CN107772261A - An a kind of preservative free coriander ball - Google Patents
An a kind of preservative free coriander ball Download PDFInfo
- Publication number
- CN107772261A CN107772261A CN201610715521.4A CN201610715521A CN107772261A CN 107772261 A CN107772261 A CN 107772261A CN 201610715521 A CN201610715521 A CN 201610715521A CN 107772261 A CN107772261 A CN 107772261A
- Authority
- CN
- China
- Prior art keywords
- parts
- coriander
- ball
- flour
- radix glycyrrhizae
- 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
- 241000208308 Coriandrum Species 0.000 title claims abstract description 39
- 235000002787 Coriandrum sativum Nutrition 0.000 title claims abstract description 39
- 239000003755 preservative agent Substances 0.000 title claims abstract description 23
- 230000002335 preservative effect Effects 0.000 title claims abstract description 23
- 235000013312 flour Nutrition 0.000 claims abstract description 23
- 244000183685 Citrus aurantium Species 0.000 claims abstract description 17
- 235000007716 Citrus aurantium Nutrition 0.000 claims abstract description 17
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 14
- 235000012907 honey Nutrition 0.000 claims abstract description 13
- 235000013305 food Nutrition 0.000 claims abstract description 12
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 8
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 8
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 8
- 241000218236 Cannabis Species 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 7
- 235000019789 appetite Nutrition 0.000 abstract description 5
- 230000036528 appetite Effects 0.000 abstract description 5
- 238000005260 corrosion Methods 0.000 abstract description 5
- 230000007797 corrosion Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- BOKGTLAJQHTOKE-UHFFFAOYSA-N 1,5-dihydroxynaphthalene Chemical compound C1=CC=C2C(O)=CC=CC2=C1O BOKGTLAJQHTOKE-UHFFFAOYSA-N 0.000 abstract description 3
- 240000004308 marijuana Species 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 description 3
- 240000000467 Carum carvi Species 0.000 description 2
- 235000005747 Carum carvi Nutrition 0.000 description 2
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000009877 rendering Methods 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 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
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 244000018436 Coriandrum sativum Species 0.000 description 1
- 241000125183 Crithmum maritimum Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- -1 coriander Chemical compound 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
Classifications
-
- 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
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
An a kind of preservative free coriander ball, each component press its mass ratio：100 parts of flour, 20 30 parts of fructus cannabis, 20 30 parts of bitter orange flower, 20 30 parts of radix glycyrrhizae, 10 15 parts of dried orange peel, 10 15 parts of coriander, 15 20 parts of loguat leaf, 10 20 parts of lotus seeds, 10 15 parts of honeysuckle, 10 15 parts of galingal, 58 parts of Bulbus Allii Fistulosi, 5 15 parts of honey, 25 parts of flavoring.An a kind of preservative free coriander ball, without preservative, reach corrosion-resistant effect using the Anticorrosive Character of food materials in itself, defaecation of whetting the appetite, remove vivo oxidation base.Strong flavor, in good taste, heat is low, and it is extensive to be applicable crowd.
Description
Technical field
The present invention relates to food production field, more particularly to a kind of production method of a preservative free coriander ball.
Background technology
Caraway i.e. coriander, alias coriandrum, caraway, coriander.Sui Coriandrum sativum are brought up for samphire
L. herb, umbrella shape flower large bamboo hat with a conical crown and broad brim, coriander category, one, biennial herb plant, be familiar vegetables of rendering palatable, shape like celery, leaf it is small and
Tender, stem is very thin, taste Yu Xiang, is the seasoning in soup, drink, is used for cooking cold vegetable dish in sauce seasoning, or scald use of rendering palatable in material, noodles dish.Medicine
With value：Table is played to go out external and can whet the appetite to disappear and strongly fragrant can also relieve painRemoving toxic substances,《Compendium of Materia Medica》Title " alter, interior logical by coriander property and flavor of peppery and warm perfume (or spice)
Heart spleen, outside up to four limbs ".Original producton location is Mediterranean and Central Asia, and there is plantation existing the greater part.The dish is as vegetables
Used with spices by everybody, the exploitation of its medical value is few.And a ball has turned into a kind of staple food snack from the garnishes of people, sell
The major part of ODEN is exactly a ball, and a most ball is all containing preservative, to reach preservation and antisepsis in a cold or frozen state
Purpose.Meet that people like to it currently without an a coriander ball is seen.
Scheme of the invention
For problem above, the present invention provides an a kind of preservative free coriander ball, without preservative, utilizes the anti-corrosion of food materials in itself
Characteristic reaches corrosion-resistant effect, defaecation of whetting the appetite, removes vivo oxidation base.Strong flavor, in good taste, heat is low, and it is wide to be applicable crowd
It is general.
The content of the invention：
The present invention provides an a kind of preservative free coriander ball, and each component presses its mass ratio：Flour 100-200 parts, fructus cannabis 20-
30 parts, bitter orange flower 20-30 parts, radix glycyrrhizae 20-30 parts, dried orange peel 10-15 parts, coriander 10-15 parts, loguat leaf 15-20 parts, lotus seeds 10-
20 parts, honeysuckle 10-15 part, galingal 10-15 parts, Bulbus Allii Fistulosi 5-8 parts, honey 5-15 parts, flavoring 2-5 parts.
An a kind of described preservative free coriander ball, preferred scheme are that raw material is by its mass fraction：100 parts of flour,
25 parts of fructus cannabis, 25 parts of bitter orange flower, 25 parts of radix glycyrrhizae, 12 parts of dried orange peel, 12 parts of coriander, 17 parts of loguat leaf, 20 parts of lotus seeds, honeysuckle 12
Gram, 12 parts of galingal, 8 parts of Bulbus Allii Fistulosi, 10 parts of honey, 4 parts of flavoring.
An a kind of described preservative free coriander ball, its preparation process are：
The first step：Each raw material for standby is weighed by proportion of composing；
Second step：Bitter orange flower radix glycyrrhizae cold water soak, is drained, chopping, standby；
3rd step：Dried orange peel loguat leaf coriander honeysuckle galingal smashes powdering, standby；
4th step：Fructus cannabis mixes with flour, adds water, honey, food Bulbus Allii Fistulosi, flavoring, is well mixed；
5th step：4th obtained flour mixture is mixed with the flour that the 3rd step obtains, second step is added and obtains
Bitter orange flower and radix glycyrrhizae, be well mixed；
6th step：The mixture that 5th step obtains is put into mould, shaped；
6th step：Boiling is boiled, and a ball is cooked, is gently agitated for, boils to floating, pull out, is cooled down, and is examined, packaging.
Beneficial effect：For problem above, the present invention provides an a kind of preservative free coriander ball, without preservative, utilizes
The Anticorrosive Character of food materials in itself reaches corrosion-resistant effect, defaecation of whetting the appetite, removes vivo oxidation base.Strong flavor, in good taste, heat
It is low, it is extensive to be applicable crowd.Reach initial characterization purpose using viscosity of material, long-term qualitative mesh is then reached using boiled process
's.The present invention is in the case where being vacuum-packed refrigeration, it is not necessary to adds any other method and can reaches fresh-keeping effect.
Coriander, honeysuckle, galingal, Bulbus Allii Fistulosi have been demonstrated there is corrosion-resistant effect while sometimes flavouring to food.Go to change using material
The taste of other mouthfeel heavy materials, allow ball mouthfeel is pure and fresh not stimulate, by increasing capacitance it is possible to increase the acceptable degree of people.The present invention provides
A ball there is the effect of clearing heat and removing internal heat, fat-reducing disappears fat, the effect for defaecation of whetting the appetite.Retain food nutrition material.Long-term consumption, reaches
To the purpose of health.
Specific embodiment
Embodiment 1
An a kind of preservative free coriander ball, an a kind of preservative free coriander ball, its preparation process are：
The first step：Weighed by the following mass fraction of raw material standby：100 parts of flour, 25 parts of fructus cannabis, 25 parts of bitter orange flower, radix glycyrrhizae
25 parts, 12 parts of dried orange peel, 12 parts of coriander, 17 parts of loguat leaf, 20 parts of lotus seeds, 12 parts of honeysuckle, 12 parts of galingal, 8 parts of Bulbus Allii Fistulosi, honey 10
Part, 4 parts of flavoring；
Second step：Bitter orange flower radix glycyrrhizae cold water soak, is drained, chopping, standby；
3rd step：Dried orange peel loguat leaf coriander honeysuckle galingal smashes powdering, standby；
4th step：Fructus cannabis mixes with flour, adds water, honey, food Bulbus Allii Fistulosi, flavoring, is well mixed；
5th step：4th obtained flour mixture is mixed with the flour that the 3rd step obtains, second step is added and obtains
Bitter orange flower and radix glycyrrhizae, be well mixed；
6th step：The mixture that 5th step obtains is put into mould, shaped；
6th step：Boiling is boiled, and a ball is cooked, is gently agitated for, boils to floating, pull out, is cooled down, and is examined, packaging.
Embodiment 2
An a kind of preservative free coriander ball, an a kind of preservative free coriander ball, its preparation process are：
The first step：Weighed by the following mass fraction of raw material standby：100 parts of flour, 20 parts of fructus cannabis, 30 parts of bitter orange flower, radix glycyrrhizae
20 parts, 15 parts of dried orange peel, 10 parts of coriander, 15 parts of loguat leaf, 20 parts of lotus seeds, 15 grams of honeysuckle, 15 parts of galingal, Bulbus Allii Fistulosi 5-8 parts；Honey
15 parts, 4 parts of flavoring；
Second step：Bitter orange flower radix glycyrrhizae cold water soak, is drained, chopping, standby；
3rd step：Dried orange peel loguat leaf coriander honeysuckle galingal smashes powdering, standby；
4th step：Fructus cannabis mixes with flour, adds water, honey, food Bulbus Allii Fistulosi, flavoring, is well mixed；
5th step：4th obtained flour mixture is mixed with the flour that the 3rd step obtains, second step is added and obtains
Bitter orange flower and radix glycyrrhizae, be well mixed；
6th step：The mixture that 5th step obtains is put into mould, shaped；
7th step：Boiling is boiled, and a ball is cooked, is gently agitated for, boils to floating, pull out, is cooled down, and is examined, packaging.
Embodiment 3
The present invention provides an a kind of preservative free coriander ball, and each component presses its mass ratio：200 parts of flour, 20 parts of fructus cannabis, from generation to generation
Spend 20 parts, 20 parts of radix glycyrrhizae, 10 parts of dried orange peel, 10 parts of coriander, 15 parts of loguat leaf, 10 parts of lotus seeds, honeysuckle 10-15 part, 10 parts of galingal, green onion
White 5 parts, 5 parts of honey, 2 parts of flavoring.
An a kind of described preservative free coriander ball, its preparation process are：
The first step：Each raw material for standby is weighed by proportion of composing；
Second step：Bitter orange flower radix glycyrrhizae cold water soak, is drained, chopping, standby；
3rd step：Dried orange peel loguat leaf coriander honeysuckle galingal smashes powdering, standby；
4th step：Fructus cannabis mixes with flour, adds water, honey, food Bulbus Allii Fistulosi, flavoring, is well mixed；
5th step：4th obtained flour mixture is mixed with the flour that the 3rd step obtains, second step is added and obtains
Bitter orange flower and radix glycyrrhizae, be well mixed；
6th step：The mixture that 5th step obtains is put into mould, shaped；
7th step：Boiling is boiled, and a ball is cooked, is gently agitated for, boils to floating, pull out, is cooled down, and is examined, packaging.
Claims (3)
- A 1. a kind of preservative free coriander ball, it is characterised in that each component presses its mass ratio：Flour 100-200 parts, fructus cannabis 20-30 parts, bitter orange flower 20-30 parts, radix glycyrrhizae 20-30 parts, dried orange peel 10-15 parts, coriander 10-15 parts, loguat leaf 15-20 parts, lotus seeds 10-20 parts, honeysuckle 10-15 part, galingal 10-15 parts, Bulbus Allii Fistulosi 5-8 parts, honey 5-15 parts, flavoring 2-5 parts.
- A 2. a kind of preservative free coriander ball according to claim 1, it is characterised in that described raw material presses its mass parts Number is：100 parts of flour, 25 parts of fructus cannabis, 25 parts of bitter orange flower, 25 parts of radix glycyrrhizae, 12 parts of dried orange peel, 12 parts of coriander, 17 parts of loguat leaf, 20 parts of lotus seeds, 12 parts of honeysuckle, 12 parts of galingal, 8 parts of Bulbus Allii Fistulosi, 10 parts of honey, 4 parts of flavoring.
- A 3. a kind of preservative free coriander ball according to claim 1, it is characterised in that its preparation process is：The first step：Each raw material for standby is weighed by proportion of composing；Second step：Bitter orange flower radix glycyrrhizae cold water soak, is drained, chopping, standby；3rd step：Dried orange peel loguat leaf coriander honeysuckle galingal smashes powdering, standby；4th step：Fructus cannabis is crushed and mixed with flour, is added water, honey, food Bulbus Allii Fistulosi, flavoring, is well mixed；5th step：The flour mixture that 4th step obtains is mixed with the flour that the 3rd step obtains, second step is added and obtains Bitter orange flower and radix glycyrrhizae, be well mixed；6th step：The mixture that 5th step obtains is put into mould, shaped；7th step：Boiling is boiled, and a ball is cooked, is gently agitated for, boils to floating, pull out, is cooled down, and is examined, packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610715521.4A CN107772261A (en) | 2016-08-25 | 2016-08-25 | An a kind of preservative free coriander ball |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610715521.4A CN107772261A (en) | 2016-08-25 | 2016-08-25 | An a kind of preservative free coriander ball |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107772261A true CN107772261A (en) | 2018-03-09 |
Family
ID=61388617
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610715521.4A Pending CN107772261A (en) | 2016-08-25 | 2016-08-25 | An a kind of preservative free coriander ball |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107772261A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114287588A (en) * | 2021-11-29 | 2022-04-08 | 合肥学院 | Processing method of instant coriander balls |
-
2016
- 2016-08-25 CN CN201610715521.4A patent/CN107772261A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114287588A (en) * | 2021-11-29 | 2022-04-08 | 合肥学院 | Processing method of instant coriander balls |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180309 |
|
| WD01 | Invention patent application deemed withdrawn after publication |