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Russula vinosa biscuit and preparation method thereof

A technology of russula biscuits and russula biscuits, applied in the field of russula biscuits and its preparation, can solve the problems that russula biscuits cannot meet the diversified needs of the market, and achieve the goal of increasing the body's immunity, smooth and not greasy taste, and superior taste Effect

Inactive Publication Date: 2018-12-07
黎祥(大田)食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a russula biscuit and a preparation method thereof, the main purpose of which is to overcome the defect that the existing russula biscuit cannot meet the diversified needs of the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A russula biscuit, comprising the following components in parts by weight: 150 parts of flour, 70 parts of iron stick yam powder, 35 parts of native eggs, 60 parts of russula powder, 5 parts of black sesame powder, 10 parts of peanut oil, and 5 parts of sesame oil 30 servings of yogurt, 25 servings of honey, and 1.5 servings of table salt.

[0027] A preparation method of russula biscuits, comprising the following steps:

[0028] 1) Selected dried russula, after pretreatment, cut into 6-8mm particle size 3 diced russula, then crushed to make 60 parts of russula powder;

[0029] Wherein, the selected russula comes from Sanming, Fujian, where the applicant is located. The pretreatment method of russula is as follows: after quickly rinsing the russula with water, remove the water for 3 times at a water temperature of 8°C. 10%.

[0030] 2) Mix 35 parts of native eggs, 30 parts of yogurt, 25 parts of honey, and 1.5 parts of table salt into a mixing container and stir for...

Embodiment 2

[0036] A russula biscuit, comprising the following components in parts by weight: 200 parts of flour, 50 parts of iron stick yam powder, 45 parts of native eggs, 50 parts of russula powder, 7 parts of black sesame powder, 8 parts of peanut oil, and 8 parts of sesame oil 20 servings of yogurt, 30 servings of honey, and 1 serving of salt.

[0037] A preparation method of russula biscuits, comprising the following steps:

[0038] 1) Selected dried russula, after pretreatment, cut into 6-8mm particle size 3 diced russula, then crushed to make 50 parts of russula powder;

[0039] Wherein, the selected russula comes from Sanming, Fujian, where the applicant is located. The pretreatment of russula is as follows: wash the russula quickly with water, then remove the water for 2 times at a water temperature of 4°C, each time for 30 seconds, then take it out and drain it, then air-dry it at 60°C until the water content is 11 %.

[0040] 2) Mix 45 parts of native eggs, 20 parts of yog...

Embodiment 3

[0046] A russula biscuit, comprising the following components in parts by weight: 180 parts of flour, 60 parts of iron stick yam powder, 40 parts of native eggs, 55 parts of russula powder, 6 parts of black sesame powder, 9 parts of peanut oil, and 6 parts of sesame oil 25 servings of yogurt, 28 servings of honey, and 1.2 servings of table salt.

[0047] A preparation method of russula biscuits, comprising the following steps:

[0048] 1) Selected dried russula, after pretreatment, cut into 6-8mm particle size 3 diced russula, then crushed to make 55 parts of russula powder;

[0049] Wherein, the selected russula comes from Sanming, Fujian, where the applicant is located. The pretreatment of the russula is as follows: after the russula is quickly rinsed with water, it is watered three times under the condition of a water temperature of 6°C, and the time of each time of watering is 50s, and then it is taken out and drained, and then air-dried at 65°C until the water content is ...

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Abstract

The present invention discloses a russula vinosa biscuit and a preparation method thereof. The russula vinosa biscuit comprises the following components in parts by weight: 150-200 parts of flour, 50-70 parts of iron-stick-like Chinese yam powder, 35-45 parts of local eggs, 50-60 parts of russula vinosa powder, 5-7 parts of black sesame powder, 8-10 parts of peanut oil, 5-8 parts of sesame oil, 20-30 parts of yogurt, 25-30 parts of honey and 1-1.5 parts of edible salt. The flour, iron-stick-like Chinese yam powder, black sesame powder and russula vinosa powder are used as biscuit materials. The russula vinosa biscuit is rich in nutritional value, superior in mouthfeel and not easy to cause heat in a long-term consumption, also has effects on supplementing blood and nourishing yin, coolingbody and relieving toxins, strengthening spleen and supplementing deficiency, solidifying kidneys and benefiting essences, increasing body immunity, etc., and is a great boon for those who are fond ofbiscuits and are afraid of getting internal heat. In addition, by adding edible ingredients of yogurt, edible salt, etc., the finished product biscuit is also salty, sweet, smooth and not greasy in taste, can also stimulate taste buds and appetite, is widely recognized by the market once launched and even becomes a leader in the biscuit industry.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a russula biscuit and a preparation method thereof. Background technique [0002] Russula is the general name of all Russula, and it is also the common name of Russula. 28 fatty acids. Russula polysaccharide content is about 2.47%, of which monosaccharides and oligosaccharides account for 33.9% of the total sugar, amino acid content is 14.7%, and essential and semi-essential amino acids account for 54.4% of amino acids. Each hectogram of dried red mushrooms contains 15.7 grams of protein, 63.3 grams of carbohydrates, 23 mg of calcium, 500 mg of phosphorus, 3.54 mg of vitamin B, and 42.3 mg of niacin. Its flavor is unique, fragrant and refreshing, and its taste is incomparable to any other mushrooms. It is sweet and delicious. It has the functions of treating tumors, especially lung tumors, sore waist and legs, numbness of hands and feet, discomfort of muscles and bones, twitching...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D2/36A21D2/364A21D2/366A21D13/06
Inventor 翁延俊
Owner 黎祥(大田)食品有限公司
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