CN103999913A - Appetizing bean flavored biscuit with chopped pepper and processing method thereof - Google Patents
Appetizing bean flavored biscuit with chopped pepper and processing method thereof Download PDFInfo
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- CN103999913A CN103999913A CN201410251575.0A CN201410251575A CN103999913A CN 103999913 A CN103999913 A CN 103999913A CN 201410251575 A CN201410251575 A CN 201410251575A CN 103999913 A CN103999913 A CN 103999913A
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Abstract
The invention discloses appetizing bean flavored biscuit with chopped pepper and a processing method thereof. The appetizing bean flavored biscuit with the chopped pepper is composed of 30 to 50 parts of corn flour, 250 to 350 parts of wheat flour, 40 to 60 parts of bean residue, 20 to 25 parts of beef granules, 15 to 30 parts of chopped pepper, 6 to 8 parts of scallion stalk powder, 8 to 10 parts of barbecue sauce, 4 to 8 parts of spiced salt, 5 to 8 parts of dark green tea, 2 to 3 parts of mulberry leaf, 2 to 3 parts of radish seed, 2 to 3 parts of pumpkin stem, 1 to 2 parts of Cacumen biotae, 2 to 3 parts of hawthorn leaf, 1 to 2 parts of geranium, 6 to 12 parts of nutrition additive, 20 to 30 parts of original apple vinegar and a proper amount of Coix seed oil by weight. The appetizing bean flavored biscuit with the chopped pepper is added with beef and bean residue so that the appetizing bean flavored biscuit is richer in nutrition, and the finished product is spicy and crispy and is capable of promoting gastrointestinal motility and helping digestion; by means of the synergistic effect with healthful ingredients of other traditional Chinese medicines, the appetizing bean flavored biscuit with the chopped pepper is capable of strengthening the gastrointestinal function, promoting appetite, helping digestion and improving appetite and is good for the health.
Description
Technical field
The present invention relates to a kind of appetizing and cut green pepper soybean biscuit and processing method thereof, belong to food processing technology field.
Background technology
Biscuit is to take wheat flour, carbohydrate, grease, dairy products, egg product etc. as primary raw material is through toasting the goods that form.Biscuit mouthfeel is loose, and moisture is few, lightweight, piece shape is complete, is easy to preservation, is convenient to packing and carries instant.Along with the raising day by day of people's living standard, the continuous enhancing of health care consciousness, the food with health care is more and more subject to consumer's welcome.The general high sugared high grease high heat of biscuit that tradition processing obtains, can not meet consumer's needs, requires biscuit from nutrition, health, the aspect development such as functional, low in calories.
Summary of the invention
The object of the present invention is to provide a kind of appetizing to cut green pepper soybean biscuit and processing method thereof.
The technical solution used in the present invention is as follows:
A green pepper soybean biscuit is cut in appetizing, the raw material of following weight portion, consists of:
Corn flour 30-50, wheat flour 250-350, bean dregs 40-60, beef granules 20-25, to cut green pepper 15-30, Bulbus Allii Fistulosi powder 6-8, barbeque sauce 8-10, spiced salt 4-8, black tea 5-8, mulberry leaf 2-3, radish seed 2-3, cushaw stem 2-3, cacumen biotae 1-2, leaves of Hawthorn 2-3, fish pelargonium 1-2, nourishing additive agent 6-12, the former vinegar 20-30 of apple, coix seed oil appropriate;
Described nourishing additive agent is comprised of the raw material of following weight parts: salmon 20-40, Korean pine seed powder 5-8, okra 8-10, jerusalem artichoke 3-5, southern wild jujube 10-20, Laoshan celery 10-15, rice vinegar 10-20, rice wine 20-30, dried small shrimp powder 4-6, cucumber seed powder 4-6, lotus root starch 10-15, collagen protein powder 2-4, chitosan oligosaccharide 2-4, Seabuckthorn Oil 4-8, grape-kernel oil 5-10;
Described nourishing additive agent preparation method be: a, okra, jerusalem artichoke are cleaned respectively to section, south wild jujube stoning is cleaned, Laoshan celery blanching 30-60 pulls out and rinse segment well second, handled thing merging and rice wine, chitosan oligosaccharide are rubbed and mixed evenly, press and pickle 3-5 days, pull out and pickle thing and drain oven dry, fragmentation is crushed to 80-100 order, obtain fruits and vegetables powder, pickling liquid is stand-by; B, the salmon removal of impurities of cutting into slices is cleaned, added pickling liquid, rice vinegar, Seabuckthorn Oil to rub and mix evenly, standing 1-2 hour, enter cage and steam ripe perfume (or spice), freezing crushing, to 80-120 order, mixes with fruits and vegetables powder and other residue powders, add suitable quantity of water rub mix to dry wet evenly, through extrusion granulation, obtain particle, enter a pot frying, spray grape-kernel oil simultaneously, the ripe perfume (or spice) of frying, grinds the order to 160-200.
The processing method of green pepper soybean biscuit is cut in described appetizing, comprises the following steps:
(1), by black tea ultramicro grinding, be incorporated to pot with clean beef granules one, add the ripe perfume (or spice) of 10-15 times poach system, pull beef granules out and rinse well, and cut green pepper, the former vinegar of apple, the spiced salt and rub and mix evenly, pickle 3-5 days, reenter cage and steam ripe perfume (or spice), filter, pickle thing and dry pulverizing, the fragrant peppery powder of beef, pickling liquid is stand-by;
(2), bean dregs are rinsed well, enter pot slow fire and stir-fry, spray pickling liquid simultaneously, to dry fragrant, be ground to 80-100 order, obtain okara powder;
(3), mulberry leaf, radish seed, cushaw stem, cacumen biotae, leaves of Hawthorn, fish pelargonium are mixed broken, particle adds 5-10 times of decocting and boils 1-2 hour, filter and remove residue, obtains decoction liquor;
(4), surplus stock beyond the fragrant peppery powder of beef, okara powder and coix seed oil is mixed, add decoction liquor and suitable quantity of water to rub and mix evenly, compressing tablet cutting, obtains biscuit, and spray coix seed oil, is baked to ripe perfume (or spice).
In the present invention, Korean pine seed is for being the seed of pinaceae plant Korean pine, has yin-nourishing, relieves dizziness, high fever, infantile convulsions, epilepsy, etc., the effect such as moistening lung, laxation;
South wild jujube is the fruit of Anacardiaceae plant south wild jujube, have the multiple nutritional components such as plant flavone, natural pectin, dietary fiber, vitamin, organic acid, trace element, have anti-oxidant, delay senility, protect the effects such as cardiovascular, antitumor, antiviral, mental-tranquilization;
Laoshan celery is false mattress apium Umbelliferae herbaceos perennial, and dietotherapeutic, can strengthen the body resistance to consolidate the constitution, and strengthening body has the functions such as antifatigue, radioresistance, fat-reducing intelligence development.
Compared with prior art, advantage of the present invention is:
Green pepper soybean biscuit is cut in the present invention's appetizing, adds beef, bean dregs composition, and nutrition is abundanter, makes finished product fragrant peppery crisp, promote enterogastric peristalsis, help digest, with other Chinese medicine beneficiating ingredient synergies, can strengthen functions of intestines and stomach, appetizing helps and disappears, and improves appetite, good for health.
The specific embodiment
A green pepper soybean biscuit is cut in appetizing, by following weight (kilogram) raw material form:
Corn flour 50, wheat flour 320, bean dregs 60, beef granules 25, to cut green pepper 30, Bulbus Allii Fistulosi powder 8, barbeque sauce 80, the spiced salt 6, black tea 8, mulberry leaf 3, radish seed 2, cushaw stem 3, cacumen biotae 1, leaves of Hawthorn 2, fish pelargonium 2, nourishing additive agent 12, the former vinegar 20 of apple, coix seed oil appropriate;
Described nourishing additive agent by following weight (kilogram) raw material form: salmon 40, Korean pine seed powder 6, okra 10, jerusalem artichoke 4, southern wild jujube 20, Laoshan celery 15, rice vinegar 20, rice wine 30, dried small shrimp powder 5, cucumber seed powder 6, lotus root starch 15, collagen protein powder 4, chitosan oligosaccharide 4, Seabuckthorn Oil 6, grape-kernel oil 10;
Described nourishing additive agent preparation method be: a, okra, jerusalem artichoke are cleaned respectively to section, south wild jujube stoning is cleaned, Laoshan celery blanching is pulled out and is rinsed segment well for 50 seconds, handled thing merging and rice wine, chitosan oligosaccharide are rubbed and mixed evenly, press and pickle 4 days, pull out and pickle thing and drain oven dry, fragmentation is crushed to 100 orders, obtain fruits and vegetables powder, pickling liquid is stand-by; B, the salmon removal of impurities of cutting into slices is cleaned, added pickling liquid, rice vinegar, Seabuckthorn Oil to rub and mix evenly, standing 2 hours, enter cage and steam ripe perfume (or spice), freezing crushing to 120 order, mixes with fruits and vegetables powder and other residue powders, add suitable quantity of water rub mix to dry wet evenly, through extrusion granulation, obtain particle, enter a pot frying, spray grape-kernel oil simultaneously, the ripe perfume (or spice) of frying, grinds to 200 orders.
The processing method of green pepper soybean biscuit is cut in described appetizing, comprises the following steps:
(1), by black tea ultramicro grinding, be incorporated to pot with clean beef granules one, add 15 times of ripe perfume (or spice) of poach system, pull beef granules out and rinse well, rub and mix evenly with cutting green pepper, the former vinegar of apple, the spiced salt, pickle 4 days, reenter cage and steam ripe perfume (or spice), filter, pickle thing and dry pulverizing, the fragrant peppery powder of beef, pickling liquid is stand-by;
(2), bean dregs are rinsed well, enter pot slow fire and stir-fry, spray pickling liquid simultaneously, to dry fragrant, be ground to 100 orders, obtain okara powder;
(3), mulberry leaf, radish seed, cushaw stem, cacumen biotae, leaves of Hawthorn, fish pelargonium are mixed broken, particle adds 10 times of decoctings and boils 2 hours, filter and remove residue, obtains decoction liquor;
(4), surplus stock beyond the fragrant peppery powder of beef, okara powder and coix seed oil is mixed, add decoction liquor and suitable quantity of water to rub and mix evenly, compressing tablet cutting, obtains biscuit, and spray coix seed oil, is baked to ripe perfume (or spice).
Claims (2)
1. a green pepper soybean biscuit is cut in appetizing, it is characterized in that, the raw material of following weight portion, consists of:
Corn flour 30-50, wheat flour 250-350, bean dregs 40-60, beef granules 20-25, to cut green pepper 15-30, Bulbus Allii Fistulosi powder 6-8, barbeque sauce 8-10, spiced salt 4-8, black tea 5-8, mulberry leaf 2-3, radish seed 2-3, cushaw stem 2-3, cacumen biotae 1-2, leaves of Hawthorn 2-3, fish pelargonium 1-2, nourishing additive agent 6-12, the former vinegar 20-30 of apple, coix seed oil appropriate;
Described nourishing additive agent is comprised of the raw material of following weight parts: salmon 20-40, Korean pine seed powder 5-8, okra 8-10, jerusalem artichoke 3-5, southern wild jujube 10-20, Laoshan celery 10-15, rice vinegar 10-20, rice wine 20-30, dried small shrimp powder 4-6, cucumber seed powder 4-6, lotus root starch 10-15, collagen protein powder 2-4, chitosan oligosaccharide 2-4, Seabuckthorn Oil 4-8, grape-kernel oil 5-10;
Described nourishing additive agent preparation method be: a, okra, jerusalem artichoke are cleaned respectively to section, south wild jujube stoning is cleaned, Laoshan celery blanching 30-60 pulls out and rinse segment well second, handled thing merging and rice wine, chitosan oligosaccharide are rubbed and mixed evenly, press and pickle 3-5 days, pull out and pickle thing and drain oven dry, fragmentation is crushed to 80-100 order, obtain fruits and vegetables powder, pickling liquid is stand-by; B, the salmon removal of impurities of cutting into slices is cleaned, added pickling liquid, rice vinegar, Seabuckthorn Oil to rub and mix evenly, standing 1-2 hour, enter cage and steam ripe perfume (or spice), freezing crushing, to 80-120 order, mixes with fruits and vegetables powder and other residue powders, add suitable quantity of water rub mix to dry wet evenly, through extrusion granulation, obtain particle, enter a pot frying, spray grape-kernel oil simultaneously, the ripe perfume (or spice) of frying, grinds the order to 160-200.
2. a processing method for green pepper soybean biscuit is cut in appetizing as claimed in claim 1, it is characterized in that comprising the following steps:
(1), by black tea ultramicro grinding, be incorporated to pot with clean beef granules one, add the ripe perfume (or spice) of 10-15 times poach system, pull beef granules out and rinse well, and cut green pepper, the former vinegar of apple, the spiced salt and rub and mix evenly, pickle 3-5 days, reenter cage and steam ripe perfume (or spice), filter, pickle thing and dry pulverizing, the fragrant peppery powder of beef, pickling liquid is stand-by;
(2), bean dregs are rinsed well, enter pot slow fire and stir-fry, spray pickling liquid simultaneously, to dry fragrant, be ground to 80-100 order, obtain okara powder;
(3), mulberry leaf, radish seed, cushaw stem, cacumen biotae, leaves of Hawthorn, fish pelargonium are mixed broken, particle adds 5-10 times of decocting and boils 1-2 hour, filter and remove residue, obtains decoction liquor;
(4), surplus stock beyond the fragrant peppery powder of beef, okara powder and coix seed oil is mixed, add decoction liquor and suitable quantity of water to rub and mix evenly, compressing tablet cutting, obtains biscuit, and spray coix seed oil, is baked to ripe perfume (or spice).
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| CN201410251575.0A CN103999913B (en) | 2014-06-09 | 2014-06-09 | A kind of appetizing chopped chilli soybean biscuit and processing method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104327599A (en) * | 2014-10-14 | 2015-02-04 | 合肥庭索环保材料有限公司 | Color coating coloring agent |
| CN104522721A (en) * | 2014-11-12 | 2015-04-22 | 安徽省固镇县争华羊业有限公司 | Mulberry leaf bacteriostatic anti-inflammatory type beef and preparing method thereof |
| CN105105156A (en) * | 2015-08-17 | 2015-12-02 | 安徽老炊食品有限公司 | Fragrant and crispy flavor ribs and processing method thereof |
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| CN102948449A (en) * | 2012-12-03 | 2013-03-06 | 晓健科技（大连）有限公司 | Sugar-free burdock bean dreg biscuit and processing method thereof |
| CN103355384A (en) * | 2013-06-17 | 2013-10-23 | 丁邦友 | High fiber biscuit |
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| CN104327599B (en) * | 2014-10-14 | 2016-06-01 | 陆玉如 | A kind of colo(u)r coating tinting material |
| CN104522721A (en) * | 2014-11-12 | 2015-04-22 | 安徽省固镇县争华羊业有限公司 | Mulberry leaf bacteriostatic anti-inflammatory type beef and preparing method thereof |
| CN105105156A (en) * | 2015-08-17 | 2015-12-02 | 安徽老炊食品有限公司 | Fragrant and crispy flavor ribs and processing method thereof |
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