CN104187512A - Spicy and salty schefflera kwangsiensis and preparation method thereof - Google Patents
Spicy and salty schefflera kwangsiensis and preparation method thereof Download PDFInfo
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- CN104187512A CN104187512A CN201410362115.5A CN201410362115A CN104187512A CN 104187512 A CN104187512 A CN 104187512A CN 201410362115 A CN201410362115 A CN 201410362115A CN 104187512 A CN104187512 A CN 104187512A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 241001386821 Schefflera leucantha Species 0.000 title abstract 9
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- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000009566 rice Nutrition 0.000 claims abstract description 8
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- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 7
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 7
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 7
- 244000284380 Hibiscus rosa sinensis Species 0.000 claims abstract description 7
- 235000000100 Hibiscus rosa sinensis Nutrition 0.000 claims abstract description 7
- 235000002598 Inula helenium Nutrition 0.000 claims abstract description 7
- 244000116484 Inula helenium Species 0.000 claims abstract description 7
- 241001571736 Lysimachia foenum-graecum Species 0.000 claims abstract description 7
- 235000009811 Momordica charantia Nutrition 0.000 claims abstract description 7
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 7
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 7
- 235000001982 Physalis edulis Nutrition 0.000 claims abstract description 7
- 235000006753 Platycodon grandiflorum Nutrition 0.000 claims abstract 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 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 7
- 235000021400 peanut butter Nutrition 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 4
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- 239000000203 mixture Substances 0.000 claims description 24
- 241000272814 Anser sp. Species 0.000 claims description 17
- 240000002948 Ophiopogon intermedius Species 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000003814 drug Substances 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 244000056139 Brassica cretica Species 0.000 claims description 7
- 235000003351 Brassica cretica Nutrition 0.000 claims description 7
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 7
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 7
- 235000010460 mustard Nutrition 0.000 claims description 7
- 239000002304 perfume Substances 0.000 claims description 7
- 235000013599 spices Nutrition 0.000 claims description 7
- 244000099147 Ananas comosus Species 0.000 claims description 6
- 235000007119 Ananas comosus Nutrition 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 240000006509 Gynostemma pentaphyllum Species 0.000 claims description 6
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- 240000003915 Lophatherum gracile Species 0.000 claims description 6
- 244000246386 Mentha pulegium Species 0.000 claims description 6
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 6
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 6
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 6
- 240000001740 Momordica dioica Species 0.000 claims description 6
- 235000018365 Momordica dioica Nutrition 0.000 claims description 6
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- 240000007651 Rubus glaucus Species 0.000 claims description 6
- 235000011034 Rubus glaucus Nutrition 0.000 claims description 6
- 235000009122 Rubus idaeus Nutrition 0.000 claims description 6
- 241000951473 Schizonepeta Species 0.000 claims description 6
- 244000299461 Theobroma cacao Species 0.000 claims description 6
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 6
- 235000008214 Thlaspi arvense Nutrition 0.000 claims description 6
- 240000008488 Thlaspi arvense Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 210000001185 bone marrow Anatomy 0.000 claims description 6
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- 235000015097 nutrients Nutrition 0.000 claims description 6
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- 239000002002 slurry Substances 0.000 claims description 6
- 235000019082 Osmanthus Nutrition 0.000 claims description 3
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- 239000003205 fragrance Substances 0.000 claims description 3
- 230000035764 nutrition Effects 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 2
- 229930003268 Vitamin C Natural products 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000002496 gastric effect Effects 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
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- 235000010755 mineral Nutrition 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 230000008855 peristalsis Effects 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
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- 235000019154 vitamin C Nutrition 0.000 abstract description 2
- 239000011718 vitamin C Substances 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract 2
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- 235000001167 Melaleuca cajuputi Nutrition 0.000 abstract 1
- 240000007220 Melaleuca leucadendra Species 0.000 abstract 1
- 235000001136 Melaleuca leucadendron Nutrition 0.000 abstract 1
- 244000148137 Patrinia villosa Species 0.000 abstract 1
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- 244000064622 Physalis edulis Species 0.000 abstract 1
- 244000274050 Platycodon grandiflorum Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 244000078912 Trichosanthes cucumerina Species 0.000 abstract 1
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 abstract 1
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Classifications
-
- 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
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a spicy and salty schefflera kwangsiensis which is prepared from the following raw materials in parts by weight: 300-400 parts of schefflera kwangsiensis, 8-10 parts of bitter gourd, 10-15 parts of eel, 6-9 parts of glutinous rice cake, 7-9 parts of cape gooseberry, 5-8 parts of Chinese yam, 2-3 parts of elecampane, 4-5 parts of platycodon grandiflorus, 1-2 parts of melaleuca leucadendra linn, 2-4 parts of patrinia, 6-7 parts of sweet osmanthus, 4-8 parts of lysimachia foenum-graecum, 5-6 parts of Chinese hibiscus leaves, 4-7 parts of radix ophiopogonis, 8-13 parts of peanut butter, 15-20 parts of pod pepper powder, 7-15 parts of ground cloves powder, 5-8 parts of white sugar, a right amount of table salt and 7-12 parts of nutritional seasoning powder. The spicy and salty schefflera kwangsiensis takes the schefflera kwangsiensis as main raw material, and the schefflera kwangsiensis is spicy, mellow, tasty, refreshing, chewy and brittle and convenient in processing and preparation; the spicy and salty schefflera kwangsiensis also comprises multiple auxiliary materials, and is rich in vitamin C, trace elements, mineral substances and the like, thus being capable of promoting gastrointestinal peristalsis and helping digestion; the multiple Chinese herbal medicines are fed into the spicy and salty schefflera kwangsiensis, so that the spicy and salty schefflera kwangsiensis has the effects of moistening lung and relaxing liver, harmonizing stomach and promoting granulation as well as dispelling cold removing hysteresis after being frequently eaten.
Description
Technical field
The present invention relates generally to salted & preserved vegetable field, relates in particular to peppery salty goose palm dish of a kind of perfume (or spice) and preparation method thereof.
Background technology
Salted & preserved vegetable includes hot pickled mustard tube, salted vegetables, pickles, and kind, taste are numerous, are the good merchantable brands of going with rice or bread, but existing salted & preserved vegetable does not possess health care on the one hand, on the other hand, in manufacturing process, may add anticorrisive agent etc., is unfavorable for people's health.
Summary of the invention
The object of the invention is exactly in order to make up the defect of prior art, provides a kind of perfume (or spice) peppery salty goose palm dish.
The present invention is achieved by the following technical solutions:
The peppery salty goose palm dish of perfume (or spice), is characterized in that being made by the raw material of following weight portion:
Appropriate, the nutritious flavouring powder 7-12 of goose palm dish 300-400, balsam pear 8-10, yellow eel 10-15, glutinous rice cake 6-9, cape gooseberry 7-9, Chinese yam 5-8, elecampane 2-3, balloonflower root 4-5, SEMEN OROXYLI 1-2, field pennycress 2-4, sweet osmanthus 6-7, Lysimachia foenum-graecum 4-8, Chinese hibiscus leaf 5-6, tuber of dwarf lilyturf 4-7, peanut butter 8-13, capsicum annum fasciculatum powder 15-20, Ground Cloves 7-15, white sugar 5-8, salt;
Described nutritious flavouring powder is made by following raw materials in part by weight:
The ancient philosophers's dish 5-7, ox bone marrow 8-10, dried human placenta powder 2-3, raspberry 1-2, lophatherum gracile 1-3, pineapple leaves 2-4, tuber of dwarf lilyturf 2-3, mustard meal 4-6, Hawaii kernel 3-5, schizonepeta 3-4, gynostemma pentaphylla 2-5, cocoa power 5-7, peppermint oil are appropriate;
Preparation method is:
(1) ox bone marrow is mixed with mustard meal, cocoa power, be placed in pot, add 6-8 times of water big fire and boil, and turn little fire and be brewed into cream, dry, pulverize, obtain nutrient powder;
(2) raspberry, lophatherum gracile, pineapple leaves, the tuber of dwarf lilyturf, schizonepeta, gynostemma pentaphylla are chosen after assorted drying, broken, jointly insert in the pot of appropriate peppermint oil with dried human placenta powder, the moderate heat 6-8 minute that stir-fries, add said mixture 4-6 water doubly, slow fire boils 30-40 minute, filter cleaner, gained filtrate is sprayed dry again, obtains peppermint traditional Chinese medicine powder;
(3) smash into the ancient philosophers's dish to pieces mud, pulverize respectively with Hawaii kernel, then mix with nutrient powder, peppermint traditional Chinese medicine powder and other surplus stock, obtain.
The preparation method of the peppery salty goose palm dish of described perfume (or spice), is characterized in that comprising the following steps:
(1) elecampane, balloonflower root, SEMEN OROXYLI, field pennycress, Lysimachia foenum-graecum, Chinese hibiscus leaf, the tuber of dwarf lilyturf are mixed into pot, add 8-10 times of water, big fire is boiled; By yellow eel segment, be placed on said mixture, every liquid medicine fumigating 30-40 minute, filter cleaner, liquid, yellow eel are stand-by;
(2) balsam pear, cape gooseberry, Chinese yam are mixed, add liquid and mix making beating, slurries are entered to pan boiling and boil, with glutinous rice cake, capsicum annum fasciculatum powder, Ground Cloves, white sugar, boil to thickness, with salt, mix, obtain seasoning slurry;
(3) sweet osmanthus is dried, pulverized, mix and smash into mud to pieces with ripe yellow eel, then mix with peanut butter, obtain nutrition fragrance of osmanthus sauce;
(4) goose is slapped to dish blanching 40-80 second in boiling water, discharging, material and other surplus stock after processing with step (2), (3) mix, rub to mix evenly, and sealed type storage, obtains.
Advantage of the present invention is:
It is major ingredient that goose palm dish is take in the present invention, and the tasty and refreshing muscle of the goose palm fragrant peppery sweet-smelling of dish mouthfeel is crisp, processes easy to prepare; The multiple auxiliary materials wherein adding, contains abundant vitamin C, trace element, mineral matter etc., can promote gastrointestinal peristalsis, help digest, and add multiple Chinese herbal medicine, often ediblely can reach the relax effect of liver and stomach myogenic, loose cold broken knot of moistening lung.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment: the peppery salty goose palm dish of a kind of perfume (or spice), by the raw material of following weight portion, made:
Goose palm dish 400, balsam pear 10, yellow eel 15, glutinous rice cake 9, cape gooseberry 9, Chinese yam 8, elecampane 3, balloonflower root 5, SEMEN OROXYLI 2, field pennycress 4, sweet osmanthus 7, Lysimachia foenum-graecum 8, Chinese hibiscus leaf 6, the tuber of dwarf lilyturf 7, peanut butter 13, capsicum annum fasciculatum powder 20, Ground Cloves 15, white sugar 8, salt are appropriate, nutritious flavouring powder 12;
Nutritious flavouring powder is made by following raw materials in part by weight:
The ancient philosophers's dish 7, ox bone marrow 10, dried human placenta powder 3, raspberry 2, lophatherum gracile 3, pineapple leaves 4, the tuber of dwarf lilyturf 3, mustard meal 6, Hawaii kernel 5, schizonepeta 4, gynostemma pentaphylla 5, cocoa power 7, peppermint oil are appropriate;
Preparation method is:
(1) ox bone marrow is mixed with mustard meal, cocoa power, be placed in pot, add 8 times of water big fire and boil, and turn little fire and be brewed into cream, dry, pulverize, obtain nutrient powder;
(2) raspberry, lophatherum gracile, pineapple leaves, the tuber of dwarf lilyturf, schizonepeta, gynostemma pentaphylla are chosen after assorted drying, broken, jointly insert in the pot of appropriate peppermint oil with dried human placenta powder, moderate heat stir-fries 8 minutes, the water that adds 6 times of said mixtures, slow fire boils 40 minutes, filter cleaner, gained filtrate is sprayed dry again, obtains peppermint traditional Chinese medicine powder;
(3) smash into the ancient philosophers's dish to pieces mud, pulverize respectively with Hawaii kernel, then mix with nutrient powder, peppermint traditional Chinese medicine powder and other surplus stock, obtain.
The preparation method of fragrant peppery salty goose palm dish, comprises the following steps:
(1) elecampane, balloonflower root, SEMEN OROXYLI, field pennycress, Lysimachia foenum-graecum, Chinese hibiscus leaf, the tuber of dwarf lilyturf are mixed into pot, add 10 times of water, big fire is boiled; By yellow eel segment, be placed on said mixture, every liquid medicine fumigating 40 minutes, filter cleaner, liquid, yellow eel are stand-by;
(2) balsam pear, cape gooseberry, Chinese yam are mixed, add liquid and mix making beating, slurries are entered to pan boiling and boil, with glutinous rice cake, capsicum annum fasciculatum powder, Ground Cloves, white sugar, boil to thickness, with salt, mix, obtain seasoning slurry;
(3) sweet osmanthus is dried, pulverized, mix and smash into mud to pieces with ripe yellow eel, then mix with peanut butter, obtain nutrition fragrance of osmanthus sauce;
(4) goose is slapped to dish blanching 80 seconds in boiling water, discharging, material and other surplus stock after processing with step (2), (3) mix, rub to mix evenly, and sealed type storage, obtains.
Claims (2)
1. the peppery salty goose of perfume (or spice) slaps a dish, it is characterized in that being made by the raw material of following weight portion:
Appropriate, the nutritious flavouring powder 7-12 of goose palm dish 300-400, balsam pear 8-10, yellow eel 10-15, glutinous rice cake 6-9, cape gooseberry 7-9, Chinese yam 5-8, elecampane 2-3, balloonflower root 4-5, SEMEN OROXYLI 1-2, field pennycress 2-4, sweet osmanthus 6-7, Lysimachia foenum-graecum 4-8, Chinese hibiscus leaf 5-6, tuber of dwarf lilyturf 4-7, peanut butter 8-13, capsicum annum fasciculatum powder 15-20, Ground Cloves 7-15, white sugar 5-8, salt;
Described nutritious flavouring powder is made by following raw materials in part by weight:
The ancient philosophers's dish 5-7, ox bone marrow 8-10, dried human placenta powder 2-3, raspberry 1-2, lophatherum gracile 1-3, pineapple leaves 2-4, tuber of dwarf lilyturf 2-3, mustard meal 4-6, Hawaii kernel 3-5, schizonepeta 3-4, gynostemma pentaphylla 2-5, cocoa power 5-7, peppermint oil are appropriate;
Preparation method is:
(1) ox bone marrow is mixed with mustard meal, cocoa power, be placed in pot, add 6-8 times of water big fire and boil, and turn little fire and be brewed into cream, dry, pulverize, obtain nutrient powder;
(2) raspberry, lophatherum gracile, pineapple leaves, the tuber of dwarf lilyturf, schizonepeta, gynostemma pentaphylla are chosen after assorted drying, broken, jointly insert in the pot of appropriate peppermint oil with dried human placenta powder, the moderate heat 6-8 minute that stir-fries, add said mixture 4-6 water doubly, slow fire boils 30-40 minute, filter cleaner, gained filtrate is sprayed dry again, obtains peppermint traditional Chinese medicine powder;
(3) smash into the ancient philosophers's dish to pieces mud, pulverize respectively with Hawaii kernel, then mix with nutrient powder, peppermint traditional Chinese medicine powder and other surplus stock, obtain.
2. the peppery salty goose of perfume (or spice) according to claim 1 slaps the preparation method of dish, it is characterized in that comprising the following steps:
(1) elecampane, balloonflower root, SEMEN OROXYLI, field pennycress, Lysimachia foenum-graecum, Chinese hibiscus leaf, the tuber of dwarf lilyturf are mixed into pot, add 8-10 times of water, big fire is boiled; By yellow eel segment, be placed on said mixture, every liquid medicine fumigating 30-40 minute, filter cleaner, liquid, yellow eel are stand-by;
(2) balsam pear, cape gooseberry, Chinese yam are mixed, add liquid and mix making beating, slurries are entered to pan boiling and boil, with glutinous rice cake, capsicum annum fasciculatum powder, Ground Cloves, white sugar, boil to thickness, with salt, mix, obtain seasoning slurry;
(3) sweet osmanthus is dried, pulverized, mix and smash into mud to pieces with ripe yellow eel, then mix with peanut butter, obtain nutrition fragrance of osmanthus sauce;
(4) goose is slapped to dish blanching 40-80 second in boiling water, discharging, material and other surplus stock after processing with step (2), (3) mix, rub to mix evenly, and sealed type storage, obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410362115.5A CN104187512A (en) | 2014-07-28 | 2014-07-28 | Spicy and salty schefflera kwangsiensis and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410362115.5A CN104187512A (en) | 2014-07-28 | 2014-07-28 | Spicy and salty schefflera kwangsiensis and preparation method thereof |
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| CN104187512A true CN104187512A (en) | 2014-12-10 |
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| CN201410362115.5A Pending CN104187512A (en) | 2014-07-28 | 2014-07-28 | Spicy and salty schefflera kwangsiensis and preparation method thereof |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1454522A (en) * | 2003-04-23 | 2003-11-12 | 李云春 | Method for making alga instant sheet |
| CN101019503A (en) * | 2007-02-02 | 2007-08-22 | 宁波大学 | Germ plasm preserving method for kelp |
| CN103535821A (en) * | 2013-09-27 | 2014-01-29 | 颉垚 | Kelp health-care drink |
| CN103549460A (en) * | 2013-09-25 | 2014-02-05 | 天长市海旺食品有限公司 | Method for preparing semen coicis and pigskin cakes |
| CN103621947A (en) * | 2013-10-25 | 2014-03-12 | 周良 | Crispy nutritional pickles and preparation method thereof |
| CN103932152A (en) * | 2014-03-21 | 2014-07-23 | 林柳柳 | Special flavor instant kelp sauce material |
-
2014
- 2014-07-28 CN CN201410362115.5A patent/CN104187512A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1454522A (en) * | 2003-04-23 | 2003-11-12 | 李云春 | Method for making alga instant sheet |
| CN101019503A (en) * | 2007-02-02 | 2007-08-22 | 宁波大学 | Germ plasm preserving method for kelp |
| CN103549460A (en) * | 2013-09-25 | 2014-02-05 | 天长市海旺食品有限公司 | Method for preparing semen coicis and pigskin cakes |
| CN103535821A (en) * | 2013-09-27 | 2014-01-29 | 颉垚 | Kelp health-care drink |
| CN103621947A (en) * | 2013-10-25 | 2014-03-12 | 周良 | Crispy nutritional pickles and preparation method thereof |
| CN103932152A (en) * | 2014-03-21 | 2014-07-23 | 林柳柳 | Special flavor instant kelp sauce material |
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Application publication date: 20141210 |