CN108402145A - A kind of flesh of fish sandwich biscuits and its processing method - Google Patents
A kind of flesh of fish sandwich biscuits and its processing method Download PDFInfo
- Publication number
- CN108402145A CN108402145A CN201810368083.8A CN201810368083A CN108402145A CN 108402145 A CN108402145 A CN 108402145A CN 201810368083 A CN201810368083 A CN 201810368083A CN 108402145 A CN108402145 A CN 108402145A
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- Prior art keywords
- parts
- fish
- flesh
- biscuit
- sandwich biscuits
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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
- 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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
-
- 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
- A21D2/36—Vegetable material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a kind of flesh of fish sandwich biscuits, include the raw material of following parts by weight：180 220 parts of flour, 10 20 parts of pea starch, 10 15 parts of egg, 8 15 parts of sugar-cane juice, 70 90 parts of the flesh of fish, 0.5 1 parts of the root of straight ladybell, 0.5 1 parts of Radix Astragali, 13 parts of malt, 24 parts of Rhizoma Atractylodis Macrocephalae, 13 parts of Radix Glycyrrhizae, 13 parts of grape wine, 13 parts of shallot, 13 parts of sweet osmanthus, 13 parts of ginger, 5 10 parts of salt, 70 90 parts of honey, 15 25 parts of linseed oil.Biscuit mouthfeel of the present invention is aromatic, full of nutrition, by the way that the raw materials such as the flesh of fish, the root of straight ladybell, Radix Astragali, malt, Rhizoma Atractylodis Macrocephalae, Radix Glycyrrhizae are added in process, makes it have nourishing the stomach appetizing, whets the appetite and wait health-care efficacies.
Description
Technical field
The invention belongs to biscuit and its processing technology field, more particularly to a kind of flesh of fish sandwich biscuits and its processing side
Method.
Background technology
Biscuit is one of upper main bakery at present, due to its long shelf-life, storage and transportation it is convenient, be to lie fallow or fill at present
Hungry one of Main Foods.There are many biscuit brand currently on the market, because formula is different, cause the mouthfeel of production also different, and people
The mouthfeel of biscuit is required it is different.As the improvement of people's living standards, not only pursuing the mouthfeel of biscuit, while biscuit is sought
The requirement for supporting value is also higher and higher.
Invention content
It is an object of the invention to：A kind of flesh of fish sandwich biscuits in good taste, full of nutrition and its processing method are provided.
To achieve the goals above, the present invention provides the following technical solutions：
A kind of flesh of fish sandwich biscuits, includes the raw material of following parts by weight：
180-220 parts of flour, 10-20 parts of pea starch, 10-15 parts of egg, 8-15 parts of sugar-cane juice, 70-90 parts of the flesh of fish, sand
0.5-1 parts of ginseng, 0.5-1 parts of Radix Astragali, 1-3 parts of malt, 2-4 parts of Rhizoma Atractylodis Macrocephalae, 1-3 parts of Radix Glycyrrhizae, 1-3 parts of grape wine, 1-3 parts of shallot, osmanthus
1-3 parts of flower, 1-3 parts of ginger, 5-10 parts of salt, 70-90 parts of honey, 15-25 parts of linseed oil.
Preferably, a kind of flesh of fish sandwich biscuits, includes the raw material of following parts by weight：
200 parts of flour, 15 parts of pea starch, 12 parts of egg, 12 parts of sugar-cane juice, 80 parts of the flesh of fish, 0.8 part of the root of straight ladybell, Radix Astragali 0.7
Part, 2 parts of malt, 3 parts of Rhizoma Atractylodis Macrocephalae, 2 parts of Radix Glycyrrhizae, 2 parts of grape wine, 2 parts of shallot, 2 parts of sweet osmanthus, 2 parts of ginger, 8 parts of salt, 80 parts of honey,
20 parts of linseed oil.
A kind of processing method of flesh of fish sandwich biscuits, is as follows：
(1) flour, pea starch, egg, sugar-cane juice are mixed, suitable quantity of water is added, after being kneaded into dough, pours into mold and is made
Biscuit；
(2) enter boiling water after cleaning the flesh of fish and quick-boil and pick up；After adding water boiled the root of straight ladybell, Radix Astragali, malt, Rhizoma Atractylodis Macrocephalae, Radix Glycyrrhizae,
Be boiled with soft fire 30-40 minutes, be added the flesh of fish, then boil to flesh of fish medium well, the flesh of fish is pulled out dry in the air it is spare after cool, by fish bouillon fishing go
Impurity is spare；Fish bouillon is poured into pot, grape wine, shallot, sweet osmanthus, ginger, salt are cooked, after burning 4-6 minutes, is put into fish
Meat constantly stirs uniformly, fries to gravy in pot all to receive and do, off the pot spread the flesh of fish out is dried in the air 6-7 hours；
(3) flesh of fish is cut into the thin slice of biscuit size, honey is stained on surface, is clipped among two panels biscuit, and biscuit surface applies
It is ripe to be put into oven baking for upper linseed oil；
(4) packaging is to get flesh of fish sandwich biscuits after cooling down baked biscuit.
The beneficial effects of the present invention are：Biscuit mouthfeel of the present invention is aromatic, full of nutrition, by the way that fish is added in process
The raw materials such as meat, the root of straight ladybell, Radix Astragali, malt, Rhizoma Atractylodis Macrocephalae, Radix Glycyrrhizae make it have nourishing the stomach appetizing, whet the appetite and wait health-care efficacies.
Specific embodiment
Embodiment 1
A kind of flesh of fish sandwich biscuits, includes the raw material of following parts by weight：
180 parts of flour, 10 parts of pea starch, 10 parts of egg, 8 parts of sugar-cane juice, 70 parts of the flesh of fish, 0.5 part of the root of straight ladybell, Radix Astragali 0.5
Part, 1 part of malt, 2 parts of Rhizoma Atractylodis Macrocephalae, 1 part of Radix Glycyrrhizae, 1 part of grape wine, 1 part of shallot, 1 part of sweet osmanthus, 1 part of ginger, 5 parts of salt, 70 parts of honey,
15 parts of linseed oil.
The processing method of above-mentioned flesh of fish sandwich biscuits, is as follows：
(1) flour, pea starch, egg, sugar-cane juice are mixed, suitable quantity of water is added, after being kneaded into dough, pours into mold and is made
Biscuit；
(2) enter boiling water after cleaning the flesh of fish and quick-boil and pick up；After adding water boiled the root of straight ladybell, Radix Astragali, malt, Rhizoma Atractylodis Macrocephalae, Radix Glycyrrhizae,
Be boiled with soft fire 30-40 minutes, be added the flesh of fish, then boil to flesh of fish medium well, the flesh of fish is pulled out dry in the air it is spare after cool, by fish bouillon fishing go
Impurity is spare；Fish bouillon is poured into pot, grape wine, shallot, sweet osmanthus, ginger, salt are cooked, after burning 4-6 minutes, is put into fish
Meat constantly stirs uniformly, fries to gravy in pot all to receive and do, off the pot spread the flesh of fish out is dried in the air 6-7 hours；
(3) flesh of fish is cut into the thin slice of biscuit size, honey is stained on surface, is clipped among two panels biscuit, and biscuit surface applies
It is ripe to be put into oven baking for upper linseed oil；
(4) packaging is to get flesh of fish sandwich biscuits after cooling down baked biscuit.
Embodiment 2
A kind of flesh of fish sandwich biscuits, includes the raw material of following parts by weight：
200 parts of flour, 15 parts of pea starch, 12 parts of egg, 12 parts of sugar-cane juice, 80 parts of the flesh of fish, 0.8 part of the root of straight ladybell, Radix Astragali 0.7
Part, 2 parts of malt, 3 parts of Rhizoma Atractylodis Macrocephalae, 2 parts of Radix Glycyrrhizae, 2 parts of grape wine, 2 parts of shallot, 2 parts of sweet osmanthus, 2 parts of ginger, 8 parts of salt, 80 parts of honey,
20 parts of linseed oil.
The processing method of above-mentioned flesh of fish sandwich biscuits, is as follows：
(1) flour, pea starch, egg, sugar-cane juice are mixed, suitable quantity of water is added, after being kneaded into dough, pours into mold and is made
Biscuit；
(2) enter boiling water after cleaning the flesh of fish and quick-boil and pick up；After adding water boiled the root of straight ladybell, Radix Astragali, malt, Rhizoma Atractylodis Macrocephalae, Radix Glycyrrhizae,
Be boiled with soft fire 30-40 minutes, be added the flesh of fish, then boil to flesh of fish medium well, the flesh of fish is pulled out dry in the air it is spare after cool, by fish bouillon fishing go
Impurity is spare；Fish bouillon is poured into pot, grape wine, shallot, sweet osmanthus, ginger, salt are cooked, after burning 4-6 minutes, is put into fish
Meat constantly stirs uniformly, fries to gravy in pot all to receive and do, off the pot spread the flesh of fish out is dried in the air 6-7 hours；
(3) flesh of fish is cut into the thin slice of biscuit size, honey is stained on surface, is clipped among two panels biscuit, and biscuit surface applies
It is ripe to be put into oven baking for upper linseed oil；
(4) packaging is to get flesh of fish sandwich biscuits after cooling down baked biscuit.
Embodiment 3
A kind of flesh of fish sandwich biscuits, includes the raw material of following parts by weight：
220 parts of flour, 20 parts of pea starch, 15 parts of egg, 15 parts of sugar-cane juice, 90 parts of the flesh of fish, 1 part of the root of straight ladybell, 1 part of Radix Astragali,
3 parts of malt, 4 parts of Rhizoma Atractylodis Macrocephalae, 3 parts of Radix Glycyrrhizae, 3 parts of grape wine, 3 parts of shallot, 3 parts of sweet osmanthus, 3 parts of ginger, 10 parts of salt, 90 parts of honey, Asia
25 parts of flaxseed oil.
The processing method of above-mentioned flesh of fish sandwich biscuits, is as follows：
(1) flour, pea starch, egg, sugar-cane juice are mixed, suitable quantity of water is added, after being kneaded into dough, pours into mold and is made
Biscuit；
(2) enter boiling water after cleaning the flesh of fish and quick-boil and pick up；After adding water boiled the root of straight ladybell, Radix Astragali, malt, Rhizoma Atractylodis Macrocephalae, Radix Glycyrrhizae,
Be boiled with soft fire 30-40 minutes, be added the flesh of fish, then boil to flesh of fish medium well, the flesh of fish is pulled out dry in the air it is spare after cool, by fish bouillon fishing go
Impurity is spare；Fish bouillon is poured into pot, grape wine, shallot, sweet osmanthus, ginger, salt are cooked, after burning 4-6 minutes, is put into fish
Meat constantly stirs uniformly, fries to gravy in pot all to receive and do, off the pot spread the flesh of fish out is dried in the air 6-7 hours；
(3) flesh of fish is cut into the thin slice of biscuit size, honey is stained on surface, is clipped among two panels biscuit, and biscuit surface applies
It is ripe to be put into oven baking for upper linseed oil；
(4) packaging is to get flesh of fish sandwich biscuits after cooling down baked biscuit.
Claims (3)
1. a kind of flesh of fish sandwich biscuits, it is characterised in that：Include the raw material of following parts by weight：
180-220 parts of flour, 10-20 parts of pea starch, 10-15 parts of egg, 8-15 parts of sugar-cane juice, 70-90 parts of the flesh of fish, the root of straight ladybell
0.5-1 parts, 0.5-1 parts of Radix Astragali, 1-3 parts of malt, 2-4 parts of Rhizoma Atractylodis Macrocephalae, 1-3 parts of Radix Glycyrrhizae, 1-3 parts of grape wine, 1-3 parts of shallot, sweet osmanthus
1-3 parts, 1-3 parts of ginger, 5-10 parts of salt, 70-90 parts of honey, 15-25 parts of linseed oil.
2. a kind of flesh of fish sandwich biscuits according to claim 1, it is characterised in that：Include the raw material of following parts by weight：
200 parts of flour, 15 parts of pea starch, 12 parts of egg, 12 parts of sugar-cane juice, 80 parts of the flesh of fish, 0.8 part of the root of straight ladybell, 0.7 part of Radix Astragali,
2 parts of malt, 3 parts of Rhizoma Atractylodis Macrocephalae, 2 parts of Radix Glycyrrhizae, 2 parts of grape wine, 2 parts of shallot, 2 parts of sweet osmanthus, 2 parts of ginger, 8 parts of salt, 80 parts of honey, flax
20 parts of seed oil.
3. a kind of processing method of flesh of fish sandwich biscuits, it is characterised in that：It is as follows：
(1) flour, pea starch, egg, sugar-cane juice are mixed, suitable quantity of water is added, after being kneaded into dough, pours into mold and cake is made
Base；
(2) enter boiling water after cleaning the flesh of fish and quick-boil and pick up；After adding water boiled the root of straight ladybell, Radix Astragali, malt, Rhizoma Atractylodis Macrocephalae, Radix Glycyrrhizae, small fire
It boils 30-40 minutes, the flesh of fish is added, then boils to flesh of fish medium well, the flesh of fish is pulled out and dries in the air spare after cool, fish bouillon is dragged for into decontamination
It is spare；Fish bouillon is poured into pot, grape wine, shallot, sweet osmanthus, ginger, salt are cooked, after burning 4-6 minutes, is put into the flesh of fish, no
It is disconnected to stir uniformly, it fries to gravy in pot all to receive and do, off the pot spread the flesh of fish out is dried in the air 6-7 hours；
(3) flesh of fish is cut into the thin slice of biscuit size, honey is stained on surface, is clipped among two panels biscuit, and Asia is coated on biscuit surface
It is ripe to be put into oven baking for flaxseed oil；
(4) packaging is to get flesh of fish sandwich biscuits after cooling down baked biscuit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810368083.8A CN108402145A (en) | 2018-04-23 | 2018-04-23 | A kind of flesh of fish sandwich biscuits and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810368083.8A CN108402145A (en) | 2018-04-23 | 2018-04-23 | A kind of flesh of fish sandwich biscuits and its processing method |
Publications (1)
| Publication Number | Publication Date |
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| CN108402145A true CN108402145A (en) | 2018-08-17 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810368083.8A Pending CN108402145A (en) | 2018-04-23 | 2018-04-23 | A kind of flesh of fish sandwich biscuits and its processing method |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286096A (en) * | 2014-09-24 | 2015-01-21 | 胡伟东 | Beef sandwich biscuit and preparing method thereof |
| CN105994522A (en) * | 2016-07-20 | 2016-10-12 | 安徽友源食品有限公司 | High-calcium papaya fish-flavor biscuit and preparation method thereof |
| CN107897281A (en) * | 2017-12-14 | 2018-04-13 | 柳州市柳科科技有限公司 | A kind of fruity sandwich biscuits and preparation method thereof |
-
2018
- 2018-04-23 CN CN201810368083.8A patent/CN108402145A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286096A (en) * | 2014-09-24 | 2015-01-21 | 胡伟东 | Beef sandwich biscuit and preparing method thereof |
| CN105994522A (en) * | 2016-07-20 | 2016-10-12 | 安徽友源食品有限公司 | High-calcium papaya fish-flavor biscuit and preparation method thereof |
| CN107897281A (en) * | 2017-12-14 | 2018-04-13 | 柳州市柳科科技有限公司 | A kind of fruity sandwich biscuits and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180817 |
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| RJ01 | Rejection of invention patent application after publication |