CN105394132A - Chicken's gizzard-membrane bread and preparation method for same - Google Patents
Chicken's gizzard-membrane bread and preparation method for same Download PDFInfo
- Publication number
- CN105394132A CN105394132A CN201510921955.5A CN201510921955A CN105394132A CN 105394132 A CN105394132 A CN 105394132A CN 201510921955 A CN201510921955 A CN 201510921955A CN 105394132 A CN105394132 A CN 105394132A
- Authority
- CN
- China
- Prior art keywords
- parts
- gizzard
- chicken
- bread
- membrane
- 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
- A21D13/06—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
- 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
-
- 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
- A21D2/364—Nuts, e.g. cocoa
-
- 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
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides a chicken's gizzard-membrane bread and a preparation method for the same and belongs to the technical field of food. The bread is formed by the following raw material according to weight by parts: 1,200 to 1,800 parts of bread flour, 150 to 300 parts of pearl barley, 5 to 15 parts of eggs, 5 to 25 parts of chicken's gizzard-membranes, 5 to 20 parts of malt, 3 to 15 parts of downy rosemyrtle fruit powder, 3 to 10 parts of semen boitae, 4 to 18 parts of longan pulp, 2 to 10 parts of coconut shreds, 1 to 5 parts of bee pollen, 1 to 3 parts of salt, 200 to 300 parts of milk and 1 to 5 parts of yeast. Traditional Chinese medicines with homology of medicine and food are applied to the bread; the formula of the traditional Chinese medicines is reasonable; and the chicken's gizzard-membrane bread can strengthen the stomach and assist digestion, and has rich nutrition as well as special flavor.
Description
[technical field]
The present invention relates to breadmaking technical field, be specifically related to a kind of the membrane of a chicken's gizzard bread and preparation method thereof.
[background technology]
Bread is that one makes and the food heating and make of five wheats (being generally wheat class) abrasive dust.Take wheat flour as primary raw material, with yeast, egg, grease, kernel etc. for auxiliary material, adding water is modulated into dough, by fermentation, integer, shaping, bake, bakery product that the process such as cooling processes.But traditional bread makes people be not easy digestion, and particularly south take paddy rice as the people of staple food, eating with wheat is the bread of primary raw material, usually feels indigestion, nondigestible.
[summary of the invention]
For above-mentioned Problems existing, the membrane of a chicken's gizzard bread of a kind of rich in nutrition content, easy to digest, unique flavor is provided, its mouthfeel is not only unique, there is perfume (or spice), soft, sweet feature, and nutritional labeling more easily digest by human body, the action of the digestive system of human body can be promoted, play the effect improving appetite.
To achieve these goals, the technical solution used in the present invention is as follows:
A kind of the membrane of a chicken's gizzard bread, described bread is made up of the raw material of following weight portion: Strong flour 1200-1800 powder, seed of Job's tears 150-300 part, egg 5-15 part, the membrane of a chicken's gizzard 5-25 part, Fructus Hordei Germinatus 5-20 part, downy rosemyrtle fruit powder 3-15 part, seed of Oriental arborvitae 3-10 part, dried longan pulp 4-18 part, shredded coconut meat 2-10 part, Bee Pollen 1-5 part, salt 1-3 part, milk 200-300 part, yeast 1-5 part.
Further, described the membrane of a chicken's gizzard bread is made up of the raw material of following weight portion: Strong flour 1500 parts, the seed of Job's tears 200 parts, 9 parts, egg, the membrane of a chicken's gizzard 10 parts, 10 parts, Fructus Hordei Germinatus, 8 parts, downy rosemyrtle fruit powder, the seed of Oriental arborvitae 7 parts, dried longan pulp 8 parts, shredded coconut meat 5 parts, Bee Pollen 3 parts, salt 2 parts, 260 parts, milk, 3 parts, yeast.
The preparation method of above-mentioned the membrane of a chicken's gizzard bread, comprises the following steps:
(1) by the saline sook 2-3 hour of the seed of Job's tears, the membrane of a chicken's gizzard, Fructus Hordei Germinatus, downy rosemyrtle fruit powder, use saliferous 1-1.5wt%, pull out after cleaning and dry, stir-fry to ripe perfume (or spice) with appropriate Soviet Union's flaxseed oil, put into pulverizer after cooling together and be ground into powder, cross 1000-1500 eye mesh screen and obtain mixed powder;
(2) dried longan pulp, the seed of Oriental arborvitae and milk together put into juice extractor, are squeezed into dried longan pulp seed of Oriental arborvitae milk;
(3) by Strong flour, yeast and step 1) in the seed of Job's tears, the membrane of a chicken's gizzard, Fructus Hordei Germinatus, downy rosemyrtle fruit powder mixed powder together with put into basin and mix, and squeeze into egg and step 2) in after dried longan pulp seed of Oriental arborvitae milk mix and blend, fully rubbing up 20-30 divides kind to obtain dough, cover preservative film 6-12 hour, dough is fully fermented;
(4) take out the dough after fermentation, then to rub gently, allow the gas in dough discharge, then dough be twisted into strip and be divided into uniform little bulk, being kneaded into the circle of diameter 6-10CM respectively again;
(5) the baking tray secondary treacle putting into swiped through oil is sent out, and then at dough surface brush one deck milk, puts into the baking box being preheated to 150 DEG C, within roasting 20 minutes, obtains bread semi-finished product;
(6) the half-finished surface of bread in step (5) sprinkles Bee Pollen and shredded coconut meat.
Further, the condition that in step (5), treacle is sent out is 30-50 minute under room temperature, and in described step (5), baking time is 20min, and baking temperature and time are by following process control: 1. face fire 130 DEG C, the fire in a stove before fuel is added 150 DEG C of 10min; 2. face fire 145 DEG C, the fire in a stove before fuel is added 175 DEG C of 10min; By the accurate control to temperature, outward appearance and the aroma quality of guarantee bread are all more excellent.
The present invention take the seed of Job's tears as primary raw material, and it is cool in nature for the seed of Job's tears, and taste is sweet, light, enters spleen, lung, kidney channel, has Li Shui, invigorating the spleen, effect except numbness, clearing away heat and eliminating pus, is described as " king of world grass "; In Europe, the good reputation that it is more called as " standing grain of life and health ", has clearing heat and promoting diuresis, except rheumatism, and diuresis, beneficial lung apocenosis, strengthening the spleen and stomach, effect of strengthening the bones and muscles.
The membrane of a chicken's gizzard used in the present invention belongs to composite family, [WTBX herbaceos perennial.The nice and cool weather of happiness, is used as medicine with rhizome, has multinomial medicinal function.Mainly be distributed in the mountain area wetlands such as Sichuan, Yunnan, Guizhou, the membrane of a chicken's gizzard has strengthening the spleen and replenishing qi, eliminating dampness Li Shui, hidroschesis, antiabortive effect, few for insufficiency of the spleen food, and abdominal distension is had loose bowels, and phlegm and retained fluid is dizzy throbs with fear, oedema, spontaneous perspiration.
Be usually used in curing mainly in the Fructus Hordei Germinatus traditional Chinese medical science used in the present invention and do not disappear in dyspepsia, abdominal distension halitosis, weakness of the spleen and the stomach, not hungry food is few.For help digestion and in, spleen benefiting and stimulating the appetite has special effect.
Downy rosemyrtle fruit powder used in the present invention: taste is sweet, property is put down, enter lung, spleen, kidney channel, there is function: invigorating the spleen, tonifying lung, reinforce the kidney, benefit essence effect, for splenasthenic diarrhea, protracted dysentery, cough due to consumptive disease, quench one's thirst, pass out semen, be with down, all extraordinary curative effect of frequent urination, modern pharmacological research shows, downy rosemyrtle fruit powder contains 17 kinds with upper amino acid, comprising 8 seed amino acids of needed by human.Free amino acid is higher with serine, arginine, phenylalanine, tyrosine content.Amino acid after hydrolysis is then the highest with wheat propylhomoserin, arginine and aspartate content, can say that the edible of downy rosemyrtle fruit powder and medical value are all very high.
The seed of Oriental arborvitae that the present invention is used and the nutrient solution that dried longan pulp is made contain very high amino acid, leucine, lysine, arginine, tyrosine, Coixol, Coixenolide, triterpenoid, and various protein, fat, carbohydrate, vitamin B1.Nutritive value height very.And dried longan pulp has the effects such as reducing blood lipid, blood pressure, cardiac stimulant, arrhythmia, be also simultaneously the good medicine of spleen benefiting and stimulating the appetite, relieving dyspepsia, phlegm reduction of blood circulation promoting, the disease such as, hernia, blood stasis full to chest diaphragm spleen, amenorrhoea also has good curative effect
Easily there is following problem in passing bread: one is that trophic component element is single, taste is stereotyped, two be material general be all Strong flour, except as there is no other effect except food; Three is that coarse food grain bread mouthfeel of the same type is poor, makes us being difficult to swallow.The present invention enters to solve above-mentioned three problems, makes it reach not only mouthfeel good, and is of high nutritive value, and can until promote the effect of digestion.
, taste stereotyped problem single about dietary component, uses the collocation of the seed of Job's tears, the membrane of a chicken's gizzard, Fructus Hordei Germinatus, the various composition of downy rosemyrtle fruit powder to use nutrient all along with the proportioning of various material is different, certain change can occur from taste in formula.
About the problem of bread for human body effect, the present invention is adding the seed of Job's tears and dried longan pulp, and this two kinds of food materials are all be beneficial to very much the digestive system work promoting human body, can play promotion gastrointestinal disturbances, the effect of spleen benefiting and stimulating the appetite.
About similar bread mouthfeel bad problem, each raw meal is broken to ultra-fine powder by the present invention, ensure that the exquisiteness of tissue, and makes to organize more fluffy by yeast secondary fermentation, ensure that the soft glutinous of the bread endoplasm after baking.
In sum, owing to have employed technique scheme, the invention has the beneficial effects as follows:
1, the membrane of a chicken's gizzard bread of the present invention has the feature of being of high nutritive value, and with the addition of the nutritional labelings such as the seed of Job's tears, dried longan pulp, Fructus Hordei Germinatus, downy rosemyrtle fruit powder, the seed of Oriental arborvitae, have improve immunity, feature that spleen benefiting and stimulating the appetite, promotion help digestion.
2, the present invention is by the optimization of formula in conjunction with manufacture craft, and obtained bread mouthfeel is unique, has perfume (or spice), soft, sweet feature, and the key issue on the make solving similar coarse grain food mouthfeel difference, the reference effect that the method is also useful to breadmaking.
Therefore, bread of the present invention, compared with existing product, in eating mouth feel, health care etc., all has very strong advantage.
[detailed description of the invention]
The invention discloses a kind of the membrane of a chicken's gizzard bread and preparation method thereof, obtained bread is not only nutritious, and mouthfeel is unique, has perfume (or spice), soft, sweet feature, and have improve immunity, feature that spleen benefiting and stimulating the appetite, promotion help digestion.Below by way of specific embodiment, the invention will be further described.
Embodiment 1
A kind of the membrane of a chicken's gizzard bread, is made up of the raw material of following weight portion: Strong flour 1200 parts, the seed of Job's tears 150 parts, 5 parts, egg, the membrane of a chicken's gizzard 5 parts, 5 parts, Fructus Hordei Germinatus, 3 parts, downy rosemyrtle fruit powder, the seed of Oriental arborvitae 3 parts, dried longan pulp 4 parts, shredded coconut meat 2 parts, Bee Pollen 1 part, salt 1 part, 200 parts, milk, 1 part, yeast.
The preparation method of above-mentioned the membrane of a chicken's gizzard bread, comprises the following steps:
(1) by the saline sook 2-3 hour of the seed of Job's tears, the membrane of a chicken's gizzard, Fructus Hordei Germinatus, downy rosemyrtle fruit powder, use saliferous 1-1.5wt%, pull out after cleaning and dry, stir-fry to ripe perfume (or spice) with appropriate Soviet Union's flaxseed oil, put into pulverizer after cooling together and be ground into powder, cross 1000-1500 eye mesh screen and obtain mixed powder;
(2) dried longan pulp, the seed of Oriental arborvitae and milk together put into juice extractor, are squeezed into dried longan pulp seed of Oriental arborvitae milk;
(3) by Strong flour, yeast and step 1) in the seed of Job's tears, the membrane of a chicken's gizzard, Fructus Hordei Germinatus, downy rosemyrtle fruit powder mixed powder together with put into basin and mix, and squeeze into egg and step 2) in after dried longan pulp seed of Oriental arborvitae milk mix and blend, fully rubbing up 20-30 divides kind to obtain dough, cover preservative film 6-12 hour, dough is fully fermented;
(4) take out the dough after fermentation, then to rub gently, allow the gas in dough discharge, then dough be twisted into strip and be divided into uniform little bulk, being kneaded into the circle of diameter 6-10CM respectively again;
(5) the baking tray secondary treacle putting into swiped through oil is sent out, and then at dough surface brush one deck milk, puts into the baking box being preheated to 150 DEG C, within roasting 20 minutes, obtains bread semi-finished product; Preferably, the condition that treacle is sent out is 30-50 minute under room temperature, and baking time is 20min, and baking temperature and time are by following process control: 1. face fire 130 DEG C, the fire in a stove before fuel is added 150 DEG C of 10min; 2. face fire 145 DEG C, the fire in a stove before fuel is added 175 DEG C of 10min;
(6) the half-finished surface of bread in step (5) sprinkles Bee Pollen and shredded coconut meat.
Embodiment 2
A kind of the membrane of a chicken's gizzard bread, is made up of the raw material of following weight portion: Strong flour 1400 parts, the seed of Job's tears 180 parts, 7 parts, egg, the membrane of a chicken's gizzard 7 parts, 7 parts, Fructus Hordei Germinatus, 5 parts, downy rosemyrtle fruit powder, the seed of Oriental arborvitae 5 parts, dried longan pulp 6 parts, shredded coconut meat 4 parts, Bee Pollen 2 parts, salt 1.5 parts, 220 parts, milk, 2 parts, yeast.
The preparation method of above-mentioned the membrane of a chicken's gizzard bread, comprises the following steps:
(1) by the saline sook 2-3 hour of the seed of Job's tears, the membrane of a chicken's gizzard, Fructus Hordei Germinatus, downy rosemyrtle fruit powder, use saliferous 1-1.5wt%, pull out after cleaning and dry, stir-fry to ripe perfume (or spice) with appropriate Soviet Union's flaxseed oil, put into pulverizer after cooling together and be ground into powder, cross 1000-1500 eye mesh screen and obtain mixed powder;
(2) dried longan pulp, the seed of Oriental arborvitae and milk together put into juice extractor, are squeezed into dried longan pulp seed of Oriental arborvitae milk;
(3) by Strong flour, yeast and step 1) in the seed of Job's tears, the membrane of a chicken's gizzard, Fructus Hordei Germinatus, downy rosemyrtle fruit powder mixed powder together with put into basin and mix, and squeeze into egg and step 2) in after dried longan pulp seed of Oriental arborvitae milk mix and blend, fully rubbing up 20-30 divides kind to obtain dough, cover preservative film 6-12 hour, dough is fully fermented;
(4) take out the dough after fermentation, then to rub gently, allow the gas in dough discharge, then dough be twisted into strip and be divided into uniform little bulk, being kneaded into the circle of diameter 6-10CM respectively again;
(5) the baking tray secondary treacle putting into swiped through oil is sent out, and then at dough surface brush one deck milk, puts into the baking box being preheated to 150 DEG C, within roasting 20 minutes, obtains bread semi-finished product; Preferably, the condition that treacle is sent out is 30-50 minute under room temperature, and baking time is 20min, and baking temperature and time are by following process control: 1. face fire 130 DEG C, the fire in a stove before fuel is added 150 DEG C of 10min; 2. face fire 145 DEG C, the fire in a stove before fuel is added 175 DEG C of 10min;
(6) the half-finished surface of bread in step (5) sprinkles Bee Pollen and shredded coconut meat.
Embodiment 3
A kind of the membrane of a chicken's gizzard bread, is made up of the raw material of following weight portion: Strong flour 1500 parts, the seed of Job's tears 200 parts, 9 parts, egg, the membrane of a chicken's gizzard 10 parts, 10 parts, Fructus Hordei Germinatus, 8 parts, downy rosemyrtle fruit powder, the seed of Oriental arborvitae 7 parts, dried longan pulp 8 parts, shredded coconut meat 5 parts, Bee Pollen 3 parts, salt 2 parts, 260 parts, milk, 3 parts, yeast.
The preparation method of above-mentioned the membrane of a chicken's gizzard bread, comprises the following steps:
(1) by the saline sook 2-3 hour of the seed of Job's tears, the membrane of a chicken's gizzard, Fructus Hordei Germinatus, downy rosemyrtle fruit powder, use saliferous 1-1.5wt%, pull out after cleaning and dry, stir-fry to ripe perfume (or spice) with appropriate Soviet Union's flaxseed oil, put into pulverizer after cooling together and be ground into powder, cross 1000-1500 eye mesh screen and obtain mixed powder;
(2) dried longan pulp, the seed of Oriental arborvitae and milk together put into juice extractor, are squeezed into dried longan pulp seed of Oriental arborvitae milk;
(3) by Strong flour, yeast and step 1) in the seed of Job's tears, the membrane of a chicken's gizzard, Fructus Hordei Germinatus, downy rosemyrtle fruit powder mixed powder together with put into basin and mix, and squeeze into egg and step 2) in after dried longan pulp seed of Oriental arborvitae milk mix and blend, fully rubbing up 20-30 divides kind to obtain dough, cover preservative film 6-12 hour, dough is fully fermented;
(4) take out the dough after fermentation, then to rub gently, allow the gas in dough discharge, then dough be twisted into strip and be divided into uniform little bulk, being kneaded into the circle of diameter 6-10CM respectively again;
(5) the baking tray secondary treacle putting into swiped through oil is sent out, and then at dough surface brush one deck milk, puts into the baking box being preheated to 150 DEG C, within roasting 20 minutes, obtains bread semi-finished product; Preferably, the condition that treacle is sent out is 30-50 minute under room temperature, and baking time is 20min, and baking temperature and time are by following process control: 1. face fire 130 DEG C, the fire in a stove before fuel is added 150 DEG C of 10min; 2. face fire 145 DEG C, the fire in a stove before fuel is added 175 DEG C of 10min;
(6) the half-finished surface of bread in step (5) sprinkles Bee Pollen and shredded coconut meat.
Embodiment 4
A kind of the membrane of a chicken's gizzard bread, is made up of the raw material of following weight portion: Strong flour 1650 parts, the seed of Job's tears 260 parts, 12 parts, egg, the membrane of a chicken's gizzard 13 parts, 15 parts, Fructus Hordei Germinatus, 10 parts, downy rosemyrtle fruit powder, the seed of Oriental arborvitae 9 parts, dried longan pulp 12 parts, shredded coconut meat 7 parts, Bee Pollen 4 parts, salt 2.5 parts, 280 parts, milk, 4 parts, yeast.
The preparation method of above-mentioned the membrane of a chicken's gizzard bread comprises the following steps:
(1) by the saline sook 2-3 hour of the seed of Job's tears, the membrane of a chicken's gizzard, Fructus Hordei Germinatus, downy rosemyrtle fruit powder, use saliferous 1-1.5wt%, pull out after cleaning and dry, stir-fry to ripe perfume (or spice) with appropriate Soviet Union's flaxseed oil, put into pulverizer after cooling together and be ground into powder, cross 1000-1500 eye mesh screen and obtain mixed powder;
(2) dried longan pulp, the seed of Oriental arborvitae and milk together put into juice extractor, are squeezed into dried longan pulp seed of Oriental arborvitae milk;
(3) by Strong flour, yeast and step 1) in the seed of Job's tears, the membrane of a chicken's gizzard, Fructus Hordei Germinatus, downy rosemyrtle fruit powder mixed powder together with put into basin and mix, and squeeze into egg and step 2) in after dried longan pulp seed of Oriental arborvitae milk mix and blend, fully rubbing up 20-30 divides kind to obtain dough, cover preservative film 6-12 hour, dough is fully fermented;
(4) take out the dough after fermentation, then to rub gently, allow the gas in dough discharge, then dough be twisted into strip and be divided into uniform little bulk, being kneaded into the circle of diameter 6-10CM respectively again;
(5) the baking tray secondary treacle putting into swiped through oil is sent out, and then at dough surface brush one deck milk, puts into the baking box being preheated to 150 DEG C, within roasting 20 minutes, obtains bread semi-finished product; Preferably, the condition that treacle is sent out is 30-50 minute under room temperature, and baking time is 20min, and baking temperature and time are by following process control: 1. face fire 130 DEG C, the fire in a stove before fuel is added 150 DEG C of 10min; 2. face fire 145 DEG C, the fire in a stove before fuel is added 175 DEG C of 10min;
(6) the half-finished surface of bread in step (5) sprinkles Bee Pollen and shredded coconut meat.
Embodiment 5
A kind of the membrane of a chicken's gizzard bread, is made up of the raw material of following weight portion: Strong flour 1800 parts, the seed of Job's tears 300 parts, 15 parts, egg, the membrane of a chicken's gizzard 25 parts, 20 parts, Fructus Hordei Germinatus, 15 parts, downy rosemyrtle fruit powder, the seed of Oriental arborvitae 10 parts, dried longan pulp 18 parts, shredded coconut meat 10 parts, Bee Pollen 5 parts, salt 3 parts, 300 parts, milk, 5 parts, yeast.
The preparation method of above-mentioned the membrane of a chicken's gizzard bread comprises the following steps:
(1) by the saline sook 2-3 hour of the seed of Job's tears, the membrane of a chicken's gizzard, Fructus Hordei Germinatus, downy rosemyrtle fruit powder, use saliferous 1-1.5wt%, pull out after cleaning and dry, stir-fry to ripe perfume (or spice) with appropriate Soviet Union's flaxseed oil, put into pulverizer after cooling together and be ground into powder, cross 1000-1500 eye mesh screen and obtain mixed powder;
(2) dried longan pulp, the seed of Oriental arborvitae and milk together put into juice extractor, are squeezed into dried longan pulp seed of Oriental arborvitae milk;
(3) by Strong flour, yeast and step 1) in the seed of Job's tears, the membrane of a chicken's gizzard, Fructus Hordei Germinatus, downy rosemyrtle fruit powder mixed powder together with put into basin and mix, and squeeze into egg and step 2) in after dried longan pulp seed of Oriental arborvitae milk mix and blend, fully rubbing up 20-30 divides kind to obtain dough, cover preservative film 6-12 hour, dough is fully fermented;
(4) take out the dough after fermentation, then to rub gently, allow the gas in dough discharge, then dough be twisted into strip and be divided into uniform little bulk, being kneaded into the circle of diameter 6-10CM respectively again;
(5) the baking tray secondary treacle putting into swiped through oil is sent out, and then at dough surface brush one deck milk, puts into the baking box being preheated to 150 DEG C, within roasting 20 minutes, obtains bread semi-finished product; Preferably, the condition that treacle is sent out is 30-50 minute under room temperature, and baking time is 20min, and baking temperature and time are by following process control: 1. face fire 130 DEG C, the fire in a stove before fuel is added 150 DEG C of 10min; 2. face fire 145 DEG C, the fire in a stove before fuel is added 175 DEG C of 10min;
(6) the half-finished surface of bread in step (5) sprinkles Bee Pollen and shredded coconut meat.
Effect of the present invention for convenience of explanation.The effect that the present invention is directed to bread has done an investigation: each embodiment random selecting 30 people (age is between 18 years old-40 years old), and the investigator chosen is the crowd of staple food with paddy rice from south.Every morning eats using the membrane of a chicken's gizzard bread of the present invention as breakfast during 7-8 point, continuously an edible week, and selects one group of 30 people to eat bread control group general on market.
Embodiments of the invention investigation statistics is as follows:
Investigation result is based on the subjective feeling of edible people:
Fine: delicious, easy to digest, be not fed up with eating for a long time
Better: taste is all right, easy to digest, it is not easily greasy to eat.
General: to have eaten and felt that taste, digestion aspect are all general afterwards in several days.
Difference: after eating for a long time, taste tastes bad or indigestibility.
Investigation result is as follows:
Average positive rating=93.33%
From above-mentioned investigation result, the bread obtained by embodiments of the invention, by the optimization of combined process of filling a prescription, obtained bread mouthfeel is unique, there is perfume (or spice), soft, sweet feature, very popular, in addition add the seed of Job's tears, the membrane of a chicken's gizzard, Fructus Hordei Germinatus, downy rosemyrtle fruit powder, dried longan pulp and the seed of Oriental arborvitae, nutrition is abundanter, is beneficial to absorption of human body, promote human consumption, nutritive value and mouthfeel have more advantage.
Above-mentioned explanation is the detailed description for the better possible embodiments of the present invention, but embodiment is also not used to limit patent claim of the present invention, the equal change completed under technical spirit suggested by all the present invention or modification are changed, and all should belong to the present invention and contain the scope of the claims.
Claims (4)
1. a membrane of a chicken's gizzard bread, is characterized in that: described bread is made up of the raw material of following weight portion: Strong flour 1200-1800 powder, seed of Job's tears 150-300 part, egg 5-15 part, the membrane of a chicken's gizzard 5-25 part, Fructus Hordei Germinatus 5-20 part, downy rosemyrtle fruit powder 3-15 part, seed of Oriental arborvitae 3-10 part, dried longan pulp 4-18 part, shredded coconut meat 2-10 part, Bee Pollen 1-5 part, salt 1-3 part, milk 200-300 part, yeast 1-5 part.
2. a kind of the membrane of a chicken's gizzard bread according to claim 1, is characterized in that: described the membrane of a chicken's gizzard bread is made up of the raw material of following weight portion: Strong flour 1500 parts, the seed of Job's tears 200 parts, 9 parts, egg, the membrane of a chicken's gizzard 10 parts, 10 parts, Fructus Hordei Germinatus, 8 parts, downy rosemyrtle fruit powder, the seed of Oriental arborvitae 7 parts, dried longan pulp 8 parts, shredded coconut meat 5 parts, Bee Pollen 3 parts, salt 2 parts, 260 parts, milk, 3 parts, yeast.
3. a kind of the membrane of a chicken's gizzard bread according to claim 1 and 2, is characterized in that: the preparation method of described the membrane of a chicken's gizzard bread comprises the following steps:
(1) by the saline sook 2-3 hour of the seed of Job's tears, the membrane of a chicken's gizzard, Fructus Hordei Germinatus, downy rosemyrtle fruit powder, use saliferous 1-1.5wt%, pull out after cleaning and dry, stir-fry to ripe perfume (or spice) with appropriate Soviet Union's flaxseed oil, put into pulverizer after cooling together and be ground into powder, cross 1000-1500 eye mesh screen and obtain mixed powder;
(2) dried longan pulp, the seed of Oriental arborvitae and milk together put into juice extractor, are squeezed into dried longan pulp seed of Oriental arborvitae milk;
(3) by Strong flour, yeast and step 1) in the seed of Job's tears, the membrane of a chicken's gizzard, Fructus Hordei Germinatus, downy rosemyrtle fruit powder mixed powder together with put into basin and mix, and squeeze into egg and step 2) in after dried longan pulp seed of Oriental arborvitae milk mix and blend, fully rubbing up 20-30 divides kind to obtain dough, cover preservative film 6-12 hour, dough is fully fermented;
(4) take out the dough after fermentation, then to rub gently, allow the gas in dough discharge, then dough be twisted into strip and be divided into uniform little bulk, being kneaded into the circle of diameter 6-10CM respectively again;
(5) the baking tray secondary treacle putting into swiped through oil is sent out, and then at dough surface brush one deck milk, puts into the baking box being preheated to 150 DEG C, within roasting 20 minutes, obtains bread semi-finished product;
(6) the half-finished surface of bread in step (5) sprinkles Bee Pollen and shredded coconut meat.
4. a kind of the membrane of a chicken's gizzard bread according to claim 3, it is characterized in that: the condition that in step (5), treacle is sent out is 30-50 minute under room temperature, baking time is 20min, and baking temperature and time are by following process control: 1. face fire 130 DEG C, the fire in a stove before fuel is added 150 DEG C of 10min; 2. face fire 145 DEG C, the fire in a stove before fuel is added 175 DEG C of 10min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510921955.5A CN105394132A (en) | 2015-12-14 | 2015-12-14 | Chicken's gizzard-membrane bread and preparation method for same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510921955.5A CN105394132A (en) | 2015-12-14 | 2015-12-14 | Chicken's gizzard-membrane bread and preparation method for same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105394132A true CN105394132A (en) | 2016-03-16 |
Family
ID=55460182
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510921955.5A Pending CN105394132A (en) | 2015-12-14 | 2015-12-14 | Chicken's gizzard-membrane bread and preparation method for same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105394132A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105746642A (en) * | 2016-04-28 | 2016-07-13 | 倪铫阳 | Stomach invigorating bread |
| CN105746643A (en) * | 2016-04-28 | 2016-07-13 | 倪铫阳 | Bread for bone strengthening and growth facilitating |
| CN105831206A (en) * | 2016-06-07 | 2016-08-10 | 倪铫阳 | Stomach invigorating and health care bread |
| CN105851137A (en) * | 2016-06-07 | 2016-08-17 | 田东县浙缘农业科技有限公司 | Bread and preparing method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1471839A (en) * | 2003-06-27 | 2004-02-04 | 陈琼琳 | Healthy digestant noodle |
| CN102715213A (en) * | 2012-06-21 | 2012-10-10 | 吉林大学 | Ginseng bread and making method thereof |
| CN103461422A (en) * | 2013-09-26 | 2013-12-25 | 李良 | Bread prepared from angelica sinensis, Chinese yam, schisandra chinensis, spina date seeds and longan pulp, and preparation method thereof |
-
2015
- 2015-12-14 CN CN201510921955.5A patent/CN105394132A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1471839A (en) * | 2003-06-27 | 2004-02-04 | 陈琼琳 | Healthy digestant noodle |
| CN102715213A (en) * | 2012-06-21 | 2012-10-10 | 吉林大学 | Ginseng bread and making method thereof |
| CN103461422A (en) * | 2013-09-26 | 2013-12-25 | 李良 | Bread prepared from angelica sinensis, Chinese yam, schisandra chinensis, spina date seeds and longan pulp, and preparation method thereof |
| CN103461422B (en) * | 2013-09-26 | 2014-12-24 | 李良 | Bread prepared from angelica sinensis, Chinese yam, schisandra chinensis, spina date seeds and longan pulp, and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 傅航: "鸡内金、陈皮促消化面包的研制", 《漯河职业技术学院学报》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105746642A (en) * | 2016-04-28 | 2016-07-13 | 倪铫阳 | Stomach invigorating bread |
| CN105746643A (en) * | 2016-04-28 | 2016-07-13 | 倪铫阳 | Bread for bone strengthening and growth facilitating |
| CN105831206A (en) * | 2016-06-07 | 2016-08-10 | 倪铫阳 | Stomach invigorating and health care bread |
| CN105851137A (en) * | 2016-06-07 | 2016-08-17 | 田东县浙缘农业科技有限公司 | Bread and preparing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108323719A (en) | A kind of black coarse grain powder with kidney-tonifying and hair-blackening function | |
| CN103478368B (en) | Compound multicolored infusion-resistant germinated bud tea and preparation method thereof | |
| CN102860468A (en) | Corn composite nutritive rice | |
| CN101715920A (en) | Composite corn grits for preventing neurosism and enhancing intelligence | |
| CN103416663A (en) | Whole-grain complete-nutrition formulation food for diabetics | |
| CN104222224A (en) | Black potato snow skin mooncake | |
| CN105394132A (en) | Chicken's gizzard-membrane bread and preparation method for same | |
| CN107692124A (en) | Chinese yam vermicelli and preparation method thereof | |
| CN105341921A (en) | Health food having healthy weight-losing effect | |
| CN105286009A (en) | Food granule with health-care function and application thereof | |
| CN104970294B (en) | A kind of production method of healthy fine dried noodles | |
| CN109430344A (en) | A kind of coarse cereals Fu tea cake having stomach invigorating and digestion promoting effects function is dry and preparation method thereof | |
| CN102038138A (en) | Corn flake capable of invigorating kidney and improving eyesight | |
| CN105230752A (en) | Highland barley maca biscuit and preparation method thereof | |
| CN105104478A (en) | Gold brick bread | |
| CN103766896A (en) | Chinese yam composite nutrient rice | |
| KR101006639B1 (en) | Health food supplements using the husk of brown rice and method for preparing the same | |
| CN105285715A (en) | Glutinous rice and brown rice cake and preparation method thereof | |
| CN102845667A (en) | Whole wheat oil tea and preparation method thereof | |
| CN107822121A (en) | A kind of Mongolian medicine dietary product of toxin-elimination health-care and preparation method thereof | |
| CN105614902B (en) | A kind of high wheat-bran dietary fiber boiled dumpling powder | |
| CN104473025A (en) | Radix liriopes sweet dumpling capable of nourishing yin and producing body fluid as well as production method of sweet dumpling | |
| CN105248531A (en) | Atractylodes bread and making method thereof | |
| CN105875727A (en) | Rose face-caring bread and making method thereof | |
| CN106819331A (en) | A kind of nut crisp of kidney-nourishing black hair |
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: 20160316 |
|
| WD01 | Invention patent application deemed withdrawn after publication |