CN103262993A - Processing method for lipid-lowering seasoned vetch and lipid-lowering seasoned vetch - Google Patents

Abstract

The invention provides a lipid-lowering seasoned vetch and a processing method thereof. The processing method comprises selecting and grading of raw materials, soaking, washing, cutting, tumbling in a tumbling machine, seasoning, bagging and sterilization. The lipid-lowering seasoned vetch provided by the invention is convenient to eat and rich in nutrients, can supplement calcium and zinc, has the additional effects of lipid lowering and health care while maintaining nutrients in vetch and has a long shelf-life.

Description

A kind of processing method of lipopenicillinase seasoning common vetch dish and lipopenicillinase seasoning common vetch dish

Technical field

The present invention relates to food processing field, be specifically related to a kind of processing method and lipopenicillinase seasoning common vetch dish of lipopenicillinase seasoning common vetch dish.

Background technology

The common vetch dish is the tender leaf handle of pteridophyte osmund, has another name called purple dustpan, is commonly called as common vetch, pheasant head, kochia scoparia, belongs to the Osmundaceae herbaceos perennial.Contain various trace elements such as rich in protein, vitamin and potassium, calcium, squama, the common vetch dish has that moistening lung is regulated the flow of vital energy, qi-restoratives relaxes network, clearing heat and promoting diuresis and blood and dissolving stasis, clearing heat and detoxicating effect.Control that haematemesis, dysentery characterized by blood in the stool are had blood in stool, essential uterine bleeding, seminal emission, jaundice, edema, malaria, nosebleed epistaxis, palpitaition, nocturnal emission, irregular menstruation etc.Purple its rhizome is used as medicine, and has effect analgesic, diuresis, controls stomachache.The existing market supply mostly is the Dried Osmund after the processing, and the Dried Osmund product should be sent out with the warm water bubble, and it is edible that bubble is sent out the back, can be made into " cold and dressed with sauce common vetch dish ", " the blue or green common vetch dish of frying ", " common vetch dish steamed meat " etc.Instant common vetch dish with health-care flavouring does not appear in the newspapers.

Summary of the invention

The invention provides a kind of processing method and lipopenicillinase seasoning common vetch dish of lipopenicillinase seasoning common vetch dish.Lipopenicillinase seasoning common vetch vegetable edible of the present invention is with convenient, and is nutritious, has the effect of tonifying Qi, beauty treatment, the effect that can regulate blood pressure, blood fat simultaneously.

The technical solution used in the present invention is as follows for achieving the above object:

A kind of lipopenicillinase seasoning common vetch dish is characterized in that, is processed by following components in part by weight:

Common vetch dish 100, mustard 11-13, mung bean 5-6, mushroom 2-5, adhesive rehmannia flower 3-4, mango core 2-4, sunflower leaf 5-6, dried flower leave 8-10, kelp base 0.3-0.5, rheum officinale 0.2-0.4, genseng 0.1-0.3, salt 3-5, white sugar 1-2, Radix Glycyrrhizae 0.1-0.2, monosodium glutamate 1-2, natrium citricum 0.1-0.2, calcium lactate 0.1-0.2, zinc gluconate 0.01-0.02, citric acid 0.04-0.05, Amomum globosum loureiro 0.1-0.3, cassia bark 0.04-0.06, cloves 0.01-0.02, rhizoma zingiberis 1-2, vinegar 1-2, Tea Polyphenols 0.02-0.04.

The preparation method of described lipopenicillinase seasoning common vetch dish is characterized in that, may further comprise the steps:

(1) select high-quality Dried Osmund, mustard, impurity elimination is cleaned, and cleans 1-2 time with 75-80 ℃ hot-water soak then, each 1-1.5 hour, is added with citric acid in the water;

(2) common vetch dish, mustard that soaking and washing is clean is cut into the section of 3-4cm;

(3) the common vetch dish that cuts, mustard drain then with circulating water rinsing 2-3 time, put into baking oven 25-30 ℃ of baking 1-2 hour; Simultaneously mung bean is fried, sunflower leaf, dried flower leave, kelp base, rheum officinale, genseng, mango core, adhesive rehmannia flower, mushroom etc. are added water endure out the health care concoction;

(4) the health care concoction that will endure out is sprayed onto on the good common vetch dish of baking, the mustard section while hot, places after 20-30 minute under the room temperature, puts in the tumbler again, divides 2-3 time and adds flavorings such as salt, white sugar, Radix Glycyrrhizae, tumbling 20-30 minute altogether;

(5) common vetch dish, the mustard section that will mix flavoring packed in the plastic packing bag on request, and the aromatic vinegar and fry fragrant mung bean, Tea Polyphenols of packing in proportion again in every bag seals carrying out vacuum packaging;

(6) sack of sealing mouthful is placed in the 80-85 ℃ of hot water sterilization 50-60 minute, being quickly cooled to central temperature is below 12 ℃, refrigerates 2～3 days under 3～5 ℃ environment temperature, check, vanning on request, and last normal temperature is preserved, and gets final product.

Adopt the inventive method to process lipopenicillinase seasoning common vetch dish.

Eating method: instant bagged.

Beneficial effect of the present invention:

Lipopenicillinase seasoning common vetch vegetable edible of the present invention is with convenient, nutritious, have replenish the calcium, the effect of zinc supplementation, in the process of making, spray Antilipemic health concoctions such as sunflower leaf, dried flower leave, genseng, adhesive rehmannia flower, mango core, be packaged together frying fragrant mung bean and common vetch dish, make the common vetch dish when keeping idiotrophic, increased the Antilipemic health effect.Adopt water-bath, three kinds of mode sterilizations of low temperature during sterilization, prolonged the shelf-life of common vetch dish.

Specific embodiments

Take by weighing (kg) common vetch dish 100, mustard 12, mung bean 5, mushroom 4, adhesive rehmannia flower 4, mango core 2, sunflower 6, dried flower leave 8, kelp base 0.4, rheum officinale 0.3, genseng 0.2, salt 3, white sugar 2, Radix Glycyrrhizae 0.1, monosodium glutamate 1.5, natrium citricum 0.1, calcium lactate 0.2, zinc gluconate 0.02, citric acid 0.04, Amomum globosum loureiro 0.3, cassia bark 0.05, cloves 0.01, rhizoma zingiberis 1, vinegar 2, Tea Polyphenols 0.04

Preparation method may further comprise the steps:

(1) with Dried Osmund, mustard, impurity elimination is cleaned, and cleans 1-2 time with 75 ℃ hot-water soak then, each 1.5 hours, is added with citric acid in the water;

(2) common vetch dish, mustard that soaking and washing is clean is cut into the section of 3-4cm;

(3) the common vetch dish that cuts, mustard drain then with circulating water rinsing 2-3 time, put into baking oven 25-30 ℃ of baking 1-2 hour; Simultaneously mung bean is fried, sunflower leaf, dried flower leave, kelp base, rheum officinale, genseng, mango core, adhesive rehmannia flower, mushroom etc. are added water endure out the health care concoction;

(4) the health care concoction that will endure out is sprayed onto on the good common vetch dish of baking, the mustard section while hot, places after 20-30 minute under the room temperature, puts in the tumbler again, divides 2-3 time and adds flavorings such as salt, white sugar, Radix Glycyrrhizae, tumbling 20-30 minute altogether;

(5) common vetch dish, the mustard section that will mix flavoring packed in the plastic packing bag on request, and the aromatic vinegar and fry fragrant mung bean, Tea Polyphenols of packing in proportion again in every bag seals carrying out vacuum packaging;

(6) sack of sealing mouthful is placed in the 80-85 ℃ of hot water sterilization 50-60 minute, being quickly cooled to central temperature is below 12 ℃, refrigerates 2～3 days under 3～5 ℃ environment temperature, check, vanning on request, and last normal temperature is preserved, and gets final product.

Claims (2)

1. a lipopenicillinase seasoning common vetch dish is characterized in that, is processed by following components in part by weight:

Common vetch dish 100, mustard 11-13, mung bean 5-6, mushroom 2-5, adhesive rehmannia flower 3-4, mango core 2-4, sunflower leaf 5-6, dried flower leave 8-10, kelp base 0.3-0.5, rheum officinale 0.2-0.4, genseng 0.1-0.3, salt 3-5, white sugar 1-2, Radix Glycyrrhizae 0.1-0.2, monosodium glutamate 1-2, natrium citricum 0.1-0.2, calcium lactate 0.1-0.2, zinc gluconate 0.01-0.02, citric acid 0.04-0.05, Amomum globosum loureiro 0.1-0.3, cassia bark 0.04-0.06, cloves 0.01-0.02, rhizoma zingiberis 1-2, vinegar 1-2, Tea Polyphenols 0.02-0.04.

2. the preparation method of lipopenicillinase seasoning common vetch dish according to claim 1 is characterized in that, may further comprise the steps:

(1) select high-quality Dried Osmund, mustard, impurity elimination is cleaned, and cleans 1-2 time with 75-80 ℃ hot-water soak then, each 1-1.5 hour, is added with citric acid in the water;

(2) common vetch dish, mustard that soaking and washing is clean is cut into the section of 3-4cm;

(3) the common vetch dish that cuts, mustard drain then with circulating water rinsing 2-3 time, put into baking oven 25-30 ℃ of baking 1-2 hour; Simultaneously mung bean is fried, sunflower leaf, dried flower leave, kelp base, rheum officinale, genseng, mango core, adhesive rehmannia flower, mushroom etc. are added water endure out the health care concoction;

(4) the health care concoction that will endure out is sprayed onto on the good common vetch dish of baking, the mustard section while hot, places after 20-30 minute under the room temperature, puts in the tumbler again, divides 2-3 time and adds flavorings such as salt, white sugar, Radix Glycyrrhizae, tumbling 20-30 minute altogether;

(5) common vetch dish, the mustard section that will mix flavoring packed in the plastic packing bag on request, and the aromatic vinegar and fry fragrant mung bean, Tea Polyphenols of packing in proportion again in every bag seals carrying out vacuum packaging;

(6) sack of sealing mouthful is placed in the 80-85 ℃ of hot water sterilization 50-60 minute, being quickly cooled to central temperature is below 12 ℃, refrigerates 2～3 days under 3～5 ℃ environment temperature, check, vanning on request, and last normal temperature is preserved, and gets final product.