Check patentability & draft patents in minutes with Patsnap Eureka AI!

Chrysanthemum shallot-flavor biscuit

A technology of onion flavor and biscuit, applied in baking, dough processing, baked food and other directions, can solve the problems of simple components, single taste, weak comprehensive effects such as nutrition and health care, etc., and achieve the effect of unique taste and rich nutrition.

Inactive Publication Date: 2016-05-04
ANHUI YOUYUAN FOOD
View PDF4 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing biscuit raw materials have simple components, a single taste, and weak comprehensive effects such as nutrition and health care.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A chrysanthemum scallion-flavored biscuit, which is made of the following components by weight: 120 parts of corn flour, 90 parts of soybean flour, 20 parts of egg yolk powder, 1.5 parts of salt, 22 parts of white sugar, 20 parts of dried chrysanthemum, and 9 parts of honey 16 parts of cream, 8 parts of shallot, 1.5 parts of licorice, 2 parts of yam, 1.8 parts of Wujia skin, and 1 part of red fennel.

[0018] The preparation method of described chrysanthemum scallion flavor biscuit comprises the following sequence steps:

[0019] (1) Grind dried chrysanthemums and shallots evenly, and soak them in warm water at 40-60°C for 20-30 minutes;

[0020] (2) Glycyrrhizae, yam, Wujiapi and red fennel are pulverized and mixed evenly;

[0021] (3) Mix butter and honey, heat and soften, then mix with egg yolk powder, salt, and white sugar and stir evenly, add dried chrysanthemums and shallots in step (1), sift in corn flour and soybean flour with a sieve to make dough , and then ...

Embodiment 2

[0024] A chrysanthemum and onion-flavored biscuit, which is made of the following components by weight: 120 parts of corn flour, 100 parts of soybean flour, 20 parts of egg yolk powder, 2 parts of salt, 24 parts of white sugar, 18 parts of dried chrysanthemum, and 12 parts of honey 15 parts of cream, 8 parts of shallot, 1.5 parts of licorice, 2 parts of yam, 2.2 parts of Wujia skin, and 2.3 parts of red fennel.

[0025] The preparation method of the chrysanthemum and green onion flavor biscuits is the same as that in Example 1.

Embodiment 3

[0027] A chrysanthemum and green onion flavored biscuit, which is made of the following components by weight: 100 parts of corn flour, 100 parts of soybean flour, 25 parts of egg yolk powder, 2.4 parts of salt, 20 parts of white sugar, 16 parts of dried chrysanthemum, and 11 parts of honey 16 parts of cream, 10 parts of shallot, 3 parts of licorice, 3 parts of yam, 2 parts of Wujia skin, and 2.5 parts of red fennel.

[0028] The preparation method of the chrysanthemum and green onion flavor biscuits is the same as that in Example 1.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a chrysanthemum shallot-flavor biscuit which is made from, by weight, 100-150 parts of corn powder, 80-120 parts of soybean powder, 15-30 parts of yolk powder, 1-3 parts of salt, 20-30 parts of white granulated sugar, 10-25 parts of dried chrysanthemums, 5-15 parts of honey, 15-25 parts of cream, 6-10 parts of shallots, 1-3 parts of licorice roots, 1.5-3 parts of Chinese yam, 1-3 parts of cortex acanthopanacis and 1-3 parts of illicium henryi. Compared with a traditional biscuit, the dried chrysanthemums and other nutrients are added into the chrysanthemum shallot-flavor biscuit, and the biscuit is rich in nutrient and unique in taste, has the effects of dispelling wind and clearing away heat and toxin when a user frequently eats the chrysanthemum shallot-flavor biscuit and is suitable for people of all ages to eat.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a chrysanthemum and onion flavored biscuit. Background technique [0002] With the continuous improvement of living standards and the gradual acceleration of the pace of life, snack food has become one of the foods that people are very fond of. As a popular snack food, biscuits have an increasing market demand. Existing biscuits Wheat flour is used as the main raw material, sugar, oil and other raw materials are added, and it is made by mixing powder, forming, baking and other processes. The types generally include crisp biscuits, tough biscuits, cookies, wafer biscuits, etc. However, the existing biscuit raw materials have simple components, a single taste, and weak comprehensive effects such as nutrition and health care. Contents of the invention [0003] The object of the present invention is to provide a biscuit with chrysanthemum flower and green onion flavor, which is rich...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36
Inventor 倪迎春
Owner ANHUI YOUYUAN FOOD
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com