CN115669697A

CN115669697A - Method for making biscuits capable of being cooked in a happy state

Info

Publication number: CN115669697A
Application number: CN202211378872.2A
Authority: CN
Inventors: 冯来申; 景姣; 鲁文英
Original assignee: Shanxi Yongxiang And Wenxi Boiled Cake Food Co ltd
Current assignee: Shanxi Yongxiang And Wenxi Boiled Cake Food Co ltd
Priority date: 2022-11-04
Filing date: 2022-11-04
Publication date: 2023-02-03

Abstract

The invention discloses a method for making a Wenxi cooked biscuit, which comprises 1) initial ingredients, wherein the initial ingredients comprise raw materials prepared according to the conventional making process of the Wenxi cooked biscuit, and the raw materials selected from the conventional making process of dough kneading, stuffing wrapping and cooking are required to be subjected to the cooking step; 2) Carrying out solid-liquid separation to obtain a liquid product and a solid product; 3) According to the proportion of 65-75: mixing the solid product of step 2) with weak flour in a weight ratio of 25-35, adding 32-38% of millet syrup, 18-22% of drinking water and 42-48% of oil based on the weight of the mixture, and uniformly mixing, wherein the 42-48% of oil comprises the oil separated in step 2); and 4) putting the product obtained in the step 3) into a mould, baking, and demoulding to obtain the biscuit which is fond of being cooked by smelling.

Description

Method for making biscuits capable of being cooked in a happy state

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a method for making a Wenxi cooked biscuit.

Background

The fond-of-cooking cake is taken as a local special product, a palace tribute and a national cake for three hundred years, and is always well loved by the vast consumers. However, the traditional making process of the Wenxi boiled cake causes the defects of the existing Wenxi boiled cake:

1. short shelf life

The obvious characteristic of 'soft' is obtained after people smell the favorite boiled cake for hundreds of years, and whether the producer or the consumer feels that the favorite boiled cake is soft enough or not by pinching, otherwise, the consumer cannot buy the favorite boiled cake. However, when people like to make the boiled cake soft, the moisture content is increased. Therefore, the shelf life of the boiled cakes is not too long when people like to taste the boiled cakes, and particularly, in half a year from May to October, the boiled cake manufacturers are very difficult to operate and keep a little mind, and the boiled cakes are not oil flowing and are 'bag-expanding'. The product is hard (as mentioned above) and is not bought by people. Therefore, the short shelf life of the boiled cake favored by people smells is a fatal reason for the product to be in short distance for hundreds of years.

2. Debilitation in summer and discontinuous consumption chain all year round

Traditionally, half a year in the market, people basically see no favorite boiled cakes. The reason is as follows: firstly, manufacturers do not make the raw materials easily, the raw materials are easy to damage in the processes of transportation, storage and use, either sesame gets damp or flour is worm, and the syrup is sour if the syrup is foamed; the food quality and the production are affected, and the production yield is low. The second is a circulation link, because the boiled cake smells like and is not smoothly sold in summer, and the boiled cake is not easy to store at low temperature without air conditioning, even if the air conditioner in a room is damaged or the boiled cake is placed in front of a door, a merchant happens to move the position of the product without defect, and once the boiled cake is exposed to the sun, the high-temperature boiled cake expands and is damaged within a few hours.

3. Health index is not too high

The high-oil high-sugar high-energy taste-like cooking cake belongs to one of eight famous spots in Shanxi and is generally favored by people in history, particularly in the society with shortage of materials, so that in the ages that people cannot wear the cake without warmth and at least cannot solve the problem of warmth. In addition, the original productivity level is low, the yield can not meet the market demand, and the supply and demand are rare naturally. However, in modern society, as people have higher requirements on health level, oil and sugar reduction and energy reduction are all the more.

4. Too much leftover material and too much waste

On one hand, the Wenxi boiled cake is a special product, on the other hand, the Wenxi boiled cake is single, and the unique formula and process cannot share elements with other products. In addition, the boiled cake smelling is complex in process, and eighteen working procedures can theoretically have eighteen leftover materials. When the pure manual production is carried out, a plurality of personnel are needed, the labor organization needs scientific arrangement, and more leftover materials are generated once the management is not in place. The leftover materials are generally referred to as pressed, chopped, poorly shaped, uncooked, baked, fried, nucleated, and mashed cake materials at various stages of production. During semi-mechanized production, the requirement on the quality of a person is high due to parallel man-machine, the training of an individual soldier is too much, one worker needs to have manual technology and operate a machine, and due to the fact that the industry is single and universal talents are rare, a worker with the team is difficult to recruit, a primary manager at a basic level is neglected slightly, and leftover materials are increased suddenly. The assembly line is a double-edged sword, so that when the production line is well played, the yield is increased geometrically, and the quality is increased in a jumping way; when the performance is not good, the loss occurs in a collapse mode, and the leftover materials are generated in multiples.

5. Too much goods returned and changed too late, the efficiency is seriously damaged

With the deep development of market economy, the production efficiency is higher and higher, the product is more and more supplied and demanded, the dependence of manufacturers on sellers in the circulation field is stronger, the goods are delivered to the door, the goods are allowed to be returned and changed at will, and other rules are established. The sale season of the boiled cake products is too strong, and in addition, disordered competition such as competitive price and market occupation in the boiled cake industry can cause manufacturers to finally bear the return loss.

Therefore, there is a need for new techniques and methods to at least partially solve the above technical problems in the prior art.

Disclosure of Invention

The production process of the conventional Wenxi boiled cake generally comprises dough making, stuffing filling, cooking, juice filling and paste pasting sesame, wherein at least one of the stuffing filling and the juice filling steps can be selected, and for example, for the fried Wenxi boiled cake with the juice filling, the stuffing filling step can be omitted; for frying a traditional filled boiled cake, the step of filling juice may not be included; while for non-fried farci gravy boiled cakes the two steps can be included simultaneously. The fond-smelling boiled cake can contain cane sugar or not contain cane sugar, so that sugar-containing type and sugar-free fond-smelling boiled cakes are prepared to meet the requirements of different people. For example, the sugar-containing type may comprise cane syrup, and the sugar-free type may comprise sucrose-free syrup, caramel syrup, or the like. Depending on whether the oil is fried, the oil can be classified into a fried type and a non-fried type, the fried type can be cottonseed oil, sesame oil, peanut oil, soybean oil, and the like, and the non-fried type can be a baking method such as rapeseed oil, pine seed oil, palm oil, and the like.

The boiled cake product which is fond of smelling can be divided into a fresh-keeping period (2 months) and a quality guarantee period (3 months), and is appreciated at abroad and a consumption period. The inventor discovers through research that the product tastes delicious as before in the preservation period, and the properties and performances of each component of the product are not different from those of fresh raw materials, so that the product can be recycled. In addition, indexes such as frying oil acid value, peroxide value, carbonyl value, total bacterial count, moisture and the like of the smelling favorite boiled cake in the preservation period can be checked to confirm that the indexes meet the relevant regulations of national food safety standard. Such detection is conventional in the art and will not be described in detail herein.

Therefore, according to one aspect of the invention, a method for making a sweet-smelling and delightful cooked biscuit is provided, which comprises the following steps:

1) The initial ingredients comprise raw materials prepared according to the raw material composition in the conventional making process of the Wenxi boiled cake, and the raw materials selected from the steps of dough kneading, stuffing wrapping and cooking in the conventional making process are required to be subjected to the cooking step;

2) Performing solid-liquid separation, comprising: according to a ratio of about 32 to 36: 48-52 parts by weight of the above materials, mixing with drinking water (such as sterile water, mineral water), stirring, heating to about 70 deg.C, standing at about 60 deg.C for several hours, and sterilizing while standing; separating oil generated after standing, and performing solid-liquid separation on a product after oil separation to obtain a liquid product and a solid product;

3) According to the following weight ratio of 65-75: mixing the solid product of step 2) with weak flour in a weight ratio of 25-35, adding 32-38% of millet syrup, 18-22% of sterile water and 42-48% of oil based on the weight of the mixture, and uniformly mixing, wherein the 42-48% of oil comprises the oil separated in step 2); and

4) And (3) putting the product obtained in the step 3) into a mould, baking, and demoulding to obtain the biscuit which is fond of being cooked by smelling.

According to an embodiment of the invention, the material comprises a finished sweet smelling-favorite-cooking cake within 2 months of the preservation period, and each component of the finished sweet smelling-favorite-cooking cake is converted into the material.

According to an embodiment of the invention, the method of making a fond-and-cook biscuit wherein the smell further comprises subjecting the liquid product produced in step 2) to pneumatic filtration to obtain a solid oversize as part of the solid product of step 2).

According to an embodiment of the present invention, step 2) further comprises adding about 7 parts by weight of eucommia ulmoides (powder), about 3 parts by weight of fructus sophorae, about 0.5 part by weight of dandelion (root powder), about 0.5 part by weight of endothelium corneum gigeriae galli, about 0.3 part by weight of fennel, about 3 parts by weight of fresh hawthorn fruit (pitted), about 0.5 part by weight of Chinese date (pitted) and about 0.2 part by weight of Chinese wolfberry to the above materials.

According to an embodiment of the invention, wherein the ingredients comprise leftover materials generated in the conventional making process of the fond-and-cook cake, if the leftover materials come from the dough kneading and stuffing filling stage in the conventional making process, the processing of a cooking step is also required; if the leftover materials come from the stages of cooking, juice filling, pulp hanging and sesame sticking in the conventional manufacturing process, the leftover materials are directly used, and all components of the leftover materials are converted into the used materials.

According to the embodiment of the invention, in the step 3), 1% of edible stink powder (ammonium bicarbonate) and 1-2% of edible antistaling agent are added based on the weight of the mixture.

According to an embodiment of the present invention, wherein in step 3), the baking includes sequentially performing baking in three temperature zones, that is, a first temperature zone, which is a heating space formed by a heating device at a bottom of about 100 ℃ and a heating device at an upper portion of about 150 ℃, for about 7 minutes, and a second temperature zone, which is a heating space formed by a heating device at a bottom of about 110 ℃ and a heating device at an upper portion of about 240 ℃, for about 5 minutes; baking for about 8 minutes in a third temperature zone, which is a heating space formed by a heating device with a bottom of about 90 ℃ and a heating device with an upper portion of about 180 ℃.

According to the embodiment of the invention, in the step 3), two brushing treatments between three temperature zone treatments are also included, namely, egg liquid brushing treatment after the first temperature zone treatment and linseed oil brushing treatment after the second temperature zone treatment.

According to an embodiment of the invention, the manufactured sweet and delicious cooked biscuits have a sucrose content not exceeding the national specified low sugar food sugar content standard.

According to an embodiment of the present invention, wherein in step 3), further comprising brushing cedar seed oil in the mold.

According to an embodiment of the invention, in step 1), the finished auspicious cooked cake comprises a sugar-containing type and a sugar-free type, and during the solid-liquid separation in step 2), the materials are separated into the sugar-containing type and the sugar-free type for treatment respectively, so as to obtain solid products which are then combined together according to a certain proportion.

Compared with the prior art, the invention can realize the following beneficial effects:

1. changes waste into valuable and solves the problem which can not be solved for many years. The technical scheme of the invention can fully utilize the leftover materials produced in each stage in the production process and can also utilize finished products in a specific period.

2. A new concept is provided, and the product is divided into a fresh-keeping period and a quality guarantee period which are equal to the appreciation period and the consumption period of the international market and are in international connection. Internally, the cognition and the thought of salesmen in the factory are improved and unified; and the concept and idea of the merchant and the consumer are transformed and promoted. Therefore, the sales channel is accidentally dredged, and the sales is smoother, simpler and quicker by changing goods in advance, habitual changing goods, rational changing goods, active changing goods and the like, so that the sales channel is enlarged, and the sales network is enriched. The manufacturer and the seller win and benefit each other and cooperate with the tacit.

3. The cake-shaped boiled cake is changed into the form of boiled cake, so that the new consumption demand is met, the neutral market of the series of boiled cake products in summer (hot days) is filled, the consumption chain is prolonged and perfected, and the supply chain, the production chain and the sales chain are linked.

4. On the basis of keeping the flavor characteristic of the stewed cake which is fond of smelling, the product chain is developed and extended, and the subjective activity of using organic raw materials is promoted.

5. The shelf life of the product is prolonged, the shelf life of the original boiled cake is about 3 months, the shelf life of the stewed biscuit favored by the invention can be prolonged to about 10 months, and the stewed biscuit is resistant to collision and extrusion and easy to store and transport, so that the production and the sale are more convenient.

Drawings

Fig. 1 is a flow chart illustrating a method for making a Wenxi cooked biscuit according to an embodiment of the present invention.

Detailed Description

The present invention will now be described in further detail by way of specific embodiments with reference to the accompanying drawings, which are included to illustrate and not to limit the invention in its broadest sense.

The making of the smelling favorite boiled biscuits of the invention is surrounded by the characteristics of smelling favorite boiled biscuits, such as pine and cypress fragrance, long honey thread, soft, sweet and not greasy, and crisp and loose; therefore, the original material (composition) of the Wenxi cooked cake is used as a basic element to prepare the initial material, namely, the Wenxi cooked cake can prepare the initial material according to the production raw materials of the conventional Wenxi cooked cake, and leftover materials generated in the preparation of the conventional Wenxi cooked cake and the conventional finished Wenxi cooked cake in the preservation period (within 2 months from the production date) can be adopted.

For clarity, the following table 1 lists some conventional Wenxi boiled cake making processes and ingredients:

fig. 1 is a flow chart illustrating a method for making a Wenxi cooked biscuit according to an embodiment of the present invention. Referring to fig. 1, a method of an embodiment of the present invention may include initial ingredients, solids-liquid separation, mixing, injection molding, baking, and demolding, etc. to produce a fond-to-eat cookie.

First, initial compounding is performed. The ingredients were prepared according to the material standards of the first five stages of the whole course in table 1 above. The brand new raw materials, the leftover materials of all stages and the conventional finished product of the Wenxi boiled cake in the preservation period of the sixth stage (within 2 months from the production date) can be adopted.

When using completely new raw materials, such as dough making, stuffing and cooking in conventional process, the raw materials should be processed according to the cooking step in the process of making Wenxi cooked cake, rather than directly mixing the raw materials in the three stages. One of the characteristics of the smelling favorite boiled cake is 'pine and cypress fragrance', if the cake is fried to be cooked, the produced Maillard reaction has unique flavor; if the grapes are baked well, the baked grapes can emit a unique flavor brought by temperature difference after being baked through different temperature areas of the baking tunnel, and the high quality of the grapes similar to that of Xinjiang grapes is benefited by large changes of the temperature difference in the morning and the evening of Xinjiang. The whole raw materials of other stages can be directly mixed.

If the materials contain leftover materials, such as leftover materials from dough kneading and stuffing filling stages, the leftover materials need to be cooked according to the making process of the Wenxi boiled cake to realize the beneficial effects; for example, the leftover materials from the cooking stage, the juice filling stage and the sesame pasting stage can be directly used, and the leftover materials only need to be converted into specific materials of each stage. Leftover materials which form within one week when producing a fond-and-sou-red cake are preferably used.

If the material contains finished product Wenxi cooked cake within 2 months of the preservation period, each component of the finished Wenxi cooked cake can be converted into specific material of each stage. Preferably, the amount of finished sweet smell fond cake included is generally not more than 30% of the total batch. The finished auspicious boiled cake can comprise fried type and non-fried type, or can comprise sugar-containing type and sugar-free type; when the sugar-containing type and the sugar-free type are included, the materials can be separated into the sugar-containing type and the sugar-free type for treatment when solid-liquid separation (explained below) is carried out, the obtained liquid products can be respectively used for preparing sugar-containing type and sugar-free type smelling and happiness cooking cake juice, and the solid products can be used for preparing smelling and happiness cooking biscuits. When the fried and non-fried type smelling boiled cakes are contained, the two can be mixed and matched, for example, the weight ratio of 1-2 to 1-2 can be matched.

Then, solid-liquid separation is performed. More specifically, the ratio of about 32 to 36: 48-52 parts by weight, adding about 7 parts by weight of eucommia ulmoides powder, about 3 parts by weight of fructus sophorae, about 0.5 part by weight of dandelion (root powder), about 0.5 part by weight of endothelium corneum gigeriae galli, about 0.3 part by weight of fennel, about 3 parts by weight of fresh hawthorn fruit (pitted), about 0.5 part by weight of jujube (pitted), about 0.2 part by weight of medlar and 0.1-0.2 part by weight of sodium dehydroacetate, heating to about 70 ℃ while stirring, standing at about 60 ℃ for several hours, such as 6-9 hours, and pasteurizing while standing and soaking. And separating oil generated after standing, and performing solid-liquid separation on the product after oil separation to obtain a liquid product and a solid product, wherein the amount of the solid is about 20% generally, and the amount of the liquid is about 80% generally. The liquid product can be further subjected to pneumatic filtration to obtain solid product which can be used as part of the solid product for making a sweet-smelling cookie. The solid-liquid separation can be carried out by using a conventional apparatus, for example, 202220811.5.

Then, according to the following ratio of 65-75: mixing the solid product with low-gluten flour at a weight ratio of 25-35. Generally, if the final product in the initial furnish smells more fondant than the cooked cake, the proportion of weak flour in this step is also higher. Based on the weight of the mixture, 32-38% millet syrup, 18-22% drinking water and 42-48% oil are added and mixed uniformly. Wherein the oil may be butter oil or the like, and the 42-48% oil may comprise the oil separated in the above solid-liquid separation step. In addition, edible smelly powder (ammonium bicarbonate) with the concentration of about 1 percent and antistaling agent (such as potassium sorbate) with the concentration of 2 per mill can also be added.

As mentioned above, in the "solid-liquid separation" step, preferably, the treatment is carried out separately with sucrose and without sucrose, and in the preparation of a sweet-and-delicious biscuit, the resulting solid product containing sugar and without sugar can be mixed in a certain ratio, for example, the mixture of sucrose-free and sucrose-containing 1 or 2; the sucrose content can be calculated according to the above table 1, and if the combined material contains slightly less sucrose, some amount of e.g. white soft sugar can be added; if the sucrose content exceeds the national standard of "low sugar food sugar content", sweetener can be added. However, no matter how adjusted, it is preferable not to exceed the national regulation "sugar content standard of low sugar foods".

After the materials are mixed, the mixture can be injected into a grouting machine and then injected into a mold (a mold bowl) through the grouting machine due to the fact that the ratio of the material liquid is high, namely the surface is soft, and the ratio of the oil is high. The mould may be pre-sprayed with cedar seed oil (e.g. about 1% by weight of the dough), which both ensures ease of demoulding and gives off a coniferous aroma.

And (4) after injection molding, baking. The baking includes baking in three temperature zones and two-pass brushing operation, that is, baking for about 7 minutes in a first temperature zone, which is a heating space formed by a heating means (e.g., a heating plate, etc.) at a bottom of about 100 ℃ and a heating means (e.g., a heating plate, etc.) at an upper portion of about 150 ℃; baking for about 5 minutes in a second temperature zone which is a heating space formed by a heating device with a bottom temperature of about 110 ℃ and a heating device with an upper temperature of about 240 ℃; baking for about 8 minutes in a third temperature zone, wherein the third temperature zone is a heating space formed by a heating device with the bottom part being about 90 ℃ and a heating device with the upper part being about 180 ℃; and egg liquid brushing treatment after the first temperature zone treatment and linseed oil brushing treatment after the second temperature zone treatment. More specifically, the egg brushing process comprises activating a brushing device to brush about 3% egg by weight of the dough into the baked dough; the linseed oil brushing treatment comprises the steps of starting a brushing device to brush linseed oil (accounting for 2% of the weight of the dough) on baked biscuits to embody the characteristic flavor of Shanxi; and discharging and demoulding after the treatment in the third temperature zone. It should be understood that the brush unit is not particularly limited and may be selected from those conventional in the art.

After demoulding, the mixture is cooled on a sterile production line and then enters a nitrogen-filled packing machine for packing. Thus, the sweet and happiness cooked biscuit of the invention is prepared.

The following examples are used for further explanation.

First, initial compounding is performed. In this example, 4 kg leftover bits remaining in the first stage and 57 kg leftover bits remaining in the fifth stage of the production process were included, and the initial ingredients included the finished yunxi boiled cake-non-fried sucrose-free boiled cake 24 kg, so the initial ingredients were specifically performed in accordance with the "non-fried sucrose-free boiled cake" in table 1 above, in which the leftover bits and the finished yunxi boiled cake were converted into the original ingredients; additionally, about 15 kilograms of new ingredients at each stage are required, including about 2.71 kilograms wheat flour, about 1.95 kilograms white sugar syrup, about 0.65 kilograms cottonseed oil, about 2.66 kilograms fillings (mung bean fillings), about 0.19 kilograms each of pine nut oil and palm oil, about 1.9 kilograms xylitol, about 1.9 kilograms black sesame and about 2.85 kilograms caramel syrup; a total of about 100 kg.

The initial ingredients are specified in table 2 below:

table 2: materials used in initial batching

It should be noted that the leftover materials from the dough kneading stage, the whole materials from the first dough kneading stage, the second stuffing stage and the third cooking stage cannot be directly used as raw materials, but are mixed together for cooking. More specifically, for the above-mentioned "non-fried sugar-free boiled cake", about 0.19 kg of each of pine nut oil and palm oil in the third stage is used to bake and cook the whole wheat flour, cottonseed oil, thin white sugar (5.31 kg in total), stuffing (2.66 kg) and leftover material (4 kg) from the first stage in the first and second stages, and through different temperature zones of the baking tunnel, a unique flavor due to temperature difference is emitted after baking, which is similar to the high quality of Xinjiang grapes which benefits from the large change of the temperature difference in the morning and evening of Xinjiang.

Thereafter, solid-liquid separation was performed. In the step, all raw materials for making the sweet smell-happiness cooked biscuit are added into a syrup separation and reduction tower of the prior device with the patent number of 202220164811.5, and then solid-liquid separation operation is carried out. More specifically, the ratio of the total weight of the composition is about 32 to 36: 48-52 parts by weight of the raw materials are mixed with drinking water, wherein 100 kg of the raw materials are mixed with the drinking water. In this example, 100 kg of the above ingredients and the high zinc and oxygen enriched mineral water were added according to the ratio of 34. That is, based on all the above materials, the initial ingredient stage is about 34% in material, about 51% in drinking water, and about 15% in other materials; a total of about 295 kg of material was obtained.

Mixing the above materials, soaking, stirring, heating to about 70 deg.C, standing at about 60 deg.C for 7 hr, and pasteurizing. Then starting oil spilling operation to spill oil out of the material, storing, and then using for making Wenxi cooked biscuit.

After oil separation, solid-liquid separation is carried out to obtain about 80 weight percent of liquid product and about 20 weight percent of solid product; the resulting liquid product was subjected to pneumatic filtration to further obtain a solid. The solid substance is used as part of the solid product for making the sweet and sour boiled biscuit of the invention. The degassed liquid product may be sterilized at elevated temperatures. Filtering, sterilizing at high temperature to obtain liquid, and making into WEIJI cooked cake juice.

About 55 kg of solid product obtained by the above treatment is taken, and then about 30 kg of weak flour, 30 kg of millet syrup, 17 kg of drinking water, 38.2 kg of oil (including 8.2 kg of oil overflowing in the solid-liquid separation step and 30 kg of newly added butter), 0.85 kg of edible stinky powder and 0.17 kg of potassium sorbate are added.

Uniformly mixing the materials and injecting the materials into a mold (mold bowl), spraying cedar seed kernel oil in advance on the mold, then performing baking treatment, performing low-high-low temperature zone and two-pass brushing treatment, namely baking the whole baking process in a first temperature zone for about 7 minutes, then entering a first brushing zone, starting a brushing device, and brushing the dough by using about 3 wt% of egg liquid; then entering a second temperature zone for baking for about 5 minutes; then, the dough enters a second brushing area, and sesame oil (accounting for 2% of the weight of the dough) is brushed to endow the dough with characteristic flavor in Shanxi; then the mixture enters a third temperature zone for baking for about 8 minutes; then taking out of the oven, demoulding, and finally filling nitrogen gas in an aseptic environment for packaging to obtain the invented Wenxi cooked biscuit.

The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. It will be readily apparent to those skilled in the art that various modifications to these embodiments may be made, and the generic principles described herein may be applied to other embodiments without the use of the inventive faculty. Therefore, the present invention is not limited to the embodiments described herein, and those skilled in the art should make improvements and modifications within the scope of the present invention based on the disclosure of the present invention.

Claims

1. The making method of the Wenxi cooked biscuit is characterized by comprising the following steps of:

2) Carrying out solid-liquid separation, comprising: according to a molar ratio of about 32 to 36: 48-52 parts by weight of the raw materials and drinking water, stirring and heating to about 70 ℃, standing for several hours at the temperature of about 60 ℃, and sterilizing while standing; separating oil generated after standing, and performing solid-liquid separation on a product after oil separation to obtain a liquid product and a solid product;

3) According to the following weight ratio of 65-75: mixing the solid product of step 2) with weak flour in a weight ratio of 25-35, adding 32-38% of millet syrup, 18-22% of drinking water and 42-48% of oil based on the weight of the mixture, and uniformly mixing, wherein the 42-48% of oil comprises the oil separated in step 2); and

2. The method for making a Wenxi cooked biscuit as claimed in claim 1, wherein the material comprises finished Wenxi cooked biscuit within 2 months of preservation period, and each component of the finished Wenxi cooked biscuit is converted into the material.

3. The method of claim 1, further comprising pneumatically filtering the liquid product produced in step 2) to obtain a solid oversize, wherein the solid oversize is part of the solid product of step 2).

4. The method for making Wenxi cooked biscuit as claimed in claim 1, wherein the method comprises the following steps: the step 2) also comprises adding 7 parts by weight of eucommia ulmoides (powder), 3 parts by weight of fructus sophorae, 0.5 part by weight of dandelion (root powder), 0.5 part by weight of endothelium corneum gigeriae galli, 0.3 part by weight of fennel, 3 parts by weight of fresh hawthorn fruit (pitted), 0.5 part by weight of Chinese date (pitted) and 0.2 part by weight of medlar into the materials.

5. The method for making Wenxi cooked biscuit as claimed in claim 2, wherein said material includes leftover bits and pieces produced in the conventional making process of Wenxi cooked biscuit; when the leftover materials come from the stages of dough kneading and stuffing wrapping in the conventional manufacturing process, the processing of the cooking step is carried out; when the leftover materials come from the stages of cooking, juice filling, slurry hanging and sesame sticking in the conventional manufacturing process, the leftover materials are directly used, and all components of the leftover materials are converted into the materials.

6. The method for making a sweet and delicious biscuit according to claim 1, wherein the step 3) further comprises adding 1% of edible odor powder (ammonium bicarbonate) and 1-2% of edible antistaling agent based on the weight of the mixture.

7. The method for preparing a nasty-comforter as claimed in claim 1, wherein the baking in step 3) comprises sequentially performing three temperature zones, that is, baking in a first temperature zone for about 7 minutes, the first temperature zone being a heating space formed by a heating means at a bottom of about 100 ℃ and a heating means at an upper portion of about 150 ℃, baking in a second temperature zone for about 5 minutes, the second temperature zone being a heating space formed by a heating means at a bottom of about 110 ℃ and a heating means at an upper portion of about 240 ℃; baking for about 8 minutes in a third temperature zone which is a heating space formed by a heating device with the bottom at about 90 ℃ and a heating device with the upper at about 180 ℃.

8. The method for making a sweet and sour boiled biscuit as claimed in claim 7, wherein step 3) further comprises two brushing treatments between the three temperature zones, i.e., the egg liquid brushing treatment after the first temperature zone treatment and the sesame oil brushing treatment after the second temperature zone treatment.

9. The method for making a Wenxi cooked cookie as claimed in claim 1, wherein the sucrose content of the manufactured Wenxi cooked cookie does not exceed the national low sugar food sugar content standard.

10. The method for making a sweet-smelling fond-boiling biscuit as claimed in claim 2, wherein in step 1), the finished sweet-smelling fond-boiling biscuit comprises a sugar-containing type and a sugar-free type, and in step 2), the solid-liquid separation is carried out, and the materials are separated into the sugar-containing type and the sugar-free type for separate treatment, so as to obtain solid products, and then the solid products are combined together.