Production method for delicious black soya bean biscuit

A production method and technology of black beans, applied in baking, dough processing, baked food, etc., to achieve the effects of improving production efficiency, improving production technology and maintaining traditional flavor

Inactive Publication Date: 2016-04-20
郑进强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] With the improvement of living standards and the expansion of people's food range, the existing various biscuits can not meet the growing needs of people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0013] Embodiment: The biscuit that adopts black soybean, raisin as raw material is made with ginger, garlic, kelp powder, and honey. 5%, the second step, preparation of seasoning liquid: kelp powder 2-3%, ginger 4-6%, fennel 0.9-1%, raisin 2%-3%, and the ingredients are mixed according to the above ratio; the third Step 1, blending: mix the above-mentioned black soybean milk and seasoning liquid according to the above-mentioned ratio, fully stir, press film into biscuit shape, dry, seal and store, quality inspection, and package to obtain the finished product.

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PUM

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Abstract

The present invention provides a production method for a delicious black soya bean biscuit, relates to a production method for a biscuit with honey as the main raw material, and belongs to the daily food production. The black soya bean biscuit is prepared from black soya beans and raisins as raw materials and fresh ginger, garlic, kelp powder and honey as ingredients. The production method: step 1, cooking the black soya beans, milling the cooked black soya beans into black soya bean milk, and adding 5% of honey into the black soya bean milk; step 2, preparing a seasoning liquid: mixing 2-3% of kelp powder, 4-6% of fresh ginger, 0.9-1% of fennel seeds and 2%-3% of raisins; and step 3, performing blending: mixing the aforementioned black soy bean milk and seasoning liquid in accordance with the aforementioned ratios, thoroughly stirring the mixture, moulding the mixture into the shape of biscuits, performing drying and sealed storage, performing quality inspection, and packaging the qualified products, thereby obtaining the finished products. The black soya bean biscuit has effects in maintaining beauty and keeping young.

Description

technical field [0001] The invention relates to a method for making biscuits with honey as the main raw material, which belongs to the production of daily food. Background technique [0002] The etymology of biscuits The etymology of the so-called biscuits is "bread that has been baked twice", that is, from the French bis (again) and cuit (toasted). It is baked with flour and water or milk without yeast, and it is very convenient and applicable as a stored food for travel, voyage, and mountaineering, especially for soldiers during wartime. The initial biscuit industry was the above-mentioned long-term voyage or the concept of emergency food in war. The concept began to spread in HandMade-Type (manual form). After the industrial revolution, due to the development of mechanical technology, biscuit production equipment and technology developed rapidly and spread. to all over the world. Biscuits include Biscuit, Cookies, Crackers, etc. [0003] One day in the 1850s, in the Ba...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 不公告发明人
Owner 郑进强
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