CN105053879A - Production method of a spicy and hot candied Benincasa hispida - Google Patents
Production method of a spicy and hot candied Benincasa hispida Download PDFInfo
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- 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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- 235000011274 Benincasa cerifera Nutrition 0.000 title claims abstract description 45
- 241001464410 Benincasa hispida Species 0.000 title abstract 7
- 238000004519 manufacturing process Methods 0.000 title abstract 4
- 235000013305 food Nutrition 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims abstract description 3
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 244000036905 Benincasa cerifera Species 0.000 claims description 38
- 239000000843 powder Substances 0.000 claims description 13
- 239000002304 perfume Substances 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 235000013599 spices Nutrition 0.000 claims description 7
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 4
- 239000003292 glue Substances 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 244000056139 Brassica cretica Species 0.000 claims description 2
- 235000003351 Brassica cretica Nutrition 0.000 claims description 2
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 2
- 235000002566 Capsicum Nutrition 0.000 claims description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 2
- 239000006002 Pepper Substances 0.000 claims description 2
- 235000016761 Piper aduncum Nutrition 0.000 claims description 2
- 235000017804 Piper guineense Nutrition 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 2
- 235000017803 cinnamon Nutrition 0.000 claims description 2
- 235000010460 mustard Nutrition 0.000 claims description 2
- 235000015067 sauces Nutrition 0.000 claims description 2
- 239000008159 sesame oil Substances 0.000 claims description 2
- 235000011803 sesame oil Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 1
- 208000001431 Psychomotor Agitation Diseases 0.000 abstract description 3
- 206010038743 Restlessness Diseases 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000004213 low-fat Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
- 230000035922 thirst Effects 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 abstract 2
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 abstract 1
- 238000010791 quenching Methods 0.000 abstract 1
- 230000000171 quenching effect Effects 0.000 abstract 1
- 230000008961 swelling Effects 0.000 abstract 1
- 240000004307 Citrus medica Species 0.000 description 3
- 235000001938 Citrus medica Nutrition 0.000 description 3
- 235000002555 Citrus medica var sarcodactylis Nutrition 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 3
- 235000009569 green tea Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 244000241257 Cucumis melo Species 0.000 description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 2
- ROBFUDYVXSDBQM-UHFFFAOYSA-N hydroxymalonic acid Chemical compound OC(=O)C(O)C(O)=O ROBFUDYVXSDBQM-UHFFFAOYSA-N 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 240000005265 Lupinus mutabilis Species 0.000 description 1
- 235000008755 Lupinus mutabilis Nutrition 0.000 description 1
- 244000242564 Osmanthus fragrans Species 0.000 description 1
- 235000019083 Osmanthus fragrans Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000019095 Sechium edule Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 241000949456 Zanthoxylum Species 0.000 description 1
- 235000007215 black sesame Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 159000000001 potassium salts Chemical class 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 231100000611 venom Toxicity 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
-
- Y—GENERAL 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
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation 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
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.
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)
| Country | Link |
|---|---|
| CN (1) | CN105053879A (en) |
Cited By (2)
| 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 |
-
2015
- 2015-07-23 CN CN201510433402.5A patent/CN105053879A/en not_active Withdrawn
Non-Patent Citations (1)
| 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)
| 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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Legal Events
| 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 |