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Walnut flaky pastries and making method thereof

A technology of walnut crisps and walnuts, which is applied in the field of walnut crisps and its production, can solve the problems of unscientific nutrition matching, and achieve the effects of scientific production of raw materials, golden color, and promotion of absorption

Inactive Publication Date: 2016-06-15
CHONGQING HONGQIAN AGRI DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Patent No. CN201110365634.3 discloses a walnut cake. Its main technical feature is to mix walnuts with lard, sugar, sesame and water, pour them into cake molds and press them tightly, then dry them and bake them. Edible, but the disadvantage of this technology is that the direct consumption of a large amount of lard and sugar baked products is not scientific enough in nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The walnut shortcake is composed of wheat flour, walnuts, soybean flour, sesame, peanuts, yeast powder, edible salt, edible oil, sesame oil, white sugar, eggs, melon seeds and pork floss;

[0021] Wherein the wheat flour is 95 parts; the walnuts are 35 parts; the soy flour is 7 parts; the sesame seeds are 7 parts; the peanuts are 18 parts; the yeast powder is 0.9 parts; the edible salt is 3 parts; the edible oil is 4 parts; the sesame oil is 3 parts; the white sugar is 9 parts; the eggs are 6 parts; the melon seeds are 8 parts; the meat floss is 17 parts; Parts are parts by weight.

[0022] The manufacturing method of the walnut shortbread in this embodiment is:

[0023] Including the following steps:

[0024] (A) Fermented flour: Pour soy flour into wheat flour, dissolve the yeast powder and white sugar with warm water, mix well with egg white, add to the wheat flour, stir well and ferment for 100 minutes;

[0025] (B) Walnut auxiliary material processing: stir-fry the walnuts...

Embodiment 2

[0030] The walnut shortcake is composed of wheat flour, walnuts, soybean flour, sesame, peanuts, yeast powder, edible salt, edible oil, sesame oil, white sugar, eggs, melon seeds and pork floss;

[0031] Wherein the wheat flour is 100 parts; the walnuts are 40 parts; the soy flour is 8 parts; the sesame seeds are 9 parts; the peanuts are 20 parts; the yeast powder is 1 part; the edible salt is 3 parts; the edible oil is 5 parts; the sesame oil is 3 parts; the white sugar is 10 parts; the eggs are 7 parts; the melon seeds are 9 parts; the meat floss is 20 parts; Parts are parts by weight.

[0032] The manufacturing method of the walnut shortbread in this embodiment is:

[0033] Including the following steps:

[0034] (A) Fermented flour: Pour soybean flour into wheat flour, dissolve the yeast powder and white sugar with warm water, mix well with egg white, add to the wheat flour, stir well and ferment for 120 minutes;

[0035] (B) Walnut auxiliary material processing: stir-fry the waln...

Embodiment 3

[0040] The walnut shortcake is composed of wheat flour, walnuts, soybean flour, sesame, peanuts, yeast powder, edible salt, edible oil, sesame oil, white sugar, eggs, melon seeds and pork floss;

[0041] Wherein the wheat flour is 90 parts; the walnuts are 30 parts; the soybean flour is 5 parts; the sesame is 6 parts; the peanuts are 15 parts; the yeast powder is 0.8 parts; the edible salt is 2 parts; the edible oil is 3 parts; the sesame oil is 2 parts; the white sugar is 8 parts; the eggs are 5 parts; the melon seeds are 7 parts; the meat floss is 15 parts; Parts are parts by weight.

[0042] The manufacturing method of the walnut shortbread in this embodiment is:

[0043] Including the following steps:

[0044] (A) Fermented flour: Pour soy flour into wheat flour, dissolve the yeast powder and white sugar with warm water, mix well with egg white, add to the wheat flour, stir well and ferment for 90 minutes;

[0045] (B) Walnut auxiliary material processing: stir-fry the walnuts, pe...

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Abstract

The invention relates to walnut flaky pastries and a making method thereof, and belongs to the technical field of food processing. The walnut flaky pastries are prepared from the following raw materials of wheat flour, walnuts, soybean flour, sesame seeds, peanuts, yeast powder, edible salt, edible oil, sesame oil, white granulated sugar, eggs, melon seeds and dried meat floss. According to the walnut flaky pastries, the raw materials for making the walnut flaky pastries are scientific in collocation and rich in nutrition, and the defect that the eating range of the walnuts is narrow is overcome. According to the walnut flaky pastries disclosed by the invention, the soybean flour is added, so that the absorption of the walnuts in the human bodies is promoted; the sesame seeds, the peanuts, the melon seeds and the like are mixed with the walnuts, so that the nutrition is richer. Under the action of yolk, the roasted walnut flaky pastries are golden in color and richer in nutrients, and after the walnut flaky pastries are eaten for a long term in an appropriate quantity, the effects of strengthening bodies, maintaining beauty and keeping young can be achieved; besides, the main raw materials of the walnut flaky pastries are from general good materials in diet of people, the making technology is simple, and the walnut flaky pastries are easy to popularize.

Description

Technical field [0001] The invention relates to a walnut shortbread and a preparation method thereof, and belongs to the technical field of food processing. Background technique [0002] Walnut kernels contain more protein and unsaturated fatty acids necessary for human nutrition. These ingredients are important substances for brain tissue cell metabolism, which can nourish brain cells and enhance brain function; walnut kernels can prevent arteriosclerosis and lower cholesterol; in addition, Walnuts can also be used to treat non-insulin-dependent diabetes; walnuts also have analgesic effects on cancer patients, enhance white blood cells and protect the liver; walnut kernels contain a large amount of vitamin E, regular consumption has the effect of moisturizing the skin and black hair, which can make The skin is moisturized, smooth, and elastic; chewing some walnuts in a moderate amount can relieve fatigue and stress. [0003] The patent number CN201110365634.3 discloses a walnut c...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 钟年伟
Owner CHONGQING HONGQIAN AGRI DEV CO LTD
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