CN104397528A - Spleen-strengthening bean vermicelli and preparation method thereof - Google Patents
Spleen-strengthening bean vermicelli and preparation method thereof Download PDFInfo
- Publication number
- CN104397528A CN104397528A CN201410692338.8A CN201410692338A CN104397528A CN 104397528 A CN104397528 A CN 104397528A CN 201410692338 A CN201410692338 A CN 201410692338A CN 104397528 A CN104397528 A CN 104397528A
- Authority
- CN
- China
- Prior art keywords
- parts
- bean vermicelli
- spleen
- invigorating
- orange
- 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
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 25
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 238000005728 strengthening Methods 0.000 title abstract 5
- 235000013312 flour Nutrition 0.000 claims abstract description 31
- 229920002472 Starch Polymers 0.000 claims abstract description 22
- 235000019698 starch Nutrition 0.000 claims abstract description 22
- 239000008107 starch Substances 0.000 claims abstract description 22
- 210000000952 spleen Anatomy 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 17
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 16
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 16
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 16
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 16
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 16
- 235000009337 Spinacia oleracea Nutrition 0.000 claims abstract description 16
- 235000021307 Triticum Nutrition 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 244000300264 Spinacia oleracea Species 0.000 claims abstract 6
- 244000136475 Aleurites moluccana Species 0.000 claims description 15
- 235000006667 Aleurites moluccana Nutrition 0.000 claims description 15
- 235000018244 Castanea mollissima Nutrition 0.000 claims description 15
- 244000276331 Citrus maxima Species 0.000 claims description 15
- 235000001759 Citrus maxima Nutrition 0.000 claims description 15
- 241000209140 Triticum Species 0.000 claims description 15
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 15
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 15
- 240000006365 Vitis vinifera Species 0.000 claims description 15
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 10
- 235000011837 pasties Nutrition 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 241000132012 Atractylodes Species 0.000 claims description 3
- 244000197580 Poria cocos Species 0.000 claims description 3
- 235000008599 Poria cocos Nutrition 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 241001070941 Castanea Species 0.000 abstract 1
- 235000014036 Castanea Nutrition 0.000 abstract 1
- 240000000560 Citrus x paradisi Species 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 241000219094 Vitaceae Species 0.000 abstract 1
- 235000021021 grapes Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 241000219315 Spinacia Species 0.000 description 10
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000014347 soups Nutrition 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses spleen-strengthening bean vermicelli and a preparation method. The spleen-strengthening bean vermicelli comprises the following raw materials in parts by weight: 30 to 40 parts of wheat flour, 10 to 20 parts of lotus root starch, 10 to 20 parts of sweet potato powder, 10 to 15 parts of yam powder, 5 to 10 parts of spinach, 10 to 15 parts of chestnut, 5 to 10 parts of mushroom, 10 to 15 parts of grapes, 10 to 20 parts of grapefruit and 20 to 30 parts of orange. The spleen-strengthening bean vermicelli is fragrant in taste and rich in nutrients, and has a certain spleen strengthening effect.
Description
Technical field
The present invention relates to food and preparation method thereof field, in particular to a kind of invigorating the spleen bean vermicelli and preparation method thereof.
Background technology
Bean vermicelli has good attached taste, and it can absorb the taste of various delicious soup stock, adds the soft and moist soft of bean vermicelli itself, more tasty and refreshing pleasant, be loved by the people, at present, commercially available bean vermicelli composition is single, not comprehensive nutrition, there is no health-care efficacy, the demand of people to nutrition and health care can not be met, for above-mentioned drawback, the present invention selects multiple invigorating the spleen food as raw material, develops a kind of invigorating the spleen bean vermicelli.
Summary of the invention
The present invention proposes a kind of invigorating the spleen bean vermicelli and preparation method thereof, this invigorating the spleen bean vermicelli taste delicate fragrance, nutritious, has the effect of certain invigorating the spleen.
For achieving the above object, the invention provides following technical scheme:
A kind of invigorating the spleen bean vermicelli, calculate according to parts by weight, comprise following raw material: wheat flour 30-40 part, lotus root starch 10-20 part, sweet potato powder 10-20 part, yam flour 10-15 part, spinach 5-10 part, Chinese chestnut 10-15 part, Poria cocos 1-3 part, bighead atractylodes rhizome 1-2 part, dried orange peel 1-3 part, mushroom 5-10 part, grape 10-15 part, shaddock 10-20 part, orange 20-30 part.
Further, calculate according to parts by weight, comprise following raw material: wheat flour 30 parts, lotus root starch 10 parts, sweet potato powder 10 parts, yam flour 10 parts, spinach 5 parts, Chinese chestnut 10 parts, 5 parts, mushroom, grape 10 parts, shaddock 10 parts, orange 20 parts.
Further, calculate according to parts by weight, comprise following raw material: wheat flour 35 parts, lotus root starch 15 parts, sweet potato powder 15 parts, yam flour 12 parts, spinach 8 parts, Chinese chestnut 13 parts, 8 parts, mushroom, grape 12 parts, shaddock 15 parts, orange 25 parts.
Further, calculate according to parts by weight, comprise following raw material: wheat flour 40 parts, lotus root starch 20 parts, sweet potato powder 20 parts, yam flour 15 parts, spinach 10 parts, Chinese chestnut 15 parts, 10 parts, mushroom, grape 15 parts, shaddock 20 parts, orange 30 parts.
Separately, the present invention also provides a kind of preparation method of invigorating the spleen bean vermicelli described above, and this preparation method comprises the steps:
(1) orange is squeezed the juice, join in lotus root starch, stir into pasty state, stir 30 minutes at 70 DEG C, make the pasty mixture of starch and water;
(2) spinach, Chinese chestnut, mushroom, grape, shaddock are broken into vegetables and fruits slurry, mix with wheat flour, sweet potato powder, yam flour, then add the pasty mixture of starch and water of step (1), and become dough;
(3) dough that step (2) obtains is made bean vermicelli, obtain described a kind of invigorating the spleen bean vermicelli.
Beneficial effect of the present invention is as follows:
1, taste delicate fragrance, smooth in taste.
2, nutritious, there is the health-care effect of certain invigorating the spleen.
Detailed description of the invention
Below in conjunction with embodiments of the invention, be clearly and completely described the technical scheme in embodiments of the invention, obviously, described embodiment is only a part of embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, the every other embodiment that one of ordinary skilled in the art obtains under the prerequisite not making creative work, all belongs to the scope of protection of the invention.
Embodiment one:
Wheat flour 30-40 part, lotus root starch 10-20 part, sweet potato powder 10-20 part, yam flour 10-15 part, spinach 5-10 part, Chinese chestnut 10-15 part, Poria cocos 1-3 part, bighead atractylodes rhizome 1-2 part, dried orange peel 1-3 part, mushroom 5-10 part, grape 10-15 part, shaddock 10-20 part, orange 20-30 part.
Embodiment two:
Wheat flour 30 parts, lotus root starch 10 parts, sweet potato powder 10 parts, yam flour 10 parts, spinach 5 parts, Chinese chestnut 10 parts, 5 parts, mushroom, grape 10 parts, shaddock 10 parts, orange 20 parts.
Embodiment three:
Wheat flour 35 parts, lotus root starch 15 parts, sweet potato powder 15 parts, yam flour 12 parts, spinach 8 parts, Chinese chestnut 13 parts, 8 parts, mushroom, grape 12 parts, shaddock 15 parts, orange 25 parts.
Embodiment four:
Wheat flour 40 parts, lotus root starch 20 parts, sweet potato powder 20 parts, yam flour 15 parts, spinach 10 parts, Chinese chestnut 15 parts, 10 parts, mushroom, grape 15 parts, shaddock 20 parts, orange 30 parts.
Embodiment five:
The preparation method that above-described embodiment one to four adopts comprises the steps:
(1) orange is squeezed the juice, join in lotus root starch, stir into pasty state, stir 30 minutes at 70 DEG C, make the pasty mixture of starch and water;
(2) spinach, Chinese chestnut, mushroom, grape, shaddock are broken into vegetables and fruits slurry, mix with wheat flour, sweet potato powder, yam flour, then add the pasty mixture of starch and water of step (1), and become dough;
(3) dough that step (2) obtains is made bean vermicelli, obtain described a kind of invigorating the spleen bean vermicelli.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (5)
1. an invigorating the spleen bean vermicelli, it is characterized in that, calculate according to parts by weight, comprise following raw material: wheat flour 30-40 part, lotus root starch 10-20 part, sweet potato powder 10-20 part, yam flour 10-15 part, spinach 5-10 part, Chinese chestnut 10-15 part, Poria cocos 1-3 part, bighead atractylodes rhizome 1-2 part, dried orange peel 1-3 part, mushroom 5-10 part, grape 10-15 part, shaddock 10-20 part, orange 20-30 part.
2. a kind of invigorating the spleen bean vermicelli according to claim 1, it is characterized in that, calculate according to parts by weight, comprise following raw material: wheat flour 30 parts, lotus root starch 10 parts, sweet potato powder 10 parts, yam flour 10 parts, spinach 5 parts, Chinese chestnut 10 parts, 5 parts, mushroom, grape 10 parts, shaddock 10 parts, orange 20 parts.
3. a kind of invigorating the spleen bean vermicelli according to claim 1, it is characterized in that, calculate according to parts by weight, comprise following raw material: wheat flour 35 parts, lotus root starch 15 parts, sweet potato powder 15 parts, yam flour 12 parts, spinach 8 parts, Chinese chestnut 13 parts, 8 parts, mushroom, grape 12 parts, shaddock 15 parts, orange 25 parts.
4. a kind of invigorating the spleen bean vermicelli according to claim 1, it is characterized in that, calculate according to parts by weight, comprise following raw material: wheat flour 40 parts, lotus root starch 20 parts, sweet potato powder 20 parts, yam flour 15 parts, spinach 10 parts, Chinese chestnut 15 parts, 10 parts, mushroom, grape 15 parts, shaddock 20 parts, orange 30 parts.
5. a preparation method for invigorating the spleen bean vermicelli as described in as arbitrary in claim 1-4, it is characterized in that, described preparation method comprises the steps:
(1) orange is squeezed the juice, join in lotus root starch, stir into pasty state, stir 30 minutes at 70 DEG C, make the pasty mixture of starch and water;
(2) spinach, Chinese chestnut, mushroom, grape, shaddock are broken into vegetables and fruits slurry, mix with wheat flour, sweet potato powder, yam flour, then add the pasty mixture of starch and water of step (1), and become dough;
(3) dough that step (2) obtains is made bean vermicelli, obtain described a kind of invigorating the spleen bean vermicelli.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410692338.8A CN104397528A (en) | 2014-11-26 | 2014-11-26 | Spleen-strengthening bean vermicelli and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410692338.8A CN104397528A (en) | 2014-11-26 | 2014-11-26 | Spleen-strengthening bean vermicelli and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104397528A true CN104397528A (en) | 2015-03-11 |
Family
ID=52635250
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410692338.8A Pending CN104397528A (en) | 2014-11-26 | 2014-11-26 | Spleen-strengthening bean vermicelli and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104397528A (en) |
-
2014
- 2014-11-26 CN CN201410692338.8A patent/CN104397528A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104430772A (en) | Vegetable and fruit biscuit and method for making same | |
| CN104397120A (en) | Fruit biscuit and preparation method thereof | |
| CN103734682A (en) | Lentinus edodes, coix seed and vigna angularis paste | |
| CN105211241A (en) | A kind of flesh of fish coarse cereals biscuit | |
| CN105639436A (en) | Waist strengthening and kidney tonifying noodle | |
| CN104397123A (en) | Milk banana biscuit and preparation method thereof | |
| CN104432328A (en) | Fruit and vegetable juice for tonifying spleen and nourishing stomach and preparation method thereof | |
| CN104430751A (en) | Qi and blood invigorating biscuit and making method thereof | |
| CN103548951A (en) | Rose beauty-enhancing biscuit | |
| CN104381408A (en) | Selenium-rich biscuits and preparation method thereof | |
| CN103583618A (en) | Corn bread containing coconut juice | |
| CN104397528A (en) | Spleen-strengthening bean vermicelli and preparation method thereof | |
| CN104397527A (en) | Spleen-strengthening bean vermicelli and preparation method thereof | |
| CN105533427A (en) | Vegetable noodles | |
| CN104397571A (en) | Stomach-strengthening and digestion-promoting porridge and preparation method thereof | |
| CN105455052A (en) | Low-sugar fruit can | |
| CN104397626A (en) | Spleen-strengthening and stomach-nourishing potato chip and preparation method thereof | |
| CN105639340A (en) | Spleen invigorating and stomach nourishing fruit and vegetable juice | |
| CN104397306A (en) | Spleen-strengthening egg crisp cake and preparation method thereof | |
| CN104397806A (en) | Fruit and vegetable juice with effect of loosening bowel to relieve constipation and preparation method of fruit and vegetable juice | |
| CN104397192A (en) | Soybean milk capable of maintaining beauty and keeping young and preparation method of soybean milk | |
| CN104432044A (en) | Kidney-tonifying silk noodle and preparation method thereof | |
| CN104432039A (en) | Spleen invigorating vermicelli and preparation method thereof | |
| KR101775767B1 (en) | Method for cooking Rubus coreanus naengmyeon | |
| CN105325846A (en) | Vermicelli with function of tonifying spleen |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150311 |