CN103704644A - Dehydrated garlic chive with fermentation flavor, and making method thereof - Google Patents

Dehydrated garlic chive with fermentation flavor, and making method thereof Download PDF

Info

Publication number
CN103704644A
CN103704644A CN201310672791.8A CN201310672791A CN103704644A CN 103704644 A CN103704644 A CN 103704644A CN 201310672791 A CN201310672791 A CN 201310672791A CN 103704644 A CN103704644 A CN 103704644A
Authority
CN
China
Prior art keywords
parts
flavor
leek
sibirica
fermentation flavor
Prior art date
Application number
CN201310672791.8A
Other languages
Chinese (zh)
Inventor
左腾
Original Assignee
安徽省大地食品有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 安徽省大地食品有限公司 filed Critical 安徽省大地食品有限公司
Priority to CN201310672791.8A priority Critical patent/CN103704644A/en
Publication of CN103704644A publication Critical patent/CN103704644A/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention relates to a dehydrated garlic chive with a fermentation flavor, and a making method thereof. The dehydrated garlic chive with a fermentation flavor is characterized in that the dehydrated garlic chive with a fermentation flavor is made by using the following raw materials, by weight, 250-260 parts of garlic chive, 300-320 parts of white liquor, 18-20 parts of salt, 2-3 parts of semen litchi, 4-6 parts of pitaya flower, 2-3 parts of Merremia sibirica, 1-2 parts of Blumea lanceolaria, 4-5 parts of chicken's gizzard membrane, 2-4 parts of Adenophora stricta, 1-2 parts of spine date seed, 5-7 parts of corn silk, 2-3 parts of tangerine pith, 7-9 parts of rice, 2-3 parts of towel gourd and 0.2-0.4 parts of yeast. The dehydrated garlic chive with a fermentation flavor has the advantages of simple making technology, convenient storage and eating, unique flavor and delicious taste, has the efficacies of heat clearing, lung moistening, body and face nourishing, qi moving, bind dissipating, food digesting, stomach strengthening, yin nourishing, liver calming and bladder tonifying, is suitable for various people to eat, and is an ideal health food.

Description

A kind of ferment local-flavor dehydrated Chinese chives and preparation method thereof
Technical field
The invention belongs to food processing technology field, relate to a kind of dehydrated vegetables, relate in particular to a kind of ferment local-flavor dehydrated Chinese chives and preparation method thereof.
Background technology
Dehydrated vegetables be by fresh vegetables through processing and fabricatings such as washing, oven dry, slough a kind of dry vegetalbe of making after most of moisture in vegetables.At present, the dehydrated vegetables of selling on market is of a great variety, but does not have health care, can not meet the growing consumption demand of consumer.
Summary of the invention
The object of this invention is to provide a kind of ferment local-flavor dehydrated Chinese chives and preparation method thereof, the present invention has delicious flavour, nutritious feature.
The technical solution adopted in the present invention is:
A ferment local-flavor dehydrated Chinese chives, is characterized in that being made by the raw material of following weight portion:
Leek 250-260, white wine 300-320, salt 18-20, semen litchi 2-3, overlord spend 4-6, Merremia sibirica (L.) Hall. F.-Ipomoea sibirica (L.) Bess 2-3, Herba Blumeae lanceolariae 1-2, the membrane of a chicken's gizzard 4-5, the root of straight ladybell 2-4, spina date seed 1-2, corn stigma 5-7, tangerine pith 2-3, rice 7-9, sponge gourd 2-3, yeast 0.2-0.4.
The preparation method of described ferment local-flavor dehydrated Chinese chives, is characterized in that comprising the following steps:
(1) select ripe leek as raw material, extract rotten leaf, after cleaning, pour in boiled water pot and pull out after blanching 1-2 minute, send into centrifuge, the moisture on centrifuge dripping surface, the white wine that is then placed in salt adding soaked after 3-4 hour to be pulled out;
(2) semen litchi, overlord are spent, Merremia sibirica (L.) Hall. F.-Ipomoea sibirica (L.) Bess, Herba Blumeae lanceolariae, the membrane of a chicken's gizzard, the root of straight ladybell, spina date seed, corn stigma, tangerine pith add 4-5 decocting doubly and boil 40-50 minute, filter cleaner obtains extract;
(3) leek after soaking is sent into drying room, discharging when being dried to water content and reducing to 30-35%, sprayed an extract every 2-3 minute at leek surface uniform during smoking;
(4) by sponge gourd section, add 4-5 poach doubly with rice and mix making beating to boiling, filter cleaner, collects filtrate, when gained filtrate temperature is down to 30-35 ℃, adds yeast, and the standing 3-4 hour of constant temperature, ferments;
(5) step (3), (4) gained mixing of materials are mixed thoroughly, send into baking oven, discharging when being dried to water content and being down to 8-9%, obtains.
Beneficial effect of the present invention is:
Preparation technology of the present invention is simple, be convenient to storage and edible, while unique flavor of the present invention, delicious flavour, in addition, the present invention also has the effect of clearing heat and moistening lung, nourishing beauty treatment, promoting QI to circulate and dispersing the agglomeration of the pathogens, food digesting stomach fortifying, clearing heat and nourishing yin, flat liver cholagogic, is suitable for all kinds of crowds edible, is a kind of desirable health food.
The specific embodiment
A ferment local-flavor dehydrated Chinese chives, it is characterized in that by following weight portion (kilogram) raw material make:
Leek 260, white wine 320, salt 20, semen litchi 2, overlord spend 6, Merremia sibirica (L.) Hall. F.-Ipomoea sibirica (L.) Bess 3, Herba Blumeae lanceolariae 2, the membrane of a chicken's gizzard 5, the root of straight ladybell 2, spina date seed 2, corn stigma 7, tangerine pith 3, rice 9, sponge gourd 3, yeast 0.4.
The preparation method of described ferment local-flavor dehydrated Chinese chives, comprises the following steps:
(1) select ripe leek as raw material, extract rotten leaf, after cleaning, pour in boiled water pot and pull out after blanching 1-2 minute, send into centrifuge, the moisture on centrifuge dripping surface, the white wine that is then placed in salt adding soaked after 3-4 hour to be pulled out;
(2) semen litchi, overlord are spent, Merremia sibirica (L.) Hall. F.-Ipomoea sibirica (L.) Bess, Herba Blumeae lanceolariae, the membrane of a chicken's gizzard, the root of straight ladybell, spina date seed, corn stigma, tangerine pith add 4-5 decocting doubly and boil 40-50 minute, filter cleaner obtains extract;
(3) leek after soaking is sent into drying room, discharging when being dried to water content and reducing to 30-35%, sprayed an extract every 2-3 minute at leek surface uniform during smoking;
(4) by sponge gourd section, add 4-5 poach doubly with rice and mix making beating to boiling, filter cleaner, collects filtrate, when gained filtrate temperature is down to 30-35 ℃, adds yeast, and the standing 3-4 hour of constant temperature, ferments;
(5) step (3), (4) gained mixing of materials are mixed thoroughly, send into baking oven, discharging when being dried to water content and being down to 8-9%, obtains.

Claims (2)

1. a ferment local-flavor dehydrated Chinese chives, is characterized in that being made by the raw material of following weight portion:
Leek 250-260, white wine 300-320, salt 18-20, semen litchi 2-3, overlord spend 4-6, Merremia sibirica (L.) Hall. F.-Ipomoea sibirica (L.) Bess 2-3, Herba Blumeae lanceolariae 1-2, the membrane of a chicken's gizzard 4-5, the root of straight ladybell 2-4, spina date seed 1-2, corn stigma 5-7, tangerine pith 2-3, rice 7-9, sponge gourd 2-3, yeast 0.2-0.4.
2. the preparation method of ferment local-flavor dehydrated Chinese chives according to claim 1, is characterized in that comprising the following steps:
(1) select ripe leek as raw material, extract rotten leaf, after cleaning, pour in boiled water pot and pull out after blanching 1-2 minute, send into centrifuge, the moisture on centrifuge dripping surface, the white wine that is then placed in salt adding soaked after 3-4 hour to be pulled out;
(2) semen litchi, overlord are spent, Merremia sibirica (L.) Hall. F.-Ipomoea sibirica (L.) Bess, Herba Blumeae lanceolariae, the membrane of a chicken's gizzard, the root of straight ladybell, spina date seed, corn stigma, tangerine pith add 4-5 decocting doubly and boil 40-50 minute, filter cleaner obtains extract;
(3) leek after soaking is sent into drying room, discharging when being dried to water content and reducing to 30-35%, sprayed an extract every 2-3 minute at leek surface uniform during smoking;
(4) by sponge gourd section, add 4-5 poach doubly with rice and mix making beating to boiling, filter cleaner, collects filtrate, when gained filtrate temperature is down to 30-35 ℃, adds yeast, and the standing 3-4 hour of constant temperature, ferments;
(5) step (3), (4) gained mixing of materials are mixed thoroughly, send into baking oven, discharging when being dried to water content and being down to 8-9%, obtains.
CN201310672791.8A 2013-12-12 2013-12-12 Dehydrated garlic chive with fermentation flavor, and making method thereof CN103704644A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310672791.8A CN103704644A (en) 2013-12-12 2013-12-12 Dehydrated garlic chive with fermentation flavor, and making method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310672791.8A CN103704644A (en) 2013-12-12 2013-12-12 Dehydrated garlic chive with fermentation flavor, and making method thereof

Publications (1)

Publication Number Publication Date
CN103704644A true CN103704644A (en) 2014-04-09

Family

ID=50398316

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310672791.8A CN103704644A (en) 2013-12-12 2013-12-12 Dehydrated garlic chive with fermentation flavor, and making method thereof

Country Status (1)

Country Link
CN (1) CN103704644A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106036904A (en) * 2016-06-06 2016-10-26 曹美兰 Method for preparing Chinese chive extract liquid

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1586225A (en) * 2004-08-24 2005-03-02 宋述孝 Method for processing freshness keeping dehydrated Chinese chives
CN101999605A (en) * 2010-10-15 2011-04-06 四川阆中煜群农产品开发有限责任公司 Bean sprout and production method thereof
CN102334663A (en) * 2010-07-23 2012-02-01 童秋法 Preparation method of low salt fermented dry vegetable
CN102972509A (en) * 2012-11-13 2013-03-20 安徽绩溪山里佬绿色食品开发有限公司 Dried cowpea producing method

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1586225A (en) * 2004-08-24 2005-03-02 宋述孝 Method for processing freshness keeping dehydrated Chinese chives
CN102334663A (en) * 2010-07-23 2012-02-01 童秋法 Preparation method of low salt fermented dry vegetable
CN101999605A (en) * 2010-10-15 2011-04-06 四川阆中煜群农产品开发有限责任公司 Bean sprout and production method thereof
CN102972509A (en) * 2012-11-13 2013-03-20 安徽绩溪山里佬绿色食品开发有限公司 Dried cowpea producing method

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106036904A (en) * 2016-06-06 2016-10-26 曹美兰 Method for preparing Chinese chive extract liquid

Similar Documents

Publication Publication Date Title
CN103444898B (en) A kind of local flavor seafood dried bean curd and preparation method thereof
CN103404839B (en) Wild vegetable sauce and making method thereof
CN102845732B (en) Beef soybean paste and manufacturing method thereof
CN103976283A (en) Bovine bone flavor glutinous rice porridge and preparation method thereof
CN103989145B (en) Chicken hot and spicy sauce and preparation method thereof
CN104017705B (en) A kind of natural health-care wine and preparation method thereof
CN103689690A (en) Spicy shelled melon seeds and preparation method thereof
CN103211178B (en) Stomach-invigorating cake containing diversileaf artocarpus seed and pumpkin
CN103932274A (en) Sesame paste with beef bone flavor and preparation method thereof
CN104757432A (en) Red-vinasse-flavor broad bean and preparing method thereof
CN103976226A (en) Tea fragrant rice porridge and preparation method thereof
CN103976029A (en) Coffee-squid-flavor dried bean curd and preparation method thereof
CN104872485B (en) A kind of preparation method of sea cucumber cordyceps sinensis propolis piece
CN104856082A (en) A preparation method of nut and fruit roasted duck legs
CN102090668A (en) Nutritional dried squids and processing method thereof
CN104026233A (en) Egg yoghourt and preparation method thereof
CN103976208B (en) A kind of healthy jam and preparation method thereof
CN104026231A (en) Rice-flavored yoghourt and preparation method thereof
CN103540470A (en) Method for preparing sweet potato wine
CN104305292A (en) Sweet-scented osmanthus honey fragrant and crisp roast duck and making method thereof
CN103689444A (en) Sophora flower-fragrance rice and preparation method thereof
CN103202334B (en) Preparation process of lily lung-moistening yogurt
CN104585783A (en) Processing method of ready-to-eat drunk chicken wings
CN105495476A (en) Pickling method of delicious dried white radishes
CN104026232A (en) Blood tonifying yoghourt and preparing method of blood tonifying yoghourt

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20140409