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Cuttlefish juice seafood flavor bread and making method thereof

A production method and technology for cuttlefish juice, which are applied in the processing of dough, baking, and baked goods with modified ingredients, etc., can solve the problem of less development and utilization of cuttlefish juice, achieve rich selection, benefit human growth and development, and improve The effect of economic added value

Inactive Publication Date: 2016-08-24
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, the domestic development and utilization of cuttlefish juice is relatively small, and it is mainly concentrated in the medical and daily chemical fields

Method used

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  • Cuttlefish juice seafood flavor bread and making method thereof
  • Cuttlefish juice seafood flavor bread and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] The cuttlefish juice bread uses the following raw material formula in parts by weight: 51 parts of high-gluten flour, 21 parts of water, 2.2 parts of cuttlefish juice, 7 parts of cuttlefish meat, 9 parts of white sugar, 3 parts of eggs, 0.5 parts of salt, 5.2 parts of oil, yeast 0.8 parts, 0.3 parts of flour improver.

[0039] Specific production method:

[0040] (1) Extraction and dilution of cuttlefish juice: extract 2.2 parts of fresh cuttlefish juice and dilute with 17.5 parts of water.

[0041] (2) Pretreatment of cuttlefish meat: cut the whole cuttlefish meat into diced meat of 1cm×1cm, heat in boiling water for 2-3 minutes, pick up, weigh 7 portions after cooling and set aside.

[0042] (3) Sieve the flour, activate 0.8 part of yeast with 3.5 parts of water (35° C.), and add 1 part of white granulated sugar to the yeast dispersion.

[0043] (4) Dough preparation: break 3 parts of eggs into egg liquid and 51 parts of high-gluten flour, 19.7 parts of cuttlefish j...

Embodiment 2

[0050] The cuttlefish juice bread uses the following ingredients by weight: 50 parts of high-gluten flour, 31 parts of water, 2.6 parts of cuttlefish juice, 5 parts of cuttlefish meat, 4 parts of white sugar, 4.3 parts of eggs, 1.1 parts of salt, 1.1 parts of oil, yeast 0.6 parts, 0.3 parts of flour improver.

[0051] Specific production method:

[0052] (1) Extraction and dilution of cuttlefish juice: extract 2.6 parts of fresh cuttlefish juice and dilute with 26 parts of water.

[0053] (2) Pretreatment of cuttlefish meat: cut the whole cuttlefish meat into diced meat of 1cm×1cm, heat in boiling water for 2-3 minutes, pick up, weigh 5 parts after cooling and set aside.

[0054] (3) Sieve the flour, activate 0.6 part of yeast with 5 parts of water (35° C.), and add 0.5 part of white granulated sugar to the yeast dispersion.

[0055] (4) Dough preparation: Break 4.3 parts of eggs into egg liquid and 50 parts of high-gluten flour, 28.6 parts of cuttlefish juice dilution, 5 pa...

Embodiment 3

[0062] The cuttlefish juice bread uses the following raw material formula in parts by weight: 50 parts of high-gluten flour, 30 parts of water, 2.4 parts of cuttlefish juice, 5 parts of cuttlefish meat, 4 parts of white sugar, 3.6 parts of eggs, 1 part of salt, 3 parts of oil, steps 0.6 parts of yeast and 0.4 parts of flour improver prepared in (3).

[0063] Specific production method:

[0064] (1) Extraction and dilution of cuttlefish juice: extract 2.4 parts of fresh cuttlefish juice and dilute with 25 parts of water.

[0065] (2) Pretreatment of cuttlefish meat: cut the whole cuttlefish meat into diced meat of 1cm×1cm, heat in boiling water for 2-3 minutes, pick up, weigh 5 parts after cooling and set aside.

[0066] (3) Sieve the flour, activate 0.6 part of yeast with 5 parts of water (35° C.), and add 0.5 part of white granulated sugar to the yeast dispersion.

[0067] (4) Dough preparation: Break 3.6 parts of eggs into egg liquid, 50 parts of high-gluten flour, 27.4 pa...

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Abstract

The invention relates to cuttlefish juice seafood flavor bread and a making method thereof. The cuttlefish juice seafood flavor bread comprises high gluten flour, cuttlefish juice, cuttlefish meat, sugar, salt, eggs, grease and a flour improver. The cuttlefish juice bread is made by conventional processes such as dough-mixing, fermenting, baking and the like. The cuttlefish juice seafood flavor bread disclosed by the invention is rich in functional nutrients such as natural mucopolysaccharides and bezoar amino acids. Compared with other similar products, the cuttlefish juice seafood flavor bread has fine and mellow taste and also has uniform and black attractive color which is never seen in the conventional bread before. Moreover, the cuttlefish juice seafood flavor bread has high nutritive values and reasonable nutrition structures. The invention relates to a seafood waste development and utilization technique, the additional value of cuttlefish juice is increased, and the environmental pollution and resource waste are avoided.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for processing and making squid ink seafood-flavored bread Background technique [0002] As a large aquaculture country, my country is rich in fishery resources. However, due to relatively backward processing technology and insufficient industrial innovation capabilities, my country has long lagged behind Eurasian developed countries in the field of deep processing of aquatic products, which has caused many problems of environmental pollution and resource waste caused by discarded processing waste. The scientific name of cuttlefish is cuttlefish, which is one of the famous seafood in my country. In the coastal areas, it is collectively called the "four economic fishes" together with large yellow croaker, small yellow croaker and hairtail, and is deeply loved by consumers. The ink discharged from its body is also called cuttlefish juice. This kind of cuttlefish j...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/34
CPCA21D2/34A21D13/06
Inventor 李婷婷励建荣王当丰崔方超李学鹏仪淑敏马堃
Owner DALIAN NATIONALITIES UNIVERSITY
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