Egg and needle mushroom biscuits for tonifying lung and nourishing blood and preparation method of egg and needle mushroom biscuits

Abstract

The invention discloses egg and needle mushroom biscuits for tonifying the lung and nourishing blood. The egg and needle mushroom biscuits are prepared from the following raw materials in parts by weight: 300-320 parts of low-gluten flour, 120-130 parts of fresh needle mushrooms, 6-7 parts of chrysanthemum vinegar, 20-23 parts of egg liquid, 20-23 parts of oat, 14-16 parts of peanut red coats, 65-70 parts of butter, 90-95 parts of white granulated sugar, 4-4.5 parts of salt, an appropriate amount of citric acid, an appropriate amount of sodium isoascorbate, an appropriate amount of sodium metabisulfite, an appropriate amount of sodium carboxymethyl cellulose, an appropriate amount of soybean lecithin, and an appropriate amount of water. The needle mushroom biscuits are rich in raw materials, and main materials and various auxiliary materials such as the egg liquid and the oat are reasonably collocated and processed to prepare the finished products of the biscuits high in nutrient value; and in the processing course, the needle mushrooms are subjected to color protection operation, gradual and uniform drying is adopted, certain stability is maintained, and special flavor is maintained. When the needle mushroom biscuits are eaten, the efficacy of tonifying the lung and nourishing blood is achieved, and the needle mushroom biscuits are suitable for broad crowds.

Description

technical field [0001] The invention relates to the technical field of Flammulina velutipes leisure food and its processing, and mainly relates to an egg-nourishing, lung-nourishing, blood-nourishing Flammulina velutipes biscuit and a preparation method thereof. Background technique [0002] Flammulina velutipes is widely distributed in nature and is a famous edible and medicinal fungus in the world. It has high nutritional value and medicinal value, and has broad development prospects. Flammulina velutipes is rich in protein, multivitamins, and various minerals, and is very nutritious. Flammulina velutipes also contains 18 kinds of amino acids. Flammulina velutipes also contains functional ingredients with unique effects, such as proteins with various pharmacological effects, polysaccharides with anti-cancer effects, etc. These ingredients make Flammulina velutipes more valuable; the iron content of Flammulina velutipes is 20 times that of spinach, and there are many fibers...

AI Technical Summary

Problems solved by technology

[0003] Although Flammulina velutipes has high nutritional value and medicinal value, and also has its very unique taste, the food types developed by it are single, and the mainstream sales form is carried out in the form of raw materials. Therefore, based on the nutritional and medicinal value of Flammulina velutipes, We should make good use of these values ​​and grind the dried Flammulina velutipes into powder for processing. However, in the prior art, the dried Flammulina velutipes is directly dried at high temperature, which will cause the internal humidity of Flammulina velutipes to be inconsistent with the surface humidity, and will also affect the whole of Flammulina velutipes color, and direct high-temperature drying will decompose certain components in Flammulina velutipes, thereby reducing its nutritional and medicinal value