Stuffing cookies and production method thereof

A technology for stuffing cookies and a production method, applied in baking, baked goods, food science and other directions, can solve the problems of high production, sales, storage requirements, waste of resources, short shelf life and other problems, and achieves wonderful taste and taste. Avoid wasting resources and have a stable formula

Active Publication Date: 2008-12-31
珠海元朗食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the current industrial production uses cookie machines to produce squeezed and wire-cut cookies, although the appearance changes a lot, it cannot produce filled cookies.
[0003] At present, many food processing enterprises have purchased stuffing machines for moon cake production, but due to the seasonality of moon cake production, more than half of the time in a year is filled with stuffing machines being idle, resulting in a serious waste of resources
Although stuffing machines are sometimes used to produce some Chinese-style stuffed desserts such as wife cakes, most of the Chinese-style stuffed desserts are instant or short-term instant snacks, and the shelf life is very short, which is very important for production, sales and storage. The requirements are high, so it is not conducive to industrialization, large-scale, long-term production, and it cannot make effective use of the stuffing machine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Take 100 grams of low-gluten flour, 60 grams of special oil for cookies, 20 grams of butter, 40 grams of sugar, 1 gram of salt, 8 grams of eggs, 2 grams of stinky flour, 1 gram of baking soda, 3 grams of milk powder, appropriate amount of water, and stir well Finally serve as a crust for stuffed cookie cookies.

[0020] By weight, take 100 grams of low-gluten flour, 40 grams of butter, 40 grams of sugar, 1 gram of salt, 10 grams of eggs, 2 grams of stinky flour, 1 gram of baking soda, 3 grams of milk powder, 5 grams of tea powder, 1 gram of fiber, Appropriate amount of water, stir well and use as filling for stuffed cookies.

[0021] Use a stuffing machine to take about 5 grams each of the skin and stuffing for stuffing, and make 10-gram balls.

[0022] Use a circular stencil to stamp small circles on top of the wrapped balls.

[0023] Bake at a low temperature of 180°C for 160°C and 160°C for 16 minutes to prepare a new type of cookie with a full color, aroma and tas...

Embodiment 2

[0025] Take 100 grams of low-gluten flour, 40 grams of special oil for cookies, 40 grams of butter, 60 grams of sugar, 4 grams of salt, 15 grams of eggs, 3 grams of stinky flour, 4 grams of baking soda, 6 grams of milk powder, appropriate amount of water, and stir well After making the crust of the stuffed cookie.

[0026] By weight, take 100 grams of low-gluten flour, 70 grams of butter, 60 grams of sugar, 4 grams of salt, 18 grams of eggs, 3 grams of stinky flour, 4 grams of baking soda, 6 grams of milk powder, 10 grams of tea powder, 4 grams of fiber, Appropriate amount of water, stir well and prepare the filling of the stuffed cookies.

[0027] Use a stuffing machine to take 5 grams each of the skin and stuffing, and stuff them into small balls of 10 grams.

[0028] Use a circular stencil to stamp small circles on top of the wrapped balls.

[0029] Bake at a low temperature of 200°C for 10 minutes and 180°C for 10 minutes to prepare a new type of cookie with a full color...

Embodiment 3

[0031] Take 100 grams of low-gluten flour, 50 grams of special oil for cookies, 30 grams of butter, 50 grams of sugar, 2.5 grams of salt, 11.5 grams of eggs, 2.5 grams of stinky flour, 2.5 grams of baking soda, 4.5 grams of milk powder, appropriate amount of water, and stir well Finally serve as a crust for stuffed cookie cookies.

[0032] By weight, take 100 grams of low-gluten flour, 55 grams of butter, 50 grams of sugar, 2.5 grams of salt, 14 grams of eggs, 2.5 grams of stinky flour, 2.5 grams of baking soda, 4.5 grams of milk powder, 7.5 grams of tea powder, 3 grams of fiber, Appropriate amount of water, stir well and make the filling of the stuffed cookies.

[0033] Use a stuffing machine to take about 5 grams each of the skin and stuffing for stuffing, and make small balls of about 10 grams.

[0034] Use a circular stencil to stamp small circles on top of the wrapped balls.

[0035] Bake at low temperature for 13 minutes at 190°C on the upper heat and 170°C on the lowe...

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PUM

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Abstract

The invention discloses a cookie with fillings and a making method thereof, wherein, the cookie with fillings consists of two parts, that is, a skin part and a filling part; and the making method includes the following steps: A. mixing the skin and the fillings; B. incrusting the mixed skin and the fillings into small balls by using a pastry machine; C. and baking the small balls at the top temperature of 180 - 200 DEG C and the bottom temperature of 160 - 180 DEG C for 10 - 16 minutes. The cookie and the method of the invention have the advantages of novel style, good flavor and taste, and being capable of effectively utilizing the pastry machine, etc.

Description

technical field [0001] The invention relates to a cookie with filling and a preparation method thereof. Background technique [0002] Cookies and biscuits are Western-style snacks with good taste and are widely loved by consumers. However, because the current industrial production uses cookie machines to produce squeezed and wire-cut cookies, although there are many changes in appearance, it is not possible to produce filled cookies. [0003] At present, many food processing enterprises have purchased stuffing machines for producing moon cakes, but due to the seasonality of moon cake production, stuffing machines are idle for more than half of the year, resulting in a serious waste of resources. Although stuffing machines are sometimes used to produce some Chinese-style stuffed desserts such as wife cakes, most of the Chinese-style stuffed snacks are instant or short-term instant snacks, and the shelf life is very short, which is very important for production, sales and sto...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08
Inventor 杜萍吴巨贤
Owner 珠海元朗食品有限公司
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