CN106798066A - A kind of preparation method of sugaring balloonflower root nutrition dried meat - Google Patents
A kind of preparation method of sugaring balloonflower root nutrition dried meat Download PDFInfo
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- CN106798066A CN106798066A CN201611181404.0A CN201611181404A CN106798066A CN 106798066 A CN106798066 A CN 106798066A CN 201611181404 A CN201611181404 A CN 201611181404A CN 106798066 A CN106798066 A CN 106798066A
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- 240000003582 Platycodon grandiflorus Species 0.000 title claims abstract description 58
- 235000006753 Platycodon grandiflorum Nutrition 0.000 title claims abstract description 57
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 12
- 230000035764 nutrition Effects 0.000 title claims abstract description 11
- 235000015177 dried meat Nutrition 0.000 title claims abstract description 10
- 238000009923 sugaring Methods 0.000 title claims abstract description 10
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000009508 confectionery Nutrition 0.000 claims abstract description 31
- 238000002386 leaching Methods 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims abstract description 6
- 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 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 8
- 238000007598 dipping method Methods 0.000 claims description 6
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 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 3
- 229930091371 Fructose Natural products 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- 238000009738 saturating Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 6
- 206010011224 Cough Diseases 0.000 abstract description 4
- 210000004072 lung Anatomy 0.000 abstract description 4
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 3
- 208000026435 phlegm Diseases 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract 1
- 239000003814 drug Substances 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 3
- 241000675108 Citrus tangerina Species 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000703121 Campanula rotundifolia Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 241001529246 Platymiscium Species 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 206010000269 abscess Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 210000003932 urinary bladder Anatomy 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of preparation method of sugaring balloonflower root nutrition dried meat, belong to food processing field.It is characterized in that：Using the processing process of Feedstock treating → drift leaching → candy for the first time → second candy → candy for the third time → drying.Beneficial effect：Product of the present invention is agreeably sweet, delicious and crisp succulence, meat exquisiteness are tender and crisp, nutritious, with the sweet local flavor of balloonflower root delicate fragrance；This product has functions that expelling phlegm and arresting coughing, facilitaing lung apocenosis rich in various nutriments such as protein, is a kind of economical and practical, suitable for people of all ages health preserving health-care food.
Description
Technical field
The present invention relates to a kind of processing method of food, more particularly, to a kind of preparation method of sugaring balloonflower root nutrition dried meat.
Background technology
Balloonflower root, alias burden flower, small bell flower, mitral flower, be Campanulaceae balloonflower root platymiscium, be grown in China, the Korea peninsula,
Japan and eastern Siberia.Root can be used as medicine, and can also pickle into salted vegetables, and " stone of a dog's gallbladder, kidney or bladder " salted vegetables are referred to as in Northeast Area of China.In court
The fresh peninsula, Yanbian of China, balloonflower root is very famous pickles food materials.Balloonflower root root bitter, pungent, slightly warm in nature.Enter lung channel.Can dispel
Phlegm and relieving cough, and there is facilitaing lung, apocenosis to act on.Its young stem and leaf and root are available for cooked food.Cure mainly the symptoms such as coughing with a lot of sputum, abscess of throat.
At present, two kinds of approach of edible general point of balloonflower root, one is prescriptions of traditional Chinese medicine, and two is Baoshang, by boiling the effect of drugs of balloonflower root
Soluble in water, people take in concoction again or soup reaches progressive or treatment purpose.This two kinds of edible ways are cumbersome, for
For the crowd that physically weak burnout or wish is nourished, otherwise majority drink half half to liquid medicine or soup, otherwise it is exactly only to endure
Stew once, usually give up halfway, cause balloonflower root drug effect to play limited, less effective of nourishing, meanwhile, balloonflower root is boiled, tangerine
The be rich in nutrition of stalk cannot fully enter concoction or soup, cause the waste of nutritional ingredient.
The growth cycle of balloonflower root is short, and not storage endurance, can be realized to balloonflower root raw material for being processed into sugaring balloonflower root nutrition dried meat
Comprehensive utilization, be easy to storage, improve its economic worth and nutritive value.
The content of the invention
Present invention aim to address the problem of balloonflower root not storage endurance, there is provided a kind of making side of sugaring balloonflower root nutrition dried meat
Method.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of preparation method of sugaring balloonflower root nutrition dried meat, it is characterised in that：Using Feedstock treating → drift leaching → candy for the first time →
Second candy → third time is candy → processing process of drying, concrete operation step is：
（1）Feedstock treating：First balloonflower root is put into container, boiling water is poured into until not having balloonflower root, closed the lid, boiled after leaching is stewing 8 hours
Boiling, then use instead and be cooked by slow fire 45 minutes, then takes out to be put into water and soaks 12 hours, checks whether that hair is saturating, if any white stubble, then will be after
Continuous immersion, the balloonflower root bar that 4.5 ㎝ are long, 0.8 ㎝ is wide is cut into by the balloonflower root being soaked；
（2）Drift leaching：Balloonflower root bar is poured into and is soaked 5-7 hours in the solution of sodium bisulfite that concentration is 0.15-0.18%, make balloonflower root
Meat switchs to pure white color, is cleaned with clear water；
（3）It is candy：The liquid glucose that concentration is 50% is added into 0.5% citric acid and 2% Radix Glycyrrhizae, balloonflower root bar is poured into pot and is boiled 25-30 points
Clock, then adds maltose at twice, every minor tick 35 minutes, until survey off the pot when sugar concentration is 65% with saccharometer,
Dipping 36 hours；Then balloonflower root bar and liquid glucose are together poured into the pot and boiled, plus it is 72% that fructose is boiled to sugar concentration, dipping 24
Hour；Candy method is candy with second for the third time, and three candy times are respectively 65 minutes, 45 minutes, 30 minutes；
（4）Drying：Pull balloonflower root bar out, drip liquid glucose to the greatest extent spreads on baking tray, toasted 3-5 hours at 80 DEG C, do not glued to surface
It is hand, flexible, spread last layer soft white sugar as finished product.
Beneficial effect：Product of the present invention is agreeably sweet, delicious and crisp succulence, meat exquisiteness are tender and crisp, nutritious, clear with balloonflower root
Fragrant sweet local flavor；This product has functions that expelling phlegm and arresting coughing, facilitaing lung apocenosis rich in various nutriments such as protein, is a kind of
Health preserving health-care food economical and practical, suitable for people of all ages.
Specific embodiment
Embodiment 1：
A kind of preparation method of sugaring balloonflower root nutrition dried meat, concrete operation step is：
（1）Feedstock treating：First balloonflower root is put into container, boiling water is poured into until not having balloonflower root, closed the lid, boiled after leaching is stewing 12 hours
Boiling, then use instead and be cooked by slow fire 25-30 minute, then takes out to be put into water and soaks 5-7 hour, checks whether and sends out thoroughly, if any white stubble, then
Continue immersion, the balloonflower root being soaked is cut into the balloonflower root bar that 8 ㎝ are long, 1.5 ㎝ are wide；
（2）Drift leaching：Balloonflower root bar is poured into and is soaked 10-12 hours in the solution of sodium bisulfite that concentration is 0.08-0.15%, make tangerine
Stalk meat switchs to pure white color, is cleaned with clear water；
（3）It is candy：The liquid glucose that concentration is 45% is added into 0.2% citric acid and 3% stevia rebaudianum syrup, balloonflower root bar is poured into 38- is boiled in pot
42 minutes, maltose is then added in three times, every minor tick 25 minutes, until when being 60% with saccharometer survey sugar concentration
It is off the pot, impregnate 40 hours；Then balloonflower root bar and liquid glucose are together poured into the pot and boiled, with grape it is candy to sugar concentration be 68%,
Dipping 18 hours；Candy method is candy with second for the third time, and three candy times are respectively 80 minutes, 50 minutes, 25 minutes；
（4）Drying：Pull balloonflower root bar out, drip liquid glucose to the greatest extent spreads on baking tray, toasted 8-10 hours at 75 DEG C, do not glued to surface
It is hand, flexible, spread last layer Semen sesami nigrum as finished product.
Embodiment 2：
A kind of preparation method of sugaring balloonflower root nutrition dried meat, concrete operation step is：
（1）Feedstock treating：First balloonflower root is put into container, boiling water is poured into until not having balloonflower root, closed the lid, after leaching is stewing 7-9 hours
Boil, then use instead and be cooked by slow fire 45 minutes, then take out to be put into water and soak 15-18 hour, check whether hair thoroughly, if any white stubble,
Then to continue immersion, the balloonflower root being soaked is cut into the balloonflower root bar that 6.5 ㎝ are long, 2.8 ㎝ are wide；
（2）Drift leaching：Balloonflower root bar is poured into the solution of sodium bisulfite that concentration is 0.32% and is soaked 4-6 hours, switch to balloonflower root meat
Pure white color, is cleaned with clear water；
（3）It is candy：The liquid glucose that concentration is 58% is added into 5% lemon extract and 7% glucose syrup, balloonflower root bar is poured into 18 is boiled in pot
Minute, sucrose is then added in three times, every minor tick 45 minutes, until survey off the pot when sugar concentration is 68% with saccharometer,
Dipping 25 hours；Then balloonflower root bar and liquid glucose are together poured into the pot and boiled, plus it is 75% to sugar concentration that malt is candy, is impregnated
20 hours；Candy method is candy with second for the third time, and three candy times are respectively 65 minutes, 45 minutes, 40 minutes；
（4）Drying：Pull balloonflower root bar out, drip liquid glucose to the greatest extent spreads on baking tray, toasted 12-15 hours at 60 DEG C, do not glued to surface
It is hand, flexible, spread last layer sesame Icing Sugar as finished product.
Part that the present invention does not relate to is same as the prior art or can be realized using prior art.
Claims (1)
1. a kind of preparation method of sugaring balloonflower root nutrition dried meat, it is characterised in that：It is candy using Feedstock treating → drift leaching → first time
→ second candy → third time is candy → processing process of drying, concrete operation step is：
（1）Feedstock treating：First balloonflower root is put into container, boiling water is poured into until not having balloonflower root, closed the lid, boiled after leaching is stewing 8 hours
Boiling, then use instead and be cooked by slow fire 45 minutes, then takes out to be put into water and soaks 12 hours, checks whether that hair is saturating, if any white stubble, then will be after
Continuous immersion, the balloonflower root bar that 4.5 ㎝ are long, 0.8 ㎝ is wide is cut into by the balloonflower root being soaked；
（2）Drift leaching：Balloonflower root bar is poured into and is soaked 5-7 hours in the solution of sodium bisulfite that concentration is 0.15-0.18%, make balloonflower root
Meat switchs to pure white color, is cleaned with clear water；
（3）It is candy：The liquid glucose that concentration is 50% is added into 0.5% citric acid and 2% Radix Glycyrrhizae, balloonflower root bar is poured into pot and is boiled 25-30 points
Clock, then adds maltose at twice, every minor tick 35 minutes, until survey off the pot when sugar concentration is 65% with saccharometer,
Dipping 36 hours；Then balloonflower root bar and liquid glucose are together poured into the pot and boiled, plus it is 72% that fructose is boiled to sugar concentration, dipping 24
Hour；Candy method is candy with second for the third time, and three candy times are respectively 65 minutes, 45 minutes, 30 minutes；
（4）Drying：Pull balloonflower root bar out, drip liquid glucose to the greatest extent spreads on baking tray, toasted 3-5 hours at 80 DEG C, do not glued to surface
It is hand, flexible, spread last layer soft white sugar as finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611181404.0A CN106798066A (en) | 2016-12-20 | 2016-12-20 | A kind of preparation method of sugaring balloonflower root nutrition dried meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611181404.0A CN106798066A (en) | 2016-12-20 | 2016-12-20 | A kind of preparation method of sugaring balloonflower root nutrition dried meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106798066A true CN106798066A (en) | 2017-06-06 |
Family
ID=58984771
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611181404.0A Withdrawn CN106798066A (en) | 2016-12-20 | 2016-12-20 | A kind of preparation method of sugaring balloonflower root nutrition dried meat |
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| Country | Link |
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| CN (1) | CN106798066A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585464A (en) * | 2015-02-18 | 2015-05-06 | 柴华 | Preparation method for nutrient preserved sugar-cured bamboo shoot |
| CN105053445A (en) * | 2015-07-20 | 2015-11-18 | 宇琪 | Low-sugar candied platycodon grandiflorus processing method |
| CN105230946A (en) * | 2015-10-22 | 2016-01-13 | 高磊 | Method for manufacturing platycodon grandiflorum nutrition preserved fruits |
| CN106071010A (en) * | 2016-06-30 | 2016-11-09 | 彭波 | A kind of processing method of the Radix Platycodonis that keeps healthy |
-
2016
- 2016-12-20 CN CN201611181404.0A patent/CN106798066A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585464A (en) * | 2015-02-18 | 2015-05-06 | 柴华 | Preparation method for nutrient preserved sugar-cured bamboo shoot |
| CN105053445A (en) * | 2015-07-20 | 2015-11-18 | 宇琪 | Low-sugar candied platycodon grandiflorus processing method |
| CN105230946A (en) * | 2015-10-22 | 2016-01-13 | 高磊 | Method for manufacturing platycodon grandiflorum nutrition preserved fruits |
| CN106071010A (en) * | 2016-06-30 | 2016-11-09 | 彭波 | A kind of processing method of the Radix Platycodonis that keeps healthy |
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Application publication date: 20170606 |