CN107874209A - A kind of ginkgo custard can for preventing cardiovascular and cerebrovascular disease - Google Patents
A kind of ginkgo custard can for preventing cardiovascular and cerebrovascular disease Download PDFInfo
- Publication number
- CN107874209A CN107874209A CN201711184707.2A CN201711184707A CN107874209A CN 107874209 A CN107874209 A CN 107874209A CN 201711184707 A CN201711184707 A CN 201711184707A CN 107874209 A CN107874209 A CN 107874209A
- Authority
- CN
- China
- Prior art keywords
- ginkgo
- custard
- cerebrovascular disease
- parts
- cardiovascular
- 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
- 241000218628 Ginkgo Species 0.000 title claims abstract description 158
- 235000011201 Ginkgo Nutrition 0.000 title claims abstract description 158
- 235000008100 Ginkgo biloba Nutrition 0.000 title claims abstract description 158
- 235000011950 custard Nutrition 0.000 title claims abstract description 66
- 230000002526 effect on cardiovascular system Effects 0.000 title claims abstract description 56
- 208000024172 Cardiovascular disease Diseases 0.000 title claims abstract description 54
- 208000026106 cerebrovascular disease Diseases 0.000 title claims abstract description 54
- 210000000582 semen Anatomy 0.000 claims abstract description 41
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 34
- 235000004976 Solanum vernei Nutrition 0.000 claims abstract description 33
- 241000352057 Solanum vernei Species 0.000 claims abstract description 33
- 241000233866 Fungi Species 0.000 claims abstract description 24
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 19
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 235000000346 sugar Nutrition 0.000 claims abstract description 18
- 239000011435 rock Substances 0.000 claims abstract description 17
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 17
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 17
- 210000000998 shell membrane Anatomy 0.000 claims abstract description 9
- 201000010099 disease Diseases 0.000 claims description 10
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 10
- 238000007654 immersion Methods 0.000 claims description 8
- 235000013547 stew Nutrition 0.000 claims description 7
- 235000001543 Corylus americana Nutrition 0.000 claims description 6
- 240000007582 Corylus avellana Species 0.000 claims description 6
- 235000007466 Corylus avellana Nutrition 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 2
- 239000002245 particle Substances 0.000 abstract description 7
- 230000000052 comparative effect Effects 0.000 description 4
- 244000194101 Ginkgo biloba Species 0.000 description 3
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 3
- 210000004556 brain Anatomy 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000004332 silver Substances 0.000 description 3
- 229910052709 silver Inorganic materials 0.000 description 3
- 208000019553 vascular disease Diseases 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
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 244000018633 Prunus armeniaca Species 0.000 description 2
- 235000009827 Prunus armeniaca Nutrition 0.000 description 2
- 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 2
- 201000005630 leukorrhea Diseases 0.000 description 2
- 230000027939 micturition Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 206010046901 vaginal discharge Diseases 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 235000019750 Crude protein 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
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000000059 Dyspnea Diseases 0.000 description 1
- 206010013975 Dyspnoeas Diseases 0.000 description 1
- 208000008967 Enuresis Diseases 0.000 description 1
- 206010018612 Gonorrhoea Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 102000011931 Nucleoproteins Human genes 0.000 description 1
- 108010061100 Nucleoproteins Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
- A23L23/00—Soups; Sauces; 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
- 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
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; 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
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
Abstract
It is composed of the following components the present invention relates to a kind of ginkgo custard can for preventing cardiovascular and cerebrovascular disease：Ginkgo, white fungus, purple potato, rock sugar, matrimony vine, ginkgo leaf.A kind of ginkgo custard can for preventing cardiovascular and cerebrovascular disease of the present invention, there is good synergy between the white fungus of addition, purple potato, matrimony vine, ginkgo leaf so that the ginkgo custard can prepared has the function that to prevent cardiovascular and cerebrovascular disease well；The Semen Ginkgo for eliminating shell membrane is put into the mixed liquor of sodium bicarbonate and salt and soaked, the toughness of Semen Ginkgo appearance can be increased so that Semen Ginkgo is not only easy to be cooked, while it is well-done to be not easy Semen Ginkgo, so that the Semen Ginkgo particle boiled is clearly demarcated, the quality for the ginkgo custard can prepared is greatly promoted.
Description
Technical field
The present invention relates to food technology field, and in particular to a kind of ginkgo custard can for preventing cardiovascular and cerebrovascular disease.
Background technology
Ginkgo is also known as gingko, Gong Sunshuzi, and individual as almond size color is as white as polished jade, its is sweet, bitter, puckery, can moistening lung, it is fixed
Asthma, puckery essence, stop-band, fever and chills are all suitable.It is easy to cure mainly disease, the overfeeding such as dyspnea and cough with excessive sputum, leukorrhea with reddish discharge, urine gonorrhoea, frequent urination, the enuresis
Cause diarrhea, typically edible per capita, particularly suitable frequent micturition person, the women of physically weak leukorrhea.Gingko is nutritious advanced taste
Tonic, contain the compositions such as crude protein, crude fat, reduced sugar, nucleoprotein, mineral matter, crude fibre and multivitamin.According to science
Draw a conclusion：13.2g containing protein, carbohydrate 72.6g, fatty 1.3g in per 100g fresh gingkoes, and contain vitamin C,
The various trace elements such as riboflavin, carrotene and calcium, phosphorus, iron, selenium, potassium, magnesium, 8 kinds of amino acid, there is very high edible valency
Value, medical value, health value, are of miraculous efficacy to human health.Ginkgo is used for preparing custard based food more, and ginkgo is not cooked
When it is poisonous, it is inedible, thus ginkgo when preparing ginkgo custard more than can be well-done, but it is well-done after ginkgo to eat mouthfeel soft
It is rotten, substantially reduce the quality for the ginkgo custard being prepared.
The content of the invention
In view of the shortcomings of the prior art, make that simple, nutritive value is high, in good taste it is an object of the invention to provide a kind of
A kind of ginkgo custard can for preventing cardiovascular and cerebrovascular disease.
What the present invention was achieved through the following technical solutions：
A kind of ginkgo custard can for preventing cardiovascular and cerebrovascular disease, is made up of the component of following parts by weight：Ginkgo 20-30 parts,
White fungus 5-8 parts, purple potato 15-20 parts, rock sugar 3-5 parts, matrimony vine 1.5-2.5 parts, ginkgo leaf 0.5-0.8 parts are described to prevent heart and brain
The preparation method of the ginkgo custard can of vascular diseases comprises the following steps：（1）Cardiovascular and cerebrovascular can be prevented by weighing composition according to formula
Each component of the ginkgo custard can of disease；（2）Be soaked white fungus；（3）First remove one layer of white shell outside ginkgo and obtain silver
Apricot benevolence, divest and be covered with hazel membranaceous endotesta outside benevolence, obtain eliminating the Semen Ginkgo of shell membrane, Semen Ginkgo is put into small
1h~2h, the Semen Ginkgo soaked are soaked in the mixed liquor of soda and salt；（4）The crust of purple potato is pruned, and purple potato is cut
Grow up 3CM-4CM, wide 2CM-3CM fritter；（5）The white fungus being soaked is put into pot and boiled, turn small fire stew 20min~
30min；（6）In step（5）Pot in add after purple potato and ginkgo leaf are boiled and take out ginkgo leaf, add step（3）Middle immersion
Semen Ginkgo, rock sugar and matrimony vine and boil, turn small fire and stew 10min~20min, obtain preventing the ginkgo of cardiovascular and cerebrovascular disease
Custard；（7）The ginkgo custard that cardiovascular and cerebrovascular disease can be prevented is sterilized, packaging, produces the ginkgo that can prevent cardiovascular and cerebrovascular disease
Custard can.
Preferably, a kind of ginkgo custard can for preventing cardiovascular and cerebrovascular disease, is made up of the component of following parts by weight：Silver
25 parts of apricot, 6 parts of white fungus, 17 parts of purple potato, 4 parts of rock sugar, 1.8 parts of matrimony vine, 0.6 part of ginkgo leaf.
Preferably, the step（3）In sodium bicarbonate and salt mixed liquor in sodium bicarbonate mass fraction be 3%~5%, food
The mass fraction of salt is 4%~6%.
Preferably, the step（4）It is middle that purple potato is cut into long 3.5CM, wide 2.5CM fritter.
Preferably, the step（5）The middle white fungus being soaked is put into pot is boiled, and is turned small fire and is stewed 25min.
Preferably, the step（6）In in step（5）Pot in add after purple potato and ginkgo leaf are boiled and take out ginkgo leaf,
Add step（3）Semen Ginkgo, rock sugar and the matrimony vine of middle immersion are simultaneously boiled, and are turned small fire and are stewed 15min, obtain that cardiovascular and cerebrovascular can be prevented
The ginkgo custard of disease.
A kind of ginkgo custard can for preventing cardiovascular and cerebrovascular disease of the present invention, white fungus, purple potato, matrimony vine, the ginkgo leaf of addition
Between have good synergy so that the ginkgo custard can prepared has the function that to prevent cardiovascular and cerebrovascular disease well；
The Semen Ginkgo for eliminating shell membrane is put into the mixed liquor of sodium bicarbonate and salt and soaked, the toughness of Semen Ginkgo appearance can be increased, made
Obtain Semen Ginkgo to be not only easy to be cooked, while it is well-done to be not easy Semen Ginkgo so that the Semen Ginkgo particle boiled is clearly demarcated, greatly promotes system
For the quality of the ginkgo custard can gone out.
Embodiment
The following examples can help those skilled in the art that the present invention is more fully understood, but cannot be with any
Mode limits the present invention.
Embodiment 1：The ginkgo custard can of cardiovascular and cerebrovascular disease can be prevented by manufacturing
A kind of ginkgo custard can for preventing cardiovascular and cerebrovascular disease, is made up of the component of following parts by weight：20 parts of ginkgo, white fungus
5 parts, 15 parts of purple potato, 3 parts of rock sugar, 1.5 parts of matrimony vine, 0.5 part of ginkgo leaf, the ginkgo custard can for preventing cardiovascular and cerebrovascular disease
Preparation method comprise the following steps：（1）Weighed according to formula and form each of the ginkgo custard can that can prevent cardiovascular and cerebrovascular disease
Individual component；（2）Be soaked white fungus；（3）First remove one layer of white shell outside ginkgo and obtain ginkgo kernel, divest and covered outside benevolence
There is hazel membranaceous endotesta, obtain eliminating the Semen Ginkgo of shell membrane, Semen Ginkgo is put into the mixed liquor of sodium bicarbonate and salt
1h is soaked, the mass fraction of sodium bicarbonate is 3% in sodium bicarbonate and salt mixed liquor, and the mass fraction of salt is 4%, is soaked
Semen Ginkgo；（4）The crust of purple potato is pruned, and purple potato is cut into long 3CM, wide 2CM fritter；（5）The white fungus being soaked is put into
Boiled in pot, turn small fire and stew 20min；（6）In step（5）Pot in add after purple potato and ginkgo leaf are boiled and take out ginkgo leaf, then
Add step（3）Semen Ginkgo, rock sugar and the matrimony vine of middle immersion are simultaneously boiled, and are turned small fire and are stewed 10min, obtain that cardiovascular and cerebrovascular disease can be prevented
The ginkgo custard of disease；（7）It will can prevent the ginkgo custard sterilizing of cardiovascular and cerebrovascular disease, packaging, producing described can prevent cardiovascular and cerebrovascular disease
The ginkgo custard can of disease.
Embodiment 2：The ginkgo custard can of cardiovascular and cerebrovascular disease can be prevented by manufacturing
A kind of ginkgo custard can for preventing cardiovascular and cerebrovascular disease, is made up of the component of following parts by weight：30 parts of ginkgo, white fungus
8 parts, 20 parts of purple potato, 5 parts of rock sugar, 2.5 parts of matrimony vine, 0.8 part of ginkgo leaf, the ginkgo custard can for preventing cardiovascular and cerebrovascular disease
Preparation method comprise the following steps：（1）Weighed according to formula and form each of the ginkgo custard can that can prevent cardiovascular and cerebrovascular disease
Individual component；（2）Be soaked white fungus；（3）First remove one layer of white shell outside ginkgo and obtain ginkgo kernel, divest and covered outside benevolence
There is hazel membranaceous endotesta, obtain eliminating the Semen Ginkgo of shell membrane, Semen Ginkgo is put into the mixed liquor of sodium bicarbonate and salt
2h is soaked, the mass fraction of sodium bicarbonate is 5% in sodium bicarbonate and salt mixed liquor, and the mass fraction of salt is 6%, is soaked
Semen Ginkgo；（4）The crust of purple potato is pruned, and purple potato is cut into long 4CM, wide 3CM fritter；（5）The white fungus being soaked is put into
Boiled in pot, turn small fire and stew 30min；（6）In step（5）Pot in add after purple potato and ginkgo leaf are boiled and take out ginkgo leaf, then
Add step（3）Semen Ginkgo, rock sugar and the matrimony vine of middle immersion are simultaneously boiled, and are turned small fire and are stewed 20min, obtain that cardiovascular and cerebrovascular disease can be prevented
The ginkgo custard of disease；（7）It will can prevent the ginkgo custard sterilizing of cardiovascular and cerebrovascular disease, packaging, producing described can prevent cardiovascular and cerebrovascular disease
The ginkgo custard can of disease.
Embodiment 3：The ginkgo custard can of cardiovascular and cerebrovascular disease can be prevented by manufacturing
A kind of ginkgo custard can for preventing cardiovascular and cerebrovascular disease, is made up of the component of following parts by weight：25 parts of ginkgo, white fungus
6 parts, 17 parts of purple potato, 4 parts of rock sugar, 1.8 parts of matrimony vine, 0.6 part of ginkgo leaf, the ginkgo custard can for preventing cardiovascular and cerebrovascular disease
Preparation method comprise the following steps：（1）Weighed according to formula and form each of the ginkgo custard can that can prevent cardiovascular and cerebrovascular disease
Individual component；（2）Be soaked white fungus；（3）First remove one layer of white shell outside ginkgo and obtain ginkgo kernel, divest and covered outside benevolence
There is hazel membranaceous endotesta, obtain eliminating the Semen Ginkgo of shell membrane, Semen Ginkgo is put into the mixed liquor of sodium bicarbonate and salt
1.5h is soaked, the mass fraction of sodium bicarbonate is 4% in sodium bicarbonate and salt mixed liquor, and the mass fraction of salt is 5%, is soaked
Semen Ginkgo；（4）The crust of purple potato is pruned, and purple potato is cut into long 3.5CM, wide 2.5CM fritter；（5）The silver that will be soaked
Ear is put into pot and boiled, and turns small fire and stews 25min；（6）In step（5）Pot in add after purple potato and ginkgo leaf are boiled and take out ginkgo
Leaf, add step（3）Semen Ginkgo, rock sugar and the matrimony vine of middle immersion are simultaneously boiled, and are turned small fire and are stewed 15min, obtain that heart and brain can be prevented
The ginkgo custard of vascular diseases；（7）It will can prevent the ginkgo custard sterilizing of cardiovascular and cerebrovascular disease, packaging, producing described can prevent heart and brain
The ginkgo custard can of vascular diseases.
Comparative example 1
A kind of ginkgo custard can for preventing cardiovascular and cerebrovascular disease, is made up of the component of following parts by weight：25 parts of ginkgo, white fungus
6 parts, 17 parts of purple potato, 4 parts of rock sugar, 1.8 parts of matrimony vine, 0.6 part of ginkgo leaf, the ginkgo custard can for preventing cardiovascular and cerebrovascular disease
Preparation method comprise the following steps：（1）Weighed according to formula and form each of the ginkgo custard can that can prevent cardiovascular and cerebrovascular disease
Individual component；（2）Be soaked white fungus；（3）First remove one layer of white shell outside ginkgo and obtain ginkgo kernel, divest and covered outside benevolence
There is hazel membranaceous endotesta, obtain eliminating the Semen Ginkgo of shell membrane；（4）The crust of purple potato is pruned, and purple potato is cut into length
3.5CM, wide 2.5CM fritter；（5）The white fungus being soaked is put into pot and boiled, turns small fire and stews 25min；（6）In step（5）
Pot in add after purple potato and ginkgo leaf are boiled and take out ginkgo leaf, add step（3）In eliminate the Semen Ginkgo of shell membrane, rock sugar and
Matrimony vine is simultaneously boiled, and is turned small fire and is stewed 15min, obtains preventing the ginkgo custard of cardiovascular and cerebrovascular disease；（7）Cardiovascular and cerebrovascular disease can be prevented
The ginkgo custard sterilizing of disease, packaging, produces the ginkgo custard can that can prevent cardiovascular and cerebrovascular disease.
Table 1 below provides the sense organ for the ginkgo custard can that can prevent cardiovascular and cerebrovascular disease made from embodiment 1-3 and comparative example 1
Evaluation result.
Table 1
| Sequence number | The outward appearance of Semen Ginkgo in ginkgo custard | Semen Ginkgo mouthfeel | Ginkgo broth juice color |
| Embodiment 1 | Particle is clearly demarcated | It is soft glutinous | It is bright-coloured bright |
| Embodiment 2 | Particle is clearly demarcated | It is soft glutinous | It is bright-coloured bright |
| Embodiment 3 | Particle is clearly demarcated | It is soft glutinous | It is bright-coloured bright |
| Comparative example 1 | Particle is adhered and imperfect | It is soft rotten | It is dim |
From the subjective appreciation knot for the ginkgo custard can that can prevent cardiovascular and cerebrovascular disease made from upper table embodiment 1-3 and comparative example 1
Fruit can be seen that a kind of ginkgo custard can for preventing cardiovascular and cerebrovascular disease of the present invention, and Semen Ginkgo is put into sodium bicarbonate and salt
Mixed liquor in soak, the toughness of Semen Ginkgo appearance can be increased so that Semen Ginkgo is not only easy to be cooked, while makes Semen Ginkgo not
It is easily well-done so that the Semen Ginkgo particle boiled is clearly demarcated, greatly promotes the quality for the ginkgo custard can prepared.
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.
Claims (6)
1. a kind of ginkgo custard can for preventing cardiovascular and cerebrovascular disease, it is characterised in that be made up of the component of following parts by weight：
Ginkgo 20-30 parts, white fungus 5-8 parts, purple potato 15-20 parts, rock sugar 3-5 parts, matrimony vine 1.5-2.5 parts, ginkgo leaf 0.5-0.8 parts, institute
The preparation method for stating the ginkgo custard can that can prevent cardiovascular and cerebrovascular disease comprises the following steps：（1）Weighing composition according to formula can
Prevent each component of the ginkgo custard can of cardiovascular and cerebrovascular disease；（2）Be soaked white fungus；（3）One layer first removed outside ginkgo is white
Color shell obtains ginkgo kernel, divests and is covered with hazel membranaceous endotesta outside benevolence, obtains eliminating the Semen Ginkgo of shell membrane, will
Semen Ginkgo is put into immersion 1h~2h, the Semen Ginkgo soaked in the mixed liquor of sodium bicarbonate and salt；（4）Prune the outer of purple potato
Skin, and purple potato is cut into long 3CM-4CM, wide 2CM-3CM fritter；（5）The white fungus being soaked is put into pot and boiled, turns small fire
Stew 20min~30min；（6）In step（5）Pot in add after purple potato and ginkgo leaf are boiled and take out ginkgo leaf, add step
（3）Semen Ginkgo, rock sugar and the matrimony vine of middle immersion are simultaneously boiled, and are turned small fire and are stewed 10min~20min, obtain that cardiovascular and cerebrovascular disease can be prevented
The ginkgo custard of disease；（7）It will can prevent the ginkgo custard sterilizing of cardiovascular and cerebrovascular disease, packaging, producing described can prevent cardiovascular and cerebrovascular disease
The ginkgo custard can of disease.
A kind of 2. ginkgo custard can for preventing cardiovascular and cerebrovascular disease according to claim 1, it is characterised in that be by with
The component composition of lower parts by weight：25 parts of ginkgo, 6 parts of white fungus, 17 parts of purple potato, 4 parts of rock sugar, 1.8 parts of matrimony vine, 0.6 part of ginkgo leaf.
A kind of 3. ginkgo custard can for preventing cardiovascular and cerebrovascular disease according to claim 1, it is characterised in that the step
Suddenly（3）In sodium bicarbonate and salt mixed liquor in the mass fraction of sodium bicarbonate be 3%~5%, the mass fraction of salt is 4%~6%.
A kind of 4. ginkgo custard can for preventing cardiovascular and cerebrovascular disease according to claim 1, it is characterised in that the step
Suddenly（4）It is middle that purple potato is cut into long 3.5CM, wide 2.5CM fritter.
A kind of 5. ginkgo custard can for preventing cardiovascular and cerebrovascular disease according to claim 1, it is characterised in that the step
Suddenly（5）The middle white fungus being soaked is put into pot is boiled, and is turned small fire and is stewed 25min.
A kind of 6. ginkgo custard can for preventing cardiovascular and cerebrovascular disease according to claim 1, it is characterised in that the step
Suddenly（6）In in step（5）Pot in add after purple potato and ginkgo leaf are boiled and take out ginkgo leaf, add step（3）Middle immersion
Semen Ginkgo, rock sugar and matrimony vine are simultaneously boiled, and are turned small fire and are stewed 15min, obtain preventing the ginkgo custard of cardiovascular and cerebrovascular disease.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711184707.2A CN107874209A (en) | 2017-11-23 | 2017-11-23 | A kind of ginkgo custard can for preventing cardiovascular and cerebrovascular disease |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711184707.2A CN107874209A (en) | 2017-11-23 | 2017-11-23 | A kind of ginkgo custard can for preventing cardiovascular and cerebrovascular disease |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107874209A true CN107874209A (en) | 2018-04-06 |
Family
ID=61774769
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711184707.2A Pending CN107874209A (en) | 2017-11-23 | 2017-11-23 | A kind of ginkgo custard can for preventing cardiovascular and cerebrovascular disease |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107874209A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1451284A (en) * | 2002-04-19 | 2003-10-29 | 邵建华 | Production of ginkgo bean milk powder |
| US20060083795A1 (en) * | 2004-10-19 | 2006-04-20 | Lima Shatkina | Meal replacement products having appetite suppressing qualities |
| CN104824154A (en) * | 2015-03-10 | 2015-08-12 | 浙江长兴古银杏食品科技有限公司 | Preparation method of canned gingko |
-
2017
- 2017-11-23 CN CN201711184707.2A patent/CN107874209A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1451284A (en) * | 2002-04-19 | 2003-10-29 | 邵建华 | Production of ginkgo bean milk powder |
| US20060083795A1 (en) * | 2004-10-19 | 2006-04-20 | Lima Shatkina | Meal replacement products having appetite suppressing qualities |
| CN104824154A (en) * | 2015-03-10 | 2015-08-12 | 浙江长兴古银杏食品科技有限公司 | Preparation method of canned gingko |
Non-Patent Citations (1)
| Title |
|---|
| 张佩仪: "《老中医食疗汤水》", 31 August 2002, 羊城晚报出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104172034B (en) | Quick processing method of crystal allium chinense | |
| CN106889405A (en) | A kind of selenium-rich passion fruit drink and preparation method thereof | |
| CN107080229A (en) | Thick chilli sauce and preparation method thereof | |
| CN107811190A (en) | A kind of beef spiced and stewed food preparation method | |
| CN104055062A (en) | Manufacturing method for seasoned instant mushroom | |
| KR101956114B1 (en) | Method for manufacturing Skate-Short Rib Soup | |
| CN106962586A (en) | A kind of blue or green jujube preserved fruit of green tea flavored and preparation method thereof | |
| CN105455117A (en) | Instant enoki mushroom formula and preparation method thereof | |
| CN107874209A (en) | A kind of ginkgo custard can for preventing cardiovascular and cerebrovascular disease | |
| CN105211707A (en) | A kind of beauty treatment mixed congee and preparation method thereof | |
| CN104222947A (en) | Light soup hotpot condiment and preparation method thereof | |
| CN109549150A (en) | A kind of production method for the pork tripe chicken soup that warm stomach is warded off the cold | |
| CN107467200A (en) | A kind of processing method of preserved dried beancurd | |
| CN114601146A (en) | Plant meat paste and preparation method thereof | |
| KR102040284B1 (en) | Butter bean fillet dumpings having a low-pat/low-calorie property and a exellent texture of food and manufacturing method thereof | |
| CN107028153A (en) | A kind of roast duck composite seasoning sauce and preparation method thereof | |
| KR100219300B1 (en) | Processing method of fermented bamboo shoot food | |
| CN106418274A (en) | Vinegar-processed egg and mushroom nutrition and healthcare chewable tablets and preparation method thereof | |
| KR20050047328A (en) | Manufacturing method of hot pepper pickle seasoned with soy | |
| KR20220052606A (en) | Bamboo salt Laver-bugak comprising Ginkgo and Bellflower and Manufacturing method of the same | |
| KR100925557B1 (en) | Corn process food and the manufacturing process | |
| KR100869408B1 (en) | The manufacturing method of the walnut dried and seasoned with korean hot pepper paste having plum | |
| CN104921112A (en) | Weight reducing jelly and preparation method thereof | |
| CN108041478A (en) | The production method of longevity perfume (or spice) chicken | |
| CN110338245A (en) | A kind of almond oil tea and preparation method thereof |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180406 |
|
| RJ01 | Rejection of invention patent application after publication |