Functional multigrain shortbread and preparation method thereof

A functional, miscellaneous grain technology, applied in baking, dough processing, baked food, etc., can solve the problems of new shortbread varieties that have not been applied, and achieve the effects of expanding consumer groups, enriching tastes, and increasing income

Inactive Publication Date: 2013-06-26
JINHUA SUXIANG MODERN AGRI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, due to the unique processing technology of dried vegetable shortbread,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1: A kind of functional miscellaneous grain shortbread, is made up of dough skin and filling, by weight, dough skin includes 30 parts of wheat flour, described dough skin also includes 4 parts of buckwheat flour, 3 parts of black rice flour, 4 parts of red bean flour , 5 parts of corn flour, 2 parts of cocoa powder; meat filling includes the following components, 1 part of dried vegetables, 20 parts of fat meat.

[0029] The preparation method of the above-mentioned functional multigrain shortbread comprises the following steps:

[0030] 1) Hot noodles: Add hot water to the various raw materials of the dough, mix and stir evenly to obtain a sub-dough, and then knead the various sub-doughs together to form a dough;

[0031] 2) Proofing: Ferment the above dough; cut the proofed dough with a knife, and the surface is honeycomb-shaped;

[0032] 3) Crisp rise: roll the above-mentioned proofed dough into a dough, then add wheat flour and vegetable oil on the dough...

Embodiment 2

[0041] Embodiment 2: A kind of functional miscellaneous grain shortbread, is made up of dough skin and filling, by weight, dough skin includes 60 parts of wheat flour, described dough skin also includes 10 parts of buckwheat flour, 8 parts of black rice flour, 10 parts of red bean flour , 12 parts of corn flour, 5 parts of cocoa powder; the meat filling includes the following components, 2 parts of dried vegetables, 40 parts of fat meat, 2 parts of kumquats, and 1 part of cherry tomatoes.

[0042] The preparation method of the above-mentioned functional multigrain shortbread comprises the following steps:

[0043] 1) Hot noodles: Add hot water to the various raw materials of the dough, mix and stir evenly to obtain a sub-dough, and then knead the various sub-doughs together to form a dough;

[0044] 2) Proofing: Ferment the above dough; cut the proofed dough with a knife, and the surface is honeycomb-shaped;

[0045] 3) Crisp rise: roll the above-mentioned proofed dough into ...

Embodiment 3

[0054] Embodiment 3: A kind of functional miscellaneous grain shortbread, is made up of dough skin and filling, by weight, dough skin includes 45 parts of wheat flour, described dough skin also includes 6 parts of buckwheat flour, 8 parts of corn flour, 4 parts of cocoa powder The meat filling includes the following components, 1.5 parts of dried vegetables, 30 parts of fat meat, 1 part of hawthorn, 2 parts of peanuts, 1 part of kumquat, and 0.5 parts of cherry tomatoes.

[0055] The preparation method of the above-mentioned functional multigrain shortbread comprises the following steps:

[0056] 1) Hot noodles: add hot water to the various raw materials of the dough, mix and stir evenly to obtain a sub-dough, and then mix the various sub-doughs together to form a dough;

[0057] 2) Proofing: Ferment the above dough; cut the proofed dough with a knife, and the surface is honeycomb-shaped;

[0058] 3) Crisp rise: roll the above-mentioned proofed dough into a dough, then add wh...

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Abstract

The invention relates to functional multigrain shortbread and a preparation method of the functional multigrain shortbread. The functional multigrain shortbread is composed of a flour wrapper and meat stuffing. The flour wrapper comprises wheat powder and one or more kinds of the following materials: buckwheat powder, black rice powder, red bean powder, corn powder and cocoa powder. The meat stuffing comprises dried vegetable and shop fat. The functional multigrain shortbread has the advantages of being crispy, fat but not greasy. Due to the fact that various grains are added into the functional multigrain shortbread, the functional multigrain shortbread has rich flavors. Simultaneously, due to special functions and effects of the various grains, requirements of people to healthy food are greatly met, and consumer groups are enlarged.

Description

technical field [0001] The invention relates to a kind of functional multigrain shortbread and a preparation method thereof. Background technique [0002] At present, there is a kind of shortbread with dried vegetables on the market, which is a traditional snack made of flour, vegetable oil, and fat meat, but its special feature is that other snacks are made of water-adjusted dough (cold water dough, warm water Dough, hot water dough), fermented dough (biological fermentation, physical fermentation, chemical fermentation), pastry dough (light crisp, dark crisp, mixed crisp), rice flour dough, one of other doughs processed by various processes, And this kind of shortbread with dried vegetables is made of three kinds of dough (hot water dough in water-mixed dough, bio-fermented dough in fermented dough, and layered crispy dough in pastry dough) through certain processes. Dim sum, so it has the unique characteristics of crispy, crispy, oily but not greasy. [0003] With the d...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 黄兆成
Owner JINHUA SUXIANG MODERN AGRI TECH
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