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Chive-flavored fish scale and oat biscuit

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

Inactive Publication Date: 2016-10-12
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 is no relevant report in China to directly use fish scale powder to make chive-flavored fish scale oatmeal biscuits.

Method used

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  • Chive-flavored fish scale and oat biscuit
  • Chive-flavored fish scale and oat biscuit
  • Chive-flavored fish scale and oat biscuit

Examples

Experimental program
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Effect test

Embodiment 1

[0024] A shallot-flavored fish scale oatmeal biscuit, which is composed of the following raw materials in parts by mass: 80-120 parts of flour, 3-8 parts of milk powder, 20-60 parts of eggs, 0.5-1.5 parts of baking powder or baking soda or mixed alkali, 1 part of table salt -5 parts, 10-25 parts of chives, 10-35 parts of shortening or butter, 25-55 parts of oat flour, 15-30 parts of fish scale powder; wherein the flour is preferably low-gluten wheat flour, and the sugar is preferably soft white sugar; mix The alkali is composed of sodium bicarbonate and sodium carbonate, and the mass of sodium bicarbonate accounts for 60-70% of the mixed alkali; the fish scales are preferably carp, crucian carp, grass carp or silver carp scales; 10-30 parts by mass of fish scale collagen can also be added as required Extract frozen parsley and 2-5 parts by mass; shallot and parsley adopt fresh samples, cut into 3-5mm long and wide shreds with a knife, and set aside.

[0025] Fish scale powder ...

Embodiment 2

[0098] A chive-flavored fish-scale oatmeal biscuit, which consists of the following raw materials in parts by mass: 100 parts of flour, 6 parts of milk powder, 50 parts of eggs, 1 part of baking soda, 2.5 parts of table salt, 15 parts of shallot, 28 parts of butter, and 34 parts of oat flour 20 servings of carp scale powder, 20 servings of carp scale collagen extraction jelly, and 3 servings of coriander.

[0099] Fish scale powder is prepared by the following steps:

[0100] (1) Clean the fish scales, dry them at 60°C, then add cooking wine and white vinegar to fry to remove the fishy smell. The weight ratio of fish scales, cooking wine and white vinegar is 1000:11:9, and the frying time is 8 minutes;

[0101] (2) After cooling, smash it for later use.

[0102] The fish scale collagen 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 60-mesh sieve, add 100 times the quality of water, he...

Embodiment 3

[0109] A chive-flavored fish scale oatmeal biscuit, which consists of the following raw materials in parts by mass: 80 parts of flour, 5 parts of milk powder, 35 parts of eggs, 0.5 parts of mixed alkali (60% sodium bicarbonate), 4 parts of table salt, 20 parts of shallot, 35 parts of shortening, 50 parts of oat flour, 20 parts of grass carp scale powder, 30 parts of grass carp scale collagen extract jelly.

[0110] Fish scale powder is prepared by the following steps:

[0111] (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;

[0112] (2) After cooling, smash it for later use.

[0113] The fish scale collagen 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 60-mesh sieve, add 100 times the quality of water, heat...

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Abstract

Provided is a chive-flavored fish scale and oat biscuit. The biscuit is prepared from, by mass, 80-120 parts of flour, 3-8 parts of milk powder, 20-60 parts of eggs, 0.5-1.5 parts of baking powder or baking soda or mixed base, 1-5 parts of salt, 10-22 parts of chives, 10-35 parts of shortening or butter, 25-55 parts of oat powder and 16-30 parts of fish scale powder. The chive-flavored fish scale and oat biscuit is uniform and delicate in tissue, light yellow to golden yellow in color, fragrant and crispy in taste, the special flavors of the biscuit, the coat and the chives are achieved, the fishy taste does not exist, good palatability is achieved; the added oat powder and fish scale power give the oat fragrance and the fish flavor to the biscuit, multiple nutrients and the health-care function are given to the biscuit, eating is convenient, and a new approach is provided for development of fish scales.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a chive-flavored 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 res...

Claims

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Application Information

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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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