CN104997076A - Haw stomach stimulating odd taste peanut and preparation method thereof - Google Patents
Haw stomach stimulating odd taste peanut and preparation method thereof Download PDFInfo
- Publication number
- CN104997076A CN104997076A CN201510425936.3A CN201510425936A CN104997076A CN 104997076 A CN104997076 A CN 104997076A CN 201510425936 A CN201510425936 A CN 201510425936A CN 104997076 A CN104997076 A CN 104997076A
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- CN
- China
- Prior art keywords
- peanut
- parts
- hawthorn
- stomach
- shell
- 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
- 235000020232 peanut Nutrition 0.000 title claims abstract description 64
- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 63
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 63
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 63
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 210000002784 stomach Anatomy 0.000 title abstract description 5
- 230000004936 stimulating effect Effects 0.000 title abstract 3
- 241001553178 Arachis glabrata Species 0.000 title 1
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 63
- 239000000843 powder Substances 0.000 claims abstract description 11
- 244000111489 Gardenia augusta Species 0.000 claims abstract description 7
- 235000018958 Gardenia augusta Nutrition 0.000 claims abstract description 7
- 240000006079 Schisandra chinensis Species 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
- 235000009508 confectionery Nutrition 0.000 claims abstract description 7
- 235000019991 rice wine Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 239000011148 porous material Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 19
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 19
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 19
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 19
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 19
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 19
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 19
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 19
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 19
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 19
- 230000036528 appetite Effects 0.000 claims description 9
- 235000019789 appetite Nutrition 0.000 claims description 9
- 235000020415 coconut juice Nutrition 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 244000062241 Kaempferia galanga Species 0.000 claims description 6
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 6
- 241000521581 Millettia Species 0.000 claims description 6
- 241000405414 Rehmannia Species 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 235000013547 stew Nutrition 0.000 claims description 5
- 238000006424 Flood reaction Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 240000000171 Crataegus monogyna Species 0.000 claims 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 2
- 235000021018 plums Nutrition 0.000 abstract 2
- 244000141218 Alpinia officinarum Species 0.000 abstract 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 abstract 1
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 abstract 1
- 241001506371 Kadsura Species 0.000 abstract 1
- 235000008422 Schisandra chinensis Nutrition 0.000 abstract 1
- 239000001774 alpinia officinarum Substances 0.000 abstract 1
- 235000020197 coconut milk Nutrition 0.000 abstract 1
- 229940010454 licorice Drugs 0.000 abstract 1
- 239000012466 permeate Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- 241001092040 Crataegus Species 0.000 description 14
- 239000003205 fragrance Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 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 present invention discloses a haw stomach stimulating odd taste peanut which is prepared by the following raw materials in parts by weight: 100-120 parts of peanuts with shells and vines, 10-12 parts of white vinegar, 10-15 parts of haws, 8-12 parts of smoked plums, 10-20 parts of skimmed milk powder, 3-4 parts of edible salt, 7-8 parts of five spice powder, 10-12 parts of white sugar, 2-3 parts of schisandra chinensis, 3-4 parts of alpinia officinarum, 1-2 parts of radix rehmanniae praeparata, 4-5 parts of licorice, 2-3 parts of kadsura interior, 3-4 parts of gardenia jasminoides, 20-30 parts of sweet rice wine, and a right amount of coconut milk. The haw stomach stimulating odd taste peanut preparation method punches pores on the peanut shells which are not easy to be flavored and thus enables more thoroughly smell to permeate into peanut kernels, the peanut kernels are rich in aroma and have unique flavor, and the uncracked peanut shells can guarantee that the peanut kernel flavor is not be easily to be distributed and has a long shelf life. The haws and smoked plums are added into the finished products, and thus the odd taste peanut can stimulate stomach and help digestion.
Description
Technical field
The present invention relates to a kind of health care peanut, particularly relate to a kind of hawthorn and to whet the appetite strange taste peanut and preparation method thereof.
Background technology
Peanut nutrition enriches, there is strengthening the spleen and stomach, sharp kidney anhydrate, effect of moistening lung for removing phlegm, hemostasis lactogenesis, raw ripe all tasty, rare cuisines, the existing much food taking peanut as master and process on the market, but increasing people have been not content with existing peanut food, the invention provides a kind of health care peanut for this reason.
Summary of the invention
Instant invention overcomes prior art deficiency, provide a kind of hawthorn and to whet the appetite strange taste peanut and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of hawthorn is whetted the appetite strange taste peanut, is be made up of the raw material of following weight parts:
Band tendril connects shell peanut 100-120, light-coloured vinegar 10-12, hawthorn 10-15, dark plum 8-12, skimmed milk power 10-20, salt 3-4, five-spice powder 7-8, white sugar 10-12, fruit of Chinese magnoliavine 2-3, galangal 3-4, prepared rhizome of rehmannia 1-2, Radix Glycyrrhizae 4-5, reticulate millettia 2-3, cape jasmine 3-4, sweet rice wine 20-30, Coconut Juice are appropriate.
A kind of hawthorn is whetted the appetite strange taste peanut preparation method, comprises the following steps:
(1) the band tendril of maturation is connected shell peanut clear water to rinse well, send in pot, pour light-coloured vinegar into and suitable quantity of water floods peanut, little fire boils 10-15 minute, pulls peanut out and drains rear low temperature drying, peanut shell is got a little small pore, obtains peanut with holes;
(2) co-grinding after the fruit of Chinese magnoliavine, galangal, prepared rhizome of rehmannia, Radix Glycyrrhizae, reticulate millettia, cape jasmine being cleaned, add 8-10 times of Coconut Juice, slow fire boils 20-30 minute, add above-mentioned peanut with holes again, little fire stewes 40-50 minute slowly, pulls peanut out, cut off tendril, and low temperature drying, obtain ripe peanut;
(3) fresh hawthorn stalk stoning, dark plum are cleaned stoning, ultramicro grinding again after the direct freeze drying of pulp, obtains hawthorn powder, mixes with skimmed milk power, salt, five-spice powder, white sugar, sweet rice wine, then add 3-4 times of Coconut Juice, obtain flavouring soup;
(4) above-mentioned ripe peanut is poured in flavouring soup, big fire after boiling again low baking temperature stew 1-2 hour slowly, pull peanut out, rinse shell well with clear water, and low temperature drying, obtain strange taste peanut, sterilization packaging.
Compared with prior art, advantage of the present invention is:
The present invention punches out pore on the peanut shell originally not easily entering taste, what fragrance was permeated is more thorough, shelled peanut aromatic flavour, unique flavor, and the peanut shell do not broken can ensure that the fragrance of shelled peanut not easily distributes, fragrance long shelf-life, finished product adds the raw material such as hawthorn, dark plum, can appetite-stimulating indigestion-relieving, have aid digestion.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of hawthorn is whetted the appetite strange taste peanut, is be made up of the raw material of following weight (jin):
Band tendril connects shell peanut 100, light-coloured vinegar 10, hawthorn 10, dark plum 8, skimmed milk power 10, salt 3, five-spice powder 7, white sugar 10, the fruit of Chinese magnoliavine 2, galangal 3, prepared rhizome of rehmannia 1, Radix Glycyrrhizae 4, reticulate millettia 2, cape jasmine 3, sweet rice wine 20, Coconut Juice are appropriate.
A kind of hawthorn is whetted the appetite strange taste peanut preparation method, comprises the following steps:
(1) the band tendril of maturation is connected shell peanut clear water to rinse well, send in pot, pour light-coloured vinegar into and suitable quantity of water floods peanut, little fire boils 10 minutes, pulls peanut out and drains rear low temperature drying, peanut shell is got a little small pore, obtains peanut with holes;
(2) co-grinding after the fruit of Chinese magnoliavine, galangal, prepared rhizome of rehmannia, Radix Glycyrrhizae, reticulate millettia, cape jasmine being cleaned, add 10 times of Coconut Juices, slow fire boils 30 minutes, add above-mentioned peanut with holes again, little fire is stewed 40 minutes slowly, pulls peanut out, cut off tendril, and low temperature drying, obtain ripe peanut;
(3) fresh hawthorn stalk stoning, dark plum are cleaned stoning, ultramicro grinding again after the direct freeze drying of pulp, obtains hawthorn powder, mixes with skimmed milk power, salt, five-spice powder, white sugar, sweet rice wine, then add 4 times of Coconut Juices, obtain flavouring soup;
(4) above-mentioned ripe peanut is poured in flavouring soup, big fire after boiling again low baking temperature stew 1 hour slowly, pull peanut out, rinse shell well with clear water, and low temperature drying, obtain strange taste peanut, sterilization packaging.
Claims (2)
1. hawthorn is whetted the appetite a strange taste peanut, it is characterized in that being made up of the raw material of following weight parts:
Band tendril connects shell peanut 100-120, light-coloured vinegar 10-12, hawthorn 10-15, dark plum 8-12, skimmed milk power 10-20, salt 3-4, five-spice powder 7-8, white sugar 10-12, fruit of Chinese magnoliavine 2-3, galangal 3-4, prepared rhizome of rehmannia 1-2, Radix Glycyrrhizae 4-5, reticulate millettia 2-3, cape jasmine 3-4, sweet rice wine 20-30, Coconut Juice are appropriate.
2. hawthorn as claimed in claim 1 is whetted the appetite a strange taste peanut preparation method, it is characterized in that comprising the following steps:
(1) the band tendril of maturation is connected shell peanut clear water to rinse well, send in pot, pour light-coloured vinegar into and suitable quantity of water floods peanut, little fire boils 10-15 minute, pulls peanut out and drains rear low temperature drying, peanut shell is got a little small pore, obtains peanut with holes;
(2) co-grinding after the fruit of Chinese magnoliavine, galangal, prepared rhizome of rehmannia, Radix Glycyrrhizae, reticulate millettia, cape jasmine being cleaned, add 8-10 times of Coconut Juice, slow fire boils 20-30 minute, add above-mentioned peanut with holes again, little fire stewes 40-50 minute slowly, pulls peanut out, cut off tendril, and low temperature drying, obtain ripe peanut;
(3) fresh hawthorn stalk stoning, dark plum are cleaned stoning, ultramicro grinding again after the direct freeze drying of pulp, obtains hawthorn powder, mixes with skimmed milk power, salt, five-spice powder, white sugar, sweet rice wine, then add 3-4 times of Coconut Juice, obtain flavouring soup;
(4) above-mentioned ripe peanut is poured in flavouring soup, big fire after boiling again low baking temperature stew 1-2 hour slowly, pull peanut out, rinse shell well with clear water, and low temperature drying, obtain strange taste peanut, sterilization packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510425936.3A CN104997076A (en) | 2015-07-20 | 2015-07-20 | Haw stomach stimulating odd taste peanut and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510425936.3A CN104997076A (en) | 2015-07-20 | 2015-07-20 | Haw stomach stimulating odd taste peanut and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104997076A true CN104997076A (en) | 2015-10-28 |
Family
ID=54370160
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510425936.3A Pending CN104997076A (en) | 2015-07-20 | 2015-07-20 | Haw stomach stimulating odd taste peanut and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104997076A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107242509A (en) * | 2017-06-08 | 2017-10-13 | 安徽真心食品有限公司 | A kind of stomach-nourishing type boils peanut formula |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431455A (en) * | 2013-07-25 | 2013-12-11 | 安徽兴程食品有限责任公司 | Pickled pepper peanut and preparing method thereof |
| CN103535786A (en) * | 2013-09-17 | 2014-01-29 | 朱光 | Corn steep liquor sweet sauce peanuts |
| CN103766559A (en) * | 2014-01-06 | 2014-05-07 | 陆开云 | Purple sweet potato peanut |
-
2015
- 2015-07-20 CN CN201510425936.3A patent/CN104997076A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431455A (en) * | 2013-07-25 | 2013-12-11 | 安徽兴程食品有限责任公司 | Pickled pepper peanut and preparing method thereof |
| CN103535786A (en) * | 2013-09-17 | 2014-01-29 | 朱光 | Corn steep liquor sweet sauce peanuts |
| CN103766559A (en) * | 2014-01-06 | 2014-05-07 | 陆开云 | Purple sweet potato peanut |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107242509A (en) * | 2017-06-08 | 2017-10-13 | 安徽真心食品有限公司 | A kind of stomach-nourishing type boils peanut formula |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151028 |