CN105265519A - Processing method of straw mushroom flavor biscuit - Google Patents
Processing method of straw mushroom flavor biscuit Download PDFInfo
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- CN105265519A CN105265519A CN201510668283.1A CN201510668283A CN105265519A CN 105265519 A CN105265519 A CN 105265519A CN 201510668283 A CN201510668283 A CN 201510668283A CN 105265519 A CN105265519 A CN 105265519A
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- Prior art keywords
- straw mushroom
- biscuit
- processing method
- powder
- mushroom
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention discloses a processing method of a straw mushroom flavor biscuit, and belongs to the field of food processing. The processing method is characterized by comprising a processing technological process of processing raw materials, preparing sandwich filling, preparing biscuit pastry, forming, baking and bar cutting, and packaging. The processing method has beneficial effects that the straw mushroom flavor biscuit is sweet, fragrant and delicious, and has crispy, clear and melodious mouthfeel, and unique light fragrance of the straw mushroom. The product has light fragrant taste, is sweet but not greasy, is conductive to enhancing human immunity and delaying senility, is convenient to eat, has effects of preventing sunstroke and detoxifying, and is an economical and practical appetizer which is suitable for people of all ages.
Description
Technical field
The present invention relates to and belong to food processing technology field, especially relate to a kind of processing method of straw mushroom local flavor biscuit.
Background technology
Straw mushroom is the fructification of Guang Bing mushroom section fungi straw mushroom.Originate from the Nanhua Temple in Shaoguan, Guangdong, be a kind of wild edible fungus of growth on rotten dogstail originally, first pluck edible by Nanhua Temple Buddhist monk.Fresh straw mushroom color is in sharp contrast, and form is ovoid, and feel is solid, and not soft, taste is sweet, cold in nature.
The effect of straw mushroom: 1. improve body immunity: the Vitamin C content of straw mushroom is high, can promote human metabolism, improves immunity of organisms, strengthens resistance against diseases; 2. detoxify: straw mushroom has detoxication, as lead, arsenic, benzene enter human body time, can with its combination, form Vitamin C first, discharge with urine; 3. anticancer: straw mushroom, also containing a kind of foreign protei material, has the effect eliminating human cancer cell, inhibition cancer cell growth, particularly has auxiliary therapeutic action to tumor in digestive tract, can strengthen the vigor of liver kidney; 4. relieve summer heat: suitable season hot summer eats, and straw mushroom has certain relieving summer-heat effect.
Straw mushroom is of high nutritive value, effect is many, not only improving nutritive value, and having effect of health care, improving its economic worth for being processed into straw mushroom local flavor biscuit, simultaneously also for the deep processing of straw mushroom provides a new way.
Summary of the invention
The object of the invention is the deep processed product fully developing straw mushroom raw material, a kind of processing method of straw mushroom local flavor biscuit is provided.
The present invention solves the technical scheme that its technical problem takes:
A processing method for straw mushroom local flavor biscuit, is characterized in that: adopt the sandwich → cookie wrapper preparing of Feedstock treating → make → shaping → bake stripping and slicing → be packaged as processing process, concrete operation step is:
(1) Feedstock treating: dried agaric mushroom, phoenix-tail mushroom, golden ear are placed in 40 DEG C of diluted milk liquid rehydrations, it is 6-8 hour that the time is sent out in leaching; Leaching removes thalline base portion macula lutea and impurity with stainless steel pocket knife after sending out, and adopts boiling water lixiviate, lixiviate 50 minutes, filters, obtains leaching liquor, then concentrate; Obtained rhizoma Gastrodiae extract as stated above;
(2) make sandwich: by butter, cream, lemon mix and blend, add matcha powder, soft white sugar powder, straw mushroom extract, rhizoma Gastrodiae extract, after continuous stirring, then add Fructus Hordei Germinatus essence, Aspartame, vitamin C, folic acid, green tea powder, sword bean powder, stirring, it is sandwich stand-by to do;
(3) cookie wrapper preparing: flour is added suitable quantity of water, then stir together with soft white sugar powder, leavening agent, with far infrared baking, make cake skin;
(4) biscuit processed: by cake processed routine, enter centre-filled shaped with cake suitcase, bakes stripping and slicing;
(5) pack: by the clean hamper packing of biscuit of baking, be finished product.
Beneficial effect: product of the present invention is fragrant and sweet good to eat, mouthfeel crisp-fried is clear and melodious, there is the distinctive light fragrance of straw mushroom, this product is fragrant in taste not only, agreeably sweet, also helps raising body's immunity, delay senility, and instant, also having effect of relieve summer heating Detoxication, is a kind of economical and practical, all-ages appetizer.
Detailed description of the invention
Embodiment 1
:
A processing method for straw mushroom local flavor biscuit, concrete operation step is:
(1) Feedstock treating: dried agaric mushroom, dried thin mushroom are placed in 55 DEG C of warm water rehydrations, it is 6 hours that the time is sent out in leaching; Leaching removes thalline base portion macula lutea and impurity with stainless steel pocket knife after sending out, and adopts boiling water lixiviate, lixiviate 30 minutes, filters, obtains leaching liquor, then concentrate; Obtained Radix Codonopsis extract as stated above;
(2) make sandwich: by lard, cream, red tangerine sesame oil mix and blend, add cane sugar powder, straw mushroom extract, Radix Codonopsis extract, after continuous stirring, then add matcha powder, flavoring rose essence, maltol, vitamin C, folic acid, root of herbaceous peony powder, orange peel powder, stirring, it is sandwich stand-by to do;
(3) cookie wrapper preparing: wheat flour is added suitable quantity of water, then add cane sugar powder, leavening agent stirs together, with far infrared baking, make cake skin;
(4) biscuit processed: by cake processed routine, enter centre-filled shaped with cake suitcase, bakes stripping and slicing;
(5) pack: by the clean hamper packing of biscuit of baking, be finished product.
Embodiment 2
:
A processing method for straw mushroom local flavor biscuit, concrete operation step is:
(1) Feedstock treating: dried agaric mushroom is placed in 45 DEG C of warm water rehydrations, it is 4 hours that the time is sent out in leaching; Leaching removes thalline base portion macula lutea and impurity with stainless steel pocket knife after sending out, and adopts boiling water lixiviate, lixiviate 3-5 hour, filters, obtains leaching liquor, then concentrate; Obtained red ginseng extract as stated above;
(2) make sandwich: by cheese, condensed milk, red tangerine sesame oil mix and blend, add albumen Icing Sugar, whole milk powder, straw mushroom extract, red ginseng extract, after continuous stirring, then add matcha powder, fried sweet green bean paste, jasmine, vitamin C, folic acid, yam bean powder, stirring, it is sandwich stand-by to do;
(3) cookie wrapper preparing: wheat flour is added suitable quantity of water, then add candy sugar powder, leavening agent stirs together, with far infrared baking, make cake skin;
(4) biscuit processed: by cake processed routine, enter centre-filled shaped with cake suitcase, bakes stripping and slicing;
(5) pack: by the clean hamper packing of biscuit of baking, be finished product.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a processing method for straw mushroom local flavor biscuit, is characterized in that: adopt the sandwich → cookie wrapper preparing of Feedstock treating → make → shaping → bake stripping and slicing → be packaged as processing process, concrete operation step is:
(1) Feedstock treating: dried agaric mushroom, phoenix-tail mushroom, golden ear are placed in 40 DEG C of diluted milk liquid rehydrations, it is 6-8 hour that the time is sent out in leaching; Leaching removes thalline base portion macula lutea and impurity with stainless steel pocket knife after sending out, and adopts boiling water lixiviate, lixiviate 50 minutes, filters, obtains leaching liquor, then concentrate; Obtained rhizoma Gastrodiae extract as stated above;
(2) make sandwich: by butter, cream, lemon mix and blend, add matcha powder, soft white sugar powder, straw mushroom extract, rhizoma Gastrodiae extract, after continuous stirring, then add Fructus Hordei Germinatus essence, Aspartame, vitamin C, folic acid, green tea powder, sword bean powder, stirring, it is sandwich stand-by to do;
(3) cookie wrapper preparing: flour is added suitable quantity of water, then stir together with soft white sugar powder, leavening agent, with far infrared baking, make cake skin;
(4) biscuit processed: by cake processed routine, enter centre-filled shaped with cake suitcase, bakes stripping and slicing;
(5) pack: by the clean hamper packing of biscuit of baking, be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510668283.1A CN105265519A (en) | 2015-10-17 | 2015-10-17 | Processing method of straw mushroom flavor biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510668283.1A CN105265519A (en) | 2015-10-17 | 2015-10-17 | Processing method of straw mushroom flavor biscuit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105265519A true CN105265519A (en) | 2016-01-27 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510668283.1A Withdrawn CN105265519A (en) | 2015-10-17 | 2015-10-17 | Processing method of straw mushroom flavor biscuit |
Country Status (1)
| Country | Link |
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| CN (1) | CN105265519A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106106653A (en) * | 2016-07-25 | 2016-11-16 | 柳州永旺科技有限公司 | A kind of processing method of north trifoliate orange local flavor cookies |
| CN106472637A (en) * | 2016-12-14 | 2017-03-08 | 河北民族师范学院 | A kind of elegant precious mushroom biscuit and preparation method thereof |
| CN107660584A (en) * | 2016-07-29 | 2018-02-06 | 陈露 | A kind of Chinese medicine beauty treatment morning refreshment and preparation method thereof |
| CN107660585A (en) * | 2016-07-29 | 2018-02-06 | 陈露 | A kind of soybean fiber waffle and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1907042A (en) * | 2005-08-04 | 2007-02-07 | 冯健 | Biscuit sandwich material, sandwich cake and method for making same |
| CN102986804A (en) * | 2012-12-24 | 2013-03-27 | 北京御食园食品股份有限公司 | Colorful fruit and vegetable poria clamping cake and preparation method thereof |
| CN103734233A (en) * | 2013-12-20 | 2014-04-23 | 黎志春 | Method for making instant apricot blossom bean sweet sandwich biscuit for supplementing energy |
| CN104068082A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Low-sugar wafer biscuit |
-
2015
- 2015-10-17 CN CN201510668283.1A patent/CN105265519A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1907042A (en) * | 2005-08-04 | 2007-02-07 | 冯健 | Biscuit sandwich material, sandwich cake and method for making same |
| CN102986804A (en) * | 2012-12-24 | 2013-03-27 | 北京御食园食品股份有限公司 | Colorful fruit and vegetable poria clamping cake and preparation method thereof |
| CN103734233A (en) * | 2013-12-20 | 2014-04-23 | 黎志春 | Method for making instant apricot blossom bean sweet sandwich biscuit for supplementing energy |
| CN104068082A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Low-sugar wafer biscuit |
Non-Patent Citations (1)
| Title |
|---|
| 班纪华: "《药用野生蔬菜栽培与开发利用技术》", 30 September 2011, 中国农业出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106106653A (en) * | 2016-07-25 | 2016-11-16 | 柳州永旺科技有限公司 | A kind of processing method of north trifoliate orange local flavor cookies |
| CN107660584A (en) * | 2016-07-29 | 2018-02-06 | 陈露 | A kind of Chinese medicine beauty treatment morning refreshment and preparation method thereof |
| CN107660585A (en) * | 2016-07-29 | 2018-02-06 | 陈露 | A kind of soybean fiber waffle and preparation method thereof |
| CN106472637A (en) * | 2016-12-14 | 2017-03-08 | 河北民族师范学院 | A kind of elegant precious mushroom biscuit and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160127 |