Auricularia polytricha nutritional flaky pastries and preparation method thereof

Abstract

The invention relates to auricularia polytricha nutritional flaky pastries. The auricularia polytricha nutritional flaky pastries comprise crusts and fillings, wherein the crusts comprise water-oiled crusts and crisps, the water-oiled crusts contain high-gluten flour, auricularia polytricha powder, oil, white granulated sugar, high-activity dried yeast, composite swelling agents, eggs and water; and the crisps contain high-gluten flour and oil. The invention also discloses the preparation method of the nutritional flaky pastries. The preparation method comprises the steps of preparation of the auricularia polytricha powder, the preparation of the flaky pastry crusts, weighting of the flaky pastry filling, forming of the flaky pastries and baking of the flaky pastries. According to the preparation method, the auricularia polytricha powder is doped into the water-oiled crusts of the flaky pastry crusts, so that the prepared flaky pastries have the delicate fragrance of the auricularia polytricha, good color, luster and mouth feel and a good heath care function. Experiments prove that the auricularia polytricha nutritional flaky pastries prepared from the components by adopting the method have crisp, loose, fragrant, sweet, fine and smooth mouth feel. The variety of the flaky pastries is enriched, and a new approach is opened up for the deep processing of the auricularia polytricha.

Description

technical field [0001] The invention relates to a food and a preparation method thereof, in particular to a fungus nutritious shortbread and a preparation method thereof. Background technique [0002] Auricularia polytricha (Mont.) Sacc.], also known as structure ear, thick fungus, also known as yellow-backed fungus and white-backed fungus, is called yellow-backed ear and white-backed fungus in southern my country. It belongs to the genus Auriculariaceae. In tropical and subtropical regions, in warm and humid seasons, it grows in clusters on dead branches and dry leaves. The fruit body of Auricularia auricula is smooth and tough, cup-shaped at early stage, gradually becoming ear-shaped, leaf-shaped or irregular, with obvious wrinkles at the base, reddish-brown, often slightly purple, shrinks and cartilage after drying, its fruit is solid The upper surface of the layer turns purple-gray to black, and the lower surface has long hairs, which are often greenish-brown, light tea-b...

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Problems solved by technology

[0004] The fungus products sold in the market are mainly in the form of dried fungus, canned fungus, fungus fruit tea, salted fungus vegetables, fungus drinks, fungus capsules, etc. Although the taste is good, most of the fungus products have defects such as single ingredients and single performance , can not meet the eating requirements of different consumers

[0005] Chinese patent 93110962.0 application discloses lung-clearing biscuit ...

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