Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of squid-flavor biscuits

A production method, squid technology, applied in dough processing, baking, baked food, etc., can solve the problems of pancakes that have never been seen before, and achieve the effects of suppressing cholesterol content, stable quality, and preventing adult diseases

Inactive Publication Date: 2017-03-22
WEIHAI YULONG AQUATIC PROD DEV CO LTD
View PDF0 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition to being rich in protein and amino acids needed by the human body, squid also contains a large amount of taurine, which can inhibit the cholesterol content in the blood and relieve fatigue; there are various pancakes on the market, but pancakes made of squid but never seen

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method for making squid-flavored biscuits, through the following steps:

[0019] a. Wash fresh squid and strawberries;

[0020] b. Squeeze the washed squid and strawberries into juice;

[0021] c. Use the juice and noodles squeezed in the previous step to make dough;

[0022] d. Press the powder dough adjusted in the previous step into a powder sheet through a three-roll tablet press;

[0023] e. The pressed powder sheet is cut into pieces of raw cake by roller cutting;

[0024] f. Sprinkle cheese powder on the surface of the raw cake in the previous step, put it in the oven, bake for 5-8 minutes, take it out, and then spray a layer of tomato sauce on the surface to form the finished squid strawberry pancake.

[0025] In the present invention, the squid content is 50%, the strawberry content is 10%, and the dough content is 40%. The material ratio of the dough is: 60% of flour, 12% of vegetable oil, 15% of granulated sugar, 2.7% of cream and 0.3% of seasoning.

Embodiment 2

[0027] A method for making squid-flavored biscuits, through the following steps:

[0028] a. Wash fresh squid and strawberries;

[0029] b. Squeeze the washed squid and strawberries into juice;

[0030] c. Use the juice and noodles squeezed in the previous step to make dough;

[0031] d. Press the powder dough adjusted in the previous step into a powder sheet through a three-roll tablet press;

[0032] e. The pressed powder sheet is cut into pieces of raw cake by roller cutting;

[0033] f. Sprinkle cheese powder on the surface of the raw cake in the previous step, put it in the oven, bake for 5-8 minutes, take it out, and then spray a layer of tomato sauce on the surface to form the finished squid strawberry pancake.

[0034] In the present invention, the squid content is 55%, the strawberry content is 15%, and the dough content is 30%. The material ratio of the dough is: 70% of flour, 5% of vegetable oil, 20% of granulated sugar, 4.5% of cream and 0.5% of seasoning.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of squid-flavor biscuits. The preparation method of the squid-flavor biscuits comprises the following steps: thoroughly washing fresh squids and strawberry fruits; juicing the thoroughly washed squids and strawberry fruits; making dough by using the juice prepared in the previous step, and making flour balls by using the dough; compressing the flour balls prepared in the previous step into flour sheets by using a three-roller sheet compressing machine; cutting the compressed flour sheets into raw biscuit blanks by adopting a roll-cutting method; sprinkling cheese powder onto the surfaces of the raw biscuit blanks prepared in the previous step, and putting the raw biscuit blanks into an oven to carry out baking for 5-8 minutes; taking out the baked biscuits, and sprinkling a layer of tomato paste onto the surfaces of baked biscuits, so that the final products of the squid strawberry thin-biscuits are prepared. The preparation method of the squid-flavor biscuits is rational and strict in technologies, strong in operability and high in production efficiency. The prepared squid-flavor biscuits are safe, healthy, and stable in qualities. The squid-flavor biscuits contain protein, calcium, phosphorus, iron and the like, and are very rich in trace element contents, including selenium, iodine, manganese, copper, and the like. The squids are rich in calcium, phosphorus and iron elements, so that the squids are very beneficial for bone development and haemopoiesis, as well as capable of preventing anaemia; moreover, the squids are also a low-calorie food which contains a large amount of taurine, so that the squids are capable of inhibiting cholesterol content in the blood, preventing adult diseases, relieving fatigue, recovering eyesight, and improving liver functions.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a production process, in particular to a production method of squid-flavored biscuits. Background technique [0002] Squid, also known as squid and squid, has high nutritional value and is a rare seafood. It is basically the same nutritional function as cuttlefish, octopus and other mollusk brachiopod seafood, both of which are rich in protein, calcium, phosphorus, iron, etc., and are very rich in trace elements such as selenium, iodine, manganese, copper and other food squid It is rich in calcium, phosphorus and iron, which is very beneficial to bone development and hematopoiesis, and can prevent anemia. In addition to being rich in protein and amino acids needed by the human body, squid is also a low-calorie food containing a large amount of taurine. It can suppress the cholesterol content in the blood, prevent adult diseases, relieve fatigue, restore vision, and improve liver fu...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/80A21D13/22A21D13/24A21D13/28A21D2/34A21D2/36
CPCA21D2/34A21D2/36
Inventor 孙明杰
Owner WEIHAI YULONG AQUATIC PROD DEV CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com