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Processing method of semen caryae cathayensis biscuit and biscuits

A technology of hickory nuts and hickory kernels, which is applied in the processing method of hickory nut biscuits and the field of biscuits, can solve the problems of low edible value, inability to meet edible needs, and poor edible taste, and achieve high edible value, which is beneficial to hair growth, Good taste effect

Inactive Publication Date: 2018-10-19
ANHUI JINMAILE FLOUR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the prior art: the patent application publication number CN 104996529A discloses a processing method for pecan biscuits, which includes the following steps: A. Drying the flour at 50-80 degrees, and then drying the pecans at 50-80 degrees Dry, B, add hickory nut oil to the dried flour, stir, ferment and steam, C, sprinkle dried hickory nuts to make it completely covered by flour, D, slice and then dry, E, seal Vacuum packaging has poor food taste and low food value, which cannot meet the food demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A pecan biscuit, the raw materials of which include the following components by weight: 10.0 parts of pecan kernels, 80.0 parts of flour, 5.0 parts of chocolate cream, 2.0 parts of rum spice, 3.0 parts of black sesame, and 100.0 parts of water.

[0014] The present invention also includes a processing method of pecan biscuits, comprising the following steps:

[0015] 1) Grind the hickory kernels through a grinder, pour the crushed hickory kernels into an oil pan and fry slowly until the white hickory kernels are slightly yellowed, then take them out to control the oil;

[0016] 2) Pour the flour, water rum spice and oil-controlled hickory kernels into a mixer for stirring, the stirring time is 20.0 minutes, and the stirring speed is 200.0r / min, to obtain a uniformly mixed dough;

[0017] 3) Place the dough in a biscuit forming machine to obtain a dough with a certain shape, spray chocolate cream on the formed dough, sprinkle black sesame evenly after spraying, and then ...

Embodiment 2

[0020] A pecan biscuit, the raw materials of which include the following components by weight: 12.0 parts of pecan kernels, 85.0 parts of flour, 6.0 parts of chocolate cream, 3.0 parts of rum spice, 4.0 parts of black sesame, and 120.0 parts of water.

[0021] The present invention also includes a processing method of pecan biscuits, comprising the following steps:

[0022] 1) Grind the hickory kernels through a grinder, pour the crushed hickory kernels into an oil pan and fry slowly until the white hickory kernels are slightly yellowed, then take them out to control the oil;

[0023] 2) Pour the flour, water rum spice and oil-controlled pecan kernels into a mixer for stirring, the stirring time is 22.0 minutes, and the stirring speed is 200.0r / min, to obtain a uniformly mixed dough;

[0024] 3) Place the dough in a biscuit forming machine to obtain a dough with a certain shape, spray chocolate cream on the formed dough, sprinkle black sesame evenly after spraying, and then pl...

Embodiment 3

[0027] A pecan biscuit, the raw materials of which include the following components by weight: 18.0 parts of pecan kernels, 95.0 parts of flour, 8.0 parts of chocolate cream, 5.0 parts of rum spice, 5.0 parts of black sesame, and 180.0 parts of water.

[0028] The present invention also includes a processing method of pecan biscuits, comprising the following steps:

[0029] 1) Grind the hickory kernels through a grinder, pour the crushed hickory kernels into an oil pan and fry slowly until the white hickory kernels are slightly yellowed, then take them out to control the oil;

[0030] 2) Pour the flour, water rum spice and oil-controlled hickory kernels into a mixer for stirring, the stirring time is 35.0 minutes, and the stirring speed is 200.0r / min, to obtain a uniformly mixed dough;

[0031] 3) Place the dough in a biscuit forming machine to obtain a dough with a certain shape, spray chocolate cream on the formed dough, sprinkle black sesame evenly after spraying, and then ...

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Abstract

The invention discloses carya cathayensis biscuits. The semen caryae cathayensis biscuits are prepared from the following raw materials in parts by weight: 10.0 to 20.0 parts of semen caryae cathayensis, 80.0 to 100.0 parts of flour, 5.0 to 10.0 parts of chocolate cream, 2.0 to 6.0 parts of rum spice, 3.0 to 6.0 parts of black sesame and 100.0 to 200.0 parts of water. The semen caryae cathayensisbiscuits are good in edible taste, are fragrant, sweet, crisp and delicious and are high in edible value; the taste of the semen caryae cathayensis biscuits can be improved by adding the rum spice, the chocolate cream has the effects of improving memory, preventing cardiovascular and cerebrovascular diseases, enhancing immunity, delaying aging and easing the mood, the black sesame contains a largeamount of fat and protein, also contains nutrient contents of saccharides, vitamin A, vitamin E, lecithin, calcium, iron, chromium and the like, has the functions of tonifying stomach, protecting liver and promoting the growth of erythrocytes, and meanwhile, the black sesame is capable of increasing in-vivo melanin and is beneficial for growth of hairs.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing pecan biscuits and the biscuits. Background technique [0002] Hickory kernel, the name of Chinese medicinal materials, this product is the seed kernel of the Juglandaceae plant Hickory nut, harvesting and storage: harvest when the fruit is ripe in autumn, dry, and then tap the peel before use, and peel off the seed kernel. The functions and indications are as follows: : Replenishing liver and kidney, invigorating qi and relieving asthma, treating weakness of the waist and knees, dull pain, chronic cough due to deficiency; [0003] In the prior art: the patent application publication number of CN 104996529A discloses a processing method for pecan biscuits, which includes the following steps: A. Drying the flour at 50-80 degrees, and then drying the pecans at 50-80 degrees Dry, B, add hickory nut oil to the dried flour, stir, ferment and steam, C, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D2/36
CPCA21D2/36A21D2/364A21D2/368A21D13/062
Inventor 王斌任明志高玉磊
Owner ANHUI JINMAILE FLOUR IND
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