CN103039681A - Preserved bottle gourd and asparagus lettuce compound and preparation method thereof - Google Patents
Preserved bottle gourd and asparagus lettuce compound and preparation method thereof Download PDFInfo
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- CN103039681A CN103039681A CN2012105924276A CN201210592427A CN103039681A CN 103039681 A CN103039681 A CN 103039681A CN 2012105924276 A CN2012105924276 A CN 2012105924276A CN 201210592427 A CN201210592427 A CN 201210592427A CN 103039681 A CN103039681 A CN 103039681A
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- bottle gourd
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- 244000303847 Lagenaria vulgaris Species 0.000 title claims abstract description 83
- 235000009797 Lagenaria vulgaris Nutrition 0.000 title claims abstract description 83
- 244000046738 asparagus lettuce Species 0.000 title claims abstract description 83
- 235000006705 asparagus lettuce Nutrition 0.000 title claims abstract description 83
- 150000001875 compounds Chemical class 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims description 33
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 48
- 239000002994 raw material Substances 0.000 claims abstract description 25
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims abstract description 24
- 235000010234 sodium benzoate Nutrition 0.000 claims abstract description 24
- 239000004299 sodium benzoate Substances 0.000 claims abstract description 24
- 239000002562 thickening agent Substances 0.000 claims abstract description 24
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 18
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 17
- 235000012907 honey Nutrition 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 49
- 235000015177 dried meat Nutrition 0.000 claims description 44
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 claims description 28
- 239000002002 slurry Substances 0.000 claims description 28
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 claims description 28
- 235000015165 citric acid Nutrition 0.000 claims description 23
- 239000000203 mixture Substances 0.000 claims description 19
- 235000013305 food Nutrition 0.000 claims description 18
- 241000220259 Raphanus Species 0.000 claims description 17
- 244000062995 Cassia occidentalis Species 0.000 claims description 16
- 235000001948 Cassia occidentalis Nutrition 0.000 claims description 16
- 230000014759 maintenance of location Effects 0.000 claims description 15
- 238000004140 cleaning Methods 0.000 claims description 14
- 238000005520 cutting process Methods 0.000 claims description 14
- 210000003298 dental enamel Anatomy 0.000 claims description 14
- 238000011010 flushing procedure Methods 0.000 claims description 14
- 238000001802 infusion Methods 0.000 claims description 14
- 238000012856 packing Methods 0.000 claims description 14
- 229910052573 porcelain Inorganic materials 0.000 claims description 14
- 239000002893 slag Substances 0.000 claims description 14
- 239000003814 drug Substances 0.000 claims description 11
- 229940079593 drug Drugs 0.000 claims description 8
- 239000004743 Polypropylene Substances 0.000 claims description 7
- 238000005202 decontamination Methods 0.000 claims description 7
- 230000003588 decontaminative effect Effects 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 239000004033 plastic Substances 0.000 claims description 7
- 229920003023 plastic Polymers 0.000 claims description 7
- -1 polypropylene Polymers 0.000 claims description 7
- 229920001155 polypropylene Polymers 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 7
- 230000000694 effects Effects 0.000 abstract description 6
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 4
- 208000026435 phlegm Diseases 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 3
- 244000088415 Raphanus sativus Species 0.000 abstract 1
- 230000000881 depressing effect Effects 0.000 abstract 1
- 206010016766 flatulence Diseases 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 206010011224 Cough Diseases 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
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- 238000009826 distribution Methods 0.000 description 2
- 230000004438 eyesight Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 210000002345 respiratory system Anatomy 0.000 description 2
- 238000002560 therapeutic procedure Methods 0.000 description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- 208000019790 abdominal distention Diseases 0.000 description 1
- 230000003356 anti-rheumatic effect Effects 0.000 description 1
- 239000003435 antirheumatic agent Substances 0.000 description 1
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- 201000004897 cough variant asthma Diseases 0.000 description 1
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- 230000036449 good health Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000000034 method Methods 0.000 description 1
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- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
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- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses preserved bottle gourd and asparagus lettuce compound, which is prepared from the following raw materials by weight: 400-600 parts of bottle gourd, 200-400 parts of asparagus lettuce, 200-400 parts of white granulated sugar, 10-20 parts of citric acid, 100-200 parts of honey, 40-60 parts of semen cassiae torae, 20-30 parts of radish seeds, 0.4-0.6 part of thickening agent and a defined amount of sodium benzoate. The invention has the benefit that the preserved bottle gourd and asparagus lettuce compound has the effects of depressing qi, reducing phlegm, clearing away liver-fire, helping digestion and removing flatulence.
Description
Invention field
The present invention relates to compound dried meat of a kind of bottle gourd asparagus lettuce and preparation method thereof, belong to food processing technology field.
Background technology
Cough is the protectiveness respiration reflex action that human body is removed the interior secretion of respiratory tract or foreign matter; although its favourable one side is arranged; but violent long-term cough can cause hemorrhage from respiratory tract; correct general cough and the cough variant asthma distinguished; prevent mistaken diagnosis; treatment cough should be distinguished the cough type, Western medicine, Chinese medicine all can, but take dietotherapy as best.The traditional Chinese medical science is always emphasized " medication is not as dietotherapy ", can not produce any toxic and side effect with food for controlling, and medicine therapy is quite different, and long-term the use tends to produce various side effects and dependence, but also may some health of human body be impacted.Along with popularizing of diet regimen knowledge, people's diet nutritional health care consciousness strengthens day by day, not only interested in how eating, and more healthy even can prevent and treat disease and particularly pay close attention to what is eaten, diet-therapy health-preserving allows people both can obtain the effect of health-care hospital from diet, can in medical treatment, sample table delicacies delicacy again, obtain carefree enjoyment.Namely utilize food to affect the function of body each side, it secured good health or more a kind of health-preserving method of disease diseases prevention, therefore, seek a kind of can bring into play tcm characteristic again popular compound dried meat be desirability.
Summary of the invention
Technical problem to be solved by this invention provides compound dried meat of a kind of bottle gourd asparagus lettuce and preparation method thereof, and this compound dried meat has that raw material is common, cheapness and the simple outstanding advantages of preparation technology.
The scheme that the present invention solves the problems of the technologies described above is:
The compound dried meat of a kind of bottle gourd asparagus lettuce, the compound dried meat of this bottle gourd asparagus lettuce is formulated by the raw material of following weight portion:
Bottle gourd 400-600 part, asparagus lettuce 200-400 part, white granulated sugar 200-400 part, citric acid 10-20 part, honey 100-200 part, Cassia occidentalis 40-60 part, radish seed 20-30 part, thickener 0.4-0.6 part, Sodium Benzoate are an amount of
The preparation method of the compound dried meat of this bottle gourd asparagus lettuce may further comprise the steps:
(1) bottle gourd preparation: raw material is selected tender bottle gourd, sheet is made in cutting after cleaning, removing the peel, throw in the clear water and soaked 1 hour, pull out and carry out color retention 10-15 minute in the solution of sodium bisulfite that drops into immediately 0.1-0.2% after draining, again with the clean water flushing of flowing 1-2 hour, remove residual solution of sodium bisulfite, with bottle gourd be placed on food steamer the pot in cook, be broken into fritter with pulverizer, make a call to twice with beater again, filter with 60 mesh sieves, remove slag, be placed in the porcelain bucket and deposit, it is for subsequent use to obtain the bottle gourd slurry;
(2) asparagus lettuce preparation: raw material is selected tender asparagus lettuce, sheet is made in cutting after cleaning, removing the peel, throw in the clear water and soaked 1 hour, pull out and carry out color retention 10-15 minute in the solution of sodium bisulfite that drops into immediately 0.1-0.2% after draining, again with the clean water flushing of flowing 1-2 hour, remove residual solution of sodium bisulfite, with asparagus lettuce be placed on food steamer the pot in cook, be broken into fritter with pulverizer, make a call to twice with beater again, filter with 60 mesh sieves, remove slag, be placed in the porcelain bucket and deposit, it is for subsequent use to obtain the asparagus lettuce slurry;
(3) thick paste preparation: bulk drug Cassia occidentalis, radish seed mix after being ground into respectively the 20-40 order, and water decocts, and decocts l hour at every turn, decocts 2 times, merges filtrate twice, are concentrated into 75 ℃ of relative densities and are 1.35 thick paste, and be for subsequent use;
(4) auxiliary material dissolves: citric acid, thickener, Sodium Benzoate are an amount of, add respectively suitable quantity of water and dissolve, and filter, and decontamination is for subsequent use;
(5) allotment: it is an amount of to get white granulated sugar, honey, step (1) gained bottle gourd slurry, step (2) gained asparagus lettuce slurry, step (3) gained thick paste, step (4) gained citric acid, thickener, Sodium Benzoate, all mixes, and adds suitable quantity of water, allocates even;
(6) infusion: deployed mixed liquor is put into the jacketed pan infusion, take the dish out of the pot when above until soluble solid reaches 55%;
(7) shakeout: will endure well-done mixed liquor and be placed on the enamel tray and shakeout, THICKNESS CONTROL is at 0.8-1cm;
(8) baking: will spread mixed liquor on enamel tray and put into drying room and toast, temperature is controlled at 50 ~ 80 ℃, toasts continuously 6 ~ 8 hours;
(9) packing: the dried meat piece that baked mixture is cut into 5cm * 2cm, 3cm * 3cm; Use the polypropylene plastics pocket, vacuumize the rear vanning of packing, namely get the compound dried meat of bottle gourd asparagus lettuce.
The compound dried meat of described a kind of bottle gourd asparagus lettuce, the compound dried meat of this bottle gourd asparagus lettuce is formulated by the raw material of following weight portion:
600 parts of bottle gourds, 400 parts of asparagus lettuces, 400 parts of white granulated sugars, 20 parts of citric acids, 200 parts of honey, 60 parts of Cassia occidentalis, 30 parts of radish seeds, 0.6 part of thickener, Sodium Benzoate are an amount of
The preparation method of the compound dried meat of this bottle gourd asparagus lettuce may further comprise the steps:
(1) bottle gourd preparation: raw material is selected 600 parts of tender bottle gourds, sheet is made in cutting after cleaning, removing the peel, throw in the clear water and soaked 1 hour, pull out and carry out color retention 10-15 minute in the solution of sodium bisulfite that drops into immediately 0.1-0.2% after draining, again with the clean water flushing of flowing 1-2 hour, remove residual solution of sodium bisulfite, with bottle gourd be placed on food steamer the pot in cook, be broken into fritter with pulverizer, make a call to twice with beater again, filter with 60 mesh sieves, remove slag, be placed in the porcelain bucket and deposit, it is for subsequent use to obtain the bottle gourd slurry;
(2) asparagus lettuce preparation: raw material is selected 400 parts of tender asparagus lettuces, sheet is made in cutting after cleaning, removing the peel, throw in the clear water and soaked 1 hour, pull out and carry out color retention 10-15 minute in the solution of sodium bisulfite that drops into immediately 0.1-0.2% after draining, again with the clean water flushing of flowing 1-2 hour, remove residual solution of sodium bisulfite, with asparagus lettuce be placed on food steamer the pot in cook, be broken into fritter with pulverizer, make a call to twice with beater again, filter with 60 mesh sieves, remove slag, be placed in the porcelain bucket and deposit, it is for subsequent use to obtain the asparagus lettuce slurry;
(3) thick paste preparation: mix after 30 parts of 60 parts of bulk drug Cassia occidentalis, radish seed are ground into respectively the 20-40 order, water decocts, and decocts l hour at every turn, decocts 2 times, merges filtrate twice, is concentrated into 75 ℃ of relative densities and is 1.35 thick paste, and is for subsequent use;
(4) auxiliary material dissolves: 20 parts of citric acids, 0.6 part of thickener, Sodium Benzoate are an amount of, add respectively suitable quantity of water and dissolve, and filter, and decontamination is for subsequent use;
(5) allotment: it is an amount of to get 400 parts of white granulated sugars, 200 parts of honey, step (1) gained bottle gourd slurry, step (2) gained asparagus lettuce slurry, step (3) gained thick paste, step (4) gained citric acid, thickener, Sodium Benzoate, all mix, add suitable quantity of water, allotment evenly;
(6) infusion: deployed mixed liquor is put into the jacketed pan infusion, take the dish out of the pot when above until soluble solid reaches 55%;
(7) shakeout: will endure well-done mixed liquor and be placed on the enamel tray and shakeout, THICKNESS CONTROL is at 0.8-1cm;
(8) baking: will spread mixed liquor on enamel tray and put into drying room and toast, temperature is controlled at 50 ~ 80 ℃, toasts continuously 6 ~ 8 hours;
(9) packing: the dried meat piece that baked mixture is cut into 5cm * 2cm, 3cm * 3cm; Use the polypropylene plastics pocket, vacuumize the rear vanning of packing, namely get the compound dried meat of bottle gourd asparagus lettuce.
The cassia seed meridian distribution of property and flavor: sweet, bitter, be slightly cold, return large intestine channel, effect: clear liver and improve vision, relax bowel, clearing away the liver-fire, wines used as antirheumatic, tonifying kidney and improving eyesight.
The radish seed meridian distribution of property and flavor: hot, sweet, flat, return lung, spleen, stomach warp, function cures mainly: helps digestion except swollen, lowering the adverse-rising QI to resolve phlegm, is used for retention of food and drink, abdominal distention, constipation, the stagnant dysentery of rushing down, the phlegm heap soil or fertilizer over and around the roots is breathed with cough.
Beneficial effect of the present invention: lowering the adverse-rising QI to resolve phlegm, strong clearing away the liver-fire helps digestion except swollen effect.
The specific embodiment mode
Embodiment 1
The compound dried meat of a kind of bottle gourd asparagus lettuce, the compound dried meat of this bottle gourd asparagus lettuce is formulated by the raw material of following weight portion:
600 parts of bottle gourds, 400 parts of asparagus lettuces, 400 parts of white granulated sugars, 20 parts of citric acids, 200 parts of honey, 60 parts of Cassia occidentalis, 30 parts of radish seeds, 0.6 part of thickener, Sodium Benzoate are an amount of
The preparation method of the compound dried meat of this bottle gourd asparagus lettuce may further comprise the steps:
(1) bottle gourd preparation: raw material is selected 600 parts of tender bottle gourds, sheet is made in cutting after cleaning, removing the peel, throw in the clear water and soaked 1 hour, pull out and carry out color retention 10-15 minute in the solution of sodium bisulfite that drops into immediately 0.1-0.2% after draining, again with the clean water flushing of flowing 1-2 hour, remove residual solution of sodium bisulfite, with bottle gourd be placed on food steamer the pot in cook, be broken into fritter with pulverizer, make a call to twice with beater again, filter with 60 mesh sieves, remove slag, be placed in the porcelain bucket and deposit, it is for subsequent use to obtain the bottle gourd slurry;
(2) asparagus lettuce preparation: raw material is selected 400 parts of tender asparagus lettuces, sheet is made in cutting after cleaning, removing the peel, throw in the clear water and soaked 1 hour, pull out and carry out color retention 10-15 minute in the solution of sodium bisulfite that drops into immediately 0.1-0.2% after draining, again with the clean water flushing of flowing 1-2 hour, remove residual solution of sodium bisulfite, with asparagus lettuce be placed on food steamer the pot in cook, be broken into fritter with pulverizer, make a call to twice with beater again, filter with 60 mesh sieves, remove slag, be placed in the porcelain bucket and deposit, it is for subsequent use to obtain the asparagus lettuce slurry;
(3) thick paste preparation: mix after 30 parts of 60 parts of bulk drug Cassia occidentalis, radish seed are ground into respectively the 20-40 order, water decocts, and decocts l hour at every turn, decocts 2 times, merges filtrate twice, is concentrated into 75 ℃ of relative densities and is 1.35 thick paste, and is for subsequent use;
(4) auxiliary material dissolves: 20 parts of citric acids, 0.6 part of thickener, Sodium Benzoate are an amount of, add respectively suitable quantity of water and dissolve, and filter, and decontamination is for subsequent use;
(5) allotment: it is an amount of to get 400 parts of white granulated sugars, 200 parts of honey, step (1) gained bottle gourd slurry, step (2) gained asparagus lettuce slurry, step (3) gained thick paste, step (4) gained citric acid, thickener, Sodium Benzoate, all mix, add suitable quantity of water, allotment evenly;
(6) infusion: deployed mixed liquor is put into the jacketed pan infusion, take the dish out of the pot when above until soluble solid reaches 55%;
(7) shakeout: will endure well-done mixed liquor and be placed on the enamel tray and shakeout, THICKNESS CONTROL is at 0.8-1cm;
(8) baking: will spread mixed liquor on enamel tray and put into drying room and toast, temperature is controlled at 50 ~ 80 ℃, toasts continuously 6 ~ 8 hours;
(9) packing: the dried meat piece that baked mixture is cut into 5cm * 2cm, 3cm * 3cm; Use the polypropylene plastics pocket, vacuumize the rear vanning of packing, namely get the compound dried meat of bottle gourd asparagus lettuce.
Embodiment 2
The compound dried meat of a kind of bottle gourd asparagus lettuce, the compound dried meat of this bottle gourd asparagus lettuce is formulated by the raw material of following weight portion:
500 parts of bottle gourds, 300 parts of asparagus lettuces, 300 parts of white granulated sugars, 15 parts of citric acids, 150 parts of honey, 50 parts of Cassia occidentalis, 25 parts of radish seeds, 0.5 part of thickener, Sodium Benzoate are an amount of
The preparation method of the compound dried meat of this bottle gourd asparagus lettuce may further comprise the steps:
(1) bottle gourd preparation: raw material is selected 500 parts of tender bottle gourds, sheet is made in cutting after cleaning, removing the peel, throw in the clear water and soaked 1 hour, pull out and carry out color retention 10-15 minute in the solution of sodium bisulfite that drops into immediately 0.1-0.2% after draining, again with the clean water flushing of flowing 1-2 hour, remove residual solution of sodium bisulfite, with bottle gourd be placed on food steamer the pot in cook, be broken into fritter with pulverizer, make a call to twice with beater again, filter with 60 mesh sieves, remove slag, be placed in the porcelain bucket and deposit, it is for subsequent use to obtain the bottle gourd slurry;
(2) asparagus lettuce preparation: raw material is selected 300 parts of tender asparagus lettuces, sheet is made in cutting after cleaning, removing the peel, throw in the clear water and soaked 1 hour, pull out and carry out color retention 10-15 minute in the solution of sodium bisulfite that drops into immediately 0.1-0.2% after draining, again with the clean water flushing of flowing 1-2 hour, remove residual solution of sodium bisulfite, with asparagus lettuce be placed on food steamer the pot in cook, be broken into fritter with pulverizer, make a call to twice with beater again, filter with 60 mesh sieves, remove slag, be placed in the porcelain bucket and deposit, it is for subsequent use to obtain the asparagus lettuce slurry;
(3) thick paste preparation: mix after 25 parts of 50 parts of bulk drug Cassia occidentalis, radish seed are ground into respectively the 20-40 order, water decocts, and decocts l hour at every turn, decocts 2 times, merges filtrate twice, is concentrated into 75 ℃ of relative densities and is 1.35 thick paste, and is for subsequent use;
(4) auxiliary material dissolves: 15 parts of citric acids, 0.5 part of thickener, Sodium Benzoate are an amount of, add respectively suitable quantity of water and dissolve, and filter, and decontamination is for subsequent use;
(5) allotment: it is an amount of to get 300 parts of white granulated sugars, 150 parts of honey, step (1) gained bottle gourd slurry, step (2) gained asparagus lettuce slurry, step (3) gained thick paste, step (4) gained citric acid, thickener, Sodium Benzoate, all mix, add suitable quantity of water, allotment evenly;
(6) infusion: deployed mixed liquor is put into the jacketed pan infusion, take the dish out of the pot when above until soluble solid reaches 55%;
(7) shakeout: will endure well-done mixed liquor and be placed on the enamel tray and shakeout, THICKNESS CONTROL is at 0.8-1cm;
(8) baking: will spread mixed liquor on enamel tray and put into drying room and toast, temperature is controlled at 50 ~ 80 ℃, toasts continuously 6 ~ 8 hours;
(9) packing: the dried meat piece that baked mixture is cut into 5cm * 2cm, 3cm * 3cm; Use the polypropylene plastics pocket, vacuumize the rear vanning of packing, namely get the compound dried meat of bottle gourd asparagus lettuce.
Embodiment 3
The compound dried meat of a kind of bottle gourd asparagus lettuce, the compound dried meat of this bottle gourd asparagus lettuce is formulated by the raw material of following weight portion:
400 parts of bottle gourds, 200 parts of asparagus lettuces, 200 parts of white granulated sugars, 10 parts of citric acids, 100 parts of honey, 40 parts of Cassia occidentalis, 20 parts of radish seeds, 0.4 part of thickener, Sodium Benzoate are an amount of
The preparation method of the compound dried meat of this bottle gourd asparagus lettuce may further comprise the steps:
(1) bottle gourd preparation: raw material is selected 400 parts of tender bottle gourds, sheet is made in cutting after cleaning, removing the peel, throw in the clear water and soaked 1 hour, pull out and carry out color retention 10-15 minute in the solution of sodium bisulfite that drops into immediately 0.1-0.2% after draining, again with the clean water flushing of flowing 1-2 hour, remove residual solution of sodium bisulfite, with bottle gourd be placed on food steamer the pot in cook, be broken into fritter with pulverizer, make a call to twice with beater again, filter with 60 mesh sieves, remove slag, be placed in the porcelain bucket and deposit, it is for subsequent use to obtain the bottle gourd slurry;
(2) asparagus lettuce preparation: raw material is selected 200 parts of tender asparagus lettuces, sheet is made in cutting after cleaning, removing the peel, throw in the clear water and soaked 1 hour, pull out and carry out color retention 10-15 minute in the solution of sodium bisulfite that drops into immediately 0.1-0.2% after draining, again with the clean water flushing of flowing 1-2 hour, remove residual solution of sodium bisulfite, with asparagus lettuce be placed on food steamer the pot in cook, be broken into fritter with pulverizer, make a call to twice with beater again, filter with 60 mesh sieves, remove slag, be placed in the porcelain bucket and deposit, it is for subsequent use to obtain the asparagus lettuce slurry;
(3) thick paste preparation: mix after 20 parts of 40 parts of bulk drug Cassia occidentalis, radish seed are ground into respectively the 20-40 order, water decocts, and decocts l hour at every turn, decocts 2 times, merges filtrate twice, is concentrated into 75 ℃ of relative densities and is 1.35 thick paste, and is for subsequent use;
(4) auxiliary material dissolves: 10 parts of citric acids, 0.4 part of thickener, Sodium Benzoate are an amount of, add respectively suitable quantity of water and dissolve, and filter, and decontamination is for subsequent use;
(5) allotment: it is an amount of to get 200 parts of white granulated sugars, 100 parts of honey, step (1) gained bottle gourd slurry, step (2) gained asparagus lettuce slurry, step (3) gained thick paste, step (4) gained citric acid, thickener, Sodium Benzoate, all mix, add suitable quantity of water, allotment evenly;
(6) infusion: deployed mixed liquor is put into the jacketed pan infusion, take the dish out of the pot when above until soluble solid reaches 55%;
(7) shakeout: will endure well-done mixed liquor and be placed on the enamel tray and shakeout, THICKNESS CONTROL is at 0.8-1cm;
(8) baking: will spread mixed liquor on enamel tray and put into drying room and toast, temperature is controlled at 50 ~ 80 ℃, toasts continuously 6 ~ 8 hours;
(9) packing: the dried meat piece that baked mixture is cut into 5cm * 2cm, 3cm * 3cm; Use the polypropylene plastics pocket, vacuumize the rear vanning of packing, namely get the compound dried meat of bottle gourd asparagus lettuce.
Claims (4)
1. compound dried meat of bottle gourd asparagus lettuce, it is characterized in that: the compound dried meat of this bottle gourd asparagus lettuce is formulated by the raw material of following weight portion:
Bottle gourd 400-600 part, asparagus lettuce 200-400 part, white granulated sugar 200-400 part, citric acid 10-20 part, honey 100-200 part, Cassia occidentalis 40-60 part, radish seed 20-30 part, thickener 0.4-0.6 part, Sodium Benzoate are an amount of
The preparation method of the compound dried meat of this bottle gourd asparagus lettuce may further comprise the steps:
(1) bottle gourd preparation: raw material is selected tender bottle gourd, sheet is made in cutting after cleaning, removing the peel, throw in the clear water and soaked 1 hour, pull out and carry out color retention 10-15 minute in the solution of sodium bisulfite that drops into immediately 0.1-0.2% after draining, again with the clean water flushing of flowing 1-2 hour, remove residual solution of sodium bisulfite, with bottle gourd be placed on food steamer the pot in cook, be broken into fritter with pulverizer, make a call to twice with beater again, filter with 60 mesh sieves, remove slag, be placed in the porcelain bucket and deposit, it is for subsequent use to obtain the bottle gourd slurry;
(2) asparagus lettuce preparation: raw material is selected tender asparagus lettuce, sheet is made in cutting after cleaning, removing the peel, throw in the clear water and soaked 1 hour, pull out and carry out color retention 10-15 minute in the solution of sodium bisulfite that drops into immediately 0.1-0.2% after draining, again with the clean water flushing of flowing 1-2 hour, remove residual solution of sodium bisulfite, with asparagus lettuce be placed on food steamer the pot in cook, be broken into fritter with pulverizer, make a call to twice with beater again, filter with 60 mesh sieves, remove slag, be placed in the porcelain bucket and deposit, it is for subsequent use to obtain the asparagus lettuce slurry;
(3) thick paste preparation: bulk drug Cassia occidentalis, radish seed mix after being ground into respectively the 20-40 order, and water decocts, and decocts l hour at every turn, decocts 2 times, merges filtrate twice,
Be concentrated into 75 ℃ of relative densities and be 1.35 thick paste, for subsequent use;
(4) auxiliary material dissolves: citric acid, thickener, Sodium Benzoate are an amount of, add respectively suitable quantity of water and dissolve, and filter, and decontamination is for subsequent use;
(5) allotment: it is an amount of to get white granulated sugar, honey, step (1) gained bottle gourd slurry, step (2) gained asparagus lettuce slurry, step (3) gained thick paste, step (4) gained citric acid, thickener, Sodium Benzoate, all mixes, and adds suitable quantity of water, allocates even;
(6) infusion: deployed mixed liquor is put into the jacketed pan infusion, take the dish out of the pot when above until soluble solid reaches 55%;
(7) shakeout: will endure well-done mixed liquor and be placed on the enamel tray and shakeout, THICKNESS CONTROL is at 0.8-1cm;
(8) baking: will spread mixed liquor on enamel tray and put into drying room and toast, temperature is controlled at 50 ~ 80 ℃, toasts continuously 6 ~ 8 hours;
(9) packing: the dried meat piece that baked mixture is cut into 5cm * 2cm, 3cm * 3cm; Use the polypropylene plastics pocket, vacuumize the rear vanning of packing, namely get the compound dried meat of bottle gourd asparagus lettuce.
2. according to the compound dried meat of the described a kind of bottle gourd asparagus lettuce of claim l, it is characterized in that: the compound dried meat of this bottle gourd asparagus lettuce is formulated by the raw material of following weight portion:
600 parts of bottle gourds, 400 parts of asparagus lettuces, 400 parts of white granulated sugars, 20 parts of citric acids, 200 parts of honey, 60 parts of Cassia occidentalis, 30 parts of radish seeds, 0.6 part of thickener, Sodium Benzoate are an amount of
The preparation method of the compound dried meat of this bottle gourd asparagus lettuce may further comprise the steps:
(1) bottle gourd preparation: raw material is selected 600 parts of tender bottle gourds, sheet is made in cutting after cleaning, removing the peel, throw in the clear water and soaked 1 hour, pull out and carry out color retention 10-15 minute in the solution of sodium bisulfite that drops into immediately 0.1-0.2% after draining, again with the clean water flushing of flowing 1-2 hour, remove residual solution of sodium bisulfite, with bottle gourd be placed on food steamer the pot in cook, be broken into fritter with pulverizer, make a call to twice with beater again, filter with 60 mesh sieves, remove slag, be placed in the porcelain bucket and deposit, it is for subsequent use to obtain the bottle gourd slurry;
(2) asparagus lettuce preparation: raw material is selected 400 parts of tender asparagus lettuces, sheet is made in cutting after cleaning, removing the peel, throw in the clear water and soaked 1 hour, pull out and carry out color retention 10-15 minute in the solution of sodium bisulfite that drops into immediately 0.1-0.2% after draining, again with the clean water flushing of flowing 1-2 hour, remove residual solution of sodium bisulfite, with asparagus lettuce be placed on food steamer the pot in cook, be broken into fritter with pulverizer, make a call to twice with beater again, filter with 60 mesh sieves, remove slag, be placed in the porcelain bucket and deposit, it is for subsequent use to obtain the asparagus lettuce slurry;
(3) thick paste preparation: mix after 30 parts of 60 parts of bulk drug Cassia occidentalis, radish seed are ground into respectively the 20-40 order, water decocts, and decocts l hour at every turn, decocts 2 times, merges filtrate twice, is concentrated into 75 ℃ of relative densities and is 1.35 thick paste, and is for subsequent use;
(4) auxiliary material dissolves: 20 parts of citric acids, 0.6 part of thickener, Sodium Benzoate are an amount of, add respectively suitable quantity of water and dissolve, and filter, and decontamination is for subsequent use;
(5) allotment: it is an amount of to get 400 parts of white granulated sugars, 200 parts of honey, step (1) gained bottle gourd slurry, step (2) gained asparagus lettuce slurry, step (3) gained thick paste, step (4) gained citric acid, thickener, Sodium Benzoate, all mix, add suitable quantity of water, allotment evenly;
(6) infusion: deployed mixed liquor is put into the jacketed pan infusion, take the dish out of the pot when above until soluble solid reaches 55%;
(7) shakeout: will endure well-done mixed liquor and be placed on the enamel tray and shakeout, THICKNESS CONTROL is at 0.8-1cm;
(8) baking: will spread mixed liquor on enamel tray and put into drying room and toast, temperature is controlled at 50 ~ 80 ℃, toasts continuously 6 ~ 8 hours;
(9) packing: the dried meat piece that baked mixture is cut into 5cm * 2cm, 3cm * 3cm; Use the polypropylene plastics pocket, vacuumize the rear vanning of packing, namely get the compound dried meat of bottle gourd asparagus lettuce.
3. according to the compound dried meat of the described a kind of bottle gourd asparagus lettuce of claim l, it is characterized in that: the compound dried meat of this bottle gourd asparagus lettuce is formulated by the raw material of following weight portion:
500 parts of bottle gourds, 300 parts of asparagus lettuces, 300 parts of white granulated sugars, 15 parts of citric acids, 150 parts of honey, 50 parts of Cassia occidentalis, 25 parts of radish seeds, 0.5 part of thickener, Sodium Benzoate are an amount of.
4. according to the compound dried meat of the described a kind of bottle gourd asparagus lettuce of claim l, it is characterized in that: the compound dried meat of this bottle gourd asparagus lettuce is formulated by the raw material of following weight portion:
400 parts of bottle gourds, 200 parts of asparagus lettuces, 200 parts of white granulated sugars, 10 parts of citric acids, 100 parts of honey, 40 parts of Cassia occidentalis, 20 parts of radish seeds, 0.4 part of thickener, Sodium Benzoate are an amount of.
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Cited By (4)
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| CN104472836A (en) * | 2014-12-11 | 2015-04-01 | 彭超昀莉 | Manufacturing method of sugar-coated asparagus lettuce |
| CN104489227A (en) * | 2014-12-11 | 2015-04-08 | 谈茁 | Processing technique of nutrient sugar-cured asparagus lettuce |
| CN105124094A (en) * | 2015-08-12 | 2015-12-09 | 彭刘平 | Preserved jujube, apple and pumpkin mixture to prevent insomnia and production method thereof |
| CN105639025A (en) * | 2015-05-28 | 2016-06-08 | 南京大地冷冻食品有限公司 | Method for manufacturing multi-flavored preserved plums |
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| CN101199311A (en) * | 2006-12-14 | 2008-06-18 | 天津工业大学 | Pawpaw candied fruit and preparation method thereof |
| CN101204186A (en) * | 2006-12-18 | 2008-06-25 | 天津工业大学 | Preserved pineapple and manufacture method |
| CN101703139A (en) * | 2009-10-26 | 2010-05-12 | 宜昌楚汉风生物科技有限公司 | Preparation method for shaddock peel preserved fruits and shaddock peel preserved fruits |
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| CN101199311A (en) * | 2006-12-14 | 2008-06-18 | 天津工业大学 | Pawpaw candied fruit and preparation method thereof |
| CN101204186A (en) * | 2006-12-18 | 2008-06-25 | 天津工业大学 | Preserved pineapple and manufacture method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104472836A (en) * | 2014-12-11 | 2015-04-01 | 彭超昀莉 | Manufacturing method of sugar-coated asparagus lettuce |
| CN104489227A (en) * | 2014-12-11 | 2015-04-08 | 谈茁 | Processing technique of nutrient sugar-cured asparagus lettuce |
| CN105639025A (en) * | 2015-05-28 | 2016-06-08 | 南京大地冷冻食品有限公司 | Method for manufacturing multi-flavored preserved plums |
| CN105124094A (en) * | 2015-08-12 | 2015-12-09 | 彭刘平 | Preserved jujube, apple and pumpkin mixture to prevent insomnia and production method thereof |
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| CN103039681B (en) | 2014-02-26 |
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