A kind of oyster seaweed biscuit and preparation method thereof
A technology of seaweed and oysters, which is applied in the direction of baking, baked food with modified ingredients, and dough processing, etc. It can solve the problems of reducing the viscosity of biscuits, brittleness, and increasing crispness, so as to improve depression, prevent aging and memory Decay, the effect of simple preparation process
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Embodiment 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 dried powder, 35 parts of milk powder, 5 parts of salt, 10 parts of seaweed, and 3 parts of baking soda;
[0023] S12, the oysters weighed in step S11 are deshelled and washed at 100°C and baked into dried oyster powder;
[0024] S13. After mixing the low-gluten flour, white sugar, milk powder, salt, and baking soda weighed in step S11, stir evenly;
[0025] S14, mixing the water weighed in step S11 with the seaweed, after allowing the seaweed to fully absorb water, use a beating machine to make seaweed pulp for use;
[0026] S15, into the seaweed slurry obtained in step S4, inject the egg weighed in step S1 and add vegetable oil, mix well to obtain a mixture;
[0027] S16, adding the dried oyster powder obtained in step S12 to the mixture obtained in step S15, mixing with the material in S13, stirring evenly to form a group, a...
Embodiment 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 dried 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 shucked and cleaned and baked at 120°C to obtain dried oyster powder;
[0032] S23, after mixing the low-gluten flour, white sugar, milk powder, salt, and baking soda weighed in step S21, stir evenly;
[0033] S24, mixing the water weighed in step S21 with the seaweed, after allowing the seaweed to fully absorb water, use a beating machine to make seaweed pulp for subsequent use;
[0034] S25, in the seaweed slurry obtained in step S4, inject the eggs that were weighed in step S1 and add vegetable oil, mix well to obtain a mixture;
[0035] S26, adding the dried oyster powder obtained in step S22 to the mixture obtained in step S25, mixing with the material in S23, stirring ...
Embodiment 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 dried powder, 37.5 parts of milk powder, 6 parts of salt, 25 parts of seaweed, and 4 parts of baking soda;
[0039] S32, the oysters weighed in step S31 are shucked and cleaned and baked at 110°C to obtain dried oyster powder;
[0040] S33, after mixing the low-gluten flour, white sugar, milk powder, salt, and baking soda weighed in step S31, stir evenly;
[0041] S34, mixing the water weighed in step S31 and seaweed, after allowing the seaweed to fully absorb water, use a beating machine to make seaweed pulp for standby;
[0042] S35, into the seaweed slurry obtained in step S4, inject the egg weighed in step S1 and add vegetable oil, mix well to obtain a mixture;
[0043] S36, add the dried oyster powder obtained in step S32 to the mixture obtained in step S35, mix with the material in S33, stir evenly to form a group, a...
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