Egg yolk thin and crisp biscuit and preparation method thereof

Abstract

The present invention discloses an egg yolk thin and crisp biscuit and a preparation method thereof. The egg yolk thin and crisp biscuit is characterized by preparing from the following raw materials in parts by weight: soybean curd dregs 200-210 parts, honey 5-7 parts, salted duck egg yolk 35-40 parts, corn flour 10-12 parts, platycladus orientalis kernels 2-3 parts, cerasus japonica kernels 1-2 parts, cistanche deserticola 2-3 parts, siraitia grosvenorii 4-5 parts, peanut oil 160-170 parts, egg liquid 180-190 parts, xylitol 100-105 parts, flour 100-110 parts, pea starch 20-22 parts, and mesona chinensis 10-11 parts. The main raw material of the soybean curd dregs are high in dietary fiber content, and the egg yolk thin and crisp biscuit is low in fat content compared to the commercially available biscuits, is suitable in protein content, is golden yellow in color and luster and good in appearance, is crisp in mouthfeel, is not sticky to teeth, can be used as a meal replacement food. The added mesona chinensis and the pea starch can form a gel to increase the cohesion of the biscuit, and the biscuit is intact and has no cracks in shape, is not easy to crack during the transportation and storage processes. At the same time, the mesona chinensis can avoid internal heat caused by eating too many biscuits, and in addition the egg yolk thin and crisp biscuit can moisten intestines.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a biscuit, in particular to an egg yolk cracker and a preparation method thereof. Background technique [0002] With the improvement of people's consumption level, the nutritional value of food is getting more and more attention. The current status of food for the elderly in my country is that there are few varieties and low output. White-collar workers and office workers are sedentary and lack exercise due to work needs. Foods with high dietary fiber can meet the nutritional needs of these two groups of people. However, traditional biscuits have fat content. High, incomplete nutrition and other issues, can not meet the needs. Bean curd dregs is a by-product of processing tofu, soy milk, soy milk, etc. Because wet bean dregs are not easy to preserve and have a rough taste, they are often used as feed or directly discarded, resulting in a waste of resources. Tofu dregs ...

AI Technical Summary

Problems solved by technology

The current status of food for the elderly in my country is that there are few varieties and low output. White-collar workers and office workers are sedentary and lack exercise due to work needs. Foods with high dietary fiber can meet the nutritional needs of these two groups of people. However, traditional biscuits have fat content. High, incomplete nutrition and other problems, can not meet the needs

Bean curd residue is a by-product of processing tofu, soy milk, soy milk, etc. Because wet bean dregs are not easy to preserve and have a rough taste, they are often used as feed or directly discarded, resulting in a waste of resources