Needle mushroom biscuits and preparation method thereof

Abstract

The invention discloses needle mushroom biscuits and a preparation method thereof. The needle mushroom biscuits are prepared from the following raw materials in parts by weight: 40-60 parts of needle mushrooms, 150-180 parts of flour, 18-24 parts of olive juice, 20-30 parts of pawpaws, 10-20 parts of fructo-oligose, 6-8 parts of wheat sprouts, 8-10 parts of durian seed kernels, 4-6 parts of aonori powder, 10-20 parts of green peppers, 10-20 parts of taros, 1-2 parts of momordica grosvenori leaves, 1-2 parts of haw flowers, 2-3 parts of pineapple leaves, 1-2 parts of flores aurantii, 3-5 parts of natto powder, 3-6 parts of xanthan gum, 20-40 parts of rose wine, 1-2 parts of baking soda, an appropriate amount of linseed oil, and 8-12 parts of a nutrition additive. The needle mushroom biscuits prepared by the method disclosed by the invention are fragrant, crisp and soft, and adopt the rose wine for soaking the needle mushrooms, so that the nutrient ingredients of the needle mushrooms are reserved furthest, the flavor and the taste of the biscuits are improved, the immunity function of human bodies is improved, and the nutrition is rich and balanced; varied natural plants are added for replacing tea ingredients, so that the effects of aroma enhancement and seasoning are realized, the digestion is promoted and the health of the human bodies is facilitated.

Description

technical field [0001] The invention relates to a enoki mushroom biscuit and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Flammulina velutipes is also called mushroom, winter mushroom, poplar, etc. It is rich in protein, fat, minerals, vitamins and amino acids, especially lysine and arginine. Conducive to intellectual development and child growth. Often eating Flammulina velutipes also has the effects of inhibiting tumors, preventing high blood pressure and treating liver diseases and stomach problems. Flammulina velutipes is famous all over the world for its smooth and tender cap, crisp stalk, rich nutrition, and delicious taste. It is especially a good ingredient for cold dishes and hot pots. It is rich in nutrition, fragrant and delicious, and is deeply loved by the public. [0003] However, the production of fresh Flammulina velutipes is seasonal, the harvest period is short, it is difficult to store, ...

AI Technical Summary

Problems solved by technology

[0003] However, the production of fresh Flammulina velutipes is seasonal, the harvest period is short, it is difficult to store, store and transport, and the preservation time is short. At present, most of them are processed by simple drying or high-concentration salt dipping process, with single taste and nutrition. In order to enrich Flammulina velutipes widen the edible range of Flammulina velutipes, expand the market of Flammulina velutipes, and process them into ready-to-eat food and beverages, which are convenient and hygienic to eat and have health care effects. Make full use of the nutritional value of Flammulina velutipes to meet people's nutritional and health needs for food