CN106070423A - A kind of freezing shortbread type biscuit dough and preparation method thereof - Google Patents
A kind of freezing shortbread type biscuit dough and preparation method thereof Download PDFInfo
- Publication number
- CN106070423A CN106070423A CN201610736987.2A CN201610736987A CN106070423A CN 106070423 A CN106070423 A CN 106070423A CN 201610736987 A CN201610736987 A CN 201610736987A CN 106070423 A CN106070423 A CN 106070423A
- Authority
- CN
- China
- Prior art keywords
- dough
- freezing
- shortbread type
- type biscuit
- sal
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/185—Biosynthetic gums
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/001—Cooling
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of freezing shortbread type biscuit dough and preparation method thereof, described dough is made up of the raw material of following mass parts: Self-raising flour 50g, egg liquid 8.0～8.5g, Sal 0.20～0.30g, sodium bicarbonate 0.10～0.20g, ammonium hydrogen carbonate 0.25～0.35g, water 6～10g, butter 8～12g, compound additive 0.30～0.40g；Through prepare raw material, dough-making powder, freeze, defrosting molding, baking and obtain.After the present invention is by carrying out freezing by the dough after dough-making powder, then molding of thawing, baking, it is achieved that existing baking now is eaten, and has both met ordinary people home built pleasant sensation, has also ensured that the fresh and cookies of nutrition is able to eat by consumer.
Description
Technical field
The present invention relates to food processing technology field, specifically a kind of freezing shortbread type biscuit dough and preparation method thereof.
Background technology
Along with economic fast development, the quickening of urbanization process and the construction of whole nation well-off society and new rural village are continuous
Deeply, the rhythm of life of the people is constantly accelerated, and living standard will significantly improve, and life style and consumption structure also can change therewith
Becoming, this will bring challenge and the opportunity of a new round to the development further of China's cookies industry.In addition Chinese population radix is big, right
Cookies is in great demand, and consumes scaling trend clearly, having good prospects of fast consumables industry.Particularly China's cookies city
There is the change of essence in field general layout, from the point of view of the year consumption figure per capita of cookies, current China consumption per head is about 5,000
About gram, but also having the biggest gap, developed country's consumption per head is 10-15 kilogram compared with developed countries.
Although consumption per head is the highest at present, but from the point of view of long-range development trend, China has sustainable development
Broad space.For cookies industry, it is cake from now on that Devoting Major Efforts To Developing has the novel cookies of nutrition and leisure dual-use function
The development trend of dry industry.
Summary of the invention
It is an object of the invention to provide a kind of fresh Nutrient, the freezing shortbread type biscuit dough of instant and preparation side thereof
Method.
For achieving the above object, the present invention provides following technical scheme:
A kind of freezing shortbread type biscuit dough, is made up of the raw material of following mass parts: Self-raising flour 50g, egg liquid 8.0～8.5g, food
Salt 0.20～0.30g, sodium bicarbonate 0.10～0.20g, ammonium hydrogen carbonate 0.25～0.35g, water 6～10g, butter 8～12g, compound
Additive 0.30～0.40g.
As the further scheme of the present invention: be made up of the raw material of following mass parts: Self-raising flour 50g, egg liquid 8.2～
8.4g, Sal 0.22～0.28g, sodium bicarbonate 0.12～0.16g, ammonium hydrogen carbonate 0.20～0.40g, water 7～9g, butter 9～
11g, compound additive 0.32～0.36g.
As the further scheme of the present invention: be made up of the raw material of following mass parts: Self-raising flour 50g, egg liquid 8.35g,
Sal 0.25g, sodium bicarbonate 0.15g, ammonium hydrogen carbonate 0.3g, water 8g, butter 10g, compound additive 0.34g.
As the further scheme of the present invention: described compound additive is made up of monoglyceride and carrageenan, monoglyceride and
The mass ratio of carrageenan is 2:15.
As the further scheme of the present invention: possibly together with sugar 2g.
As the further scheme of the present invention: described sugar is one or both the mixture in white sugar and nigecose.
The preparation method of described freezing shortbread type biscuit dough, concretely comprises the following steps:
A, preparation raw material: weigh Self-raising flour, egg liquid, Sal, sodium bicarbonate, ammonium hydrogen carbonate, water, butter, compound interpolation in proportion
Agent；
B, dough-making powder: comprise the following steps:
1) 80～85%, Sal and butter mixing of the formula ratio of water are poured into and at the uniform velocity stirred 10s；
2) then pour egg liquid into and at the uniform velocity stir 20s；
3) sodium bicarbonate and ammonium hydrogen carbonate are poured into also stirring at low speed 15s again；
4), after with remaining water compound additive first being dissolved and stirring, pour in the compound of step 3), mix homogeneously；
5) it is eventually adding Self-raising flour to be stirred forming dough, the dough modulated is placed in the freezer of less than-18 DEG C cold
Freeze；
C, defrosting molding: the dough that freeze is taken out, is put into operating board, temperature be 30 DEG C of humidity be in the environment of 70% completely
Thaw；Dough molding after utilizing shortbread type biscuit mould to thaw is biscuit, and the size shape of each biscuit is identical, and biscuit thickness is about
3mm；
D, baking: the baking tray of the biscuit that will be equipped with defrosting molding is placed in warmed-up baking box, upper reducing internal heat is identical and controls 180
～220 DEG C, the time is 10min, and the cookies after baking is golden yellow；Cookies is placed under natural conditions (30～35 DEG C) cooling
10min, retransfers placing.
As the further scheme of the present invention: described step c and the operation of step d are non-instantaneities, it it is not step
Rapid b just immediately then carries out step c and step d after completing, but when there being edible needs, just goes to carry out defrosting molding, baking.
As the further scheme of the present invention: in described step c, molding be use roll marks forming machine pressing mold molding or
Manual moulding moulage.
As the further scheme of the present invention: in described step a, weigh Self-raising flour, egg liquid, Sal, little in proportion
Soda, ammonium hydrogen carbonate, water, butter, compound additive, sugar；In described step 1), by the 80 of the formula ratio of water～85%, sugar,
Sal and butter mixing are poured into and at the uniform velocity stir 10s.
Compared with prior art, the invention has the beneficial effects as follows:
On the one hand the fresh cookies of market demand, the cookies that traditional approach produces through making, pack, transport, the link such as retail arrives
In consumer's hands, being " out-of-date " already, freezing flour-dough mode then achieves now to bake and now eats, and has both met ordinary people and has made by hand
Pleasant sensation, also ensure that the fresh and cookies of nutrition is able to eat by consumer；
On the other hand can reduce again operating cost, training one bakes master worker abroad needs the time of 4-7 could obtain money
Lattice certificate, youngster is put into the few of this industry, is caused the shortage of master worker to a certain extent.Use freezing flour-dough
After, trade company need not exper ienced master worker, only needs general employee to train basic operation to be competent at a little；And freezing flour-dough
Typically all produced in batches by factory, therefore can reduce StoreFront area, reduce StoreFront investment, facilitate chain, retail operations.With cold
Frozen dough make cookies have save time, saving of labor, material-saving, province ground feature, ensure that variation and the product quality of cookies simultaneously
Steady in a long-term.Therefore, instant, fresh Nutrient, eliminate dough-making powder, roll time of system, there is the biggest market demand.
Freezing shortbread type biscuit dough of the present invention has good growth environment.The novel cookies of this collection leisure and nutrition produces
Marketing model is it would be possible to the tide of one section of consumption can be started within the regular hour.With traditional shortbread type biscuit production and processing work
Skill is compared, the limitation that freezing flour-dough technological break-through traditional mode of production requirements of process is accomplished without any letup, and in shaping, proofs, toasts and (steam
System) certain link of flow process adds and keeps in cold storage operation so that and dough remains to keep preferable quality and outward appearance after thawing, thus
Having adapted to modern society's network allocation on a large scale require and consumer's demand to quick family product, ordinary people both can be felt
By home built pleasant sensation, can easily and readily taste not only delicious but also fresh cookies, the most this freezing shortbread type biscuit
Dough has application prospect widely.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only a part of embodiment of the present invention rather than whole examples.Based on the reality in the present invention
Execute example, the every other embodiment that those of ordinary skill in the art are obtained under not making creative work premise, all belong to
In the scope of protection of the invention.
Embodiment 1
In the embodiment of the present invention, a kind of freezing shortbread type biscuit dough, it is made up of the raw material of following mass parts: Self-raising flour 50g, egg
Liquid 8.0g, Sal 0.30g, sodium bicarbonate 0.10g, ammonium hydrogen carbonate 0.35g, water 6g, butter 12g, compound additive 0.30g；Compound
Additive is made up of the monoglyceride that mass ratio is 2:15 and carrageenan.
The preparation method of described freezing shortbread type biscuit dough, concretely comprises the following steps:
A, preparation raw material: weigh Self-raising flour, egg liquid, Sal, sodium bicarbonate, ammonium hydrogen carbonate, water, butter, compound interpolation in proportion
Agent；
B, dough-making powder: comprise the following steps:
1) the 80% of the formula ratio of water, Sal and butter mixing are poured into and at the uniform velocity stirred 10s；
2) then pour egg liquid into and at the uniform velocity stir 20s；
3) sodium bicarbonate and ammonium hydrogen carbonate are poured into also stirring at low speed 15s again；
4), after with remaining water compound additive first being dissolved and stirring, pour in the compound of step 3), mix homogeneously；
5) it is eventually adding Self-raising flour to be stirred forming dough, the dough modulated is placed in the freezer of less than-18 DEG C cold
Freeze；
C, defrosting molding: the dough that freeze is taken out, is put into operating board, temperature be 30 DEG C of humidity be in the environment of 70% completely
Thaw；Dough pressing mold after utilizing shortbread type biscuit mould and roll marks forming machine to thaw is shaped to biscuit, the size shape of each biscuit
Shape is identical, biscuit thickness about 3mm；
D, baking: the baking tray of the biscuit that will be equipped with defrosting molding is placed in warmed-up baking box, upper reducing internal heat is identical and controls 180
DEG C, the time is 10min, and the cookies after baking is golden yellow；Cookies is placed at 30～35 DEG C cooling 10min, retransfers placing.
Embodiment 2
In the embodiment of the present invention, a kind of freezing shortbread type biscuit dough, it is made up of the raw material of following mass parts: Self-raising flour 50g, egg
Liquid 8.5g, Sal 0.20g, sodium bicarbonate 0.20g, ammonium hydrogen carbonate 0.25g, water 10g, butter 8g, compound additive 0.40g；Compound
Additive is made up of the monoglyceride that mass ratio is 2:15 and carrageenan.
The preparation method of described freezing shortbread type biscuit dough is same as in Example 1.
Embodiment 3
In the embodiment of the present invention, a kind of freezing shortbread type biscuit dough, it is made up of the raw material of following mass parts: Self-raising flour 50g, egg
Liquid 8.2g, Sal 0.28g, sodium bicarbonate 0.12g, ammonium hydrogen carbonate 0.40g, water 7g, butter 11g, compound additive 0.32g；Compound
Additive is made up of the monoglyceride that mass ratio is 2:15 and carrageenan.
The preparation method of described freezing shortbread type biscuit dough is same as in Example 1.
Embodiment 4
In the embodiment of the present invention, a kind of freezing shortbread type biscuit dough, it is made up of the raw material of following mass parts: Self-raising flour 50g, egg
Liquid 8.4g, Sal 0.22g, sodium bicarbonate 0.16g, ammonium hydrogen carbonate 0.20g, water 9g, butter 9g, compound additive 0.36g；It is combined and adds
Add agent to be made up of the monoglyceride that mass ratio is 2:15 and carrageenan.
The preparation method of described freezing shortbread type biscuit dough is same as in Example 1.
Embodiment 5
In the embodiment of the present invention, a kind of freezing shortbread type biscuit dough, it is made up of the raw material of following mass parts: Self-raising flour 50g, egg
Liquid 8.35g, Sal 0.25g, sodium bicarbonate 0.15g, ammonium hydrogen carbonate 0.3g, water 8g, butter 10g, compound additive 0.34g, white sand
Sugar 2g；Compound additive is made up of the monoglyceride that mass ratio is 2:15 and carrageenan.
The preparation method of described freezing shortbread type biscuit dough, concretely comprises the following steps:
A, preparation raw material: weigh Self-raising flour, egg liquid, Sal, sodium bicarbonate, ammonium hydrogen carbonate, water, butter, compound interpolation in proportion
Agent, white sugar；
B, dough-making powder: comprise the following steps:
1) the 85% of the formula ratio of water, white sugar, Sal and butter mixing are poured into and at the uniform velocity stirred 10s；
2) then pour egg liquid into and at the uniform velocity stir 20s；
3) sodium bicarbonate and ammonium hydrogen carbonate are poured into also stirring at low speed 15s again；
4), after with remaining water compound additive first being dissolved and stirring, pour in the compound of step 3), mix homogeneously；
5) it is eventually adding Self-raising flour to be stirred forming dough, the dough modulated is placed in the freezer of less than-18 DEG C cold
Freeze；
C, defrosting molding: the dough that freeze is taken out, is put into operating board, temperature be 30 DEG C of humidity be in the environment of 70% completely
Thaw；Dough moulding moulage after utilizing shortbread type biscuit mould will thaw by hand is biscuit, and the size shape of each biscuit is identical, cake
Base thickness about 3mm；
D, baking: the baking tray of the biscuit that will be equipped with defrosting molding is placed in warmed-up baking box, upper reducing internal heat is identical and controls 220
DEG C, the time is 10min, and the cookies after baking is golden yellow；Cookies is placed at 30～35 DEG C cooling 10min, retransfers placing.
Compared with traditional shortbread type biscuit production and processing technology, it is cold that the present invention utilizes freezing flour-dough technology to add before the forming
Freeze and store hides operation so that dough remains to keep preferable quality and outward appearance after thawing, when there being edible needs, it is only necessary to will freeze
After dough defrosting molding, baking, operator the most both can have been allowed to experience home built pleasant sensation, again can easily and easily
Taste the freshest delicious cookies, the most this freezing shortbread type biscuit dough has application prospect widely.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of the spirit or essential attributes of the present invention, it is possible to realize the present invention in other specific forms.Therefore, no matter
From the point of view of which point, all should regard embodiment as exemplary, and be nonrestrictive, the scope of the present invention is by appended power
Profit requires rather than described above limits, it is intended that all by fall in the implication of equivalency and scope of claim
Change is included in the present invention.
Although moreover, it will be appreciated that this specification is been described by according to embodiment, but the most each embodiment only wraps
Containing an independent technical scheme, this narrating mode of description is only that for clarity sake those skilled in the art should
Description can also be formed those skilled in the art through appropriately combined as an entirety, the technical scheme in each embodiment
May be appreciated other embodiments.
Claims (10)
1. a freezing shortbread type biscuit dough, it is characterised in that be made up of the raw material of following mass parts: Self-raising flour 50g, egg liquid
8.0～8.5g, Sal 0.20～0.30g, sodium bicarbonate 0.10～0.20g, ammonium hydrogen carbonate 0.25～0.35g, water 6～10g, butter
8～12g, compound additive 0.30～0.40g.
Freezing shortbread type biscuit dough the most according to claim 1, it is characterised in that be made up of the raw material of following mass parts:
Self-raising flour 50g, egg liquid 8.2～8.4g, Sal 0.22～0.28g, sodium bicarbonate 0.12～0.16g, ammonium hydrogen carbonate 0.20～
0.40g, water 7～9g, butter 9～11g, compound additive 0.32～0.36g.
Freezing shortbread type biscuit dough the most according to claim 2, it is characterised in that be made up of the raw material of following mass parts:
Self-raising flour 50g, egg liquid 8.35g, Sal 0.25g, sodium bicarbonate 0.15g, ammonium hydrogen carbonate 0.3g, water 8g, butter 10g, compound add
Add agent 0.34g.
4. according to the arbitrary described freezing shortbread type biscuit dough of claim 1-3, it is characterised in that described compound additive by
Monoglyceride and carrageenan composition, the mass ratio of monoglyceride and carrageenan is 2:15.
Freezing shortbread type biscuit dough the most according to claim 4, it is characterised in that possibly together with sugar 2g.
Freezing shortbread type biscuit dough the most according to claim 5, it is characterised in that described sugar is in white sugar and nigecose
One or both mixture.
7. according to the preparation method of the arbitrary described freezing shortbread type biscuit dough of claim 1-3, it is characterised in that concrete steps
For:
A, preparation raw material: weigh Self-raising flour, egg liquid, Sal, sodium bicarbonate, ammonium hydrogen carbonate, water, butter, compound interpolation in proportion
Agent；
B, dough-making powder: comprise the following steps:
1) 80～85%, Sal and butter mixing of the formula ratio of water are poured into and at the uniform velocity stirred 10s；
2) then pour egg liquid into and at the uniform velocity stir 20s；
3) sodium bicarbonate and ammonium hydrogen carbonate are poured into also stirring at low speed 15s again；
4), after with remaining water compound additive first being dissolved and stirring, pour in the compound of step 3), mix homogeneously；
5) it is eventually adding Self-raising flour to be stirred forming dough, the dough modulated is placed in the freezer of less than-18 DEG C cold
Freeze；
C, defrosting molding: the dough that freeze is taken out, is put into operating board, temperature be 30 DEG C of humidity be in the environment of 70% completely
Thaw；Dough molding after utilizing shortbread type biscuit mould to thaw is biscuit, and the size shape of each biscuit is identical, and biscuit thickness is
3mm；
D, baking: the baking tray of the biscuit that will be equipped with defrosting molding is placed in warmed-up baking box, upper reducing internal heat is identical and controls 180
～220 DEG C, the time is 10min, and the cookies after baking is golden yellow；Cookies is placed at 30～35 DEG C cooling 10min, retransfers out
Dish.
The preparation method of freezing shortbread type biscuit dough the most according to claim 7, it is characterised in that described step c and
The operation of step d is non-instantaneity, when there being edible needs, just goes to carry out defrosting molding, baking.
The preparation method of freezing shortbread type biscuit dough the most according to claim 7, it is characterised in that in described step c,
Molding is to use roll marks forming machine pressing mold molding or manual moulding moulage.
The preparation method of freezing shortbread type biscuit dough the most according to claim 7, it is characterised in that described step a
In, weigh Self-raising flour, egg liquid, Sal, sodium bicarbonate, ammonium hydrogen carbonate, water, butter, compound additive, sugar, joining of sugar in proportion
Side's amount is 2g；In described step 1), 80～85%, sugar, Sal and butter mixing of the formula ratio of water are poured into and at the uniform velocity stirred
10s。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610736987.2A CN106070423A (en) | 2016-08-29 | 2016-08-29 | A kind of freezing shortbread type biscuit dough and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610736987.2A CN106070423A (en) | 2016-08-29 | 2016-08-29 | A kind of freezing shortbread type biscuit dough and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106070423A true CN106070423A (en) | 2016-11-09 |
Family
ID=57225426
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610736987.2A Pending CN106070423A (en) | 2016-08-29 | 2016-08-29 | A kind of freezing shortbread type biscuit dough and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106070423A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110063352A (en) * | 2019-06-19 | 2019-07-30 | 佛山至真堂健康科技有限公司 | A kind of health biscuit and its processing technology |
| CN110100861A (en) * | 2019-03-28 | 2019-08-09 | 海南春光食品有限公司 | A kind of coconut kernel cookies and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455218A (en) * | 2007-12-11 | 2009-06-17 | 上海喜若飞精细化工有限公司 | Composite phosphates used in frozen dough and preparation method and use thereof |
| CN101883494A (en) * | 2008-02-28 | 2010-11-10 | 齋藤進一 | Material for confectionery production or breadmaking and heat-processed food product of grain flour using the same |
| CN103783114A (en) * | 2014-01-21 | 2014-05-14 | 通渭县晓铃商贸有限责任公司 | Wheat whole-grain-powder biscuit |
| CN105028551A (en) * | 2015-09-10 | 2015-11-11 | 广东石油化工学院 | Refrigerated pancake dough |
| CN105265552A (en) * | 2015-11-24 | 2016-01-27 | 江门市美合食品有限公司 | Crisp banana biscuit |
-
2016
- 2016-08-29 CN CN201610736987.2A patent/CN106070423A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455218A (en) * | 2007-12-11 | 2009-06-17 | 上海喜若飞精细化工有限公司 | Composite phosphates used in frozen dough and preparation method and use thereof |
| CN101883494A (en) * | 2008-02-28 | 2010-11-10 | 齋藤進一 | Material for confectionery production or breadmaking and heat-processed food product of grain flour using the same |
| CN103783114A (en) * | 2014-01-21 | 2014-05-14 | 通渭县晓铃商贸有限责任公司 | Wheat whole-grain-powder biscuit |
| CN103783114B (en) * | 2014-01-21 | 2015-05-27 | 甘肃省科学院生物研究所 | Wheat whole-grain-powder biscuit |
| CN105028551A (en) * | 2015-09-10 | 2015-11-11 | 广东石油化工学院 | Refrigerated pancake dough |
| CN105265552A (en) * | 2015-11-24 | 2016-01-27 | 江门市美合食品有限公司 | Crisp banana biscuit |
Non-Patent Citations (1)
| Title |
|---|
| 钟瑞敏等主编: "《食品工艺学实验与生产实训指导》", 31 May 2015, 中国纺织出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110100861A (en) * | 2019-03-28 | 2019-08-09 | 海南春光食品有限公司 | A kind of coconut kernel cookies and preparation method thereof |
| CN110100861B (en) * | 2019-03-28 | 2021-10-29 | 海南春光食品有限公司 | Coconut nut cookies and preparation method thereof |
| CN110063352A (en) * | 2019-06-19 | 2019-07-30 | 佛山至真堂健康科技有限公司 | A kind of health biscuit and its processing technology |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103598508B (en) | Frozen uncooked steamed stuffed buns and production method thereof | |
| CN102599210A (en) | Potato-bread frozen dough and preparation method thereof | |
| CN101744306A (en) | Meat pie and manufacturing method | |
| CN107593848A (en) | The preparation method of crisp short cakes with sesame | |
| CN105211728A (en) | A kind of quick-frozen green compact steamed stuffed bun and preparation method thereof | |
| CN102232404B (en) | Freeze-drying deep-fried dough sticks and production process thereof | |
| CN101473865B (en) | Freezing fermented deep-fried twisted dough sticks and method for producing the same | |
| CN102365981A (en) | Bread crumb and production method thereof | |
| CN103430993A (en) | Matcha bread and preparation method thereof | |
| CN101803623B (en) | Porous high-viscoelasticity cake and manufacturing method thereof | |
| CN106070423A (en) | A kind of freezing shortbread type biscuit dough and preparation method thereof | |
| CN106035588A (en) | Processing technology of chocolate pastries | |
| CN104273196A (en) | Biscuit and preparation method thereof | |
| CN103504198A (en) | Purple sweet potato bun and preparation method thereof | |
| CN109287702A (en) | A kind of crisp short cakes with sesame baking method | |
| CN103814986A (en) | Biscuits made of brown rice and eggs | |
| KR20150123595A (en) | Fermenting bread manufacturing system and manufacturing method and itself | |
| CN107568303A (en) | A kind of quick-frozen semi-finished product deep-fried twisted dough sticks and its processing method containing potato full-powder | |
| CN101455219A (en) | Use of guar gum in producing wheaten food produced by frozen dough | |
| CN105145743A (en) | Method for making crabshell yellow sesame seed cake | |
| CN103478196B (en) | Fried sesame slices and production method thereof | |
| CN108433002A (en) | A kind of production method of quick-frozen teamed Twisted Rolls with S Sesame Paste | |
| CN102715211B (en) | Bread processing technology | |
| CN107259347A (en) | A kind of child nutrition vermicelli and preparation method | |
| CN114128737A (en) | Preparation method of frozen crusty pancake base |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161109 |