CN107772234A - 一种荸荠颗粒馒头的制作方法 - Google Patents

一种荸荠颗粒馒头的制作方法 Download PDF

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Publication number
CN107772234A
CN107772234A CN201711031803.3A CN201711031803A CN107772234A CN 107772234 A CN107772234 A CN 107772234A CN 201711031803 A CN201711031803 A CN 201711031803A CN 107772234 A CN107772234 A CN 107772234A
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parts
water chestnut
steamed bun
water
preparation
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CN201711031803.3A
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李根华
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Tianmen Xintian Agricultural Development Co ltd
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Tianmen Xintian Agricultural Development Co ltd
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Priority to CN201711031803.3A priority Critical patent/CN107772234A/zh
Publication of CN107772234A publication Critical patent/CN107772234A/zh
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/65—Addition of, or treatment with, microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

本发明涉及一种荸荠颗粒馒头的制作方法，包括下述步骤：(1)原料预处理：将鱼肉绞碎，得到鱼糜；将墨鱼肉绞碎，得到墨鱼肉糜；荸荠去皮、清洗、沥干后切碎，得到荸荠颗粒；(2)配料：按重量计，配备鱼糜30～35份、墨鱼肉糜5～7份、小麦粉15～17份、鸡蛋清13～15份、荸荠颗粒10份、食用盐0.5～0.7份、谷氨酸钠0.3～0.5份、酵母0.1～0.2份、复合膨松剂0.1～0.2份和水12～14份；(3)配备制作馒头；(4)急冻，将步骤(3)制得的馒头在温度‑33～‑37℃下冷冻6～10小时；(5)装袋。本发明是提供一种荸荠颗粒馒头的制作方法。

Description

一种荸荠颗粒馒头的制作方法
技术领域
本发明涉及食品加工方法，具体涉及一种荸荠颗粒馒头的制作方法。
背景技术
馒头是非常畅销的早点，因此，能否实现批量生产，并得到口感好、营养价值高且保质期长的产品，已成为急需解决的问题。
发明内容
本发明所要解决的技术问题是提供一种荸荠颗粒馒头的制作方法，产品口感、风味好，营养价值高且保质期长。
采用的技术方案如下：
一种荸荠颗粒馒头的制作方法，其特征在于包括下述步骤：
1)原料预处理：将鱼肉绞碎，得到鱼糜；将墨鱼肉绞碎，得到墨鱼肉糜；荸荠去皮、清洗、沥干后切碎，得到荸荠颗粒；
(2)配料：按重量计，配备鱼糜30～35份、墨鱼肉糜5～7份、小麦粉15～17份、鸡蛋清13～15份、荸荠颗粒10份、食用盐0.5～0.7份、谷氨酸钠0.3～0.5份、酵母0.1～0.2份、复合膨松剂0.1～0.2份和水12～14份；
(3)从步骤(2)配备的水中取6.75～7.65份水，与步骤(2)配备的小麦粉、酵母和复合膨松剂混合，制作馒头。
本发明有益效果：馒头的制作方法，能够实现批量生产食品，得到的产品口感、风味好，营养价值高且保质期长。
具体实施方式
一种荸荠颗粒馒头的制作方法，包括下述步骤：
1)原料预处理：将鱼肉绞碎，得到鱼糜；将墨鱼肉绞碎，得到墨鱼肉糜；荸荠去皮、清洗、沥干后切碎，得到荸荠颗粒；
(2)配料：按重量计，配备鱼糜30～35份、墨鱼肉糜5～7份、小麦粉15～17份、鸡蛋清13～15份、荸荠颗粒10份、食用盐0.5～0.7份、谷氨酸钠0.3～0.5份、酵母0.1～0.2份、复合膨松剂0.1～0.2份和水12～14份；
(3)从步骤(2)配备的水中取6.75～7.65份水，与步骤(2)配备的小麦粉、酵母和复合膨松剂混合，制作馒头。

Claims (1)

1.一种荸荠颗粒馒头的制作方法，其特征在于包括下述步骤：
(1)原料预处理：将鱼肉绞碎，得到鱼糜；将墨鱼肉绞碎，得到墨鱼肉糜；荸荠去皮、清洗、沥干后切碎，得到荸荠颗粒；
(2)配料：按重量计，配备鱼糜30～35份、墨鱼肉糜5～7份、小麦粉15～17份、鸡蛋清13～15份、荸荠颗粒10份、食用盐0.5～0.7份、谷氨酸钠0.3～0.5份、酵母0.1～0.2份、复合膨松剂0.1～0.2份和水12～14份；
(3)从步骤(2)配备的水中取6.75～7.65份水，与步骤(2)配备的小麦粉、酵母和复合膨松剂混合，制作馒头。
CN201711031803.3A 2017-10-29 2017-10-29 一种荸荠颗粒馒头的制作方法 Pending CN107772234A (zh)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3560349A1 (en) * 2018-04-26 2019-10-30 Angulas Aguinaga Research Center, S.L. Fish-based food product

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3560349A1 (en) * 2018-04-26 2019-10-30 Angulas Aguinaga Research Center, S.L. Fish-based food product
WO2019207177A1 (es) * 2018-04-26 2019-10-31 Angulas Aguinaga Research Center, S.L. Producto alimenticio de pescado

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