CN110192645A - A kind of sweet potato boils in a covered pot over a slow fire son and preparation method thereof - Google Patents
A kind of sweet potato boils in a covered pot over a slow fire son and preparation method thereof Download PDFInfo
- Publication number
- CN110192645A CN110192645A CN201910617273.3A CN201910617273A CN110192645A CN 110192645 A CN110192645 A CN 110192645A CN 201910617273 A CN201910617273 A CN 201910617273A CN 110192645 A CN110192645 A CN 110192645A
- Authority
- CN
- China
- Prior art keywords
- mass percent
- sweet potato
- powder
- starch
- alum
- 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
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 51
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims description 13
- 239000000843 powder Substances 0.000 claims abstract description 60
- 229920002472 Starch Polymers 0.000 claims abstract description 26
- 235000019698 starch Nutrition 0.000 claims abstract description 26
- 239000008107 starch Substances 0.000 claims abstract description 26
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 24
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 24
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 24
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 24
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 24
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 24
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 24
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 24
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 24
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 24
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 21
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 21
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 21
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 21
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 20
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 20
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000003513 alkali Substances 0.000 claims abstract description 18
- 229940037003 alum Drugs 0.000 claims abstract description 18
- 235000005911 diet Nutrition 0.000 claims abstract description 18
- 230000000378 dietary effect Effects 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 229920002261 Corn starch Polymers 0.000 claims abstract description 17
- 239000008120 corn starch Substances 0.000 claims abstract description 17
- 229940099112 cornstarch Drugs 0.000 claims abstract description 17
- 244000269722 Thea sinensis Species 0.000 claims abstract 6
- 241001092040 Crataegus Species 0.000 claims description 22
- 238000003756 stirring Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 239000010977 jade Substances 0.000 claims 1
- 229940100486 rice starch Drugs 0.000 claims 1
- 240000000171 Crataegus monogyna Species 0.000 abstract 2
- 241001122767 Theaceae Species 0.000 description 13
- 230000000694 effects Effects 0.000 description 11
- 238000000034 method Methods 0.000 description 9
- 210000004369 blood Anatomy 0.000 description 5
- 239000008280 blood Substances 0.000 description 5
- 230000006870 function Effects 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 4
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 3
- 230000002708 enhancing effect Effects 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000002265 prevention Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 229920002527 Glycogen Polymers 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000004438 eyesight Effects 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 229940096919 glycogen Drugs 0.000 description 2
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 2
- 229910052737 gold Inorganic materials 0.000 description 2
- 239000010931 gold Substances 0.000 description 2
- 230000011132 hemopoiesis Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 210000005229 liver cell Anatomy 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000002107 myocardial effect Effects 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- 208000002874 Acne Vulgaris Diseases 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 101710088194 Dehydrogenase Proteins 0.000 description 1
- 208000035240 Disease Resistance Diseases 0.000 description 1
- 206010019345 Heat stroke Diseases 0.000 description 1
- 208000035719 Maculopathy Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- JMFSHKGXVSAJFY-UHFFFAOYSA-N Saponaretin Natural products OCC(O)C1OC(Oc2c(O)cc(O)c3C(=O)C=C(Oc23)c4ccc(O)cc4)C(O)C1O JMFSHKGXVSAJFY-UHFFFAOYSA-N 0.000 description 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- MOZJVOCOKZLBQB-UHFFFAOYSA-N Vitexin Natural products OCC1OC(Oc2c(O)c(O)cc3C(=O)C=C(Oc23)c4ccc(O)cc4)C(O)C(O)C1O MOZJVOCOKZLBQB-UHFFFAOYSA-N 0.000 description 1
- 206010000496 acne Diseases 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000000747 cardiac effect Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000003915 cell function Effects 0.000 description 1
- 230000004663 cell proliferation Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 210000004351 coronary vessel Anatomy 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- IZEKFCXSFNUWAM-UHFFFAOYSA-N dipyridamole Chemical compound C=12N=C(N(CCO)CCO)N=C(N3CCCCC3)C2=NC(N(CCO)CCO)=NC=1N1CCCCC1 IZEKFCXSFNUWAM-UHFFFAOYSA-N 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 210000002472 endoplasmic reticulum Anatomy 0.000 description 1
- 210000003743 erythrocyte Anatomy 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 210000003958 hematopoietic stem cell Anatomy 0.000 description 1
- 231100000753 hepatic injury Toxicity 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 210000000265 leukocyte Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 208000002780 macular degeneration Diseases 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 210000003928 nasal cavity Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000036284 oxygen consumption Effects 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000001243 protein synthesis Methods 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 229960003471 retinol Drugs 0.000 description 1
- 235000020944 retinol Nutrition 0.000 description 1
- 239000011607 retinol Substances 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 229910052709 silver Inorganic materials 0.000 description 1
- 239000004332 silver Substances 0.000 description 1
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000014616 translation Effects 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 230000004614 tumor growth Effects 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- SGEWCQFRYRRZDC-VPRICQMDSA-N vitexin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=C(O)C2=C1OC(C=1C=CC(O)=CC=1)=CC2=O SGEWCQFRYRRZDC-VPRICQMDSA-N 0.000 description 1
- PZKISQRTNNHUGF-UHFFFAOYSA-N vitexine Natural products OC1C(O)C(O)C(CO)OC1OC1=C(O)C=C(O)C2=C1OC(C=1C=CC(O)=CC=1)=CC2=O PZKISQRTNNHUGF-UHFFFAOYSA-N 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- 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)
- Molecular Biology (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
A kind of stewing son of sweet potato, its feature includes following component: starch from sweet potato, cornstarch, water, edible salt, dietary alkali, alum, tea polyphenols, honeysuckle powder, wolfberry fruit powder, hawthorn powder, the starch from sweet potato mass percent is 6%-7%, cornstarch mass percent is 13%-14%, water quality percentage is 75%-80%, edible salt mass percent is 0.04%-0.06%, dietary alkali mass percent is 0.02%-0.04%, alum mass percent is 0.02%-0.04%, tea polyphenols mass percent is 0.01%-0.02%, honeysuckle powder mass percent is 0.01%-0.02%, wolfberry fruit powder mass percent is 0.01%-0.03%, hawthorn powder mass percent is 0.01%-0.02%.
Description
Technical field
The invention belongs to sweet potato to boil in a covered pot over a slow fire sub- processing technique field, and in particular to a kind of sweet potato boils in a covered pot over a slow fire son and preparation method thereof.
Background technique
The dish on dining table that starch from sweet potato processes is many kinds of, because containing beneficial to human body in starch from sweet potato
Nutritional ingredient.As human society constantly develops, people have no longer rested on common eating method edible sweet potato,
These common eating methods are no longer satisfied the diverse requirements of people.Starch from sweet potato also just slowly becomes the daily life of people
Indispensable dining table delicacies in work.Using the characteristic after the heating starch in sweet potato in the pasty state, so that its temperature at 88-92 DEG C
Lower and vitamin C soluble easily in water is spent, splendid protection has been obtained.
It can prevent person in middle and old age group bone containing elements, calcium contained therein, magnesium such as a large amount of calcium, magnesium, potassium in starch from sweet potato
Matter osteoporosis, and contained potassium has the function of reducing blood pressure.
It is generally known that starch from sweet potato is all for cooking bean vermicelli, vermicelli etc. on the market at present, eating method is more single, existing
Also a small number of people in a small number of areas start from the stewing son of sweet potato, but preparation method and technology is not exactly the same, mouthfeel also big Xiang Jing
Front yard.
Although also having sweet potato to boil in a covered pot over a slow fire son on the market is able to satisfy customer demand, such as application publication number: the patent of CN108095055A
Product, being added in the patented product has ginger, green onion and garlic, in production workshop diffuse one pungent ginger, green onion and
The gas of the penetrating odor of garlic, direct labor's eyes are difficult to open, or even shed tears, and nasal cavity is often subject to stimulate, and produce to body
Raw certain negative effect,
Therefore developing a kind of sweet potato and boiling in a covered pot over a slow fire son and preparation method thereof just has very necessary realistic meaning.
Summary of the invention
The purpose of the present invention is to provide a kind of sweet potato to boil in a covered pot over a slow fire son and preparation method thereof, to solve to propose in above-mentioned background technique
The problem of.
To achieve the above object, the invention provides the following technical scheme:
A kind of stewing son of sweet potato, feature include following component: starch from sweet potato, cornstarch, water, edible salt, and dietary alkali is bright
Alum, tea polyphenols, honeysuckle powder, wolfberry fruit powder, hawthorn powder.
Preferably, the starch from sweet potato mass percent is 6%-7%, and cornstarch mass percent is 13%-14%,
Water quality percentage is 75%-80%, and edible salt mass percent is 0.04%-0.06%, and dietary alkali mass percent is
0.02%-0.04%, alum mass percent are 0.02%-0.04%, and tea polyphenols mass percent is 0.01%-0.02%,
Honeysuckle powder mass percent is 0.01%-0.02%, and wolfberry fruit powder mass percent is 0.01%-0.03%, hawthorn powder quality
Percentage is 0.01%-0.02%.
Preferably, the starch from sweet potato mass percent is 6.5%, and cornstarch mass percent is 13.5%, is eaten
Salt quality percentage is 0.05%, and dietary alkali mass percent is 0.02%, and alum mass percent is 0.02%, tea polyphenols matter
Measuring percentage is 0.02%, and honeysuckle powder mass percent is 0.01%, and wolfberry fruit powder mass percent is 0.02%, hawthorn silty
Measuring percentage is 0.01%, and the mass percent of water is 79.85%.
Preferably, the starch from sweet potato mass percent is 6.5%, and cornstarch mass percent is 13.3%, is eaten
Salt quality percentage is 0.05%, and dietary alkali mass percent is 0.03%, and alum mass percent is 0.03%, tea polyphenols matter
Measuring percentage is 0.02%, and honeysuckle powder mass percent is 0.02%, and wolfberry fruit powder mass percent is 0.03%, hawthorn silty
Measuring percentage is 0.02%, and the mass percent of water is 80%.
Preferably, the starch from sweet potato and cornstarch are put into 50 ± 1 DEG C of hot water and stir evenly, and then heating rises
Temperature adds edible salt, dietary alkali, alum, tea polyphenols, honeysuckle powder, wolfberry fruit powder, hawthorn powder to 90 ± 2 DEG C, small while stirring
Fire heating 20 ± 2 minutes, temperature is controlled at 90 ± 2 DEG C, is taken the dish out of the pot when said mixture is transparent, is poured into natural cooling in container
Stripping and slicing is spare after 8 hours.
It is as follows that a kind of sweet potato boils in a covered pot over a slow fire son and preparation method thereof its advantages:
The present invention has chewy in taste and full of nutrition, and taste is unique, increases the edible desire of people；
Starch from sweet potato of the present invention, water, starch from sweet potato, cornstarch, water, edible salt, dietary alkali, alum, tea polyphenols, gold and silver
Pollen, wolfberry fruit powder, hawthorn powder uniqueness proportion can make the sweet potato prepared boil in a covered pot over a slow fire the sliding fine and smooth softness of sub-light, look good, smell good and taste good；
During production sweet potato stewing son, temperature controls always at 95 DEG C hereinafter, will not be to starch from sweet potato the present invention
Nutritional ingredient is destroyed, and vitamin C has been consolidated；
A kind of sweet potato of the present invention boils in a covered pot over a slow fire son and preparation method thereof, and tea polyphenols are contained in formula, and tea polyphenols have very strong disappear
Except the effect of harmful free radicals, anti-aging effects, radiation resistance.
A kind of sweet potato of the present invention boils in a covered pot over a slow fire son and preparation method thereof, and honeysuckle powder is contained in formula, contains gold in honeysuckle powder
Honeysuckle flower element, has effects that clearing heat and detoxicating and cooling blood and removing stasis.It can promote blood circulation, exclude vivotoxin, effectively dispel blueness
Spring acne and various spots.Also there is reducing temperature of heatstroke prevention, lower blood-fat and reduce weight, skin maintenance and cosmetic benefits, be modern health care and epidemic prevention diseases prevention
Perfect good merchantable brand.
A kind of sweet potato of the present invention boils in a covered pot over a slow fire son and preparation method thereof, and wolfberry fruit powder is contained in formula, and wolfberry fruit powder has immunological regulation
Effect, enhancing nospecific immunity effect, improves disease resistance, inhibits tumour growth and cell mutation；Anti-aging effects, human body
Test display can obviously inhibit serum LPo to generate, and increase GSH-Px vigor in blood, but erythrocyte sod vigor has no raising,
Embodying fructus lycii extracted solution has delaying senility function；Antifatigue effect, polysaccharides can significantly improve muscle glycogen, liver glycogen reserves
Amount improves movement front and back blood lactic acid dehydrogenase total activity；Hypoglycemic effect, wolfberry fruit extract can significantly and persistently reduce blood
Sugar increases sugar tolerance, and toxicity is smaller；Eyesight effect is improved, contained mono- carrotene of B abundant can turn in human body in fructus lycii
It is melted into vitamin A, and vitamin A produces retinol and prevents maculopathy to improve eyesight；Liver effect is protected, fructus lycii is more
Sugar has repair to hepatic injury, by preventing the damage of endoplasmic reticulum, promotes protein synthesis and detoxication, restores liver cell
Function, and promote the regeneration of liver cell；Enhancing hematopoiesis function effect, fructus lycii is obviously promoted hematopoietic cell proliferation,
Leukocyte count can be made to increase, enhance the hematopoiesis function of human body.
A kind of sweet potato of the present invention boils in a covered pot over a slow fire son and preparation method thereof, and hawthorn powder is contained in formula, and hawthorn powder, which has, to give protection against cancer, is anti-
Cancer research in recent years is found, a kind of compound for being Vitexin is contained in hawthorn powder, has the function of anticancer；Heart tonifying, reducing blood lipid,
Blood pressure lowering, clinical research confirmation, hawthorn powder can significantly reduce serum cholesterol and triglycerides, effectively prevent Atherosclerosis
Change；Hawthorn can also pass through enhancing myocardial contractive power, increase cardiac output, expansion of coronary artery, increase coronary blood flow, drop
Low myocardial oxygen consumption etc. plays the role of heart tonifying and prevents anginal；In addition, the general flavone in hawthorn powder has expansion blood vessel and holds
The effect being depressured long.
Detailed description of the invention
Attached drawing is used to provide further understanding of the present invention, and constitutes part of specification, with reality of the invention
It applies example to be used to explain the present invention together, not be construed as limiting the invention.
Fig. 1 is the flow process chart that a kind of sweet potato proposed by the present invention boils in a covered pot over a slow fire son and preparation method thereof.
Specific embodiment
Below in conjunction with the reaction equation in the embodiment of the present invention, technical solution in the embodiment of the present invention carries out clear
Chu is fully described by, it is clear that described embodiment is only a part of the embodiments of the present invention, rather than whole implementation
Example.Based on the embodiments of the present invention, obtained by those of ordinary skill in the art without making creative efforts
Every other embodiment, shall fall within the protection scope of the present invention.
A kind of stewing son of sweet potato, feature include following component: starch from sweet potato, cornstarch, water, edible salt, and dietary alkali is bright
Alum, tea polyphenols, honeysuckle powder, wolfberry fruit powder, hawthorn powder.
The present invention, it is preferred that the starch from sweet potato mass percent is 6%-7%, and cornstarch mass percent is
13%-14%, water quality percentage are 75%-80%, and edible salt mass percent is 0.04%-0.06%, dietary alkali quality
Percentage is 0.02%-0.04%, and alum mass percent is 0.02%-0.04%, and tea polyphenols mass percent is
0.01%-0.02%, honeysuckle powder mass percent are 0.01%-0.02%, and wolfberry fruit powder mass percent is 0.01%-
0.03%, hawthorn powder mass percent is 0.01%-0.02%.
The present invention, preferred embodiment 1, the starch from sweet potato mass percent are 6.5%, cornstarch mass percent
It is 13.5%, edible salt mass percent is 0.05%, and dietary alkali mass percent is 0.02%, and alum mass percent is
0.02%, tea polyphenols mass percent is 0.02%, and honeysuckle powder mass percent is 0.01%, and wolfberry fruit powder mass percent is
0.02%, hawthorn powder mass percent is 0.01%, and the mass percent of water is 79.85%.
The present invention, preferred embodiment 2, the starch from sweet potato mass percent are 6.5%, cornstarch mass percent
It is 13.3%, edible salt mass percent is 0.05%, and dietary alkali mass percent is 0.03%, and alum mass percent is
0.03%, tea polyphenols mass percent is 0.02%, and honeysuckle powder mass percent is 0.02%, and wolfberry fruit powder mass percent is
0.03%, hawthorn powder mass percent is 0.02%, and the mass percent of water is 80%.
The present invention, preferred embodiment process: the starch from sweet potato and cornstarch are put into 50 ± 1 by step (1)
DEG C hot water in and stir evenly, be then heated to 90 ± 2 DEG C；Edible salt, dietary alkali, alum, tea is added in step (2)
Polyphenol, honeysuckle powder, wolfberry fruit powder, hawthorn powder, small fire heats 20 ± 2 minutes while stirring, and temperature is controlled at 90 ± 2 DEG C；Step
(3) it takes the dish out of the pot when said mixture is transparent, pours into container that stripping and slicing is spare after natural cooling 8 hours.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (5)
1. a kind of stewing son of sweet potato, feature includes following component: starch from sweet potato, cornstarch, water, edible salt, and dietary alkali is bright
Alum, tea polyphenols, honeysuckle powder, wolfberry fruit powder, hawthorn powder.
2. a kind of stewing son of sweet potato according to claim 1, it is characterised in that: the starch from sweet potato mass percent is 6%-
7%, cornstarch mass percent is 13%-14%, and water quality percentage is 75%-80%, and edible salt mass percent is
0.04%-0.06%, dietary alkali mass percent are 0.02%-0.04%, and alum mass percent is 0.02%-0.04%,
Tea polyphenols mass percent is 0.01%-0.02%, and honeysuckle powder mass percent is 0.01%-0.02%, wolfberry fruit powder quality
Percentage is 0.01%-0.03%, and hawthorn powder mass percent is 0.01%-0.02%.
3. a kind of stewing son of sweet potato according to claim 1, it is characterised in that: the starch from sweet potato mass percent is
6.5%, cornstarch mass percent is 13.5%, and edible salt mass percent is 0.05%, and dietary alkali mass percent is
0.02%, alum mass percent is 0.02%, and tea polyphenols mass percent is 0.02%, and honeysuckle powder mass percent is
0.01%, wolfberry fruit powder mass percent is 0.02%, and hawthorn powder mass percent is 0.01%, and the mass percent of water is
79.85%.
4. a kind of stewing son of sweet potato according to claim 1, it is characterised in that: the starch from sweet potato mass percent is
6.5%, cornstarch mass percent is 13.3%, and edible salt mass percent is 0.05%, and dietary alkali mass percent is
0.03%, alum mass percent is 0.03%, and tea polyphenols mass percent is 0.02%, and honeysuckle powder mass percent is
0.02%, wolfberry fruit powder mass percent is 0.03%, and hawthorn powder mass percent is 0.02%, and the mass percent of water is
80%.
5. a kind of sweet potato according to claim 1 boils in a covered pot over a slow fire son and preparation method thereof, it is characterised in that: the starch from sweet potato and jade
Rice starch is put into 50 ± 1 DEG C of hot water and stirs evenly, be then heated to 90 ± 2 DEG C add edible salt, dietary alkali,
Alum, tea polyphenols, honeysuckle powder, wolfberry fruit powder, hawthorn powder, small fire heats 20 ± 2 minutes while stirring, and temperature is controlled 90 ± 2
DEG C, it takes the dish out of the pot when said mixture is transparent, pours into container that stripping and slicing is spare after natural cooling 8 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910617273.3A CN110192645A (en) | 2019-07-09 | 2019-07-09 | A kind of sweet potato boils in a covered pot over a slow fire son and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910617273.3A CN110192645A (en) | 2019-07-09 | 2019-07-09 | A kind of sweet potato boils in a covered pot over a slow fire son and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110192645A true CN110192645A (en) | 2019-09-03 |
Family
ID=67755912
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910617273.3A Pending CN110192645A (en) | 2019-07-09 | 2019-07-09 | A kind of sweet potato boils in a covered pot over a slow fire son and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110192645A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431692A (en) * | 2014-12-30 | 2015-03-25 | 山东圣琪生物有限公司 | Sweet potato bean jelly and making method thereof |
| CN104783030A (en) * | 2015-03-12 | 2015-07-22 | 杨绍林 | Alum-free fresh sheet jelly, fresh vermicelli, fresh bean jelly and preparation methods thereof |
| CN108095055A (en) * | 2017-12-29 | 2018-06-01 | 河南健特生物科技集团有限公司 | Sweet potato, which is prepared, with peony petal boils in a covered pot over a slow fire sub method |
-
2019
- 2019-07-09 CN CN201910617273.3A patent/CN110192645A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431692A (en) * | 2014-12-30 | 2015-03-25 | 山东圣琪生物有限公司 | Sweet potato bean jelly and making method thereof |
| CN104783030A (en) * | 2015-03-12 | 2015-07-22 | 杨绍林 | Alum-free fresh sheet jelly, fresh vermicelli, fresh bean jelly and preparation methods thereof |
| CN108095055A (en) * | 2017-12-29 | 2018-06-01 | 河南健特生物科技集团有限公司 | Sweet potato, which is prepared, with peony petal boils in a covered pot over a slow fire sub method |
Non-Patent Citations (1)
| Title |
|---|
| 佚名: "海鲜焖子", 《走向世界》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103478296B (en) | Healthcare walnut oil with calcium supplementing function | |
| CN102613558B (en) | Beautifying food and processing method thereof | |
| CN105231259A (en) | Steamed buckwheat cold noodles and making method thereof | |
| CN101756299B (en) | Undaria pinnatifida with perilla plum flavor and preparation method thereof | |
| CN1895089A (en) | Pure rapeseed oil pepper condiment and production thereof | |
| CN104920567B (en) | A kind of red rice nutrition Layer cake and preparation method thereof | |
| CN104799169A (en) | Kudzuvine root, chickpea and asparagus health nutrition powder and preparation method thereof | |
| CN108936393A (en) | A kind of method that ultrasonic wave auxiliary prepares flavor quail egg iron egg | |
| KR20140039793A (en) | The potato soup with abalone and manufacturing process | |
| KR101038605B1 (en) | Method for manufacturing jajang source without chunjang | |
| CN106616761A (en) | Honey-stewed and pineapple-flavored sunflower seeds with function of reducing internal heat and processing method of sunflower seeds | |
| CN103844240A (en) | Mashed garlic chili sauce with health function, and production method thereof | |
| CN110192645A (en) | A kind of sweet potato boils in a covered pot over a slow fire son and preparation method thereof | |
| CN104799184A (en) | Production method of orzo | |
| CN104738400A (en) | Coix seed, lotus root and apple health nutrition powder and preparation method thereof | |
| CN106473069A (en) | A kind of Flos Ginseng's blood sugar reducing health sunflower seed and its processing method | |
| CN110279005A (en) | A kind of olive oil food seasoning and preparation method thereof | |
| CN109480268A (en) | A kind of cynanchum auriculatum Royle flour paste and preparation method thereof | |
| CN108968021A (en) | Flaxseed mushroom sauce and preparation method thereof | |
| CN106690099A (en) | Sauced oxtail | |
| CN104738632A (en) | Chickpea, konjak and cactus health nutrition powder and preparation method thereof | |
| CN104186619A (en) | Swan meat mooncakes | |
| CN108208697A (en) | A kind of processing method of green kernel of sesame amber | |
| CN106665885A (en) | Calcium supplementing healthcare corn oil | |
| CN112971095A (en) | Hotpot condiment |
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: 20190903 |