CN103284080B - 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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- CN103284080B CN103284080B CN201310152845.8A CN201310152845A CN103284080B CN 103284080 B CN103284080 B CN 103284080B CN 201310152845 A CN201310152845 A CN 201310152845A CN 103284080 B CN103284080 B CN 103284080B
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- goa bean
- seasoning
- lipopenicillinase
- salt
- 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 is containing several amino acids, and amino acid composition rationally, and wherein lysine content is also higher than soybean, and contains abundant fat, dietary fiber.The content of the 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 controlled various diseases, belong to health vegetables, the instant goa bean with health-care flavouring has no report.
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 feature nutritious, instant, the effect that simultaneously have lipopenicillinase, 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 processing method for lipopenicillinase seasoning goa bean, is characterized in that, comprises the following steps:
(1) goa bean is plucked to two, clean;
(2) goa bean after cleaning is placed in and is completed in pot, with boiling water blanching 10-15 minute, then drain;
(3) salt system
Goa bean after blanching is drained adds the lipopenicillinase Chinese herbal medicine of 4-5% to rub 10-15 minute, then by vinasse and salt by 1: the amount of 1-1.5 adds salt to mix to mix thoroughly, make grain material, add grain material by the amount of the 3-4% of goa bean weight, again mix, rub 25-35 minute thoroughly, after pack into salt down cylinder or bucket in, on goa bean, spread lotus, and then press homemade pressure bag, flood 2-3 days;
(4) goa bean after pickling is washed away to grain material and the Chinese herbal medicine of adhesion with clear water, add 2～5% flavoring, stir evenly rear sterilization in open kettle;
(5) product after seasoning is packed in packaging bag on request, vacuumize.
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 the bulk drug of following weight portion:
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, soak 1-2 days, pull out, clean, pack in ventilative cotton yarn bag, after dried waterlily leaf is pulverized, pack yarn bag into, ensure that lotus leaf is contained in the below of stone, tighten sack, when compacting, lotus leaf is faced down.
The processing method of described lipopenicillinase seasoning goa bean, is characterized in that:
Described flavoring is mixed by the component of following weight portion: 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, when the inventive method is pickled, the Chinese herbal medicine with fat-reducing effect is rubbed together with goa bean, then again rubbed with cure, medium-height grass the effective elements of the medicine can fully be absorbed by beanpod, gained goa bean, health-care effect strengthens; While pickling, adopt 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, there is good Antilipemic health effect.
specific embodiments
Raw material: goa bean 100kg, lipopenicillinase Chinese herbal medicine 5kg, flavoring 3kg
Lipopenicillinase Chinese herbal medicine is mixed by the bulk drug of following weight portion:
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 the component of following weight portion: 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, comprises the following steps:
(1) goa bean is plucked to two, clean;
(2) goa bean after cleaning is placed in and is completed in pot, with boiling water blanching 10-15 minute, then drain;
(3) salt system
Goa bean after blanching is drained adds the lipopenicillinase Chinese herbal medicine of 4-5% to rub 10-15 minute, then by vinasse and salt by 1: the amount of 1-1.5 adds salt to mix to mix thoroughly, make grain material, add grain material by the amount of the 3-4% of goa bean weight, again mix, rub 25-35 minute thoroughly, after pack into and salt down in cylinder or bucket, on goa bean, spread lotus, and then press homemade pressure bag, and dipping 2-3 days, the preparation method of homemade pressure bag is:
Choose the blocks of natural stone of 2-3kg, in salt solution, soak 1-2 days, pull out, clean, pack in ventilative cotton yarn bag, after dried waterlily leaf is pulverized, pack yarn bag into, ensure that lotus leaf is contained in the below of stone, tighten sack, when compacting, lotus leaf is faced down;
(4) goa bean after pickling is washed away to grain material and the Chinese herbal medicine of adhesion with clear water, add 2～5% flavoring, stir evenly rear sterilization in open kettle;
(5) product after seasoning is packed in packaging bag on request, vacuumize.
Claims (2)
1. a processing method for lipopenicillinase seasoning goa bean, is characterized in that, comprises the following steps:
(1) goa bean is plucked to two, clean;
(2) goa bean after cleaning is placed in and is completed in pot, with boiling water blanching 10-15 minute, then drain;
(3) salt system
Goa bean after blanching is drained adds the lipopenicillinase Chinese herbal medicine of 4-5% to rub 10-15 minute, then by vinasse and salt by 1: the amount of 1-1.5 adds salt to mix to mix thoroughly, make grain material, add grain material by the amount of the 3-4% of goa bean weight, again mix, rub 25-35 minute thoroughly, after pack into salt down cylinder or bucket in, on goa bean, spread lotus, and then press homemade pressure bag, flood 2-3 days;
(4) goa bean after pickling is washed away to grain material and the Chinese herbal medicine of adhesion with clear water, add 2～5% flavoring, stir evenly rear sterilization in open kettle;
(5) product after seasoning is packed in packaging bag on request, vacuumize;
Described lipopenicillinase Chinese herbal medicine is mixed by the bulk drug of following weight portion:
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 preparation method of described homemade pressure bag is:
Choose the blocks of natural stone of 2-3kg, in salt solution, soak 1-2 days, pull out, clean, pack in ventilative cotton yarn bag, after dried waterlily leaf is pulverized, pack yarn bag into, ensure that lotus leaf is contained in the below of stone, tighten sack, when compacting, lotus leaf is faced down;
Described flavoring is mixed by the component of following weight portion: 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.
2. the health care goa bean that the processing method of lipopenicillinase seasoning goa bean as claimed in claim 1 processes.
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 CN103284080A (en) | 2013-09-11 |
| CN103284080B true 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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Family Cites Families (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 |
| CN1159047C (en) * | 2002-01-18 | 2004-07-28 | 北京大学 | Active components of Chinese-medicinal medicine with weight-losing and hypolipemic actions and its relative medicine |
| CN100372479C (en) * | 2005-03-25 | 2008-03-05 | 周诗连 | Production technology of edible fungus wine pickled instant food |
| CN102813227B (en) * | 2012-08-09 | 2013-11-06 | 安徽香泉湖禽业有限公司 | Lipid-lowering healthcare duck crisp and processing method thereof |
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