CN107897815A - A kind of halogen gingko health care peanut and preparation method thereof - Google Patents
A kind of halogen gingko health care peanut and preparation method thereof Download PDFInfo
- Publication number
- CN107897815A CN107897815A CN201711105983.5A CN201711105983A CN107897815A CN 107897815 A CN107897815 A CN 107897815A CN 201711105983 A CN201711105983 A CN 201711105983A CN 107897815 A CN107897815 A CN 107897815A
- Authority
- CN
- China
- Prior art keywords
- parts
- gingko
- halogen
- peanut
- health care
- 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
- 244000194101 Ginkgo biloba Species 0.000 title claims abstract description 53
- 244000105624 Arachis hypogaea Species 0.000 title claims abstract description 47
- 229910052736 halogen Inorganic materials 0.000 title claims abstract description 47
- 235000020232 peanut Nutrition 0.000 title claims abstract description 46
- 150000002367 halogens Chemical class 0.000 title claims abstract description 44
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 43
- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 42
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 29
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- 241001131796 Botaurus stellaris Species 0.000 claims abstract description 7
- 235000013599 spices Nutrition 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 10
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 9
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 9
- 235000013882 gravy Nutrition 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 244000061520 Angelica archangelica Species 0.000 claims description 8
- 240000004784 Cymbopogon citratus Species 0.000 claims description 8
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 8
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 8
- 235000013372 meat Nutrition 0.000 claims description 8
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 7
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 7
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 7
- 239000012267 brine Substances 0.000 claims description 7
- 235000009508 confectionery Nutrition 0.000 claims description 7
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 7
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 235000013547 stew Nutrition 0.000 claims description 6
- 230000001054 cortical effect Effects 0.000 claims description 5
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 229910052740 iodine Inorganic materials 0.000 claims description 4
- 239000011630 iodine Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 240000008574 Capsicum frutescens Species 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 239000002304 perfume Substances 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 238000009461 vacuum packaging Methods 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 235000019640 taste Nutrition 0.000 abstract description 7
- 230000002045 lasting effect Effects 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 230000014860 sensory perception of taste Effects 0.000 abstract description 3
- 238000012856 packing Methods 0.000 abstract 1
- 238000011156 evaluation Methods 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 4
- 235000011201 Ginkgo Nutrition 0.000 description 3
- 235000008100 Ginkgo biloba Nutrition 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 238000005253 cladding Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- YXHVCZZLWZYHSA-FPLPWBNLSA-N Ginkgoic acid Chemical compound CCCCCC\C=C/CCCCCCCC1=CC=CC(O)=C1C(O)=O YXHVCZZLWZYHSA-FPLPWBNLSA-N 0.000 description 2
- 240000007232 Illicium verum Species 0.000 description 2
- 235000008227 Illicium verum Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000003266 anti-allergic effect Effects 0.000 description 2
- -1 carbon polysaccharide Chemical class 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 239000006210 lotion Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000014571 nuts Nutrition 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 235000003276 Apios tuberosa Nutrition 0.000 description 1
- 235000010744 Arachis villosulicarpa Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 201000001429 Intracranial Thrombosis Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 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
- 206010039966 Senile dementia Diseases 0.000 description 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000003483 aging Methods 0.000 description 1
- UNWAHVGSROASNT-HXNJGWPRSA-N amarolide Chemical compound C[C@H]1C(=O)[C@@H](O)[C@@H]2[C@@]3(C)C(=O)[C@@H](O)C[C@@H](C)[C@@H]3C[C@@H]3[C@@]2(C)[C@H]1CC(=O)O3 UNWAHVGSROASNT-HXNJGWPRSA-N 0.000 description 1
- UNWAHVGSROASNT-UHFFFAOYSA-N amarolide Natural products CC1C(=O)C(O)C2C3(C)C(=O)C(O)CC(C)C3CC3C2(C)C1CC(=O)O3 UNWAHVGSROASNT-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- HSTCACQRSLZQHZ-UHFFFAOYSA-N shinjulactone H Natural products CC1CC(O)C(=O)C2(C)C1CC3OC(=O)CC4C(C)C(O)C(=O)C2C34C HSTCACQRSLZQHZ-UHFFFAOYSA-N 0.000 description 1
- 229910052709 silver Inorganic materials 0.000 description 1
- 239000004332 silver Substances 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000011716 vitamin B2 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
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of halogen gingko health care peanut and preparation method thereof, various spices are mixed and made into halogen material according to a certain percentage, gingko after processing, bittern, honey etc. are added in the peanut after precooking, it is cooked it is tasty, cool down, measure, packing, being vacuum-packed, sterilizing, examining, obtaining finished product.The halogen gingko health care peanut has the peculiar flavour of halogen product, and sense of taste is mellow, lasting, uniform；There is bite, neither too hard, nor too soft, it is in good taste；Halogen aromatic flavour, harmony, plentiful, non-stimulated taste；Surface dark brown, shelled peanut yellowish-brown, uniformly；Smooth, full nothing boils burnt phenomenon.
Description
Technical field
The present invention relates to food processing technology field, in particular to a kind of halogen gingko health care peanut and its preparation side
Method.
Background technology
Gingko benevolence contains protein 6.4%, fat 2.4%, carbohydrate 36%, calcium 10mg, phosphorus 218mg, iron
1mg/100g, vitamin B2, a variety of important amino acids.In addition, also containing flavonoids, amarolide, ginkgoic acid, five carbon polysaccharide, fat
The components such as sterol, it is full of nutrition, there are anti-aging, beautifying face and moistering lotion, prevention cardiovascular and cerebrovascular disease, anti-allergic effects, anti-inflammatory is killed
The health-care efficacies such as bacterium, are referred to as " priceless treasure ".But gingko has toxic component, and has bitter taste, and mouthfeel is bad, mesh
Preceding industrialized ginkgo fruit product is less, is far from having given play to the due economic value of ginkgo nut.
The content of the invention
The technical problems to be solved by the invention are exactly removal and the flavor mixing of gingko bitter taste, various spices according to
Certain proportion is mixed and made into halogen material, and the gingko after processing, bittern, honey etc. are added in the peanut after precooking, are made
Halogen gingko health care peanut.
The present invention is realized especially by following technical scheme：
A kind of halogen gingko health care peanut, by weight including following components：100 parts of peanut, gingko 10~12
Part, salt compounded of iodine is 5~8 parts, and honey is 15~18 parts, 35~38 parts of halogen material.
As preference：Include following components by weight：100 parts of peanut, 11 parts of gingko, salt compounded of iodine are 7 parts, honey
For 17 parts, 36 parts of halogen material.
As preference：The raw material for including following weight parts from brewed brine material：1 part of chilli, 3 parts octagonal, cassia bark 3
Part, 1 part of Chinese prickly ash, sweet 1 part of ancient name for Chinese cabbage, 4 parts of fennel seeds, white 1 part of bandit, 1 part of meat bandit, 1 part of fructus amomi, 1 part of spiceleaf, 1 part of flos caryophylli, Fructus Caryophylli
1 part, 12 parts of rhizoma zingiberis, 1 part of lemon-grass, 1 part of radix glycyrrhizae, 2 parts of tsaoko, 1 part of the root of Dahurain angelica.
The present invention also provides the preparation method of above-mentioned halogen gingko health care peanut, comprise the following steps：
1) preparation of halogen material：Chilli, octagonal, cassia bark, Chinese prickly ash, sweet ancient name for Chinese cabbage, fennel seeds, Bai Kou, meat bandit, fructus amomi, spiceleaf are public
Cloves, Fructus Caryophylli, rhizoma zingiberis, lemon-grass, radix glycyrrhizae, tsaoko, the root of Dahurain angelica mix according to a certain percentage；
2) making from brine is standby：It is halogen material according to weight ratio：Water=1:38 ratio adds clear water into halogen material, cooks boiling
After continue to boil 10min, cool after filter to take bittern；
3) peanut is precooked：Shelled peanut is put into pressure cooker and cooks 25min；
4) gingko is precooked：The gingko shelled addition clear water is boiled to boiling, gingko superficial cortical layers is stopped after taking off
Heating；
5) peanut precooked and gingko are placed in stew in soy sauce in thick gravy, peanut and gingko:Thick gravy=1:14, and add salt and bee
Honey, is boiled with soft fire 1~1.5h, until thick gravy will be dry.
6) 30~40 DEG C are cooled to, metering, pack, vacuum packaging；
7) sterilize：100 DEG C, 20min.
The beneficial effects of the present invention are：
1) to diseases such as cerebral thrombus, senile dementia, hypertension, hyperlipidemia, coronary heart disease, artery sclerosis, Agings
With special prevention and treatment effect；The function of health macrobiosis；
2) functions such as anti-allergic effects, anti-inflammation and sterilization；
3) free radical is removed, reduces level of lipid, skin of moistening, beautifying face and moistering lotion；
4) have in halogen material and drive different material：Tsaoko, the root of Dahurain angelica, rhizoma zingiberis, cassia bark can cover the bitter taste of gingko；The spices of armaticity：
Illiciumverum, cassia bark, fennel seeds, Bai Kou, meat bandit, fructus amomi, spiceleaf, flos caryophylli, Fructus Caryophylli, lemon-grass etc. can increase the perfume (or spice) of product
Gas；Pungent material chilli, Chinese prickly ash can promote appetite；
5) the halogen gingko health care peanut tool peculiar flavour of halogen product, sense of taste are mellow, lasting, uniform；There is bite, soft or hard suitable
In, it is in good taste；Halogen aromatic flavour, harmony, plentiful, non-stimulated taste；Surface dark brown, shelled peanut yellowish-brown, uniformly；It is smooth, satisfy
Full nothing boils burnt phenomenon；
6) principle that this product technology is mended according to tonic dosing, on the basis of traditional halogen peanut, adds a certain amount of silver
Apricot gingko, starts new stew in soy sauce peanut, can not only realize the complementary health-care efficacy and nutritive value for improving halogen peanut of nutrition, and
And there are fabulous flavor and taste.The market that industrialized ginkgo nut (Groundnut products) has been filled up in the successful research and development of the product is empty
In vain.
Embodiment
With reference to embodiment, the present invention will be further described.
Embodiment 1
A kind of halogen gingko health care peanut, is prepared by the following method：
1) preparation of halogen material：1.5 parts of chilli, 3.5 parts of illiciumverum, 3.5 parts of cassia bark, 1.5 parts of Chinese prickly ash, sweet 1.5 parts of ancient name for Chinese cabbage is small
4.5 parts of fennel, white 1.5 parts of bandit, 1.5 parts of meat bandit, 1.5 parts of fructus amomi, 1.5 parts of spiceleaf, 1.5 parts of flos caryophylli, 1.5 parts of Fructus Caryophylli, does
13 parts of ginger, 1.5 parts of lemon-grass, 1.5 parts of radix glycyrrhizae, 2.5 parts of tsaoko, 1.5 parts of mixing of the root of Dahurain angelica.
2) making from brine is standby：35 parts of halogen material are taken to add clear water (halogen material：Water=1:38) cook boiling and continue to boil 10min i.e. afterwards
Fire can be closed, bittern is filtered to take after cooling；
3) peanut is precooked：100 portions of shelled peanuts are put into pressure cooker and cook 25min；
4) gingko is precooked：Shell 10 portions of gingkoes are added clear water to boil to boiling, gingko superficial cortical layers is closed fire after taking off；
5) above Material cladding stew in soy sauce, adds 16 parts of 6 parts of salt and honey, is boiled with soft fire 1~1.5h, until thick gravy will be dry, makes
Shelled peanut and gingko are more easy to tasty.
6) being cooled to 30~40 DEG C can be measured, be packed, is vacuum-packed；
7) sterilize：Sterilize 20min under the conditions of 100 DEG C；
8) examine, finished product.
Embodiment 2
A kind of halogen gingko health care peanut, is prepared by the following method：
1) preparation of halogen material：It is 4 parts octagonal by 2 parts of chilli, 4 parts of cassia bark, 2 parts of Chinese prickly ash, sweet 2 parts of ancient name for Chinese cabbage, 5 parts of fennel seeds, in vain
2 parts of bandit, 2 parts of meat bandit, 2 parts of fructus amomi, 2 parts of spiceleaf, 2 parts of flos caryophylli, 2 parts of Fructus Caryophylli, 14 parts of rhizoma zingiberis, 2 parts of lemon-grass, 2 parts of radix glycyrrhizae,
3 parts of tsaoko, 2 parts of the root of Dahurain angelica.
2) making from brine is standby：37 parts of halogen material are taken to add clear water (halogen material：Water=1:38) cook boiling and continue to boil 10min i.e. afterwards
Fire can be closed, bittern is filtered to take after cooling；
3) peanut is precooked：100 portions of shelled peanuts are put into pressure cooker and cook 25min；
4) gingko is precooked：Shell 12 portions of gingkoes are added clear water to boil to boiling, gingko superficial cortical layers is closed fire after taking off；
5) above Material cladding stew in soy sauce, adds 17.5 parts of 6.5 parts of salt and honey.1~1.5h is boiled with soft fire, until thick gravy will
It is dry, make shelled peanut and gingko be more easy to it is tasty.
6) being cooled to 30~40 DEG C can be measured, be packed, is vacuum-packed；
7) sterilize：Sterilize 20min under the conditions of 100 DEG C,
8) examine, finished product.
Embodiment 3
A kind of halogen gingko health care peanut, is prepared by the following method：
1) preparation of halogen material：1 part of chilli, 3 parts octagonal, 3 parts of cassia bark, 1 part of Chinese prickly ash, sweet 1 part of ancient name for Chinese cabbage, 4 parts of fennel seeds, Bai Kou
1 part, 1 part of meat bandit, 1 part of fructus amomi, 1 part of spiceleaf, 1 part of flos caryophylli, 1 part of Fructus Caryophylli, 12 parts of rhizoma zingiberis, 1 part of lemon-grass, 1 part of radix glycyrrhizae, grass
2 parts of fruit, 1 part of the root of Dahurain angelica mix.
2) making from brine is standby：36 parts of halogen material are taken to add clear water (halogen material：Water=1:38) cook boiling and continue to boil 10min i.e. afterwards
Fire can be closed, bittern is filtered to take after cooling；
3) peanut is precooked：100 portions of shelled peanuts are put into pressure cooker and cook 25min；
4) gingko is precooked：Shell 11 portions of gingkoes are added clear water to boil to boiling, gingko superficial cortical layers is closed fire after taking off；
5) above Material cladding stew in soy sauce, adds 17 parts of 7 parts of salt and honey.1~1.5h is boiled with soft fire, until thick gravy will be dry, is made
Shelled peanut and gingko are more easy to tasty.
6) being cooled to 30~40 DEG C can be measured, be packed, is vacuum-packed；
7) sterilize：Sterilize 20min under the conditions of 100 DEG C.
8) examine, finished product.
Embodiment 4
Sensory evaluation
Carry out sensation evaluation for product of the present invention, determine product quality by 5 factors compositions, i.e., flavour, quality, smell,
Color, shape, the evaluation to each factor are evaluated by 3 grades of excellent, good, poor, and subjective appreciation group is formed by 10 people, are examined
Personnel are commented to be shown in Table 1 according to sensory's standard, subjective appreciation standard, using a certain comment in " excellent ", " good ", " poor " to product
Qualitative character is described, and calculation formula is：Total score=flavour 15%+ quality 15%+ smell 20%+ color 25%+ shapes
25%.
1 sensory evaluation index of table
Rated, prepared by the embodiment of the present invention 1~3 halogen gingko health care peanut tool peculiar flavour of halogen product, sense of taste alcohol
It is thick, lasting, uniform；There is bite, neither too hard, nor too soft, it is in good taste；Halogen aromatic flavour, harmony, plentiful, non-stimulated taste；Surface dark brown,
Shelled peanut yellowish-brown, uniformly；Smooth, full nothing boils burnt phenomenon.Specific scoring event is shown in Table 2：
2 Analyses Methods for Sensory Evaluation Results of table
| Packet | Fraction |
| Embodiment 1 | 93 |
| Embodiment 2 | 94 |
| Embodiment 3 | 96 |
It should be appreciated that the part that this specification does not elaborate belongs to the prior art.
It should be appreciated that the above-mentioned description for preferred embodiment is more detailed, can not therefore be considered to this
The limitation of invention patent protection scope, those of ordinary skill in the art are not departing from power of the present invention under the enlightenment of the present invention
Profit is required under protected ambit, can also be made replacement or deformation, be each fallen within protection scope of the present invention, this hair
It is bright scope is claimed to be determined by the appended claims.
Claims (4)
- A kind of 1. halogen gingko health care peanut, it is characterised in that：Include following components by weight：100 parts of peanut, Gingko white 10 ~ 12 parts of fruit, salt compounded of iodine are 5 ~ 8 parts, and honey is 15 ~ 18 parts, 35 ~ 38 parts of halogen material.
- A kind of 2. halogen gingko health care peanut according to claim 1, it is characterised in that：Include by weight with the following group Point：100 parts of peanut, 11 parts of gingko, salt compounded of iodine are 7 parts, and honey is 17 parts, 36 parts of halogen material.
- A kind of 3. halogen gingko health care peanut according to claim 1 or 2, it is characterised in that：It is described from brewed brine material bag Include the raw material of following weight parts：1 ~ 2 part of chilli, 3 ~ 4 parts octagonal, 3 ~ 4 parts of cassia bark, 1 ~ 2 part of Chinese prickly ash, sweet 1 ~ 2 part of ancient name for Chinese cabbage, fennel seeds 4 ~ 5 parts, white 1 ~ 2 part of bandit, 1 ~ 2 part of meat bandit, 1 ~ 2 part of fructus amomi, 1 ~ 2 part of spiceleaf, 1 ~ 2 part of flos caryophylli, 1 ~ 2 part of Fructus Caryophylli, rhizoma zingiberis 12 ~ 15 parts, 1 ~ 2 part of lemon-grass, 1 ~ 2 part of radix glycyrrhizae, 2 ~ 3 parts of tsaoko, 1 ~ 2 part of the root of Dahurain angelica.
- 4. according to the preparation method of any halogen gingko health care peanuts of claim 1-3, it is characterised in that：Including with Lower step：1）The preparation of halogen material：Chilli, octagonal, cassia bark, Chinese prickly ash, sweet ancient name for Chinese cabbage, fennel seeds, Bai Kou, meat bandit, fructus amomi, spiceleaf, public fourth Perfume (or spice), Fructus Caryophylli, rhizoma zingiberis, lemon-grass, radix glycyrrhizae, tsaoko, the root of Dahurain angelica mix according to a certain percentage；2）Making from brine is standby：It is halogen material according to weight ratio：Water=1:38 ratio adds clear water into halogen material, cooks the follow-up of boiling It is continuous to boil 10min, filter to take bittern after cooling；3）Peanut is precooked：Shelled peanut is put into pressure cooker and cooks 25min；4）Gingko is precooked：The gingko shelled addition clear water is boiled to boiling, makes gingko superficial cortical layers to stop heating after taking off；5）The peanut precooked and gingko are placed in stew in soy sauce in thick gravy, peanut and gingko:Thick gravy=1:14, and salt and honey are added, it is small Fire boils 1~1.5h, until thick gravy will be dry；6）30~40 DEG C are cooled to, metering, pack, vacuum packaging；7）Sterilization：Sterilize 20min under the conditions of 100 DEG C, to obtain the final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711105983.5A CN107897815A (en) | 2017-11-10 | 2017-11-10 | A kind of halogen gingko health care peanut and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711105983.5A CN107897815A (en) | 2017-11-10 | 2017-11-10 | A kind of halogen gingko health care peanut and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107897815A true CN107897815A (en) | 2018-04-13 |
Family
ID=61844859
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711105983.5A Pending CN107897815A (en) | 2017-11-10 | 2017-11-10 | A kind of halogen gingko health care peanut and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107897815A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109303312A (en) * | 2018-05-12 | 2019-02-05 | 陕西垚森富硒食品有限公司 | A kind of production technology of halogen meat peanut |
| CN114586980A (en) * | 2022-03-11 | 2022-06-07 | 安徽黑娃食品科技有限公司 | Preparation method of honeysuckle extract and application of honeysuckle extract in peanuts |
Citations (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1175375A (en) * | 1997-08-20 | 1998-03-11 | 方东明 | Ginkgo health food and preparation method thereof |
| CN101406301A (en) * | 2008-09-25 | 2009-04-15 | 刘永强 | Instant gingko foodstuff in small packaging |
| CN101485479A (en) * | 2009-01-09 | 2009-07-22 | 李奇峰 | Method for processing instant ginkgo fruit |
| CN102742878A (en) * | 2011-04-22 | 2012-10-24 | 刘合朴 | Preparation method of ginkgo nuts |
| CN103462110A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Ginkgo fruit leisure food and preparation method thereof |
| CN103549546A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Processing method for gingko-flavor leisure food |
| CN103564547A (en) * | 2012-07-27 | 2014-02-12 | 天津市可居食品有限公司 | Water-boiled peanut and preparation method thereof |
| CN103829290A (en) * | 2012-11-26 | 2014-06-04 | 张树林 | Nut can processing technology |
| CN103976412A (en) * | 2014-05-09 | 2014-08-13 | 李柳强 | Canned ginkgo and its processing method |
| CN103976329A (en) * | 2014-05-26 | 2014-08-13 | 江苏恒顺醋业股份有限公司 | Marinade and method for pickling vinegar ginkgo |
| CN104720000A (en) * | 2013-12-24 | 2015-06-24 | 青岛休闲食品有限公司 | Processing technology of spiced peanut kernels |
| CN104770701A (en) * | 2015-04-29 | 2015-07-15 | 赵建平 | Pot-stewed food seasoning and application thereof |
| CN107028138A (en) * | 2017-03-31 | 2017-08-11 | 明光市昊昊蜂业有限公司 | A kind of chewing honey ginkgo nut and its production method |
-
2017
- 2017-11-10 CN CN201711105983.5A patent/CN107897815A/en active Pending
Patent Citations (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1175375A (en) * | 1997-08-20 | 1998-03-11 | 方东明 | Ginkgo health food and preparation method thereof |
| CN101406301A (en) * | 2008-09-25 | 2009-04-15 | 刘永强 | Instant gingko foodstuff in small packaging |
| CN101485479A (en) * | 2009-01-09 | 2009-07-22 | 李奇峰 | Method for processing instant ginkgo fruit |
| CN102742878A (en) * | 2011-04-22 | 2012-10-24 | 刘合朴 | Preparation method of ginkgo nuts |
| CN103564547A (en) * | 2012-07-27 | 2014-02-12 | 天津市可居食品有限公司 | Water-boiled peanut and preparation method thereof |
| CN103829290A (en) * | 2012-11-26 | 2014-06-04 | 张树林 | Nut can processing technology |
| CN103462110A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Ginkgo fruit leisure food and preparation method thereof |
| CN103549546A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Processing method for gingko-flavor leisure food |
| CN104720000A (en) * | 2013-12-24 | 2015-06-24 | 青岛休闲食品有限公司 | Processing technology of spiced peanut kernels |
| CN103976412A (en) * | 2014-05-09 | 2014-08-13 | 李柳强 | Canned ginkgo and its processing method |
| CN103976329A (en) * | 2014-05-26 | 2014-08-13 | 江苏恒顺醋业股份有限公司 | Marinade and method for pickling vinegar ginkgo |
| CN104770701A (en) * | 2015-04-29 | 2015-07-15 | 赵建平 | Pot-stewed food seasoning and application thereof |
| CN107028138A (en) * | 2017-03-31 | 2017-08-11 | 明光市昊昊蜂业有限公司 | A kind of chewing honey ginkgo nut and its production method |
Non-Patent Citations (2)
| Title |
|---|
| 李庆龙等: "花生系列小食品开发研究报告 ", 《粮油食品科技》 * |
| 甘智荣: "《卤味、腊味的500种做法》", 31 May 2015, 江西科学技术出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109303312A (en) * | 2018-05-12 | 2019-02-05 | 陕西垚森富硒食品有限公司 | A kind of production technology of halogen meat peanut |
| CN114586980A (en) * | 2022-03-11 | 2022-06-07 | 安徽黑娃食品科技有限公司 | Preparation method of honeysuckle extract and application of honeysuckle extract in peanuts |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102524820B (en) | Spiced duck product and production process thereof | |
| CN104489636B (en) | A kind of spicy mushroom minced chicken and preparation method thereof | |
| CN102813227B (en) | Lipid-lowering healthcare duck crisp and processing method thereof | |
| KR101973386B1 (en) | Broiled ribs made of Neungi mushroom sauce with herb medicine extract and manufacturing method of the same | |
| CN102813226B (en) | Stomachic dark plum duck crisp and processing method thereof | |
| CN102813228B (en) | Liver-protecting medlar duck crisp and processing method thereof | |
| CN106616779A (en) | Spiced marinade | |
| CN105054104A (en) | Processing method of soy sauce stewed chicken meat | |
| CN103621906B (en) | Chufa and leonurus pseudomacranthus rice crust | |
| CN106852461A (en) | A kind of preparation method of pot-stewed fowl bamboo rat meat | |
| CN107897815A (en) | A kind of halogen gingko health care peanut and preparation method thereof | |
| KR20170062755A (en) | Method of using the medicinal plants Eel Soup | |
| KR100692970B1 (en) | The making method of eel soup using chicken gravy and eel gravy | |
| CN107692027A (en) | A kind of Madeira-vine noodle and preparation method thereof | |
| CN104106776A (en) | Lily and tea aroma health crispy rice and processing method thereof | |
| CN106578789A (en) | Nutritional and health-care matthiola incana and corn drink | |
| KR101226314B1 (en) | A method for preparing the extract of Camellia sinensis assamica and for preparing terrine samgyetang using it thereof | |
| CN103211237A (en) | Fat-reducing and pressure reducing spiced duck and processing method thereof | |
| CN105831272A (en) | Instant spicy dried bean curd | |
| CN107467142A (en) | A kind of olive money moon cake and preparation method thereof | |
| CN106260085A (en) | A kind of Semen Juglandis Sandwich dried bean curd and preparation method thereof | |
| CN111903923A (en) | Method for making tender and delicious shredded chicken | |
| CN110786494A (en) | Fresh, sweet and fragrant spice | |
| CN111418812A (en) | Seasoning for stewing dishes | |
| KR20210020562A (en) | Noodle for jujube milmyeon, preparation method of the noodle and jujube milmyeon |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180413 |