CN106234495A - A kind of crisp mouth Fructus Benincasae paste stuffing and preparation method thereof - Google Patents
A kind of crisp mouth Fructus Benincasae paste stuffing and preparation method thereof Download PDFInfo
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- CN106234495A CN106234495A CN201610609591.1A CN201610609591A CN106234495A CN 106234495 A CN106234495 A CN 106234495A CN 201610609591 A CN201610609591 A CN 201610609591A CN 106234495 A CN106234495 A CN 106234495A
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Abstract
The present invention relates to food technology field, being specifically related to a kind of crisp mouth Fructus Benincasae paste stuffing and preparation method thereof, this crisp mouth Fructus Benincasae paste stuffing is made up of the raw material of following weight portion: Fructus Benincasae Rong 35 40 parts, Arillus Longan 46 parts, soybean protein 0.5 1 parts, glutinous rice starch 8 12 parts, 0.4 0.8 parts of olive oil, Oleum Camelliae 0.4 0.8 parts, fresh Folium Artemisiae Argyi 6 10 parts, fresh great Ye Caulis et Folium Chrysanthemi segeti 6 10 parts, 6 10 parts of fresh Herba Hyperici Japonici leaf, Semen Juglandis 23 parts, auxiliary material 23 parts, Sal 12 parts.Stuffing material raw material sources of the present invention are extensive, cheap, merge the fresh and sweet sense of Fructus Benincasae, the distinctive delicate fragrance of plant, the fragrance of rice, mouthfeel is the best, stuffing material caking property is good, bite foot, and stuffing material heat of the present invention is low, content of cellulose is big, loses weight for enhancing metabolism, helping and has certain effect.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of crisp mouth 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 be to provide a kind of merge the fresh and sweet sense of Fructus Benincasae, the distinctive delicate fragrance of plant,
The fragrance of rice, mouthfeel is the best, and stuffing material caking property is good, crisp mouth Fructus Benincasae paste stuffing of bite foot and preparation method thereof.
The technical problem to be solved realizes by the following technical solutions:
A kind of crisp mouth Fructus Benincasae paste stuffing, is made up of the raw material of following weight portion: Fructus Benincasae Rong's 35-40 part, Arillus Longan 4-6 part,
Soybean protein 0.5-1 part, glutinous rice starch 8-12 part, olive oil 0.4-0.8 part, Oleum Camelliae 0.4-0.8 part, fresh Folium Artemisiae Argyi 6-10 part,
Fresh great Ye Caulis et Folium Chrysanthemi segeti 6-10 part, fresh Herba Hyperici Japonici leaf 6-10 part, Semen Juglandis 2-3 part, auxiliary material 2-3 part, Sal 1-2 part.
Described auxiliary material is made up of the raw material of following weight portion: alfalfa 10-14 part, tartaric acid 0.2-0.4 part, left-handed
Carnitine 0.1-0.2 part, Fructus Chaenomelis skin 2-3 part, Semen Vitis viniferae powder 2-3 part, green tea 0.5-1 part, Folium Nelumbinis 0.5-1 part；Its preparation method is,
By each raw material drying, it is milled to powder, then mixes.
A kind of method preparing crisp mouth Fructus Benincasae paste stuffing, it is characterised in that comprise the following steps:
(1) fresh Folium Artemisiae Argyi, fresh great Ye Caulis et Folium Chrysanthemi segeti, fresh Herba Hyperici Japonici leaf are shredded, rub out juice；
(2) olive oil, Oleum Camelliae are mixed and heated to 95-103 DEG C, in pot, add Semen Juglandis fried 3-5 minute, then drag for
Go out Semen Juglandis and be broken into powder；
(3) olive oil, Oleum Camelliae are again heated to 95-103 DEG C, in pot, add Fructus Benincasae Rong, stir-fry to half-mature, be subsequently adding
Arillus Longan, soybean protein, glutinous rice starch, auxiliary material, continue to stir-fry to well-done；
(4) step (3) gained material is added juice, walnut powder, Sal mixing and stirring, be then placed in Dewar vessel
Empty 30 minutes of interior fidelity, then places into-10 DEG C of freezers freezing 30 minutes, takes out post-heating and melts, and is subsequently cooled to room temperature i.e.
Can.
The invention has the beneficial effects as follows: stuffing material raw material sources of the present invention are extensive, cheap, merge Fructus Benincasae fresh and sweet sense,
The distinctive delicate fragrance of plant, the fragrance of rice, mouthfeel is the best, and stuffing material caking property is good, bite foot, and stuffing material heat of the present invention
Low, content of cellulose is big, loses weight for enhancing metabolism, helping and has certain effect.
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 crisp mouth Fructus Benincasae paste stuffing, is made up of the raw material of following weight portion: Fructus Benincasae Rong 38 parts, Arillus Longan 5 parts, Semen sojae atricolor egg
White 0.8 part, glutinous rice starch 10 parts, 0.6 part of olive oil, Oleum Camelliae 0.6 part, fresh Folium Artemisiae Argyi 8 parts, fresh great Ye Caulis et Folium Chrysanthemi segeti 8 parts, fresh
8 parts of Auricled Hedyotis Herb leaf, Semen Juglandis 2.5 parts, auxiliary material 2.5 parts, Sal 1.5 parts.
Described auxiliary material is made up of the raw material of following weight portion: alfalfa 12 parts, 0.3 part of tartaric acid, L-carnitine
0.15 part, Fructus Chaenomelis skin 2.5 parts, 2.5 parts of Semen Vitis viniferae powder, green tea 0.8 part, 0.8 part of Folium Nelumbinis；Its preparation method is, is done by each raw material
Dry, be milled to powder, then mix.
A kind of method preparing crisp mouth Fructus Benincasae paste stuffing, it is characterised in that comprise the following steps:
(1) fresh Folium Artemisiae Argyi, fresh great Ye Caulis et Folium Chrysanthemi segeti, fresh Herba Hyperici Japonici leaf are shredded, rub out juice；
(2) olive oil, Oleum Camelliae are mixed and heated to 98 DEG C, in pot, add Semen Juglandis fried 3-5 minute, then pull core out
Semen Persicae is broken into powder；
(3) olive oil, Oleum Camelliae are again heated to 98 DEG C, in pot, add Fructus Benincasae Rong, stir-fry to half-mature, be subsequently adding Arillus Longan
Meat, soybean protein, glutinous rice starch, auxiliary material, continue to stir-fry to well-done；
(4) step (3) gained material is added juice, walnut powder, Sal mixing and stirring, be then placed in Dewar vessel
Empty 30 minutes of interior fidelity, then places into-10 DEG C of freezers freezing 30 minutes, takes out post-heating and melts, and is subsequently cooled to room temperature i.e.
Can.
Embodiment 2
A kind of crisp mouth Fructus Benincasae paste stuffing, is made up of the raw material of following weight portion: Fructus Benincasae Rong 35 parts, Arillus Longan 4 parts, Semen sojae atricolor egg
White 0.5 part, glutinous rice starch 8 parts, 0.4 part of olive oil, Oleum Camelliae 0.4 part, fresh Folium Artemisiae Argyi 6 parts, fresh great Ye Caulis et Folium Chrysanthemi segeti 6 parts, fresh
6 parts of Auricled Hedyotis Herb leaf, Semen Juglandis 2 parts, auxiliary material 2 parts, Sal 1 part.
Described auxiliary material is made up of the raw material of following weight portion: alfalfa 10 parts, 0.2 part of tartaric acid, L-carnitine 0.1
Part, Fructus Chaenomelis skin 2 parts, 2 parts of Semen Vitis viniferae powder, green tea 0.5 part, 0.5 part of Folium Nelumbinis；Its preparation method is, by each raw material drying, is milled to
Powder, then mixes.
A kind of method preparing crisp mouth Fructus Benincasae paste stuffing, it is characterised in that comprise the following steps:
(1) fresh Folium Artemisiae Argyi, fresh great Ye Caulis et Folium Chrysanthemi segeti, fresh Herba Hyperici Japonici leaf are shredded, rub out juice；
(2) olive oil, Oleum Camelliae are mixed and heated to 95 DEG C, in pot, add Semen Juglandis fried 3-5 minute, then pull core out
Semen Persicae is broken into powder；
(3) olive oil, Oleum Camelliae are again heated to 95 DEG C, in pot, add Fructus Benincasae Rong, stir-fry to half-mature, be subsequently adding Arillus Longan
Meat, soybean protein, glutinous rice starch, auxiliary material, continue to stir-fry to well-done；
(4) step (3) gained material is added juice, walnut powder, Sal mixing and stirring, be then placed in Dewar vessel
Empty 30 minutes of interior fidelity, then places into-10 DEG C of freezers freezing 30 minutes, takes out post-heating and melts, and is subsequently cooled to room temperature i.e.
Can.
Embodiment 3
A kind of crisp mouth Fructus Benincasae paste stuffing, is made up of the raw material of following weight portion: Fructus Benincasae Rong 40 parts, Arillus Longan 6 parts, Semen sojae atricolor egg
White 1 part, glutinous rice starch 12 parts, 0.8 part of olive oil, Oleum Camelliae 0.8 part, fresh Folium Artemisiae Argyi 10 parts, fresh great Ye Caulis et Folium Chrysanthemi segeti 10 parts, fresh
10 parts of Auricled Hedyotis Herb leaf, Semen Juglandis 3 parts, auxiliary material 3 parts, Sal 2 parts.
Described auxiliary material is made up of the raw material of following weight portion: alfalfa 14 parts, 0.4 part of tartaric acid, L-carnitine 0.2
Part, Fructus Chaenomelis skin 3 parts, 3 parts of Semen Vitis viniferae powder, green tea 1 part, 1 part of Folium Nelumbinis；Its preparation method is, by each raw material drying, is milled to powder,
Then mix.
A kind of method preparing crisp mouth Fructus Benincasae paste stuffing, it is characterised in that comprise the following steps:
(1) fresh Folium Artemisiae Argyi, fresh great Ye Caulis et Folium Chrysanthemi segeti, fresh Herba Hyperici Japonici leaf are shredded, rub out juice；
(2) olive oil, Oleum Camelliae are mixed and heated to 103 DEG C, in pot, add Semen Juglandis fried 3-5 minute, then pull out
Semen Juglandis is broken into powder；
(3) olive oil, Oleum Camelliae are again heated to 103 DEG C, in pot, add Fructus Benincasae Rong, stir-fry to half-mature, be subsequently adding dragon
Eye meat, soybean protein, glutinous rice starch, auxiliary material, continue to stir-fry to well-done；
(4) step (3) gained material is added juice, walnut powder, Sal mixing and stirring, be then placed in Dewar vessel
Empty 30 minutes of interior fidelity, then places into-10 DEG C of freezers freezing 30 minutes, takes out post-heating and melts, and is subsequently cooled to room temperature i.e.
Can.
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 crisp mouth Fructus Benincasae paste stuffing, it is characterised in that be made up of the raw material of following weight portion: Fructus Benincasae Rong's 35-40 part, Arillus Longan
Meat 4-6 part, soybean protein 0.5-1 part, glutinous rice starch 8-12 part, olive oil 0.4-0.8 part, Oleum Camelliae 0.4-0.8 part, fresh Folium Artemisiae Argyi
6-10 part, fresh great Ye Caulis et Folium Chrysanthemi segeti 6-10 part, fresh Herba Hyperici Japonici leaf 6-10 part, Semen Juglandis 2-3 part, auxiliary material 2-3 part, Sal 1-2
Part.
One the most according to claim 1 crisp mouth Fructus Benincasae paste stuffing, it is characterised in that described auxiliary material is by following weight portion
Raw material make: alfalfa 10-14 part, tartaric acid 0.2-0.4 part, L-carnitine 0.1-0.2 part, Fructus Chaenomelis skin 2-3 part, Fructus Vitis viniferae
Seed powder 2-3 part, green tea 0.5-1 part, Folium Nelumbinis 0.5-1 part；Its preparation method is, by each raw material drying, is milled to powder, then mixes
Close.
3. the method for the crisp mouth Fructus Benincasae paste stuffing prepared described in claim 1 or 2, it is characterised in that comprise the following steps:
(1) fresh Folium Artemisiae Argyi, fresh great Ye Caulis et Folium Chrysanthemi segeti, fresh Herba Hyperici Japonici leaf are shredded, rub out juice；
(2) olive oil, Oleum Camelliae are mixed and heated to 95-103 DEG C, in pot, add Semen Juglandis fried 3-5 minute, then pull core out
Semen Persicae is broken into powder；
(3) olive oil, Oleum Camelliae are again heated to 95-103 DEG C, in pot, add Fructus Benincasae Rong, stir-fry to half-mature, be subsequently adding Arillus Longan
Meat, soybean protein, glutinous rice starch, auxiliary material, continue to stir-fry to well-done；
(4) step (3) gained material is added juice, walnut powder, Sal mixing and stirring, protect in being then placed in Dewar vessel
Vacuum 30 minutes, then places into-10 DEG C of freezers freezing 30 minutes, takes out post-heating and melts, is subsequently cooled to room temperature.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610609591.1A CN106234495A (en) | 2016-07-28 | 2016-07-28 | A kind of crisp mouth Fructus Benincasae paste stuffing and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610609591.1A CN106234495A (en) | 2016-07-28 | 2016-07-28 | A kind of crisp mouth Fructus Benincasae paste stuffing and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696734A (en) * | 2012-06-29 | 2012-10-03 | 南宁明顶商旅有限公司 | Making method of Guangdong-style folium artemisiae argyi-lotus seed paste moon cakes |
| 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 |
| CN104256425A (en) * | 2014-10-23 | 2015-01-07 | 彭尚元 | Fruit dumpling filling and making method thereof |
| CN105248550A (en) * | 2015-11-02 | 2016-01-20 | 咀香园健康食品（中山）有限公司 | Crispy finger citron and making method thereof |
-
2016
- 2016-07-28 CN CN201610609591.1A patent/CN106234495A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696734A (en) * | 2012-06-29 | 2012-10-03 | 南宁明顶商旅有限公司 | Making method of Guangdong-style folium artemisiae argyi-lotus seed paste moon cakes |
| 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 |
| CN104256425A (en) * | 2014-10-23 | 2015-01-07 | 彭尚元 | Fruit dumpling filling and making method thereof |
| CN105248550A (en) * | 2015-11-02 | 2016-01-20 | 咀香园健康食品（中山）有限公司 | Crispy finger citron and making method thereof |
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Application publication date: 20161221 |
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