Oyster stuffing for preparing bakery product and preparation method thereof

A technology for baked food and baked oysters, which is applied in baked food, food ingredients, baking and other directions to achieve the effects of good formability, strong water retention, and soft fillings

Inactive Publication Date: 2019-04-12
福建祥芮海洋生物科技集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But so far, there is no relevant report about using oysters as the main raw material to make fillings for baked goods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of oyster stuffing, its preparation method comprises the steps:

[0026] 1) After fully stirring and dissolving 10 kg of water, 10 kg of trehalose, 5 kg of maltose and 1 kg of table salt, add 0.1 kg of calcium propionate and 0.1 kg of sodium dehydroacetate, continue stirring and dissolving for later use;

[0027] 2) Put 25 kg of microcrystalline cellulose and 15 kg of red bean paste into the kneader, add the aqueous solution obtained in step 1), adjust the temperature to about 70°C, knead fully until a viscous paste is formed, stop heating, and cool to room temperature;

[0028] 3) Put 30.8 kg of roasted oyster pieces and 3 kg of fried shallots into the kneader, and mix with the paste prepared in step 2) for 1 minute to prepare the oyster filling.

Embodiment 2

[0030] A kind of oyster stuffing, its preparation method comprises the steps:

[0031] 1) After fully stirring and dissolving 5 kg of water, 8 kg of trehalose, 1 kg of maltose and 0.1 kg of table salt, add 0.05 kg of calcium propionate and 0.05 kg of sodium dehydroacetate, continue stirring and dissolving for later use;

[0032] 2) Put 30 kg of microcrystalline cellulose and 10 kg of red bean paste into the kneader, add the aqueous solution obtained in step 1), adjust the temperature to about 70°C, knead fully until a viscous paste is formed, stop heating, and cool to room temperature;

[0033] 3) Put 44.8 kg of roasted oysters and 1 kg of fried shallots into the kneader, and mix with the paste prepared in step 2) for 1 minute to prepare the oyster filling.

Embodiment 3

[0035] A kind of oyster stuffing, its preparation method comprises the steps:

[0036] 1) After fully stirring and dissolving 8 kg of water, 5 kg of trehalose, 3 kg of maltose and 1.5 kg of table salt, add 0.2 kg of calcium propionate and 0.2 kg of sodium dehydroacetate, continue stirring and dissolving for later use;

[0037] 2) Put 15 kg of microcrystalline cellulose and 20 kg of red bean paste into the kneader, add the aqueous solution obtained in step 1), adjust the temperature to about 70°C, knead fully until a viscous paste is formed, stop heating, and cool to room temperature;

[0038] 3) Put 45.1 kg of roasted oyster pieces and 2 kg of fried shallots into the kneader, and mix with the paste prepared in step 2) for 1 minute to prepare the oyster filling.

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PUM

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Abstract

The invention discloses oyster stuffing for preparing bakery product and a preparation method thereof. The raw materials used include, in parts by weight, 30-45 parts of roasted smashed oysters, 15-30parts of microcrystalline cellulose, 10-20 parts of red bean paste, 5-10 parts of water, 5-10 parts of trehalose, 1-5 parts of maltose, 1-3 parts of fried onion granules, 0.1-1.5 parts of table salt,0.05-0.2 part of calcium propionate, and 0.05-0.2 part of sodium dehydroacetate. The obtained oyster stuffing is soft, has good plasticity, is easy to form, has low fat content, has the lubricating taste of grease, has the crispy taste of roasted oysters at the same time, and is suitable for preparing a bakery product.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to an oyster stuffing used for preparing baked food and a preparation method thereof. Background technique [0002] Oyster (Otrea gigas thunberg), also known as sea oyster, oyster, is a marine shell. my country is very rich in oyster resources, and the production areas are widely distributed in the Bohai Sea, the Yellow Sea, the East China Sea and the South China Sea. There are about 20 species of oysters, the main ones are pleated oyster (Ostrea plicatula), dense scale oyster (Ostrea denselamellosa), and long oyster (Ostrea gigas). Wait. Oysters are a traditional tonic. According to the "Compendium of Materia Medica": "Oysters can cure weakness, strengthen yang, detoxify, replenish qi and blood in men and women, make skin tender, and prevent aging and fatigue". Modern scientific research shows that oysters are rich in nutrients and are a high-protein and low-fat food, al...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L17/50A23L29/30A21D13/38
CPCA21D13/38A23L11/05A23L17/50A23L29/30A23V2002/00A23V2250/51084A23V2250/636A23V2250/616
Inventor 林秋生郑希文
Owner 福建祥芮海洋生物科技集团有限公司
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