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Anti-oxidation shortbread formula and preparation method thereof

A technology of anti-oxidation and manufacturing method, used in baking, baked goods, coating preservation, etc., can solve problems such as reputation damage, product sales scope limitation, economic loss, etc.

Inactive Publication Date: 2019-03-22
JINHUA MOXIANG FOOD CHAIN CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the limitation of the product's short shelf life (25 days in summer and 45 days in winter) has also begun to appear
Because rapeseed oil, lard, and dried vegetables are used in the product, and the finished products made of these materials are easily oxidized in high temperature seasons, making the product smell of oil consumption
As a result, the phenomenon of batch returns
It has brought significant economic losses to the industry and enterprises, and at the same time, the reputation has been damaged, and the scope of product sales has been greatly restricted, which has also seriously restricted the development of enterprises.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0082] An antioxidant shortbread formula, characterized in that its main ingredients are as follows: 55% flour, 14% fat meat, 10% rapeseed oil, 8.5% dried vegetables, 1.1% vitamin C, 2.55% dry yeast, foaming Powder 2.55%, rosemary 0.04%.

[0083] A preparation method of antioxidant shortbread is as follows:

[0084] Step 1: Use Vc to pretreat dried vegetables so that nitrite is oxidized to nitrate first,

[0085] (1) Vc is made into a 35% aqueous solution for subsequent use;

[0086] (2) Put the dried vegetable into cold water with 3 times its own weight, stir for 8 minutes, and let stand for 15 minutes;

[0087] (3) Remove the dried vegetables from clear water and drain;

[0088] (4) Take cold water equal to the weight of dried vegetables, add Vc aqueous solution according to the proportion of dried vegetables, stir for 15 minutes, and let stand for 30 minutes;

[0089] (5) Take the dried vegetables out of the clean water and squeeze them dry (until no water drips out) fo...

Embodiment 2

[0118] An antioxidant shortbread formula, characterized in that its main ingredients are as follows: 40% flour, 8% fat meat, 5% rapeseed oil, 2% dried vegetables, 0.2% vitamin C, 0.1% dry yeast, foaming Powder 0.1%, Rosemary 0.01%.

[0119] A preparation method of antioxidant shortbread is as follows:

[0120] Step 1: Use Vc to pretreat dried vegetables so that nitrite is oxidized to nitrate first,

[0121] (1) Vc is made into 20% aqueous solution for subsequent use;

[0122] (2) Put the dried vegetable into cold water with 3 times its own weight, stir for 5 minutes, and let it stand for 15 minutes;

[0123] (3) Remove the dried vegetables from clear water and drain;

[0124] (4) Take cold water equal to the weight of dried vegetables, add Vc aqueous solution according to the proportion of dried vegetables, stir for 15 minutes, and let stand for 30 minutes;

[0125] (5) Take the dried vegetables out of the clean water and squeeze them dry (until no water drips out) for lat...

Embodiment 3

[0154] An antioxidant shortbread formula, characterized in that its main ingredients are as follows: 70% flour, 20% fat meat, 15% rapeseed oil, 15% dried vegetables, 2% vitamin C, 5% dry yeast, 5% foaming powder %, rosemary 0.07%.

[0155] A preparation method of antioxidant shortbread is as follows:

[0156] Step 1: Use Vc to pretreat dried vegetables so that nitrite is oxidized to nitrate first,

[0157] (1) Vc is made into a 70% aqueous solution for subsequent use;

[0158] (2) Put the dried vegetables into cold water with 3 times their own weight, stir for 10 minutes, and let stand for 15 minutes;

[0159] (3) Remove the dried vegetables from clear water and drain;

[0160] (4) Take cold water equal to the weight of dried vegetables, add Vc aqueous solution according to the proportion of dried vegetables, stir for 15 minutes, and let stand for 30 minutes;

[0161] (5) Take the dried vegetables out of the clean water and squeeze them dry (until no water drips out) for l...

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PUM

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Abstract

The invention discloses an anti-oxidation shortbread formula and a preparation method thereof. The main components of the shortbread comprise: 40%-70% of flour, 8%-20% of fat meat, 5%-15% of rapeseedoil, 2%-15% of dried vegetables, 0.2%-2% of vitamin C, 0.1%-5% of dry yeast, 0.1%-5% of foam powder, and 0.01-0.07% of rosemary. According to the invention, in the actual production process, the reduced material in the dried vegetables is firstly treated to reduce the rancid aroma, which is followed by the processes of meat stuffing preparation, pastry preparation, dough making, shortbread making,shortbread baking and packaging. During the packaging, outer and inner bags are deoxidized.

Description

technical field [0001] The invention relates to a formula and a preparation method of a shortbread, in particular to a formula and a preparation method of an anti-oxidation shortbread. Background technique [0002] According to legend, Jinhua shortbread originated in the late Sui Dynasty, when Cheng Yaojin and his mother came to Jinhua from Shandong, where they made a living selling sesame seed cakes. By chance, it was found that the biscuits are more crispy and crispy after drying, so they are widely spread in Jinhua. After thousands of years of inheritance and improvement, the scale of Jinhua shortbread industry has reached an output value of more than 100 million yuan. It is as famous as Jinhua ham and has become one of Jinhua's special products. [0003] The production process formula of this product has always been taught by the master to the apprentice; the storefront facing the street is leased, and the oven is put on the oven to cook and sell it now, and it has been...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/19A21D13/31A21D13/38A21D15/08
CPCA21D15/08A21D13/19A21D13/31A21D13/38
Inventor 廖为志张晶晶徐朝林
Owner JINHUA MOXIANG FOOD CHAIN CO LTD