CN105851128A - Stuffing of lotus root and shrimp meat bread - Google Patents
Stuffing of lotus root and shrimp meat bread Download PDFInfo
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- CN105851128A CN105851128A CN201610372007.5A CN201610372007A CN105851128A CN 105851128 A CN105851128 A CN 105851128A CN 201610372007 A CN201610372007 A CN 201610372007A CN 105851128 A CN105851128 A CN 105851128A
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- lotus rhizome
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Abstract
The invention discloses stuffing of lotus root and shrimp meat bread. The stuffing is prepared from the following raw materials: lotus roots, shrimp meat, corns, glutinous rice starch, table salt, five-spice powder, high fructose corn syrup, Angel aroma-increasing yeast, coconut juice, olive oil, honey, lipase and nisin. The stuffing of the lotus root and shrimp meat bread, disclosed by the invention, is crispy and tender, rich and harmonious in flavor, abundant in nutrients, and is easy to absorb; after the lotus roots are washed with a vitamin C solution, the lotus roots and the shrimp meat are slightly fermented, so that the fishy smell of shrimps can be lightened, the meat quality is delicious and tender and the nutrition is increased; the corns and the glutinous rice starch are added so that the stuffing contains rich iron and calcium, can balance the nutrition, accelerate absorption, increase the content of dietary fibers and promote gastrointestinal functions; after the mixture is stirred and fried with the olive oil, the coconut juice and the honey are added, so that the stuffing has moderate viscosity and smooth and tender taste, the milky flavor is increased and the fishy smell of the shrimps is completely removed; the lipase is added and sucrose is not contained, and then fat is subjected to enzymolysis, so that obesity and tooth decay are reduced; and a biological nutritional antibacterial agent is added, so that the stuffing is safe and natural and the shelf life is prolonged.
Description
Technical field
The invention mainly relates to bread fillings processing technique field, particularly relate to a kind of faric material of lotus rhizome shrimp noodles.
Background technology
Bread is one of food of liking of people, and aromatic flavour, mouthfeel is various.Bread kind in the market is a lot, has been broadly divided into fillings and without fillings two kinds, has had the bread of fillings, and the variation of its mouthfeel is mainly reflected in the variation of fillings, and fillings is exactly the soul of bread.
But, bread fillings in the market is all based on cream, egg, sucrose, the butter sweet fillings of essence, the bread taste strong to outer layer milk is similar, mouthfeel and nutrition are more single, mouthfeel and the nutritional need of consumer can not be met, a kind of faric material of lotus rhizome shrimp noodles of preparation, the milk bread of outer layer and the faric material of lotus rhizome shrimp noodles of internal layer form the impact of obvious taste, appetite can be increased, meet mouthfeel and the nutritional need of consumer.
Summary of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of faric material of lotus rhizome shrimp noodles.
A kind of faric material of lotus rhizome shrimp noodles, is made up of the raw material of following weight portion: lotus rhizome 54 ~ 56, peeled shrimp 13 ~ 15, corn 7 ~ 9, glutinous rice starch 5 ~ 7, salt 0.6 ~ 0.8, five-spice powder 0.3 ~ 0.5, high fructose syrup 4 ~ 5, Angel aroma yeast 3 ~ 5, Coconut Juice 6 ~ 8, olive oil 2.2 ~ 2.4, honey 1.3 ~ 1.5, lipase 0.2 ~ 0.3, nisin 0.03 ~ 0.05.
Described peeled shrimp, after testing, without agricultural chemicals and antibiotic residue.
Described corn, plants for organic eutrophication, and iron content is 21.2 ~ 22.3mg/100g, and calcium content is 24.6 ~ 25.2mg/100g.
A kind of preparation method of the faric material of lotus rhizome shrimp noodles, its concrete steps include:
(1) select lotus rhizome fresh, undamaged, clean, peeling, it is cut into the bulk of 3 ~ 4cm, it is placed in the vitamin C aqueous solution that mass fraction is 0.2 ~ 0.4% immersion 30 ~ 40 minutes, has additional nutrients, keep crisp, prevent brown stain, taking out, chopping, particle diameter is 3 ~ 4mm, obtains lotus rhizome grain；
(2) select fresh peeled shrimp, clean, making beating, cross 20 ~ 40 mesh sieves, obtain peeled shrimp slurry；
(3) lotus rhizome grain and peeled shrimp slurry are mixed, add Angel aroma yeast, stir, be placed in 33 ~ 35 DEG C of ferment at constant temperature 12 ~ 14 hours, obtain fermentation material；
(4) olive oil is placed in pot, is heated to 105 ~ 110 DEG C, add fermentation lotus rhizome peeled shrimp, corn and five-spice powder, stir-fry 4 ~ 6 minutes, adding high fructose syrup, Coconut Juice and glutinous rice starch, fillings modest viscosity, crisp cunning is tender, aromatic flavour, harmony, add salt and honey after boiling, stir-fries uniformly, it is cooled to 40 ~ 45 DEG C, adds lipase, mix, it is incubated 4 ~ 5 hours, is heated to 82 ~ 84 DEG C, enzymolysis fat, add nisin, mix, obtain the faric material of lotus rhizome shrimp noodles；
(5) packaging, 6.5 ~ 7.5kGy radio sterilization 10 ~ 12 minutes, obtain finished product.
Lotus rhizome: rich in vitamin, mineral matter, protein and dietary fiber, it is possible to promote gastrointestinal function, protecting liver and detoxication, improves anaemia, hemostasis and pain-relieving, mends marrow benefit blood.
Peeled shrimp: rich in protein, fat and vitamin, it is possible to improve the health, protects cardiovascular and cerebrovascular, anti-oxidant, anti-aging.
The invention have the advantage that a kind of faric material of lotus rhizome shrimp noodles that the present invention provides, crisp cunning is tender, aromatic flavour, harmony, nutritious, it is easy to absorb；Lotus rhizome, after vitamin c solution cleans, is reinstated Angel aroma yeast with peeled shrimp one and is slightly fermented, it is possible to desalination shrimp fishy smell, makes Fresh & Tender in Texture, has additional nutrients；Add corn and glutinous rice starch, rich in iron and calcium, it is possible to balanced nutrients, promote to absorb, increase dietary fiber content, promote gastrointestinal function, clear up enteron aisle rubbish；Stir-frying through olive oil, add Coconut Juice and honey, make fillings modest viscosity, mouthfeel is sliding tender, increases milk fragrance, thoroughly removes shrimp fishy smell；Adding lipase, without sucrose, fat carries out enzymolysis, reduce fat content, reduce the fat and generation of carious tooth, add biological nutrition antiseptic, safety is natural, Shelf-life.
Detailed description of the invention
With specific embodiment, the present invention is described below.
Embodiment 1
A kind of faric material of lotus rhizome shrimp noodles, is made up of the raw material of following weight portion: lotus rhizome 54, peeled shrimp 13, corn 7, glutinous rice starch 5, salt 0.6, five-spice powder 0.3, high fructose syrup 4, Angel aroma yeast 3, Coconut Juice 6, olive oil 2.2, honey 1.3, lipase 0.2, nisin 0.03.
Described peeled shrimp, after testing, without agricultural chemicals and antibiotic residue.
Described corn, plants for organic eutrophication, and iron content is 22.3mg/100g, and calcium content is 25.2mg/100g.
A kind of preparation method of the faric material of lotus rhizome shrimp noodles, its concrete steps include:
(1) select lotus rhizome fresh, undamaged, clean, peeling, it is cut into the bulk of 3 ~ 4cm, is placed in the vitamin C aqueous solution that mass fraction is 0.4% immersion 40 minutes, has additional nutrients, keep crisp, prevent brown stain, take out, chopping, particle diameter is 3 ~ 4mm, obtains lotus rhizome grain；
(2) select fresh peeled shrimp, clean, making beating, cross 40 mesh sieves, obtain peeled shrimp slurry；
(3) lotus rhizome grain and peeled shrimp slurry are mixed, add Angel aroma yeast, stir, be placed in 33 DEG C of ferment at constant temperature 14 hours, obtain fermentation material；
(4) olive oil is placed in pot, is heated to 105 DEG C, add fermentation lotus rhizome peeled shrimp, corn and five-spice powder, stir-fry 4 minutes, adding high fructose syrup, Coconut Juice and glutinous rice starch, fillings modest viscosity, crisp cunning is tender, aromatic flavour, harmony, add salt and honey after boiling, stir-fries uniformly, it is cooled to 45 DEG C, adds lipase, mix, it is incubated 5 hours, is heated to 84 DEG C, enzymolysis fat, add nisin, mix, obtain the faric material of lotus rhizome shrimp noodles；
(5) packaging, 6.5kGy radio sterilization 12 minutes, obtain finished product.
Embodiment 2
A kind of faric material of lotus rhizome shrimp noodles, is made up of the raw material of following weight portion: lotus rhizome 55, peeled shrimp 14, corn 8, glutinous rice starch 6, salt 0.7, five-spice powder 0.4, high fructose syrup 4.5, Angel aroma yeast 4, Coconut Juice 7, olive oil 2.3, honey 1.4, lipase 0.2, nisin 0.04.
Preparation method, with embodiment 1.
Embodiment 3
A kind of faric material of lotus rhizome shrimp noodles, is made up of the raw material of following weight portion: lotus rhizome 56, peeled shrimp 15, corn 9, glutinous rice starch 7, salt 0.8, five-spice powder 0.5, high fructose syrup 5, Angel aroma yeast 5, Coconut Juice 8, olive oil 2.4, honey 1.5, lipase 0.3, nisin 0.05.
Preparation method, with embodiment 1.
Comparative example
Common milk bread fillings prepared by existing method.
Embodiment and the index evaluation of comparative example bread fillings:
Example and comparative example bread fillings are appropriate respectively, and carry out the comparison of each index, and the index evaluation of embodiment and comparative example bread fillings is shown in Table 1.
Table 1: embodiment and the index evaluation of comparative example bread fillings
| Project | Embodiment | Comparative example |
| Mouthfeel | Crisp, sliding tender, fragrant and oiliness | Milk, greasy |
| Additive | Nothing | Have |
| The bread of preparation | Fragrant soft perfume (or spice) crisp, salty is good to eat | Fragrant and sweet |
| Iron/(mg/100g) | 2.2 | 0.05 |
| Calcium/(mg/100g) | 2.5 | 0.03 |
The result of table 1 shows, the faric material of lotus rhizome shrimp noodles that the present invention provides, crispy in taste, perfume and oiliness, sliding tender, without meat fishy smell, the bread soft perfume (or spice) crisp, salty of perfume of preparation is good to eat, promotion appetite, without additive, rich in iron and calcium, balanced in nutrition, safety and Health.
Claims (4)
1. the faric material of lotus rhizome shrimp noodles, it is characterized in that, be made up of the raw material of following weight portion: lotus rhizome 54 ~ 56, peeled shrimp 13 ~ 15, corn 7 ~ 9, glutinous rice starch 5 ~ 7, salt 0.6 ~ 0.8, five-spice powder 0.3 ~ 0.5, high fructose syrup 4 ~ 5, Angel aroma yeast 3 ~ 5, Coconut Juice 6 ~ 8, olive oil 2.2 ~ 2.4, honey 1.3 ~ 1.5, lipase 0.2 ~ 0.3, nisin 0.03 ~ 0.05.
The faric material of lotus rhizome shrimp noodles the most according to claim 1, it is characterised in that described peeled shrimp, after testing, without agricultural chemicals and antibiotic residue.
The faric material of lotus rhizome shrimp noodles the most according to claim 1, it is characterised in that described corn, plants for organic eutrophication, and iron content is 21.2 ~ 22.3mg/100g, and calcium content is 24.6 ~ 25.2mg/100g.
The preparation method of the faric material of lotus rhizome shrimp noodles the most according to claim 1, it is characterised in that specifically include following steps:
(1) select lotus rhizome fresh, undamaged, clean, peeling, it is cut into the bulk of 3 ~ 4cm, is placed in the vitamin C aqueous solution that mass fraction is 0.2 ~ 0.4% immersion 30 ~ 40 minutes, take out, chopping, particle diameter is 3 ~ 4mm, obtains lotus rhizome grain；
(2) select fresh peeled shrimp, clean, making beating, cross 20 ~ 40 mesh sieves, obtain peeled shrimp slurry；
(3) lotus rhizome grain and peeled shrimp slurry are mixed, add Angel aroma yeast, stir, be placed in 33 ~ 35 DEG C of ferment at constant temperature 12 ~ 14 hours, obtain fermentation material；
(4) olive oil is placed in pot, is heated to 105 ~ 110 DEG C, add fermentation lotus rhizome peeled shrimp, corn and five-spice powder, stir-fry 4 ~ 6 minutes, add high fructose syrup, Coconut Juice and glutinous rice starch, after boiling, add salt and honey, stir-fry uniformly, be cooled to 40 ~ 45 DEG C, add lipase, mix, it is incubated 4 ~ 5 hours, is heated to 82 ~ 84 DEG C, add nisin, mix, obtain the faric material of lotus rhizome shrimp noodles；
(5) packaging, 6.5 ~ 7.5kGy radio sterilization 10 ~ 12 minutes, obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610372007.5A CN105851128A (en) | 2016-05-31 | 2016-05-31 | Stuffing of lotus root and shrimp meat bread |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610372007.5A CN105851128A (en) | 2016-05-31 | 2016-05-31 | Stuffing of lotus root and shrimp meat bread |
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| CN105851128A true CN105851128A (en) | 2016-08-17 |
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| CN201610372007.5A Pending CN105851128A (en) | 2016-05-31 | 2016-05-31 | Stuffing of lotus root and shrimp meat bread |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106490107A (en) * | 2016-10-31 | 2017-03-15 | 安徽红云食品有限公司 | A kind of crisp-fried squid cakes of lotus roots |
| CN111657429A (en) * | 2019-03-09 | 2020-09-15 | 北京得利兴斯食品有限公司 | Carrot fresh meat bun and preparation method thereof |
| CN111657428A (en) * | 2019-03-09 | 2020-09-15 | 北京得利兴斯食品有限公司 | Fresh meat bun and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20100092213A (en) * | 2009-02-12 | 2010-08-20 | 손우형 | Steammed bread with soondae |
| CN102239896A (en) * | 2010-05-16 | 2011-11-16 | 卡夫食品环球品牌有限责任公司 | Stably-stored stuffing capable of being baked |
| CN102428991A (en) * | 2011-10-20 | 2012-05-02 | 仲景林 | Health-care kelp stuffing for bread |
| CN103503940A (en) * | 2013-09-07 | 2014-01-15 | 五河县亿家念食品有限公司 | Mutton bread roll |
| CN104839285A (en) * | 2015-06-11 | 2015-08-19 | 大连民族大学 | Cherry fresh shrimp toast and preparation method thereof |
| CN105010475A (en) * | 2015-03-22 | 2015-11-04 | 褚衍福 | Honey ham sandwich bread and preparation method thereof |
-
2016
- 2016-05-31 CN CN201610372007.5A patent/CN105851128A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20100092213A (en) * | 2009-02-12 | 2010-08-20 | 손우형 | Steammed bread with soondae |
| CN102239896A (en) * | 2010-05-16 | 2011-11-16 | 卡夫食品环球品牌有限责任公司 | Stably-stored stuffing capable of being baked |
| CN102428991A (en) * | 2011-10-20 | 2012-05-02 | 仲景林 | Health-care kelp stuffing for bread |
| CN103503940A (en) * | 2013-09-07 | 2014-01-15 | 五河县亿家念食品有限公司 | Mutton bread roll |
| CN105010475A (en) * | 2015-03-22 | 2015-11-04 | 褚衍福 | Honey ham sandwich bread and preparation method thereof |
| CN104839285A (en) * | 2015-06-11 | 2015-08-19 | 大连民族大学 | Cherry fresh shrimp toast and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106490107A (en) * | 2016-10-31 | 2017-03-15 | 安徽红云食品有限公司 | A kind of crisp-fried squid cakes of lotus roots |
| CN111657429A (en) * | 2019-03-09 | 2020-09-15 | 北京得利兴斯食品有限公司 | Carrot fresh meat bun and preparation method thereof |
| CN111657428A (en) * | 2019-03-09 | 2020-09-15 | 北京得利兴斯食品有限公司 | Fresh meat bun and preparation method thereof |
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Application publication date: 20160817 |