CN107279929A - One kind fries Chinese chestnut and preparation method thereof - Google Patents
One kind fries Chinese chestnut and preparation method thereof Download PDFInfo
- Publication number
- CN107279929A CN107279929A CN201710671074.1A CN201710671074A CN107279929A CN 107279929 A CN107279929 A CN 107279929A CN 201710671074 A CN201710671074 A CN 201710671074A CN 107279929 A CN107279929 A CN 107279929A
- Authority
- CN
- China
- Prior art keywords
- chinese chestnut
- sand
- parts
- standby
- frying
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000006667 Aleurites moluccana Nutrition 0.000 title claims abstract description 59
- 235000018244 Castanea mollissima Nutrition 0.000 title claims abstract description 59
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000004957 Castanea mollissima Species 0.000 title claims abstract 16
- 230000000694 effects Effects 0.000 claims abstract description 9
- 241001070941 Castanea Species 0.000 claims abstract description 7
- 235000014036 Castanea Nutrition 0.000 claims abstract description 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 5
- 239000004576 sand Substances 0.000 claims description 30
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 14
- 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 12
- 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 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000010495 camellia oil Substances 0.000 claims description 9
- 240000002853 Nelumbo nucifera Species 0.000 claims description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 7
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 7
- 229910052742 iron Inorganic materials 0.000 claims description 7
- 235000008495 Chrysanthemum leucanthemum Nutrition 0.000 claims description 6
- 244000192528 Chrysanthemum parthenium Species 0.000 claims description 6
- 235000000604 Chrysanthemum parthenium Nutrition 0.000 claims description 6
- 241000096284 Gynochthodes officinalis Species 0.000 claims description 6
- 235000008384 feverfew Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 206010053615 Thermal burn Diseases 0.000 claims description 3
- 239000003245 coal Substances 0.000 claims description 3
- 238000005194 fractionation Methods 0.000 claims description 3
- 239000000446 fuel Substances 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 210000003734 kidney Anatomy 0.000 abstract description 8
- 241000411851 herbal medicine Species 0.000 abstract description 7
- 238000005728 strengthening Methods 0.000 abstract description 7
- 210000000952 spleen Anatomy 0.000 abstract description 5
- 210000002784 stomach Anatomy 0.000 abstract description 5
- 239000004480 active ingredient Substances 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 4
- 231100000957 no side effect Toxicity 0.000 abstract description 4
- 244000269722 Thea sinensis Species 0.000 abstract description 3
- 238000010792 warming Methods 0.000 abstract description 3
- 244000136475 Aleurites moluccana Species 0.000 description 43
- 235000014571 nuts Nutrition 0.000 description 7
- 235000013339 cereals Nutrition 0.000 description 6
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- 210000004185 liver Anatomy 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 240000007049 Juglans regia Species 0.000 description 2
- 235000009496 Juglans regia Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 235000020234 walnut Nutrition 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 241000157491 Morinda Species 0.000 description 1
- 206010059013 Nocturnal emission Diseases 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000000496 cardiotonic agent Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000010016 myocardial function Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000017524 noni Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000002966 varnish Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 210000004885 white matter Anatomy 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
- 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
A kind of stir-fry Chinese chestnut and preparation method thereof is invented, with reference to the pharmacology and curative effect of each Chinese herbal medicine, the Chinese chestnut and Chinese herbal medicine are all soluble in Chinese chestnut wherein with frying, various active ingredients, it is not only good for health to human body, with more curative effects such as benefiting qi and nourishing blood, strengthening the spleen and stomach, kidney tonifying, nourishing yin and warming yang, channels sootheing and network vessel quickenings, improve body immunity, have no side effect, the moist light of chestnut fruit, taste is fragrant and sweet tea is glutinous, and can be suitable for people of all ages the advantages of.
Description
Technical field
The present invention relates to roasted seeds and nuts technical field, a kind of stir-fry Chinese chestnut and preparation method thereof is related specifically to.
Background technology
Chinese chestnut belongs to nut fruits, but it is rich in grease unlike the nuts such as walnut, fibert, almond, and it is starch-containing for Chinese chestnut
Very high, the carbohydrate of dry plate chestnut is up to 77%, suitable with Cereals class 75%;Fresh Chinese chestnut also contains more than 40%, the egg of fresh Chinese chestnut
White matter content be 4%-5%, though not as peanut, walnut containing albumen it is many, the rice after being slightly above cooked.The battalion of Chinese chestnut in some aspects
Higher than grain is supported, the vitamin B1 of Chinese chestnut, B2 contents are at least four times of rice, and every 100 milligrams contain 24 milligrams of vitamins
C, than generally acknowledging more than the tomato enriched containing vitamin C, even more more than ten times of apple, Chinese chestnut protrudes ratio containing potassium and is known as rich in potassium
Apple it is also high four times, the mineral matter contained by chestnut has potassium, magnesium, iron, zinc, manganese etc., fry come out gloss varnish oil Chinese chestnut also have it is higher
Medical value, Chinese chestnut plays the role of strengthening the spleen and stomach, QI invigorating, kidney tonifying, cardiac stimulant, fries that Chinese chestnut is simple, nutrient stabilizing, and Chinese herbal medicine is with using
The various active ingredients of frying are all soluble in Chinese chestnut wherein, good for health to human body, with benefiting qi and nourishing blood, strengthening the spleen and stomach, kidney tonifying, enriching yin
The curative effects such as Wen Yang, channels sootheing and network vessel quickening, improve body immunity, have no side effect, and can be suitable for people of all ages, and it is excellent that long-term consumption is unlikely to deteriorate etc.
Point.
The content of the invention
In view of the above-mentioned problems, with reference to the pharmacology and curative effect of each Chinese herbal medicine, having invented a kind of stir-fry Chinese chestnut and its preparation side
Method, the Chinese chestnut and Chinese herbal medicine are all soluble in Chinese chestnut wherein with frying, various active ingredients, not only good for health to human body, more
With curative effects such as benefiting qi and nourishing blood, strengthening the spleen and stomach, kidney tonifying, nourishing yin and warming yang, channels sootheing and network vessel quickenings, body immunity is improved, is had no side effect, Li Guo
Moist light, taste is fragrant and sweet tea is glutinous, and can be suitable for people of all ages the advantages of.
The technical scheme is that：One kind fries Chinese chestnut and preparation method thereof, is constituted by the raw material of following parts by weight：Chinese chestnut with
The quantity ratio of sand is 1:1st, 100 parts of Chinese chestnut, 4-5 parts of maltose, 0.4-0.6 parts of tea oil, 0.5-1 parts of Morinda officinalis, lotus nut 1-1.5
Part, 1 part of feverfew.
One kind fries each Chinese herbal medicine pharmacological action of Chinese chestnut：
1st, Morinda officinalis-pungent, sweet, warm-natured.Return kidney, Liver Channel.With tonifying kidney and strengthening yang, strengthening the bones and muscles, dehumidifying of dispeling cold.
2nd, lotus nut-bitter, cold in nature.The thoughts of returning home, kidney channel.Clearing away the heart-fire, soothing the liver fire, hemostasis, controlling nocturnal emission with astringent drugs.
3rd, feverfew-sweet, bitter, cold nature.With dispelling wind and heat from the body, flat liver improving eyesight is clearing heat and detoxicating, hypotensive, expansion hat
Shape artery and antibacterial effect, drink that to increase human body calcareous for a long time, adjust myocardial function, reduce cholesterol, relaxation nerve relaxes
Slow headache.
One kind fries Chinese chestnut and preparation method thereof：
Step 1：By Chinese chestnut, Morinda officinalis, lotus nut, feverfew, cleaned above-mentioned with clear water, be put into marmite and add appropriate water
More than Chinese chestnut, powder, about 6-8 centimeters is soaked 5 hours or so, is made it fully absorb after expansion, is being added beyond Chinese chestnut, powder about
10-15 centimeters of water, after being boiled with (big fire), then 30-40 minutes can be standby with (small fire);
Step 2：Well-done Chinese chestnut is pulled out to come, dry for standby;
Step 3：Classification：If the frying together of size Chinese chestnut, often there is the ripe big grain life phenomenon of granule, so before frying, by fruit
Frying is distinguished after shape size fractionation standby;
Step 4：Standby sand：Clean and evengranular fine sand is selected, unified sieving for standby is cleaned with clear water;（Experience all sorts of the old sand used
It is more preferable than fresh sand）.
Step 5：Fuel：With firewood or coal, salty fire and convenience of flaring up are easy to the grasp duration and degree of heating standby;
Step 6：Pot and stove：It is divided to two kinds of roller and iron pan, it is relatively labor-saving using roller, but the quality of frying is good standby not as good as iron pan frying
With;
Step 7：Dispensing：It is by Chinese chestnut, sand, maltose, oily ratio：The quantity ratio of Chinese chestnut and sand is 1:1st, 100 parts of Chinese chestnut, maltose
4-5 parts, 0.4-0.6 parts of tea oil it is standby;
Step 8：Frying：Sand is made popular in advance, to scald one's hand as indexing, then pours into chestnut, appropriate maltose, tea oil is added in proportion, even
It is continuous to stir-fry, due to the effect that dry sand is sultry, it just can fry within about 20-30 minutes, be weeded out after sand grains, be placed in heat-preserving container with sieve,
It can be used.
One kind is fried Chinese chestnut and had the beneficial effect that：
The Chinese chestnut and Chinese herbal medicine are all soluble in Chinese chestnut wherein with frying, various active ingredients, not only good for health to human body, more
With curative effects such as benefiting qi and nourishing blood, strengthening the spleen and stomach, kidney tonifying, nourishing yin and warming yang, channels sootheing and network vessel quickenings, body immunity is improved, is had no side effect, Li Guo
Moist light, taste is fragrant and sweet tea is glutinous, and can be suitable for people of all ages the advantages of.
Embodiment：
Below in conjunction with the embodiment of the present invention, the technical scheme in the present invention is clearly and completely described, following examples
It is only used for clearly illustrating technical scheme, and can not be limited the scope of the invention with this.
Embodiment 1
One kind fries Chinese chestnut and preparation method thereof, is constituted by the raw material of following parts by weight：The quantity ratio of Chinese chestnut and sand is 1:1st, plate
100 parts of chestnut, 4-5 parts of maltose, 0.4-0.6 parts of tea oil, 0.5-1 parts of Morinda officinalis, 1-1.5 parts of lotus nut, 1 part of feverfew.
Embodiment 2
One kind fries Chinese chestnut and preparation method thereof：
Step 1：By Chinese chestnut, Morinda officinalis, lotus nut, feverfew, cleaned above-mentioned with clear water, be put into marmite and add appropriate water
More than Chinese chestnut, powder, about 6-8 centimeters is soaked 5 hours or so, is made it fully absorb after expansion, is being added beyond Chinese chestnut, powder about
10-15 centimeters of water, after being boiled with (big fire), then 30-40 minutes can be standby with (small fire);
Step 2：Well-done Chinese chestnut is pulled out to come, dry for standby;
Step 3：Classification：If the frying together of size Chinese chestnut, often there is the ripe big grain life phenomenon of granule, so before frying, by fruit
Frying is distinguished after shape size fractionation standby;
Step 4：Standby sand：Clean and evengranular fine sand is selected, unified sieving for standby is cleaned with clear water;（Experience all sorts of the old sand used
It is more preferable than fresh sand）.
Step 5：Fuel：With firewood or coal, salty fire and convenience of flaring up are easy to the grasp duration and degree of heating standby;
Step 6：Pot and stove：It is divided to two kinds of roller and iron pan, it is relatively labor-saving using roller, but the quality of frying is good standby not as good as iron pan frying
With;
Step 7：Dispensing：It is by Chinese chestnut, sand, maltose, oily ratio：The quantity ratio of Chinese chestnut and sand is 1:1st, 100 parts of Chinese chestnut, maltose
4-5 parts, 0.4-0.6 parts of tea oil it is standby;
Step 8：Frying：Sand is made popular in advance, to scald one's hand as indexing, then pours into chestnut, appropriate maltose, tea oil is added in proportion, even
It is continuous to stir-fry, due to the effect that dry sand is sultry, it just can fry within about 20-30 minutes, be weeded out after sand grains, be placed in heat-preserving container with sieve,
It can be used.
Embodiment described above only expresses embodiments of the present invention, and it describes more specific and detailed, but can not
Therefore it is interpreted as the scope of the claims limitation of the present invention, it should be noted that without departing from the inventive concept of the premise, may be used also
To make several modifications and improvements invention, therefore, the scope of the present invention should be defined by appended claims.
Claims (2)
1. a kind of stir-fry Chinese chestnut according to claim 1 and preparation method thereof, it is characterised in that by the original of following parts by weight
Material composition：The quantity ratio of Chinese chestnut and sand is 1:1st, 100 parts of Chinese chestnut, 4-5 parts of maltose, 0.4-0.6 parts of tea oil, 0.5-1 parts of Morinda officinalis,
1-1.5 parts of lotus nut, 1 part of feverfew.
2. a kind of stir-fry Chinese chestnut according to claim 1 and preparation method thereof, it is characterised in that described in embodiment 2;
Step 1：By Chinese chestnut, Morinda officinalis, lotus nut, feverfew, cleaned above-mentioned with clear water, be put into marmite and add appropriate water
More than Chinese chestnut, powder, about 6-8 centimeters is soaked 5 hours or so, is made it fully absorb after expansion, is being added beyond Chinese chestnut, powder about
10-15 centimeters of water, it is standby after being boiled with (big fire), then with (small fire) 30-40 minutes;
Step 2：Well-done Chinese chestnut is pulled out to come, drying is standby;
Step 3：Classification：If the frying together of size Chinese chestnut, often there is the ripe big grain life phenomenon of granule, so before frying, by fruit
Frying is distinguished after shape size fractionation, it is standby;
Step 4：Standby sand：Clean and evengranular fine sand is selected, unified sieving for standby is cleaned with clear water;（Experience all sorts of the old sand used
It is more preferable than fresh sand）;
Step 5：Fuel：With firewood or coal, salty fire and convenience of flaring up are easy to the grasp duration and degree of heating standby;
Step 6：Pot and stove：It is divided to two kinds of roller and iron pan, it is relatively labor-saving using roller, but the quality of frying is good standby not as good as iron pan frying
With;
Step 7：Dispensing：It is by Chinese chestnut, sand, maltose, oily ratio：The quantity ratio of Chinese chestnut and sand is 1:1st, 100 parts of Chinese chestnut, maltose
4-5 parts, 0.4-0.6 parts of tea oil it is standby;
Step 8：Frying：Sand is made popular in advance, to scald one's hand as indexing, then pours into chestnut, appropriate maltose, tea oil is added in proportion, even
It is continuous to stir-fry, due to the effect that dry sand is sultry, it just can fry within about 20-30 minutes, be weeded out after sand grains, be placed in heat-preserving container with sieve,
It can be used.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710671074.1A CN107279929A (en) | 2017-08-08 | 2017-08-08 | One kind fries Chinese chestnut and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710671074.1A CN107279929A (en) | 2017-08-08 | 2017-08-08 | One kind fries Chinese chestnut and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107279929A true CN107279929A (en) | 2017-10-24 |
Family
ID=60105513
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710671074.1A Pending CN107279929A (en) | 2017-08-08 | 2017-08-08 | One kind fries Chinese chestnut and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107279929A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107912746A (en) * | 2017-11-14 | 2018-04-17 | 六安栀子农业科技有限公司 | A kind of production method of fig taste Chinese chestnut |
| CN113841863A (en) * | 2021-08-25 | 2021-12-28 | 海南麦栗工坊科技股份有限公司 | Method for processing Chinese chestnut |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100998428A (en) * | 2006-01-09 | 2007-07-18 | 陈先保 | Chinese chestnut and its processing method |
| CN103549547A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Processing method of vinasse-made Chinese chestnut flavored food |
| CN103999996A (en) * | 2014-05-29 | 2014-08-27 | 陈国勇 | Health-protection Chinese chestnuts and making method thereof |
-
2017
- 2017-08-08 CN CN201710671074.1A patent/CN107279929A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100998428A (en) * | 2006-01-09 | 2007-07-18 | 陈先保 | Chinese chestnut and its processing method |
| CN103549547A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Processing method of vinasse-made Chinese chestnut flavored food |
| CN103999996A (en) * | 2014-05-29 | 2014-08-27 | 陈国勇 | Health-protection Chinese chestnuts and making method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107912746A (en) * | 2017-11-14 | 2018-04-17 | 六安栀子农业科技有限公司 | A kind of production method of fig taste Chinese chestnut |
| CN113841863A (en) * | 2021-08-25 | 2021-12-28 | 海南麦栗工坊科技股份有限公司 | Method for processing Chinese chestnut |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103584073B (en) | Preparation method for edible fungus flavor food | |
| CN102165977B (en) | Method for preparing novel seasoning tea | |
| CN102138656B (en) | Process for preparing nutritional and delicious paste for rice | |
| CN108669516A (en) | A kind of chafing dish bottom flavorings and preparation method thereof | |
| CN107692172A (en) | A kind of meat pulp and preparation method and purposes | |
| CN105455047A (en) | Health carp ball and making method thereof | |
| CN102293426B (en) | Edible oil-tea camellia bittern and preparation method thereof | |
| CN103750276A (en) | Chilli sauce condiment, chilli sauce and manufacturing method thereof | |
| US20160338400A1 (en) | Natural stone oven for roasting nuts and methods associated therewith | |
| CN104106796A (en) | Fat-reducing healthcare honey tea powder and processing method thereof | |
| KR101121738B1 (en) | A method of preparing kimchi | |
| CN107279929A (en) | One kind fries Chinese chestnut and preparation method thereof | |
| CN103637269A (en) | Production method for heat clearing tea aroma melon seeds | |
| CN101218975A (en) | Production method for wildness bacterium soup | |
| CN108236099A (en) | A kind of preparation method for the appetizing watermelon seeds that relieves inflammation or internal heat | |
| CN1823604B (en) | Seaweed tea and its preparation method | |
| CN104206534A (en) | Nutritional honey milk tea powder for exercises, and processing method thereof | |
| CN103798858A (en) | Rock candy and vinegar pickled peanut and preparation method thereof | |
| US20170049698A1 (en) | Natural supplement | |
| Shunya et al. | Ayurveda Lifestyle Wisdom | |
| CN105831374A (en) | Cumin needle mushroom sticky candy | |
| CN105054026A (en) | Nutrient composite sandwich pastry fillings | |
| CN106307113A (en) | Gravy for boiled full-nutrient mutton rice and boiled mutton rice prepared from gravy | |
| CN105249246A (en) | Delicious red bean jam with pressure reduction and blood replenishing functions | |
| CN110477344A (en) | It is a kind of to dip in sauce for grilled mutton chop |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171024 |