Sargassum fusiforme biscuit processing method

Abstract

The invention provides a sargassum fusiforme biscuit processing method. The method comprises the following steps (1) soaking and washing; (2) boiling; (3) vacuum drying; (4) selecting, removing stems, and remaining buds; (5) acid pickling to remove arsenic; (6) filtering and drying, and filtering and drying a mixed solution after the acid pickling to obtain a dry material; (7) injecting the dry material to the surface of a fermented dough unit through a blowing device in the transportation process of the dung unit, baking the fermented dough in the transportation process, and obtaining a finished product after the baking. The method has beneficial effects that the sargassum fusiforme is embedded on the surface of a biscuit, the unique flavor of the sargassum fusiforme is remained, the purity of active ingredients of the sargassum fusiforme can be improved, so that the sargassum fusiforme biscuit is convenient to eat and high in nutritional value; the stems are removed and the bud containing an airbag is maintained, so that the absorption and utilization of dietary fibers can be facilitated; the content of bacteria is low, and the produced sargassum fusiforme biscuit is healthy and safe; the processing flow is reasonable, and impurities are effectively removed, so that the content of active ingredients is stable; the sargassum fusiformed does not need to be cooked and can be used at any time, so that convenience and rapidness can be realized.

Description

technical field [0001] The invention relates to the field of food deep processing, in particular to a processing method for Hijiki biscuits. Background technique [0002] Hijiki is a plant of the genus Sargassum in the family Phaeophyta Sargassum, also known as jade grass, seaweed hexagon, also known as sea barley, antlers, etc. It is a shallow beach head algae distributed in Liaoning, Shandong, Fujian, Zhejiang and other provinces. Hijiki contains a variety of trace elements necessary for the human body. It is semi-quantitatively analyzed and determined by spectroscopic method. On the surface, Hijiki contains 14 kinds of trace elements, and the content (×10 -6 ) is Na8600, K2800~8600, Fe2800~8600, Ca2800, Si2800~8600, Mg280~860, P860, Sr280~860, Mn8.6, Cu0.28, Al86, Zn8.6, V2.8, Ti28~86, Some of these trace elements (such as Fe, Cu, Mn, etc.) have certain physiological activities, participate in the biochemical synthesis of certain enzymes, hormones and vitamins in the bod...

AI Technical Summary

Problems solved by technology

[0003] Although hijiki has many beneficial effects, the dried hijiki caught in the sea contains a lot of impurities, such as dust, metal powder, sand and gravel, etc. Most of them are manually sorted in traditional technology, and there will still be impurities after treatment. There are certain safety hazards in the direct consumption of dried hijiki. Hijiki has a unique smell. This unique smell is popular among many hijiki lovers. If it can be processed to retain the unique flavor of hijiki and improve the The instant biscuits with the purity of hijiki will greatly reduce the risk of ingesting harmful impurities and improve the absorption efficiency of hijiki nutrients. They can be taken at any time without cooking and are quick and convenient to eat

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