| abstract |
The invention relates to the technical field of food processing, in particular to a biscuit rich in fish collagen and a preparation method thereof. The biscuit contains flour, fatty meat, shochu, peanuts, sesame seeds, melon seeds, walnuts, sanyang cake flour, egg yolk, pepper, salt, sugar, syrup, maltose, fish gelatin and salad oil. By adding fish gelatin to biscuits (chicken biscuits), the invention can effectively improve the denaturation and aggregation of proteins caused by chemical reactions during the preparation of biscuits, resulting in changes in taste and texture, and even affecting the taste and nutritional value of biscuits. In addition, fish gelatin is used as a by-product of fish processing to make products, which not only increases the high-value comprehensive utilization of fish, but also reduces environmental pollution. |