Flower cookie flaky pastries and preparation method thereof
The invention discloses a fresh flower cookie flaky pastry and a preparation method thereof. The fresh flower cookie flaky pastry is prepared from the following components in parts by weight: 3500-4000 parts of cream, 700 to 900 parts of milk powder, 1200 to 2000 parts of liquid butter, 1600 to 2400...
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| creator | ZONG JIAYI |
| description | The invention discloses a fresh flower cookie flaky pastry and a preparation method thereof. The fresh flower cookie flaky pastry is prepared from the following components in parts by weight: 3500-4000 parts of cream, 700 to 900 parts of milk powder, 1200 to 2000 parts of liquid butter, 1600 to 2400 parts of eggs, 400 to 600 parts of pickled fresh flowers, 7500 to 8500 parts of flour and 2500 to 3500 parts of white sugar which are used as raw materials. The flower cookie flaky pastry is produced by taking flowers when buds just bloom as raw materials through pickling and low-temperature production processes, the natural quality of fresh flowers is continuously reserved, and the flower cookie flaky pastry has a unique flavor.
本发明公开了一种鲜花曲奇酥饼及其制备方法，所述的鲜花曲奇酥饼是以重量份的奶油3500～4000份、奶粉700～900份、液态酥油1200～2000份、鸡蛋1600～2400份、腌制鲜花400～600份、面粉7500～8500份和白糖2500～3500份为原料制备得到。本发明以花苞刚开时候的花朵为原料，经腌制和低温生产工艺生产得到鲜花曲奇酥饼，本发明的产品不断保留鲜花的天然品质，而且具有独特的风味。 |
| format | Patent |
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本发明公开了一种鲜花曲奇酥饼及其制备方法，所述的鲜花曲奇酥饼是以重量份的奶油3500～4000份、奶粉700～900份、液态酥油1200～2000份、鸡蛋1600～2400份、腌制鲜花400～600份、面粉7500～8500份和白糖2500～3500份为原料制备得到。本发明以花苞刚开时候的花朵为原料，经腌制和低温生产工艺生产得到鲜花曲奇酥饼，本发明的产品不断保留鲜花的天然品质，而且具有独特的风味。</description><language>chi ; eng</language><subject>BAKERY PRODUCTS ; BAKING ; EDIBLE DOUGHS ; HUMAN NECESSITIES ; PRESERVATION THEREOF ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2020</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20200313&DB=EPODOC&CC=CN&NR=110876400A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76419</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20200313&DB=EPODOC&CC=CN&NR=110876400A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ZONG JIAYI</creatorcontrib><title>Flower cookie flaky pastries and preparation method thereof</title><description>The invention discloses a fresh flower cookie flaky pastry and a preparation method thereof. The fresh flower cookie flaky pastry is prepared from the following components in parts by weight: 3500-4000 parts of cream, 700 to 900 parts of milk powder, 1200 to 2000 parts of liquid butter, 1600 to 2400 parts of eggs, 400 to 600 parts of pickled fresh flowers, 7500 to 8500 parts of flour and 2500 to 3500 parts of white sugar which are used as raw materials. The flower cookie flaky pastry is produced by taking flowers when buds just bloom as raw materials through pickling and low-temperature production processes, the natural quality of fresh flowers is continuously reserved, and the flower cookie flaky pastry has a unique flavor.
本发明公开了一种鲜花曲奇酥饼及其制备方法，所述的鲜花曲奇酥饼是以重量份的奶油3500～4000份、奶粉700～900份、液态酥油1200～2000份、鸡蛋1600～2400份、腌制鲜花400～600份、面粉7500～8500份和白糖2500～3500份为原料制备得到。本发明以花苞刚开时候的花朵为原料，经腌制和低温生产工艺生产得到鲜花曲奇酥饼，本发明的产品不断保留鲜花的天然品质，而且具有独特的风味。</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>EDIBLE DOUGHS</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION THEREOF</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2020</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLB2y8kvTy1SSM7Pz85MVUjLScyuVChILC4pykwtVkjMS1EoKEotSCxKLMnMz1PITS3JyE9RKMlILUrNT-NhYE1LzClO5YXS3AyKbq4hzh66qQX58anFBYnJqXmpJfHOfoaGBhbmZiYGBo7GxKgBAMvXL6k</recordid><startdate>20200313</startdate><enddate>20200313</enddate><creator>ZONG JIAYI</creator><scope>EVB</scope></search><sort><creationdate>20200313</creationdate><title>Flower cookie flaky pastries and preparation method thereof</title><author>ZONG JIAYI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN110876400A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2020</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>EDIBLE DOUGHS</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION THEREOF</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>ZONG JIAYI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>ZONG JIAYI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Flower cookie flaky pastries and preparation method thereof</title><date>2020-03-13</date><risdate>2020</risdate><abstract>The invention discloses a fresh flower cookie flaky pastry and a preparation method thereof. The fresh flower cookie flaky pastry is prepared from the following components in parts by weight: 3500-4000 parts of cream, 700 to 900 parts of milk powder, 1200 to 2000 parts of liquid butter, 1600 to 2400 parts of eggs, 400 to 600 parts of pickled fresh flowers, 7500 to 8500 parts of flour and 2500 to 3500 parts of white sugar which are used as raw materials. The flower cookie flaky pastry is produced by taking flowers when buds just bloom as raw materials through pickling and low-temperature production processes, the natural quality of fresh flowers is continuously reserved, and the flower cookie flaky pastry has a unique flavor.
本发明公开了一种鲜花曲奇酥饼及其制备方法，所述的鲜花曲奇酥饼是以重量份的奶油3500～4000份、奶粉700～900份、液态酥油1200～2000份、鸡蛋1600～2400份、腌制鲜花400～600份、面粉7500～8500份和白糖2500～3500份为原料制备得到。本发明以花苞刚开时候的花朵为原料，经腌制和低温生产工艺生产得到鲜花曲奇酥饼，本发明的产品不断保留鲜花的天然品质，而且具有独特的风味。</abstract><oa>free_for_read</oa></addata></record> |
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| language | chi ; eng |
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| subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | Flower cookie flaky pastries and preparation method thereof |
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