Kelp blood-fat-reducing health biscuits and preparation method thereof

Abstract

The invention discloses kelp blood-fat-reducing health biscuits and a preparation method thereof. The kelp blood-fat-reducing health biscuits are prepared from the following raw materials in parts by weight: 5-6 parts of extra-lean meat, 2-3 parts of snow peach powder, 12-15 parts of pomegranate juice, 3-4 parts of kelp, 1-2 parts of millet oil, 1-2 parts of coconut milk, 1-2 parts of cervus elaphus placenta, 1-2 parts of Japanese thistle herb, 1-2 parts of pericarpium citri reticulatae, 200-220 parts of flour, 30-40 parts of fresh mulberry leaves, 1.5-2 parts of yeast, 18-20 parts of white granulated sugar, 10-12 parts of milk, 8-10 parts of corn dietary fiber, 15-18 parts of wheat germ oil, 6-7 parts of eggs, 2-3 parts of table salt, 4-5 parts of sodium bicarbonate, and a proper amount of water. According to the invention, the kelp and the lean meat are coordinated and matched, so that the effects of reducing blood fat and reducing blood glucose of kelp can be achieved; the freshness and color of the fresh mulberry leaves can be remained well, and the bitter taste in the mulberry leaves can be removed with rice wine; the prepared biscuits have pure fragrance, are crispy and soft in mouth feel, have no coarse grain feel, and are excellent in color, aroma and taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a seaweed biscuit for reducing blood fat and a preparation method thereof. Background technique [0002] Mulberry leaves are the leaves of the mulberry tree of the genus Morus, and are cultivated in most parts of my country. It is bitter, sweet, cold in nature, returns to the lungs and liver meridians, and has the functions of dispelling wind-heat, clearing the lungs and moistening dryness, calming the liver and improving eyesight, and cooling blood. In recent years, people have studied the chemical composition and physiological functions of mulberry leaves, and found that mulberry leaves are rich in nutrients and contain essential amino acids, vitamins, inorganic salts, flavonoids, alkaloids and other components, which have the functions of lowering blood pressure and lowering blood pressure. Blood fat, hypoglycemic, anti-inflammatory, anti-aging, anti-tumor and other e...

AI Technical Summary

Problems solved by technology

At present, the use of mulberry leaves is single, resulting in the waste of a large amount of mulberry leaf resources

Mulberry leaves are used in biscuits to make mulberry leaf biscuits, which have the effects of regulating physiology, maintaining health, and enhancing physical fitness. Bitter taste, which causes the biscuits to have a bitter taste. In addition, when the mulberry leaves are crushed, they will not be completely crushed, which will affect the taste of the biscuits.