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A kind of processing method of Poria cocos pine nuts shrimp crispy cake

A technology of Poria cocos and pine nuts and a processing method, which can be applied to the processing of dough, baked food, baking, etc., can solve the problems of no poria cocos and pine nuts and shrimp cakes, and achieve the effects of increasing economic added value, good health-preserving function, and facilitating absorption

Active Publication Date: 2019-04-16
QIONGZHOU UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

As far as the inventor knows, before the inventor completes, do not see the bibliographical information of relevant Poria cocos pine nut shrimp cake class food processing technology

Method used

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  • A kind of processing method of Poria cocos pine nuts shrimp crispy cake

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Effect test

Embodiment 1

[0027] The processing method of the Poria cocos pine nuts shrimp crispy cake of the present embodiment comprises the following processing steps:

[0028] (1) Preparation of shrimp meat: After cleaning the frozen South American fresh prawns, remove the head of the shrimp, open the back and remove the shell, remove the shrimp line, wash it again and drain it for later use;

[0029] (2) Preparation of shrimp shell powder: After cleaning and removing impurities from the shrimp shells removed from the preparation of shrimp meat, dry them at about 100°C to a water content of about 7%, cool to room temperature, crush them, and pass through an 80-mesh sieve. shrimp shell powder;

[0030] (3) Preparation of Poria cocos powder: drying Poria cocos at a temperature of about 80°C to a water content of about 6%, after cooling to normal temperature, pulverize and pass through an 80-mesh sieve to produce;

[0031] (4) Refined shrimp: Wash and drain the dried shrimp, add seasoning and mix eve...

Embodiment 2

[0039] The processing method of Poria cocos and pine nut shrimp crispy cake of the present embodiment, its process steps and process conditions are basically the same as in Example 1, the difference mainly includes: the raw shrimp meat is prepared as frozen fresh base shrimp; the raw material for the filling is prepared, 10 parts of refined shrimp, 5 parts of pine nuts, 10 parts of melon seeds, 1 part of white sugar, 50 parts of malt syrup, 20 parts of vegetable oil and 50 parts of flour; the raw materials for making the dough are 80 parts of flour, 20 parts of starch, tuckahoe powder 10 parts, 5 parts of shrimp shell powder, 4 parts of loosening agent and 70 parts of water.

Embodiment 3

[0041] The processing method of Poria cocos and pine nuts shrimp crispy cake of the present embodiment, its processing steps and processing conditions are basically the same as embodiment 1, the difference mainly includes: the raw shrimp of shrimp meat is prepared as frozen bright shrimp; the raw material of preparing filling, 15 parts of refined shrimp, 13 parts of pine nuts, 10 parts of melon seeds, 4 parts of white sugar, 30 parts of malt syrup, 5 parts of vegetable oil and 10 parts of flour; 8 parts, 8 parts of shrimp shell powder, 1 part of loosening agent and 35 parts of water.

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Abstract

The invention discloses a processing method of a poria pine nut shrimp meat cracker. The method comprises the steps that seasoner is added in shrimp meat which is washed and drained for even mixing and pickling to be tasty, and the pickled shrimp meat is fried to be with 8 %-16 % water content through edible oil; refined shrimp meat, pine nuts, shelled melon seeds, white granulated sugar, maltose syrup, vegetable oil and flour are mixed, and filling is made; the flour, starch, poria powder, shrimp shell powder, bulking agents and water are evenly mixed, dough kneading is conducted to be made into dough, and fermentation is conducted; fermented dough is pressed to be in a disc shape, the dough is put in baking equipment for baking after standing and fermentation are conducted again, and a pie plate is made; the filing is applied to the pie plate to be made into a cake blank; the cake blank is put into the baking equipment to be baked to be bright yellow in appearance and crisp in taste, and the poria pine nut shrimp meat cracker is obtained after the bake cake blank is cooled to the room temperature. The processing method of the poria pine nut shrimp meat cracker is strong in operability and suitable for industrial production, the poria pine nut shrimp meat cracker is crisp, delicious and tasty, the health maintenance function is prominent, and the shrimp food types are enriched.

Description

technical field [0001] The invention belongs to the technical field of ready-to-eat shrimp food processing, in particular to a method for processing shortbread with Poria pine nuts and shrimp as the main ingredient. Background technique [0002] Shrimp is nutritious, tender and delicious. However, a large amount of leftovers will be produced during the processing of shrimp, especially processed shrimp, which will produce wastes such as shrimp heads and shells that account for about 30% to 40% of the weight of the whole shrimp. These by-products are not only rich in nutrients such as protein, astaxanthin, and unsaturated fatty acids, but also contain various amino acids and trace elements necessary for the human body. They are high-quality edible resources. "Chinese Medicinal Animals" records that shrimp meat has the functions of nourishing kidney and strengthening yang, nourishing yin and invigorating stomach; shrimp shells can be used to treat skin diseases such as neurast...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/00A21D2/34A21D2/36A23L33/00
Inventor 雷鸣雷榰孙志唯
Owner QIONGZHOU UNIVERSITY
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