CN105394131A - Cuttlefish puff pie - Google Patents
Cuttlefish puff pie Download PDFInfo
- Publication number
- CN105394131A CN105394131A CN201510988551.8A CN201510988551A CN105394131A CN 105394131 A CN105394131 A CN 105394131A CN 201510988551 A CN201510988551 A CN 201510988551A CN 105394131 A CN105394131 A CN 105394131A
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- China
- Prior art keywords
- cuttlefish
- shortening
- parts
- subsequent use
- salt
- 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
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- 241000238371 Sepiidae Species 0.000 title abstract 8
- 235000015108 pies Nutrition 0.000 title abstract 7
- 150000003839 salts Chemical class 0.000 claims abstract description 36
- 239000011780 sodium chloride Substances 0.000 claims abstract description 36
- 235000014121 butter Nutrition 0.000 claims abstract description 21
- 240000002840 Allium cepa Species 0.000 claims abstract description 15
- 240000000129 Piper nigrum Species 0.000 claims abstract description 15
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 15
- 240000001016 Solanum tuberosum Species 0.000 claims abstract description 15
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 15
- 235000013614 black pepper Nutrition 0.000 claims abstract description 15
- 235000002732 oignon Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 238000004904 shortening Methods 0.000 claims description 36
- 238000004140 cleaning Methods 0.000 claims description 18
- 238000001816 cooling Methods 0.000 claims description 12
- 210000003491 Skin Anatomy 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 6
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- 238000002360 preparation method Methods 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- 235000013305 food Nutrition 0.000 abstract description 13
- 235000015097 nutrients Nutrition 0.000 abstract description 10
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 235000015895 biscuits Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000003814 drug Substances 0.000 abstract description 2
- 229940079593 drugs Drugs 0.000 abstract description 2
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 235000013402 health food Nutrition 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 240000002254 Ananas comosus Species 0.000 abstract 1
- 235000007119 Ananas comosus Nutrition 0.000 abstract 1
- 239000006071 cream Substances 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 235000014594 pastries Nutrition 0.000 abstract 1
- 235000012015 potatoes Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 description 6
- 201000010099 disease Diseases 0.000 description 4
- 230000001953 sensory Effects 0.000 description 4
- 235000012970 cakes Nutrition 0.000 description 3
- 235000021185 dessert Nutrition 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 208000002720 Malnutrition Diseases 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 208000007502 Anemia Diseases 0.000 description 1
- 206010003246 Arthritis Diseases 0.000 description 1
- 102000020179 B family Human genes 0.000 description 1
- 108091014904 B family Proteins 0.000 description 1
- 208000002894 Beriberi Diseases 0.000 description 1
- 210000004369 Blood Anatomy 0.000 description 1
- 206010006956 Calcium deficiency Diseases 0.000 description 1
- 208000008787 Cardiovascular Disease Diseases 0.000 description 1
- 208000000325 Deficiency Disease Diseases 0.000 description 1
- 206010012601 Diabetes mellitus Diseases 0.000 description 1
- 208000002287 Hemorrhoids Diseases 0.000 description 1
- 206010022970 Iron deficiency Diseases 0.000 description 1
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- 210000003734 Kidney Anatomy 0.000 description 1
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- 230000036740 Metabolism Effects 0.000 description 1
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- 208000007442 Ricket Diseases 0.000 description 1
- 210000000952 Spleen Anatomy 0.000 description 1
- 206010043431 Thinking abnormal Diseases 0.000 description 1
- 229940088594 Vitamin Drugs 0.000 description 1
- 229940045997 Vitamin A Drugs 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 206010047601 Vitamin B1 deficiency Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
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- 210000004914 menses Anatomy 0.000 description 1
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- 235000018343 nutrient deficiency Nutrition 0.000 description 1
- 201000002451 overnutrition Diseases 0.000 description 1
- 235000020823 overnutrition Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
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Abstract
The invention discloses a cuttlefish puff pie prepared from the following raw materials in parts by weight: 150-160 parts of dried cuttlefish, 30-50 parts of onions, 150-160 parts of potatoes, 200-300 parts of puff pastries, 5-8 parts of black pepper and salt, and 20-30 parts of salt-containing cream. The cuttlefish puff pie disclosed by the invention has a unique flavor, a crispy and delicious taste and comprehensive nutrients. The cuttlefish puff pie is produced by selecting the raw material both used as medicines and foods. All the raw materials have mutual effects, and a food function and a medical health function of the foods can be combined together. Therefore, a traditional medical concept is met and the concept of modern health foods is approached. No food additive is added, so that the health and nutritional pineapple butter biscuits are suitable for people of all ages. The cuttlefish puff pie is simple in production process, convenient to produce, and relatively low in cost. Meanwhile, the requirements of industrial production can be met. The cuttlefish puff pie is convenient to carry and eat, and can be eaten after the cuttlefish puff pie is taken out of a bag and brewed with water.
Description
Technical field
The present invention relates to food technology field, specifically relate to a kind of inkfish shortening group.
Background technology
Nutrition be human body constantly from extraneous pickuping food, through digestion, absorb, metabolism and utilize the overall process of material to the activity of sustaining life of somagenic need in food, it is a kind of comprehensively physiology course, instead of the special a certain nutritional labeling of finger.Various nutrient all plays important role in the body of people, has lacked any one and all can produce serious consequence to the health of people.But any one nutrient neither be The more the better, the surplus of nutrient also can cause the various disease of people's health.And adequate nutrition is by the various nutrient absorbed in food and health, and the needs to these nutrients reach balance, both had no lack of, many only.Lack some nutrient and can cause deficiency disease, as the rickets that calcium deficiency causes, anaemia that iron deficiency causes etc.Some nutrient is taken in as fat and carbohydrate too much can cause fat again " rich man's diseases " such as disease, diabetes, cardiovascular diseases.The morbid state that nutritional deficiency and overnutrition cause is referred to as malnutrition, is all the irrational consequence of nutrition, is all extremely harmful to health.Reasonable equalizing nutrient needed for people's health can be supplied owing to there is no a kind of food, so diversified food will be adopted when arranging meals as far as possible, allocating rightly according to nutritional labelings different in various food and meeting the needs of health to various nutrient comprehensively.
Biscuit, dessert and cake are a kind of common, and as a kind of snacks or interpolation diet, instant is easy to carry again, has become a kind of food indispensable in daily life.Along with the increase day by day of biscuit, dessert and cake kind, add the enhancing of modern's health perception, not only will meet taste hobby also will to healthy useful, a kind of not only comprehensive nutrition but also edible healthy biscuit, dessert and cake is just needed to eat, but so far, be not reported.
Summary of the invention
The object of this invention is to provide a kind of inkfish shortening group, its comprehensive nutrition, unique flavor, palatable crisp, be applicable to ordinary populace crowd and eat.
The technical scheme realizing the object of the invention is:
An inkfish shortening group, is made up of the raw material of following weight parts proportioning:
Dried cuttle fiss 150-160, onion 30-50, potato 150-160, shortening skin 200-300, black pepper salt 5-8, containing salt butter 20-30.
Above-mentioned inkfish shortening group, preferably, is made up of the raw material of following weight parts proportioning:
Dried cuttle fiss 155, onion 40, potato 155, shortening skin 250, black pepper salt 6, containing salt butter 25.
The preparation method of above-mentioned inkfish shortening group, comprises the steps:
1, potato is cleaned peeling to put into pot and cook, after cooling, twist into pureed into pieces, for subsequent use;
2, dry clean for dried cuttle fiss, be ground into Powdered, fry dried cuttle fiss to ripe, for subsequent use with containing salt butter;
3, remove crust, diced shape by clean for onion, rear use is containing the quick-fried perfume (or spice) of salt butter, for subsequent use;
4, above-mentioned material mixing is added black pepper salt to mix thoroughly, make fillings, for subsequent use;
5, fillings is entered with shortening suitcase, for subsequent use;
6, the product made is put into baking box, take out with 250-260 degree Celsius of baking 20-25min, cooling final vacuum packaging.
Above-mentioned raw materials is commercially available prod.
The every hectogram meat of inkfish in product is containing 13 grams, protein, and only 0.7 gram, fat, also containing the necessary material of human body such as carbohydrate and vitamin A, B family vitamin and calcium, phosphorus, iron, is a kind of high protein and low fat nourishing food.According to theory of traditional Chinese medical science, inkfish taste is salty, property is put down, and enters liver, kidney channel; Have nourish blood, stimulate the menstrual flow, lactagogue, tonifying spleen, kidney-nourishing, enriching yin, menstruation regulating, only band effect; Be used for the treatment of the diseases such as women's irregular menstruation, oedema, arthritis with fixed pain caused by dampness, hemorrhoid, beriberi.
Compared with prior art, beneficial effect of the present invention is:
(1) inkfish shortening group of the present invention, unique flavor, crispy in taste is good to eat, comprehensive nutrition, and does not add any food additives, suitable for all ages;
(2) raw material of the selected integration of drinking and medicinal herbs of this product is made, the interphase interaction of each raw material, the cuisines function of food and medicines and health protection function is combined, has both met traditional medical sense, again close to the concept of modern health food;
(3) production process is simple, and easy to make, cost is lower, can meet the demand of suitability for industrialized production;
(4) be easy to carry and eat, opening bag and edible.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described, but the present invention is not limited to these embodiments.
Embodiment 1
An inkfish shortening group, is made up of the raw material of following weight parts proportioning:
Dried cuttle fiss 150g, onion 30g, potato 150g, shortening skin 200g, black pepper salt 5g, containing salt butter 20g.
The preparation method of above-mentioned inkfish shortening group, comprises the steps:
1, potato is cleaned peeling to put into pot and cook, after cooling, twist into pureed into pieces, for subsequent use;
2, dry clean for dried cuttle fiss, be ground into Powdered, fry dried cuttle fiss to ripe, for subsequent use with containing salt butter;
3, remove crust, diced shape by clean for onion, rear use is containing the quick-fried perfume (or spice) of salt butter, for subsequent use;
4, above-mentioned material mixing is added black pepper salt to mix thoroughly, make fillings, for subsequent use;
5, fillings is entered with shortening suitcase, for subsequent use;
6, the product made is put into baking box, take out with 250 degrees Celsius of baking 20min, cooling final vacuum packaging.
Carry out taste scoring test to the present embodiment gained inkfish shortening group, through 20 people's sensory evaluations, have 16 people to represent the taste liking the present embodiment, have 2 people to represent the taste not liking the present embodiment, all the other 2 people represent that the present embodiment taste is general.Visible, popular to the present embodiment mouthfeel and taste acceptance level higher.
Embodiment 2
An inkfish shortening group, is made up of the raw material of following weight parts proportioning:
Dried cuttle fiss 155g, onion 40g, potato 155g, shortening skin 250g, black pepper salt 6g, containing salt butter 25g.
The preparation method of above-mentioned inkfish shortening group, comprises the steps:
1, potato is cleaned peeling to put into pot and cook, after cooling, twist into pureed into pieces, for subsequent use;
2, dry clean for dried cuttle fiss, be ground into Powdered, fry dried cuttle fiss to ripe, for subsequent use with containing salt butter;
3, remove crust, diced shape by clean for onion, rear use is containing the quick-fried perfume (or spice) of salt butter, for subsequent use;
4, above-mentioned material mixing is added black pepper salt to mix thoroughly, make fillings, for subsequent use;
5, fillings is entered with shortening suitcase, for subsequent use;
6, the product made is put into baking box, take out with 250 degrees Celsius of baking 22min, cooling final vacuum packaging.
Time edible, open packaging and edible.
Carry out taste scoring test to the present embodiment gained inkfish shortening group, through 30 people's sensory evaluations, have 26 people to represent the taste liking the present embodiment, have 2 people to represent the taste not liking the present embodiment, all the other 2 people represent that the present embodiment taste is general.Visible, popular to the present embodiment mouthfeel and taste acceptance level higher.
Embodiment 3
An inkfish shortening group, is made up of the raw material of following weight parts proportioning:
Dried cuttle fiss 158g, onion 37g, potato 158g, shortening skin 280g, black pepper salt 7g, containing salt butter 28g.
The preparation method of above-mentioned inkfish shortening group, comprises the steps:
1, potato is cleaned peeling to put into pot and cook, after cooling, twist into pureed into pieces, for subsequent use;
2, dry clean for dried cuttle fiss, be ground into Powdered, fry dried cuttle fiss to ripe, for subsequent use with containing salt butter;
3, remove crust, diced shape by clean for onion, rear use is containing the quick-fried perfume (or spice) of salt butter, for subsequent use;
4, above-mentioned material mixing is added black pepper salt to mix thoroughly, make fillings, for subsequent use;
5, fillings is entered with shortening suitcase, for subsequent use;
6, the product made is put into baking box, take out with 260 degrees Celsius of baking 24min, cooling final vacuum packaging.
Time edible, open packaging and edible.
Carry out taste scoring test to the present embodiment gained inkfish shortening group, through 40 people's sensory evaluations, have 36 people to represent the taste liking the present embodiment, have 2 people to represent the taste not liking the present embodiment, all the other 2 people represent that the present embodiment taste is general.Visible, popular to the present embodiment mouthfeel and taste acceptance level higher.
Embodiment 4
An inkfish shortening group, is made up of the raw material of following weight parts proportioning:
Dried cuttle fiss 160g, onion 50g, potato 160g, shortening skin 300g, black pepper salt 8g, containing salt butter 30g.
The preparation method of above-mentioned inkfish shortening group, comprises the steps:
1, potato is cleaned peeling to put into pot and cook, after cooling, twist into pureed into pieces, for subsequent use;
2, dry clean for dried cuttle fiss, be ground into Powdered, fry dried cuttle fiss to ripe, for subsequent use with containing salt butter;
3, remove crust, diced shape by clean for onion, rear use is containing the quick-fried perfume (or spice) of salt butter, for subsequent use;
4, above-mentioned material mixing is added black pepper salt to mix thoroughly, make fillings, for subsequent use;
5, fillings is entered with shortening suitcase, for subsequent use;
6, the product made is put into baking box, take out with 260 degrees Celsius of baking 25min, cooling final vacuum packaging.
Time edible, open packaging brewed in hot water and edible.
Carry out taste scoring test to the present embodiment gained inkfish shortening group, through 50 people's sensory evaluations, have 45 people to represent the taste liking the present embodiment, have 1 people to represent the taste not liking the present embodiment, all the other 4 people represent that the present embodiment taste is general.Visible, popular to the present embodiment mouthfeel and taste acceptance level higher.
Claims (2)
1. an inkfish shortening group, is characterized in that: be made up of the raw material of following weight parts proportioning:
Dried cuttle fiss 150-160, onion 30-50, potato 150-160, shortening skin 200-300, black pepper salt 5-8, containing salt butter 20-30;
The preparation method of above-mentioned horse inkfish shortening group, comprises the steps:
(1) potato is cleaned peeling to put into pot and cook, after cooling, twist into pureed into pieces, for subsequent use;
(2) dry clean for dried cuttle fiss, be ground into Powdered, fry dried cuttle fiss to ripe, for subsequent use with containing salt butter;
(3) remove crust, diced shape by clean for onion, rear use is containing the quick-fried perfume (or spice) of salt butter, for subsequent use;
(4) above-mentioned material mixing is added black pepper salt to mix thoroughly, make fillings, for subsequent use;
(5) fillings is entered with shortening suitcase, for subsequent use;
(6) product made is put into baking box, take out with 250-260 degree Celsius of baking 20-25min, cooling final vacuum packaging.
2. inkfish shortening group according to claim 1, is characterized in that: be made up of the raw material of following weight parts proportioning:
Dried cuttle fiss 155, onion 40, potato 155, shortening skin 250, black pepper salt 6, containing salt butter 25.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510988551.8A CN105394131A (en) | 2015-12-25 | 2015-12-25 | Cuttlefish puff pie |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510988551.8A CN105394131A (en) | 2015-12-25 | 2015-12-25 | Cuttlefish puff pie |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105394131A true CN105394131A (en) | 2016-03-16 |
Family
ID=55460181
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510988551.8A Pending CN105394131A (en) | 2015-12-25 | 2015-12-25 | Cuttlefish puff pie |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105394131A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107484803A (en) * | 2016-06-11 | 2017-12-19 | 卢峰 | The preparation method of crisp skin potato inkfish group |
| CN107865027A (en) * | 2016-09-27 | 2018-04-03 | 李建贤 | The Main that inkfish bronze gong burns |
| CN108633967A (en) * | 2018-05-04 | 2018-10-12 | 莫守刚 | A kind of gadus shortening group |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104663834A (en) * | 2015-03-09 | 2015-06-03 | 广西健美乐食品有限公司 | Seafood moon cake and preparation method thereof |
| CN104872242A (en) * | 2015-05-22 | 2015-09-02 | 安徽友源食品有限公司 | Cuttlefish green tea biscuit |
-
2015
- 2015-12-25 CN CN201510988551.8A patent/CN105394131A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104663834A (en) * | 2015-03-09 | 2015-06-03 | 广西健美乐食品有限公司 | Seafood moon cake and preparation method thereof |
| CN104872242A (en) * | 2015-05-22 | 2015-09-02 | 安徽友源食品有限公司 | Cuttlefish green tea biscuit |
Non-Patent Citations (1)
| Title |
|---|
| 陈明里著: "《塔派》", 30 November 2013, 光明日报出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107484803A (en) * | 2016-06-11 | 2017-12-19 | 卢峰 | The preparation method of crisp skin potato inkfish group |
| CN107865027A (en) * | 2016-09-27 | 2018-04-03 | 李建贤 | The Main that inkfish bronze gong burns |
| CN108633967A (en) * | 2018-05-04 | 2018-10-12 | 莫守刚 | A kind of gadus shortening group |
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Application publication date: 20160316 |