33 results about "Shortbread biscuit" patented technology

The invention relates to a kind of low-sugar and low-fat biscuit and the preparation method. The method comprises following steps: preparing flour dough with yeast and medium-strength (or high-strength)flour, getting fermented flour dough, adding egg, sugar and oil and other findings into flour dough, mixing with fermented flour dough and enzyme agent, adding low-strength flour, shaping through roll marking, cutting or roll cutting, drying, cooling and getting finished product. The invention employs low-sugar and low-fat formulation, combines biological techniquie such as fermentation and enzyme agent and produces crisp biscuit.

The invention relates to functional multigrain shortbread and a preparation method of the functional multigrain shortbread. The functional multigrain shortbread is composed of a flour wrapper and meat stuffing. The flour wrapper comprises wheat powder and one or more kinds of the following materials: buckwheat powder, black rice powder, red bean powder, corn powder and cocoa powder. The meat stuffing comprises dried vegetable and shop fat. The functional multigrain shortbread has the advantages of being crispy, fat but not greasy. Due to the fact that various grains are added into the functional multigrain shortbread, the functional multigrain shortbread has rich flavors. Simultaneously, due to special functions and effects of the various grains, requirements of people to healthy food are greatly met, and consumer groups are enlarged.

The health black rice shortbread is produced with material including barley, black bean, black sesame, green mung, black fragrant rice, black glutinous rice, white glutinous rice powder, wolfberry fruit, refined oil, peanut, black sesame oil, maltose and sugar. The production process includes crushing puffing and grinding barley, black bean, black sesame, green mung, black gragrant rice and black glutinous rice; adding white glutinous rice powder; adding wolfberry fruit and water to obtain dough; extruding the dough into strip and steaming; sheeting, slicing and drying; mixing with peanut, black sesame oil, maltose and molten sugar; and cooling to form.

The invention discloses a selenium-rich green tea shelled melon seed shortbread and a preparation method of the selenium-rich green tea shelled melon seed shortbread. The selenium-rich green tea shelled melon seed shortbread is characterized in that the following raw materials are adopted in parts by weight: 40 to 60g of shelled melon seeds, 50 to 60g of maltose, 40 to 60g of glucose syrup, 40 to50g of white granulated sugar, 40 to 50g of ultramicro tea powder, 30 to 50g of refined salt and 10 to 20g of cream, wherein the ultramicro tea powder is the ultramicro tea powder with the particle diameter range lower than 200 meshes obtained by using selenium-rich green tea with the selenium content being 0.35 to 0.45 mug / g through ultramicro crushing and granularity processing. The preparation method of the selenium-rich green tea shelled melon seed shortbread comprises the steps of ultramicro tea powder preparation, shelled melon seed pretreatment, maltose, glucose syrup and white granulated sugar boiling, selenium-rich green tea shelled melon seed shortbread forming and the like. On the basis of the traditional process, the modern processing measure is combined, the rich nutrition shelled melon seeds are combined with the flavor and the color of the tea, tea leisure health care food with the nutrition quality of the shelled melon seeds and the unique flavor of the tea are produced, the diversification requirements of customers on shelled melon seed shortbread food are met, and good social values and economic values are realized.

A process is described for the production of shortbread-type cookies, characterised in that it comprises the steps of: mixing the ingredients of a cookie dough, forming the cookie dough to form semi-finished products, baking the semi-finished products formed from the dough, thus obtaining the cookies, cooling the cookies obtained and packaging of the cookies; wherein the step of baking the semi-finished products comprises a step of exposure thereof to a hot gas consisting of hot air and superheated steam, blown directly on the semi-finished products by means of an impingement system; a description is also given of a cookie comprising, in weight per total weight, a dietary fibre content comprised between 1 and 25%, a lipids content comprised between 4 and 23% and a simple sugars content comprised between 8 and 26%.

The invention belongs to the field of food processing, and particularly relates to black garlic shortbread and a preparation method thereof. Black garlic sauce in the black garlic shortbread is formed by black garlic, modified starch, CMC-Na, beta-cyclodextrin, bean dregs and decoction of radix glycyrrhizae; the black garlic sauce has no pungent peculiar smell, and is soft in taste and good in stability; the black garlic shortbread is prepared by lower gluten cake flour, purplish glutinous rice wheatmeal, water chestnut powder, baked milk powder, eggs, butter, walnut oil, cane sugar, salt and the black garlic sauce; the appropriate amount of walnut oil, water chestnut powder and other raw materials are added to the black garlic shortbread, so that the prepared black garlic shortbread is good in taste, green and natural, and rich in nutrients, and the storage time can be prolonged. The invention also provides the preparation method of the black garlic sauce and the black garlic shortbread, and the method is simple in process and easy to be operated, and the prepared black garlic shortbread has high nutrition and medicinal value.

The invention provides a method for producing a canning chicken soup by utilizing raw meat. The canning chicken soup is characterized by being prepared from local chicken, fryer, water, salt, ginger normal juice, spring onion normal juice and white pepper powder in a certain proportion. The method comprises the following steps: 1) pretreatment on raw materials: removing heads and internal organs of slaughtered clean fresh local chicken and fryer, cutting into 2-3 cm<3> meat cubes, blanching in boiling water for 3-5 min, rinsing by clean water and draining; 2) pretreatment on metal can: placing a cleaned metal can in boiling water and boiling for 0.5 h, or disinfecting for 15-20 min by 0.01 MPa high pressure steam and taking out for standby; 3) adding local chicken, fryer, water, salt, ginger normal juice, spring onion normal juice and white pepper powder into the disinfected metal can and sealing the can by a can seamer; 4) disinfecting the canned chicken soup from the step 3) under 0.01 MPa high pressure steam for 15 min to obtain a finished product. The canning chicken soup produced by the invention not only has advantages of shortbread bone, tender meat, condensed soup juice and fresh and delicious taste of a traditional crock chicken soup, but also has merits of easiness for industrialized production, short production period and low production cost, etc.

The invention relates to coarse cereal shortbread and a preparation method thereof. The formula of the coarse cereal shortbread is prepared from the following raw materials in parts by weight: 80-85 parts of weak strength flour, 2.0-2.75 parts of whole black bean flour, 3.0-4.5 parts of whole mung bean flour, 1.5-2.25 parts of whole sorghum flour, 4.5-5.5 parts of whole pea flour, 25-30 parts of shortening, 30-35 parts of white granulated sugar, 1.0-1.5 parts of ammonium bicarbonate, 0.25-0.5 part of sodium bicarbonate, and 22-27 parts of eggs, and all the raw materials are processed to be made into the novel coarse cereal shortbread. The coarse cereal shortbread not only has the characteristics of crisp and delicious taste and melt-in-the-mouth texture, but also has the nutrient and health-care functions of four kinds of coarse cereals, the requirements of people for healthy food are better satisfied, and at the same time, the added value of agricultural by-products is also improved.

The invention discloses functional puerarin shortbread with puerarin as main raw materials and a making method thereof. The shortbread is composed of a crust and inner stuffing, and the crust comprises wheat flour and further comprises one or more of buckwheat, black rice flour, ormosia flour, corn flour, cocoa powder and purple sweet potato powder. The inner stuffing comprises one or more of puerarin powder, puerarin full-raw powder and puerarin. The traditional edible method of the puerarin is improved, the organic ingredients of the puerarin are completely kept, and the puerarin shortbread has the functions of being rich in nutrition, loose and crispy, maintaining beauty and keeping young, being beneficial to peristalsis of the intestines and stomach and accelerating digestion. The nutritional ingredients and taste of the puerarin are kept, various side crops are added, the taste is enriched, special effects and functions are added, the need of people for healthy food is met better, and the consumer group is expanded.

The invention provides blend ginkgo nut shortbread and a preparation method thereof. By addition of ginkgo nut powder, the shortbread is subjected to blend preparation on the basis of health functions of dredging blood vessels and improving the brain, the biscuit is subjected to nutrition blend by adding soy protein isolate, vitamin C, dicalcium phosphate, ferrous gluconate and the like, so that the nutrition facts of the shortbread are balanced, and the standards of Chinese dietary reference intakes (for adults) recommended by the Chinese Nutrition Society are met. Meanwhile, the flavor and the taste of the shortbread are guaranteed on the premise of nutrition balance, the shortbread has good crispness, tastes sweet, is not sticky to teeth, is easily accepted by consumers and has good market prospect.

The invention discloses a jam processing technology, in particular relates to a processing technology of orange peel-kiwi fruit compound jam and belongs to the technical field of food processing. The processing technology comprises the following steps: carrying out raw material pretreatment, softening, carrying out salt leaching and color protecting, beating, compounding, adding ingredients, concentrating, canning, sealing, sterilizing, cooling, obtaining the finished product, and inspecting the finished product, so that the orange peel-kiwi fruit compound jam is obtained. The processing technology provided by the invention is simple, production is easy, the obtained orange peel-kiwi fruit compound jam is full of nutrients, convenient to eat, good in taste, low in sugar content and calorie as well as safe and clean, the product has high added value, and the problems that the traditional shortbread is high in oil content and sugar content and single in taste are solved.

The invention discloses a sea cucumber cake, which is characterized in that sea cucumber slurry is used as an added raw material, which is added in a certain proportion to compound flour made of corn, pumpkin, millet and black beans, and its preparation method is to use fresh sea cucumber as a raw material. Sea cucumber slurry, mixed with compound flour, put into the dough mixer after mixing, sea cucumber slurry replaces water and kneads dough for 10-30 minutes, then adds yeast to ferment for 20 minutes, and then presses the fermented dough into 2-5 cm with a mold Thick round shape, put into an iron drawer and bake in the oven to form shortbread. In the present invention, sea cucumber ingredients are added to the compound flour, so that the ordinary cake food with single nutrition has the functions of tonifying kidney and essence, nourishing blood and moistening dryness, and the components are added with beneficial ingredients such as fresh yam, fresh papaya, ginger, stevia leaves, etc. The nutrition and health function of the product is enhanced, the fermentability of the shortbread is good, the utilization of raw materials is high, the taste is increased, the intake of nutrients is simple and convenient, the product has a long shelf life and is easy to store.

The invention discloses purple sweet potato shortbread and a processing method thereof. The purple sweet potato shortbread is processed by using purple sweet potato popcorn as a main raw material, and comprises the following raw materials in parts by weight: 100 parts of the purple sweet potato popcorn and 75 parts of syrup. The purple sweet potato shortbread is processed through the following steps of A, heating the syrup to about 110 DEG C; B, putting the purple sweet potato popcorn into the heated syrup, and uniformly stirring the purple sweet potato popcorn and the heated syrup; and C, loading into a frame, shaping, dicing, cooling, and then performing vacuum packaging by a vacuum package machine so as to obtain the purple sweet potato shortbread, wherein according to the purple sweet potato popcorn, the whole purple sweet potato flour is used as a main raw material, and the whole sweet purple potato flour and other components are made into the purple sweet potato popcorn through the steps of mixing wet stirring, extrusion forming, drying, popping, sieving and packaging. According to the purple sweet potato shortbread disclosed by the invention, the nutrient and health-care functions of purple sweet potatoes can be furthest exerted, and the purple sweet potato shortbread is rich in unique mouth feel and flavor of the purple sweet potatoes.

The invention relates to flower buckwheat shortbread and a preparation method thereof. The flower buckwheat shortbread is prepared from the following raw materials: 20 to 30 kg of buckwheat flour, 2 to 4 kg of oat flour, 1 to 3 kg of milled broomcorn millet rice flour, 2 to 4 kg of glutinous rice flour, 0.5 to 1 kg of a cooked yam powder, 9 to 11 kg of brown sugar, 1 to 3 kg of white sugar, 8 to 12 kg of cooked rapeseed oil, 150 to 200 g of baking soda, 230 to 250 g of edible alkali, 100 to 120 fresh eggs, a proper amount of water, 20 to 25 kg of edible rose petals, 1 to 2 kg of chrysanthemumpetals, 10 to 12 kg of white sugar, 8 to 10 kg of maltose, 10 to 12 kg of cooked glutinous rice flour, 1 to 2 kg of a cooked taro powder and 2 to 3 kg of lard. The flower buckwheat shortbread is unique in flavor, rich in nutrition, fine and soft in texture, good in toughness and viscosity, not easy to loose, chewy and rich in fragrance; and the fragrance lingers, and leaves long aftertaste after eating the flower buckwheat shortbread.

The invention discloses green tea short bread and a making method thereof. The green tea short bread comprises the following raw materials in parts by weight: 450-470 parts of buckwheat, 200-240 partsof hulless barley powder, 80-84 parts of lactose, 60-80 parts of white granulated sugar, 14-16 parts of cream, 80-100 parts of lard, 80-100 parts of eggs, 34-36 parts of low-fat milk powder, 0.8-1.0part of baking soda, 4-6 parts of sodium bicarbonate, 44-46 parts of mulberries, 10-14 parts of table salt and 42-44 parts of aged green tea. The green tea short bread is made through the steps of preparing materials, performing mixing, performing dough mixing, performing shaping, performing baking, performing packaging, performing warehousing and the like. Tea leaf water and tea leaf segments, made from the aged tea leaves, are added to the making working procedure of the short bread, so that the situation that the aged tea leaves cannot be eaten due to bad fragrance substances and low nutrient components can be avoided; the hulless barley powder and the mulberries are added, so that the defect that the nutrient components of the short bread are deficient due to usage of the aged green tea can be overcome, the mouth feel of the short bread is improved, and the nutrient value of the short bread is also increased; through low-temperature baking, the nutrient components of the raw materials are stored completely; and the tea leaf segments are added to the short bread, so that the mouth feel of the short bread is different from that of other products in the eating course of the shortbread.

The invention discloses a making method of flavored preserved vegetable shortbreads. The making method comprises the following steps of cutting pork into small blocks according to actual demands, performing water blanching treatment under the condition of 80-95 DEG C, adding 15-18 parts of Baijiu and 23-26 parts of white sugar, performing mixing and stirring to obtain a mixture, then placing the mixture in sterile normal temperature environment, and performing preserving for 7 days or above; weighing preserved pork, finished dried preserved vegetables, spice, a soy sauce and an antioxidant, and performing mixing and stirring under the condition of 40-55 DEG C; then weighing flour, eggs, shortening, soybean oil, salt and sugar, performing uniform mixing and stirring, adding water, performing mixing and stirring for 5-8min, and performing standing for 35-50min; and making wrappers from fermented dough, then selecting an appropriate quantity of fillings, placing the selected fillings in the wrappers, placing preserved vegetable pastry semi-finished products in an oven, and performing baking. According to the making method disclosed by the invention, fat of pork can be removed, and then the pork without fat can be preserved once again, so that the preserved vegetable shortbreads have unique flavor.

The invention discloses laver-labor instant hairtail shortbread. The laver-labor instant hairtail shortbread comprises, by weight, 180-200 parts of hairtail, 40-50 parts of laver, 30-40 parts of laminaria japonica, 20-30 parts of golden mushroom, 40-50 parts of sweet potato powder, 70-80 parts of potato powder, 30-40 parts of flour, 5-6 parts of dried orange peel, 4-5 parts of polygonatum sibiricum, 4-5 parts of epimeddium, 5-6 parts of milkvetch root, 4-5 parts of lucid ganoderma, 3-4 parts of American ginseng, 3-4 parts of carnation, 3-4 parts of apple, 3-4 parts of apple leaf, 20-30 parts of olive oil, 200-215 parts of sesame oil, a proper amount of table salt, 50-60 parts of yellow rice wine, 20-30 parts of soy sauce, and a proper amount of water. The laver-labor instant hairtail shortbread is prepared by simple processes, is rich in nutrients and has a delicious taste. Through use of laver and laminaria japonica, iodine content of the laver-labor instant hairtail shortbread is improved. Through use of effective components of Chinese herbal medicines such as polygonatum sibiricum and epimeddium having effects of tonifying kidney, the laver-labor instant hairtail shortbread has functions of tonifying kidney and building body and is suitable for people having kidney vacuity and weak physique.

The invention belongs to the field of foods, and particularly relates to shortbread containing black fungus powder and a making method of the shortbread containing the black fungus powder. The shortbread containing the black fungus powder is made from the following raw materials in parts by weight: 100-120 parts of low-gluten flour, 30-50 parts of black fungus powder, 65-80 parts of butter, 5-15 parts of yolk and 60-80 parts of sugar. The making method comprises the following steps: mixing the butter with the sugar, and whipping the butter; adding the yolk, and continuing performing whipping;adding the low-gluten flour and the black fungus powder to the whipped butter, and performing uniform stirring so that the flour, the black fungus powder and the butter are completely mixed to form wet dough; rolling the dough to form a dough sheet of which the thickness is about 0.6-0.7cm; cutting the dough sheet into small oblong blocks with a knife; and putting the small oblong blocks into a preheated oven with upper and lower fire being 180+ / -5 DEG C, and performing roasting for 10-20 minutes. The raw materials of the shortbread contain the black fungus powder, nutrient elements and functional components of the black fungi are reserved, besides, the making method is simple to operate, and the made shortbread is crisp, loose and palatable.

The invention relates to a preparation method of five-spice potentilla anserine fruit shortbread. The five-spice potentilla anserine fruit shortbread is prepared by the following steps: cleaning freshpotentilla anserine fruits, boiling five-spice seasonings, adding the cleaned potentilla anserine fruits to the boiled seasonings, conducting steaming, and conducting refrigeration at an ultra-low temperature and freeze-drying at an ultra-low temperature. According to the processing method, no food additive is added, and a processing technology is simple and feasible. On the basis of keeping theoriginal appearance and color of the fresh potentilla anserine fruits and keeping the nutrients and active ingredients of the potentilla anserine fruits, the method endows the potentilla anserine fruit shortbread with a five-spice flavor, increases the fragrant and salty flavor of the potentilla anserine fruits, and also prolongs the shelf life of the potentilla anserine fruits. The five-spice potentilla anserine fruit shortbread obtained by the invention is a very ideal instant health-care and leisure food.

The invention discloses a phlegm-reducing and lung-moistening dried fruit dumpling which is made from the following raw materials in parts by weight: 80-85 parts of flour, 9-10 parts of nutritional additives, 4-5 parts of dried mango, 3-4 parts of white pepper, 8-10 parts of smoked plum, 6-7 parts of shepherdspurse herb, 3-4 parts of cornstarch, 5-8 parts of collybia albuminosa petch, 5-8 parts of shortbread, 13-15 parts of green pepper, 10-15 parts of pomegranate juice, 4-5 parts of jasmine tea powder, 3-5 parts of olive oil, 1-2 parts of common selfheal fruit-spike, 2-2.5 parts of unibract fritillary bulb, 1.5-2 parts of platycodon root, 2-3 parts of ginseng, 1-2 parts of fructus broussonetiae and 1.5-2.5 parts of pilobium hirsutum. The product prepared by the method provided by the invention uses various fruits and vegetables as raw materials, so that the taste and nutritional value of the dumpling are added; various Chinese herbal medicinal ingredients such as common selfheal fruit-spike, platycodon root and unibract fritillary bulb are added to the raw materials, so that the dumpling product has the health functions of clearing heat and promoting dieresis, promoting blood circulation to remove blood stasis, and preventing phlegm to stop coughing.

The invention relates to cherry-flavored shortbread and a making method thereof. The cherry-flavored shortbread is made from the following materials: cherry pulp, low-gluten flour, pipe fish oil, sesame seed oil, cooking wine, pork chop soup, nutrient condiments, and red ginger powder; the making method includes the steps of (1), preparing the cherry pulp; (2), preparing the nutrient condiments; (3), mixing the materials and making dough; (4), cutting the dough into shape, and baking to obtain the shortbread. The cherry pulp is used as the raw material to the shortbread and is added with the nutrient condiments such as black bean powder, sea cucumber polypeptide and cassia powder, crispy soft flour is mixed with the materials and baked to obtain the shortbread, the shortbread has aftertaste and rich nutrition, maximally avoid the loss of nutrients, and meets the concept of modern production of healthy and nutrient foods; the making method is simple and facilitates standardized production.

The invention discloses a preparation method of dandelion egg custard, which is characterized in that the raw materials include: dandelion, eggs and flour; the preparation method: mix egg white and egg yolk with flour evenly, then add a certain amount of water and stir into egg roux , and then drag the dandelions in the roux to make the dandelions covered with the roux, and then put the dandelions covered with the roux into boiling vegetable oil for frying until the dandelions float out of the oil surface. The preparation method of the dandelion egg crisp of the present invention has the advantages of simple production process, delicious and refreshing product, and easy absorption of nutrition.

The invention relates to honey shortbread, and belongs to the field of foods. Mashed carrots are used as a main raw material, besides, wheat flour, soybean protein powder, corn flour and orange juiceare used to balance nutrients; low-temperature fermentation of Fangxian young yellow wine and local spring water is carried out; radix puerariae powder and snow pear juice are additionally added for eliminating alcohol concentration; honey is added for prolonging the quality guarantee period and improving mouth feel; sesame oil is combined for maintaining long-time fresh and crisp state and promoting the carrots to be easily digested; then a mixture is divided into blanks, shaped and then put in a baking box; the temperature is set to be 30 DEG C, and 3 hours of fermentation is carried out; baking at 160 DEG C is performed for 20 minutes, so that the honey crisps are obtained; after being cooled, the baked honey shortbread is taken out, and loaded into plastic bags; and nitrogen-charged packaging is performed.

The invention discloses a strawberry shortbread for cultivating literacy of children and a preparation method thereof. The strawberry shortbread comprises 50-60 parts of strawberry, 10-20 parts of northeast rice, 8-10 parts of glutinous rice, 8-10 parts of corn, 6-8 parts of mango, 6-8 parts of cucumber, 3-5 parts of egg yolk powder, 4-6 parts of honeysuckle, 3-5 parts of folium isatidis, 2-4 parts of lotus plumule, 1-2 parts of radix polygonati officinalis, 10-20 parts of whole milk powder, 5-7 parts of cream, 10-12 white granulated sugar, 7-10 parts of nutrition powder, and a proper amount of salt. According to the strawberry shortbread and the preparation method, strawberries are used as a main material for preparing a strawberry shortbread; and Chinese herbal medicines like honeysuckle, folium isatidis, lotus plumule, and radix polygonati officinalis are added. Therefore, the strawberry shortbread has an effect of clearing away the heat; the children also can eat the strawberry shortbread; the strawberry shortbread has a unique taste and a high nutritive value; and thus the children can become interested in character learning.

The invention discloses yellow rice wine shortbread capable of prolonging life and a preparation method thereof. The yellow rice wine shortbread is prepared from, by weight, 1000-1200 parts of radix rehmanniae preparata, 100-120 parts of semen cannabidis, 1000-1200 parts of almond, 100-120 parts of angelica sinensis, 100-120 parts of rhizoma chuanxiong, 200-230 parts of longan pulp, 100-120 parts of semen ziziphi spinosae, 150-160 parts of polygala tenuifolia, 500-550 parts of ginseng, 100-120 parts of fructus schisandrae, 100-120 parts of semen boitae, 100-120 parts of radix salviae miltiorrhizae, 100-120 parts of dendrobium, 120-130 parts of semen cuscutae, 100-120 parts of Szechwan Eucommia ulmoides, 50-55 parts of rhizoma alismatis, 30-35 parts of epimedium, 30000-35000 parts of yellow rice wine, 200-230 parts of honey freeze-dried powder and 20-23 parts of lemon juice. The yellow rice wine shortbread capable of prolonging life has the advantage that the raw materials are complementary and combined to achieve synergic effects of nursing and nourishing various body parts, preventing diseases and strengthening human bodies.

The invention discloses an instant food processed with gracilaria lemaneiformis and a processing method thereof and relates to the technical field of instant food processing. The instant food takes gracilaria lemaneiformis as a main raw material and is formed by seven steps including seasoning squeezing, gracilaria lemaneiformis pre-processing, auxiliary material processing, cooking, cutting, frying and packaging. Edible alcohol is used to break the wall of gracilaria lemaneiformis, seasoning juice made of ginger and garlic is utilized to perform fishiness-removing seasoning processing to make shortbread while active ingredients of the instant food are fully dissolved out; the active ingredients of gracilaria lemaneiformis are extracted to the largest extent, and the nutrition value is very high. Besides, multiple seasoning processing is performed in taste, the made shortbread can be eaten by users while improving flavor and taste, and the made shortbread has great promotion value.