CN104663832A - Fermented Chinese sauerkraut salty biscuit and preparation method thereof - Google Patents

Abstract

The invention discloses a fermented Chinese sauerkraut salty biscuit and a preparation method thereof. According to a formula, the fermented Chinese sauerkraut salty biscuit is prepared from the following components in parts by weight: 5,000-6,000 parts of medium strength flour, 1,000-1,200 parts of corn starch, 4-4.5 parts of amylase, 300-350 parts of white granulated sugar powder, 500-600 parts of vegetable shortening, 50-55 parts of sodium bicarbonate, 40-50 parts of baking soda, 2-2.3 parts of sodium pyrosulfite, 30-35 parts of salts, 500-600 parts of Chinese sauerkraut and 1,000-1,200 parts of water. The preparation method comprises the following steps: performing water milling on pickled Chinese sauerkraut into slurry for later use; mixing powder ingredients in the formula and then adding the mixed powder ingredients into the milled Chinese sauerkraut slurry, adding the vegetable shortening to stir and uniformly mix to obtain a mixture after stirring to form glutens; pressing, molding and milling the mixture on a biscuit roll squeezer, and then roasting in an oven. The fermented Chinese sauerkraut salty biscuit prepared by the preparation method disclosed by the invention has the advantages of being strong in Chinese sauerkraut aromatic flavor, crisp and delicious, long in guarantee period, simple in process and low in investment cost.

Description

A kind of sauerkraut fermentation saline taste biscuit and preparation method thereof

Technical field

The invention belongs to food processing field, be specifically related to a kind of sauerkraut fermentation saline taste biscuit and preparation method thereof.

Background technology

The sauerkraut of China early than " Book of Songs ", should should originate from the Shang and Zhou Dynasty before 3100.Sauerkraut is with a long history, and spread extensively, almost every household can be done, and everybody eats, and even in banquet, also will go up a few dish sauerkraut.In Important Arts for the People's Welfare one book according to Jia Sixie in the Northern Wei Dynasty, just have and make describing of sauerkraut, as seen before at least one more than 1,400 years, just there is the history making sauerkraut in China.In the Qing Dynasty, Chuan Nan, north, river among the people also using sauerkraut as one of dowry, it serves to show sauerkraut shared status in people's lives.The manufacture craft of sauerkraut is long and one of the cooking skill legacy of exquisiteness of China.Sauerkraut acid fragrance alcohol, light tasty and refreshing, adopt nature antibacterial, being rich in the nutriments such as amino acid, organic acid [4], dietary fiber, not containing anticorrisive agent and pigment, is a kind of healthy food of green natural.Sauerkraut wins liking of consumers in general with its distinctive sour fragrance taste always, sauerkraut remains the nutrition of original vegetables to greatest extent, be rich in the nutriments such as vitamin C [9], amino acid, organic acid, dietary fiber, due to sauerkraut employing is clean and sanitary storage method, so containing a large amount of edible nutritional labelings, the process of infuse can produce natural plant enzyme, has the effect keeping intestines and stomach normal physiological function.

The primary raw material of biscuit is wheat flour, then adds carbohydrate, grease, egg product, the auxiliary materials such as dairy products.According to formula and the difference of production technology, rusk can be divided into tough biscuit and shortbread type biscuit two class greatly.The ultimate food that biscuit has developed into Modern Leisure, allayed one's hunger, becomes modern people and to live an indispensable part.

The shortcomings such as at present, domestic and international sauerkraut mainly does assistant pickles, and biscuit taste mainly relies on dusting seasoning, and tasty dullness is uneven, and aftertaste is not enough, natural compound tart flavour biscuit more lacks.

Summary of the invention

The invention provides a kind of sauerkraut fermentation saline taste biscuit and preparation method thereof, the object of the invention is to the deficiency overcoming above-mentioned prior art, product, there is provided a kind of exploitation being both conducive to classical acid dish, again abundant developing biscuit new varieties, taste and preparation method thereof.

A kind of sauerkraut fermentation saline taste biscuit, is characterized in that, be made up: medium strength flour of the component raw material of following weight portion: 5000 ~ 6000 parts; Cornstarch: 1000 ~ 1200 parts; Amylase: 4 ~ 4.5 parts; White sugar powder: 300 ~ 350 parts; Shortening: 500 ~ 600 parts; Sodium acid carbonate: 50 ~ 55 parts; Sodium bicarbonate: 40 ~ 50 parts; Sodium pyrosulfite: 2 ~ 2.3 parts; Salt 30 ~ 35 parts; 500 ~ 600 parts, sauerkraut; Water: 1000 ~ 1200 parts, first by for subsequent use after pickling ripe sauerkraut, water mill slurry, add shortening be again uniformly mixed adding after powder class batching mixing in formula after the sauerkraut slurry ground has stirred muscle, after the compressing rolling cut of upper biscuit roll squeezer, baking oven toasts.

Described a kind of sauerkraut fermentation saline taste biscuit, is characterized in that, be made up of the component raw material of following weight portion:

Medium strength flour: 5000 parts; Cornstarch: 1000 parts; Amylase: 4 parts; White sugar powder: 300 parts; Shortening: 500 parts; Sodium acid carbonate: 50 parts; Sodium bicarbonate: 40 parts; Sodium pyrosulfite: 2 parts; Salt 30 parts; 500 parts, sauerkraut; Water: 1300 parts.

The preparation method of described a kind of sauerkraut fermentation saline taste biscuit, is characterized in that: comprise the steps:

(1) pull out pickling ripe sauerkraut, clear water is cleaned, and drains away the water, and is used by the sauerkraut after draining vegetable chopper chopping to the dish grain of 1 cm;

(2) the sauerkraut grain taken after 500 ~ 600 parts of choppings adds water after 700 ~ 900 parts of input fiberizers wear into pulpous state, for subsequent use;

(3) by formula rate, first the sodium acid carbonate in batching, sodium bicarbonate, sodium pyrosulfite are added suitable quantity of water and dissolve, obtain lysate A, for subsequent use;

(4) by formula rate, medium strength flour, cornstarch, amylase, white sugar powder, salt are poured into and within agitator stirring at low speed 5-6 minute, added the obtained lysate A of step (3), step (2) milled sauerkraut slurry is added after moderate-speed mixer 2-3 minute, moderate-speed mixer 5-6 minute, finally add shortening, again after moderate-speed mixer 3-4 minute, stop stirring, leave standstill 20 ~ 25 minutes and proof to lax;

(5) step (4) is left standstill biscuit press-forming machine on the lax dough proofed compressing;

(6) compressing biscuit embryo will toast line baking, temperature 180 ~ 210 DEG C, baking time 8 ~ 10 minutes, makes sauerkraut fermentation saline taste biscuit, take out after naturally cooling to room temperature, pack warehouse-in on request.

Beneficial effect:

After the inventive method adopts sauerkraut fermenting-ripening, adopt chopping, defibrination, add biscuit dough and stir ripe, the technology such as crush-cutting, baking, adopt sauerkraut fermentation saline taste biscuit made by the present invention, have sauerkraut aromatic flavour, acid is refreshing good to eat, long shelf-life, technique is simple, the advantage that cost of investment is low, provides a kind of exploitation being both conducive to classical acid dish, again abundant developing biscuit new varieties, taste and preparation method thereof.

Detailed description of the invention

Below in conjunction with specific embodiment, the present invention will be further described.Should be understood that following examples only for illustration of the present invention but not for limiting the scope of the invention.

Embodiment

A kind of sauerkraut fermentation saline taste biscuit, be made up of the component raw material of following weight (g):

Medium strength flour: 5000; Cornstarch: 1000; Amylase: 4; White sugar powder: 300; Shortening: 500; Sodium acid carbonate: 50; Sodium bicarbonate: 40; Sodium pyrosulfite: 2; Salt 30; Sauerkraut 500; Water: 1300,

Preparation method, comprises the steps:

(1) pull out pickling ripe sauerkraut, clear water is cleaned, and drains away the water, and is used by the sauerkraut after draining vegetable chopper chopping to the dish grain of 1 cm;

(2) the sauerkraut grain taken after the 500g chopping 800g that adds water drops into after fiberizer wears into pulpous state, for subsequent use;

(3) by formula rate, first the sodium acid carbonate in batching, sodium bicarbonate, sodium pyrosulfite are added suitable quantity of water and dissolve, obtain lysate A, for subsequent use;

(4) by formula rate, medium strength flour, cornstarch, amylase, white sugar powder, salt are poured into stirring at low speed in agitator and within 5 minutes, added the obtained lysate A of step (3), moderate-speed mixer adds step (2) milled sauerkraut slurry after 3 minutes, moderate-speed mixer 6 minutes, finally add shortening, moderate-speed mixer is after 3 minutes again, stops stirring, and leaves standstill 20 ~ 25 minutes and proofs to lax;

(5) step (4) is left standstill biscuit press-forming machine on the lax dough proofed compressing;

(6) compressing biscuit embryo will toast line baking, temperature 200 DEG C, baking time 9 minutes, makes sauerkraut fermentation saline taste biscuit, take out after naturally cooling to room temperature, pack warehouse-in on request.

Claims (3)

1. a sauerkraut fermentation saline taste biscuit, is characterized in that, be made up: medium strength flour of the component raw material of following weight portion: 5000 ~ 6000 parts; Cornstarch: 1000 ~ 1200 parts; Amylase: 4 ~ 4.5 parts; White sugar powder: 300 ~ 350 parts; Shortening: 500 ~ 600 parts; Sodium acid carbonate: 50 ~ 55 parts; Sodium bicarbonate: 40 ~ 50 parts; Sodium pyrosulfite: 2 ~ 2.3 parts; Salt 30 ~ 35 parts; 500 ~ 600 parts, sauerkraut; Water: 1000 ~ 1200 parts, first by for subsequent use after pickling ripe sauerkraut, water mill slurry, add shortening be again uniformly mixed adding after powder class batching mixing in formula after the sauerkraut slurry ground has stirred muscle, after the compressing rolling cut of upper biscuit roll squeezer, baking oven toasts.

2. a kind of sauerkraut fermentation saline taste biscuit according to claim 1, is characterized in that, be made up of the component raw material of following weight portion:

Medium strength flour: 5000 parts; Cornstarch: 1000 parts; Amylase: 4 parts; White sugar powder: 300 parts; Shortening: 500 parts; Sodium acid carbonate: 50 parts; Sodium bicarbonate: 40 parts; Sodium pyrosulfite: 2 parts; Salt 30 parts; 500 parts, sauerkraut; Water: 1300 parts.

3. the preparation method of a kind of sauerkraut fermentation saline taste biscuit according to claim 1, is characterized in that: comprise the steps:

(1) pulled out by sauerkraut, clear water is cleaned, and drains away the water, and is used by the sauerkraut after draining vegetable chopper chopping to the dish grain of 1 cm;

(2) the sauerkraut grain taken after 500 ~ 600 parts of choppings adds water after 700 ~ 900 parts of input fiberizers wear into pulpous state, for subsequent use;

(3) by formula rate, first the sodium acid carbonate in batching, sodium bicarbonate, sodium pyrosulfite are added suitable quantity of water and dissolve, obtain lysate A, for subsequent use;

(4) by formula rate, medium strength flour, cornstarch, amylase, white sugar powder, salt are poured into and within agitator stirring at low speed 5-6 minute, added the obtained lysate A of step (3), step (2) milled sauerkraut slurry is added after moderate-speed mixer 2-3 minute, moderate-speed mixer 5-6 minute, finally add shortening, again after moderate-speed mixer 3-4 minute, stop stirring, leave standstill 20 ~ 25 minutes and proof to lax;

(5) step (4) is left standstill biscuit press-forming machine on the lax dough proofed compressing;

(6) compressing biscuit embryo will toast line baking, temperature 180 ~ 210 DEG C, baking time 8 ~ 10 minutes, makes sauerkraut fermentation saline taste biscuit, take out after naturally cooling to room temperature, pack warehouse-in on request.