CN107232564A - A kind of cold-type yellow (clear) peppermint melon seeds formula - Google Patents
A kind of cold-type yellow (clear) peppermint melon seeds formula Download PDFInfo
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- CN107232564A CN107232564A CN201710425504.1A CN201710425504A CN107232564A CN 107232564 A CN107232564 A CN 107232564A CN 201710425504 A CN201710425504 A CN 201710425504A CN 107232564 A CN107232564 A CN 107232564A
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- 241000353135 Psenopsis anomala Species 0.000 title claims abstract description 45
- 244000246386 Mentha pulegium Species 0.000 title claims abstract description 19
- 235000016257 Mentha pulegium Nutrition 0.000 title claims abstract description 19
- 235000004357 Mentha x piperita Nutrition 0.000 title claims abstract description 19
- 235000001050 hortel pimenta Nutrition 0.000 title claims abstract description 19
- 239000001771 mentha piperita Substances 0.000 claims abstract description 31
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 17
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 17
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 17
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 17
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 17
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 17
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 17
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 17
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 17
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 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 abstract description 11
- 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 abstract description 11
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 241001092040 Crataegus Species 0.000 claims description 16
- 235000021028 berry Nutrition 0.000 claims description 5
- 240000002853 Nelumbo nucifera Species 0.000 claims description 3
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 3
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 3
- 239000004576 sand Substances 0.000 claims 2
- 235000000346 sugar Nutrition 0.000 claims 2
- 239000003507 refrigerant Substances 0.000 abstract description 5
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 4
- 235000013399 edible fruits Nutrition 0.000 abstract description 4
- 208000026435 phlegm Diseases 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 206010037660 Pyrexia Diseases 0.000 abstract description 2
- 208000005392 Spasm Diseases 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 230000002279 cholagogic effect Effects 0.000 abstract description 2
- 230000007812 deficiency Effects 0.000 abstract description 2
- 201000006549 dyspepsia Diseases 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 230000009467 reduction Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 230000004936 stimulating effect Effects 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 240000000171 Crataegus monogyna Species 0.000 abstract 1
- 235000005979 Citrus limon Nutrition 0.000 description 3
- 244000131522 Citrus pyriformis Species 0.000 description 3
- 239000011449 brick Substances 0.000 description 2
- 206010013781 dry mouth Diseases 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000020238 sunflower seed Nutrition 0.000 description 2
- 235000000832 Ayote Nutrition 0.000 description 1
- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 244000020551 Helianthus annuus Species 0.000 description 1
- 235000003222 Helianthus annuus Nutrition 0.000 description 1
- 241000408747 Lepomis gibbosus Species 0.000 description 1
- 235000003956 Luffa Nutrition 0.000 description 1
- 244000050983 Luffa operculata Species 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 229940076988 freshmint Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 125000003071 maltose group Chemical group 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 235000020236 pumpkin seed Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to nut fruits food technology field, a kind of cold-type yellow (clear) peppermint melon seeds formula is specifically disclosed, is made from the following raw materials in parts by weight：150~200 parts of melon seeds, 3~4 parts of salt, 7~9 parts of maltose, 10~12 parts of dried peppermint leaf, 6~7 parts of radix glycyrrhizae, dry 8~9 parts of hawthorn, 5~7 parts of five-spice powder, 3~5 parts of white granulated sugar.Instant invention overcomes the deficiencies in the prior art, it is new in conventional auxiliary material to add dried peppermint leaf and dry haw flakes, dried peppermint leaf is to render palatable, taste is refrigerant, and can be with stomach invigorating wind-dispelling, eliminating the phlegm, cholagogic, anti-spasm, improve sense Mao fevers, throat, swell and ache, dry haw flakes have spleen benefiting and stimulating the appetite, relieving dyspepsia, phlegm reduction of blood circulation promoting, and the two can reach the effect of refrigerant appetizing after being combined.
Description
Technical field
The present invention relates to nut fruits food technology field, a kind of cold-type yellow (clear) peppermint melon seeds formula is particularly belonged to.
Background technology
Melon seeds, are called melon seed.Close fruit, its species is more, have sunflower seed, extra large melon seeds, pumpkin seeds, Semen Trichosanthis,
Watermelon seeds, pumpkin, cucumber, luffa seed etc..Sunflower seed are the fruits of sunflower, not only can be as snacks, but also can
To be the oil source of high-grade health while being also important oil expression raw material as the raw material for making cake.
When melon seeds are as direct food, mostly using baking or high temperature frying, dry mouth is general to be relatively adapted to winter,
Summer is eaten due to relatively hot few people, it is therefore desirable to research and develop a kind of refrigerant melon seeds relatively to meet people couple during summer
The demand of melon seeds, wherein application number：2015102745193 disclose a kind of frying production method of peppermint lemon melon seeds, its frying
Method is relatively complicated, and has been additionally added lemon juice, but lemon juice can destroy institute during melon seeds subsequent high temperature frying
The vitamin contained, causes it substantially without nutritive value, causes substantial amounts of waste.
The content of the invention
It is an object of the invention to provide a kind of cold-type yellow (clear) peppermint melon seeds formula, the deficiencies in the prior art are overcome, are solved
Existing melon seeds dry mouth, unsuitable summer use it is edible the problem of.
To solve the above problems, the technical solution used in the present invention is as follows：
A kind of cold-type yellow (clear) peppermint melon seeds formula, is made from the following raw materials in parts by weight：150~200 parts of melon seeds, 3~4 parts of salt,
7~9 parts of maltose, 10~12 parts of dried peppermint leaf, 6~7 parts of radix glycyrrhizae, dry 8~9 parts of hawthorn, 5~7 parts of five-spice powder, white granulated sugar 3~5
Part.
Further, described dry hawthorn is dry haw flakes.
Further, described dry haw flakes dry or dried after haw berry is cut into slices and form.
Further, described dried peppermint leaf is dried peppermint leaf.
Further, described dried peppermint leaf is that dried peppermint leaf dries in the shade naturally to form.
Further, it is made from the following raw materials in parts by weight：150 parts of melon seeds, 3 parts of salt, 7 parts of maltose, 10 parts of dried peppermint leaf,
6 parts of radix glycyrrhizae, dry 8 parts of hawthorn, 5 parts of five-spice powder, 3 parts of white granulated sugar.
Further, it is made from the following raw materials in parts by weight：200 parts of melon seeds, 4 parts of salt, 9 parts of maltose, 12 parts of dried peppermint leaf,
7 parts of radix glycyrrhizae, dry 9 parts of hawthorn, 7 parts of five-spice powder, 5 parts of white granulated sugar.
Compared with prior art, implementation result of the invention is as follows by the present invention：
A kind of cold-type yellow (clear) peppermint melon seeds formula of the present invention, new addition dried peppermint leaf and dry haw flakes, thin in conventional auxiliary material
Lotus leaf is to render palatable, and taste is refrigerant, and can be improved sense Mao fevers, throat with stomach invigorating wind-dispelling, eliminating the phlegm, cholagogic, anti-spasm, swollen and ache,
Dry haw flakes have spleen benefiting and stimulating the appetite, relieving dyspepsia, phlegm reduction of blood circulation promoting, and the two can reach the effect of refrigerant appetizing after being combined.
Embodiment
With reference to embodiment, the invention will be further described, but the present invention is not limited only to these examples, to be de-
On the premise of from present inventive concept, carried out by it is any improvement be within the scope of the present invention.
Embodiment 1
A kind of cold-type yellow (clear) peppermint melon seeds formula of the present invention, is made from the following raw materials in parts by weight：150~200 parts of melon seeds,
3~4 parts of salt, 7~9 parts of maltose, 10~12 parts of dried peppermint leaf, 6~7 parts of radix glycyrrhizae, dry 8~9 parts of hawthorn, 5~7 parts of five-spice powder,
3~5 parts of white granulated sugar.
Further, described dry hawthorn is dry haw flakes.
Further, described dry haw flakes dry or dried after haw berry is cut into slices and form.
Further, described dried peppermint leaf is dried peppermint leaf.
Further, described dried peppermint leaf is that dried peppermint leaf dries in the shade naturally to form.
Embodiment 2
A kind of cold-type yellow (clear) peppermint melon seeds formula of the present invention, is made from the following raw materials in parts by weight：150 parts of melon seeds, salt 3
Part, 7 parts of maltose, 10 parts of dried peppermint leaf, 6 parts of radix glycyrrhizae, dry 8 parts of hawthorn, 5 parts of five-spice powder, 3 parts of white granulated sugar.
Embodiment 3
A kind of cold-type yellow (clear) peppermint melon seeds formula of the present invention, is made from the following raw materials in parts by weight：200 parts of melon seeds, salt 4
Part, maltose part, 12 parts of dried peppermint leaf, 7 parts of radix glycyrrhizae, dry 9 parts of hawthorn, 7 parts of five-spice powder, 5 parts of white granulated sugar.
Embodiment 4
A kind of cold-type yellow (clear) peppermint melon seeds processing method of the present invention, comprises the following steps：
Step one, each raw material components are weighed by following weight：150~200 parts of melon seeds, 3~4 parts of salt, 7~9 parts of maltose is thin
10~12 parts of lotus leaf, 6~7 parts of radix glycyrrhizae, dry 8~9 parts of hawthorn, 5~7 parts of five-spice powder, 3~5 parts of white granulated sugar；
Step 2, endures material：Dried peppermint leaf, radix glycyrrhizae, dry hawthorn, five-spice powder are added in digester, the water of 20 times of weight is added, plus
Heat is incubated 60min, is then filtered out dried peppermint leaf, radix glycyrrhizae, dry hawthorn using filter to seething with excitement, and is obtained and is just entered taste substance；
Step 3, it is tasty：Salt, maltose, white granulated sugar are added to just to enter to heat in taste substance and melted, melon seeds is eventually adding, covers
Upper pot cover, cooks 1.5 h, then stops heating, boils in a covered pot over a slow fire 40min processed；
Step 4, a heatable brick bed pond kang system is dried：Then kang system drying is carried out with a heatable brick bed pond, drying temperature is 100 DEG C, is dried into melon seeds
Untill moisture accounts for the 10% of melon seeds gross weight；
Step 5, high temperature frying is dried：Frying pan is heated, the melon seeds obtained by step 4 is then added and carries out frying, frying process
Time control in 10 min, taken the dish out of the pot when the color of benevolence in melon seeds is in yellow；
Step 6, cooling：The temperature of melon seeds is cooled to room temperature, you can.
It is preferred that, described dry hawthorn is dry haw flakes, and described dry haw flakes are dried or dried after haw berry is cut into slices
, haw berry be cut open after during boiling taste can quickly discharge.
It is preferred that, described dried peppermint leaf is fresh mint leaf or dried peppermint leaf, and wherein dried peppermint leaf taste is relatively strong, and mouthfeel is more
It is good.
It is preferred that, described dried peppermint leaf is that dried peppermint leaf dries in the shade naturally to form, and prevents solar exposure or high-temperature baking from destroying
Its composition, influences later stage melon seeds mouthfeel.
Above content is only that affiliated those skilled in the art are to being retouched to present inventive concept example and explanation
The specific embodiment stated is made various modifications or supplement or substituted using similar mode, without departing from the design of invention
Or surmount scope defined in the claims, protection scope of the present invention all should be belonged to.
Claims (7)
1. a kind of cold-type yellow (clear) peppermint melon seeds formula, it is characterised in that：It is made from the following raw materials in parts by weight：Melon seeds 150~200
Part, 3~4 parts of salt, 7~9 parts of maltose, 10~12 parts of dried peppermint leaf, 6~7 parts of radix glycyrrhizae, dry 8~9 parts of hawthorn, five-spice powder 5~7
Part, 3~5 parts of white granulated sugar.
2. a kind of cold-type yellow (clear) peppermint melon seeds formula according to claim 1, it is characterised in that：Described dry hawthorn is dry mountain
Short, bristly hair or beard piece.
3. a kind of cold-type yellow (clear) peppermint melon seeds formula according to claim 2, it is characterised in that：Described dry haw flakes be by
Dry or dry after haw berry section.
4. a kind of cold-type yellow (clear) peppermint melon seeds formula according to claim 1, it is characterised in that：Described dried peppermint leaf is dry thin
Lotus leaf.
5. a kind of cold-type yellow (clear) peppermint melon seeds formula according to claim 4, it is characterised in that：Described dried peppermint leaf be by
Dried peppermint leaf dries in the shade naturally to be formed.
6. a kind of cold-type yellow (clear) peppermint melon seeds formula according to claim 1, it is characterised in that：By the raw material of following parts by weight
It is made：150 parts of melon seeds, 3 parts of salt, 7 parts of maltose, 10 parts of dried peppermint leaf, 6 parts of radix glycyrrhizae, dry 8 parts of hawthorn, 5 parts of five-spice powder, white sand
3 parts of sugar.
7. a kind of cold-type yellow (clear) peppermint melon seeds formula according to claim 1, it is characterised in that：By the raw material of following parts by weight
It is made：200 parts of melon seeds, 4 parts of salt, 9 parts of maltose, 12 parts of dried peppermint leaf, 7 parts of radix glycyrrhizae, dry 9 parts of hawthorn, 7 parts of five-spice powder, white sand
5 parts of sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710425504.1A CN107232564A (en) | 2017-06-08 | 2017-06-08 | A kind of cold-type yellow (clear) peppermint melon seeds formula |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710425504.1A CN107232564A (en) | 2017-06-08 | 2017-06-08 | A kind of cold-type yellow (clear) peppermint melon seeds formula |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107232564A true CN107232564A (en) | 2017-10-10 |
Family
ID=59987462
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710425504.1A Pending CN107232564A (en) | 2017-06-08 | 2017-06-08 | A kind of cold-type yellow (clear) peppermint melon seeds formula |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107232564A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106376887A (en) * | 2015-10-10 | 2017-02-08 | 重庆鸿谦农业开发有限责任公司 | Cool and refreshing sunflower seed and processing method thereof |
-
2017
- 2017-06-08 CN CN201710425504.1A patent/CN107232564A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106376887A (en) * | 2015-10-10 | 2017-02-08 | 重庆鸿谦农业开发有限责任公司 | Cool and refreshing sunflower seed and processing method thereof |
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Application publication date: 20171010 |