CN105961534A - Shallot chicken meat biscuits and preparation method thereof - Google Patents
Shallot chicken meat biscuits and preparation method thereof Download PDFInfo
- Publication number
- CN105961534A CN105961534A CN201610175131.2A CN201610175131A CN105961534A CN 105961534 A CN105961534 A CN 105961534A CN 201610175131 A CN201610175131 A CN 201610175131A CN 105961534 A CN105961534 A CN 105961534A
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- CN
- China
- Prior art keywords
- parts
- biscuits
- gallus domesticus
- carnis gallus
- chicken meat
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- 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.)
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Classifications
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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
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- 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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention discloses shallot chicken meat biscuits and a preparation method thereof. The biscuits are characterized by being prepared from the following raw materials in parts by weight: 200-210 parts of bean curd residues, 20-22 parts of minced shallots, 40-45 parts of chicken meat, 10-11 parts of yellow rice wine, 2-3 parts of ganoderma lucidum, 1-2 parts of Chinese wolfberry fruits, 4-5 parts of cortex magnoliae officinalis, 2-3 parts of radix codonopsis, 160-170 parts of peanut oil, 180-190 parts of egg liquid, 100-105 parts of xylitol, 100-110 parts of flour, 20-22 parts of pea starch, and 10-11 parts of mesona chinensis. The main raw material soybean curd residues are high in dietary fiber content. Besides, compared with commercially available biscuits, the shallot chicken meat biscuits are low in fat content, suitable in protein content, crisp in mouthfeel, and not sticky to teeth, and can be used as meal replacement food. The added mesona chinensis and the pea starch can form gels to increase the cohesion of the biscuits, so that the biscuits are intact and free of cracks in appearances, and not easy to crack during the transportation and storage processes. At the same time, the mesona chinensis can avoid internal heat caused by eating too many biscuits and in addition the biscuits have an efficacy of enhancing immunity.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of cookies, particularly relate to a kind of chive Carnis Gallus domesticus cookies and
Preparation method.
Background technology
Along with the raising of people's level of consumption, nutritive value of food the most increasingly obtains the concern of people.China is present
The present situation of elderly population food is that kind is few, yields poorly, and white collar and working clan are because of job demand, and sitting lacks again motion, high meals
The food of food fiber can meet the nutritional need of this two classes crowd, but traditional cookies exists fat content height, hypotrophy
The problems such as face, it is impossible to meet demand.Glycine max (L.) Merr. is the by-product of production of bean curd, bean milk, bean milk etc., owing to wet bean dregs are difficult to preserve
And many times of coarse mouthfeel as feedstuff or directly abandons, cause the waste of resource.Containing rich in protein in Glycine max (L.) Merr., Semen sojae atricolor
The nutrient substance such as isoflavone, saponin, and dietary fiber content is high, the exploitation using it for food is empty by having huge development
Between.Therefore do for primary raw material exploitation high dietary-fiber refreshment of functional generation with Glycine max (L.) Merr., nutrient health, both met modern society
The needs of health diet, the problem that also can solve the wasting of resources.
Summary of the invention
It is an object of the invention to provide a kind of chive Carnis Gallus domesticus cookies and preparation method thereof, the present invention has in good taste, nutrition
Healthy feature.
The technical solution adopted in the present invention is:
A kind of chive Carnis Gallus domesticus cookies, it is characterised in that be prepared by the raw materials in:
Glycine max (L.) Merr. 200-210, Herba Alii fistulosi end 20-22, Carnis Gallus domesticus 40-45, yellow wine 10-11, Ganoderma 2-3, Fructus Lycii 1-2, Cortex Magnoliae Officinalis 4-5, party
Ginseng 2-3, Oleum Arachidis hypogaeae semen 160-170, egg liquid 180-190, xylitol 100-105, flour 100-110, pea starch 20-22, cool
Radix Glycyrrhizae 10-11.
The preparation method of described chive Carnis Gallus domesticus cookies, it is characterised in that comprise the following steps:
(1) Ganoderma, Fructus Lycii, Cortex Magnoliae Officinalis, Radix Codonopsis are added water slow fire boiling 40-50 minute of 5-6 times, filter cleaner, gained filtrate warp
Spray drying makes powder；
(2) by Glycine max (L.) Merr. lyophilization 24 hours at-18 DEG C, micronizing is then carried out；
(3) Herba mesonae chinensis adds the water of 10-11 times little fire infusion 70-80 minute, and filter cleaner, gained material is standby；
(4) Carnis Gallus domesticus is added and take out after yellow wine is pickled 40-50 minute, rub；
(5) by Oleum Arachidis hypogaeae semen, egg liquid, xylitol mixing, be stirring evenly and then adding into step (1), (2), (3), (4) gained material and
Leftover materials, add appropriate clear water, are kneaded into ganoid dough, are kneaded into the cylinder of a diameter of 4cm after placing 5 minutes,
It is cut into the cake that thickness is 4mm again；
(6) preheating baking box 20 minutes, surface temperature 160 DEG C, bottom surface temperature 160 DEG C, by step (5) gains after temperature constant
Baking tray put into by material, discharging after baking 20 minutes, and cooling to obtain final product.
The invention have the benefit that
The primary raw material Glycine max (L.) Merr. dietary fiber content of the present invention is high, and the cookies made fat content compared with commercially available cookies is low,
Protein content is suitable, and golden yellow color is attractive in appearance, crispy in taste, does not sticks to one's teeth, can as meal replacing food, simultaneously the present invention add cool
Radix Glycyrrhizae can form gel with pea starch, increase the cohesiveness of cookies, makes that profile of the present invention is complete, free from flaw, and in fortune
During defeated storage the most easy to crack, and cookies is via baking, and edible too much easily causing is got angry, and adds Herba mesonae chinensis and can solve this and ask
Topic, additionally, the present invention is possibly together with multiple medicinal herb components, has effect of enhancing immunity.
Detailed description of the invention
A kind of chive Carnis Gallus domesticus cookies, it is characterised in that be made up of the raw material of following weight portion (kilogram):
Glycine max (L.) Merr. 200, Herba Alii fistulosi end 20, Carnis Gallus domesticus 40, yellow wine 10, Ganoderma 2, Fructus Lycii 1, Cortex Magnoliae Officinalis 4, Radix Codonopsis 2, Oleum Arachidis hypogaeae semen 160, egg liquid
180, xylitol 100, flour 100, pea starch 20, Herba mesonae chinensis 10.
The preparation method of described chive Carnis Gallus domesticus cookies, comprises the following steps:
(1) Ganoderma, Fructus Lycii, Cortex Magnoliae Officinalis, Radix Codonopsis are added water slow fire boiling 40-50 minute of 5-6 times, filter cleaner, gained filtrate warp
Spray drying makes powder；
(2) by Glycine max (L.) Merr. lyophilization 24 hours at-18 DEG C, micronizing is then carried out；
(3) Herba mesonae chinensis adds the water of 10-11 times little fire infusion 70-80 minute, and filter cleaner, gained material is standby；
(4) Carnis Gallus domesticus is added and take out after yellow wine is pickled 40-50 minute, rub；
(5) by Oleum Arachidis hypogaeae semen, egg liquid, xylitol mixing, be stirring evenly and then adding into step (1), (2), (3), (4) gained material and
Leftover materials, add appropriate clear water, are kneaded into ganoid dough, are kneaded into the cylinder of a diameter of 4cm after placing 5 minutes,
It is cut into the cake that thickness is 4mm again；
(6) preheating baking box 20 minutes, surface temperature 160 DEG C, bottom surface temperature 160 DEG C, by step (5) gains after temperature constant
Baking tray put into by material, discharging after baking 20 minutes, and cooling to obtain final product.
Claims (2)
1. a chive Carnis Gallus domesticus cookies, it is characterised in that be prepared by the raw materials in:
Glycine max (L.) Merr. 200-210, Herba Alii fistulosi end 20-22, Carnis Gallus domesticus 40-45, yellow wine 10-11, Ganoderma 2-3, Fructus Lycii 1-2, Cortex Magnoliae Officinalis 4-5, party
Ginseng 2-3, Oleum Arachidis hypogaeae semen 160-170, egg liquid 180-190, xylitol 100-105, flour 100-110, pea starch 20-22, cool
Radix Glycyrrhizae 10-11.
The preparation method of chive Carnis Gallus domesticus cookies the most according to claim 1, it is characterised in that comprise the following steps:
(1) Ganoderma, Fructus Lycii, Cortex Magnoliae Officinalis, Radix Codonopsis are added water slow fire boiling 40-50 minute of 5-6 times, filter cleaner, gained filtrate
Spray-dried make powder；
(2) by Glycine max (L.) Merr. lyophilization 24 hours at-18 DEG C, micronizing is then carried out；
(3) Herba mesonae chinensis adds the water of 10-11 times little fire infusion 70-80 minute, and filter cleaner, gained material is standby；
(4) Carnis Gallus domesticus is added and take out after yellow wine is pickled 40-50 minute, rub；
(5) by Oleum Arachidis hypogaeae semen, egg liquid, xylitol mixing, be stirring evenly and then adding into step (1), (2), (3), (4) gained material and
Leftover materials, add appropriate clear water, are kneaded into ganoid dough, are kneaded into the cylinder of a diameter of 4cm after placing 5 minutes,
It is cut into the cake that thickness is 4mm again；
(6) preheating baking box 20 minutes, surface temperature 160 DEG C, bottom surface temperature 160 DEG C, by step (5) gains after temperature constant
Baking tray put into by material, discharging after baking 20 minutes, and cooling to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610175131.2A CN105961534A (en) | 2016-03-25 | 2016-03-25 | Shallot chicken meat biscuits and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610175131.2A CN105961534A (en) | 2016-03-25 | 2016-03-25 | Shallot chicken meat biscuits and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105961534A true CN105961534A (en) | 2016-09-28 |
Family
ID=56989223
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610175131.2A Withdrawn CN105961534A (en) | 2016-03-25 | 2016-03-25 | Shallot chicken meat biscuits and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105961534A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107853360A (en) * | 2017-09-28 | 2018-03-30 | 武冈市卤卤香食品有限责任公司 | A kind of soybean residue ready-to-eat food and its processing method |
-
2016
- 2016-03-25 CN CN201610175131.2A patent/CN105961534A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107853360A (en) * | 2017-09-28 | 2018-03-30 | 武冈市卤卤香食品有限责任公司 | A kind of soybean residue ready-to-eat food and its processing method |
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| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160928 |