CN105053879A - Production method of a spicy and hot candied Benincasa hispida - Google Patents

Production method of a spicy and hot candied Benincasa hispida Download PDF

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Publication number
CN105053879A
CN105053879A CN201510433402.5A CN201510433402A CN105053879A CN 105053879 A CN105053879 A CN 105053879A CN 201510433402 A CN201510433402 A CN 201510433402A CN 105053879 A CN105053879 A CN 105053879A
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CN
China
Prior art keywords
sun
sheet
candied
benincasa hispida
wax gourd
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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.)
Withdrawn
Application number
CN201510433402.5A
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Chinese (zh)
Inventor
高广军
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高广军
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Application filed by 高广军 filed Critical 高广军
Priority to CN201510433402.5A priority Critical patent/CN105053879A/en
Publication of CN105053879A publication Critical patent/CN105053879A/en
Withdrawn legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The present invention discloses a production method of a spicy and hot candied Benincasa hispida, and belongs to the field of food processing. The production method is characterized in that the production method adopts the following process flow: selecting materials, peeling, slicing, initial sun-curing, initial steaming, additional steaming, additional sun-curing and packaging. Beneficial effects of the candied Benincasa hispida: the candied Benincasa hispida is crispy and delicious and salty, hot and refreshing, and has a unique flavor of the Benincasa hispida. The candied Benincasa hispida not only has delicious and tasty taste and rich nutrition, proteins and dietary fibers, but also has effects in clearing lung-heat and eliminating phlegm, clearing away stomach-heat hot, relieving restlessness and quenching thirst, and reducing swelling and lowering blood fat. The candied Benincasa hispida is a low-calorie and low-fat green food integrating nutritional and health-care value together.

Description

The preparation method of the peppery preserved white gourd of a kind of perfume (or spice)
Technical field
The present invention relates to a kind of processing method of food, especially relate to the preparation method of the peppery preserved white gourd of a kind of perfume (or spice).
Background technology
Wax gourd, curcumbitate shape, as pillow, is again pillow melon, is produced in summer, has the thing of one deck white powder shape on the surface.Containing the multiple nutrients material such as sugar, protein, multivitamin and mineral matter in wax gourd, both can be used for boiling soup, do nutritious wax gourd legendary venomous insect, also can pickle the saccharogenesis melon winter, and more can be used as medicine and cure the disease.More containing vitamin C in wax gourd, and potassium salts content is high, can reach detumescence and not hinder the effect of healthy tendency; Hydroxymalonic acid contained in wax gourd, effectively can suppress saccharide converted is fat, and wax gourd itself is not fatty in addition, and heat is not high, significant for preventing human body from getting fat, and the bodily form can be helped vigorous and graceful; Wax gourd taste cold in nature is sweet, can clearing heat and promoting fluid, relieving summer-heat relieving restlessness, edible particularly suitable in summer.
Wax gourd easily degenerates, not storage tolerance, for being processed into the comprehensive utilization that fragrant peppery preserved white gourd can realize wax gourd, being convenient to store, improving its economic worth and nutritive value.
Summary of the invention
The object of the invention is to solve the problem that fresh wax gourd not easily preserves, the preparation method of the peppery preserved white gourd of a kind of perfume (or spice) is provided.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for the peppery preserved white gourd of perfume (or spice), is characterized in that: adopting selects materials → remove the peel → cut into slices → shine makes → steam → processing process of the system of shining again → packaging, and concrete operation step is:
(1) remove the peel, cut into slices: wax gourd is removed the peel, removes seed and flesh, cleans with clear water, be cut into the sheet that 0.6cm is thick;
(2) shine system: be exposed to the sun under the wax gourd sheet cut is put the sun 3-5d, and pack up engagement in the evening, Chinese prickly ash, five-spice powder, pepper powder, ground cinnamon, mustard mixing are mixed thoroughly, then admixed in wax gourd sheet, mixes thoroughly, after making every sheet all glue even powder, then spread the 2-4d that is exposed to the sun out;
(3) steam: steam with steamer, cloth on every layer of food steamer pad, then put one deck wax gourd sheet, steamed to soft glutinous, well-done with very hot oven;
(4) shine system again: under steamed preserved white gourd is placed in the sun, shine 4-6d, after stiffening, admix appropriate Chinese prickly ash sesame oil and sweet fermented flour sauce;
(5) pack: with the packing of food plastic bag, after sterilization, be finished product.
Beneficial effect: product crisp-fried of the present invention is good to eat, salty peppery tasty and refreshing, the local flavor with wax gourd uniqueness.This product is not only tasty, nutritious, containing rich in protein and dietary fiber, also have clearing lung-heat thermalization phlegm, clearing away the stomach-heat relieving restlessness quenches the thirst, effect of detumescence lipopenicillinase is a kind of low in calories, low-fat pollution-free food integrating nutrition and health care and be worth.
Detailed description of the invention
Embodiment 1 :
A preparation method for the peppery preserved white gourd of perfume (or spice), concrete operation step is:
(1) remove the peel, cut into slices: wax gourd is removed the peel, removes seed and flesh, cleans with clear water, be cut into the sheet that 0.8cm is thick;
(2) shine system: be exposed to the sun under the wax gourd sheet cut is put the sun 4d, and pack up engagement in the evening, the spiced salt, five-spice powder, zanthoxylum powder, black sesame powder, chili oil mixing are mixed thoroughly, then admixed in wax gourd sheet, mixes thoroughly, after making every sheet all glue even powder, then spread the 2-4d that is exposed to the sun out;
(3) steam: steam with steamer, cloth on every layer of food steamer pad, then put one deck wax gourd sheet, steamed to soft glutinous, well-done with very hot oven;
(4) shine system again: under steamed preserved white gourd is placed in the sun, shine 1d, after stiffening, sprinkle a little sweet osmanthus;
(5) pack: with the packing of food plastic bag, after sterilization, be finished product.
Embodiment 2 :
A preparation method for the peppery preserved white gourd of perfume (or spice), concrete operation step is:
(1) remove the peel, cut into slices: by wax gourd, chocho peeling, remove seed and flesh, clean with clear water, be cut into the sheet that 0.6cm is thick; ;
(2) system is shone: the wax gourd sheet cut and Buddha's hand green tea produced in Anhui Province are put in drying room and smoke 8-10 hour, temperature is 65-70 DEG C, pack up engagement again, the mixing of refined salt, chickens' extract, mung bean flour and chilli powder is mixed thoroughly, admix in wax gourd sheet and Buddha's hand green tea produced in Anhui Province again, mix thoroughly, after making every sheet all glue even powder, then spread the 2-4d that is exposed to the sun out;
(3) steam: steam with steamer, cloth on every layer of food steamer pad, then put one deck wax gourd sheet and Buddha's hand green tea produced in Anhui Province, steamed to soft glutinous, well-done with very hot oven;
(4) shine system again: under steamed finished product dried meat is placed in the sun, shine 4-5d, after stiffening, sprinkle ripe sesame face;
(5) pack: with the packing of food plastic bag, after sterilization, be finished product.
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. a preparation method for the peppery preserved white gourd of perfume (or spice), is characterized in that: adopting selects materials → remove the peel → cut into slices → shine makes → steam → processing process of the system of shining again → packaging, and concrete operation step is:
(1) remove the peel, cut into slices: wax gourd is removed the peel, removes seed and flesh, cleans with clear water, be cut into the sheet that 0.6cm is thick;
(2) shine system: be exposed to the sun under the wax gourd sheet cut is put the sun 3-5d, and pack up engagement in the evening, Chinese prickly ash, five-spice powder, pepper powder, ground cinnamon, mustard mixing are mixed thoroughly, then admixed in wax gourd sheet, mixes thoroughly, after making every sheet all glue even powder, then spread the 2-4d that is exposed to the sun out;
(3) steam: steam with steamer, cloth on every layer of food steamer pad, then put one deck wax gourd sheet, steamed to soft glutinous, well-done with very hot oven;
(4) shine system again: under steamed preserved white gourd is placed in the sun, shine 4-6d, after stiffening, admix appropriate Chinese prickly ash sesame oil and sweet fermented flour sauce;
(5) pack: with the packing of food plastic bag, after sterilization, be finished product.
CN201510433402.5A 2015-07-23 2015-07-23 Production method of a spicy and hot candied Benincasa hispida Withdrawn CN105053879A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510433402.5A CN105053879A (en) 2015-07-23 2015-07-23 Production method of a spicy and hot candied Benincasa hispida

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510433402.5A CN105053879A (en) 2015-07-23 2015-07-23 Production method of a spicy and hot candied Benincasa hispida

Publications (1)

Publication Number Publication Date
CN105053879A true CN105053879A (en) 2015-11-18

Family

ID=54483605

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201510433402.5A Withdrawn CN105053879A (en) 2015-07-23 2015-07-23 Production method of a spicy and hot candied Benincasa hispida

Country Status (1)

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CN (1) CN105053879A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105410312A (en) * 2015-11-26 2016-03-23 陈伟 Making method of spicy preserved marrow squashes
CN105994899A (en) * 2016-05-25 2016-10-12 蚌埠市金旺食品有限公司 Dry wax gourd with effects of clearing damp and maintaining health

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
张文玉 等: "《蔬菜糕点小食品制品774例》", 30 April 2003, 科学技术文献出版社 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105410312A (en) * 2015-11-26 2016-03-23 陈伟 Making method of spicy preserved marrow squashes
CN105994899A (en) * 2016-05-25 2016-10-12 蚌埠市金旺食品有限公司 Dry wax gourd with effects of clearing damp and maintaining health

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Application publication date: 20151118