Passion fruit and roe biscuits and preparation method thereof

A technology of passion fruit and fish roe, which is applied in the direction of baking, baked food with modified ingredients, and dough processing, etc. It can solve the problems of high cholesterol content, short storage time, and aggravated fishy smell, so as to achieve easy storage and reduce costs , the effect of reducing fuel consumption

Inactive Publication Date: 2018-10-19
ZAOZHUANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The storage time of existing products is not long; due to too much oil on the surface, it is easily oxidized; the cholesterol content is too high; the cholesterol content of roe itself is too high. In the existing products, roe is combined with pork and fried The production method further increases the cholesterol content; the taste is greasy and the fishy smell is too heavy. In the existing products, the roe itself has a strong fishy smell, and it is combined with squid and other seafood, which aggravates the fishy smell

Method used

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  • Passion fruit and roe biscuits and preparation method thereof
  • Passion fruit and roe biscuits and preparation method thereof
  • Passion fruit and roe biscuits and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0029] A passion fruit caviar biscuit, consisting of the following components by mass: 3 parts of caviar, 6 parts of passion fruit, 5 parts of mangosteen juice, 10 parts of corn, 4 parts of lemon, 14 parts of potato, 10 parts of butter, and 75 parts of low-gluten flour , 25 parts of eggs, 1.5 parts of spices, 5 parts of edible salt, 7.5 parts of icing sugar, 0.00135 parts of food additives; described food additives are butyl hydroxyanisole, anhydrous sodium pyrophosphate, tea polyphenols according to the mass ratio of 1:24 :2 compounded.

[0030] The preparation method of the mangosteen juice is as follows: crush the mangosteen and squeeze the juice for later use, add licorice to 20 times the weight of water, heat and boil for 30 minutes, cool and concentrate to 1 / 5 of the original volume, and then mix with the mangosteen after squeezing the juice , heated to 30° C., and kept warm for 0.5 hour to obtain mangosteen juice. The mass ratio of licorice and mangosteen is 0.5:1.

...

Embodiment 2

[0040] A passion fruit caviar biscuit, consisting of the following components by mass: 5 parts of caviar, 10 parts of passion fruit, 10 parts of mangosteen juice, 16.5 parts of corn, 6.5 parts of lemon, 23.5 parts of potato, 16.5 parts of butter, and 125 parts of low-gluten flour , 30 parts of eggs, 2.5 parts of spices, 10 parts of edible salt, 12.5 parts of icing sugar, 0.00426 parts of food additives; described food additives are butyl hydroxyanisole, anhydrous sodium pyrophosphate, tea polyphenols according to the mass ratio of 1:24 :2 compounded.

[0041] The preparation method of mangosteen juice is as follows: crush the mangosteen and squeeze the juice for later use, add licorice to 30 times the weight of water, heat and boil for 30 minutes, cool and concentrate to 1 / 5 of the original volume, then mix with the mangosteen after squeezing the juice, and heat to 35 DEG C, heat preservation 2 hours, obtain mangosteen juice. The mass ratio of licorice and mangosteen is 0.5:1...

Embodiment 3

[0051] A passion fruit caviar biscuit, consisting of the following components by mass: 4 parts of caviar, 8 parts of passion fruit, 8 parts of mangosteen juice, 13.25 parts of corn, 5.25 parts of lemon, 18.75 parts of potato, 13.25 parts of butter, and 100 parts of low-gluten flour , 27.5 parts of eggs, 2 parts of spices, 7.5 parts of edible salt, 10 parts of icing sugar, and 0.00281 parts of food additive; :2 compounded.

[0052] The preparation method of mangosteen juice is as follows: crush the mangosteen and squeeze the juice for later use, add licorice to 30 times the weight of water, heat and boil for 30 minutes, cool and concentrate to 1 / 5 of the original volume, then mix with the mangosteen after squeezing the juice, and heat to 35 DEG C, heat preservation 2 hours, obtain mangosteen juice. The mass ratio of licorice and mangosteen is 0.5:1.

[0053] The preparation method of passion fruit caviar, comprises the following steps:

[0054] (1) Take 1 / 2 mass of passion f...

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Abstract

The invention provides passion fruit and roe biscuits and a preparation method thereof. The passion fruit and roe biscuits are prepared from components in parts by mass as follows: 3-5 parts of roes,6-10 parts of passion fruits, 5-10 parts of mangosteen juice, 10-16.5 parts of corns, 4-6.5 parts of lemons, 14-23.5 parts of potatoes, 10-16.5 parts of butter, 75-125 parts of low protein flour, 25-30 parts of eggs, 1.5-2.5 parts of spice, 5-10 parts of edible salt, 7.5-12.5 parts of icing sugar and 0.00135-0.00426 parts of a food additive, wherein the food additive is prepared from butylated hydroxyanisole, anhydrous sodium pyrophosphate and tea polyphenol by compounding in a mass ratio being 1:24:2. Meanwhile, the invention discloses a preparation method of the passion fruit and roe biscuits. According to the prepared passion fruit and roe biscuits, limitation of roe eating way is changed, fishy smell of the roes is reduced, and the preservation time is long.

Description

technical field [0001] The invention relates to the field of food, in particular to a passion fruit caviar biscuit and a preparation method thereof. Background technique [0002] Fish roe is a nutritious food, which contains a lot of protein, calcium, phosphorus, iron, vitamins and riboflavin, and is also rich in cholesterol. It is a good supplement and growth agent for human brain and bone marrow. Because roe has a high nutritional value, contains nutrients needed by the human body such as ovalbumin, globulin, ovomucoid and roe scale protein, and has a delicious taste, it has always been popular with people. However, because fish and roe are subject to geographical and seasonal restrictions and influences, they are generally processed into quick-frozen caviar or made into roe sausage for preservation. [0003] In the application number CN201410286205.0, a caviar pie is provided, which is made of 15-25 parts of caviar, 5-15 parts of fatty pork, 8-15 parts of lean pork, 4-10...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36A21D2/34A21D2/30A21D2/14
CPCA21D13/06A21D2/14A21D2/30A21D2/34A21D2/36
Inventor 甄宗圆王静茹王晴唐庆莹刘登勇潘晓建
Owner ZAOZHUANG UNIV
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