CN102524342A - Method for preparing celery biscuits - Google Patents

Abstract

The invention relates to a method for making celery biscuits. According to the method, vitamins and fibers in the celery are added into the biscuits to solve the adverse effects of gastrointestinal upset, dental ulcer and the like after long-term use of the biscuits. The method makes the celery biscuits by weighing 100 weight parts of low-gluten flour, 10 weight parts of butter, 5 weight parts of sugar, 10 weight parts of eggs, 5 weight parts of milk powder, 10 weight parts of milk, 2 weight parts of salt and 5 weight parts of fresh celery and by grinding, sieving separation, decolorizing, debittering, dough standing, roasting and other steps. Compared with other techniques, the method has the advantages that: beneficial ingredients such as vitamins and fibers in celery are largely retained in a preparation process; the nutritional ingredient loss is small; and the flavor is unique.

Description

A kind of preparation method of celery biscuit

Technical field

The present invention relates to a kind of preparation method of celery biscuit.

Background technology

The kind of biscuit has much at present, and still, the nutrition of biscuit is single, is deficient in vitamin and cellulose, and long-term eating can cause adverse consequences such as digestive discomfort, canker sore.The present invention joins vitamin that contains in the celery and cellulose in the biscuit, has solved these adverse consequences.

Summary of the invention

The object of the present invention is to provide a kind of preparation method of celery biscuit.

The present invention is achieved in that by weight taking by weighing Self-raising flour 100, butter 10, sugar 5, egg 10, milk powder 5, milk 10, salt 2, fresh celery 5, through following preparation process:

(1) chooses fresh celery, clean the back drop branch that anhydrates, be ground into the mud shape;

(2) with the pure water of 2 times of weight of celery paste adding, cross 100 mesh sieves then, cellulose is separated with Celery Juice;

(3) slough the color and the bitter taste of Celery Juice subsequent use with active carbon;

(4) choose butter, sugar, egg, milk powder, milk, salt, join in the Self-raising flour after fully mixing, add the cellulose in the celery paste again, rub into dough and woke up 10 minutes;

(5) with dough rolling, moulding, make the biscuit base, send in the oven and toasted 4 minutes at 270 ℃, take out the biscuit base, above Celery Juice is sprayed on equably, send into again in the oven and toasted 15 seconds, promptly process celery biscuit.

Compared with prior art, the present invention has farthest kept useful compositions such as vitamin and the cellulose in the celery in the preparation process, and it is few that nutrition runs off, and unique flavor.

Claims (2)

1. the preparation method of a celery biscuit is characterized in that: the weight ratio of raw material is Self-raising flour 100, butter 10, sugar 5, egg 10, milk powder 5, milk 10, salt 2, fresh celery 5.

2. the preparation method of the described a kind of celery biscuit of claim 1, its characteristic comprises the following steps:

(1) chooses fresh celery, clean the back drop branch that anhydrates, be ground into the mud shape;

(2) with the pure water of 2 times of weight of celery paste adding, cross 100 mesh sieves then, cellulose is separated with Celery Juice;

(3) slough the color and the bitter taste of Celery Juice subsequent use with active carbon;

(4) choose butter, sugar, egg, milk powder, milk, salt, join in the Self-raising flour after fully mixing, add the cellulose in the celery paste again, rub into dough and woke up 10 minutes;

(5) with dough rolling, moulding, make the biscuit base, send in the oven and toasted 4 minutes at 270 ℃, take out the biscuit base, above Celery Juice is sprayed on equably, send into again in the oven and toasted 15 seconds.