CN104585287A - Method for making nutritive shortcake containing rhopilema esculentum - Google Patents
Method for making nutritive shortcake containing rhopilema esculentum Download PDFInfo
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- CN104585287A CN104585287A CN201510068533.8A CN201510068533A CN104585287A CN 104585287 A CN104585287 A CN 104585287A CN 201510068533 A CN201510068533 A CN 201510068533A CN 104585287 A CN104585287 A CN 104585287A
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- 241000657665 Rhopilema esculentum Species 0.000 title abstract 6
- 230000000050 nutritive effect Effects 0.000 title abstract 6
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- 239000000843 powder Substances 0.000 claims abstract description 26
- 238000001035 drying Methods 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000020416 water chestnut juice Nutrition 0.000 claims abstract description 14
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 238000005096 rolling process Methods 0.000 claims abstract description 6
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- 238000011033 desalting Methods 0.000 claims description 6
- 238000007670 refining Methods 0.000 claims description 6
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- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 4
- 235000012045 salad Nutrition 0.000 claims description 4
- 239000003651 drinking water Substances 0.000 abstract description 7
- 235000020188 drinking water Nutrition 0.000 abstract description 7
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 4
- 208000026435 phlegm Diseases 0.000 abstract description 4
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- 235000009486 Crataegus bullatus Nutrition 0.000 description 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 1
- 235000009682 Crataegus limnophila Nutrition 0.000 description 1
- 240000000171 Crataegus monogyna Species 0.000 description 1
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- 244000086443 Craterellus fallax Species 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000004670 Glycyrrhiza echinata Species 0.000 description 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
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- 244000046146 Pueraria lobata Species 0.000 description 1
- 235000010575 Pueraria lobata Nutrition 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
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- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 235000019534 high fructose corn syrup Nutrition 0.000 description 1
- XMBWDFGMSWQBCA-BKFZFHPZSA-N iodane Chemical compound [132IH] XMBWDFGMSWQBCA-BKFZFHPZSA-N 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for making a nutritive shortcake containing rhopilema esculentum. The nutritive shortcake containing rhopilema esculentum is made by adopting rhopilema esculentum and water chestnut as raw materials through the steps of pretreating, slicing, drying, grinding rhopilema esculentum into powder, treating water chestnut, mixing, performing dough rolling, baking, packaging and the like. The nutritive shortcake made by the method is comprehensive in nutritional ingredients, is fragrant, crisp and tasty, is pure and normal in flavor and is fresh and bright in color; the nutritional ingredient of the nutritive shortcake are enriched; varieties of rhopilema esculentum products are increased, the nutritive shortcake has certain healthcare functions of clearing heat and dissolving phlegm, removing blood stasis and invigorating the spleen; furthermore, drinking water is replaced by water chestnut juice, so that the nutrient substances of a finished product are further enriched, the water content of the finished product is reduced and the quality guarantee period is prolonged.
Description
Technical field
The present invention relates to a kind of preparation method of leisure food, especially relate to a kind of preparation method of jellyfish nutrition shortcake.
Background technology
Jellyfish, be commonly called as jellyfish, Shi Jing, wax, the tree of heaven, Pu fish, jellyfish are fresh etc., belonging to Scyphozoa, is live in marine a kind of coelenteron mollusk.The vegetal pole horn of plenty of jellyfish, according to surveying and determination: every hectogram jellyfish is containing 12.3 grams, protein, 4 grams, carbohydrate, calcium 182 milligrams, iodine 132 microgram and multivitamin.Jellyfish is still cured the disease good medicine simply, and China's medical science is thought, jellyfish has effect of clearing heat and detoxicating, resolving phlegm and softening hard masses, step-down detumescence.In recent years, along with the raising of people's living standard, people have had higher requirement to food, and jellyfish is processed to the products such as the jellyfish wire of appetizing cold dish or instant as food materials, and be that the nutrition that primary raw material makes is crisp with jellyfish, have no pertinent literature report and launch.
Summary of the invention
The present invention is directed to the defect that the single and jellyfish product of the crisp kind of existing nutrition does not enrich, a kind of preparation method of jellyfish nutrition shortcake is provided, through jellyfish pretreatment, section, dry, pulverize, water chestnut process, allotment, rolling formation, baking, packaging and other steps be made, both the nutritional labeling of nutrition shortcake had been enriched, by the kind expanding jellyfish product, and there is certain heat-clearing dissolving phlegm, row stasis of blood eliminate indigestion health care.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for jellyfish nutrition shortcake, carry out as follows:
A, jellyfish pretreatment: jellyfish is cleaned up, be cut into jellyfish wire, put into flowing pond rinsing and carry out desalting processing, jellyfish wire after desalination being put into concentration is that the Ozone Water of 130-150ppm soaks 20-30 hour, carries out de-alum process, uses clear water rinsing after de-alum, blanching 5-10s in the hot water of 70-80 DEG C again, jellyfish is carried out desalination, de-alum process, improve the mouthfeel of jellyfish, scalding treatment can kill the bacterium on jellyfish wire surface;
B, oven dry: the jellyfish wire after blanching is put into drying plant, dry in the environment of 60-70 DEG C, moisture is reduced to 8 ~ 12% of jellyfish wire weight, and rear cooling down is made jellyfish and done, and low temperature drying reduces the damage to jellyfish nutriment;
C, to mill: dry for jellyfish placement in grinder is ground, makes 100-120 object jellyfish powder;
D, water chestnut pretreatment: by peeling after water chestnut cleaning, be cut into little fourth, squeeze the juice with juice extractor, make water chestnut juice;
F, allotment: mix in the ratio of refining flour 25-30%, jellyfish powder 15-20%, auricularia auriculajudae powder 8-12%, egg 4-6%, water chestnut juice 15-25%, salad oil 10-13%, maltose 10-12%, stir, the obtained dough of rubbing, drinking water is replaced with water chestnut juice, both enrich the nutriment of finished product, improve again the mouthfeel of nutrition shortcake;
G, rolling formation: dough is put into mould and make it shaping, then slough mould, namely obtain crisp base;
H, baking: the drip pan crisp base evenly being put into swiped through oil, dry in drying plant, and temperature controls, for 210-230 DEG C, time 10-15min, to leave standstill cooling after drying;
I, shaping packaging: when the crisp base after oven dry is naturally cooled to 35-45 DEG C, again pack after shaping, the crisp finished product of obtained jellyfish nutrition.
Beneficial effect: the crisp nutritional labeling of the nutrition that the present invention makes is comprehensive, crisp-fried is good to eat, pure flavor, bright, both the nutritional labeling of nutrition shortcake had been enriched, by the kind expanding jellyfish product, and there is certain heat-clearing dissolving phlegm, row stasis of blood eliminate indigestion health care, replace drinking water with water chestnut juice simultaneously, enrich the nutriment of finished product further, reduced the water content of finished product, extend the shelf-life of finished product.
Detailed description of the invention
Embodiment 1: a kind of preparation method of jellyfish nutrition shortcake, carry out as follows:
A, jellyfish pretreatment: jellyfish is cleaned up, be cut into jellyfish wire, put into flowing pond rinsing and carry out desalting processing, jellyfish wire after desalination being put into concentration is that the Ozone Water of 130ppm is soaked 30 hours, carries out de-alum process, uses clear water rinsing after de-alum, blanching 10s in the hot water of 70 DEG C again, jellyfish is carried out desalination, de-alum process, improve the mouthfeel of jellyfish, scalding treatment can kill the bacterium on jellyfish wire surface;
B, oven dry: the jellyfish wire after blanching is put into drying plant, dry in the environment of 60 DEG C, moisture is reduced to 12% of jellyfish wire weight, and rear cooling down is made jellyfish and done, and low temperature drying reduces the damage to jellyfish nutriment;
C, to mill: dry for jellyfish placement in grinder is ground, makes 100 object jellyfish powder;
D, water chestnut pretreatment: by peeling after water chestnut cleaning, be cut into little fourth, squeeze the juice with juice extractor, make water chestnut juice;
F, allotment: get refining flour 3kg, jellyfish powder 1.5kg, auricularia auriculajudae powder 1kg, egg 0.5kg, water chestnut juice 2kg, salad oil 1kg, maltose 1kg mix, stir, the obtained dough of rubbing, drinking water is replaced with water chestnut juice, both enrich the nutriment of finished product, improve again the mouthfeel of nutrition shortcake;
G, rolling formation: dough is put into mould and make it shaping, then slough mould, namely obtain crisp base;
H, baking: the drip pan crisp base evenly being put into swiped through oil, dry in drying plant, and it is 210 DEG C that temperature controls, time 15min, leaves standstill cooling after drying;
I, shaping packaging: when the crisp base after oven dry is naturally cooled to 35 DEG C, again pack after shaping, the crisp finished product of obtained jellyfish nutrition.
Embodiment 2: a kind of preparation method of jellyfish nutrition shortcake, carry out as follows:
A, jellyfish pretreatment: jellyfish is cleaned up, be cut into jellyfish wire, put into flowing pond rinsing and carry out desalting processing, jellyfish wire after desalination being put into concentration is that the Ozone Water of 140ppm is soaked 25 hours, carries out de-alum process, uses clear water rinsing after de-alum, blanching 8s in the hot water of 75 DEG C again, jellyfish is carried out desalination, de-alum process, improve the mouthfeel of jellyfish, scalding treatment can kill the bacterium on jellyfish wire surface;
B, oven dry: the jellyfish wire after blanching is put into drying plant, dry in the environment of 65 DEG C, moisture is reduced to 10% of jellyfish wire weight, and rear cooling down is made jellyfish and done, and low temperature drying reduces the damage to jellyfish nutriment;
C, to mill: dry for jellyfish placement in grinder is ground, makes 110 object jellyfish powder;
D, water chestnut pretreatment: by peeling after water chestnut cleaning, be cut into little fourth, squeeze the juice with juice extractor, make water chestnut juice;
B, oven dry: the jellyfish wire after blanching is put into drying plant, dry in the environment of 60-70 DEG C, moisture is reduced to 8 ~ 12% of jellyfish wire weight, and rear cooling down is made jellyfish and done, and low temperature drying reduces the damage to jellyfish nutriment;
C, to mill: dry for jellyfish placement in grinder is ground, makes 100-120 object jellyfish powder;
D, water chestnut pretreatment: by peeling after water chestnut cleaning, be cut into little fourth, be ground into water chestnut with pulverizer and stick with paste;
F, allotment: get refining flour 2.8kg, jellyfish powder 1.8kg, auricularia auriculajudae powder 0.8kg, egg 0.5kg, water chestnut stick with paste 1.5kg, peanut oil 0.5kg, peanut powder 1kg, lotus nut starch 0.5kg, walnut powder 0.3kg, radix polygonati officinalis powder 0.3 kg ratio mix, stir, obtained mixed powder, stick with paste with water chestnut and replace drinking water, both enrich the nutriment of finished product, improve again the mouthfeel of nutrition shortcake;
G, making: fried in hot pot by mixed powder by hand, then the maltose of 2.1kg, the tea oil of 0.3kg are stirred together with the mixed powder fried, be pressed into crisp block after mixing thoroughly on request by hand;
H, bag turn: select food-grade packaging material to carry out Manual Packaging, and obtained jellyfish nutrition is crisp;
I, inspection, storage: by crisp for jellyfish nutrition finished product through after the assay was approved, preserve in dry ventilation warehouse.
Embodiment 3: a kind of preparation method of jellyfish nutrition shortcake, carry out as follows:
A, jellyfish pretreatment: jellyfish is cleaned up, be cut into jellyfish wire, put into flowing pond rinsing and carry out desalting processing, jellyfish wire after desalination being put into concentration is that the Ozone Water of 150ppm is soaked 20 hours, carries out de-alum process, uses clear water rinsing after de-alum, blanching 5s in the hot water of 80 DEG C again, jellyfish is carried out desalination, de-alum process, improve the mouthfeel of jellyfish, scalding treatment can kill the bacterium on jellyfish wire surface;
B, oven dry: the jellyfish wire after blanching is put into drying plant, dry in the environment of 70 DEG C, moisture is reduced to 8% of jellyfish wire weight, and rear cooling down is made jellyfish and done, and low temperature drying reduces the damage to jellyfish nutriment;
C, to mill: dry for jellyfish placement in grinder is ground, makes 120 object jellyfish powder;
D, water chestnut pretreatment: remove the peel after water chestnut, carrot cleaning, be cut into little fourth, and water chestnut fourth, the 4kg diced carrot of getting 6kg mix rear juice extractor and squeeze the juice, and make water chestnut juice;
F, allotment: get refining flour 2.5kg, jellyfish powder 2kg, auricularia auriculajudae powder 0.8kg, egg 0.4kg, water chestnut juice 1.5kg, salad oil 1.2kg, xylitol 1kg, hawthorn powder 0.2kg, yam flour 0.2kg, seawood meal 0.2kg mix, stir, the obtained dough of rubbing, drinking water is replaced with water chestnut juice, both enrich the nutriment of finished product, improve again the mouthfeel of nutrition shortcake;
G, rolling formation: dough is put into mould and make it shaping, then slough mould, namely obtain crisp base;
H, baking: the drip pan crisp base evenly being put into swiped through oil, dry in drying plant, and it is 230 DEG C that temperature controls, time 10min, leaves standstill cooling after drying;
I, shaping packaging: when the crisp base after oven dry is naturally cooled to 45 DEG C, again pack after shaping, the crisp finished product of obtained jellyfish nutrition.
Embodiment 4: a kind of preparation method of jellyfish nutrition shortcake, carry out as follows:
A, jellyfish pretreatment: jellyfish is cleaned up, be cut into jellyfish wire, put into flowing pond rinsing and carry out desalting processing, jellyfish wire after desalination being put into concentration is that the Ozone Water of 150ppm is soaked 20 hours, carries out de-alum process, uses clear water rinsing after de-alum, blanching 12s in the hot water of 65 DEG C again, jellyfish is carried out desalination, de-alum process, improve the mouthfeel of jellyfish, scalding treatment can kill the bacterium on jellyfish wire surface;
B, oven dry: the jellyfish wire after blanching is put into drying plant, dry in the environment of 68 DEG C, moisture is reduced to 5% of jellyfish wire weight, and rear cooling down is made jellyfish and done, and low temperature drying reduces the damage to jellyfish nutriment;
C, to mill: dry for jellyfish placement in grinder is ground, makes 80 object jellyfish powder;
D, water chestnut pretreatment: water chestnut pretreatment: by peeling after water chestnut, Chinese yam, burdock, water caltrop cleaning, be cut into little fourth, get the water chestnut fourth of 5kg, 3kg Chinese yam fourth, 1kg burdock fourth, 1kg water caltrop fourth mix rear crusher in crushing, make water chestnut paste;
F, allotment: get refining flour 2.6kg, jellyfish powder 2kg, corn flour 0.8kg, egg 0.5kg, water chestnut stick with paste 2kg, peanut oil 0.5kg, sunflower seed powder 0.5kg, red date powder 0.5kg, licorice powder 0.3kg, kudzuvine root starch 0.3 kg ratio mix, stir, obtained mixed powder, stick with paste with water chestnut and replace drinking water, both enrich the nutriment of finished product, improve again the mouthfeel of nutrition shortcake;
G, making: fried in hot pot by mixed powder by hand, then the HFCS of 2kg, the tea oil of 0.5kg are stirred together with the mixed powder fried, be pressed into crisp block after mixing thoroughly on request by hand;
H, bag turn: select food-grade packaging material to carry out Manual Packaging, and obtained jellyfish nutrition is crisp;
I, inspection, storage: by crisp for jellyfish nutrition finished product through after the assay was approved, preserve in dry ventilation warehouse.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a preparation method for jellyfish nutrition shortcake, is characterized in that, adopts following steps:
A, jellyfish pretreatment: jellyfish is cleaned up, be cut into jellyfish wire, put into flowing pond rinsing and carry out desalting processing, jellyfish wire after desalination being put into concentration is that the Ozone Water of 130-150ppm soaks 20-30 hour, carry out de-alum process, use clear water rinsing after de-alum, then in the hot water of 70-80 DEG C blanching 5-10s;
B, oven dry: the jellyfish wire after blanching is put into drying plant, dry in the environment of 60-70 DEG C, moisture is reduced to 8 ~ 12% of jellyfish wire weight, rear cooling down, makes jellyfish and does;
C, to mill: dry for jellyfish placement in grinder is ground, makes 100-120 object jellyfish powder;
D, water chestnut pretreatment: by peeling after water chestnut cleaning, be cut into little fourth, squeeze the juice with juice extractor, make water chestnut juice;
F, allotment: mix in the ratio of refining flour 25-30%, jellyfish powder 15-20%, auricularia auriculajudae powder 8-12%, egg 4-6%, water chestnut juice 15-25%, salad oil 10-13%, maltose 10-12%, stir, the obtained dough of rubbing;
G, rolling formation: dough is put into mould and make it shaping, then slough mould, namely obtain crisp base;
H, baking: the drip pan crisp base evenly being put into swiped through oil, dry in drying plant, and temperature controls, for 210-230 DEG C, time 10-15min, to leave standstill cooling after drying;
I, shaping packaging: when the crisp base after oven dry is naturally cooled to 35-45 DEG C, again pack after shaping, the crisp finished product of obtained jellyfish nutrition.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510068533.8A CN104585287A (en) | 2015-02-10 | 2015-02-10 | Method for making nutritive shortcake containing rhopilema esculentum |
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| CN201510068533.8A CN104585287A (en) | 2015-02-10 | 2015-02-10 | Method for making nutritive shortcake containing rhopilema esculentum |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106070452A (en) * | 2016-06-12 | 2016-11-09 | 张俊辉 | A kind of processing method storing green Herba Amaranthi tricoloris tea shortcake |
| CN107136171A (en) * | 2017-07-17 | 2017-09-08 | 周兆平 | A kind of crisp preparation method of cervus elaphus linnaeus nutrition |
| CN107307032A (en) * | 2017-06-29 | 2017-11-03 | 彭超昀莉 | A kind of crisp preparation method of sealwort tuber of dwarf lilyturf nutrition |
| RU2796838C1 (en) * | 2022-11-15 | 2023-05-29 | Федеральное государственное бюджетное научное учреждение "Всероссийский научно-исследовательский институт рыбного хозяйства и океанографии" | Method for producing cracker from jellyfish |
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| CN106070452A (en) * | 2016-06-12 | 2016-11-09 | 张俊辉 | A kind of processing method storing green Herba Amaranthi tricoloris tea shortcake |
| CN107307032A (en) * | 2017-06-29 | 2017-11-03 | 彭超昀莉 | A kind of crisp preparation method of sealwort tuber of dwarf lilyturf nutrition |
| CN107136171A (en) * | 2017-07-17 | 2017-09-08 | 周兆平 | A kind of crisp preparation method of cervus elaphus linnaeus nutrition |
| RU2796838C1 (en) * | 2022-11-15 | 2023-05-29 | Федеральное государственное бюджетное научное учреждение "Всероссийский научно-исследовательский институт рыбного хозяйства и океанографии" | Method for producing cracker from jellyfish |
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