CN102125276A - Method for preparing five-element vegetable soup base - Google Patents
Method for preparing five-element vegetable soup base Download PDFInfo
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- CN102125276A CN102125276A CN2010101000424A CN201010100042A CN102125276A CN 102125276 A CN102125276 A CN 102125276A CN 2010101000424 A CN2010101000424 A CN 2010101000424A CN 201010100042 A CN201010100042 A CN 201010100042A CN 102125276 A CN102125276 A CN 102125276A
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- mushroom
- ternip
- burdock
- carrot
- leaf
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Abstract
The invention discloses a method for preparing a five-element vegetable soup base, which comprises the following steps: (1) material taking, cleaning and sized dicing; (2) blanching; (3) drying; (4) mixing and stirring; and (5) sieving, magnetic inspection passing, metallurgy inspection passing, and packaging. In case of often drinking soup prepared by using the five-element vegetable soup base disclosed by the invention, the effects of promoting regular propagation, increasing leukocytes and thrombocytes in blood, and increasing somatic cells at three times speed are achieved, thereby achieving the purpose of improving human immunity, preventing diseases and keeping healthy.
Description
Technical field
The present invention relates to a kind of preparation method of vegetable stock.
Background technology
Development along with society, the quickening of rhythm of life, change has taken place in people's eating habit, fried instant food consumes oil morning, dine out noon, excessive drinking in evening, carnivorous, grease hyperproteosis ... these eating habits cause vegetables intake deficiency, cause nutrition unbalanced, make physique become acidity.Acidic constitution is the source of ten thousand diseases, and cause various consequences: cancer, hypertension, heart disease, headstroke, artery sclerosis, hepatopathy, diabetes, obesity, constipation, and the osteoporosis that gets most of the attention at present ... to lack the disease cause too numerous to enumerate because of vegetables, therefore, we can say " adult diseases is exactly the vegetables deficiency diseases ".Because: 1. measure for a short time, multiple nutritional components is few; 2. vegetable variety is few, and is unbalanced, causes nutritional labeling unbalanced; 3. when edible, the kitchen operation rules do not meet the preservation of active ingredient or the like reason, make now a lot of people acidic constitution occur, lack vegetable nutrient.
Summary of the invention
The purpose of this invention is to provide a kind of balanced in nutrition and nutritional labeling keep complete, thereby can improve body immunity has the five-element vegetable soup stock of good health-care effect to human body preparation method.
The present invention is achieved by the following technical solution: the preparation method of five-element vegetable soup stock comprises the steps:
(1) cleans pelletizing, get ternip, carrot, leaf of white turnip, burdock and mushroom, clean, pelletizing;
(2) blanching is carried out blanching with ternip, carrot, leaf of white turnip, burdock and mushroom under water temperature 98-100 ℃ condition, 6-10 minute blanching time;
(3) oven dry is carried out heated-air drying with ternip, carrot, leaf of white turnip, burdock and the mushroom of blanching, and bake out temperature 68-72 ℃, drying time 3-5 hour;
(4) mix stirring, ternip, carrot, leaf of white turnip, burdock and mushroom are mixed stirring for the ratio of ternip 20-30%, carrot 20-30%, leaf of white turnip 10-20%, burdock 30-40% and mushroom 4-8% by mass percentage;
(5) sieve, cross magnetic, cross gold inspection back packing, described to cross magnetic, cross the gold inspection be exactly to reject magnetic dehydration dry vegetalbe and the metal sundries that produces in the production process.
Say according to theory of traditional Chinese medical science: blue or green person goes into that liver, red person go into the heart, yellow person goes into spleen, and white person goes into lung, black person goes into kidney, and look moistens the five internal organs." five-element vegetable soup stock " meets theory of traditional Chinese medical science fully, blue or green person, red person, yellow person, white person and Hei person that leaf of white turnip, carrot, burdock, ternip and mushroom are corresponding above-mentioned respectively.According to five-elements theory: the liver belonging to wood, the heart matches fire, spleen pertaining to the earth, the lung belonging to metal, kidney belong to water, and the five-element and the five colors correspond to: blue or green belong to wood, red genuss fire, yellow dependent territory, white belong to golden, deceive genus water.Five-element's (wood, fire, soil, gold, water), the five internal organs (liver, the heart, spleen, lung, kidney), the five colors (blue or green, red, yellow, white, black), five-element's unification is each other in the table.
Leaf of white turnip-nutritive value is surprising to contain abundant carrotene, and per 100 gram radish leaves vitamin A contents are 140IU, are with more than three times of content of amount green tea flower; And the content of calcium to be per 300 grams contain 210 milligrams, be 4 times with 55 milligrams of spinach of amount; Vitamin B1 Duos 60% than Salt black bean; Vitamin B2 then is two times of beef; Can be used for clearing lung-heat heat, sharp liver.
Contain a large amount of carrotene and mineral matter in the carrot, at high temperature the contained carrotene of carrot can remain unchanged, and utilization easily is absorbed by the body, carrotene can change into VA in vivo, it helps keeping the normal configuration and the function of human body epithelial tissue, prevents the intrusion of cancer material on the one hand, on the other hand, keep skin elasticity, delay senility.
The separable cancer-resisting substance ox base of a fruit phenol that goes out a kind of wide effect in the burdock, the hot water extract of burdock has also shown stronger active anticancer, can effectively prevent propagation, the diffusion of cancer cell.
VC content in the ternip is very high, and VC is natural antioxidant and immunomodulator, also contains more crude fibre in the ternip, can stimulate stomach, enterocinesia, the time that minimizing ight soil, toxin stop in intestines, strengthens body immunity.
The derivant that contains a kind of interferon in the mushroom, can produce interferon in the inductor, induce double-stranded nuclear chaff nucleic acid, can effectively improve resistance against diseases, the effect of interferon is that the protein of viral interference is synthetic, makes virus irreproducible, thereby makes human body produce immunization, can strengthen body immunity, prevent disease.Contain protein 18.32g in per 100 gram mushrooms, 124 milligrams of calcium, 415 milligrams in phosphorus, 25.3 milligrams of iron, and abundant vitamin B1, B2 and vitamin D.Wherein the mushroom adenine can reduce cholesterol, and hypertension, cardiovascular and cerebrovascular diseases, diabetes, cirrhosis are had better curative effect.Multiple sugared body in the mushroom has very strong active anticancer, and the ribonucleic acid that it contains can strengthen the disease-resistant antineoplastic ability of human body, and the many chaffs of the mushroom that contains are to regulate human immunocyte's promoter, and the two disulfides in the mushroom can resist multiple fungi.
Beneficial effect of the present invention is as follows: five kinds of vegetables among the preparation method of five-element vegetable soup stock of the present invention just in time are the five colors, the five tastes, spiced food, though be not Chinese medicine, but often drink the soup stock soup of this method preparation, can replenish the vegetables intake, the balancing human body desired nutritional promotes the regular breeding, increase white blood cell and blood platelet in the blood, increase body cell with three times speed, thereby reach the raising body immunity, reach prevent disease and healthy purpose.
The specific embodiment:
Embodiment 1: a kind of preparation method of five-element vegetable soup stock comprises the steps:
(1) cleans pelletizing, get ternip, carrot, leaf of white turnip, burdock and mushroom respectively, clean, pelletizing;
(2) blanching, ternip, carrot, leaf of white turnip, burdock and mushroom are carried out blanching respectively under water temperature 98-100 ℃ condition, ternip blanching time 7-8 minute, 10 minutes carrot blanching time, 6 minutes leaf of white turnip blanching time, burdock blanching time 7-8 minute, mushroom blanching time 7-8 minute;
(3) oven dry is carried out heated-air drying with ternip, carrot, leaf of white turnip, burdock and the mushroom of blanching, and bake out temperature 68-72 ℃, drying time 3-5 hour;
(4) mix stirring, ternip, carrot, leaf of white turnip, burdock and mushroom are mixed stirring for the ratio of ternip 24%, carrot 24%, leaf of white turnip 15%, burdock 32% and mushroom 5% by mass percentage;
(5) sieve, cross magnetic, cross gold inspection back packing, described to cross magnetic, cross the gold inspection be exactly to reject magnetic dehydration dry vegetalbe and the metal sundries that produces in the production process.
Embodiment 2: a kind of preparation method of five-element vegetable soup stock comprises the steps:
(1) cleans pelletizing, get ternip, carrot, leaf of white turnip, burdock and mushroom respectively, clean, pelletizing;
(2) blanching is carried out blanching with ternip, carrot, leaf of white turnip, burdock and mushroom under water temperature 98-100 ℃ condition, 6-10 minute blanching time;
(3) oven dry is carried out heated-air drying with ternip, carrot, leaf of white turnip, burdock and the mushroom of blanching, and bake out temperature 68-72 ℃, drying time 3-5 hour;
(4) steam sterilizing, sterilising prods dehydrated vegetables to be sterilized is placed on the supporting plate, enter in the sterilizer, pass through extracting air, after making sterilizer reach vacuum state, in sterilizer, inject high-temperature steam, make the interior temperature of sterilizer rise to 120 ℃-135 ℃ rapidly, sterilization time 30-60 second reaches sterilization effect, extracts steam in the sterilizer more rapidly, extraction time 3-9 second, make sterilizer reach vacuum state, inject air then in sterilizer, sterilization product dehydrated vegetables enters next process and dries by the fire again;
(5) multiple baking, described multiple baking is exactly to carry out heated-air drying again, and bake out temperature 68-72 ℃, drying time 20-40 minute.
(6) mix stirring, ternip, carrot, leaf of white turnip, burdock and mushroom are mixed stirring for the ratio of ternip 23%, carrot 25%, leaf of white turnip 15%, burdock 30% and mushroom 7% by mass percentage;
(7) sieve, cross magnetic, cross gold inspection back packing, described to cross magnetic, cross the gold inspection be exactly to reject magnetic dehydration dry vegetalbe and the metal sundries that produces in the production process.
Certainly, under inventive concept of the present invention, the present invention has multiple form of implementation, and this reads and need not pay creative work behind this specification and can reproduce, all within protection scope of the present invention to those skilled in the art.
Claims (2)
1. the preparation method of five-element vegetable soup stock comprises the steps:
(1) cleans pelletizing, get ternip, carrot, leaf of white turnip, burdock and mushroom, clean, pelletizing;
(2) blanching is carried out blanching with ternip, carrot, leaf of white turnip, burdock and mushroom under water temperature 98-100 ℃ condition, 6-10 minute blanching time;
(3) oven dry is carried out heated-air drying with ternip, carrot, leaf of white turnip, burdock and the mushroom of blanching, and bake out temperature 68-72 ℃, drying time 3-5 hour;
(4) mix stirring, ternip, carrot, leaf of white turnip, burdock and mushroom are mixed stirring for the ratio of ternip 20-30%, carrot 20-30%, leaf of white turnip 10-20%, burdock 30-40% and mushroom 4-8% by mass percentage;
(5) sieve, cross magnetic, cross gold inspection back packing, described to cross magnetic, cross the gold inspection be exactly to reject magnetic dehydration dry vegetalbe and the metal sundries that produces in the production process.
2. the preparation method of five-element vegetable soup stock according to claim 1 is characterized in that: after step (3) oven dry, carry out steam sterilizing earlier and dry by the fire two steps again, mix stirring again, described multiple baking is exactly to carry out heated-air drying again, and bake out temperature 68-72 ℃, drying time 20-40 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101000424A CN102125276A (en) | 2010-01-19 | 2010-01-19 | Method for preparing five-element vegetable soup base |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101000424A CN102125276A (en) | 2010-01-19 | 2010-01-19 | Method for preparing five-element vegetable soup base |
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| Publication Number | Publication Date |
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| CN102125276A true CN102125276A (en) | 2011-07-20 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2010101000424A Pending CN102125276A (en) | 2010-01-19 | 2010-01-19 | Method for preparing five-element vegetable soup base |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103844212A (en) * | 2012-11-29 | 2014-06-11 | 江苏顶能食品有限公司 | Rice soaking vegetable and preparation method thereof |
| CN103844328A (en) * | 2012-11-29 | 2014-06-11 | 江苏顶能食品有限公司 | Method for steam sterilization of food |
| CN105077254A (en) * | 2015-09-14 | 2015-11-25 | 佛山市顺德区宝铜金属科技有限公司 | Five-element and five-color peony dish |
-
2010
- 2010-01-19 CN CN2010101000424A patent/CN102125276A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103844212A (en) * | 2012-11-29 | 2014-06-11 | 江苏顶能食品有限公司 | Rice soaking vegetable and preparation method thereof |
| CN103844328A (en) * | 2012-11-29 | 2014-06-11 | 江苏顶能食品有限公司 | Method for steam sterilization of food |
| CN103844328B (en) * | 2012-11-29 | 2015-12-23 | 江苏顶能食品有限公司 | A kind of method of food steam sterilizing |
| CN105077254A (en) * | 2015-09-14 | 2015-11-25 | 佛山市顺德区宝铜金属科技有限公司 | Five-element and five-color peony dish |
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Application publication date: 20110720 |