CN105053878A - Stachys sieboldii and platycodon grandiflorus compound preserved fruit processing method - Google Patents
Stachys sieboldii and platycodon grandiflorus compound preserved fruit processing method Download PDFInfo
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- CN105053878A CN105053878A CN201510425917.0A CN201510425917A CN105053878A CN 105053878 A CN105053878 A CN 105053878A CN 201510425917 A CN201510425917 A CN 201510425917A CN 105053878 A CN105053878 A CN 105053878A
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- balloonflower root
- screw dish
- dish
- processing method
- cooked
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- 235000006753 Platycodon grandiflorum Nutrition 0.000 title claims abstract description 31
- 150000001875 compounds Chemical class 0.000 title claims abstract description 16
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 235000005116 Stachys sieboldii Nutrition 0.000 title abstract description 6
- 235000013399 edible fruits Nutrition 0.000 title abstract description 5
- 244000274050 Platycodon grandiflorum Species 0.000 title abstract 4
- 241000424764 Stachys affinis Species 0.000 title abstract 4
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 238000000465 moulding Methods 0.000 claims abstract description 11
- 235000013305 food Nutrition 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims abstract description 6
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 5
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 5
- 235000015190 carrot juice Nutrition 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 3
- 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 3
- 229930006000 Sucrose Natural products 0.000 claims abstract description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 3
- 235000012907 honey Nutrition 0.000 claims abstract description 3
- 239000001630 malic acid Substances 0.000 claims abstract description 3
- 235000011090 malic acid Nutrition 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims abstract description 3
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims abstract description 3
- 239000004299 sodium benzoate Substances 0.000 claims abstract description 3
- 235000010234 sodium benzoate Nutrition 0.000 claims abstract description 3
- 239000005720 sucrose Substances 0.000 claims abstract description 3
- 239000002562 thickening agent Substances 0.000 claims abstract description 3
- 240000003582 Platycodon grandiflorus Species 0.000 claims description 27
- 235000015177 dried meat Nutrition 0.000 claims description 8
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 239000012141 concentrate Substances 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 239000005336 safety glass Substances 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000002131 composite material Substances 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 2
- 239000008280 blood Substances 0.000 abstract description 8
- 210000004369 blood Anatomy 0.000 abstract description 8
- 210000004072 lung Anatomy 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000001502 supplementing effect Effects 0.000 abstract description 4
- 210000003734 kidney Anatomy 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 230000003213 activating effect Effects 0.000 abstract 1
- 239000008369 fruit flavor Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000000643 oven drying Methods 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 230000008961 swelling Effects 0.000 abstract 1
- 239000003053 toxin Substances 0.000 abstract 1
- 231100000765 toxin Toxicity 0.000 abstract 1
- 108700012359 toxins Proteins 0.000 abstract 1
- 238000009966 trimming Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 230000007812 deficiency Effects 0.000 description 4
- 235000017060 Arachis glabrata Nutrition 0.000 description 3
- 244000105624 Arachis hypogaea Species 0.000 description 3
- 235000010777 Arachis hypogaea Nutrition 0.000 description 3
- 235000018262 Arachis monticola Nutrition 0.000 description 3
- 235000000832 Ayote Nutrition 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 3
- 240000004244 Cucurbita moschata Species 0.000 description 3
- 235000009854 Cucurbita moschata Nutrition 0.000 description 3
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 240000004713 Pisum sativum Species 0.000 description 3
- 235000020232 peanut Nutrition 0.000 description 3
- 235000021110 pickles Nutrition 0.000 description 3
- 235000015136 pumpkin Nutrition 0.000 description 3
- 208000008035 Back Pain Diseases 0.000 description 2
- 206010023126 Jaundice Diseases 0.000 description 2
- 208000008930 Low Back Pain Diseases 0.000 description 2
- 244000057214 Stachys sieboldii Species 0.000 description 2
- 208000006673 asthma Diseases 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 201000007227 lymph node tuberculosis Diseases 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 2
- 208000011580 syndromic disease Diseases 0.000 description 2
- 230000001988 toxicity Effects 0.000 description 2
- 231100000419 toxicity Toxicity 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000205585 Aquilegia canadensis Species 0.000 description 1
- 208000015817 Infant Nutrition disease Diseases 0.000 description 1
- 241000207923 Lamiaceae Species 0.000 description 1
- 244000179970 Monarda didyma Species 0.000 description 1
- 235000010672 Monarda didyma Nutrition 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 241001024099 Olla Species 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 206010035664 Pneumonia Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 208000004078 Snake Bites Diseases 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 235000019987 cider Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000015206 pear juice Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 201000003068 rheumatic fever Diseases 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 231100000611 venom Toxicity 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 stachys sieboldii and platycodon grandiflorus compound preserved fruit processing method, belonging to the field of food processing. The compound preserved fruit is characterized by consisting of the following raw materials: stachys sieboldii 5 kg, platycodon grandiflorus 3 kg, carrot juice 2 kg, coconut meat 0.42 g, sucrose 10 kg, honey 0.8 kg, malic acid 35 g, thickener 0.7 kg, and an appropriate amount of sodium benzoate. The processing processes are as follows: selecting raw materials, washing, trimming and peeling, steaming to well-done, pulping, blending ingredients, concentrating, spreading slices, oven-drying, molding, and packaging. The beneficial effects are as follows: the product is crisp in mouthfeel, rich in fruit flavor, and appropriate in sweetness, has unique flavors of the stachys sieboldii and platycodon grandiflorus; and is moderately sweet and sour, and nutrient-rich, has various beneficial efficacies of dispelling wind and clearing heat, activating circulation of blood and removing blood stasis, clearing away toxins and relieving swelling, moistening lungs and benefiting kidney, nourishing yin and supplementing blood, and supplementing middle warmer and benefiting qi, and is a green and healthy nourishing and body preserving health-care food for all ages of people.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of processing method of screw dish balloonflower root compound dried meat.
Background technology
Screw dish, has another name called lotus root, Chinese artichoke, is the stem tuber of Labiatae Chinese artichoke, herbaceos perennial.Stem tuber meat is tender and crisp, can preserved fruit processed, saucing, souse, very good to eat.Time edible, mainly with cold and dressed with sauce be main, also can be processed into salted vegetables, can, hesperidium, be one of " eight-treasure pickles ", " olla " had won fame both at home and abroad, and belonging to Yangzhou canning screw dish is the top grade of pickles.Screw vegetable edible medicine dual-purpose, nature and flavor, Gan Ping, have wind and heat dispersing, promoting blood circulation, removing toxicity for detumescence, moistening lung kidney-nourishing, nourishing yin and supplementing blood, tonifying middle-Jiao and Qi, the effect of keeping fit; Also can treat cold, fever, cough, jaundice, asthma, the deficiency syndrome of the lung cough breathe heavily, the illness such as lumbago due to the kidney deficiency, scrofula, pulmonary tuberculosis, spitting of blood; Especially be applicable to anemopyretic cold, cough due to consumptive disease, infantile malnutrition, patients with pneumonia eat, simultaneously the condition subject such as jaundice, asthma, the deficiency syndrome of the lung, lumbago due to the kidney deficiency, scrofula, pulmonary tuberculosis, spitting of blood also can eat more.Overground part cauline leaf treats the effects such as rheumatic arthritis, hepatitis, venomous snake bite and blood stasis removing analgesic in addition.
Being of high nutritive value of screw dish, screw dish is in the market used for greatly being processed into pickles or can, both the original taste of screw dish had been lost, also result in the loss of nutritional labeling, for being processed into the comprehensive utilization that screw dish balloonflower root compound dried meat can realize screw dish raw material, instant, and be convenient to store, improve its economic worth.
Summary of the invention
The object of the invention is the vacancy for existing market and consumption demand problem, a kind of processing method of screw dish balloonflower root compound dried meat is provided.
The present invention solves the technical scheme that its technical problem takes:
A kind of processing method of screw dish balloonflower root compound dried meat, it is characterized in that: adopt screw dish 5kg, balloonflower root 3kg, carrot juice 2kg, coconut meat 0.42g, sucrose 10kg, honey 0.8kg, malic acid 35g, thickener 0.7kg, Sodium Benzoate is appropriate, and its processing process is that → making beating → batching → concentrated → stand sheet → oven dry → moulding → packaging is removed the peel → cooked in raw material selection → cleaning → finishing, and concrete operation step is:
(1) raw material selection: select without disease and pest, the fresh screw dish that has no mechanical damage; Select balloonflower root that is fresh, that have no mechanical damage;
(2) clean, remove the peel: with circulating water, screw dish, balloonflower root are fully scrubbed clean, then respectively with wiping the peeling of skin machine;
(3) cook: screw dish, balloonflower root are placed in steamer and are cooked, does not stay hard-core;
(4) pull an oar: respectively the screw dish cooked, balloonflower root are broken into fritter, add carrot juice, coconut meat, then break into slurry with beater for subsequent use;
(5) concentrated: by concentrated for all raw material mixing, to take the dish out of the pot until soluble solid reaches more than 55%;
(6) sheet, oven dry is spread out: the compound concentrate is spread out on safety glass the thick sheet of 0.8cm, the feeding hothouse hot blast continuous drying 12h of 75 DEG C;
(7) moulding: the composite sheet of oven dry is cut into different moulding according to personal like, sprinkles appropriate albumen Icing Sugar;
(8) pack: load storage in food bag by constant weight, sell.
Beneficial effect: products taste of the present invention is crisp, fruit aromatic flavour, sugariness is suitable for, and has screw dish and the distinctive local flavor of balloonflower root; This product moderately sour and sweet, nutritious, having the multiple beneficial effects such as wind and heat dispersing, promoting blood circulation, removing toxicity for detumescence, moistening lung kidney-nourishing, nourishing yin and supplementing blood, tonifying middle-Jiao and Qi, is the health food of a kind of green health, all-ages nourishing and health preserving.
Detailed description of the invention
Embodiment 1
:
A processing method for screw dish balloonflower root compound dried meat, concrete operation step is:
(1) raw material selection: select without disease and pest, the fresh screw dish that has no mechanical damage; Select balloonflower root that is fresh, that have no mechanical damage;
(2) clean, remove the peel: with circulating water, screw dish, balloonflower root are fully scrubbed clean, then remove the peel with skinning machine respectively; By pumpkin peeling, flesh, after cleaning, draining is stand-by;
(3) cook: screw dish, balloonflower root, pumpkin are placed in steamer and are cooked, does not stay hard-core;
(4) pull an oar: respectively the screw dish cooked, balloonflower root, pumpkin are broken into fritter, add cider, Bitter Melon Juice, then break into slurry with beater for subsequent use;
(5) concentrated: by all raw material mixing Vacuum Concentrations, to take the dish out of the pot until soluble solid reaches more than 75%;
(6) sheet, oven dry is spread out: the compound concentrate is spread out on safety glass the thick sheet of 2.8cm, the feeding hothouse hot blast continuous drying 8-10h of 65-70 DEG C;
(7) moulding: the composite sheet of oven dry is cut into different moulding according to personal like, sprinkles the appropriate spiced salt, black pepper;
(8) pack: load storage in food bag by constant weight, sell.
Embodiment 2
:
A processing method for screw dish balloonflower root compound dried meat, concrete operation step is:
(1) raw material selection: select without disease and pest, the fresh screw dish that has no mechanical damage; Select balloonflower root that is fresh, that have no mechanical damage;
(2) clean, remove the peel: with circulating water, screw dish, balloonflower root are fully scrubbed clean, then remove the peel with skinning machine respectively; Peanut, kidney bean, pea are cleaned and remove impurity, draining is stand-by;
(3) cook: screw dish, balloonflower root, peanut, kidney bean, pea are put in steamer and cooked, does not stay hard-core;
(4) pull an oar: respectively the screw dish cooked, balloonflower root are broken into fritter, add peanut, kidney bean, pea, then add milk, bergamot pear juice, then break into slurry with beater for subsequent use;
(5) concentrated: by concentrated for all raw material mixing, to take the dish out of the pot until soluble solid reaches more than 50%;
(6) sheet, oven dry is spread out: the compound concentrate is spread out on safety glass the thick sheet of 3-4cm, the feeding hothouse hot blast continuous drying 1-2h of 100 DEG C;
(7) moulding: the compound chankings of oven dry is cut into different moulding according to personal like, sprinkles appropriate honeysuckle powder;
(8) pack: load storage in food bag by constant weight, sell.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. the processing method of a screw dish balloonflower root compound dried meat, it is characterized in that: adopt screw dish 5kg, balloonflower root 3kg, carrot juice 2kg, coconut meat 0.42g, sucrose 10kg, honey 0.8kg, malic acid 35g, thickener 0.7kg, Sodium Benzoate is appropriate, and its processing process is that → making beating → batching → concentrated → stand sheet → oven dry → moulding → packaging is removed the peel → cooked in raw material selection → cleaning → finishing, and concrete operation step is:
(1) raw material selection: select without disease and pest, the fresh screw dish that has no mechanical damage; Select balloonflower root that is fresh, that have no mechanical damage;
(2) clean, remove the peel: with circulating water, screw dish, balloonflower root are fully scrubbed clean, then respectively with wiping the peeling of skin machine;
(3) cook: screw dish, balloonflower root are placed in steamer and are cooked, does not stay hard-core;
(4) pull an oar: respectively the screw dish cooked, balloonflower root are broken into fritter, add carrot juice, coconut meat, then break into slurry with beater for subsequent use;
(5) concentrated: by concentrated for all raw material mixing, to take the dish out of the pot until soluble solid reaches more than 55%;
(6) sheet, oven dry is spread out: the compound concentrate is spread out on safety glass the thick sheet of 0.8cm, the feeding hothouse hot blast continuous drying 12h of 75 DEG C;
(7) moulding: the composite sheet of oven dry is cut into different moulding according to personal like, sprinkles appropriate albumen Icing Sugar;
(8) pack: load storage in food bag by constant weight, sell.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510425917.0A CN105053878A (en) | 2015-07-20 | 2015-07-20 | Stachys sieboldii and platycodon grandiflorus compound preserved fruit processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510425917.0A CN105053878A (en) | 2015-07-20 | 2015-07-20 | Stachys sieboldii and platycodon grandiflorus compound preserved fruit processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105053878A true CN105053878A (en) | 2015-11-18 |
Family
ID=54483604
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510425917.0A Withdrawn CN105053878A (en) | 2015-07-20 | 2015-07-20 | Stachys sieboldii and platycodon grandiflorus compound preserved fruit processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105053878A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166745A (en) * | 2015-08-12 | 2015-12-23 | 张瑰 | Compound preserved stachys affinis and radix platycodonis processing method |
| CN105266103A (en) * | 2015-11-28 | 2016-01-27 | 南陵百绿汇农业科技有限公司 | Preparation method of preserved special stachys sieboldii |
| CN105941800A (en) * | 2016-05-22 | 2016-09-21 | 王伟家 | Processing method of Chinese-artichoke-flavored ginger candy |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038155A (en) * | 2009-10-19 | 2011-05-04 | 邹玉亮 | Method for preparing compound preserved vegetables |
| CN103918864A (en) * | 2014-05-14 | 2014-07-16 | 马国丰 | Sweet potato and carrot composite preserved fruit and preparing technology thereof |
-
2015
- 2015-07-20 CN CN201510425917.0A patent/CN105053878A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038155A (en) * | 2009-10-19 | 2011-05-04 | 邹玉亮 | Method for preparing compound preserved vegetables |
| CN103918864A (en) * | 2014-05-14 | 2014-07-16 | 马国丰 | Sweet potato and carrot composite preserved fruit and preparing technology thereof |
Non-Patent Citations (1)
| Title |
|---|
| 曾洁等: "《薯类食品生产工艺与配方》", 31 January 2012 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166745A (en) * | 2015-08-12 | 2015-12-23 | 张瑰 | Compound preserved stachys affinis and radix platycodonis processing method |
| CN105266103A (en) * | 2015-11-28 | 2016-01-27 | 南陵百绿汇农业科技有限公司 | Preparation method of preserved special stachys sieboldii |
| CN105941800A (en) * | 2016-05-22 | 2016-09-21 | 王伟家 | Processing method of Chinese-artichoke-flavored ginger candy |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20151118 |