CN105104564A - Peanut and soybean mixed nutritive thin sheet capable of relieving coughs and making method thereof - Google Patents
Peanut and soybean mixed nutritive thin sheet capable of relieving coughs and making method thereof Download PDFInfo
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- CN105104564A CN105104564A CN201510508765.0A CN201510508765A CN105104564A CN 105104564 A CN105104564 A CN 105104564A CN 201510508765 A CN201510508765 A CN 201510508765A CN 105104564 A CN105104564 A CN 105104564A
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Abstract
The invention discloses a peanut and soybean mixed nutritive thin sheet capable of relieving coughs and a making method thereof. The thin sheet comprises 20-30 parts of cane sugar, 50-60 parts of peanuts, 50-60 parts of shiitake, 1000-1200 parts of soda water, 70-80 parts of plum juice, 50-70 parts of pineapple juice, 5-10 parts of savia miltiorrhiza, 5-10 parts of eucommia ulmoides, 10-20 parts of semen ginkgoes, 10-20 parts of cucumber seeds, 20-25 parts of black beans and 200-220 parts of soybeans. The high-quality soybeans are selected, and through peeling, soaking, paste grinding, filtering, heating for sheet forming and cooling packaging, the finished product is obtained. The making technology is simple and convenient to implement, no chemical components are added, the peanuts and the soybeans are combined to replace single soybeans and reduce the fishy smell of the single soybeans, crispness is increased, and taste is good; the herbs are added into soybean milk, so that the bean curd thin sheet has a certain medicine property and many nutritional ingredients and is easy to store.
Description
Technical field:
The present invention relates to a kind of bean product, be specifically related to a kind of can the peanut and soya bean mixotrophism thin skin and preparation method thereof of relieving cough.
Background technology:
The skin of soya-bean milk is Han nationality's traditional soybean product, has multiple famous dish at southern china and northern area.Theory of traditional Chinese medical science is thought, the flat taste of the skin of soya-bean milk is sweet, has the effects such as clearing heat and moistening lung, antitussive and expectorant, nourishing the stomach, removing toxic substances, hidroschesis.The skin of soya-bean milk is nutritious, and protein, amino acid content are high, measures according to modern science, also has the necessary 18 kinds of trace elements of human body such as iron, calcium, molybdenum.Children are edible can improve immunocompetence, promotes the development of health and intelligence.The elderly is edible for a long time can promote longevity.Especially to edible between pregnant woman post-partum period can quick-recovery be healthy soon, can milk be increased again.The skin of soya-bean milk in addition easy to digest, absorb fast advantage.A kind of woman, children, old, weak all suitable edible good merchantable brand.
Summary of the invention:
Technical problem to be solved by this invention is the defect overcoming prior art, provides a kind of and cultivates fertilizer used of the peanut with relieving cough and preparation method thereof.
Technical problem to be solved by this invention realizes by the following technical solutions.
Can the peanut of relieving cough and a soya bean mixotrophism thin skin, it is characterized in that: comprise sucrose 20-30 part, peanut 50-60 part, mushroom 50-60 part, soda water 1000-1200 part, dark plum juice 70-80 part, pineapple juice 50-70 part, red sage root 5-10 part, bark of eucommia 5-10 part, gingko benevolence 10-20 part, the sub-10-20 part of cucumber, black soya bean 20-25 part, soya bean 200-220 part.
Its preparation method mainly comprises the following steps:
1) good quality soybeans is chosen, decortication;
2) get the soybean soaking of decortication in dark plum juice, soak duration 1-2 hour, wherein immersion process is divided into three sections, leading portion soaking temperature 50 DEG C, stage casing soaking temperature is 30 DEG C, and back segment soaking temperature is 50 DEG C, and adds 1/5,3/5,1/5 pineapple juice respectively in three step immersion processes;
3) soya bean after soaking and peanut is gone to wear into slurry;
4) through 100 mesh screen, soya-bean milk is obtained;
5) by heating soybean milk to 100 DEG C, keep 20 minutes, then soya-bean milk put into and fill with in the skin rising pot of soda water, keep temperature 80-90 DEG C, add the red sage root, the bark of eucommia, gingko benevolence, cucumber, black soya bean, every one, 2-5 minute device skin of soya-bean milk, till soya-bean milk takes;
6) get step 1) in Testa Glycines mix with sucrose, grinds,
7) by step 5) in the skin of soya-bean milk be placed on ice cube, cooling 1-2 minute, be cooled to 60 DEG C, cooling while by 6) in powder be sprinkled upon on the skin of soya-bean milk;
8) dried by the skin of soya-bean milk, dry and be divided into two stages, previous stage, bake out temperature was 45 DEG C, in drying course, remove mushroom, and squeezing is extruded mushroom juice and is sprinkled upon on the skin of soya-bean milk; The latter half bake out temperature is 30 DEG C;
9) vacuum packaging.
The invention has the advantages that: preparation technology is simple, convenient, do not add any chemical composition, utilize peanut and soya bean combination replacement soybean, weaken the fishy smell under pure soybean, increase brittleness, mouthfeel is good, in soya-bean milk, add medicinal material, make the skin of soya-bean milk have certain property of medicine, nutritional labeling is high, is easy to deposit.
Detailed description of the invention:
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Specific embodiment 1: a kind of can the peanut of relieving cough and soya bean mixotrophism thin skin, comprise sucrose 20 parts, peanut 50 parts, 50 parts, mushroom, soda water 1000 parts, 70 parts, dark plum juice, pineapple juice 50 parts, the red sage root 5 parts, the bark of eucommia 5 parts, gingko benevolence 10 parts, cucumber 10 parts, 20 parts, black soya bean, soya bean 200 parts.
Its preparation method mainly comprises the following steps:
1) good quality soybeans is chosen, decortication;
2) get the soybean soaking of decortication in dark plum juice, soak duration 1-2 hour, wherein immersion process is divided into three sections, leading portion soaking temperature 50 DEG C, stage casing soaking temperature is 30 DEG C, and back segment soaking temperature is 50 DEG C, and adds 1/5,3/5,1/5 pineapple juice respectively in three step immersion processes;
3) soya bean after soaking and peanut is gone to wear into slurry;
4) through 100 mesh screen, soya-bean milk is obtained;
5) by heating soybean milk to 100 DEG C, keep 20 minutes, then soya-bean milk put into and fill with in the skin rising pot of soda water, keep temperature 80-90 DEG C, add the red sage root, the bark of eucommia, gingko benevolence, cucumber, black soya bean, every one, 2-5 minute device skin of soya-bean milk, till soya-bean milk takes;
6) get step 1) in Testa Glycines mix with sucrose, grinds,
7) by step 5) in the skin of soya-bean milk be placed on ice cube, cooling 1-2 minute, be cooled to 60 DEG C, cooling while by 6) in powder be sprinkled upon on the skin of soya-bean milk;
8) dried by the skin of soya-bean milk, dry and be divided into two stages, previous stage, bake out temperature was 45 DEG C, in drying course, remove mushroom, and squeezing is extruded mushroom juice and is sprinkled upon on the skin of soya-bean milk; The latter half bake out temperature is 30 DEG C;
9) vacuum packaging.
Specific embodiment 2: a kind of can the peanut of relieving cough and soya bean mixotrophism thin skin, it is characterized in that: comprise sucrose 30 parts, peanut 60 parts, 60 parts, mushroom, soda water 1200 parts, 80 parts, dark plum juice, pineapple juice 70 parts, the red sage root 10 parts, the bark of eucommia 10 parts, gingko benevolence 20 parts, cucumber 20 parts, 25 parts, black soya bean, soya bean 220 parts.
Its preparation method mainly comprises the following steps:
1) good quality soybeans is chosen, decortication;
2) get the soybean soaking of decortication in dark plum juice, soak duration 1-2 hour, wherein immersion process is divided into three sections, leading portion soaking temperature 50 DEG C, stage casing soaking temperature is 30 DEG C, and back segment soaking temperature is 50 DEG C, and adds 1/5,3/5,1/5 pineapple juice respectively in three step immersion processes;
3) soya bean after soaking and peanut is gone to wear into slurry;
4) through 100 mesh screen, soya-bean milk is obtained;
5) by heating soybean milk to 100 DEG C, keep 20 minutes, then soya-bean milk put into and fill with in the skin rising pot of soda water, keep temperature 80-90 DEG C, add the red sage root, the bark of eucommia, gingko benevolence, cucumber, black soya bean, every one, 2-5 minute device skin of soya-bean milk, till soya-bean milk takes;
6) get step 1) in Testa Glycines mix with sucrose, grinds,
7) by step 5) in the skin of soya-bean milk be placed on ice cube, cooling 1-2 minute, be cooled to 60 DEG C, cooling while by 6) in powder be sprinkled upon on the skin of soya-bean milk;
8) dried by the skin of soya-bean milk, dry and be divided into two stages, previous stage, bake out temperature was 45 DEG C, in drying course, remove mushroom, and squeezing is extruded mushroom juice and is sprinkled upon on the skin of soya-bean milk; The latter half bake out temperature is 30 DEG C;
9) vacuum packaging.
More than show and describe general principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (2)
1. can the peanut of relieving cough and a soya bean mixotrophism thin skin, it is characterized in that: comprise sucrose 20-30 part, peanut 50-60 part, mushroom 50-60 part, soda water 1000-1200 part, dark plum juice 70-80 part, pineapple juice 50-70 part, red sage root 5-10 part, bark of eucommia 5-10 part, gingko benevolence 10-20 part, the sub-10-20 part of cucumber, black soya bean 20-25 part, soya bean 200-220 part.
2. can the peanut of relieving cough and soya bean mixotrophism thin skin according to a kind of described in claim 1, it is characterized in that: its preparation method mainly comprises the following steps:
1) good quality soybeans is chosen, decortication;
2) get the soybean soaking of decortication in dark plum juice, soak duration 1-2 hour, wherein immersion process is divided into three sections, leading portion soaking temperature 50 DEG C, stage casing soaking temperature is 30 DEG C, and back segment soaking temperature is 50 DEG C, and adds 1/5,3/5,1/5 pineapple juice respectively in three step immersion processes;
3) soya bean after soaking and peanut is gone to wear into slurry;
4) through 100 mesh screen, soya-bean milk is obtained;
5) by heating soybean milk to 100 DEG C, keep 20 minutes, then soya-bean milk put into and fill with in the skin rising pot of soda water, keep temperature 80-90 DEG C, add the red sage root, the bark of eucommia, gingko benevolence, cucumber, black soya bean, every one, 2-5 minute device skin of soya-bean milk, till soya-bean milk takes;
6) get step 1) in Testa Glycines mix with sucrose, grinds,
7) by step 5) in the skin of soya-bean milk be placed on ice cube, cooling 1-2 minute, be cooled to 60 DEG C, cooling while by 6) in powder be sprinkled upon on the skin of soya-bean milk;
8) dried by the skin of soya-bean milk, dry and be divided into two stages, previous stage, bake out temperature was 45 DEG C, in drying course, remove mushroom, and squeezing is extruded mushroom juice and is sprinkled upon on the skin of soya-bean milk; The latter half bake out temperature is 30 DEG C;
9) vacuum packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510508765.0A CN105104564A (en) | 2015-08-18 | 2015-08-18 | Peanut and soybean mixed nutritive thin sheet capable of relieving coughs and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510508765.0A CN105104564A (en) | 2015-08-18 | 2015-08-18 | Peanut and soybean mixed nutritive thin sheet capable of relieving coughs and making method thereof |
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| CN105104564A true CN105104564A (en) | 2015-12-02 |
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| CN201510508765.0A Pending CN105104564A (en) | 2015-08-18 | 2015-08-18 | Peanut and soybean mixed nutritive thin sheet capable of relieving coughs and making method thereof |
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1089797A (en) * | 1993-01-08 | 1994-07-27 | 首都医学院附属北京儿童医院 | Utilize Testa Glycines, soybean residue to make health food |
| CN1314100A (en) * | 2001-04-03 | 2001-09-26 | 刘永宏 | New method of producing skin of soya-bean milk |
| CN101036507A (en) * | 2006-03-14 | 2007-09-19 | 张媛 | Method for producing peanut tofu pieces |
| CN102349581A (en) * | 2011-09-29 | 2012-02-15 | 安阳市双强豆制品有限公司 | Coarse-cereal dried bean curd roll and preparation method thereof |
| CN102934698A (en) * | 2012-11-22 | 2013-02-20 | 廖福存 | Peanut bean curd stick and preparation method thereof |
| CN103404600A (en) * | 2013-06-25 | 2013-11-27 | 吴祥忠 | Peanut bean curd stick and preparation method thereof |
| CN104222305A (en) * | 2013-12-13 | 2014-12-24 | 陶成 | Preparation technology of dried beancurd sticks |
| CN104687195A (en) * | 2015-02-28 | 2015-06-10 | 广西大学 | Beverage capable of relieving cough and asthma and preparation method thereof |
-
2015
- 2015-08-18 CN CN201510508765.0A patent/CN105104564A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1089797A (en) * | 1993-01-08 | 1994-07-27 | 首都医学院附属北京儿童医院 | Utilize Testa Glycines, soybean residue to make health food |
| CN1314100A (en) * | 2001-04-03 | 2001-09-26 | 刘永宏 | New method of producing skin of soya-bean milk |
| CN101036507A (en) * | 2006-03-14 | 2007-09-19 | 张媛 | Method for producing peanut tofu pieces |
| CN102349581A (en) * | 2011-09-29 | 2012-02-15 | 安阳市双强豆制品有限公司 | Coarse-cereal dried bean curd roll and preparation method thereof |
| CN102934698A (en) * | 2012-11-22 | 2013-02-20 | 廖福存 | Peanut bean curd stick and preparation method thereof |
| CN103404600A (en) * | 2013-06-25 | 2013-11-27 | 吴祥忠 | Peanut bean curd stick and preparation method thereof |
| CN104222305A (en) * | 2013-12-13 | 2014-12-24 | 陶成 | Preparation technology of dried beancurd sticks |
| CN104687195A (en) * | 2015-02-28 | 2015-06-10 | 广西大学 | Beverage capable of relieving cough and asthma and preparation method thereof |
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Application publication date: 20151202 |