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Processing method of whitebait bread stick

A processing method and technology for bread sticks, which are applied in the fields of dough processing, dough preparation, pre-baked dough processing, etc., can solve the problems affecting the sales of whitebait, the packaging is not exquisite, the taste is not good, etc. The effect of low cost and reduced possibility

Active Publication Date: 2016-03-23
CHANGSHU INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high requirements of freezing process equipment and high price, the quick-frozen whitebait produced by general small-scale processing factories has problems of low quality, unsophisticated packaging and bad taste, which seriously affects the sales of whitebait in the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] (1) Raw material thawing and pretreatment: choose whitebait with complete body, delicious smell, clear color and good meat elasticity as raw material, and all indicators of whitebait are required to meet various food safety standards. Thaw the frozen whitebait and wash it.

[0038] (2) Deodorization: Soak the cleaned whitebait in a compound deodorization agent. The compound deodorizing agent comprises 5‰ white wine with a temperature above 52°, 1% perilla extract, 8% white radish juice and the rest is water.

[0039] (3) Whipping into mud: put the washed whitebait into a grinder, and crush the whitebait into fine surimi.

[0040](4) Mixing raw materials: mix the minced fish after deodorization with flour, salt, sugar, salad oil, gellan gum, and active dry yeast, add water and knead the raw materials into a ball; wherein, the mass ratio of minced fish to flour is 0.3:1, based on the quality of surimi and flour, the contents of salt, sugar, salad oil, and gellan gum are...

Embodiment 2

[0052] (1) Raw material thawing and pretreatment: choose whitebait with complete body, delicious smell, clear color and good meat elasticity as raw material, and all indicators of whitebait are required to meet various food safety standards. Thaw the frozen whitebait and wash it.

[0053] (2) Deodorization: Soak the cleaned whitebait in a compound deodorization agent. The compound deodorization agent includes 1‰ white wine above 52°, 5‰ perilla extract, 1% white radish juice, and the rest are water.

[0054] (3) Whipping into mud: put the washed whitebait into a grinder, and crush the whitebait into fine surimi.

[0055] (4) Mixing raw materials: mix the minced fish after deodorization with flour, salt, sugar, salad oil, gellan gum, and active dry yeast, add water and knead the raw materials into a ball; wherein, the mass ratio of minced fish to flour is 0.5:1, based on the quality of surimi and flour, the contents of salt, sugar, salad oil, and gellan gum are: 3% salt, 1% s...

Embodiment 3

[0067] (1) Raw material thawing and pretreatment: choose whitebait with complete body, delicious smell, clear color and good meat elasticity as raw material, and all indicators of whitebait are required to meet various food safety standards. Thaw the frozen whitebait and wash it.

[0068] (2) Deodorization: Soak the cleaned whitebait in a compound deodorization agent. The compound deodorizing agent comprises 2‰ white wine with a temperature above 52°, 8‰ perilla extract, 10% white radish juice and the rest is water.

[0069] (3) Whipping into mud: put the washed whitebait into a grinder, and crush the whitebait into fine surimi.

[0070] (4) Mixing raw materials: mix the minced fish after deodorization with flour, salt, sugar, salad oil, gellan gum, and active dry yeast, add water and knead the raw materials into a ball; wherein, the mass ratio of minced fish to flour is 0.2:1, based on the quality of surimi and flour, the contents of salt, sugar, salad oil, and gellan gum a...

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PUM

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Abstract

The invention discloses a processing method of a whitebait bread stick. The processing method comprises steps as follows: 1), unfreezing and preprocessing raw materials; 2), removing fishiness; 3), agitating and beating the raw materials into minced fish; 4), mixing the raw materials; 5), pressing flour; 6), performing primary leavening; 7), performing forming; 8), uniformly placing dough on a tray; 9), performing secondary leavening; 10), placing the bread stick into a vacuum microwave oven for microwave processing; 11), performing baking in an oven; 12), spreading the bread stick to be cool and performing cooling; 13), performing vacuum packaging. The whitebait bread stick processed with the processing method is low in product cost, has an appropriate price and is suitable for industrial production; a product produced with the method has unique flavor and abundant nutrition.

Description

technical field [0001] The invention relates to a processing method of bread sticks, in particular to a processing method of whitebait bread sticks. Background technique [0002] Whitebait is a rare aquatic species unique to my country. Its meat is delicious, its spines are soft, nutritious, rich in multivitamins and extremely high in trace elements. It is a recognized healthy food. Adding the nutrition and delicacy of whitebait to baked food will bring a good market prospect to the product. With the continuous improvement of people's living standards, the product design of leisure food will develop in the direction of benefiting human health, which must be the general trend, and it will be a good development direction to give the nutrition of fish to leisure food. At present, my country's whitebait is mainly processed by freezing, and the production of whitebait products rarely occurs. The whitebait breadsticks made in this experiment are low in cost, suitable in price, u...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36A21D2/34A21D8/04
CPCA21D2/34A21D2/36A21D8/047A21D13/06
Inventor 戴阳军江瑞陈梦露韩曜平刘晶晶
Owner CHANGSHU INSTITUTE OF TECHNOLOGY
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