CN106819319A - A kind of ginseng purple perilla energetic nourishing dried meat and preparation method thereof - Google Patents
A kind of ginseng purple perilla energetic nourishing dried meat and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
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- 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
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Abstract
The invention discloses a kind of ginseng purple perilla energetic nourishing dried meat and preparation method thereof, with perilla seed, Chinese chestnut, walnut and SEMEN PINI KORAIENSIS as major ingredient, addition ginseng, Mel, kudzu-vine root powder and konjac glucomannan are auxiliary material to the ginseng purple perilla energetic nourishing dried meat；During preparation, major ingredient is toasted 20 minutes under the conditions of 85 DEG C, and powder treatment is played, major ingredient and auxiliary material are hybridly prepared into pasty mixture, using high-shear emulsion machine by main ingredient pasty mixture emulsification treatment, main ingredient pasty mixture after emulsification treatment is poured into square position, glue shortening is endured under 100 DEG C of temperature conditionss 10 minutes, be put into baking oven, toasted using three-phase-drying for tobacco technique, the terminal sterilization treatment that will be obtained, vacuum packaging；The present invention uses high-shear emulsifying mode, under rotating speed homogenization conditions high, completes the emulsification treatment of major ingredient and auxiliary material, obtained ginseng purple perilla energetic nourishing dried meat texture is uniform, smooth in taste, it is ensured that the nutritional ingredient of raw material is not destroyed, nutritive value and economic worth are higher.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of ginseng purple perilla energetic nourishing dried meat and its preparation side
Method.
Background technology
Along with the improvement of people's living standards, the health care consciousness of people strengthens gradually, to perilla seed, walnut, chestnut and
The tonic opsonic action of SEMEN PINI KORAIENSIS etc. there has also been deeper understanding.
Perilla seed is taste is pungent, warm in nature, nontoxic in oval, with sending down abnormally ascending dissolving phlegm, relieving asthma, the medical value, the traditional Chinese medical science such as ease constipation
It is long-term to be used to treat the diseases such as the phlegm modeling circulation of vital energy in the wrong direction, cough and asthma and dry constipation of intestines.Perilla seed can obtain a kind of height insatiable hunger through squeezing
Natural oil-the perilla herb oil of sum,《Legendary god of farming's book on Chinese herbal medicine》Perilla oil is once classified as the fine work promoted longevity.Containing a large amount of in perilla oil
Unrighted acid, is especially enriched in alpha-linolenic acid, is commonly called as vitamin F, and content is up to 50%~72%, is the institute for being found at present
There is this content of fatty acid highest in crude vegetal.And the wild Perilla of China and cultivation resource very abundant, such as
What reasonably develops its seed resource, just as a problem of bioscience researchers institute of China growing interest.
Walnut can be rated as anti-oxidant its " king ", and the nutritive value of walnut is very high.People advise in U.S. diet association, weekly
Most nice walnut two or three times, especially the elderly and menopausal women, because arginine contained in walnut, oleic acid, anti-oxidant
Material etc. is cardiovascular to protection, and prevention coronary heart disease, apoplexy, senile dementia etc. are that quite have benifit.Modern medicine study thinks, core
Phosphatide in peach, has excellent health functions to cranial nerve.Walnut oil contains unrighted acid, there is the work(for preventing and treating artery sclerosis
Effect.Contain the indispensable trace elements of human body such as zinc, manganese, chromium in walnut kernel.Zinc, manganese content be increasingly in aging course for human body
Reduce, chromium has promotion glucose utilization, cholesterol metabolic and protects cardiovascular function.The antitussive and antiasthmatic effect also ten of walnut kernel
It is clearly demarcated aobvious, winter, to chronic bronchitis and asthmatics' excellent curative.It can be seen that frequent edible walnut, can body-building body, and energy
Anti-aging.
Chestnut is belonging to nut fruits, although unlike walnut, fibert, almond etc. are so rich in grease, but the starch contained by it
It is very high.The carbohydrate of dry plate chestnut reaches 77% according to investigations, and fresh Chinese chestnut has as many as 40%, is 2.4 times of potato；Plate
The protein content of Li Dangzhong is 4%-5%, although be not as many as peanut, walnut, but also than being cooked after rice it is high.Chestnut
In not only contain much starch, and containing multiple nutritional components such as rich in protein, fat, B family vitamins, heat is also very
Height, the vitamin B1 of chestnut, B2 rich contents, the content of vitamin B2 is at least 4 times of rice, and every 100 grams also contain 24 millis
Gram vitamin C, this is that grain to be compared.People I'm afraid it is difficult to expect, the vitamin C contained by fresh Chinese chestnut is than generally acknowledging containing dimension
Give birth to more than the abundant tomatoes of element C, even more more than ten times of apple！Mineral matter contained by chestnut also very comprehensively, have potassium, magnesium, iron,
Zinc, manganese etc., although do not reach fibert, melon seeds content so high, but still it is more much higher than common fruits such as apple, pears, especially
It is to be protruded containing potassium, it is also higher 4 times than being known as the apple rich in potassium.
SEMEN PINI KORAIENSIS is the seed benevolence of pinaceae plant, also known as pine nut, korean pine seed, rosin etc., main product Liaoning, Jilin, Hebei, mountain
The ground such as east, and, annual autumn and winter fruit ripe after harvesting most well-known with the SEMEN PINI KORAIENSIS that produced from Changbai Mountain.Pine nut contain protein, fat,
The compositions such as dietary fiber, carbohydrate, multivitamin, potassium, sodium, calcium, magnesium, phosphorus, iron, zinc, copper and selenium, its nutritive value
Early recognized by people with extensive medicinal function, using it as a kind of tonic promoted longevity.Song dynasty people's SEMEN PINI KORAIENSIS is called " long
Fruit ", means that the energy of food is alive for evermore.The people of Changbaishan area are grown in, have SEMEN PINI KORAIENSIS throughout the year because having ready conditions, thus it is many
People can step on year at the age of one hundred years old, hale and hearty, not sub- celestial family.SEMEN PINI KORAIENSIS is most beneficial to the elderly, is referred to as the celestial product in nut, is particularly worth
What must be spoken approvingly of is the fat mostly unrighted acid in pine nut, beneficial to people, therefore deep popular.
The content of the invention
It is an object of the invention to provide a kind of ginseng purple perilla energetic nourishing dried meat and preparation method thereof, it is intended to solve to protect at present
Strong market dietary product lacks, and composition is more single, nutritive value problem not high.
The present invention is achieved in that a kind of ginseng purple perilla energetic nourishing dried meat, and the ginseng purple perilla energetic nourishing dried meat is by major ingredient
And auxiliary material is constituted, the major ingredient is 260: 1611 with the part by weight of auxiliary material.The major ingredient by purple perilla powder, walnut powder, rice-chestnut powder,
Pine nut kernel powder is constituted, wherein, purple perilla powder, walnut powder, rice-chestnut powder, the part by weight of pine nut kernel powder are 100: 100: 40: 20；
The auxiliary material is made up of ginseng pulverate, Mel, kudzu-vine root powder, konjac glucomannan, water, wherein, ginseng pulverate, Mel, the root of kudzu vine
Powder, konjac glucomannan, the part by weight of water are 6: 80: 10: 15: 1500.
Further, the finished product water content of the ginseng purple perilla energetic nourishing dried meat is 15%-25%.
Another object of the present invention is to provide a kind of preparation method of ginseng purple perilla energetic nourishing dried meat, the ginseng purple perilla is high
The preparation method of energy nutrition dried meat is comprised the following steps：
Step one, 20 are toasted by the major ingredient being made up of purple perilla powder, walnut powder, rice-chestnut powder, pine nut kernel powder under the conditions of 85 DEG C
Minute, and powder is beaten by micronizer；
Step 2, major ingredient is proportionally mixed with the auxiliary material being made up of ginseng pulverate, Mel, kudzu-vine root powder, konjac glucomannan, water
It is configured to pasty mixture；
Step 3, emulsification treatment is carried out using high-shear emulsion machine by main ingredient pasty mixture；
Step 4, the main ingredient pasty mixture after emulsification treatment is poured into square position, and glue is endured under 100 DEG C of temperature conditionss
Shortening 10 minutes；
Step 5, is put into baking oven, is toasted using three-phase-drying for tobacco technique；
Step 6, the terminal sterilization treatment that will be obtained, vacuum packaging.
Further, the major ingredient is made up of purple perilla powder, walnut powder, rice-chestnut powder, pine nut kernel powder, wherein, purple perilla powder, walnut
Powder, rice-chestnut powder, the part by weight of pine nut kernel powder are 100: 100: 40: 20；
The auxiliary material is made up of ginseng pulverate, Mel, kudzu-vine root powder, konjac glucomannan, water, wherein, ginseng pulverate, Mel, the root of kudzu vine
Powder, konjac glucomannan, the part by weight of water are 6: 80: 10: 15: 1500.
Further, in step 3, when main ingredient pasty mixture being carried out into emulsification treatment using high-shear emulsion machine, breast
It is 10000~14000r/ minutes to change rotating speed, and emulsification times are 8~12 minutes.
Further, in step 5, it is put into baking oven, when being toasted using three-phase-drying for tobacco technique, first paragraph baking temperature
It it is 60 DEG C~70 DEG C, baking times are 10 minutes, second segment baking temperature is 70 DEG C~80 DEG C, baking times 10 minutes, the 3rd
Section baking temperature is 80 DEG C~90 DEG C, and baking times are 10 minutes.
Ginseng purple perilla energetic nourishing dried meat that the present invention is provided and preparation method thereof, the ginseng purple perilla energetic nourishing dried meat is by major ingredient
And auxiliary material is constituted, in major ingredient, purple perilla powder, walnut powder, rice-chestnut powder, the part by weight of pine nut kernel powder are 100: 100: 40: 20, auxiliary material
Middle ginseng pulverate, Mel, kudzu-vine root powder, konjac glucomannan, the part by weight of water are 6: 80: 10: 15: 1500；During preparation, will be by purple perilla
The major ingredient that powder, walnut powder, rice-chestnut powder, pine nut kernel powder are constituted is toasted 20 minutes under the conditions of 85 DEG C, and is beaten by micronizer
Powder, the auxiliary material that major ingredient is constituted with by ginseng pulverate, Mel, kudzu-vine root powder, konjac glucomannan, water is mixed according to mass ratio 260: 1611
Pasty mixture is configured to, main ingredient pasty mixture is carried out by emulsification treatment using high-shear emulsion machine, after emulsification treatment
Main ingredient pasty mixture pour into square position, glue shortening is endured under 100 DEG C of temperature conditionss 10 minutes, be put into baking oven, use
Three-phase-drying for tobacco technique is toasted, the terminal sterilization treatment that will be obtained, vacuum packaging；The present invention uses high-shear emulsifying mode,
Under rotating speed homogenization conditions high, the emulsification treatment of major ingredient and auxiliary material is completed, obtained ginseng purple perilla energetic nourishing dried meat texture is uniform,
Smooth in taste, it is ensured that the nutritional ingredient of raw material is not destroyed, with good nutritive value and economic worth.
Brief description of the drawings
Fig. 1 is that the preparation method of ginseng purple perilla energetic nourishing dried meat provided in an embodiment of the present invention realizes flow chart.
Specific embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
The present invention is achieved in that a kind of ginseng purple perilla energetic nourishing dried meat, and the ginseng purple perilla energetic nourishing dried meat is by major ingredient
And auxiliary material is constituted, the part by weight of major ingredient and auxiliary material is 260: 1611 major ingredients by purple perilla powder, walnut powder, rice-chestnut powder, pine nut kernel powder
Constitute, wherein, purple perilla powder, walnut powder, rice-chestnut powder, the part by weight of pine nut kernel powder are 100: 100: 40: 20；
Auxiliary material is made up of ginseng pulverate, Mel, kudzu-vine root powder, konjac glucomannan, water, wherein, ginseng pulverate, Mel, kudzu-vine root powder, evil spirit
Taro glue, the part by weight of water are 6: 80: 10: 15: 1500.
In embodiments of the present invention, the finished product water content of the ginseng purple perilla energetic nourishing dried meat is 15%-25%.
As shown in figure 1, another object of the present invention is to provide a kind of preparation method of ginseng purple perilla energetic nourishing dried meat, should
The preparation method of ginseng purple perilla energetic nourishing dried meat is comprised the following steps：
Step S101, the major ingredient that will be made up of purple perilla powder, walnut powder, rice-chestnut powder, pine nut kernel powder is toasted under the conditions of 85 DEG C
20 minutes, and powder is beaten by micronizer；
Step S102, major ingredient is proportionally mixed with the auxiliary material being made up of ginseng pulverate, Mel, kudzu-vine root powder, konjac glucomannan, water
Conjunction is configured to pasty mixture；
Step S103, emulsification treatment is carried out using high-shear emulsion machine by main ingredient pasty mixture；
Step S104, the main ingredient pasty mixture after emulsification treatment is poured into square position, is endured under 100 DEG C of temperature conditionss
Glue shortening 10 minutes；
Step S105, is put into baking oven, is toasted using three-phase-drying for tobacco technique；
Step S106, the terminal sterilization treatment that will be obtained, vacuum packaging.
In embodiments of the present invention, major ingredient is made up of purple perilla powder, walnut powder, rice-chestnut powder, pine nut kernel powder, wherein, purple perilla powder,
Walnut powder, rice-chestnut powder, the part by weight of pine nut kernel powder are 100: 100: 40: 20；
Auxiliary material is made up of ginseng pulverate, Mel, kudzu-vine root powder, konjac glucomannan, water, wherein, ginseng pulverate, Mel, kudzu-vine root powder, evil spirit
Taro glue, the part by weight of water are 6: 80: 10: 15: 1500.
In embodiments of the present invention, in step s 103, main ingredient pasty mixture is carried out using high-shear emulsion machine
During emulsification treatment, emulsification rotating speed is 10000~14000r/ minutes, and emulsification times are 8~12 minutes.
In embodiments of the present invention, in step S105, it is put into baking oven, when being toasted using three-phase-drying for tobacco technique, the
One section of baking temperature is 60 DEG C~70 DEG C, and baking times are 10 minutes, second segment baking temperature is 70 DEG C~80 DEG C, baking times
It it is 10 minutes, the 3rd section of baking temperature is 80 DEG C~90 DEG C, and baking times are 10 minutes.
Below in conjunction with the accompanying drawings and specific embodiment is further described to application principle of the invention.
The preparation method of ginseng purple perilla energetic nourishing dried meat provided in an embodiment of the present invention is as follows：
1) major ingredient is carried out into baking treatment, and beats powder；2) major ingredient and auxiliary material are proportionally hybridly prepared into pasty state；3) adopt
Main ingredient is carried out into emulsification treatment with high-shear emulsion machine；4) pour into square position and endure glue shortening；6) it is put into baking oven using three sections
Formula baking process is toasted；7) it is vacuum-packed, sterilizing gets product.
The formula materials ratio of major ingredient is as follows：Purple perilla powder: walnut powder: rice-chestnut powder: the part by weight of pine nut kernel powder is 100:
100∶40∶20；
The formula materials ratio of auxiliary material is as follows：Ginseng pulverate: Mel: kudzu-vine root powder: konjac glucomannan: the part by weight of water is 6: 80
∶10∶15∶1500。
The pretreatment of major ingredient includes：Purple perilla, walnut, Chinese chestnut, SEMEN PINI KORAIENSIS and ginseng are toasted 20 minutes under the conditions of 85 DEG C,
And carry out beating powder by ultramicro grinding.
Major ingredient and auxiliary material are hybridly prepared into pasty state according to mass ratio 260: 1611, and will be main using high-shear emulsion machine
Auxiliary material carries out emulsification treatment, and emulsification rotating speed is that 10000~14000r/ minutes emulsification times are 8~12 minutes.
Sample after emulsification is carried out to endure glue shortening, condition is：Glue shortening is endured under 100 DEG C of temperature conditionss 10 minutes.
By the product cooling of shortening, and carry out baking treatment by three-phase-drying for tobacco technique, first paragraph is baked：60 DEG C~70
DEG C bake 10 minutes, second segment is baked：70 DEG C~80 DEG C bake 10 minutes, and the 3rd section bakes：80 DEG C~90 DEG C bake 10 minutes.
The water content of the ginseng purple perilla energetic nourishing dried meat finished product is 15%-25%.
Prepare material：
Perilla seed：It is commercially available；Hickory kernel：It is commercially available；Chestnut：It is commercially available；SEMEN PINI KORAIENSIS：It is commercially available；Ginseng：It is commercially available；Mel：City
Sell；Konjac glucomannan：It is commercially available；Kudzu-vine root powder：It is commercially available.
Apparatus for preparation：Air dry oven, vacuum packing machine, high-shear emulsion machine, micronizer, jacketed pan, balance, electricity
Magnetic stove, mould.
Major ingredient and auxiliary material are followed successively by according to the ratio by mass percentage of each component：
Major ingredient：Purple perilla powder: walnut powder: rice-chestnut powder: the ratio of pine nut kernel powder is 100: 100: 50: 20；
Auxiliary material：Ginseng pulverate: Mel: kudzu-vine root powder: konjac glucomannan: the ratio of water is 8: 80: 10: 20: 1500.
Under aforementioned proportion, ginseng purple perilla energetic nourishing dried meat can have certain expiring in outward appearance, color and luster and mouthfeel
Meaning degree, in order to find out optimum proportioning among aforementioned proportion, is carried out according to following method：
The energetic nourishing dried meat gradation of moisture table of table 1
According to the result that experiment is obtained, sensory evaluation index can be seen that moisture to nutrition dried meat quality from table 1
Influence degree is：The ＞ 1 of 3 ＞, 2 ＞ 4.By result of the test it can be seen that：It is optimal when energetic nourishing dried meat water content is 20%.
Major ingredient optimum proportioning is determined by orthogonal test, ginseng pulverate in auxiliary material: Mel: kudzu-vine root powder: konjac glucomannan: the ratio of water
Example is 8: 80: 10: 20: 1500, and using sensory evaluation as main examination factor, factor and water-glass are shown in Table 2：
The energetic nourishing dried meat major ingredient factor level table of table 2
Sense organ evaluating meter is used as by form, color and luster, interior tissue, flavour and mouthfeel and impurity, 3 are shown in Table.
The energetic nourishing dried meat organoleptic quality of table 3 evaluates grade form
According to above-mentioned setting, orthogonal experiments such as table 4：
The result of the test of the level of 4 four factor of table nine
Range analysis result in table 3 shows that the factor primary-slave relation for influenceing scoring is B ＞ A ＞ D ＞ C, that is, influence high energy
The maximum factor of nutrition dried meat quality is walnut powder content, next to that perilla seed powder content, is again pine nut kernel powder content, is finally
Rice-chestnut powder addition, and best of breed is A2B2C2D2.I.e. as perilla seed powder 100g, walnut powder addition is 100g, rice-chestnut powder
Addition is 40g, and pine nut kernel powder addition is 20g.
Auxiliary material optimum proportioning, major ingredient material are determined by orthogonal test：Purple perilla powder: walnut powder: rice-chestnut powder: the ratio of pine nut kernel powder
Example is 100: 100: 50: 20；Using sensory evaluation as main examination factor, factor and water-glass are shown in Table 5：
The energetic nourishing dried meat auxiliary material factor level table of table 5
Sense organ evaluating meter is used as by form, color and luster, interior tissue, flavour and mouthfeel and impurity, 3 are shown in Table.
According to above-mentioned setting, orthogonal experiments such as table 6：
The result of the test of the level of 6 four factor of table nine
Range analysis result in table 6 shows that the factor primary-slave relation for influenceing scoring is B ＞ A ＞ D ＞ C, that is, influence high energy
The maximum auxiliary material factor of nutrition dried meat quality is Mel content, next to that ginseng powder content, is again konjac glucomannan content, is finally
Kudzu-vine root powder addition, and best of breed is A2B2C2D3.Ginseng powder content is 6g, Mel content 800g, kudzu-vine root powder i.e. in auxiliary material
Content is 10g, and konjac glucomannan content is 15g.Product Status now are good, the lubricious exquisiteness of mouthfeel, aromatic flavour.It is thus determined that optimal
Material mixture ratio：
Major ingredient：Purple perilla powder: walnut powder: rice-chestnut powder: the ratio of pine nut kernel powder is 100: 100: 40: 20；
Auxiliary material：Ginseng pulverate: Mel: kudzu-vine root powder: konjac glucomannan: the ratio of water is 6: 80: 10: 15: 1500.
Ginseng purple perilla energetic nourishing dried meat provided in an embodiment of the present invention, using high-shear emulsion machine, bar is homogenized in rotating speed high
Under part, emulsion process is completed, make ginseng purple perilla energetic nourishing dried meat texture uniform, smooth in taste, it is ensured that the nutritional ingredient of raw material
It is not destroyed, with good nutritive value and economic worth.
Ginseng purple perilla energetic nourishing dried meat provided in an embodiment of the present invention and preparation method thereof, the ginseng purple perilla energetic nourishing dried meat
It is made up of major ingredient and auxiliary material, in major ingredient, purple perilla powder, walnut powder, rice-chestnut powder, the part by weight of pine nut kernel powder are 100: 100: 40:
20, ginseng pulverate, Mel, kudzu-vine root powder, konjac glucomannan, the part by weight of water are 6: 80: 10: 15: 1500 in auxiliary material；During preparation, will
The major ingredient being made up of purple perilla powder, walnut powder, rice-chestnut powder, pine nut kernel powder is toasted 20 minutes under the conditions of 85 DEG C, and by Ultramicro-powder
Broken machine beats powder, and major ingredient is hybridly prepared into pasty state with the auxiliary material being made up of ginseng pulverate, Mel, kudzu-vine root powder, konjac glucomannan, water mixes
Thing, emulsification treatment is carried out using high-shear emulsion machine by main ingredient pasty mixture, and the main ingredient pasty state after emulsification treatment is mixed
Compound is poured into square position, glue shortening is endured under 100 DEG C of temperature conditionss 10 minutes, is put into baking oven, using three-phase-drying for tobacco technique
Baking, the terminal sterilization treatment that will be obtained, vacuum packaging；The present invention uses high-shear emulsifying mode, in rotating speed homogenization conditions high
Under, the emulsification treatment of major ingredient and auxiliary material is completed, obtained ginseng purple perilla energetic nourishing dried meat texture is uniform, smooth in taste, it is ensured that
The nutritional ingredient of raw material is not destroyed, with good nutritive value and economic worth.
Presently preferred embodiments of the present invention is the foregoing is only, is not intended to limit the invention, it is all in essence of the invention
Any modification, equivalent and improvement made within god and principle etc., should be included within the scope of the present invention.
Claims (6)
1. a kind of ginseng purple perilla energetic nourishing dried meat, it is characterised in that the ginseng purple perilla energetic nourishing dried meat is made up of major ingredient and auxiliary material,
The major ingredient is 260: 1611 with the part by weight of auxiliary material；The major ingredient is by purple perilla powder, walnut powder, rice-chestnut powder, pine nut kernel powder structure
Into, wherein, purple perilla powder, walnut powder, rice-chestnut powder, the part by weight of pine nut kernel powder are 100: 100: 40: 20；
The auxiliary material is made up of ginseng pulverate, Mel, kudzu-vine root powder, konjac glucomannan, water, wherein, ginseng pulverate, Mel, kudzu-vine root powder, evil spirit
Taro glue, the part by weight of water are 6: 80: 10: 15: 1500.
2. ginseng purple perilla energetic nourishing dried meat as claimed in claim 1, it is characterised in that the ginseng purple perilla energetic nourishing dried meat into
Product water content is 15%-25%.
3. a kind of preparation method of ginseng purple perilla energetic nourishing dried meat, it is characterised in that the preparation of the ginseng purple perilla energetic nourishing dried meat
Method is comprised the following steps：
Step one, the major ingredient that will be made up of purple perilla powder, walnut powder, rice-chestnut powder, pine nut kernel powder is toasted 20 minutes under the conditions of 85 DEG C,
And powder is beaten by micronizer；
Step 2, by major ingredient with the auxiliary material being made up of ginseng pulverate, Mel, kudzu-vine root powder, konjac glucomannan, water according to mass ratio 260:
1611 are configured to pasty mixture；
Step 3, emulsification treatment is carried out using high-shear emulsion machine by main ingredient pasty mixture；
Step 4, the main ingredient pasty mixture after emulsification treatment is poured into square position, and glue shortening is endured under 100 DEG C of temperature conditionss
10 minutes；
Step 5, is put into baking oven, is toasted using three-phase-drying for tobacco technique；
Step 6, the terminal sterilization treatment that will be obtained, vacuum packaging.
4. the preparation method of ginseng purple perilla energetic nourishing dried meat as claimed in claim 3, it is characterised in that the major ingredient is by purple perilla
Powder, walnut powder, rice-chestnut powder, pine nut kernel powder are constituted, wherein, purple perilla powder, walnut powder, rice-chestnut powder, the part by weight of pine nut kernel powder are
100∶100∶40∶20；
The auxiliary material is made up of ginseng pulverate, Mel, kudzu-vine root powder, konjac glucomannan, water, wherein, ginseng pulverate, Mel, kudzu-vine root powder, evil spirit
Taro glue, the part by weight of water are 6: 80: 10: 15: 1500.
5. the preparation method of ginseng purple perilla energetic nourishing dried meat as claimed in claim 3, it is characterised in that in step 3, adopt
When main ingredient pasty mixture being carried out into emulsification treatment with high-shear emulsion machine, emulsification rotating speed is 10000~14000r/ minutes,
Emulsification times are 8~12 minutes.
6. the preparation method of ginseng purple perilla energetic nourishing dried meat as claimed in claim 3, it is characterised in that in step 5, put
Enter in baking oven, when being toasted using three-phase-drying for tobacco technique, first paragraph baking temperature is 60 DEG C~70 DEG C, and baking times are 10 points
Clock, second segment baking temperature is 70 DEG C~80 DEG C, baking times 10 minutes, and the 3rd section of baking temperature is 80 DEG C~90 DEG C, is baked
Time is 10 minutes.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101181002A (en) * | 2007-12-17 | 2008-05-21 | 中国科学院长春应用化学研究所 | Method for processing ginseng preserved fruit |
| CN103444971A (en) * | 2013-08-11 | 2013-12-18 | 杨庆贺 | Red ginseng high-energy nutrition preserved fruit formula and preparation method |
| CN106107004A (en) * | 2016-08-24 | 2016-11-16 | 安庆市宝风农业发展有限公司 | A kind of compound dried meat of cucumber body-building fruit and preparation method thereof |
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2016
- 2016-10-31 CN CN201610992671.XA patent/CN106819319A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101181002A (en) * | 2007-12-17 | 2008-05-21 | 中国科学院长春应用化学研究所 | Method for processing ginseng preserved fruit |
| CN103444971A (en) * | 2013-08-11 | 2013-12-18 | 杨庆贺 | Red ginseng high-energy nutrition preserved fruit formula and preparation method |
| CN106107004A (en) * | 2016-08-24 | 2016-11-16 | 安庆市宝风农业发展有限公司 | A kind of compound dried meat of cucumber body-building fruit and preparation method thereof |
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