Anti-tuberculosis biscuits and preparation method thereof

An anti-tuberculosis and biscuit technology, applied in baking, dough processing, baked goods, etc., can solve the problems of not being able to eat at any time, cumbersome and time-consuming crab cooking, not suitable for carrying around, etc., to increase immunity and disease resistance. , maintain the normal function of blood vessels, stimulate the effect of immunoglobulin and antibody production

Inactive Publication Date: 2017-12-26
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although crab has a good effect in preventing tuberculosis, it is cumbersome and time-consuming to cook the crab directly, and it is not suitable for carrying around and cannot be eaten at any time on various occasions
At present, there is no product on the market that processes crabs into non-staple food for the prevention of tuberculosis

Method used

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  • Anti-tuberculosis biscuits and preparation method thereof
  • Anti-tuberculosis biscuits and preparation method thereof
  • Anti-tuberculosis biscuits and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A preparation method of anti-tuberculosis biscuits, comprising the following steps:

[0034] (1) crabs are made into crab powder through steaming, shelling, drying and grinding;

[0035] (2) Wash and chop the fungus and lily ingredients to prepare mixed crumbs of fungus and lily;

[0036] (3) Weigh each material according to the following parts by weight: 460 grams of flour, 300 grams of crab powder, 100 grams of mixed crumbs of fungus and lily, 120 grams of water, 2 grams of salt and 18 grams of leavening agent;

[0037] (4) Put crab powder, fungus and lily mixed crumbs, water, salt and leavening agent in a feeder and mix evenly;

[0038] (5) Pour the flour into the material that has been mixed evenly in step (4), and stir evenly until the inside of the beater is smooth and there is no powdery substance hanging on the wall; stop;

[0039] (6) Pour the evenly mixed ingredients from the feeder into a clean mold;

[0040] (7) Put the formed biscuit embryo into the oven...

Embodiment 2

[0043] (1) crabs are made into crab powder through steaming, shelling, drying and grinding;

[0044] (2) Wash and chop the fungus and lily ingredients to prepare mixed crumbs of fungus and lily;

[0045] (3) Weigh each material according to the following parts by weight: 360 grams of flour, 400 grams of crab powder, 100 grams of mixed crumbs of fungus and lily, 120 grams of water, 2 grams of salt and 18 grams of leavening agent;

[0046] (4) Put crab powder, fungus and lily mixed crumbs, water, salt and leavening agent in a feeder and mix evenly;

[0047] (5) Pour the flour into the material that has been mixed evenly in step (4), and stir evenly until the inside of the beater is smooth and there is no powdery substance hanging on the wall; stop;

[0048] (6) Pour the evenly mixed ingredients from the feeder into a clean mold;

[0049] (7) Put the formed biscuit embryo into the oven to bake.

[0050] The prepared biscuits are neat and smooth in shape, have the fragrance of ...

Embodiment 3

[0052] (1) crabs are made into crab powder through steaming, shelling, drying and grinding;

[0053] (2) Wash and chop the fungus and lily ingredients to prepare mixed crumbs of fungus and lily;

[0054](3) Weigh each material according to the following parts by weight: 310 grams of flour, 450 grams of crab powder, 100 grams of mixed crumbs of fungus and lily, 120 grams of water, 2 grams of salt and 18 grams of leavening agent;

[0055] (4) Put crab powder, fungus and lily mixed crumbs, water, salt and leavening agent in a feeder and mix evenly;

[0056] (5) Pour the flour into the material that has been mixed evenly in step (4), and stir evenly until the inside of the beater is smooth and there is no powdery substance hanging on the wall; stop;

[0057] (6) Pour the evenly mixed ingredients from the feeder into a clean mold;

[0058] (7) Put the formed biscuit embryo into the oven to bake.

[0059] The prepared biscuits are neat and smooth in shape, have the fragrance of c...

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Abstract

The invention discloses an anti-tuberculosis biscuit and a preparation method thereof. The biscuit is composed of the following raw materials in parts by weight: 30-60 parts of flour; 30-45 parts of crab powder; 5-20 parts of mixed crumbs of fungus and lily; water 4‑16 parts; 0.2‑3 parts of salt; leavening agent: 1‑3 parts. The biscuits prepared by the present invention use crab as the main raw material, and at the same time add fungus and lily mixed debris that can effectively prevent tuberculosis. The above raw materials are scientifically proportioned and synergistically make the prepared biscuits soft and delicious, which not only increases the application range of crabs , so that the effect of preventing tuberculosis has reached the best, and the form of biscuits can be carried around, ready to eat after opening the bag, which greatly stimulates consumers' desire to buy.

Description

technical field [0001] The invention relates to a biscuit and a preparation method thereof, more specifically to an anti-tuberculosis biscuit and a preparation method thereof, belonging to the technical field of health food. Background technique [0002] Tuberculosis is a chronic infectious disease caused by the invasion of Mycobacterium tuberculosis into the human body. As long as it is detected early and treated properly, it can be completely cured. However, long-term medication can easily cause patients to resist medication and the drugs will affect the patient's organs to varying degrees. toxic side effects. [0003] When preventing and controlling the occurrence and prevalence of tuberculosis, measures such as managing the source of infection, cutting off the transmission route, and protecting susceptible groups are usually taken to greatly reduce the occurrence of tuberculosis. Among them, the protection of susceptible groups can enhance the body's resistance by stren...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D2/34A21D2/36
CPCA21D13/062A21D2/34A21D2/36A21D2/366
Inventor 宋文东纪丽丽郭健王亚宁蔡璐应知伟龚久炎
Owner ZHEJIANG OCEAN UNIV
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