CN105831194A - Scallop and oyster bread and preparation method thereof - Google Patents
Scallop and oyster bread and preparation method thereof Download PDFInfo
- Publication number
- CN105831194A CN105831194A CN201610165811.6A CN201610165811A CN105831194A CN 105831194 A CN105831194 A CN 105831194A CN 201610165811 A CN201610165811 A CN 201610165811A CN 105831194 A CN105831194 A CN 105831194A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- bread
- scallop
- raw materials
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention discloses scallop and oyster bread and a preparation method thereof. The scallop and oyster bread is prepared from the following raw materials in parts by weight: 120-150 parts of wheat flour, 20-30 parts of red bean powder, 10-20 parts of scallop meat, 10-25 parts of oyster meat, 3-9 parts of onion powder, 6-13 parts of pig liver, 10-17 parts of egg powder, 7-14 parts of edible amaranth, 4-12 parts of trollius chinensis, 2-6 parts of fresh ginger powder, 0.4-0.6 part of vanillin, 3-7 parts of soy sauce powder, 4-15 parts of flammulina velutipes, 3-9 parts of liquorice powder, 3-6 parts of vegetable oil, 3-7 parts of white granulated sugar, 3-5 parts of edible salt, 16-23 parts of water and 1-3 parts of ferment powder. The scallop meat, oyster meat, edible amaranth, trollius chinensis and other raw materials are specially added in the bread, and the red bean powder, licorice powder and other accessory materials are reasonably mixed, so that the bread is rich and balanced in nutrition, delicious in tastes, and suitable for the consumption of people.
Description
Technical field
The present invention relates to food technology field, particularly to a kind of scallop Concha Ostreae bread and preparation method thereof.
Background technology
Bread is a kind of to make of grain rice (usually wheat and barley) pulverizing and heat and the food made.With wheat flour for the most former
Material, with yeast, egg, oils and fats, kernel etc. as adjuvant, adding water is modulated into dough, by fermentation, integer, molding, roasting
The bakery product that the processes such as roasting, cooling process.At present, on market, the nutritional labeling of bread is single, be of low nutritive value,
Substantial amounts of necessary nutrient cannot be provided for human body, thus be increasingly difficult to meet the healthy needs of people.
Summary of the invention
It is an object of the invention to provide a kind of scallop Concha Ostreae bread and preparation method thereof, its nutritious equilibrium, delicious in taste,
It is suitable for people to eat.
For achieving the above object, the present invention provides following technical scheme:
A kind of scallop Concha Ostreae bread, it is made up of the raw material of following parts by weight: wheat flour 120-150 part, red bean powder 20-30
Part, scallop meat 10-20 part, Carnis ostreae 10-25 part, onion powder 3-9 part, Hepar Sus domestica 6-13 part, egg powder 10-17 part,
Amaranthus mangostanus L. 7-14 part, Flos Trollii 4-12 part, Rhizoma Zingiberis Recens powder 2-6 part, vanillin 0.4-0.6 part, powdered soy 3-7 part, acupuncture needle
Mushroom 4-15 part, Radix Glycyrrhizae powder 3-9 part, vegetable oil 3-6 part, white sugar 3-7 part, Sal 3-5 part, water 16-23 part,
Yeast powder 1-3 part.
Preferably, described bread is made up of the raw material of following parts by weight: wheat flour 120 parts, red bean powder 24 parts,
Scallop meat 15 parts, Carnis ostreae 19 parts, onion powder 6 parts, 8 parts of Hepar Sus domestica, egg powder 11 parts, Amaranthus mangostanus L. 10 parts, Flos Trollii
7 parts, Rhizoma Zingiberis Recens powder 3.5 parts, vanillin 0.4 part, powdered soy 3.6 parts, Flammulina velutiper (Fr.) Sing 7 parts, Radix Glycyrrhizae powder 5 parts, vegetable oil
4.5 parts, white sugar 4 parts, Sal 4 parts, 17 parts of water, yeast powder 1.6 parts.
Preferably, described bread is made up of the raw material of following parts by weight: wheat flour 130 parts, red bean powder 22 parts,
Scallop meat 12 parts, Carnis ostreae 21 parts, onion powder 5 parts, 9 parts of Hepar Sus domestica, egg powder 14 parts, Amaranthus mangostanus L. 11 parts, Flos Trollii
6 parts, Rhizoma Zingiberis Recens powder 4.7 parts, vanillin 0.5 part, powdered soy 4 parts, Flammulina velutiper (Fr.) Sing 11 parts, Radix Glycyrrhizae powder 4 parts, vegetable oil 5
Part, white sugar 6 parts, Sal 4.7 parts, 18 parts of water, yeast powder 1.7 parts.
The preparation method of described bread comprises the following steps:
(1) each raw material components is weighed by ratio of weight and the number of copies；
(2) cut into fragment after Flos Trollii, Amaranthus mangostanus L. and Flammulina velutiper (Fr.) Sing being cleaned up, be uniformly mixed and made into the A that gets the raw materials ready；
(3) scallop meat, Carnis ostreae and Hepar Sus domestica are boiled post-treatment and become meat powder, make the B that gets the raw materials ready；
(4) by wheat flour, red bean powder, onion powder, egg powder, Rhizoma Zingiberis Recens powder, vanillin, powdered soy, Radix Glycyrrhizae powder, plant
Thing oil, white sugar, Sal, water, yeast powder are mixed homogeneously with the A that gets the raw materials ready, the B that gets the raw materials ready, and kneading becomes dough to get the raw materials ready C；
(5) C that gets the raw materials ready is put in the couveuse of 22-26 DEG C and ferment 90-100 minute；
(6) C that gets the raw materials ready in step (5) is cut into some pieces, puts into model compressing, then put it into baking box
In, and the baking temperature of baking box is adjusted to 180-195 DEG C, and keeping 16-20min, bread is come out of the stove；
(7) treat that bread is cooled to 20-30 DEG C, bag can be packaged into；
(8) inspection, inspects by random samples at random finished product bread, could put in storage after the assay was approved, dispatch from the factory.
Scallop meat rich in proteins, omega 3 fatty acid, vitamin B group, magnesium and potassium, heat is low and does not contains saturated fat,
Often eat scallop to contribute to preventing heart disease, apoplexy and senile dementia；Carnis ostreae rich in proteins, zinc, omega 3 fat
Acid and tyrosine, cholesterol level is low, and wherein Zn content is high, helps and improves male's sexual.
Amaranthus mangostanus L. leaf is calcareous rich in be easily absorbed by the body, and the growth to tooth and skeleton can play facilitation, and can just maintain
Normal cardiac activity, prevents intramuscular spasm, contains abundant ferrum, calcium and vitamin K simultaneously, can promote blood coagulation, common saying
Have: " June Herba Amaranthi tricoloris, works as egg, July Herba Amaranthi tricoloris, Radix Stephaniae Sinicae (Radix Stephaniae Dielsianae) "；Amaranthus mangostanus L. rich in dietary fiber, often food can with weight loss,
Promote toxin expelling, prevent constipation, can health invigorating with often eating Amaranthus mangostanus L.；Amaranthus mangostanus L. can promote upgrowth and development of children, its ferrum, calcium
Content higher than Herba Spinaciae, for the outstanding person in fresh vegetables, be also suitable for Anemic patients, women and designed for old people, contribute to
Maintenance normal myocardium is movable, promotes that blood coagulation, hemopoietic and blood carry the function of oxygen；Containing high concentration lysine in Amaranthus mangostanus L. leaf,
The defect of corn aminoacid composition, very suitable for baby and teenager can be supplemented eat, enhancing development be had good
Effect, especially useful to the baby fed with the milk replacer such as milk, milk powder, abundant vitamin, mineral can be increased, again
Helpful digestion.
Compared with prior art, the invention has the beneficial effects as follows:
This bread has been especially added with the raw materials such as scallop meat, Carnis ostreae, Amaranthus mangostanus L. and Flos Trollii, and reasonably combined red bean powder, sweet
Other adjuvants such as grass meal so that it is nutritious equilibrium, delicious in taste, are suitable for people and eat.
Detailed description of the invention
Describe technical scheme in detail below in conjunction with embodiment, but protection domain is not limited thereto.
Embodiment one:
A kind of scallop Concha Ostreae bread, it is made up of the raw material of following parts by weight: wheat flour 120 parts, red bean powder 24 parts,
Scallop meat 15 parts, Carnis ostreae 19 parts, onion powder 6 parts, 8 parts of Hepar Sus domestica, egg powder 11 parts, Amaranthus mangostanus L. 10 parts, Flos Trollii
7 parts, Rhizoma Zingiberis Recens powder 3.5 parts, vanillin 0.4 part, powdered soy 3.6 parts, Flammulina velutiper (Fr.) Sing 7 parts, Radix Glycyrrhizae powder 5 parts, vegetable oil
4.5 parts, white sugar 4 parts, Sal 4 parts, 17 parts of water, yeast powder 1.6 parts.
The preparation method of described bread comprises the following steps:
(1) each raw material components is weighed by ratio of weight and the number of copies；
(2) cut into fragment after Flos Trollii, Amaranthus mangostanus L. and Flammulina velutiper (Fr.) Sing being cleaned up, be uniformly mixed and made into the A that gets the raw materials ready；
(3) scallop meat, Carnis ostreae and Hepar Sus domestica are boiled post-treatment and become meat powder, make the B that gets the raw materials ready；
(4) by wheat flour, red bean powder, onion powder, egg powder, Rhizoma Zingiberis Recens powder, vanillin, powdered soy, Radix Glycyrrhizae powder, plant
Thing oil, white sugar, Sal, water, yeast powder are mixed homogeneously with the A that gets the raw materials ready, the B that gets the raw materials ready, and kneading becomes dough to get the raw materials ready C；
(5) C that gets the raw materials ready is put in the couveuse of 22-26 DEG C and ferment 90-100 minute；
(6) C that gets the raw materials ready in step (5) is cut into some pieces, puts into model compressing, then put it into baking box
In, and the baking temperature of baking box is adjusted to 180-195 DEG C, and keeping 16-20min, bread is come out of the stove；
(7) treat that bread is cooled to 20-30 DEG C, bag can be packaged into；
(8) inspection, inspects by random samples at random finished product bread, could put in storage after the assay was approved, dispatch from the factory.
Embodiment two:
A kind of scallop Concha Ostreae bread, it is made up of the raw material of following parts by weight: wheat flour 130 parts, red bean powder 22 parts,
Scallop meat 12 parts, Carnis ostreae 21 parts, onion powder 5 parts, 9 parts of Hepar Sus domestica, egg powder 14 parts, Amaranthus mangostanus L. 11 parts, Flos Trollii
6 parts, Rhizoma Zingiberis Recens powder 4.7 parts, vanillin 0.5 part, powdered soy 4 parts, Flammulina velutiper (Fr.) Sing 11 parts, Radix Glycyrrhizae powder 4 parts, vegetable oil 5
Part, white sugar 6 parts, Sal 4.7 parts, 18 parts of water, yeast powder 1.7 parts.
The preparation method of described bread is with embodiment one.
Embodiment three:
A kind of scallop Concha Ostreae bread, it is made up of the raw material of following parts by weight: wheat flour 140 parts, red bean powder 27 parts,
Scallop meat 18 parts, Carnis ostreae 23 parts, onion powder 7 parts, 10 parts of Hepar Sus domestica, egg powder 16 parts, Amaranthus mangostanus L. 13 parts, lily feet
Spend 7 parts, Rhizoma Zingiberis Recens powder 3.5 parts, vanillin 0.54 part, powdered soy 3.7 parts, Flammulina velutiper (Fr.) Sing 13 parts, Radix Glycyrrhizae powder 8 parts, plant
Thing oil 4.5 parts, white sugar 5 parts, Sal 4.3 parts, 19 parts of water, yeast powder 2 parts.
The preparation method of described bread is with embodiment one.
Finally illustrating, above example is only in order to illustrate technical scheme and unrestricted, although with reference to the most real
Execute example the present invention has been described in detail, it will be understood by those within the art that, can be to the technical side of the present invention
Case is modified or equivalent, and without deviating from objective and the scope of the technical program, it all should contain the power in the present invention
In the middle of profit claimed range.
Claims (4)
1. a scallop Concha Ostreae bread, it is characterised in that: it is made up of the raw material of following parts by weight: wheat flour
120-150 part, red bean powder 20-30 part, scallop meat 10-20 part, Carnis ostreae 10-25 part, onion powder 3-9 part, pig
Liver 6-13 part, egg powder 10-17 part, Amaranthus mangostanus L. 7-14 part, Flos Trollii 4-12 part, Rhizoma Zingiberis Recens powder 2-6 part, vanillin
0.4-0.6 part, powdered soy 3-7 part, Flammulina velutiper (Fr.) Sing 4-15 part, Radix Glycyrrhizae powder 3-9 part, vegetable oil 3-6 part, white sugar
3-7 part, Sal 3-5 part, water 16-23 part, yeast powder 1-3 part.
A kind of scallop Concha Ostreae bread the most according to claim 1, it is characterised in that: it is by following parts by weight
Raw material make: wheat flour 120 parts, red bean powder 24 parts, scallop meat 15 parts, Carnis ostreae 19 parts, onion powder 6 parts,
8 parts of Hepar Sus domestica, egg powder 11 parts, Amaranthus mangostanus L. 10 parts, Flos Trollii 7 parts, Rhizoma Zingiberis Recens powder 3.5 parts, vanillin 0.4 part,
Powdered soy 3.6 parts, Flammulina velutiper (Fr.) Sing 7 parts, Radix Glycyrrhizae powder 5 parts, vegetable oil 4.5 parts, white sugar 4 parts, Sal 4 parts,
17 parts of water, yeast powder 1.6 parts.
A kind of scallop Concha Ostreae bread the most according to claim 1, it is characterised in that: it is by following parts by weight
Raw material make: wheat flour 130 parts, red bean powder 22 parts, scallop meat 12 parts, Carnis ostreae 21 parts, onion powder 5 parts,
9 parts of Hepar Sus domestica, egg powder 14 parts, Amaranthus mangostanus L. 11 parts, Flos Trollii 6 parts, Rhizoma Zingiberis Recens powder 4.7 parts, vanillin 0.5 part,
Powdered soy 4 parts, Flammulina velutiper (Fr.) Sing 11 parts, Radix Glycyrrhizae powder 4 parts, vegetable oil 5 parts, white sugar 6 parts, Sal 4.7 parts, water
18 parts, yeast powder 1.7 parts.
4. the preparation method of the bread described in a claim 1, it is characterised in that: the preparation method of this bread includes
Following steps:
(1) each raw material components is weighed by ratio of weight and the number of copies；
(2) cut into fragment after Flos Trollii, Amaranthus mangostanus L. and Flammulina velutiper (Fr.) Sing being cleaned up, be uniformly mixed and made into the A that gets the raw materials ready；
(3) scallop meat, Carnis ostreae and Hepar Sus domestica are boiled post-treatment and become meat powder, make the B that gets the raw materials ready；
(4) by wheat flour, red bean powder, onion powder, egg powder, Rhizoma Zingiberis Recens powder, vanillin, powdered soy, Radix Glycyrrhizae powder, plant
Thing oil, white sugar, Sal, water, yeast powder are mixed homogeneously with the A that gets the raw materials ready, the B that gets the raw materials ready, and kneading becomes dough to get the raw materials ready C；
(5) C that gets the raw materials ready is put in the couveuse of 22-26 DEG C and ferment 90-100 minute；
(6) C that gets the raw materials ready in step (5) is cut into some pieces, puts into model compressing, then put it into baking box
In, and the baking temperature of baking box is adjusted to 180-195 DEG C, and keeping 16-20min, bread is come out of the stove；
(7) treat that bread is cooled to 20-30 DEG C, bag can be packaged into；
(8) inspection, inspects by random samples at random finished product bread, could put in storage after the assay was approved, dispatch from the factory.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610165811.6A CN105831194A (en) | 2016-03-21 | 2016-03-21 | Scallop and oyster bread and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610165811.6A CN105831194A (en) | 2016-03-21 | 2016-03-21 | Scallop and oyster bread and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105831194A true CN105831194A (en) | 2016-08-10 |
Family
ID=56587785
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610165811.6A Pending CN105831194A (en) | 2016-03-21 | 2016-03-21 | Scallop and oyster bread and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105831194A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183130A (en) * | 2017-06-02 | 2017-09-22 | 成佳骏 | A kind of sea food flavor bread |
| CN110583739A (en) * | 2019-10-11 | 2019-12-20 | 湖南艾伦食品有限公司 | Method for processing coarse cereal bread |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704299A (en) * | 2013-12-19 | 2014-04-09 | 芜湖佳诚电子科技有限公司 | Bread containing sticky rice and shiitake |
| CN103931692A (en) * | 2014-03-19 | 2014-07-23 | 柳培健 | Corn-kernel and milk nutritional bread |
| CN105211180A (en) * | 2015-11-16 | 2016-01-06 | 刘书元 | A kind of red bean bread |
| CN105248530A (en) * | 2015-11-26 | 2016-01-20 | 安徽燕之坊食品合肥有限公司 | Nutritional coarse-cereal bread and making method thereof |
| CN105248525A (en) * | 2015-11-12 | 2016-01-20 | 青岛正能量食品有限公司 | Konjak mushroom bread |
-
2016
- 2016-03-21 CN CN201610165811.6A patent/CN105831194A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704299A (en) * | 2013-12-19 | 2014-04-09 | 芜湖佳诚电子科技有限公司 | Bread containing sticky rice and shiitake |
| CN103931692A (en) * | 2014-03-19 | 2014-07-23 | 柳培健 | Corn-kernel and milk nutritional bread |
| CN105248525A (en) * | 2015-11-12 | 2016-01-20 | 青岛正能量食品有限公司 | Konjak mushroom bread |
| CN105211180A (en) * | 2015-11-16 | 2016-01-06 | 刘书元 | A kind of red bean bread |
| CN105248530A (en) * | 2015-11-26 | 2016-01-20 | 安徽燕之坊食品合肥有限公司 | Nutritional coarse-cereal bread and making method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183130A (en) * | 2017-06-02 | 2017-09-22 | 成佳骏 | A kind of sea food flavor bread |
| CN110583739A (en) * | 2019-10-11 | 2019-12-20 | 湖南艾伦食品有限公司 | Method for processing coarse cereal bread |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102389104B (en) | Assorted mushroom sauce and preparation method thereof | |
| CN102028054B (en) | Highland barley instant oil-tea and preparation method thereof | |
| CN106418454A (en) | Chicken-shiitake sauce and preparation method thereof | |
| CN104206493A (en) | Wheat germ hard biscuit and preparation method thereof | |
| CN103535606A (en) | Protein high-calcium steamed bun and preparation method thereof | |
| CN106106616A (en) | A kind of Semen Maydis grain rice edible fungi tailored flour for bread and production method thereof | |
| CN103637222B (en) | Bean dreg dried meat slices and preparation method thereof | |
| CN104542857A (en) | Butter flavor black rice biscuit and manufacturing method thereof | |
| CN105831194A (en) | Scallop and oyster bread and preparation method thereof | |
| CN104397130A (en) | Egg tart skin and preparation process thereof | |
| CN106962445A (en) | A kind of jujube coarse grain biscuit and preparation method thereof | |
| CN101326998A (en) | Longevity mushroom edible fungus foodstuff and method for producing the same | |
| CN104206492A (en) | Ormosia hard biscuit and preparation method thereof | |
| CN103584190A (en) | Preparation method of chestnut bread | |
| CN104430714A (en) | Minced beef cake and making method thereof | |
| CN111466527A (en) | Dried egg and preparation method thereof | |
| CN110810810A (en) | Mushroom watermelon sauce and preparation method thereof | |
| CN102648767A (en) | Black bean-flavor spareribs and processing method thereof | |
| CN105660781A (en) | Turtledove meat osmunda japonica thunb bread and preparation method thereof | |
| CN105557900A (en) | Mihao (wild vegetable)-watermelon-flavored bread and preparation method thereof | |
| RU2423881C2 (en) | Method for production of prophylactic purpose paste with rowanberries | |
| CN106261585A (en) | A kind of nutritious chestnut cake | |
| CN106722128A (en) | Sweet potato and taro rice cake | |
| CN106879675A (en) | A kind of preparation method of cheese's jam chicken fillet the meat clip Mo | |
| CN105580868A (en) | Nutritious bread and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160810 |
|
| RJ01 | Rejection of invention patent application after publication |