CN107114447A - Seafood crisp short cakes with sesame and preparation method thereof - Google Patents
Seafood crisp short cakes with sesame and preparation method thereof Download PDFInfo
- Publication number
- CN107114447A CN107114447A CN201710283780.9A CN201710283780A CN107114447A CN 107114447 A CN107114447 A CN 107114447A CN 201710283780 A CN201710283780 A CN 201710283780A CN 107114447 A CN107114447 A CN 107114447A
- Authority
- CN
- China
- Prior art keywords
- parts
- seafood
- sesame
- crisp
- short cakes
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides a kind of seafood crisp short cakes with sesame and preparation method thereof, it is related to food technology field, is mainly made up of the raw material of following mass parts：90 100 parts of musculus cutaneus, 40 50 parts of short, 70 80 parts of seafood fillings, wherein, seafood fillings is main by fish, shrimp, one kind or at least two in crab and marine alga are made, alleviate existing can not meet the technical problem of people's demand using dry fruit and carbohydrate as the crisp short cakes with sesame of fillings, reach with fish, shrimp, fillings is made in one kind or at least two in crab and marine alga, obtained seafood crisp short cakes with sesame is not only softer more lubricious, eating mouth feel is more preferable, and local flavor is unique, nutrition is more rich, it is more healthy safer, meet the technique effect of the growing consumption demand of people.
Description
Technical field
The present invention relates to food technology field, more particularly, to a kind of seafood crisp short cakes with sesame and preparation method thereof.
Background technology
Crisp short cakes with sesame, is characterized in golden yellow color, clear layer, and crisp without broken, oily but not greasy, crisp-fried is agreeable to the taste, is people's hobby
A kind of food.Existing crisp short cakes with sesame based article species is various, and taste is different, and composition is different, has brought cuisines enjoyment.With
Rapid economic development and city progress faster, the living standard of people will be significantly improved, life style and consumption structure
It will significantly change, this brings challenges the further development to the roasting industry of China's training and opportunity.
At present, the crisp short cakes with sesame category of market processing is enriched not enough, in particular with the raising of modern life level, Ren Menbao
The continuous enhancing of strong consciousness, people propose requirements at the higher level for the local flavor of crisp short cakes with sesame, existing to be used as fillings using dry fruit and carbohydrate
Crisp short cakes with sesame can not meet the demand of people.
In view of this, it is special to propose the present invention.
The content of the invention
An object of the present invention is to provide a kind of seafood crisp short cakes with sesame, and existing fillings is used as using dry fruit and carbohydrate to alleviate
Crisp short cakes with sesame can not meet people demand technical problem.
The seafood crisp short cakes with sesame that the present invention is provided, is mainly made up of the raw material of following mass parts：90-100 parts of musculus cutaneus, short 40-
50 parts, 18-23 parts of fillings, wherein, fillings is mainly made up of one kind in fish, shrimp, crab and marine alga or at least two.
Further, the musculus cutaneus is mainly made up of the raw material of following mass parts：45-55 parts of flour, 20-25 parts of water is planted
12-18 parts of thing oil, 5-10 parts of white granulated sugar；The short is mainly made up of the raw material of following mass parts：25-35 parts of flour, plant
It is oily 12-17 parts；The fillings is mainly made up of the raw material of following mass parts：45-55 parts of dried fish floss, 14-18 parts of analysis for soybean powder, minced pork
4-6 parts, 1-3 parts of white granulated sugar, 1-3 parts of gelatinized flour.
Further, the musculus cutaneus is mainly made up of the raw material of following mass parts：48-52 parts of flour, 21-24 parts of water；Plant
14-16 parts of thing oil, 7-9 parts of white granulated sugar；The short is mainly made up of the raw material of following mass parts：28-32 parts of flour, vegetable oil
13-17 parts；The fillings is mainly made up of the raw material of following mass parts：48-52 parts of dried fish floss, 15-17 parts of analysis for soybean powder, minced pork 4-
6 parts, 1-3 parts of white granulated sugar, 1-3 parts of gelatinized flour.
Further, the primary raw material of the musculus cutaneus also includes 0.3-0.5 parts of preservative as mass fraction；The filling
The primary raw material of material also includes 0.2-0.4 parts of preservative according to the mass fraction, 1.1-1.3 parts of flavoring.
Further, the preservative is potassium sorbate, and the flavoring includes chickens' extract, five-spice powder and Oleum Sesami.
Further, the dried fish floss is made up of fish muscle, and the gelatinized flour is made up of flour baking.
The second object of the present invention is to provide a kind of preparation method of seafood crisp short cakes with sesame, existing with dry fruit and sugar to alleviate
Class can not meet the technical problem of the demand of people as the crisp short cakes with sesame of fillings.
The preparation method for the seafood crisp short cakes with sesame that the present invention is provided comprises the following steps：
(a) musculus cutaneus is made, flour, vegetable oil, water, white granulated sugar and optional preservative are stirred, musculus cutaneus is made；
(b) short is made, flour is well mixed with vegetable oil, short is made；
(c) fillings is made, by dried fish floss, analysis for soybean powder, minced pork, white granulated sugar, gelatinized flour, optional preservative and optional tune
Taste substance is well mixed, and fillings is made；
(d) wrap crisp, musculus cutaneus parcel short formation bag is crisp, and proofed；
(e) shortcake is pushed away, the bag shortcake after proofing carries out repeatedly folding tabletting, and crisp short cakes with sesame skin is made；
(f) it is molded, crisp short cakes with sesame suitcase is wrapped up in into fillings, seafood crisp short cakes with sesame semi-finished product is made；
(g) toast, seafood crisp short cakes with sesame semi-finished product are baked, that is, seafood crisp short cakes with sesame is made.
Further, in step (d), the time proofed is 4-6 minutes, preferably 5 minutes.
Further, in step (g), the temperature baked is 220-240 DEG C, preferably 230 DEG C；It is described to bake
Time is 15-20 minutes, preferably 18 minutes.
Further, in step (e), the crisp first progress first time tabletting of bag after proofing, then by first time tabletting
Bag shortcake afterwards is folded into three layers, then carries out second of tabletting, by the crisp refolding of bag after second of tabletting into three layers, carries out the 3rd
Secondary tabletting, is made crisp short cakes with sesame skin.
Fillings is made with one kind in fish, shrimp, crab and marine alga or at least two in the seafood crisp short cakes with sesame that the present invention is provided, not only more
Soft more lubricious, eating mouth feel is more preferable, and local flavor is unique, and nutrition is more rich, more healthy safer, meets people increasingly
The consumption demand of growth.
The preparation method technique for the seafood crisp short cakes with sesame that the present invention is provided is simple, easy to operate, it is easy to accomplish standardization, specification
Change, factorial praluction, it is easy to utilize.
Embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the present invention.It is unreceipted specific in embodiment
Condition person, the condition advised according to normal condition or manufacturer is carried out.Agents useful for same or the unreceipted production firm person of instrument, be
The conventional products that can be obtained by commercially available purchase.
According to an aspect of the present invention, the invention provides a kind of seafood crisp short cakes with sesame, mainly by the raw material of following mass parts
It is made：90-100 parts of musculus cutaneus, 45-55 parts of short, 18-23 parts of seafood fillings, wherein, seafood fillings is main by fish, shrimp, crab and sea
One kind or at least two in algae are made.
It is currently marketed to have been met using dry fruit and carbohydrate as the crisp short cakes with sesame of fillings with the upgrading of people's consumption structure
The consumption demand of people, it is desirable to the nutrition of crisp short cakes with sesame more comprehensively, taste is unique, more healthy safer.
Fillings is made with one kind in fish, shrimp, crab and marine alga or at least two in the seafood crisp short cakes with sesame that the present invention is provided, not only more
Soft more lubricious, eating mouth feel is more preferable, and local flavor is unique, and nutrition is more rich, more healthy safer, meets people increasingly
The consumption demand of growth.
In a preferred embodiment of the invention, musculus cutaneus is mainly made up of the raw material of following mass parts：45-55 parts of flour,
20-25 parts of water, 12-18 parts of vegetable oil, 5-10 parts of white granulated sugar；The short is mainly made up of the raw material of following mass parts：Flour
25-35 parts, 12-17 parts of vegetable oil；The seafood fillings is mainly made up of the raw material of following mass parts：45-55 parts of dried fish floss, soya bean
14-18 parts of powder, 4-6 parts of minced pork, 1-3 parts of white granulated sugar, 1-3 parts of gelatinized flour.
In the present invention, flour refers to low-gluten wheat flour, and vegetable oil refers to the fruit, seed, plumule from plant
In obtained grease, such as peanut oil, soya-bean oil, linseed oil, castor oil, rapeseed oil.
In a preferred embodiment of the invention, in musculus cutaneus, the typical but non-limiting mass fraction of flour as 45.5,
46th, 46.5,47,47.5,48,48.5,49,49.5,50,50.5,51,51.5,52,52.5,53,53.5,54 or 54.5；Water
Typical but non-limiting mass fraction as 20.2,20.4,20.6,20.8,21,21.2,21.4,21.6,21.8,22,
22.2nd, 22.4,22.6,22.8,23,23.2,23.4,23.6,23.8,24,24.2,24.4,24.6 or 24.8；The allusion quotation of vegetable oil
Type but nonrestrictive mass fraction as 12.2,12.4,12.6,12.8,13,13.2,13.4,13.6,13.8,14,14.2,
14.4th, 14.6,14.8,15,15.2,15.4,15.6,15.8,16,16.2,16.4,16.8,17,17.2,17.4,17.6 or
17.8；The typical but non-limiting mass fraction of white granulated sugar as 5.2,5.4,5.6,5.8,6,6.2,6.4,6.6,6.8,7,
7.2nd, 7.4,7.6,7.8,8,8.2,8.4,8.6,8.8,9,9.2,9.4,9.6 or 9.8.
In a preferred embodiment of the invention, in short, the typical but non-limiting mass fraction of flour is such as
25.5th, 26,26.527,27.5,28,28.5,29,29.5,30,30.5,31,31.5,32,32.5,33,33.5,34 or 34.5；
The typical but non-limiting mass fraction of vegetable oil as 12.2,12.4,12.6,12.8,13,13.2,13.4,13.6,
13.8th, 14,14.2,14.4,14.6,14.8,15,15.2,15.4,15.6,15.8,16,16.2,16.4,16.6 or 16.8.
In a preferred embodiment of the invention, in seafood fillings, the typical but non-limiting mass fraction of dried fish floss is such as
For 45.5,46,46.5,47,47.5,48,48.5,49,49.5,50,50.5,51,51.5,52,52.5,53,53.5,54 or
54.5；The typical but non-limiting mass fraction of analysis for soybean powder as 14.2,14.4,14.6,14.8,15,15.2,15.4,
15.6th, 15.8,16,16.2,16.4,16.6,16.8,17,17.2,17.4,17.6 or 17.8；Minced pork it is typical but unrestricted
Property mass fraction as 4.1,4.2,4.3,4.4,4.5,4.6,4.7,4.8,4.9,5,5.1,5.2,5.3,5.4,5.5,
5.6th, 5.7,5.8 or 5.9；The typical but non-limiting mass fraction of white granulated sugar as 1.1,1.2,1.3,1.4,1.5,1.6,
1.7th, 1.8,1.9,2,2.1,2.2,2.3,2.4,2.5,2.6,2.7,2.8 or 2.9；The typical but non-limiting matter of gelatinized flour
Measure number as 1.1,1.2,1.3,1.4,1.5,1.6,1.7,1.8,1.9,2,2.1,2.2,2.3,2.4,2.5,2.6,2.7,
2.8 or 2.9.
In the preferred embodiment of the present embodiment, the primary raw material of musculus cutaneus also includes preservative according to the mass fraction
0.3-0.5 parts；The primary raw material of seafood fillings also includes 0.2-0.4 parts of preservative according to the mass fraction, flavoring 1.1-1.3
Part.
In the preferred embodiment of the present embodiment, by adding preservative in musculus cutaneus and seafood fillings, with elongated surfaces
Corruption caused by the growth of microorganism or chemical change in skin and fillings；Flavoring is added in seafood fillings to improve seafood filling
The taste of material.
In the preferred embodiment of the present embodiment, preservative is potassium sorbate, and potassium sorbate can effectively suppress mould,
Saccharomycete and the activity of aerobic bacteria, so as to reach the holding time for effectively extending food, and keep the wind of original food
Taste；Flavoring not only includes chickens' extract, five-spice powder, Oleum Sesami, can also include freshener I+G, Thirteen Spice and seafood condiment.
In the preferred embodiment of the present embodiment, dried fish floss is made up of fish muscle, and gelatinized flour is to be toasted to make by flour
Into.
The preparation of dried fish floss comprises the following steps：Fish is cleaned up, removes black film and blood stains is dried, be then placed in pressure
Crusher is squeezed, then carries out rubbing pine with the hands, and the flesh of fish after squeezing is rubbed with the hands and opened, and will be rubbed the dried fish floss after pine with the hands and is carried out just frying and frying crisp, finally
The spur fried in the dried fish floss after shortcake is removed, that is, the dried fish floss prepared.
In the preferred embodiment of the present embodiment, minced pork is to be stirred into by fresh pork by meat grinder.
According to another aspect of the present invention, present invention also offers the preparation method of fish crisp short cakes with sesame, comprise the following steps：
(a) musculus cutaneus is made, flour, vegetable oil, water, white granulated sugar and optional preservative are stirred, musculus cutaneus is made；
(b) short is made, flour is well mixed with vegetable oil, short is made；
(c) make seafood fillings, by dried fish floss, analysis for soybean powder, minced pork, white granulated sugar, gelatinized flour, optional preservative and optionally
Flavoring for mixture it is uniform, seafood fillings is made；
(d) wrap crisp, musculus cutaneus parcel short formation bag is crisp, and proofed；
(e) shortcake is pushed away, the bag shortcake after proofing carries out tabletting, and crisp short cakes with sesame skin is made；
(f) it is molded, crisp short cakes with sesame suitcase is wrapped up in into seafood fillings, seafood crisp short cakes with sesame semi-finished product is made；
(g) toast, seafood crisp short cakes with sesame semi-finished product are baked, that is, seafood crisp short cakes with sesame is made.
In the preferred embodiment of the present embodiment, vegetable oil is peanut oil, soya-bean oil, linseed oil, castor oil or rapeseed oil.
In step (a), when making musculus cutaneus, flour, vegetable oil, water, white granulated sugar and optional preservative are stirred,
Film is formed with dough gluten is pulled.
In step (d), the bag crisp time proofed is 4-6 minutes, preferably 5 minutes.By the way that bag shortcake is proofed, with
So that musculus cutaneus and short parcel it is more uniform.
In step (e), in step (e), then the crisp first progress first time tabletting of bag after proofing will press first time
Bag shortcake after piece is folded into three layers, then carries out second of tabletting, by the crisp refolding of bag after second of tabletting into three layers, carries out the
Three tablettings, are made crisp short cakes with sesame skin.
When carrying out first time tabletting, rolled by rolling pin and be as thin as suitable size, be folded into three layers, rolled be as thin as properly again
Size, folds three layers, rolls be as thin as suitable size again, and crisp short cakes with sesame skin is made.
In step (g), the temperature baked is 220-240 DEG C, preferably 230 DEG C；The time baked is 15-
20 minutes, preferably 18 minutes.
In the preferred embodiment of the present embodiment, baked by revolving burner, when coming out of the stove, seafood flaky pastry baking is to golden yellow
Color.
In the preferred embodiment of the present embodiment, in addition to packaging step, the seafood crisp short cakes with sesame taken out from revolving burner is complete
25 DEG C are cooled to entirely, is packed.
In order to be better understood from the present invention, with reference to embodiment, the invention will be further described.
Embodiment 1
A kind of seafood crisp short cakes with sesame is present embodiments provided, is made up of musculus cutaneus, short and seafood fillings, wherein, musculus cutaneus is by following
The raw material of mass parts is made：45 parts of flour, 20 parts of water, 18 parts of peanut oil, 7 parts of white granulated sugar；Short by following mass parts raw material
It is made：35 parts of flour, 15 parts of peanut oil；Seafood fillings is made up of the raw material of following mass parts：45 parts of dried fish floss, 18 parts of analysis for soybean powder,
4 parts of minced pork, 2 parts of white granulated sugar, 1 part of gelatinized flour.
Embodiment 2
A kind of seafood crisp short cakes with sesame is present embodiments provided, is made up of musculus cutaneus, short and seafood fillings, wherein, musculus cutaneus is by following
The raw material of mass parts is made：55 parts of flour, 23 parts of water, 12 parts of soya-bean oil, 10 parts of white granulated sugar；Short by following mass parts raw material system
Into：35 parts of flour, 15 parts of soya-bean oil；Seafood fillings is made up of the raw material of following mass parts：55 parts of dried fish floss, 14 parts of analysis for soybean powder, pork
It is rotten 6 parts, 3 parts of white granulated sugar, 2 parts of gelatinized flour.
Embodiment 3
A kind of seafood crisp short cakes with sesame is present embodiments provided, is made up of musculus cutaneus, short and seafood fillings, wherein, musculus cutaneus is by following
The raw material of mass parts is made：48 parts of flour, 21 parts of water, 16 parts of corn oil, 9 parts of white granulated sugar；Short by following mass parts raw material
It is made：28 parts of flour, 17 parts of corn oil；Seafood fillings is made up of the raw material of following mass parts：48 parts of dried fish floss, 17 parts of analysis for soybean powder,
6 parts of minced pork, 3 parts of white granulated sugar, 2 parts of gelatinized flour.
Embodiment 4
A kind of seafood crisp short cakes with sesame is present embodiments provided, is made up of musculus cutaneus, short and seafood fillings, wherein, musculus cutaneus is by following
The raw material of mass parts is made：52 parts of flour, 24 parts of water, 14 parts of rapeseed oil, 7 parts of white granulated sugar；Short by following mass parts raw material
It is made：32 parts of flour, 13 parts of rapeseed oil；Seafood fillings is made up of the raw material of following mass parts：52 parts of dried fish floss, 15 parts of analysis for soybean powder,
4 parts of minced pork, 2 parts of white granulated sugar, 2 parts of gelatinized flour.
Embodiment 5
A kind of seafood crisp short cakes with sesame is present embodiments provided, is made up of musculus cutaneus, short and seafood fillings, wherein, musculus cutaneus is by following
The raw material of mass parts is made：51 parts of flour, 23 parts of water, 14 parts of peanut oil, 7 parts of white granulated sugar, 0.04 part of potassium sorbate；Short by with
The raw material of lower mass parts is made：31 parts of flour, 15 parts of peanut oil；Seafood fillings is made up of the raw material of following mass parts：Dried fish floss 51
Part, 15 parts of analysis for soybean powder, 5 parts of minced pork, 2 parts of white granulated sugar, 2 parts of gelatinized flour, 0.03 part of potassium sorbate.
Embodiment 6
A kind of seafood crisp short cakes with sesame is present embodiments provided, is made up of musculus cutaneus, short and seafood fillings, wherein, musculus cutaneus is by following
The raw material of mass parts is made：50 parts of flour, 22 parts of water, 15 parts of peanut oil, 8 parts of white granulated sugar, 0.04 part of potassium sorbate；Short by with
The raw material of lower mass parts is made：30 parts of flour, 14.6 parts of peanut oil；Seafood fillings is made up of the raw material of following mass parts：Dried fish floss
50 parts, 16 parts of analysis for soybean powder, 5 parts of minced pork, 2 parts of white granulated sugar, 1.9 parts of gelatinized flour, 0.03 part of potassium sorbate, 0.5 part of chickens' extract increases fresh
0.3 part of agent (I+G), 0.1 part of five-spice powder, 0.05 part of Oleum Sesami, 0.04 part of Thirteen Spice.
The preparation method for the seafood crisp short cakes with sesame that embodiment 1-6 is provided is as follows：
(a) musculus cutaneus is made, flour, vegetable oil, water, white granulated sugar and optional preservative are stirred, musculus cutaneus is made；
(b) short is made, flour is well mixed with vegetable oil, short is made；
(c) make seafood fillings, by dried fish floss, analysis for soybean powder, minced pork, white granulated sugar, gelatinized flour, optional preservative and optionally
Flavoring for mixture it is uniform, seafood fillings is made；
(d) wrap crisp, musculus cutaneus parcel short formation bag is crisp, and proofed, proof 5 minutes；
(e) shortcake is pushed away, the rolling pin after proofing is rolled and is as thin as suitable size, three layers are folded into, rolls be as thin as suitable size again,
Three layers are folded, makes whole dough width consistent with multi-functional dough molder delivery roller width, crisp short cakes with sesame skin is made；
(f) it is molded, by multi-functional dough molder and gives filling machine so that crisp short cakes with sesame suitcase is wrapped up in into seafood fillings, sea is made
Fresh crisp short cakes with sesame semi-finished product；
(g) toast, seafood crisp short cakes with sesame semi-finished product are put into baking tray, baking tray is put into vehicle frame push-in revolving burner is baked, and is roasted
Roasting 230 DEG C of temperature, is baked 18 minutes, cake is baked to golden yellow can come out of the stove, that is, seafood crisp short cakes with sesame is made.
Comparative example 1
This comparative example provides a kind of seafood crisp short cakes with sesame, and the difference of this comparative example and embodiment 6 is, flour in musculus cutaneus
For 20 parts, water is 10 parts, and peanut oil is 8 parts.
Comparative example 2
This comparative example provides a kind of seafood crisp short cakes with sesame, and the difference of this comparative example and embodiment 6 is, flour in musculus cutaneus
For 80 parts, water is 40 parts, and peanut oil is 20 parts,
Comparative example 3
This comparative example provides a kind of seafood crisp short cakes with sesame, and the difference of this comparative example and embodiment 6 is, flour in short
For 20 parts, peanut oil is 10 parts.
Comparative example 4
This comparative example provides a kind of seafood crisp short cakes with sesame, and the difference of this comparative example and embodiment 6 is, flour in short
For 50 parts, peanut oil is 25 parts.
Comparative example 5
This comparative example provides a kind of seafood crisp short cakes with sesame, and the difference of this comparative example and embodiment 6 is, 20 parts of dried fish floss,
Analysis for soybean powder is 5 parts, and minced pork is 2 parts.
Comparative example 6
This comparative example provides a kind of seafood crisp short cakes with sesame, and the difference of this comparative example and embodiment 6 is, 80 parts of dried fish floss,
Analysis for soybean powder is 30 parts, and minced pork is 10 parts.
Comparative example 7
This comparative example provides a kind of seafood crisp short cakes with sesame, and the difference of this comparative example and embodiment 6 is, is not added with fish
Pine.
Comparative example 8
This comparative example provides a kind of seafood crisp short cakes with sesame, and the difference of this comparative example and embodiment 6 is, is not added with soya bean
Powder.
Comparative example 9
This comparative example provides a kind of seafood crisp short cakes with sesame, and the difference of this comparative example and embodiment 6 is, is not added with pork
It is rotten.
Comparative example 10
This comparative example provides a kind of seafood crisp short cakes with sesame, and this comparative example is with implementing 6 difference, in step (d),
Do not proofed.
Comparative example 11
This comparative example provides a kind of seafood crisp short cakes with sesame, and this comparative example is with implementing 6 difference, in step (e),
Do not carry out repeatedly folding tabletting.
Comparative example 12
This comparative example provides a kind of seafood crisp short cakes with sesame, and the difference of this comparative example and embodiment 6 is, in step (g)
In, the temperature of baking is 180 DEG C, and the time of baking is 25 minutes.
Comparative example 13
This comparative example provides a kind of seafood crisp short cakes with sesame, and the difference of this comparative example and embodiment 6 is, in step (g)
In, the temperature of baking is 250 DEG C, and the time of baking is 10 minutes.
In order to determine the sensory effects for the seafood crisp short cakes with sesame that the embodiment of the present invention is provided, 100 employees are extracted in certain company
The seafood crisp short cakes with sesame that the seafood crisp short cakes with sesame and comparative example 1-14 provided respectively above-described embodiment 1-6 is provided carries out sensory evaluation,
Evaluation result is as follows：
The embodiment 1-6 of table 1 and comparative example 1-14 provides seafood crisp short cakes with sesame sense organ evaluating meter
| Color and luster | Form | Tissue | Mouthfeel | Local flavor | Comprehensive grading | |
| Embodiment 1 | 20 | 20 | 18.8 | 19.2 | 19.5 | 97.5 |
| Embodiment 2 | 20 | 20 | 18.9 | 19.1 | 19.5 | 97.5 |
| Embodiment 3 | 20 | 20 | 19.2 | 19.4 | 19.6 | 98.2 |
| Embodiment 4 | 20 | 20 | 19.3 | 19.3 | 19.7 | 98.3 |
| Embodiment 5 | 20 | 20 | 19.6 | 19.6 | 19.8 | 99.5 |
| Embodiment 6 | 20 | 20 | 19.8 | 19.9 | 19.9 | 99.6 |
| Comparative example 1 | 19 | 20 | 16.2 | 15.8 | 15.2 | 86.2 |
| Comparative example 2 | 20 | 20 | 16.4 | 14.6 | 15.1 | 86.1 |
| Comparative example 3 | 19 | 19 | 15.2 | 16.2 | 15.4 | 84.8 |
| Comparative example 4 | 19 | 19 | 15.8 | 16.8 | 15.6 | 86.2 |
| Comparative example 5 | 20 | 20 | 17.6 | 14.2 | 14.8 | 86.6 |
| Comparative example 6 | 18 | 20 | 18.4 | 14.8 | 14.6 | 85.8 |
| Comparative example 7 | 20 | 20 | 16.8 | 13.2 | 14.4 | 84.4 |
| Comparative example 8 | 20 | 20 | 16.4 | 14.5 | 14.5 | 85.4 |
| Comparative example 9 | 20 | 20 | 16.2 | 13.5 | 14.3 | 84 |
| Comparative example 10 | 19 | 18 | 15.1 | 17.2 | 16.8 | 86.1 |
| Comparative example 11 | 18 | 18 | 14.2 | 14.4 | 16.2 | 80.8 |
| Comparative example 12 | 17 | 17 | 13.6 | 15.2 | 15.2 | 78 |
| Comparative example 13 | 15 | 15 | 13.2 | 14.8 | 15.1 | 73.1 |
As it can be seen from table 1 the seafood crisp short cakes with sesame that embodiment 1-6 is provided is bright in color and luster, form, tissue, taste and flavor
The aobvious seafood crisp short cakes with sesame provided better than comparative example 1-13, its outward appearance, taste and flavor are more liked by consumer；Pass through embodiment 1-
6 and comparative example 1-4 contrast understands that in the seafood crisp short cakes with sesame that 1-6 of the embodiment of the present invention is provided, musculus cutaneus and short are respectively by specific
Flour, corn oil and the water coordinated of content so that the crisp short cakes with sesame skin of seafood crisp short cakes with sesame is more crisp full, and color is more golden yellow tempting,
More there is chewy texture, allow consumer more to like；By embodiment 1-6 and comparative example 5-9 contrast, 1-6 of the embodiment of the present invention is carried
In the seafood crisp short cakes with sesame of confession, the coordinated that seafood fillings passes through dried fish floss, analysis for soybean powder, minced pork, white granulated sugar and gelatinized flour so that sea
More preferably, local flavor is more independent, and consumer more likes for the mouthfeel of fresh crisp short cakes with sesame；By the contrast of embodiment 1-6 and comparative example 10, lead to
Cross and proof the crisp progress of bag so that wrapping crisp tissue evenly, color and luster and form are more attractive, and mouthfeel is more crisp；Pass through embodiment 1-6
Contrast with comparative example 11 is understood, when carrying out pushing away shortcake, does not carry out repeatedly folding tabletting so that musculus cutaneus and the inequality of short mixing
It is even, influence color and luster, form and the mouthfeel of seafood crisp short cakes with sesame；By the contrast of embodiment 1-6 and comparative example 12 and 13, suitably
The temperature and time of baking can the effectively color and luster of seafood crisp short cakes with sesame, form and mouthfeel.
To sum up, the present invention is by seafood crisp short cakes with sesame made from musculus cutaneus, short and seafood fillings, and its golden yellow color is crisp soft,
Unique flavor, nutrition is more rich, more healthy safer, meets the growing consumption demand of people.
Finally it should be noted that：Various embodiments above is merely illustrative of the technical solution of the present invention, rather than its limitations；To the greatest extent
The present invention is described in detail with reference to foregoing embodiments for pipe, it will be understood by those within the art that：Its according to
The technical scheme described in foregoing embodiments can so be modified, or which part or all technical characteristic are entered
Row equivalent substitution；And these modifications or replacement, the essence of appropriate technical solution is departed from various embodiments of the present invention technology
The scope of scheme.
Claims (10)
1. a kind of seafood crisp short cakes with sesame, it is characterised in that be mainly made up of the raw material of following mass parts：90-100 parts of musculus cutaneus, short 40-
50 parts, 70-80 parts of seafood fillings, wherein, seafood fillings is mainly made up of one kind in fish, shrimp, crab and marine alga or at least two.
2. seafood crisp short cakes with sesame according to claim 1, it is characterised in that the main raw material system by following mass parts of the musculus cutaneus
Into：45-55 parts of flour, 20-25 parts of water, 12-18 parts of vegetable oil, 5-10 parts of white granulated sugar；The short is main by following mass parts
Raw material be made：25-35 parts of flour, 12-17 parts of vegetable oil；The seafood fillings is mainly made up of the raw material of following mass parts：
45-55 parts of dried fish floss, 14-18 parts of analysis for soybean powder, 4-6 parts of minced pork, 1-3 parts of white granulated sugar, 1-3 parts of gelatinized flour.
3. seafood crisp short cakes with sesame according to claim 1, it is characterised in that the main raw material system by following mass parts of the musculus cutaneus
Into：48-52 parts of flour, 21-24 parts of water, 14-16 parts of vegetable oil, 7-9 parts of white granulated sugar；The short is main by following mass parts
Raw material is made：28-32 parts of flour, 13-17 parts of vegetable oil；The seafood fillings is mainly made up of the raw material of following mass parts：Fish
It is loose 48-52 parts, 15-17 parts of analysis for soybean powder, 4-6 parts of minced pork, 1-3 parts of white granulated sugar, 1-3 parts of gelatinized flour.
4. the seafood crisp short cakes with sesame according to Claims 2 or 3, it is characterised in that the primary raw material of the musculus cutaneus also includes pressing matter
Measure 0.3-0.5 parts of the preservative of fraction meter；The primary raw material of the seafood fillings also includes preservative according to the mass fraction
0.2-0.4 parts, 1.1-1.3 parts of flavoring.
5. seafood crisp short cakes with sesame according to claim 4, it is characterised in that the preservative is potassium sorbate, the flavoring
Including chickens' extract, five-spice powder and Oleum Sesami.
6. seafood crisp short cakes with sesame according to claim 2, it is characterised in that the dried fish floss is made up of fish muscle, described ripe
Flour is made up of flour baking.
7. the preparation method of the seafood crisp short cakes with sesame according to any one of claim 1-6, it is characterised in that including following step
Suddenly：
(a) musculus cutaneus is made, flour, vegetable oil, water, white granulated sugar and optional preservative are stirred, musculus cutaneus is made；
(b) short is made, flour is well mixed with vegetable oil, short is made；
(c) seafood fillings is made, by dried fish floss, analysis for soybean powder, minced pork, white granulated sugar, gelatinized flour, optional preservative and optional tune
Taste substance is well mixed, and seafood fillings is made；
(d) wrap crisp, musculus cutaneus parcel short formation bag is crisp, and proofed；
(e) shortcake is pushed away, the bag shortcake after proofing carries out repeatedly folding tabletting, and crisp short cakes with sesame skin is made；
(f) it is molded, crisp short cakes with sesame suitcase is wrapped up in into seafood fillings, seafood crisp short cakes with sesame semi-finished product is made；
(g) toast, seafood crisp short cakes with sesame semi-finished product are baked, that is, seafood crisp short cakes with sesame is made.
8. the preparation method of seafood crisp short cakes with sesame according to claim 7, it is characterised in that in step (d), the time proofed
For 4-6 minutes, preferably 5 minutes.
It is described to bake 9. the preparation method of seafood crisp short cakes with sesame according to claim 7, it is characterised in that in step (g)
Temperature is 220-240 DEG C, preferably 230 DEG C；The time baked is 15-20 minutes, preferably 18 minutes.
10. the preparation method of the seafood crisp short cakes with sesame according to claim any one of 7-9, it is characterised in that in step (e),
The crisp first progress first time tabletting of bag after proofing, is then folded into three layers, then carry out second by the bag shortcake after first time tabletting
Secondary tabletting, by the crisp refolding of bag after second of tabletting into three layers, carries out third time tabletting, crisp short cakes with sesame skin is made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710283780.9A CN107114447A (en) | 2017-04-26 | 2017-04-26 | Seafood crisp short cakes with sesame and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710283780.9A CN107114447A (en) | 2017-04-26 | 2017-04-26 | Seafood crisp short cakes with sesame and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107114447A true CN107114447A (en) | 2017-09-01 |
Family
ID=59724933
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710283780.9A Pending CN107114447A (en) | 2017-04-26 | 2017-04-26 | Seafood crisp short cakes with sesame and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107114447A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109864113A (en) * | 2019-04-11 | 2019-06-11 | 舟山市金针食品有限公司 | Seafood cookies and preparation method thereof |
| CN111109330A (en) * | 2020-02-17 | 2020-05-08 | 江苏里物食品科技有限公司 | Method for preparing seafood stuffing baked food by utilizing biological fermentation technology |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1830268A (en) * | 2006-01-23 | 2006-09-13 | 尹成波 | Crisp cake having filling |
| CN101720802A (en) * | 2008-10-27 | 2010-06-09 | 薛伟强 | Method for preparing seafood cakes |
| CN104663770A (en) * | 2013-11-28 | 2015-06-03 | 重庆市南川区南双科技有限公司 | Dried meat floss cake production method |
| CN106386974A (en) * | 2016-08-25 | 2017-02-15 | 曲靖师范学院 | Production method of corn-fresh rose flower shortcakes |
-
2017
- 2017-04-26 CN CN201710283780.9A patent/CN107114447A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1830268A (en) * | 2006-01-23 | 2006-09-13 | 尹成波 | Crisp cake having filling |
| CN101720802A (en) * | 2008-10-27 | 2010-06-09 | 薛伟强 | Method for preparing seafood cakes |
| CN104663770A (en) * | 2013-11-28 | 2015-06-03 | 重庆市南川区南双科技有限公司 | Dried meat floss cake production method |
| CN106386974A (en) * | 2016-08-25 | 2017-02-15 | 曲靖师范学院 | Production method of corn-fresh rose flower shortcakes |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109864113A (en) * | 2019-04-11 | 2019-06-11 | 舟山市金针食品有限公司 | Seafood cookies and preparation method thereof |
| CN111109330A (en) * | 2020-02-17 | 2020-05-08 | 江苏里物食品科技有限公司 | Method for preparing seafood stuffing baked food by utilizing biological fermentation technology |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106417494A (en) | Hard crust ham moon cake and preparation method thereof | |
| CN107027857A (en) | A kind of processing method for smearing tea EGG YOLK SHORTCAKE | |
| CN108157439A (en) | Quinoa health care bread and preparation method thereof | |
| CN106689291A (en) | Zinc-rich mushroom biscuits and preparation method thereof | |
| CN106577922A (en) | Method for preparing moon cakes by use of small red beans | |
| CN106417539A (en) | Five-kernel seafood stuffing dendrobium officinale pastry mooncake and preparation method thereof | |
| CN107114447A (en) | Seafood crisp short cakes with sesame and preparation method thereof | |
| CN104604985A (en) | Functional puerarin shortbread and making method thereof | |
| CN107927070A (en) | The production method of blueberry bread | |
| CN107279219A (en) | A kind of persimmon whole wheat prebiotics biscuit and preparation method thereof | |
| CN104170932A (en) | Making method for nutrient bergamot moon cake | |
| KR101063169B1 (en) | Method of manufacturing vegetable fried rice steamed bread | |
| CN105123875A (en) | Production method of yolk bean paste crisp cake | |
| KR101963498B1 (en) | Method for preparation of functional steamed bread having pistachios, sweet potato and cheese | |
| CN106858309A (en) | A kind of formula of the baking rice dumpling and preparation method thereof | |
| CN107439645A (en) | A kind of red barnyard grass nutritive pie of flavor | |
| KR20220108688A (en) | Manufacturing method of pastry containing mugwort | |
| KR101477987B1 (en) | Pancake and the manufacturing method thereof | |
| KR20180046629A (en) | Chicken patty filled with food material and manufacturing method of the same | |
| CN113303348A (en) | Bean sprout cookie and preparation method thereof | |
| CN108283207A (en) | A kind of preparation method of pie | |
| JP7108346B2 (en) | Bread and bread making method | |
| CN107821537A (en) | The preparation method of dragon fruit bread | |
| CN107711966A (en) | A kind of preparation method of walnut multi-flavor dried meat floss cake | |
| CN108112870A (en) | A kind of health nutrition and health care wheaten food and its processing technology |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170901 |
|
| RJ01 | Rejection of invention patent application after publication |