Production process for family laver puff pastry

Abstract

The invention discloses a production process for a family laver puff pastry, and belongs to the technical field of laver processing. Laver is a treasure in edible alga and has extremely high nutritive value and medicinal value. China is one of the largest countries of breeding the laver; and lianyungang is the largest laver breeding and rough processing base station of China, but most of laver products are sold by export, and the product forms and the marketing channels for products are simple. Since export of enterprises is reduced due to financial crisis of recent years, the overstock of the laver is high. According to the characteristics of the laver, the laver is matched with low-gluten wheat flour, corn starch, potato starch, sugar, salt, plant oil and the like to be fried or roasted and seasoned to be prepared into different flavors; and the production process is suitable for family or large-scale operation.

Description

technical field

[0001] The invention relates to the technical field of laver processing, in particular to a production process of household laver shortbread. Background technique

[0002] Seaweed is a treasure among edible seaweeds, which has extremely high nutritional and medicinal value. my country is one of the largest laver breeding countries, and Lianyungang City is the largest laver breeding and rough processing base in my country, but most of the laver products are sold through export, with a single product form and a single product sales channel. Due to the financial crisis in recent years, the export of enterprises has declined, and there is a large backlog of laver. According to the characteristics of seaweed, the present invention is prepared with low-gluten wheat flour, cornstarch, potato starch, sugar, salt, vegetable oil, etc., fried or baked, and seasoned to make different tastes, suitable for family or large-scale operation 100 grams of dried seaweed contai...

Examples

Embodiment Construction

[0012] The first is the selection of seaweed raw materials, mainly dry laver flakes, dry laver fragments; ingredients, in the preparation process of noodle paste, the content ratio of raw materials is: low-gluten wheat flour 0.1-2%, wheat starch 0.1-10% , corn starch 1-30%, potato starch 0.1-10%, protein powder 0.1-5%, baking powder 1-5%, starch syrup 0.1-10%, salt 0.1-3%, corn germ oil, rice bran oil, Soybean oil or peanut oil, etc. 2-10%; powdery material mixed powder, low-gluten wheat flour, wheat starch, corn starch and other solid powders are mixed evenly first; mixed with oil, flour is first mixed with vegetable oil, and vegetable oil is mixed with flour evenly ; Slurry mixing, the flour mixed evenly with vegetable oil, water, and starch syrup are adjusted to make a dough slurry, and placed at 0-40°C for 10-100 minutes; Smearing, the flour slurry is applied to the surface of dried seaweed with a thickness of 3-5 mm; baked Bake, bake the seaweed after smearing the batter ...

technical field

[0001] The invention relates to the technical field of laver processing, in particular to a production process of household laver shortbread. Background technique

[0002] Seaweed is a treasure among edible seaweeds, which has extremely high nutritional and medicinal value. my country is one of the largest laver breeding countries, and Lianyungang City is the largest laver breeding and rough processing base in my country, but most of the laver products are sold through export, with a single product form and a single product sales channel. Due to the financial crisis in recent years, the export of enterprises has declined, and there is a large backlog of laver. According to the characteristics of seaweed, the present invention is prepared with low-gluten wheat flour, cornstarch, potato starch, sugar, salt, vegetable oil, etc., fried or baked, and seasoned to make different tastes, suitable for family or large-scale operation 100 grams of dried seaweed contai...

Examples

Embodiment Construction

[0012] The first is the selection of seaweed raw materials, mainly dry laver flakes, dry laver fragments; ingredients, in the preparation process of noodle paste, the content ratio of raw materials is: low-gluten wheat flour 0.1-2%, wheat starch 0.1-10% , corn starch 1-30%, potato starch 0.1-10%, protein powder 0.1-5%, baking powder 1-5%, starch syrup 0.1-10%, salt 0.1-3%, corn germ oil, rice bran oil, Soybean oil or peanut oil, etc. 2-10%; powdery material mixed powder, low-gluten wheat flour, wheat starch, corn starch and other solid powders are mixed evenly first; mixed with oil, flour is first mixed with vegetable oil, and vegetable oil is mixed with flour evenly ; Slurry mixing, the flour mixed evenly with vegetable oil, water, and starch syrup are adjusted to make a dough slurry, and placed at 0-40°C for 10-100 minutes; Smearing, the flour slurry is applied to the surface of dried seaweed with a thickness of 3-5 mm; baked Bake, bake the seaweed after smearing the batter ...

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