CN102342311A

CN102342311A - Towel gourd biscuit and production method thereof

Info

Publication number: CN102342311A
Application number: CN2010102461964A
Authority: CN
Inventors: 朱志明
Original assignee: NANTONG GEYA APPAREL CO Ltd
Current assignee: NANTONG GEYA APPAREL CO Ltd
Priority date: 2010-07-25
Filing date: 2010-07-25
Publication date: 2012-02-08

Abstract

The invention relates to a edible biscuit adopting a towel gourd as a main raw material, which is characterized in that: the towel gourd is adopted as the main raw material to produce the edible biscuit, wherein the ratio of the towel gourd and the flour is 3:7 to 5:5. The towel gourd biscuit can well maintain the flavor of the towel gourd, so the flavor of the towel gourd can be enjoyed without being restricted by the region and the time.

Description

A kind of sponge gourd biscuit and preparation method

Technical field

The present invention relates to a kind of is the edible biscuit that primary raw material is processed with the sponge gourd.

Background technology

At present; Various leisure food kinds are a lot; Saline taste, sweet taste, expanded, sea sedge, cream, sugar-free etc.; Their each have their own local flavors; Each have their own characteristic is subjected to liking of broad masses deeply, nowadays along with growth in the living standard; Requirement to food is also more and more higher, and various leisure food is able to produce; Sponge gourd is one of vegetables of liking of people, and it has the effect of diuresis heat-clearing; And it is delicious good to eat; Nutritious, all be edible, still with culinary art form processing back all the time; Sponge gourd is a seasonal vegetable; So be difficult to guarantee can both taste throughout the year the peculiar taste of sponge gourd, add that sponge gourd is subjected to the restriction of region plantation, not the peculiar taste that sponge gourd can both be tasted in each place; But up to the present, also less than deep processing about sponge gourd.

Summary of the invention

In order to solve the deficiency that does not also have the sponge gourd deep processing at present, the present invention provides a kind of sponge gourd biscuit and preparation method, and this sponge gourd biscuit can have been preserved the sponge gourd local flavor well, so promptly possibly reach not to be subjected to provincialism, timeliness can both enjoy the sponge gourd local flavor.

The technical solution adopted for the present invention to solve the technical problems is: be the edible biscuit that primary raw material is processed with the sponge gourd.This biscuit can be processed into saline taste, also can be processed into sweet taste, and their difference is that the edible salt ratio of saline taste is bigger than normal, and the white sugar ratio is less than normal, sweet taste be that the edible salt ratio is less than normal, the white sugar ratio is bigger than normal.The practical implementation step is following:

1. the selective maturation sponge gourd washes down, peeling, chopping.

2. the sponge gourd that will be chopped into sponge gourd mud fully mixes with flour, swelling agent, baking powder, carry powder, vegetable oil, edible salt, white sugar, water, and kneading becomes dough pieces, waits to send out a period of time; Wherein the ratio of sponge gourd and flour is between 3: 7 to 5: 5, and the edible salt ratio of saline taste is bigger than normal, and the white sugar ratio is less than normal, sweet taste be that the edible salt ratio is less than normal, the white sugar ratio is bigger than normal.

3. the green compact of various biscuit profile are processed in machine moulding on the dough pieces that will send out.

4. it is fried the green compact that make can be put into deep fat, also can put into the baking box baking.

5. from deep fat, pull out or from baking box, to take out pancake but dry and cold.

Promptly become different flavor after the cooling, but keep the edible biscuit of sponge gourd peculiar taste.

The invention has the beneficial effects as follows: this sponge gourd biscuit can have been preserved the sponge gourd local flavor well, so promptly possibly reach not to be subjected to provincialism, timeliness can both enjoy the sponge gourd local flavor.Since simple in structure, easy to use, be worthy to be popularized.

The specific embodiment

One. saline taste, to become the master, the edible salt ratio is bigger than normal, and the white sugar ratio is less than normal.

Two. sweet taste, with sweet be main, the edible salt ratio is less than normal, the white sugar ratio is bigger than normal.

Claims

1. sponge gourd biscuit, it is characterized in that: be the edible biscuit that primary raw material is processed with the sponge gourd, wherein the ratio of sponge gourd and flour is between 3: 7 to 5: 5.

2. a kind of sponge gourd biscuit according to claim 1, its method characteristic is:

A. the selective maturation sponge gourd washes down, peeling, chopping.

The sponge gourd that B. will be chopped into sponge gourd mud fully mixes with flour, swelling agent, baking powder, carry powder, vegetable oil, edible salt, white sugar, water, and kneading becomes dough pieces, waits to send out a period of time.

C. the green compact of various biscuit profile are processed in machine moulding on the dough pieces that will send out.

D. it is fried the green compact that make can be put into deep fat, also can put into the baking box baking.

E. from deep fat, pull out or from baking box, to take out pancake but dry and cold.

3. according to claim 1,2 described a kind of sponge gourd biscuits, it is characterized in that the edible salt ratio of saline taste is bigger than normal, the white sugar ratio is less than normal, sweet taste be that the edible salt ratio is less than normal, the white sugar ratio is bigger than normal.