CN103284080A - Lipid lowering and seasoning asparagus pea and processing method thereof - Google Patents
Lipid lowering and seasoning asparagus pea and processing method thereof Download PDFInfo
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- CN103284080A CN103284080A CN2013101528458A CN201310152845A CN103284080A CN 103284080 A CN103284080 A CN 103284080A CN 2013101528458 A CN2013101528458 A CN 2013101528458A CN 201310152845 A CN201310152845 A CN 201310152845A CN 103284080 A CN103284080 A CN 103284080A
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- seasoning
- goa bean
- lipopenicillinase
- processing method
- goa
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Abstract
The invention provides a lipid lowering and seasoning asparagus pea and processing method thereof, and the method comprises the following steps: cleaning, deactivating enzymes, blanching, pickling, seasoning, packing and sterilizing. The lipid lowering and seasoning asparagus pea provided by the invention has the advantages of abundant nutrition and eating convenience, and has the calcium supplement, zinc supplement, lipid lowering and other health care effects. The nutrition of the asparagus pea is preserved and the lipid lowering health care efficacy is increased.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of processing method and lipopenicillinase seasoning goa bean of lipopenicillinase seasoning goa bean.
Background technology
Goa bean is rich in protein, vitamin, several mineral materials, and nutritive value is high, is referred to as " green gold " by people.Goa bean contains several amino acids, and the amino acid composition rationally, and wherein lysine content is also higher than soybean, and contains abundant fat, dietary fiber.The content of compositions such as its contained vitamin E, carrotene, iron, calcium, zinc, phosphorus, potassium is particularly surprising, considerably beyond other vegetables, be the fabulous source of enriching blood, replenish the calcium, supplementing the nutrients, normal food can be planted disease in Zhiduo County, belong to the health vegetables, the instant goa bean 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 goa bean of lipopenicillinase seasoning goa bean.Lipopenicillinase seasoning goa bean of the present invention has characteristics nutritious, instant, the effect that have lipopenicillinase simultaneously, enrich blood, replenish the calcium, supplements the nutrients.
The technical solution used in the present invention is as follows for achieving the above object:
A kind of processing method of lipopenicillinase seasoning goa bean is characterized in that, may further comprise the steps:
(1) goa bean is plucked two, clean;
(2) goa bean after will cleaning places in the pot that completes, and with boiling water blanching 10-15 minute, drains then;
(3) salt system
Goa bean after blanching drained adds the lipopenicillinase Chinese herbal medicine of 4-5% and rubbed 10-15 minute, then with vinasse and salt by 1: the amount of 1-1.5 adds salt and mixes and mixes thoroughly, make poor material, the amount of pressing the 3-4% of goa bean weight adds poor material, mixed thoroughly again, rub 25-35 minute, after pack into salt down cylinder or the bucket in, spread lotus on the goa bean, and then press homemade pressure bag, flooded 2-3 days;
(4) the poor material and the Chinese herbal medicine that adhere to the clear water flush away of the goa bean after will pickling adds 2～5% flavoring, stirs evenly the back sterilization in open kettle;
(5) product after the seasoning is packed on request in the packaging bag, vacuumize and get final product.
2, the processing method of lipopenicillinase seasoning goa bean according to claim 1 is characterized in that: described lipopenicillinase Chinese herbal medicine is mixed by following bulk drugs:
Fruit of Cherokee rose 5-6, wilsonii 10-15, root of kudzu vine 12-13, dried orange peel 8-10, gynostemma pentaphylla 5-6, hawthorn 15-17, ginkgo bud-leaf 10-15.
The processing method of described lipopenicillinase seasoning goa bean is characterized in that: the preparation method of described homemade pressure bag is:
Choose the blocks of natural stone of 2-3kg, in salt solution, soaked 1-2 days, pull out, clean, in the ventilative cotton yarn bag of packing into, with the yarn bag of packing into after the dried waterlily leaf pulverizing, guarantee that lotus leaf is contained in the below of stone, tighten sack and get final product, during compacting lotus leaf is faced down.
The processing method of described lipopenicillinase seasoning goa bean is characterized in that:
Described flavoring is mixed by following components in part by weight: white sugar 2-3, spiceleaf 0.1-0.2, monosodium glutamate 1-2, natrium citricum 0.2-0.3, Radix Glycyrrhizae 0.2-0.3, zinc gluconate 0.01-0.03, citric acid 0.04-0.05, Radix Angelicae Sinensis 0.1-0.2, anistree 0.04-0.05, root of Dahurain angelica 0.02-0.03, rhizoma zingiberis 1-2, green tea powder 0.1-0.3, GL-B 0.02-0.04.
The health care goa bean that the processing method of described lipopenicillinase seasoning goa bean processes.
Eating method: instant bagged.
Beneficial effect of the present invention:
Lipopenicillinase seasoning goa bean of the present invention, the Chinese herbal medicine that will have fat-reducing effect when the inventive method is pickled is rubbed with goa bean, is rubbing again with cure then, makes the medium-height grass the effective elements of the medicine fully to be absorbed by beanpod, the gained goa bean, health-care effect strengthens; When pickling, adopt the health care stone to press bag, play when shortening salting period, further increased the health care Titian effect of goa bean.The health care goa bean that the inventive method processes, instant, nutritious, have replenish the calcium, the effect of zinc supplementation, have good Antilipemic health effect.
Specific embodiments
Raw material: goa bean 100kg, lipopenicillinase Chinese herbal medicine 5kg, flavoring 3kg
The lipopenicillinase Chinese herbal medicine is mixed by following bulk drugs:
Fruit of Cherokee rose 5-6, wilsonii 10-15, root of kudzu vine 12-13, dried orange peel 8-10, gynostemma pentaphylla 5-6, hawthorn 15-17, ginkgo bud-leaf 10-15;
Flavoring is mixed by following components in part by weight: white sugar 2-3, spiceleaf 0.1-0.2, monosodium glutamate 1-2, natrium citricum 0.2-0.3, Radix Glycyrrhizae 0.2-0.3, zinc gluconate 0.01-0.03, citric acid 0.04-0.05, Radix Angelicae Sinensis 0.1-0.2, anistree 0.04-0.05, root of Dahurain angelica 0.02-0.03, rhizoma zingiberis 1-2, green tea powder 0.1-0.3, GL-B 0.02-0.04;
Preparation method may further comprise the steps:
(1) goa bean is plucked two, clean;
(2) goa bean after will cleaning places in the pot that completes, and with boiling water blanching 10-15 minute, drains then;
(3) salt system
Goa bean after blanching drained adds the lipopenicillinase Chinese herbal medicine of 4-5% and rubbed 10-15 minute, then with vinasse and salt by 1: the amount of 1-1.5 adds salt and mixes and mixes thoroughly, make poor material, the amount of pressing the 3-4% of goa bean weight adds poor material, mixed thoroughly again, rub 25-35 minute, after pack into and salt down in cylinder or the bucket, spread lotus on the goa bean, and then press homemade pressure bag, and to flood 2-3 days, the preparation method of homemade pressure bag is:
Choose the blocks of natural stone of 2-3kg, in salt solution, soaked 1-2 days, pull out, clean, in the ventilative cotton yarn bag of packing into, with the yarn bag of packing into after the dried waterlily leaf pulverizing, guarantee that lotus leaf is contained in the below of stone, tighten sack and get final product, during compacting lotus leaf is faced down;
(4) the poor material and the Chinese herbal medicine that adhere to the clear water flush away of the goa bean after will pickling adds 2～5% flavoring, stirs evenly the back sterilization in open kettle;
(5) product after the seasoning is packed on request in the packaging bag, vacuumize and get final product.
Claims (5)
1. the processing method of a lipopenicillinase seasoning goa bean is characterized in that, may further comprise the steps:
(1) goa bean is plucked two, clean;
(2) goa bean after will cleaning places in the pot that completes, and with boiling water blanching 10-15 minute, drains then;
(3) salt system
Goa bean after blanching drained adds the lipopenicillinase Chinese herbal medicine of 4-5% and rubbed 10-15 minute, then with vinasse and salt by 1: the amount of 1-1.5 adds salt and mixes and mixes thoroughly, make poor material, the amount of pressing the 3-4% of goa bean weight adds poor material, mixed thoroughly again, rub 25-35 minute, after pack into salt down cylinder or the bucket in, spread lotus on the goa bean, and then press homemade pressure bag, flooded 2-3 days;
(4) the poor material and the Chinese herbal medicine that adhere to the clear water flush away of the goa bean after will pickling adds 2～5% flavoring, stirs evenly the back sterilization in open kettle;
(5) product after the seasoning is packed on request in the packaging bag, vacuumize and get final product.
2. the processing method of lipopenicillinase seasoning goa bean according to claim 1, it is characterized in that: described lipopenicillinase Chinese herbal medicine is mixed by following bulk drugs:
Fruit of Cherokee rose 5-6, wilsonii 10-15, root of kudzu vine 12-13, dried orange peel 8-10, gynostemma pentaphylla 5-6, hawthorn 15-17, ginkgo bud-leaf 10-15.
3. the processing method of lipopenicillinase seasoning goa bean according to claim 1, it is characterized in that: the preparation method of described homemade pressure bag is:
Choose the blocks of natural stone of 2-3kg, in salt solution, soaked 1-2 days, pull out, clean, in the ventilative cotton yarn bag of packing into, with the yarn bag of packing into after the dried waterlily leaf pulverizing, guarantee that lotus leaf is contained in the below of stone, tighten sack and get final product, during compacting lotus leaf is faced down.
4. the processing method of lipopenicillinase seasoning goa bean according to claim 1 is characterized in that:
Described flavoring is mixed by following components in part by weight: white sugar 2-3, spiceleaf 0.1-0.2, monosodium glutamate 1-2, natrium citricum 0.2-0.3, Radix Glycyrrhizae 0.2-0.3, zinc gluconate 0.01-0.03, citric acid 0.04-0.05, Radix Angelicae Sinensis 0.1-0.2, anistree 0.04-0.05, root of Dahurain angelica 0.02-0.03, rhizoma zingiberis 1-2, green tea powder 0.1-0.3, GL-B 0.02-0.04.
5. the health care goa bean that processes of the processing method of lipopenicillinase seasoning goa bean as claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310152845.8A CN103284080B (en) | 2013-04-28 | 2013-04-28 | Lipid lowering and seasoning asparagus pea and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310152845.8A CN103284080B (en) | 2013-04-28 | 2013-04-28 | Lipid lowering and seasoning asparagus pea and processing method thereof |
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| Publication Number | Publication Date |
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| CN103284080A true CN103284080A (en) | 2013-09-11 |
| CN103284080B CN103284080B (en) | 2014-06-11 |
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| CN201310152845.8A Expired - Fee Related CN103284080B (en) | 2013-04-28 | 2013-04-28 | Lipid lowering and seasoning asparagus pea and processing method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1280790A (en) * | 2000-07-19 | 2001-01-24 | 郭忠权 | Method for cooking chicken with unique taste |
| CN1363367A (en) * | 2002-01-18 | 2002-08-14 | 北京大学 | Active components of Chinese-medicinal medicine with weight-losing and hypolipemic actions and its relative medicine |
| CN1650749A (en) * | 2005-03-25 | 2005-08-10 | 周诗连 | Production technology of edible fungus wine pickled instant food |
| CN102813227A (en) * | 2012-08-09 | 2012-12-12 | 安徽香泉湖禽业有限公司 | Lipid-lowering healthcare duck crisp and processing method thereof |
-
2013
- 2013-04-28 CN CN201310152845.8A patent/CN103284080B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1280790A (en) * | 2000-07-19 | 2001-01-24 | 郭忠权 | Method for cooking chicken with unique taste |
| CN1363367A (en) * | 2002-01-18 | 2002-08-14 | 北京大学 | Active components of Chinese-medicinal medicine with weight-losing and hypolipemic actions and its relative medicine |
| CN1650749A (en) * | 2005-03-25 | 2005-08-10 | 周诗连 | Production technology of edible fungus wine pickled instant food |
| CN102813227A (en) * | 2012-08-09 | 2012-12-12 | 安徽香泉湖禽业有限公司 | Lipid-lowering healthcare duck crisp and processing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 邓淑芳等: "四棱豆早熟高产栽培技术", 《长江蔬菜》 * |
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| CN103284080B (en) | 2014-06-11 |
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