CN105901054A - Hemisalanx prognathus Regan shortbread - Google Patents
Hemisalanx prognathus Regan shortbread Download PDFInfo
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- CN105901054A CN105901054A CN201610237711.XA CN201610237711A CN105901054A CN 105901054 A CN105901054 A CN 105901054A CN 201610237711 A CN201610237711 A CN 201610237711A CN 105901054 A CN105901054 A CN 105901054A
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- 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
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- 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
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- 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
- A21D2/366—Tubers, roots
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Abstract
The invention discloses a Hemisalanx prognathus Regan shortbread, and relates to the convenient foodstuff processing technical field; the Hemisalanx prognathus Regan shortbread is prepared by the following raw materials in weight parts: cake flour 30-38 parts, Hemisalanx prognathus Regan meat 10-18parts, Perilla frutescens(L.)Britt. Powder 1-4 parts, Hemisalanx prognathus Regan bone soup 10-15 parts, xylitol 5-10 parts, Phaseolus angularis powder 1-4 parts, Daucus carota L.var.sativa Hoffm juice 3-7 parts, Ipomoea batatas powder 2-5 parts, Dioscorea opposite powder 1-4 parts, maltose 5-10 parts, shortening 0.5-1 parts, and plant oil 4-10 parts; the Hemisalanx prognathus Regan shortbread is fresh in taste, crispy and tasty, rich in nutrition, lung tonifying and clearing, nourishing yin and supplementing vacuity, relieving and dispelling cold, heart clearing and tranquility maintaining, invigorating spleen kidney-nourishing, reinforcing spleen and stomach, nourishing liver and improving eyesight, and heat clearing and detoxifying; the Hemisalanx prognathus Regan shortbread is suitable for people of different ages to enjoy.
Description
Technical field
The present invention relates to instant food processing technique field, particularly a kind of Hemisalanx is crisp.
Background technology
Hemisalanx is commonly called as ice fish, glass fish, noodles fish, rich in proteins, fat, calcium, phosphorus, ferrum,
The compositions such as vitamin B1, B2 and nicotinic acid, can strengthening the spleen stomach, qi invigorating and lung moistening, be a kind of nutritious,
Delicious fresh-water fishes.Hemisalanx is rich in calcareous, does not substantially have big fish spicule, and suitable child eats.According to the modern times
Threpsology analyzes, and Hemisalanx has high protein, low-fat nutritional characteristic, has the kidney invigorating and increases sun, void of dispelling
Invigorating blood circulation, the effect such as strengthening the spleen lung moistening, is first-class nourishing tonic.
Hemisalanx, as a kind of nourishing food, mostly as vegetable raw material, directly makes various dish.
In recent years, the instant food made of Hemisalanx is occurred in that.Such as Chinese patent (application number 01107051.X)
Disclosed " production method of frying-expansion Hemisalanx food ", it uses Hemisalanx, starch, rice flour, face
Powder, Sal, white sugar, monosodium glutamate, food coloring are raw material, with conventional method steaming and decocting, Hemisalanx are taken it clear
It is thoroughly mixed with other raw material after clear liquid, then carries out ripening, bar processed, proof, cut into slices and be dried
I.e. prepare frying-expansion Hemisalanx food.
Disclosed " the processing of gold silver fish cake of another Chinese patent (application number 201410019997.5)
Technique ", this technological process is as follows: raw material thaws, cleans, and fermentation is removed raw meat, rinsed, drains, seasoning,
Filling mould, suddenly freeze, the demoulding, be cut into pie, serosity is wrapped up in modulation, wraps up in crisp fried powder, crosses and protect liquid, wrap up in bread
Bran, freezing, packaging, the gold silver fish cake instant made as stated above, crispy savoury, battalion
Support abundant.
Also disclosed in a Chinese patent (application number 201410630337.0), " a kind of Hemisalanx paste flavor is peppery
Bread and preparation method thereof ", it is made up of the raw material of following weight portion: Plain flour 200-240, Semen Nelumbinis
Powder 8-10, Fructus Jujubae 5-6, rapeseed cake 7-8, Fructus Citri Limoniae powder 8-10, Fructus Litchi 10-11, Morchella esculenta (L.) Pers 5-6,
Salangid paste 10-12, coix seed oil 7-8, Semen Sterculiae Lychnophorae 2-3, Folium Rehmanniae 3-4, Radix Momordicae Charantiae 2-4, Rhizoma Polygonati Odorati
1-2, Radix Glycyrrhizae 3-4, edible salt 3-4, curry powder 5-6, yeast 2-4, water are appropriate, powder is added in nutrition
7-10。
Another Chinese patent (application number 201511029623.2) disclosed " a kind of Hemisalanx bread stick
Processing method ", comprise the following steps: 1) raw material thaw and pretreatment；2) raw meat is removed；3) mud is beaten into；
4) mixing raw material；5) pressure surface；6) once proof；7) molding；8) uniform balance；9) secondary proofs；
10) bread stick is put into microwave treatment in vacuum microwave；11) baking box bakes；12) spreading for cooling, cooling；
13) vacuum packaging.
Summary of the invention
It is an object of the invention to provide a kind of delicious flavour, palatable crisp, nutritious Hemisalanx food
Product.
For achieving the above object, the technical solution used in the present invention is that a kind of Hemisalanx of invention is crisp, be by
The raw material of following weight portion is prepared from:
Its preparation process is as follows:
(1), first by Hemisalanx meat it is processed into Hemisalanx chopped meat, standby；
(2), again by vegetable oil and shortening mix, be heated to by the heating rate of 2-4 DEG C/min
70-80 DEG C, then maltose, xylitol are added in deep fat, melt to sugar by boiling with soft fire, then certainly
So place cooling, obtain sugar and oil compound, standby；
(3), by Self-raising flour and purple perilla powder, sweet potato powder, red bean powder, Rhizoma Dioscoreae powder, Hemisalanx chopped meat one
Play mix homogeneously, obtain Self-raising flour compound, standby；
(4), at normal temperatures, being slowly added in sugar and oil compound by Self-raising flour compound, limit edged stirs
Mix, after mixing, then silver fishbone soup, Radix Dauci Sativae juice addition (if desired, can be added proper amount of clear water, just
In dough-making powder), stir evenly, the most quiet put 10-20min, obtain mixing dough, standby；
(5), by mixing dough cut into the little dough of 5-15g, be processed into pie or strip or thread or
Other shapes of base, standby；
(6), by face base put into baking tray and be transferred in oven, baking at 150-180 DEG C
10-20min, cooling, obtain Hemisalanx crisp.
Described sweet potato powder can be sweet potato starch or full sweet potato powder, it is also possible to is to be prepared by following methods
Forming: by sweet potato washing, roguing, peel, be cut into bulk, putting into concentration is 0.1-0.18g/L's
In sodium bicarbonate aqueous solution, being heated to 65-75 DEG C by warm fire, then insulation is cooked into 4-6 maturation Radix Ipomoeae；
After again 4-6 maturation Radix Ipomoeae being washed 2-3 time with clear water, put in beater and be processed into 60-100 purpose
Radix Ipomoeae fines；Then in Radix Ipomoeae fines add account for Radix Ipomoeae fines weight 2.3-2.8% mangosteen powder,
Account for the Sal of Radix Ipomoeae fines weight 0.14-0.35%, stir evenly, obtain sweet potato powder.
Described Rhizoma Dioscoreae powder can be Rhizoma Dioscoreae starch；Or Rhizoma Dioscoreae is cleaned, removes the peel, it is ground into Chinese yam pulp
Juice, the powder of dried gained；Can also be to be prepared from by following methods: Rhizoma Dioscoreae is cleaned, goes
Skin, is cut into the thick yam slice of 0.5-1.5cm, puts in high voltage bearing container, be simultaneously introduced and account for Rhizoma Dioscoreae
Sheet weight 20-35%, weight concentration are the sodium bicarbonate aqueous solution of 4-10%, at pressure are
0.5-0.8MPa, temperature process 10-30min at being 60-70 DEG C, pull out, obtain process yam slice；Again
Rhizoma Dioscoreae slurry is ground to form together with the clear water of 1-2 times of weight by processing yam slice, and in Rhizoma Dioscoreae slurry
Addition accounts for the cellulase of former yam slice weight 1-1.8% (can use endoglucanase, or other
Cellulase), account for former yam slice weight 0.5-1.5% xylanase (xylobiase can be used,
Or other xylanase), mixing, at 30-40 DEG C, process 4-7h, then use 40-60 mesh sieve
Net filtration, has filtered every time, and filtering residue is again with being 50-60 DEG C with former yam slice identical weight, temperature
Warm water washs, and refilters, and repeatedly after 2-3 time, collects total mistake drainage liquid, spray-dried, to obtain final product
Rhizoma Dioscoreae powder.
Described Radix Dauci Sativae juice can be the juice directly squeezed after carrot cleaning, it is also possible to be by with
Lower section method is prepared from: by carrot cleaning, and epidermis of pruning is cut into bulk of uniform size, sends into
Hole diameter of sieve (perforated) plate is in the beater of 0.4～1.2 millimeter, be simultaneously introduced account for Radix Dauci Sativae weight 10-25%,
The warm water of 38-48 DEG C is pulled an oar, and obtains Radix Dauci Sativae slurry；Again by Radix Dauci Sativae slurry with account for carrot paste
The garlic pearls expecting weight 0.1-0.15%, the mangosteen powder mixing accounting for Radix Dauci Sativae slurry weight 1.2-1.5%
Uniformly, at 40-50 DEG C, place 3-5h, then, first filter coarse fodder with 10-30 mesh sieve cloth, then use
50-80 mesh sieve cloth filters, and collects filtrate, obtains Radix Dauci Sativae juice.
Described Hemisalanx meat can be to reject the fresh Hemisalanx meat after Hemisalanx skull stings with Hemisalanx, it is also possible to is
Process by the following method and form: Hemisalanx is put in food steamer, and addition accounts for bottom in food steamer bottom water
The Rhizoma Zingiberis Recens of water weight 10-15%, cooks with big fire；Then, reject Hemisalanx skull to sting with Hemisalanx, i.e.
Obtain Hemisalanx meat.
Described silver-colored fishbone soup can be the decoction boiled with fresh Hemisalanx CIJIA water with fresh Hemisalanx skull, also
Can be to be prepared from by following methods: together with the Hemisalanx skull after having peeled off Hemisalanx meat stings with Hemisalanx
It is ground into the Hemisalanx skeletal grain of 10-20 mesh, puts in the pure vinegar of equivalent weight, with little burning hot stir-fry
12-15min, pulls out, and rinses 2-3 time with clear water, then by 1-3 times of weight, weight concentration is
The saline solution of 0.5-1.5% boils 20-35min, filters, and collects water cooking liquid；Then water cooking liquid is shifted
Boil with big fire to pot and reduce 50-70% to moisture content, obtain silver-colored fishbone soup.
Described purple perilla powder can be the Folium Perillae powder pulverized with Folium Perillae, it is also possible to be by with lower section
Method is prepared from: cleaned by Folium Perillae, rinses back and forth in the soda water that weight concentration is 2.5-4.0%
5-10min, then put into 2-3 times of weight, volumetric concentration be 50-70% edible ethanol in, room temperature
Soak 5-7h, filter, obtain perilla alcohol extract；It is 10-15KPa, temperature by perilla alcohol extract at pressure
It is 10-15% that degree is concentrated into alcoholic degree at being 45-60 DEG C, obtains perilla alcohol and carries concentrated solution；To perilla alcohol concentration
In contracting liquid, addition accounts for the maltodextrin of former Folium Perillae weight 3-6%, accounts for former Folium Perillae weight 0.5-1.5%
Lecithin, account for the Sal of former Folium Perillae weight 0.5-1.0%, after mixing, spray-dried, to obtain final product
Purple perilla powder.
Described red bean powder can be the fine powder directly pulverized by Semen Phaseoli, it is also possible to be by following
Method is prepared from: cleaned by Semen Phaseoli, put into weight concentration be 1-2.5%, temperature be 50-60 DEG C
In common salt aqueous solution, soak 5-9h, pull out, drain, be processed into Semen Phaseoli skin and Semen Phaseoli meat；By red
Bean meat processes through extruder at normal temperatures, obtains Semen Phaseoli meat filtrate and Semen Phaseoli meat slag；By Semen Phaseoli meat filtrate warp
It is spray-dried, obtains Semen Phaseoli dry powder one；Semen Phaseoli meat slag is transferred to 2-4 times of weight, volumetric concentration is
In the edible ethanol of 60-75%, soak 6-10h under room temperature, filter, obtain Semen Phaseoli meat slag alcohol extract；To
Semen Phaseoli meat slag alcohol extract adds the pure vinegar accounting for Semen Phaseoli meat slag weight 0.5-2.5%, after stirring evenly, then
Quiet under room temperature put 3-5h, then pressure be 6-8KPa, temperature be 60-68 DEG C at be concentrated into alcoholic degree and be
15-25%, obtains Semen Phaseoli meat slag alcohol extraction concentrated solution；Add equal again in Semen Phaseoli meat slag alcohol extraction concentrated solution
The clear water of weight, quiet 3-5h of putting in freezer, filters, collects precipitation；Will precipitation drying, powder
Broken, obtain Semen Phaseoli dry powder two；It is the food of 50-60% by Semen Phaseoli skin input 1-3 times of weight, volumetric concentration
With in ethanol, at 45-60 DEG C, soak 25-40min, filter, obtain Semen Phaseoli skin alcohol extract and alcohol respectively
Process Semen Phaseoli skin；By Semen Phaseoli skin alcohol extract pressure be 6-10KPa, temperature be 40-50 DEG C at concentrate
To without alcohol, obtain Semen Phaseoli skin alcohol extraction concentrated solution；Again Semen Phaseoli skin alcohol extraction concentrated solution is 55-65 DEG C in temperature
Under dry, pulverize, obtain Semen Phaseoli dry powder three；Again Semen Phaseoli dry powder one and alcohol are processed the mixing of Semen Phaseoli skin, place
Manage into the fine powder of more than 60 mesh, and add water to hold agglomerating in fine powder, become wet fine powder, then to
In wet fine powder add account for fine powder weight 1-2.6% cellulase (endoglucanase can be used, or
Other cellulase), account for fine powder weight 0.5-2.0% amylase (beta amylase can be used, or
Other amylase), stir evenly, at 28-38 DEG C, process 3-5h, obtain ferment treatment fine powder；Then to
Ferment treatment fine powder adds the clear water of 1-2 times of weight, boils extraction 10-18min, filter, obtain at enzyme
Reason fine powder Aqueous extracts；By ferment treatment fine powder Aqueous extracts concentrate drying at temperature is 65-75 DEG C, obtain red
Dried tofu powder four；By upper Semen Phaseoli dry powder two, Semen Phaseoli dry powder three, Semen Phaseoli dry powder four mix homogeneously, it is ground into
Fine powders more than 100 mesh, obtains red bean powder.
Described vegetable oil is one or more in Oleum Camelliae, Oleum Arachidis hypogaeae semen, soybean oil, Oleum Brassicae campestris, when
For time two or more, weight portion or other ratio such as the ratio of each component is.
The Hemisalanx of the present invention is crisp, and the raw material of employing mainly has Self-raising flour, Hemisalanx meat, purple perilla powder, silver
Fishbone soup, xylitol, red bean powder, Radix Dauci Sativae juice, sweet potato powder, Rhizoma Dioscoreae powder, maltose, shortening
And vegetable oil.
Self-raising flour used is weak because of muscle degree, be commonly used to make soft taste, the cake of tissue looseness,
Cookies, steamed roll etc., have nourish heart, kidney tonifying, heat extraction, the effect such as quench the thirst.
Hemisalanx meat used is to process with Hemisalanx (Hemisalanx prognathus Regan),
Hemisalanx fine and tender taste, delicious flavour, is to be rich in calcareous Fish, and it is classified as long-lived food by nutritionist
Product, have the effect of " tonifying the lung clearing heat in the lung, YIN nourishing qi-restoratives ", are treasures in water.
Purple perilla powder used is to process with Folium Perillae [Perilla frutescens (L.) Britt.], has solution
Table cold expelling, the function of relieving QI stagnancy in the stomach.
Silver-colored fishbone soup used is with Hemisalanx (Hemisalanx prognathus Regan) Hemisalanx skull
Process with Hemisalanx thorn, containing collagen protein, human body can be strengthened and manufacture the ability of hemocyte, both may be used
The skeleton slowing down middle-aged and elderly people is aging, also can be conducive to teen-age bone growth, moreover it is possible to provide deliciousness
Taste.
Xylitol (chemical formula C used5H12O5) can promote that liver glycogen synthesizes, but blood glucose will not rise,
Hepatopath is had and improves liver function and lipotropic effect, also preventing caries function.
Red bean powder used is to process with Semen Phaseoli (Phaseolus angularis) (being commonly called as " Semen Phaseoli ")
Form, containing protein, fat, saccharide, vitamin B complex, potassium, ferrum, phosphorus etc., can promote
Cardiovascular activation, diuresis；Having clears away heart-fire reposes, tonifying speen and tonifying kidney effect, also toxin expelling, enrich blood,
The effect of thin lower limb.
Radix Dauci Sativae juice used is with Radix Dauci Sativae (Daucus carota L.var.sativa Hoffm.) processing
Forming, the traditional Chinese medical science thinks Radix Dauci Sativae sweet in the mouth, and property is put down, have invigorating the spleen and regulating the stomach, nourishing liver and improving eyesight, heat-clearing and toxic substances removing,
The effects such as strengthening yang and invigorating kidney, rash, sending down the abnormal ascending QI cough-relieving.
Sweet potato powder used is to process with Radix Ipomoeae (Ipomoea batatas), rich in proteins,
Starch, pectin, cellulose, aminoacid, vitamin and several mineral materials, have " life prolonging food " it
Reputation；There is qi-restoratives weary, physical strength profiting, strengthening the spleen and stomach, effect that kidney tonifying is cloudy.
Rhizoma Dioscoreae powder used is to be processed by Rhizoma Dioscoreae (Dioscorea opposita), has spleen reinforcing and supports
The effects such as stomach, the lung benefiting that promotes the production of body fluid, the kidney invigorating arresting seminal emission, reduction blood glucose, prevention cardiovascular diseases.
Maltose (chemical formula C used12H22O11·H2O) there is effect of strengthening the spleen and stomach, nourishing the lung to arrest cough,
It is all-ages food.
Shortening used uses ester exchange type shortening, maintains unsaturated fatty acid in original oils and fats
Nutritive value.
Vegetable oil used contains more unsaturated fatty acid, and its nutritive value is higher.
Therefore, the Hemisalanx of the present invention is crisp, and the Hemisalanx fragrance of existing uniqueness is fresh and tender good to eat；Contain again relatively
The nutrient substance of horn of plenty, its delicious flavour, nutritious；Meanwhile, also there is tonifying the lung clearing heat in the lung, taste
Cloudy qi-restoratives, relieving exterior syndrome and dispelling cold, clear away heart-fire repose, tonifying speen and tonifying kidney, invigorating the spleen and regulating the stomach, nourishing liver and improving eyesight, heat clearing away solution
The health-care effecies such as poison.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated.Description below is to use to enumerate
Mode, but protection scope of the present invention should not be limited to this.
The Folium Artemisiae Argyi steamed bun of the present embodiment, be by Self-raising flour, Hemisalanx meat, purple perilla powder, silver fishbone soup,
Xylitol, red bean powder, Radix Dauci Sativae juice, sweet potato powder, Rhizoma Dioscoreae powder, maltose, shortening and vegetable oil
Being prepared from, its preparation process is as follows:
A, pretreatment of raw material:
Prepared by a, sweet potato powder:
By sweet potato washing, roguing, peeling, be cut into bulk, putting into concentration is the bicarbonate of 0.14g/L
In sodium water solution, being heated to 70 DEG C by warm fire, then insulation is cooked into 4-6 maturation Radix Ipomoeae；Again by 4-6
After ripe Radix Ipomoeae washs 2-3 time with clear water, put into the Radix Ipomoeae fines being processed into 80 mesh in beater；
Then in Radix Ipomoeae fines, addition accounts for the mangosteen powder of Radix Ipomoeae fines weight 2.5%, accounts for Radix Ipomoeae fines weight
The Sal of amount 0.25%, stirs evenly, obtains sweet potato powder.
Prepared by b, Rhizoma Dioscoreae powder:
Rhizoma Dioscoreae is cleaned, removes the peel, be cut into the thick yam slice of 1cm, put in high voltage bearing container,
Be simultaneously introduced and account for yam slice weight 28%, weight concentration is the sodium bicarbonate aqueous solution of 7%, at pressure
It is process 20min at 65 DEG C for 0.6MPa, temperature, pulls out, obtain process yam slice；To process again
Yam slice grinds to form Rhizoma Dioscoreae slurry together with the clear water of 2 times of weight, and addition accounts for former in Rhizoma Dioscoreae slurry
The endoglucanase of yam slice weight 1.5%, account for the xylobiase of former yam slice weight 1%,
Mixing, processes 6h at 35 DEG C, then filters with 50 eye mesh screens, filtered every time, and filtering residue is used again
With the washing of warm water that former yam slice identical weight, temperature are 55 DEG C, refilter, repeatedly after 2-3 time,
Collect total drainage liquid of crossing, spray-dried, obtain Rhizoma Dioscoreae powder.
Prepared by c, Radix Dauci Sativae juice:
By carrot cleaning, epidermis of pruning, it is cut into bulk, sending into hole diameter of sieve (perforated) plate is 0.8 millimeter beat
In pulp grinder, it is simultaneously introduced and accounts for the warm water of Radix Dauci Sativae weight 15%, 45 DEG C and pull an oar, obtain Radix Dauci Sativae
Slurry；Again Radix Dauci Sativae slurry and the garlic pearls accounting for Radix Dauci Sativae slurry weight 0.12% (that is: are broken into
Granular Bulbus Allii meat lobe), account for the mangosteen powder mix homogeneously of Radix Dauci Sativae slurry weight 1.4%, at 45 DEG C
Lower placement 4h, then, first filters coarse fodder with 20 mesh sieve cloth, then filters with 60 mesh sieve cloth, collect
Filtrate, obtains Radix Dauci Sativae juice.
Prepared by d, Hemisalanx meat:
Hemisalanx is put in food steamer, and in food steamer bottom water, adds the life accounting for bottom water weight 12%
Rhizoma Zingiberis Recens, cooks with big fire；Then, reject Hemisalanx skull and sting with Hemisalanx, obtain Hemisalanx meat.
Prepared by e, silver fishbone soup:
Hemisalanx skull after having peeled off Hemisalanx meat is ground into the Hemisalanx bone of 15 mesh together with Hemisalanx thorn
Grain, puts in the pure vinegar of equivalent weight, with little burning hot stir-fry 14min, pulls out, and rinse with clear water
2-3 time, then boil 30min with the saline solution that 2 times of weight, weight concentration are 1%, filter, receive
Collection water cooking liquid；Then it is transferred to water cooking liquid in pot boil with big fire reduce 60% to moisture content, obtains silver-colored
Fishbone soup.
Prepared by f, purple perilla powder:
Folium Perillae is cleaned, the soda water that weight concentration is 3.5% rinses 8min back and forth, then
Put into 2 times of weight, volumetric concentration be 60% edible ethanol in, soak at room temperature 6h, filter,
Perilla alcohol extract；By perilla alcohol extract pressure be 12KPa, temperature be to be concentrated into alcoholic degree at 55 DEG C
It is 12%, obtains perilla alcohol and put forward the concentrated solution (volumetric concentration of ethanol during now, perilla alcohol carries concentrated solution
It is 12%)；Propose addition in concentrated solution to perilla alcohol to account for the maltodextrin of former Folium Perillae weight 4%, account for
The lecithin of former Folium Perillae weight 1%, account for the Sal of former Folium Perillae weight 0.8%, after mixing, through spray
Mist is dried, and obtains purple perilla powder.
Prepared by g, red bean powder:
Semen Phaseoli is cleaned, put into weight concentration be 1.5%, temperature be in the common salt aqueous solution of 55 DEG C,
Soak 7h, pull out, drain, be processed into Semen Phaseoli skin and Semen Phaseoli meat；By Semen Phaseoli meat at normal temperatures through squeezing
Press processes, and obtains Semen Phaseoli meat filtrate and Semen Phaseoli meat slag；By spray-dried for Semen Phaseoli meat filtrate, obtain Semen Phaseoli
Dry powder one；Semen Phaseoli meat slag is transferred to 3 times of weight, volumetric concentration be 70% edible ethanol in,
Soak 8h under room temperature, filter, obtain Semen Phaseoli meat slag alcohol extract；Add in Semen Phaseoli meat slag alcohol extract and account for
The pure vinegar of Semen Phaseoli meat slag weight 1.5%, after stirring evenly, more quiet puts 4h, then at pressure
It is that to be concentrated into alcoholic degree at 65 DEG C be 20% (that is: the content of alcohol is 20%) for 7KPa, temperature,
Semen Phaseoli meat slag alcohol extraction concentrated solution；The clear water of equivalent weight is added again in Semen Phaseoli meat slag alcohol extraction concentrated solution,
Quiet 4h of putting in freezer, filters, and collects precipitation；Drying, pulverizing will be precipitated, obtain Semen Phaseoli dry powder
Two；Semen Phaseoli skin is put into 2 times of weight, volumetric concentration be 55% edible ethanol in, at 50 DEG C
Soak 35min, filter, obtain Semen Phaseoli skin alcohol extract respectively and alcohol processes Semen Phaseoli skin；By Semen Phaseoli skin alcohol extraction
Liquid pressure be 8KPa, temperature be to be concentrated into without alcohol at 45 DEG C, obtain Semen Phaseoli skin alcohol extraction concentrated solution；Again
Semen Phaseoli skin alcohol extraction concentrated solution be dry, pulverize at temperature is 60 DEG C, obtain Semen Phaseoli dry powder three；Again will
Semen Phaseoli dry powder one and alcohol process the mixing of Semen Phaseoli skin, are processed into the fine powder of more than 60 mesh, and in fine powder
Add water to hold agglomerating, become wet fine powder, then add in wet fine powder and account in fine powder weight 1.8%
Cut glucanase, account for the beta amylase of fine powder weight 1.2%, stir evenly, at 35 DEG C, process 4h,
Obtain ferment treatment fine powder；Then in ferment treatment fine powder, add the clear water of 2 times of weight, boil extraction
15min, filters, obtains ferment treatment fine powder Aqueous extracts；It is 70 DEG C by ferment treatment fine powder Aqueous extracts in temperature
Lower concentrate drying, obtains Semen Phaseoli dry powder four；By upper Semen Phaseoli dry powder two, Semen Phaseoli dry powder three, Semen Phaseoli dry powder four
Mix homogeneously, is ground into the fine powder of more than 100 mesh, obtains red bean powder.
B, dispensing:
Take the most respectively:
C, preparation:
(1), first by Hemisalanx meat it is processed into Hemisalanx chopped meat, standby；
(2), again by vegetable oil (by etc. the Oleum Camelliae of weight portion, Oleum Arachidis hypogaeae semen, soybean oil, Oleum Brassicae campestris mixing
Form) and shortening mixing, be heated to 75 DEG C by the heating rate of 3 DEG C/min, then by maltose,
Xylitol adds in deep fat, melts to sugar by boiling with soft fire, the most naturally places cooling, obtains sugar and oil mixing
Material, standby；
(3), by Self-raising flour and purple perilla powder, sweet potato powder, red bean powder, Rhizoma Dioscoreae powder, Hemisalanx chopped meat one
Play mix homogeneously, obtain Self-raising flour compound, standby；
(4), at normal temperatures, being slowly added in sugar and oil compound by Self-raising flour compound, limit edged stirs
Mix, after mixing, then silver fishbone soup, Radix Dauci Sativae juice addition (if desired, can be added proper amount of clear water, just
In dough-making powder), stir evenly, the most quiet put 15min, obtain mixing dough, standby；
(5), by mixing dough cut into the little dough of 5-15g, be processed into pie or strip or thread or
Other shapes of base, standby；
(6), by face base putting into baking tray and be transferred in oven, at 160 DEG C, baking 15min, cold
But, Hemisalanx is obtained crisp.
The Hemisalanx of the present invention is crisp, and the crowd being suitable for each ages eats.
Claims (9)
1. a Hemisalanx shortcake, it is characterised in that be to be prepared from by the raw material of following weight portion:
Its preparation process is as follows:
(1), first by Hemisalanx meat it is processed into Hemisalanx chopped meat, standby；
(2), again by vegetable oil and shortening mix, be heated to by the heating rate of 2-4 DEG C/min
70-80 DEG C, then maltose, xylitol are added in deep fat, melt to sugar by boiling with soft fire, then certainly
So place cooling, obtain sugar and oil compound, standby；
(3), by Self-raising flour and purple perilla powder, sweet potato powder, red bean powder, Rhizoma Dioscoreae powder, Hemisalanx chopped meat one
Play mix homogeneously, obtain Self-raising flour compound, standby；
(4), at normal temperatures, being slowly added in sugar and oil compound by Self-raising flour compound, limit edged stirs
Mix, after mixing, then silver fishbone soup, Radix Dauci Sativae juice added, stir evenly, the most quiet put 10-20min,
Obtain mixing dough, standby；
(5), by mixing dough cut into the little dough of 5-15g, be processed into pie or strip or thread or
Other shapes of base, standby；
(6), by face base put into baking tray and be transferred in oven, baking at 150-180 DEG C
10-20min, cooling, obtain Hemisalanx crisp.
Hemisalanx the most according to claim 1 is crisp, it is characterised in that described sweet potato powder be by
Following methods is prepared from: by sweet potato washing, roguing, peel, and is cut into bulk, puts into concentration and is
In the sodium bicarbonate aqueous solution of 0.1-0.18g/L, being heated to 65-75 DEG C by warm fire, then insulation is cooked into
4-6 maturation Radix Ipomoeae；After again 4-6 maturation Radix Ipomoeae being washed 2-3 time with clear water, put in beater and locate
Manage into the Radix Ipomoeae fines of 60-100 mesh；Then add in Radix Ipomoeae fines and account for Radix Ipomoeae fines weight
The mangosteen powder of 2.3-2.8%, account for the Sal of Radix Ipomoeae fines weight 0.14-0.35%, stir evenly, obtain red
Potato starch.
Hemisalanx the most according to claim 1 is crisp, it is characterised in that described Rhizoma Dioscoreae powder be by
Following methods is prepared from: cleaned by Rhizoma Dioscoreae, remove the peel, is cut into yam slice, puts into high voltage bearing container
In, it is simultaneously introduced and accounts for yam slice weight 20-35%, weight concentration is that the sodium bicarbonate of 4-10% is water-soluble
Liquid, pressure be 0.5-0.8MPa, temperature be 60-70 DEG C at process 10-30min, pull out, obtain place
Reason yam slice；Rhizoma Dioscoreae slurry is ground to form together with the clear water of 1-2 times of weight again by processing yam slice, and
In Rhizoma Dioscoreae slurry, addition accounts for the cellulase of former yam slice weight 1-1.8%, accounts for former yam slice weight
The xylanase of 0.5-1.5%, mixing, at 30-40 DEG C, process 4-7h, then use 40-60 mesh sieve
Net filtration, has filtered every time, and filtering residue is again with being 50-60 DEG C with former yam slice identical weight, temperature
Warm water washs, and refilters, and repeatedly after 2-3 time, collects total mistake drainage liquid, spray-dried, to obtain final product
Rhizoma Dioscoreae powder.
Hemisalanx the most according to claim 1 is crisp, it is characterised in that described Radix Dauci Sativae juice is
It is prepared from by following methods: by carrot cleaning, epidermis of pruning, is cut into bulk, send into sieve plate hole
Footpath is in the beater of 0.4～1.2 millimeter, be simultaneously introduced account for Radix Dauci Sativae weight 10-25%, 38-48 DEG C
Warm water pull an oar, obtain Radix Dauci Sativae slurry；Again by Radix Dauci Sativae slurry with account for Radix Dauci Sativae slurry weight
The garlic pearls of 0.1-0.15%, account for the mangosteen powder mix homogeneously of Radix Dauci Sativae slurry weight 1.2-1.5%,
At 40-50 DEG C, place 3-5h, then, first filter coarse fodder with 10-30 mesh sieve cloth, then use 50-80
Mesh sieve cloth filters, and collects filtrate, obtains Radix Dauci Sativae juice.
Hemisalanx the most according to claim 1 is crisp, it is characterised in that described Hemisalanx meat be by
Following methods processes and forms: put in food steamer by Hemisalanx, and addition accounts for bottom water in food steamer bottom water
The Rhizoma Zingiberis Recens of weight 10-15%, cooks with big fire；Then, reject Hemisalanx skull and sting with Hemisalanx, to obtain final product
Hemisalanx meat.
Hemisalanx the most according to claim 1 is crisp, it is characterised in that described silver-colored fishbone soup is
It is prepared from by following methods: the Hemisalanx skull after having peeled off Hemisalanx meat is ground into together with Hemisalanx thorn
The Hemisalanx skeletal grain of 10-20 mesh, puts in the pure vinegar of equivalent weight, with little burning hot stir-fry 12-15min,
Pull out, and rinse 2-3 time with clear water, be then 0.5-1.5%'s by 1-3 times of weight, weight concentration
Saline solution boils 20-35min, filters, and collects water cooking liquid；Then it is transferred to water cooking liquid in pot use
Big fire is boiled and is reduced 50-70% to moisture content, obtains silver-colored fishbone soup.
Hemisalanx the most according to claim 1 is crisp, it is characterised in that described purple perilla powder be by
Following methods is prepared from: cleaned by Folium Perillae, is the soda water of 2.5-4.0% in weight concentration
Return rinsing 5-10min, then put into 2-3 times of weight, volumetric concentration be 50-70% edible ethanol in,
Soak at room temperature 5-7h, filters, obtains perilla alcohol extract；By perilla alcohol extract pressure be 10-15KPa,
Temperature is concentrated into alcoholic degree at being 45-60 DEG C be 10-15%, obtains perilla alcohol and carries concentrated solution；To Folium Perillae alcohol extraction
In concentrated solution, addition accounts for the maltodextrin of former Folium Perillae weight 3-6%, accounts for former Folium Perillae weight
The lecithin of 0.5-1.5%, account for the Sal of former Folium Perillae weight 0.5-1.0%, after mixing, through spray dried
Dry, obtain purple perilla powder.
Hemisalanx the most according to claim 1 is crisp, it is characterised in that described red bean powder be by
Following methods is prepared from: cleaned by Semen Phaseoli, put into weight concentration be 1-2.5%, temperature be 50-60 DEG C
Common salt aqueous solution in, soak 5-9h, pull out, drain, be processed into Semen Phaseoli skin and Semen Phaseoli meat；Will
Semen Phaseoli meat processes through extruder at normal temperatures, obtains Semen Phaseoli meat filtrate and Semen Phaseoli meat slag；By Semen Phaseoli meat filtrate
Spray-dried, obtain Semen Phaseoli dry powder one；Semen Phaseoli meat slag is transferred to 2-4 times of weight, volumetric concentration is
In the edible ethanol of 60-75%, soak 6-10h under room temperature, filter, obtain Semen Phaseoli meat slag alcohol extract；To
Semen Phaseoli meat slag alcohol extract adds the pure vinegar accounting for Semen Phaseoli meat slag weight 0.5-2.5%, after stirring evenly, then
Quiet under room temperature put 3-5h, then pressure be 6-8KPa, temperature be 60-68 DEG C at be concentrated into alcoholic degree and be
15-25%, obtains Semen Phaseoli meat slag alcohol extraction concentrated solution；Add equal again in Semen Phaseoli meat slag alcohol extraction concentrated solution
The clear water of weight, quiet 3-5h of putting in freezer, filters, collects precipitation；Will precipitation drying, powder
Broken, obtain Semen Phaseoli dry powder two；It is the food of 50-60% by Semen Phaseoli skin input 1-3 times of weight, volumetric concentration
With in ethanol, at 45-60 DEG C, soak 25-40min, filter, obtain Semen Phaseoli skin alcohol extract and alcohol respectively
Process Semen Phaseoli skin；By Semen Phaseoli skin alcohol extract pressure be 6-10KPa, temperature be 40-50 DEG C at concentrate
To without alcohol, obtain Semen Phaseoli skin alcohol extraction concentrated solution；Again Semen Phaseoli skin alcohol extraction concentrated solution is 55-65 DEG C in temperature
Under dry, pulverize, obtain Semen Phaseoli dry powder three；Again Semen Phaseoli dry powder one and alcohol are processed the mixing of Semen Phaseoli skin, place
Manage into the fine powder of more than 60 mesh, and add water to hold agglomerating in fine powder, become wet fine powder, then to
In wet fine powder, addition accounts for the cellulase of fine powder weight 1-2.6%, accounts for the shallow lake of fine powder weight 0.5-2.0%
Powder enzyme, stirs evenly, and processes 3-5h, obtain ferment treatment fine powder at 28-38 DEG C；Then to ferment treatment fine powder
The middle clear water adding 1-2 times of weight, boils extraction 10-18min, filters, obtain ferment treatment fine powder water and carry
Liquid；By ferment treatment fine powder Aqueous extracts concentrate drying at temperature is 65-75 DEG C, obtain Semen Phaseoli dry powder four；
By upper Semen Phaseoli dry powder two, Semen Phaseoli dry powder three, Semen Phaseoli dry powder four mix homogeneously, it is ground into more than 100 mesh
Fine powder, obtain red bean powder.
Hemisalanx the most according to claim 1 is crisp, it is characterised in that described vegetable oil is tea
One or more in oil, Oleum Arachidis hypogaeae semen, soybean oil, Oleum Brassicae campestris, when for time two or more, each component
Proportioning for waiting weight portion or other ratio.
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| CN201610237711.XA CN105901054A (en) | 2016-04-16 | 2016-04-16 | Hemisalanx prognathus Regan shortbread |
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Citations (4)
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|---|---|---|---|---|
| CN102972690A (en) * | 2012-12-20 | 2013-03-20 | 刘跃 | Dry-eating instant noodle and atomizing- spraying processing method thereof |
| CN103622008A (en) * | 2013-06-03 | 2014-03-12 | 孙爱华 | Food containing whitebait and preparation method thereof |
| CN103734608A (en) * | 2013-12-10 | 2014-04-23 | 湖南南洞庭野生植物面业科技开发有限公司 | Wild whitebait noodle and preparation method thereof |
| CN105410116A (en) * | 2015-12-31 | 2016-03-23 | 常熟理工学院 | Processing method of whitebait bread stick |
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- 2016-04-16 CN CN201610237711.XA patent/CN105901054A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972690A (en) * | 2012-12-20 | 2013-03-20 | 刘跃 | Dry-eating instant noodle and atomizing- spraying processing method thereof |
| CN103622008A (en) * | 2013-06-03 | 2014-03-12 | 孙爱华 | Food containing whitebait and preparation method thereof |
| CN103734608A (en) * | 2013-12-10 | 2014-04-23 | 湖南南洞庭野生植物面业科技开发有限公司 | Wild whitebait noodle and preparation method thereof |
| CN105410116A (en) * | 2015-12-31 | 2016-03-23 | 常熟理工学院 | Processing method of whitebait bread stick |
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