CN105285031A - Beef flavor biscuit and making method thereof - Google Patents
Beef flavor biscuit and making method thereof Download PDFInfo
- Publication number
- CN105285031A CN105285031A CN201510851155.0A CN201510851155A CN105285031A CN 105285031 A CN105285031 A CN 105285031A CN 201510851155 A CN201510851155 A CN 201510851155A CN 105285031 A CN105285031 A CN 105285031A
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- Prior art keywords
- parts
- bone
- beef
- biscuit
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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
- 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
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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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a beef flavor biscuit which is made of the following raw materials in parts by weight: 400-410 parts of flour, 20-24 parts of chub bone, 8-9 parts of cherry, 13-14 parts of beef, 2-3 parts of corn stigma, 1-2 parts of Gynostemma pentaphylla, 2-3 parts of cortex lycii radicis, 1-2 parts of mulberry, 6-7 parts of brown sugar, 0.8-1 part of lactic acid bacteria, 120-125 parts of white granulated sugar, 3-4 parts of baking soda, 100-105 parts of plant oil, 2-3 parts of granular active carbon, 1-1.1 parts of konjac glucomannan and 1-1.2 parts of xanthan gum. As chub bone pulp is fermented by using lactic acid bacteria to generate lactic acid to dissolve soluble calcium, the bone calcium utilization rate can be increased, the fishy smell and the bitterness can be removed after the chub bone pulp is fermented and adsorbed by using granular activated carbon, due to addition of the konjac glucomannan, the satiety can be increased, the viscidity of dough can be improved, due to the xanthan gum coating with water-retaining property, the situation that cracks are generated as the moisture on the surface of the biscuit is volatilized and the internal moisture moves to the outer layer under the push of heat can be avoided, and the beef flavor biscuit has the function of reducing blood glucose.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of beef-flavouring biscuit and preparation method thereof.
Background technology
Biscuit is raw material with flour, adds sugar, grease and other auxiliary materials and bake the mouthfeel made and loosen or crisp food.But along with the raising of living standards of the people, and the health perception day by day strengthened, present biscuit can not meet the demand of modern consumer, therefore, do not affecting on the former zestful basis of biscuit, appropriate interpolation some be of value to the material of health, become the developing direction that biscuit industry is new.The output of China fresh-water fishes is the first in the world, and wherein silver carp almost account for 1/4, and this kind of fishing gear has the features such as easy raising, growth is fast, cost is low, nutritive value is high, but the ratio of its industrial processes is very low, hinders the development of silver carp rearing industry.Develop the industrialization processing of silver carp, how to utilize that to account for the high fish-bone of fish body proportion be a problem demanding prompt solution.Therefore, be applied in biscuit by silver carp bone, development of new height calcium biscuit has wide market prospects.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of beef-flavouring biscuit and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of beef-flavouring biscuit, be made up of the raw material of following weight portion:
Flour 400-410, silver carp bone 20-24, cherry 8-9, beef 13-14, corn stigma 2-3, gynostemma pentaphylla 1-2, root bark of Chinese wolf-berry 2-3, the sub-1-2 of mulberries, brown sugar 6-7, lactic acid bacteria 0.8-1, white granulated sugar 120-125, sodium bicarbonate 3-4, vegetable oil 100-105, granular activated carbon 2-3, konjaku glucomannan 1-1.1, xanthans 1-1.2.
The preparation method of described beef-flavouring biscuit, comprises the following steps:
(1) corn stigma, gynostemma pentaphylla, the root bark of Chinese wolf-berry, mulberries are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, collect filtrate, gained filtrate is spray-dried makes powder;
(2) pulverized by silver carp bone, the water adding 4 times carries out defibrination, adds brown sugar, fully stir in gained fish-bone slurry, access lactic acid bacteria, and at 40 DEG C, constant temperature culture 24 hours, obtains fish-bone zymotic fluid; Granular activated carbon bundle is bound tightly, send in fish-bone zymotic fluid, at 30 DEG C, leave standstill 1 hour, then the granular activated carbon wrapped up with gauze is removed;
(3) cherry is squeezed the juice, obtain cherry juice; Beef was rubbed after the pickled 30-35 of cherry juice minute, obtains beef gruel;
(4) by step (1), (2) gained material and white granulated sugar, sodium bicarbonate mixing and stirring, then flour, vegetable oil, beef gruel, konjaku glucomannan is added, 8-10 minute is stirred at 28-30 DEG C, leave standstill, after 10 minutes, gained dough is rolled pressure, excision forming, divide on baking tray, send into baking box, fire in a stove before fuel is added temperature is 160 DEG C, face fire temperature is 180 DEG C, discharging after baking 10-15 minute;
(5) be slowly added to the water by the raw material that above-mentioned technique is not used, fully stir, wherein the mass ratio of the raw material do not used of above-mentioned technique and water is 1:100, then by gained material uniform application in step (4) gained material surface, after dry, packaging, to obtain final product.
Advantage of the present invention is: the present invention adds silver carp bone as raw material, improve calcium content of the present invention, and lactobacillus-fermented silver carp pulp liquid produces lactic acid stripping solubility calcium, bone calcium utilization can be improved, promote absorption of human body, and adsorb through granular activated carbon again after the fermentation of silver carp pulp, fishy smell can be removed further, bitter taste, reduce and add fish-bone to the former zestful impact of biscuit, the konjaku glucomannan added can reduce, delay glucose absorbs, suppress the synthesis of aliphatic acid, increase satiety, thus avoid getting fat, and konjaku glucomannan can increase the viscosity of dough, biscuit adopts xanthans film simultaneously, xanthans has good water-retaining property, biscuit can be avoided to volatilize due to surface moisture, internal moisture outer layers under heating power promotes moves and produces crack, in addition, the present invention contains multiple medicinal herb components, there is effect of hypoglycemic.
Detailed description of the invention
A kind of beef-flavouring biscuit, be made up of the raw material of following weight portion (kilogram):
Flour 400, silver carp bone 20, cherry 8, beef 13, corn stigma 2, gynostemma pentaphylla 1, the root bark of Chinese wolf-berry 2, mulberries 1, brown sugar 6, lactic acid bacteria 0.8, white granulated sugar 120, sodium bicarbonate 3, vegetable oil 100, granular activated carbon 2, konjaku glucomannan 1, xanthans 1.
The preparation method of described beef-flavouring biscuit, comprises the following steps:
(1) corn stigma, gynostemma pentaphylla, the root bark of Chinese wolf-berry, mulberries are added the water slow fire boiling 40 minutes of 5 times, filter cleaner, collect filtrate, gained filtrate is spray-dried makes powder;
(2) pulverized by silver carp bone, the water adding 4 times carries out defibrination, adds brown sugar, fully stir in gained fish-bone slurry, access lactic acid bacteria, and at 40 DEG C, constant temperature culture 24 hours, obtains fish-bone zymotic fluid; Granular activated carbon bundle is bound tightly, send in fish-bone zymotic fluid, at 30 DEG C, leave standstill 1 hour, then the granular activated carbon wrapped up with gauze is removed;
(3) cherry is squeezed the juice, obtain cherry juice; Beef is rubbed after pickled 30 minutes with cherry juice, obtains beef gruel;
(4) by step (1), (2) gained material and white granulated sugar, sodium bicarbonate mixing and stirring, then flour, vegetable oil, beef gruel, konjaku glucomannan is added, stir 8 minutes at 28 DEG C, leave standstill, after 10 minutes, gained dough is rolled pressure, excision forming, divide on baking tray, send into baking box, fire in a stove before fuel is added temperature is 160 DEG C, face fire temperature is 180 DEG C, baking discharging after 10 minutes;
(5) be slowly added to the water by the raw material that above-mentioned technique is not used, fully stir, wherein the mass ratio of the raw material do not used of above-mentioned technique and water is 1:100, then by gained material uniform application in step (4) gained material surface, after dry, packaging, to obtain final product.
Claims (2)
1. a beef-flavouring biscuit, is characterized in that being made up of the raw material of following weight portion:
Flour 400-410, silver carp bone 20-24, cherry 8-9, beef 13-14, corn stigma 2-3, gynostemma pentaphylla 1-2, root bark of Chinese wolf-berry 2-3, the sub-1-2 of mulberries, brown sugar 6-7, lactic acid bacteria 0.8-1, white granulated sugar 120-125, sodium bicarbonate 3-4, vegetable oil 100-105, granular activated carbon 2-3, konjaku glucomannan 1-1.1, xanthans 1-1.2.
2. the preparation method of beef-flavouring biscuit according to claim 1, is characterized in that comprising the following steps:
(1) corn stigma, gynostemma pentaphylla, the root bark of Chinese wolf-berry, mulberries are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, collect filtrate, gained filtrate is spray-dried makes powder;
(2) pulverized by silver carp bone, the water adding 4 times carries out defibrination, adds brown sugar, fully stir in gained fish-bone slurry, access lactic acid bacteria, and at 40 DEG C, constant temperature culture 24 hours, obtains fish-bone zymotic fluid; Granular activated carbon bundle is bound tightly, send in fish-bone zymotic fluid, at 30 DEG C, leave standstill 1 hour, then the granular activated carbon wrapped up with gauze is removed;
(3) cherry is squeezed the juice, obtain cherry juice; Beef was rubbed after the pickled 30-35 of cherry juice minute, obtains beef gruel;
(4) by step (1), (2) gained material and white granulated sugar, sodium bicarbonate mixing and stirring, then flour, vegetable oil, beef gruel, konjaku glucomannan is added, 8-10 minute is stirred at 28-30 DEG C, leave standstill, after 10 minutes, gained dough is rolled pressure, excision forming, divide on baking tray, send into baking box, fire in a stove before fuel is added temperature is 160 DEG C, face fire temperature is 180 DEG C, discharging after baking 10-15 minute;
(5) be slowly added to the water by the raw material that above-mentioned technique is not used, fully stir, wherein the mass ratio of the raw material do not used of above-mentioned technique and water is 1:100, then by gained material uniform application in step (4) gained material surface, after dry, packaging, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510851155.0A CN105285031A (en) | 2015-11-30 | 2015-11-30 | Beef flavor biscuit and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510851155.0A CN105285031A (en) | 2015-11-30 | 2015-11-30 | Beef flavor biscuit and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105285031A true CN105285031A (en) | 2016-02-03 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510851155.0A Pending CN105285031A (en) | 2015-11-30 | 2015-11-30 | Beef flavor biscuit and making method thereof |
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| CN (1) | CN105285031A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722127A (en) * | 2016-11-15 | 2017-05-31 | 福建农林大学 | A kind of konjaku glucomannan baby teeth grinding rod and preparation method thereof |
| CN110024937A (en) * | 2019-04-18 | 2019-07-19 | 大连工业大学 | A kind of production method for fishbone dust of fermenting |
| CN110199943A (en) * | 2019-05-05 | 2019-09-06 | 青岛中科慧丹生物科技有限公司 | Improve the feed and cultural method of egg eggshell quality |
-
2015
- 2015-11-30 CN CN201510851155.0A patent/CN105285031A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722127A (en) * | 2016-11-15 | 2017-05-31 | 福建农林大学 | A kind of konjaku glucomannan baby teeth grinding rod and preparation method thereof |
| CN110024937A (en) * | 2019-04-18 | 2019-07-19 | 大连工业大学 | A kind of production method for fishbone dust of fermenting |
| CN110199943A (en) * | 2019-05-05 | 2019-09-06 | 青岛中科慧丹生物科技有限公司 | Improve the feed and cultural method of egg eggshell quality |
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| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160203 |
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| WD01 | Invention patent application deemed withdrawn after publication |