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Biscuits containing Taihe silky fowl meat and making method thereof

A black-bone chicken crispy and biscuit technology, which is applied in the direction of baked food with modified ingredients, baking, dough treatment, etc., can solve the problem of black-bone chicken, etc., and achieve the effects of eating convenience, adjusting body functions, and facilitating storage and transportation

Inactive Publication Date: 2018-11-23
黄波
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there is less deep processing of black-bone chicken, and the products circulating on the market can no longer meet the needs of consumers. Combining black-bone chicken with traditional biscuits, a nutritious biscuit rich in black-bone chicken has been developed, which is not only conducive to preservation and convenient transportation, And it can also meet the needs of consumers by changing the taste and shape of nutritional biscuits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A Taihe black-bone chicken crispy biscuit, the raw materials of which include by weight: 65 parts of flour, 35 parts of Taihe black-bone chicken, 32.5 parts of edible oil, 20 parts of sweetener, 7.5 parts of edible salt, 12.5 parts of flavoring agent, and 1.75 parts of soda powder .

[0025] The preparation method of the above-mentioned Taihe black-bone chicken crispy biscuit comprises the following steps: take Taihe black-bone chicken and add water to cook at high temperature, then mince Taihe black-bone chicken, grind it with chicken soup to obtain Taihe black-bone chicken colloidal slurry; mix flour, edible salt, sweetener, Flavoring agent, soda powder, Thai and black-bone chicken colloidal refining liquid, and edible oil are mixed to prepare dough, placed at room temperature, biscuit embryos are made, and baked to obtain Taihe black-bone chicken crispy biscuits.

Embodiment 2

[0027] A Taihe black-bone chicken crispy biscuit, its raw material comprises by weight: 60 parts of low-gluten flour, 40 parts of Taihe black-bone chicken, 25 parts of edible oil, 25 parts of sweetener, 5 parts of edible salt, 15 parts of flavoring agent, soda powder 0.5 copies;

[0028] The sweeteners are white granulated sugar and malt syrup.

[0029] The preparation method of the above-mentioned Taihe black-bone chicken crispy biscuit comprises the following steps: take Taihe black-bone chicken and add water to cook at high temperature, then mince Taihe black-bone chicken, grind it with chicken broth to obtain Taihe black-bone chicken colloidal slurry, wherein the temperature of high-temperature cooking is 120°C, Cooking time is 40min, and the solid content of Taihe black-bone chicken colloidal refining liquid is 35wt%; Flour, edible salt, 0.5 times by weight of sweetener, flavoring agent, soda powder are mixed, with the speed of 100r / min stirring 4min, Then add Taihe blac...

Embodiment 3

[0031] A Taihe black-bone chicken crispy biscuit, its raw material comprises by weight: 70 parts of low-gluten flour, 30 parts of Taihe black-bone chicken, 40 parts of edible oil, 15 parts of sweetener, 10 parts of edible salt, 10 parts of flavoring agent, soda powder 2 copies;

[0032] The sweetener is white granulated sugar and malt syrup;

[0033] The flavoring agent is a mixture of jujube and wolfberry, fruit and vegetable powder, wherein the weight ratio of jujube and wolfberry is 0.8:1.

[0034] The preparation method of the above-mentioned Taihe black-bone chicken crispy biscuits comprises the following steps: take Taihe black-bone chicken and add water to cook at high temperature, then mince Taihe black-bone chicken, grind it with chicken broth to obtain Taihe black-bone chicken colloidal slurry, wherein the temperature of high-temperature cooking is 130°C, The cooking time is 20min, and the solid content of Taihe black-bone chicken colloidal refining liquid is 25wt%;...

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PUM

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Abstract

The invention discloses biscuits containing Taihe silky fowl meat and a making method thereof. The biscuits comprise, by weight, 60-70 parts of flour, 30-40 parts of Taihe silky fowl meat, 25-40 partsof edible oil, 15-25 parts of sweetening agent, 5-10 parts of edible salt, 10-15 parts of flavoring agent and 0.5-2 parts of baking soda. The making method includes: adding water into the Taihe silkyfowl meat to perform high-temperature cooking, mining the cooked Taihe silky fowl meat, and grinding the minced Taihe silky fowl meat and chicken soup to obtain silky fowl colloid mill pulp; evenly mixing the flour, the edible salt, the sweetening agent, the flavoring agent, the baking soda, the Taihe silky fowl colloid mill pulp and the edible oil to make dough, standing at room temperature, making biscuit bases, and baking to obtain the biscuits. The biscuits are fragrant and crispy, slightly sweet, delicious and fully flavored; the nutritional components and delicate flavor in the Taihe silky fowl meat are kept, and high nutritional component retention rate is achieved.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a Taihe black chicken crispy biscuit and a preparation method thereof. Background technique [0002] Black-bone chicken, also known as black-bone chicken and fluffy chicken, is a specialty of Taihe County, Jiangxi Province. It is famous all over the world for its ten characteristics and extremely high nutritional value and medicinal value. [0003] Taihe black-bone chicken is a unique poultry germplasm resource in China. Except for the Tibet Autonomous Region, Taihe black-bone chickens are raised on a certain scale in various places. However, Taihe black-bone chickens are weak in quality and light in body, timid and fearful. If they are raised away from the original place, they are prone to mutation and degeneration. In 2004, the former General Administration of Quality Supervision, Inspection and Quarantine approved the protection of the region of origin product for "Taihe Black...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/34A21D2/36
CPCA21D13/06A21D2/34A21D2/36
Inventor 黄波
Owner 黄波