CN103932100B - Chips capable of lowering lipid and preparation method - Google Patents

Chips capable of lowering lipid and preparation method Download PDF

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Publication number
CN103932100B
CN103932100B CN201410107322.6A CN201410107322A CN103932100B CN 103932100 B CN103932100 B CN 103932100B CN 201410107322 A CN201410107322 A CN 201410107322A CN 103932100 B CN103932100 B CN 103932100B
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parts
chips
added
rice
filter cleaner
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CN201410107322.6A
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CN103932100A (en
Inventor
鲁建辉
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TONGLING HUAJIA MINERAL TECHNOLOGY DEVELOPMENT Co.,Ltd.
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Wuhe Tongshifu Food Co Ltd
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    • 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
    • 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
    • A23L19/10Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105Sweet potatoes
    • 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 chips capable of lowering lipid and a preparation method. The chips comprise the following raw materials by weight: 500-550 parts of sweet potato, 1-2 parts of grosvenor momordica fruit flower, 3-4 parts of pseudo-ginseng leaf, 2-2.5 parts of Gorgon fruit, 1.8-2 parts of hawthorn leaf, 2-3 parts of turmeric, 3-4 parts of cordyceps sobolifera, 2-3 parts of Cheilosoria chusana, 10-11 parts of pork liver, 10-11 parts of lichee, 4-5 parts of common morel, 3-4 parts of black fungus, 4-5 parts of asparagus, 40-45 parts of biscuit, 3-4 parts of sour milk, 8-10 parts of rice, 10-11 parts of sugarcane juice, 0.1-0.2 parts of lactic acid bacteria and 8-9 parts of nutrition additive. The formula of the chips is reasonable and scientific, flavour of added soup which is fermented and is prepared by boiling rice is mixed with flavour of sweet potato, so that the chips have unique flavor, in addition, a plurality of traditional Chinese medicine are added, the chips have the function of lowering lipid, is green healthy food, and is suitable for all kinds of people.

Description

A kind of lipopenicillinase French fries and preparation method thereof
Technical field
The invention belongs to food processing technology field, relate to a kind of French fries, particularly relate to a kind of lipopenicillinase French fries and preparation method thereof.
Background technology
French fries are a kind of leisure food extensively popular to people.Now commercially the taste of French fries is of a great variety, and mostly it is to use monosodium glutamate and different spices to carry out seasoning.But this French fries nutritional labeling is single, does not have health-care efficacy.
Summary of the invention
The object of this invention is to provide a kind of lipopenicillinase French fries and preparation method thereof, it is good that the present invention has mouthfeel, the feature of nutrient health.
The technical solution adopted in the present invention is:
A kind of lipopenicillinase French fries, is characterized in that being made up of the raw material of following weight portion:
Ipomoea batatas 500-550, flower of Fructus Momordicae 1-2, sanchi leaf 3-4, Gorgon fruit 2-2.5, leaves of Hawthorn 1.8-2, turmeric 2-3, cicada fungus 3-4, chushan lip-fern herb 2-3, pork liver 10-11, litchi meat 10-11, hickory chick 4-5, black fungus 3-4, asparagus 4-5, biscuit 40-45, Yoghourt 3-4, rice 8-10, sugar-cane juice 10-11, lactic acid bacteria 0.1-0.2, nourishing additive agent 8-9;
Described nourishing additive agent is made up of following raw materials in part by weight: tangerine pith 1-1.2, semen litchi 2-2.4, RADIX POLYGONI MULTIFLORI PREPARATA 0.8-1, pomegranate leaf 1.2-1.3, ternip 3-4, mushroom 2-3, haw flakes 2-3, grape wine 10-11, hazelnut kernel 4-5;
Preparation method is: tangerine pith, semen litchi, RADIX POLYGONI MULTIFLORI PREPARATA, pomegranate leaf are added 4-5 water slow fire boiling 30-35 minute doubly by (1), and filter cleaner, obtains extract;
(2) ternip, mushroom are added extract making beating, filter cleaner, adds the haw flakes pulverized in gained filtrate, and cream endured by little fire, pulverize after drying;
(3) hazelnut kernel is positioned in grape wine soak 2-3 hour after pull out, dry after pulverize, then mix thoroughly with step (2) gained mixing of materials, to obtain final product.
The preparation method of described lipopenicillinase French fries, is characterized in that comprising the following steps:
(1) flower of Fructus Momordicae, sanchi leaf, Gorgon fruit, leaves of Hawthorn, turmeric, cicada fungus, chushan lip-fern herb are added 6-7 aqueous culture doubly and decoct 40-50 minute, filter cleaner, obtains liquid;
(2) pork liver is cut into slices, mix with Yoghourt and mix thoroughly, pulverize after drying;
(3) litchi meat, hickory chick, black fungus, asparagus are sent in boiled water pot pull out after blanching 3-5 minute, drain, add liquid making beating, filter cleaner, collect filtrate; Biscuit is pulverized, mixes with filtrate, little fire heating, be boiled into pasty state, then after freeze drying pulverize;
(4) rice is entered pot, little fire is fried and when rice is coke yellow, is added 4-5 water, sugar-cane juice doubly, little fiery infusion 25-30 minute, and filter cleaner, obtains thin rice gruel; When thin rice gruel temperature is down to 35-40 DEG C, access lactic acid bacteria, heat-preservation fermentation 2-3 hour, obtains fermentation thin rice gruel;
(5) Ipomoea batatas is removed the peel, send into steamer big fire and cook rear taking-up, break into mud, then mix with step (2), (3), (4) gained material and leftover materials, send in mould, the demoulding, slitting after compacting, to dry, to obtain final product.
Cicada fungus in the present invention is the Conidial Stage of Clavicipitaceae fungi large cicada grass and the dry body of cicada Isaria bacterium and host mountain cicada larva thereof, and chushan lip-fern herb is that Sinopteridaceae vegetable hair axle is cracked rice the herb of fern.
Beneficial effect of the present invention is:
The present invention fills a prescription reasonable science, wherein add by rice infusion soup through fermentation, process, its local flavor is merged mutually with Ipomoea batatas, make the other tool local flavor of the present invention, in addition, the present invention also added multiple Chinese herbal medicine, has effect of reducing blood lipid, be a kind of green health food, be suitable for all kinds of crowd and eat.
Detailed description of the invention
A kind of lipopenicillinase French fries, is characterized in that being made up of the raw material of following weight portion (kilogram):
Ipomoea batatas 500, flower of Fructus Momordicae 2, sanchi leaf 4, Gorgon fruit 2.5, leaves of Hawthorn 1.8, turmeric 3, cicada fungus 3, chushan lip-fern herb 3, pork liver 11, litchi meat 11, hickory chick 5, black fungus 4, asparagus 4, biscuit 45, Yoghourt 4, rice 10, sugar-cane juice 11, lactic acid bacteria 0.2, nourishing additive agent 9;
Described nourishing additive agent is made up of following weight portion (kilogram) raw material: tangerine pith 1.2, semen litchi 2.4, RADIX POLYGONI MULTIFLORI PREPARATA 0.8, pomegranate leaf 1.3, ternip 4, mushroom 2, haw flakes 3, grape wine 10, hazelnut kernel 5;
Preparation method is: tangerine pith, semen litchi, RADIX POLYGONI MULTIFLORI PREPARATA, pomegranate leaf are added 4-5 water slow fire boiling 30-35 minute doubly by (1), and filter cleaner, obtains extract;
(2) ternip, mushroom are added extract making beating, filter cleaner, adds the haw flakes pulverized in gained filtrate, and cream endured by little fire, pulverize after drying;
(3) hazelnut kernel is positioned in grape wine soak 2-3 hour after pull out, dry after pulverize, then mix thoroughly with step (2) gained mixing of materials, to obtain final product.
The preparation method of described lipopenicillinase French fries, comprises the following steps:
(1) flower of Fructus Momordicae, sanchi leaf, Gorgon fruit, leaves of Hawthorn, turmeric, cicada fungus, chushan lip-fern herb are added 6-7 aqueous culture doubly and decoct 40-50 minute, filter cleaner, obtains liquid;
(2) pork liver is cut into slices, mix with Yoghourt and mix thoroughly, pulverize after drying;
(3) litchi meat, hickory chick, black fungus, asparagus are sent in boiled water pot pull out after blanching 3-5 minute, drain, add liquid making beating, filter cleaner, collect filtrate; Biscuit is pulverized, mixes with filtrate, little fire heating, be boiled into pasty state, then after freeze drying pulverize;
(4) rice is entered pot, little fire is fried and when rice is coke yellow, is added 4-5 water, sugar-cane juice doubly, little fiery infusion 25-30 minute, and filter cleaner, obtains thin rice gruel; When thin rice gruel temperature is down to 35-40 DEG C, access lactic acid bacteria, heat-preservation fermentation 2-3 hour, obtains fermentation thin rice gruel;
(5) Ipomoea batatas is removed the peel, send into steamer big fire and cook rear taking-up, break into mud, then mix with step (2), (3), (4) gained material and leftover materials, send in mould, the demoulding, slitting after compacting, to dry, to obtain final product.

Claims (1)

1. lipopenicillinase French fries, is characterized in that being made up of the raw material of following weight portion:
Ipomoea batatas 500-550, flower of Fructus Momordicae 1-2, sanchi leaf 3-4, Gorgon fruit 2-2.5, leaves of Hawthorn 1.8-2, turmeric 2-3, cicada fungus 3-4, chushan lip-fern herb 2-3, pork liver 10-11, litchi meat 10-11, hickory chick 4-5, black fungus 3-4, asparagus 4-5, biscuit40-45, Yoghourt 3-4, rice 8-10, sugar-cane juice 10-11, lactic acid bacteria 0.1-0.2, nourishing additive agent 8-9;
Described nourishing additive agent is made up of following raw materials in part by weight: tangerine pith 1-1.2, semen litchi 2-2.4, RADIX POLYGONI MULTIFLORI PREPARATA 0.8-1, pomegranate leaf 1.2-1.3, ternip 3-4, mushroom 2-3, haw flakes 2-3, grape wine 10-11, hazelnut kernel 4-5;
The preparation method of described nourishing additive agent is:
1) tangerine pith, semen litchi, RADIX POLYGONI MULTIFLORI PREPARATA, pomegranate leaf are added 4-5 water slow fire boiling 30-35 minute doubly, filter cleaner, obtains extract;
2) ternip, mushroom are added extract making beating, filter cleaner, adds the haw flakes pulverized in gained filtrate, and cream endured by little fire, pulverize after drying;
3) hazelnut kernel is positioned in grape wine soak 2-3 hour after pull out, pulverize after drying, then with step 2) gained mixing of materials mixes thoroughly, to obtain final product;
The preparation method of described lipopenicillinase French fries, comprises the following steps:
(1) flower of Fructus Momordicae, sanchi leaf, Gorgon fruit, leaves of Hawthorn, turmeric, cicada fungus, chushan lip-fern herb are added 6-7 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) pork liver is cut into slices, mix with Yoghourt and mix thoroughly, pulverize after drying;
(3) litchi meat, hickory chick, black fungus, asparagus are sent in boiled water pot pull out after blanching 3-5 minute, drain, add liquid making beating, filter cleaner, collect filtrate; Biscuit is pulverized, mixes with filtrate, little fire heating, be boiled into pasty state, then after freeze drying pulverize;
(4) rice is entered pot, little fire is fried and when rice is coke yellow, is added 4-5 water, sugar-cane juice doubly, little fiery infusion 25-30 minute, and filter cleaner, obtains thin rice gruel; When thin rice gruel temperature is down to 35-40 DEG C, access lactic acid bacteria, heat-preservation fermentation 2-3 hour, obtains fermentation thin rice gruel;
(5) Ipomoea batatas is removed the peel, send into steamer big fire and cook rear taking-up, break into mud, then mix with step (2), (3), (4) gained material and leftover materials, send in mould, the demoulding, slitting after compacting, to dry, to obtain final product.
CN201410107322.6A 2014-03-21 2014-03-21 Chips capable of lowering lipid and preparation method Active CN103932100B (en)

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Application Number Priority Date Filing Date Title
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CN103932100B true CN103932100B (en) 2015-07-22

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Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105533545A (en) * 2016-01-07 2016-05-04 武清泉 Grapefruit weight-losing sandwich chips and preparation method thereof

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1092260A (en) * 1993-03-12 1994-09-21 彭正清 Sweet potato series foodstuffs and production technology
CN1927040A (en) * 2006-09-28 2007-03-14 张世昇 Antihyperglycemic and antihypelipidemic foodstuff
CN101606693A (en) * 2008-06-19 2009-12-23 刘泳宏 A kind of natural colour lipid-lowering and weight-losing porridge and preparation method
CN102988902A (en) * 2012-12-20 2013-03-27 孟凡玉 Traditional Chinese medicine pill for treating fatty liver
CN103330172A (en) * 2013-05-31 2013-10-02 芜湖市祥荣食品有限公司 Mung bean potato chips and preparation method thereof
CN103721187A (en) * 2013-12-20 2014-04-16 安徽金太阳生化药业有限公司 Blood-circulation-promoting and blood-fat-reducing pill for treating hyperlipemia and preparation method of pill

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1092260A (en) * 1993-03-12 1994-09-21 彭正清 Sweet potato series foodstuffs and production technology
CN1927040A (en) * 2006-09-28 2007-03-14 张世昇 Antihyperglycemic and antihypelipidemic foodstuff
CN101606693A (en) * 2008-06-19 2009-12-23 刘泳宏 A kind of natural colour lipid-lowering and weight-losing porridge and preparation method
CN102988902A (en) * 2012-12-20 2013-03-27 孟凡玉 Traditional Chinese medicine pill for treating fatty liver
CN103330172A (en) * 2013-05-31 2013-10-02 芜湖市祥荣食品有限公司 Mung bean potato chips and preparation method thereof
CN103721187A (en) * 2013-12-20 2014-04-16 安徽金太阳生化药业有限公司 Blood-circulation-promoting and blood-fat-reducing pill for treating hyperlipemia and preparation method of pill

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Effective date of registration: 20200927

Address after: Zhong Ming Zhen Jin Long Cun, Tongling County, Tongling City, Anhui Province

Patentee after: TONGLING HUAJIA MINERAL TECHNOLOGY DEVELOPMENT Co.,Ltd.

Address before: South Industrial Park Road Economic Development Zone in Longgang city of Bengbu province Anhui 233300 Wuhe County

Patentee before: WUHE MASTER TONG FOOD Co.,Ltd.

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