CN106942314A - One seed shrimp bread and preparation method thereof - Google Patents

One seed shrimp bread and preparation method thereof Download PDF

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Publication number
CN106942314A
CN106942314A CN201710237137.2A CN201710237137A CN106942314A CN 106942314 A CN106942314 A CN 106942314A CN 201710237137 A CN201710237137 A CN 201710237137A CN 106942314 A CN106942314 A CN 106942314A
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CN
China
Prior art keywords
shrimp
bread
fermentation
flour
water
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
Application number
CN201710237137.2A
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Chinese (zh)
Inventor
施文正
段秀霞
王林林
徐南
汪之和
王锡昌
江敏
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Shanghai Maritime University
Shanghai Ocean University
Original Assignee
Shanghai Maritime University
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Shanghai Maritime University filed Critical Shanghai Maritime University
Priority to CN201710237137.2A priority Critical patent/CN106942314A/en
Publication of CN106942314A publication Critical patent/CN106942314A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/06Products with modified nutritive value, e.g. with modified starch content
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34Animal material

Abstract

The invention discloses seed shrimp bread and preparation method thereof, shrimp bread includes following dispensing, in parts by weight:Bread flour 500;Penaeus Vannmei shrimp 5 20;Shrimp gruel 50 100;Sucrose 50 100;Salt 5 10;Dusty yeast 7.5 10;Butter 25 75;Water 250 300;Egg 50 100;Chopped spring onion 30 50;The step of during preparation, is as follows:Firstly the need of being carried out to Penaeus Vannmei, pretreatment prepares shrimp gruel and the fermentation of flour prepares dough, then each dispensing is mixed by predetermined dosage, shaping prepares new shrimp bread, then uses baking box baking, is packed after cooling;The shrimp bread product that the present invention is prepared is the perfect combination of aquatic products and fermented food, it can not only provide high-quality abundant albumen, simultaneously rich in compositions such as magnesium, calcium, phosphorus, potassium, iodine trace element and vitamin As, with good healthcare function, hungry problem can also be solved, is that the life prolonging food, beauty food and QI invigorating of the mankind grow the good merchantable brand of sun;Meanwhile, shrimp bread enriches the species of shrimp meat, adds new consumption concept, and then improve the sales volume and processing ratio of China's aquatic products.

Description

One seed shrimp bread and preparation method thereof
Technical field
The present invention relates to food processing field, more particularly to seed shrimp bread and preparation method thereof.
Background technology
At present, the rotten product of the more shrimps of in the market, such as:Shrimp bean curd, shrimp ball etc., but the rotten shrimp of shrimp is added to bread In be and its rare that the nutrition and local flavor for so making Penaeus Vannmei are also brought into bread, people solve it is hungry same When nutrition also supplemented with prawn with it is delicious, be " killing two birds with one stone ".The exploitation of the novel product can promote the balanced meals of people Food, enriches shrimp meat species, promotes prawn Edible qualified, increases the sales volume and processing ratio of aquatic products.
The content of the invention
It can be prepared the technical problem to be solved in the present invention is to provide one kind while rich in magnesium, calcium, phosphorus, potassium, the micro member of iodine One seed shrimp bread of composition such as element and vitamin A and preparation method thereof.
To reach above-mentioned purpose, technical scheme is as follows:
One seed shrimp bread, the shrimp bread includes following dispensing, in parts by weight:
Bread flour 500;
Penaeus Vannmei shrimp 5-20;
Shrimp gruel 50-100;
Sucrose 50-100;
Salt 5-10;
Dusty yeast 7.5-10;
Butter 25-75;
Water 250-300;
Egg 50-100;
Chopped spring onion 30-50.
The preparation method of one seed shrimp bread, the preparation method comprises the following steps:
(1) the rotten preparation of shrimp:
Fresh and alive prawn → shock on the rocks decaptitates → cleans → adopted meat → refined filtration → rinsing → centrifugal dehydration → and cuts and mix → pack Pack → -20 DEG C of cold storage standby;
(2) fermentation of bread flour:
The first step, activated yeast:The dusty yeast of 1.5% bread flour weight is put into container, plus 30 DEG C or so of temperature Water, the half of whole water consumptions when the amount of warm water is with face;And stir to melting, used after standing 3-5 minutes;
Second step, and face:500g bread flour is weighed, 1-2, egg and 250ml or so warm water is added, adds work The yeast changed, the shrimp for adding 10%-20% flour weights is rotten, after fully mixing thoroughly, kneads dough, and adds butter, rubs to handler table Face is smooth, allows flour fully to be combined with clear water;
3rd step, first fermentation:The dough mixed with preservative film cover, be placed in 35 DEG C of baking oven ferment 2-3 hours, Question handler surface forms abundant stomata, terminates fermentation;
(3) preparation of shrimp:
First Penaeus Vannmei boiling water 2-3 minutes, taking-up is rushed with cold water, remove after cooling shrimp head, shrimp shell, Shrimp line obtains ripe peeled shrimp, and then the meat fiber along prawn is torn into short strip shape or bulk;
(4) preparation of auxiliary material:
Take 50g spring onion, be cut into chopped spring onion, take an egg in bowl, be stirred until homogeneous with chopsticks, add chopped spring onion, shrimp with And salt 10g, it is standby;
(5) the making shaping of bread:
The dough 300g fermented is taken, different shapes are fabricated to, masking foil is spread on bread pallet, and apply last layer Vegetable oil, then places the bread of shaping, and puts neat;
(6) baking of bread:Baking box is first adjusted to 100 DEG C and preheats 30min in advance, after the bread for making shaping is placed roasting Baking 10min in case, when light golden yellow is presented in bread surface, last layer egg white solution, then roasting 3- are applied in bread surface Taken out after 5min, add auxiliary material in bread surface opening, then put into baking box, be adjusted to 180 DEG C, shrimp bread is can obtain after 15min;
(7) pack:Ripe shrimp bread is taken out into cooling, wrapped using cleaning, transparent food-grade film plastic pocket Dress.
In one embodiment of the invention, meat is adopted using drum-type when adopting meat in step (1).
In one embodiment of the invention, the refined filtration mesh diameter in step (1) during refined filtration is 2mm.
In one embodiment of the invention, using being five times in the on the rocks of fresh and alive prawn shrimp weight when rinsing in step (1) Clear water, makes water temperature be not higher than 10 DEG C.
In one embodiment of the invention, the rotating speed in step (1) during centrifugal dehydration is 2800r/min, and the time is 3min。
In one embodiment of the invention, cut in step (1) and additive is added when mixing, additive is by accounting for the rotten weight of shrimp 4% sucrose, 4% sorbierite, 0.3% sodium pyrophosphate and 0.3% sodium tripolyphosphate composition.
In one embodiment of the invention, the fermentation of bread flour also includes secondary fermentation in step (2), and secondary fermentation exists Carried out after first fermentation, be specially:The dough of first fermentation is placed on panel and rubbed, the air in dough is rubbed away, Then it is placed in the container of opposing seal, allows it to ferment again at room temperature 30 minutes or so.
By above-mentioned technical proposal, the beneficial effects of the invention are as follows:
The shrimp bread product that the present invention is prepared is the perfect combination of aquatic products and fermented food, can not only provide high-quality Abundant albumen, while rich in compositions such as magnesium, calcium, phosphorus, potassium, iodine trace element and vitamin As, with good healthcare function, Hungry problem can also be solved, is that the life prolonging food, beauty food and QI invigorating of the mankind grow the good merchantable brand of sun;Meanwhile, shrimp bread is enriched The species of shrimp meat, adds new consumption concept, and then improve the sales volume and processing ratio of China's aquatic products.
Embodiment
In order that technological means, creation characteristic, reached purpose and effect that the present invention is realized are easy to understand, enter below One step illustrates the present invention.
Embodiment 1
The invention discloses a seed shrimp bread, shrimp bread includes following dispensing, in parts by weight:
Bread flour 500;
Penaeus Vannmei shrimp 20;
Shrimp gruel 100;
Sucrose 100;
Salt 10;
Dusty yeast 10;
Butter 75;
Water 300;
Egg 100;
Chopped spring onion 50.
The preparation method of shrimp bread of the present invention comprises the following steps:
(1) the rotten preparation of shrimp:
Fresh and alive prawn → shock on the rocks decaptitates → cleans → adopted meat → refined filtration → rinsing → centrifugal dehydration → and cuts to mix and obtain It is standby that 100g shrimps gruel → pack packs → -20 DEG C of cold storage;Meat is adopted using drum-type when adopting meat, with simple to operate, efficiency The advantages of height, safety and sanitation;Refined filtration mesh diameter during refined filtration is 2mm, and it can make shrimp gruel keep certain meat fiber, make Shrimp meat delicate mouthfeel, the rotten product consolidation of the shrimp worked it out;Using the clear water on the rocks for being five times in fresh and alive prawn shrimp weight during rinsing, Water temperature is not higher than 10 DEG C, select this material-water ratio to reduce labor intensity and production cost, and the now rotten gel strength of shrimp Numerical value with elasticity is higher;Rotating speed during centrifugal dehydration is 2800r/min, and the time is 3min, and the rotating speed and time are through excessive It is secondary to test the most suitable centrifugal condition drawn, the rotten dehydrating effect of shrimp is obtained under the conditions of this preferable;To cut also need to add when mixing and add Agent, additive is constituted by accounting for the rotten sucrose of weight 4% of shrimp, 4% sorbierite, 0.3% sodium pyrophosphate and 0.3% sodium tripolyphosphate, This additive prawn gruel freeze denaturation has preferable effect.
(2) fermentation of bread flour:
The first step, activated yeast:10g dusty yeasts are put into container, plus 30 DEG C or so of warm water, now warm water amount The half of whole water consumptions, can allow yeast fully to activate during for face;And stir to melting, used after standing 3-5 minutes;
Second step, and face:500g bread flour is weighed, 1-2, egg and 250ml or so warm water is added, adds work The yeast changed, it is rotten to add 100g shrimps, after fully mixing thoroughly, kneads dough, addition butter 75g rubs smooth to dough surface, allows flour Fully combined with clear water;
3rd step, first fermentation:The dough mixed with preservative film cover, be placed in 35 DEG C of baking oven ferment 2-3 hours, Question handler surface forms abundant stomata, terminates fermentation;
(3) preparation of shrimp:
First Penaeus Vannmei boiling water 2-3 minutes, taking-up is rushed with cold water, remove after cooling shrimp head, shrimp shell, Shrimp line obtains ripe peeled shrimp, and then the meat fiber along prawn is torn into short strip shape or bulk;
(4) preparation of auxiliary material:
50g spring onion are taken, chopped spring onion is cut into, takes an egg in bowl, is stirred until homogeneous with chopsticks, chopped spring onion, shrimp 20g is added And salt 5g, it is standby;
(5) the making shaping of bread:
The dough 300g fermented is taken, different shapes are fabricated to, masking foil is spread on bread pallet, and apply last layer Vegetable oil, then places the bread of shaping, and puts neat;
(6) baking of bread:Baking box is first adjusted to 100 DEG C and preheats 30min in advance, after the bread for making shaping is placed roasting Baking 10min in case, when light golden yellow is presented in bread surface, last layer egg white solution, then roasting 3- are applied in bread surface Taken out after 5min, add auxiliary material in bread surface opening, then put into baking box, be adjusted to 180 DEG C, shrimp bread is can obtain after 15min;
(7) pack:Ripe shrimp bread is taken out into cooling, wrapped using cleaning, transparent food-grade film plastic pocket Dress.
Embodiment 2
Shrimp bread includes following dispensing, in parts by weight:
Bread flour 500;
Penaeus Vannmei shrimp 15;
Shrimp gruel 80;
Sucrose 80;
Salt 5;
Dusty yeast 7.5;
Butter 50;
Water 300;
Egg 100;
Chopped spring onion 50.
The preparation method and embodiment 1 of the shrimp bread are identical, and its difference is, the fermentation of bread flour in step (2) Also include secondary fermentation, secondary fermentation is carried out after first fermentation, be specially:The dough of first fermentation is placed on panel Rub, the air in dough is rubbed away, is then placed in the container of opposing seal, allow it to ferment again at room temperature 30 minutes left sides It is right;The shrimp bread prepared can so make it that just, otherwise shrimp bread epidermis can harden.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appending claims and its Equivalent thereof.

Claims (8)

1. a seed shrimp bread, it is characterised in that the shrimp bread includes following dispensing, in parts by weight:
Bread flour 500;
Penaeus Vannmei shrimp 5-20;
Shrimp gruel 50-100;
Sucrose 50-100;
Salt 5-10;
Dusty yeast 7.5-10;
Butter 25-75;
Water 250-300;
Egg 50-100;
Chopped spring onion 30-50.
2. the preparation method of a seed shrimp bread, it is characterised in that the preparation method comprises the following steps:
(1) the rotten preparation of shrimp:
Fresh and alive prawn → shock on the rocks decaptitates → cleans → adopted meat → refined filtration → rinsing → centrifugal dehydration → and cuts and mix → pack sealing Pack → -20 DEG C of cold storage standby;
(2) fermentation of bread flour:
The first step, activated yeast:The dusty yeast of 1.5% bread flour weight is put into container, plus 30 DEG C or so of warm water, temperature The half of whole water consumptions when the amount of water is with face;And stir to melting, used after standing 3-5 minutes;
Second step, and face:500g bread flour is weighed, 1-2, egg and 250ml or so warm water is added, adds and activate Yeast, the shrimp for adding 10%-20% flour weights is rotten, after fully mixing thoroughly, kneads dough, addition butter is rubbed to dough surface light It is sliding, allow flour fully to be combined with clear water;
3rd step, first fermentation:The dough mixed with fermentation 2-3 hours in 35 DEG C of baking oven on preservative film cover, are placed on, face is treated Group surface forms abundant stomata, terminates fermentation;
(3) preparation of shrimp:
First Penaeus Vannmei boiling water 2-3 minutes, taking-up is rushed with cold water, removes shrimp head, shrimp shell, shrimp line after cooling Ripe peeled shrimp is obtained, then the meat fiber along prawn is torn into short strip shape or bulk;
(4) preparation of auxiliary material:
50g spring onion are taken, chopped spring onion is cut into, takes an egg in bowl, is stirred until homogeneous with chopsticks, chopped spring onion, shrimp and food is added Salt 10g, it is standby;
(5) the making shaping of bread:
The dough 300g fermented is taken, different shapes are fabricated to, masking foil is spread on bread pallet, and apply last layer plant Oil, then places the bread of shaping, and puts neat;
(6) baking of bread:Baking box is first adjusted to 100 DEG C and preheats 30min in advance, after will make shaping bread place baking box in Baking 10min, when light golden yellow is presented in bread surface, after bread surface applies last layer egg white solution, then roasting 3-5min Take out, add auxiliary material in bread surface opening, then put into baking box, be adjusted to 180 DEG C, shrimp bread is can obtain after 15min;
(7) pack:Ripe shrimp bread is taken out into cooling, packed using cleaning, transparent food-grade film plastic pocket.
3. the preparation method of seed shrimp bread according to claim 2, it is characterised in that used when adopting meat in step (1) Drum-type adopts meat.
4. the preparation method of seed shrimp bread according to claim 2, it is characterised in that the essence in step (1) during refined filtration The a diameter of 2mm of opening of sieve.
5. the preparation method of seed shrimp bread according to claim 2, it is characterised in that used when being rinsed in step (1) The clear water on the rocks of fresh and alive prawn shrimp weight is five times in, water temperature is not higher than 10 DEG C.
6. the preparation method of seed shrimp bread according to claim 2, it is characterised in that in step (1) during centrifugal dehydration Rotating speed be 2800r/min, the time is 3min.
7. the preparation method of seed shrimp bread according to claim 2, it is characterised in that cut and added when mixing in step (1) Additive, additive is by accounting for the rotten sucrose of weight 4% of shrimp, 4% sorbierite, 0.3% sodium pyrophosphate and 0.3% sodium tripolyphosphate group Into.
8. the preparation method of seed shrimp bread according to claim 2, it is characterised in that the hair of bread flour in step (2) Ferment also includes secondary fermentation, and secondary fermentation is carried out after first fermentation, is specially:The dough of first fermentation is placed on panel On rub, the air in dough is rubbed away, is then placed in the container of opposing seal, allows it to ferment again at room temperature 30 minutes left sides It is right.
CN201710237137.2A 2017-04-12 2017-04-12 One seed shrimp bread and preparation method thereof Pending CN106942314A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
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Application Number Priority Date Filing Date Title
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108812783A (en) * 2018-08-27 2018-11-16 安徽品滋味食品有限公司 A kind of nourishing pastry and preparation method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105580866A (en) * 2016-03-03 2016-05-18 大连工业大学 Seafood and potato nutritional bread and preparation method thereof
CN105851934A (en) * 2016-04-25 2016-08-17 湛江国联水产开发股份有限公司 Bread shrimp and preparation method thereof
CN105994513A (en) * 2016-03-30 2016-10-12 大连工业大学 Marine flavored potato full flour low-sugar fermented biscuits and manufacture method thereof
CN106262025A (en) * 2016-09-23 2017-01-04 湛江嘉诚科技服务有限公司 A kind of crisp-fried toast crevettes and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105580866A (en) * 2016-03-03 2016-05-18 大连工业大学 Seafood and potato nutritional bread and preparation method thereof
CN105994513A (en) * 2016-03-30 2016-10-12 大连工业大学 Marine flavored potato full flour low-sugar fermented biscuits and manufacture method thereof
CN105851934A (en) * 2016-04-25 2016-08-17 湛江国联水产开发股份有限公司 Bread shrimp and preparation method thereof
CN106262025A (en) * 2016-09-23 2017-01-04 湛江嘉诚科技服务有限公司 A kind of crisp-fried toast crevettes and preparation method thereof

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108812783A (en) * 2018-08-27 2018-11-16 安徽品滋味食品有限公司 A kind of nourishing pastry and preparation method thereof

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Application publication date: 20170714

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