CN104542819A - A ham biscuit - Google Patents

A ham biscuit Download PDF

Info

Publication number
CN104542819A
CN104542819A CN201310480722.7A CN201310480722A CN104542819A CN 104542819 A CN104542819 A CN 104542819A CN 201310480722 A CN201310480722 A CN 201310480722A CN 104542819 A CN104542819 A CN 104542819A
Authority
CN
China
Prior art keywords
biscuit
ham
sodium alginate
hams
chopped
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
CN201310480722.7A
Other languages
Chinese (zh)
Inventor
朱道辰
陈焱
朱淑静
洪好
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.)
ZHENJIANG BIO-INNOVA BIOTECHNOLOGY Co Ltd
Original Assignee
ZHENJIANG BIO-INNOVA BIOTECHNOLOGY Co Ltd
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 ZHENJIANG BIO-INNOVA BIOTECHNOLOGY Co Ltd filed Critical ZHENJIANG BIO-INNOVA BIOTECHNOLOGY Co Ltd
Priority to CN201310480722.7A priority Critical patent/CN104542819A/en
Publication of CN104542819A publication Critical patent/CN104542819A/en
Pending legal-status Critical Current

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
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • 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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic 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
    • A21D2/181—Sugars or sugar alcohols
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The present invention discloses a preparation method for a biscuit containing chopped hams, and belongs to the technical field of food processing. The surface and structure of the biscuit contain the chopped hams. The chopped hams are treated beforehand with sodium alginate and trehalose so that moisture can be maintained on the surface of the biscuit, and the moisture can be partially preserved during baking process to keep softness and structure of the chopped hams, and to avoid being scorched. The sodium alginate and trehalose treatment to the biscuit comprises the following steps: adding water into the sodium alginate and trehalose, sufficiently stirring the mixture, configuring the mixture into a solution, putting the chopped hams into the solution, stirring the mixture to make all the surfaces of the chopped hams are infiltrated by sodium alginate solution, putting the mixture into the biscuit dough when the stirring process of the biscuit dough is almost completed, stirring the mixture evenly, forming and baking the mixture, and obtaining the finished products. The ham biscuit is porous and uniform in structure, crisp in taste, and rich in ham flavor.

Description

A kind of ham biscuit
Technical field
The present invention relates to a kind of biscuit, especially a kind of ham biscuit.
Background technology
Current biscuit is as a kind of leisure food being convenient for carrying and eating be loved by the people, there is large market, size biscuit producer of China exceedes several thousand, the kind pattern of biscuit also has hundreds of kind, shortcake and tough biscuit is mainly divided into by working properties, divide from taste and include again sweet taste and fiber biscuit, pattern biscuit etc., pattern biscuit comprises various sandwich biscuits.The material of processing biscuit also includes wheat flour, and various cereal, and the fruit of dehydration is broken etc.But meat products is used in the middle of biscuit also rarely has report, market is also difficult to see, except containing the biscuit of dried meat floss during some are sandwich, meat products is difficult to apply in biscuit, main cause is that meat products is not easy long-term preservation, and biscuit is as baked goods, the easy zoom of meat roasting is stuck with paste, and processing exists insoluble problem.
Trehalose is a kind of sugar low in calories, and have can the effect of moisturizing, stablizes heat and acid, can be used for improving the institutional framework of water-retaining property and food, mouthfeel etc., and its Bound moisture not easily runs off, and has extraordinary Moisture stability in food.
A kind of natural polysaccharide of sodium alginate, have formation solution, form the ability of colloidal sol and film, it has hydrophily can give the good structure of food and mouthfeel.
Broken by the ham of sodium alginate and trehalose process.In the middle of application biscuit, its Moisture stability can be improved, improve mouthfeel, improve mellowness, and inhibit the growth of bacterium, Shelf-life.
Summary of the invention
The object of the invention is to invent a kind of ham biscuit.
Realize a kind of ham biscuit of the object of the invention, comprise ham broken, sucrose, edible glycerol, converted starch, sodium alginate, grease (cream or shortening, palm wet goods), potassium sorbate, flour, sodium pyrosulfite, sodium bicarbonate, flavoring essence, what other can add comprises various drying water chankings, raisins etc.
The content 1-10% that described ham is broken.
In described sodium alginate and trehalose Treatment Solution, the content of sodium alginate is 0.01-2%, and the content of trehalose is 0.01-1%.
The broken processing method of ham, for trehalose and sodium alginate fully to be stirred 30 minutes, forms perfect solution, then adds.
The ham preprocess method of a kind of ham biscuit of the present invention is: the mixing of trehalose, sodium alginate adds a certain amount of water and fully stir and evenly mix about 30 minutes, until liquefy completely at a high speed in dough mixing machine.Then add broken for ham, low rate mixing, fully mix broken for ham with solution.Namely the process of ham is completed.
 
Ham biscuit has following feature: what (1) ham biscuit had a good saline taste biscuit bakes fragrance, and the fragrance of ham.(2) through pretreated ham is broken can not zoom through baking oven, soft good to eat.
Detailed description of the invention
Embodiment 1
Ham chive biscuit
Composition and the consumption of the ham chive biscuit of the present embodiment are as follows:
Raw material Consumption g
Ham 50
Dehydrated onion leaf 5
Converted starch 10
Water 200
Chive oil 5
Butter 400
Icing Sugar 200
Scallion oil essence 15
Potassium sorbate 3
Wheat flour 1000
Sesame 40
Sodium bicarbonate 10
Amount to 1938
The rear finished product of ham chive biscuit baking of the present embodiment: color and luster is golden yellow, the visible ham in surface is broken, organizes crisp, and have strong ham perfume and green onion perfume, the shelf-life is greater than 6 months.
 
Embodiment 2
Ham soda cracker
Composition and the content of the ham soda cracker of the present embodiment are as follows
Raw material Consumption g
Ham is broken 150
Yeast 20
Salt 10
Water 250
Converted starch 10
Butter 40
Icing Sugar 80
Potassium sorbate 3
Wheat flour 1000
Sodium bicarbonate 15
Amount to 1578
Finished product after the ham soda cracker baking of the present embodiment: the micro-yellow of color and luster shows that visible obvious ham is broken, and mouthfeel is crisp, and the shelf-life is greater than 6 months.

Claims (4)

1. the composition of a ham biscuit, its formula comprises: the broken 1-10% of ham, sucrose 10-35%, edible glycerol 0.1-1%, converted starch 0.1-1%, grease (cream or shortening, palm wet goods) 8-15%, potassium sorbate 0.01-0.1%, flour 25-40%, sodium bicarbonate 0.1-0.8%, flavoring essence 0.01-0.8%.
2. ham biscuit according to claim 1, is characterized in that: described ham is broken uses sodium alginate and aqueous trehalose process in advance.
3. ham biscuit according to claim 1 and 2, is characterized in that the content of sodium alginate in sodium alginate and trehalose Treatment Solution is 0.01-2%, and the content of trehalose is 0.01-1%.
4. a kind of ham biscuit according to claim 1-3, is characterized in that trehalose and sodium alginate fully to stir 30 minutes, forms perfect solution, and it is broken then to add ham.
CN201310480722.7A 2013-10-15 2013-10-15 A ham biscuit Pending CN104542819A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310480722.7A CN104542819A (en) 2013-10-15 2013-10-15 A ham biscuit

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310480722.7A CN104542819A (en) 2013-10-15 2013-10-15 A ham biscuit

Publications (1)

Publication Number Publication Date
CN104542819A true CN104542819A (en) 2015-04-29

Family

ID=53060750

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310480722.7A Pending CN104542819A (en) 2013-10-15 2013-10-15 A ham biscuit

Country Status (1)

Country Link
CN (1) CN104542819A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106577918A (en) * 2016-12-27 2017-04-26 李康康 Ham biscuits and manufacture method thereof

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2610173A1 (en) * 1987-02-02 1988-08-05 Otter Jerome Method for manufacturing stuffed and rolled savoury biscuits
CN101019567A (en) * 2007-03-19 2007-08-22 中国人民解放军总后勤部军需装备研究所 Storable bread and its making process
CN101524327A (en) * 2008-03-07 2009-09-09 大连永兴生物医药孵化器有限公司 Composite gel suppository
CN102266112A (en) * 2010-06-04 2011-12-07 曹舒瑜 Production method of frozen microwave instant food
CN102415584A (en) * 2011-05-23 2012-04-18 武汉工业学院 Processing method of minced fillet product
CN102450661A (en) * 2010-10-19 2012-05-16 天津三农金科技有限公司 High efficiency water-retaining agent for meat product
CN103005244A (en) * 2012-11-30 2013-04-03 广州合诚实业有限公司 Dried fruit jam of layer cake for industrial production and preparation method and applications thereof

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2610173A1 (en) * 1987-02-02 1988-08-05 Otter Jerome Method for manufacturing stuffed and rolled savoury biscuits
CN101019567A (en) * 2007-03-19 2007-08-22 中国人民解放军总后勤部军需装备研究所 Storable bread and its making process
CN101524327A (en) * 2008-03-07 2009-09-09 大连永兴生物医药孵化器有限公司 Composite gel suppository
CN102266112A (en) * 2010-06-04 2011-12-07 曹舒瑜 Production method of frozen microwave instant food
CN102450661A (en) * 2010-10-19 2012-05-16 天津三农金科技有限公司 High efficiency water-retaining agent for meat product
CN102415584A (en) * 2011-05-23 2012-04-18 武汉工业学院 Processing method of minced fillet product
CN103005244A (en) * 2012-11-30 2013-04-03 广州合诚实业有限公司 Dried fruit jam of layer cake for industrial production and preparation method and applications thereof

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
余小领 等: "海藻酸钠被膜及其在食品加工中的应用", 《食品研究与开发》 *
尚玉清 等: "火腿冷食", 《冷饮与速冻食品工业》 *
陕西省农业高校主编: "《粮油产品加工学》", 30 June 1990, 农业出版社 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106577918A (en) * 2016-12-27 2017-04-26 李康康 Ham biscuits and manufacture method thereof

Similar Documents

Publication Publication Date Title
DE69814056T2 (en) Glaze for pasta
CN103005383B (en) Salty sauce containing meat particles for bread with long shelf life and preparation method thereof
CN104270960B (en) Freezing noodles and preparation method thereof
CN105053112A (en) Pumpkin short bread and making method thereof
WO2017162137A1 (en) Bread dough made of vegetables, fruits, flour, eggs or milk, and method for making same
CN105010486B (en) A kind of dried small shrimp laver biscuit and its preparation process
JP2014100091A (en) Rare sugar-containing powder
CN107637767A (en) A kind of preparation method of spicy tasty and refreshing seasoning Flour product
JPH07508170A (en) Method for producing gel-coated foods
CN109938296B (en) Preparation method of high-elasticity fish cake
JP4129259B2 (en) Method for producing food quality improver and food quality improver produced by the method
CN103284089A (en) Baking-resistant simulated fruit and preparation method and application thereof
CN103652630A (en) Preparation method for hamburger pie with shrimp meat
CN106900812A (en) A kind of method of fragility after infrared lifting freezing conditioning lightly fried dumpling re-heat with microwave combined re-heat
CN104170923A (en) Soft cookie with trehalose
JP2013169207A (en) Gel composition and method for preparing the same
US3220850A (en) Process for preparing baked goods utilizing dihydroxyacetone to enhance browning
JP4578308B2 (en) Method for producing bakery dough
CN104542819A (en) A ham biscuit
CN103766972A (en) Microwave cod steak and preparation method thereof
CN112753740A (en) Making method of quick-frozen leavened pancakes
KR101952664B1 (en) Manufacturing method for cake with abaloen and cake manufactured thereby
CN113142275A (en) Aroma-producing agaricus bisporus dietary fiber biscuit and making method thereof
JP2010099048A (en) Food containing ground sesame
KR20000012204A (en) Method of manufacturing a powdered food

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20150429

WD01 Invention patent application deemed withdrawn after publication