Preparation method of Chinese mitten crab flavored white steamed sponge cake and products thereof
A technology of hairy crab and white hair, which is applied in the field of preparation of hairy crab flavor white hair cake, to achieve the effect of reducing fat content, moderate sweetness and delicate taste
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[0061] Example one
[0062] A method for preparing hairy crab flavored white hair cake includes the following steps:
[0063] The first step: prepare hairy crab and crab meat slurry:
[0064] Collect the fresh crab meat, chop it, add 3 times the weight of the fresh crab meat, and beat it with distilled water;
[0065] Add papain (addition of 0.3%) to the hairy crab and crab meat beating liquid, enzymolyze it in a constant temperature water bath for 3 hours, then stir and heat in a boiling water bath for 10 minutes to obtain hairy crab crab meat slurry;
[0066] The second step: compounding and fermentation:
[0067] Mixing glutinous rice flour and rice flour according to a weight ratio of 4:1 to obtain mixed rice flour;
[0068] Mix the mixed rice noodles, white sugar, hairy crab and crab meat slurry, and rice distiller's grains according to the weight ratio of 4:1:2:1, and ferment at 35°C for 1 hour.
Example Embodiment
[0069] Example two
[0070] A method for preparing hairy crab flavored white hair cake includes the following steps:
[0071] The first step: prepare hairy crab and crab meat slurry:
[0072] Collect the fresh crab meat, chop it, add 5 times the weight of the fresh crab meat, and beat it with distilled water;
[0073] Add papain (adding 0.5%) to the hairy crab meat beating liquid, enzymolyze it in a constant temperature water bath for 5 hours, then stir and heat in a boiling water bath for 15 minutes to obtain hairy crab crab meat slurry;
[0074] The second step: compounding and fermentation:
[0075] Mix glutinous rice flour and rice flour in a weight ratio of 5:1 to obtain mixed rice flour;
[0076] Mix the mixed rice noodles, white sugar, hairy crab and crab meat slurry, and rice distiller's grains at a weight ratio of 5:1:3:1, and then ferment them at 37°C for 2 hours.
Example Embodiment
[0077] Example three
[0078] A method for preparing hairy crab flavored white hair cake includes the following steps:
[0079] The first step: prepare hairy crab and crab meat slurry:
[0080] Collect the fresh crab meat, chop it, add 3 times the weight of the fresh crab meat, and beat it with distilled water;
[0081] Add papain (adding 0.5%) to the hairy crab meat beating liquid, enzymolyze it in a constant temperature water bath for 3 hours, then stir and heat in a boiling water bath for 15 minutes to obtain hairy crab crab meat slurry;
[0082] The second step: compounding and fermentation:
[0083] Mixing glutinous rice flour and rice flour according to a weight ratio of 4:1 to obtain mixed rice flour;
[0084] Mix the mixed rice noodles, white sugar, hairy crab and crab meat slurry, and rice distiller's grains according to the weight ratio of 5:1:2:1, and then ferment at 37°C for 1 hour.
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