CN103271117A - Giant salamander biscuit and production method thereof - Google Patents
Giant salamander biscuit and production method thereof Download PDFInfo
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- CN103271117A CN103271117A CN2013101107232A CN201310110723A CN103271117A CN 103271117 A CN103271117 A CN 103271117A CN 2013101107232 A CN2013101107232 A CN 2013101107232A CN 201310110723 A CN201310110723 A CN 201310110723A CN 103271117 A CN103271117 A CN 103271117A
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Abstract
Disclosed are a giant salamander biscuit and a production method of the giant salamander biscuit. The giant salamander biscuit is mainly formed by modulating, shaping, baking and cooling paste which is composed of giant salamander meat meal, giant salamander oil, flour and auxiliary materials. The weight ratio of the giant salamander meat meal, the giant salamander oil and the flour is 5-20:1-5:100. The weight ratio of the auxiliary materials and the flour is 2-10:100. The giant salamander meat meal is formed by peeling a giant salamander, removing the viscera, removing bones of the steamed giant salamander, and smashing and drying the giant salamander. The giant salamander oil is refined fish oil which is extracted from adipose tissues of the giant salamander. The auxiliary materials include one or more of spirulina, sealwort, corn flour, Chinese yam, mushroom and sugar. According to the method, original properties of nutrition and health care ingredients such as amino acid and polyunsaturated fatty acid which are contained by the giant salamander are kept to the maximum extent. The giant salamander biscuit tastes crispy, uniform in color and luster, and attractive in fragrance, and has the health efficacy of enhancing immunity, improving memory, preventing cardiovascular and cerebrovascular diseases and arteriosclerosis, relieving sub-health status and the like.
Description
Technical field
The present invention relates to biscuit and production method thereof, a kind of biscuit and production method thereof that contains the giant salamander polyunsaturated fatty acid particularly is provided.
Background technology
With us people is greatly arranged, ignore for a long time for diet such as breakfast, perhaps eat of and contain food such as butter, sandwich that cholesterol is high, hamburger, duty is busy in addition, not freely again carry out outdoor activities, so health often shows easily: subhealth symptom such as present that fatigue, weak, nervous, pain, adaptive faculty go down, decrease of memory, energy are concentrated.
Contain abundant polyunsaturated fatty acid in Megalobatrachus japonicus daoidianuas(Blanchard), the fish oil, polyunsaturated fatty acid has the important physical function to human body.It can regulate the lipid-metabolism of human body, and treatment and prevention cardiovascular and cerebrovascular disease promote to grow, in addition to anticancer, immunological regulation, delay senility, lose weight, aspect such as beauty treatment all has the important physical effect.In daily life, if people can often take in some polyunsaturated fatty acids, just can effectively prevent and treat heart and brain thrombus and atherosclerotic, improve memory and improve effects such as intelligence and immunity, effectively alleviate the various subhealth symptoms of human body.
Giant salamander is called " living person's ginseng in the water " again by people, traditional traditional Chinese medical science and modern medical theory think that all giant salamander has very high medical value.Modern medicine thinks, often edible giant salamander can clever intelligence development, delay senility, improve hematopoiesis and immunologic function, to preventing diseases of cardiovascular and cerebrovascular systems good effect is arranged.At present, along with the breakthrough of giant salamander artificial propagation techniques, the rise of cooperative society's aquaculture model, giant salamander industrialization are cultured to be become and may and progressively walk to get on the right track, and has also occurred some giant salamander converted products on the market.But, be that the biscuit that primary raw material is prepared does not appear in the newspapers with Megalobatrachus japonicus daoidianuas(Blanchard) and fish oil.
Summary of the invention
Purpose of the present invention just is to provide a kind of biscuit and production method thereof that contains the giant salamander polyunsaturated fatty acid, its product has that mouthfeel is crisp, color and luster evenly, be rich in the characteristics of polyunsaturated fatty acid, and have the immunity of raising, improve memory, prevention cardiovascular and cerebrovascular disease and health-care efficacies such as arteriosclerosis, alleviation subhealth symptom.
Embodiment of the present invention are: a kind of giant salamander biscuit, by the giant salamander digested tankage, big giant salamander oil, flour and auxiliary material are modulated through dough, moulding, baking, cooling forms, the giant salamander digested tankage, the weight proportion of big giant salamander oil and flour is 5～20:1～5:100, the weight proportion of auxiliary material and flour is=2～10:100, described giant salamander digested tankage is that giant salamander is removed the peel, remove internal organ, pick a bone after cooking, smash, drying is made, the refined fish oil of described big giant salamander oil for extracting with the giant salamander adipose tissue, described auxiliary material is spirulina, sealwort, corn flour, Chinese yam, mushroom, in the sugar one or more.
What optimize is that the weight portion proportioning of each raw material is: 10 parts of giant salamander digested tankages, 2 parts of big giant salamander oils, 100 parts in flour, 0.5 part of spirulina, 0.5 part of sealwort, 2 parts of corn flour, 1 part of Chinese yam, 1 part of mushroom, 2 parts in sugar.
Described big giant salamander oil is the afterbody fat that is extracted from giant salamander.
Described flour is Self-raising flour.
Described sugar is oligoisomaltose.
The extracting method of described big giant salamander oil comprises traditional smelting process, enzymatic isolation method, supercritical extraction etc.
Production method of the present invention may further comprise the steps:
(1) internal organ are cleaned, remove the peel, gone to the giant salamander after will butchering, and giant salamander cooked being no more than under 90 ℃ the temperature, picks a bone then, smashes, and drying makes the giant salamander digested tankage;
(2) take by weighing flour, giant salamander digested tankage, big all and each auxiliary material of giant salamander oil in proportion, earlier big giant salamander oil and spirulina, sealwort, corn flour, Chinese yam, mushroom, all auxiliary materials of sugar sugar are mixed, adding water stirs, drop into flour again, the giant salamander digested tankage is modulated into the medium-soft dough, the addition of water is 15～20% of raw mix weight;
(3) develop and print or roll marks becomes embossment and various difform profile through die;
(4) with the semi-finished product after the moulding, adopt the tunnel type open hearth to toast, 280～320 ℃ of baking temperatures, the time 3.5～4.5min;
(5) product that baking is finished, natural cooling packing.
In the step (1), when steaming giant salamander, most desirable temperature is 85～90 ℃, 20～30 minutes time.
In the step (4), it is 300 ℃ that suitable temperature is done in baking
The present invention smashes drying then and makes the giant salamander digested tankage by Megalobatrachus japonicus daoidianuas(Blanchard) being cooked under suitable temperature and drying, can keep original performance of nutritive and health protection components such as it is amino acid contained, polyunsaturated fatty acid to greatest extent.Product mouthfeel of the present invention is crisp, nutritious, long-term edible (can serve as breakfast, dessert, snacks), has health-care efficacies such as the immunity of raising, raising memory, prevention inferior health disease.
The specific embodiment
Below be embodiments of the invention; embodiment is in order to further specify concrete case study on implementation of the present invention; rather than be used for limiting protection scope of the present invention; slaughtering of giant salamander is that carry out in place having " People's Republic of China's aqua-marine life domestication and breeding licence ", " People's Republic of China (PRC) aqua-marine life manage utilize licensing " qualification, and the giant salamander of slaughtering is the later breed body of propagating artificially of second filial.
Embodiment 1:
(1) giant salamander is slaughtered, cleaned up, remove its internal organ, giant salamander is cooked being no more than under 90 ℃ the temperature, pick a bone then, smash, drying makes the giant salamander digested tankage;
(2) take by weighing giant salamander digested tankage 10kg by formula rate, big giant salamander oil 2kg, flour 100kg, spirulina 0.5kg, sealwort 0.5kg, corn flour 2kg part, Chinese yam 1kg, mushroom 1kg, oligoisomaltose 2kg.
(3) take cold powder craft to be modulated into suitable dough the above-mentioned raw material of getting, being about to various auxiliary material elder generation's waters such as big giant salamander oil, spirulina, sealwort, corn flour, Chinese yam, mushroom, oligoisomaltose (addition of water is the 15-20% of raw mix weight) stirs, drop into flour again, the giant salamander digested tankage is modulated into the medium-soft dough, dough requires that elasticity is little, plasticity is big.
(4) modulation of above-mentioned dough is finished after, namely place loading hopper, in feeding grooved roller and the relative running of patterned roll, dough at first forms the solid thin layer of one deck on the grooved roller surface, then dough is pressed in the die of line roller, the biscuit in the patterned roll is being wrapped the suction of rubber rollers of canvas and the demoulding.Biscuit uses canvas apron to send on baking oven guipure or the steel band roll marks moulding;
(5) adopt the tunnel type open hearth to toast the semi-finished product after the above-mentioned moulding, generally adopt the high temperature, short time baking method.Temperature is 300 ℃ of time 3.5-4.5min.The biscuit baking generally comprises following three phases: the phase I: after actual temperature reached design temperature, biscuit was gone into stove.Second stage: enhance your vigilance to be maintained to the face fire and reach requirement.Phase III is evenly painted biscuit.The kind that oil content is higher, the fire in a stove before fuel is added face fire that advances stove is all higher, is about 300 ℃, is beneficial to product approval, avoids taking place oil stand (surface area can be regular shape and expand).The kind that fat content is low, it is little and the fire in a stove before fuel is added is big to advance boiler face fire, forms duricrust rapidly on the surface in order to its volume expands.When coming out of the stove, surface temperature can reach 180 ℃, about 110 ℃ of central temperature.
(6) above-mentioned biscuit of coming out of the stove is generally adopted the nature cooling means.The length of cooling conveyer belt is generally 1.5 times of furnace superintendent just can make the temperature of biscuit and the requirement that moisture reaches regulation.For the shortbread type biscuit cooling, should guarantee that the linear velocity of cooling conveyor greater than the linear velocity of oven steel band, so both can reach cooling-down effect preferably, can prevent again owing to cake causes biscuit to be out of shape because being subjected to the external force effect in overstocking on the cooling conveyer belt;
(7) cooled biscuit is put in order shape need: profile is complete, and decorative pattern is clear, and thickness is even substantially, does not shrink, and is indeformable, non-foaming, flawless, the bigger or more concave bottom that do not have, surperficial free of pinholes.Color and luster: be the due color and luster of pale brown look or golden yellow or kind, color and luster is even substantially, and the surface is gloss slightly, no white powder, the overfocus that do not have, white excessively phenomenon.Flavour and mouthfeel: have the due fragrance of kind, free from extraneous odour, mouthfeel is loose or crisp, does not stick to one's teeth.Tissue: section structure is cellular, and is fine and closely woven, no macroscopic void, and moisture is not more than 4.0%.
(8) biscuit after arrangement is finished is packaged into sort product with packing machine;
(9) packaged biscuit is treated examination and test of products warehousing after passing stores and transportation and sale.
Embodiment 2: the raw material that takes by weighing is: giant salamander digested tankage 5kg, big giant salamander oil 5kg, flour 100kg, spirulina 0.5kg, sealwort 0.5kg, corn flour 2kg part, Chinese yam 1kg, mushroom 1kg, oligoisomaltose 2kg.Other production stage is identical with embodiment 1 with method.
Embodiment 3: the raw material that takes by weighing is: giant salamander digested tankage 20kg, big giant salamander oil 1kg, flour 100kg, spirulina 0.5kg, sealwort 0.5kg, corn flour 2kg part, Chinese yam 1kg, mushroom 1kg, oligoisomaltose 2kg.Other production stage is identical with embodiment 1 with method.
Embodiment 2 is preferred version.
Claims (8)
1. giant salamander biscuit, formed through dough modulation, moulding, baking, cooling by giant salamander digested tankage, big giant salamander oil, flour and auxiliary material, the weight proportion of giant salamander digested tankage, big giant salamander oil and flour is 5～20:1～5:100, the weight proportion of auxiliary material and flour is=2～10:100, described giant salamander digested tankage is with the giant salamander peeling, removes internal organ, pick a bone after cooking, smash, drying is made, the refined fish oil of described big giant salamander oil for extracting with the giant salamander adipose tissue, described auxiliary material is one or more in spirulina, sealwort, corn flour, Chinese yam, mushroom, the sugar.
2. giant salamander biscuit according to claim 1 is characterized in that, the weight portion proportioning of each raw material is: 10 parts of giant salamander digested tankages, 2 parts of big giant salamander oils, 100 parts in flour, 0.5 part of spirulina, 0.5 part of sealwort, 2 parts of corn flour, 1 part of Chinese yam, 1 part of mushroom, 2 parts in sugar.
3. giant salamander biscuit according to claim 1 is characterized in that, described big giant salamander oil is the afterbody fat that is extracted from giant salamander.
4. giant salamander biscuit according to claim 1 is characterized in that, described flour is Self-raising flour.
5. giant salamander biscuit according to claim 1 is characterized in that, described sugar is oligoisomaltose.
6. the production method of a giant salamander biscuit as claimed in claim 1 is characterized in that, may further comprise the steps:
(1) internal organ are cleaned, remove the peel, gone to the giant salamander after will butchering, and giant salamander cooked being no more than under 90 ℃ the temperature, picks a bone then, smashes, and drying makes the giant salamander digested tankage;
(2) take by weighing flour, giant salamander digested tankage, big all and each auxiliary material of giant salamander oil in proportion, earlier big giant salamander oil and spirulina, sealwort, corn flour, Chinese yam, mushroom, all auxiliary materials of sugar sugar are mixed, adding water stirs, drop into flour again, the giant salamander digested tankage is modulated into the medium-soft dough, the addition of water is 15～20% of raw mix weight;
(3) develop and print or roll marks becomes embossment and various difform profile through die;
(4) with the semi-finished product after the moulding, adopt the tunnel type open hearth to toast, 280～320 ℃ of baking temperatures, the time 3.5～4.5min;
(5) product that baking is finished, natural cooling packing.
7. the production method of giant salamander biscuit according to claim 6 is characterized in that, in the step (1), when steaming giant salamander, most desirable temperature is 85～90 ℃, 20～30 minutes time.
8. the production method of giant salamander biscuit according to claim 6 is characterized in that, in the step (4), it is 300 ℃ that suitable temperature is done in baking.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013101107232A CN103271117A (en) | 2013-04-01 | 2013-04-01 | Giant salamander biscuit and production method thereof |
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| CN2013101107232A CN103271117A (en) | 2013-04-01 | 2013-04-01 | Giant salamander biscuit and production method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642481A (en) * | 2015-02-06 | 2015-05-27 | 杨军 | Health-care biscuit with cardiac-cerebral blood circulating improving and cholesterol lowering functions and preparation method thereof |
| CN104886213A (en) * | 2015-06-17 | 2015-09-09 | 福建万亿店中店电子商务有限责任公司 | Health maintenance biscuits and making method thereof |
| CN105707652A (en) * | 2016-03-22 | 2016-06-29 | 恩施州钰鑫农业有限公司 | Selenium-rich giant salamander rice flour and preparation method thereof |
| CN107006570A (en) * | 2017-04-11 | 2017-08-04 | 贵阳学院 | A kind of giant salamander cake and preparation method thereof |
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| CN1227058A (en) * | 1999-02-26 | 1999-09-01 | 孙景文 | Serial nutrient biscuit products and the producing technology |
| CN101073335A (en) * | 2007-06-15 | 2007-11-21 | 吴江市方霞企业信息咨询有限公司 | Vitamine biscuit |
| CN101558849A (en) * | 2009-05-21 | 2009-10-21 | 张家界金鲵生物科技有限公司 | Giant salamander noodle and preparation method thereof |
| CN101721432A (en) * | 2009-12-10 | 2010-06-09 | 张家界金鲵生物科技有限公司 | Giant salamander oil soft capsule, method for preparing same and use thereof |
| CN102726486A (en) * | 2011-04-12 | 2012-10-17 | 邹桂怀 | Bone crispy biscuit and preparation method thereof |
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2013
- 2013-04-01 CN CN2013101107232A patent/CN103271117A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1227058A (en) * | 1999-02-26 | 1999-09-01 | 孙景文 | Serial nutrient biscuit products and the producing technology |
| CN101073335A (en) * | 2007-06-15 | 2007-11-21 | 吴江市方霞企业信息咨询有限公司 | Vitamine biscuit |
| CN101558849A (en) * | 2009-05-21 | 2009-10-21 | 张家界金鲵生物科技有限公司 | Giant salamander noodle and preparation method thereof |
| CN101721432A (en) * | 2009-12-10 | 2010-06-09 | 张家界金鲵生物科技有限公司 | Giant salamander oil soft capsule, method for preparing same and use thereof |
| CN102726486A (en) * | 2011-04-12 | 2012-10-17 | 邹桂怀 | Bone crispy biscuit and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642481A (en) * | 2015-02-06 | 2015-05-27 | 杨军 | Health-care biscuit with cardiac-cerebral blood circulating improving and cholesterol lowering functions and preparation method thereof |
| CN104886213A (en) * | 2015-06-17 | 2015-09-09 | 福建万亿店中店电子商务有限责任公司 | Health maintenance biscuits and making method thereof |
| CN105707652A (en) * | 2016-03-22 | 2016-06-29 | 恩施州钰鑫农业有限公司 | Selenium-rich giant salamander rice flour and preparation method thereof |
| CN107006570A (en) * | 2017-04-11 | 2017-08-04 | 贵阳学院 | A kind of giant salamander cake and preparation method thereof |
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Application publication date: 20130904 |