CN101288460A - Mushroom puff - Google Patents
Mushroom puff Download PDFInfo
- Publication number
- CN101288460A CN101288460A CNA200710039704XA CN200710039704A CN101288460A CN 101288460 A CN101288460 A CN 101288460A CN A200710039704X A CNA200710039704X A CN A200710039704XA CN 200710039704 A CN200710039704 A CN 200710039704A CN 101288460 A CN101288460 A CN 101288460A
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- CN
- China
- Prior art keywords
- mushroom
- puff
- cottonrose hibiscus
- bubble cottonrose
- powder
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- 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.)
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Abstract
The invention relates to a black mushroom puff, including puff skin and puff stuffing; the puff skin is prepared by butter, bread flour, eggs, soy bean protein powder, salt, minced black mushroom and water; the puff stuffing is prepared by black mushroom, fresh milk, white granulated sugar, egg white, soy bean protein powder, weak strength flour, tapioca flour and cream. The invention also discloses a preparation method. The invention utilizes the excellent nutrition of mushroom to improve the nutritive value of puffed food, and can ensure that the puffed food possesses special flavor and consumers enjoy the unique delicate flavor of mushroom at the same time. In addition, taking soy bean protein as the main raw material for puffing, the black mushroom puff perfectly combines soy bean and black mushroom, thus further improving the nutritive value.
Description
Technical field
The present invention relates to a kind of bubble cottonrose hibiscus food, particularly a kind of mushroom puff.
Technical field
Dilated food is being subjected to men and women, old and young's favor with its beautiful flavour always deeply.No matter be delicacies, still as snacks, dilated food all is a good selection.The type of dilated food is a lot, as bakes class, high pressure swelling class, fried class ..., but in consumer's mind, its nutritive value but allows of no optimist.He is classified in the industry of junk food.In fact, this is our a kind of misunderstanding to dilated food.As long as some non-fried dilated foods edible an amount of, are can not bring infringement to human body, wherein contain abundant carbohydrate, are the guarantees of body energy, can keep our physiological function and enhance metabolism.And as leisure food, there is glutted sense promptly good to eat being unlikely to again, can eat the happy mood of back maintenance.Have scientific information to show: suitable snacks, can make happyly, and skin care makes physically and mentally healthy.More prior is that its holding time is all long always, can reduce the waste that causes because of corrupt like this.
Summary of the invention
One of technical problem to be solved by this invention is to provide a kind of mushroom puff, and this mushroom puff is to utilize the good nutrition of bacterium mushroom to improve the nutritive value of dilated food.
One of technical problem to be solved by this invention is to provide the preparation method of above-mentioned mushroom puff.
A kind of mushroom puff as first aspect present invention, comprise bubble cottonrose hibiscus skin and bubble cottonrose hibiscus filling, it is characterized in that described bubble cottonrose hibiscus skin is the raw material with following weight ratio: butter 40-60 part, high powder 40-60 part, egg 80-120 part, soyabean protein powder 15-25 part, mushroom end 1-3 part, water 100-140 part are made; Described bubble cottonrose hibiscus filling is the raw material with following weight ratio: mushroom 4-6 part, fresh milk 2-3 part, white granulated sugar 13-16 part, egg white 20-30 part, soyabean protein powder 4-6 part, low powder 2-4 part, tapioca starch 2-4 part, cream 0.5-1 part.
Preparation method as the above-mentioned mushroom puff of second aspect present invention is characterized in that, may further comprise the steps:
1, bubble cottonrose hibiscus filling preparation
At first mushroom is made young pilose antler, after then egg white and white granulated sugar being stirred, sieve, add low powder, soyabean protein powder, tapioca starch, mushroom young pilose antler and stir and make substance A; Again the part fresh milk is heated to 80-90 ℃, substance A is joined in the fresh milk slowly stir, and constantly add fresh milk, regulate its stickiness, add cream again and stir into sticky shape, put into refrigerator cold-storage after the cooling;
2, bubble cottonrose hibiscus leather is equipped with
At first butter being heated to butter melts fully, mushroom end and water are brewed into and concentrate about 120 parts of mushroom juice, add high powder, soyabean protein powder again when being stirred to the bottom of a pan and becoming thin film, stir with two eggs of each adding then, until till when getting to batter and standing upside down, batter is presented in the pastry bag, be extruded in the baking tray, put into baking box after spraying water, after preheating 10-15 minute, got final product in 15-20 minute with 190-200 ℃ of baking again;
3, finished product preparation
The roasting good bubble cottonrose hibiscus of step 2 is severed from waist, the bubble cottonrose hibiscus filling of the step 1 of packing into preparation, packing gets final product.
The present invention utilizes the good nutrition of bacterium mushroom to improve the nutritive value of dilated food, and makes it can allow consumption only experience unique delicate flavour of bacterium mushroom when the dilated food peculiar taste is arranged again.And, soybean protein as one of expanded primary raw material, is made that soybean and mushroom are beautiful to be combined, further improve its nutritive value.
The specific embodiment
For technological means, creation characteristic that the present invention is realized, reach purpose and effect is easy to understand, below in conjunction with the specific embodiment, further set forth the present invention.
Embodiment 1:
A kind of mushroom puff comprises bubble cottonrose hibiscus skin and bubble cottonrose hibiscus filling, and its bubble cottonrose hibiscus skin is the raw material with following weight ratio: 40 parts in butter, 40 parts in high powder, and 80 parts in egg, 25 parts of soyabean protein powders, 0.8 part of salt, 1 part at mushroom end, water are made for 100 parts; Bubble cottonrose hibiscus filling is the raw material with following weight ratio: 4 parts on mushroom, 2 parts of fresh milks, 13 parts of white granulated sugars, 20 parts in egg white, 4 parts of soyabean protein powders, 2 parts in low powder, 2 parts of tapioca starch, 0.5 part in cream.
The preparation method of above-mentioned mushroom puff may further comprise the steps:
1, bubble cottonrose hibiscus filling preparation
At first mushroom is made young pilose antler, after then egg white and white granulated sugar being stirred, sieve, add low powder, soyabean protein powder, tapioca starch, mushroom young pilose antler and stir and make substance A; Again the part fresh milk is heated to 80-90 ℃, substance A is joined in the fresh milk slowly stir, and constantly add fresh milk, regulate its stickiness, add cream again and stir into sticky shape, put into refrigerator cold-storage after the cooling;
2, bubble cottonrose hibiscus leather is equipped with
At first butter being heated to butter melts fully, mushroom end and water are brewed into and concentrate about 120 parts of mushroom juice, add high powder, soyabean protein powder again when being stirred to the bottom of a pan and becoming thin film, stir with two eggs of each adding then, until till when getting to batter and standing upside down, batter is presented in the pastry bag, be extruded in the baking tray, put into baking box after spraying water, preheating got final product with 190 ℃ of bakings after 10 minutes in 15 minutes again;
3, finished product preparation
The roasting good bubble cottonrose hibiscus of step 2 is severed from waist, the bubble cottonrose hibiscus filling of the step 1 of packing into preparation, packing gets final product.
Embodiment 2:
A kind of mushroom puff comprises bubble cottonrose hibiscus skin and bubble cottonrose hibiscus filling, and its bubble cottonrose hibiscus skin is the raw material with following weight ratio: 50 parts in butter, 50 parts in high powder, and 85 parts in egg, 40 parts of soyabean protein powders, 1 part of salt, 2 parts at mushroom end, water are made for 60 parts; Bubble cottonrose hibiscus filling is the raw material with following weight ratio: 5 parts on mushroom, 2.5 parts of fresh milks, 15 parts of white granulated sugars, 25 parts in egg white, 5 parts of soyabean protein powders, 3 parts in low powder, 3 parts of tapioca starch, 0.8 part in cream.
The preparation method of above-mentioned mushroom puff may further comprise the steps:
1, bubble cottonrose hibiscus filling preparation
At first mushroom is made young pilose antler, after then egg white and white granulated sugar being stirred, sieve, add low powder, soyabean protein powder, tapioca starch, mushroom young pilose antler and stir and make substance A; Again the part fresh milk is heated to 80-90 ℃, substance A is joined in the fresh milk slowly stir, and constantly add fresh milk, regulate its stickiness, add cream again and stir into sticky shape, put into refrigerator cold-storage after the cooling;
2, bubble cottonrose hibiscus leather is equipped with
At first water and butter being heated to butter melts fully, add high powder, soyabean protein powder again when being stirred to the bottom of a pan and becoming thin film, add the mushroom end and continue stirring at low speed, stir with two eggs of each adding then, until till when getting to batter and standing upside down, batter is presented in the pastry bag, be extruded in the baking tray, put into baking box after spraying water, preheating got final product with 200 ℃ of bakings after 12 minutes in 18 minutes again;
3, finished product preparation
The roasting good bubble cottonrose hibiscus of step 2 is severed from waist, the bubble cottonrose hibiscus filling of the step 1 of packing into preparation, packing gets final product.
Embodiment 3
A kind of mushroom puff comprises bubble cottonrose hibiscus skin and bubble cottonrose hibiscus filling, and its bubble cottonrose hibiscus skin is the raw material with following weight ratio: 60 parts in butter, 60 parts in high powder, and 90 parts in egg, 25 parts of soyabean protein powders, 1.2 parts of salt, 3 parts at mushroom end, water are made for 70 parts; Bubble cottonrose hibiscus filling is the raw material with following weight ratio: 6 parts on mushroom, 3 parts of fresh milks, 16 parts of white granulated sugars, 30 parts in egg white, 6 parts of soyabean protein powders, 4 parts in low powder, 4 parts of tapioca starch, 1 part in cream.
The preparation method of above-mentioned mushroom puff may further comprise the steps:
1, bubble cottonrose hibiscus filling preparation
At first mushroom is made young pilose antler, after then egg white and white granulated sugar being stirred, sieve, add low powder, soyabean protein powder, tapioca starch, mushroom young pilose antler and stir and make substance A; Again the part fresh milk is heated to 80-90 ℃, substance A is joined in the fresh milk slowly stir, and constantly add fresh milk, regulate its stickiness, add cream again and stir into sticky shape, put into refrigerator cold-storage after the cooling;
2, bubble cottonrose hibiscus leather is equipped with
At first water and butter being heated to butter melts fully, add high powder, soyabean protein powder again when being stirred to the bottom of a pan and becoming thin film, add the mushroom end and continue stirring at low speed, stir with two eggs of each adding then, until till when getting to batter and standing upside down, batter is presented in the pastry bag, be extruded in the baking tray, put into baking box after spraying water, preheating got final product with 200 ℃ of bakings after 15 minutes in 20 minutes again;
3, finished product preparation
The roasting good bubble cottonrose hibiscus of step 2 is severed from waist, the bubble cottonrose hibiscus filling of the step 1 of packing into preparation, packing gets final product.
The present invention is not restricted to the described embodiments; that describes in the foregoing description and the specification just illustrates principle of the present invention; without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (2)
1, a kind of mushroom puff, comprise bubble cottonrose hibiscus skin and bubble cottonrose hibiscus filling, it is characterized in that described bubble cottonrose hibiscus skin is the raw material with following weight ratio: butter 40-60 part, high powder 40-60 part, egg 80-90 part, soyabean protein powder 15-25 part, mushroom end 1-3 part, water 100-140 part are made; Described bubble cottonrose hibiscus filling is the raw material with following weight ratio: mushroom 4-6 part, fresh milk 2-3 part, white granulated sugar 13-16 part, egg white 20-30 part, soyabean protein powder 4-6 part, low powder 2-4 part, tapioca starch 2-4 part, cream 0.5-1 part.
2, a kind of method for preparing the described mushroom puff of claim 1 is characterized in that, may further comprise the steps:
(1), bubble cottonrose hibiscus filling preparation
At first mushroom is made young pilose antler, after then egg white and white granulated sugar being stirred, sieve, add low powder, soyabean protein powder, tapioca starch, mushroom young pilose antler and stir and make substance A; Again the part fresh milk is heated to 80-90 ℃, substance A is joined in the fresh milk slowly stir, and constantly add fresh milk, regulate its stickiness, add cream again and stir into sticky shape, put into refrigerator cold-storage after the cooling;
(2), bubble cottonrose hibiscus leather is equipped with
At first water and butter being heated to butter melts fully, add high powder, soyabean protein powder again when being stirred to the bottom of a pan and becoming thin film, add the mushroom end and continue stirring at low speed, stir with two eggs of each adding then, until till when getting to batter and standing upside down, batter is presented in the pastry bag, be extruded in the baking tray, put into baking box after spraying water, after preheating 10-15 minute, got final product in 15-20 minute with 190-200 ℃ of baking again;
(3), finished product preparation
The roasting good bubble cottonrose hibiscus of step (2) is severed from waist, the bubble cottonrose hibiscus filling of the step of packing into (1) preparation, packing gets final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200710039704XA CN101288460A (en) | 2007-04-20 | 2007-04-20 | Mushroom puff |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200710039704XA CN101288460A (en) | 2007-04-20 | 2007-04-20 | Mushroom puff |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101288460A true CN101288460A (en) | 2008-10-22 |
Family
ID=40033048
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA200710039704XA Pending CN101288460A (en) | 2007-04-20 | 2007-04-20 | Mushroom puff |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101288460A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416457A (en) * | 2012-05-15 | 2013-12-04 | 深圳海川食品科技有限公司 | Puff containing egg protein powder and preparing method thereof |
| CN103431012A (en) * | 2013-08-26 | 2013-12-11 | 李先兰 | Health-care nutrient puff ball dessert |
| CN104970068A (en) * | 2015-07-08 | 2015-10-14 | 常州市诚天电子有限公司 | Good mood promoting potato puff and preparation method thereof |
| CN105309588A (en) * | 2015-12-15 | 2016-02-10 | 湖南农业大学 | Production method of health type natto puffs |
| CN106106625A (en) * | 2016-07-06 | 2016-11-16 | 许凤英 | A kind of Lentinus Edodes garlic solvent gem |
| CN110754500A (en) * | 2019-10-25 | 2020-02-07 | 常成 | Preparation method of puff strip for children |
| CN111053098A (en) * | 2019-12-20 | 2020-04-24 | 王润琴 | Chinese yam puff and preparation method thereof |
| CN111838256A (en) * | 2019-04-04 | 2020-10-30 | 南京农业大学 | Preparation method of bean dreg puff |
-
2007
- 2007-04-20 CN CNA200710039704XA patent/CN101288460A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416457A (en) * | 2012-05-15 | 2013-12-04 | 深圳海川食品科技有限公司 | Puff containing egg protein powder and preparing method thereof |
| CN103431012A (en) * | 2013-08-26 | 2013-12-11 | 李先兰 | Health-care nutrient puff ball dessert |
| CN104970068A (en) * | 2015-07-08 | 2015-10-14 | 常州市诚天电子有限公司 | Good mood promoting potato puff and preparation method thereof |
| CN105309588A (en) * | 2015-12-15 | 2016-02-10 | 湖南农业大学 | Production method of health type natto puffs |
| CN106106625A (en) * | 2016-07-06 | 2016-11-16 | 许凤英 | A kind of Lentinus Edodes garlic solvent gem |
| CN111838256A (en) * | 2019-04-04 | 2020-10-30 | 南京农业大学 | Preparation method of bean dreg puff |
| CN110754500A (en) * | 2019-10-25 | 2020-02-07 | 常成 | Preparation method of puff strip for children |
| CN111053098A (en) * | 2019-12-20 | 2020-04-24 | 王润琴 | Chinese yam puff and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20081022 |