CN103549549A - Peanut carrot sauce - Google Patents
Peanut carrot sauce Download PDFInfo
- Publication number
- CN103549549A CN103549549A CN201310430530.5A CN201310430530A CN103549549A CN 103549549 A CN103549549 A CN 103549549A CN 201310430530 A CN201310430530 A CN 201310430530A CN 103549549 A CN103549549 A CN 103549549A
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- Prior art keywords
- parts
- peanut
- sauce
- carrot
- powder
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- Pending
Links
- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 35
- 244000105624 Arachis hypogaea Species 0.000 title claims abstract description 35
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 35
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 35
- 235000020232 peanut Nutrition 0.000 title claims abstract description 35
- 235000015067 sauces Nutrition 0.000 title claims abstract description 27
- 244000000626 Daucus carota Species 0.000 title claims abstract description 21
- 235000002767 Daucus carota Nutrition 0.000 title claims abstract description 21
- 241000287828 Gallus gallus Species 0.000 claims abstract description 14
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 14
- 239000000284 extract Substances 0.000 claims abstract description 12
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 9
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 9
- 235000008434 ginseng Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 7
- 240000001829 Catharanthus roseus Species 0.000 claims abstract description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 7
- 240000006677 Vicia faba Species 0.000 claims abstract description 7
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 7
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 210000002826 placenta Anatomy 0.000 claims abstract description 7
- 239000008159 sesame oil Substances 0.000 claims abstract description 7
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 15
- 240000005702 Galium aparine Species 0.000 claims description 6
- 235000014820 Galium aparine Nutrition 0.000 claims description 6
- 241000521581 Millettia Species 0.000 claims description 6
- 240000002948 Ophiopogon intermedius Species 0.000 claims description 6
- 244000088415 Raphanus sativus Species 0.000 claims description 6
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 6
- 241000612118 Samolus valerandi Species 0.000 claims description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 6
- 235000013409 condiments Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000005538 encapsulation Methods 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 244000131316 Panax pseudoginseng Species 0.000 claims 2
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 208000007502 anemia Diseases 0.000 abstract description 2
- 230000007812 deficiency Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 240000004371 Panax ginseng Species 0.000 abstract 2
- 240000002791 Brassica napus Species 0.000 abstract 1
- 235000011293 Brassica napus Nutrition 0.000 abstract 1
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 abstract 1
- 240000004670 Glycyrrhiza echinata Species 0.000 abstract 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 abstract 1
- 241000736305 Marsilea quadrifolia Species 0.000 abstract 1
- 229930195210 Ophiopogon Natural products 0.000 abstract 1
- 244000248557 Ophiopogon japonicus Species 0.000 abstract 1
- 244000184734 Pyrus japonica Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 241000913745 Spatholobus Species 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 229940010454 licorice Drugs 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 208000024891 symptom Diseases 0.000 abstract 1
- 241000208340 Araliaceae Species 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 235000014571 nuts Nutrition 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 1
- 230000000157 blood function Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/10—Peanut butter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
A peanut carrot sauce is composed of the following raw materials in parts by weight: 100-120 parts of peanut kernels, 60-80 parts of carrot, 30-40 parts of white turnip, 30-40 parts of fermented soya bean, 60-70 parts of milk, 80-100 parts of thick broad-bean sauce, 20-30 parts of black-bone chicken, 4-5 parts of ginseng, 4-5 parts of catharanthus roseus, 3-4 parts of licorice, 3-4 parts of spina date seed, 3-4 parts of placenta hominis, 4-5 parts of ophiopogon japonicas, 4-5 parts of spatholobus stem, 2-4 parts of four-leaf clover, 2-3 parts of peach leaves, 10-20 parts of raw ginger, 10-20 parts of garlic flakes, 5-6 parts of cassia, 20-30 parts of chickens' extract, 10-40 parts of white sugar, 40-50 parts of sesame oil, proper amount of table salt and proper amount of water. The peanut carrot sauce is simple in preparation technology, abundant in nutrition and fragrant and smooth in mouthfeel by employing peanut kernels as the main raw material; and also by specially adding extracts of traditional Chinese medicinal materials such as ginseng, spina date seed and the like possessing blood-supplementing efficacy, the peanut carrot sauce has extremely good blood-supplementing effect, and is edible for most females with symptoms of anemia and blood deficiency.
Description
Technical field
The present invention relates generally to food and technology field thereof, relates in particular to the carrot sauce and preparation method thereof of cultivating peanut.
Background technology
Nut is a kind of food that has very much abundant nutrition, contain abundant mineral matter, vitamin etc., a kind of snacks of the daily frequent use of people, nut is normally after simple processing, directly edible, on market, seldom with nut, make the finished product food such as beverage, food, still, along with the raising of people's Living Water product, various nuts, food are also more and more needed by consumer.
Summary of the invention
The present invention is in order to make up the defect of prior art, and the carrot sauce and preparation method thereof of cultivating peanut is provided.
The present invention is achieved by the following technical solutions: the carrot sauce of cultivating peanut, is comprised of following weight portion raw material: shelled peanut 100-120, carrot 60-80, ternip 30-40, fermented soya bean 30-40, milk 60-70, thick broad-bean sauce 80-100, black-bone chicken 20-30, ginseng 4-5, catharanthus roseus 4-5, Radix Glycyrrhizae 3-4, spina date seed 3-4, dried human placenta 3-4, tuber of dwarf lilyturf 4-5, reticulate millettia 4-5, bunge bedstraw herb 2-3, peach leaves 2-3, ginger 10-20, garlic clove 10-20, cassia bark 5-6, chickens' extract 20-30, white granulated sugar 10-40, sesame oil 40-50, salt is appropriate, water is appropriate.
One preparation method who cultivates peanut carrot sauce, comprises the following steps:
(1) shelled peanut is cleaned, put into salt solution and soak 4-6 days, shelled peanut is pulled out, after drying, fried ripe with described peanut, pulverize, obtain peanut powder;
(2) carrot, ternip, black-bone chicken are cleaned, be cut into piece, be placed in pot, milk is poured into, heating is stewing boils 1.5-2 hour, then all materials in pot is placed in to beater, breaks into radish sauce standby;
(3) the water heating of ginseng, catharanthus roseus, Radix Glycyrrhizae, spina date seed, dried human placenta, the tuber of dwarf lilyturf, reticulate millettia, bunge bedstraw herb, peach leaves doubly being measured with 6-9 is extracted, and extract spraying is dry, obtains herb powder;
(4) fermented soya bean, ginger, garlic clove, cassia bark are cleaned, after drying, be ground into condiments powder, standby;
(5) peanut powder, thick broad-bean sauce, radish sauce, herb powder, condiments, chickens' extract, white granulated sugar, sesame oil, salt are mixed, and after stirring, sterilizing, encapsulation.
Advantage of the present invention is: the of the present invention one carrot sauce of cultivating peanut, and manufacture craft is simple, uses shelled peanut as main material, nutritious, and mouthfeel is fragrant sliding; Also add especially the extract that ginseng, spina date seed etc. have the Chinese medicine of nourishing blood function simultaneously, have the effect of well enriching blood, the women who is applicable to most of anaemia and the deficiency of blood is edible.
The specific embodiment
The one carrot sauce of cultivating peanut, it is characterized in that, by following weight portion raw material, formed: shelled peanut 100 Kg, carrot 60 Kg, ternip 30 Kg, fermented soya bean 30 Kg, milk 60 Kg, thick broad-bean sauce 80 Kg, black-bone chicken 20 Kg, ginseng 4 Kg, catharanthus roseus 4 Kg, Radix Glycyrrhizae 3 Kg, spina date seed 3 Kg, dried human placenta 3 Kg, the tuber of dwarf lilyturf 4 Kg, reticulate millettia 4 Kg, bunge bedstraw herb 2 Kg, peach leaves 2 Kg, ginger 10 Kg, garlic clove 10 Kg, cassia bark 5 Kg, chickens' extract 20 Kg, white granulated sugar 10 Kg, sesame oil 40 Kg, salt is appropriate, water is appropriate.
2, as claimed in claim 1 one preparation method who cultivates peanut carrot sauce, is characterized in that, comprises the following steps:
(1) shelled peanut is cleaned, put into salt solution and soak 4 days, shelled peanut is pulled out, after drying, fried ripe with described peanut, pulverize, obtain peanut powder;
(2) carrot, ternip, black-bone chicken are cleaned, be cut into piece, be placed in pot, milk is poured into, heating is stewing boils 1.5 hours, then all materials in pot is placed in to beater, breaks into radish sauce standby;
(3) ginseng, catharanthus roseus, Radix Glycyrrhizae, spina date seed, dried human placenta, the tuber of dwarf lilyturf, reticulate millettia, bunge bedstraw herb, peach leaves are extracted with the water heating of 8 times of amounts, extract spraying is dry, obtain herb powder;
(4) fermented soya bean, ginger, garlic clove, cassia bark are cleaned, after drying, be ground into condiments powder, standby;
(5) peanut powder, thick broad-bean sauce, radish sauce, herb powder, condiments, chickens' extract, white granulated sugar, sesame oil, salt are mixed, and after stirring, sterilizing, encapsulation.
Claims (2)
1. the carrot sauce of cultivating peanut, it is characterized in that, by following weight portion raw material, formed: shelled peanut 100-120, carrot 60-80, ternip 30-40, fermented soya bean 30-40, milk 60-70, thick broad-bean sauce 80-100, black-bone chicken 20-30, ginseng 4-5, catharanthus roseus 4-5, Radix Glycyrrhizae 3-4, spina date seed 3-4, dried human placenta 3-4, tuber of dwarf lilyturf 4-5, reticulate millettia 4-5, bunge bedstraw herb 2-3, peach leaves 2-3, ginger 10-20, garlic clove 10-20, cassia bark 5-6, chickens' extract 20-30, white granulated sugar 10-40, sesame oil 40-50, salt is appropriate, water is appropriate.
2. as claimed in claim 1 one preparation method who cultivates peanut carrot sauce, is characterized in that, comprises the following steps:
(1) shelled peanut is cleaned, put into salt solution and soak 4-6 days, shelled peanut is pulled out, after drying, fried ripe with described peanut, pulverize, obtain peanut powder;
(2) carrot, ternip, black-bone chicken are cleaned, be cut into piece, be placed in pot, milk is poured into, heating is stewing boils 1.5-2 hour, then all materials in pot is placed in to beater, breaks into radish sauce standby;
(3) the water heating of ginseng, catharanthus roseus, Radix Glycyrrhizae, spina date seed, dried human placenta, the tuber of dwarf lilyturf, reticulate millettia, bunge bedstraw herb, peach leaves doubly being measured with 6-9 is extracted, and extract spraying is dry, obtains herb powder;
(4) fermented soya bean, ginger, garlic clove, cassia bark are cleaned, after drying, be ground into condiments powder, standby;
(5) peanut powder, thick broad-bean sauce, radish sauce, herb powder, condiments, chickens' extract, white granulated sugar, sesame oil, salt are mixed, and after stirring, sterilizing, encapsulation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310430530.5A CN103549549A (en) | 2013-09-22 | 2013-09-22 | Peanut carrot sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310430530.5A CN103549549A (en) | 2013-09-22 | 2013-09-22 | Peanut carrot sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103549549A true CN103549549A (en) | 2014-02-05 |
Family
ID=50004057
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310430530.5A Pending CN103549549A (en) | 2013-09-22 | 2013-09-22 | Peanut carrot sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103549549A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103948002A (en) * | 2014-03-19 | 2014-07-30 | 合肥市金乡味工贸有限责任公司 | Health-preserving thick broad-bean sauce with jerusalem artichoke |
| CN105166611A (en) * | 2015-09-14 | 2015-12-23 | 张晓瑞 | Carrot paste and preparation method thereof |
| CN109007769A (en) * | 2018-07-28 | 2018-12-18 | 普定县真源农业开发有限公司 | A kind of pickled radiss sauce and preparation method thereof |
| CN110959838A (en) * | 2019-11-13 | 2020-04-07 | 河南师范大学 | Preparation method of carrot peanut butter |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1628545A (en) * | 2003-12-16 | 2005-06-22 | 新昌县雨露食品厂 | Vegetable and amphisarca sauce |
-
2013
- 2013-09-22 CN CN201310430530.5A patent/CN103549549A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1628545A (en) * | 2003-12-16 | 2005-06-22 | 新昌县雨露食品厂 | Vegetable and amphisarca sauce |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103948002A (en) * | 2014-03-19 | 2014-07-30 | 合肥市金乡味工贸有限责任公司 | Health-preserving thick broad-bean sauce with jerusalem artichoke |
| CN105166611A (en) * | 2015-09-14 | 2015-12-23 | 张晓瑞 | Carrot paste and preparation method thereof |
| CN109007769A (en) * | 2018-07-28 | 2018-12-18 | 普定县真源农业开发有限公司 | A kind of pickled radiss sauce and preparation method thereof |
| CN110959838A (en) * | 2019-11-13 | 2020-04-07 | 河南师范大学 | Preparation method of carrot peanut butter |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140205 |
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| RJ01 | Rejection of invention patent application after publication |