CN104000204A - Method for making ball with heat clearing function and appetite promoting function - Google Patents
Method for making ball with heat clearing function and appetite promoting function Download PDFInfo
- Publication number
- CN104000204A CN104000204A CN201410274125.3A CN201410274125A CN104000204A CN 104000204 A CN104000204 A CN 104000204A CN 201410274125 A CN201410274125 A CN 201410274125A CN 104000204 A CN104000204 A CN 104000204A
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- CN
- China
- Prior art keywords
- parts
- ball
- starch
- mulberry leaf
- chrysanthemum
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 title abstract description 6
- 235000019789 appetite Nutrition 0.000 title abstract description 4
- 230000036528 appetite Effects 0.000 title abstract description 4
- 230000001737 promoting effect Effects 0.000 title abstract 3
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 16
- 229920002472 Starch Polymers 0.000 claims abstract description 15
- 235000019698 starch Nutrition 0.000 claims abstract description 15
- 239000008107 starch Substances 0.000 claims abstract description 15
- 235000003130 Arctium lappa Nutrition 0.000 claims abstract description 12
- 235000008078 Arctium minus Nutrition 0.000 claims abstract description 12
- 241000234435 Lilium Species 0.000 claims abstract description 12
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 11
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 11
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 11
- 239000006002 Pepper Substances 0.000 claims abstract description 11
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 11
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 11
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 11
- 235000014103 egg white Nutrition 0.000 claims abstract description 11
- 210000000969 egg white Anatomy 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 240000004274 Sarcandra glabra Species 0.000 claims abstract description 8
- 235000010842 Sarcandra glabra Nutrition 0.000 claims abstract description 8
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 244000203593 Piper nigrum Species 0.000 claims abstract 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 240000005528 Arctium lappa Species 0.000 claims abstract 3
- 240000000249 Morus alba Species 0.000 claims description 15
- 235000008708 Morus alba Nutrition 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 244000241872 Lycium chinense Species 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 10
- 241000208843 Arctium Species 0.000 claims description 9
- 241000723353 Chrysanthemum Species 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 6
- -1 4 parts Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 238000004513 sizing Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract description 8
- 244000241838 Lycium barbarum Species 0.000 abstract 1
- 235000015459 Lycium barbarum Nutrition 0.000 abstract 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 8
- 241000722363 Piper Species 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 235000013410 fast food Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000033764 rhythmic process Effects 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- 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)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a method for making a ball, in particular to a method for making a ball with a heat clearing function and an appetite promoting function. The method for making the ball with the heat clearing function and the appetite promoting function comprises, by mass, 100 parts of starch, 20 parts to 30 parts of egg white, 20 parts to 30 parts of chrysanthemum, 20 parts to 30 parts of folium mori, 10 parts to 15 parts of barbary wolfberry fruits, 10 parts to 15 parts of burdock, 15 parts to 20 parts of lilies, 10 parts to 20 parts of sarcandra glabra, 10 parts to 15 parts of malt, 10 parts to 15 parts of fresh ginger, 5 parts to 8 parts of salt, 5 parts to 15 parts of vinegar and 2 parts to 5 parts of pepper. The ball made with the method can be eaten by all kinds of populations, proportions of nutrient components are reasonable, the ball is healthy and easy to prepare, and the taste is good.
Description
Technical field
The present invention relates to a kind of production method of a ball, relate in particular to a kind of production method of a health ball.
Background technology
Social rhythm is more and more faster, and fast food becomes a kind of culture already.Rice needs garnishes, and cumbersome, a ball all enriches compared with the kinds such as the rice dumpling and nutrition, becomes gradually fast food circle new lover.A most of ball has additive, and mostly is meat manufacture.The mode of making adopts fried, unhealthy.
Summary of the invention
For above problem, the invention provides a kind of additive-free, the production method of non-croquette.
The preparation method who the invention provides an a kind of heat-clearing appetizing ball, each component is pressed its mass ratio: 100 parts of starch, egg white 20-30 part, chrysanthemum 20-30 part, mulberry leaf 20-30 part, fruit of Chinese wolfberry 10-15 part, burdock 10-15 part, lily 15-20 part, Chloranthus glaber 10-20 part, Fructus Hordei Germinatus 10-15 part, ginger 10-15 part, salt 5-8 part, vinegar 5-15 part, pepper 2-5 part.
The preparation method of a described a kind of heat-clearing appetizing ball, preferred version is, raw material by its mass fraction is: 100 parts of starch, 25 parts, egg white, 25 parts of chrysanthemums, 25 parts, mulberry leaf, 12 parts of the fruits of Chinese wolfberry, 12 parts of burdocks, 17 parts of lilies, 20 parts of Chloranthus glabers, 12 grams, Fructus Hordei Germinatus, 12 parts, ginger, 8 parts of salt, 10 parts of vinegar, 4 parts, pepper.
A described a kind of heat-clearing appetizing ball, its preparation process is:
The first step: take each raw material for standby by proportion of composing;
Second step: chrysanthemum mulberry leaf cold water soak, drain, chopping, standby;
The 3rd step: fruit of Chinese wolfberry lily burdock Fructus Hordei Germinatus ginger is broken into powdery, standby;
The 4th step: egg white mixes with starch, adds water, salt, pepper, mixes;
The 5th step: the 4th starch mixture obtaining mixed with the flour that the 3rd step obtains, and the chrysanthemum and the mulberry leaf that add second step to obtain, mix;
The 6th step: the mixture that the 5th step is obtained is put into mould, sizing;
The 6th step: water boil, a ball is cooked, and stirs gently, boils to floating, pulls out, cooling, check, packing.
Beneficial effect:
The suitable all kinds of crowds of the present invention are edible, and nutrition arrangement is reasonable, edible healthy, make simply, and good mouthfeel.Adopt poach but not frying technological process, retain food nutrition material.Chrysanthemum, mulberry leaf, the fruit of Chinese wolfberry, burdock, lily, Chloranthus glaber, Fructus Hordei Germinatus, all has heat-clearing appetizing, regulates the effect of negative and positive, though ginger is warm property, but can whet the appetite raw meat, improves the delicious degree of food, prevents that a ball is excessively cool simultaneously, causes digestive discomfort.Prepared by pure natural Chinese herbal medicine of the present invention, meet the healthy living theory of people's back to nature, and balanced in nutrition, mouthfeel is good, is especially applicable to summer edible, has wide market prospects.
The specific embodiment
Embodiment 1
A heat-clearing appetizing ball, its preparation process is:
The first step: press the following mass fraction of raw material and weigh standby: 100 parts of starch, 25 parts, egg white, 25 parts of chrysanthemums, 25 parts, mulberry leaf, 12 parts of the fruits of Chinese wolfberry, 12 parts of burdocks, 17 parts of lilies, 20 parts of Chloranthus glabers, 12 parts, Fructus Hordei Germinatus, 12 parts, ginger, 8 parts of salt, 10 parts of vinegar, 4 parts, pepper;
Second step: chrysanthemum mulberry leaf cold water soak, drain, chopping, standby;
The 3rd step: fruit of Chinese wolfberry lily burdock Fructus Hordei Germinatus ginger is broken into powdery, standby;
The 4th step: egg white mixes with starch, adds water, salt, pepper, mixes;
The 5th step: the 4th starch mixture obtaining mixed with the flour that the 3rd step obtains, and the chrysanthemum and the mulberry leaf that add second step to obtain, mix;
The 6th step: the mixture that the 5th step is obtained is put into mould, sizing;
The 6th step: water boil, a ball is cooked, and stirs gently, boils to floating, pulls out, cooling, check, packing.
Embodiment 2
A heat-clearing appetizing ball, its preparation process is:
The first step: press the following mass fraction of raw material and weigh standby: 100 parts of starch, 230 parts, egg white, 30 parts of chrysanthemums, 20 parts, mulberry leaf, 15 parts of the fruits of Chinese wolfberry, 10 parts of burdocks, 15 parts of lilies, 20 parts of Chloranthus glabers, 15 grams, Fructus Hordei Germinatus, 15 parts, ginger, salt 5-8 part; 15 parts of vinegar, 4 parts, pepper;
Second step: chrysanthemum mulberry leaf cold water soak, drain, chopping, standby;
The 3rd step: fruit of Chinese wolfberry lily burdock Fructus Hordei Germinatus ginger is broken into powdery, standby;
The 4th step: egg white mixes with starch, adds water, salt, pepper, mixes;
The 5th step: the 4th starch mixture obtaining mixed with the flour that the 3rd step obtains, and the chrysanthemum and the mulberry leaf that add second step to obtain, mix;
The 6th step: the mixture that the 5th step is obtained is put into mould, sizing;
The 6th step: water boil, a ball is cooked, and stirs gently, boils to floating, pulls out, cooling, check, packing.
Claims (3)
1. the preparation method of a heat-clearing appetizing ball, it is characterized in that, each component is pressed its mass ratio: 100 parts of starch, egg white 20-30 part, chrysanthemum 20-30 part, mulberry leaf 20-30 part, fruit of Chinese wolfberry 10-15 part, burdock 10-15 part, lily 15-20 part, Chloranthus glaber 10-20 part, Fructus Hordei Germinatus 10-15 part, ginger 10-15 part, salt 5-8 part, vinegar 5-15 part, pepper 2-5 part.
2. the preparation method of an a kind of heat-clearing appetizing ball according to claim 1, it is characterized in that, described raw material by its mass fraction is: 100 parts of starch, 25 parts, egg white, 25 parts of chrysanthemums, 25 parts, mulberry leaf, 12 parts of the fruits of Chinese wolfberry, 12 parts of burdocks, 17 parts of lilies, 20 parts of Chloranthus glabers, 12 parts, Fructus Hordei Germinatus, 12 parts, ginger, 8 parts of salt, 10 parts of vinegar, 4 parts, pepper.
3. the preparation method of an a kind of heat-clearing appetizing ball according to claim 1, is characterized in that, its preparation process is:
The first step: take each raw material for standby by proportion of composing;
Second step: chrysanthemum mulberry leaf cold water soak, drain, chopping, standby;
The 3rd step: fruit of Chinese wolfberry lily burdock Fructus Hordei Germinatus ginger is broken into powdery, standby;
The 4th step: egg white mixes with starch, adds water, salt, pepper, mixes;
The 5th step: the 4th starch mixture obtaining mixed with the flour that the 3rd step obtains, and the chrysanthemum and the mulberry leaf that add second step to obtain, mix;
The 6th step: the mixture that the 5th step is obtained is put into mould, sizing;
The 6th step: water boil, a ball is cooked, and stirs gently, boils to floating, pulls out, cooling, check, packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410274125.3A CN104000204A (en) | 2014-06-19 | 2014-06-19 | Method for making ball with heat clearing function and appetite promoting function |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410274125.3A CN104000204A (en) | 2014-06-19 | 2014-06-19 | Method for making ball with heat clearing function and appetite promoting function |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104000204A true CN104000204A (en) | 2014-08-27 |
Family
ID=51361328
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410274125.3A Pending CN104000204A (en) | 2014-06-19 | 2014-06-19 | Method for making ball with heat clearing function and appetite promoting function |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104000204A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1117357A (en) * | 1995-04-04 | 1996-02-28 | 袁树峰 | Fried mung bean balls and the making method |
| CN102475269A (en) * | 2010-11-26 | 2012-05-30 | 岳峻峰 | Method for making Lushan sophora flower meatballs |
| CN102793189A (en) * | 2011-05-26 | 2012-11-28 | 曹军峻 | Preparation method for water chestnut meat balls |
| CN103141743A (en) * | 2013-03-17 | 2013-06-12 | 姚文 | Green tea honeysuckle pill |
| CN103156227A (en) * | 2011-12-08 | 2013-06-19 | 郑朝芬 | Appetite increase and digestion promoting soup preparation method |
| CN103750192A (en) * | 2013-12-25 | 2014-04-30 | 合肥华创现代农业科技有限公司 | Healthcare pumpkin pills and preparation method thereof |
-
2014
- 2014-06-19 CN CN201410274125.3A patent/CN104000204A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1117357A (en) * | 1995-04-04 | 1996-02-28 | 袁树峰 | Fried mung bean balls and the making method |
| CN102475269A (en) * | 2010-11-26 | 2012-05-30 | 岳峻峰 | Method for making Lushan sophora flower meatballs |
| CN102793189A (en) * | 2011-05-26 | 2012-11-28 | 曹军峻 | Preparation method for water chestnut meat balls |
| CN103156227A (en) * | 2011-12-08 | 2013-06-19 | 郑朝芬 | Appetite increase and digestion promoting soup preparation method |
| CN103141743A (en) * | 2013-03-17 | 2013-06-12 | 姚文 | Green tea honeysuckle pill |
| CN103750192A (en) * | 2013-12-25 | 2014-04-30 | 合肥华创现代农业科技有限公司 | Healthcare pumpkin pills and preparation method thereof |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140827 |