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Chicken bone purslane codonopsis pilosula biscuit and making method thereof

A kind of technology of purslane dang, ginseng biscuit

Inactive Publication Date: 2013-07-31
薛朝贵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Biscuits are popular for their crisp taste, low water content, light weight, complete block shape, easy preservation, easy packaging and carrying, and convenient eating. However, traditional biscuits have relatively high sugar and oil content. With the modern With the improvement of consumer consumption level and the enhancement of health awareness, this kind of "high sugar, high fat and high calorie" products can no longer meet the needs of consumers

Method used

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Embodiment Construction

[0015] A chicken bone purslane codonopsis biscuit, which is characterized in that it is prepared from the following raw materials in parts by weight: wheat flour 40-55, buckwheat flour 10-15, corn flour 8-10, red bean flour 5-6, chicken Bone 8-10, vegetable oil 14-15, konjac powder 6-8, xylitol 8-10, skimmed milk powder 7-8, sodium bicarbonate 1.3-1.6, calcium gluconate 0.1-0.2, zinc gluconate 0.02-0.04, Low sodium salt 0.3-0.6, flavoring 0.1-0.2, seaweed powder 3-4, purslane 12-15, calcium fruit leaf 2-4, Osmunda 5-6, loofah 5-6, Codonopsis 0.5-0.8, Sunflower flower 0.4-0.6, appropriate amount of water;

[0016] The preparation method includes the following steps:

[0017] (1) Weigh each raw material by weight;

[0018] (2) Wash the chicken bones and soak them in cooking wine for 30-50 minutes;

[0019] (3) Wash the purslane and add water to grind it into a slurry;

[0020] (4) Take out the soaked chicken bones and cook them with calcium fruit leaves, Osmunda, loofah, Codonopsis, su...

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Abstract

The invention discloses a chicken bone purslane codonopsis pilosula biscuit which is characterized by being made by the following raw materials in parts by weight: 40-55 parts of wheat flour, 10-15 parts of buckwheat flour, 8-10 parts of corn flour, 5-6 parts of red bean powder, 8-10 parts of chicken bone, 14-15 parts of vegetable oil, 6-8 parts of konjaku flour, 8-10 parts of xylitol, 7-8 parts of skimmed milk powder, 1.3-1.6 parts of sodium bicarbonate, 0.1-0.2 parts of calcium gluconate, 0.02-0.04 parts of zinc gluconate, 0.3-0.6 parts of low-sodium salt, 0.1-0.2 parts of flavoring essence, 3-4 parts of laver powder, 12-15 parts of purslane, 2-4 parts of calcium fruit leaf, 5-6 parts of vetch, 5-6 parts of loofah sponge, 0.5-0.8 parts of codonopsis pilosula, 0.4-0.6 parts of sunflower flower, and an appropriate amount of water. The chicken bone purslane codonopsis pilosula biscuit is good in taste, unique in flavor and high in calcium, has health-care functions of supplementing calcium, reducing blood glucose and lowering lipid, and is suitable for people with hypertension, hyperlipidemia and hyperglycemia.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a chicken bone purslane codonopsis biscuit and a preparation method thereof. Background technique [0002] Biscuits have a crisp taste, low water content, light weight, complete block shape, easy to store, easy to pack and carry, and easy to eat. They are popular among people. However, the sugar content and oil content of traditional biscuits are relatively high. With the improvement of consumer consumption level and the enhancement of health awareness, this kind of "high sugar, high fat and high calorie" products can no longer meet the needs of consumers. The biscuit industry is also developing in terms of nutrition, health, functionality, and low-calorie. Low-energy, sugar-free biscuits have emerged under this trend. However, the low-energy or sugar-free biscuits produced by some manufacturers only partially reduce the use of fats and sugars, but it is not enough to reduce the use of...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36A21D2/34
Inventor 薛朝贵
Owner 薛朝贵
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