CN107307342A - A kind of green plum clears liver and improve vision pachyrhizus leaf ball and preparation method thereof - Google Patents
A kind of green plum clears liver and improve vision pachyrhizus leaf ball and preparation method thereof Download PDFInfo
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- CN107307342A CN107307342A CN201710460780.1A CN201710460780A CN107307342A CN 107307342 A CN107307342 A CN 107307342A CN 201710460780 A CN201710460780 A CN 201710460780A CN 107307342 A CN107307342 A CN 107307342A
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- pachyrhizus leaf
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- 241001560086 Pachyrhizus Species 0.000 title claims abstract description 60
- 230000004438 eyesight Effects 0.000 title claims abstract description 15
- 210000004185 liver Anatomy 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 16
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 16
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 16
- 241000238366 Cephalopoda Species 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 235000015802 Lactuca sativa var crispa Nutrition 0.000 claims abstract description 8
- 240000004201 Lactuca sativa var. crispa Species 0.000 claims abstract description 8
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 8
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 8
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 7
- 240000001579 Cirsium arvense Species 0.000 claims abstract description 7
- 235000005918 Cirsium arvense Nutrition 0.000 claims abstract description 7
- 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 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 7
- 235000004347 Perilla Nutrition 0.000 claims abstract description 7
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 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 abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 206010033546 Pallor Diseases 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 4
- 238000001125 extrusion Methods 0.000 claims description 4
- 240000008415 Lactuca sativa Species 0.000 claims description 3
- 238000004945 emulsification Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 239000007921 spray Substances 0.000 claims description 2
- 235000003228 Lactuca sativa Nutrition 0.000 claims 2
- 108010033040 Histones Proteins 0.000 claims 1
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 230000001055 chewing effect Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- -1 substantially Substances 0.000 abstract description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 240000003889 Piper guineense Species 0.000 description 4
- 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
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000023597 hemostasis Effects 0.000 description 2
- 230000002218 hypoglycaemic effect Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 1
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- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
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- 235000006008 Brassica napus var napus Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 208000005623 Carcinogenesis Diseases 0.000 description 1
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- 206010010774 Constipation Diseases 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 240000001980 Cucurbita pepo Species 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 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
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
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- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
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- 235000014633 carbohydrates Nutrition 0.000 description 1
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- 231100000504 carcinogenesis Toxicity 0.000 description 1
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- 235000013372 meat Nutrition 0.000 description 1
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- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
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- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000014101 wine Nutrition 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
-
- 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
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- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
Clear liver and improved vision pachyrhizus leaf ball and preparation method thereof the invention discloses a kind of green plum, be to be prepared from the following raw materials in parts by weight：Pachyrhizus 34, leaf lettuce 45, squid muddy flesh 23, dark-plum juice 45, perilla leaf 12, malt 12, field thistle 12, with stalk pachyrhizus leaf 120 130, textured soybean protein 150 160, soybean protein isolate 30 40, starch 90 100, carragheen 23, salt 23, white sugar 23, monosodium glutamate 12, pepper powder 12, appropriate NaHCO3 solution and water.The present invention, which puts pachyrhizus to be cut into block and be put into dark-plum juice, to be boiled, and mud is pounded after pulling out, and is mixed and mixed thoroughly with squid muddy flesh, and be uniformly spread out in leaf lettuce, the obtained smooth exquisiteness of powder, green plum is sour-sweet tasty and refreshing, there is the effect clear liver and improved vision well, uniform color, give off a strong fragrance, substantially, ball elasticity and chewing property are big for the taste of pachyrhizus leaf, the tasty and refreshing tender exquisiteness of cunning, it is tasty.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of green plum clears liver and improve vision a pachyrhizus leaf ball and its preparation
Method.
Background technology
Research finds that pachyrhizus leaf is improved immunity, hemostasis, hypoglycemic, detoxifies, prevents and treats the healthcare functions such as yctalopia.Pachyrhizus
Leaf can make skin polish, often edible to play the role of Constipation, protection eyesight, moreover it is possible to keep skin exquisiteness, anti-aging.
Started on America and Europe, Japan, Hong Kong and other places one " pachyrhizus leaf heat ".Pachyrhizus is long-life health care food, and pachyrhizus leaf goes out of use or
It is used as feed.It has been investigated that the proteins,vitamins,minerals constituent content of pachyrhizus leaf is high.Protein content 2.74%,
International unit/100 gram of carrotene 5580, vitamin B2 is 3.5 mgs/kg, and vitamin C is 41.07 mgs/kg, iron 3.
94 mgs/kg, 74.4 mgs/kg of calcium.Potato leaf and spinach, celery, Chinese cabbage, rape, leek, cucumber, pumpkin, wax gourd, lettuce
Lettuce, wild cabbage, eggplant, tomato, carrot are compared, in 14 kinds of nutritional ingredients, protein, fat, carbohydrate, heat, fibre
13 potato leaves such as dimension, calcium, phosphorus, iron, carrotene, Vc, VB1, VB2 nicotinic acid occupy the first.Pachyrhizus leaf has the immune work(of enhancing
Can, body resistance against diseases is improved, is enhanced metabolism, anti-aging, hypoglycemic, defaecation diuresis, blood platelet-increasing, hemostasis, prevention
Artery sclerosis, prevention cell carcinogenesis, lactagogue removing toxic substances protect eyesight, prevent the good healthcare function of yctalopia.
At present, pachyrhizus is also utilized in addition to carrying out simple Product processing using fresh pachyrhizus leaf to the research of pachyrhizus cauline leaf
Leaf makes composite beverage, soy sauce, wine brewing etc., does not have a pachyrhizus leaf ball also, in order to allow pachyrhizus leaf to have more preferable health-care efficacy and warp
Ji is acted on, and pachyrhizus leaf is applied in a ball.After fresh pachyrhizus leaf harvesting, it is oxidized easily, the organoleptic quality of a ball, ground can be influenceed
Melon leaf band stalk position is somewhat hard, and with the silk for being difficult to chew, this can influence the mouthfeel of a ball.
The content of the invention
The object of the invention be exactly in order to make up the defect of prior art there is provided a kind of green plum clear liver and improve vision a pachyrhizus leaf ball and
Its preparation method.
The present invention is achieved by the following technical solutions：
A kind of green plum clears liver and improve vision a pachyrhizus leaf ball, is to be prepared from the following raw materials in parts by weight：Pachyrhizus 3-4, leaf lettuce 4-5, squid
Muddy flesh 2-3, dark-plum juice 4-5, perilla leaf 1-2, malt 1-2, field thistle 1-2, band stalk pachyrhizus leaf 120-130, textured soybean protein
150-160, soybean protein isolate 30-40, starch 90-100, carragheen 2-3, salt 2-3, white sugar 2-3, monosodium glutamate 1-2, pepper powder
1-2, appropriate NaHCO3 solution and water.
A kind of described green plum clears liver and improve vision the preparation method of a pachyrhizus leaf ball, comprises the following steps：（1）By perilla leaf,
Malt, field thistle mixing add 5-6 times of water infusion 20-30 minutes, filter to obtain decoction；
（2）Pachyrhizus is put to be cut into block and be put into dark-plum juice and boiled 20-23 minutes, mud is pounded after pulling out, and mixes and mixes with squid muddy flesh
It is even, and be uniformly spread out in leaf lettuce, it is rolled into roll into food steamer and steams 30-35 minutes, then dries pulverizing；
（3）It will clean, concentration be boiled for 0.02% NaHCO3 solution heating, first by the band with stalk pachyrhizus leaf with stalk pachyrhizus leaf
Obstruct position and enter blanching 10-15s in solution, then blanching 6-8s in solution will be entered with leaf portion sub-dip, move into cold water after blanching immediately
Middle cooling, makes central temperature drop to less than 10 DEG C, then it is 140-150 that will be put into stalk pachyrhizus leaf in extruded segment machine barrel in temperature
DEG C, material water ratio be to carry out after extrusion, then dries pulverizing under the conditions of 20%, be put into colloid mill and grind 3-4 times, then spray
Dry pachyrhizus leaf powder；
（4）It is put into after textured soybean protein is soaked in mixer and breaks into silk, soybean protein isolate, starch, carragheen is added into 2-3
Times water emulsification, then with textured soybean protein, pachyrhizus leaf powder,（1）（2）Middle gains, salt, white sugar, monosodium glutamate, pepper powder mixing
Pour into mixer and stir 20-30 minutes, place into shaping in forming machine, be put into after shaping in 90-95 DEG C of hot water and boil 8-10 points
Clock, is put into after pulling out and is cooled to central temperature in -30 DEG C of cold water and is down to -18 DEG C, pull freezing out.
It is an advantage of the invention that：The present invention, which puts pachyrhizus to be cut into block and be put into dark-plum juice, to be boiled, and mud, and and squid are pounded after pulling out
Fish meat puree mixing is mixed thoroughly, and is uniformly spread out in leaf lettuce, and the smooth exquisiteness of obtained powder, green plum is sour-sweet tasty and refreshing, is had well
The effect clear liver and improved vision；Blanching in NaHCO3 solution will be put into stalk pachyrhizus leaf, because leaf and stalk hardness are different, separated blanching and
The blanching time is different, prevents blanching excessively, influences nutrition and the mouthfeel of pachyrhizus leaf, can prevent pachyrhizus leaf from aoxidizing well, sense organ
Quality better；Pachyrhizus leaf is subjected to extrusion, then colloid mill grinding, obtained pachyrhizus leaf powder is in good taste, the difficulty with stalk position
The silk chewed removes clean, lifting mouthfeel；A ball after cooked be put into after pulling out in -30 DEG C of cold water be cooled to central temperature be down to -
18 DEG C, prevent a ball to be sticked together, make ball surface smooth, uniform color gives off a strong fragrance, the taste of pachyrhizus leaf is obvious, ball
Elastic and chewing property is big, and the tasty and refreshing tender exquisiteness of cunning is tasty.
Embodiment
A kind of green plum clears liver and improve vision a pachyrhizus leaf ball, is to be prepared from the following raw materials in parts by weight：Pachyrhizus 3, leaf lettuce 4, squid
Muddy flesh 2, dark-plum juice 4, perilla leaf 1, malt 1, field thistle 1, band stalk pachyrhizus leaf 120, textured soybean protein 150, soybean protein isolate
30th, starch 90, carragheen 2, salt 2, white sugar 2, monosodium glutamate 1, pepper powder 1, appropriate NaHCO3 solution and water.
A kind of described green plum clears liver and improve vision the preparation method of a pachyrhizus leaf ball, comprises the following steps：（1）By perilla leaf,
Malt, field thistle mixing add 5 times of water infusion 20 minutes, filter to obtain decoction；
（2）Pachyrhizus is put to be cut into block and be put into dark-plum juice and boiled 20 minutes, mud is pounded after pulling out, and mixes and mixes thoroughly with squid muddy flesh,
And be uniformly spread out in leaf lettuce, it is rolled into roll into food steamer and steams 30 minutes, then dries pulverizing；
（3）It will clean, concentration be boiled for 0.02% NaHCO3 solution heating, first by the band with stalk pachyrhizus leaf with stalk pachyrhizus leaf
Obstruct position and enter blanching 10s in solution, then blanching 6s in solution will be entered with leaf portion sub-dip, moved into immediately after blanching cold in cold water
But, central temperature is dropped to less than 10 DEG C, then will be put into stalk pachyrhizus leaf in extruded segment machine barrel temperature be 140 DEG C, material contains
Water rate is to carry out after extrusion, then dries pulverizing under the conditions of 20%, is put into colloid mill and grinds 3 times, then is spray-dried to obtain pachyrhizus leaf
Powder；
（4）It is put into after textured soybean protein is soaked in mixer and breaks into silk, soybean protein isolate, starch, carragheen is added 2 times
Water emulsification, then with textured soybean protein, pachyrhizus leaf powder,（1）（2）Middle gains, salt, white sugar, monosodium glutamate, pepper powder mixing are fallen
Enter in mixer and stir 20 minutes, place into shaping in forming machine, be put into 90 DEG C of hot water and boil 8 minutes after shaping, put after pulling out
Enter to be cooled to central temperature in DEG C cold water to be down to DEG C, pull freezing out.
Claims (2)
- A pachyrhizus leaf ball 1. a kind of green plum clears liver and improve vision, it is characterised in that be to be prepared from the following raw materials in parts by weight：Pachyrhizus 3-4, lettuce It is lettuce leaf 4-5, squid muddy flesh 2-3, dark-plum juice 4-5, perilla leaf 1-2, malt 1-2, field thistle 1-2, band stalk pachyrhizus leaf 120-130, big Beans histone 150-160, soybean protein isolate 30-40, starch 90-100, carragheen 2-3, salt 2-3, white sugar 2-3, monosodium glutamate 1-2, pepper powder 1-2, appropriate NaHCO3 solution and water.
- The preparation method of a pachyrhizus leaf ball 2. a kind of green plum according to claim 1 clears liver and improve vision, it is characterised in that including Following steps：（1）Perilla leaf, malt, field thistle are mixed and add 5-6 times of water infusion 20-30 minutes, decoction is filtered to obtain；（2）Pachyrhizus is put to be cut into block and be put into dark-plum juice and boiled 20-23 minutes, mud is pounded after pulling out, and mixes and mixes with squid muddy flesh It is even, and be uniformly spread out in leaf lettuce, it is rolled into roll into food steamer and steams 30-35 minutes, then dries pulverizing；（3）It will clean, concentration be boiled for 0.02% NaHCO3 solution heating, first by the band with stalk pachyrhizus leaf with stalk pachyrhizus leaf Obstruct position and enter blanching 10-15s in solution, then blanching 6-8s in solution will be entered with leaf portion sub-dip, move into cold water after blanching immediately Middle cooling, makes central temperature drop to less than 10 DEG C, then it is 140-150 that will be put into stalk pachyrhizus leaf in extruded segment machine barrel in temperature DEG C, material water ratio be to carry out after extrusion, then dries pulverizing under the conditions of 20%, be put into colloid mill and grind 3-4 times, then spray Dry pachyrhizus leaf powder；（4）It is put into after textured soybean protein is soaked in mixer and breaks into silk, soybean protein isolate, starch, carragheen is added into 2-3 Times water emulsification, then with textured soybean protein, pachyrhizus leaf powder,（1）（2）Middle gains, salt, white sugar, monosodium glutamate, pepper powder mixing Pour into mixer and stir 20-30 minutes, place into shaping in forming machine, be put into after shaping in 90-95 DEG C of hot water and boil 8-10 points Clock, is put into after pulling out and is cooled to central temperature in -30 DEG C of cold water and is down to -18 DEG C, pull freezing out.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710460780.1A CN107307342A (en) | 2017-06-18 | 2017-06-18 | A kind of green plum clears liver and improve vision pachyrhizus leaf ball and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710460780.1A CN107307342A (en) | 2017-06-18 | 2017-06-18 | A kind of green plum clears liver and improve vision pachyrhizus leaf ball and preparation method thereof |
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| CN107307342A true CN107307342A (en) | 2017-11-03 |
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| CN104207177A (en) * | 2014-07-05 | 2014-12-17 | 许炜 | Donkey meat ball with sausage and preparation method thereof |
| CN104273470A (en) * | 2014-10-31 | 2015-01-14 | 贵州黄平美娘冲民族服饰有限公司 | Sweet potato leaf product |
| CN104757553A (en) * | 2015-01-22 | 2015-07-08 | 安徽栋泰农业科技发展有限公司 | Consciousness-restoring qi-tonifying pearl sweet potato ball and preparation method thereof |
| CN105767700A (en) * | 2014-12-23 | 2016-07-20 | 天长市高新技术创业服务中心 | Colocasia esculenta and sweet potato balls |
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- 2017-06-18 CN CN201710460780.1A patent/CN107307342A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207177A (en) * | 2014-07-05 | 2014-12-17 | 许炜 | Donkey meat ball with sausage and preparation method thereof |
| CN104273470A (en) * | 2014-10-31 | 2015-01-14 | 贵州黄平美娘冲民族服饰有限公司 | Sweet potato leaf product |
| CN105767700A (en) * | 2014-12-23 | 2016-07-20 | 天长市高新技术创业服务中心 | Colocasia esculenta and sweet potato balls |
| CN104757553A (en) * | 2015-01-22 | 2015-07-08 | 安徽栋泰农业科技发展有限公司 | Consciousness-restoring qi-tonifying pearl sweet potato ball and preparation method thereof |
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Application publication date: 20171103 |