Cheese-flavor toast biscuit and method for making cheese-flavor toast biscuit

A cheese and cake embryo technology is applied to biscuit foods, the preparation of the cheese-flavored toast, and the field of cheese-flavored toast, which can solve the problems of incomplete nutritional components, high unit cost, low output rate and the like, and achieve nutritional value. The effect of richness, good quality and cost reduction

Inactive Publication Date: 2013-08-28
MASHI MANOR NANJING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, the ordinary biscuits produced by the existing food industrialization have low output rate, high unit cost, high energy consumption, difficult to ensure quality, easy to break and break, and incomplete nutrition.

Method used

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  • Cheese-flavor toast biscuit and method for making cheese-flavor toast biscuit
  • Cheese-flavor toast biscuit and method for making cheese-flavor toast biscuit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Cheese-flavored toasting, including a cake base and an outer powder layer sprinkled on the outside of the cake base; the cake base is made of the following components by weight: 3 parts of water, 9.8 parts of sugar, 1.26 parts of chicken powder, carbonic acid 0.5 parts of sodium hydrogen, 1 part of salt, 4.5 parts of palm oil, 5.6 parts of eggs, 3.5 parts of milk powder, 52.5 parts of wheat flour, and 0.51 parts of dry yeast; the outer powder layer is made of the following components by weight: whole cheese powder 2 parts, 16 parts of salad oil.

[0039] Its preparation method comprises the following steps:

[0040] 1. Dough Preparation

[0041] 1) Do a good job of preparation before seasoning, clean equipment, containers and utensils; and do a good job of disinfection.

[0042] 2) Put water, sugar, chicken powder, sodium bicarbonate, and salt into the mixing tank, stir for 4.5 minutes at 38°C to make it even, then add palm oil, eggs, milk powder, and wheat flour and ...

Embodiment 2

[0060]Cheese-flavored toasting, including a cake base and an outer powder layer sprinkled on the outside of the cake base; the cake base is made of the following components in parts by weight: 2.8 parts of water, 9.5 parts of sugar, 1.2 parts of chicken powder, carbonic acid 1.4 parts of sodium hydrogen, 0.8 parts of salt, 4.4 parts of palm oil, 5.4 parts of eggs, 3.6 parts of milk powder, 51 parts of wheat flour, and 0.45 parts of dry yeast; the outer powder layer is made of the following components by weight: whole cheese powder 1.8 parts, 15 parts of salad oil.

[0061] Its preparation method comprises the following steps:

[0062] 2. Dough Preparation

[0063] 1) Do a good job of preparation before seasoning, clean equipment, containers and utensils; and do a good job of disinfection.

[0064] 2) Put water, sugar, chicken powder, sodium bicarbonate, salt in the mixing tank, stir at 35°C for 5 minutes to make it even, then add palm oil, eggs, milk powder, wheat flour and ...

Embodiment 3

[0082] Cheese-flavored toasting, including a cake base and an outer powder layer sprinkled on the outside of the cake base; the cake base is made of the following components in parts by weight: 3.2 parts of water, 10.0 parts of sugar, 1.3 parts of chicken powder, carbonic acid 0.6 parts of sodium hydrogen, 1.2 parts of salt, 4.6 parts of palm oil, 5.6 parts of eggs, 3.4 parts of milk powder, 52 parts of wheat flour, and 0.55 parts of dry yeast; the outer powder layer is made of the following components by weight: whole cheese powder 2.2 parts, 17 parts of salad oil.

[0083] Its preparation method comprises the following steps:

[0084] 3. Dough Preparation

[0085] 1) Do a good job of preparation before seasoning, clean equipment, containers and utensils; and do a good job of disinfection.

[0086] 2) Put water, sugar, chicken powder, sodium bicarbonate, and salt into the mixing tank, stir at 40°C for 4 minutes to make it even, then add palm oil, eggs, milk powder, and whea...

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PUM

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Abstract

The invention provides a cheese-flavor toast biscuit which comprises a biscuit blank and an outer dusting powder layer dusted outside the biscuit blank. A purple potato rod is made of the following components: water, sugar, chicken powder, sodium bicarbonate, salt, palm oil, eggs, milk powder, wheat flour and dried yeast. The outer dusting powder layer is made of the following components: cheese whole wheat flour and salad oil. Further provided is the method for making the cheese-flavor toast biscuit. The cheese-flavor toast biscuit is simple in making method, low in cost, abundant in nutrition, reasonable in match, good in taste and savory in taste.

Description

technical field [0001] The invention belongs to the field of food, and relates to a biscuit food, in particular to a cheese-flavored toast, and a preparation method of the cheese-flavored toast. Background technique [0002] As a common snack food, biscuits are deeply loved by consumers. With the improvement of people's living standards, the requirements for the taste and nutritional value of food are getting higher and higher. come higher. [0003] However, the biscuit products currently on the market have single ingredients, single taste, unreasonable production technology, and insufficient nutrition. How to improve the taste and nutritional value of biscuits is a topic worthy of continuous research by food manufacturers. At the same time, the ordinary biscuits produced by the existing food industrialization have low output rate, high unit cost, high energy consumption, difficult to ensure quality, easy to break and break, and incomplete nutritional components. Conten...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08
Inventor 邵云官郝梅江华严雯
Owner MASHI MANOR NANJING FOOD
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