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Flaky pastry manufacturing technology

A technology for making crispy crispy cakes, which is applied in the field of crispy crispy cakes. It can solve the problems of covering the texture and taste of ingredients, high sugar content, and affecting health, so as to achieve slightly sweet but not greasy taste and high nutritional value. , Improve the effect of food tolerance

Inactive Publication Date: 2019-05-28
莒南县实在人杂粮店
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The common crispy biscuits on the market are mostly made by adding a large amount of white sugar, sucrose or flour and other auxiliary ingredients to solidify the main ingredients. However, the disadvantage of adding sugar is that the sugar content is high, and long-term consumption will affect health. Hard, affecting and masking the texture and taste of the ingredients themselves

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of preparation technology of crispy cake, comprises the following steps:

[0024] A. Select high-quality black sesame as the main ingredient, wash the black sesame, and then dry it for later use;

[0025] B. Mix the main ingredients and auxiliary materials, wherein the main ingredients account for 80%, and the auxiliary materials account for 20%; the main ingredient is black sesame, and the auxiliary materials are egg white and honey, and black sesame is added to the mixture of egg white and honey. The specific ratio is: Black sesame accounts for 80%, egg white accounts for 10%, and honey accounts for 10%; blend the three and stir evenly;

[0026] C. Put the black sesame mixture in a viscous state that is evenly stirred in step B into a pile of 35g, put it into a baking tray, and then manually pat each pile of mixture into round cakes, round cakes The specifications are about: diameter 10cm, thickness 3-5mm;

[0027] D. Put the round cake-shaped black sesame mi...

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Abstract

The invention belongs to the technical field of mouth care and specifically discloses a flaky pastry manufacturing technology which comprises the steps of picking a main material, mixing auxiliary materials, drying and the like. According to the flaky pastry manufacturing technology, egg white and honey are utilized to replace flour to solidify and form flaky pastry, so that a diet mode is healthier, and taste of the flaky pastry is improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and specifically discloses a production process of crispy cakes. Background technique [0002] The common crispy biscuits on the market are mostly made by adding a large amount of white sugar, sucrose or flour and other auxiliary ingredients to solidify the main ingredients. However, the disadvantage of adding sugar is that the sugar content is high, and long-term consumption will affect health, and the taste of adding sugar is not good. Hard, affecting and masking the texture and taste of the ingredients themselves. Adding too much flour will reduce the proportion of the main ingredients of the whole product, and the overall nutritional content of the whole product will decrease, because the main cost of flour is the carbohydrate component, and using flour to solidify and shape, every catty of crispy biscuits About half of the general is flour, and the other half is black sesame itself,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D13/04A21D2/18A23L25/00A23L21/25A23L15/00A23L33/00
Inventor 魏朋龙刘沛霄
Owner 莒南县实在人杂粮店
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