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Dried small shrimp laver biscuits and preparation technology thereof

A preparation process and technology of laver, applied in baking, dough processing, baked food and other directions, can solve the problems of complex process, high production energy consumption, and many ingredients of biscuit raw materials, so as to improve immunity, prevent tumors, and delay aging. Effect

Active Publication Date: 2015-11-04
NANYANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The black rice seaweed biscuit is fragrant and crispy, and has the effects of invigorating the spleen and nourishing the stomach, nourishing the lungs and protecting the liver, calming the nerves and improving the mind. However, the biscuit has many raw materials and complicated processes, and a large number of operations such as steaming, boiling, extrusion, and baking are used. method, the production energy consumption is large, and it is not easy to popularize and use
The Chinese patent application with the publication number CN103931706 A discloses a seaweed biscuit for clearing lung heat and its production method. Thermal effect, the production method is simple, but the biscuit is added with a variety of traditional Chinese medicine ingredients, resulting in poor biscuit flavor, limiting its sales and consumer groups

Method used

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  • Dried small shrimp laver biscuits and preparation technology thereof
  • Dried small shrimp laver biscuits and preparation technology thereof
  • Dried small shrimp laver biscuits and preparation technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A shrimp skin seaweed biscuit, which is composed of the following raw materials in parts by weight: 200 parts of flour, 45 parts of eggs, 50 parts of shrimp skin, 40 parts of seaweed, 4 parts of vanilla, 12 parts of vegetable oil, 50 parts of xylitol, 0.8 parts of baking soda, yeast Powder 0.3 part, salt 0.4 part.

[0027] A kind of shrimp skin seaweed biscuit is prepared through the following steps:

[0028] 1) Crush: Wash the selected commercially available shrimp skin with water at 4°C, remove the sediment, then add 5 parts by weight of original millet rice wine, 1 part of ginger powder, and 94 parts of distilled water to soak for 20 minutes to remove the fishy smell. Wash, drain, and air-dry at 70°C, then use a food grinder to make shrimp powder for later use; dry commercially available seaweed at 120°C for 10 minutes, then use a food grinder to make seaweed powder for later use; wash with herbs After draining, chop and set aside;

[0029] 2) Kneading noodles: Put...

Embodiment 2

[0037] A shrimp skin seaweed biscuit, which is composed of the following raw materials in parts by weight: 240 parts of flour, 35 parts of eggs, 60 parts of shrimp skin, 30 parts of seaweed, 5 parts of vanilla, 8 parts of vegetable oil, 80 parts of xylitol, 0.3 parts of baking soda, yeast Powder 0.8 part, salt 0.2 part.

[0038] A kind of shrimp skin seaweed biscuit is prepared through the following steps:

[0039] 1) Crush: Wash the selected commercially available dried shrimps with water at a temperature of 20°C to remove the sediment, then add 10 parts by weight of original millet rice wine, 0.5 parts of ginger powder, and 89.5 parts of distilled water to soak for 15 minutes to remove the fishy smell. Wash, drain, and air-dry at 50°C, then use a food grinder to make shrimp powder for later use; dry commercially available seaweed at 110°C for 5 minutes, then use a food grinder to make seaweed powder for later use; wash the herbs After draining, chop and set aside;

[0040]...

Embodiment 3

[0048] A shrimp skin seaweed biscuit, which is composed of the following raw materials in parts by weight: 220 parts of flour, 41 parts of eggs, 54 parts of shrimp skin, 35 parts of seaweed, 4.5 parts of vanilla, 10 parts of vegetable oil, 66 parts of xylitol, 0.6 parts of baking soda, yeast Powder 0.5 part, salt 0.3 part.

[0049] A kind of shrimp skin seaweed biscuit is prepared through the following steps:

[0050] 1) Crush: Wash the selected commercially available shrimp skins with water at a temperature of 20°C to remove the sediment, then add 8 parts by weight of original millet rice wine, 0.8 parts of ginger powder, and 91.2 parts of distilled water to soak for 18 minutes to remove the fishy smell. Wash, drain, and air-dry at 60°C, then use a food grinder to make shrimp powder for later use; dry commercially available seaweed at 115°C for 8 minutes, then use a food grinder to make seaweed powder for later use; wash herbs After draining, chop and set aside;

[0051] 2) K...

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Abstract

The invention discloses dried small shrimp laver biscuits and a preparation technology thereof. The biscuits are prepared from the following raw materials in parts by weight: 200-240 parts of flour, 35-45 parts of eggs, 50-60 parts of dried small shrimps,30-40 parts of laver, 4-5 parts of vanilla, 8-12 parts of vegetable oil, 50-80 parts of xylitol, 0.3-0.8 part of baking soda, 0.3-0.8 part of yeast powder, and 0.2-0.4 part of table salt. The dried small shrimp laver biscuits disclosed by the invention facilitate the merging of two nutrition systems of the dried small shrimps and the laver, have the characteristics of being high in protein, low in fat, low in sugar, rich in nutrition, and unique in flavor, are especially suitable for crowds suffering from indigestion, high blood pressure, high blood sugar and high blood lipid to eat, and are particularly suitable for patients lacking of calcium to eat. The biscuits disclosed by the invention are simple in preparation technology, and the dried small shrimps are pretreated at a lower temperature, so that the nutrient components of the dried small shrimps are reserved furthest, and besides, the operation is simple, so that the biscuits and the preparation technology thereof are suitable for generalization and application.

Description

technical field [0001] The present invention mainly relates to the technical field of biscuit and its preparation process, in particular to a dried shrimp skin laver biscuit and its preparation process. Background technique [0002] In recent years, with the continuous development of my country's economy, the continuous improvement of people's living standards and the continuous updating of technology and equipment, the consumption of biscuits in baked products has become more and more common, and has even become a convenient and fast food in people's lives. play an increasingly important role in life. Most traditional biscuits are made of flour, white sugar, etc. The sugar and fat in these biscuits can provide a lot of energy and play a role in satisfying hunger. However, frequent eating of such biscuits with high sugar and high fat can easily lead to obesity, high blood pressure, hyperlipidemia and other diseases; at the same time, due to the single nutrition of biscuits, ...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36A21D2/34
Inventor 鲁云风田龙李雪晖张英君袁凌翔
Owner NANYANG NORMAL UNIV
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