Preparation method of surimi-based cookies

A technology of surimi and sweet biscuits, which is applied in the direction of dough processing, baking, baked goods, etc., to achieve the effect of good taste

Inactive Publication Date: 2013-01-30
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But so far there is no biscuit made from surimi
[0003] Surimi is a new type of raw material for aquatic conditioning food; it is rich in nutrient

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1, a kind of preparation method of surimi sweet biscuit, carries out following steps successively:

[0031] 1) Preparation of raw materials:

[0032] The raw material is composed of the following components by weight:

[0033] 15.2 parts of unsalted butter, 35 parts of wheat flour, 8.7 parts of corn starch, 8.7 parts of fresh egg liquid, 8.7 parts of white sugar, 8.7 parts of brown sugar, 0.5 parts of baking powder and 14.5 parts of minced fish;

[0034] 2), heat the unsalted butter until softened, add white sugar and brown sugar and beat with an electric egg beater (about 1 minute); then add fresh egg liquid in 2 times and continue to beat (each time after adding fresh egg liquid, beat 1 minute); for a buttery cream;

[0035] 3) Add surimi (thawed surimi) to the butter emulsion obtained in step 2), so that the surimi and butter emulsion are fully mixed; butter surimi is obtained;

[0036] 4) Add cornstarch and baking powder to the wheat flour and mix even...

Embodiment 2

[0041] Embodiment 2, a kind of preparation method of surimi salty cracker is characterized in that comprising the following steps:

[0042] 1) Preparation of raw materials:

[0043] The raw material is composed of the following components by weight:

[0044] 17.5 parts of unsalted butter, 42 parts of wheat flour, 11 parts of corn starch, 10.5 parts of fresh egg liquid, 0.8 parts of salt, 0.7 parts of baking powder and 17.5 parts of surimi.

[0045] 2) Heat the unsalted butter until softened and beat (about 1 minute), then add the fresh egg liquid in 2 times and continue to beat (1 minute after adding fresh egg liquid each time); get butter milk;

[0046] 3) Add surimi (fresh surimi) to the butter emulsion obtained in step 2), so that the surimi and butter emulsion are fully mixed; butter surimi is obtained;

[0047] 4) Add cornstarch, salt, baking powder and the butter surimi obtained in step 3) to the wheat flour, mix evenly, and knead to form a dough;

[0048] 5) Divide t...

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Abstract

The invention discloses a preparation method of surimi-based cookies. The preparation method comprises the following steps: step 1) of taking 14-16% of unsalted butters, 33-35% of wheat flours, 7-9% of fresh eggs, 7-9% of corn starches, 6-9% of white sugars, 6-9% of brown sugars, 0.5-0.6% of baking powders and 14-17% of surimi as raw materials; step 2) of heating the unsalted butters until being softened, adding the white sugars, the brown sugars and the fresh eggs and beating; step 3) of adding the surimi into butter milks obtained in the step 2) and fully mixing; step 4) of adding the corn starches, the baking powders and the butter surimi obtained in the step 3) into the wheat flours, mixing uniformly and kneading to form dough; step 5) of dividing the dough into small dough, putting into a cookies mould to form and obtain cookies blanks; and step 6) of putting the cookies blanks into an oven and baking to obtain the surimi-based cookies. A preparation method of the surimi-based cookies further is disclosed by the invention.

Description

technical field [0001] The invention relates to a method for making surimi biscuits (including sweet biscuits and salty biscuits). The biscuits are a snack food suitable for all ages. Background technique [0002] There are a variety of flavors and shapes of biscuits on the market today. But so far there is no biscuit made from surimi. [0003] Surimi is a new type of aquatic conditioning food raw material; it has rich nutrients and is suitable for making fish balls, fish cakes, fish sausages, fish rolls, etc. At present, people have not used surimi for biscuits. Contents of the invention [0004] The technical problem to be solved by the present invention is to provide a preparation method of surimi biscuit with unique taste, rich in nutrition and suitable for all ages. [0005] In order to solve the above-mentioned technical problems, the invention provides a kind of preparation method of surimi sweet biscuit, comprises the following steps: [0006] 1) Preparation of ...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/34A21D13/80
Inventor 沈生荣于海宁曾思敏
Owner ZHEJIANG UNIV
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