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Oyster and seaweed biscuit and preparing method thereof

A technology for seaweed and oysters, applied in bakery, baking, food science and other directions, can solve problems such as reducing the viscosity of biscuits, brittleness, increasing crispness, etc., to improve depression, prevent aging and memory loss, and the preparation process is simple. Effect

Inactive Publication Date: 2015-08-12
农绍庄 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In actual production, adding oyster baking powder will reduce the viscosity of the biscuits and increase the crispness, but it will also cause brittleness, which increases the difficulty of production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] S11. Weigh 500 parts of low-gluten flour, 120 parts of vegetable oil, 70 parts of eggs, 55 parts of water, 50 parts of white sugar, 5 parts of dried oyster powder, 35 parts of milk powder, 5 parts of salt, 10 parts of seaweed, and 3 parts of baking soda;

[0023] S12, shelling and washing the oysters weighed in step S11, and then baking at 100° C. into dried oyster powder;

[0024] S13. After mixing the low-gluten flour, white sugar, milk powder, salt and baking soda weighed in step S11, stir evenly;

[0025] S14, mixing the water weighed in step S11 with the seaweed, allowing the seaweed to fully absorb water, and beating the seaweed pulp with a beater for subsequent use;

[0026] S15. Pour the eggs weighed in step S1 into the seaweed slurry obtained in step S4, add vegetable oil, and mix evenly to obtain a mixture;

[0027] S16. Add the dried oyster powder obtained in step S12 to the mixture obtained in step S15, mix it with the material in S13, stir evenly to form a...

Embodiment 2

[0030] S21. Weigh 520 parts of low-gluten flour, 130 parts of vegetable oil, 80 parts of eggs, 65 parts of water, 55 parts of white sugar, 30 parts of dried oyster powder, 40 parts of milk powder, 7 parts of salt, 20 parts of seaweed, and 5 parts of baking soda;

[0031] S22, shelling and washing the oysters weighed in step S21, and then baking at 120° C. into dried oyster powder;

[0032] S23. After mixing the low-gluten flour, white sugar, milk powder, salt and baking soda weighed in step S21, stir evenly;

[0033] S24, mixing the water weighed in step S21 with the seaweed, allowing the seaweed to fully absorb water, and beating the seaweed pulp with a beater for subsequent use;

[0034] S25. Beat the egg weighed in step S1 into the seaweed slurry obtained in step S4, add vegetable oil, and mix evenly to obtain a mixture;

[0035] S26. Add the dried oyster powder obtained in step S22 to the mixture obtained in step S25, mix it with the material in S23, stir evenly to form a...

Embodiment 3

[0038] S31. Weigh 510 parts of low-gluten flour, 125 parts of vegetable oil, 75 parts of eggs, 60 parts of water, 52.5 parts of white sugar, 17.5 parts of dried oyster powder, 37.5 parts of milk powder, 6 parts of salt, 25 parts of seaweed, and 4 parts of baking soda;

[0039] S32, shelling and washing the oysters weighed in step S31, and then baking at 110° C. into dried oyster powder;

[0040] S33. After mixing the low-gluten flour, white sugar, milk powder, salt and baking soda weighed in step S31, stir evenly;

[0041] S34, mixing the water weighed in step S31 with the seaweed, allowing the seaweed to fully absorb water, and beating the seaweed pulp with a beater for subsequent use;

[0042] S35. Beat the eggs weighed in step S1 into the seaweed slurry obtained in step S4, add vegetable oil, and mix evenly to obtain a mixture;

[0043] S36. Add the dried oyster powder obtained in step S32 to the mixture obtained in step S35, mix it with the material in S33, stir evenly to...

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Abstract

The invention discloses an oyster and seaweed biscuit and a preparing method thereof. The oyster and seaweed biscuit is prepared from the following raw materials in parts by weight: 500 to 520 parts of low-gluten flour, 120 to 130 parts of plant oil, 70 to 80 parts of eggs, 55 to 65 parts of water, 50 to 55 parts of white sugar, 5 to 30 parts of baked oyster powder, 35 to 40 parts of milk powder, 5 to 7 parts of salt, 5 to 50 parts of seaweed and 3 to 5 part of sodium bicarbonate. The baked oyster powder is added, so that the fragrant and crispy mouthfeel of the biscuit can be improved; through the addition of seaweed, the tackifying effect of the seaweed is utilized, the biscuit forming difficulty can be improved, and the high-quality biscuit with rich nutrition, good crispy effect and difficulty in breakage can be made.

Description

technical field [0001] The invention mainly relates to a biscuit added with seaweed and oysters and the technical field of preparation thereof, in particular to a biscuit containing oyster seaweed which is rich in nutrition and has a crisp taste. Background technique [0002] Oysters are delicious and nutritious, and have always been respected by the world. The ancients believed that it was "the most expensive aquatic product". source of". According to analysis, the protein content in dried oysters is as high as 45% to 57%, and its amino acid composition is perfect. The completeness and quality ratio of essential amino acids in oyster meat are better than human milk and cow milk. Oysters also contain amino acids such as β-alanine, γ-aminobutyric acid, ornithine, and taurine, which are essential substances for protecting vision and brain development of newborns. Blood fat, hypoglycemic, liver protection, choleretic, name and other important physiological functions. The fat...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/34
CPCA21D2/34A21D2/36
Inventor 农绍庄姚淑光曹欣煜周星璐
Owner 农绍庄
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