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Seafood lasagna and manufacturing method thereof

A lasagna and seafood technology, applied in the field of seafood lasagna and its production, can solve the problems of not being able to adapt to the individual needs of different groups of people, restricting the spread and development of lasagna, and cumbersome production methods, so as to achieve safe consumption and increase the variety of pastries. , the effect of increasing economic income

Inactive Publication Date: 2015-07-15
崔子扬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the taste and ingredients of the current lasagna are still relatively simple, which can no longer meet the individual needs of different groups of people, and the general production method is relatively cumbersome, requiring a lot of time and energy for people, so people generally give up making lasagna. , turning to other foods that are easier to make, which limits the spread and development of lasagna to a certain extent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The seafood lasagna of this embodiment is composed of the following raw materials in proportion by weight: 200 parts of lasagna skin, 100 parts of cheese, 60 parts of salmon, 60 parts of cod, 30 parts of shrimp, 30 parts of crab meat, 50 parts of onion, 10 parts of garlic, 30 parts of carrot, 15 parts of courgette, 10 parts of celery, 15 parts of mushroom, 6 parts of arugula, 15 parts of tomato sauce, 6 parts of rosemary, 4 parts of thyme, 3 parts of black pepper, 4 parts of sugar, 3 parts of salt, 10 parts of red wine, 8 parts of olive oil, 20 parts of flour, 20 parts of butter, 150 parts of milk, 5 parts of cardamom powder.

Embodiment 2

[0018] The seafood lasagna of the present embodiment is composed of the following raw materials in proportion by weight: 250 parts of lasagna skin, 120 parts of cheese, 80 parts of salmon, 80 parts of cod, 40 parts of shrimp, 40 parts of crab meat, 60 parts of onion, 20 parts of garlic, 35 parts of carrot, 20 parts of courgette, 18 parts of celery, 20 parts of mushroom, 10 parts of arugula, 20 parts of tomato sauce, 10 parts of rosemary, 8 parts of thyme, 6 parts of black pepper, 7 parts of sugar, 5 parts of salt, 16 parts of red wine, 18 parts of olive oil, 30 parts of flour, 30 parts of butter, 180 parts of milk, 8 parts of cardamom powder.

Embodiment 3

[0020] The seafood lasagna of the present embodiment is composed of the following raw materials with the optimal ratio by weight: 220 parts of lasagna skin, 100 parts of cheese, 65 parts of salmon, 65 parts of cod, 35 parts of shrimp, 35 parts of crab meat, and 50 parts of onion 10 parts of garlic, 32 parts of carrot, 16 parts of courgette, 12 parts of celery, 16 parts of mushroom, 6 parts of arugula, 18 parts of tomato sauce, 7 parts of rosemary, 5 parts of thyme, 5 parts of black pepper, and 5 parts of sugar 4 parts of salt, 12 parts of red wine, 16 parts of olive oil, 24 parts of flour, 28 parts of butter, 160 parts of milk, 6 parts of cardamom powder.

[0021] The preparation method of seafood lasagna in above embodiment, comprises the following steps:

[0022] (1) Dice the onion, garlic, carrot, courgette, celery, mushroom, and arugula, and cut the cheese into slices for later use;

[0023] (2) Dice fresh salmon, cod, shrimp and crab meat, mix well, add black pepper, sal...

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PUM

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Abstract

The invention relates to seafood lasagna and a manufacturing method thereof and belongs to the technical field of food. The seafood lasagna is composed of, by weight, 200-250 parts of lasagna skin, 100-120 parts of cheese, 60-80 parts of salmon, 60-80 parts of gadus, 30-40 parts of shrimp meat, 30-40 parts of crab meat, 50-60 parts of onions, 10-20 parts of garlic and 30-35 parts of carrots. The seafood lasagna is nutritious, healthy, reasonable in match and particularly suitable for bakery processing, in this way, pastry varieties of a bakery are increased, economic incomes are increased, great convenience is brought to common consumers, people can directly eat the seafood lasagna after purchase, and can manufacture the seafood lasagna personally when having much free time, and the seafood lasagna is safer to eat.

Description

technical field [0001] The invention relates to seafood lasagna and a preparation method thereof, belonging to the technical field of food. Background technique [0002] Lasagne is a delicacy in Italy. It is characterized by stacking multiple sheets of dough as wide as a handkerchief, with a variety of cheese and meat sauce sandwiched inside, and baked and seasoned. With the advancement of technology and cultural exchanges, Italian lasagna has been introduced to China and gradually accepted by Chinese consumers. However, the taste and ingredients of the current lasagna are still relatively simple, which can no longer meet the individual needs of different groups of people, and the general production method is relatively cumbersome, requiring a lot of time and energy for people, so people generally give up making lasagna. , Turn to make other delicacies that are easier to make, which limits the spread and development of lasagna to a certain extent. Contents of the inventio...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L7/109
Inventor 崔子扬
Owner 崔子扬
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