Biscuit and method of making the same

Abstract

This application provides a biscuit and a method for preparing a biscuit. It can be applied to the field of food processing technology. The biscuit includes: a layer of raw material slices; and a slurry layer coated on at least one surface of the raw material slices, forming a composite layered structure integral with the raw material slices after baking. The raw material of the raw material slices includes raw material slices derived from plants, animals, or fungi, retaining the natural tissue structure of the plant, animal, or fungi. The raw material of the slurry layer includes a liquid carrier and solid powder. The liquid carrier includes an edible liquid other than water that can serve as a dispersion medium for the solid powder. No additional water needs to be added to the raw material of the slurry layer.

Description

Technical Field

[0001] This application relates to the field of food processing technology, specifically to a biscuit and a method for preparing a biscuit. Background Technology

[0002] Biscuits, as common baked goods, are popular among consumers due to their convenience and long shelf life. With the upgrading of consumption, biscuits that combine natural health benefits with rich textures are increasingly attracting market attention. However, the flavor of existing biscuits largely relies on additives such as flavorings, making it difficult to showcase the natural flavors and authentic textures of the ingredients. Furthermore, the textures of these biscuits are often monotonous, making it difficult to achieve a good balance between crispness and the true taste of the ingredients. How to simplify ingredients, maintain their natural properties, and enhance the richness of textures in biscuits is a pressing technical problem that needs to be solved in this field. Summary of the Invention

[0003] In view of this, this application provides a biscuit and a method for preparing a biscuit.

[0004] One aspect of this application provides a biscuit comprising: a raw material slice layer; and a slurry layer coated on at least one surface of the raw material slice layer, forming an integral composite layered structure with the raw material slice layer after baking; wherein the raw material slice layer comprises raw material slices derived from plants, animals, or fungi, retaining the natural tissue structure of the plants, animals, or fungi; the raw material of the slurry layer comprises a liquid carrier and a solid powder, wherein the liquid carrier comprises an edible liquid other than water that can serve as a dispersion medium for the solid powder, and no additional water is added to the raw material of the slurry layer.

[0005] According to embodiments of this application, the original sliced ​​ingredients include at least one of the following: fruit slices, vegetable slices, meat slices, and mushroom slices.

[0006] According to embodiments of this application, the fruit slices include apple slices.

[0007] According to an embodiment of this application, the thickness of the apple slice is 2 mm.

[0008] According to an embodiment of this application, the thickness of the original sliced ​​food is 2-3 mm.

[0009] According to embodiments of this application, the solid powder includes at least one of the following: glutinous rice flour and edible starch.

[0010] According to embodiments of this application, the raw materials for the slurry layer also include at least one of the following: egg liquid, oil, edible salt, and edible sugar.

[0011] According to an embodiment of this application, the edible liquid is determined based on the type of the original slices of the food ingredient.

[0012] According to an embodiment of this application, the thickness of the biscuit is 3~3.5mm.

[0013] According to the embodiments of this application, the weight parts of each raw material are as follows: 20-40 parts of raw food slices, 20-40 parts of liquid carrier, and 20-40 parts of solid powder.

[0014] Another aspect of this application provides a method for preparing a biscuit, comprising: taking ingredients derived from plants, animals, or fungi, slicing them to obtain original slices of ingredients that retain the natural tissue structure of the plants, animals, or fungi; mixing a liquid carrier and solid powder to prepare a slurry, wherein the liquid carrier includes an edible liquid other than water that can serve as a dispersion medium for the solid powder, and no additional water is added to the raw materials of the slurry; coating the slurry onto at least one surface of the original slices of ingredients to obtain a composite; and baking the composite to form a composite layered structure of the original slices of ingredients and the slurry after baking, thereby obtaining a biscuit.

[0015] According to an embodiment of this application, baking the composite includes: double-layer baking at different temperatures on the side of the composite containing the slurry and the side containing the original slices of the food ingredients.

[0016] According to the embodiments of this application, the temperature on the side where the slurry is located in the composite is set to 150~160℃, and the temperature on the side where the original food slices are located is set to 110~120℃.

[0017] According to embodiments of this application, the original ingredient slice layer contains original ingredient slices derived from plants, animals, or fungi, retaining their natural tissue structure. This ensures the biscuit truly contains the natural tissue of the ingredient, exhibiting its unique texture after baking. It presents the ingredient's own flavor and authentic chewiness without relying on artificial flavorings. The slurry layer uses an edible liquid other than water as a carrier without adding additional water, avoiding the flavor dilution caused by traditional water-based slurry processes. The liquid carrier itself serves as a natural flavor source, thus achieving a rich flavor without relying on artificial flavorings or other additives. After baking, the original ingredient slice layer and the slurry layer form a unified composite layered structure, allowing the biscuit to simultaneously possess the natural texture of the original ingredient slices and the crisp texture of the baked slurry layer, creating two or more different texture layers and significantly enhancing the richness of the texture. This approach simplifies the ingredients and maintains the natural properties of the ingredients while simultaneously improving the richness of the biscuit's texture. Attached Figure Description

[0018] The above and other objects, features and advantages of this application will become clearer from the following description of embodiments with reference to the accompanying drawings, in which:

[0019] Figure 1 A schematic diagram of the structure of a biscuit according to an embodiment of this application is shown.

[0020] Figure 2 A flowchart illustrating a method for preparing cookies according to an embodiment of this application is shown. Detailed Implementation

[0021] The embodiments of this application will now be described with reference to the accompanying drawings. However, it should be understood that these descriptions are exemplary only and are not intended to limit the scope of this application. In the following detailed description, numerous specific details are set forth to provide a thorough understanding of the embodiments of this application for ease of explanation. However, it will be apparent that one or more embodiments may be implemented without these specific details. Furthermore, descriptions of well-known structures and technologies are omitted in the following description to avoid unnecessarily obscuring the concepts of this application.

[0022] The terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the scope of this application. The terms “comprising,” “including,” etc., as used herein indicate the presence of features, steps, operations, and / or components, but do not exclude the presence or addition of one or more other features, steps, operations, or components.

[0023] All terms used herein (including technical and scientific terms) have the meanings commonly understood by those skilled in the art, unless otherwise defined. It should be noted that the terms used herein are to be interpreted in a manner consistent with the context of this specification, and not in an idealized or overly rigid way.

[0024] When using expressions such as "at least one of A, B and C", they should generally be interpreted in accordance with the meaning that is commonly understood by those skilled in the art (e.g., "a system having at least one of A, B and C" should include, but is not limited to, a system having A alone, a system having B alone, a system having C alone, a system having A and B, a system having A and C, a system having B and C, and / or a system having A, B and C, etc.).

[0025] In the embodiments of this application, the collection, updating, analysis, processing, use, transmission, provision, disclosure, and storage of data (e.g., including but not limited to user personal information) comply with relevant laws and regulations, are used for legitimate purposes, and do not violate public order and good morals. In particular, necessary measures have been taken to prevent unauthorized access to user personal information data and to safeguard user personal information security and network security.

[0026] In the embodiments of this application, the user's authorization or consent was obtained before obtaining or collecting the user's personal information.

[0027] In realizing the concept of this application, it was discovered that related biscuit products involving fruits, meats, or vegetables can be mainly divided into the following two categories:

[0028] The first category can be fruit-flavored / flavored crispy biscuits. These products use flour, starch, and other grain powders as the main ingredients, adding flavorings and concentrated juice powders to give them a specific flavor. However, these products do not contain the natural texture of real ingredients (such as meat, vegetables, or minced meat), so consumers cannot obtain the authentic chewing experience of real ingredients; the flavor comes from flavorings and other additives. Furthermore, the batter preparation process requires the addition of extra water, diluting the flavor. To compensate for this flavor loss, they must rely on flavorings, colorings, and other additives, resulting in a complex ingredient list.

[0029] The second category can be pure ingredient crisps. These products use fresh fruits, vegetables, or meats as raw materials, which are sliced ​​and then directly dried. Common processing methods include hot air drying, vacuum frying, and vacuum freeze-drying. However, all of the above processes have varying degrees of drawbacks: hot air-dried products tend to be tough and soft, lacking crispness; while vacuum frying can improve crispness, the product has a high oil content, and the high temperature causes significant loss of the natural flavor of the ingredients; vacuum freeze-drying equipment requires large investments, consumes a lot of energy, has a long production cycle, and some products are not crisp enough. In addition, the above-mentioned pure ingredient crisps are mostly processed from a single ingredient, and generally suffer from a lack of variety in taste and flavor profile.

[0030] In view of this, embodiments of this application provide a biscuit and a method for preparing a biscuit.

[0031] Figure 1 The diagram illustrates the structure of a biscuit according to an embodiment of this application.

[0032] like Figure 1 As shown, the cookie 100 may include a sliced ​​food layer 110 and a syrup layer 120. The syrup layer 120 is coated on at least one surface of the sliced ​​food layer 110 and forms an integral composite layered structure with the sliced ​​food layer 110 after baking.

[0033] The raw materials for the food slice layer 110 include raw food slices derived from plants, animals, or fungi, retaining the natural tissue structure of the plants, animals, or fungi. The raw materials for the slurry layer 120 include a liquid carrier and solid powders. The liquid carrier may include edible liquids other than water that can serve as a dispersion medium for the solid powders. No additional water may be added to the raw materials for the slurry layer 120.

[0034] It should be noted that, Figure 1 The thickness, shape, size, thickness ratio, and positional relationship of the original ingredient slice layer 110 and the slurry layer 120 are merely illustrative and do not constitute any limitation on the actual structure of the biscuits in this application. The thickness, shape, and size of each layer in the actual product can be adjusted according to the specific implementation method and the type of ingredients in the original ingredient slice layer 110. Figure 1 The structural features presented are only intended to illustrate the technical solution of this application and should not limit the scope of protection of this application.

[0035] In this embodiment, "derived from plants, animals, or fungi" can refer to raw materials whose original source is a plant (such as fruit, root, stem, or leaf), an animal (such as muscle tissue), or a fungus (such as edible fungi like shiitake or king oyster mushrooms). Retaining the natural tissue structure of plants, animals, or fungi means that the original sliced ​​food possesses the original natural tissue texture and fibrous structure of its source food, and can be identified as originating from a specific plant or animal food, distinguishing it from synthetic food that has been reshaped through recombination, pressing, chopping, or pulverizing. The original sliced ​​food may undergo some degree of tissue shrinkage or cellular structure changes after baking, but still retains identifiable natural tissue characteristics. For example, for apple slices, the original sliced ​​food layer 110 may include the apple core and apple flesh, and its overall shape can be nearly circular. For beef slices, the original sliced ​​food layer 110 can be irregularly shaped. For mushroom slices, the original sliced ​​food layer 110 can be fan-shaped, elliptical, or irregularly shaped, and its surface can retain natural tissue textures such as gills and flesh. The specific shape of the original slice layer 110 of the food ingredient is determined by the natural shape of the source food ingredient and the slicing method, and this application does not make specific limitations.

[0036] A liquid carrier can refer to an edible liquid used to disperse solid powders to form a slurry. Besides water, it can mean that water is not added as an independent raw material component to the slurry, rather than that the liquid carrier itself contains no water. For example, natural liquids such as fruit juice, pure milk, and plant-based milk contain a certain amount of natural water, but in the slurry preparation process of this application, no additional water needs to be added as a dispersion medium. The liquid carrier serves two purposes: firstly, it acts as a dispersion medium for the solid powders, enabling the slurry to form a coatable, fluid state; secondly, it is itself a source of flavor.

[0037] After coating one surface of a slice of food with a batter, the original slice retains its natural texture after baking, such as the soft or crisp texture of apple slices, the fibrous texture of meat slices, or the springy texture of mushrooms. The batter side, consisting of solid powder and liquid carrier, forms a crispy thin layer after baking. When eating, consumers can experience the crispy batter layer and the natural texture of the original slice, feeling a continuous change in texture—crispness and natural food—within a single bite, creating a distinct chewing experience.

[0038] After coating one surface of the original sliced ​​ingredient with the batter, it can be heated to set its shape first, and then the batter can be coated on the other surface of the original sliced ​​ingredient before baking. However, because the original sliced ​​ingredient is covered, it is not as visually appealing as coating one side with batter.

[0039] According to embodiments of this application, the original ingredient slice layer contains original ingredient slices derived from plants, animals, or fungi, retaining their natural tissue structure. This ensures the biscuit truly contains the natural tissue of the ingredient, exhibiting its unique texture after baking. It presents the ingredient's own flavor and authentic chewiness without relying on artificial flavorings. The slurry layer uses an edible liquid other than water as a carrier without adding additional water, avoiding the flavor dilution caused by traditional water-based slurry processes. The liquid carrier itself serves as a natural flavor source, thus achieving a rich flavor without relying on artificial flavorings or other additives. After baking, the original ingredient slice layer and the slurry layer form a unified composite layered structure, allowing the biscuit to simultaneously possess the natural texture of the original ingredient slices and the crisp texture of the baked slurry layer, creating two or more different texture layers and significantly enhancing the richness of the texture. This approach simplifies the ingredients and maintains the natural properties of the ingredients while simultaneously improving the richness of the biscuit's texture.

[0040] According to embodiments of this application, the original sliced ​​ingredients may include at least one of the following: fruit slices, vegetable slices, meat slices, and mushroom slices.

[0041] In this embodiment, the thickness of the fruit slices, vegetable slices, meat slices, and mushroom slices can be determined based on the conditions that allow them to be shaped according to conventional baking experience.

[0042] According to the embodiments of this application, the thickness of the original food slices is preferably controlled at 2 to 3 mm. This thickness is conducive to the rapid release of moisture during the baking process to obtain a crispy texture, and can also retain sufficient structural strength to maintain the integrity of the slices.

[0043] Fruit slices can include, but are not limited to, apple slices, peach slices, etc.

[0044] Preferably, the fruit slices may include apple slices.

[0045] Because apples are rich in pectin, the pectin content significantly affects the formation of porous structures during the drying process. Baking reduces the degree of pectin esterification, which helps to enhance the strength of the porous structure, allowing apple slices to form a uniform honeycomb-like porous structure after baking, resulting in a good crisp texture. Furthermore, apple cells are relatively large and maintain a relatively intact tissue morphology during baking, exhibiting unique natural textural characteristics after baking. Therefore, using apple slices as the original ingredient allows for a balance between preserving the natural tissue structure and achieving a crisp texture after baking.

[0046] For example, the thickness of apple slices can preferably be 2mm. At this thickness, the moisture migration path is short, allowing internal moisture to escape quickly during baking. This results in a uniformly crisp texture in a shorter time, avoiding the soft and chewy texture caused by moisture residue in the center due to excessive thickness. In addition, the 2mm thickness works synergistically with the lignin fiber skeleton in the core area to ensure sufficient structural strength while maintaining crispness, reducing breakage during transportation and packaging.

[0047] In related examples, crispy biscuits are crispy but lack fruit flavor, while dried apples are fruity but lack crispness; both rely on added water and / or flavorings for their batter preparation. However, the biscuits prepared from apple slices and batter provided in this embodiment of the application can achieve crispy apple biscuits without adding a single drop of water, using apple juice as the liquid medium for the glutinous rice batter; they retain the natural shape of a whole slice of apple, with each slice showing the complete five-pointed star structure of the core; they form a double-layered crispy structure through low-temperature, long-term baking; and they are a pure fruit-flavored healthy snack with minimal ingredients, no flavorings, colorings, or preservatives.

[0048] According to embodiments of this application, the solid powder may include at least one of the following: glutinous rice flour, edible starch.

[0049] In this embodiment, glutinous rice flour can be used as the main component of the solid powder. Rich in amylopectin, the starch gelatinizes during baking to form a continuous gel network, giving the slurry layer good extensibility and formability. This allows the slurry to be evenly coated onto the surface of the original sliced ​​food and form a dense, crispy thin layer after baking. Furthermore, the weak gluten content of glutinous rice flour ensures the baked slurry layer has good crispness, avoiding the hard, chewy texture caused by gluten formation.

[0050] Edible starch can further enhance the puffiness and crispness of the slurry layer based on glutinous rice flour. Because starch gelatinizes and rapidly loses water at high temperatures, it forms a loose, porous, and brittle structure. The ratio of glutinous rice flour to edible starch can be determined based on the requirements for the formability and coating properties of the slurry layer, and / or its crispness.

[0051] According to embodiments of this application, the raw materials for the slurry layer may further include at least one of the following: egg liquid, oil, edible salt, and edible sugar.

[0052] In this embodiment, the thermal coagulation characteristics of the protein in the egg liquid during baking can enhance the internal binding force of the batter layer, giving the baked crispy layer good structural integrity.

[0053] Oils can release aromas at high temperatures, enriching the flavor profile of cookies. Butter is a preferred choice among oils.

[0054] Salt can adjust the ionic strength of the slurry, improve the gelatinization characteristics of glutinous rice flour, give the slurry suitable viscosity and coating properties, and also enhance the flavor, bringing out the natural flavor of the liquid carrier and the original sliced ​​ingredients.

[0055] Trehalose is the preferred sugar for baking. Trehalose consists of two glucose molecules linked by an α,α-1,1 glycosidic bond, exhibiting low sweetness and good thermal stability. During baking, it participates in the Maillard reaction, promoting uniform browning of the syrup layer. Furthermore, trehalose's high glass transition temperature helps maintain the structural stability of the crisp layer after baking, delaying the softening of biscuits during storage. In addition, trehalose has a synergistic effect of masking unpleasant odors and enhancing the main flavor of ingredients, allowing the natural flavors of fruits, meats, or mushrooms to stand out more without excessively increasing sweetness, thus further enhancing the natural flavor of the biscuits.

[0056] The use of these different auxiliary materials helps to form a thin layer with a complete structure, a crisp and palatable texture, and a harmonious flavor after baking.

[0057] According to embodiments of this application, the edible liquid is determined based on the type of the original sliced ​​food ingredient.

[0058] For example, when the original ingredient is fruit slices, the edible liquid can be fruit juice. This juice can be freshly squeezed, rich in the fruit's natural sugars, organic acids, and aromatic substances. While acting as a liquid carrier to disperse solid powder, it can directly introduce the fruit's natural flavor into the slurry layer. Since no additional water needs to be added during the slurry layer preparation process, relying on the natural moisture in the fruit juice to disperse the solid powder and form a coatable slurry, the problem of flavor dilution in traditional water-based slurry processes is avoided. Furthermore, when the fruit juice and fruit slices come from the same type of fruit, their flavors are highly synergistic, resulting in a unified and rich overall flavor for the biscuits.

[0059] When the original sliced ​​ingredients are vegetables, the edible liquid can be vegetable juice, achieving a double layer of vegetable flavor. Alternatively, pure milk or plant-based milk can be used as a universal liquid carrier to introduce a milky flavor to the vegetable slices.

[0060] When the original sliced ​​ingredients are meat slices, the edible liquid can be meat broth or stock, which is rich in flavor precursors such as amino acids, giving the slurry layer a rich meaty base, which complements the natural fibrous texture of the meat slices in both flavor and texture.

[0061] Because the edible liquid is matched and selected according to the type of the original slices of the ingredients, the slurry layer and the original slices of the ingredients form a synergistic and unified whole in terms of flavor, so that a rich and authentic original flavor of the ingredients can be obtained without the need to add any additional flavorings or seasonings.

[0062] According to embodiments of this application, the thickness of the biscuit can preferably be 3~3.5mm.

[0063] This thickness refers to the total thickness of the composite layered structure formed by the original sliced ​​ingredients and the batter layer after baking. If the total thickness is less than 3mm, the original sliced ​​ingredients are too thin and cannot hold their shape or maintain a certain crispness after baking, or the batter layer is too thin to form a distinct crisp layer, resulting in an indistinct texture. If the total thickness is greater than 3.5mm, the heat transfer path is prolonged during baking, making it difficult for internal moisture to escape fully, which may cause the center area to be too soft or too tough, reducing the overall crispness. Therefore, controlling the cookie thickness between 3 and 3.5mm achieves a balance between a light and crisp texture and the natural texture of the ingredients.

[0064] According to the embodiments of this application, by weight, the weight parts of each raw material in the biscuit ingredients slices, liquid carrier and solid powder can be: 20-40 parts of raw ingredients slices, 20-40 parts of liquid carrier and 20-40 parts of solid powder.

[0065] According to another embodiment of this application, when the raw materials in the slurry layer also include egg liquid, oil, and edible salt, the weight parts of each raw material in the biscuit ingredients, liquid carrier and solid powder, egg liquid, oil, and edible salt are as follows: 20-40 parts of raw ingredients, 20-40 parts of liquid carrier, 20-40 parts of solid powder, 0.5-1 part of egg liquid, 5-8 parts of oil, and 0.1-0.3 parts of edible salt.

[0066] Figure 2 A flowchart illustrating a method for preparing cookies according to an embodiment of this application is shown.

[0067] like Figure 2 As shown, the method for preparing this biscuit includes steps S210 to S240.

[0068] In step S210, ingredients derived from plants, animals, or fungi are sliced ​​to obtain original slices of ingredients that retain the natural tissue structure of plants, animals, or fungi.

[0069] In step S220, the liquid carrier and solid powder are mixed to obtain a slurry. The liquid carrier includes an edible liquid other than water that can serve as a dispersion medium for the solid powder. No additional water is added to the raw materials of the slurry.

[0070] In step S230, the slurry is coated onto at least one surface of the original slice of food to obtain a composite.

[0071] In step S240, the composite is baked so that the original sliced ​​ingredients and the batter form a composite layered structure after baking, resulting in a biscuit.

[0072] In this embodiment, the descriptions of the original sliced ​​ingredients, liquid carriers, solid powders, etc., can all refer to the above description of biscuits, and will not be repeated here.

[0073] When slicing fruits, it is preferable to slice them along the equator to preserve the natural pit in the center of the slice. For meats, slicing along the muscle fibers is preferable to retain the natural direction and texture of the muscle fibers. For vegetables, slicing can be done longitudinally or transversely, depending on the natural direction of the vegetable's structure. For example, for vegetables with a distinct longitudinal fiber structure, such as pumpkin, zucchini, and lotus root, longitudinal slicing preserves the natural direction of the fiber bundles, resulting in a natural fibrous texture and structure after baking. For vegetables with radial or annular structures, such as carrots, sweet potatoes, potatoes, and eggplants, transverse slicing reveals their natural texture. For mushrooms, longitudinal slicing is preferable to preserve the gills and flesh. Regardless of the slicing direction, it is essential to ensure that the natural structure of the food is preserved after slicing, distinguishing it from slices created through pulping, pressing, crushing, or recombining.

[0074] The consistency of the slurry can be controlled within a suitable range according to the ratio of raw materials. If the viscosity is too high, it will not be easy to coat evenly. If the viscosity is too low, it will easily flow after coating and will not be able to form a thin layer of uniform thickness on the surface of the original sliced ​​food.

[0075] The coating can be applied using any method, such as pouring or spraying. Alternatively, it can be spread evenly on the surface of the original food slices using an automatic gas-fired thermostatic griddle. The coating thickness is preferably 1–2 mm. The slurry can preferably be coated on one surface of the original food slices, i.e., single-sided coating, to obtain a two-layer composite structure.

[0076] During baking, since the baking temperature requirements of the slurry layer and the original sliced ​​food layer are fundamentally different, in one embodiment of this application, baking the composite in step S240 may include the operation of baking the composite at different temperatures on the side where the slurry is located and the side where the original sliced ​​food is located.

[0077] Preferably, the temperature of the side containing the slurry in the composite can be set to 150~160℃, and the temperature of the side containing the original slices of food can be set to 110~120℃.

[0078] Because the batter layer contains solid powders such as glutinous rice flour and edible starch, and can also contain oil and egg liquid, the starch granules on the surface of the batter layer quickly gelatinize at a high temperature of 150-160℃, and the moisture escapes rapidly, forming a porous and crispy thin layer. In addition, it can promote the full occurrence of Maillard reaction and caramelization reaction, giving the batter layer an attractive golden color and a baking aroma.

[0079] Because the original sliced ​​ingredients are required to retain their natural structure, they are quite sensitive to temperature. If the original sliced ​​ingredients are placed directly in a high-temperature environment of 150-160℃, the surface will char due to the rapid loss of moisture, and may even develop a burnt and bitter taste, while the internal moisture will not be fully released, resulting in an undesirable baking state of being burnt on the outside and soft on the inside. Controlling the temperature of one side of the original sliced ​​ingredients at 110-120℃ allows the internal moisture to gently escape from the bottom of the slice, ensuring sufficient moisture removal from the center of the slice while preventing excessive charring of the surface, thus achieving an ideal baking state for the original sliced ​​ingredients while preserving their natural structure.

[0080] In practice, baking time is affected by the following factors: the type of raw material slices (fruit slices, vegetable slices, meat slices, or mushroom slices) and their moisture content, the thickness of the raw material slices, the thickness of the batter coating, the coating method (single-sided or double-sided), the baking temperature, and the model and performance of the oven. This application can determine the specific baking time through conventional experiments based on the above influencing factors and the required crispness of the biscuits.

[0081] The following specific examples 1-4 and comparative examples 1-6 further illustrate the biscuits prepared by the above preparation method provided in this application.

[0082] In the following examples, all raw materials were commercially available. The raw ingredients used for slicing, such as apples, peaches, beef, and mushrooms, were all fresh. The liquid carriers were freshly squeezed juice, pure milk, or simmered broth. The solid powders were glutinous rice flour and edible starch. Other ingredients, such as butter, edible vegetable oil, eggs, edible salt, and trehalose, were all food-grade.

[0083] Example 1

[0084] Apple slices are made by slicing an apple horizontally, preserving the natural core structure. Apple juice is used as the sole liquid medium, and a slurry is prepared by mixing it with edible starch, glutinous rice flour, trehalose, edible vegetable oil, butter, eggs, and edible salt. This slurry is then coated onto the surface of the apple slices and baked at a low temperature to obtain biscuits 1.

[0085] Example 2

[0086] The difference from Example 1 is that eggs are omitted from the batter recipe, and the batter is made only from apple juice, edible starch, glutinous rice flour, trehalose, edible vegetable oil, butter, and edible salt. Everything else is the same as in Example 1, resulting in biscuit 2.

[0087] Example 3

[0088] The difference from Example 1 is that trehalose and edible vegetable oil are omitted from the slurry formula, and only apple juice, glutinous rice flour, edible starch, butter, eggs, and edible salt are used to make the slurry. The rest is the same as in Example 1, resulting in biscuit 3.

[0089] Example 4

[0090] The difference from Example 1 is that dragon fruit pulp (or extracted dragon fruit juice) is used instead of apple juice as the liquid medium in the slurry formula. It is mixed with edible starch, glutinous rice flour, trehalose, edible vegetable oil, butter, and edible salt to form a slurry (eggs are omitted). The slurry is then coated on the surface of apple slices. The rest is the same as in Example 1, resulting in biscuit 4.

[0091] The top layer of the cookie is light pink due to the natural pigment from the dragon fruit, while the bottom layer retains the natural shape of the apple slices and the five-pointed star structure of the core.

[0092] Example 5

[0093] The difference from Example 4 is that an egg is added to the batter formula, and it is mixed with dragon fruit puree, glutinous rice flour, edible starch, trehalose, edible vegetable oil, butter, and edible salt to form a batter. Everything else is the same as in Example 4, resulting in biscuit 5.

[0094] Sensory evaluation

[0095] Multiple volunteers were randomly selected to conduct sensory evaluations of the cookies prepared in Examples 1-5. Evaluation criteria included: flavor intensity (the strength of the natural flavors of the ingredients and liquid carrier), crispness (the crispness of the batter layer after baking), sweetness and sourness (the balance of sweet and sour flavors upon tasting), richness of texture (the texture layers formed between the batter layer and the original sliced ​​ingredients, as well as the combination of various ingredients), and simplicity of ingredients (the conciseness of the ingredient list while meeting flavor and structure requirements; a higher score indicates that the selected ingredients can achieve more with less and without redundancy). Each item was scored out of 10, with higher scores indicating better performance; the total score was 50. The evaluation results are shown in Table 1 below, where each score is the average of the scores from multiple volunteers.

[0096] Table 1

[0097]

[0098] As shown in Table 1, Examples 1 to 5 performed well in all evaluation criteria, with a total score of no less than 37 points. This verifies the feasibility and robustness of the preferred implementation scheme of this application, which uses natural fruit juice / fruit pulp as an edible liquid medium, apple slices as the lower layer structure, and no additional water is added for pulping.

[0099] Example 2 omits eggs from Example 1, and the scores are consistent with Example 1, indicating that eggs are not an essential component in this application system. Omitting them still achieves the same sensory performance, while further simplifying the ingredients. Example 3 omits trehalose and edible vegetable oil, resulting in improved crispness and a simpler ingredient composition. This shows that further simplifying the slurry formula and using butter as the main lipid can enhance the crisp structure of the upper layer and improve the simplicity of the ingredients; however, the richness of the texture is slightly reduced, reflecting a certain balance between ingredient simplification and texture richness. Examples 4 and 5 are dragon fruit slurry systems. While retaining the original apple slices as the original ingredient layer, dragon fruit slurry (or dragon fruit juice) is used instead of apple juice as the natural liquid medium of the slurry, achieving natural coloring and flavor diversification of the upper crisp layer. The total scores of the two are almost identical, which verifies the scalability of this application's technical solution to different edible liquid media. Comparing Examples 4 and 5, it can be seen that the addition of eggs enhances the flavor intensity and the texture richness, indicating that eggs make a significant contribution to flavor fusion and texture in the dragon fruit puree system.

[0100] In summary, all embodiments achieved a good balance in terms of flavor intensity, crispness, sweetness and sourness, richness of texture, and simplicity of ingredients. Embodiment 3, with its simplest formula, received the highest overall score and can be considered the optimal embodiment. Embodiments 1, 2, and 5 were next best. Embodiment 4 maintained good overall performance even without eggs. The above results indicate that the biscuits and biscuit preparation methods described in this application have a wide range of adaptability in terms of slurry composition, and can achieve product diversification by flexibly adjusting the slurry composition while maintaining core technical features such as original sliced ​​ingredients, edible liquids other than water that can serve as dispersion media for solid powders, and no additional water added.

[0101] The embodiments of this application have been described above. However, these embodiments are merely illustrative and not intended to limit the scope of this application. Although various embodiments have been described above, this does not mean that the measures in the various embodiments cannot be used advantageously in combination. Without departing from the scope of this application, those skilled in the art can make various substitutions and modifications, all of which should fall within the scope of this application.

Claims

1. A biscuit comprising: Original slices of the ingredients; A slurry layer is coated on at least one surface of the original sliced ​​food layer, and forms an integral composite layered structure with the original sliced ​​food layer after baking; The raw materials of the original food slice layer include original food slices derived from plants, animals or fungi that retain the natural tissue structure of the plant, animal or fungi; The raw materials of the slurry layer include a liquid carrier and solid powder. The liquid carrier includes an edible liquid other than water that can serve as a dispersion medium for the solid powder. No additional water is added to the raw materials of the slurry layer.

2. The biscuit according to claim 1, wherein: The original sliced ​​ingredients include at least one of the following: fruit slices, vegetable slices, meat slices, and mushroom slices.

3. The biscuit according to claim 2, wherein: The fruit slices include apple slices.

4. The biscuit according to claim 3, wherein: The apple slices are 2mm thick.

5. The biscuit according to claim 1, wherein: The original slices of the ingredients are 2-3 mm thick.

6. The biscuit according to claim 1, wherein: The solid powder includes at least one of the following: glutinous rice flour and edible starch.

7. The biscuit according to claim 1, wherein: The raw materials for the slurry layer also include at least one of the following: egg liquid, oil, edible salt, and edible sugar.

8. The biscuit according to claim 1, wherein: The edible liquid is determined based on the type of the original slices of the ingredient.

9. The biscuit according to claim 1, wherein: The thickness of the biscuit is 3~3.5mm.

10. The biscuit according to claim 1, wherein: By weight, the weight parts of each raw material are: 20-40 parts of the original sliced ​​food, 20-40 parts of the liquid carrier, and 20-40 parts of the solid powder.

11. A method for preparing a biscuit, comprising: Take ingredients derived from plants, animals, or fungi, slice them, and obtain original slices of ingredients that retain the natural tissue structure of the plant, animal, or fungi. A slurry is prepared by mixing a liquid carrier and a solid powder. The liquid carrier includes an edible liquid other than water that can serve as a dispersion medium for the solid powder. No additional water is added to the raw materials of the slurry. The slurry is coated onto at least one surface of the original slice of the food ingredient to obtain a composite. The composite is baked, so that the original sliced ​​ingredients and the batter form a composite layered structure, thus obtaining the biscuit.

12. The preparation method according to claim 11, wherein: The baking of the composite includes: The composite is baked at different temperatures on the side containing the slurry and the side containing the original slices of the food.

13. The preparation method according to claim 12, wherein: The temperature of the side containing the slurry in the composite is set to 150~160℃, and the temperature of the side containing the original slices of the food ingredient is set to 110~120℃.

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