CN105105042A - Intestine dryness moistening drawn purple sweet potatoes and preparation method thereof - Google Patents
Intestine dryness moistening drawn purple sweet potatoes and preparation method thereof Download PDFInfo
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- CN105105042A CN105105042A CN201510556126.1A CN201510556126A CN105105042A CN 105105042 A CN105105042 A CN 105105042A CN 201510556126 A CN201510556126 A CN 201510556126A CN 105105042 A CN105105042 A CN 105105042A
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- parts
- sugar
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- powder
- juice
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- 210000000936 intestine Anatomy 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims description 7
- 244000017020 Ipomoea batatas Species 0.000 title abstract 4
- 235000002678 Ipomoea batatas Nutrition 0.000 title abstract 4
- 239000000843 powder Substances 0.000 claims abstract description 20
- 235000020415 coconut juice Nutrition 0.000 claims abstract description 11
- 240000008790 Musa x paradisiaca Species 0.000 claims abstract description 10
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 10
- 239000003921 oil Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 240000000111 Saccharum officinarum Species 0.000 claims abstract description 9
- 235000007201 Saccharum officinarum Nutrition 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 7
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 7
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 7
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 7
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 7
- 244000157072 Hylocereus undatus Species 0.000 claims abstract description 7
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 7
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 7
- 235000012045 salad Nutrition 0.000 claims abstract description 7
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 claims abstract description 4
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 claims abstract description 4
- 235000004976 Solanum vernei Nutrition 0.000 claims description 16
- 241000352057 Solanum vernei Species 0.000 claims description 16
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 12
- 244000068988 Glycine max Species 0.000 claims description 10
- 235000010469 Glycine max Nutrition 0.000 claims description 10
- 235000013336 milk Nutrition 0.000 claims description 10
- 239000008267 milk Substances 0.000 claims description 10
- 210000004080 milk Anatomy 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 238000005491 wire drawing Methods 0.000 claims description 9
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 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 description 8
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 7
- 235000020052 applejack Nutrition 0.000 claims description 7
- 244000061456 Solanum tuberosum Species 0.000 claims description 6
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 6
- 241001261505 Undaria Species 0.000 claims description 6
- 238000007598 dipping method Methods 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 235000018481 Hylocereus undatus Nutrition 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
- 239000006185 dispersion Substances 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 239000013505 freshwater Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 3
- 239000000155 melt Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000011435 rock Substances 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 2
- 239000013078 crystal Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000021185 dessert Nutrition 0.000 abstract 3
- 235000021015 bananas Nutrition 0.000 abstract 2
- 235000013527 bean curd Nutrition 0.000 abstract 2
- 241001261506 Undaria pinnatifida Species 0.000 abstract 1
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 abstract 1
- 239000010931 gold Substances 0.000 abstract 1
- 229910052737 gold Inorganic materials 0.000 abstract 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000010409 ironing Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 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 invention discloses intestine dryness moistening drawn purple sweet potatoes which are prepared from the following raw materials in parts by weight: 60-70 parts of purple sweet potatoes, 10-15 parts of bananas, 4-5 parts of undaria pinnatifida, 7-8 parts of barley seedling powder, 2-3 parts of cucumber power, 6-8 parts of pitaya flowers, 8-10 parts of juicy peaches, 1-2 parts of matcha powder, 20-25 parts of bean curd shin, 10-12 parts of salad oil, 50-60 parts of soft sugar, 16-20 parts of coconut juice, and a proper amount of edible oil, apple wine and sugarcane juice. A drawn dessert is prepared by taking a raw material with an intestine dryness moistening effect as a core, the bean curd shin as a coating, the purple sweet potatoes and the bananas as shells, and the soft sugar and the coconut juice as a sugar coat; quadruple enjoyment is realized, and the delicious food can be enjoyed completely; due to the selected soft sugar, sugar wires are crystal, sweet, crispy and gold; by adding of the coconut juice, the fragrance is mellow; the apple wine and the sugarcane juice are mixed, so alcohol makes the drawn dessert be cooled quickly to prevent the mouth from being burnt; and meanwhile, the taste of the drawn dessert is enhanced, and the flavor is unique.
Description
Technical field
The present invention relates to a kind of hot candied cuisines, particularly relate to a kind of moist purple potato of the dry wire drawing of intestines and preparation method thereof.
Background technology
The hot candied sweets of tradition is hang up syrup after fried for the fruit flour parcels such as banana mostly, first lower reentrancy is dipped in cold water when eating, not only the duration and degree of heating is difficult to grasp, raw material, mouthfeel are single, cuisines can not be lowered the temperature rapidly and reduce its mouthfeel by cold water, the invention provides a kind of nutritious, appetizing hot candied cuisines for this reason.
Summary of the invention
Instant invention overcomes prior art deficiency, provide a kind of moist purple potato of the dry wire drawing of intestines and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of moist purple potato of the dry wire drawing of intestines is made up of the raw material of following weight parts:
Purple potato 60-70, bajiao banana 10-15, undaria pinnitafida 4-5, barley seedling powder 7-8, cucumber powder 2-3, Pitaya Flower 6-8, honey peach 8-10, matcha powder 1-2, skin of soya-bean milk 20-25, salad oil 10-12, soft white sugar 50-60, Coconut Juice 16-20, edible oil and applejack, sugar-cane juice are appropriate.
A kind of moist purple potato preparation method of the dry wire drawing of intestines, comprises the following steps:
(1) send into steamer after purple potato peeling being cleaned, be pounded mud after big fire cooks, be pounded mud after being removed the peel by bajiao banana, rear making beating is cleaned in fresh undaria pinnitafida impurity elimination, by these three kinds of raw materials and barley seedling powder, cucumber powder mixing and stirring, obtains potato batter;
(2) fresh dragon fruit has been spent stalk to clean, drain with after boiling water blanching 3-5 second, fresh water honey peach peeling stoning, both to mix with matcha powder and break into slurry, obtain flowers and fruits slurry, in units of 16-19 gram, be frozen into ice cube, the two-layer skin of soya-bean milk of every ice cube wraps, outside the skin of soya-bean milk, wrap potato batter again, obtain prefrying material;
(3) dispersion of above-mentioned prefrying material sent into burn and become in the edible oil of heat to 4-5, explode and can pull out to 7-8 maturation, obtain just fried material, then send into burn and become to explode to surface golden yellow in the edible oil of heat to 7-8, taking the dish out of the pot immediately to rock drains oil, and this is fried optimum state;
(4) another standby clean pot, spoon, pot is burnt heat by moderate heat, pour salad rusting into and become heat to 5-6, put into soft white sugar, push away stir-fry with spoon and prevent bonding, slowly pour Coconut Juice into when sugar melts, push away fry to sugar thicken, look in cream colour, air pocket reduce after the stirring of big fire immediately 4-6 second, make that liquid glucose rapid temperature increases is thinning to 186-187 DEG C of liquid glucose, look is golden yellow, minute bubbles when increasing, this is sugar cook optimum state;
(5) preferably stir off in (3), (4) and friedly reach optimum state simultaneously, the major ingredient exploded being dropped in the liquid glucose endured rapidly, push away stir-fry several under make major ingredient evenly superscribe one deck liquid glucose, be contained in be wiped with one deck oil dish on, serve immediately, taste while hot;
(6) be that standard is blent by applejack and sugar-cane juice with 2:1, obtain dipping in wine, load in bowl, serve together with (5) hot candied dish, first dipping in wine under leaching with after the hot candied dish of chopstick clamp, reentrancy is tasted.
Compared with prior art, advantage of the present invention is:
To have, the raw material of the dry effect of moist intestines is core, the skin of soya-bean milk is dressing in the present invention, purple potato and bajiao banana are shell, soft white sugar and Coconut Juice make hot candied sweets for sugar-coat, quadruple is enjoyed, enjoy delicious food, selected fine draft white sugar is to ensure that sugared filament crystal is lustrous and transparent, sweet crisp, golden yellow, add Coconut Juice and make sugared silk aromatic flavour, mixed with sugar-cane juice by applejack, alcohol allows hot candied sweets fast cooling with non-ironing mouth, further increase the mouthfeel of hot candied sweets, unique flavor.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of moist purple potato of the dry wire drawing of intestines is made up of the raw material of following weight (jin):
Purple potato 60, bajiao banana 10, undaria pinnitafida 4, barley seedling powder 7, cucumber powder 2, Pitaya Flower 6, honey peach 8, matcha powder 1, the skin of soya-bean milk 20, salad oil 10, soft white sugar 50, Coconut Juice 16, edible oil and applejack, sugar-cane juice are appropriate.
A kind of moist purple potato preparation method of the dry wire drawing of intestines, comprises the following steps:
(1) send into steamer after purple potato peeling being cleaned, be pounded mud after big fire cooks, be pounded mud after being removed the peel by bajiao banana, rear making beating is cleaned in fresh undaria pinnitafida impurity elimination, by these three kinds of raw materials and barley seedling powder, cucumber powder mixing and stirring, obtains potato batter;
(2) fresh dragon fruit has been spent stalk to clean, drain after 5 seconds with boiling water blanching, fresh water honey peach peeling stoning, both to mix with matcha powder and break into slurry, obtain flowers and fruits slurry, in units of 19 grams, be frozen into ice cube, the two-layer skin of soya-bean milk of every ice cube wraps, outside the skin of soya-bean milk, wrap potato batter again, obtain prefrying material;
(3) dispersion of above-mentioned prefrying material sent into and burn in the edible oil of 4 one-tenths heat, explode and can pull out to 7 maturations, obtain just fried material, then send into burn and explode to surface golden yellow to 8 one-tenth hot edible oils, taking the dish out of the pot immediately to rock drains oil, and this is fried optimum state;
(4) another standby clean pot, spoon, pot is burnt heat by moderate heat, pour salad rusting to 5 into and become heat, put into soft white sugar, with spoon push away stir-fry prevent bonding, slowly pour Coconut Juice into when sugar melts, push away fry to sugar thicken, look in cream colour, air pocket minimizing after big fire immediately stir 5 seconds, make that liquid glucose rapid temperature increases to 187 DEG C liquid glucose is thinning, look is golden yellow, minute bubbles when increasing, this is sugar cook optimum state;
(5) preferably stir off in (3), (4) and friedly reach optimum state simultaneously, the major ingredient exploded being dropped in the liquid glucose endured rapidly, push away stir-fry several under make major ingredient evenly superscribe one deck liquid glucose, be contained in be wiped with one deck oil dish on, serve immediately, taste while hot;
(6) be that standard is blent by applejack and sugar-cane juice with 2:1, obtain dipping in wine, load in bowl, serve together with (5) hot candied dish, first dipping in wine under leaching with after the hot candied dish of chopstick clamp, reentrancy is tasted.
Claims (2)
1. the purple potato of the dry wire drawing of moist intestines, it is characterized in that being made up of the raw material of following weight parts:
Purple potato 60-70, bajiao banana 10-15, undaria pinnitafida 4-5, barley seedling powder 7-8, cucumber powder 2-3, Pitaya Flower 6-8, honey peach 8-10, matcha powder 1-2, skin of soya-bean milk 20-25, salad oil 10-12, soft white sugar 50-60, Coconut Juice 16-20, edible oil and applejack, sugar-cane juice are appropriate.
2. the moist purple potato preparation method of the dry wire drawing of intestines as claimed in claim 1, is characterized in that comprising the following steps:
(1) send into steamer after purple potato peeling being cleaned, be pounded mud after big fire cooks, be pounded mud after being removed the peel by bajiao banana, rear making beating is cleaned in fresh undaria pinnitafida impurity elimination, by these three kinds of raw materials and barley seedling powder, cucumber powder mixing and stirring, obtains potato batter;
(2) fresh dragon fruit has been spent stalk to clean, drain with after boiling water blanching 3-5 second, fresh water honey peach peeling stoning, both to mix with matcha powder and break into slurry, obtain flowers and fruits slurry, in units of 16-19 gram, be frozen into ice cube, the two-layer skin of soya-bean milk of every ice cube wraps, outside the skin of soya-bean milk, wrap potato batter again, obtain prefrying material;
(3) dispersion of above-mentioned prefrying material sent into burn and become in the edible oil of heat to 4-5, explode and can pull out to 7-8 maturation, obtain just fried material, then send into burn and become to explode to surface golden yellow in the edible oil of heat to 7-8, taking the dish out of the pot immediately to rock drains oil, and this is fried optimum state;
(4) another standby clean pot, spoon, pot is burnt heat by moderate heat, pour salad rusting into and become heat to 5-6, put into soft white sugar, push away stir-fry with spoon and prevent bonding, slowly pour Coconut Juice into when sugar melts, push away fry to sugar thicken, look in cream colour, air pocket reduce after the stirring of big fire immediately 4-6 second, make that liquid glucose rapid temperature increases is thinning to 186-187 DEG C of liquid glucose, look is golden yellow, minute bubbles when increasing, this is sugar cook optimum state;
(5) preferably stir off in (3), (4) and friedly reach optimum state simultaneously, the major ingredient exploded being dropped in the liquid glucose endured rapidly, push away stir-fry several under make major ingredient evenly superscribe one deck liquid glucose, be contained in be wiped with one deck oil dish on, serve immediately, taste while hot;
(6) be that standard is blent by applejack and sugar-cane juice with 2:1, obtain dipping in wine, load in bowl, serve together with (5) hot candied dish, first dipping in wine under leaching with after the hot candied dish of chopstick clamp, reentrancy is tasted.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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CN201510556126.1A CN105105042A (en) | 2015-09-06 | 2015-09-06 | Intestine dryness moistening drawn purple sweet potatoes and preparation method thereof |
Applications Claiming Priority (1)
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CN201510556126.1A CN105105042A (en) | 2015-09-06 | 2015-09-06 | Intestine dryness moistening drawn purple sweet potatoes and preparation method thereof |
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CN105105042A true CN105105042A (en) | 2015-12-02 |
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CN201510556126.1A Pending CN105105042A (en) | 2015-09-06 | 2015-09-06 | Intestine dryness moistening drawn purple sweet potatoes and preparation method thereof |
Country Status (1)
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Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103960447A (en) * | 2014-04-09 | 2014-08-06 | 江海涛 | Non-sticking hot-candied sweet potato and preparation method thereof |
CN104705600A (en) * | 2013-12-11 | 2015-06-17 | 王焱 | Chinese yam in hot toffee manufacturing method |
-
2015
- 2015-09-06 CN CN201510556126.1A patent/CN105105042A/en active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104705600A (en) * | 2013-12-11 | 2015-06-17 | 王焱 | Chinese yam in hot toffee manufacturing method |
CN103960447A (en) * | 2014-04-09 | 2014-08-06 | 江海涛 | Non-sticking hot-candied sweet potato and preparation method thereof |
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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 | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151202 |
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RJ01 | Rejection of invention patent application after publication |