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Crispy cookies and preparation method thereof

A production method and technology of unique crisps, which are applied in the production of cookie crisps and the field of cookie crisps, can solve problems such as poor taste and texture, poor entrance, and not strong fragrance, so as to achieve good taste and taste, and improve nutritional and healthy ingredients , the effect of simple production method

Inactive Publication Date: 2016-12-07
LIUPANSHUI SHENGGU IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Biscuits are a kind of Chinese specialty snacks. The method of making them is to stir eggs and add them to flour for baking. However, the existing biscuits are not strong in fragrance, taste bad, and have poor taste and texture.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: a kind of biscuit shortbread, it comprises following batching and its weight ratio: 8 jin of low-gluten flour, 16 native eggs, 1.6 jin of white sugar, 1.6 jin of golden dragon oil, 3.2 jin of Maya Lin, and its preparation method comprises the following step:

[0016] (1) Material preparation: weigh low-gluten flour, local eggs, white sugar, golden dragon oil, Maya Lin;

[0017] (2) Put Mayalin into the egg beater and stir at a stirring speed of 1000r / min for 15-20 minutes;

[0018] (3) Add the proportioned white sugar and stir evenly for 15-20 minutes;

[0019] (4) Add Jinlong oil, stir evenly, then add native eggs, stir evenly, add native eggs at least twice;

[0020] (5) Put in the low-gluten flour and stir for 20-30 minutes. After stopping the machine, stir the mixture at the bottom again by hand, stir evenly, and pour it into the container;

[0021] (6) Put the low-gluten flour mixture contained in the container in step (5) into a marking bag with a...

Embodiment 2

[0024] Embodiment 2: a kind of shortbread cookie, it comprises following batching and its weight ratio: 10 jin of low-gluten flour, 20 local eggs, 2 jin of white sugar, 2 jin of golden dragon oil, 4 jin of Maya Lin, and its preparation method comprises following step:

[0025] (1) Material preparation: weigh low-gluten flour, local eggs, white sugar, golden dragon oil, Maya Lin;

[0026] (2) Put Mayalin into the egg beater and stir at a stirring speed of 1000r / min for 15-20 minutes;

[0027] (3) Add the proportioned white sugar and stir evenly for 15-20 minutes;

[0028] (4) Add Jinlong oil, stir evenly, then add native eggs, stir evenly, add native eggs at least twice;

[0029] (5) Put in the low-gluten flour and stir for 20-30 minutes. After stopping the machine, stir the mixture at the bottom again by hand, stir evenly, and pour it into the container;

[0030] (6) Put the low-gluten flour mixture contained in the container in step (5) into a marking bag with a marking no...

Embodiment 3

[0033] Embodiment 3: a kind of shortbread cookie, it comprises following batching and its weight ratio: 9 jins of low-gluten flour, 18 local eggs, 1.8 jins of white sugar, 1.9 jins of golden dragon oil, 3.6 jins of Maya Lin, and its preparation method comprises the following step:

[0034] (1) Material preparation: weigh low-gluten flour, local eggs, white sugar, golden dragon oil, Maya Lin;

[0035] (2) Put Mayalin into the egg beater and stir at a stirring speed of 1000r / min for 15-20 minutes;

[0036] (3) Add the proportioned white sugar and stir evenly for 15-20 minutes;

[0037] (4) Add Jinlong oil, stir evenly, then add native eggs, stir evenly, add native eggs at least twice;

[0038] (5) Put in the low-gluten flour and stir for 20-30 minutes. After stopping the machine, stir the mixture at the bottom again by hand, stir evenly, and pour it into the container;

[0039] (6) Put the low-gluten flour mixture contained in the container in step (5) into a marking bag with...

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Abstract

The invention discloses crispy cookies and a preparation method thereof. The crispy cookies are prepared from the following ingredients in parts by weight: 80-100 parts of low-gluten flour, 2 free-range eggs for per 0.5 kilogram of the flour, 16-20 parts of white sugar, 16-20 parts of Jinlong oil and 32-40 parts of margarine. The crispy cookies are prepared by the following steps: preparing ingredients, mixing the prepared ingredients, and carrying out baking. According to the preparation method, the ingredients are added into the flour in a unique material proportioning way, so that the crispy cookies are mellower in aroma, as well as refreshing and delicious in taste; the crispy cookies are overflowing with delicious flavor; moreover, the crispy cookies are also good in taste and flavor, and are aromatic and crispy in mouth feel. Furthermore, the free-range eggs are high in nutritive values, so that the healthy nutritive components in the crispy cookies are greatly increased. In addition, the preparation method is simple.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a shortbread cookie, in particular to a method for making a shortbread cookie. Background technique [0002] Shortbread cookies are a kind of Chinese specialty snacks. The preparation method is to stir the egg and add them to the flour for baking. However, the existing shortbread cookies are not strong in fragrance, not good in entrance, and poor in taste and texture. Contents of the invention [0003] The technical problem to be solved by the present invention is: to provide a kind of biscuit shortbread and its preparation method, the fragrance is thicker, the color and luster is delicious, the entrance is lubricated, the taste and mouthfeel are good, the nutritional health content is high, and the preparation method is simple, to overcome the disadvantages of the prior art insufficient. [0004] The technical solution adopted by the present invention is: a cookie cake,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08
Inventor 路元翠
Owner LIUPANSHUI SHENGGU IND CO LTD
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