CN103385453A - Method for processing burdock sauce containing ants - Google Patents
Method for processing burdock sauce containing ants Download PDFInfo
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- CN103385453A CN103385453A CN2013103016079A CN201310301607A CN103385453A CN 103385453 A CN103385453 A CN 103385453A CN 2013103016079 A CN2013103016079 A CN 2013103016079A CN 201310301607 A CN201310301607 A CN 201310301607A CN 103385453 A CN103385453 A CN 103385453A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention provides a method for processing a burdock sauce containing ants. The method comprises the following processing steps: killing edible ants with steam; cleaning the dead ants with water, then leaving the ants under the sun for drying, and grinding the dried ants into powder; selecting chopped burdock roots and peanuts for use; cleaning the chopped burdock roots and the peanuts; removing skins of the peanuts; mixing the chopped burdock roots and the bare peanuts, and then putting the mixture in a crusher for crushing; mixing the crushed burdock roots and bare peanuts with the ant powder; mixing the mixture with salad oil, monosodium glutamate, spices and cane sugar for blending; putting the blended sauce material into a pan for frying for 12 minutes at a constant temperature between 85 and 95 DEG C; and sealing the sauce in a can. The provided method for processing the ant-containing burdock sauce adds processed ants into the burdock sauce, so that the burdock sauce has a unique taste and is substantially improved in nutritional values.
Description
Technical field
The present invention relates to the burdock paste manufacture field, the burdock paste processing method of ant is arranged in particularly a kind of.
Background technology
Ant is a kind of rare medicinal herbs as everyone knows, wherein intending black polyrhachis vicina Roger (Trane teacher ant) has listed in universally acknowledged edible medicinal, and be that the United Nations names green health care food, modern medicine clinical trial certificate, ant have anti-inflammatory, analgesia, calmness, spasmolysis, it is late at night to protect, relieving asthma, the pharmacological action such as anticonvulsion.The ant body contains 19 seed amino acids such as threonine, phenylalanine, valine, methionine, lysine in addition, and comprising 8 seed amino acids of needed by human, protein content is up to 40-60%; And contain vitamin B1, B2, B3, C, D, E etc.: trace elements contains 28 kinds of zinc, iron, selenium, phosphorus, calcium etc., wherein 14 kinds be needed by human body, especially zinc, Se content are the abundantest, higher 10-20 times than any food of nature, it also contains the special defects compounds such as lemon (C10H14O), formaldehyde (HCHO), chest formaldehyde (C10H14O) lemon illiteracy aldehyde in addition; Also contain the bioactivators such as ATP, plurality of enzymes and paving acid, alkaloid, histamine; Also having special (ant antibiotic) herein is the Special Anti rhzomorphs such as metathorax side pole parathyrine, therefore is known as microfauna nutrition treasure-house.
Experimental results show that through each large medical research mechanism in addition; The protective effects widely such as ant has anti-inflammatory, analgesia, calmness, spasmolysis, it is late at night to protect, relieving asthma, anticonvulsion, anti-epileptic, enhancing RCD, gastric acid secretion inhibiting and prevention acute ulcer.As: (1) bone articular system: rheumatoid disease, rheumatic arthritis, scapulohumeral periarthritis, pain in waist and lower extremities; (2) cardio-cerebrovascular: disease, angina pectoris, myocarditis, dirty pained after coronary heart disease, myocardial infarction, cerebral thrombus; (3) respiratory system: tracheitis, asthma, pulmonary tuberculosis; (4) uropoiesis urinary system: ephritis, impotence, rush down morning, property is cold, prostatitis; (5) nervous system: headache, insomnia, vegetative nerve functional disturbance; (6) immune system: lupus erythematosus, hard disease, dermatomyositis, arteritis nodosa; (7) other: diabetes, young person with greying hair, loss of tooth etc., rise to help regulate, restitution.
Progressively moulding of ant cultivationization at present, but also there is larger difficulty in the food and drink that enters into people, burdock paste is to burdock moment slaking under special circumstances, make it add the flavour product that certain supplementary material is made not destroying on the bases such as the arctiin that is rich in, cellulose, bioflavonoid, make it have more nutrition, more easily absorb, have more mouthfeel.Because it can detoxicating intestine, take away rubbish in body, can play the effect of beauty treatment fat-reducing after edible, thereby become the appetizing food that office clan, young woman, student and the elderly like, if at burdock paste, add ant not only can, so that burdock paste has unique taste, can also greatly increase the nutritive value of burdock paste.
Summary of the invention
For above problem, the present invention is the burdock paste processing method that ant is arranged in a kind of, after being processed, ant is added in burdock paste, make burdock paste have unique taste, and greatly increase the nutritive value of burdock paste, for reaching this purpose, the invention provides in a kind of the burdock paste processing method that ant is arranged, procedure of processing is as follows:
1) cultivate voluntarily edible ants;
2) the rear worker ant that will grow up is brought together;
3) get the edible ants of requirement, edible ants is placed on the bottle the inside, with bottle seal, dead with steam fumigating after placement is completed;
4) will smoke dead ant ducked in drink 1-2 hour, stir with hand, water is cleaned out again afterwards, with the filter screen that aperture is 0.01-0.05mm, ant is filtered out again, the ant that filters out is placed on below the sun, continued to dry 3-6 hour, when drying, every 1 hour or half an hour, are with rake upset one time, after all drying Deng ant, with flour mill, wear into the ant powder that size is 0.005-0.01mm;
5) select burdock grain and shelled peanut to carry out standby;
6) burdock grain and shelled peanut are cleaned;
7) shelled peanut is removed the peel;
8) put into crusher in crushing after after burdock grain and peeling, shelled peanut mixes;
9) go broken rear burdock grain and the rear shelled peanut of peeling to mix with ant powder;
10) will mix rear material mixes and allocates with salad oil, monosodium glutamate, spice and sucrose;
11) sauce after deployed was put into 85 degrees centigrade-95 degrees centigrade of the frying pan constant temperature system of copying 12 minutes;
12) carry out the tinning sealing.
As a further improvement on the present invention, described edible ants is for intending black polyrhachis vicina Roger or red chest thorniness ant or Mei Shi thorniness ant or blood red woods ant or yellow citrus ant, wherein intending black polyrhachis vicina Roger (Trane teacher ant) has listed in universally acknowledged edible medicinal, and be that the United Nations names green health care food, the modern medicine clinical trial certificate, the pharmacological actions such as ant has anti-inflammatory, analgesia, calmness, spasmolysis, it is late at night to protect, relieving asthma, anticonvulsion, so the best of the present invention should be used and intends black polyrhachis vicina Roger.
As a further improvement on the present invention, the described burdock grain of step 9 carries out proportioning with the rear shelled peanut of peeling and ant powder by weight 6:3:1, eat uncomfortable because ant has a lot of people of certain strange taste, therefore the burdock grain will carry out proportioning by a certain percentage with the rear shelled peanut of peeling and ant powder weight ratio, through us, tests take 6:3:1 as best.
As a further improvement on the present invention, described spice comprises turmeric, fennel seeds, anise, cloves, Chinese cassia tree, root tuber of aromatic turmeric root, Murraya koenigii(L)Spreng, cardamom, safron, orange peel, basyleave, peppermint, pepper, Chinese prickly ash, capsicum, ceriander seed, eat uncomfortable because ant has a lot of people of certain strange taste, therefore the present invention uses only formula, configures extraordinary taste to offset the strange taste of ant.
as a further improvement on the present invention, each batching of described spice percentage of accounting for gross weight is respectively turmeric and accounts for 0.05% of spice gross weight, fennel seeds account for 2% of spice gross weight, anise accounts for 20% of spice gross weight, cloves accounts for 10% of spice gross weight, Chinese cassia tree accounts for 2% of spice gross weight, the root tuber of aromatic turmeric root accounts for 0.05% of spice gross weight, Murraya koenigii(L)Spreng accounts for 0.2% of spice gross weight, cardamom accounts for 0.05% of spice gross weight, safron accounts for 0.05% of spice gross weight, orange peel accounts for 2% of spice gross weight, basyleave accounts for 3% of spice gross weight, peppermint accounts for 0.2% of spice gross weight, pepper accounts for 10% of spice gross weight, Chinese prickly ash accounts for 0.05% of spice gross weight, capsicum accounts for 0.05% of spice gross weight, ceriander seed accounts for 0.05% of spice gross weight, and all the other are auxiliary material, and above-mentioned formula, is made spice by above-mentioned formula and not only can be offset the strange taste of ant kind of a peat-reek can also be arranged through the gained of repeatedly preparing burden by our formula special for the burdock paste situation.
As a further improvement on the present invention, add 6-8 in step 10 material and drip red wine, the present invention adds red wine to make the burdock paste taste more delicious, and adds red wine can increase mouthfeel also can to increase meat pulp nutrition.
As a further improvement on the present invention, add diced carrot in step 10 material, contain abundant nutrition in carrot, the present invention can add diced carrot, to improve the nutrition of sauce, also add shelled peanut in step 10, can play fragrant effect by increase peanut in mooncake filling.
As a further improvement on the present invention, can also add sesame in step 10, described sesame is Semen sesami nigrum,, the present invention can improve the mouthfeel of finished product dip by adding sesame, and sesame and ant mix, can allow the people think ant by mistake to be thereby Semen sesami nigrum allows the people not feel pernicious, described sesame is Semen sesami nigrum, because the present invention mainly uses silky ant, so the most handy Semen sesami nigrum like this, the people is subtle to ant is arranged.
as a further improvement on the present invention, also being added with by weight vitamin A in described spice is the weight portion of 0.0003-0.0005, vitamin B1 is the weight portion of 0.0003-0.0005, vitamin is the weight portion of B2 0.0002-0.0004, vitamin B5 is the weight portion of 0.0001-0.0003, vitamin B6 is the weight portion of 0.0001-0.0003, cobalamin is the weight portion of 0.0001-0.0003, orotic acid is the weight portion of 0.0001-0.0005, pangamic acid is the weight portion of 0.0001-0.0008, laetrile is the weight portion of 0.0001-0.0010, vitamin C is the weight portion of 0.0001-0.0003, vitamin D is the weight portion of 0.0001-0.0003, vitamin E is the weight portion of 0.0004-0.0005, nicotinic acid is the weight portion of 0.0004-0.0005, vitamin(e) T is the weight portion of 0.0004-0.0015, the different vitamin of long-term taking can strengthen body immunity greatly, therefore the present invention can increase corresponding vitamin in spice, can greatly strengthen the immunity of human body after the people is edible.
as a further improvement on the present invention, also being added with by weight phosphorus in described spice is the weight portion of 0.006-0. 012, calcium is the weight portion of 0.006-0.010, zinc is the weight portion of 0.001-0.006, iron is the weight portion of 0.001-0.006, potassium is the weight portion of 0.008-0.010, lithium is the weight portion of 0.001-0.008, sodium is the weight portion of 0.002-0.008, magnesium is the weight portion of 0.002-0.008, sulphur is the weight portion of 0.002-0.012, iron is the weight portion of 0.001-0.008, manganese is the weight portion of 0.002-0.008, zinc is the weight portion of 0.001-0.010, selenium is the weight portion of 0.006-0.014, copper is the weight portion of 0.006-0.008, fluorine is the weight portion of 0.006-0.008, chlorine is the weight portion of 0.006-0.008, silicon is the weight portion of 0.00002-0.00008, chromium is the weight portion of 0.00006-0.00008, molybdenum is the weight portion of 0.0002-0.0008, nickel is the weight portion of 0.00006-0.00008, and tin is the weight portion of 0.00006-0.00008, and silicon is the weight portion of 0.00006-0.00008, vanadium is the weight portion of 0.00006-0.00008, and germanium is the weight portion of 0.006-0.008, iodine is the weight portion of 0.006-0.008, cobalt is the weight portion of 0.00006-0.00008, vanadium is the weight portion of 0.00006-0.00008, tin is the weight portion of 0.00006-0.00008, strontium is the weight portion of 0.00006-0.00008, biotin is the weight portion of 0.06-0.08, folic acid is the weight portion of 0.05-0.08, niacinamide is the weight portion of 0.04-0.08, and pantothenic acid is the weight portion of 0.02-0.08, and human body contains multiple necessary trace element, need appropriate supplementing, if increase these elements in sauce, the people takes regular, can greatly improve fitness.
the present invention is the burdock paste processing method that ant is arranged in a kind of, the present invention mixes ant and adds that special formulation and processing technology have the burdock paste of ant in making with burdock paste after specially treated, can make like this burdock paste have special mouthfeel, and greatly improve the nutritive value of burdock paste, therefore have fabulous market prospects, and the present invention has set specific ratio to relevant batching, prepare burden mutually to conflict by difference and eliminate the batching impact, reduce the strange taste of ant, making the people taste more is accustomed to, that edible ants is to intend black polyrhachis vicina Roger because the present invention uses maximum, therefore the present invention is by adding sesame to improve the mouthfeel of finished product dip, and sesame and ant mix, can allow the people think ant by mistake to be thereby Semen sesami nigrum allows the people not feel pernicious, because the present invention mainly uses silky ant, so the most handy Semen sesami nigrum like this, the people is subtle to ant is arranged, in addition because the different vitamin of long-term taking can strengthen body immunity greatly, therefore the present invention can increase corresponding vitamin in spice, can greatly strengthen the immunity of human body after the people is edible, human body contains multiple necessary trace element, need appropriate supplementing, if increase these elements in sauce, the people takes regular, can greatly improve fitness, the present invention also increases the spice of the uniqueness with curried taste in addition, by increasing this special spice, reduce on the one hand the peculiar smell in sauce, be made on the one hand the sauce of special mouthfeel.
The specific embodiment
Below in conjunction with embodiment, invention is described in detail:
The present invention is the burdock paste processing method that ant is arranged in a kind of, be added in burdock paste after will ant processing, and makes burdock paste have unique taste, and greatly increases the nutritive value of burdock paste.
As a kind of specific embodiment of the present invention, the invention provides in a kind of the burdock paste processing method that ant is arranged, procedure of processing is as follows:
1) cultivate voluntarily edible ants;
2) the rear worker ant that will grow up is brought together;
3) get the edible ants of requirement, edible ants is placed on the bottle the inside, with bottle seal, dead with steam fumigating after placement is completed;
4) will smoke dead ant ducked in drink 1-2 hour, stir with hand, water is cleaned out again afterwards, with the filter screen that aperture is 0.01-0.05mm, ant is filtered out again, the ant that filters out is placed on below the sun, continued to dry 3-6 hour, when drying, every 1 hour or half an hour, are with rake upset one time, after all drying Deng ant, with flour mill, wear into the ant powder that size is 0.005-0.01mm;
5) select burdock grain and shelled peanut to carry out standby;
6) burdock grain and shelled peanut are cleaned;
7) shelled peanut is removed the peel;
8) put into crusher in crushing after after burdock grain and peeling, shelled peanut mixes;
9) go broken rear burdock grain and the rear shelled peanut of peeling to mix with ant powder;
10) will mix rear material mixes and allocates with salad oil, monosodium glutamate, spice and sucrose;
11) sauce after deployed was put into 85 degrees centigrade-95 degrees centigrade of the frying pan constant temperature system of copying 12 minutes;
12) carry out the tinning sealing.
As a kind of best specific embodiment of the present invention, the invention provides in a kind of the burdock paste processing method that ant is arranged, procedure of processing is as follows:
1) cultivate voluntarily edible ants;
Edible ants of the present invention is for intending black polyrhachis vicina Roger or red chest thorniness ant or Mei Shi thorniness ant or blood red woods ant or yellow citrus ant, wherein intending black polyrhachis vicina Roger (Trane teacher ant) has listed in universally acknowledged edible medicinal, and be that the United Nations names green health care food, the modern medicine clinical trial certificate, the pharmacological actions such as ant has anti-inflammatory, analgesia, calmness, spasmolysis, it is late at night to protect, relieving asthma, anticonvulsion, so the best of the present invention should be used and intends black polyrhachis vicina Roger.
If the edible ants that the present invention selects is for intending black polyrhachis vicina Roger, the black polyrhachis vicina Roger of described plan should be chosen the bronze colour that has of the ater of the long 4-5mm of body and put down sleeping lint, head is short wide, and 1 pair of pronotary spinosity is arranged, and protracts, 1 pair of postnotum spinosity, sting sharp excurvation, peduncle has 1 pair of thorn and is bent outwardly to the oblique foreign side of belly, between two thorn base portions, 3 projections of tripartite confrontation shape is arranged, one after the first two, the short wide adult worker ant of belly;
If the edible ants of selecting is red chest thorniness ant, described red chest thorniness ant should choose the metathorax of the long 7-8mm of body and peduncle knot kermesinus, and head and postabdomen are black, and wrinkle is arranged, the compound eye projection, feeler is long, the cylindrical crown that surpasses of scapus, and clypeus is prominent, pronotary has 1 pair of thorn, most advanced and sophisticated for bending towards front lower place, 1 pair of mesonotum spinosity, outwards, tip bends towards rear, metanotum has 1 pair of parallel blunt short thorn, most advanced and sophisticated oblique rear, and 1 pair of cylindrical lunge is given birth on peduncle knot top, thorn basal orientation both sides separately, the end hook, belly is short, rotund adult worker ant;
if the edible ants of selecting is Mei Shi thorniness ant, described Mei Shi thorniness ant should be chosen close sleeping golden yellow fine hair and the upright short and thick hair of being put down of the ater of the long 10-11mm of body, the head length oval, compound eye is large, the feeler scapus is long, surpass the crown, the flagellum filate, the volume oncus swells to both sides, chest arches upward, pronotary has 1 pair of thorn, the thorn point forward, mesothorax is stingless, kick is arranged, a pair of kick is arranged at top, metathorax inclined-plane, the peduncle knot is wide, wedge, an outside long spine is given birth on each top of upper limb two side angles, its side-lower respectively has a short spine, one little tooth is arranged between lunge, the adult worker ant that the belly width egg shape is thick,
If the edible ants of selecting is blood red woods ant, described blood red woods ant should be chosen the long 6-9mm of body, and head, chest and foot are light red or band crineous, dun or the black of belly, tarnish, on head, there is scattered upright red hair under abdomen and both sides, fine hair is rare, be the silk shape, it is square that head does not contain maxilla, and maxilla is sturdy and wide, inner edge has 5 pieces of teeth, clypeus tool central vertical carina; The carina end is incised or recessed edge, and feeler is thick, totally 12 joints, scapus surpasses the crown, obviously has wide recessed edge after head, chest is than narrow, in the recessed edge of a metanotum dark and wide, peduncle is triangle, is lenticular, the horizontal shape of upper face width, the blunt circle of rear side angle; Belly is flat, and the adult worker ant of wide and appearance etc.;
if the edible ants of selecting is yellow citrus ant, described yellow citrus ant should be chosen the long 9.5-11mm of body, for rust red orange red or light yellow, head and chest are not had a fine, soft fur, the abdomen end outside of belly, along villous on the uromere line, the trickle micro white that is of fine hair, head, chest, foot, peduncle knot and belly look dark lacklustre adult macrergate maybe should be chosen the long 7-8mm of body, for rust red orange red or light yellow, head and chest are not had a fine, soft fur, the abdomen end outside of belly, along villous on the uromere line, the trickle micro white that is of fine hair, head, chest, foot, peduncle knot and belly look dark lacklustre adult micrergate, show that after testing above adult worker ant nutritive value is the highest, therefore the present invention uses above worker ant.
2) the rear worker ant that will grow up is brought together;
3) get the edible ants of requirement, edible ants is placed on the bottle the inside, with bottle seal, dead with steam fumigating after placement is completed;
4) will smoke dead ant ducked in drink 1-2 hour, stir with hand, water is cleaned out again afterwards, with the filter screen that aperture is 0.01-0.05mm, ant is filtered out again, the ant that filters out is placed on below the sun, continued to dry 3-6 hour, when drying, every 1 hour or half an hour, are with rake upset one time, after all drying Deng ant, with flour mill, wear into the ant powder that size is 0.005-0.01mm;
5) select burdock grain and shelled peanut to carry out standby;
6) burdock grain and shelled peanut are cleaned;
7) shelled peanut is removed the peel;
8) put into crusher in crushing after after burdock grain and peeling, shelled peanut mixes;
9) go broken rear burdock grain and the rear shelled peanut of peeling to mix with ant powder;
The described burdock grain of step 9 carries out proportioning with the rear shelled peanut of peeling and ant powder by weight 6:3:1, eat uncomfortable because ant has a lot of people of certain strange taste, therefore the burdock grain will carry out proportioning by a certain percentage with the rear shelled peanut of peeling and ant powder weight ratio, through us, tests take 6:3:1 as best;
10) will mix rear material mixes and allocates with salad oil, monosodium glutamate, spice and sucrose;
Described spice comprises turmeric, fennel seeds, anise, cloves, Chinese cassia tree, root tuber of aromatic turmeric root, Murraya koenigii(L)Spreng, cardamom, safron, orange peel, basyleave, peppermint, pepper, Chinese prickly ash, capsicum, ceriander seed, eat uncomfortable because ant has a lot of people of certain strange taste, therefore the present invention uses only formula, configures extraordinary taste to offset the strange taste of ant.
the percentage that each batching of spice of the present invention accounts for gross weight is respectively turmeric and accounts for 0.05% of spice gross weight, fennel seeds account for 2% of spice gross weight, anise accounts for 20% of spice gross weight, cloves accounts for 10% of spice gross weight, Chinese cassia tree accounts for 2% of spice gross weight, the root tuber of aromatic turmeric root accounts for 0.05% of spice gross weight, Murraya koenigii(L)Spreng accounts for 0.2% of spice gross weight, cardamom accounts for 0.05% of spice gross weight, safron accounts for 0.05% of spice gross weight, orange peel accounts for 2% of spice gross weight, basyleave accounts for 3% of spice gross weight, peppermint accounts for 0.2% of spice gross weight, pepper accounts for 10% of spice gross weight, Chinese prickly ash accounts for 0.05% of spice gross weight, capsicum accounts for 0.05% of spice gross weight, ceriander seed accounts for 0.05% of spice gross weight, all the other are auxiliary material, above-mentioned formula by our formula special for the burdock paste situation through the gained of repeatedly preparing burden, making spice by above-mentioned formula not only can offset the strange taste of ant kind of a peat-reek can also be arranged.
Add 6-8 in step 10 material of the present invention and drip red wine, the present invention adds red wine to make the burdock paste taste more delicious, and adds red wine can increase mouthfeel also can to increase meat pulp nutrition.
Add diced carrot in step 10 material of the present invention, contain abundant nutrition in carrot, the present invention can add diced carrot,, to improve the nutrition of sauce, also adds shelled peanut in step 10, by increase peanut in mooncake filling, can play fragrant effect.
Can also add sesame in step 10 of the present invention, described sesame is Semen sesami nigrum, the present invention can improve the mouthfeel of finished product dip by adding sesame, and sesame and ant mix, thereby can allow the people think ant by mistake to be Semen sesami nigrum allows the people not feel pernicious, described sesame is Semen sesami nigrum, because the present invention mainly uses silky ant, so the most handy Semen sesami nigrum like this, the people is subtle to ant is arranged.
also being added with by weight vitamin A in spice of the present invention is the weight portion of 0.0003-0.0005, vitamin B1 is the weight portion of 0.0003-0.0005, vitamin is the weight portion of B2 0.0002-0.0004, vitamin B5 is the weight portion of 0.0001-0.0003, vitamin B6 is the weight portion of 0.0001-0.0003, cobalamin is the weight portion of 0.0001-0.0003, orotic acid is the weight portion of 0.0001-0.0005, pangamic acid is the weight portion of 0.0001-0.0008, laetrile is the weight portion of 0.0001-0.0010, vitamin C is the weight portion of 0.0001-0.0003, vitamin D is the weight portion of 0.0001-0.0003, vitamin E is the weight portion of 0.0004-0.0005, nicotinic acid is the weight portion of 0.0004-0.0005, vitamin(e) T is the weight portion of 0.0004-0.0015, the different vitamin of long-term taking can strengthen body immunity greatly, therefore the present invention can increase corresponding vitamin in spice, can greatly strengthen the immunity of human body after the people is edible.
also being added with by weight phosphorus in spice of the present invention is the weight portion of 0.006-0. 012, calcium is the weight portion of 0.006-0.010, zinc is the weight portion of 0.001-0.006, iron is the weight portion of 0.001-0.006, potassium is the weight portion of 0.008-0.010, lithium is the weight portion of 0.001-0.008, sodium is the weight portion of 0.002-0.008, magnesium is the weight portion of 0.002-0.008, sulphur is the weight portion of 0.002-0.012, iron is the weight portion of 0.001-0.008, manganese is the weight portion of 0.002-0.008, zinc is the weight portion of 0.001-0.010, selenium is the weight portion of 0.006-0.014, copper is the weight portion of 0.006-0.008, fluorine is the weight portion of 0.006-0.008, chlorine is the weight portion of 0.006-0.008, silicon is the weight portion of 0.00002-0.00008, chromium is the weight portion of 0.00006-0.00008, molybdenum is the weight portion of 0.0002-0.0008, nickel is the weight portion of 0.00006-0.00008, and tin is the weight portion of 0.00006-0.00008, and silicon is the weight portion of 0.00006-0.00008, vanadium is the weight portion of 0.00006-0.00008, and germanium is the weight portion of 0.006-0.008, iodine is the weight portion of 0.006-0.008, cobalt is the weight portion of 0.00006-0.00008, vanadium is the weight portion of 0.00006-0.00008, tin is the weight portion of 0.00006-0.00008, strontium is the weight portion of 0.00006-0.00008, biotin is the weight portion of 0.06-0.08, folic acid is the weight portion of 0.05-0.08, niacinamide is the weight portion of 0.04-0.08, and pantothenic acid is the weight portion of 0.02-0.08, and human body contains multiple necessary trace element, need appropriate supplementing, if increase these elements in sauce, the people takes regular, can greatly improve fitness.
11) sauce after deployed was put into 85 degrees centigrade-95 degrees centigrade of the frying pan constant temperature system of copying 12 minutes;
12) carry out the tinning sealing.
The present invention is the burdock paste processing method that ant is arranged in a kind of, ant is mixed with burdock paste add that special formulation and processing technology have the burdock paste of ant in making after specially treated, can make like this burdock paste have special mouthfeel, and greatly improve the nutritive value of burdock paste, therefore have fabulous market prospects.
The above, be only preferred embodiment of the present invention, is not the present invention to be done the restriction of any other form, and, according to any modification or equivalent variations that technical spirit of the present invention is done, still belongs to the present invention's scope required for protection.
Claims (10)
1. the burdock paste processing method of ant is arranged in one kind, and procedure of processing is as follows, it is characterized in that:
1) cultivate voluntarily edible ants;
2) the rear worker ant that will grow up is brought together;
3) get the edible ants of requirement, edible ants is placed on the bottle the inside, with bottle seal, dead with steam fumigating after placement is completed;
4) will smoke dead ant ducked in drink 1-2 hour, stir with hand, water is cleaned out again afterwards, with the filter screen that aperture is 0.01-0.05mm, ant is filtered out again, the ant that filters out is placed on below the sun, continued to dry 3-6 hour, when drying, every 1 hour or half an hour, are with rake upset one time, after all drying Deng ant, with flour mill, wear into the ant powder that size is 0.005-0.01mm;
5) select burdock grain and shelled peanut to carry out standby;
6) burdock grain and shelled peanut are cleaned;
7) shelled peanut is removed the peel;
8) put into crusher in crushing after after burdock grain and peeling, shelled peanut mixes;
9) go broken rear burdock grain and the rear shelled peanut of peeling to mix with ant powder;
10) will mix rear material mixes and allocates with salad oil, monosodium glutamate, spice and sucrose;
11) sauce after deployed was put into 85 degrees centigrade-95 degrees centigrade of the frying pan constant temperature system of copying 12 minutes;
12) carry out the tinning sealing.
2. the burdock paste processing method that ant is arranged in a kind of according to claim 1, it is characterized in that: described edible ants is for intending black polyrhachis vicina Roger or red chest thorniness ant or Mei Shi thorniness ant or sanguinary antenna or yellow citrus ant.
3. the burdock paste processing method that ant is arranged in a kind of according to claim 1 is characterized in that: after the described burdock grain of step 7 and peeling shelled peanut and ant powder by weight 6:3:1 carry out proportioning.
4. the burdock paste processing method that ant is arranged in a kind of according to claim 1, it is characterized in that: described spice comprises turmeric, fennel seeds, anise, cloves, Chinese cassia tree, root tuber of aromatic turmeric root, Murraya koenigii(L)Spreng, cardamom, safron, orange peel, basyleave, peppermint, pepper, Chinese prickly ash, capsicum, ceriander seed and auxiliary material.
5. the burdock paste processing method that ant is arranged in a kind of according to claim 3, it is characterized in that: the percentage that each batching of described spice accounts for gross weight is respectively turmeric and accounts for 0.05% of spice gross weight, fennel seeds account for 2% of spice gross weight, anise accounts for 20% of spice gross weight, cloves accounts for 10% of spice gross weight, Chinese cassia tree accounts for 2% of spice gross weight, the root tuber of aromatic turmeric root accounts for 0.05% of spice gross weight, Murraya koenigii(L)Spreng accounts for 0.2% of spice gross weight, cardamom accounts for 0.05% of spice gross weight, safron accounts for 0.05% of spice gross weight, orange peel accounts for 2% of spice gross weight, basyleave accounts for 3% of spice gross weight, peppermint accounts for 0.2% of spice gross weight, pepper accounts for 10% of spice gross weight, Chinese prickly ash accounts for 0.05% of spice gross weight, capsicum accounts for 0.05% of spice gross weight, ceriander seed accounts for 0.05% of spice gross weight, all the other are auxiliary material.
6. the burdock paste processing method that ant is arranged in a kind of according to claim 1, is characterized in that: add 6-8 in step 10 material and drip red wine.
7. the burdock paste processing method that ant is arranged in a kind of according to claim 1 is characterized in that: add diced carrot in step 10 material, also add shelled peanut.
8. the burdock paste processing method that ant is arranged in a kind of according to claim 1, it is characterized in that: also adding sesame, described sesame in step 10 is Semen sesami nigrum.
9. the burdock paste processing method that ant is arranged in a kind of according to claim 1, it is characterized in that: also being added with by weight vitamin A in described spice is the weight portion of 0.0003-0.0005, vitamin B1 is the weight portion of 0.0003-0.0005, vitamin is the weight portion of B2 0.0002-0.0004, vitamin B5 is the weight portion of 0.0001-0.0003, vitamin B6 is the weight portion of 0.0001-0.0003, cobalamin is the weight portion of 0.0001-0.0003, orotic acid is the weight portion of 0.0001-0.0005, pangamic acid is the weight portion of 0.0001-0.0008, laetrile is the weight portion of 0.0001-0.0010, vitamin C is the weight portion of 0.0001-0.0003, vitamin D is the weight portion of 0.0001-0.0003, vitamin E is the weight portion of 0.0004-0.0005, nicotinic acid is the weight portion of 0.0004-0.0005, vitamin(e) T is the weight portion of 0.0004-0.0015.
10. the burdock paste processing method that ant is arranged in a kind of according to claim 1, it is characterized in that: also being added with by weight phosphorus in described spice is the weight portion of 0.006-0. 012, calcium is the weight portion of 0.006-0.010, zinc is the weight portion of 0.001-0.006, iron is the weight portion of 0.001-0.006, potassium is the weight portion of 0.008-0.010, lithium is the weight portion of 0.001-0.008, sodium is the weight portion of 0.002-0.008, magnesium is the weight portion of 0.002-0.008, sulphur is the weight portion of 0.002-0.012, iron is the weight portion of 0.001-0.008, manganese is the weight portion of 0.002-0.008, zinc is the weight portion of 0.001-0.010, selenium is the weight portion of 0.006-0.014, copper is the weight portion of 0.006-0.008, fluorine is the weight portion of 0.006-0.008, chlorine is the weight portion of 0.006-0.008, silicon is the weight portion of 0.00002-0.00008, chromium is the weight portion of 0.00006-0.00008, molybdenum is the weight portion of 0.0002-0.0008, nickel is the weight portion of 0.00006-0.00008, and tin is the weight portion of 0.00006-0.00008, and silicon is the weight portion of 0.00006-0.00008, vanadium is the weight portion of 0.00006-0.00008, and germanium is the weight portion of 0.006-0.008, iodine is the weight portion of 0.006-0.008, cobalt is the weight portion of 0.00006-0.00008, vanadium is the weight portion of 0.00006-0.00008, tin is the weight portion of 0.00006-0.00008, strontium is the weight portion of 0.00006-0.00008, and biotin is the weight portion of 0.06-0.08, and folic acid is the weight portion of 0.05-0.08, and niacinamide is the weight portion of 0.04-0.08, and pantothenic acid is the weight portion of 0.02-0.08.
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| CN2013103016079A CN103385453A (en) | 2013-07-18 | 2013-07-18 | Method for processing burdock sauce containing ants |
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| CN2013103016079A CN103385453A (en) | 2013-07-18 | 2013-07-18 | Method for processing burdock sauce containing ants |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114027488A (en) * | 2021-10-14 | 2022-02-11 | 江西中医药大学 | Processing technology and device for special ant sauce |
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| CN102308975A (en) * | 2011-08-16 | 2012-01-11 | 安徽省萧县雷鑫昆虫食品有限公司 | Ant jam and preparation method thereof |
| CN103027277A (en) * | 2011-09-30 | 2013-04-10 | 王经华 | Peanut and burdock sauce |
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| CN102308975A (en) * | 2011-08-16 | 2012-01-11 | 安徽省萧县雷鑫昆虫食品有限公司 | Ant jam and preparation method thereof |
| CN103027277A (en) * | 2011-09-30 | 2013-04-10 | 王经华 | Peanut and burdock sauce |
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| CN114027488A (en) * | 2021-10-14 | 2022-02-11 | 江西中医药大学 | Processing technology and device for special ant sauce |
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Application publication date: 20131113 |