1: the proportioning of 0.6-1 adds sucrose, the proportioning of pressing 5-10% again adds refined salt, at normal temperatures through mixer mixing 1-2 hour to sugar, delicious egg concentrating agents is made in the salt dissolving, with starch by 1: the proportioning of 0.6-1 adds the bright egg concentrating agents of sweet taste or becomes delicious egg concentrating agents, make starch dough through dough mixing machine, be shaped to the biscuit base through biscuit manufacture, smear vegetable oil on biscuit base surface with the proportioning of 1-2%, toast through baking machine, temperature: 200-250 ℃, time: 20-30 minute, go out the machine cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97119434A CN1112107C (en) | 1997-10-25 | 1997-10-25 | Concentrated fresh egg and starch biscuits and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97119434A CN1112107C (en) | 1997-10-25 | 1997-10-25 | Concentrated fresh egg and starch biscuits and production thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1185902A CN1185902A (en) | 1998-07-01 |
| CN1112107C true CN1112107C (en) | 2003-06-25 |
Family
ID=5175371
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97119434A Expired - Fee Related CN1112107C (en) | 1997-10-25 | 1997-10-25 | Concentrated fresh egg and starch biscuits and production thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1112107C (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100644363B1 (en) * | 2005-01-24 | 2006-11-10 | 롯데제과주식회사 | Processing for making baked chips with high sugar content in raw materials |
| CN102428996A (en) * | 2011-05-16 | 2012-05-02 | 李时令 | Arrowroot-series nutritional health care cake and biscuit food and preparation method thereof |
| CN102715505A (en) * | 2012-07-01 | 2012-10-10 | 苏州琪乐豆商贸有限公司 | Water chestnut pine nut crisps |
| CN104146043B (en) * | 2014-09-09 | 2016-03-09 | 青岛大学 | The preparation method of the fragrant lotus biscuit of one potato seed |
| CN104719800A (en) * | 2015-03-24 | 2015-06-24 | 四川米老头食品工业集团股份有限公司 | Potato product and preparation method thereof |
| CN104982495A (en) * | 2015-07-20 | 2015-10-21 | 合肥维巧食品科技有限公司 | Life- nourishing nut biscuits |
| CN105851141A (en) * | 2016-04-19 | 2016-08-17 | 安徽省泰贡食品有限公司 | Viscous broad bean cake |
| CN110742108A (en) * | 2019-11-05 | 2020-02-04 | 上海越哲食品有限公司 | Corn biscuit capable of being brewed into paste and preparation method and eating method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1077847A (en) * | 1992-04-28 | 1993-11-03 | 胡军民 | The preparation method of green starch food |
| JPH08332018A (en) * | 1995-06-08 | 1996-12-17 | Mg Braibanti Spa | Puff-like pastry type baked product which is sweet or with salty taste, and its manufacture |
-
1997
- 1997-10-25 CN CN97119434A patent/CN1112107C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1077847A (en) * | 1992-04-28 | 1993-11-03 | 胡军民 | The preparation method of green starch food |
| JPH08332018A (en) * | 1995-06-08 | 1996-12-17 | Mg Braibanti Spa | Puff-like pastry type baked product which is sweet or with salty taste, and its manufacture |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1185902A (en) | 1998-07-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US7897187B2 (en) | Base material for producing food and fodder | |
| CN101631468A (en) | The production of sheeted fruit and vegetable food | |
| CN104663833A (en) | Potato mooncake and preparation method thereof | |
| CN104664012A (en) | Potato caramel treats and preparing method thereof | |
| CN106376754A (en) | Pet edible cheese salt-baked chicken and preparation method thereof | |
| CN104187355A (en) | Five-cereal crisp chip and production technology thereof | |
| CN1112107C (en) | Concentrated fresh egg and starch biscuits and production thereof | |
| KR101415143B1 (en) | Method for producing cereal snack | |
| CN101756102B (en) | Peanut puffed food and production method thereof | |
| CN105104661A (en) | Noodle-containing chocolate | |
| CN105685171A (en) | Rice flour cookie made from potatoes and processing method thereof | |
| CN105341116A (en) | Sea sedge oat biscuit and preparation method thereof | |
| CN110742112A (en) | Novel avocado and jujube paste sandwich biscuit | |
| KR101766306B1 (en) | Manufacturing method of chocolate pie containing Allium hookeri powder | |
| CN106036452A (en) | Noodles with flavor of shitake mushrooms and preparation method of noodles | |
| CN106376726A (en) | Pet edible cheese sausage salt-baked chicken and preparation method thereof | |
| CN105557916A (en) | Rye and oat biscuits and preparation method thereof | |
| CN104366238A (en) | Coarse grain dumpling and preparation method thereof | |
| CN114246196A (en) | Purple sweet potato and celery biscuit and preparation method thereof | |
| CN106036453A (en) | Carrot-flavored noodles and preparation method thereof | |
| CN1383750A (en) | Instant noodles with fowl and production process thereof | |
| CN105557900A (en) | Mihao (wild vegetable)-watermelon-flavored bread and preparation method thereof | |
| CN105029306A (en) | Preparation process of baked potato food | |
| CN105341115A (en) | Dried fruit-oatmeal cookies and preparation method thereof | |
| Ramirez | Technology Process And Standardization Of Sweet Potato (Ipomoea Batatas Linn.) Pie |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |