Biscuit with fermented bean curd and fishskin and biscuit preparation method

A technology of fish skin and fermented bean curd, applied in baking, baked food, food science and other directions, can solve the problems of low nutritional value, fine components, limited nutritional value, and high calorie of biscuits, and can increase appetite, promote digestion and excretion, regulate blood sugar effect

Inactive Publication Date: 2014-02-19
ANHUI JINHE GRAIN OIL GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet various biscuits of prior art, its main raw material is flour, sugar, egg, grease etc., although mouthfeel is good and can satisfy consumer's taste bud, but its component is too fi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] specific implementation plan

[0016] The present invention will be described in further detail below in conjunction with the following specific embodiments:

[0017] Weigh the following raw materials in parts by weight (kg): 86 oats, 55 tartary buckwheat, 60 sweet potato starch, 2 roses, 2 four-leaf ginseng, 3 dogwood, 4 rehmannia, 3 wolfberries, 1 star anise, 25 fermented bean curd, rice wine 45. Salt 5, fish skin 20, bitter gourd 20, biscuit additive 1, water;

[0018] The biscuit additive is made of the following raw materials in parts by weight (kg): 40 barley grass powder, 25 cucumbers, 12 tea tree mushrooms, 13 hazelnuts, 5 pomelo peels, 3 grape seeds, 1 clove grass, 2 five-clawed dragons, 2 dragons 5 sunflower seeds, 6 jasmine flowers, 4 garlic, 1 barley oil, 11 brown rice soup, appropriate amount of water. The preparation method is to wash, peel and beat the cucumber to obtain a slurry; shell the hazelnut and dry the tea tree mushroom, grind it into powder, p...

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PUM

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Abstract

The invention discloses a biscuit with fermented bean curd and fishskin. The biscuit comprises, by weight, 80-90 parts of oat, 50-60 parts of tartary buckwheat, 55-65 parts of sweet potato starch, 1-2 parts of roses, 2-3 parts of lance asiabell roots, 1-3 parts of dogwoods, 4-5 parts of rehmannia, 3-4 parts of Chinese wolfberries, 1-2 parts of star anise, 20-30 parts of fermented bean curd, 40-50 parts of yellow rice wine, 5-7 parts of salt, 15-20 parts of fishskin, 16-20 parts of bitter gourds, 1-2 parts of biscuit additives and proper parts of water. The biscuit mainly made of the oat, the tartary buckwheat and the sweet potato starch is rich in dietary fiber and has the effects of simulating digestion and excretion, regulating blood sugar, reducing cholesterol and blood pressure and the like. The specially-added fermented bean curd contains vitamin B, plant protein and various amino acids, and can prevent senile dementia, boost appetite and improve digestion. The fishskin contains rich protein and various microelements, wherein collagen is beneficial to skin care. The biscuit has the effects of stomach nourishing, calcium supplement, cancer resistance, skin care and the like.

Description

technical field [0001] The invention relates to the technical field of food and its technology, in particular to a fermented bean curd fish skin biscuit and a preparation method thereof. Background technique [0002] At present, all kinds of leisure food are rampant, and there are various types. When it comes to snack food, biscuits are one of the favorite snack foods of consumers. Biscuits can not only provide the energy needed by the human body, but also have the characteristics of being crunchy and palatable, suitable for all ages, and rich in taste. Yet various biscuits of prior art, its main raw material is flour, sugar, egg, grease etc., although mouthfeel is good and can satisfy consumer's taste bud, but its component is too fine, nutritive value is limited, causes the obtained biscuit Biscuits are not only high in calories but also low in nutritional value, making it difficult to meet people's requirements. Fermented bean curd is a kind of secondary processed soy f...

Claims

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Application Information

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IPC IPC(8): A21D13/08
Inventor 陈少金
Owner ANHUI JINHE GRAIN OIL GROUP
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