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Yangyu for takoyaki preparation and preparation method of Yangyu

A production method and technology of takoyaki, applied in the application, baking, baked food and other directions, can solve the problems of soft jade texture, loss of fresh flavor, dull color, etc., and achieve attractive color, outstanding flavor, and reduce oxidative decomposition. Effect

Inactive Publication Date: 2014-07-30
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The crispy and delicious characteristics of Yangyu add the necessary texture to takoyaki, and solve the existing problems of takoyaki that are prone to dryness, looseness, softness, loss of taste, and loss of special fresh fragrance.
However, the existing Yangyu oil is easy to oxidize and decompose during long-term storage to produce oily smell, and after long-term storage, Yangyu will become soft in texture, weak in fragrance and dull in color due to oxidative decomposition of raw materials and other reasons.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment

[0022] A Yangyu used for making takoyaki, which mainly consists of the following raw materials and parts by weight: 40-50 parts of flour, 0.5-1.2 parts of baking powder, 0.6-1.3 parts of baking soda, 0.3-0.4 parts of table salt, flowers 9-12 parts of crab meat enzymatic hydrolyzate, 0.3-0.4 parts of maltose, 50-60 parts of water. Its specific production method is as follows:

[0023] 1) Preparation of flower crab meat enzymatic hydrolysis solution: take fresh clean flower crab meat and water and mix them at a mass ratio of 1:2, add flavored protease, the weight ratio of flavor protease to fresh flower crab meat is 1.4-1.6:100, at 45-50 Enzymolysis at ℃ for 3 to 4 hours, then inactivating the enzyme at 90°C for 10 to 15 minutes, and then filtering to obtain the enzymatic hydrolyzate of flower crab meat;

[0024] 2) Mix and stir the raw materials: Pour water into the dough mixer, add salt, maltose and flower crab meat enzymatic solution and mix well, then sift the flour, mix we...

Embodiment 1

[0030] A kind of Yangyu for making takoyaki, which mainly consists of the following raw materials and their parts by weight: 900 grams of flour, 17 grams of baking powder, 18 grams of baking soda powder, 7 grams of table salt, 220 grams of enzymatic hydrolyzate of flower crab meat, 7 grams of maltose, 1100 grams of water. Its production method is as follows:

[0031] 1) Preparation of flower crab meat enzymatic hydrolysis solution: mix fresh clean flower crab meat with water at a mass ratio of 1:2, add flavored protease, the weight ratio of flavor protease to fresh flower crab meat is 1.5:100, and enzymolyze at 48°C 3.5 hours, then inactivate the enzyme at 90°C for 12 minutes, and then filter to obtain the enzymatic hydrolyzate of flower crab meat;

[0032] 2) Mix and stir the raw materials: Pour 1100 grams of water into the noodle mixer, add 7 grams of salt, 7 grams of maltose and 220 grams of flower crab meat enzymatic solution, stir well, then sieve 900 grams of flour, and...

Embodiment 2

[0038] Same as above-mentioned Example 1, the difference is: the parts by weight of each raw material are 800 grams of flour, 10 grams of baking powder, 12 grams of baking soda powder, 6 grams of table salt, 240 grams of crabmeat enzymatic hydrolyzate, 8 grams of maltose, water 1000 grams, the production process is as follows:

[0039] (1) During the preparation of flower crab meat enzymatic hydrolyzate, the weight ratio of flavor protease to fresh flower crab meat was 1.6:100, enzymolysis was carried out at 50°C for 3 hours, and then the enzyme was inactivated at 90°C for 15 minutes.

[0040] (2) During the mixing and stirring process of raw materials, the parts by weight of each raw material are 800 grams of flour, 10 grams of baking powder, 12 grams of baking soda powder, 6 grams of table salt, 240 grams of flower crab meat enzymatic solution, 8 grams of maltose, and 1800 grams of water grams, the mixing time of the dough mixer is 20min;

[0041] (3) During the frying proc...

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PUM

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Abstract

The invention discloses Yangyu for takoyaki preparation and a preparation method of Yangyu. The Yangyu is characterized in that the Yangyu is mainly prepared from the following raw materials according to parts by weight: 40-50 parts of flour, 0.5-1.2 parts of baking powder, 0.6-1.3 parts of baking soda, 0.3-0.4 parts of salt, 9-12 parts of portunus pelagicus meat enzymatic hydrolysate, 0.3-0.4 parts of maltose and 50-60 parts of water; the portunus pelagicus meat enzymatic hydrolysate is obtained by performing enzymolysis on fresh portunus pelagicus meat by using flavourzyme, wherein the weight ratio of the flavourzyme to the fresh portunus pelagicus meat is (1.4-1.6):100. The preparation method comprises the steps: 1) performing enzymolysis on the fresh portunus pelagicus meat; 2) mixing and stirring raw materials; 3) fermenting flour milk; 4) frying; 5) draining oil of the finished product. The Yangyu for takoyaki preparation has the advantages of unique crab meat flavor, attractive color and luster, delicious taste, crisp mouthfeel, good oxidation resistance and longer shelf life.

Description

technical field [0001] The invention relates to a raised jade and a preparation method thereof, in particular to a raised jade for making takoyaki and a preparation method thereof. Background technique [0002] Takoyaki is Ningbo's dominant export aquatic product processing product, and is very popular among domestic and foreign consumers. The Chinese patent title is a kind of takoyaki and its production process (application number CN95111081.0) discloses the processing technology of takoyaki, including the steps of preparing Yangyu, chicken essence solution, fermentation and aging, and roasting. Among them, Yangyu is one of the main auxiliary materials for making takoyaki. Its main preparation process is to mix wheat flour, baking powder, condiments, and water and fry it until golden yellow. The crunchy and delicious characteristics of Yangyu add the necessary texture to takoyaki, and solve the existing problems of takoyaki that are prone to dryness, looseness, softness, l...

Claims

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Application Information

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IPC IPC(8): A21D13/00
Inventor 张进杰张后程倪孔巍徐大伦杨文鸽王江峰楼乔明
Owner NINGBO UNIV
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