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Making method of fresh ginger biscuits

A production method, ginger technology, applied in baking, dough processing, baked food, etc., can solve the problems of not being able to satisfy everyone's needs, limited biscuit taste, etc.

Inactive Publication Date: 2016-04-27
颜裕逸
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Existing biscuit flavors are limited and cannot satisfy everyone's needs

Method used

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  • Making method of fresh ginger biscuits

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Embodiment Construction

[0011] Take 25g to 30g of flour, 18g to 20g of starch, 17g to 22g of egg yolk, 32g to 38g of honey, and 14g to 17g of ginger. The production method is to crush the egg yolk first, and add flour and starch; wash the red ginger, crush it and add honey, the ratio of honey to ginger is 1:5, then mix the prepared biscuit materials with honey and ginger, water and The weight ratio of the material is 1:1, knead into a ball, put it in the refrigerator for 1-2 hours, and then put it in the oven at a temperature of 155-175 for ten minutes.

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Abstract

The invention provides a making method of fresh ginger biscuits, relates to the health-care application of foods including fresh ginger, yolk and the like, and belongs to the field of daily foods. The making method is characterized in that the fresh ginger biscuits are prepared from 25g-30g of flour, 18g-20g of starch, 17g-22g of yolk, 32g-38g of honey and 14g-17g of fresh ginger. The making method comprises the following steps of crushing the yolk, and adding the flour and the starch; cleaning the fresh ginger, crushing the cleaned fresh ginger, and adding the honey, wherein the proportion of the honey to the fresh ginger is 1 to 5; then mixing the compounded biscuit materials with the honey fresh ginger, wherein the weight ratio of water to the materials is 1 to 1, and performing kneading so as to obtain balls; putting the balls into a refrigerator for refrigeration for 1-2 hours, and then putting the refrigerated balls into an oven for roasting for 10 minutes at 155-175 DEG C so as to obtain the fresh ginger biscuits; and packaging the fresh ginger biscuits for sale on the market.

Description

technical field [0001] The invention relates to the application of ginger and other foods in health care, and belongs to the field of daily food. Background technique [0002] Wheat flour (glutinous rice flour, starch, etc. can be added) as the main raw material, sugar, oil and other raw materials are added (or not added), and the taste is crispy or loose. Crispy food. [0003] 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...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 不公告发明人
Owner 颜裕逸
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