CN102894053A - Preparation method of surimi-based cookies - Google Patents
Preparation method of surimi-based cookies Download PDFInfo
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- CN102894053A CN102894053A CN2012103774166A CN201210377416A CN102894053A CN 102894053 A CN102894053 A CN 102894053A CN 2012103774166 A CN2012103774166 A CN 2012103774166A CN 201210377416 A CN201210377416 A CN 201210377416A CN 102894053 A CN102894053 A CN 102894053A
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Abstract
The invention discloses a preparation method of surimi-based cookies. The preparation method comprises the following steps: step 1) of taking 14-16% of unsalted butters, 33-35% of wheat flours, 7-9% of fresh eggs, 7-9% of corn starches, 6-9% of white sugars, 6-9% of brown sugars, 0.5-0.6% of baking powders and 14-17% of surimi as raw materials; step 2) of heating the unsalted butters until being softened, adding the white sugars, the brown sugars and the fresh eggs and beating; step 3) of adding the surimi into butter milks obtained in the step 2) and fully mixing; step 4) of adding the corn starches, the baking powders and the butter surimi obtained in the step 3) into the wheat flours, mixing uniformly and kneading to form dough; step 5) of dividing the dough into small dough, putting into a cookies mould to form and obtain cookies blanks; and step 6) of putting the cookies blanks into an oven and baking to obtain the surimi-based cookies. A preparation method of the surimi-based cookies further is disclosed by the invention.
Description
Technical field
The present invention relates to the preparation method of the rotten biscuit of a kind of fish (comprising rusk and pretzel), this biscuit is a all-ages leisure food.
Background technology
The biscuit that various taste and shape are arranged now on the market.But also not having so far a is the biscuit that is made with the fish gruel.
The fish gruel is a kind of novel aquatic products conditioning food raw material; It has abundant nutritional labeling, is suitable for making fish ball, breaded fish stick, fish sausage, paupiette etc., and people are not still with the rotten making that is used for biscuit of fish at present.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of special taste, is rich in nutrition, the preparation method of the all-ages rotten biscuit of fish.
In order to solve the problems of the technologies described above, the invention provides the preparation method of the rotten rusk of a kind of fish, may further comprise the steps:
1), preparation raw material:
Raw material is grouped into by the one-tenth of following weight content:
Salt-free butter 14%-16%, wheat flour 33%-35%, Fresh Egg liquid 7%-9%, cornstarch 7%-9%, white sugar 6%-9%, brown sugar 6%-9%, the rotten 14%-17% of baking powder 0.5%-0.6% and fish;
2), with salt-free butter be heated to softening after, add white sugar and brown sugar and dismiss; Then adding (being generally minute 2 ~ 4 addings) Fresh Egg liquid continues to dismiss; Get the butter milk;
3), the fish gruel is added to step 2) in the butter milk of gained, the rotten and butter milk of fish is fully mixed; It is rotten to get the butter fish;
4), the butter fish that adds cornstarch, baking powder and step 3) gained in wheat flour is rotten, evenly mixes, and rubs rear formation dough;
5), dough is divided into little group, puts into the Biscuit mold moulding; Get the biscuit base;
6), the biscuit base is put into baking box, in 170 ~ 190 ℃ of baking 15 ~ 20min, get the rotten rusk of fish.
Improvement as the preparation method of the rotten rusk of fish of the present invention: fish rotten for fresh fish rotten or thaw after fish rotten.
The present invention also provides the preparation method of the rotten pretzel of a kind of fish simultaneously, may further comprise the steps:
1), preparation raw material:
Raw material is grouped into by the one-tenth of following weight content:
Salt-free butter 17%-18%, wheat flour 41%-43%, Fresh Egg liquid 10%-11%, cornstarch 10%-12%, salt 0.5%-1%, the rotten 16%-18% of baking powder 0.5%-1.0% and fish;
2), salt-free butter is heated to dismisses after softening, then add (being generally minute 2 ~ 4 addings) Fresh Egg liquid and continue to dismiss; Get the butter milk;
3), the fish gruel is added to step 2) in the butter milk of gained, the rotten and butter milk of fish is fully mixed; It is rotten to get the butter fish;
4), the butter fish that adds cornstarch, salt, baking powder and step 3) gained in wheat flour is rotten, evenly mixes, and rubs rear formation dough;
5), dough is divided into little group, puts into the Biscuit mold moulding; Get the biscuit base;
6), the biscuit base is put into baking box, in 170 ~ 190 ℃ of baking 15 ~ 20min, get the rotten pretzel of fish.
Improvement as the preparation method of the rotten pretzel of fish of the present invention: fish rotten for fresh fish rotten or thaw after fish rotten.
Adopt method of the present invention to prepare the rotten biscuit of fish, have following advantage:
1, contains multiple proteins and nutriment in the flesh of fish, broken and thought in the tradition that biscuit can only be used for the idea of allaying one's hunger, and makes biscuit also being rich in nutrition.
2, delicious, new meaning is arranged.
Specific embodiments
Following part all refers to weight portion.Fresh Egg liquid is to be broken up and got by egg.
The preparation method of embodiment 1, the rotten rusk of a kind of fish, carry out following steps successively:
1), preparation raw material:
Raw material is grouped into by the one-tenth of following weight portion:
15.2 parts in salt-free butter, 35 parts of wheat flours, 8.7 parts of cornstarch, 8.7 parts of Fresh Egg liquid, 8.7 parts of white sugar, 8.7 parts in brown sugar, rotten 14.5 parts of 0.5 part of baking powder and fish;
2), with salt-free butter be heated to softening after, add white sugar and brown sugar and dismiss (time is about 1 minute) with electric mixer; Then Fresh Egg liquid is divided 2 addings to continue to dismiss (dismissing 1 minute after adding Fresh Egg liquid) at every turn; Get the butter milk;
3), with fish rotten (for the fish after thawing rotten) be added to step 2) in the butter milk of gained, the rotten and butter milk of fish is fully mixed; It is rotten to get the butter fish;
4), in wheat flour, add cornstarch and baking powder mixes, the butter fish that adds again the step 3) gained is rotten, evenly mixes, and constantly rubs rear formation dough;
5), dough is divided into little group, puts into the Biscuit mold moulding; Get the biscuit base;
6), the biscuit base is put into baking box, in 180 ℃ of baking 20min, get the rotten rusk of fish.
The properties data of the rotten rusk of this fish are as follows:
Hardness is 1258g; The content of soluble protein is 1.68mg/g; Fat content is 0.1566g/g.
The preparation method of embodiment 2, the rotten pretzel of a kind of fish is characterized in that may further comprise the steps:
1), preparation raw material:
Raw material is grouped into by the one-tenth of following weight portion:
17.5 parts in salt-free butter, 42 parts of wheat flours, 11 parts of cornstarch, 10.5 parts of Fresh Egg liquid, 0.8 part of salt, rotten 17.5 parts of 0.7 part of baking powder and fish.
2), salt-free butter is heated to dismisses (dismissing about 1 minute) after softening, then Fresh Egg liquid is divided and continues to dismiss (dismissing 1 minute after adding Fresh Egg liquid) after adding for 2 times at every turn; Get the butter milk;
3), with fish rotten (for fresh fish rotten) be added to step 2) in the butter milk of gained, the rotten and butter milk of fish is fully mixed; It is rotten to get the butter fish;
4), the butter fish that adds cornstarch, salt, baking powder and step 3) gained in wheat flour is rotten, evenly mixes, and rubs rear formation dough;
5), dough is divided into little group, puts into the Biscuit mold moulding; Get the biscuit base;
6), the biscuit base is put into baking box, in 180 ℃ of baking 20min, get the rotten pretzel of fish.
The performance data of the rotten pretzel of this fish is as follows:
Hardness is 1432g; The content of soluble protein is 1.70mg/g; Fat content is 0.1637g/g.
The preparation method of Comparative Examples 1, the rotten rusk of a kind of fish,
Make the fish gruel in embodiment 1 raw material into 8.2 parts by 15.2 parts, make wheat flour into 42 parts by 35 parts, all the other are with embodiment 1.
Lack fishiness owing to the rotten ratio of fish makes the rotten rusk of fish of final gained very little, be difficult to aspect aroma and flavor, attract client; And the dry and cracked stickiness that lacks of dough, thereby cause biscuit hardness too large.
The performance data of the rotten rusk of this fish is as follows: hardness 2310g; The content of soluble protein is 1.28mg/g; Fat content is 0.1031g/g.
The preparation method of Comparative Examples 2, the rotten rusk of a kind of fish,
Make the fish gruel in embodiment 1 raw material into 24.5 parts by 14.5 parts, make wheat flour into 25 parts by 35 parts, all the other are with embodiment 1.
Because contain moisture in the fish gruel, what flour added lacks, many doughs that can make that the fish gruel adds are wet soft, are difficult to moulding, and the mould of can adhering causes biscuit fragility inadequate.Although the content of soluble protein increases to some extent, the amount of fish gruel too much can cause heavier fishy smell to affect mouthfeel and appetite.
At last, it is also to be noted that what more than enumerate only is several specific embodiments of the present invention.Obviously, the invention is not restricted to above embodiment, many distortion can also be arranged.All distortion that those of ordinary skill in the art can directly derive or associate from content disclosed by the invention all should be thought protection scope of the present invention.
Claims (4)
1. the preparation method of the rotten rusk of fish is characterized in that may further comprise the steps:
1), preparation raw material:
Described raw material is grouped into by the one-tenth of following weight content:
Salt-free butter 14%-16%, wheat flour 33%-35%, Fresh Egg liquid 7%-9%, cornstarch 7%-9%, white sugar 6%-9%, brown sugar 6%-9%, the rotten 14%-17% of baking powder 0.5%-0.6% and fish;
2), with salt-free butter be heated to softening after, add white sugar and brown sugar and dismiss; Then adding Fresh Egg liquid continues to dismiss; Get the butter milk;
3), the fish gruel is added to step 2) in the butter milk of gained, the rotten and butter milk of fish is fully mixed; It is rotten to get the butter fish;
4), the butter fish that adds cornstarch, baking powder and step 3) gained in wheat flour is rotten, evenly mixes, and rubs rear formation dough;
5), dough is divided into little group, puts into the Biscuit mold moulding; Get the biscuit base;
6), the biscuit base is put into baking box, in 170 ~ 190 ℃ of baking 15 ~ 20min, get the rotten rusk of fish.
2. the preparation method of the rotten rusk of fish according to claim 1 is characterized in that: described fish rotten for fresh fish rotten or thaw after fish rotten.
3. the preparation method of the rotten pretzel of fish is characterized in that may further comprise the steps:
1), preparation raw material:
Described raw material is grouped into by the one-tenth of following weight content:
Salt-free butter 17%-18%, wheat flour 41%-43%, Fresh Egg liquid 10%-11%, cornstarch 10%-12%, salt 0.5%-1%, the rotten 16%-18% of baking powder 0.5%-1.0% and fish;
2), salt-free butter is heated to dismisses after softening, add Fresh Egg liquid and continue to dismiss; Get the butter milk;
3), the fish gruel is added to step 2) in the butter milk of gained, the rotten and butter milk of fish is fully mixed; It is rotten to get the butter fish;
4), the butter fish that adds cornstarch, salt, baking powder and step 3) gained in wheat flour is rotten, evenly mixes, and rubs rear formation dough;
5), dough is divided into little group, puts into the Biscuit mold moulding; Get the biscuit base;
6), the biscuit base is put into baking box, in 170 ~ 190 ℃ of baking 15 ~ 20min, get the rotten pretzel of fish.
4. the preparation method of the rotten pretzel of fish according to claim 3 is characterized in that: described fish rotten for fresh fish rotten or thaw after fish rotten.
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| CN2012103774166A CN102894053A (en) | 2012-10-04 | 2012-10-04 | Preparation method of surimi-based cookies |
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| CN2012103774166A CN102894053A (en) | 2012-10-04 | 2012-10-04 | Preparation method of surimi-based cookies |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416782A (en) * | 2013-07-22 | 2013-12-04 | 浙江大学 | Preparing method for baked hairtail crisp chips |
| CN103461449A (en) * | 2013-09-21 | 2013-12-25 | 陆思烨 | Mudsnail biscuits and method for manufacturing same |
| CN104604991A (en) * | 2015-01-29 | 2015-05-13 | 施凯健 | Margaret biscuit production method |
| CN104604988A (en) * | 2015-01-29 | 2015-05-13 | 施家乐 | Production method of novel Margaret biscuits |
| CN104664183A (en) * | 2015-03-26 | 2015-06-03 | 福建贝吃乐食品有限公司 | Treatment method for removing fishiness from weever biscuits |
| CN104872245A (en) * | 2015-05-22 | 2015-09-02 | 安徽友源食品有限公司 | Tilapia mossambica and onion soda biscuit |
| CN104872251A (en) * | 2015-05-26 | 2015-09-02 | 安徽友源食品有限公司 | Gadus chive soda biscuit |
| CN104872252A (en) * | 2015-05-26 | 2015-09-02 | 安徽友源食品有限公司 | Bighead carp chive soda biscuit |
| CN104872244A (en) * | 2015-05-22 | 2015-09-02 | 安徽友源食品有限公司 | Cuttlefish and onion soda biscuit |
| CN104904798A (en) * | 2015-05-19 | 2015-09-16 | 苏州葛家坞生物科技有限公司 | Rice field eel and ganoderma lucidum biscuit |
| CN105724543A (en) * | 2016-05-08 | 2016-07-06 | 铜仁学院 | Gastrodia elata biscuit and preparation method thereof |
| CN107927116A (en) * | 2017-12-26 | 2018-04-20 | 重庆医学检验试剂研究所 | A kind of Pomacea canaliculata ovum biscuit and preparation method thereof |
| CN109105431A (en) * | 2018-11-01 | 2019-01-01 | 大连工业大学 | A kind of preparation method of mantis shrimp seaweed cookies |
| CN109169783A (en) * | 2018-11-28 | 2019-01-11 | 海南热带海洋学院 | A kind of dietary fiber minced fillet vegetable biscuit and preparation method thereof |
| CN110169431A (en) * | 2019-06-11 | 2019-08-27 | 江西师范大学 | A kind of high-calcium fish albumen crisp short cakes with sesame and preparation method thereof |
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Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416782A (en) * | 2013-07-22 | 2013-12-04 | 浙江大学 | Preparing method for baked hairtail crisp chips |
| CN103461449A (en) * | 2013-09-21 | 2013-12-25 | 陆思烨 | Mudsnail biscuits and method for manufacturing same |
| CN103461449B (en) * | 2013-09-21 | 2014-10-15 | 陆思烨 | Mudsnail biscuits and method for manufacturing same |
| CN104604991A (en) * | 2015-01-29 | 2015-05-13 | 施凯健 | Margaret biscuit production method |
| CN104604988A (en) * | 2015-01-29 | 2015-05-13 | 施家乐 | Production method of novel Margaret biscuits |
| CN104664183A (en) * | 2015-03-26 | 2015-06-03 | 福建贝吃乐食品有限公司 | Treatment method for removing fishiness from weever biscuits |
| CN104904798A (en) * | 2015-05-19 | 2015-09-16 | 苏州葛家坞生物科技有限公司 | Rice field eel and ganoderma lucidum biscuit |
| CN104872244A (en) * | 2015-05-22 | 2015-09-02 | 安徽友源食品有限公司 | Cuttlefish and onion soda biscuit |
| CN104872245A (en) * | 2015-05-22 | 2015-09-02 | 安徽友源食品有限公司 | Tilapia mossambica and onion soda biscuit |
| CN104872252A (en) * | 2015-05-26 | 2015-09-02 | 安徽友源食品有限公司 | Bighead carp chive soda biscuit |
| CN104872251A (en) * | 2015-05-26 | 2015-09-02 | 安徽友源食品有限公司 | Gadus chive soda biscuit |
| CN105724543A (en) * | 2016-05-08 | 2016-07-06 | 铜仁学院 | Gastrodia elata biscuit and preparation method thereof |
| CN107927116A (en) * | 2017-12-26 | 2018-04-20 | 重庆医学检验试剂研究所 | A kind of Pomacea canaliculata ovum biscuit and preparation method thereof |
| CN109105431A (en) * | 2018-11-01 | 2019-01-01 | 大连工业大学 | A kind of preparation method of mantis shrimp seaweed cookies |
| CN109169783A (en) * | 2018-11-28 | 2019-01-11 | 海南热带海洋学院 | A kind of dietary fiber minced fillet vegetable biscuit and preparation method thereof |
| CN109169783B (en) * | 2018-11-28 | 2021-12-03 | 海南热带海洋学院 | Dietary fiber minced fish vegetable biscuit and preparation method thereof |
| CN110169431A (en) * | 2019-06-11 | 2019-08-27 | 江西师范大学 | A kind of high-calcium fish albumen crisp short cakes with sesame and preparation method thereof |
| CN110169431B (en) * | 2019-06-11 | 2021-12-03 | 江西师范大学 | High-calcium fish protein flaky pastry and making method thereof |
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Application publication date: 20130130 |