CN105077394A - 一种西番莲奇味花生及其制备方法 - Google Patents
一种西番莲奇味花生及其制备方法 Download PDFInfo
- Publication number
- CN105077394A CN105077394A CN201510426105.8A CN201510426105A CN105077394A CN 105077394 A CN105077394 A CN 105077394A CN 201510426105 A CN201510426105 A CN 201510426105A CN 105077394 A CN105077394 A CN 105077394A
- Authority
- CN
- China
- Prior art keywords
- peanut
- parts
- shell
- clear water
- passionflower
- 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
- 244000105624 Arachis hypogaea Species 0.000 title claims abstract description 63
- 235000020232 peanut Nutrition 0.000 title claims abstract description 63
- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 61
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 61
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 61
- 235000000370 Passiflora edulis Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims description 7
- 244000288157 Passiflora edulis Species 0.000 title abstract 5
- 244000062730 Melissa officinalis Species 0.000 claims abstract description 9
- 235000010654 Melissa officinalis Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 7
- 240000000716 Durio zibethinus Species 0.000 claims abstract description 7
- 235000006025 Durio zibethinus Nutrition 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 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
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 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
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 235000011925 Passiflora alata Nutrition 0.000 claims description 16
- 235000011922 Passiflora incarnata Nutrition 0.000 claims description 16
- 240000002690 Passiflora mixta Species 0.000 claims description 16
- 235000013750 Passiflora mixta Nutrition 0.000 claims description 16
- 235000013731 Passiflora van volxemii Nutrition 0.000 claims description 16
- 238000001035 drying Methods 0.000 claims description 9
- 239000000865 liniment Substances 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 244000062241 Kaempferia galanga Species 0.000 claims description 6
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 6
- 230000008030 elimination Effects 0.000 claims description 6
- 238000003379 elimination reaction Methods 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 235000013547 stew Nutrition 0.000 claims description 4
- 238000006424 Flood reaction Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 3
- 239000000203 mixture Substances 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
- 239000003205 fragrance Substances 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000010791 quenching Methods 0.000 abstract description 2
- 230000035922 thirst Effects 0.000 abstract description 2
- 240000005528 Arctium lappa Species 0.000 abstract 1
- 235000003130 Arctium lappa Nutrition 0.000 abstract 1
- 235000021511 Cinnamomum cassia Nutrition 0.000 abstract 1
- 206010039424 Salivary hypersecretion Diseases 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
- 210000004556 brain Anatomy 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000000171 quenching effect Effects 0.000 abstract 1
- 208000026451 salivation Diseases 0.000 abstract 1
- 230000004936 stimulating effect Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000007812 deficiency 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
- 238000004519 manufacturing process Methods 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
- 210000002784 stomach 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
本发明公开了一种西番莲奇味花生,是由下述重量份的原料制成:带藤蔓连壳花生100-120、白醋10-12、西番莲20-30、榴莲6-7、香蜂草4-5、白糖10-15、云木香2-3、桂皮4-5、高良姜3-4、牛蒡根3-4、豆浆适量;本发明在原本不易进味的花生壳上打穿出细孔,使香味渗透的更彻底,花生仁香味浓郁、风味独特,并且没有破裂的花生壳能够保证花生仁的香味不易散发,香味保存期长,成品加入西番莲、香蜂草等原料,使其香气浓郁,具有生津止渴、提神醒脑、抗衰老等功效。
Description
技术领域
本发明涉及一种保健花生,尤其涉及一种西番莲奇味花生及其制备方法。
背景技术
花生营养丰富,具有健脾和胃、利肾去水、润肺化痰、止血生乳的功效,生熟都美味可口,是不可多得的美食,市面上现有许多以花生为主加工出的食品,但越来越多的人们已经不满足于现有花生食品,为此本发明提供一种保健花生。
发明内容
本发明克服了现有技术不足,提供了一种西番莲奇味花生及其制备方法。
本发明是通过以下技术方案实现的:
一种西番莲奇味花生,是由下述重量份的原料制成:
带藤蔓连壳花生100-120、白醋10-12、西番莲20-30、榴莲6-7、香蜂草4-5、白糖10-15、云木香2-3、桂皮4-5、高良姜3-4、牛蒡根3-4、豆浆适量。
一种西番莲奇味花生制备方法,包括以下步骤:
(1)将成熟的带藤蔓连壳花生用清水冲洗干净,送入锅中,倒入白醋和适量水淹没花生,小火煮沸10-15分钟,捞出花生沥干后低温烘干,在花生壳上打出些许微小细孔,得到带孔花生;
(2)将云木香、桂皮、高良姜、牛蒡根洗净后混合粉碎,加入8-10倍清水,文火煮沸30-40分钟,再倒入上述带孔花生,加水微火慢炖50-60分钟,捞出花生,用清水冲洗干净外壳,剪去藤蔓,并低温烘干,得到熟花生;
(3)将新鲜的西番莲、榴莲去杂取出果肉,将香蜂草去杂洗净,与2-3倍清水混合打浆,加入料重0.1-0.2%的果浆酶,在25-30℃下酶解至完全,灭酶后过滤,得到酶解液;
(4)将上述熟花生倒入酶解液中,加入白糖,倒入豆浆淹没原料,煮沸后再小火慢炖30-40分钟,捞出花生,用清水冲洗干净外壳,并低温烘干,得到奇味花生,灭菌包装即可。
与现有技术相比,本发明的优点是:
本发明在原本不易进味的花生壳上打穿出细孔,使香味渗透的更彻底,花生仁香味浓郁、风味独特,并且没有破裂的花生壳能够保证花生仁的香味不易散发,香味保存期长,成品加入西番莲、香蜂草等原料,使其香气浓郁,具有生津止渴、提神醒脑、抗衰老等功效。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例:
一种西番莲奇味花生,是由下述重量(斤)的原料制成:
带藤蔓连壳花生100、白醋10、西番莲20、榴莲6、香蜂草4、白糖10、云木香2、桂皮4、高良姜3、牛蒡根3、豆浆适量。
一种西番莲奇味花生制备方法,包括以下步骤:
(1)将成熟的带藤蔓连壳花生用清水冲洗干净,送入锅中,倒入白醋和适量水淹没花生,小火煮沸10分钟,捞出花生沥干后低温烘干,在花生壳上打出些许微小细孔,得到带孔花生;
(2)将云木香、桂皮、高良姜、牛蒡根洗净后混合粉碎,加入10倍清水,文火煮沸30分钟,再倒入上述带孔花生,加水微火慢炖50分钟,捞出花生,用清水冲洗干净外壳,剪去藤蔓,并低温烘干,得到熟花生;
(3)将新鲜的西番莲、榴莲去杂取出果肉,将香蜂草去杂洗净,与3倍清水混合打浆,加入料重0.1%的果浆酶,在25℃下酶解至完全,灭酶后过滤,得到酶解液;
(4)将上述熟花生倒入酶解液中,加入白糖,倒入豆浆淹没原料,煮沸后再小火慢炖30分钟,捞出花生,用清水冲洗干净外壳,并低温烘干,得到奇味花生,灭菌包装即可。
Claims (2)
1.一种西番莲奇味花生,其特征在于是由下述重量份的原料制成:
带藤蔓连壳花生100-120、白醋10-12、西番莲20-30、榴莲6-7、香蜂草4-5、白糖10-15、云木香2-3、桂皮4-5、高良姜3-4、牛蒡根3-4、豆浆适量。
2.一种如权利要求1所述的西番莲奇味花生制备方法,其特征在于包括以下步骤:
(1)将成熟的带藤蔓连壳花生用清水冲洗干净,送入锅中,倒入白醋和适量水淹没花生,小火煮沸10-15分钟,捞出花生沥干后低温烘干,在花生壳上打出些许微小细孔,得到带孔花生;
(2)将云木香、桂皮、高良姜、牛蒡根洗净后混合粉碎,加入8-10倍清水,文火煮沸30-40分钟,再倒入上述带孔花生,加水微火慢炖50-60分钟,捞出花生,用清水冲洗干净外壳,剪去藤蔓,并低温烘干,得到熟花生;
(3)将新鲜的西番莲、榴莲去杂取出果肉,将香蜂草去杂洗净,与2-3倍清水混合打浆,加入料重0.1-0.2%的果浆酶,在25-30℃下酶解至完全,灭酶后过滤,得到酶解液;
(4)将上述熟花生倒入酶解液中,加入白糖,倒入豆浆淹没原料,煮沸后再小火慢炖30-40分钟,捞出花生,用清水冲洗干净外壳,并低温烘干,得到奇味花生,灭菌包装即可。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510426105.8A CN105077394A (zh) | 2015-07-20 | 2015-07-20 | 一种西番莲奇味花生及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510426105.8A CN105077394A (zh) | 2015-07-20 | 2015-07-20 | 一种西番莲奇味花生及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN105077394A true CN105077394A (zh) | 2015-11-25 |
Family
ID=54559441
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510426105.8A Pending CN105077394A (zh) | 2015-07-20 | 2015-07-20 | 一种西番莲奇味花生及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105077394A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106722661A (zh) * | 2016-11-30 | 2017-05-31 | 锦州大远食品工业有限公司 | 一种风味吊炉花生的制作方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101006866A (zh) * | 2007-01-24 | 2007-08-01 | 邓天华 | 一种竹汁小食品的加工方法 |
CN101507517A (zh) * | 2008-02-15 | 2009-08-19 | 青岛东生花生研究所 | 可可味花生制品的生产方法 |
CN101683169A (zh) * | 2008-09-27 | 2010-03-31 | 郑宏亮 | 多味花生及其制作工艺 |
-
2015
- 2015-07-20 CN CN201510426105.8A patent/CN105077394A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101006866A (zh) * | 2007-01-24 | 2007-08-01 | 邓天华 | 一种竹汁小食品的加工方法 |
CN101507517A (zh) * | 2008-02-15 | 2009-08-19 | 青岛东生花生研究所 | 可可味花生制品的生产方法 |
CN101683169A (zh) * | 2008-09-27 | 2010-03-31 | 郑宏亮 | 多味花生及其制作工艺 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106722661A (zh) * | 2016-11-30 | 2017-05-31 | 锦州大远食品工业有限公司 | 一种风味吊炉花生的制作方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN105533489A (zh) | 一种五香茶叶低盐鸭蛋及其制备方法 | |
CN105520078A (zh) | 一种薄荷椰香低盐鸭蛋及其制备方法 | |
KR101197606B1 (ko) | 마늘 절편 정과의 제조방법 | |
KR101250009B1 (ko) | 생강 절편 및 이의 제조방법 | |
KR101620095B1 (ko) | 흑울금 제조방법 및 이로 제조된 흑울금의 추출액과 분말 | |
CN105495405A (zh) | 一种香辣低盐鸭蛋及其制备方法 | |
KR20100027256A (ko) | 간장게장의 제조방법 및 이의 제조방법을 통해 제조된 간장게장 | |
CN104531484B (zh) | 一种蒜汁、苹果酒混合饮料的制备方法 | |
CN105285603A (zh) | 一种火龙果饮料 | |
CN105767315A (zh) | 一种保健普洱茶 | |
CN105077394A (zh) | 一种西番莲奇味花生及其制备方法 | |
CN108676682A (zh) | 一种百香果浸泡酒的制备方法 | |
CN105146030A (zh) | 一种黄桃蜜饯的制作方法 | |
CN103892266A (zh) | 一种补钙壮骨虾米酒及其制备方法 | |
CN103988968A (zh) | 一种茶香凤梨蜜饯及其制作方法 | |
KR101949975B1 (ko) | 인삼 편강의 제조방법 | |
CN102907547B (zh) | 一种蜜柚软糖及其制作方法 | |
CN104997076A (zh) | 一种山楂开胃奇味花生及其制备方法 | |
CN106418523B (zh) | 一种稳定型软枣猕猴桃功能保健凝乳 | |
CN104905328A (zh) | 一种草莓味奇味花生及其制备方法 | |
CN104939171A (zh) | 一种宁心安神奇味花生及其制备方法 | |
CN104905327A (zh) | 一种番茄味奇味花生及其制备方法 | |
RU2565022C1 (ru) | Способ приготовления варенья из кедровых шишек | |
CN104921196A (zh) | 一种薄荷味奇味花生及其制备方法 | |
CN111096427A (zh) | 一种香辣风味九制陈皮及其制备工艺 |
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: 20151125 |