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Ginger-rice wine biscuit

A technology for rice wine and biscuits is applied in the field of biscuits and their preparation to achieve the effects of unique taste, simple process and rich nutrition

Inactive Publication Date: 2014-10-15
安徽乐健绿色食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Biscuit is a common snack food with good taste and easy to be full. It is a necessary convenience food for people to travel at home. The choice of this kind of food pays more attention to health preservation, and such biscuits are rare in the market

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0014] A ginger rice wine biscuit, made of the following raw materials in parts by weight (Kg): 350 flour, 30 ginger powder, 50 rice wine, 30 water chestnuts, 10 japonica rice, 20 red dates, 5 cinnamon bark, 4 coltsfoot flowers, 4 gardenias, and safflower 5. Dendrobium 5, Aster 5, Lantern plant 3, Magnolia flower 3, appropriate amount of pineapple, food additive 8, appropriate amount of rock sugar powder, appropriate amount of water:

[0015] The food additive is made from the following raw materials in parts by weight (Kg): 40 grapes, 30 fresh dates, 5 lemon peels, 5 aloe vera, 4 heart gallbladder, 4 orange leaves, 8 black tea, 50 longan honey, 50 ginger juice, and appropriate amount of water;

[0016] The preparation method of the food additive: (1) wash the grapes and fresh jujubes, take the pulp, put them into a juice extractor to squeeze the juice, and obtain the juice for later use;

[0017] (2) Extract lemon peel, aloe vera, heart gall grass, orange leaves, and black te...

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PUM

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Abstract

The invention relates to a ginger-rice wine biscuit, which is produced with the following materials in part by weight: 350 to 360 parts of flour, 30 to 40 parts of ginger powder, 50 to 60 parts of rice wine, 30 to 40 parts of water chestnut, 10 to 15 parts of polished round-grained rice, 20 to 30 parts of red date pulp, 5 to 7 parts of cinnamon, 4 to 5 parts of flos farfarae, 4 to 5 parts of gardenia, 5 to 6 parts of safflower and the like. The invention disclosers the ginger-rice wine biscuit and a preparation process thereof, and the process is simple; since the ginger powder, the water chestnut, the polished round-grained rice and the red date pulp are added during preparation, the ginger-rice wine biscuit has a good effect in warming the stomach for dispelling cold, has unique taste, and is rich in nutrients; meanwhile, since the extracts of the cinnamon, the flos farfarae, the gardenia, the safflower, dendrobium and aster are added, as well, the ginger-rice wine biscuit has a good effect in warming the stomach for dispelling cold and warming lung and reducing phlegm, so the ginger-rice wine biscuit is particularly suitable for being eaten by people with minor cold and cough.

Description

technical field [0001] The invention mainly relates to the technical field of biscuits and their preparation, in particular to a ginger rice wine biscuit. Background technique [0002] Biscuit is a common snack food with good taste and easy to be full. It is a necessary convenience food for people to travel at home. The choice of this kind of food pays more attention to health preservation, and there are few such biscuits on the market. Contents of the invention [0003] In order to make up for the defects of the prior art, the present invention provides a ginger rice wine biscuit and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: a ginger rice wine biscuit is made of the following raw materials in parts by weight: flour 350-360, ginger powder 30-40, rice wine 50-60, water chestnuts 30-40, japonica rice 10-15, Jujube meat 20-30, cinnamon bark 5-7, coltsfoot flower 4-5, gardenia 4-5, safflower 5-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 钱桂明
Owner 安徽乐健绿色食品有限公司
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