CN108968057A - It is a kind of can it is instant bosom glutinous rehmannia production method - Google Patents
It is a kind of can it is instant bosom glutinous rehmannia production method Download PDFInfo
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- CN108968057A CN108968057A CN201811030864.2A CN201811030864A CN108968057A CN 108968057 A CN108968057 A CN 108968057A CN 201811030864 A CN201811030864 A CN 201811030864A CN 108968057 A CN108968057 A CN 108968057A
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- China
- Prior art keywords
- glutinous rehmannia
- hours
- bosom glutinous
- time
- bosom
- 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.)
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Links
- 241000405414 Rehmannia Species 0.000 title claims abstract description 68
- 210000000481 breast Anatomy 0.000 title claims abstract description 64
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 241001024099 Olla Species 0.000 claims description 15
- 235000019991 rice wine Nutrition 0.000 claims description 12
- 238000007654 immersion Methods 0.000 claims description 6
- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 2
- 238000001035 drying Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241000218231 Moraceae Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 240000008866 Ziziphus nummularia Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000015961 tonic Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 229960000716 tonics Drugs 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
It is a kind of can instant bosom glutinous rehmannia production method, this method will cherish glutinous rehmannia clean, steam, dry steam, impregnate for the second time, second of sunning, steam for the third time, third time sunning, slicing treatment, the bosom glutinous rehmannia that finally acquisition can be instant.The present invention solves the problems, such as that tradition bosom glutinous rehmannia eating method is single, by traditional production method, in the case where not destroying the original ingredient of bosom glutinous rehmannia, is made into as can be with instant no added green food.
Description
Technical field
The invention belongs to food manufacture fields, and in particular to a kind of production method of instant bosom glutinous rehmannia.
Background technique
Bosom glutinous rehmannia is a kind of natural medicinal plant, and Compendium of Material Medica carries: glutinous rehmannia raw then Great Cold, and cool blood, being only suitable for minority
Blood-head crowd, and radix rehmanniae preparata is then warm-natured, suitable population is more, in addition mulberries, jujube nourishing heart intelligence development, strengthening by means of tonics, cherishes eating for glutinous rehmannia
Method is relatively simple, has having for Baoshang to have its liquid of extraction that drug is made for juicing, but how will cherish glutinous rehmannia and one kind is made
Can instant no added green food be those skilled in the art's urgent problem to be solved.
Summary of the invention
The purpose of the present invention is to provide a kind of production sides of instant bosom glutinous rehmannia.
Above-mentioned goal of the invention is achieved through the following technical solutions, it is a kind of can it is instant bosom glutinous rehmannia production method,
It is characterized by: the following steps are included:
Cleaning: step 1 is selected high-quality bosom glutinous rehmannia, is cleaned.
Step 2 steams for the first time: the bosom glutinous rehmannia handled well being entirely put into olla and is steamed 68~75 hours.
Step 3, dries for the first time: the bosom glutinous rehmannia steamed being marked with knife thereon again after score at 28 DEG C~30 DEG C
At a temperature of dry 12~16 hours or 60 DEG C~70 DEG C at a temperature of dry 8~10 hours.
Step 4 steams for the second time: the bosom glutinous rehmannia after sunning being put into olla and is steamed for the second time 10~13 hours.
Step 5 is impregnated: fructus amomi is added in the bosom glutinous rehmannia steamed for the second time and is put into yellow rice wine that carry out immersion 10~13 small
When.
Step 6, second dries: by the bosom glutinous rehmannia after immersion 28 DEG C~30 DEG C at a temperature of dry 12~16 hours
Or 60 DEG C~70 DEG C at a temperature of dry 8~10 hours.
Step 7 steams for the third time: the bosom glutinous rehmannia after second is dried be put into olla carry out third time steam 10~
13 hours.
Step 8, third time dry: the at a temperature of sunning 12~16 by the bosom glutinous rehmannia steamed for the third time at 28 DEG C~30 DEG C
Hour or 60 DEG C~70 DEG C at a temperature of dry 8~10 hours.
Bosom glutinous rehmannia after sunning is sliced by step 9.
Preferably, the bosom glutinous rehmannia after third time is dried is put into olla after carrying out steaming 10~13 hours, will steam
Good bosom glutinous rehmannia is added after fructus amomi is put into and impregnates 10~13 hours in yellow rice wine, then steams 68~75 hours and then at 28 DEG C~30 DEG C
At a temperature of dry 12~16 hours or 60 DEG C~70 DEG C at a temperature of dry 8~10 hours, six to nine times repeatedly, most
Honey or malt sugar are sliced or are entirely stained with afterwards.
Preferably, fructus amomi, which is added, in the bosom glutinous rehmannia is put into the weight proportion impregnated in yellow rice wine are as follows: 1: 0.004~
0.006: 0.6~0.8.
The beneficial effects of the present invention are: it solves the problems, such as that tradition bosom glutinous rehmannia eating method is single, passes through traditional production side
Method is made into the case where not destroying the bosom original ingredient of glutinous rehmannia as can be with instant no added green food.
Specific embodiment
Embodiment one:
It is a kind of can it is instant bosom glutinous rehmannia production method, comprising the following steps:
Cleaning: step 1 is selected high-quality bosom glutinous rehmannia, is cleaned.
Step 2 steams for the first time: the bosom glutinous rehmannia handled well being entirely put into olla and is steamed 75 hours.
Step 3, dries for the first time: the bosom glutinous rehmannia steamed is marked with knife thereon again after score 70 DEG C at a temperature of
Drying 10 hours.
Step 4 steams for the second time: the bosom glutinous rehmannia after sunning being put into olla and is steamed for the second time 13 hours.
Step 5 is impregnated: the bosom glutinous rehmannia steamed for the second time addition fructus amomi being put into yellow rice wine and impregnate 13 hours.
Step 6, second dries: by the bosom glutinous rehmannia after immersion 70 DEG C at a temperature of dry 10 hours.
Step 7 steams for the third time: the bosom glutinous rehmannia after second is dried, which is put into olla, to carry out third time to steam 13 small
When.
Step 8, third time dry: by steam for the third time bosom glutinous rehmannia 70 DEG C at a temperature of dry 10 hours.
Bosom glutinous rehmannia after sunning is sliced by step 9.
The bosom glutinous rehmannia is added fructus amomi and is put into the weight proportion impregnated in yellow rice wine are as follows: 1: 0.004~0.006: 0.6
~0.8.
Embodiment two,
It is a kind of can it is instant bosom glutinous rehmannia production method, it is characterised in that: the following steps are included:
Cleaning: step 1 is selected high-quality bosom glutinous rehmannia, is cleaned.
Step 2 steams for the first time: the bosom glutinous rehmannia handled well being entirely put into olla and is steamed 75 hours.
Step 3, dries for the first time: the bosom glutinous rehmannia steamed is marked with knife thereon again after score 70 DEG C at a temperature of
Drying 10 hours.
Step 4 steams for the second time: the bosom glutinous rehmannia after sunning being put into olla and is steamed for the second time 13 hours.
Step 5 is impregnated: the bosom glutinous rehmannia steamed for the second time addition fructus amomi being put into yellow rice wine and impregnate 13 hours.
Step 6, second dries: by the bosom glutinous rehmannia after immersion 70 DEG C at a temperature of dry 10 hours.
Step 7 steams for the third time: the bosom glutinous rehmannia after second is dried, which is put into olla, to carry out third time to steam 13 small
When.
Step 8, third time dry: by steam for the third time bosom glutinous rehmannia 70 DEG C at a temperature of dry 10 hours.
Bosom glutinous rehmannia after third time sunning is put into olla after carrying out steaming 13 hours, the bosom glutinous rehmannia steamed is added
Fructus amomi is put into impregnated 13 hours in yellow rice wine after, then steam 75 hours then 70 DEG C at a temperature of dry 10 hours, repeatedly
It nine times, is finally sliced and is stained with honey.
The bosom glutinous rehmannia is added fructus amomi and is put into the weight proportion impregnated in yellow rice wine are as follows: 1: 0.004~0.006: 0.6
~0.8.
Claims (4)
1. one kind can it is instant bosom glutinous rehmannia production method, it is characterised in that: the following steps are included:
Cleaning: step 1 is selected high-quality bosom glutinous rehmannia, is cleaned.
Step 2 steams for the first time: the bosom glutinous rehmannia handled well being entirely put into olla and is steamed 68~75 hours.
Step 3, dries for the first time: the bosom glutinous rehmannia steamed is marked with knife to the temperature after score at 28 DEG C~30 DEG C thereon again
It is lower sunning 12~16 hours or 60 DEG C~70 DEG C at a temperature of dry 8~10 hours.
Step 4 steams for the second time: the bosom glutinous rehmannia after sunning being put into olla and is steamed for the second time 10~13 hours.
Step 5 is impregnated: the bosom glutinous rehmannia steamed for the second time addition fructus amomi being put into yellow rice wine and is carried out immersion 10~13 hours.
Step 6, second dries: by the bosom glutinous rehmannia after immersion 28 DEG C~30 DEG C at a temperature of sunning 12~16 hours or
It is dried 8~10 hours at a temperature of 60 DEG C~70 DEG C.
Step 7 steams for the third time: the bosom glutinous rehmannia after second is dried, which is put into olla, to carry out third time to steam 10~13 small
When.
Step 8, third time dry: by steam for the third time bosom glutinous rehmannia 28 DEG C~30 DEG C at a temperature of dry 12~16 hours
Or 60 DEG C~70 DEG C at a temperature of dry 8~10 hours.
Bosom glutinous rehmannia after sunning is sliced by step 9.
2. one kind according to claim 1 can it is instant bosom glutinous rehmannia production method, it is characterised in that: by third time dry after
Bosom glutinous rehmannia be put into olla and carry out steaming 10~13 hours after, the bosom glutinous rehmannia steamed addition fructus amomi is put into yellow rice wine and is impregnated
After 10~13 hours, then steam 68~75 hours then 28 DEG C~30 DEG C at a temperature of sunning 12~16 hours or 60 DEG C~
It is dried at a temperature of 70 DEG C 8~10 hours, six to nine times repeatedly, is finally sliced or is entirely stained with honey or malt sugar.
3. one kind according to claim 1 can it is instant bosom glutinous rehmannia production method, it is characterised in that: the bosom glutinous rehmannia adds
Enter fructus amomi and be put into the weight proportion impregnated in yellow rice wine are as follows: 1: 0.004~0.006: 0.6~0.8.
4. one kind according to claim 2 can it is instant bosom glutinous rehmannia production method, it is characterised in that: the bosom glutinous rehmannia adds
Enter fructus amomi and be put into the weight proportion impregnated in yellow rice wine are as follows: 1: 0.004~0.006: 0.6~0.8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811030864.2A CN108968057A (en) | 2018-08-28 | 2018-08-28 | It is a kind of can it is instant bosom glutinous rehmannia production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811030864.2A CN108968057A (en) | 2018-08-28 | 2018-08-28 | It is a kind of can it is instant bosom glutinous rehmannia production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108968057A true CN108968057A (en) | 2018-12-11 |
Family
ID=64544806
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811030864.2A Pending CN108968057A (en) | 2018-08-28 | 2018-08-28 | It is a kind of can it is instant bosom glutinous rehmannia production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108968057A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101518590A (en) * | 2009-03-24 | 2009-09-02 | 朱清山 | Preparation method of prepared radix rehmannia steamed and dried for nine times |
| CN102240340A (en) * | 2011-06-21 | 2011-11-16 | 胡志方 | Method for processing prepared rehmannia root |
| CN102784233A (en) * | 2012-08-01 | 2012-11-21 | 亳州市国一堂中药饮片有限公司 | Processing technology for decoction pieces of prepared rehmannia root |
| CN102895397A (en) * | 2012-09-18 | 2013-01-30 | 康美药业股份有限公司 | Method for processing prepared rehmannia root, and product and application thereof |
| CN103316137A (en) * | 2012-03-19 | 2013-09-25 | 陕西天士力植物药业有限责任公司 | Prepared rehmannia root processing technology |
| CN106177152A (en) * | 2016-09-21 | 2016-12-07 | 山西广誉远国药有限公司 | A kind of concocting method of Radix Rehmanniae Preparata |
| CN106421089A (en) * | 2016-07-13 | 2017-02-22 | 四川联成迅康医药股份有限公司 | Processing method for radix rehmanniae preparata |
| CN106913699A (en) * | 2015-12-28 | 2017-07-04 | 陈陶 | A kind of concocting method of nine-processing radix rehmanniae preparata |
-
2018
- 2018-08-28 CN CN201811030864.2A patent/CN108968057A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101518590A (en) * | 2009-03-24 | 2009-09-02 | 朱清山 | Preparation method of prepared radix rehmannia steamed and dried for nine times |
| CN102240340A (en) * | 2011-06-21 | 2011-11-16 | 胡志方 | Method for processing prepared rehmannia root |
| CN103316137A (en) * | 2012-03-19 | 2013-09-25 | 陕西天士力植物药业有限责任公司 | Prepared rehmannia root processing technology |
| CN102784233A (en) * | 2012-08-01 | 2012-11-21 | 亳州市国一堂中药饮片有限公司 | Processing technology for decoction pieces of prepared rehmannia root |
| CN102895397A (en) * | 2012-09-18 | 2013-01-30 | 康美药业股份有限公司 | Method for processing prepared rehmannia root, and product and application thereof |
| CN106913699A (en) * | 2015-12-28 | 2017-07-04 | 陈陶 | A kind of concocting method of nine-processing radix rehmanniae preparata |
| CN106421089A (en) * | 2016-07-13 | 2017-02-22 | 四川联成迅康医药股份有限公司 | Processing method for radix rehmanniae preparata |
| CN106177152A (en) * | 2016-09-21 | 2016-12-07 | 山西广誉远国药有限公司 | A kind of concocting method of Radix Rehmanniae Preparata |
Non-Patent Citations (1)
| Title |
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| SE01 | Entry into force of request for substantive examination | ||
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Application publication date: 20181211 |