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Corn and mushroom cookie with cholagogue and diuretic effects and preparation method for same

A technology of shiitake mushrooms and corn, applied in baking, dough processing, baked food, etc., can solve the problems that the humidity of shiitake mushrooms is inconsistent with the surface humidity, affects the flavor substances of shiitake mushrooms, affects the color of shiitake mushrooms, etc., and achieves rich raw materials and nutritional value Good, keep the effect of stability

Inactive Publication Date: 2016-11-09
周涛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the prior art, the drying process of shiitake mushrooms is directly dried at high temperature, so that the internal humidity of the shiitake mushrooms will not be consistent with the surface humidity, which will affect the overall color of the shiitake mushrooms. a flavor substance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] A choleretic and diuretic corn mushroom biscuit is made from the following raw materials in parts by weight:

[0019] Flour 280-290, fresh mushroom 90-100, pig heart 25-30, corn flour 70-80, bean sprouts 35-40, red date vinegar 50-60, Huoxiang leaves 2-3.2, baking powder 3-4, white sugar 85 -90, 3-4 salt and appropriate amount of water.

[0020] A method for preparing choleretic and diuretic corn mushroom biscuits, comprising the following steps:

[0021] (1) After washing the fresh shiitake mushrooms, blanch them in light salt water for 1-3 minutes. The temperature of the hot water is 75-82°C. After blanching, wash the fresh shiitake mushrooms under running water; Coarse dehydration, after the initial temperature rises 1-2 ° C per hour, the temperature is 30-50 ° C, the rough dehydration time is 3-4 hours, and the air inlet and exhaust port are opened to make the moisture discharge as soon as possible until the moisture Decrease to 75%; then dry, the temperature rise...

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Abstract

The invention discloses a corn and mushroom cookie with cholagogue and diuretic effects. The cookie is made of ingredients including 280-290 parts by weight of flour, 90-100 parts by weight of fresh mushrooms, 25-30 parts by weight of pig hearts, 70-80 parts by weight of corn flour, 35-40 parts by weight of bean seedlings, 50-60 parts by weight of red date vinegar, 2-3.2 parts by weight of Agastache rugosus leaves, 3-4 parts by weight of baking powder, 85-90 parts by weight of white granulated sugar, 3-4 parts by weight of salt and appropriate parts by weight of water. The mushroom cookie disclosed by the invention is made of the abundant ingredients and is characterized in that multiple auxiliary ingredients such as the pig hearts, the corn flour and the red date vinegar are added, and the finished product cookie has better nutritious values because of rational matching and processing; in addition, the main ingredient mushrooms are gradually and uniformly dried during the processing, so that internal humidity is kept consistent with superficial humidity; certain stability is maintained; a special flavor is maintained; corn, red date and vinegar tastes can be tasted during eating; and long-term eating of the cookie is beneficial for physical health.

Description

technical field [0001] The invention relates to the field of shiitake mushroom processed food and its processing technology, and mainly relates to a choleretic and diuretic corn shiitake mushroom biscuit and a preparation method thereof. Background technique [0002] Shiitake mushrooms are fungal food with high protein, low fat, polysaccharides, multiple amino acids and multivitamins. Lower cholesterol, prevent arteriosclerosis, lower blood fat, enhance immunity and other important functions. However, fresh shiitake mushrooms have an unpleasant smell, which will disappear during the drying process, resulting in a strong and pleasant smell unique to dried shiitake mushrooms. Under certain baking conditions, the flavor of shiitake mushroom biscuits can be improved significantly. In recent years, shiitake mushrooms have been gradually added to food as a flavor substance and nutritional base material, endowing the food with unique nutritional and functional characteristics. Ho...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36A21D2/34
CPCA21D2/36A21D2/34
Inventor 周涛
Owner 周涛
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