Korea crisp cake and production process and technology thereof

A production process and technology, which is applied to the Korean pastry and its production process and technical field, can solve the problems of not beautiful appearance, monotonous taste, single ingredients, etc., achieve huge market economic benefits and development and application prospects, taste crisp and delicious, taste crispy effect

Inactive Publication Date: 2016-01-27
衢州谷香人家食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] With the rapid development of my country's social economy, people's material living standards have been continuously improved and improved. As a aspect of physical health, people are gradually paying attention. Korean crisps are a kind of food that has j

Method used

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Embodiment Construction

[0019] The preferred embodiments of the present invention are described in detail below, so that the advantages and characteristics of the present invention can be more easily understood by those skilled in the art, so that the protection scope of the present invention can be clearly defined

[0020] Certainly.

[0021] A Korean crisp, which contains the following ingredients: 500 grams of pork fat, 200 grams of dried plums, 100 grams of sugar, 5 grams of salt, 10 grams of monosodium glutamate, 500 grams of low-gluten flour, 550 grams of lard, and 1000 grams of medium-gluten flour and 200 grams of water.

[0022] The production process and technology include the following steps: 1), ingredients: take 500 grams of pork fat, 200 grams of dried plums, 100 grams of sugar, 5 grams of salt and 10 grams of monosodium glutamate;

[0023] 2) Adjust the filling: Put all the ingredients into the blender and stir until the filling is uniform;

[0024] 3) Ghee skin: take 500 grams of low...

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Abstract

The present invention provides a Korea crisp cake and a production process and technology thereof. The Korea crisp cake contains the following components: 500 grams of pork fat, 200 grams of dried vegetables, 100 grams of white sugar, 5 grams of salt, 10 grams of monosodium glutamate, 500 grams of low-gluten flour, 550 grams of lard, 1,000 grams of medium gluten flour, and 200 grams of water. The Korea crisp cake is crisp in taste, full in color and fragrance, beautiful in appearance, and rich in nutrition.

Description

technical field [0001] The invention relates to a Korean crisp and its production process and technology. Background technique [0002] With the rapid development of my country's social economy, people's material living standards have been continuously improved and improved. As a aspect of physical health, people are gradually paying attention. Korean crisps are a kind of food that has just appeared in recent years, and Korean crisps currently on the market Crisp cakes have single ingredients, poor taste, monotonous taste, unattractive appearance, low nutritional value, and no health benefits, so they have not been fully recognized and loved by the public. Contents of the invention [0003] The purpose of the present invention is mainly to solve the technical problems existing in the prior art, so as to provide a Korean crisp with a crisp taste, complete color and aroma, beautiful appearance and rich nutrition. [0004] In order to solve the problems of the technologies de...

Claims

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Application Information

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IPC IPC(8): A21D13/00
Inventor 吴建文祝惠红
Owner 衢州谷香人家食品有限公司
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