CN104814107A - Method for manufacturing high protein biscuits - Google Patents
Method for manufacturing high protein biscuits Download PDFInfo
- Publication number
- CN104814107A CN104814107A CN201510259892.1A CN201510259892A CN104814107A CN 104814107 A CN104814107 A CN 104814107A CN 201510259892 A CN201510259892 A CN 201510259892A CN 104814107 A CN104814107 A CN 104814107A
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- CN
- China
- Prior art keywords
- add
- biscuit
- high protein
- butter
- preparation
- 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
- 235000015895 biscuits Nutrition 0.000 title claims abstract description 18
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 9
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 9
- 238000000034 method Methods 0.000 title abstract 3
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 238000004898 kneading Methods 0.000 claims abstract description 4
- 241000254109 Tenebrio molitor Species 0.000 claims description 10
- 235000014121 butter Nutrition 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 7
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- 235000010585 Ammi visnaga Nutrition 0.000 claims description 3
- 244000153158 Ammi visnaga Species 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000003801 milling Methods 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a method for manufacturing high protein biscuits. The method comprises the steps of dough making, dough kneading, cake making, printing and baking and the like. Due to the fact that a certain mealworm powder is added into the flour, the made biscuits are golden in color, delicious, crisp and rich in nutrition and have great popularization values and commercial space.
Description
Technical field:
The present invention relates to biscuit to make, be specifically related to a kind of preparation method of high protein biscuit.
Background technology:
Yellow meal worm, also known as bread worm, because it has high, the nutritious advantage of protein content, has high edibility.
Summary of the invention:
In order to solve the problem existing for background technology, the present invention is by the following technical solutions:
The preparation method of high protein biscuit, comprises the following steps:
(1), after butter room temperature is softened, add Icing Sugar, it is faint yellow for being stirred to butter;
(2) egg is divided add for three times, add again next time after each egg liquid and butter fully merge.
(3) add the flour after sieving, in flour, with the addition of a certain amount of yellow meal worm powder, after stirring, become ganoid dough with hand kneading.
(4) the face cake to 0.5 cm thick zhang is rolled with making dough;
(5) shape is gone out with various biscuit coining;
(6) various moulding is pricked out with toothpick on biscuit surface;
(7), after baking box preheating, oven cooking cycle is put into golden yellow to surface.
Further, described yellow meal worm powder is obtained by milling after yellow meal worm fresh worm microwave drying.
The biscuit golden yellow color that the present invention makes, crisp, fragrant and pleasant to taste, and nutritious, there are great promotional value and commercial space.
Detailed description of the invention:
The preparation method of high protein biscuit, comprises the following steps:
(1), after butter room temperature is softened, add Icing Sugar, it is faint yellow for being stirred to butter;
(2) egg is divided add for three times, add again next time after each egg liquid and butter fully merge.
(3) add the flour after sieving, in flour, with the addition of the yellow meal worm powder of 6%, after stirring, become ganoid dough with hand kneading.
(4) the face cake to 0.5 cm thick zhang is rolled with making dough;
(5) shape is gone out with various biscuit coining;
(6) various moulding is pricked out with toothpick on biscuit surface;
(7), after baking box preheating, oven cooking cycle 180 DEG C baking 20 minutes is put into.
Further, described yellow meal worm powder is obtained by milling after yellow meal worm fresh worm microwave drying.
Claims (3)
1. the preparation method of high protein biscuit, comprises the following steps:
(1), after butter room temperature is softened, add Icing Sugar, it is faint yellow for being stirred to butter;
(2) egg is divided add for three times, add again next time after each egg liquid and butter fully merge.
(3) add the flour after sieving, after stirring, become ganoid dough with hand kneading.
(4) the face cake to 0.5 cm thick zhang is rolled with making dough;
(5) shape is gone out with various biscuit coining;
(6) various moulding is pricked out with toothpick on biscuit surface;
(7), after baking box preheating, oven cooking cycle is put into golden yellow to surface,
It is characterized in that, in the flour in described step (3), add the yellow meal worm powder of 5-8% (weight ratio).
2. the preparation method of high protein biscuit according to claim 1, is further characterized in that, in described step (7), the temperature of baking is 180-200 DEG C.
3. the preparation method of high protein biscuit according to claim 1, is further characterized in that, described yellow meal worm powder is obtained by milling after yellow meal worm fresh worm microwave drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510259892.1A CN104814107A (en) | 2015-05-20 | 2015-05-20 | Method for manufacturing high protein biscuits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510259892.1A CN104814107A (en) | 2015-05-20 | 2015-05-20 | Method for manufacturing high protein biscuits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104814107A true CN104814107A (en) | 2015-08-05 |
Family
ID=53724811
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510259892.1A Pending CN104814107A (en) | 2015-05-20 | 2015-05-20 | Method for manufacturing high protein biscuits |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104814107A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105379796A (en) * | 2015-09-28 | 2016-03-09 | 东北林业大学 | Yellow-millworm biscuits and preparation method thereof |
| CN106889148A (en) * | 2017-03-22 | 2017-06-27 | 安徽瑞思威尔科技有限公司 | A kind of Bo chrysanthemum biscuit and preparation method thereof |
| CN109418356A (en) * | 2017-08-17 | 2019-03-05 | 四川辅正药业股份有限公司 | A kind of Medicated Leaven biscuit and preparation method thereof |
| CN109500047A (en) * | 2018-09-30 | 2019-03-22 | 齐乃萍 | A kind of family rubbish from cooking biological cycle processing system and method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404577A (en) * | 2013-08-29 | 2013-11-27 | 江苏丘陵地区镇江农业科学研究所 | Black garlic biscuit and preparation method thereof |
| CN103478203A (en) * | 2013-09-26 | 2014-01-01 | 罗成 | Caramel peanut crisp and preparation method thereof |
| CN104381401A (en) * | 2014-12-03 | 2015-03-04 | 马丽亚 | Calligraphic cookie and making method thereof |
-
2015
- 2015-05-20 CN CN201510259892.1A patent/CN104814107A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404577A (en) * | 2013-08-29 | 2013-11-27 | 江苏丘陵地区镇江农业科学研究所 | Black garlic biscuit and preparation method thereof |
| CN103478203A (en) * | 2013-09-26 | 2014-01-01 | 罗成 | Caramel peanut crisp and preparation method thereof |
| CN104381401A (en) * | 2014-12-03 | 2015-03-04 | 马丽亚 | Calligraphic cookie and making method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 小小H等: "《假如我有一间咖啡馆》", 30 September 2013, 中国华侨出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105379796A (en) * | 2015-09-28 | 2016-03-09 | 东北林业大学 | Yellow-millworm biscuits and preparation method thereof |
| CN106889148A (en) * | 2017-03-22 | 2017-06-27 | 安徽瑞思威尔科技有限公司 | A kind of Bo chrysanthemum biscuit and preparation method thereof |
| CN109418356A (en) * | 2017-08-17 | 2019-03-05 | 四川辅正药业股份有限公司 | A kind of Medicated Leaven biscuit and preparation method thereof |
| CN109500047A (en) * | 2018-09-30 | 2019-03-22 | 齐乃萍 | A kind of family rubbish from cooking biological cycle processing system and method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150805 |
|
| WD01 | Invention patent application deemed withdrawn after publication |