CN106213513A - A kind of local flavor Fructus Benincasae paste stuffing and preparation method thereof - Google Patents
A kind of local flavor Fructus Benincasae paste stuffing and preparation method thereof Download PDFInfo
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- CN106213513A CN106213513A CN201610609564.4A CN201610609564A CN106213513A CN 106213513 A CN106213513 A CN 106213513A CN 201610609564 A CN201610609564 A CN 201610609564A CN 106213513 A CN106213513 A CN 106213513A
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- local flavor
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 17
- 235000019634 flavors Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 29
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 12
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 12
- 235000019890 Amylum Nutrition 0.000 claims abstract description 11
- 229920002261 Corn starch Polymers 0.000 claims abstract description 11
- 239000008120 corn starch Substances 0.000 claims abstract description 11
- 239000010497 wheat germ oil Substances 0.000 claims abstract description 11
- 210000000582 semen Anatomy 0.000 claims abstract description 10
- 229920001592 potato starch Polymers 0.000 claims abstract description 7
- PJANXHGTPQOBST-VAWYXSNFSA-N Stilbene Natural products C=1C=CC=CC=1/C=C/C1=CC=CC=C1 PJANXHGTPQOBST-VAWYXSNFSA-N 0.000 claims description 10
- VEVZSMAEJFVWIL-UHFFFAOYSA-O cyanidin cation Chemical compound [O+]=1C2=CC(O)=CC(O)=C2C=C(O)C=1C1=CC=C(O)C(O)=C1 VEVZSMAEJFVWIL-UHFFFAOYSA-O 0.000 claims description 10
- PJANXHGTPQOBST-UHFFFAOYSA-N stilbene Chemical compound C=1C=CC=CC=1C=CC1=CC=CC=C1 PJANXHGTPQOBST-UHFFFAOYSA-N 0.000 claims description 10
- 235000021286 stilbenes Nutrition 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 7
- WUOACPNHFRMFPN-VIFPVBQESA-N (R)-(+)-alpha-terpineol Chemical compound CC1=CC[C@H](C(C)(C)O)CC1 WUOACPNHFRMFPN-VIFPVBQESA-N 0.000 claims description 5
- MIBATSHDJRIUJK-ROJLCIKYSA-N Neferine Chemical compound C1=CC(OC)=CC=C1C[C@@H]1C2=CC(OC=3C(=CC=C(C[C@@H]4C5=CC(OC)=C(OC)C=C5CCN4C)C=3)O)=C(OC)C=C2CCN1C MIBATSHDJRIUJK-ROJLCIKYSA-N 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 235000007336 cyanidin Nutrition 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 150000004676 glycans Chemical class 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 229920001282 polysaccharide Polymers 0.000 claims description 5
- 239000005017 polysaccharide Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 4
- 230000000694 effects Effects 0.000 abstract description 9
- 239000003205 fragrance Substances 0.000 abstract description 3
- 208000007117 Oral Ulcer Diseases 0.000 abstract description 2
- 208000002399 aphthous stomatitis Diseases 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000008855 peristalsis Effects 0.000 abstract description 2
- 239000000835 fiber Substances 0.000 description 5
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 4
- 239000000155 melt Substances 0.000 description 4
- -1 hydroxybenzene Ethanol ester Chemical class 0.000 description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 206010030113 Oedema Diseases 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000002934 diuretic Substances 0.000 description 2
- 230000001882 diuretic effect Effects 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
- 229960003742 phenol Drugs 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 206010003445 Ascites Diseases 0.000 description 1
- 208000000059 Dyspnea Diseases 0.000 description 1
- 206010013975 Dyspnoeas Diseases 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 210000003754 fetus Anatomy 0.000 description 1
- 239000000915 fish venom Substances 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 231100000731 ichthyotoxin Toxicity 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 201000008383 nephritis Diseases 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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 present invention relates to food technology field, being specifically related to a kind of local flavor Fructus Benincasae paste stuffing and preparation method thereof, this local flavor Fructus Benincasae paste stuffing is made up of the raw material of following weight portion: Fructus Benincasae Rong 30 36 parts, Amylum Puerariae Radicis 24 parts, purple sweet potato starch 12 parts, corn starch 24 parts, wheat germ oil 0.5 1 parts, Oleum Cinnamomi 0.2 0.3 parts, Herba Menthae extracting solution 12 parts, 23 parts of Rhizoma Zingiberis Recens, fry Semen Sesami Nigrum 12 parts, auxiliary material 0.6 1.2 parts, Sal 0.8 1.5 parts.Stuffing material of the present invention is in good taste, left a lingering fragrance in one's mouth after eating, stuffing material caking property is good, do not stick to one's teeth, and throat discomfort, oral ulcer are had certain remission effect, and can promote enterogastric peristalsis, improve appetite, store for up to 20 days under stuffing material room temperature, and having certain Anti-mildew capability, moisture effect is the most superior simultaneously.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of local flavor Fructus Benincasae paste stuffing and preparation method thereof.
Background technology
Fructus Benincasae includes sarcocarp, flesh and seed, containing rich in protein, carbohydrate, vitamin and mineral element etc.
Nutritional labeling.
Fructus Benincasae sweet in the mouth, cold in nature, there is effect of the heat that disappears, diuretic, detumescence.Fructus Benincasae amount in sodium is relatively low, hard to arteriosclerosis, liver
Change the diseases such as ascites, coronary heart disease, hypertension, nephritis, edema expansion and have good auxiliary therapeutic action." occupying diet spectrum with breath ":
If " anemia of pregnant woman often eats, pool fetus poison, makes youngster anosis." Fructus Benincasae also has and solve the function such as ichthyotoxin.Hydroxymalonic acid contained in Fructus Benincasae, can have
The suppression of effect ground is saccharide converted is fat, and Fructus Benincasae itself is the most fatty in addition, and heat is the highest, has important for preventing human body from getting fat
Meaning, can help symmetry.The seed of Fructus Benincasae and skin also can be used as medicine, and Fructus Benincasae meat and flesh have diuresis, heat clearing away, reduce phlegm, quench one's thirst
Etc. effect.Also the diseases such as edema, phlegm dyspnea, summer-heat, hemorrhoid can be treated.Fructus Benincasae such as belt leather boils soup and drinks, and can reach swelling diuretic, heat clearing away solution
Summer-heat effect.
There is a lot of Fructus Benincasae Rong at present as the moon cake of stuffing material, wife's cake etc. cake, deeply liked by consumers in general.But
It is that current Fructus Benincasae paste stuffing composition is dull, and mouthfeel is not good enough.
Summary of the invention
The technical problem to be solved is to provide a kind of in good taste, lefts a lingering fragrance in one's mouth after eating, and stuffing material caking property is good,
Local flavor Fructus Benincasae paste stuffing not stuck to one's teeth and preparation method thereof.
The technical problem to be solved realizes by the following technical solutions:
A kind of local flavor Fructus Benincasae paste stuffing, is made up of the raw material of following weight portion: Fructus Benincasae Rong's 30-36 part, Amylum Puerariae Radicis 2-4 part, purple
Sweet potato starch 1-2 part, corn starch 2-4 part, wheat germ oil 0.5-1 part, Oleum Cinnamomi 0.2-0.3 part, Herba Menthae extracting solution 1-2 part, Rhizoma Zingiberis Recens
2-3 part, fry Semen Sesami Nigrum 1-2 part, auxiliary material 0.6-1.2 part, Sal 0.8-1.5 part.
Described auxiliary material is made up of the raw material of following weight portion: pale purple brightly yellowish stilbene 10-15 part, purple sweet potato cyanidin 0.1-
0.2 part, corner angle polysaccharide 0.1-0.2 part, Caulis Cucurbitae fiber 0.5-0.8 part, terpenol 0.05-0.08 part, (-)-Neferine 0.05-
0.08 part, P-coumaric acid-p-hydroxyphenylethanol ester 0.1-0.15 part；Its preparation method is, first pale purple brightly yellowish stilbene is added it heavy
Measuring 2 times of clear water of part to decoct 3 hours, then filter, filtrate continues to decoct acquisition extractum, is mixed with each raw material of residue by extractum and grinds
Cheng Fen.
A kind of method preparing local flavor Fructus Benincasae paste stuffing, comprises the following steps:
(1) wheat germ oil, Oleum Cinnamomi are put into pot be heated to temperature and be 106-120 DEG C, in pot, then add Rhizoma Zingiberis Recens, raw
Rhizoma Zingiberis Recens is pulled out after frying 2 minutes；
(2) when oil air cooling is to 90-95 DEG C, in pot, add Fructus Benincasae Rong, stir-fry to half-mature, be subsequently adding Amylum Puerariae Radicis, Rhizoma Steudnerae Henryanae
Starch, corn starch, fry Semen Sesami Nigrum, auxiliary material, continue to stir-fry to well-done；
(3) step (2) gained material adds Herba Menthae extracting solution, Sal mixing and stirring, is then placed in Dewar vessel
Empty 30 minutes of fidelity, then places into-15 DEG C of freezers freezing 30 minutes, takes out post-heating and melts, is subsequently cooled to room temperature.
The invention has the beneficial effects as follows: stuffing material of the present invention is in good taste, lefts a lingering fragrance in one's mouth after eating, stuffing material caking property is good, does not sticks to one's teeth,
And throat discomfort, oral ulcer are had certain remission effect, and can promote enterogastric peristalsis, improve appetite, stuffing material room temperature
Lower storage was for up to 20 days, and had certain Anti-mildew capability, and moisture effect is the most superior simultaneously.
Detailed description of the invention
For the technological means making the present invention realize, creation characteristic, reach purpose and be easy to understand with effect, below knot
Close specific embodiment, the present invention is expanded on further.
Embodiment 1
A kind of local flavor Fructus Benincasae paste stuffing, is made up of the raw material of following weight portion: Fructus Benincasae Rong 33 parts, Amylum Puerariae Radicis 3 parts, purple sweet potato starch
1.5 parts, corn starch 3 parts, wheat germ oil 0.8 part, Oleum Cinnamomi 0.25 part, Herba Menthae extracting solution 1.5 parts, 2.5 parts of Rhizoma Zingiberis Recens, fry Fructificatio Amaurodermatis Rudae
Fiber crops 1.5 parts, auxiliary material 0.9 part, Sal 1.2 parts.
Described auxiliary material is made up of the raw material of following weight portion: pale purple brightly yellowish stilbene 12 parts, purple sweet potato cyanidin 0.15 part, rib
Angle polysaccharide 0.15 part, Caulis Cucurbitae fiber 0.6 part, terpenol 0.06 part, (-)-Neferine 0.06 part, P-coumaric acid-para hydroxybenzene
Ethanol ester 0.12 part；Its preparation method is, pale purple brightly yellowish stilbene first adds 2 times of clear water of its weight portion and decocts 3 hours, then mistake
Filter, filtrate is continued to decoct acquisition extractum, with remaining each raw material mixer mill, extractum is broken into powder.
A kind of method preparing local flavor Fructus Benincasae paste stuffing, comprises the following steps:
(1) put into pot to be heated to temperature being 115 DEG C by wheat germ oil, Oleum Cinnamomi, then adding Rhizoma Zingiberis Recens in pot, Rhizoma Zingiberis Recens is decocted
Pull out after fried 2 minutes；
(2) when oil air cooling is to 92 DEG C, in pot, add Fructus Benincasae Rong, stir-fry to half-mature, be subsequently adding Amylum Puerariae Radicis, Rhizoma Steudnerae Henryanae shallow lake
Powder, corn starch, fry Semen Sesami Nigrum, auxiliary material, continue to stir-fry to well-done；
(3) step (2) gained material adds Herba Menthae extracting solution, Sal mixing and stirring, is then placed in Dewar vessel
Empty 30 minutes of fidelity, then places into-15 DEG C of freezers freezing 30 minutes, takes out post-heating and melts, is subsequently cooled to room temperature.
Embodiment 2
A kind of local flavor Fructus Benincasae paste stuffing, is made up of the raw material of following weight portion: Fructus Benincasae Rong 30 parts, Amylum Puerariae Radicis 2 parts, purple sweet potato starch
1 part, corn starch 2 parts, wheat germ oil 0.5 part, Oleum Cinnamomi 0.2 part, Herba Menthae extracting solution 1 part, 2 parts of Rhizoma Zingiberis Recens, fry Semen Sesami Nigrum 1 part,
Auxiliary material 0.6 part, Sal 0.8 part.
Described auxiliary material is made up of the raw material of following weight portion: pale purple brightly yellowish stilbene 10 parts, purple sweet potato cyanidin 0.1 part, rib
Angle polysaccharide 0.1 part, Caulis Cucurbitae fiber 0.5 part, terpenol 0.05 part, (-)-Neferine 0.05 part, P-coumaric acid-para hydroxybenzene second
Alcohol ester 0.1 part；Its preparation method is, pale purple brightly yellowish stilbene first adds 2 times of clear water of its weight portion and decocts 3 hours, then filter, filter
Liquid continues to decoct acquisition extractum, and with remaining each raw material mixer mill, extractum is broken into powder.
A kind of method preparing local flavor Fructus Benincasae paste stuffing, comprises the following steps:
(1) put into pot to be heated to temperature being 106 DEG C by wheat germ oil, Oleum Cinnamomi, then adding Rhizoma Zingiberis Recens in pot, Rhizoma Zingiberis Recens is decocted
Pull out after fried 2 minutes；
(2) when oil air cooling is to 90 DEG C, in pot, add Fructus Benincasae Rong, stir-fry to half-mature, be subsequently adding Amylum Puerariae Radicis, Rhizoma Steudnerae Henryanae shallow lake
Powder, corn starch, fry Semen Sesami Nigrum, auxiliary material, continue to stir-fry to well-done；
(3) step (2) gained material adds Herba Menthae extracting solution, Sal mixing and stirring, is then placed in Dewar vessel
Empty 30 minutes of fidelity, then places into-15 DEG C of freezers freezing 30 minutes, takes out post-heating and melts, is subsequently cooled to room temperature.
Embodiment 3
A kind of local flavor Fructus Benincasae paste stuffing, is made up of the raw material of following weight portion: Fructus Benincasae Rong 36 parts, Amylum Puerariae Radicis 4 parts, purple sweet potato starch
2 parts, corn starch 4 parts, wheat germ oil 1 part, Oleum Cinnamomi 0.3 part, Herba Menthae extracting solution 2 parts, 3 parts of Rhizoma Zingiberis Recens, fry Semen Sesami Nigrum 2 parts, auxiliary
Help material 1.2 parts, Sal 1.5 parts.
Described auxiliary material is made up of the raw material of following weight portion: pale purple brightly yellowish stilbene 15 parts, purple sweet potato cyanidin 0.2 part, rib
Angle polysaccharide 0.2 part, Caulis Cucurbitae fiber 0.8 part, terpenol 0.08 part, (-)-Neferine 0.08 part, P-coumaric acid-para hydroxybenzene second
Alcohol ester 0.15 part；Its preparation method is, pale purple brightly yellowish stilbene first adds 2 times of clear water of its weight portion and decocts 3 hours, then filter,
Filtrate continues to decoct acquisition extractum, and with remaining each raw material mixer mill, extractum is broken into powder.
A kind of method preparing local flavor Fructus Benincasae paste stuffing, comprises the following steps:
(1) put into pot to be heated to temperature being 120 DEG C by wheat germ oil, Oleum Cinnamomi, then adding Rhizoma Zingiberis Recens in pot, Rhizoma Zingiberis Recens is decocted
Pull out after fried 2 minutes；
(2) when oil air cooling is to 95 DEG C, in pot, add Fructus Benincasae Rong, stir-fry to half-mature, be subsequently adding Amylum Puerariae Radicis, Rhizoma Steudnerae Henryanae shallow lake
Powder, corn starch, fry Semen Sesami Nigrum, auxiliary material, continue to stir-fry to well-done；
(3) step (2) gained material adds Herba Menthae extracting solution, Sal mixing and stirring, is then placed in Dewar vessel
Empty 30 minutes of fidelity, then places into-15 DEG C of freezers freezing 30 minutes, takes out post-heating and melts, is subsequently cooled to room temperature.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described.The technology of the industry
Personnel, it should be appreciated that the present invention is not restricted to the described embodiments, simply illustrating this described in above-described embodiment and description
The principle of invention, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, and these become
Change and improvement both falls within scope of the claimed invention.Claimed scope by appending claims and
Equivalent defines.
Claims (3)
1. a local flavor Fructus Benincasae paste stuffing, it is characterised in that be made up of the raw material of following weight portion: Fructus Benincasae Rong's 30-36 part, Amylum Puerariae Radicis
2-4 part, purple sweet potato starch 1-2 part, corn starch 2-4 part, wheat germ oil 0.5-1 part, Oleum Cinnamomi 0.2-0.3 part, Herba Menthae extracting solution 1-2
Part, Rhizoma Zingiberis Recens 2-3 part, fry Semen Sesami Nigrum 1-2 part, auxiliary material 0.6-1.2 part, Sal 0.8-1.5 part.
A kind of local flavor Fructus Benincasae paste stuffing the most according to claim 1, it is characterised in that described auxiliary material is by following weight portion
Raw material make: pale purple brightly yellowish stilbene 10-15 part, purple sweet potato cyanidin 0.1-0.2 part, corner angle polysaccharide 0.1-0.2 part, Caulis Cucurbitae are fine
Dimension 0.5-0.8 part, terpenol 0.05-0.08 part, (-)-Neferine 0.05-0.08 part, P-coumaric acid-p-hydroxyphenylethanol ester
0.1-0.15 part；Its preparation method is, pale purple brightly yellowish stilbene first adds 2 times of clear water of its weight portion and decocts 3 hours, then filter,
Filtrate continues to decoct acquisition extractum, and with remaining each raw material mixer mill, extractum is broken into powder.
3. the method for the local flavor Fructus Benincasae paste stuffing that a kind is prepared described in claim 1 or 2, it is characterised in that comprise the following steps:
(1) wheat germ oil, Oleum Cinnamomi being put into pot be heated to temperature and be 106-120 DEG C, then add Rhizoma Zingiberis Recens in pot, Rhizoma Zingiberis Recens is decocted
Pull out after fried 2 minutes；
(2) until oil air cooling to 90-95 DEG C time, in pot add Fructus Benincasae Rong, stir-fry to half-mature, be subsequently adding Amylum Puerariae Radicis, purple sweet potato starch,
Corn starch, fry Semen Sesami Nigrum, auxiliary material, continue to stir-fry to well-done；
(3) step (2) gained material adds Herba Menthae extracting solution, Sal mixing and stirring, is then placed in fidelity in Dewar vessel
Empty 30 minutes, then place into-15 DEG C of freezers freezing 30 minutes, take out post-heating and melt, be subsequently cooled to room temperature.
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|---|---|---|---|
| CN201610609564.4A CN106213513A (en) | 2016-07-28 | 2016-07-28 | A kind of local flavor Fructus Benincasae paste stuffing and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610609564.4A CN106213513A (en) | 2016-07-28 | 2016-07-28 | A kind of local flavor Fructus Benincasae paste stuffing and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972488A (en) * | 2012-12-12 | 2013-03-20 | 广东省农业科学院蚕业与农产品加工研究所 | Low-heat composite vegetable Cantonese mooncake stuffing and preparation method thereof |
| CN103689050A (en) * | 2014-01-08 | 2014-04-02 | 咀香园健康食品（中山）有限公司 | Making method for pastry nutlet mooncake |
| CN104247742A (en) * | 2014-09-17 | 2014-12-31 | 南宁振企农业科技开发有限公司 | Dragon fruit Chinese mooncake and making method thereof |
-
2016
- 2016-07-28 CN CN201610609564.4A patent/CN106213513A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972488A (en) * | 2012-12-12 | 2013-03-20 | 广东省农业科学院蚕业与农产品加工研究所 | Low-heat composite vegetable Cantonese mooncake stuffing and preparation method thereof |
| CN103689050A (en) * | 2014-01-08 | 2014-04-02 | 咀香园健康食品（中山）有限公司 | Making method for pastry nutlet mooncake |
| CN104247742A (en) * | 2014-09-17 | 2014-12-31 | 南宁振企农业科技开发有限公司 | Dragon fruit Chinese mooncake and making method thereof |
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Application publication date: 20161214 |