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Fig biscuit

A technology of figs and biscuits, applied in the field of biscuits

Inactive Publication Date: 2014-04-23
王建瑜 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is not yet a biscuit that contains ingredients such as figs

Method used

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  • Fig biscuit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: a kind of fig biscuit, is made up of following components and parts by weight: flour 60, fig 25, mallow 5, wild orchid 5, salt 2, tea seed oil 10, purified water amount,

[0013] Ripe fig fruit, fresh young mallow stems and leaves, and wild orchid leaves are selected, and an appropriate amount of pure water is added to make a slurry, then mixed with flour, salt, camellia seed oil, and purified water to prepare, stamped and baked. Temperature 200-300 degrees, bake for 4 minutes. An appropriate amount of purified water means that the above-mentioned raw materials are stirred and prepared into a slurry.

Embodiment 2

[0014] Embodiment 2: a kind of fig biscuit, is made up of following components and parts by weight: flour 50, fig 35, mallow 8, wild orchid 8, salt 1, tea seed oil 8, purified water amount,

[0015] Select ripe fig fruits, fresh young mallow stems and leaves, and wild orchid leaves in 90°C water with 20 grams of rock sugar and soak for 10 minutes, take them out, add an appropriate amount of pure water to make a slurry, and mix with flour, salt, and camellia seed oil , pure water, stirred and prepared, stamped and baked. Temperature 200-300 degrees, bake for 3 minutes. An appropriate amount of purified water means that the above-mentioned raw materials are stirred and prepared into a slurry. The soaking effect is to remove bitterness.

[0016] The present invention is used for 150 cases of damp-heat symptom people. They eat 2 small pieces of biscuits every day. After 9 days of eating, the diuretic and dehumidifying effects are obvious. The following are some specific examples...

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Abstract

The invention relates to a fig biscuit which is composed, by weight, 60 parts of flour, 25 parts of fig, 5 parts of malva, 5 parts of radix rhapontici, 2 parts of salt, 10 parts of tea-seed oil and a proper amount of pure water. Mature fruits of the jigs, tender stem leaves of the fresh malva, and tender leaves of the radix rhapontici are selected and added by the proper amount of pure water. The mixture is stirred to be slurry. Afterwards, the slurry is mixed and brewed with the flour, the salt, camellia-seed oil and the pure water. The mixture is punched, formed and then baked. The fig biscuit has the advantages of clearing heat, moistening dryness, facilitating urinating, dehumidifying and resisting to inflammation and swelling.

Description

technical field [0001] The invention relates to a biscuit, in particular to a fig biscuit. Background technique [0002] The main raw material of biscuits is flour, and then add sugar, oil, eggs, dairy products and other auxiliary materials. According to different formulas and production processes, sweet biscuits can be divided into two categories: tough biscuits and crisp biscuits. The characteristic of tough biscuits is that the impression shape is mostly concave, and there are needle holes on the surface. The surface of the product is flat and smooth, the cross-sectional structure has layers, and it has a crisp feeling when chewing, chewing resistance, and crispness are its unique characteristics. The sugar and fat content of tough biscuits is lower than that of crisp biscuits. Crisp biscuits: with wheat flour, sugar, and oil as the main raw materials, adding bulking agent and other auxiliary materials, the shapes made by cold powder mixing, rolling, rolling printing o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 张圣坤
Owner 王建瑜
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