Manufacturing method of oyster flaky pastry

The invention discloses the manufacturing method of an oyster flaky pastry. The oyster flaky pastry comprises a wheat flour, an oyster powder, butter, a whole egg liquid, white sugar, baking soda, salt and milk. The blending effect between oyster and other ingredients is fully considered, and a production technology is reasonably adjusted so as to acquire the nutrient oyster flaky pastry with a good sense. The oyster flaky pastry is oblate, uniform in size, golden yellow, and uniform in color, has no over-cooked phenomenon, is crispy, is oily and not greasy, is salty and delicious, and has noabnormal odor and no external visible impurities, a sensory score reaches 76-98 points, and the oyster flaky pastry is low-sugar, low-fat, high-protein nutritious food. 本发明公开了种牡蛎酥饼及其制备方法，本发明提供的牡蛎酥饼包括以下成分小麦粉、牡蛎粉、黄油、全蛋液、白砂糖、苏打粉、盐、牛奶；充分考虑了牡蛎与其他辅料之间的调和作用，并合理调整生产工艺，获得了营养和感官俱佳的牡蛎酥饼。本发明提供的牡蛎酥饼呈扁圆形，大小均匀，金黄色，色泽均匀，无过焦现象，酥松香脆，油润而不腻，咸香可口，无异味，无外来可见杂质，感官评分达到76～98分，是种低糖、低脂肪、高蛋白的营养食品。