CN109105431A - A kind of preparation method of mantis shrimp seaweed cookies - Google Patents
A kind of preparation method of mantis shrimp seaweed cookies Download PDFInfo
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- CN109105431A CN109105431A CN201811292377.3A CN201811292377A CN109105431A CN 109105431 A CN109105431 A CN 109105431A CN 201811292377 A CN201811292377 A CN 201811292377A CN 109105431 A CN109105431 A CN 109105431A
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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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
- A21D13/20—Partially or completely coated products
- A21D13/22—Partially or completely coated products coated before baking
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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
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
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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
- A21D2/36—Vegetable material
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Abstract
The invention discloses a kind of preparation methods of mantis shrimp seaweed shortcake cookies, and well-done mantis shrimp meat is placed in the sauce modulated and is pickled, and keep it sufficiently tasty；Butter softening is added egg yolk liquid and dismisses, and sequentially adds salt fines, Icing Sugar, milk powder, baking powder, Self- raising flour, laver powder and mixes thoroughly, obtains dough；By provocation cooling under 4 DEG C of environment of dough, it is pressed into biscuit base；The mantis shrimp meat cubelets of pickling are pressed into biscuit embryo surface again, are baked, mantis shrimp seaweed cookies is obtained.Biscuit produced by the present invention is a kind of Novel leisure class product for combining mantis shrimp meat, seaweeds, cookies, and entrance is oiliness, and chewing is not glued, it is full of nutrition, it is suitable for people of all ages, it is convenient, it is easy digestion, mouthfeel is loose, moisture content is few, and volume is light, and block shape is complete, it is easy to store, is carried convenient for packing box.
Description
Technical field
The present invention relates to Biscuits food processing technology fields, more specifically to a kind of mantis shrimp seaweed cookies
Preparation method.
Background technique
With the development of society, people more and more pay attention to the relationship of diet and health.Other than three meals in a day, also often add
Eat, eat a piece, biscuit has an intrinsic advantage compared with bread, cake, storage tolerance, portable, can be used as snacks, biscuit,
TV food, travel food etc..It is excellent that also there are biscuit other baked goods such as multiple tastes, moulding are lively not have
Gesture.Biscuit has the characteristics that portable, storage tolerance, long shelf-life, is typical instant food.In various climatic environment conditions
Under, it all will not influence its pine, fragrant, crisp characteristic.It is provided with the improvement of living standards, consumer has been no longer satisfied with biscuit
Conventional nutrients, but have further need, such as supplement calcium, supplement irony, replenishing vitamins, complementary diets are fine
Dimension, sugar-free less salt low fat etc..The trophism of biscuit is just gradually deepened to healthcare function.
Mantis shrimp meat not only delicious meat but also full of nutrition, meat is soft, easy to digest, in poor health and after being ill need
The people to be raised is fabulous food.And magnesium rich in, magnesium have important adjustment effect to cardiomotility, it can be well
Protect cardiovascular system, it can reduce blood cholesterol level, prevent artery sclerosis, at the same can also coronary artery dilator, have
Conducive to preventing hypertension and myocardial infarction.Seaweed is not only a kind of edible algae of economy, and has medical value abundant,
Can hypoglycemic, radiation protection, anti-oxidant, prevention goitre etc., wherein the bioactive substances such as laminarin, dietary fiber can
The digestion rate for maintaining enteron aisle, adjusts the blood glucose balance of human body.Again because of the fragrant beauty of taste, good mouthfeel, it is full of nutrition and by people
Like.Biscuit as a kind of snacks or addition diet, it is convenient and easy to carry, it has also become in daily life can not or
A kind of scarce food.
With the quickening pace of modern life, exquisite Western-style pastry biscuit is liked by compatriots, leisure based food increasingly by
The especially teen-age favor of people, but leisure based food on the market is few by marine product and traditional millet cake, Biscuits
Product combines.
Summary of the invention
It is an object of the invention to develop, a kind of nutritive value is high, delicate mouthfeel is abundant, the simple biscuit system of manufacture craft
Preparation Method meets the requirement of consumer taste, visual aspects, meanwhile, meet masses to food nutrition in terms of the needs of.
The present invention provides a kind of preparation methods of mantis shrimp seaweed cookies, the specific steps are as follows:
S1, pretreatment of raw material:
Shrimp aunt's meat after steaming is diced, and is placed in sauce medium salting；
Egg yolk is taken to be dispersed as egg yolk liquid, it is spare；
The preparation of S2, biscuit base:
Egg yolk liquid is added after butter softening to dismiss, the salt fines mixed, Icing Sugar, milk powder, baking powder is added, adds low muscle
Flour, laver powder are mixed thoroughly, are rubbed up, and dough is obtained；Biscuit base will be prepared into after dough cooling；The butter, egg yolk liquid, salt
The weight ratio (50~55) of powder, Icing Sugar, milk powder, baking powder, Self- raising flour, laver powder: (30~40): (7~9): (14~18):
(12~16): (4~6): (120~140): (7~9)；
The preparation of S3, mantis shrimp seaweed cookies:
By the pressing of mantis shrimp meat cubelets obtained by step S1 on biscuit base prepared by step S2, shrimp aunt's seaweed cookie is toasted to obtain
It is dry；Wherein the weight ratio of the mantis shrimp meat and biscuit base is 1:(8~10).
Under preferred embodiment, the mantis shrimp seaweed cookies the preparation method comprises the following steps:
S1, pretreatment of raw material:
By 90~100 DEG C of mantis shrimp, 5~10min is steamed, mantis shrimp meat is taken to be cut into 0.5~0.8cm3Meat cubelets, by the mantis shrimp meat
Fourth and sauce are by weight 1:(3~5) it mixes, it is pickled 15~25min；The sauce can be purchased from commercial channels according to actual needs
It buys；
The egg white of egg is separated with yolk, yolk is broken up, is stirred evenly, obtains uniform egg yolk liquid；
The preparation of S2, biscuit base:
It after the softening of butter room temperature, is dismissed with the rate of 170~190r/min, points 3~5 inferior during butter is dismissed
Egg yolk liquid made from step S1 is added in amount, guarantees that butter and yolk mix well, the egg yolk liquid being added every time is intended to sufficiently beat
Uniformly, butter and egg yolk liquid are dismissed uniformly to after 3~4 times of overall volume expansion, the salt fines mixed, Icing Sugar, milk powder, bubble is added
Powder is beaten, adds Self- raising flour, laver powder is mixed thoroughly, is rubbed up, obtains dough；Above-mentioned dough is put under 4 DEG C of environment cooling 10~
After 20min, it is 5~8cm, the biscuit base with a thickness of 8~12mm that compacting, which is cut into diameter,；The butter, egg yolk liquid, salt fines, sugar
The weight ratio (50~55) of powder, milk powder, baking powder, Self- raising flour, laver powder: (30~40): (7~9): (14~18): (12~
16): (4~6): (120~140): (7~9)；The salt fines and Icing Sugar commercially obtain, can also be by salt and white sand
Sugar is ground to powdery, it is therefore an objective to prevent salt and sugar from dissolving in whipping process insufficient, generate foreign body sensation；
The preparation of S3, mantis shrimp seaweed cookies:
By the pressing of mantis shrimp meat cubelets obtained by step S1 on biscuit base prepared by step S2,1/2 into biscuit base thickness is collapsed
~2/3 depths, 155~165 DEG C of excessive internal heat, fiery 175~185 DEG C lower, 12~18min of baking obtain shrimp aunt's seaweed cookies；Wherein
The weight ratio of the mantis shrimp meat and biscuit base is 1:(8~10).
Under preferred embodiment, the production method of sauce described in step S1 are as follows: by capsicum paste, thick broad-bean sauce, soy sauce ratio by weight
The ratio of 3:3:1 mixes, and with peanut oil after 90~100 DEG C, 4~6min of frying, pepper powder is added and keeps stir-frying 1~2min extremely
It is uniformly mixed；
The peanut oil, pepper powder, thick broad-bean sauce weight ratio be 5:2:30.
Under preferred embodiment, the production method of sauce described in step S1 are as follows: thick broad-bean sauce, catsup are pressed to the weight proportion of 1:1
Mixing is added sesame oil, white granulated sugar, is mixed evenly；
The weight ratio of the sesame oil, white granulated sugar and thick broad-bean sauce is 5:4:30.
Under preferred embodiment, the production method of sauce described in step S1 are as follows: curry is mixed with thick broad-bean sauce by weight 1:2,
Sesame oil, monosodium glutamate is added, is mixed evenly；It is described curried for curry paste, curried block or curry powder；
The weight ratio of the sesame oil, monosodium glutamate and thick broad-bean sauce is 5:2:30.
Under preferred embodiment, the production method of sauce described in step S1 are as follows: the spiced salt is mixed with thick broad-bean sauce by weight 1:3,
Sesame oil, monosodium glutamate is added, is mixed evenly；
The weight ratio of the sesame oil, monosodium glutamate and thick broad-bean sauce is 5:1:30.
Under preferred embodiment, butter described in step S2, egg yolk liquid, salt fines, Icing Sugar, milk powder, baking powder, Self- raising flour, seaweed
The weight ratio of powder is 50:30:7:14:12:4:120:7.
Compared with prior art, the beneficial effects of the present invention are:
1, key of the present invention be for existing market marine food in conjunction with Western-style pastry class biscuit in vacancy, develop one kind
The preparation method of mantis shrimp meat seaweed cookies；Product made from the method for the present invention uses mantis shrimp meat, and mantis shrimp meat energy is low, seeks
It is high to support value, while providing fresh taste.
2, the cookies of the method for the present invention production is different from common sweet taste, fruity or milk taste sandwich biscuits, the present invention
Method changes traditional biscuit raw materials, uses flour and laver powder as adding raw materials, biscuit base using the mantis shrimp meat cubelets of modulation
Combination, make biscuit that there is the faint scent of kelp, the biscuit of different flavor is made in mantis shrimp meat, seaweed and biscuit perfect combination, is made
Biscuit color can people, kelp flavor is pleasant, it is salty it is comfortable in, the loose non-greasy of mouthfeel can be used as a kind of novel leisure cake
Dry, mantis shrimp meat protein rich in and microelement have good tonic effect to body；And seaweed can maintain human body just
Normal physiological function can help human body to maintain the acid-base balance of body, be conducive to the growth and development of children, delay to decline to the elderly
Old also helpful, mantis shrimp seaweed cookies had both met consumer taste, the requirement on color, also meets and public seeks to food
Support the demand in value.
To sum up, it is novel not can to start one kind that mantis shrimp meat, seaweeds, biscuit combine for biscuit made from the method for the present invention
Not busy class product, and mantis shrimp meat and seaweeds, it is full of nutrition, it is suitable for people of all ages；Biscuit obtained have mantis shrimp meat delicate flavour and
The unique tasty and refreshing chewiness of mantis shrimp meat, the peculiar taste of seaweed are clipped in wherein, biscuit color obtained can people, seaweed flavor is happy
People, it is salty it is comfortable in, the loose non-greasy of mouthfeel, make under the mixing of several mouthfeels biscuit made from the method for the present invention no matter taste also
It is all to have characteristic in nutrition.
3, the preparation technology parameter of mantis shrimp seaweed cookies of the present invention is obtained on the basis of multiple repetition test；
Wherein, the size of shrimp aunt meat cubelets, butter dismisses rate, the ratio of each raw material additive amount, biscuit embryo in biscuit embryo manufacturing process
Thickness, shrimp aunt's meat depth fallen into biscuit embryo and the temperature and time baked and the built-up sequence of each processing step can
Influence the mouthfeel and quality of gained shrimp aunt's seaweed cookies.
Specific embodiment
The following further describes the technical solution of the present invention for following embodiment, helps to understand this patent, but the present invention
Embodiment be not restricted by the embodiments, protection scope of the present invention has the right to require to determine.
Embodiment 1
A kind of preparation method of mantis shrimp meat seaweed cookies, steps are as follows:
S1, pretreatment of raw material
By 90 DEG C of mantis shrimp, 5min is steamed, mantis shrimp meat is taken to be cut into 0.5cm3Meat cubelets, by weight with sauce by the mantis shrimp meat cubelets
It is mixed than 1:3, is pickled 20min；Wherein, the sauce the preparation method comprises the following steps: capsicum paste, thick broad-bean sauce, soy sauce ratio by weight=
The ratio of 3:3:1 mixes, and specific weight is respectively as follows: 30g, 30g, 10g, and after 90 DEG C of frying 5min of peanut oil, pepper powder is added,
Keep stir-frying 1min to be uniformly mixed；The weight ratio of the peanut oil, pepper powder and thick broad-bean sauce is 5:2:30, specific weight difference
For 5g, 2g, 30g；
The egg white of 200g egg is separated with yolk, egg yolk liquid is stirred evenly spare.
The preparation of S2, biscuit base
Butter room temperature is dismissed after softening with electric mixer with 180r/min, by egg yolk liquid point 4 during butter is dismissed
Secondary equivalent is added in butter, often plus a little will sufficiently beat uniformly, butter and egg yolk liquid are dismissed uniformly to overall volume expansion 3
After~4 times, the Icing Sugar mixed, milk powder, laver powder is added, then Self- raising flour addition is mixed thoroughly, stirs evenly and dough is made；Its
Described in butter, egg yolk liquid, salt fines, Icing Sugar, milk powder, baking powder, Self- raising flour, laver powder weight be respectively 100g, 60g,
14g,28g,24g,8g,240g,14g；The dough is put into 4 DEG C of refrigerators cooling 10min, dough used after taking-up selected by
Circular die be pressed into a thickness of 10mm, diameter be 5cm biscuit base.
The preparation of S3, mantis shrimp meat seaweed cookies
Mantis shrimp meat cubelets obtained by step S1 are uniformly pressed on the biscuit base obtained by step S2, the pressing of mantis shrimp meat cubelets is fallen into cake
1/2 depths of dry body thickness；The weight ratio of the mantis shrimp meat cubelets and biscuit base is 1:9, and specific weight is 1g, 9g；Finally in oven
In bake, keep temperature get angry 160 DEG C, lower fiery 180 DEG C bake 15min, obtain mantis shrimp seaweed cookies；Dress is cooled down after baking
Bag.
Product shape made from the present embodiment is complete, and thickness is uniform, and entrance is oiliness, and chewing is not glued, full of nutrition, and the old and the young are all
Preferably, convenient, it is easy digestion.Biscuit mouthfeel of the present invention is loose, and moisture content is few, and volume is light, and block shape is complete, is easy to store,
It is carried convenient for packaging.
Embodiment 2
A kind of preparation method of mantis shrimp meat seaweed cookies, steps are as follows:
S1, pretreatment of raw material
By 100 DEG C of mantis shrimp, 10min is steamed, mantis shrimp meat is taken to be cut into 0.8cm3Meat cubelets, by the mantis shrimp meat cubelets and taste of tomato
Sauce is mixed by weight 1:5, is pickled 20min；Wherein, the taste of tomato sauce the preparation method comprises the following steps: by thick broad-bean sauce, tomato
Sauce is mixed by the weight proportion of 1:1, and specific weight ratio is 30g:30g, and sesame oil, white granulated sugar is added, is mixed evenly；The perfume (or spice)
The weight ratio of oil, white granulated sugar and thick broad-bean sauce is 5:4:30；Specific weight is 5g, 4g, 30g；
The egg white of 200g egg is separated with yolk, it is spare that yolk stirs evenly into egg yolk liquid.
The preparation of S2, biscuit base
Butter room temperature is dismissed after softening with electric mixer with 180r/min, by egg yolk liquid point 4 during butter is dismissed
Secondary equivalent is added in butter, often plus a little will sufficiently beat uniformly, butter and egg yolk liquid are dismissed uniformly to overall volume expansion 3
After~4 times, the Icing Sugar mixed, milk powder, laver powder is added, then Self- raising flour addition is mixed thoroughly, stirs evenly and dough is made；Its
In, the butter, egg yolk liquid, salt fines, Icing Sugar, milk powder, baking powder, Self- raising flour, laver powder weight be respectively 100g, 60g,
14g,28g,24g,8g,240g,14g；
Dough is put into 4 DEG C of refrigerators cooling 10min, dough is pressed into thickness with selected circular die after taking-up
The biscuit base for being 5cm for 10mm, diameter.
The preparation of S3, mantis shrimp meat seaweed cookies
Mantis shrimp meat cubelets obtained by step S1 are uniformly pressed on the biscuit base obtained by step S2, the pressing of mantis shrimp meat cubelets is fallen into cake
1/2 depths of dry body thickness；The weight proportion of the mantis shrimp meat cubelets and biscuit base is 1:9, and specific weight is 1g, 9g；Finally roasting
It is baked in case, keeps temperature to get angry 160 DEG C, lower fiery 180 DEG C bake 15min, obtain mantis shrimp seaweed cookies；It is cooled down after baking
Pack.
Product shape made from the present embodiment is complete, and thickness is uniform, and entrance is oiliness, and chewing is not glued, full of nutrition, and the old and the young are all
Preferably, convenient, it is easy digestion.Biscuit mouthfeel of the present invention is loose, and moisture content is few, and volume is light, and block shape is complete, is easy to store,
It is carried convenient for packaging.
Embodiment 3
A kind of preparation method of mantis shrimp meat seaweed cookies, steps are as follows:
S1, pretreatment of raw material
By 95 DEG C of mantis shrimp, 8min is steamed, mantis shrimp meat is taken to be cut into 0.6cm3Meat cubelets, by the mantis shrimp meat cubelets and curried taste sauce
Material is mixed by weight 1:4, is pickled 20min；Wherein, the curried taste sauce the preparation method comprises the following steps: by curry paste and bean cotyledon
Sauce is mixed by weight 1:2, specifically respectively 15g, 30g, and sesame oil, monosodium glutamate is then added, is mixed evenly；The sesame oil,
The weight ratio of monosodium glutamate and thick broad-bean sauce is 5:2:30, and specific weight is respectively 5g, 2g, 30g；
The egg white of 200g egg is separated with yolk, it is spare that yolk stirs evenly into egg yolk liquid.
The preparation of S2, biscuit base
Butter room temperature is dismissed after softening with electric mixer with 180r/min, and butter divides egg yolk liquid 4 times during dismissing
Equivalent is added in butter, often plus a little will sufficiently beat uniformly, by butter and egg yolk liquid dismiss uniformly to overall volume expansion 3~
After 4 times, the Icing Sugar mixed, milk powder, laver powder is added, then Self- raising flour addition is mixed thoroughly, stirs evenly and dough is made；Its
In, the butter, egg yolk liquid, salt fines, Icing Sugar, milk powder, baking powder, Self- raising flour, laver powder weight be respectively 100g, 60g,
14g,28g,24g,8g,240g,14g；
Dough is put into 4 DEG C of refrigerators cooling 10min, dough is pressed into thickness with selected circular die after taking-up
The biscuit base for being 5cm for 10mm, diameter.
The preparation of S3, mantis shrimp meat seaweed cookies
Mantis shrimp meat cubelets obtained by step S1 are uniformly pressed on the biscuit base obtained by step S2, the pressing of mantis shrimp meat cubelets is fallen into cake
1/2 depths of dry body thickness；The weight ratio of mantis shrimp meat cubelets and biscuit base is 1:9, and specific weight is 1g, 9g；Finally in baking oven
It bakes, keeps temperature to get angry 160 DEG C, lower fiery 180 DEG C bake 15min, obtain mantis shrimp seaweed cookies；Dress is cooled down after baking
Bag.
Product shape made from the present embodiment is complete, and thickness is uniform, and entrance is oiliness, and chewing is not glued, full of nutrition, and the old and the young are all
Preferably, convenient, it is easy digestion.Biscuit mouthfeel of the present invention is loose, and moisture content is few, and volume is light, and block shape is complete, is easy to store,
It is carried convenient for packaging.
Embodiment 4
A kind of preparation method of mantis shrimp meat seaweed cookies, steps are as follows:
S1, pretreatment of raw material
By 98 DEG C of mantis shrimp, 10min is steamed, mantis shrimp meat is taken to be cut into 0.8cm3Meat cubelets, by the mantis shrimp meat cubelets by weight 1:4
It is mixed with spiced salt taste sauce, is pickled 20min；The spiced salt taste sauce weighs the preparation method comprises the following steps: the spiced salt and thick broad-bean sauce are pressed
Amount is mixed than 1:3, and specific weight is 10g:30g, and sesame oil, monosodium glutamate is added, is mixed evenly；The sesame oil, monosodium glutamate and bean cotyledon
The weight ratio of sauce is 5:1:30, and specific weight is 5g, 1g, 30g；
The egg white of 200g egg is separated with yolk, it is spare that yolk stirs evenly into egg yolk liquid.
The preparation of S2, biscuit base
Butter room temperature is dismissed after softening with electric mixer with 180r/min, and butter divides egg yolk liquid 4 times during dismissing
Equivalent is added in butter, often plus a little will sufficiently beat uniformly, by butter and egg yolk liquid dismiss uniformly to overall volume expansion 3~
After 4 times, the Icing Sugar mixed, milk powder, laver powder is added, then Self- raising flour addition is mixed thoroughly, stirs evenly and dough is made；Its
In, the butter, egg yolk liquid, salt fines, Icing Sugar, milk powder, baking powder, Self- raising flour, laver powder weight be respectively 100g, 60g,
14g、28g、24g、8g、240g、14g。
Dough is put into 4 DEG C of refrigerators cooling 10min, dough is pressed into thickness with selected circular die after taking-up
The biscuit base for being 5cm for 10mm, diameter.
The preparation of S3, mantis shrimp meat seaweed cookies
Mantis shrimp meat cubelets obtained by step S1 are uniformly pressed on the biscuit base obtained by step S2, the pressing of mantis shrimp meat cubelets is fallen into cake
1/2 depths of dry body thickness；The weight ratio of mantis shrimp meat cubelets and biscuit base is 1:9, and specific weight is 1g, 9g；Finally roasted in oven
It is roasting, keep temperature to get angry 160 DEG C, lower fiery 180 DEG C bake 15min, obtain mantis shrimp seaweed cookies；Pack is cooled down after baking.
Product shape made from the present embodiment is complete, and thickness is uniform, and entrance is oiliness, and chewing is not glued, full of nutrition, and the old and the young are all
Preferably, convenient, it is easy digestion.Biscuit mouthfeel of the present invention is loose, and moisture content is few, and volume is light, and block shape is complete, is easy to store,
It is carried convenient for packaging.
Embodiment 5
A kind of preparation method of mantis shrimp meat seaweed cookies, steps are as follows:
S1, pretreatment of raw material:
By 100 DEG C of mantis shrimp, 5min is steamed, mantis shrimp meat is taken to be cut into 0.5cm3Meat cubelets, by the mantis shrimp meat cubelets and sauce by weight
Amount is mixed than 1:5, is pickled 15min；Wherein, the production method of the sauce sauce are as follows: by capsicum paste, thick broad-bean sauce, soy sauce by weight
The ratio of amount ratio 3:3:1 mixes, and with peanut oil after 100 DEG C, frying 6min, pepper powder is added and keeps stir-frying 2min to mixing
Uniformly, the peanut oil, pepper powder, thick broad-bean sauce weight ratio be 5:2:30；
The egg white of egg is separated with yolk, yolk is broken up, is stirred evenly, obtains uniform egg yolk liquid；
The preparation of S2, biscuit base:
It after the softening of butter room temperature, is dismissed with the rate of 170r/min, step is added in point 5 equivalent during butter is dismissed
Egg yolk liquid made from rapid S1 guarantees that butter and yolk mix well, and the egg yolk liquid being added every time is intended to sufficiently beat uniformly, will be yellow
Oil is dismissed uniformly with egg yolk liquid to after 3 times of overall volume expansion, and the salt fines mixed, Icing Sugar, milk powder, baking powder is added, adds
Self- raising flour, laver powder are mixed thoroughly, are rubbed up, and dough is obtained；After above-mentioned dough is put under 4 DEG C of environment cooling 20min, compacting cutting
It is 8cm, with a thickness of the biscuit base of 12mm at diameter；The butter, egg yolk liquid, salt fines, Icing Sugar, milk powder, baking powder, low muscle face
The weight ratio 55:40:9:18:16:6:140:9 of powder, laver powder；
The preparation of S3, mantis shrimp seaweed cookies:
By the pressing of mantis shrimp meat cubelets obtained by step S1 on biscuit base prepared by step S2,2/3 into biscuit base thickness is collapsed
Depths, 155 DEG C of excessive internal heat, fiery 175 DEG C lower, baking 12min obtain shrimp aunt's seaweed cookies；Wherein the mantis shrimp meat and biscuit base
Weight ratio is 1:8.
Product shape made from the present embodiment is complete, and thickness is uniform, and entrance is oiliness, and chewing is not glued, full of nutrition, and the old and the young are all
Preferably, convenient, it is easy digestion.Biscuit mouthfeel of the present invention is loose, and moisture content is few, and volume is light, and block shape is complete, is easy to store,
It is carried convenient for packaging.
Embodiment 6
A kind of preparation method of mantis shrimp meat seaweed cookies, steps are as follows:
S1, pretreatment of raw material:
By 100 DEG C of mantis shrimp, 5min is steamed, mantis shrimp meat is taken to be cut into 0.5cm3Meat cubelets, by the mantis shrimp meat cubelets and sauce by weight
Amount is mixed than 1:4, is pickled 25min；Wherein, the production method of the sauce sauce are as follows: by capsicum paste, thick broad-bean sauce, soy sauce by weight
The ratio of amount ratio 3:3:1 mixes, and with peanut oil after 95 DEG C, frying 4min, pepper powder is added and keeps stir-frying 2min to mixing
Uniformly, the peanut oil, pepper powder, thick broad-bean sauce weight ratio be 5:2:30；
The egg white of egg is separated with yolk, yolk is broken up, is stirred evenly, obtains uniform egg yolk liquid；
The preparation of S2, biscuit base:
It after the softening of butter room temperature, is dismissed with the rate of 190r/min, step is added in point 3 equivalent during butter is dismissed
Egg yolk liquid made from rapid S1 guarantees that butter and yolk mix well, and the egg yolk liquid being added every time is intended to sufficiently beat uniformly, will be yellow
Oil is dismissed uniformly with egg yolk liquid to after 4 times of overall volume expansion, and the salt fines mixed, Icing Sugar, milk powder, baking powder is added, adds
Self- raising flour, laver powder are mixed thoroughly, are rubbed up, and dough is obtained；After above-mentioned dough is put under 4 DEG C of environment cooling 15min, compacting cutting
It is 6cm, with a thickness of the biscuit base of 8mm at diameter；The butter, egg yolk liquid, salt fines, Icing Sugar, milk powder, baking powder, Self- raising flour,
The weight ratio 53:35:8:16:14:5:130:8 of laver powder；
The preparation of S3, mantis shrimp seaweed cookies:
By the pressing of mantis shrimp meat cubelets obtained by step S1 on biscuit base prepared by step S2,2/3 into biscuit base thickness is collapsed
Depths, 165 DEG C of excessive internal heat, fiery 185 DEG C lower, baking 18min obtain shrimp aunt's seaweed cookies；Wherein the mantis shrimp meat and biscuit base
Weight ratio is 1:10.
Product shape made from the present embodiment is complete, and thickness is uniform, and entrance is oiliness, and chewing is not glued, full of nutrition, and the old and the young are all
Preferably, convenient, it is easy digestion.Biscuit mouthfeel of the present invention is loose, and moisture content is few, and volume is light, and block shape is complete, is easy to store,
It is carried convenient for packaging.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art within the technical scope of the present disclosure, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (7)
1. the preparation method of seed shrimp aunt's seaweed cookies, which comprises the steps of:
S1, pretreatment of raw material:
Shrimp aunt's meat after steaming is diced, and is placed in sauce medium salting；
Egg yolk is taken to be dispersed as egg yolk liquid, it is spare；
The preparation of S2, biscuit base:
Egg yolk liquid is added after butter softening to dismiss, the salt fines mixed, Icing Sugar, milk powder, baking powder is added, adds low muscle face
Powder, laver powder are mixed thoroughly, are rubbed up, and dough is obtained；Biscuit base will be prepared into after dough cooling；The butter, egg yolk liquid, salt
Powder, Icing Sugar, milk powder, baking powder, Self- raising flour, laver powder weight ratio be (50~55): (30~40): (7~9): (14~
18): (12~16): (4~6): (120~140): (7~9)；
The preparation of S3, mantis shrimp seaweed cookies:
By the pressing of mantis shrimp meat cubelets obtained by step S1 on biscuit base prepared by step S2, shrimp aunt's seaweed cookies is toasted to obtain；Its
Described in the weight ratio of mantis shrimp meat and biscuit base be 1:(8~10).
2. the preparation method of shrimp aunt seaweed cookies according to claim 1, which comprises the steps of:
S1, pretreatment of raw material:
By 90~100 DEG C of mantis shrimp, 5~10min is steamed, mantis shrimp meat is taken to be cut into 0.5~0.8cm3Meat cubelets, by the mantis shrimp meat cubelets with
Sauce is by weight 1:(3~5) it mixes, it is pickled 15~25min；
Egg yolk is taken to be dispersed as egg yolk liquid, it is spare；
The preparation of S2, biscuit base:
The softening of butter room temperature, is dismissed with the rate of 170~190r/min, and point 3~5 equivalent are added during butter is dismissed
Egg yolk liquid made from step S1 dismisses butter and egg yolk liquid uniformly to 3~4 times of overall volume expansion, be added the salt fines mixed,
Icing Sugar, milk powder, baking powder, add Self- raising flour, laver powder is mixed thoroughly, is rubbed up, and obtain dough；The dough is put into 4 DEG C of rings
Cooling 10~20min under border, being prepared into diameter is 5~8cm, the biscuit base with a thickness of 8~12mm；The butter, egg yolk liquid, salt
Powder, Icing Sugar, milk powder, baking powder, Self- raising flour, laver powder weight ratio be (50~55): (30~40): (7~9): (14~
18): (12~16): (4~6): (120~140): (7~9)；
The preparation of S3, mantis shrimp seaweed cookies:
By the pressing of mantis shrimp meat cubelets obtained by step S1 on biscuit base prepared by step S2,1/2~2/3 into biscuit base thickness is collapsed
Depths, 155~165 DEG C of excessive internal heat, fiery 175~185 DEG C lower, 12~18min of baking obtain shrimp aunt's seaweed cookies；The wherein shrimp
The weight ratio of mqb meat and biscuit base is 1:(8~10).
3. the preparation method of shrimp aunt seaweed cookies according to claim 2, which is characterized in that sauce described in step S1
Production method are as follows: capsicum paste, thick broad-bean sauce, soy sauce are mixed by weight the ratio of 3:3:1, with peanut oil at 90~100 DEG C, fried
After making 4~6min, pepper powder is added and keeps stir-frying 1~2min；
Wherein, the peanut oil, pepper powder, thick broad-bean sauce weight ratio be 5:2:30.
4. the preparation method of shrimp aunt seaweed cookies according to claim 2, which is characterized in that sauce described in step S1
Production method are as follows: thick broad-bean sauce, catsup are mixed by the weight ratio of 1:1, sesame oil, white granulated sugar is added, is mixed evenly；
Wherein, the weight ratio of the sesame oil, white granulated sugar and thick broad-bean sauce is 5:4:30.
5. the preparation method of shrimp aunt seaweed cookies according to claim 2, which is characterized in that sauce described in step S1
Production method are as follows: curry is mixed with thick broad-bean sauce by weight 1:2, sesame oil, monosodium glutamate is added, is mixed evenly；
Wherein, the weight ratio of the sesame oil, monosodium glutamate and thick broad-bean sauce is 5:2:30.
6. the preparation method of shrimp aunt seaweed cookies according to claim 2, which is characterized in that sauce described in step S1
Production method are as follows: the spiced salt is mixed with thick broad-bean sauce by weight 1:3, sesame oil, monosodium glutamate is added, is mixed evenly；
Wherein, the weight ratio of the sesame oil, monosodium glutamate and thick broad-bean sauce is 5:1:30.
7. the preparation method of shrimp aunt seaweed cookies according to claim 2, which is characterized in that butter described in step S2,
Egg yolk liquid, salt fines, Icing Sugar, milk powder, baking powder, Self- raising flour, laver powder weight ratio be 50:30:7:14:12:4:120:7.
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