CN104522480A - Sour and spicy flour and preparation method thereof - Google Patents
Sour and spicy flour and preparation method thereof Download PDFInfo
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- CN104522480A CN104522480A CN201410716546.7A CN201410716546A CN104522480A CN 104522480 A CN104522480 A CN 104522480A CN 201410716546 A CN201410716546 A CN 201410716546A CN 104522480 A CN104522480 A CN 104522480A
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- 235000013312 flour Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 11
- 241000266186 Aletris Species 0.000 claims abstract description 8
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 8
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 8
- 241000209140 Triticum Species 0.000 claims abstract description 8
- 235000021307 Triticum Nutrition 0.000 claims abstract description 8
- 235000008960 ketchup Nutrition 0.000 claims abstract description 8
- 239000004575 stone Substances 0.000 claims abstract description 8
- 241001070941 Castanea Species 0.000 claims abstract description 7
- 235000014036 Castanea Nutrition 0.000 claims abstract description 7
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 7
- 235000003140 Panax quinquefolius 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
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000008434 ginseng Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 229940026314 red yeast rice Drugs 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 4
- 235000011437 Amygdalus communis Nutrition 0.000 claims abstract description 4
- 235000020224 almond Nutrition 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 4
- 244000131316 Panax pseudoginseng Species 0.000 claims abstract 3
- 239000000203 mixture Substances 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 12
- 241000209136 Agropyron Species 0.000 claims description 11
- 239000006002 Pepper Substances 0.000 claims description 10
- 235000015099 wheat brans Nutrition 0.000 claims description 10
- 238000007599 discharging Methods 0.000 claims description 9
- 239000011435 rock Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 240000006296 Naringi crenulata Species 0.000 claims description 8
- 241000233866 Fungi Species 0.000 claims description 6
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 6
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 6
- 240000006365 Vitis vinifera Species 0.000 claims description 6
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 6
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- 210000003056 antler Anatomy 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 235000013575 mashed potatoes Nutrition 0.000 claims description 6
- 239000006188 syrup Substances 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 235000020381 wheatgrass juice Nutrition 0.000 claims description 6
- 244000299461 Theobroma cacao Species 0.000 claims description 3
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 230000005587 bubbling Effects 0.000 claims description 3
- 235000014121 butter Nutrition 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 241001668545 Pascopyrum Species 0.000 abstract 4
- 241000382455 Angelica sinensis Species 0.000 abstract 1
- 244000017020 Ipomoea batatas Species 0.000 abstract 1
- 235000002678 Ipomoea batatas Nutrition 0.000 abstract 1
- 240000001585 Limonium sinuatum Species 0.000 abstract 1
- 241001506047 Tremella Species 0.000 abstract 1
- 241000411851 herbal medicine Species 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000020939 nutritional additive Nutrition 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 241000208340 Araliaceae Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241000209454 Plumbaginaceae Species 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
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
Abstract
The invention relates to a sour and spicy flour and a preparation method thereof. The sour and spicy flour is characterized by being prepared from the following raw materials in parts by weight: 400-420 parts of wheat flour, 30-35 parts of bran, 30-34 parts of wheatgrass, 5-6 parts of wine, 12-15 parts of soy sauce, 3-4 parts of brown sugar, 20-22 parts of rod chilli, 10-11 parts of chestnuts, 2-3 parts of tremella, 15-20 parts of red yeast rice, 15-18 parts of purple sweet potato paste, 10-11 parts of red date paste, 14-15 parts of tomato ketchup, 8-9 parts of almond powder, 1-2 parts of ginseng, 3-4 parts of ginger, 2-3 parts of angelica sinensis, 1-2 parts of cartialgenous, 2-3 parts of statice, 1-2 parts of all-grass of Khas Aletris and 10-11 parts of nutritional additive. In the invention, the bran and the wheatgrass are added in the wheat flour, and the nutritional ingredients of the wheat are fully retained. In addition, the wheatgrass is mashed with a 0medical stone, so that the health-care value of the juice of the wheatgrass is improved. Furthermore, the tomato ketchup and the rod chilli are added in the flour with a reasonable ratio, so that the obtained product is sour, spicy and delicious. In addition, multiple Chinese herbal medicine components are included in the flour, so that the physical constitution can be enhanced when the flour is used frequently.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of vinegar-pepper flour and preparation method thereof.
Background technology
The development of food industry directly affects the nutrient health level of the people.In recent years, along with the quickening of modern urbanization paces, inferior health problem becomes increasingly conspicuous, and long-term taking medicine does not only have desirable curative effect, and health also can be made impaired further.The miscellaneous function of health food occurred on the market is now single, and nutritional labeling is single, balancedly cannot ensure nutrition intake, and expensive, is not suitable for long-term taking.Therefore, how to reach by diet the attention that health care effect causes people day by day, it has been imperative for researching and developing various functional health-care food.
Summary of the invention
The object of this invention is to provide a kind of vinegar-pepper flour and preparation method thereof, the present invention has aromatic flavour, nutritious feature.
The technical solution adopted in the present invention is:
A kind of vinegar-pepper flour, is characterized in that being made up of the raw material of following weight portion:
Wheat flour 400-420, wheat bran 30-35, agropyron 30-34, grape wine 5-6, soy sauce 12-15, brown sugar 3-4, rod chilli 20-22, chestnut 10-11, white fungus 2-3, red yeast rice 15-20, purple mashed potatoes 15-18, jujube paste 10-11, tomato ketchup 14-15, almond powder 8-9, ginseng 1-2, ginger 3-4, Radix Angelicae Sinensis 2-3, pilose antler 1-2, naringi crenulata 2-3, khas aletris herb 1-2, nourishing additive agent 10-11;
Described nourishing additive agent is made up of the raw material of following weight portion: apple 40-45, rock sugar 5-6, light-coloured vinegar 2-3, butter 4-5, cocoa power 3-4;
Preparation method is: light-coloured vinegar, rock sugar are mixed into pot by (1), little fire heating, until enduring of rock sugar also bubbling time off the pot, obtain sour syrup;
(2) by apple peel, stoning, section, gained apple flakes mixes with sour syrup, leftover materials sends into baking box, discharging after baking 15-18 minute at 200-210 DEG C, sends into baking oven, pulverizes, to obtain final product after drying.
The preparation method of described vinegar-pepper flour, is characterized in that comprising the following steps:
(1) ginseng, ginger, Radix Angelicae Sinensis, pilose antler, naringi crenulata, khas aletris herb are put into bottom steamer, add 8-10 water doubly, frame steams lattice, in steaming lattice, spread gauze, wheat bran successively, cover pot cover, 20-25 minute is steamed in big fire, then wheat bran is taken out, after oven dry, carry out ultramicro grinding;
(2) agropyron cloth is wrapped, be placed on chopping block, to back-out after beaing 10-12 minute with medical stone juice, then cloth is opened, will wherein take out by agropyron slag, mix thoroughly with grape wine, bind up with gauze, continuation medical stone beats 10-12 minute again, juice of back-outing, the juice back-outed twice merges, and obtains wheat grass juice factor;
(3) in soy sauce, add brown sugar, little fire is heated to boiling, cools for subsequent use;
(4) send in cylinder by rod chilli and step (3) gained mixing of materials, sealed pickling 4-5 days, then taken out by rod chilli, send into baking oven, discharging when water content is down to 7-8%, pulverizes;
(5) chestnut is shelled, pot is mixed into white fungus, red yeast rice, add 4-5 water, wheat grass juice factor doubly, discharging after little fiery infusion 25-30 minute, pull an oar, then be boiled into mix with purple mashed potatoes, jujube paste, tomato ketchup after paste through little fire and mix thoroughly, pulverize after drying, then mix with step (1), (4) gained material and leftover materials and mix thoroughly, to obtain final product.
Naringi crenulata in the present invention is the root of Plumbaginaceae plant naringi crenulata, and khas aletris herb is the herb of liliaceous plant Honoka alertris spicata.
Beneficial effect of the present invention is:
Wheat flour of the present invention with the addition of wheat bran, agropyron, intactly remain the nutritional labeling of wheat, agropyron adopts medical stone to smash to pieces simultaneously, improves the health value of its juice, simultaneously, the present invention also added catsup and rod chilli, its reasonable mixture ratio, makes the present invention vinegar-pepper good to eat, in addition, the present invention, also containing multiple medicinal herb components, often eats and can build up health.
Detailed description of the invention
A kind of vinegar-pepper flour, is characterized in that being made up of the raw material of following weight portion (kilogram):
Wheat flour 400, wheat bran 30, agropyron 30, grape wine 5, soy sauce 12, brown sugar 3, rod chilli 20, chestnut 10, white fungus 2, red yeast rice 15, purple mashed potatoes 15, jujube paste 10, tomato ketchup 14, almond powder 8, ginseng 1, ginger 3, Radix Angelicae Sinensis 2, pilose antler 1, naringi crenulata 2, khas aletris herb 1, nourishing additive agent 10;
Described nourishing additive agent is made up of the raw material of following weight portion (kilogram): apple 40, rock sugar 5, light-coloured vinegar 2, butter 4, cocoa power 3;
Preparation method is: light-coloured vinegar, rock sugar are mixed into pot by (1), little fire heating, until enduring of rock sugar also bubbling time off the pot, obtain sour syrup;
(2) by apple peel, stoning, section, gained apple flakes mixes with sour syrup, leftover materials sends into baking box, discharging after baking 15-18 minute at 200-210 DEG C, sends into baking oven, pulverizes, to obtain final product after drying.
The preparation method of described vinegar-pepper flour, comprises the following steps:
(1) ginseng, ginger, Radix Angelicae Sinensis, pilose antler, naringi crenulata, khas aletris herb are put into bottom steamer, add 8-10 water doubly, frame steams lattice, in steaming lattice, spread gauze, wheat bran successively, cover pot cover, 20-25 minute is steamed in big fire, then wheat bran is taken out, after oven dry, carry out ultramicro grinding;
(2) agropyron cloth is wrapped, be placed on chopping block, to back-out after beaing 10-12 minute with medical stone juice, then cloth is opened, will wherein take out by agropyron slag, mix thoroughly with grape wine, bind up with gauze, continuation medical stone beats 10-12 minute again, juice of back-outing, the juice back-outed twice merges, and obtains wheat grass juice factor;
(3) in soy sauce, add brown sugar, little fire is heated to boiling, cools for subsequent use;
(4) send in cylinder by rod chilli and step (3) gained mixing of materials, sealed pickling 4-5 days, then taken out by rod chilli, send into baking oven, discharging when water content is down to 7-8%, pulverizes;
(5) chestnut is shelled, pot is mixed into white fungus, red yeast rice, add 4-5 water, wheat grass juice factor doubly, discharging after little fiery infusion 25-30 minute, pull an oar, then be boiled into mix with purple mashed potatoes, jujube paste, tomato ketchup after paste through little fire and mix thoroughly, pulverize after drying, then mix with step (1), (4) gained material and leftover materials and mix thoroughly, to obtain final product.
Claims (2)
1. a vinegar-pepper flour, is characterized in that being made up of the raw material of following weight portion:
Wheat flour 400-420, wheat bran 30-35, agropyron 30-34, grape wine 5-6, soy sauce 12-15, brown sugar 3-4, rod chilli 20-22, chestnut 10-11, white fungus 2-3, red yeast rice 15-20, purple mashed potatoes 15-18, jujube paste 10-11, tomato ketchup 14-15, almond powder 8-9, ginseng 1-2, ginger 3-4, Radix Angelicae Sinensis 2-3, pilose antler 1-2, naringi crenulata 2-3, khas aletris herb 1-2, nourishing additive agent 10-11;
Described nourishing additive agent is made up of the raw material of following weight portion: apple 40-45, rock sugar 5-6, light-coloured vinegar 2-3, butter 4-5, cocoa power 3-4;
Preparation method is: light-coloured vinegar, rock sugar are mixed into pot by (1), little fire heating, until enduring of rock sugar also bubbling time off the pot, obtain sour syrup;
(2) by apple peel, stoning, section, gained apple flakes mixes with sour syrup, leftover materials sends into baking box, discharging after baking 15-18 minute at 200-210 DEG C, sends into baking oven, pulverizes, to obtain final product after drying.
2. the preparation method of vinegar-pepper flour according to claim 1, is characterized in that comprising the following steps:
(1) ginseng, ginger, Radix Angelicae Sinensis, pilose antler, naringi crenulata, khas aletris herb are put into bottom steamer, add 8-10 water doubly, frame steams lattice, in steaming lattice, spread gauze, wheat bran successively, cover pot cover, 20-25 minute is steamed in big fire, then wheat bran is taken out, after oven dry, carry out ultramicro grinding;
(2) agropyron cloth is wrapped, be placed on chopping block, to back-out after beaing 10-12 minute with medical stone juice, then cloth is opened, will wherein take out by agropyron slag, mix thoroughly with grape wine, bind up with gauze, continuation medical stone beats 10-12 minute again, juice of back-outing, the juice back-outed twice merges, and obtains wheat grass juice factor;
(3) in soy sauce, add brown sugar, little fire is heated to boiling, cools for subsequent use;
(4) send in cylinder by rod chilli and step (3) gained mixing of materials, sealed pickling 4-5 days, then taken out by rod chilli, send into baking oven, discharging when water content is down to 7-8%, pulverizes;
(5) chestnut is shelled, pot is mixed into white fungus, red yeast rice, add 4-5 water, wheat grass juice factor doubly, discharging after little fiery infusion 25-30 minute, pull an oar, then be boiled into mix with purple mashed potatoes, jujube paste, tomato ketchup after paste through little fire and mix thoroughly, pulverize after drying, then mix with step (1), (4) gained material and leftover materials and mix thoroughly, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410716546.7A CN104522480A (en) | 2014-12-02 | 2014-12-02 | Sour and spicy flour and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410716546.7A CN104522480A (en) | 2014-12-02 | 2014-12-02 | Sour and spicy flour and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104522480A true CN104522480A (en) | 2015-04-22 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410716546.7A Pending CN104522480A (en) | 2014-12-02 | 2014-12-02 | Sour and spicy flour and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN104522480A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103330125A (en) * | 2013-05-31 | 2013-10-02 | 芜湖市祥荣食品有限公司 | Whole wheat flour and preparation method thereof |
| CN103719688A (en) * | 2013-12-17 | 2014-04-16 | 当涂县科辉商贸有限公司 | Five-seed tremella flour and preparation method thereof |
| CN103750119A (en) * | 2013-12-17 | 2014-04-30 | 当涂县科辉商贸有限公司 | Spleen-invigorating and stomach-nourishing water caltrop flour and preparation method thereof |
| CN104055022A (en) * | 2014-05-24 | 2014-09-24 | 陆云 | Teenager brain strengthening flour and preparation method thereof |
-
2014
- 2014-12-02 CN CN201410716546.7A patent/CN104522480A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103330125A (en) * | 2013-05-31 | 2013-10-02 | 芜湖市祥荣食品有限公司 | Whole wheat flour and preparation method thereof |
| CN103719688A (en) * | 2013-12-17 | 2014-04-16 | 当涂县科辉商贸有限公司 | Five-seed tremella flour and preparation method thereof |
| CN103750119A (en) * | 2013-12-17 | 2014-04-30 | 当涂县科辉商贸有限公司 | Spleen-invigorating and stomach-nourishing water caltrop flour and preparation method thereof |
| CN104055022A (en) * | 2014-05-24 | 2014-09-24 | 陆云 | Teenager brain strengthening flour and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 杨生辉等: "强化营养面粉的研究开发", 《中国食物与营养》 * |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150422 |
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