Tylorrhynchus egg flavor bread and preparation method thereof

A worm egg and flavor technology is applied in the directions of dough preparation, dough treatment, pre-baked dough treatment, etc. to achieve the effects of elasticity, better taste, and extended shelf life

Active Publication Date: 2018-04-24
广州合诚实业有限公司
View PDF2 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are no reports and products on the market in China

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Tylorrhynchus egg flavor bread and preparation method thereof
  • Tylorrhynchus egg flavor bread and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] A kind of preparation method of worm egg flavor bread, the steps are as follows:

[0048] (1) Grass worm purchase and pretreatment: Grass worms are purchased during the worm season, and the purchased worms are washed with clean water to remove impurities such as sediment and pick out dead insects. Then remove the worms from the water and drain most of the water.

[0049] (2) Weigh 5 kg of worms and add 1.66 kg of peanut oil. Then pour the worms and oil into the beater to beat the worms into pulp.

[0050] (3) Weigh 2.35 kilograms of eggs, add 5 kilograms of wormwood pulp, add 0.015 kilogram of garlic juice and 0.015 kilogram of pepper powder, stir until uniform with a stirrer, and obtain the wormwood egg syrup.

[0051] (4) Weigh 53.5 kg of high-gluten flour, 0.54 kg of yeast, 10.7 kg of granulated sugar, compound enzyme preparation (containing glucose oxidase GO1500BG (DSM) 5%, fungal α-amylase 2500SG (Novozymes) 3.5% , lipase Xtra BG (Novozymes) 5%, xylanase Mono BG ...

Embodiment 2

[0056] A kind of preparation method of worm egg flavor bread, the steps are as follows:

[0057] (1) Grass worm purchase and pretreatment: Grass worms are purchased during the worm season, and the purchased worms are washed with clean water to remove impurities such as sediment and pick out dead insects. Then remove the worms from the water and drain most of the water.

[0058] (2) Weigh 3 kg of worms and add 1.33 kg of peanut oil. Then pour the worms and oil into the beater to beat the worms into pulp.

[0059] (3) Weigh 2.5 kilograms of eggs, add 6 kilograms of wormwood pulp, add 0.02 kilogram of garlic juice and 0.02 kilogram of pepper powder, stir until uniform with a stirrer, and obtain the wormwood egg syrup.

[0060] (4) Weigh 55 kg of flour, 0.58 kg of yeast, 11.5 kg of granulated sugar, compound enzyme preparation (containing glucose oxidase GO1500BG (DSM) 5%, fungal α-amylase 2500SG (Novozymes) 3.5%, fat Enzyme Xtra BG (Novozymes) 5%, xylanase Mono BG (Novozymes) ...

Embodiment 3

[0065] A kind of preparation method of worm egg flavor bread, the steps are as follows:

[0066] (1) Grass worm purchase and pretreatment: Grass worms are purchased during the worm season, and the purchased worms are washed with clean water to remove impurities such as sediment and pick out dead insects. Then remove the worms from the water and drain most of the water.

[0067] (2) Weigh 3 kg of worms and add 1 kg of peanut oil. Then pour the worms and oil into the beater to beat the worms into pulp.

[0068] (3) Weigh 2 kilograms of eggs, add 4 kilograms of wormwood pulp, add 0.01 kilogram of garlic juice and 0.01 kilogram of pepper powder, stir until uniform with a stirrer, and obtain the wormwood egg slurry.

[0069] (4) Weigh 50 kg of flour, 0.47 kg of yeast, 12 kg of granulated sugar, compound enzyme preparation (containing glucose oxidase GO1500BG (DSM) 5%, fungal α-amylase 2500SG (Novozymes) 3.5%, fat Enzyme Xtra BG (Novozymes) 5%, xylanase Mono BG (Novozymes) 10%, m...

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 tylorrhynchus egg flavor bread and a preparation method thereof. The bread contains flour, yeast, granulated sugar, an enzymic preparation, an emulgator, an antistaling agent,modified starch, d-sorbitol solution, malt syrup, tylorrhynchus egg slurry, cake oil, butter, plant oil, salt, and water. The method comprises: stirring tylorrhynchus with the plant oil, adding eggs,garlic juice, and powdered pepper in the obtained tylorrhynchus slurry, uniformly stirring, to obtain tylorrhynchus egg slurry; mixing the flour, yeast, granulated sugar, the enzymic preparation, theemulgator, the antistaling agent, modified starch, water, d-sorbitol solution, and malt syrup, after stirring to initial paste, adding the tylorrhynchus egg slurry, the cake oil, the butter, the plantoil, and salt, stirring to form a paste; dividing, rounding, loosening, fermenting, and baking, to obtain the tylorrhynchus egg flavor bread.

Description

technical field [0001] The invention relates to a kind of bread, in particular to a kind of bread with the flavor of worm eggs and a preparation method thereof. Background technique [0002] Grass worms have very high nutritional value and are a good nourishing delicacy. Among them, the crude protein content accounts for more than 60% of the dry weight, and the amino acids are complete and in a coordinated proportion. Among them, the essential amino acids account for about 38% of the total, and the flavor amino acids account for about 58% of the total amino acids. The taste is delicious. Hechong is not only a delicacy, it is cold in nature, sweet and salty in taste, and has the effects of nourishing yin and reducing fire, clearing lung and tonifying deficiency, nourishing blood and strengthening yang. According to research, Grasshopper is rich in more than 10 kinds of fatty acids, the mass fraction of polyunsaturated fatty acids is about 46%, and the content of EPA and AA i...

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): A21D13/064A21D2/34A21D2/36A21D8/04A21D2/18A21D2/16A21D2/14
CPCA21D2/145A21D2/16A21D2/18A21D2/186A21D2/188A21D2/34A21D2/36A21D8/042A21D13/064
Inventor 陈晓明谢少梅郭桦周雪松曾建新蒋文真
Owner 广州合诚实业有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap