CN104170925A - Sargassum fusiforme embedded biscuit processing method - Google Patents
Sargassum fusiforme embedded biscuit processing method Download PDFInfo
- Publication number
- CN104170925A CN104170925A CN201410328433.XA CN201410328433A CN104170925A CN 104170925 A CN104170925 A CN 104170925A CN 201410328433 A CN201410328433 A CN 201410328433A CN 104170925 A CN104170925 A CN 104170925A
- Authority
- CN
- China
- Prior art keywords
- dish
- dwelling
- processing method
- sheep
- chimeric
- Prior art date
- 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.)
- Pending
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides a sargassum fusiforme embedded biscuit processing method. The method comprises the following steps: (1) soaking and washing; (2) boiling; (3) vacuum drying; (4) selecting, removing stems, and remaining buds; (5) acid pickling to remove arsenic; (6) filtering and drying, and filtering and drying a mixed solution after the acid pickling to obtain a dry material; (7) mixing a prepared fermented dough with the dry material acquired in step (6) in a stirrer, making the mixed dough into dough units through a mold to be arranged in a matrix shape, baking the dough units, and obtaining the sargassum fusiforme embedded biscuit after the baking. The method has beneficial effects that the sargassum fusiforme is embedded inside the biscuit, the unique flavor of the sargassum fusiforme is reserved, the purity of active ingredients of the sargassum fusiforme can be improved, and the produced sargassum fusiforme embedded biscuit is convenient to eat and high in nutritional value; the stems are removed and the bud containing an airbag is maintained, so that the absorption and utilization of dietary fibers can be facilitated; the sargassum fusiformed does not need to be cooked and can be used at any time, so that convenience and rapidness can be realized.
Description
Technical field
The present invention relates to food deep processing field, specifically refer to a kind of sheep chimeric biscuit processing method of dish of dwelling
Background technology
The sheep style of cooking Phaeophyta Sargassaceae Sargassum plant that dwells, the beautiful grass of another name, sea grass hexagonal dish, be called again extra large barley, deer horn point etc., it is a kind of shallow sea beachhead algae that economize in Liaoning, Shandong, Fujian, Zhejiang etc. that is distributed in, the sheep various trace elements that dish contains needed by human of dwelling, by spectroscopic methodology, carry out semi-quantitative analysis, surperficial sheep dwells in dish and contains 14 kinds of trace elements, content (* 10
-6) be Na8600, K2800～8600, Fe2800～8600, Ca2800, Si2800～8600, Mg280～860, P860, Sr280～860, Mn8.6, Cu0.28, Al86, Zn8.6, V2.8, Ti28～86, and some of them trace element (as Fe, Cu, Mn etc.) have some physiologically active, the biochemistry that participates in some enzyme, hormone and vitamin in body is synthetic, affects the eubolism of body.The sheep 18 kinds of important amino acids that dish contains needed by human body of dwelling, comprise 8 kinds of essential amino acids that human body can not synthesize, wherein threonine (0.63%), valine (0.90%), isoleucine (0.68%), leucine (1.12%), arginine (0.63%) and lysine (0.68%) content are all quite high, amino acid total content reaches 13.18%, protein determination result shows, protein content is 9.63%～15.69%, so the sheep dish of dwelling has higher nutritive value.The Hijiki polysaccharide (SFPS) that sheep dwells in the full algae water extract of dish mainly comprises algal polysaccharide sulfate, alginic acid and laminaran, according to the result of study of health professional technical college of University Of Ningbo basic courses department's Pharmacology Lab and the People's Hospital, Quzhou City Pharmacy, show, the sheep dish active ingredient of dwelling has hypoglycemic, reducing blood lipid, lifting immunity of organisms and eliminates in body the effects such as superoxide ion.
Although sheep dwells, dish has many beneficial effects, after dish dries but the sheep that fish in coastal waters dwells, contain a large amount of impurity, dust for example, metal dust, sandstone etc., in conventional art, mostly by artificial, choose, after processing, still have impurity residual, dried sargassum fusiforme directly eats and has certain potential safety hazard, the sheep dish of dwelling has unique smell, the smell of this uniqueness is that a lot of sheep dish fan of dwelling makes earnest efforts, if can be processed into, not only retain dwell dish peculiar flavour but also can improve the dwell instant biscuit of dish degree of purity of sheep of sheep, can greatly reduce and take in the risk of objectionable impurities and improve the dwell absorption efficiency of dish nutritional labeling of sheep, without culinary art, process, can take at any time, edible efficient and convenient.
Summary of the invention
The present invention is directed to above problem, a kind of sheep chimeric biscuit processing method of dish of dwelling is provided.
Goal of the invention of the present invention realizes by following scheme:
The sheep chimeric biscuit processing method of dish of dwelling, comprises the following steps: (1) soaking and washing, the sheep dish material of dwelling is placed in to clear water, and wash away material salt surfactant and silt, clear water and the sheep dish weight ratio 1: 3～5 of dwelling, soak time 2～3h; (2) boiling, pulls the material after soaking to drain out and puts into steamer and carry out boiling, 100～120 ℃ of boiling temperatures, digestion time 2～3h; (3) vacuum drying, puts into closed container heat drying simultaneously vacuumizing, and container inner pressure remains on below 700Pa, drying time 40～50min, after completing, material water ratio is below 15%; (4) screening, screens material by vibratory sieve, and vibration grit number 30～40 orders are separated with bar stem and remove bar stem by bud fringe, retain bud fringe; (5) pickling dearsenification, is placed in aqueous citric acid solution by the material after screening and soaks, aqueous citric acid solution pH value 2～3, soak time 4～5h; (6) filtration drying, obtains dried material by the mixed liquor filtration drying after pickling; (7) dried material fermented dough modulating and step (6) being obtained is in stirrer for mixing, mixed dough is printed to be arranged in behind dough unit by mould and rectangularly when carrying, cures, and cures the complete sheep chimeric biscuit finished product of dish of dwelling that obtains.
Further, fermented dough comprises flour and auxiliary material, and flour and auxiliary material weight ratio are 1: 0.5～0.8.
Further, auxiliary material comprises the following auxiliary material gross weight that accounts for: white granulated sugar 30%～35%, cream 2%～3%, shortening 10%～15%, egg 12%～18%, salt 0.4%～0.6%, surplus is pure water.
Further, in auxiliary material, also comprise that weight ratio is 0.3%～0.6% citric acid and 0.6%～1% ferrous lactate.
Further, in step (7), whipping process completes by vacuum cut mixer, mixing time 20～30min.
Further, step (1) completes in fermentation vat, is also provided with material stirring mechanism in fermentation vat, and rabbling mechanism comprises rotating shaft, stirring vane and driving mechanism, in upset whipping process, makes material separated with impurity.
Further, in step (3), the temperature of heat drying is 120～140 ℃.
Further, in step (3), closed container has interlayer, has circulation pressurized heat steam in interlayer.
Further, in step (7), also comprise pulverising step (7-1): material particular diameter is down to 1～3mm.
Further, in step (4), also choose in advance before step (4-0): the impurity that aberration in material is greater than to preset value by image recognition technology is removed in material conveying process.
Beneficial effect of the present invention is: by the sheep chimeric biscuit inside that is arranged on of dish of dwelling, retain the dwell exclusive local flavor of dish improve the sheep dish active ingredient degree of purity of dwelling of sheep, instant, is of high nutritive value; Remove bar stem and retain the bud fringe that contains air bag, be convenient to dietary fiber and absorb; Bacterial content is low, healthy and safe; Processing procedure is reasonable, effectively removes impurity and makes product active constituent content stable; Sheep dwells dish without culinary art processing, can take at any time, convenient and swift.
The specific embodiment
Below in conjunction with specific embodiment, the invention will be further described:.
Embodiment 1
The sheep of the present embodiment chimeric biscuit processing method of dish of dwelling, comprises the following steps: (1) soaking and washing, the sheep dish material of dwelling is placed in to clear water, and wash away material salt surfactant and silt, dwell dish weight ratio 1: 35 of clear water and sheep, soak time 2h; (2) boiling, pulls the material after soaking to drain out and puts into steamer and carry out boiling, 100 ℃ of boiling temperatures, digestion time 2～3h; (3) vacuum drying, puts into closed container heat drying simultaneously vacuumizing, and container inner pressure remains on below 700Pa, drying time 40～50min, after completing, material water ratio is below 15%; (4) screening, screens material by vibratory sieve, and vibration grit number 30～40 orders are separated with bar stem and remove bar stem by bud fringe, retain bud fringe; (5) pickling dearsenification, is placed in aqueous citric acid solution by the material after screening and soaks, aqueous citric acid solution pH value 2～3, soak time 4～5h; (6) filtration drying, obtains dried material by the mixed liquor filtration drying after pickling; (7) dried material fermented dough modulating and step (6) being obtained is in stirrer for mixing, mixed dough is printed to be arranged in behind dough unit by mould and rectangularly when carrying, cures, and cures the complete sheep chimeric biscuit finished product of dish of dwelling that obtains.While curing, baking box will be in advance through 200 ℃ of preheatings after 5 minutes, then be placed on connecting gear through baking box being mixed with the dwell fermented dough of dish of sheep.Under the state of 180-200 ℃, roasting 12-15 minute, is shown in that biscuit is micro-yellow and can takes out, at this moment cooling again.
The present embodiment fermented dough comprises flour and auxiliary material, and flour and auxiliary material weight ratio are 1: 0.5～0.8.Auxiliary material comprises the following auxiliary material gross weight that accounts for: white granulated sugar 30%～35%, cream 2%～3%, shortening 10%～15%, egg 12%～18%, salt 0.4%～0.6%, surplus is pure water.For further improving mouthfeel, in auxiliary material, also comprise that weight ratio is 0.3%～0.6% citric acid and 0.6%～1% ferrous lactate.
In the present embodiment step (7), whipping process completes by vacuum cut mixer, mixing time 20～30min.Step (1) completes in fermentation vat, is also provided with material stirring mechanism in fermentation vat, and rabbling mechanism comprises rotating shaft, stirring vane and driving mechanism, in upset whipping process, makes material separated with impurity.In step (3), the temperature of heat drying is 120～140 ℃.In step (3), closed container has interlayer, has circulation pressurized heat steam in interlayer.In step (7), also comprise pulverising step (7-1): material particular diameter is down to 1～3mm.In step (4), also choose in advance before step (4-0): the impurity that aberration in material is greater than to preset value by image recognition technology is removed in material conveying process.
Embodiment 2-6
In embodiment 2-6, each step parameter refers to table 1.
Table 1
Embodiment 2-6 adjunct ingredient and proportion refer to table 2 (percentage by weight that in table, numerical value is the relative auxiliary material gross weight of this composition).
| ? | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 |
| White granulated sugar | 35 | 34 | 32 | 31 | 30 |
| Cream | 3 | 2 | 2.5 | 2.8 | 2.6 |
| Shortening | 10 | 12 | 12 | 14 | 15 |
| Egg | 12 | 14 | 15 | 16 | 18 |
| Sodium bicarbonate | 0.3 | 0.35 | 0.4 | 0.45 | 0.5 |
| Salt | 0.4 | 0.45 | 0.5 | 0.55 | 0.6 |
| Citric acid | 0 | 0.35 | 0.4 | 0.5 | 0.6 |
| Ferrous lactate | 0 | 0.6 | 1 | 0.7 | 0.9 |
Table 2
Although the present invention is described by reference to preferred embodiment,, those of ordinary skills should understand, and can be not limited to the description of above-described embodiment, in the scope of claims, can make the various variations in form and details.
Claims (10)
1. the sheep chimeric biscuit processing method of dish of dwelling, is characterized in that comprising the following steps: (1) soaking and washing, the sheep dish material of dwelling is placed in to clear water, and wash away material salt surfactant and silt, clear water and the sheep dish weight ratio 1: 3～5 of dwelling, soak time 2～3h; (2) boiling, pulls the material after soaking to drain out and puts into steamer and carry out boiling, 100～120 ℃ of boiling temperatures, digestion time 2～3h; (3) vacuum drying, puts into closed container heat drying simultaneously vacuumizing, and container inner pressure remains on below 700Pa, drying time 40～50min, after completing, material water ratio is below 15%; (4) screening, screens material by vibratory sieve, and vibration grit number 30～40 orders are separated with bar stem and remove bar stem by bud fringe, retain bud fringe; (5) pickling dearsenification, is placed in aqueous citric acid solution by the material after screening and soaks, aqueous citric acid solution pH value 2～3, soak time 4～5h; (6) filtration drying, obtains dried material by the mixed liquor filtration drying after pickling; (7) dried material fermented dough modulating and step (6) being obtained is in stirrer for mixing, mixed dough is printed to be arranged in behind dough unit by mould and rectangularly when carrying, cures, and cures the complete sheep chimeric biscuit finished product of dish of dwelling that obtains.
2. the sheep according to claim 1 chimeric biscuit processing method of dish of dwelling, is characterized in that: fermented dough comprises flour and auxiliary material, and flour and auxiliary material weight ratio are 1: 0.5～0.8.
3. the sheep according to claim 2 chimeric biscuit processing method of dish of dwelling, it is characterized in that: auxiliary material comprises the following auxiliary material gross weight that accounts for: white granulated sugar 30%～35%, cream 2%～3%, shortening 10%～15%, egg 12%～18%, salt 0.4%～0.6%, surplus is pure water.
4. the sheep according to claim 3 chimeric biscuit processing method of dish of dwelling, is characterized in that: in auxiliary material, also comprise that weight ratio is 0.3%～0.6% citric acid and 0.6%～1% ferrous lactate.
5. the sheep according to claim 1 chimeric biscuit processing method of dish of dwelling, is characterized in that: in step (7), whipping process completes by vacuum cut mixer, mixing time 20～30min.
6. the sheep according to claim 1 chimeric biscuit processing method of dish of dwelling, it is characterized in that: step (1) completes in fermentation vat, in fermentation vat, be also provided with material stirring mechanism, rabbling mechanism comprises rotating shaft, stirring vane and driving mechanism, in upset whipping process, makes material separated with impurity.
7. the sheep according to claim 1 chimeric biscuit processing method of dish of dwelling, is characterized in that: in step (3), the temperature of heat drying is 120～140 ℃.
8. the sheep according to claim 7 chimeric biscuit processing method of dish of dwelling, is characterized in that: in step (3), closed container has interlayer, has circulation pressurized heat steam in interlayer.
9. the sheep according to claim 1 chimeric biscuit processing method of dish of dwelling, is characterized in that: in step (7), also comprise pulverising step (7-1): material particular diameter is down to 1～3mm.
10. the sheep according to claim 1 chimeric biscuit processing method of dish of dwelling, is characterized in that: in step (4), also choose in advance before step (4-0): the impurity that aberration in material is greater than to preset value by image recognition technology is removed in material conveying process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410328433.XA CN104170925A (en) | 2014-07-04 | 2014-07-04 | Sargassum fusiforme embedded biscuit processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410328433.XA CN104170925A (en) | 2014-07-04 | 2014-07-04 | Sargassum fusiforme embedded biscuit processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104170925A true CN104170925A (en) | 2014-12-03 |
Family
ID=51952495
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410328433.XA Pending CN104170925A (en) | 2014-07-04 | 2014-07-04 | Sargassum fusiforme embedded biscuit processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104170925A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1110516A (en) * | 1994-04-18 | 1995-10-25 | 河北省科学院生物研究所 | Instant flour food containing iodine and its manufacture method |
| CN1723809A (en) * | 2004-07-23 | 2006-01-25 | 株式会社日清制粉集团本社 | Manufacturing method of dried sargassum fusiforme |
| CN101112226A (en) * | 2007-07-03 | 2008-01-30 | 浙江工商大学 | Sargassum fusiform arsenic removing method |
| CN101422180A (en) * | 2008-11-10 | 2009-05-06 | 孟亮 | Nutrition-intensified alga dough and production method thereof |
-
2014
- 2014-07-04 CN CN201410328433.XA patent/CN104170925A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1110516A (en) * | 1994-04-18 | 1995-10-25 | 河北省科学院生物研究所 | Instant flour food containing iodine and its manufacture method |
| CN1723809A (en) * | 2004-07-23 | 2006-01-25 | 株式会社日清制粉集团本社 | Manufacturing method of dried sargassum fusiforme |
| CN101112226A (en) * | 2007-07-03 | 2008-01-30 | 浙江工商大学 | Sargassum fusiform arsenic removing method |
| CN101422180A (en) * | 2008-11-10 | 2009-05-06 | 孟亮 | Nutrition-intensified alga dough and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 唐泽明等: "《晚间西红柿减肥2：美人食谱》", 30 September 2009, 浙江科学技术出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101748948B1 (en) | Fermented Moringa beverage and method thereof | |
| CN110612029A (en) | Edible bird's nest and its processing method | |
| CN106359627A (en) | Preparation method of coffee-flavored vegetable protein drink | |
| CN102894354A (en) | A series of nutritional walnut powders and preparation process thereof | |
| KR102018334B1 (en) | Manufacturing method for functional seasoned laver and functional seasoned laver manufactured by the same | |
| CN103876102A (en) | Preparation method of fish sauce | |
| KR20140141317A (en) | Manufacturing method of barley and chili doenjang with hwangtae and barley and chili doenjang with hwangtae | |
| CN107348478A (en) | A kind of mycotrophy powder and its processing method | |
| KR101753964B1 (en) | Moringa sauce and preparation method thereof | |
| CN104172028A (en) | Processing method of potato chips with sargassum fusiforme | |
| KR101695654B1 (en) | Manufacturing method of dried fish covered with gochujang and dried fish covered with gochujang | |
| CN106978251A (en) | A kind of preparation method of sunflower seeds peanut ready-mixed oil | |
| KR20170006732A (en) | Moringa pepper paste and preparation method thereof | |
| CN104171771A (en) | Processing method of sargassum fusiforme oral liquid | |
| KR101748941B1 (en) | Method for producing a Moringa kimchi seasoning | |
| CN103798740A (en) | Preparation method of healthcare pumpkin soy sauce | |
| KR20150102339A (en) | Whole soybean milk produced from gaechuck no.1 soybean and its production methods | |
| CN104137971A (en) | Processing method for potato instant noodles | |
| CN103960652A (en) | Vegetarian food prepared from lentinus edodes stipes and processing method | |
| CN104170925A (en) | Sargassum fusiforme embedded biscuit processing method | |
| CN104171772A (en) | Production method of sargassum fusiforme lozenge for oral administration | |
| CN104187216A (en) | Sargassum fusiforme dumpling processing method | |
| CN104171234A (en) | Processing method of sargassum fusiform sachima | |
| CN104172367A (en) | Processing method of sargassum fusiforme combined fruit and vegetable juice | |
| CN104705694A (en) | Blood pressure reduction alcohol-expelling kudzuvine root egg beancurd and making method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| DD01 | Delivery of document by public notice |
Addressee: Yan Xianpeng Document name: the First Notification of an Office Action |
|
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141203 |