A kind of dietary fiber surimi vegetable biscuit and preparation method thereof

The technology of surimi biscuits and dietary fiber is applied in the fields of food science, baked goods with modified ingredients, baking, etc., which can solve the problems of heavy fishy smell and poor taste and flavor, achieve mellow taste, and solve the problem of heavy fishy smell. , the effect of increasing added value

Active Publication Date: 2021-12-03
HAINAN TROPICAL OCEAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The minced surimi biscuits provided by the invention combine surimi, soluble dietary fiber from pineapple skin residues and vegetable juice reasonably, which improves the problem of heavy fishy smell and poor taste of traditional surimi biscuits, and adds new nutritional elements, The prepared biscuits are rich in taste, crisp in taste, good in color and uniform in texture, and are deeply loved by consumers

Method used

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  • A kind of dietary fiber surimi vegetable biscuit and preparation method thereof
  • A kind of dietary fiber surimi vegetable biscuit and preparation method thereof
  • A kind of dietary fiber surimi vegetable biscuit and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Example 1 Preparation of Fish Biscuits

[0043] 13% of the fishera, 8% of the pineapple solk soluble dietary fiber, 9% vegetable juice, 46% low-gluten flour, 5%, butter 15%, low-fat milk 1.5%, small soda, 0.2% carbonate 2% salt.

[0044] The preparation of the fishera: Wash the fresh fish to wash the scale, sputum, internal organs, etc. After washing the impurities with water. Use a cut-cut fish head and then gently cut the fish and clean the fish and remove the fish skin and remove the fish skin and fishball membrane, and the meat is removed. Put the fish in the chopping machine for 10 min, followed by adding the salt of about 2% meat and some distilled water, then continue to extract 10 min, prepare a fish.

[0045] Preparation of pineapple skin soluble dietary fiber: Take pineapple fragrant cleaning, boil water to cook 10 minutes, placed in a constant temperature drying box at 60 ° C, dry 48h, then pulverize the 100 mesh sieve, obtain pineapple spandem powder; take pinea...

Embodiment 2

[0050] Example 2 Preparation of Fish Biscuits

[0051] Fish is 8%, the pineapple sore soluble dietary fiber is 10%, the vegetable juice is 7%, the low-gluten flour is 55%, the corn starch is 4%, the butter is 12%, the low-fat milk is 2%, the small soda is 0.15%, and the ammonium bicarbonate is 0.35%. 1.5% salt.

[0052] The preparation method is in Example 1.

Embodiment 3

[0053] Example 3 Preparation of fish biscuits

[0054] 16% of the fish, 7% of the pineapple sore soluble dietary fiber, 11% vegetable juice, 40% low-gluten flour, 6% of corn starch, 1% butter, 1% low-fat milk, 0.35% small soda, 0.15% carbonate 2.5% salt.

[0055] The preparation method is in Example 1.

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Abstract

The invention relates to the field of food processing, in particular to a dietary fiber minced vegetable biscuit. The surimi biscuit is made of surimi, soluble dietary fiber of pineapple peel residue, vegetable juice, low-gluten flour and other auxiliary materials acceptable in food. According to the invention, surimi, soluble dietary fiber of pineapple peel and vegetable juice are reasonably matched, and the prepared surimi biscuits are sweet in taste and crisp in mouthfeel, which solves the problems of heavy fishy smell and bad taste in the existing surimi biscuits. At the same time, the problem of high calorie and high fat of biscuits is improved, and the edible value is higher. In addition, the present invention makes full use of the pineapple processing residues in the pineapple pomace dietary fiber in the biscuit, and increases the added value of the pineapple.

Description

Technical field [0001] The present invention relates to the field of food processing, and more particularly to a biscuit and a preparation method thereof. Background technique [0002] The biscuit market has developed rapidly in China. More and more people are used to cookies as a meal food. The ingredients of ordinary biscuits can not meet the needs of consumers. Modern people need a more balanced nutrition and function, such as increasing iron, Trace minerals such as zinc; increase the supplemeritis; increase the vitamins; there is also a small molecule of low sugar low fat as much as possible. Because of this, the biscuit industry has begun functional transformation, health, nutrition, and healthy biscuits to gradually become the main development and competition direction of the biscuit industry. [0003] The pineapple is widely planted in my country. Its fruit is extremely non-tibied. The processing products mainly have sugar pineapples and pineapple juice. A large amount of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/06A21D2/34A21D2/36
CPCA21D2/34A21D2/36A21D13/06
Inventor 杭瑜瑜励建荣裴志胜徐云升张铁涛仪淑敏
Owner HAINAN TROPICAL OCEAN UNIV
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