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Dongpo crisp and making process thereof

A technology of egg white and low-gluten flour, applied in baking, dough processing, baked food, etc., can solve problems such as single taste, and achieve the effect of healthy food, good taste, and simple production process

Active Publication Date: 2013-02-13
SICHUAN PIAOXIANGJU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet the biggest problem of existing biscuit product is exactly taste single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] [Example 1] A kind of Dongpo crisp, which is composed of Victoria cake, Mary crisp, margarita and Dongdi seaweed,

[0045] The Victoria cake is composed of the following components by weight: 35 egg whites, 30 powdered sugar, 15 low-gluten flour, 10 liquid oil, and 10 chopped almonds;

[0046] The Marie Crisp is composed of the following components by weight: solid animal fat 120, powdered sugar 120, egg white 70, low-gluten flour 140, almond powder 20, salt 2; among them, the solid animal fat uses Nanqiao Weijia Cream ;

[0047] The Margarita is composed of the following components by weight ratio: 130% baking oil, 140% powdered sugar, 110% egg white, 65% non-dairy whipping cream, 30% animal and plant compound whipping cream, 50% almond flour, 4% salt, and low-gluten flour 110, high-gluten flour 80; among them, Aihu brand cream is used for non-dairy whipped cream, and Qiaoyi 800 is used for animal and plant compound whipped cream;

[0048] The Dongdi seaweed is compo...

Embodiment 2

[0082] [Example 2] A kind of Dongpo crisp, which is made up of Victoria cake, Mary crisp, Margarita and Dongdi seaweed,

[0083] The Victoria cake is composed of the following components by weight: egg white 45, powdered sugar 40, low-gluten flour 25, liquid oil 20, almonds 20;

[0084] The Marie Crisp is composed of the following components by weight ratio: 130 solid animal fat, 130 powdered sugar, 80 egg white, 160 low-gluten flour, 30 almond flour, and 4 salt; among them, Nanqiao Weijia cream is used for the solid animal fat ;

[0085] The margarita is composed of the following components by weight: 135% baking oil, 160% powdered sugar, 130% egg white, 70% non-dairy whipping cream, 50% animal and vegetable compound whipping cream, 70% almond powder, 60% salt, and low-gluten flour 130, high-gluten flour 85; among them, Aihu brand cream is used for non-dairy whipped cream, and Qiaoyi 800 is used for animal and plant compound whipped cream;

[0086] The Dongdi seaweed is com...

Embodiment 3

[0120] [Example 3] A kind of Dongpo crisp, which is made up of Victoria cake, Mary crisp, Margaret and Dongdi seaweed,

[0121] The Victoria cake is composed of the following components by weight: 40 egg whites, 36 powdered sugar, 20 low-gluten flour, 15 liquid oil, and 15 chopped almonds;

[0122] The Marie Crisp consists of the following components by weight: 125% solid animal fat, 125% sugar powder, 75% egg white, 150% low-gluten flour, 25% almond powder, and 3% salt; among them, Nanqiao Weijia Cream is used for the solid animal fat ;

[0123] The margarita is composed of the following components by weight ratio: 132 parts of baking oil, 150 parts of powdered sugar, 120 parts of egg white, 68 parts of non-dairy whipping cream, 40 parts of animal and vegetable compound whipping cream, 60 parts of almond flour, 5 parts of salt, and low-gluten flour 120, high-gluten flour 84; among them, Aihu brand cream is used for non-dairy whipped cream, and Qiaoyi 800 is used for animal a...

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PUM

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Abstract

The invention discloses a Dongpo crisp and a making process thereof. The Dongpo crisp is formed by combining any one or more of Victoria cake, Mary crisp, Margaret and Dongdi seaweed. The making process comprises the following steps of: making the Victoria cake; making the Mary crisp; making the Margaret; making the Dongdi seaweed; and respectively packaging the Victoria cake, the Mary crisp, the Margaret and the Dongdi seaweed, and arranging into a Dongpo crisp packaging box to get a finished product. The Dongpo crisp disclosed by the invention has the beneficial effects of integrating four different local flavors of the Victoria cake, the Mary crisp, the Margaret and the Dongdi seaweed into a whole and solving the shortcoming of single taste of biscuits; no pigments or preservatives are added during the processing process, and the Dongpo crisp is healthy and safe to eat; a baking process is adopted so as to keep the original nutrition and the fragrance of each raw material to the greatest extent, and the taste is further good; and the making process is simple and environment-friendly.

Description

technical field [0001] The invention relates to a Dongpo shortbread and a production process thereof. Background technique [0002] With the continuous improvement of people's living standards, people's requirements for food are no longer limited to having enough food, but more and more attention is paid to its health, nutrition, taste and food appearance. Biscuit food is a kind of snack food that consumers prefer, especially baked biscuit, because of its convenience, hygiene, health, nutrition, and flavor, it has become a popular snack food that people like. Yet the biggest problem of existing biscuit product is exactly taste singleness. Contents of the invention [0003] The purpose of the present invention is to solve the deficiencies of the prior art, to provide a biscuit with four different flavors, which is healthy and safe to eat without adding any coloring or preservative during processing, and adopts a baking process to make the product Dongpo crisps with simple...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/34A21D2/36
Inventor 胡洪伟李光勇邱均华
Owner SICHUAN PIAOXIANGJU FOOD
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