Chicken bone purslane codonopsis pilosula biscuit and making method thereof
A kind of technology of purslane dang, ginseng biscuit
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[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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