Mango-flavored short bread and making method thereof
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A production method and mango technology are applied in the directions of baking, dough processing, baked food, etc., which can solve the problem of insufficient variety of shortbread food, and achieve the effect of easy technology to master, easy popularization and application, and avoiding the loss of nutrients.
Inactive Publication Date: 2016-10-26
安庆市阿发老奶奶食品有限责任公司
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Problems solved by technology
[0003] At present, the variety of shortbread food processed in the market is not rich enough, especially with the improvement of modern living standards and the continuous enhancement of health awareness, it is possible to scientificall
Method used
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Embodiment 1
[0018] A mango-flavored shortbread and a preparation method thereof, characterized in that it is made of the following raw materials in parts by weight: 30 parts of mango juice, 60 parts of low-gluten flour, 3 parts of lard, 2 parts of soybean oil, and 3 parts of rice wine , 3 parts of chicken soup, 8 parts of nutritional seasoning, 0.5 part of Chinese prickly ash powder; described nutritional seasoning comprises the raw material of following proportioning by weight: 5 parts of soybean milk powder, 5 parts of spirulina powder, 0.3 part of Atractylodes macrocephala powder, 0.3 part of laurel powder , 2 parts of sucrose, 3 parts of salt, 0.3 parts of monosodium glutamate;
[0019] Its preparation method comprises the following steps:
[0020] (1) After cleaning the mango, peel the skin and take the flesh, add 2 times of pure water into the beater to beat, and obtain the mango juice for later use;
[0027] A mango-flavored shortbread and a preparation method thereof, characterized in that it is made of the following raw materials in parts by weight: 60 parts of mango juice, 100 parts of low-gluten flour, 10 parts of lard, 6 parts of soybean oil, and 7 parts of rice wine , 7 parts of chicken soup, 15 parts of nutritional seasoning, 1 part of Chinese prickly ash; said nutritional seasoning includes the following raw materials in proportions by weight: 10 parts of soybean milk powder, 10 parts of spirulina powder, 0.8 part of Atractylodes macrocephala powder, and 0.8 part of laurel powder , 5 parts of sucrose, 8 parts of salt, 0.5 parts of monosodium glutamate;
[0028] Its preparation method comprises the following steps:
[0029] (1) After cleaning the mango, peel the skin, take the flesh, add 2 to 3 times of pure water into the beater for beating, and obtain the mango juice for later use;
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Abstract
The invention relates to mango-flavored short bread and a making method thereof. The mango-flavored short bread is made from the following raw materials: mango juice, low-gluten flour, lard, soybean oil, rice wine, chicken soup, nutritive seasonings and pricklyash peel powder. The making method comprises the following steps: (1) preparing the mango juice; (2) preparing the nutritive seasonings; (3) mixing all the raw materials, and performing kneading so as to obtain dough; and (4) cutting the dough, performing shaping, and performing baking so as to obtain finished products. According to the mango-flavored short bread disclosed by the invention, the mango juice is used as a raw material of the short bread, besides, the nutritive seasonings of bean milk powder, spirulina powder, bighead atractylodes rhizome powder and the like are added, and the mango-flavored short bread is made through mixing the mango juice with the nutritive seasonings and crisp and soft flour materials, and performing baking; and the mango-flavored short bread is crisp, fragrant and delicious, enables people to have long aftertaste, is rich in nutrient value, avoids the running off of nutritive components to the maximum extent, and conforms to a production idea of healthy and nutritive modern foods. The mango-flavored short bread disclosed by the invention is simple in technology, and standardized production is easy to realize.
Description
technical field [0001] The invention relates to a food and a preparation method, in particular to a mango-flavored shortbread and a preparation method thereof. Background technique [0002] The shortbread is named after the special fat baked shortbread. It is characterized by golden yellow, clear layers, crisp but not broken, oily but not greasy, crispy and delicious. Existing shortbread products are of a great variety, with different ingredients and different tastes, which bring food enjoyment to people. China's bakery food market has a vast space. With the rapid economic development, accelerated urbanization process, and the continuous deepening of the comprehensive well-off society and new rural construction, people's living standards will be significantly improved, and lifestyles and consumption structures will also be significantly changed. This will bring challenges and opportunities to the further development of China's baking industry. [0003] At present, the vari...
Claims
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