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Original-taste cheese crisp and preparation method thereof

A technology of flavored cheese crisps and flavored cheeses, applied in the field of original flavored cheese crisps and its preparation, can solve the problems of insufficient variety of shortbread food, high manual processing work intensity, and no cheese smoothness, etc., to achieve rich taste and beautiful appearance , pure taste effect

Pending Publication Date: 2020-11-10
广西朗盛食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many kinds of existing shortbread products, with different ingredients and different tastes, which bring food enjoyment to people.
[0003] At present, the variety of shortbread food processed in the market is not rich enough, especially with the improvement of modern living standards and the continuous enhancement of health awareness, it is possible to scientifically and rationally match a variety of food varieties to develop a variety of products with certain health benefits. The function of shortbread makes it unique in flavor and rich in nutrition, which meets the needs of people's healthy life
[0004] Original cheese crisp is a kind of pastry food. The original cheese crisp in the prior art has a dry and hard taste, less cheese content, impure taste, and no cheese smoothness; The existing technology adopts manual processing and supply by designated pastry workshops. Manual processing has the problems and shortcomings of high intensity, low efficiency, high cost, and difficulty in consistent quality, making the original cheese cake suitable for semi-mechanical small batch production in small and medium-sized food enterprises. , to reduce work intensity, improve efficiency and reduce costs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A kind of plain cheese crisp, prepared from the following raw materials in mass percentage:

[0044] Main ingredient: 21.8%, ingredient A: 6.1%, ingredient B: 21.6%, ingredient C: 50.5%;

[0045] Described major ingredient is made up of the raw material of following mass percentage:

[0046] High-gluten flour 15.6%, low-gluten flour 39.7%, butter 16.5%, salt 0.9%, white sugar 7.8%, drinking water 19.5%;

[0047] Described batching A is made up of the raw material of following mass percentage:

[0048] Butter 33.3%, low-gluten flour 66.7%;

[0049] Described batching B is made up of the raw material of following mass percentage:

[0050] Cream cheese 63%, water-based white bean paste 28.2%, low-sugar syrup 8.8%;

[0051] Described batching C is made up of the raw material of following mass percentage:

[0052] Salted egg yolk 94%, butter 5.4%, white wine 0.6%.

[0053] The preparation method of the original flavor cheese crisp is:

[0054] (1) Put the raw material...

Embodiment 2

[0065] A kind of plain cheese crisp, prepared from the following raw materials in mass percentage:

[0066] Main ingredient: 15%, ingredient A: 10%, ingredient B: 30%, ingredient C: 45%;

[0067] Described major ingredient is made up of the raw material of following mass percentage:

[0068] High-gluten flour 10%, low-gluten flour 40%, butter 20%, salt 0.1%, white sugar 10%, drinking water 19.9%;

[0069] Described batching A is made up of the raw material of following mass percentage:

[0070] 30% butter, 70% low-gluten flour;

[0071] Described batching B is made up of the raw material of following mass percentage:

[0072] Cream cheese 50%, water-based white bean paste 40%, low-sugar syrup 10%;

[0073] Described batching C is made up of the raw material of following mass percentage:

[0074] Salted egg yolk 89%, butter 10%, white wine 1%.

[0075] The preparation method of the original flavor cheese crisp is:

[0076] (1) Put the raw material of the main ingredient ...

Embodiment 3

[0087] A kind of plain cheese crisp, prepared from the following raw materials in mass percentage:

[0088] Main ingredient: 25%, ingredient A: 4%, ingredient B: 15%, ingredient C: 56%;

[0089] Described major ingredient is made up of the raw material of following mass percentage:

[0090] High-gluten flour 20%, low-gluten flour 30%, butter 18%, salt 2%, white sugar 8%, drinking water 22%;

[0091] Described batching A is made up of the raw material of following mass percentage:

[0092] 40% butter, 60% low-gluten flour;

[0093] Described batching B is made up of the raw material of following mass percentage:

[0094] Cream cheese 70%, water-based white bean paste 20%, low-sugar syrup 10%;

[0095] Described batching C is made up of the raw material of following mass percentage:

[0096] Salted egg yolk 97.9%, butter 2%, white wine 0.1%.

[0097] The difference between the preparation method of the original cheese cake described in this example and Example 2 is that be...

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Abstract

The invention discloses an original-taste cheese crisp. The original-taste cheese crisp takes wheat flour, butter, syrup, cream cheese, water-based white bean paste, salted egg yolk and the like as main components. The invention further provides a preparation method of the original-taste cheese crisp. The preparation method comprises the steps of kneading dough, preparing stuffing, performing crisping, making a cake blank, performing baking and the like. Semi-mechanized production is adopted; the stirring speed, the baking temperature and the baking time are strictly controlled in the preparation process; the problems and defects that in the prior art, the taste is poor, the moisture loss of the stuffing is fast, the working intensity is high, the efficiency is low and the cost is high aresolved and overcome; and the original-taste cheese crisp is suitable for semi-mechanized small-batch production by small and medium-sized food enterprises. A flavor evaluation test shows that the finished original-taste cheese crisp has excellent performance in the aspects of shape, color, texture, taste, mouthfeel and impurities. The purposes of improving the taste, reducing the working intensity, improving the efficiency, reducing the cost and keeping the quality consistent are achieved.

Description

technical field [0001] The invention relates to the technical field of food processing, and more specifically relates to a plain cheese crisp and a preparation method thereof. Background technique [0002] The shortbread is named after the special fat baked shortbread. It is characterized by golden yellow, clear layers, crisp but not broken, oily but not greasy, crispy and delicious. Existing shortbread products are of a great variety, with different ingredients and different tastes, which bring food enjoyment to people. [0003] At present, the variety of shortbread food processed in the market is not rich enough, especially with the improvement of modern living standards and the continuous enhancement of health awareness, it is possible to scientifically and rationally match a variety of food varieties to develop a variety of products with certain health benefits. The function of shortbread makes it unique in flavor and rich in nutrition, which meets the needs of people's...

Claims

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Application Information

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IPC IPC(8): A21D2/02A21D2/16A21D2/18A21D2/36A21D13/28A21D13/38A21D13/80
CPCA21D2/16A21D2/02A21D2/181A21D2/362A21D13/38A21D13/28A21D13/80
Inventor 韦福献
Owner 广西朗盛食品科技有限公司
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