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Production method of longsnout catfish bone short cake

A production method and fish bone technology are applied in the production field of peach cakes, which can solve the problems of low utilization rate, environmental pollution, etc., and achieve the effects of improving grade, improving nutritional value, and improving comprehensive utilization rate.

Inactive Publication Date: 2012-11-07
宜昌湘宜水产品有限公司
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  • Abstract
  • Description
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Problems solved by technology

Native to North America, it is a large freshwater fish. During the processing of channel catfish, a large number of processing wastes will be produced: fish skin, fish bones, fish heads, fish viscera, etc., accounting for about 35% of the total mass of the fish. -55% is only discarded as waste or made into feed fishmeal, which has a low utilization rate and causes environmental pollution

Method used

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Embodiment Construction

[0019] The channel catfish selected for use in the present invention ( Ietalurus Punetaus ), also known as channel catfish and pincer fish, belongs to Siluriformes and Catfish. Native to North America, it is a large freshwater fish.

[0020] Preparation of bone paste from channel catfish:

[0021] (l) Raw material pretreatment: use frozen channel catfish bones as raw material, thaw, rinse and drain;

[0022] (2) High-pressure crispy bones: Cut the drained fish bones into pieces, put them in a container, and place them in a high-pressure cooking pot at 110-130°C, with the pressure controlled at 0.05-0.15MPa. Keep the crispy bones warm for 20-40 minutes. Take out and drain the oil and water;

[0023] (3) Pulverization: the fish bones drained of oil and water are pulverized into wet bone paste with a pulverizer to obtain fish bone paste.

[0024] Raw material ratio for the production of catfish, fish bone and peach shortbread 1:

[0025] Low-gluten flour 340kg, fish bone pas...

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Abstract

The invention relates to a production method of a longsnout catfish bone short cake, which comprises the following steps: proportioning cake flour, grease, sugar, egg, ammonium bicarbonate, sodium bicarbonate, salt and the like, screening, forming and baking. The invention is characterized by substituting longsnout catfish bone mud for 20%-40% of cake flour in the short cake. The invention adds the fishbone mud to the short cake, greatly improves the contents of calcium and phosphorus in the short cake under the precondition that the taste and quality of the short cake are unchanged, achievesthe purpose of intensifying calcium and phosphorus, can well improve the quality of the short cake, enables the short cake to have specific nutrients and flavor of marine products, simultaneously fully utilizes the leftovers generated in the manufacturing process of the longsnout catfish, improves the utilization ratio of the longsnout catfish, and reduces pollution of the environment from the waste leftovers.

Description

technical field [0001] The invention relates to a method for preparing baked food, in particular to a method for producing peach shortbread with catfish bones added. Background technique [0002] Peach shortbread is a common baked food, mainly made of low-gluten flour supplemented with other raw materials, and contains less calcium and phosphorus. [0003] Because fish bones are rich in calcium and phosphorus, and the ratio of calcium to phosphorus in fish bones is close to that in an adult body. At the same time, fish bone is also a high-nutrition, low-calorie, high-ash food, and the calcium in it is very easy to be absorbed and utilized by the human body, so fish bone is considered as a natural calcium fortifier. At present, inorganic calcium is mainly added to calcium-supplementing foods, which has a low absorption rate by the human body, and there is a certain proportion of calcium and phosphorus in human bones. Excessive simple calcium supplementation is also detriment...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08A21D2/34
Inventor 李作卫
Owner 宜昌湘宜水产品有限公司
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