Preparation method and product of andrias davidianus nutritional health-care steamed bread
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A production method and technology of giant salamander, applied in food preparation, food ingredients, food ingredients containing yeast, etc., can solve problems such as the application of giant salamander meat that has not been seen, and achieve the effects of improving immunity, supplementing calcium, and soft taste
Inactive Publication Date: 2014-09-10
张家界金鲵生物工程股份有限公司
View PDF5 Cites 2 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
However, there is no specific application of giant salamander meat in steamed buns, nor relevant literature reports.
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
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0020] A method for making Chinese giant salamander nutritional and health-care steamed buns, the specific steps are:
[0021] (1) Select live giant salamanders to remove secretions. The method is to shock giant salamanders 3 to 5 times with 200-220V electric shocks, each electric shock time is 0.2-0.5 seconds, and the interval between electric shocks is 3-5 minutes, and the secretions are collected;
[0022] (2) Wash the giant salamander with secretions removed, and collect the skin, meat, cartilage, and viscera separately. Steam the meat, cartilage, and viscera at a temperature not exceeding 90°C, and then dry them at 65°C and grind them into powder. , according to the ratio of 100:15:8, the giant salamander protein powder used in this scheme was prepared;
[0023] (3) Material selection: Weigh 5 kg of giant salamander protein powder, 100 kg of flour, 0.6 kg of baking powder, 8 kg of white sugar, 0.9 kg of active dry yeast, and 45 kg of water.
[0024] (4) Knead the dough, ...
Embodiment 2
[0031] The raw materials to be weighed are: weigh 1 kg of giant salamander meat powder, 150 grams of giant salamander bone meal, 80 grams of giant salamander liver powder, 100 kg of flour, 0.4 kg of baking powder, 5 kg of white sugar, 0.5 kg of active dry yeast, and 40 kg of water. The said giant salamander meat powder, cartilage powder and liver powder meat powder are enzymolyzed protein powder obtained by enzymatic hydrolysis of giant salamander meat, giant salamander cartilage and giant salamander liver respectively.
[0032] Other method steps are with embodiment 1.
Embodiment 3
[0034] The raw materials to be weighed are: 1 kg of giant salamander protein powder, 100 kg of flour, 0.8 kg of baking powder, 10 kg of white sugar, 1 kg of active dry yeast, and 50 kg of water. .
[0035] Other method steps are with embodiment 1.
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
Login to view more
Abstract
The invention discloses a preparation method of an andrias davidianus nutritional health-care steamed bread. The andrias davidianus nutritional health-care steamed bread is prepared from raw materials including andrias davidianus protein powder, flour, baking powder, white granulated sugar, active dry yeast and water. The preparation method comprises the following steps: evenly mixing flour, andrias davidianus protein powder and baking powder; adding an active yeast emulsion prepared from a small amount of white granulated sugar, water and active dry yeast and mixing; adding sugar water; stirring for 5-10 minutes in a single-shaft S-shaped or crank type dough kneader to obtain a dough; throwing the dough into a fomenter and fermenting the dough for 3 hours in a fermenting chamber with room temperature of 28-30 DEG C and relative humidity of 75%; kneading the fermented dough again, quantitatively segmenting the dough and rubbing each dough segment to round; performing final fermentation and steaming. By virtue of a special technology, the original performances of the nutritional health-care components such as amino acid contained in andrias davidianus are kept, and the nutrition and the mouth feel of the steamed bread are strengthened; the steamed bread not only has a soft mouthfeel, a sweet flavor, a clean white color, good elasticity, a uniform texture and a slight milk scent, but also has the effects of enhancing immunity and memory, supplementing calcium, improving sleeping, and the like.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular, it provides a method for making Chinese giant salamander nutritional and health-care steamed buns and its products. Background technique [0002] Mantou is a traditional noodle dish, the origin of which is said to have been invented by Zhuge Liang. It has long been a traditional staple food for people in Northeast my country, North China, and the Yellow River Basin, and it is also a good breakfast for residents in central and southern China. Compared with Western-style bread, steamed buns can better preserve the nutrients in wheat flour. Steamed buns are soft, elastic, slightly sweet to chew and have a special wheat flavor. They are economical, affordable, and good-quality. They are in line with Chinese tastes and occupy a very important position in the dietary structure of our people. [0003] Along with the raising of living standard, people begin to pay attention to the...
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
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more