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Cuttlefish puff pie

A cuttlefish and crispy pie technology, which is applied in the field of cuttlefish crispy pie, can solve the problems that have not been reported, and achieve the effect of unique flavor, crispy and delicious taste, and convenient production

Inactive Publication Date: 2016-03-16
蒋娜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the increasing variety of biscuits, snacks and cakes, coupled with the enhancement of modern people's health awareness, not only to satisfy taste preferences but also beneficial to health, there is a need for biscuits, snacks and cakes that are not only comprehensive in nutrition but also healthy to eat. Edible, but so far, there are no reports

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of cuttlefish crisp pie, is made up of the raw material of following proportioning by weight:

[0027] 150g dried cuttlefish, 30g onion, 150g potato, 200g puff pastry, 5g black pepper salt, 20g salted butter.

[0028] The preparation method of above-mentioned cuttlefish crisp pie, comprises the steps:

[0029] 1. Wash and peel the potatoes, put them in a pot and steam them until they are cooked, let them cool down and crush them into a puree, set aside;

[0030] 2. Wash the dried cuttlefish, dry them, crush them into powder, fry the dried cuttlefish with salted butter until cooked, and set aside;

[0031] 3. Wash and remove the skin of the onion, cut into cubes, sauté with salted butter and set aside;

[0032] 4. Mix the above materials and add black pepper and salt, mix well to make fillings and set aside;

[0033] 5. Wrap the filling with pastry and set aside;

[0034] 6. Put the prepared product into the oven, bake at 250 degrees Celsius for 20 minutes, ta...

Embodiment 2

[0037] A kind of cuttlefish crisp pie, is made up of the raw material of following proportioning by weight:

[0038] 155g dried cuttlefish, 40g onion, 155g potato, 250g puff pastry, 6g black pepper salt, 25g salted butter.

[0039] The preparation method of above-mentioned cuttlefish crisp pie, comprises the steps:

[0040] 1. Wash and peel the potatoes, put them in a pot and steam them until they are cooked, let them cool down and crush them into a puree, set aside;

[0041] 2. Wash the dried cuttlefish, dry them, crush them into powder, fry the dried cuttlefish with salted butter until cooked, and set aside;

[0042] 3. Wash and remove the skin of the onion, cut into cubes, sauté with salted butter and set aside;

[0043] 4. Mix the above materials and add black pepper and salt, mix well to make fillings and set aside;

[0044] 5. Wrap the filling with pastry and set aside;

[0045] 6. Put the prepared product into the oven, bake at 250 degrees Celsius for 22 minutes, ta...

Embodiment 3

[0049] A kind of cuttlefish crisp pie, is made up of the raw material of following proportioning by weight:

[0050] 158g dried cuttlefish, 37g onion, 158g potato, 280g puff pastry, 7g black pepper salt, 28g salted butter.

[0051] The preparation method of above-mentioned cuttlefish crisp pie, comprises the steps:

[0052] 1. Wash and peel the potatoes, put them in a pot and steam them until they are cooked, let them cool down and crush them into a puree, set aside;

[0053] 2. Wash the dried cuttlefish, dry them, crush them into powder, fry the dried cuttlefish with salted butter until cooked, and set aside;

[0054] 3. Wash and remove the skin of the onion, cut into cubes, sauté with salted butter and set aside;

[0055] 4. Mix the above materials and add black pepper and salt, mix well to make fillings and set aside;

[0056] 5. Wrap the filling with pastry and set aside;

[0057] 6. Put the prepared product into the oven, bake at 260 degrees Celsius for 24 minutes, ta...

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Abstract

The invention discloses a cuttlefish puff pie prepared from the following raw materials in parts by weight: 150-160 parts of dried cuttlefish, 30-50 parts of onions, 150-160 parts of potatoes, 200-300 parts of puff pastries, 5-8 parts of black pepper and salt, and 20-30 parts of salt-containing cream. The cuttlefish puff pie disclosed by the invention has a unique flavor, a crispy and delicious taste and comprehensive nutrients. The cuttlefish puff pie is produced by selecting the raw material both used as medicines and foods. All the raw materials have mutual effects, and a food function and a medical health function of the foods can be combined together. Therefore, a traditional medical concept is met and the concept of modern health foods is approached. No food additive is added, so that the health and nutritional pineapple butter biscuits are suitable for people of all ages. The cuttlefish puff pie is simple in production process, convenient to produce, and relatively low in cost. Meanwhile, the requirements of industrial production can be met. The cuttlefish puff pie is convenient to carry and eat, and can be eaten after the cuttlefish puff pie is taken out of a bag and brewed with water.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a cuttlefish crisp pie. Background technique [0002] Nutrition is the whole process in which the human body continuously ingests food from the outside world, digests, absorbs, metabolizes and utilizes the substances needed by the body to maintain life activities. It is a comprehensive physiological process rather than a specific nutrient. All kinds of nutrients play an important role in people's body, and the lack of any one will have serious consequences on the human body. But any kind of nutrient is not the more the better, the excess of nutrient will also cause various diseases in people's body. And reasonable nutrition is to achieve a balance between various nutrients ingested in food and the body's needs for these nutrients, neither lack nor excess. Lack of certain nutrients can cause nutritional deficiency diseases, such as rickets caused by calcium deficiency, anemia cause...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00
Inventor 蒋娜
Owner 蒋娜
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