Fecha de publicación: 10/05/2017 Fuente: Wipo Olive Table The invention discloses a pholiota nameko biscuit. The pholiota nameko biscuit is characterized by being prepared from the following components in parts by weight: 24-36 parts of pholiota nameko, 14-27 parts of skim milk powder, 15-25 parts of newtol, 270-380 parts of flour, 3-8 parts of olive oil, 4-16 parts of eggs, 13-18 parts of sodium bicarbonate, 8-15 parts of table salt and 30-47 parts of butter. A preparation method of the pholiota nameko biscuit comprises the following steps of weighing the raw materials according to the weight; cleaning the pholiota nameko, mixing and crushing the pholiota nameko, the skim milk powder, the newtol, the flour, the olive oil, the eggs, the sodium bicarbonate, the table salt and the butter according to the formula ratio an stirring at -10 DEG C for 1.5h; putting the stirred biscuit billet into a mold, putting the mold into an oven and baking the biscuit billet at 120 DEG C for 50 minutes; and taking the baked biscuit for cooling and packaging the biscuit. The pholiota nameko biscuit has the advantages that the content of contained crude protein is higher than that of mushroom, the pholiota nameko biscuit is rich in ingredients of polysaccharide, lactic acid, formic acid and the like, and the pholiota nameko biscuit has the function of inhibiting the tumor activity and is a healthcare food with low heat and low fat.