CN104872580A - Leisure food and preparation method - Google Patents
Leisure food and preparation method Download PDFInfo
- Publication number
- CN104872580A CN104872580A CN201510308442.7A CN201510308442A CN104872580A CN 104872580 A CN104872580 A CN 104872580A CN 201510308442 A CN201510308442 A CN 201510308442A CN 104872580 A CN104872580 A CN 104872580A
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- China
- Prior art keywords
- parts
- juice
- fruit
- leisure food
- plant
- 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
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- 235000013305 food Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 32
- 241000196324 Embryophyta Species 0.000 claims abstract description 25
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 23
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 15
- 239000002304 perfume Substances 0.000 claims description 14
- 239000004615 ingredient Substances 0.000 claims description 11
- 239000008268 mayonnaise Substances 0.000 claims description 11
- 235000010746 mayonnaise Nutrition 0.000 claims description 11
- 244000197580 Poria cocos Species 0.000 claims description 7
- 244000017020 Ipomoea batatas Species 0.000 claims description 4
- 239000004568 cement Substances 0.000 claims description 4
- 235000015203 fruit juice Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 3
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 3
- 235000015243 ice cream Nutrition 0.000 claims description 3
- 244000205754 Colocasia esculenta Species 0.000 claims description 2
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 2
- 235000006481 Colocasia esculenta Nutrition 0.000 claims 1
- 240000001811 Dioscorea oppositifolia Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000013599 spices Nutrition 0.000 abstract 5
- 235000014438 salad dressings Nutrition 0.000 abstract 2
- 244000248825 Peltandra virginica Species 0.000 abstract 1
- 235000001188 Peltandra virginica Nutrition 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 3
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 3
- 235000009685 Crataegus X maligna Nutrition 0.000 description 3
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 3
- 235000009486 Crataegus bullatus Nutrition 0.000 description 3
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 3
- 235000009682 Crataegus limnophila Nutrition 0.000 description 3
- 235000004423 Crataegus monogyna Nutrition 0.000 description 3
- 240000000171 Crataegus monogyna Species 0.000 description 3
- 235000002313 Crataegus paludosa Nutrition 0.000 description 3
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 3
- 235000016623 Fragaria vesca Nutrition 0.000 description 3
- 240000009088 Fragaria x ananassa Species 0.000 description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 3
- 244000294611 Punica granatum Species 0.000 description 3
- 235000014360 Punica granatum Nutrition 0.000 description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 description 3
- 240000006365 Vitis vinifera Species 0.000 description 3
- 235000014787 Vitis vinifera Nutrition 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 244000052909 Dioscorea esculenta Species 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019985 fermented beverage Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 244000096857 Dioscorea batatas Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000005282 brightening Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000013011 mating Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000006072 paste Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000002784 stomach Anatomy 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 food and a preparation method. The leisure food is composed of main materials and auxiliary materials, wherein the main materials include rhizomes of cured potato plants, the auxiliary materials include salad dressings, fruits and plant spice juice, the addition quantity of the salad dressings is 5 to 20% of the weight of the main materials, the fruits are flesh of fresh fruits, the addition quantity of the fruits is 5 to 20% of the weight of the main materials, the addition quantity of the plant spice juice is 1 to 5% of the weight of the main materials, and the plant spice juice is clear liquid prepared by adding 5 to 40 parts of fructus amomi, 5 to 40 parts of tuckahoe, 5 to 30 parts of orange peel, 2 to 10 parts of ginger and 2 to 10 parts of jujube to 1000 parts by weight of water and decocting for 15 to 30 minutes. The leisure food has the advantage of unique mouthfeel due to the added plant spice juice and the matching action of the plant spice juice and other auxiliary materials. The flavor of the leisure food is created by the matching of the leisure food, and the leisure food is very popular with different groups.
Description
Technical field
The present invention relates to a kind of food and preparation method.
Background technology
Chinese Patent Application No. CN03812256 discloses one " food additives ", and specifically it is for the food of such as mayonnaise, mayonnaise, paste food and other low-fat content products.The invention still further relates to the method for these food additives of preparation and the application in food preparation thereof.It is found that, depending on the mode that the method is implemented, method of the present invention can prepare the food additives being suitable for use as brightening agent and/or fat/proteins substitute.
Chinese Patent Application No. CN201310140744 discloses one " potato fruit fermented beverage ", this beverage is prepared from by following preparation method: be that raw material squeezes raw juice with potato, again potato raw juice is carried out fermentation process and obtain the raw juice of potato fermentation, with pomegranate, grape, hawthorn, strawberry four kinds of fruit are that raw material carries out squeezing raw juice, obtain the raw juice of pomegranate, the raw juice of grape, the raw juice of hawthorn, the raw juice of strawberry, again with the raw juice of potato fermentation: the raw juice of pomegranate: the raw juice of grape: the raw juice of hawthorn: the raw juice of strawberry: water: the mass weight percentage of seasoning nourishing additive agent is 5-80%: 0-70%: 0-70%: 0-70%: 2-70%: 5-60%: 3-50% to prepare burden, after mixing, potato fruit fermented beverage products is obtained again after sterilization wrap inspection.It has edible and health-care effect obvious, i.e. stomach invigorating, aid digestion, kidney tonifying, and reducing weight and beautifying features is anti-ageing, anticancer, the effect such as to promote longevity.
Summary of the invention
The object of this invention is to provide the good leisure food of a kind of mouthfeel.
Another object of the present invention is to provide the preparation method of this leisure food.
Leisure food of the present invention is made up of major ingredient and auxiliary material, described major ingredient is the rhizome of the potato class plant of slaking, described auxiliary material is mayonnaise, fruit and plant perfume juice, the addition of mayonnaise is 5-20% of major ingredient weight, fruit is made a living the pulp of fresh fruit, addition is 5-20% of major ingredient weight, the addition of plant perfume juice is 1-5% of major ingredient weight, described plant perfume juice is add fructus amomi 5-40 parts in the water of 1000 weight portions, 5-40 parts, Poria cocos, dried orange peel 5-30 parts, ginger 2-10 parts, jujube 2-10 parts, the clarified solution that fried 15-30 minute obtains.
The better ratio of plant perfume juice is: in the water of 1000 weight portions, add fructus amomi 15-25 parts, 15-25 parts, Poria cocos, dried orange peel 15-20 parts, ginger 5-8 parts, jujube 5-8 parts, the clarified solution that fried 15-30 minute obtains.
The preparation method of leisure food of the present invention is made up of following steps:
One, the rhizome of potato class plant is cleaned appearance, peeling, slaking, to not having hard core, makes cement paste;
Two, appearance cleaned by fruit, peeling, and stoning, is processed into fruit pulp type fruit juice;
Three, prepare plant perfume juice: in the water of 1000 weight portions, add fructus amomi, Poria cocos, dried orange peel, ginger, jujube, friedly obtain clarified solution;
Four, the product that mayonnaise, step 2 and step 3 obtain added in the product that step one obtains according to additional proportion, fully stir, enter in Ice-cream machine extruded.
The rhizome of described potato class plant is one or more in potato Solanum tuberosum, sweet potato Dioscorea esculenta (Lour.) Burkill, sweet potato Ipomoea batatas (L.) Lam., taro Colocasia esculenta (L.) Schoot, Chinese yam Dioscorea polystachya Turcz..
Described mayonnaise is commercially available mayonnaise.
Described fruit is one or more in existing fruit, and the employing of fruit relates to the local flavor of this product, as: adopting single fruit, is exactly the local flavor of this fruit, and adopting two kinds or both above fruit, is make this product have compound fruit-like flavour.And, in order to reduce costs and be convenient to manufacture, this locality conveniently fruit can be adopted.
Leisure food mouthfeel of the present invention is unique, and this stems from the plant perfume juice that the present invention adds, and plant perfume juice and the mating reaction of major ingredient with other auxiliary material.Compatibility of the present invention has achieved local flavor of the present invention, is extremely subject to liking of different groups.
Detailed description of the invention
Embodiment:
Potato is cleaned appearance, peeling, slaking, to not having hard core, makes cement paste with stirring mud machine processed.
Apple is cleaned appearance, and peeling, stoning, is processed into fruit pulp type fruit juice.
Prepare plant perfume juice: in the water of 1000 weight portions, add fructus amomi 20 parts, 20 parts, Poria cocos, dried orange peel 20 parts, ginger 6 parts, jujube 6 parts, fried (boiling) time is 20 minutes, obtains clarified solution.
In 1000 parts of cement paste potatos, add mayonnaise 100 parts, above-mentioned fruit pulp type fruit juice 100 parts, 3 parts, plant perfume juice, fully stirs, directly enters Ice-cream machine, extruded.
Claims (4)
1. a leisure food, it is characterized in that being made up of major ingredient and auxiliary material, described major ingredient is the rhizome of the potato class plant of slaking, described auxiliary material is mayonnaise, fruit and plant perfume juice, the addition of mayonnaise is 5-20% of major ingredient weight, fruit is made a living the pulp of fresh fruit, addition is 5-20% of major ingredient weight, the addition of plant perfume juice is 1-5% of major ingredient weight, described plant perfume juice is add fructus amomi 5-40 parts in the water of 1000 weight portions, 5-40 parts, Poria cocos, dried orange peel 5-30 parts, ginger 2-10 parts, jujube 2-10 parts, the clarified solution that fried 15-30 minute obtains.
2. leisure food as claimed in claim 1, it is characterized in that the ratio of described plant perfume juice is: in the water of 1000 weight portions, add fructus amomi 15-25 parts, 15-25 parts, Poria cocos, dried orange peel 15-20 parts, ginger 5-8 parts, jujube 5-8 parts, the clarified solution that fried 15-30 minute obtains.
3. leisure food as claimed in claim 1, is characterized in that the rhizome of described potato class plant is one or more in potato, sweet potato, sweet potato, taro, Chinese yam.
4. the preparation method of the leisure food as described in claim 1,2,3, is characterized in that being made up of following steps:
One, the rhizome of potato class plant is cleaned appearance, peeling, slaking, to not having hard core, makes cement paste;
Two, appearance cleaned by fruit, peeling, and stoning, is processed into fruit pulp type fruit juice;
Three, prepare plant perfume juice: in the water of 1000 weight portions, add fructus amomi, Poria cocos, dried orange peel, ginger, jujube, friedly obtain clarified solution;
Four, the product that mayonnaise, step 2 and step 3 obtain added in the product that step one obtains according to additional proportion, fully stir, enter in Ice-cream machine extruded.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510308442.7A CN104872580A (en) | 2015-06-08 | 2015-06-08 | Leisure food and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510308442.7A CN104872580A (en) | 2015-06-08 | 2015-06-08 | Leisure food and preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104872580A true CN104872580A (en) | 2015-09-02 |
Family
ID=53940479
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510308442.7A Pending CN104872580A (en) | 2015-06-08 | 2015-06-08 | Leisure food and preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104872580A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740971A (en) * | 2018-05-14 | 2018-11-06 | 中玺（天津）枣业技术工程中心 | Green mustard jujube western-style food garnishes and production method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090551A (en) * | 2010-11-23 | 2011-06-15 | 巩明英 | Potato-sesame jam and preparation method thereof |
| CN103082232A (en) * | 2011-11-08 | 2013-05-08 | 重庆市彭水县彭双科技有限公司 | Production method of potato parfait |
| CN103504252A (en) * | 2013-10-04 | 2014-01-15 | 陶峰 | Processing method for purple sweet potato salad |
| CN104381914A (en) * | 2014-12-11 | 2015-03-04 | 青岛七好营养科技有限公司 | Bowel relaxing mashed potato and preparation method thereof |
| CN104382048A (en) * | 2014-12-11 | 2015-03-04 | 青岛七好营养科技有限公司 | Fat burning and body slimming potato mash and preparation method thereof |
-
2015
- 2015-06-08 CN CN201510308442.7A patent/CN104872580A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090551A (en) * | 2010-11-23 | 2011-06-15 | 巩明英 | Potato-sesame jam and preparation method thereof |
| CN103082232A (en) * | 2011-11-08 | 2013-05-08 | 重庆市彭水县彭双科技有限公司 | Production method of potato parfait |
| CN103504252A (en) * | 2013-10-04 | 2014-01-15 | 陶峰 | Processing method for purple sweet potato salad |
| CN104381914A (en) * | 2014-12-11 | 2015-03-04 | 青岛七好营养科技有限公司 | Bowel relaxing mashed potato and preparation method thereof |
| CN104382048A (en) * | 2014-12-11 | 2015-03-04 | 青岛七好营养科技有限公司 | Fat burning and body slimming potato mash and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 李淂跃等: "《冰冰的吃》", 31 July 2012, 中国纺织出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740971A (en) * | 2018-05-14 | 2018-11-06 | 中玺（天津）枣业技术工程中心 | Green mustard jujube western-style food garnishes and production method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150902 |
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| WD01 | Invention patent application deemed withdrawn after publication |