CN1185902A - Concentrated fresh egg and starch biscuits and production thereof - Google Patents
Concentrated fresh egg and starch biscuits and production thereof Download PDFInfo
- Publication number
- CN1185902A CN1185902A CN97119434A CN97119434A CN1185902A CN 1185902 A CN1185902 A CN 1185902A CN 97119434 A CN97119434 A CN 97119434A CN 97119434 A CN97119434 A CN 97119434A CN 1185902 A CN1185902 A CN 1185902A
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- starch
- biscuit
- bright egg
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- sweet
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Abstract
A cracker is made up of fresh egg, such as sugar or salt, and one or two different kinds of starch lotus root, water caltrop, sweet potato, potato, corn, barlay, and beans, through shelling eggs, addition of sugar or salt to obtain concentrating agent, mixing starch with the concentrating agent, shaping and roasting. It features high calorific power.
Description
The present invention is that the bright egg of food service industry concentrates starch cookies series goods and preparation method.
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 made sweet taste, the bright egg concentrating agents (being called for short bright egg concentrating agents) of saline taste two classes respectively by proportioning adding sugar and sugar, salt.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, saline taste 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: 06～1 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 the bright egg concentrating agents of saline taste.
More than the bright egg concentrating agents of sweet, salty 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, saline taste 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, saline taste 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, saline taste 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, saline taste 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)
- A kind of bright egg of food service industry concentrates starch cookies series goods and preparation method, it is characterized in that bright egg is shelled, add sugar and sugar, add 5～10% salt again and made sweet, the bright egg concentrating agents of saline taste two classes in mixed 1～2 hour by 1: 0.6～1 proportioning respectively, be called for short bright egg concentrating agents through stirring.With starch: lotus rhizome, water caltrop starch, sweet potato, dehydrated potato powder, corn, barley starch, other classes of beans (pea, broad bean etc.) (root of kudzu vine, acorn nut, Chinese chestnut etc.) powder---add bright egg concentrating agents with 1: 0.6～1 proportioning respectively, make dough through dough mixing machine, make biscuit base (the profile size is rich and varied) through biscuit manufacture, edible oil (vegetable oil) by proportioning 1～2% is applied in biscuit base surface, send into the baking machine baking, temperature: 200～250 ℃, time: 20～30 minutes, go out machine cooling finished product packing (sweet, salty two classes): 1, lotus rhizome, water caltrop biscuit; 2, sweet potato, potato biscuit; 3, corn, barley biscuit; 4, other classes of beans (pea, broad bean etc.) (root of kudzu vine, acorn nut, Chinese chestnut etc.) biscuit.Bright egg provided by the invention concentrates the convenient transportation of starch foreign capitals cookies series goods, stores, sells; The heat content height is the nutrient and healthcare products of All Pure Nature.
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 true CN1185902A (en) | 1998-07-01 |
| CN1112107C 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) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100563450C (en) * | 2005-01-24 | 2009-12-02 | Lotte制果株式会社 | The manufacture method of the sheet baked confectionery that sugar content is high |
| 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 |
| CN104146043A (en) * | 2014-09-09 | 2014-11-19 | 于希萌 | Making method for biscuit with purple sweet potatoes, bananas and durians |
| 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 |
Family Cites Families (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 |
| IT1276681B1 (en) * | 1995-06-08 | 1997-11-03 | M G Braibanti Spa | BAKERY PRODUCT TYPE SWEET OR SALTED SFOGLIATINA, AND PROCESS FOR ITS INDUSTRIAL PREPARATION |
-
1997
- 1997-10-25 CN CN97119434A patent/CN1112107C/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100563450C (en) * | 2005-01-24 | 2009-12-02 | Lotte制果株式会社 | The manufacture method of the sheet baked confectionery that sugar content is high |
| 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 |
| CN104146043A (en) * | 2014-09-09 | 2014-11-19 | 于希萌 | Making method for biscuit with purple sweet potatoes, bananas and durians |
| 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 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1112107C (en) | 2003-06-25 |
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| C14 | Grant of patent or utility model | ||
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| CF01 | Termination of patent right due to non-payment of annual fee |