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Salty fish scale and oat biscuits

A technology of oatmeal biscuits and fish scales, which is applied in baking, dough processing, baked food, etc., to achieve the effect of convenient eating, crispy and crispy taste, and good palatability

Inactive Publication Date: 2016-09-28
UNIV FOR SCI & TECH ZHENGZHOU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, in China, fish scales are used to extract collagen, and then fish scale collagen drinks are made, or fish scale jelly is used to make soup dumplings. At present, there are no related reports in China that directly use fish scale powder to make salty fish scale oatmeal biscuits

Method used

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  • Salty fish scale and oat biscuits
  • Salty fish scale and oat biscuits
  • Salty fish scale and oat biscuits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A salty fish scale oatmeal biscuit, which is composed of the following raw materials in parts by mass: 80-120 parts of flour, 4-8 parts of milk powder, 30-60 parts of eggs, 0.5-1.5 parts of baking powder or baking soda, 1-5 parts of table salt, 1-3 parts of white sugar, 10-25 parts of shortening or butter, 20-50 parts of oat flour, 20-35 parts of fish scale powder, 10-30 parts of fish scale collagen rough extraction jelly; the flour is preferably low-gluten wheat flour, white sugar Soft white sugar is preferred; fish scales are preferably carp, crucian carp, grass carp, and silver carp scales.

[0025] Fish scale powder is prepared by the following steps:

[0026] (1) Clean the fish scales, dry them at 50-70°C, then add cooking wine and white vinegar to fry to remove the fishy smell. The mass ratio of fish scales, cooking wine and white vinegar is 1000:(10-12):(8-10), fry The time is 7-9min;

[0027] (2) After cooling, crush and pass through a 50-60 mesh sieve for lat...

Embodiment 2

[0096] A salty fish scale oatmeal biscuit is composed of the following raw materials in parts by mass: 100 parts of flour, 6 parts of milk powder, 40 parts of eggs, 1 part of baking soda, 2.5 parts of table salt, 2 parts of white sugar, 22 parts of butter, 34 parts of oat flour, Carp fish scale powder 22 parts, carp fish scale collagen crude extract jelly 20 parts.

[0097] Fish scale powder is prepared by the following steps:

[0098] (1) Wash the fish scales, dry them at 55°C, then add cooking wine and white vinegar to fry to remove the fishy smell. The mass ratio of fish scales, cooking wine and white vinegar is 1000:11:9, and the frying time is 8 minutes;

[0099] (2) After cooling, crush and pass through a 60-mesh sieve for later use.

[0100]Fish scale collagen crude extraction jelly is prepared by the following method: put the fish scales in an oven at 50°C for drying or air-drying naturally, crush them through a 60-mesh sieve, add 100 times the quality of water, heat ...

Embodiment 3

[0107] A salty fish scale oatmeal biscuit, consisting of the following raw materials in parts by mass: 80 parts of flour, 7 parts of milk powder, 40 parts of eggs, 0.5 parts of baking powder, 4 parts of salt, 3 parts of white sugar, 25 parts of shortening, 45 parts of oat flour , 25 parts of carp scale powder, 30 parts of carp scale collagen crude extract jelly.

[0108] Fish scale powder is prepared by the following steps:

[0109] (1) Wash the fish scales, dry them at 50°C, then add cooking wine and white vinegar to fry to remove the fishy smell. The mass ratio of fish scales, cooking wine and white vinegar is 1000:10:8, and the frying time is 8 minutes;

[0110] (2) After cooling, smash it for later use.

[0111] Fish scale collagen crude extract jelly is prepared by the following method: put the fish scales in an oven at 50°C to dry or air-dry naturally, crush them through a 50-mesh sieve, add 80 times the quality of water, heat to boiling, and stir at 90°C Cook on low h...

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Abstract

Salty fish scale and oat biscuits are prepared from, by mass, 80-120 parts of flour, 4-8 parts of milk powder, 30-60 parts of eggs, 0.5-1.5 parts of baking powder or baking soda, 1-5 parts of table salt, 1-3 parts of white sugar, 10-25 parts of shortening or butter, 20-50 parts of oat powder, 20-35 parts of fish scale powder and 10-30 parts of fish scale collagen protein crude extraction jelly. The salty fish scale and oat biscuits are uniform, fine and smooth in texture, lightly yellow to golden yellow in color, soft, aromatic and crisp in taste, free of the fishy smell and good in palatability, and have the special aroma of biscuits, oat and fish scales; besides, due to the added oat powder and fish scale powder, the biscuits have various nutrients and the healthcare function while enriched with the oat aroma and the fish aroma and are convenient to eat, and a new approach is provided for development and utilization of fish scales.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a salty fish scale oatmeal biscuit. Background technique [0002] The total output of aquatic products in my country has exceeded 40 million tons, and aquaculture production accounts for 60%. A large amount of fish scale waste is produced in the process of fish product processing, which pollutes the environment, causes waste of resources and leads to economic losses. Fish scales are rich in collagen, which is an indispensable high-quality protein for the human body. A large number of studies have shown that collagen has the effect of treating various skin diseases and beauty, and has been used in medical, biochemical, food and other fields. Fish scale gelatin has better gel strength, foaming ability and water absorption than mammalian gelatin, so fish phosphorus gelatin can be used instead of mammalian gelatin. There are abundant freshwater fish resources in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D2/34
CPCA21D2/36A21D2/34
Inventor 高向阳高峰伟高遒竹李双丽冉丹
Owner UNIV FOR SCI & TECH ZHENGZHOU
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