Oyster and seaweed biscuit and preparing method thereof
A technology for seaweed and oysters, applied in bakery, baking, food science and other directions, can solve problems such as reducing the viscosity of biscuits, brittleness, increasing crispness, etc., to improve depression, prevent aging and memory loss, and the preparation process is simple. Effect
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[0021] Example 1
[0022] S11. Weigh 500 parts of low-gluten flour, 120 parts of vegetable oil, 70 parts of eggs, 55 parts of water, 50 parts of sugar, 5 parts of oyster baking powder, 35 parts of milk powder, 5 parts of salt, 10 parts of seaweed, 3 parts of baking soda;
[0023] S12. The oysters weighed in step S11 are removed and washed, and then baked at 100°C into oyster baking powder;
[0024] S13. After mixing the low-gluten flour, sugar, milk powder, salt, and baking soda weighed in step S11, stir evenly;
[0025] S14. Mix the water weighed in step S11 with seaweed, and after the seaweed fully absorbs water, use a beater to make a seaweed slurry for later use;
[0026] S15: Beat the eggs weighed in step S1 into the seaweed slurry obtained in step S4, add vegetable oil, and mix evenly to obtain a mixture;
[0027] S16. Add the oyster baking powder obtained in step S12 to the mixture obtained in step S15, mix with the material of S13, stir evenly to form a dough, and then proof it f...
Example Embodiment
[0029] Example 2
[0030] S21. Weigh 520 parts of low-gluten flour, 130 parts of vegetable oil, 80 parts of eggs, 65 parts of water, 55 parts of sugar, 30 parts of oyster baking powder, 40 parts of milk powder, 7 parts of salt, 20 parts of seaweed, and 5 parts of baking soda;
[0031] S22. The oysters weighed in step S21 are removed and washed, and then baked at 120°C into oyster baking powder;
[0032] S23. After mixing the low-gluten flour, sugar, milk powder, salt, and baking soda weighed in step S21, stir evenly;
[0033] S24. Mix the water weighed in step S21 with seaweed, and after the seaweed fully absorbs water, use a beater to make a seaweed slurry for later use;
[0034] S25. Beat the eggs weighed in step S1 into the seaweed slurry obtained in step S4, add vegetable oil, and mix evenly to obtain a mixture;
[0035] S26. Add the dried oyster powder obtained in step S22 to the mixture obtained in step S25, mix it with the material of S23, stir evenly to form a dough, and proof it...
Example Embodiment
[0037] Example 3
[0038] S31. Weigh 510 parts of low-gluten flour, 125 parts of vegetable oil, 75 parts of eggs, 60 parts of water, 52.5 parts of sugar, 17.5 parts of oyster baking powder, 37.5 parts of milk powder, 6 parts of salt, 25 parts of seaweed, 4 parts of baking soda;
[0039] S32. The oysters weighed in step S31 are removed and washed, and baked at 110° C. into dried oyster powder;
[0040] S33. After mixing the low-gluten flour, sugar, milk powder, salt, and baking soda weighed in step S31, stir evenly;
[0041] S34. Mix the water weighed in step S31 with seaweed, and after the seaweed fully absorbs water, use a beater to make a seaweed slurry for later use;
[0042] S35. Beat the eggs weighed in step S1 into the seaweed slurry obtained in step S4, add vegetable oil, and mix evenly to obtain a mixture;
[0043] S36. Add the oyster baking powder obtained in step S32 to the mixture obtained in step S35, mix with the materials of S33, stir evenly to form a dough, and then proof ...
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