CN103549551A - Preparation method for nutritive arctium-lappa dried-ivy mosses soup - Google Patents
Preparation method for nutritive arctium-lappa dried-ivy mosses soup Download PDFInfo
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- CN103549551A CN103549551A CN201310431040.7A CN201310431040A CN103549551A CN 103549551 A CN103549551 A CN 103549551A CN 201310431040 A CN201310431040 A CN 201310431040A CN 103549551 A CN103549551 A CN 103549551A
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- parts
- dried
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- soup
- arctium
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- 235000003130 Arctium lappa Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000014347 soups Nutrition 0.000 title abstract description 8
- 241000195940 Bryophyta Species 0.000 title abstract 7
- 240000005528 Arctium lappa Species 0.000 title abstract 6
- 230000000050 nutritive effect Effects 0.000 title abstract 5
- 235000008078 Arctium minus Nutrition 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000000832 Ayote Nutrition 0.000 claims abstract description 15
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 15
- 240000001980 Cucurbita pepo Species 0.000 claims abstract description 15
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 15
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 15
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 15
- 241001165494 Rhodiola Species 0.000 claims abstract description 9
- 235000016709 nutrition Nutrition 0.000 claims abstract description 9
- 230000035764 nutrition Effects 0.000 claims abstract description 9
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 7
- 235000011437 Amygdalus communis Nutrition 0.000 claims abstract description 7
- 244000019459 Cynara cardunculus Species 0.000 claims abstract description 7
- 235000019106 Cynara scolymus Nutrition 0.000 claims abstract description 7
- 235000008694 Humulus lupulus Nutrition 0.000 claims abstract description 7
- 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 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 241000208843 Arctium Species 0.000 claims description 15
- 235000011950 custard Nutrition 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 9
- 235000003332 Ilex aquifolium Nutrition 0.000 claims description 7
- 235000002296 Ilex sandwicensis Nutrition 0.000 claims description 7
- 235000002294 Ilex volkensiana Nutrition 0.000 claims description 7
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 6
- 241000207199 Citrus Species 0.000 claims description 6
- 241000233866 Fungi Species 0.000 claims description 6
- 235000003230 Helianthus tuberosus Nutrition 0.000 claims description 6
- 206010053615 Thermal burn Diseases 0.000 claims description 6
- 206010049713 Tongue dry Diseases 0.000 claims description 6
- 235000020224 almond Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 235000020971 citrus fruits Nutrition 0.000 claims description 6
- 235000021185 dessert Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 239000011812 mixed powder Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 230000001737 promoting effect Effects 0.000 claims description 6
- 235000020095 red wine Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 241000227653 Lycopersicon Species 0.000 claims 4
- 240000003768 Solanum lycopersicum Species 0.000 abstract description 11
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 235000002710 Ilex cornuta Nutrition 0.000 abstract 2
- 241001310146 Ilex cornuta Species 0.000 abstract 2
- 244000183685 Citrus aurantium Species 0.000 abstract 1
- 235000007716 Citrus aurantium Nutrition 0.000 abstract 1
- 235000000228 Citrus myrtifolia Nutrition 0.000 abstract 1
- 235000016646 Citrus taiwanica Nutrition 0.000 abstract 1
- 244000303225 Lamium amplexicaule Species 0.000 abstract 1
- 235000009198 Lamium amplexicaule Nutrition 0.000 abstract 1
- 240000000599 Lentinula edodes Species 0.000 abstract 1
- 235000001715 Lentinula edodes Nutrition 0.000 abstract 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 abstract 1
- 235000011613 Pinus brutia Nutrition 0.000 abstract 1
- 241000018646 Pinus brutia Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 241000908178 Tremella fuciformis Species 0.000 abstract 1
- 235000009754 Vitis X bourquina Nutrition 0.000 abstract 1
- 235000012333 Vitis X labruscana Nutrition 0.000 abstract 1
- 240000006365 Vitis vinifera Species 0.000 abstract 1
- 235000014787 Vitis vinifera Nutrition 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
- 230000001914 calming effect Effects 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 210000003734 kidney Anatomy 0.000 abstract 1
- 210000004072 lung Anatomy 0.000 abstract 1
- 235000014571 nuts Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000496 cardiotonic agent Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000008935 nutritious Nutrition 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L23/00—Soups; Sauces; 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Abstract
The invention discloses a preparation method for a nutritive arctium-lappa dried-ivy mosses soup. The nutritive arctium-lappa dried-ivy mosses soup is prepared from the following raw materials in parts by weight: 40-60 parts of dried ivy mosses, 20-25 parts of black tomato, 10-15 parts of burdock, 15-20 parts of pumpkin, 10-15 parts of tremella fuciformis, 5-10 parts of pine nuts, 5-10 parts of lentinus edodes, 1-2 parts of hops, 5-15 parts of ilex cornuta leaves, 2-3 parts of citrus aurantium, 2-3 parts of lamium amplexicaule, 1-2 parts of cynara scolymus leaves, 2-3 parts of rhodiola root, 2-3 parts of sweet almond, 20-25 parts of grape wine, 20-30 parts of white sugar, 5-10 parts of table salt and proper amount of water. The nutritive arctium-lappa dried-ivy mosses soup is delicate in fragrance, smooth and palatable; the formula contains dried ivy mosses, black tomato, pumpkin and the like, so that the nutrition is abundant; and also added rhodiola root has the efficacies of resisting fatigue, clearing lung and strengthening heart, and ilex cornuta leaves are capable of calming liver and nourishing kidney, so that the nutritive arctium-lappa dried-ivy mosses soup is edible for various populations, and is capable of building up body, enhancing disease-resistant physique and delaying aging after long-term use.
Description
Technical field
The preparation method that the present invention relates to the dry custard of a kind of nutrition burdock tongue, belongs to food processing technology field.
Background technology
Soup custard is a kind of food that food materials machining cooking is become to stick with paste, and because of instant, absorption easy to digest, is loved by the people.On market, have a lot of soup soup foods, but seldom have the dry custard of burdock tongue, the invention provides the preparation method of the dry custard of a kind of nutrition burdock tongue, not only mouthfeel is smooth oiliness mouthful, and nutritiously has a health-care efficacy.
Summary of the invention
The object of the present invention is to provide the preparation method of the dry custard of a kind of nutrition burdock tongue.
The technical solution used in the present invention is as follows:
A preparation method for the dry custard of nutrition burdock tongue, comprises the following steps:
(1), take the raw material of following weight portion: tongue does 40-60, black tomato 20-25, burdock 10-15, pumpkin 15-20, white fungus 10-15, SEMEN PINI KORAIENSIS 5-10, mushroom 5-10, hops 1-2, holly leaf 2-3, bitter citrus immature flower 2-3, benbie 2-3, globe artichoke leaf 1-2, rhodiola root 2-3, dessert almond 2-3, red wine 20-25, white granulated sugar 20-30, salt 5-10, water is appropriate;
(2), hops, holly leaf, bitter citrus immature flower, benbie, globe artichoke leaf, rhodiola root, dessert almond are merged to boiling, filter and remove residue, obtains health promoting liquid;
(3), go flesh to clean stripping and slicing in burdock peeling, pumpkin to cook to merge and grind pulping, add health promoting liquid and stir and to obtain the crushed pumpkin that keeps healthy;
(4), the dry peeling of tongue is cleaned to slitting, at boiling water, scald and scald 3-5 minute, put into clear water and soak cooling pulling out and drain, add white sugar, red wine is rubbed and mixed evenly, pickles 20-24 hour, heating is stewing to be boiled dry, pulverizes, and obtains tongue dry powder;
(5), will clean black tomato freezing crushing and become tomato meal; The merging of pulverizing respectively of white fungus, SEMEN PINI KORAIENSIS, mushroom, frying goes out fragrant mixed powder;
(6), crushed pumpkin is added to water boil, add tongue dry powder, mixed powder, salt to stir and boil to ripe perfume (or spice), then add tomato meal and suitable quantity of water to stir, at 75-85 ℃, boil to 20-30 minute and get final product.
Beneficial effect of the present invention is:
It is agreeable to the taste that the dry custard delicate fragrance of nutrition burdock tongue of the present invention is grown sweet cunning, formula contains the compositions such as tongue is dry, black tomato, pumpkin, nutritious, increase rhodiola root has the effect of antifatigue, clearing lung-heat cardiac stimulant simultaneously, holly leaf has flat liver kidney-nourishing, be applicable to various crowds edible, long-term eating can improve the health, strengthen disease-resistant physique and delay senility.
The specific embodiment
A preparation method for the dry custard of nutrition burdock tongue, comprises the following steps:
(1), take the raw material of following weight (jin): tongue is dry 50, black tomato 25, burdock 15, pumpkin 20, white fungus 15, SEMEN PINI KORAIENSIS 10, mushroom 8, hops 1, holly leaf 2, bitter citrus immature flower 2, benbie 2-3, globe artichoke leaf 2, rhodiola root 3, dessert almond 2, red wine 25, white granulated sugar 30, salt 10, water are appropriate;
(2), hops, holly leaf, bitter citrus immature flower, benbie, globe artichoke leaf, rhodiola root, dessert almond are merged to boiling, filter and remove residue, obtains health promoting liquid;
(3), go flesh to clean stripping and slicing in burdock peeling, pumpkin to cook to merge and grind pulping, add health promoting liquid and stir and to obtain the crushed pumpkin that keeps healthy;
(4), the dry peeling of tongue is cleaned to slitting, at boiling water, scald and scald 4 minutes, put into clear water and soak cooling pulling out and drain, add white sugar, red wine is rubbed and mixed evenly, pickles 24 hours, heating is stewing to be boiled dry, pulverizes, and obtains tongue dry powder;
(5), will clean black tomato freezing crushing and become tomato meal; The merging of pulverizing respectively of white fungus, SEMEN PINI KORAIENSIS, mushroom, frying goes out fragrant mixed powder;
(6), crushed pumpkin is added to water boil, add tongue dry powder, mixed powder, salt to stir and boil to ripe perfume (or spice), then add tomato meal and suitable quantity of water to stir, at 75 ℃, boil to 30 minutes and get final product.
Claims (1)
1. a preparation method for the dry custard of nutrition burdock tongue, is characterized in that, comprises the following steps:
(1), take the raw material of following weight portion: tongue does 40-60, black tomato 20-25, burdock 10-15, pumpkin 15-20, white fungus 10-15, SEMEN PINI KORAIENSIS 5-10, mushroom 5-10, hops 1-2, holly leaf 2-3, bitter citrus immature flower 2-3, benbie 2-3, globe artichoke leaf 1-2, rhodiola root 2-3, dessert almond 2-3, red wine 20-25, white granulated sugar 20-30, salt 5-10, water is appropriate;
(2), hops, holly leaf, bitter citrus immature flower, benbie, globe artichoke leaf, rhodiola root, dessert almond are merged to boiling, filter and remove residue, obtains health promoting liquid;
(3), go flesh to clean stripping and slicing in burdock peeling, pumpkin to cook to merge and grind pulping, add health promoting liquid and stir and to obtain the crushed pumpkin that keeps healthy;
(4), the dry peeling of tongue is cleaned to slitting, at boiling water, scald and scald 3-5 minute, put into clear water and soak cooling pulling out and drain, add white sugar, red wine is rubbed and mixed evenly, pickles 20-24 hour, heating is stewing to be boiled dry, pulverizes, and obtains tongue dry powder;
(5), will clean black tomato freezing crushing and become tomato meal; The merging of pulverizing respectively of white fungus, SEMEN PINI KORAIENSIS, mushroom, frying goes out fragrant mixed powder;
(6), crushed pumpkin is added to water boil, add tongue dry powder, mixed powder, salt to stir and boil to ripe perfume (or spice), then add tomato meal and suitable quantity of water to stir, at 75-85 ℃, boil to 20-30 minute and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310431040.7A CN103549551A (en) | 2013-09-22 | 2013-09-22 | Preparation method for nutritive arctium-lappa dried-ivy mosses soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310431040.7A CN103549551A (en) | 2013-09-22 | 2013-09-22 | Preparation method for nutritive arctium-lappa dried-ivy mosses soup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103549551A true CN103549551A (en) | 2014-02-05 |
Family
ID=50004059
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310431040.7A Pending CN103549551A (en) | 2013-09-22 | 2013-09-22 | Preparation method for nutritive arctium-lappa dried-ivy mosses soup |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103549551A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989210A (en) * | 2014-04-24 | 2014-08-20 | 安徽金鹰农业科技有限公司 | Nutritional thick blueberry and ivy mosses soap and processing method thereof |
| CN103989036A (en) * | 2014-04-24 | 2014-08-20 | 安徽金鹰农业科技有限公司 | Blueberry and red date-containing thick soup and processing method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102835710A (en) * | 2012-07-31 | 2012-12-26 | 安徽省天旭茶业有限公司 | Mongolian snake gourd leaf dried ballonflower juice nutritious drink |
-
2013
- 2013-09-22 CN CN201310431040.7A patent/CN103549551A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102835710A (en) * | 2012-07-31 | 2012-12-26 | 安徽省天旭茶业有限公司 | Mongolian snake gourd leaf dried ballonflower juice nutritious drink |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989210A (en) * | 2014-04-24 | 2014-08-20 | 安徽金鹰农业科技有限公司 | Nutritional thick blueberry and ivy mosses soap and processing method thereof |
| CN103989036A (en) * | 2014-04-24 | 2014-08-20 | 安徽金鹰农业科技有限公司 | Blueberry and red date-containing thick soup and processing method thereof |
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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 |