CN103637039A - Haw and red bean thick soup and processing method thereof - Google Patents
Haw and red bean thick soup and processing method thereof Download PDFInfo
- Publication number
- CN103637039A CN103637039A CN201310599508.3A CN201310599508A CN103637039A CN 103637039 A CN103637039 A CN 103637039A CN 201310599508 A CN201310599508 A CN 201310599508A CN 103637039 A CN103637039 A CN 103637039A
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- hawthorn
- kilogram
- red bean
- haw
- concentrated
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- 235000011453 Vigna umbellata Nutrition 0.000 title claims abstract description 20
- 240000001417 Vigna umbellata Species 0.000 title claims abstract description 20
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 235000014347 soups Nutrition 0.000 title abstract 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 17
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000012856 packing Methods 0.000 claims abstract description 6
- 235000013305 food Nutrition 0.000 claims abstract description 4
- 241001092040 Crataegus Species 0.000 claims description 39
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 39
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 39
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 39
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 39
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 39
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 39
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 39
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 39
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 39
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 229920001817 Agar Polymers 0.000 claims description 12
- 239000008272 agar Substances 0.000 claims description 12
- 235000011950 custard Nutrition 0.000 claims description 11
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 9
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims description 6
- 239000010935 stainless steel Substances 0.000 claims description 6
- 238000001746 injection moulding Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 4
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 3
- 235000013527 bean curd Nutrition 0.000 claims description 3
- 239000004927 clay Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000004576 sand Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 230000017531 blood circulation Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 2
- 230000036772 blood pressure Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- 210000004185 liver Anatomy 0.000 description 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 2
- 206010013935 Dysmenorrhoea Diseases 0.000 description 2
- 208000007536 Thrombosis Diseases 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000001802 infusion Methods 0.000 description 2
- 210000004914 menses Anatomy 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 229940069338 potassium sorbate Drugs 0.000 description 2
- 235000010241 potassium sorbate Nutrition 0.000 description 2
- 239000004302 potassium sorbate Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- -1 CMC0.6 kilogram Substances 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 208000037093 Menstruation Disturbances Diseases 0.000 description 1
- 206010027339 Menstruation irregular Diseases 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000018927 edible plant Nutrition 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 201000007270 liver cancer Diseases 0.000 description 1
- 208000014018 liver neoplasm Diseases 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000019605 sweet taste sensations 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
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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 haw and red bean thick soup and a processing method thereof, and belongs to the technical field of food processing. The processing method is characterized by comprising the following steps: sorting raw materials, processing raw materials, condensing, mould injecting, packing, and finishing. The prepared haw and red bean thick soup has a red color, uniform color and luster, fine texture, elasticity, a mixed flavor of haw and bean paste, and a sour-sweet and palatable taste. The product is rich in nutrients, has a unique flavor, is welcomed by consumers, and has the functions of reducing blood pressure and fat, preventing oxidation, strengthening immunity, and promoting blood circulation to remove blood stasis. The method has the advantages of simple operation and easy application, so the comprehensive utilization of haw can be achieved, and the additional value of the product is increased.
Description
technical field:
The present invention relates to a kind of food-processing method, particularly relate to a kind of hawthorn red bean custard and processing method thereof.
background technology:
Hawthorn is edible plants, stone fruit, and matter is hard, and pulp is thin, and taste is micro-sour and astringent.Machaka.The close life of branch, has spinelet, and sprout has pubescence.Sprig puce, old branch taupe.Can prevention and cure of cardiovascular disease.Hawthorn is China distinctive medicine fruit dual-purpose seeds.
Hawthorn has step-down, and lipopenicillinase is anti-oxidant, strengthens immunity, removes intestines and stomach harmful bacteria etc., also can prevent liver cancer.The male sex obtained fatty liver, will support protecting liver, supported protecting liver, first-elected hawthorn.Hawthorn, can be aid digestion, has nourishing the liver degrease effect.
The traditional Chinese medical science thinks that hawthorn has the effect activating blood circulation and dispersing blood clots, and is blood stasis type dysmenorrhoea patient's dietotherapy good merchantable brand.Blood stasis type dysmenorrhoea patient often shows as and passes through 1st～2 days or underbelly pain occurs for premenstrual 1～2 day, and when menses are discharged smoothness, pain alleviates gradually or disappears, and menses darker in color, with clot.1000 grams of the fresh hawthorn of the desirable complete band core of patient, add suitable quantity of water after cleaning, and slow fire infusion is thoroughly cooked to hawthorn, adds 250 grams, brown sugar, then infusion 10 minutes, treat that it becomes scattered paste shape.Premenstrual 3～5 days start to take, and sooner or later respectively eat 30 milliliters, hawthorn mud every day, until through after within 3 days, cut out, this is 1 course for the treatment of, serveing on 3 courses for the treatment of can take effect.This method is also applicable to irregular menstruation, Chinese medical discrimination is blood stasis person.
Hawthorn, because of storage tolerance not, is generally used for eating raw, and it is nutritious, for processing hawthorn red bean custard, can realize the comprehensive utilization to hawthorn, increases economic efficiency.
summary of the invention:
The object of this invention is to provide a kind of hawthorn red bean custard and processing method thereof, realize the deep processing comprehensive utilization of haw raw material.
The present invention solves the technical scheme that its technical problem takes:
Hawthorn red bean custard and a processing method thereof, is characterized in that: adopt the processing technology of process → concentrated → injection molding → packing → finished product of select materials → raw material, its formula with main procedure of processing is:
Formula: hawthorn mud 30-35 kilogram, red bean paste 40-45 kilogram, white granulated sugar 80-90 kilogram, HFCS 15-20 kilogram, edible agar 2-2.2 kilogram, CMC0.5-0.8 kilogram;
Main procedure of processing:
(1) raw material is processed, and a, the clay standby hawthorn of hawthorn are made hawthorn mud after cleaning, pull an oar, filtering;
5-6 hour is soaked red bean in b, sweetened bean paste preparation in clear water, then the ratio that adds 2-2.5 part water in 1 part of dry beans is placed in beans, water in stainless steel jacketed pan and boils 2-3 hour, then cooling and use beater slurrying, with clear water rinsing, remove the skin of beancurd in slurries, then in centrifuge, get rid of sand, obtain sweetened bean paste; C, agar dissolve a agar, elimination impurity; D, liquid glucose are soluble in water by white granulated sugar, add HFCS, make the liquid glucose that concentration is 60-65%;
(2) concentrated by formula rate, the hawthorn mud, sweetened bean paste, liquid glucose, agar, the CMC that prepare to be put into the heating of stainless steel jacketed pan concentrated, is concentrated into when soluble solid reaches 60-65% and takes the dish out of the pot;
(3) injection molding injects rapidly mould by the slurries that concentrated, and mould is lined with tinfoil paper, the demoulding after complete cooled and solidified;
(4) packing packs the hawthorn red bean custard after the demoulding into food box sealing, is finished product.
Beneficial effect: the hawthorn red bean custard that the present invention makes takes on a red color, color and luster uniformity, tissue is fine and smooth, flexible, has the taste of hawthorn and sweetened bean paste, sweet and sour taste.Product is nutritious, and unique flavor is favored by consumer deeply.There is step-down, lipopenicillinase, anti-oxidant, the effect that strengthens immunity and activate blood circulation and disperse blood clots.Simple to operate, easy to implement, can realize the comprehensive utilization to hawthorn, improve added value of product.
the specific embodiment:
Embodiment 1
Hawthorn red bean custard and a processing method thereof, its formula with main procedure of processing is:
Formula: 33 kilograms, hawthorn mud, 41.5 kilograms of red bean pastes, 83 kilograms of white granulated sugars, 20 kilograms of HFCSs, 2.1 kilograms, edible agar, CMC0.6 kilogram, potassium sorbate is appropriate;
Main procedure of processing:
(1) raw material is processed, and a, the clay standby hawthorn of hawthorn are made hawthorn mud after cleaning, pull an oar, filtering;
5-6 hour is soaked red bean in b, sweetened bean paste preparation in clear water, then the ratio that adds 2-2.5 part water in 1 part of dry beans is placed in beans, water in stainless steel jacketed pan and boils 2-3 hour, then cooling and use beater slurrying, with clear water rinsing, remove the skin of beancurd in slurries, then in centrifuge, get rid of sand, obtain sweetened bean paste; C, agar dissolve a agar, elimination impurity; D, liquid glucose are soluble in water by white granulated sugar, add HFCS, make the liquid glucose that concentration is 60-65%;
(2) concentrate by formula rate the hawthorn mud, sweetened bean paste, liquid glucose, agar, CMC, the potassium sorbate that prepare are put into after stainless steel jacketed pan mixes and heated and concentrate, be concentrated into when soluble solid reaches 60-65% and take the dish out of the pot;
(3) injection molding injects rapidly mould by the slurries that concentrated, and mould is lined with tinfoil paper, the demoulding after complete cooled and solidified;
(4) packing packs the hawthorn red bean custard after the demoulding into food box sealing, is finished product.
The foregoing is only the preferred embodiments of the present invention, all equalizations of doing according to the claims in the present invention scope change, and all should belong to the covering scope of the claims in the present invention.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. hawthorn red bean custard and a processing method thereof, is characterized in that: adopt the processing technology of process → concentrated → injection molding → packing → finished product of select materials → raw material, its formula with main procedure of processing is:
Formula: hawthorn mud 30-35 kilogram, red bean paste 40-45 kilogram, white granulated sugar 80-90 kilogram, HFCS 15-20 kilogram, edible agar 2-2.2 kilogram, CMC0.5-0.8 kilogram;
Main procedure of processing:
(1) raw material is processed, and a, the clay standby hawthorn of hawthorn are made hawthorn mud after cleaning, pull an oar, filtering;
5-6 hour is soaked red bean in b, sweetened bean paste preparation in clear water, then the ratio that adds 2-2.5 part water in 1 part of dry beans is placed in beans, water in stainless steel jacketed pan and boils 2-3 hour, then cooling and use beater slurrying, with clear water rinsing, remove the skin of beancurd in slurries, then in centrifuge, get rid of sand, obtain sweetened bean paste; C, agar dissolve a agar, elimination impurity; D, liquid glucose are soluble in water by white granulated sugar, add HFCS, make the liquid glucose that concentration is 60-65%;
(2) concentrated by formula rate, the hawthorn mud, sweetened bean paste, liquid glucose, agar, the CMC that prepare to be put into the heating of stainless steel jacketed pan concentrated, is concentrated into when soluble solid reaches 60-65% and takes the dish out of the pot;
(3) injection molding injects rapidly mould by the slurries that concentrated, and mould is lined with tinfoil paper, the demoulding after complete cooled and solidified;
(4) packing packs the hawthorn red bean custard after the demoulding into food box sealing, is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310599508.3A CN103637039A (en) | 2013-11-25 | 2013-11-25 | Haw and red bean thick soup and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310599508.3A CN103637039A (en) | 2013-11-25 | 2013-11-25 | Haw and red bean thick soup and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103637039A true CN103637039A (en) | 2014-03-19 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310599508.3A Pending CN103637039A (en) | 2013-11-25 | 2013-11-25 | Haw and red bean thick soup and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103637039A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585654A (en) * | 2015-01-09 | 2015-05-06 | 李柏松 | Honey sandwich hawthorn and preparation method thereof |
| CN106387673A (en) * | 2016-08-30 | 2017-02-15 | 广东橘香斋大健康产业股份有限公司 | Dried orange peel and red bean cakes and manufacturing technology thereof |
| CN106820139A (en) * | 2016-12-19 | 2017-06-13 | 黄冈师范学院 | Compound red bean jelly product of a kind of root of kudzu vine red bean and preparation method thereof |
| CN107549426A (en) * | 2017-09-28 | 2018-01-09 | 广西靖西梁鹏食品有限公司 | A kind of preparation method of haw flakes |
| CN109588702A (en) * | 2018-11-07 | 2019-04-09 | 东阿阿胶股份有限公司 | A kind of nourish and beautify skin thick soup of donkey-hide gelatin and preparation method thereof |
-
2013
- 2013-11-25 CN CN201310599508.3A patent/CN103637039A/en active Pending
Non-Patent Citations (3)
| Title |
|---|
| 高愿君: "山楂的加工与利用（上）", 《农产品加工》 * |
| 高愿君等: "《山楂贮藏与加工》", 31 May 1989, 农业出版社 * |
| 高海生: "山楂羊羹的生产技术", 《山西果树》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585654A (en) * | 2015-01-09 | 2015-05-06 | 李柏松 | Honey sandwich hawthorn and preparation method thereof |
| CN106387673A (en) * | 2016-08-30 | 2017-02-15 | 广东橘香斋大健康产业股份有限公司 | Dried orange peel and red bean cakes and manufacturing technology thereof |
| CN106820139A (en) * | 2016-12-19 | 2017-06-13 | 黄冈师范学院 | Compound red bean jelly product of a kind of root of kudzu vine red bean and preparation method thereof |
| CN107549426A (en) * | 2017-09-28 | 2018-01-09 | 广西靖西梁鹏食品有限公司 | A kind of preparation method of haw flakes |
| CN109588702A (en) * | 2018-11-07 | 2019-04-09 | 东阿阿胶股份有限公司 | A kind of nourish and beautify skin thick soup of donkey-hide gelatin and preparation method thereof |
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Application publication date: 20140319 |