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Baking method for mustard biscuits

A baking method and biscuit technology, which are applied in the field of food processing, can solve the problems of volatile mustard oil, etc., and achieve the effects of non-irritating spicy taste, unique flavor, and reducing high temperature volatilization.

Inactive Publication Date: 2014-09-17
南京麦思德餐饮管理有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] The main spicy ingredient in mustard is mustard oil, but mustard oil is easy to volatilize at high temperature. Therefore, if you want to form mustard flavor in baked biscuits, you have to sprinkle mustard powder in the past, which is difficult to achieve in industrial production. The biscuits are even and taste just right

Method used

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  • Baking method for mustard biscuits

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Embodiment Construction

[0010] The method of the present invention will be described below in conjunction with specific examples.

[0011] The baking method of the mustard biscuit of the present invention is prepared by preparing biscuit raw materials through powder mixing, rolling, molding, baking and cooling.

[0012] The biscuit raw material in this embodiment is specifically composed of the following components by weight percentage: 600g of wheat flour, 90g of white sugar, 30g of butter, 120g of shortening, 60g of eggs, 10g of salt, 30g of water, 20g of mustard, and 50g of honey.

[0013] The processing steps are as follows:

[0014] 1. Add 90g of white granulated sugar to 30g of water until it is completely dissolved, then get sugar water for later use.

[0015] 2. Heat 30g of butter and 120g of shortening, heat and melt, mix well, and after cooling, get mixed oil for later use.

[0016] 3. Mix 60g of eggs, 10g of salt and sugar water, and stir evenly to obtain egg liquid.

[0017] 4. Mix 600...

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Abstract

The invention belongs to the technical field of food processing, in particular to a baking method for mustard biscuits processed by mixing, rolling, forming, baking and cooling biscuit raw materials. The biscuit raw materials comprise, by weight, 55-65% of wheatmeal, 8% of white granulated sugar, 3% of cream, 10-15% of shortening, 5-18% of egg, 1% of salt and 2-3% of water, and further comprise 2% of mustard sauce and 5-7% of honey. According to the biscuit processing method, baking is carried out at two stages, firstly, primary baking is carried out, after biscuits are half finished, the biscuits are taken out of an oven, the mustard sauce and the honey are added in the biscuits to be baked, the biscuit forming effect is ensured, secondary baking is carried out, the mustard is prevented from being volatilized at the high temperature through the honey layer and the specially set baking temperature and time, the certain piquancy taste of mustard is kept, the honey layer is baked into a slightly brown state, the taste is sweet and then pungent, the biscuits are not greatly pungent and do not stimulate the nose, and the flavor is very special.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for baking mustard biscuits. Background technique [0002] Mustard is a food with unique taste but good nutritional value. Because of its strong taste, it is difficult for ordinary people to accept it as a common food. However, mustard has a strong spicy taste, which can stimulate the secretion of saliva and gastric juice, and can increase appetite. Mustard has a high detoxification function and can detoxify fish and crabs. The thiocyanate component in mustard can prevent tooth decay, and it also has certain effects on preventing cancer, preventing blood vessel clots, and treating asthma. Mustard also has the effects of preventing hyperlipidemia, high blood pressure, heart disease, and reducing blood viscosity. Mustard oil also has beauty and beauty effects. [0003] The main spicy ingredient in mustard is mustard oil, but mustard oil is easy to volatilize at...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 闻献
Owner 南京麦思德餐饮管理有限公司
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