Shelled melon seed crisp biscuits and preparation method thereof
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A technology of crispy kernels and melon seeds, applied in the field of crispy melon seeds and their preparations, and biscuits, can solve the problems of difficult preservation of wet bean dregs, high fat content, and incomplete nutrition, and achieve complete shape, low fat content, Golden color and beautiful effect
Inactive Publication Date: 2016-09-28
程占营
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The current status of food for the elderly in my country is that there are few varieties and low output. White-collar workers and office workers are sedentary and lack exercise due to work needs. Foods with high dietary fiber can meet the nutritional needs of these two groups of people. However, traditional biscuits have fat content. High, incomplete nutrition and other problems, can not meet the needs
Bean curd residue is a by-product of processing tofu, soy milk, soy milk, etc. Because wet bean dregs are not easy to preserve and have a rough taste, they are often used as feed or directly discarded, resulting in a waste of resources
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[0016] A melon seed crisp biscuit is characterized in that it is made of the following raw materials in parts by weight (kg):
[0018] The preparation method of described melon seed crisp biscuit comprises the following steps:
[0019] (1) Decoct rose, roselle, astragalus, and ginseng at 5-6 times the water for 40-50 minutes, filter to remove residue, and spray-dry the obtained filtrate to make powder;
[0020] (2) Freeze-dry the bean curd residue at -18°C for 24 hours, and then perform ultrafine grinding;
[0021] (3) Add 10-11 times the amount of water to boil the jelly grass for 70-80 minutes on low heat, filter and remove the residue, and use the obtained material for later use;
[0022] (4) Squeeze red bayberry juice to obtain red bayberry juice; add bayberry juice...
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Abstract
A crisp biscuit with melon seeds and a preparation method thereof, characterized in that it is made of the following raw materials in parts by weight: 200‑210 bean curd residue, 10‑11 cocoa powder, 20‑22 melon seeds, 35‑36 bayberry, 2 roses ‑3, roselle 1‑2, astragalus 3‑4, ginseng 1‑2, peanut oil 160‑170, egg liquid 180‑190, xylitol 100‑105, flour 100‑110, pea starch 20‑22, jelly grass 10‑11. The main raw material of the present invention is high in dietary fiber content of bean curd dregs, and compared with commercially available biscuits, the present invention has low fat content, appropriate protein content, golden and beautiful color, crisp taste, and non-sticky teeth. Glue increases the cohesive force of the biscuit, makes it complete in shape, and is not easy to crack during transportation and storage. At the same time, the jelly grass can avoid excessive consumption of biscuits and cause getting angry. In addition, the invention has the effect of beautifying the skin.
Description
technical field [0001] The invention belongs to the technical field of food processing, and relates to a biscuit, in particular to a melon seed crispy biscuit and a preparation method thereof. Background technique [0002] With the improvement of people's consumption level, the nutritional value of food is getting more and more attention. The current status of food for the elderly in my country is that there are few varieties and low output. White-collar workers and office workers are sedentary and lack exercise due to work needs. Foods with high dietary fiber can meet the nutritional needs of these two groups of people. However, traditional biscuits have fat content. High, incomplete nutrition and other issues, can not meet the needs. Bean curd dregs is a by-product of processing tofu, soy milk, soy milk, etc. Because wet bean dregs are not easy to preserve and have a rough taste, they are often used as feed or directly discarded, resulting in a waste of resources. Tofu dr...
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