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Tremella and peanut flaky pastries and making method thereof

A production method and technology of white fungus are applied in the directions of baking, dough processing, baked food, etc., which can solve the problems of single variety and nutritional composition, poor taste, etc., and achieve the effect of crispy and delicious taste and crisp taste.

Active Publication Date: 2012-07-18
GUANGDONG YUEWEI EDIBLE FUNGI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current biscuits either have a single variety and nutritional composition, or have a bad taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Tremella peanut shortcake, the ingredients in the raw material formula are: 250 parts of low-gluten flour, 180 parts of water, 150 parts of sugar, 100 parts of peanuts, 100 parts of liquid shortening, 100 parts of eggs, 8 parts of white fungus, cake 1 part oil, 1 part salt.

[0019] The production method of Tremella peanut shortcake includes the following steps:

[0020] (1) Prepare raw materials according to the formula;

[0021] (2) pulverize Tremella and pass through a 60-mesh sieve;

[0022] (3) Put sugar, eggs, salt, and water into the mixing tank, and stir at fast speed until the sugar dissolves;

[0023] (4) Add cake oil and stir at fast speed until it dissolves;

[0024] (5) Add flour and pulverized white fungus, stir evenly at slow speed, and stir at fast speed until the batter has no particles, is smooth, and enters the rising state;

[0025] (6) Add liquid ghee and stir well;

[0026] (7) Forming: Put the mold on the high temperature cloth, spread the ba...

Embodiment 2

[0031] Tremella peanut shortcake, the ingredients in the raw material formula are: 260 parts of low-gluten flour, 190 parts of water, 160 parts of sugar, 110 parts of peanuts, 110 parts of liquid shortening, 110 parts of eggs, 10 parts of white fungus, cake 1 part oil, 1 part salt.

[0032] The production method of Tremella peanut shortcake includes the following steps:

[0033] (1) Prepare raw materials according to the formula;

[0034] (2) pulverize Tremella and pass through a 60-mesh sieve;

[0035] (3) Put sugar, eggs, salt, and water into the mixing tank, and stir at fast speed until the sugar dissolves;

[0036] (4) Add cake oil and stir at fast speed until it dissolves;

[0037] (5) Add flour and pulverized white fungus, stir evenly at slow speed, and stir at fast speed until the batter has no particles, is smooth, and enters the rising state;

[0038] (6) Add liquid ghee and stir well;

[0039] (7) Forming: Put the mold on the high temperature cloth, spread the b...

Embodiment 3

[0044] Tremella peanut shortcake, the ingredients in the raw material formula are: 240 parts of low-gluten flour, 170 parts of water, 140 parts of sugar, 90 parts of peanuts, 90 parts of liquid shortening, 90 parts of eggs, 8 parts of white fungus, cake 1 part oil, 1 part salt.

[0045] The production method of Tremella peanut shortcake includes the following steps:

[0046] (1) Prepare raw materials according to the formula;

[0047] (2) pulverize Tremella and pass through a 60-mesh sieve;

[0048] (3) Put sugar, eggs, salt, and water into the mixing tank, and stir at fast speed until the sugar dissolves;

[0049] (4) Add cake oil and stir at fast speed until it dissolves;

[0050] (5) Add flour and pulverized white fungus, stir evenly at slow speed, and stir at fast speed until the batter has no particles, is smooth, and enters the rising state;

[0051] (6) Add liquid ghee and stir well;

[0052] (7) Forming: Put the mold on the high temperature cloth, spread the batte...

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Abstract

The invention relates to the technical field of foods, in particular to tremella and peanut flaky pastries and a making method thereof. According to a raw material formula, the tremella and peanut flaky pastries comprise the following components in part by weight: 240 to 260 parts of self-raising flour, 170 to 190 parts of water, 140 to 160 parts of white sugar, 90 to 110 parts of peanuts, 90 to 110 parts of liquid shortening, 90 to 110 parts of eggs, 8 to 10 parts of tremella, 1 to 2 parts of cake oil and 1 to 2 parts of salt. The making method comprises the following steps of: (1) preparingmaterials; (2) crushing the tremella; (3) stirring the white sugar, the eggs, the salt and the water; (4) adding the cake oil and stirring; (5) adding flour and the crushed tremella, and stirring until the mixture is in a leavening state; (6) adding the liquid shortening and stirring; (7) molding and adding the crushed peanuts; and (8) baking. The flaky pastries have crispy mouthfeel; because thepeanuts are added, the flaky pastries have more fragrant, crispy and delicious mouthfeel; and the tremella is also added, so that the flaky pastries have nutrient components such as edible fungus protein and high dietary fiber which are not possessed by various ordinary flaky pastries, and are delicious, nutritional and healthy.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a white fungus peanut shortcake and a preparation method thereof. Background technique [0002] Biscuits are a much-loved snack that can also be used as a main meal. However, the current biscuits are either of a single variety and nutritional composition, or have a bad taste. [0003] Tremella is an edible fungus with high nutritional and medicinal value. It is pointed out in the "Chinese Medicine Dictionary": "This product enters the five meridians of the lung, spleen, stomach, kidney and large intestine, and is mainly used for cough due to lung heat, dryness of the lung and chronic cough. Throat itching, expectoration with blood or blood in the sputum, or chronic cough with collateral damage, lacrimation, pulmonary pain, tuberculosis, irregular menstruation in women, gastritis due to lung heat, constipation, blood in the stool", according to the analysis, per hectogram Tremella ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 张智李启华
Owner GUANGDONG YUEWEI EDIBLE FUNGI TECH
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