CN103798858A - Rock candy and vinegar pickled peanut and preparation method thereof - Google Patents
Rock candy and vinegar pickled peanut and preparation method thereof Download PDFInfo
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- CN103798858A CN103798858A CN201410034282.7A CN201410034282A CN103798858A CN 103798858 A CN103798858 A CN 103798858A CN 201410034282 A CN201410034282 A CN 201410034282A CN 103798858 A CN103798858 A CN 103798858A
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 17
- 239000000052 vinegar Substances 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims 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 title abstract 4
- 241001553178 Arachis glabrata Species 0.000 title 1
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- 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
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
- A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
-
- 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
- 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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2220/00—Products with special structure
- A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a rock candy and vinegar pickled peanut. The pickled peanut is prepared from following raw materials in parts by weight: 80-90 parts of peanuts, 6-7 parts of chicken oil, 30-40 parts of mature vinegar, 10-15 parts of pig foot soup, 6-7 parts of rock candy, 2-3 parts of salt, 1-2 parts of myrcia, 1-2 parts of anise, 1-3 parts of panax quinquefolius, 1-2 parts of crosne, 1-2 parts of twig and leaves of psychotria rubra, 1-2 parts of gynostemma pentaphylla, 1-2 parts of food modifiers, and a proper amount of water. The rock candy and vinegar pickled peanut has the rich nutrition, is sour and crisp and stimulates appetite, has the unique flavor, and is an all natural healthy food which can increase the appetite. The crosne is a libiatae stachys berbaceous plant, is sweet in taste and neutral in nature, and has effects of dispelling wind heat, removing dampness, and invigorating circulation of blood to scatter stasis, the twigs and leaves of therubiaceae plant psychotria rubra has effects of clearing heat and toxic materials, and dispelling wind and dampness, and the gynostemma pentaphylla is a crotalaria mucronata plant of leguminosae, is thin in taste and neutral in nature, and has effects of nourishing yin and tonifying kidney, and resisting cancers.
Description
Technical field
The present invention relates to a kind of food and technology field thereof, particularly a kind of rock sugar vinegar flower bulb life and preparation method thereof.
Background technology
Nowadays, along with the raising of people's living standard, food is take polished rice, face as main, a large amount of edible large fishes, pork simultaneously, cause the high protein that human body takes in, the food surplus of higher fatty acid, high heat, not only affect the healthy while but also can hide the foreshadowing for various diseases, more and more need the food that has health care balanced in nutrition.Dietotherapy is Chinese traditional habit, reaches conditioning health by diet, the object of strong physique, and dietotherapy is to utilize food to affect the function of body each side, it is secured good health or more a kind of method of disease diseases prevention.Peanut has tonifying middle-Jiao and Qi, grows the logical breast of blood, strengthens the effects such as memory, delaying human body caducity, pre-preventing tumor.A kind of rock sugar vinegar flower bulb life with food therapy effect of the present invention, nutritious, there is special local flavor.
Summary of the invention
The present invention has made up the deficiencies in the prior art, and a kind of rock sugar vinegar flower bulb life and preparation method thereof is provided.
Technical scheme of the present invention is as follows:
Peanut of the present invention is made up of the raw material of following weight portion: shelled peanut 80-90, chicken fat 6-7, mature vinegar 30-40, pig's feet soup 10-15, rock sugar 6-7, salt 2-3, spiceleaf 1-2, anistree 1-2, American ginseng 1-3, Chinese artichoke 1-2, knife wound wood 1-2, gynostemma pentaphylla 1-2, food improver 1-2, water are appropriate;
Described food improver is made up of the raw material of following weight portion: red rice 30-40, sponge gourd 20-30, day lily 10-15, lotus seeds 10-15, coprinus comatus 10-15, grape pip powder 6-8, Chinese violet 2-3, pomegranate leaf 3-4, Daylily Root 4-5, lotus base of a fruit 4-5, Bulbus Fritillariae Cirrhosae 5-6, capsule of weeping forsythia 3-4, radix scrophulariae 2-3, Japanese polygala 2-3, pig's feet soup 10-12, water are appropriate; Lotus seeds, coprinus comatus are fried, pulverize, then mix with clean red rice, put into food steamer and cook, smash into mud shape, obtain mixed soil; Sponge gourd, day lily are broken into dish juice, then mix with grape pip powder, obtain mixed juice; Chinese violet, pomegranate leaf, Daylily Root, the lotus base of a fruit, Bulbus Fritillariae Cirrhosae, the capsule of weeping forsythia, radix scrophulariae, Japanese polygala are pulverized after drying to add in pig's feet soup to be mixed, then adds suitable quantity of water slow fire boiling 1-2 hour, filters sediment and obtains decoction liquor; The mixed soil of gained, mixed juice, decoction liquor and other residual components are mixed, and little fire boils, stirs 20-30 minute, and cooling, spraying is dried, and to obtain final product.
The concrete steps of the preparation of described peanut are as follows:
(1) shelled peanut and chicken fat are put into frying pan stir-fry perfume, take out, must fry fragrant shelled peanut;
(2) fragrant the stir-fry of step 1 gained shelled peanut is put into mature vinegar together with salt, spiceleaf, anise, 2-3 days is preserved in sealing, takes out shelled peanut, dries, for subsequent use;
(3) American ginseng, Chinese artichoke, knife wound wood, gynostemma pentaphylla are added in pig's feet soup and soak 10-12 hour slow fire boiling 30-40 minute again, filter sediment, obtain mixing soup;
(4) the mixing soup of rock sugar, step 3 gained and other residual components are put into frying pan, are heated to rock sugar and melt completely, add the shelled peanut of step 2 gained to stir-fry evenly.
Beneficial effect of the present invention:
Rock sugar vinegar flower bulb of the present invention is raw, nutritious, and the refreshing appetizing of acid, has special local flavor, is the pure natural healthy food that increases appetite.Chinese artichoke is the herbaceous plant that Labiatae wood belongs to, and taste is sweet, and property is flat, has the effect of the heat of dispeling the wind, dampness removing, promoting blood circulation to remove blood stasis.Knife wound wood is spray and the leaf that madder wort nine saves, and has effect clearing heat and detoxicating, that dispel wind and remove dampness.
Specific embodiments
Below in conjunction with the following specific embodiment, the present invention is described in further detail:
The raw material that takes following weight portion (kg) is made: shelled peanut 85, chicken fat 6, mature vinegar 35, pig's feet soup 14, rock sugar 6, salt 3, spiceleaf 1, anistree 1, American ginseng 2, Chinese artichoke 1, knife wound wood 1, gynostemma pentaphylla 1, food improver 1, water are appropriate;
Described food improver is made up of the raw material of following weight portion (kg): red rice 35, sponge gourd 25, day lily 13, lotus seeds 13, coprinus comatus 13, grape pip powder 7, Chinese violet 3, pomegranate leaf 4, Daylily Root 4, the lotus base of a fruit 5, Bulbus Fritillariae Cirrhosae 5, the capsule of weeping forsythia 4, radix scrophulariae 2, Japanese polygala 3, pig's feet soup 11, water are appropriate; Lotus seeds, coprinus comatus are fried, pulverize, then mix with clean red rice, put into food steamer and cook, smash into mud shape, obtain mixed soil; Sponge gourd, day lily are broken into dish juice, then mix with grape pip powder, obtain mixed juice; Chinese violet, pomegranate leaf, Daylily Root, the lotus base of a fruit, Bulbus Fritillariae Cirrhosae, the capsule of weeping forsythia, radix scrophulariae, Japanese polygala are pulverized after drying to add in pig's feet soup to be mixed, then adds suitable quantity of water slow fire boiling 1.5 hours, filters sediment and obtains decoction liquor; The mixed soil of gained, mixed juice, decoction liquor and other residual components are mixed, and little fire boils, stirs 25 minutes, and cooling, spraying is dried, and to obtain final product.
The preparation method's of peanut concrete steps are as follows:
(1) shelled peanut and chicken fat are put into frying pan stir-fry perfume, take out, must fry fragrant shelled peanut;
(2) fragrant the stir-fry of step 1 gained shelled peanut is put into mature vinegar together with salt, spiceleaf, anise, sealing is preserved 2 days, takes out shelled peanut, dries, for subsequent use;
(3) American ginseng, Chinese artichoke, knife wound wood, gynostemma pentaphylla are added and in pig's feet soup, soak slow fire boiling 35 minutes again in 11 hours, filter sediment, obtain mixing soup;
(4) the mixing soup of rock sugar, step 3 gained and other residual components are put into frying pan, are heated to rock sugar and melt completely, add the shelled peanut of step 2 gained to stir-fry evenly.
Claims (2)
1. a rock sugar vinegar flower bulb is raw, it is characterized in that, made by the raw material of following weight portion: shelled peanut 80-90, chicken fat 6-7, mature vinegar 30-40, pig's feet soup 10-15, rock sugar 6-7, salt 2-3, spiceleaf 1-2, anistree 1-2, American ginseng 1-3, Chinese artichoke 1-2, knife wound wood 1-2, gynostemma pentaphylla 1-2, food improver 1-2, water are appropriate;
Described food improver is made up of the raw material of following weight portion: red rice 30-40, sponge gourd 20-30, day lily 10-15, lotus seeds 10-15, coprinus comatus 10-15, grape pip powder 6-8, Chinese violet 2-3, pomegranate leaf 3-4, Daylily Root 4-5, lotus base of a fruit 4-5, Bulbus Fritillariae Cirrhosae 5-6, capsule of weeping forsythia 3-4, radix scrophulariae 2-3, Japanese polygala 2-3, pig's feet soup 10-12, water are appropriate; Lotus seeds, coprinus comatus are fried, pulverize, then mix with clean red rice, put into food steamer and cook, smash into mud shape, obtain mixed soil; Sponge gourd, day lily are broken into dish juice, then mix with grape pip powder, obtain mixed juice; Chinese violet, pomegranate leaf, Daylily Root, the lotus base of a fruit, Bulbus Fritillariae Cirrhosae, the capsule of weeping forsythia, radix scrophulariae, Japanese polygala are pulverized after drying to add in pig's feet soup to be mixed, then adds suitable quantity of water slow fire boiling 1-2 hour, filters sediment and obtains decoction liquor; The mixed soil of gained, mixed juice, decoction liquor and other residual components are mixed, and little fire boils, stirs 20-30 minute, and cooling, spraying is dried, and to obtain final product.
2. raw according to rock sugar vinegar flower bulb described in claims 1, it is characterized in that, preparation method's concrete steps are as follows:
(1) shelled peanut and chicken fat are put into frying pan stir-fry perfume, take out, must fry fragrant shelled peanut;
(2) fragrant the stir-fry of step 1 gained shelled peanut is put into mature vinegar together with salt, spiceleaf, anise, 2-3 days is preserved in sealing, takes out shelled peanut, dries, for subsequent use;
(3) American ginseng, Chinese artichoke, knife wound wood, gynostemma pentaphylla are added in pig's feet soup and soak 10-12 hour slow fire boiling 30-40 minute again, filter sediment, obtain mixing soup;
(4) the mixing soup of rock sugar, step 3 gained and other residual components are put into frying pan, are heated to rock sugar and melt completely, add the shelled peanut of step 2 gained to stir-fry evenly.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410034282.7A CN103798858A (en) | 2014-01-24 | 2014-01-24 | Rock candy and vinegar pickled peanut and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410034282.7A CN103798858A (en) | 2014-01-24 | 2014-01-24 | Rock candy and vinegar pickled peanut and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522758A (en) * | 2015-01-25 | 2015-04-22 | 汪盛松 | Method for processing rhizoma polygonati odorati and paeonia ostii flavor fermented peanut product |
| CN106993781A (en) * | 2016-01-25 | 2017-08-01 | 内蒙古爱峰食品科技有限责任公司 | It is non-to pickle potato salted vegetables and preparation method thereof |
| CN107518361A (en) * | 2017-08-12 | 2017-12-29 | 安徽廷龙食品有限公司 | A kind of frying production method of shelled peanut |
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| CN103040035A (en) * | 2012-12-19 | 2013-04-17 | 山东武定府酿造有限公司 | Making process of spiced peanuts |
| CN103393165A (en) * | 2013-07-15 | 2013-11-20 | 安徽皖山食品有限公司 | Cactus-flavor milk peanut kernels and preparation method thereof |
| CN103494274A (en) * | 2013-10-15 | 2014-01-08 | 皖东天都调味食品有限责任公司 | Milk flavored peanut butter |
| CN103519258A (en) * | 2013-11-01 | 2014-01-22 | 安徽燕之坊食品有限公司 | Sugar-coating peanuts with de-alcoholic function and production technology thereof |
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2014
- 2014-01-24 CN CN201410034282.7A patent/CN103798858A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1077356A (en) * | 1993-05-19 | 1993-10-20 | 密日兴食品工业公司 | Peanut short-bread and manufacture method thereof |
| CN103040035A (en) * | 2012-12-19 | 2013-04-17 | 山东武定府酿造有限公司 | Making process of spiced peanuts |
| CN103393165A (en) * | 2013-07-15 | 2013-11-20 | 安徽皖山食品有限公司 | Cactus-flavor milk peanut kernels and preparation method thereof |
| CN103494274A (en) * | 2013-10-15 | 2014-01-08 | 皖东天都调味食品有限责任公司 | Milk flavored peanut butter |
| CN103519258A (en) * | 2013-11-01 | 2014-01-22 | 安徽燕之坊食品有限公司 | Sugar-coating peanuts with de-alcoholic function and production technology thereof |
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| CN104522758A (en) * | 2015-01-25 | 2015-04-22 | 汪盛松 | Method for processing rhizoma polygonati odorati and paeonia ostii flavor fermented peanut product |
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| CN107518361A (en) * | 2017-08-12 | 2017-12-29 | 安徽廷龙食品有限公司 | A kind of frying production method of shelled peanut |
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