CN104082684B - 一种美容速食黄豆的制作方法 - Google Patents
一种美容速食黄豆的制作方法 Download PDFInfo
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- 244000068988 Glycine max Species 0.000 title claims abstract description 28
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 28
- 235000013410 fast food Nutrition 0.000 title claims abstract description 8
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 16
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 16
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 16
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 16
- 244000241872 Lycium chinense Species 0.000 claims abstract description 7
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 4
- 235000005749 Anthriscus sylvestris Nutrition 0.000 claims abstract description 4
- 240000004467 Cryptotaenia canadensis Species 0.000 claims abstract description 4
- 244000178870 Lavandula angustifolia Species 0.000 claims abstract description 4
- 235000010663 Lavandula angustifolia Nutrition 0.000 claims abstract description 4
- 241000112528 Ligusticum striatum Species 0.000 claims abstract description 4
- 240000001307 Myosotis scorpioides Species 0.000 claims abstract description 4
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 4
- 241000220317 Rosa Species 0.000 claims abstract description 4
- 239000001102 lavandula vera Substances 0.000 claims abstract description 4
- 235000018219 lavender Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 7
- 239000008280 blood Substances 0.000 abstract description 6
- 210000004369 blood Anatomy 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract description 5
- 230000003796 beauty Effects 0.000 abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 230000036449 good health Effects 0.000 abstract description 3
- 230000007774 longterm Effects 0.000 abstract description 3
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
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- 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
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- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Food Science & Technology (AREA)
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Abstract
一种美容速食黄豆的制作方法,称取下列重量份的原料组分:黄豆200-250、当归5-8、川芎3-4、桃花2-3、玫瑰花2-3、生姜2-3、枸杞子3-5、玉竹2-3、勿忘我1-2、熏衣草1-2、峨参2-3、棒棒草2-3、葡萄酒50-60、水500-600;本发明配方中增加了枸杞子、生姜、当归等成分,可以起到养血补血、美容等功能,适合于女生食用,同时葡萄酒闷润黄豆,起到调味与滋补功效,强化了补血养血功效。长期食用,有助于健康。
Description
技术领域
本发明属于食品加工技术,具体是一种美容速食黄豆的制作方法。
背景技术
黄豆为豆科大豆属一年生草本植物,原产我国。我国自古栽培,至今已有5000年的种植史。现在全国普遍种植,在东北、华北、陕、川及长江下游地区均有出产,以长江流域及西南栽培较多,以东北大豆质量最优。黄豆是豆腐的主要原料,黄豆制品除了豆腐外很少,限制其使用范围。
发明内容
本发明的目的是提供一种美容速食黄豆的制作方法,具有营养保健价值,有活血美容的功效。
本发明的技术方案如下:
一种美容速食黄豆的制作方法,其特征在于包括以下步骤:
(1)、称取下列重量份的原料组分:黄豆200-250、当归5-8、川芎3-4、桃花2-3、玫瑰花2-3、生姜2-3、枸杞子3-5、玉竹2-3、勿忘我1-2、熏衣草1-2、峨参2-3、棒棒草2-3、葡萄酒50-60、水500-600;
(2)、将葡萄酒以外物料,混合,煮沸后,小火炖60-80分钟;
(3)、将黄豆捞出,在太阳下晒干;
(4)、将将黄豆与葡萄酒装入容器内混合,在60-70℃闷润40-50分钟,致葡萄酒基本吸干;
(5)、将黄豆烘干或晒干即可。
本发明配方中增加了枸杞子、生姜、当归等成分,可以起到养血补血、美容等功能,适合于女生食用,同时葡萄酒闷润黄豆,起到调味与滋补功效,强化了补血养血功效。长期食用,有助于健康。
具体实施方式
一种美容速食黄豆的制作方法,其特征在于包括以下步骤:
(1)、称取下列重量份(克)的原料组分:黄豆250、当归5、川芎3、桃花3、玫瑰花2、生姜3、枸杞子5、玉竹3、勿忘我2、熏衣草2、峨参2、棒棒草2、葡萄酒50、水600;
(2)、将葡萄酒以外物料,混合,煮沸后,小火炖60-80分钟;
(3)、将黄豆捞出,在太阳下晒干;
(4)、将将黄豆与葡萄酒装入容器内混合,在60-70℃闷润40-50分钟,致葡萄酒基本吸干;
(5)、将黄豆烘干或晒干即可。
本发明配方中增加了枸杞子、生姜、当归等成分,可以起到养血补血、美容等功能,适合于女生食用,同时葡萄酒闷润黄豆,起到调味与滋补功效,强化了补血养血功效。长期食用,有助于健康。
Claims (1)
1.一种美容速食黄豆的制作方法,其特征在于包括以下步骤:
(1)、称取下列重量份的原料组分:黄豆200-250、当归5-8、川芎3-4、桃花2-3、玫瑰花2-3、生姜2-3、枸杞子3-5、玉竹2-3、勿忘我1-2、熏衣草1-2、峨参2-3、棒棒草2-3、葡萄酒50-60、水500-600;
(2)、将葡萄酒以外物料,混合,煮沸后,小火炖60-80分钟;
(3)、将黄豆捞出,在太阳下晒干;
(4)、将黄豆与葡萄酒装入容器内混合,在60-70℃闷润40-50分钟,至葡萄酒基本吸干;
(5)、将黄豆烘干或晒干即可。
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CN104082684B true CN104082684B (zh) | 2016-04-13 |
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Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1246290A (zh) * | 1999-09-07 | 2000-03-08 | 王久增 | 黑豆脯及其制备工艺 |
CN1381262A (zh) * | 2002-05-16 | 2002-11-27 | 鲁京硕 | 女性养颜防衰老药酒及其制作方法 |
CN103045442A (zh) * | 2012-11-21 | 2013-04-17 | 张方会 | 葛参养生酒及其生产方法 |
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- 2013-05-31 CN CN201310212189.6A patent/CN104082684B/zh not_active Expired - Fee Related
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1246290A (zh) * | 1999-09-07 | 2000-03-08 | 王久增 | 黑豆脯及其制备工艺 |
CN1381262A (zh) * | 2002-05-16 | 2002-11-27 | 鲁京硕 | 女性养颜防衰老药酒及其制作方法 |
CN103045442A (zh) * | 2012-11-21 | 2013-04-17 | 张方会 | 葛参养生酒及其生产方法 |
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