Stomach-nourishing and spleen-tonifying health biscuits containing Chinese chestnuts and preparation method of biscuits

Abstract

The invention discloses stomach-nourishing and spleen-tonifying health biscuits containing Chinese chestnuts and a preparation method of the biscuits. The biscuits are prepared from raw materials in parts by weight as follows: 2-3 parts of Chinese chestnuts, 3-4 parts of preserved vegetables, 9-10 parts of orange juice, 6-7 parts of pig's intestines, 12-15 parts of pumpkin seed oil, 1-2 parts of dwarf lilyturf tuber, 1-2 parts of figwort roots, 1-2 parts of glossy privet fruits, 200-220 parts of flour, 30-40 parts of fresh mulberry leaves, 1.5-2 parts of yeast, 18-20 parts of white granulated sugar, 10-12 parts of milk, 8-10 parts of corn dietary fiber, 15-18 parts of wheat germ oil, 6-7 parts of eggs, 2-3 parts of salt, 4-5 parts of baking soda and a proper amount of water. The preserved vegetables and the Chinese chestnuts are mixed and mashed, the pig's intestines are put into the pumpkin seed oil to be fried, and the biscuits have the nutrition and the unique taste of the pig's intestines; the fresh mulberry leaves are wrapped with gauze and then buried in sand, yellow wine is poured into the sand, the freshness and the color of the fresh mulberry leaves are kept well in the process, and bitterness of the mulberry leaves can be removed with the yellow wine.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a chestnut nourishing stomach and spleen health-care biscuit and a preparation method thereof. Background technique [0002] Mulberry leaves are the leaves of the Morus mulberry tree and are cultivated in most areas of my country. Its taste is bitter, sweet, cold in nature, returning to the lungs and liver meridian, and has the functions of dispersing wind and heat, clearing the lungs and moisturizing dryness, calming the liver and improving eyesight, and cooling the blood. In recent years, people have conducted research on the chemical composition and physiological functions of mulberry leaves, and found that mulberry leaves are rich in nutrients, containing essential amino acids, vitamins, inorganic salts, flavonoids, alkaloids and other components, which can lower blood pressure and lower blood pressure. Blood fat, lowering blood sugar, anti-inflammatory, anti-aging, anti-...

AI Technical Summary

Problems solved by technology

At present, the use of mulberry leaves is single, resulting in the waste of a large amount of mulberry leaf resources

Mulberry leaves are used in biscuits to make mulberry leaf biscuits, which have the effects of regulating physiology, maintaining health, and enhancing physical fitness. Bitter taste, which causes the biscuits to have a bitter taste. In addition, when the mulberry leaves are crushed, they will not be completely crushed, which will affect the taste of the biscuits.