Processing method of nostoc commune tea cake

Abstract

The invention discloses a processing method of a nostoc commune tea cake. The nostoc commune tea cake comprises the following raw materials in percentage by weight: 35-45% of flour, 15-20% of nostoc commune powder, 8-14% of tea powder, 10-12% of salad oil, 6-10% of newtol, 3-5% of egg and 2-4% of seasoner; the nostoc commune tea cake is prepared by the nostoc commune powder through the steps of preparation, blending, fermentation, baking, tidying and packaging. The tea cake processed by the method takes the nostoc commune which is green, healthy and rich in nutrition and tea powder generated by tea processing as raw materials, so that the production cost is reduced, the new varieties and he nutritional ingredients of the tea cake are enriched, the tea cake is delicious, sweet and not greasy, the economic benefit is improved and the market prospect is wide.

Description

technical field

[0001] The invention relates to a processing method of tea cake, in particular to a processing method of ground ear vegetable tea cake. Background technique

[0002] Ground ear vegetable, also known as ground mushroom, Nostoc, ground fungus, lichen, etc., is the algae of the Nostoc plant Gexianmi. Each 100g of ground ear contains 96.4 grams of water, 1.5 grams of protein, 1.8 grams of crude fiber, 1 gram of ash, 220 micrograms of carotene, 0.02 mg of thiamine, 0.28 mg of riboflavin, 0.5 mg of niacin, and vitamin E2. 24 mg, potassium 102 mg, sodium 10.7 mg, calcium 14 mg, magnesium 275 mg, iron 21.1 mg, manganese 7.74 mg, zinc 5.0 mg, copper 1.13 mg, phosphorus 53 mg, selenium 9.54 micrograms. In addition, it also contains myoglobin, B-carotene, echinenone, chanterelles, phosphorus, zirol and glucoside, balsamols, vitamin C, etc. Ground ear has the effects of clearing heat and improving eyesight, astringing and replenishing qi, and it is mainly used to treat...