CN106539003A - A kind of health-care sweet potato bean vermicelli and preparation method thereof - Google Patents
A kind of health-care sweet potato bean vermicelli and preparation method thereof Download PDFInfo
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- CN106539003A CN106539003A CN201610878764.XA CN201610878764A CN106539003A CN 106539003 A CN106539003 A CN 106539003A CN 201610878764 A CN201610878764 A CN 201610878764A CN 106539003 A CN106539003 A CN 106539003A
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 21
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- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims description 7
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- 210000000988 bone and bone Anatomy 0.000 claims abstract description 20
- 241001670242 Artemisia filifolia Species 0.000 claims abstract description 14
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- 235000011437 Amygdalus communis Nutrition 0.000 claims abstract description 13
- 235000020224 almond Nutrition 0.000 claims abstract description 13
- 241000972773 Aulopiformes Species 0.000 claims abstract description 12
- 235000019515 salmon Nutrition 0.000 claims abstract description 12
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- 239000007788 liquid Substances 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 8
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- 239000008107 starch Substances 0.000 claims abstract description 8
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- 235000003092 Artemisia dracunculus Nutrition 0.000 claims abstract description 7
- 240000001851 Artemisia dracunculus Species 0.000 claims abstract description 7
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- 235000010676 Ocimum basilicum Nutrition 0.000 claims abstract description 7
- 240000007926 Ocimum gratissimum Species 0.000 claims abstract description 7
- 244000197580 Poria cocos Species 0.000 claims abstract description 7
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 7
- 241001480055 Quercus mongolica Species 0.000 claims abstract description 7
- 244000178231 Rosmarinus officinalis Species 0.000 claims abstract description 7
- 235000021185 dessert Nutrition 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
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- 230000008569 process Effects 0.000 claims abstract description 6
- 239000000052 vinegar Substances 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 238000009835 boiling Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 238000002386 leaching Methods 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000002304 perfume Substances 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000005469 granulation Methods 0.000 claims description 3
- 230000003179 granulation Effects 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 230000008595 infiltration Effects 0.000 claims description 3
- 238000001764 infiltration Methods 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 3
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- 238000002791 soaking Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000003814 drug Substances 0.000 abstract description 4
- 235000010894 Artemisia argyi Nutrition 0.000 abstract description 3
- 244000030166 artemisia Species 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 102000008186 Collagen Human genes 0.000 abstract description 2
- 108010035532 Collagen Proteins 0.000 abstract description 2
- 206010061218 Inflammation Diseases 0.000 abstract description 2
- 230000003110 anti-inflammatory effect Effects 0.000 abstract description 2
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 229920001436 collagen Polymers 0.000 abstract description 2
- 238000004332 deodorization Methods 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- 229940079593 drug Drugs 0.000 abstract description 2
- 230000004054 inflammatory process Effects 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 108010048734 sclerotin Proteins 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
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- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000001228 trophic effect Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000000950 Hippophae rhamnoides Species 0.000 description 1
- 235000003145 Hippophae rhamnoides Nutrition 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
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- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 125000000837 carbohydrate group Chemical group 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
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- 239000011707 mineral Substances 0.000 description 1
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- 229940099908 multivitamin and calcium Drugs 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
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- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
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- 239000002699 waste material Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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 a kind of health-care sweet potato bean vermicelli, is made up of the raw material of following weight parts：Starch from sweet potato 160 180, salmon bone 10 13, dessert almond 10 12, Poria cocos 8 10, sand sagebrush (Artemisia filifolia) seed powder 46, tarragon 16 18, meat gruel 68, positive lotus 10 12, Seabuckthorm Seed Oil 23, false-yellowflower milkwort root or herb 24, sweet basil leaf 23, rosemary 23, mongolian oak leaf 23, Fructus Aesculi 23, red wine 15 18.Health-care sweet potato bean vermicelli prepared by the present invention, by the process of salmon bone, vinegar liquid digestion, deodorization blending soften sclerotin simultaneously, are more easy to digest and assimilate, then Jing bakings are expanded, powder exquisiteness delicious and rich, improve the fresh fragrant mouthfeel of bean vermicelli, improve calcareous；Bone soup is boiled with Chinese medicine functional component, neutralizes flavour of a drug, removes fishy smell, while being rich in collagen component and health value, with the strong effect of promoting blood circulation stomach invigorating, kidney tonifying, also gives Chinese mugwort Flavor, and anti-inflammatory of relieving inflammation or internal heat improves disease-resistant physique.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of health-care sweet potato bean vermicelli and preparation method thereof.
Background technology
People are for the requirement of Health and Living level is all in continuous improvement, the rhythm of life of people, diet structure now
All great changes will take place with Diet concept, and the variation of food, nutrient laden, convenient and instant have become requirement.Bean vermicelli is Chinese normal
One of food seen, with good attached taste, it can absorb the taste of various delicious soup stocks, soft and moist along with bean vermicelli itself
It is soft, more tasty and refreshing pleasant therefore very popular.At present, the bean vermicelli for producing on the market mainly uses Ipomoea batatas, Ma Ling
In the plant materials such as potato, mung bean, pea, corn prepared by starch, and its main component is carbohydrate, due to raw material composition list
One, nutrition is not high, it is impossible to meets modern and the trophic structure of food is balanced and with the requirement for adjusting body function effect.
Fish-bone has high nutritive value, containing the inorganic salts such as abundant calcium, magnesium, potassium, phosphorus and various trace elements, and
And nutrient content is water-soluble substances, it is easy to be absorbed by the body.But, at present in country's marine industry, annual fish products
The byproducts such as a large amount of fish-bone fishbones produced during processing, wherein the amount only less than an one-tenth is used to process low value-added, low profit
Product, other are most of directly discarded, waste limited marine product resource, while rotten fish-bone also can severe contamination ring
Border.
Salmon fine and tender taste, bright-colored, smooth in taste, with very high nutritive value.Salmon is except being high egg
In vain, outside healthy food low in calories, also containing the mineral matter such as multivitamin and calcium, iron, zinc, magnesium, phosphorus, because of its squama spinule
It is few, take bone convenient, clean.It is that salmon bone is processed by this present invention, at utmost retains trophic function composition, adds other battalion
Foster functional component, prepares a kind of bean vermicelli of nutritious, unique flavor, and mouthfeel is more fresh dense, and quality is fine and smooth, soft tough tasty and refreshing.
The content of the invention
The object of the invention is exactly for the defect for making up prior art, there is provided a kind of health-care sweet potato bean vermicelli and its preparation side
Method.
The present invention is achieved by the following technical solutions：
A kind of health-care sweet potato bean vermicelli, is made up of the raw material of following weight parts：
Starch from sweet potato 160-180, salmon bone 10-13, dessert almond 10-12, Poria cocos 8-10, sand sagebrush (Artemisia filifolia) seed powder 4-6, tarragon 16-18,
Meat gruel 6-8, positive lotus 10-12, Seabuckthorm Seed Oil 2-3, false-yellowflower milkwort root or herb 2-4, sweet basil leaf 2-3, rosemary 2-3, mongolian oak leaf 2-3, mother-in-law
Luo Zi 2-3, red wine 15-18.
A kind of preparation method of described health-care sweet potato bean vermicelli, comprises the following steps：
（1）, salmon bone removal of impurities cleaned, be put into boiling water rolling and boil 3-5 minutes, pull hot-air seasoning out, 10-20 mesh sieves are crossed in coarse crushing,
Obtain coarse grain and be put into leaching 10-15 minutes processed in the water containing 2-4% lemon vinegars, heating is boiled, it is dense in vain that slow fire boils soup, sifts out
Coarse grain, obtains skeletal grain, bone soup stand-by；
（2）, fresh and tender tarragon scalded in boiling water 1-2 minutes processed, pull out and be put into containing the ascorbic leaching refrigeration of 0.2-0.3% but,
Pull out and drain, it is 65-75% so to wither to moisture content, in input electromagnetism green-keeping machine, it is warm step by step at 220-180 DEG C to control temperature
Difference is carried out the process 2-3 minutes that complete for 20 DEG C, then Jing vacuum freeze dryings, ultramicro grinding, obtains Folium Artemisiae Argyi powder；
（3）, Poria cocos cleaned into granulation, mix with dessert almond, skeletal grain, adds red wine infiltration uniform, slow fire steams wine juice to be received and does, and puts
Enter microwave oven, baking goes out perfume (or spice), pulverizes, obtain almond fresh powder；
（4）, false-yellowflower milkwort root or herb, sweet basil leaf, rosemary, mongolian oak leaf, Fructus Aesculi are stranding into end, add 6-8 times of decocting to boil 1-2 little
When, filter and remove residue is well mixed with bone soup, is concentrated into thick shape, is obtained concentrate；
（5）, positive lotus cleaned into chopping, add a small amount of vinegar liquid to pull out after soaking 20-30 minutes processed, rub with meat gruel and mix uniform, addition is dense
Contracting liquid is milled into slurry, and heating is boiled, and adds Folium Artemisiae Argyi powder, sand sagebrush (Artemisia filifolia) seed powder to rub and mixes uniform, and slow fire bakes bulk, and microwave bakes dry perfume,
Pulverize, obtain Ai Xiang digested tankages；
（6）, add enough water to be well mixed the starch from sweet potato, stand centrifugal treating after 4-5 hours, after removing supernatant liquor, with
Ai Xiang digested tankages, almond fresh powder and other surplus stocks add appropriate water to stir, and at the uniform velocity pan feeding enters in vermicelli machine, squeezes out
Feed liquid Jing boiling water cook the 45-50 seconds after pull out subcooled water immersion, cleaning, after low temperature drying pack.
It is an advantage of the invention that：Health-care sweet potato bean vermicelli prepared by the present invention, by the process of salmon bone, vinegar liquid digestion, deodorization
Blending softens sclerotin simultaneously, is more easy to digest and assimilate, then Jing bakings are expanded, powder exquisiteness delicious and rich, improves the fresh fragrant mouthfeel of bean vermicelli,
Improve calcareous；Bone soup is boiled with Chinese medicine functional component, neutralizes flavour of a drug, removes fishy smell, while being rich in collagen component and health care
Value, with the strong effect of promoting blood circulation stomach invigorating, kidney tonifying, also gives Chinese mugwort Flavor, and anti-inflammatory of relieving inflammation or internal heat improves disease-resistant physique.
Specific embodiment
A kind of health-care sweet potato bean vermicelli, is made up of the raw material of following weight parts：
Starch from sweet potato 160, salmon bone 10, dessert almond 10, Poria cocos 8, sand sagebrush (Artemisia filifolia) seed powder 4, tarragon 16, meat gruel 6, positive lotus 10, sea-buckthorn
Seed oil 2, false-yellowflower milkwort root or herb 2, sweet basil leaf 2, rosemary 2, mongolian oak leaf 2, Fructus Aesculi 2, red wine 15.
A kind of preparation method of described health-care sweet potato bean vermicelli, comprises the following steps：
（1）, salmon bone removal of impurities cleaned, be put into boiling water rolling and boil 3 minutes, pull hot-air seasoning out, 10 mesh sieves are crossed in coarse crushing, obtain thick
Grain is put into leaching system 10 minutes in the water containing 2% lemon vinegar, and heating is boiled, and it is dense white that slow fire boils soup, sifts out coarse grain, obtains bone
Grain, bone soup are stand-by；
（2）, by fresh and tender tarragon scald in boiling water system 1 minute, pull out be put into containing 0.2% it is ascorbic leaching refrigeration but, pull drip out
Dry, it is 65% so to wither to moisture content, in input electromagnetism green-keeping machine, controls temperature for the temperature difference is killed for 20 DEG C step by step at 220 DEG C
It is blue or green to process 2 minutes, then Jing vacuum freeze dryings, ultramicro grinding, obtain Folium Artemisiae Argyi powder；
（3）, Poria cocos cleaned into granulation, mix with dessert almond, skeletal grain, adds red wine infiltration uniform, slow fire steams wine juice to be received and does, and puts
Enter microwave oven, baking goes out perfume (or spice), pulverizes, obtain almond fresh powder；
（4）, false-yellowflower milkwort root or herb, sweet basil leaf, rosemary, mongolian oak leaf, Fructus Aesculi are stranding into end, add 6 times of decoctings to boil 1 hour,
Filter and remove residue, is well mixed with bone soup, is concentrated into thick shape, is obtained concentrate；
（5）, positive lotus cleaned into chopping, add a small amount of vinegar liquid leaching system to pull out after 20 minutes, rub with meat gruel and mix uniform, add concentrate
Slurry is milled into, heating is boiled, adds Folium Artemisiae Argyi powder, sand sagebrush (Artemisia filifolia) seed powder to rub and mix uniform, slow fire bakes bulk, microwave bakes dry perfume, grinding
Cheng Fen, obtains Ai Xiang digested tankages；
（6）, add enough water to be well mixed the starch from sweet potato, centrifugal treating after standing 4 hours, after removing supernatant liquor, with Chinese mugwort
Fragrant digested tankage, almond fresh powder and other surplus stocks add appropriate water to stir, and at the uniform velocity pan feeding enters in vermicelli machine, squeezes out
Feed liquid pulls subcooled water immersion, cleaning Jing after boiling water is cooked 45 seconds out, packs after low temperature drying.
Claims (2)
1. a kind of health-care sweet potato bean vermicelli, it is characterised in that be made up of the raw material of following weight parts：
Starch from sweet potato 160-180, salmon bone 10-13, dessert almond 10-12, Poria cocos 8-10, sand sagebrush (Artemisia filifolia) seed powder 4-6, tarragon 16-18,
Meat gruel 6-8, positive lotus 10-12, Seabuckthorm Seed Oil 2-3, false-yellowflower milkwort root or herb 2-4, sweet basil leaf 2-3, rosemary 2-3, mongolian oak leaf 2-3, mother-in-law
Luo Zi 2-3, red wine 15-18.
2. a kind of preparation method of health-care sweet potato bean vermicelli as claimed in claim 1, it is characterised in that comprise the following steps：
（1）, salmon bone removal of impurities cleaned, be put into boiling water rolling and boil 3-5 minutes, pull hot-air seasoning out, 10-20 mesh sieves are crossed in coarse crushing,
Obtain coarse grain and be put into leaching 10-15 minutes processed in the water containing 2-4% lemon vinegars, heating is boiled, it is dense in vain that slow fire boils soup, sifts out
Coarse grain, obtains skeletal grain, bone soup stand-by；
（2）, fresh and tender tarragon scalded in boiling water 1-2 minutes processed, pull out and be put into containing the ascorbic leaching refrigeration of 0.2-0.3% but,
Pull out and drain, it is 65-75% so to wither to moisture content, in input electromagnetism green-keeping machine, it is warm step by step at 220-180 DEG C to control temperature
Difference is carried out the process 2-3 minutes that complete for 20 DEG C, then Jing vacuum freeze dryings, ultramicro grinding, obtains Folium Artemisiae Argyi powder；
（3）, Poria cocos cleaned into granulation, mix with dessert almond, skeletal grain, adds red wine infiltration uniform, slow fire steams wine juice to be received and does, and puts
Enter microwave oven, baking goes out perfume (or spice), pulverizes, obtain almond fresh powder；
（4）, false-yellowflower milkwort root or herb, sweet basil leaf, rosemary, mongolian oak leaf, Fructus Aesculi are stranding into end, add 6-8 times of decocting to boil 1-2 little
When, filter and remove residue is well mixed with bone soup, is concentrated into thick shape, is obtained concentrate；
（5）, positive lotus cleaned into chopping, add a small amount of vinegar liquid to pull out after soaking 20-30 minutes processed, rub with meat gruel and mix uniform, addition is dense
Contracting liquid is milled into slurry, and heating is boiled, and adds Folium Artemisiae Argyi powder, sand sagebrush (Artemisia filifolia) seed powder to rub and mixes uniform, and slow fire bakes bulk, and microwave bakes dry perfume,
Pulverize, obtain Ai Xiang digested tankages；
（6）, add enough water to be well mixed the starch from sweet potato, stand centrifugal treating after 4-5 hours, after removing supernatant liquor, with
Ai Xiang digested tankages, almond fresh powder and other surplus stocks add appropriate water to stir, and at the uniform velocity pan feeding enters in vermicelli machine, squeezes out
Feed liquid Jing boiling water cook the 45-50 seconds after pull out subcooled water immersion, cleaning, after low temperature drying pack.
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| CN201610878764.XA CN106539003A (en) | 2016-10-09 | 2016-10-09 | A kind of health-care sweet potato bean vermicelli and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610878764.XA CN106539003A (en) | 2016-10-09 | 2016-10-09 | A kind of health-care sweet potato bean vermicelli and preparation method thereof |
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| CN106539003A true CN106539003A (en) | 2017-03-29 |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105380246A (en) * | 2015-11-17 | 2016-03-09 | 杨华木 | Bone flavored Qi-regulating fresh and wet sweet potato vermicelli and preparation method thereof |
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- 2016-10-09 CN CN201610878764.XA patent/CN106539003A/en not_active Withdrawn
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105380246A (en) * | 2015-11-17 | 2016-03-09 | 杨华木 | Bone flavored Qi-regulating fresh and wet sweet potato vermicelli and preparation method thereof |
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Application publication date: 20170329 |