CN103876009A - Red wine buckwheat apple sauce - Google Patents
Red wine buckwheat apple sauce Download PDFInfo
- Publication number
- CN103876009A CN103876009A CN201410074012.9A CN201410074012A CN103876009A CN 103876009 A CN103876009 A CN 103876009A CN 201410074012 A CN201410074012 A CN 201410074012A CN 103876009 A CN103876009 A CN 103876009A
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- parts
- powder
- buckwheat
- red wine
- pot
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- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 31
- 235000020095 red wine Nutrition 0.000 title claims abstract description 22
- 235000015067 sauces Nutrition 0.000 title abstract 4
- 241000219051 Fagopyrum Species 0.000 title description 21
- 239000000843 powder Substances 0.000 claims abstract description 43
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 10
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 9
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 9
- 235000004496 Oenothera biennis Nutrition 0.000 claims abstract description 9
- 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
- 239000000463 material Substances 0.000 claims abstract description 8
- 244000036905 Benincasa cerifera Species 0.000 claims abstract description 7
- 235000011274 Benincasa cerifera Nutrition 0.000 claims abstract description 7
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 7
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 7
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 7
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 7
- 235000016623 Fragaria vesca Nutrition 0.000 claims abstract description 7
- 240000009088 Fragaria x ananassa Species 0.000 claims abstract description 7
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 7
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 7
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 7
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 7
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 7
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 7
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000000284 extract Substances 0.000 claims abstract description 5
- 235000013339 cereals Nutrition 0.000 claims description 12
- 235000013399 edible fruits Nutrition 0.000 claims description 12
- 235000013373 food additive Nutrition 0.000 claims description 12
- 239000002778 food additive Substances 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 235000006667 Aleurites moluccana Nutrition 0.000 claims description 9
- 240000004957 Castanea mollissima Species 0.000 claims description 9
- 235000018244 Castanea mollissima Nutrition 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- 241000208340 Araliaceae Species 0.000 claims description 7
- 241000219925 Oenothera Species 0.000 claims description 7
- 240000008866 Ziziphus nummularia Species 0.000 claims description 7
- 241000723418 Carya Species 0.000 claims description 6
- 240000004153 Hibiscus sabdariffa Species 0.000 claims description 6
- 235000001018 Hibiscus sabdariffa Nutrition 0.000 claims description 6
- 241000180649 Panax notoginseng Species 0.000 claims description 6
- 235000003143 Panax notoginseng Nutrition 0.000 claims description 6
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 6
- 244000300264 Spinacia oleracea Species 0.000 claims description 6
- 244000299461 Theobroma cacao Species 0.000 claims description 6
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 6
- 235000019987 cider Nutrition 0.000 claims description 6
- 239000002285 corn oil Substances 0.000 claims description 6
- 235000005687 corn oil Nutrition 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 239000000428 dust Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- -1 fully stir Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 238000003809 water extraction Methods 0.000 claims description 3
- 244000098338 Triticum aestivum Species 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000015468 Lycium chinense Nutrition 0.000 abstract 2
- 240000008916 Oenothera biennis Species 0.000 abstract 2
- 244000131316 Panax pseudoginseng Species 0.000 abstract 2
- 244000126002 Ziziphus vulgaris Species 0.000 abstract 2
- 229940045761 evening primrose extract Drugs 0.000 abstract 2
- 235000008524 evening primrose extract Nutrition 0.000 abstract 2
- 241001070941 Castanea Species 0.000 abstract 1
- 235000014036 Castanea Nutrition 0.000 abstract 1
- 241000411851 herbal medicine Species 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 241000209140 Triticum Species 0.000 description 4
- 229940126678 chinese medicines Drugs 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 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
- 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
- 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
-
- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses red wine buckwheat apple sauce which comprises the following raw materials in parts by weight: 260-280 parts of apple sauce, 20-25 parts of buckwheat, 20-30 parts of chestnut kernels, 30-35 parts of red beans, 90-110 parts of red wine, 20-25 parts of egg yolk, 30-40 parts of strawberry grains, 25-30 parts of coconut grains, 10-15 parts of sweet potato powder, 10-15 parts of pea meal, 5-7 parts of radix polygonati officinalis, 4-6 parts of oenothera biennis, 3-5 parts of bee-collected wolfberry pollen, 5-7 parts of ginseng, 3-5 parts of jujube flowers, 2-4 parts of wax gourd seeds, 2-4 parts of rhizoma alismatis and 50-60 parts of honey. The red wine buckwheat apple sauce is rich in nutrition and good in mouth feel due to the addition of food materials such as the buckwheat and the red wine, has certain health-keeping and health-care effects due to the addition of extracts of Chinese herbal medicines such as the radix polygonati officinalis, the oenothera biennis, the bee-collected wolfberry pollen, the ginseng and the jujube flowers, and is suitable for being eaten by most of people.
Description
Technical field
The present invention relates generally to buckwheat goods and preparation method thereof technical field, relates in particular to a kind of red wine buckwheat apple jam.
Background technology
Buckwheat is a kind of coarse food grain, is of value to the health of human body, is more and more subject to people's favor, and on market, existing buckwheat goods are generally buckwheat or buckwheat, seldom has other goods of buckwheat, is difficult to meet people's demand.
Summary of the invention
The present invention, in order to make up the defect of prior art, provides a kind of preparation method of red wine buckwheat apple jam.
The present invention is achieved by the following technical solutions: a kind of red wine buckwheat apple jam, is made up of following weight portion raw material: apple jam 260-280, buckwheat 20-25, Chinese chestnut Seed 20-30, red bean 30-35, red wine 90-110, egg yolk 20-25, strawberry fruit grain 30-40, coconut palm fruit grain 25-30, sweet potato powder 10-15, peameal 10-15, radix polygonati officinalis 5-7, evening primrose 4-6, matrimony vine Bee Pollen 3-5, ginseng 5-7, jujube flower 3-5, wax gourd seed 2-4, rhizoma alismatis 2-4, honey 50-60, food additives 6-8, water are appropriate:
Food additives, are made up of following weight portion raw material: Saute spinach seed powder 10-12, wheat germ powder 8-10, hickory chick powder 20-30, cocoa power 10-15, Roselle powder 4-6, fishbone dust 5-7, Radix Notoginseng powder 3-5, corn oil 10-15, light-coloured vinegar 8-10, cider 30-40;
The preparation method of food additives: corn oil, light-coloured vinegar, cider are mixed, pour in pot, after stirring, heating 20-30 minute, add Saute spinach seed powder, wheat germ powder, hickory chick powder, cocoa power, Roselle powder, fishbone dust, Radix Notoginseng powder, fully stir, mix.
A preparation method for red wine buckwheat jam, comprises the following steps:
(1) buckwheat, Chinese chestnut Seed, red bean are cleaned, poured in pot, add red wine, heating is stewing boils 60-70 minute, and buckwheat, Chinese chestnut Seed are pulled out, is broken into particle for subsequent use;
(2) egg yolk, strawberry fruit grain, coconut palm fruit grain are poured in pot, added food additives, sweet potato powder, peameal, appropriate water, fully stir, after mixing, heating is stewed and is boiled 30-40 minute, gets in pot all materials for subsequent use;
(3) water extraction of radix polygonati officinalis, evening primrose, matrimony vine Bee Pollen, ginseng, jujube flower, wax gourd seed, rhizoma alismatis doubly being measured with 5-10 is got, and by dry extract spraying, obtains traditional Chinese medicine powder for subsequent use;
(4) apple jam is poured in pot, heated after 10-15 minute, add all materials, traditional Chinese medicine powder in particle, the step 2 in honey, step 1, fully stir, mix rear packaging.
Advantage of the present invention is: a kind of red wine buckwheat apple jam of the present invention, add the food materials such as buckwheat, red wine, there is abundant nutrition and good mouthfeel, also add the extract of the Chinese medicines such as radix polygonati officinalis, evening primrose, matrimony vine Bee Pollen, ginseng, jujube flower simultaneously, there is effect of certain health care, be applicable to most people edible.
Detailed description of the invention
A kind of red wine buckwheat apple jam, be made up of following weight portion (Kg) raw material: apple jam 260, buckwheat 20, Chinese chestnut Seed 20, red bean 30, red wine 90, egg yolk 20, strawberry fruit grain 30, coconut palm fruit 25, sweet potato powder 10, peameal 10, radix polygonati officinalis 5, evening primrose 4, matrimony vine Bee Pollen 3, ginseng 5, jujube flower 3, wax gourd seed 2, rhizoma alismatis 2, honey 50, food additives 6, water are appropriate:
Food additives, are made up of following weight portion (Kg) raw material: Saute spinach seed powder 10, wheat germ powder 8, hickory chick powder 20, cocoa power 10, Roselle powder 4, fishbone dust 5, Radix Notoginseng powder 3, corn oil 10, light-coloured vinegar 8, cider 30;
The preparation method of food additives: corn oil, light-coloured vinegar, cider are mixed, pour in pot, after stirring, heat 20 minutes, add Saute spinach seed powder, wheat germ powder, hickory chick powder, cocoa power, Roselle powder, fishbone dust, Radix Notoginseng powder, fully stir, mix.
A preparation method for red wine buckwheat jam, comprises the following steps:
(1) buckwheat, Chinese chestnut Seed, red bean are cleaned, poured in pot, add red wine, heating is stewing boils 60 minutes, and buckwheat, Chinese chestnut Seed are pulled out, is broken into particle for subsequent use;
(2) egg yolk, strawberry fruit grain, coconut palm fruit grain are poured in pot, added food additives, sweet potato powder, peameal, appropriate water, fully stir, after mixing, heating is stewed and is boiled 30 minutes, gets in pot all materials for subsequent use;
(3) radix polygonati officinalis, evening primrose, matrimony vine Bee Pollen, ginseng, jujube flower, wax gourd seed, rhizoma alismatis are got by the water extraction of 5 times of amounts, by dry extract spraying, obtain traditional Chinese medicine powder for subsequent use;
(4) apple jam is poured in pot, heated after 10 minutes, add all materials, traditional Chinese medicine powder in particle, the step 2 in honey, step 1, fully stir, mix rear packaging.
Claims (2)
1. a red wine buckwheat apple jam, it is characterized in that, formed by following weight portion raw material: apple jam 260-280, buckwheat 20-25, Chinese chestnut Seed 20-30, red bean 30-35, red wine 90-110, egg yolk 20-25, strawberry fruit grain 30-40, coconut palm fruit grain 25-30, sweet potato powder 10-15, peameal 10-15, radix polygonati officinalis 5-7, evening primrose 4-6, matrimony vine Bee Pollen 3-5, ginseng 5-7, jujube flower 3-5, wax gourd seed 2-4, rhizoma alismatis 2-4, honey 50-60, food additives 6-8, water are appropriate:
Described food additives, are made up of following weight portion raw material: Saute spinach seed powder 10-12, wheat germ powder 8-10, hickory chick powder 20-30, cocoa power 10-15, Roselle powder 4-6, fishbone dust 5-7, Radix Notoginseng powder 3-5, corn oil 10-15, light-coloured vinegar 8-10, cider 30-40;
The preparation method of described food additives: corn oil, light-coloured vinegar, cider are mixed, pour in pot, after stirring, heating 20-30 minute, add Saute spinach seed powder, wheat germ powder, hickory chick powder, cocoa power, Roselle powder, fishbone dust, Radix Notoginseng powder, fully stir, mix.
2. the preparation method of a kind of red wine buckwheat jam as claimed in claim 1, is characterized in that, comprises the following steps:
(1) buckwheat, Chinese chestnut Seed, red bean are cleaned, poured in pot, add red wine, heating is stewing boils 60-70 minute, and buckwheat, Chinese chestnut Seed are pulled out, is broken into particle for subsequent use;
(2) egg yolk, strawberry fruit grain, coconut palm fruit grain are poured in pot, added food additives, sweet potato powder, peameal, appropriate water, fully stir, after mixing, heating is stewed and is boiled 30-40 minute, gets in pot all materials for subsequent use;
(3) water extraction of radix polygonati officinalis, evening primrose, matrimony vine Bee Pollen, ginseng, jujube flower, wax gourd seed, rhizoma alismatis doubly being measured with 5-10 is got, and by dry extract spraying, obtains traditional Chinese medicine powder for subsequent use;
(4) apple jam is poured in pot, heated after 10-15 minute, add all materials, traditional Chinese medicine powder in particle, the step 2 in honey, step 1, fully stir, mix rear packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410074012.9A CN103876009A (en) | 2014-03-03 | 2014-03-03 | Red wine buckwheat apple sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410074012.9A CN103876009A (en) | 2014-03-03 | 2014-03-03 | Red wine buckwheat apple sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103876009A true CN103876009A (en) | 2014-06-25 |
Family
ID=50945394
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410074012.9A Pending CN103876009A (en) | 2014-03-03 | 2014-03-03 | Red wine buckwheat apple sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103876009A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187568A (en) * | 2014-07-18 | 2014-12-10 | 高伟 | Preparing method of carrot-duck meat jam |
| CN104431813A (en) * | 2014-11-04 | 2015-03-25 | 曲少春 | Bakery product sauce |
| CN104783147A (en) * | 2015-05-15 | 2015-07-22 | 合肥跃杰生态农业科技有限公司 | Multi-flavor fruit salad dressing and preparation method thereof |
| CN104856023A (en) * | 2015-05-14 | 2015-08-26 | 安徽省百益食品有限公司 | Mellow total-pear sauce with roasted sweet potatoes and preparation method therefor |
| KR20220107424A (en) * | 2021-01-25 | 2022-08-02 | 제주한라대학교산학협력단 | Manufacturing method for buckwheat-coconut jam using saturated steam |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669517A (en) * | 2012-06-08 | 2012-09-19 | 天津市鹏帆呈食品有限公司 | Novel multifunctional jam |
| CN102845661A (en) * | 2012-10-01 | 2013-01-02 | 柳州市京阳节能科技研发有限公司 | Pickled and acid multi-flavor melon and fruit sauce |
| CN103371310A (en) * | 2013-06-21 | 2013-10-30 | 马鞍山市黄池食品（集团）有限公司 | Health-maintenance green soybean jam and preparation method thereof |
-
2014
- 2014-03-03 CN CN201410074012.9A patent/CN103876009A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669517A (en) * | 2012-06-08 | 2012-09-19 | 天津市鹏帆呈食品有限公司 | Novel multifunctional jam |
| CN102845661A (en) * | 2012-10-01 | 2013-01-02 | 柳州市京阳节能科技研发有限公司 | Pickled and acid multi-flavor melon and fruit sauce |
| CN103371310A (en) * | 2013-06-21 | 2013-10-30 | 马鞍山市黄池食品（集团）有限公司 | Health-maintenance green soybean jam and preparation method thereof |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187568A (en) * | 2014-07-18 | 2014-12-10 | 高伟 | Preparing method of carrot-duck meat jam |
| CN104187568B (en) * | 2014-07-18 | 2015-12-09 | 高伟 | A kind of preparation method of carrot duck jam |
| CN104431813A (en) * | 2014-11-04 | 2015-03-25 | 曲少春 | Bakery product sauce |
| CN104856023A (en) * | 2015-05-14 | 2015-08-26 | 安徽省百益食品有限公司 | Mellow total-pear sauce with roasted sweet potatoes and preparation method therefor |
| CN104783147A (en) * | 2015-05-15 | 2015-07-22 | 合肥跃杰生态农业科技有限公司 | Multi-flavor fruit salad dressing and preparation method thereof |
| KR20220107424A (en) * | 2021-01-25 | 2022-08-02 | 제주한라대학교산학협력단 | Manufacturing method for buckwheat-coconut jam using saturated steam |
| KR102672143B1 (en) * | 2021-01-25 | 2024-06-05 | 제주한라대학교산학협력단 | Manufacturing method for buckwheat-coconut jam using saturated steam |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140625 |
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