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Almond petal cake and processing method for same

A processing method and technology for almonds, which are applied in the directions of baking, dough processing, and baked goods, can solve the problems of bitterness of wild apricot pulp, rotten wild apricot, and difficulty in direct consumption, and achieve crisp taste, loose finished product structure, Small size effect

Inactive Publication Date: 2013-01-30
NANTONG GOLDEN LAND GREEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Wild apricot is a kind of wild fruit. It contains vitamins and other ingredients, and its value to human health is far better than that of artificially cultivated apricot fruit. However, because wild apricot The pulp is bitter and difficult to eat directly, causing a lot of wild apricots to rot in vain
Although wild apricot has good economic value, it has not yet been fully developed and utilized.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The almond flap cake of the present embodiment comprises the following ingredients: 2.5kg of almond paste, 10kg of flour, 10kg of eggs, 5kg of white granulated sugar, and an appropriate amount of chemical loosening agent.

[0016] The processing method of almond flap cake of the present invention comprises the following steps:

[0017] 1) Mixing of raw materials: shell fresh eggs, mix with granulated sugar and loosening agent in a blender;

[0018] 2) Whisk the egg slurry: slowly add water and almond paste to the mixed slurry while beating, start the speed faster, at 125-130r / min, and slow down after 5 minutes, at 125-130r / min The speed of the slurry is 28-30 degrees Celsius, and the rubbing time should not exceed 25 minutes;

[0019] 3) Flour mixing: Slowly add the flour into the beaten slurry and stir evenly to prevent lumps;

[0020] 4) Forming: The adjusted slurry must be quickly put into a squeeze bag, and evenly squeezed on the baking tray, the amount of extrusi...

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PUM

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Abstract

The invention provides an almond petal cake and a processing method for the same. The almond petal cake provided by the invention comprises the following ingredients: 2.5 parts of almond paste, 10 parts of flour, 10 parts of eggs, 5 parts of white granulated sugar, and an appropriate amount of a chemical leavening agent. The almond petal cake provided by the invention is produced by taking the almond paste, the eggs and the flour as raw materials, and performing a plurality of working procedures such as wiping, mixing into a slurry and baking; and the finished product is loose in structure, small in volume, almond-petal-shaped, crisp in taste, and with a strong flavour of almond; and the almond petal cake is a nut meat cake which is extremely rich in nutrition.

Description

technical field [0001] The invention relates to an almond biscuit and a processing method thereof, belonging to the technical field of food engineering. Background technique [0002] Wild apricot is a kind of wild fruit. Wild apricot contains vitamins and other ingredients, which are far more valuable to human health than cultivated apricot fruit. However, due to the bitterness of the wild apricot pulp, it is difficult to eat directly, resulting in a large number of wild apricots rotted in vain. Although wild apricot has good economic value, it has not yet been fully developed and utilized. Contents of the invention [0003] The purpose of the invention is to overcome the deficiencies of the prior art and provide a kind of almond biscuit and its processing method. [0004] The almond flap cake of the present invention comprises the following ingredients: 2.5 parts of almond paste, 10 parts of flour, 10 parts of eggs, 5 parts of white granulated sugar, and an appropriate...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 朱长满
Owner NANTONG GOLDEN LAND GREEN FOOD
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